How experimental details matter. The case of a laccase-catalysed oligomerisation reaction

Author:

Kashima Keita12345ORCID,Fujisaki Tomoyuki12345ORCID,Serrano-Luginbühl Sandra1234,Khaydarov Abbos1234ORCID,Kissner Reinhard6734ORCID,Ležaić Aleksandra Janošević891011ORCID,Bajuk-Bogdanović Danica8121311ORCID,Ćirić-Marjanović Gordana8121311ORCID,Schuler Lukas D.14154ORCID,Walde Peter1234ORCID

Affiliation:

1. Department of Materials

2. ETH Zurich

3. 8093 Zürich

4. Switzerland

5. Department of Materials Chemistry and Bioengineering

6. Laboratory of Inorganic Chemistry

7. Department of Chemistry and Applied Biosciences

8. University of Belgrade

9. Faculty of Pharmacy

10. 11221 Belgrade

11. Serbia

12. Faculty of Physical Chemistry

13. 11158 Belgrade

14. xirrus GmbH

15. 8053 Zürich

Abstract

A laccase-catalysed oligomerisation of p-aminodiphenylamine was investigated in an aqueous medium containing 80–100 nm-sized anionic vesicles formed from AOT, the sodium salt of bis(2-ethylhexyl)sulfosuccinic acid.

Funder

Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja

Schweizerischer Nationalfonds zur Förderung der Wissenschaftlichen Forschung

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Reference57 articles.

1. A textbook example is the reaction of but-3-en-2-one with NaCN/HCN to yield either cyanohydrin (direct addition of the nucleophilic cyanide to the carbonyl carbon atom) if the reaction is peformed at 5–10 °C, or 4-oxopentanenitrile (Michael-type addition of the cyanide) if the reaction is carried out at 80 °C: J.Clayden , N.Greeves and S.Warren , Organic Chemistry , Oxford University Press , 2nd edn, 2012 , p. 504

2. Since molecular oxygen has an influence on the course of many chemical polymerisation reactions, it usually must be eliminated carefully in order to obtain desired polymeric products: D.Braun , H.Cherdron , M.Rehan , H.Ritter and B.Voit , Polymer Synthesis: Theory and Practice , Springer-Verlag , Berlin Heidelberg , 4th edn, 2005 , p. 63

3. H.McGee , On Food and Cooking. The Science and Lore of the Kitchen , Unwin Hyman Ltd. , London , 1984

4. 1,500 scientists lift the lid on reproducibility

5. Reproducibility in Chemical Research

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