7-Chloro-2-methyl-1,4-dihydro-2H-isoquinolin-3-one
Reaction progress and product purity were evaluated by HPLC
analysis using a Waters Sunfire C18 3.5 ¿m column (150 mm ¿4.6 mm) with mobile
phases A (water + 0.05% TFA) and B (acetonitrile + 0.05% TFA) and detection at 220
nm; flow: 1.0 mL/min; temp. 25 ¿C; and gradient: 0 min: A = 95%, B = 5%; 20 min:
A = 5%, B = 95%; 20.1 min: A = 95%, B = 5%; and 22 min: A = 95%, B = 5%.
mp 51-54 ¿C;
1H NMR (600 MHz, CDCl
3) δ: 3.11 (s, 3 H), 3.58 (s, 2 H), 4.47
(s, 2 H), 7.09 (d,
J = 8.2 Hz, 1 H), 7.17 (d,
J = 1.9 Hz, 1 H), 7.23
(dd,
J = 8.2 Hz, 1 H);
13C NMR (150 MHz, CDCl
3) δ: 34.4, 36.3, 52.4, 125.2, 127.7,
128.7, 130.7, 132.3, 132.6, 168.2;
IR (film) [cm
-1]: 1626, 1488, 1389,
1331, 1244, 1085, 902, 810;
HRMS (ES+) calculated for C
10H
11NOCl
196.05292, found 196.05257;
HPLC 97.6-98.3% (
tR = 11.3 min).
The product needs to be stored under nitrogen at −20
¿C as slow decomposition was observed when it was stored at ambient temperature
(20¿25 ¿C).
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TAKE A TOUR
Bangsar Baru, Kuala Lumpur, malaysia
Anjappar Authentic Chettinad Restaurant @ Bangsar
A sudden craving for
Biryani (Biriyani, Briyani or Beriani, however you spell it) brought me to
Anjappar at Bangsar, a restaurant originating from Chennai that specializes in
Chettinad cuisine.
Chettinad cuisine is known for heavy use of spices, making it one of
the most aromatic in India. And apparently, Anjappar also serves the
best Mutton Biryani around according to my Indian colleagues. Well, they
should know best.
Unlike our local version of Nasi Briyani that comes in individual
claypots, the Biryani here is served traditionally in small steel pots.
Cooling red onion
Raita (Indian yogury salad) and spicy chicken curry gravy are the usual accompaniments.
Pour the pot’s contents onto the banana leaf provided to reveal the meat
and a hard boiled egg. Priced at RM14 each, the portion of mutton in
the
Mutton Briyani was disappointingly small and
consisted mostly bones. But nevertheless, the rice was appetizingly
fragrant while the mutton was tender and delicious. I wolfed down
everything in just minutes.
The
Chicken Biriyani is surprisingly more expensive
than the mutton version @ RM16, and the main reason for the price
justification is that free range chicken is used. It is a lot spicier
compared to the Mutton Biriyani.
Mango Lassi @ RM7, such a wonderful and refreshing drink.
Since our mission was to enjoy mutton, we were somewhat dissatisfied
with the amount we had. So, we poked around the menu and ordered Mutton
Sukka Varuval, a dish of dry fried mutton cubes with curry leaves,
cashew nuts and loads of spices. But first, I need to clarify that it
comes in only a small plate (about a palm’s size) and what you see in
the pic above is actually a magnified one. That aside, the heavy dose of
spices used made it taste really rich and goes excellently well with
rice or plain biriyani.
Half
Chicken Tandoori here actually means two pieces only, halfed into four portions.
While the drumstick is more succulent, the breast meat portion has a
stronger seasoning of tandoori masala, which sort of made up for the
dryness. I will admit that I haven’t tasted a lot of Chicken Tandoori,
but this would surely go into my book as one of the better ones so far.
Other restaurants usually stinge and even charge you for papadums but
you could get it FOC here, just ask for it. The papadums here are
freshly prepared to order, paper thin and much crispier compared to the
usual ones you see in Nasi Kandar restaurants. And the best thing about
them is, they don’t stick to your teeth!
It won’t cost a bomb to have a meal at Anjappar but do keep in mind the
food portions are smaller compared to other cuisines because the spices
used are usually imported and pricey.
Anjappar Authentic Chettinad Restaurant
6, Jalan Maarof,
Bangsar Baru,
59100, Kuala Lumpur.
GPS Coordinates: N3 07.931 E101 40.335
Tel: 03-2282-1508
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