A flavour composition comprising a compound according to the formula (I) or edible salts thereof, ##STR00001##
wherein
R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

A flavour composition comprising a compound according to the formula (I) or edible salts thereof, ##STR00001##
wherein
R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

The invention provides novel methods for preparing indolinobenzodiazepine dimer compounds and their synthetic precursors.

The invention provides novel methods for preparing indolinobenzodiazepine dimer compounds and their synthetic precursors.

Disclosed are methods for preparing compounds of Formula 1 and 1A. The first method utilizes a benzyl carbamate amine protecting group and an intermediate of Formula 4. The second method utilizes a tert-butyl carbamate amine protecting group and an intermediate of Formula 7. The third method utilizes a dibenzyl amine protecting group. ##STR00001## Also disclosed is a compound, phenylmethyl N-[2-oxo-2-[(2,2,2-trifluoroethyl)amino]ethyl]carbamate (a compound of Formula 4). Further disclosed is a method for preparing a compound of Formula 14 from a compound of Formula 15 and a compound of Formula 1 or 1A. ##STR00002##

Disclosed are methods for preparing compounds of Formula 1 and 1A. The first method utilizes a benzyl carbamate amine protecting group and an intermediate of Formula 4. The second method utilizes a tert-butyl carbamate amine protecting group and an intermediate of Formula 7. The third method utilizes a dibenzyl amine protecting group. ##STR00001## Also disclosed is a compound, phenylmethyl N-[2-oxo-2-[(2,2,2-trifluoroethyl)amino]ethyl]carbamate (a compound of Formula 4). Further disclosed is a method for preparing a compound of Formula 14 from a compound of Formula 15 and a compound of Formula 1 or 1A. ##STR00002##

The invention relates to chemical-based methods and products for mitigating the impact of an oil spill, that act via mechanisms which include reducing adhesiveness, herding, thickening and gelling. N-fatty acid amino acid (FA-AA) conjugates display oil-herding behavior when formulated as a salt, or the free acid in water-miscible organic solvents. Various salts of FA-AA conjugates are water soluble and can herd oils and increase the thickness of the oil layer. Replacement of the acid group of fatty acid α-amino acid conjugates with other groups that act as hydrogen bond donors and acceptors results in potent phase selective organo gellants. The oil thickeners or gellants include can be prepared from biobased feedstocks, have low toxicity, high capacity for oil and reduction of the need to use an organic solvent to apply the thickener or gellant to an oil and water mixture in order to gel the oil phase. ##STR00001##

The invention relates to chemical-based methods and products for mitigating the impact of an oil spill, that act via mechanisms which include reducing adhesiveness, herding, thickening and gelling. N-fatty acid amino acid (FA-AA) conjugates display oil-herding behavior when formulated as a salt, or the free acid in water-miscible organic solvents. Various salts of FA-AA conjugates are water soluble and can herd oils and increase the thickness of the oil layer. Replacement of the acid group of fatty acid α-amino acid conjugates with other groups that act as hydrogen bond donors and acceptors results in potent phase selective organo gellants. The oil thickeners or gellants include can be prepared from biobased feedstocks, have low toxicity, high capacity for oil and reduction of the need to use an organic solvent to apply the thickener or gellant to an oil and water mixture in order to gel the oil phase. ##STR00001##

Disclosed herein are pharmaceutical salts of a cationic protonated polyamine pharmaceutical agent and an anionic organic carboxylate which is hydrophobic when in protonated form, particularly suited for oral administration, where these salts have good bioavailability in solid dosage forms and may be used in the treatment of cancer and other medical conditions for which the pharmaceutical agent is intended.

Disclosed herein are compounds of formula (I) which are inhibitors of an IDO enzyme: (I). Also disclosed herein are uses of the compounds in the potential treatment or prevention of an IDO-associated disease or disorder. Also disclosed herein are compositions comprising these compounds. Further disclosed herein are uses of the compositions in the potential treatment or prevention of an IDO-associated disease or disorder. ##STR00001##