<?xml version="1.0" encoding="UTF-8"?><?xml-stylesheet type="text/xsl" href="static/style.xsl"?><OAI-PMH xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/ http://www.openarchives.org/OAI/2.0/OAI-PMH.xsd"><responseDate>2026-09-20T11:38:49Z</responseDate><request verb="GetRecord" identifier="oai:dspace.mit.edu:1721.1/154250" metadataPrefix="dim">https://dspace.mit.edu/server/oai/request</request><GetRecord><record><header><identifier>oai:dspace.mit.edu:1721.1/154250</identifier><datestamp>2026-06-05T15:29:57Z</datestamp><setSpec>com_1721.1_7582</setSpec><setSpec>com_1721.1_7581</setSpec><setSpec>col_1721.1_131023</setSpec></header><metadata><dim:dim xmlns:dim="http://www.dspace.org/xmlns/dspace/dim" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns:doc="http://www.lyncode.com/xoai" xsi:schemaLocation="http://www.dspace.org/xmlns/dspace/dim http://www.dspace.org/schema/dim.xsd">
   <dim:field mdschema="dc" element="contributor" qualifier="advisor">Sanford Miller.</dim:field>
   <dim:field mdschema="dc" element="contributor" qualifier="author" lang="en_US">Weinstein, Georgia Nan.</dim:field>
   <dim:field mdschema="dc" element="contributor" qualifier="other" lang="en_US">Massachusetts Institute of Technology. Department of Nutrition and Food Science.</dim:field>
   <dim:field mdschema="dc" element="contributor" qualifier="department" lang="en_US">Massachusetts Institute of Technology. Department of Nutrition and Food Science</dim:field>
   <dim:field mdschema="dc" element="date" qualifier="accessioned">2024-04-19T16:26:27Z</dim:field>
   <dim:field mdschema="dc" element="date" qualifier="available">2024-04-19T16:26:27Z</dim:field>
   <dim:field mdschema="dc" element="date" qualifier="issued" lang="en_US">1972</dim:field>
   <dim:field mdschema="dc" element="identifier" qualifier="uri">https://hdl.handle.net/1721.1/154250</dim:field>
   <dim:field mdschema="dc" element="identifier" qualifier="oclc" lang="en_US">1393108313</dim:field>
   <dim:field mdschema="dc" element="description" lang="en_US">Thesis: M.S., Massachusetts Institute of Technology, Department of Nutrition and Food Science, 1972</dim:field>
   <dim:field mdschema="dc" element="description" lang="en_US">Cataloged from the official PDF version of thesis. Vita.</dim:field>
   <dim:field mdschema="dc" element="description" lang="en_US">Includes bibliographical references (pages 58-62).</dim:field>
   <dim:field mdschema="dc" element="description" qualifier="abstract" lang="en_US">Chapter I. Historical introduction to Vitamin B₆ Complexes. Chapter II. The aldimine complexes N(Salicylidene)glycinato and valinatozinc(II), N,~pyridoxylidene)valinatocopper(II) monohydrate and N-(3-Hydroxypyridyl-2-methylene)valinatocopper( II) hemihydrate have been prepared from L̳-valine. Synthetic methods and characterization data are given. Also prepared were the bis-chelate amino acid ester complexes, Bis[N- (2-ethoxycarbonyl-l-propyl)salicylaldiminato]copper(II) and Bis[N-(3-ethoxycarbonyl-2-propyl)salicylaldiminato]copper(II). The inertness of these two complexes to H-D exchange contrasts with the ready exchange in the absence of base of the complexes derived from a-amino acids. This result shows that facile exchange and racemization properties of Bis[N-(alkoxycarbonylalkyl)salicylaldimino] metal(II) complexes derive principally from the direct attachment of the electron-withdrawing HC=NM and COOC₂H₅ groups to the asymmetric center. The base-catalyzed racemization rates of four copper(II)-aldimine complexes in 95% ethanol at 50° were found to increase in the order N-Salicylidene-L̳-valinatocopper( II), Cu(sal-L̳-val) &lt;&lt; N-Pyridoxylidene-L̳-valinatocopper(II) &lt;/- N-3-Hydroxypyridyl-2-methylene-L̳-valinatocopper(II) &lt;N-4-NO₂ - Salicylidene-L̳-valinatocopper(II). This order is essentially the same as that of qualitative catalytic effectiveness of the constituent o̲-hydroxyarylcarbonyl compounds in nonenzyrnatic transamination and reinforces in semiquantitative fashion the prevailing model of ligand electronic features requisite to catalytic activity of these compounds.</dim:field>
   <dim:field mdschema="dc" element="description" qualifier="statementofresponsibility" lang="en_US">by Georgia Nan Weinstein.</dim:field>
   <dim:field mdschema="dc" element="description" qualifier="degree" lang="en_US">M.S.</dim:field>
   <dim:field mdschema="dc" element="description" qualifier="collection" lang="en_US">M.S. Massachusetts Institute of Technology, Department of Nutrition and Food Science</dim:field>
   <dim:field mdschema="dc" element="format" qualifier="extent" lang="en_US">64 pages</dim:field>
   <dim:field mdschema="dc" element="language" qualifier="iso" lang="en_US">eng</dim:field>
   <dim:field mdschema="dc" element="publisher" lang="en_US">Massachusetts Institute of Technology</dim:field>
   <dim:field mdschema="dc" element="rights" lang="en_US">MIT theses may be protected by copyright. Please reuse MIT thesis content according to the MIT Libraries Permissions Policy, which is available through the URL provided.</dim:field>
   <dim:field mdschema="dc" element="rights" qualifier="uri" lang="en_US">http://dspace.mit.edu/handle/1721.1/7582</dim:field>
   <dim:field mdschema="dc" element="subject" lang="en_US">Nutrition and Food Science.</dim:field>
   <dim:field mdschema="dc" element="title" lang="en_US">Metal complexes as models for vitamin B₆ catalysis</dim:field>
   <dim:field mdschema="dc" element="type" lang="en_US">Thesis</dim:field>
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   <dim:field mdschema="mit" element="thesis" qualifier="degree" lang="en_US">Master</dim:field>
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	&lt;Language>eng&lt;/Language>
   	&lt;Title>Metal complexes as models for vitamin B₆ catalysis&lt;/Title>
   	&lt;PublishedIn>
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   	&lt;/PublishedIn>
   	&lt;PublicationDate>1972&lt;/PublicationDate>
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        	&lt;DisplayName>Weinstein, Georgia Nan.&lt;/DisplayName>
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            &lt;DisplayName>Massachusetts Institute of Technology&lt;/DisplayName>
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    &lt;License>http://dspace.mit.edu/handle/1721.1/7582&lt;/License>
    &lt;Keyword>Nutrition and Food Science.&lt;/Keyword>
   	&lt;Abstract>Chapter I. Historical introduction to Vitamin B₆ Complexes. Chapter II. The aldimine complexes N(Salicylidene)glycinato and valinatozinc(II), N,~pyridoxylidene)valinatocopper(II) monohydrate and N-(3-Hydroxypyridyl-2-methylene)valinatocopper( II) hemihydrate have been prepared from L̳-valine. Synthetic methods and characterization data are given. Also prepared were the bis-chelate amino acid ester complexes, Bis[N- (2-ethoxycarbonyl-l-propyl)salicylaldiminato]copper(II) and Bis[N-(3-ethoxycarbonyl-2-propyl)salicylaldiminato]copper(II). The inertness of these two complexes to H-D exchange contrasts with the ready exchange in the absence of base of the complexes derived from a-amino acids. This result shows that facile exchange and racemization properties of Bis[N-(alkoxycarbonylalkyl)salicylaldimino] metal(II) complexes derive principally from the direct attachment of the electron-withdrawing HC=NM and COOC₂H₅ groups to the asymmetric center. The base-catalyzed racemization rates of four copper(II)-aldimine complexes in 95% ethanol at 50° were found to increase in the order N-Salicylidene-L̳-valinatocopper( II), Cu(sal-L̳-val) &amp;lt;&amp;lt; N-Pyridoxylidene-L̳-valinatocopper(II) &amp;lt;/- N-3-Hydroxypyridyl-2-methylene-L̳-valinatocopper(II) &amp;lt;N-4-NO₂ - Salicylidene-L̳-valinatocopper(II). This order is essentially the same as that of qualitative catalytic effectiveness of the constituent o̲-hydroxyarylcarbonyl compounds in nonenzyrnatic transamination and reinforces in semiquantitative fashion the prevailing model of ligand electronic features requisite to catalytic activity of these compounds.&lt;/Abstract>
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