Singh, Sunita et al. published their research in Proceedings of the National Academy of Sciences in 2013 | CAS: 18836-52-7

(2E,4E)-N-Isobutyldeca-2,4-dienamide (cas: 18836-52-7) belongs to amides. Compared to amines, amides are very weak bases and do not have clearly defined acid–base properties in water. On the other hand, amides are much stronger bases than esters, aldehydes, and ketones. Amides are not in general accessible by the direct condensation of amines with carboxylic acids for two reasons: first, both components are readily deactivated by a transfer of a proton from the acid to the amine and second, the hydroxy unit on the carbonyl of the acid is a relatively poor leaving group. Nevertheless, the formation of five- and six-membered rings is often surprisingly simple provided that other factors can be brought into play to assist in the condensation.Formula: C14H25NO

Chemistry, Antioxidant and Antimicrobial Potentials of White Pepper (Piper nigrum L.) Essential Oil and Oleoresins was written by Singh, Sunita;Kapoor, I. P. S.;Singh, Gurdip;Schuff, Carola;Lampasona, M. P.;Catalan, Cesar A. N.. And the article was included in Proceedings of the National Academy of Sciences in 2013.Formula: C14H25NO The following contents are mentioned in the article:

The antioxidant and antimicrobial potentials of volatile oil and oleoresins of white pepper (Piper nigrum L.) was investigated in the present study. The white pepper essential oil has shown strong activity for the inhibition of primary and secondary oxidation products in mustard oil added at 0.02 % concentration which was evaluated using peroxide value and thiobarbituric acid value. Moreover it was further supported by complementary antioxidant assays such as ferric thiocyanate method in linoleic acid system, chelating and scavenging effects on 1,1′-diphenyl-2-picrylhydrazyl radical. In antimicrobial investigations, using inverted petriplate and food poison techniques, white pepper essential oil showed strong inhibition for Fusarium graminearum and Penicillium viridicatum. The white pepper ethanol and n-hexane oleoresin showed moderate inhibition for all tested fungal strains. Gas chromatog.-Mass spectrometry (GC-MS) technique was used to analyze 40 different components constituting approx. 97.7 % of the volatile oil. Among them β-caryophyllene (16.0 %), sabinene (12.6 %), limonene (11.9 %) and torreyol (9.3 %) were the major components with many minor components. Both ethanol and n-hexane oleoresins comprise of 26 components having piperine, as the major component. This study involved multiple reactions and reactants, such as (2E,4E)-N-Isobutyldeca-2,4-dienamide (cas: 18836-52-7Formula: C14H25NO).

(2E,4E)-N-Isobutyldeca-2,4-dienamide (cas: 18836-52-7) belongs to amides. Compared to amines, amides are very weak bases and do not have clearly defined acid–base properties in water. On the other hand, amides are much stronger bases than esters, aldehydes, and ketones. Amides are not in general accessible by the direct condensation of amines with carboxylic acids for two reasons: first, both components are readily deactivated by a transfer of a proton from the acid to the amine and second, the hydroxy unit on the carbonyl of the acid is a relatively poor leaving group. Nevertheless, the formation of five- and six-membered rings is often surprisingly simple provided that other factors can be brought into play to assist in the condensation.Formula: C14H25NO

Referemce:
Amide – Wikipedia,
Amide – an overview | ScienceDirect Topics