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A tandem phospha‐Michael addition/N‐acylation/intramolecular Wittig reaction of in situ formed aza‐o‐QMs is disclosed. This approach features high functional group tolerance and provides a convenient and practical access to biologically significant indole derivatives (37 examples, up to 91% yield) under mild reaction conditions. [ABSTRACT FROM AUTHOR]

With the development of the Internet and mobile phone technology, it is much easier to access ridesharing information via mobile applications. In this paper, the relationship between the demand of ridesharing passengers (RPs), ridesharing drivers (RDs) and solo drivers (SDs) in a ridesharing compensation scheme is studied by a stochastic ridesharing user equilibrium (SRUE), which contains a mode choice model and a route choice model. The mode choice model and the route choice model influence each other. The SRUE is first expressed as a fixed-point problem mathematically. Six possible states of OD pairs are discussed. Then the existence of SRUE is proved. The method of successive weighted averages is adopted to solve the problem. It is found that there will be a higher demand of ridesharing passengers for journeys with longer travel time. Moreover, with the increase of the ridesharing compensation, the demand of ridesharing passengers is not always decreasing, and the demand of ridesharing drivers is not always increasing. [ABSTRACT FROM AUTHOR]

A simple method called low-temperature vacuum drying (LTVD) was used to produce a novel dehydrated potato flour called raw dehydrated potato flour (RDPF). Preparing RDPF by LTVD at 60°, 70° and 80° in both slice and dice shape was investigated. Potato samples in dice shape are easier dehydrating than in slice shape, the starch granules of RDPF maintain ellipsoid shape as the native potato starch. The best temperature of LTVD to prepare the RDPF is around 70° according to CIE chromaticity results. Dehydrate at 60° in dice shape, 88.37% of the trypsin inhibitor activity of the fresh potato is maintained. The Mixolab curve shows that the RDPF has some similar rheological properties of the wheat flour. Protein undenatured, starch ungelatinized, with the high performance of processing properties, RDPF has a number of potential applications in the potato staple food manufacture. [ABSTRACT FROM AUTHOR]