N-benzyl-9-isopropyl-9H-purin-6-amine

Gergela, David; Rouchal, Michal; Bartoš, Peter; Vícha, Robert

dc.title	N-benzyl-9-isopropyl-9H-purin-6-amine	en
dc.contributor.author	Gergela, David
dc.contributor.author	Rouchal, Michal
dc.contributor.author	Bartoš, Peter
dc.contributor.author	Vícha, Robert
dc.relation.ispartof	Acta Crystallographica Section E: Structure Reports Online
dc.identifier.issn	1600-5368 Scopus Sources, Sherpa/RoMEO, JCR
dc.identifier.issn	2056-9890 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2013
utb.relation.volume	69
utb.relation.issue	6
dc.citation.spage	o954
dc.citation.epage	o955
dc.type	article
dc.language.iso	en
dc.publisher	Wiley-Blackwell Publishing, Inc.	en
dc.identifier.doi	10.1107/S1600536813013500
dc.relation.uri	http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3685095/
dc.description.abstract	The asymmetric unit of the title compound, C15H17N5, consists of two molecules in which the dihedral angles between the best planes of the purine ring system (r.m.s. deviations = 0.0060 and 0.0190 Å) and the benzene ring are 89.21 (3) and 82.14 (4)°. The molecules within the asymmetric unit are linked into dimers by pairs of N - H⋯N hydrogen bonds. Weak C - H⋯π contacts and π-π interactions [centroid-centroid = 3.3071 (1) Å] further connect the molecules into a three-dimensional network. © Gergela et al. 2013.	en
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1003357
utb.identifier.obdid	43870224
utb.identifier.scopus	2-s2.0-84878732890
utb.identifier.wok	000421603800152
utb.source	j-scopus
dc.date.accessioned	2013-07-27T14:55:24Z
dc.date.available	2013-07-27T14:55:24Z
dc.description.sponsorship	Internal Founding Agency of Tomas Bata University in Zlin [IGA/FT/2013/008]
dc.rights.access	openAccess
utb.contributor.internalauthor	Gergela, David
utb.contributor.internalauthor	Rouchal, Michal
utb.contributor.internalauthor	Vícha, Robert
utb.fulltext.affiliation	PAVLÍNA PEČIVOVÁ*, TOMÁŠ DULA, JAN HRABĚ Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlín, T.G.Masaryka 275, 762 72 Zlín, Czech Republic, xpecivovap@seznam.cz, tomas.dula@seznam.cz, hrabe@ft.utb.cz Corresponding author. TEL: + 420 576 031 524; FAX: + 420 577 210 172; EMAIL: xpecivovap@seznam.cz
utb.fulltext.dates	-
utb.fulltext.sponsorship	-
utb.wos.affiliation	[Gergela, David; Rouchal, Michal; Vicha, Robert] Tomas Bata Univ Zlin, Fac Technol, Dept Chem, Nam TG Masaryka 275, Zlin 76272, Czech Republic; [Bartos, Peter] Masaryk Univ, Fac Sci, Dept Chem, Brno 62500, Czech Republic
utb.scopus.affiliation	Gergela D., Department of Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Zlín 762 72, Nám. T. G. Masaryka 275, Czech Republic; Rouchal M., Department of Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Zlín 762 72, Nám. T. G. Masaryka 275, Czech Republic; Bartoš P., Department of Chemistry, Faculty of Science, Masaryk University, Brno-Bohunice 625 00, Kamenice 5, Czech Republic; Vícha R., Department of Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Zlín 762 72, Nám. T. G. Masaryka 275, Czech Republic
utb.fulltext.projects	-
utb.fulltext.faculty	Faculty of Technology
utb.fulltext.ou	Department of Food Technology and Microbiology