Abstract: A process for the preparation of a 2-chloro-2-deoxy-mono-, di- or oligo-saccharide comprises reaction of a mono-, di- or oligo-saccharide derivative having a free hydroxy group in at least 2- position and having the hydroxy group in at least the 1- and 3- positions protected from chlorination, with sulphuryl chloride in the presence of an organic base in a chlorinated hydrocarbon solvent at a temperature below -40.degree. C. to form a chlorosulphate derivative with a chlorosulphate group in at least the 2-position, which chlorosulphate derivative is then reacted with lithium chloride in the presence of hexamethylphosphoric triamide to replace chlorosulphate groups with chlorine atoms to form a chlorodeoxy derivative, which chlorodeoxy derivative is then freed of unwanted protecting groups.

Abstract: Resins for use in making resin-coated granules are made by preparing a novolak resin from a phenol and formaldehyde in the presence of lactose and/or galactose, using an acid catalyst. Melt-coating the resin with an amine curing agent on to particulate refractory material gives resin-coated granules which can be moulded to make foundry moulds. The lactose and/or galactose can replace part of the phenol conventionally employed in preparing novolak resins and avoids the need for plasticizers.

Abstract: A process for the production of polysaccharide consisting of a partially acetylated variable block copolymer of D-mannuronic and L-guluronic acid residues, comprises cultivating in a nutrient medium therefor a strain of Pseudomonas, which is non-pathogenic to humans, and which has been obtained by treating a non-mucoid species of Pseudomonas, which is non-pathogenic to humans, with a .beta.-lactam or aminoglycoside antibiotic whereby a mucoid strain tolerant to said antibiotic was selected, and isolating from the medium the polysaccharide produced.

Abstract: A process for the extraction of thaumatin from the fruit of T. daniellii, comprises the steps of skinning the fruit, drying the pulp and mechanically separating the arils from the remainder of the fruit, powdering or otherwise comminuting the dried aril and extracting the resultant powder with water in the absence of added salts while maintaining the pH in the range 2.0 to 4.5. The drying of the skinned fruit is advantageously a freeze-drying process.