Intersegmental interaction and critical concentrations in PET–HFIP solutions

Spectroscopic determinations of the concentrations associated with the onset of intermolecular interaction in solutions of poly(ethylene terephthalate) (PET) are described. The intersegment forces perturb the electronic spectra and induce ground-state aggregation. These phenomena become observable at different chain densities, reflecting the influence of concentration on the coil dimensions, as well as the dynamical nature of the interactions. An estimate of the equilibrium constant for PET dimer formation in hexafluoroisopropanol is reported.     

A new interpretation of quantum mechanics and its consequences in epistemology

A rather recent interpretation of quantum mechanics, known under the various names of consistent histories, decohering histories, or logical interpretation, has brought interpretation into a standard deductive theory and is now investigated in many places. A key difference with the Copenhagen interpretation is the status of classical physics, now derived completely from quantum principles in both its dynamical and logical aspects. After describing briefly this new interpretation in its essentials, leaving aside technical details, it is shown how its consequences in epistemology differ drastically from the familiar outcomes of the Copenhagen interpretation, leading in particular to a well-defined theory of knowledge. Some more speculative philosophical consequences associated with the unsolved problem of actuality are also mentioned.     

Effects of chemical, physical, and technological processes on the nature of food allergens

A review is presented of studies of different processing techniques and their effect on the allergenicity and antigenicity of certain allergenic foods. An overview of investigated technologies is given with regard to their impact on the protein structure and their potential application in the production of hypoallergenic foods. The use of physical processes (such as heating, high pressure, microparticulation, ultrafiltration, and irradiation), chemical processes (such as proteolysis, fermentation, and refining by extraction), and biotechnological approaches, as well as the effects of these processes on individual allergenic foods, are included. Additionally, the implications of food processing for food allergen analysis with respect to food safety assessment and industrial quality control are briefly discussed.     

Formation of spanning water networks on protein surfaces via 2D percolation transition

The formation of spanning hydrogen-bonded water networks on protein surfaces by a percolation transition is closely connected with the onset of their biological activity. To analyze the structure of the hydration water at this important threshold, we performed the first computer simulation study of the percolation transition of water in a model protein powder and on the surface of a single protein molecule. The formation of an infinite water network in the protein powder occurs as a 2D percolation transition at a critical hydration level, which is close to the values observed experimentally. The formation of a spanning 2D water network on a single rigid protein molecule can be described by adapting the cluster analysis of conventional percolation studies to the characterization of the connectivity of the hydration water on the surface of finite objects. Strong fluctuations of the surface water network are observed close to the percolation threshold. Our simulations also furnish a microscopic picture for understanding the specific values of the experimentally observed hydration levels, where different steps of increasing mobility in the hydrated powder are observed.