Novel ethero atoms containing polyesters based on 2,6‐naphthalendicarboxylic acid: A comparative study with poly(butylene naphthalate)

Poly(butylene naphthalate) (PBN), poly(diethylene naphthalate) (PDEN), and poly(thiodiethylene naphthalate) (PTDEN) were synthesized and characterized in terms of chemical structure and molecular weight. The polyesters were examined by TGA, DSC, and DMTA. All the polymers showed a good thermal stability, even though depending on chemical structure. At room temperature they appeared as semicrystalline materials; the effect of the introduction along the PBN polymer chain of ether oxygen atoms or sulfur ones was a lowering in the T_g value, a decrement of T_m, and a decrease of the crystallization rate. Changing in chemical structure also affects the main α absorption associated with the glass transition which moves to lower temperature and whose energetic requirements decrease. The results were explained as due to the presence of highly flexible C? S? C or C? O? C bonds in the polymeric chain. © 2007 Wiley Periodicals, Inc. J Polym Sci Part B: Polym Phys 45: 1694–1703, 2007     

Thermal decomposition of pentacoordinate uranium(VI) complexes

The thermal decomposition of some mixed uranyl complexes with Schiff bases and DMSO, EtOH or (Ph)₃PO as neutral ligand, were investigated and the corresponding activation energy, E*_a, and enthalpy of dissociation, ΔH_d, values were calculated.

The results obtained indicate that for the same neutral ligand, the thermal stability of the uranyl complexes is influenced by the Schiff base used; for the same Schiff base, the presence of (Ph)₃PO results in a greater thermal stability of the mixed complexes than when the other two neutral ligands are present.     

Study of the Crystallization of an Aromatic Poly-ether-ketone (PK99) by Calorimetric and X-ray Analysis

An analysis of the crystallization behaviour of a new poly(aryl-ether-ether-ketone-ketone), PK99, by differential scanning calorimetry (DSC) and wide-angle X-ray diffraction (WAXD) is presented. Isothermal crystallization TG were obtained in the whole range between the glass transition temperature (T _g) and the melting temperature (T _m) as a consequence of the slow crystallization kinetics stemming from the closeness of these transitions. The calorimetric results, compared with WAXD data, were applied to determine the theoretical melting temperature and crystallization enthalpy. The DSC and WAXD data were combined in order to calculate the total amount of the crystallizable fraction of the polymer, and a model was proposed to explain the difference between the fractions of crystallinity observed with these techniques. The thermal and X-ray data were also correlated with different lamellar morphologies arising from the crystallization conditions. Finally, DSC experiments on the crystallized sample were used to detect the presence of a rigid amorphous phase which does not relax at T _g. This revised version was published online in July 2006 with corrections to the Cover Date.     

High-performance liquid chromatography with post-column derivatisation and fluorescence detection for sensitive determination of aflatoxin M1 in milk and cheese

A new HPLC method with fluorescence detection using pyridinium hydrobromide perbromide as a post-column derivatising agent has been developed to determine aflatoxin M1 in milk and cheese. The detection limits were 1 ng/kg for milk and 5 ng/kg for cheese. The calibration curve was linear from 0.001 to 0.1 ng injected. The method includes a preliminary C18-SPE clean-up and the average recoveries of Aflatoxin M1 from milk and cheese, spiked at levels of 25-75 ng/kg and 100-300 ng/kg, respectively, were 90 and 76%; the precision (RSDr) ranged from 1.7 to 2.6% for milk and from 3.5 to 6.5% for cheese. The method is rapid, easily automatable and therefore useful for accurate and precise screening of aflatoxin M1 in milk and cheese.     

Thermal decomposition of metal complexes V. Lanthanide(III) complexes of benzo-15-crown-5

Thermal dissociation reactions of lanthanide(III) nitrates and thiocyanates solid complexes of the cyclic polyether benzo-15-crown-5 were studied in dynamic atmosphere of dry nitrogen and under reduced pressure (5·10^?2 mm Hg). The complexes of lanthanide nitrates undergo dissociation with ligand decomposition while from those of lanthanide thiocyanates the ligand is released undecomposed. Values of enthalpy change and “activation energy” for the dissociation reactions of the complexes with lanthanide thiocyanate were obtained and briefly discussed.     

Enthalpimetric measurements in solid—solid reactions. Part II. Study of the uranyl nitrate-urea system by DSC

The enthalpy values associated with solid—solid interactions of uranyl nitrate—urea in closed reaction vessels are studied by DSC. Results are compared with those obtained previously by DTA with open reaction vessels and a dynamic atmosphere of nitrogen. It is found that the different experimental conditions affect the results both qualitatively and quantitatively to a very marked extent.     

Synthesis of multihydroxyl branched polyethers by cationic copolymerization of 3,3‐bis(hydroxymethyl)oxetane and 3‐ethyl‐3‐(hydroxymethyl)oxetane

The cationic ring‐opening polymerization of 3,3‐bis(hydroxymethyl)oxetane (BHMO) and the copolymerization of BHMO with 3‐ethyl‐3‐(hydroxymethyl)oxetane (EOX) were studied. Medium molecular weight polymers (number‐average molecular weight ≈ 2 × 10³) were obtained in bulk polymerization. Poly[3,3‐bis(hydroxymethyl)oxetane], as highly insoluble, was only characterized by gel permeation chromatography and NMR methods in the esterified form. Copolymers of BHMO and EOX that were slightly soluble in organic solvents were characterized in more detail. In a copolymerization from a 1:1 mixture, the comonomers were consumed at equal rates. Matrix‐assisted laser desorption/ionization time‐of‐flight analysis confirmed that a random 1:1 copolymer was formed. ¹³C NMR analysis indicated that in contrast to previously described homopolymers of EOX in which the degree of branching was limited, the homopolymers of BHMO were highly branched. This pattern was preserved in the copolymers; EOX units were predominantly linear, whereas BHMO units were predominantly branched. The copolymerization of BHMO with EOX provides, therefore, a route to multihydroxyl branched‐polyethers with various degrees of branching containing ? OH groups exclusively as ≡C? CH₂? OH units. © 2002 Wiley Periodicals, Inc. J Polym Sci Part A: Polym Chem 40: 1991–2002, 2002     

Enthalpimetric measurements in solid—solid reactions. Part V. study of the mixed complexes of uranyl nitrate with urea and thiourea

The enthalpy values associated with solid—solid interactions of uranyl nitrate with both urea and thiourea to form mixed complexes are studied. The tendency of the urea to substitute the thiourea molecules bonded with the uranyl ion was observed. A greater facility of the ligand (hard or soft) to coordinate with the UO²⁺₂ ion in those complexes in which a greater number of ligand molecules are present was found.     

Thermal behaviour of Uranium(VI) complexes. Uranyl acetate dihydrate-thiourea system: Synthesis and decomposition

The solid-state syntheses of uranyl acetate adducts with thiourea were attempted directly in a DSC apparatus according to the scheme: UO₂Ac₂·2 H₂O_(s)+n thiourea_(s) → → UO₂Ac₂·thiourea_n(s)+2 H₂O_(v) (n=1–6), and the correspondingδH values were evaluated. At all stoichiometric ratios the same UO₂Ac₂·thÌourea product was obtained, to which a pentagonal bipyramidal structure was attributed. Thermoanalytical (TG and DTG) and infrared spectra measurements were also performed and agree with the DSC results.     

Differences in Salivary Proteins as a Function of PROP Taster Status and Gender in Normal Weight and Obese Subjects

Taste plays an important role in processes such as food choices, nutrition status and health. Salivary proteins contribute to taste sensitivity. Taste reduction has been associated with obesity. Gender influences the obesity predisposition and the genetic ability to perceive the bitterness of 6-n-propylthiouracil (PROP), oral marker for food preferences and consumption. We investigated variations in the profile of salivary proteome, analyzed by HPLC-ESI-MS, between sixty-one normal weight subjects (NW) and fifty-seven subjects with obesity (OB), based on gender and PROP sensitivity. Results showed variations of taste-related salivary proteins between NW and OB, which were differently associated with gender and PROP sensitivity. High levels of Ps-1, II-2 and IB-1 proteins belonging to basic proline rich proteins (bPRPs) and PRP-1 protein belonging to acid proline rich proteins (aPRPs) were found in OB males, who showed a lower body mass index (BMI) than OB females. High levels of Ps-1 protein and Cystatin SN (Cyst SN) were found in OB non-tasters, who had lower BMI than OB super-tasters. These new insights on the role of salivary proteins as a factor driving the specific weight gain of OB females and super-tasters, suggest the use of specific proteins as a strategic tool modifying taste responses related to eating behavior.