Use of a recently developed thermal modulator within the context of comprehensive two‐dimensional gas chromatography combined with time‐of‐flight mass spectrometry: Gas flow optimization aspects

The present research is based on the use of a recently developed comprehensive two‐dimensional gas chromatography thermal modulator, which is defined as solid‐state modulator. The transfer device was installed on top of a single gas chromatography oven, while benchtop low‐resolution time‐of‐flight mass spectrometry was used to monitor the compounds exiting the second analytical column. The solid‐state modulator was first described by Luong et al. in 2016, and it is a moving modulator that does not require heating and cooling gases to generate comprehensive two‐dimensional gas chromatography data. The accumulation and remobilization steps occur on a trapping capillary, this being subjected to thermoelectric cooling and micathermic heating. In this study, the effects of the gas linear velocity on the modulation performance were evaluated by using two different uncoated trapping capillaries, viz., 0.8 m × 0.25 mm id and 0.8 m × 0.20 mm id. Solid‐state modulator applications were carried out on a standard solution containing n‐alkanes (C_9, C_10, C₁₂), and on a sample of diesel fuel. The results indicated that the type of trapping capillary and gas velocity have a profound effect on modulation efficiency.     

Predicting Mole‐Fraction‐Dependent Dissociation for Weak Acids

We demonstrate for formic and acetic acid dissolved in water as examples that the binary quantum cluster equilibrium (bQCE) approach can predict acid strengths over the whole range of acid concentrations. The acid strength increases in a complex rather than a simple way with increasing mole fraction of the acid from 0 to 0.7, reflecting the complex interplay between the dissociated ions or conjugate bases available as compared to the acid and water molecules. Furthermore, our calculated ion concentrations meet the experimental maximum of the conductivity with excellent agreement for acetic acid and satisfactorily for the formic acid/water mixture. As only a limited number of simple quantum‐chemical calculations are required for the prediction, bQCE is clearly a valuable approach to access these quantities also in non‐aqueous solutions. It is a highly valuable asset for predicting ionization processes in highly concentrated solutions, which are relevant for biological and chemical systems, as well as technological processes.     

Insights into the Structure and Energy of DNA Nanoassemblies

Since the pioneering work of Ned Seeman in the early 1980s, the use of the DNA molecule as a construction material experienced a rapid growth and led to the establishment of a new field of science, nowadays called structural DNA nanotechnology. Here, the self-recognition properties of DNA are employed to build micrometer-large molecular objects with nanometer-sized features, thus bridging the nano- to the microscopic world in a programmable fashion. Distinct design strategies and experimental procedures have been developed over the years, enabling the realization of extremely sophisticated structures with a level of control that approaches that of natural macromolecular assemblies. Nevertheless, our understanding of the building process, i.e., what defines the route that goes from the initial mixture of DNA strands to the final intertwined superstructure, is, in some cases, still limited. In this review, we describe the main structural and energetic features of DNA nanoconstructs, from the simple Holliday junction to more complicated DNA architectures, and present the theoretical frameworks that have been formulated until now to explain their self-assembly. Deeper insights into the underlying principles of DNA self-assembly may certainly help us to overcome current experimental challenges and foster the development of original strategies inspired to dissipative and evolutive assembly processes occurring in nature.     

Self-similar asymptotic behavior for the solutions of a linear coagulation equation

In this paper we consider the long-time asymptotics of a linear version of the Smoluchowski equation which describes the evolution of a tagged particle moving in a random distribution of fixed particles. The volumes v of these particles are independently distributed according to a probability distribution which decays asymptotically as a power law $v^{?\sigma }$. The validity of the equation has been rigorously proved in [22] taking as a starting point a particle model and for values of the exponent $\sigma >3$, but the model can be expected to be valid, on heuristic grounds, for $\sigma >\frac{5}{3}$. The resulting equation is a non-local linear degenerate parabolic equation. The solutions of this equation display a rich structure of different asymptotic behaviors according to the different values of the exponent σ. Here we show that for $\frac{5}{3}<\sigma <2$ the linear Smoluchowski equation is well-posed and that there exists a unique self-similar profile which is asymptotically stable.     

Water and oil signal assignment in low-moisture mozzarella as determined by time-domain NMR T2 relaxometry

A time-domain ¹H nuclear magnetic resonance relaxometry method was elaborated for the rapid microstructural characterization of mozzarella cheese. For this purpose, there is a strong need to know how the experimentally determined T₂ relaxation time distribution can be related to specific constituents in mozzarella. In this study, a detailed investigation is offered for fresh and aged low-moisture mozzarella cheese, often applied as a pizza cheese, by application of both a conventional Carr–Purcell–Meiboom–Gill (CPMG) sequence and a free-induction decay CPMG (FID-CPMG) sequence. The relaxation behavior was further elucidated by addition of deuterium oxide and by mild heat treatment of samples. The relaxation times of water protons in mozzarella were found to range from a few microseconds to some tens of milliseconds (in aged mozzarella) or to about hundred milliseconds (in fresh mozzarella). The upper limit of the T₂ distribution can even be extended to the seconds range upon releasing water protons from the mozzarella matrix using a mild heat treatment or upon addition of deuterated water. Both stimuli also provided evidence for the absorption of water into the cheese matrix. The potential release and uptake of water demonstrated that mozzarella acts as a very dynamic system during production and storage. The detected differences in the behavior of the water fraction between fresh and aged low-moisture mozzarella might be utilized to study the influence of either production and/or storage conditions on the cheese ripening process.     

Viscoelastic type magnetic effects and self-gravity on the propagation of MHD waves

Meccanica - We take up the challenge to explain the correlation between the Jeans instability topic towards star formation within the accelerated expansion of universe and the role of torsional...