Emulsification using micro porous glass (MPG): surface behaviour of milk proteins

To investigate the emulsifying properties and adsorption behaviour of high molecular amphiphilic substances such as proteins, it is important to maintain the native status of the used samples. The new method of micro porous glass (MPG) emulsification could offer an opportunity to do this because of the low shear forces. The oil-in-water emulsions were produced by dispersing the hydrophobic phase (liquid butter fat or sunflower oil) through the MPG of different average pore diameters (d_p=0.2 or 0.5 μm) into the flowing continuous phase containing the milk proteins (from reconstituted skim milk and buttermilk). The emulsions were characterised by particle size distribution, creaming behaviour and protein adsorption at the hydrophobic phase. The particle size distribution of protein-stabilised MPG emulsions is determined by the pore size of MPG, the velocity of continuous phase (or wall shear stress σ_w) and the transmembrane pressure. A high velocity of =2 m s⁻¹ (σ_w=13.4 Pa) and low pressure (pressure of disperse phase slightly exceeded the critical pressure Δp_TM=4.5 bar of 0.2 μm-MPG) led to the smallest droplet diameter. As a consequence of average droplet diameters of d₄₃>3.5 μm creaming was observed without centrifugation in all MPG emulsions after 24 h, but no coalescence of the oil droplets occurred. The study of protein adsorption showed that the MPG emulsification at low shear forces resulted in lower protein load values (2.5±0.5 mg m⁻²) than pressure emulsification (11.5±1.0 mg m⁻²). In addition, the various emulsification conditions (MPG or pressure homogenization) led to differences in the relative proportions of casein fractions, whey proteins and milk fat globule membranes (MFGM) at the fat globule surfaces.     

Ab initio and DFT calculations for the structure and vibrational spectra of cyclopentene and its isotopomers

Ab initio calculations using the MP2/cc-pVTZ basis set do an excellent job of predicting the inversion barrier (247 vs. 232 cm⁻¹) and dihedral angle (26°) of cyclopentene. DFT calculations also do an excellent job of predicting the vibrational frequencies of the d₀, d₁, d₄, and d₈ isotopomers. They have also allowed the reassignments of several of the vibrational frequencies.     

The dehydroxylation of basic aluminum sulfate: An infrared emission spectroscopic study

The tridecameric aluminum polymer [AlO₄Al₁₂(OH)₂₄(H₂O)₁₂]⁷⁺ was prepared by forced hydrolysis of Al³⁺ up to an OH/Al molar ratio of 2.2. Upon addition of sulfate, the tridecamer crystallized as the monoclinic basic aluminum sulfate Na_0.1[AlO₄Al₁₂(OH)₂₄(H₂O)₁₂](SO₄)_3.55. The dehydroxylation of the basic aluminum sulfate has been studied by Fourier transform in-situ infrared emission spectroscopy over a temperature range of 200° to 750°C at 50°C intervals. The spectrum is characterized by the sulfate ν₁ (1024 cm⁻¹), ν₃ doublet (1117 and 1168 cm⁻¹) and the ν₄ doublet (568 and 611 cm⁻¹) modes. Furthermore, minor bands assigned to nitrate are observed. Upon heating from ≈350° to 400°C major changes are observed, especially in the bandwidth and band intensities. The bands in the hydroxyl stretching region due to the Al₁₃ group disappear, whereas the bands around 1050 cm⁻¹ display various changes in bandwidths, intensities and positions associated with the dehydration and dehydroxylation of the basic sulfate and the changing of the structure into an aluminum oxosulfate. The nitrate bands diminish upon heating.     

Effects of spray drying on physicochemical properties of milk protein-stabilised emulsions

The effect of spray drying and reconstitution has been studied for oil-in-water emulsions (20.6% maltodextrin, 20% soybean oil, 2.4% protein, 0.13 M NaCl, pH 6.7) with varying ratios of sodium caseinate and whey protein, but with equal size distribution (d₃₂=0.77 μm). When the concentration of sodium caseinate in the emulsion was high enough to entirely cover the oil–water interface, the particle size distribution was hardly affected by spray drying and reconstitution. However, for emulsions of which the total protein consisted of more than 70% whey protein, spray drying resulted in a strong increase of the droplet size distribution. The adsorbed amount of protein ranged from 3 mg m⁻² for casein-stabilised emulsions to 4 mg m⁻² for whey protein-stabilised emulsions with a maximum of 4.2 mg m⁻² for emulsions containing 80% whey protein on total protein, which means that for all these emulsions about one quarter of the available protein was adsorbed at the oil–water interface. The adsorbed amount of protein was hardly affected by spray drying. After emulsion preparation casein proteins adsorbed preferentially at the oil–water interface. As a result of spray drying, the relative amount of β-lactoglobulin in the adsorbed layer increased strongly at the expense of _s1-casein and β-casein. Percentages of _s2-casein and κ-casein in the adsorbed layer remained largely unchanged. The changes in the protein composition of the adsorbed layer as a result of spray drying and reconstitution were the largest when beforehand hardly any whey protein was present in the adsorbed layer and hardly any sodium caseinate in the aqueous phase. Apparently, during spray drying conditions have been such that β-lactoglobulin could unfold, aggregate, and react with other cystein-containing proteins changing the particle size distribution of the emulsions and the composition of the adsorbed layer. It seemed, however, that non-adsorbed sodium caseinate in some way was able to protect the adsorbed casein proteins from being displaced by aggregating whey protein.     

Stabilisation of emulsions using hydrophobically modified inulin (polyfructose)

Oil-in-water (O/W) emulsions were prepared using a hydrophobically modified inulin surfactant, INUTEC^®SP1. The quality of the emulsions was evaluated using optical microscopy. Emulsions, prepared using INUTEC^®SP1 alone had large droplets, but this could be significantly reduced by addition of a cosurfactant to the oil phase, namely Span 20. The stability of the emulsions was investigated in water, in 0.5, 1.0 and 2 mol dm⁻³ NaCl as well as 0.5, 1.0, 1.5 and 2 mol dm⁻³ MgSO₄. All emulsions containing NaCl did not show any strong flocculation or coalescence up to 50 °C for almost 1 year storage. With MgSO₄ they were stable up to 50 °C and 1 mol dm⁻³. The stability of the emulsions against strong flocculation and coalescence could be attributed to the conformation of the polymeric surfactant at the O/W interface (multipoint attachment with several loops) and the strong hydration of the polyfructose chain in such high electrolyte concentrations. This was confirmed using cloud point measurements, which showed absence of any cloudiness up to 100 °C and at NaCl concentrations reaching 4 mol dm⁻³ and MgSO₄ reaching 1 mol dm⁻³. These high cloud points in electrolyte solutions could not be reached with polyethylene glycol. This clearly demonstrated the superiority of INUTEC^®SP1 surfactant as an emulsion stabiliser when compared with surfactants based on polyethylene glycol. Viscoelastic measurements showed a gradual increase in the storage modulus G′ with storage time both at room temperature and 50 °C. This was indicative of weak flocculation and absence of coalescence. The weak flocculation of the emulsions could be attributed to the presence of an energy minimum, G_min, in the energy–distance curve.     

Spreading of partially crystallized oil droplets on an air/water interface

The influence of crystalline fat on the amount and rate of oil spreading out of emulsion droplets onto either a clean or a protein-covered air/water interface was measured for β-lactoglobulin stabilized emulsions prepared with either anhydrous milk fat or a blend of hydrogenated palm fat and sunflower oil. At a clean interface, liquid oil present in the emulsion droplets was observed to completely spread out of the droplets unimpeded by the presence of a fat crystal network. Further, the presence of a fat crystal network in the emulsion droplets had no effect on the rate of oil spreading out of the droplets. At a protein-covered interface, the spreading behavior of emulsion droplets containing crystalline fat was evaluated in terms of the value of the surface pressure (Π_AW) at the point of spreading; Π_AW at spreading was unaffected by the presence of crystalline fat. We conclude it is unlikely that the role of crystalline fat in stabilizing aerated emulsions such as whipped cream is to reduce oil spreading at the air/water interface. However, the temperature of the system did have an effect: spontaneous spreading of emulsion droplets at clean air/water interfaces occurred for systems measured at 5 °C, but not for those measured at 22 or 37 °C. Thus, temperature may play a more important role in the whipping process than commonly thought: the entering and spreading of emulsion droplets was favored at lower temperatures because the surface pressure exerted by protein adsorbed at the air/water interface was reduced. This effect may facilitate the whipping process.     

Structural and theoretical studies of Xe(OChF5)2 and [XeOChF5][AsF6] (Ch = Se, Te)

The XeOSeF₅⁺ cation has been synthesized for the first time and characterized in solution by ¹⁹F, ⁷⁷Se and ¹²⁹Xe NMR spectroscopy and in the solid state by X-ray crystallography and Raman spectroscopy with AsF₆⁻ as its counter anion. The X-ray crystal structures of the tellurium analogue and of the Xe(OChF₅)₂ derivatives have also been determined: [XeOChF₅][AsF₆] crystallize in tetragonal systems, P4/n, a=6.1356(1) Å, c=13.8232(2) Å, V=520.383(14) Å³, Z=2 and R₁=0.0453 at −60°C (Te) and a=6.1195(7) Å, c=13.0315(2) Å, V=488.01(8) Å³, Z=2 and R₁=0.0730 at −113°C (Se); Xe(OTeF₅)₂ crystallizes in a monoclinic system, P2₁/c, a=10.289(2) Å, b=9.605(2) Å, c=10.478(2) Å, β=106.599(4)°, V=992.3(3) Å³, Z=4 and R₁=0.0680 at −127°C; Xe(OSeF₅)₂ crystallizes in a triclinic system, , a=8.3859(6) Å, c=12.0355(13) Å, V=732.98(11) Å³, Z=3 and R₁=0.0504 at −45°C. The energy minimized geometries and vibrational frequencies of the XeOChF₅⁺ cations and Xe(OChF₅)₂ were calculated using density functional theory, allowing for definitive assignments of their experimental vibrational spectra.     

Sensory, physicochemical and microbiological quality of irradiated minimally processed cauliflower

Minimally processed cauliflower samples were irradiated, stored at 5 °C for 2 weeks and analyzed for sensory, physicochemical and microbiological qualities at 0th, 7th and 14th days. The data showed highest mean values of 7.93 and 7.57 for appearance and flavor, respectively, for 1.0 kGy treated samples. The D₁₀ values of contaminating microorganisms on cauliflower were 0.20 (Escherischia coli) and 0.24 kGy (Salmonella paratyphae A.) and the resulting 5D₁₀ value was 1.2 kGy. The study revealed that a dose of 1.5 kGy is enough for retention of quality and reduction of microbial load to 5D₁₀ values in cauliflower during 2 weeks storage at refrigerated temperature.     

Titan—sticksoff-verbindungen XXIX. Kristall- und molekülstruktur spicocyclischer amide von titan und zirkonium mit dem liganden meSi(N-t-Bu)2

The compounds M[(N-t-Bu)₂SiMe₂]₂ (I M = Ti; II, M = Zr) were prepared by treatment of dilithiated Me₂Si(NH-t-Bu)₂ with TiCl₄ and ZrCl₄, respectively. Crystals of I and II belong to the space groups P2₁2₁2₁ and C2/c, respectively. The spirocyclic molecules possess approximate D_2d symmetry with planar MN₂Si rings. Important ring dimensions are d(MN) 1.890(4)/2.053(2) » (I/II). d(SiN) 1.742(10)/1.753(2) », angle NMN 83.4(2)/77.9(1)° and angle NSiN 92.4(2)/94.8(1)°.     

Kinetics study of the gas-phase reactions of C2F5OC(O)H and n-C3F7OC(O)H with OH radicals at 253–328 K

The rate constants, k₁ and k₂ for the reactions of C₂F₅OC(O)H and n-C₃F₇OC(O)H with OH radicals were measured using an FT-IR technique at 253–328 K. k₁ and k₂ were determined as (9.24 ± 1.33) × 10⁻¹³ exp[−(1230 ± 40)/T] and (1.41 ± 0.26) × 10⁻¹² exp[−(1260 ± 50)/T] cm³ molecule⁻¹ s⁻¹. The random errors reported are ±2 σ, and potential systematic errors of 10% could add to the k₁ and k₂. The atmospheric lifetimes of C₂F₅OC(O)H and n-C₃F₇OC(O)H with respect to reaction with OH radicals were estimated at 3.6 and 2.6 years, respectively.     

Kinetics and mechanisms of homogeneous catalytic reactions: Part 7. Hydroformylation of 1-hexene catalyzed by cationic complexes of rhodium and iridium containing PPh3

Cationic rhodium and iridium complexes of the type [M(COD)(PPh₃)₂]PF₆ (M = Rh, 1a; Ir, 1b) are efficient precatalysts for the hydroformylation of 1-hexene to its corresponding aldehydes (heptanal and 2-methylhexanal), under mild pressures (2–5 bar) and temperatures (60 °C for Rh and 100 °C for Ir) in toluene solution; the linear to branched ratio (l/b) of the aldehydes in the hydroformylation reaction varies slightly (between 3.0 and 3.7 for Rh and close to 2 for Ir). Kinetic and mechanistic studies have been carried out using these cationic complexes as catalyst precursors. For both complexes, the reaction proceeds according to the rate law r_i = K₁K₂K₃k₄[M][olef][H₂][CO]/([CO]² + K₁[H₂][CO] + K₁K₂K₃[olef][H₂]). Both complexes react rapidly with CO to produce the corresponding tricarbonyl species [M(CO)₃(PPh₃)₂]PF₆, M = Rh, 2a; Ir, 2b, and with syn-gas to yield [MH₂(CO)₂(PPh₃)₂]PF₆, M = Rh, 3a; Ir, 3b, which originate by CO dissociation the species [MH₂(CO)(PPh₃)₂]PF₆ entering the corresponding catalytic cycle. All the experimental data are consistent with a general mechanism in which the transfer of the hydride to a coordinated olefin promoted by an entering CO molecule is the rate-determining step of the catalytic cycle.     

The molecular structure and conformation of trichloronitromethane as determined by gas-phase electron diffraction and theoretical calculations

The molecular structure of trichloronitromethane has been studied in the gas phase using electron diffraction data. The molecules are found to undergo low barrier rotation about the CN bond with a planar CNO₂ moiety in agreement with HF/MP2/B3LYP/6-311G(d,p) calculations. The experimental data are consistent with a dynamic model using a potential function for the torsion of V = (V₆/2)(1 − cos 6τ). The major geometrical parameters (r_g and ) for the eclipsed form, obtained from least squares analysis of the data are as follows: r(NO₃) = r(NO₄) = 1.213(2) Å, r(CN) = 1.592(6) Å, r(CCl)_av = 1.749(1) Å, Cl₅CN/Cl₆CN = 109. 6°/106.3°(2), O₃NC/O₄NC = 117. 6°/114.1°(4), τCl₅C₁N₂O₃ = 0.0°, and V₆ = 0.20(25) kcal/mol.     

Crystalline polysilicate magadiite with intercalated n-alkylmonoamine and some correlations involving thermochemical data

Synthesized hydrated lamellar acidic crystalline magadiite (H₂Si₁₄O₂₉·2H₂O) nanocompound was used as host for intercalation of polar n-alkylmonoamine molecules of the general formula H₃C(CH₂)_nNH₂ (n = 1–6) in aqueous solution. The original interlayer distance (d) of 1500 pm, determined by X-ray powder diffraction patterns, increases after intercalation. The values correlated with the number of aliphatic amine carbon (n_c) atoms: d = [(1312 ± 11) + (21 ± 2)]n_c. The amount of intercalated amines (N_s), decreased as n_c increased: N_s = [(5.82 ± 0.04) − (0.45 ± 0.01)]n_c. The acidic layered nanocompound was calorimetrically titrated with the amines and the thermodynamic data gave exothermic values for all guest molecules, as shown by the correlation: Δ_intH = −[(24.45 ± 0.49) − (1.91 ± 0.10)]n_c and d = [(1576 ± 16) − (10.8 ± 1.0)]Δ_intH. The negative values of the Gibbs energies and the positive entropies also presented the correlations: Δ_intG = −[(22.8 ± 0.2) − (0.2 ± 0.1)]n_c and Δ_intS = [(6 ± 1) + (5 ± 1)]n_c, respectively.     

The molecular structure of beryllocene, (C5H5)2Be. A reinvestigation by gas phase electron diffraction

The electron scattering pattern of gaseous dicyclopentadienylberyllium, Cp₂Be, has been recorded from s = 2.00 to 39.00 Å⁻¹ with a nozzle temperature of about 120°C. Molecular models of D_5d symmetry or models containing one π-bonded and one σ-bonded Cp ring are not compatible with the data. The possibility the gaseous Cp₂Be consists fo a mixture D_5d and π-Cp, σ-Cp conformers is considered and rejected. A model of C_5v symmetry can be brought into satisfactory agreement with the data. It is also found that a slip sandwich model obtained from the C_5v model by moving sideways the ring which is at the greatest distance from Be, while keeping the two rings essentially parallel is compatible with the electron diffraction data. The best fit between experimental and calculated intensity curves is obtained with a model with a sideways slip of 0.8(1) Å. This model is similar to that indicated by the X-ray diffraction investigations by Wong and coworkers [4,5]. It is suggested that the potential energy of the molecule does not change much as the magnitude of the slip changes and that the molecule thus undergoes large amplitude vibration.     

Thermal stability of osmium mixed oxides I. CaOsO3 decomposition products: A new orthorhombic phase Ca2Os2O7

The thermal decomposition of CaOsO₃ by differential thermal analyses, thermogravimetry and X-ray powder diffraction has been studied. In nitrogen CaOsO₃ decomposes at 880 ± 10°C into CaO, osmium metal and oxygen due to the reaction CaOsO₃ → CaO + Os + O₂. In static air the decomposition occurs in three stages: 2CaOsO₃ + 1/2O₂ → Ca₂Os₂O₇ (in region 775–808°C), Ca₂Os₂O₇ → Ca₂Os₂O_6,5 + 1/4O₂ (at a temperature interval of 850–1000°C) and in the third stage Ca₂Os₂O_6,5 → 2CaO + OsO₄ ÷ 1/4 O₂ (at 1005 ± 5°C). The first intermediate Ca₂Os₂O₇ is isostructural with orthorhombic Ca₂Nb₂O₇ and its cell parameters are: a₀ = 3.745 Å, b₀ = 25.1 Å, c₀ = 5.492 Å, Z = 4, space group Cmcm or Cmc2. Ca₂Os₂O₇ exhibits metallic conductivity and its electrical resistivity is 4.6 × 10⁻² ohm-cm at 296K.     

The application of different detection methods for irradiated dried anchovy and shrimp

Three different techniques, photostimulated luminescence (PSL), electron spin resonance (ESR) and thermoluminescence (TL) were applied for the detection of dried anchovy and shrimp exposed to electron beam at 0–10 kGy. PSL values for irradiated samples were more than 5000 photon counts/60 s, upper threshold (T₂), whereas those of non-irradiated samples were <700 counts (lower threshold, T₁) in anchovy and intermediate values of T₁–T₂ in shrimp. ESR measurements using both the whole samples did not show any signals specific to irradiation. However, in the case of anchovy it was possible to use bone for ESR detection, showing typical signals (g=2.002, 1.998). Minerals separated from both the samples for TL measurement showed that non-irradiated samples were characterised by glow curves situated at about 300°C with low intensity, while all irradiated samples showed glow peaked at about 200°C and its intensity was high enough to be discriminated from the non-irradiated ones. Furthermore, normalization by a re-irradiation enhanced the reliability of detection results of TL. In conclusion, a multi-step detection using different methods enhances confidence in the detection of irradiated food.     

Synthesis and crystal structure of two novel nickel (imidazole) complexes having hydrogen-bonded networks

Two nickel (imidazole) complexes, Ni(im)₆Cl₂·4H₂O (1) and Ni(im)₆(NO₃)₂ (2) (im=imidazole) have been synthesized and characterized by elemental analysis, IR, UV, TG and single crystal X-ray diffraction. 1 crystallizes in the triclinic space group P-1 with a=8.800(6) Å, b=9.081(6) Å, c=10.565(7) Å, =75.058(9)°, β=83.143(8)°, γ=61.722(8)°, V=718.3(8) Å³, Z=1 and R₁ (wR₂)=0.0469 (0.1497). 2 crystallizes in the trigonal space group R-3 with a=12.370(6) Å, b=12.370(6) Å, c=14.782(14) Å, =90.00°, β=90.00°, γ=120.00°, V=1959(2) Å³, Z=3 and R₁ (wR₂)=0.0358 (0.0955). 1 and 2 exhibit different supramolecular network due to their different counter anions and different hydrogen bonding connection. In compound 1, [Ni(im)₆]²⁺ cation and counter anions Cl⁻ alternatively array in an ABAB fashion via N–HCl hydrogen bonding. In compound 2, the plane of each NO₃²⁻ is almost parallel and each NO₃²⁻ connect three different [Ni(im)₆]²⁺ cations via N–HO hydrogen bonding.     

On the 6Πu state of Na2

The 6¹Π_u state of sodium dimer has been observed up to v = 53 in excitation spectra of the system, recorded by polarisation labelling spectroscopy technique. The Dunham coefficients are derived and the potential energy curve constructed by the inverted perturbation approach method. Equilibrium constants for the 6¹Π_u state of Na₂ are: T_e = 35446.06 ± 0.04 cm⁻¹ (with respect to the minimum of the electronic ground state), Y₁₀ = 111.388 ± 0.019 cm⁻¹, Y₀₁ = 0.112122 ± 0.000017 cm⁻¹.     

Thermogravimetric analysis of aluminised E-glass fibre reinforced unsaturated polyester composites

Novel aluminised E-glass fibre reinforced unsaturated polyester composites, originally formulated for enhanced thermal and electrical shielding properties were evaluated in terms of their thermal performance. The thermal degradation of these specimens was analysed using a thermogravimetric analyser (TGA). The samples were heated from ambient temperature to 500 °C at a heating rate of 20 °C/min. All specimens were decomposed under dry nitrogen (N₂) at a flow rate of 40 ml/min to yield gases and solid char. Aluminised E-glass composites were compared alongside the unmetallised E-glass and unreinforced composite. The major weight loss occurred between 200 and 400 °C. The unreinforced polyester had a maximum weight loss, 1.25%/°C, occurring at 360 °C. For the aluminised and unmetallised E-glass composites, the maximum rate of weight loss was 0.34 and 0.55%/°C, respectively. Experimental results show the degradation of the aluminised E-glass composites obtained from TGA tests is higher compared to those of unmetallised E-glass fibre and unreinforced polyester composite. This improvement is correlated to the aluminium coating.     

Hydrothermal Synthesis and Thermal Stability of Natural Mineral Lindgrenite

IntroductionSynthesis of natural minerals is helpful for tracingthe geological origin of mineral formation and forverifying the quality of minerals. The investigations onthe conditions for mineral formation, such as pressure,temperature, and starting mate…