Calorimetric determination of enthalpy changes for proton ionization of N-[2-hydroxyethyl]piperazine-N′-[2-ethane sulfonic acid] (HEPES) and N-[2-hydroxyethyl]piperazine-N′-[2-hydroxypropane sulfonic acid] (HEPPSO) in water-methanol mixtures

Enthalpies for the two proton ionizations of the biochemical buffers N-[2-hydroxyethyl]piperazine-N′-[2-ethane sulfonic acid] (HEPES) and N-[2-hydroxyethyl]piperazine-N′-[2-hydroxypropane sulfonic acid] (HEPPSO) were obtained in water-methanol mixtures with methanol mole fraction (X_m) from 0 to 0.360. With increasing methanol, the ionization enthalpy for the first proton (ΔH₁) of HEPES increased steadily from 8.4 to 15.3 kJ mol⁻¹ whereas that for HEPPSO rose to a maximum of 21.0 kJ mol⁻¹ at X_m = 0.123 before dropping to 18.4 kJ mol⁻¹ at X_m = 0.360. The ionization enthalpy for the second proton (ΔH₂) of HEPES varied from 20.8 kJ mol⁻¹ in water to 13.6 kJ mol⁻¹ at X_m = 0.360 with a maximum of 24.8 kJ mol⁻¹ at X_m = 0.194. For HEPPSO, ΔH₂ increased steadily from 23.4 to 29.2 kJ mol⁻¹. The solvent composition was selected so as to include the region of maximum structure enhancement of water by methanol. The results were interpreted in terms of solvent-solvent and solvent-solute interactions.     

Nucleon Isobar Production in Proton-Nucleon Collision at 6 GeV/c Incident Proton Momentum

Angular and momentum distributions as well as grain densities of charged secondaries emitted in inelastic proton-nucleon interactions are measured. The cross-section of the Δ (1236) isobar production in the events of the type pp →pnπ⁺ is calculated. The theoretical predictions of both the isobar and the O.P.E. model are compared with the experimental data. The transverse momentum distribution of both pions and protons is presented and explained by various theoretical models.     

Spaltungsreaktionen mit organischen Disulfiden

Zusammenfassung Triphenylarsin reagiert mit aktiven organischen Disulfiden in siedendem Xylol oder im Sonnenlicht unter Bildung der entsprechenden Monosulfide und von Triphenylarsinsulfid. Die Entmethylierung von Khellin und Visnagin durch Einwirkung von organischen Disulfiden im Sonnenlicht wird diskutiert.     

Synthesis,characterization, DNA interaction,thermal and in vitro biological activity investigation of some Ni(II)-Isatin bishydrazone complexes

Complexes of the type [Ni (L) (H₂O)] Cl₂.nH₂O, where L = [(pyridine-2-carboxaldhyde)-3-isatin]-bishydrazone (cpish), [(2-acetyl pyridine)-3-isatin]-bishydrazone (apish) and [(2-benzoyl pyridine)-3-isatin]-bishydrazone (bpish) have been synthesized and characterized on the bases of elemental analysis, molar conductance, IR, NMR, electronic spectra and thermal analysis (TGA and DTA). Moreover, the stoichiometry and the formation constants of these complexes have been determined spectrophotometrically. Kinetics and thermodynamic parameters of the thermal decomposition have been computed from the thermal data using Coats and Redfern method, which confirm first-order kinetics. The bioefficacy of the ligands and their complexes have been examined for their in vitro antibacterial and antifungal activity against many types of bacteria and anti fungal cultures, which are common contaminants of the environment in Egypt, and the results indicate that the ligands and their metal complexes possess notable antimicrobial activity. Investigation of their interaction with CT-DNA under physiological conditions, using spectroscopic (UV–visible) and hydrodynamic techniques (viscosity measurements). Binding constant "K _b" obtained from spectroscopic methods revealed significant binding of compounds with DNA via intercalation, Furthermore, free energies of compounds–DNA interactions indicated spontaneity of their binding.     

Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums

The effectiveness of hydrocolloids (2% maximum in various combinations) from various sources, including maltodextrins (MD) with polymerization degree (DP) 18 and ziziphus gum (ZG), on the dough properties and quality of panned bread, as well as the possibility of using them to delay the bread staling process, have been investigated after 24, 72, and 96 h of storage. By evaluating the pasting capabilities of wheat flour slurry, dough properties, and the final product, the effects of the ziziphus gum (ZG) and maltodextrins (MD) were ascertained. A TA-TXT texture analyzer, a texture profile analysis test, and Micro-doughLab were used to evaluate the dough mixing properties. Additionally, a hedonic sensory evaluation of the overall acceptance of the bread, as well as its texture, aroma, taste, and color, was done. It is clear that MD had a more distinct impact than ZG on the way dough was mixed, the texture of the gel, and the finished product. The combination of MD and ZG significantly altered the bread’s physical characteristics and its aging over time. The decreased peak viscosity and noticeably smaller setback of wheat flour gels, which corresponded to lower gel hardness, serve as evidence of reduced amylose retrogradation. At 2%, MD outperformed ZG in terms of increasing water absorption, dough stability, and bread loaf volume. With the exception of the blend that included three times as much MD as ZG, all mixes, including the control, exhibited an increase in bread firmness as a function of time after storage. Overall, the panelists liked (score of 5 and above) the bread made with mixes that had either MD or ZG, or a combination of both.     

Biomimetic seleninates and selenonates

The synthesis of a variety of pyranose-, nucleoside-, (amino acid)-, and polyhydric-based seleninic and selenonic acids by DMDO oxidation of the corresponding selenoesters is reported, as well as some unusual coupling reactions of the seleninate and selenonate functionality with biological nucleophilic groups (sulfhydryl, indole, phenol, imidazole, carboxamide) that are found in proteins and enzyme active sites.     

Modeling and preliminary analysis of piezoelectric energy harvester based on cylindrical tube conveying fluctuating fluid

In this contribution, a novel type of piezoelectric tubular energy harvester based on fluctuating fluid pressure is investigated. Analytic model of the proposed energy harvester is built under the assumption of axisymmetric radial vibration. Exact solution of the piezoelectric vibrating tube is obtained with its output performances formulated. A series of numerical simulations are conducted to investigate the influences of geometrical parameters, input mechanical load parameters and output electrical load parameters upon the output performances of the proposed piezoelectric tubular energy harvester. The model and simulation results indicate the potential of the proposed piezoelectric tubular energy harvester. It is expected that the energy harvester be useful in powering wireless sensor network for the health monitoring of hydraulic systems, where fluid conveying pipe vibration is omnipresent.     

Numerical study on heat loss from the surface of solar collector tube filled by oil-NE-PCM/Al2O3 in the presence of the magnetic field

Journal of Thermal Analysis and Calorimetry - The natural convection of the oil-NE-PCM/Al2O3 inside the parabolic trough collector is studied. To simulate nanoencapsulate-phase change material...