Structural and thermodiffractometric analysis of coordination polymers. Part I: tin derivatives of the Bim ligand [Bim = Bis(1-imidazolyl)methane])

New polynuclear coordination species containing the ditopic bis(1-imidazolyl)methane (Bim) ligand have been prepared as microcrystalline powders and structurally characterized by ab initio X-ray powder diffraction methods. [Bim(Me2SnCl2)]n (1), [Bim(nBu2SnCl2)]n (3), [Bim(Ph2SnCl2)]n (4), [Bim(MeSnCl3)]n (5), and [Bim(PhSnCl3)]n (6) all contain 1D chains with octahedral tin atoms with trans N-Sn-N linkages (but 4, which displays a cis N-Sn-N linkage). Their thermodiffractometric analysis allowed the estimation of the linear thermal expansion coefficients and strain tensors derived there from. The potential-energy surface of the free Bim ligand (as defined by two torsional degrees of freedom about the two N-CH2 bonds), eventually controlling the length of the repeating unit (polymer elongation), has been estimated using molecular mechanics and correlated with experimental observations.     

Neutral,Cationic, and Anionic Alkyl Derivatives of Tungsten Bonded to a Calix[4]arene Oxo Surface

The chemically reversible reduction of [(Me)₂W(calix)] to the diamagnetic [(Me)₂W(calix)Na₂] [Eq. (1)], without major changes in the connectivity of the molecule, illustrates the flexibility of the calixarene ligand and stresses its potential as a molecular functional model of heterogeneous oxo surfaces.     

Compared EC-AFM Analysis of Laser-Induced Graphene and Graphite Electrodes in Sulfuric Acid Electrolyte

Flexible and economic sensor devices are the focus of increasing interest for their potential and wide applications in medicine, food analysis, pollution, water quality, etc. In these areas, the possibility of using stable, reproducible, and pocket devices can simplify the acquisition of data. Among recent prototypes, sensors based on laser-induced graphene (LIGE) on Kapton represent a feasible choice. In particular, LIGE devices are also exploited as electrodes for sensing in liquids. Despite a characterization with electrochemical (EC) methods in the literature, a closer comparison with traditional graphite electrodes is still missing. In this study, we combine atomic force microscopy with an EC cell (EC-AFM) to study, in situ, electrode oxidation reactions when LIGE or other graphite samples are used as anodes inside an acid electrolyte. This investigation shows the quality and performance of the LIGE electrode with respect to other samples. Finally, an ex situ Raman spectroscopy analysis allows a detailed chemical analysis of the employed electrodes.     

Novel copolyesters based on poly(alkylene dicarboxylate)s: 2. Thermal behavior and biodegradation of fully aliphatic random copolymers containing 1,4-cyclohexylene rings

Aliphatic poly(butylene 1,12-dodecanedioate) is an interesting biodegradable polyester characterized by high thermal stability and high crystallinity, but low melting temperature. In order to improve the performances of this polymer some novel fully aliphatic random copolyesters have been prepared starting from 1,4-butanediol and different molar ratio of 1,12-dodecanedioc acid and 1,4-cyclohexanedicarboxylic acid. The copolymers have a notable resistance to thermal degradation, thermal properties which vary as a function of the composition, and maintain the mechanical characteristics of the poly(alkylene dicarboxylate). In particular, the copolymer containing the 70 mol% of 1,4-cyclohexanedicarboxylate units improves the thermal properties of the poly(butylene 1,12-dodecanedioate) and presents a very high biodegradation rate, higher than those of the two parent homopolymers. This behavior has been correlated to the low level of crystallinity of the sample and to the composition of the amorphous phase. Therefore, these novel fully aliphatic copolymers represent an interesting new class of copolyesters which can balance good physical properties and high biodegradability.     

Diastereomeric half-sandwich Ru(II) cationic complexes containing amino amide ligands. Synthesis, solution properties, crystal structure and catalytic activity in transfer hydrogenation of acetophenone

The cationic complexes [(η⁶-arene)Ru(N,O-amino amide)X]Y (arene = p-cymene or indane; N,O-amino amide = (l)-proline amide or (l)-phenylalanine amide; X = Cl or I; Y = Cl, I or PF₆) have been synthesised and fully characterized by spectroscopic and analytical methods. In several cases (1a, 3a, 4a, 4b, 5) the metal configuration has been definitively established by X-ray analysis on single crystal. The lability of the metal center in solution has been studied by ¹H NMR and CD techniques. The highest configurational stability has been found in the complexes of the type [(η⁶-indane)Ru(N,O-proline amide)Cl]Y (4a,b). The complexes 1b, 2a-b, 3b, 4b and 5 are good precatalysts for the transfer hydrogenation of acetophenone in basic i-PrOH, with ee up to 76% at 30 °C. An ESI(+)-MS study of pre-catalytic solutions has provided useful information on the catalytic mechanism.     

Estimation of dynamic strains in finite end-constrained pipes in seismic areas

The work presents an analysis of the dynamical response of a buried pipe under seismic excitation. The pipe is assumed to be of finite length and the Winkler model to schematize soil-structure interaction is considered. With reference to the boundary conditions of end-constrained pipe the axial motions are discussed. Careful numerical integrations are performed in order to prevent undesirable oscillations close to the discontinuities. The main result emphasized by the numerical analysis is that end-constrained finite length pipelines are subject to strains greater than infinite length pipes, or free-end finite length pipes.     

Time-division multiplexing of the orbital angular momentum of light

We present an optical setup for generating a sequence of light pulses in which the orbital angular momentum (OAM) degree of freedom is correlated with the temporal one. The setup is based on a single q plate within a ring optical resonator. By this approach, we demonstrate the generation of a train of pulses carrying increasing values of OAM, or, alternatively, of a controlled temporal sequence of pulses having prescribed OAM superposition states. Finally, we exhibit an "OAM-to-time conversion" apparatus that divides different input OAM states into different time bins. The latter application provides a simple approach to digital spiral spectroscopy of pulsed light.     

Effect of Salt Addition and Fermentation Time on Phenolics,Microbial Dynamics,Volatile Organic Compounds,and Sensory Properties of the PDO Table Olives of Gaeta (Italy)

‘Oliva di Gaeta’ is almost certainly the most important and well-known PDO denomination for table olives in Italy. Their production is based on a specific two-stage trade preparation called the ‘Itrana’ method. In this work, we investigated how variations in the duration of the initial water fermentation (i.e., 15 and 30 days) and the salt concentration (i.e., 6% and 8% NaCl) influence the chemical features, microbial dynamics, polyphenols, volatile organic compounds, and sensory features of ‘Oliva di Gaeta’. The time of the addition of salt did not affect the final concentration in the brine, but a longer initial water fermentation (before salt addition) led to lower pH values. The bacterial count constantly increased until the salt addition (i.e., either 15 or 30 days), while the yeast population peaked on day 30. Generally, the two different salt concentrations did not affect the count of microorganisms at the end of fermentation, with the only exception being a higher lactic acid bacteria count for the treatment with 6% salt added at 30 days. At commercial maturity, the crucial bitter tastant oleuropein was not completely removed from the drupes, and differences in salt concentration and the length of the first-stage water fermentation did not influence its content at the end of olive curing. Richer volatile profiles of olives were detected with higher-salt treatments, while the combination of low salt and early saline treatment provided a more distinct profile. Longer initial water fermentation caused a small increase in some phenolic compounds (e.g., iso-verbascoside, verbascoside, and hydroxytyrosol-glucoside). A panel test indicated that salt application at 30 days resulted in a more “Sour” and “Bitter” taste, irrespective of the salt concentration. The low salt concentration coupled with the late saline treatment resulted in more “Fruity” notes, probably due to the higher production of esters by lactobacilli. The slightly bitter perception of the olives was consistent with the partial removal of oleuropein. Our work revealed the characteristics of the ‘Itrana’ method and that the variation in salt concentration and its time of application changes parameters ranging from the microbial dynamics to the sensory profile. Specifically, our data indicate that 6% NaCl coupled with a longer initial water fermentation is the most different condition: it is less effective in blocking microbial growth but, at the same time, is more potent in altering the nutritional (e.g., polyphenols) and sensorial qualities (e.g., bitterness and fruitiness) of ‘Oliva di Gaeta’.