A Note on Observables for Counting Trails and Paths in Graphs

We point out that the total number of trails and the total number of paths of given length, between two vertices of a simple undirected graph, are obtained as expectation values of specifically engineered quantum mechanical observables. Such observables are contextual with some background independent theories of gravity and emergent geometry. Thus, we point out yet another situation in which the mathematical formalism of a physical theory has some computational aspects involving intractable problems.     

Low-frequency Raman spectra of odd α,ω-disubstituted n-alkanes

Low-Frequency Raman spectra of odd α,ω-dibromo- and α,ω-dihydroxy-n-alkanes were recorded. The longitudinal acoustic mode (LAM-1) frequencies were assigned by references to the published results for n-alkanes and even α,ω-disubstituted n-alkanes and also by taking account of the effects of end intermolecular forces and end-group masses by use of the chain model of Minoni and Zerbi.     

Synthesis of novel nitro-substituted triaryl pyrazole derivatives as potential estrogen receptor ligands

Novel tetrasubstituted pyrazole derivatives bearing a nitro substituent on their A-phenol ring were synthesized and their binding affinity towards the estrogen receptor (ER) subtypes ERalpha and ERbeta was determined. Among compounds tested, the 2-nitrophenol derivative 5c was found to bind satisfactorily to both estrogen receptor subtypes (RBAalpha=5.17 and RBAbeta=3.27). In general, the introduction of a nitro group into the A ring of these compounds was found to benefit their ERbeta binding abilities.     

Magnetic field-induced reactions on the surface of chloroaluminum phthalocyanine thin films

The μ-(oxo)bis[phthalocyaninato] aluminum(III) (AlPc)(2)O films, with the crystallites oriented preferably in one direction, were obtained via chemical transformation of chloroaluminum(III) phthalocyanine AlClPc film upon its annealing in magnetic field. A comparative analysis of the influence of postdeposition annealing without and under applied magnetic field of 1 T on composition and morphology of AlClPc films has been carried out. The chemical transformation of AlClPc to (AlPc)(2)O on the substrate surface is studied by the methods of UV-vis and infrared spectroscopies, Raman, x-ray photoelectron spectroscopy as well as atomic force microscopy. Two interesting effects were observed upon heating the AlClPc films in magnetic field of 1 T. First, the temperature of the chemical transformation of AlClPc to (AlPc)(2)O decreased from 300 °C to 200 °C when magnetic field was applied during postdeposition annealing. Second, the formation of (AlPc)(2)O films with elongated crystallites with a preferential orientation was observed. The heating of (AlPc)(2)O films in a magnetic field at the same conditions did not demonstrate any effect on the structure and morphology of these films.     

Single Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics

In this study, the aroma profile of 10 single origin Arabica coffees originating from eight different growing locations, from Central America to Indonesia, was analyzed using Headspace SPME-GC-MS as the analytical method. Their roasting was performed under temperature–time conditions, customized for each sample to reach specific sensory brew characteristics in an attempt to underline the customization of roast profiles and implementation of separate roastings followed by subsequent blending as a means to tailor cup quality. A total of 138 volatile compounds were identified in all coffee samples, mainly furan (~24–41%) and pyrazine (~25–39%) derivatives, many of which are recognized as coffee key odorants, while the main formation mechanism was the Maillard reaction. Volatile compounds’ composition data were also chemometrically processed using the HCA Heatmap, PCA and HCA aiming to explore if they meet the expected aroma quality attributes and if they can be an indicator of coffee origin. The desired brew characteristics of the samples were satisfactorily captured from the volatile compounds formed, contributing to the aroma potential of each sample. Furthermore, the volatile compounds presented a strong variation with the applied roasting conditions, meaning lighter roasted samples were efficiently differentiated from darker roasted samples, while roasting degree exceeded the geographical origin of the coffee. The coffee samples were distinguished into two groups, with the first two PCs accounting for 73.66% of the total variation, attributed mainly to the presence of higher quantities of furans and pyrazines, as well as to other chemical classes (e.g., dihydrofuranone and phenol derivatives), while HCA confirmed the above results rendering roasting conditions as the underlying criterion for differentiation.