Acoustic behaviour and equation of state of amorphous ethylene–vinyl acetate copolymer studied by means of high-pressure Brillouin scattering spectroscopy

The determination of the equation of state (EOS) of amorphous materials is very important for fundamental understanding of the glass transition and applications as well. Simultaneous observation of both longitudinal and transverse acoustic modes by Brillouin scattering spectroscopy has been one of the major methods to obtain EOS of amorphous materials. However, the transverse acoustic mode is hardly seen from some of the amorphous polymers, which makes it difficult to derive EOS. The temperature and pressure dependences of the acoustic properties of amorphous ethylene–vinyl acetate (EVA) copolymer were measured by using high-pressure Brillouin scattering spectroscopy. The temperature variation induced large changes in the frequency shift and linewidth of the longitudinal acoustic mode due to strong coupling between the structural relaxation process and the propagating density fluctuations. The residual linewidth in the glassy state was attributed to the remnant intramolecular motions of EVA, the activation energy of which was estimated to be ～3.30 ± 0.27 kcal/mol. The pressure–density relationship of EVA could be obtained for the first time by measuring the refractive index and using the Lorentz–Lorenz equation. The density and the refractive index exhibited monotonic increase up to approximately 12 GPa. The strong reduction of the acoustic damping at low pressures below ～3 GPa was attributed to the collapsing free volume in EVA. The present study clearly shows that measuring the refractive index by high-pressure Brillouin spectroscopy may be an alternative method to get the EOS of polymeric materials whose transverse acoustic mode is too weak to be observed.     

Observation of B(s)(0) → D(s)(*)+ D(s)(*)- using e+ e- collisions and a determination of the B(s)-B(s) width difference ΔΓ(s)

We have made the first observation of B(s)(0)→D(s)(*)+ D(s)(*)- decays using 23.6 fb(-1) of data recorded by the Belle experiment running on the Υ(5S) resonance. The branching fractions are measured to be B(B(s)(0)→D(s)+ D(s)-)=(1.03(-0.32-0.25)(+0.39+0.26))%, B(B(s)(0)→D(s)(*±) D(s)(?))=(2.75(-0.71)(+0.83)±0.69)%, and B(B(s)(0)→D(s)*+ D(s)*-)=(3.08(-1.04-0.86)(+1.22+0.85))%; the sum is B[B(s)(0)→D(s)(*)+ D(s)(*)-]=(6.85(-1.30-1.80)(+1.53+1.79))%. Assuming B(s)(0)→D(s)(*)+ D(s)(*)- saturates decays to CP-even final states, the branching fraction determines the ratio ΔΓ(s)/cosφ, where ΔΓ(s) is the difference in widths between the two B(s)-B(s) mass eigenstates, and φ is a CP-violating weak phase. Taking CP violation to be negligibly small, we obtain ΔΓ(s)/Γ(s)=0.147(-0.030)(+0.036)(stat)(-0.041)(+0.042)(syst), where Γ(s) is the mean decay width.     

Intensity measurements in the v4-fundamental of methane

The absolute intensities of all the J-multiplets between R(13) at 1375cm^-1 and P(12) at 1225 cm^-1, in the v₄-fundamental of ¹²CH₄, have been measured at 300°K. Our values are consistent with published band-intensity measurements and also with the theoretical line strength tabulation by Fox. Spectral transmittance computation using a Lorentz line shape with a hydrogen-broadened half-width of 0.075 cm^-1 atm^-1 at 300°K for all the lines in the band is in excellent agreement with our experimental data measured with a spectral resolution of 0.2 cm^-1. Our best estimate for the absolute intensity of the band is 145±8 cm^-2 atm^-1 at STP.     

Food structure: Roles of mechanical properties and oral processing in determining sensory texture of soft materials

There is a desire to alter food composition to make foods healthier and at the same time not diminish sensory quality. This requires an understanding of key elements of food structure associated with texture perception. Texture, in part, is perceived during oral processing of food. Knowledge of structure–oral processing–texture interrelations could be utilized to develop or prevent specified textural attributes. Overall, the investigation of structure–oral processing–texture interrelations is just starting as a research focus. Factors including non-universal and inconsistent sensory terminology, omission of consideration for structural changes incurred by oral processes, and the lack of cross-disciplinary investigations hamper progress in this field. Consideration of these factors in future investigations on sensory texture will increase the applicability of their findings and bring us closer to understanding the contribution of food structure to sensory texture.     

Seco-Abietanoids from Cryptomeria japonica and Their Inhibitory Activity Toward Xanthine Oxidase

Chemistry of Natural Compounds - A new seco-abietanoid, 12-methoxy-7-oxo-6,7-secoabieta-8,11,13-trien-6-oic acid (1), and a known seco-abietanoid,12-hydroxy-6,7-secoabieta-8,11,13-triene-6,7-dial...     

Inclusion of thymol into cucurbiturils: density functional theory approach with dispersion correction and natural bond orbital analysis

Journal of Inclusion Phenomena and Macrocyclic Chemistry - Stability of inclusion complexes of thymol (a natural flavour) with cucurbit[n]urils was interpreted by using density functional theory...     

Palladium‐Catalyzed Stereoselective Intramolecular Oxidative Amidation of Alkenes in the Synthesis of 1,3‐ and 1,4‐Amino Alcohols and 1,3‐Diamines

An efficient and practical Pd‐catalyzed intramolecular oxidative allylic amidation provides facile access to derivatives of 1,3‐ and 1,4‐amino alcohols and 1,3‐diamines. The method operates under mild reaction conditions (RT) with molecular oxygen (1 atm) as the sole reoxidant of Pd. Excellent diastereoselectivities were attained with substrates bearing a secondary stereogenic center     

Movement of dopants in redox reaction of electro-conductive polymers

Polypyrrole, formed in an organic solvent, shows higher density and better quality in electrical conductivity and mechanical strength than that formed in water. On electrochemical reduction in an aqueous system the laurylsulfate anion, used as dopant, sticks to the polymer. During reduction a cation moves into the polymer and on oxidation it leaves the polymer. The anion, however, leaves the polymer on reduction in an organic solvent system and cannot penetrate into the polymer on re-oxidation. The redox reaction in the aqueous system reveals a surface reaction process, while the reaction in the organic solvent system undergoes a diffusion-controlled process. This penomenon is consistant with the results of the ion concentration profile.