Effect of polymer as cosolvent on chemical reactions in solution—I. Effects of polystyrene and polyoxyethylene on the reaction of dansyl chloride with butylamine in organic solvents

The rates of reactions of 5-dimethylamino-1-naphthalenesulphonyl chloride (dansyl chloride) with butylamine in organic solvents have been measured in the presence of polymer such as polyoxyethylene (POE) or polystyrene (PS) as cosolvent and compared with those in the presence of cosolvents of low molecular weight analogues, viz. diethyloxyethane (DEE) and toluene (Tol.). Acceleration by cosolvent POE, compared with DEE, increases with increasing volume fraction of cosolvent and the effect depends on the degree of polymerization of the polymer cosolvent. Similarly, addition of cosolvent PS to ethyl acetate or chloroform results in increase in the reaction rate as compared with cosolvent Tol. The effect by PS also showed dependence on the degree of polymerization. The effect of polymer cosolvent on chemical reactions between two low molecular weight species is explained in terms of the thermodynamics of polymer solutions.     

Retronasal Aroma of Beef Pate Analyzed by a Chewing Simulator

In retronasal aroma, the targeted aroma compounds are released from food during chewing. The changes in the food structures during chewing strongly influence the release of the compounds, therefore affecting the perception of food. Here, the relationship between retronasal aroma and food deliciousness based on the physicochemical properties of aroma compounds was examined. We considered the consumption of solid foods and the effect of oral parameters in elderly people. Beef pate was used as a model food sample to study the effect of the release of aroma compounds under controlled in vitro mastication and salivation conditions using a chewing simulator. We identified the effects of coexisting ingredients such as beef fat on the time course behavior of the release of aroma compounds. In particular, the release of the middle types of aromas was significantly faster with stronger chewing force, and higher with a high fat content of the sample. In addition, a larger release intensity was observed when soy proteins were partially substituted for beef proteins. Using an appropriate model saliva, a change in the salting-out effect from the saliva composition was found to be a factor, which could explain the lowering of aroma sensation in an elderly person.     

Enantioselective copper-catalyzed 1,4-addition of dialkylzincs to enones using a novel N,N,P–Cu(II) complex

Enantioselective copper-catalyzed 1,4-additions of dialkylzincs to enones were carried out in the presence of 1 mol % of Cu(OTf)₂ and 2.5 mol % of an N,N,P-ligand possessing a tert-butyl group at the adjacent position of the nitrogen of pyridine to afford the corresponding 1,4-adducts in up to 98% ee.     

Structure and microstructure of epitaxial Sr n Fe n O3 n −1 films

Thin films of SrFeO_{3??? x} (0?≤?x?≤?0.5) (SFO) grown on a (LaAlO₃)_0.3 (SrAl_0.5Ta_0.5O₃)_0.7 (LSAT) substrate by pulsed laser deposition have been structurally investigated by electron diffraction and high resolution transmission electron microscopy for different post-deposition oxygen treatments. During the deposition and post-growth oxidation, the oxygen-reduced SFO films accept extra oxygen along the tetrahedral layers to minimize the elastic strain energy. The oxidation process stops at a concentration SFO_2.875 and/or SFO_2.75 because a zero misfit with the LSAT substrate is reached. A possible growth mechanism and phase transition mechanism are suggested. The non-oxidized films exhibit twin boundaries having a local perovskite-type structure with a nominal composition close to SFO₃.     

Combinatorial and approximative analyses in a spatially random division process

For a spatial characteristic, there exist commonly fat-tail frequency distributions of fragment-size and -mass of glass, areas enclosed by city roads, and pore size/volume in random packings. In order to give a new analytical approach for the distributions, we consider a simple model which constructs a fractal-like hierarchical network based on random divisions of rectangles. The stochastic process makes a Markov chain and corresponds to directional random walks with splitting into four particles. We derive a combinatorial analytical form and its continuous approximation for the distribution of rectangle areas, and numerically show a good fitting with the actual distribution in the averaging behavior of the divisions.