Kinetics and branching ratio studies of the reaction of C2H5O2 + HO2 using chemical ionisation mass spectrometry

The overall rate coefficient for the reaction of C(2)H(5)O(2) with HO(2) was determined using a turbulent flow chemical ionization mass spectrometer (TF-CIMS) system over the pressure range of 75 to 200 Torr and temperatures between 195 and 298 K. The temperature dependence of the overall rate coefficient for the reaction between C(2)H(5)O(2) and HO(2) was fitted using the following Arrhenius expression: k(T) = (2.08) x 10(-13) exp [(864 +/- 79)/T] cm(-3) molecule(-1) s(-1). The upper limits for the branching ratios for reactive channels leading to O(3) and OH production were quantified for the first time. A tropospheric model has been used to assess the impact of the experimental error of the rate coefficients determined in this study on predicted concentrations of a number of key species, including O(3), OH, HO(2), NO and NO(2). In all cases it is found that the propagated error is very small and will not in itself be a major cause of uncertainty in modelled concentrations. However, at low temperatures, where there is a wide discrepancy between existing kinetic studies, modelling using the range of kinetic data in the literature shows a small but significant variation for [C(2)H(5)O(2)], [C(2)H(5)OOH], [NO(x)] and the HO(2) : OH ratio. Furthermore, a structure-activity relationship (SAR) was developed to rationalise the reactivity of the reaction between RO(2) and HO(2).     

Colloidal aspects of texture perception

Recently, considerable attention has been given to the understanding of texture attributes that cannot directly be related to physical properties of food, such as creamy, crumbly and watery. The perception of these attributes is strongly related to the way the food is processed during food intake, mastication, swallowing of it and during the cleaning of the mouth after swallowing. Moreover, their perception is modulated by the interaction with other basic attributes, such as taste and aroma attributes (e.g. sourness and vanilla). To be able to link the composition and structure of food products to more complicated texture attributes, their initial physical/colloid chemical properties and the oral processing of these products must be well understood. Understanding of the processes in the mouth at colloidal length scales turned out to be essential to grasp the interplay between perception, oral physiology and food properties. In view of the huge differences in physical chemical properties between food products, it is practical to make a distinction between solid, semi-solid, and liquid food products. The latter ones are often liquid dispersions of emulsion droplets or particles in general. For liquid food products for instance flow behaviour and colloidal stability of dispersed particles play a main role in determining their textural properties. For most solid products stiffness and fracture behaviour in relation to water content are essential while for semi-solids a much larger range of mechanical properties will play a role. Examples of colloidal aspects of texture perception will be discussed for these three categories of products based on selected sensory attributes and/or relevant colloidal processes. For solid products some main factors determining crispness will be discussed. For crispiness of dry cellular solid products these are water content and the architecture of the product at mesoscopic length scales (20-1000 µm). In addition the distribution of water at mesoscopic length scales was found to be important. For semi-solid foods, sensory characteristics as spreadability, watery and crumbliness are primarily determined by food properties at mesoscopic length scales. Crumbliness is directly related to the formation of free running cracks that occur during eating of the product. Exudation of the continuous liquid phase of gels during compression gives rise to watery/juicy sensory attributes. For liquid food products, colloidal interactions of emulsion droplets, particles, proteins, and polysaccharides with saliva and oral surfaces were found to affect texture characteristics as creaminess, fattiness, roughness and astringency.     

Syntheses of 3-, 4-, and 5-O-feruloylquinic acids

The efficient synthesis of 3-, 4-, and 5-O-feruloylquinic acids starting from d-(?)-quinic acid is described. Esterification of suitably protected quinic acid derivatives with 3-(4-acetoxy-3-methoxyphenyl)-acryloyl chloride and subsequent hydrolysis of all the protecting groups afforded the title products in overall yields of 33%, 15%, and 45%, respectively, (from quinic acid).     

Breathing new life into the free radical polymerization process

Conventional free radical polymerization processes are limited by their inability to be used for the synthesis of resins of controlled molecular weights and complex architecture. New processes are being developed in which the free radical propagating chain is reversibly terminated, allowing the free radical polymerization to behave in a living fashion. A review of these processes is presented, along with preliminary results of chain extension studies of nitroxide-terminated polystyrene as a model for block copolymer synthesis.