Hafnium binding to rat serum transferrin

Using the TDPAC-technique binding parameters for Hf were determined afterin vivo uptake of¹⁸¹Hf in rat plasma. As much as 98.5% of the metal ions proved to be bound to protein, essentially to transferrin. The main fraction of the¹⁸¹Hf ions experiences a well defined electric quadrupole perturbation frequency (vQ1=(1516 ± 15)MHz, δ₁=(5.3 ± 0.8)%) connected with a marked relaxation damping (λ = (46 ± 8)MHz). The remaining Hf nuclei are subject to a fairly broad distribution of electric field gradients (v_Q2=(1014 ± 37)MHz, δ₂=(16±3)%). The results are compared with data obtained within vitro ¹⁸¹Hf-labeled human transferrin.     

Oxaziridine-mediated amination of primary amines: scope and application to a one-pot pyrazole synthesis

Electrophilic amination of primary aliphatic and aromatic amines is reported using a diethylketomalonate-derived oxaziridine to afford the corresponding N-Boc hydrazines in good to excellent yields. The method allows a one-pot synthesis of pyrazoles from primary amines. [Reaction: see text]     

Trends in the evolution of models & modeling perspectives on mathematical learning and problem solving

In this paper we briefly outline the models and modelling (M&M) perspective of mathematical thinking and learning relevant for the 21st century. Models and modeling (M&M) research often investigates the nature of understandings and abilities that are needed in order for students to be able to use what they have (presumably) learned in the classroom in “real life” situations beyond school Nonetheless, M&M perspectives evolved out of research on concept development more than research on problem solving; and, rather than being preoccupied with the kind of word problems emphasized in textbooks and standardized tests, we focus on (simulations of) problem solving “in the wild.” Also, we give special attention to the fact that, in a technology-basedage of information, significant changes are occurring in the kinds of “mathematical thinking” that is coming to be needed in the everyday lives of ordinary people in the 21^st century—as well as in the lives of productive people in future-oriented fields that are heavy users of mathematics, science, and technology.     

Optimised uncertainty at minimum overall cost to achieve fitness-for-purpose in food analysis.

An optimised uncertainty (OU) methodology is described, that balances the uncertainty of measurements on food against the cost of the measurements and the other expenditure that may arise as a consequence of the possible misclassification of the food. Measurement uncertainty from the sources of primary sampling and chemical analysis is estimated using an existing technique, which is based on the taking of duplicated samples and duplicated analyses. The input information required for the OU method is the actual costs of sampling and analysis, and the expected costs that could arise from either the 'false positive' or 'false negative' classification of batches of food. A loss function is then constructed that calculates the 'expectation of loss' which will arise for a given uncertainty of measurement. This function has a minimum value of cost at an optimal value of uncertainty, which can be estimated numerically. Application of this OU method to a case study on the determination of aflatoxin levels in pistachio nuts has demonstrated this minimum value. Below the optimum value of uncertainty, the costs increased due to higher measurement costs. Above the optimum value, the costs increased due to increasing probability of expenditure on consequences such as unnecessary rejection of the batch, potential litigation or loss of corporate reputation because of undetected contamination. A second stage of the OU method optimises the division of the expenditure on the measurement between that on sampling and that on analysis. The technique is demonstrated as a useful new approach for judging the fitness-for-purpose of chemical measurements in the food industry. Several areas for further development of the technique are identified. By matching the expenditure on the measurement against that caused by the misclassification of the food, the OU method has the potential to reduce overall expenditure whilst ensuring an appropriate reliability of measurement.     

Electrical breakdown of human erythrocytes: a technique for the study of electro-haemolysis

This paper describes a technique suitable for investigating the electromechanical breakdown properties of erythrocyte cells. The cells were exposed to square wave electric pulses of precise duration and voltage. The erythrocytes were suspended in normal isotonic saline between two opposing platinum electrodes. A red LED light source and photodiode detector system were positioned orthogonally to the electrodes to record changes in the light transmission that occur immediately after applying an electric pulse. The light transmitted through the electrically treated erythrocyte suspension could be monitored continuously. Experiments were conducted to explore the inter-relationship between the critical voltage and pulse length for haemolysis. Human blood taken from "healthy" donors underwent haemolysis at a critical field strength of 304 kV/m for a 5 micros pulse and 292 kV/m for a 50 micros pulse. The relationship of critical pulse length and critical voltage for the blood samples was found to be inversely linear.     

Theory of thermally-induced interference and lensing in transparent materials

The vector Kirchhoff approximation is employed to calculate thermally-induced interference and lensing effects on the transmitted intensity, when a laser beam is incident on a thin solid sample with parallel faces.