Huang diffuse scattering from interstitials in a general orthorhombic and tetragonal lattice

Using the continuum theory of linear elasticity, Huang diffuse scattering (HDS) has been calculated from self-interstitials in a general orthorhombic and tetragonal lattice. Various defect configurations are represented according to the point group symmetry of the defect site. The contribution toHDS from all possible equivalent orientations (assumed to be equally populated) of the defect configuration is averaged. The limitations ofHDS in discriminating between defect configurations having the same long-range symmetry are discussed, considering some special cases.     

Thermodynamic stability of polyacrylamide and poly(N,N‐dimethyl acrylamide)

Based on theoretical thermodynamic principles, the possibility of environmental degradation of polyacrylamide to its starting monomer was investigated. Theoretical electronic structure studies on the geometry and fragmentation energy of acrylamide and N,N‐dimethyl acrylamide tetramer models were carried out using a first principles gradient corrected density functional approach. Thermal degradation to form a radical would require the cleavage of carbon–carbon bonds in the polymer chain; the energy needed for this cleavage was found to depend on the structure of the repeat unit which ranged from low of 72.5 kcal for a rare head‐to‐head construct to 86.2 kcal for a normal head‐to‐tail polymer construct (therefore, for the cleavage of a normal head‐to‐tail repeat unit, temperatures of approximately 450°C would be required). The thermodynamics of the unzipping, disproportionation, and back‐biting reactions in the resulting radical fragments were also investigated; the back‐biting process was found to require the least energy and provided the most stable radical fragment with a low probability for disproportionation or releasing of monomer to occur. The effect of solvation on the hydrogen‐bonding network in the acrylamide tetramer was studied by adding explicit molecules of water to the tetramer models. The addition of water had a significant effect on the stability of the model polymer slightly stabilizing the head‐to‐head polymer, and slightly destabilizing the head to tail polymer. Copyright © 2007 John Wiley & Sons, Ltd.     

Size-selective synthesis and stabilization of gold organosol in C(n)TAC: enhanced molecular fluorescence from gold-bound fluorophores

Gold nanoparticles of variable sizes have been synthesized in toluene employing two-phase (water-toluene) extraction of AuCl4- followed by its reduction with sodium borohydride in the presence of a series of cationic surfactants of a homologous series having the general formula C(n)TAC. The solubility features of the gold particles in the organic solvent have been accounted qualitatively by calculating the van der Waals interaction potential between the particles. The effect of thermal energy and medium dielectric constant on the stability of metal particles has been studied by measuring the surface plasmon resonance. The stabilization of surfactant-mediated gold particles as hydrosol or organosol has been elucidated by considering the double-layer interaction as a function of the dielectric constant of the solvent medium. The influence of the counterion of the phase transfer reagent and stabilizing ligand on the photochemical stability of the gold colloids has been investigated. The fluorescence probe 1-methylaminopyrene (MAP) was considered for the surface functionalization of the gold particles, and it has been found that there is an enhancement of molecular fluorescence from the gold-probe assembly.     

Effect of environmental factors and carbohydrate on gellan gum production

Submerged culture fermentation studies were carried out in batch mode for optimizing the environmental parameters and carbon source requirement by Pseudomonas elodea for the production of gellan gum. The maximum production of gellan gum was obtained with 16-h-old culture and 8% inoculum at 30°C and pH 7.0 after 52 h of incubation (6.0 g/L). Of the various carbon sources tested, 2% sucrose, glucose, and soluble starch yielded considerably high amounts of gellan. Studies on the concentration of various carbohydrates on gellan gum production indicated that the optimum concentration of glucose and starch was 3%, whereas for sucrose it was 4%. The addition of glucose in the medium above 3% had a detrimental effect on gellan yield. The investigation of intermediate two-step addition of glucose under identical conditions of fermentation showed an enhanced production of gellan (8.12 g/L) as compared with the control (6.0 g/L). To optimize the recovery of gellan from fermented broth, different solvents were tested for precipitation of gellan gum. Among the various solvents tested, tetrahydrofuran gave better recovery of gellan (82%) as compared with the conventional solvent isopropanol (49%).     

Stokes/anti-stokes intensity ratio in the resonance region

Relative intensities of the Stokes and anti-Stokes Raman lines associated with the I-I stretching mode of I₂ and symmetric stretching mode of MnO^?₄ are presented. The data indicate that the maxima in the excitation profile of the anti-Stokes scattering are shifted from those of the Stokes scattering. The experimental Stokes/anti-Stokes intensity ratios agree with the theoretical values obtained with parameters from the electronic absorption spectra.     

Study of Densities, Viscosities and Ultrasonic Speeds of Binary Mixtures Containing 1,2-Dimethoxyethane and an Alkan-l-ol at 298.15 K

The viscosity deviation (Δη), the excess molar volume (V ^E) and the ultrasonic speed (u) have been investigated from viscosity (η) and density (ρ ) measurements of binary liquid mixtures of 1,2-dimethyoxyethane with methanol, ethanol, propan-1-ol, butan-1-ol, pentan-1-ol, hexan-1-ol or octan-1-ol over the entire range of composition at 298.15 K. The excess volumes are negative over the entire range of composition for all of the mixtures with the exception of hexan-1-ol and octan-1-ol. The excess isentropic compressibilities (K _S ^E) and viscosity deviations are negative for all of the mixtures. The magnitudes of the negative values of V ^E decrease with the number of carbon atoms of the alkan-1-ol. The trend of increasing K _S ^E values with the chain length of the alkanol is similar to that observed in the case of V ^E. Graphs of V ^E, Δ η, K _S ^E, Δ u, L _f ^E and Z ^E against composition are presented as a basis for a qualitative discussion of the results.     

A novel method for the determination of synthetic colors in ice cream samples

A simple method has been developed for the extraction, separation, and determination of synthetic colors in ice cream samples. The process involves the breakdown of emulsion by neutral detergents (Triton X-100 and Tween 20) followed by extraction with petroleum ether for removal of fat. The aqueous colored solution obtained is treated with 5% acetic acid, and the uptake of color is carried out by a wool-dyeing technique. The color is eluted from the wool with 5% ammonia solution, the solution is evaporated to dryness, and the residue is dissolved in 60% ethanol for paper chromatography using trisodium citrate-ammonia-water (2 + 5 + 95, w/v/v) as the mobile phase. The colored spots from the paper chromatogram are cut and eluted with 60% ethanol, and the absorbance is measured at the respective lambda maximum corresponding to the Rf value of the appropriate standard. The recoveries of 6 colors, including sunset yellow FCF (SSYFCF), tartrazine, carmoisine, ponceau 4R, brilliant blue FCF (BBFCF), and fast green FCF from spiked samples with either detergent were found to be >90%. However, recoveries of erythrosine were 21 and 65% with Triton X-100 and Tween 20, respectively. Indigo carmine could not be recovered at all because of its fugitive property in 5% ammonia solution, which is used to strip the color from the wool. The sensitivity of the method with the use of Tween 20 is 1 ppm (1 microg/g) for the colors in spiked ice cream samples. With this method, we analyzed samples of 20 branded colored ice cream. The results showed the presence of tartrazine (8.4-43.3 ppm), SSYFCF (23.5-117.6 ppm), carmoisine (traces-53.2 ppm), erythrosine (3.5 ppm), and BBFCF (4.1 ppm) in the ice cream samples. Apart from 2 samples of tuttifruity, all of the ice cream samples showed the presence of permitted synthetic colors below the permissible level of 100 ppm established by the Prevention of Food Adulteration Act of India.     

Structural and electronic properties of compound metal clusters

The equilibrium geometries, relative stabilities, and vertical ionization potentials of compound clusters involving Li _n , Na, Mg, and Al atoms have been calculated using ab initio self-consistent field linear combination of atomic orbitals — molecular orbital (SCF-LCAO-MO) method. The exchange energies are calculated exactly using the unrestricted Hartree-Fock (UHF) method whereas the correlation correction is included within the framework of configuration interaction involving pair excitations of valence electrons. While the later correction has no significant effect on the equilibrium geometries of clusters, it is essential for the understanding of relative stabilities. Clusters with even numbers of electrons are found to be more stable than those with odd numbers of electrons regardless of their charge state and atomic composition. The equilibrium geometries of homo-nuclear clusters can be significantly altered by replacing one of its constituent atoms with a hetero-nuclear atom. The role of electronic structure on the geometries and stabilities of compound clusters is discussed.