Kinetics and Mechanism of the Reaction of a Ruthenium(VI) Nitrido Complex with HSO3− and SO32− in Aqueous Solution

The kinetics and mechanism of the reaction of S^IV (SO₃^2?+HSO₃^?) with a ruthenium(VI) nitrido complex, [(L)Ru^VI(N)(OH₂)]⁺ (Ru^VIN, L=N,N′‐bis(salicylidene)‐o‐cyclohexyldiamine dianion), in aqueous acidic solutions are reported. The kinetic results are consistent with parallel pathways involving oxidation of HSO₃^? and SO₃^2? by Ru^VIN. A deuterium isotope effect of 4.7 is observed in the HSO₃^? pathway. Based on experimental results and DFT calculations the proposed mechanism involves concerted N?S bond formation (partial N‐atom transfer) between Ru^VIN and HSO₃^? and H⁺ transfer from HSO₃^? to a H₂O molecule.     

Assessment and distinction of commercial soy protein isolate product functionalities using viscosity characteristic curves

To simplify the assessment method of soy protein isolate（SPI） functionalities,the viscosity and functionalities of commercial SPI products were studied.Viscosity value（y） increases with increasing concentration（x） and exhibits a highly significant correlation with the exponential equation y = a·e^bx.The b values of products are gradually enhanced from dispersion,emulsion and injected to gel type.Products with low b values（<0.2）,and high dispersivity were dispersion-type.Products having high b values （>0.4） and gel springiness were gel-type.The other products with centered b value（0.2-0.4）,high solubility and emulsifying capacity were emulsion-type.     

Structure–activity relationships of anthocyanidin glycosylation

This paper summarizes the main achievements about the structure–activity relationships of anthocyanidin glycosylation. Anthocyanidin glycosylation is the essential step of anthocyanin biosynthesis and also the prerequisite of the further modifications of anthocyanins, which is jointly characterized by the glycosylation site, the type and number of the glycosyl as well as the glycosidic bond type. It generally enhances the stability, results in the hypsochromic effect and blueing, decreases the bioavailability and anticancer activity, and decreases, increases, or does not change the antioxidant activity of the anthocyanidins or anthocyanins, which is synergetically determined by the glycosylation site and the type and number of the glycosyl. Thereinto, in nature, the blue hues caused by the glycosylation may also be reinforced by the formation of the anthocyanic vacuolar inclusions. This review could provide a reference for the research of the structure-optimizing and function-exploiting of anthocyanins.     

A novel series of solution methods for solving nonlinear stiff dynamic problems

Nonlinear Dynamics - A novel type of linear multi-step formulas is proposed for solving initial value problems, such as the problems of multi-body systems and vibration systems and a variety of...