Dibenzylmagnesium-Initiated Anionic Oligomerizations of trans-Stilbene, 1,1-Diphenylethylene,and α-Methylstyrene in Hexamethylphosphortriamide

trans-Stilbene, 1, 1-diphenylethylene, and α-methylstyrene were allowed to react with dibenzylmagnesium to form their oligomers in hexamethylphosphortriamide (HMPA). One and two molecules of stilbene and 1, 1-diphenylethylene were incorporated into the magnesium carbon bond, and the carbanions obtained in HMPA were stable in analogy with the anionic living polymer having alkali cation as the gegenion in eithers. Intense coloration was observed during the reaction between α-methylstyrene and dibenzylmagnesium as well as in the case of stilbene and 1, 1-diphenylethylene. The low molecular weight products which were formed after a long time in the reaction between α-methylstyrene and dibenzylmagnesium were found to have no magnesium-carbon bond. It was considered that the cleavage of the propagating chain occurred gradually after the rapid propagation had proceeded to consume the monomer.     

Synthesis of ZrO<Subscript>2</Subscript> nanoparticles for liquid scintillators used in the detection of neutrinoless double beta decay

We synthesized liquid scintillators incorporating ZrO₂ nanoparticles for application in neutrinoless double beta decay experiments. ZrO₂ nanoparticles of less than 10 nm in size were synthesized with sub- and supercritical hydrothermal methods. The Zr concentrations in the liquid scintillators were determined to be up to 1.4 wt% with inductively coupled plasma analysis, and the liquid scintillators were transparent to scintillation. These results indicate that these methods are applicable for the preparation of liquid scintillators for neutrinoless double beta decay experiments.     

The Effects of Sulphate and Tartrate Ions on the Molecular Organization of Water: Towards Understanding the Hofmeister Series (VI)

Using the 1-propanol (1P) probing methodology we have developed earlier, we characterized the effects of sulphate and tartrate anions on the molecular organization of H₂O. The results indicate that these two large anions belong to a new class of ??hydrophobe-like hydration center??. That is, sulphate and tartrate ions act as ??hydration centers?? with the hydration number 14±3 for both, and leave the bulk H₂O, away from hydration shells, unperturbed in the absence of the probing 1-propanol. As the mole fraction of the probe increases, however, the hydrogen bond probability of bulk H₂O away from hydration shells appears to decrease smoothly, as occurs with ??hydrophobes?? in H₂O. We plot the negative hydration number against the power to reduce the hydrogen bond probability of bulk H₂O for the two large anions. We also plotted the characteristic indices for ??hydrophiles?? and ??hydration centers?? whose characteristics we determined in the same manner earlier. H₂O defines the origin on this map. We found that a typical Hofmeister ranking for each anion matches reasonably well with that of the distance from the origin for each ion, in decreasing order starting from ions plotted in the north-west quadrant (representing the ??hydrophobe-like?? behavior) of the map and then in increasing order from the origin towards the south on the ordinate, the ??hydrophile-like?? behavior. These findings could be useful in understanding the Hofmeister series, pointing to the importance of the contribution made by the effect of each ion on H₂O, in addition to helping understand direct ion-protein interactions.     

Large electro‐optic activity and enhanced temporal stability of methacrylate‐based crosslinking hyperbranched nonlinear optical polymer

A methacrylate‐based crosslinking hyperbranced polymers have been synthesized through initiator‐fragment incorporation radical polymerization and used for the temperature stable electro‐optic (EO) polymer application. This polymer consists of methyl methacrylate, 2‐metacryloxyethyl isocyanate, and ethylene glycol dimethacrylate (EGDMA) monomers. The use of EGDMA as a bifunctional unit resulted in the solvent‐soluble crosslinking hyperbranched chain, so that the EO polymer enhanced glass transition temperatures. A phenyl vinylene thiophene vinylene bridge nonlinear optical chromophore was attached to the polymer backbone as the side‐chain by a post‐functionalization reaction. The loading concentration of the chromophore was varied between 30 and 50 wt % by simply changing the mixing ratio of the precursor polymer to the chromophore. The synthesized EO polymers produced optical quality films with a light propagation loss of 0.61 dB/cm in a slab waveguide at 1.31 μm. The electrically poled film had an EO coefficient (r₃₃) of 139 pm/V at 1.31 μm. The EO crosslinking hyperbranced polymer had a high‐glass transition temperature of 170 °C, and exhibited excellent temporal stability of the EO activity at 85 °C for 500 h. © 2012 Wiley Periodicals, Inc. J Polym Sci Part A: Polym Chem, 2012     

Monocyclic rod-type liquid crystals; 2,5-dialkanoyloxytropones and 5-alkanoyloxy-2-alkoxytropones

Two kinds of monocyclic troponoid mesogens, 2,5-dialkanoyloxytropones (4) and 5-alkanoyloxy2-alkoxytropones (5), were prepared. The former showed monotropic smectic A phases and the virtual isotropic liquid-smectic A transitions of the latter were determined by extrapolation of results in a binary phase diagram. Comparing the mesogenic properties between the tropones 4 and the 2-alkanoyloxy-5-alkoxytropones (1), the alkanoyloxy group at C-5 enhances both the melting points and the transition temperatures of the smectic A phases. From the comparison between 5 and 1, the alkanoyloxy group at C-2 lowers the melting points.     

An analytical method for measuring α‐amylase activity in starch‐containing foods

The quality of starch‐containing foods may be significantly impaired by contamination with very small amounts of α‐amylase, which can enzymatically hydrolyze the starch and cause viscosity loss. Thus, for quality control, it is necessary to have an analytical method that can measure low amylase activity. We developed a sensitive analytical method for measuring the activity of α‐amylase (from Bacillus subtilis) in starch‐containing foods. The method consists of six steps: (1) crude extraction of α‐amylase by centrifugation and filtration; (2) α‐amylase purification by desalting and anion‐exchange chromatography; (3) reaction of the purified amylase with boron‐dipyrromethene (BODIPY)‐labeled substrate, which releases a fluorescent fragment upon digestion of the substrate, thus avoiding interference from starch derivatives in the sample; (4) stopping the reaction with acetonitrile; (5) reversed‐phase solid‐phase extraction of the fluorescent substrate to remove contaminating dye and impurities; and (6) separation and measurement of BODIPY fluorescence by HPLC. The proposed method could quantify α‐amylase activities as low as 10 mU/mL, which is enough to reduce the viscosity of starch‐containing foods. Copyright © 2012 John Wiley & Sons, Ltd.     

Mechanically strengthened new Hagi porcelain developed by controlling the chemical environment of iron

In order to enhance the mechanical strength of Hagi Porcelain (Hagiyaki), one of the oldest and famous potteries in Japan, new preparation condition was examined. Tempered Hagi porcelain, denominated as ‘Hagi Porcelain B’, was prepared with the Porcelain clay originating from Daido district, Yamaguchi Prefecture, Japan. Structural change of ‘Hagi Porcelain B’ was investigated by means of ⁵⁷Fe-Mössbauer spectroscopy, X-ray diffractometry (XRD) and three-point bending test. Mechanical strength of the ‘original Hagi Porcelain B’ was estimated to be 43.1 MPa by means of the three-point bending test, while much larger value of 104.5 MPa could be achieved when tempered by a chemical modification. Mössbauer spectrum of the ‘original Hagi porcelain B’ was composed of a paramagnetic doublet and a magnetic sextet due to Fe(III) of γ-Fe₂O₃(maghemite), while only one paramagnetic doublet due to to octahedral Fe(II)O₆ was observed for the ‘tempered Hagi Porcelain B’ with isomer shift and quadrupole splitting values of 1.13 and 2.15 mm s^?1, respectively. It is considered that the absence of magnetic phase causes an increase of the mechanical strength because the maghemite phase has a defect spinel structure. These results indicate that mechanical strength of the ‘Hagi porcelain B’ could be enhanced by controlling the sintering condition.