Measurement of storage time, estimation of ion number and study of absorption line profile in a Paul trap

Europium (Eu⁺) ions were confined in a Paul trap and detected by non-destructive method. Storage time of Eu⁺ ions achieved in vacuum was improved by orders of magnitude employing buffer gas cooling. The experimentally detected signal was fitted to the ion response signal and the total number of ions trapped was estimated. It is found that the peak signal amplitude as well as the product of FWHM and the peak signal amplitude is proportional to the total number of trapped ions. The trapped ion secular frequency was swept at different rates and its effect on the absorption line profile was studied both experimentally and theoretically.     

The Formation of Methyl Ketones during Lipid Oxidation at Elevated Temperatures

Lipid oxidation and the resulting volatile organic compounds are the main reasons for a loss of food quality. In addition to typical compounds, such as alkanes, aldehydes and alcohols, methyl ketones like heptan-2-one, are repeatedly described as aroma-active substances in various foods. However, it is not yet clear from which precursors methyl ketones are formed and what influence amino compounds have on the formation mechanism. In this study, the formation of methyl ketones in selected food-relevant fats and oils, as well as in model systems with linoleic acid or pure secondary degradation products (alka-2,4-dienals, alken-2-als, hexanal, and 2-butyloct-2-enal), has been investigated. Elevated temperatures were chosen for simulating processing conditions such as baking, frying, or deep-frying. Up to seven methyl ketones in milk fat, vegetable oils, and selected model systems have been determined using static headspace gas chromatography-mass spectrometry (GC-MS). This study showed that methyl ketones are tertiary lipid oxidation products, as they are derived from secondary degradation products such as deca-2,4-dienal and oct-2-enal. The study further showed that the position of the double bond in the precursor compound determines the chain length of the methyl ketone and that amino compounds promote the formation of methyl ketones to a different degree. These compounds influence the profile of the products formed. As food naturally contains lipids as well as amino compounds, the proposed pathways are relevant for the formation of aroma-active methyl ketones in food.     

Correction: Dermatan sulfate in tunicate phylogeny: Order-specific sulfation pattern and the effect of [→4IdoA(2-Sulfate)β-1→3GalNAc(4-Sulfate)β-1→] motifs in dermatan sulfate on heparin cofactor II activity

After the publication of the work entitled "Dermatan sulfate in tunicate phylogeny: Order-specific sulfation pattern and the effect of [→4IdoA(2-Sulfate)β-1→3GalNAc(4-Sulfate)β-1→] motifs in dermatan sulfate on heparin cofactor II activity", by Kozlowski et al., BMC Biochemistry 2011, 12:29, we found that the legends to Figures 2 to 5 contain serious mistakes that compromise the comprehension of the work. This correction article contains the correct text of the legends to Figures 2 to 5.     

Dipole moments,transition moments,oscillator strengths,radiative lifetimes,and overtone intensities for CH and CH+ as computed by quasi-degenerate many-body perturbation theory

The correlated, size-consistent, ab initio effective valence-shell dipole operator (μ^v) method is used to calculate dipole moments and transition dipole moments of the CH molecule and transition dipole moments of the CH⁺ ion as a function of internuclear distance. The dipole and transition dipole moments computed here compare well with those of other accurate ab initio methods. The transition dipole moments are then used to calculate oscillator strengths and radiative lifetimes for the A → X and B → A transitions of the CH⁺ ion and the A → X transition of the CH molecule. Comparisons are made with the best available theoretical and experimental lifetimes. Finally, the CH ground-state dipole moment function is used to evaluate overtone intensities and to examine simple models of the CH overtone intensities in polyatomic molecules.     

Improved scatterer size estimation using backscatter coefficient measurements with coded excitation and pulse compression

Scatterer size estimates from ultrasonic backscatter coefficient measurements have been used to differentiate diseased tissue from normal. A low echo signal-to-noise ratio (eSNR) leads to increased bias and variance in scatterer size estimates. One way to improve the eSNR is to use coded excitation (CE). The normalized backscatter coefficient was measured from three tissue-mimicking phantoms by using CE and conventional pulsing (CP) techniques. The three phantoms contained randomly spaced glass beads with median diameters of 30, 45, and 82 mum, respectively. Measurements were made with two weakly focused, single-element transducers (f(0)=5 MHz and f(0)=10 MHz). For CE, a linear frequency modulated chirp with a time bandwidth product of 40 was used and pulse compression was accomplished by the use of a Wiener filter. Preliminary results indicated that improved estimation bias versus penetration depth was obtained by using CE compared to CP. The depth of penetration, where the accuracy of scatterer diameter estimates (absolute divergence <25%) were obtained with the 10 MHz transducer, was increased up to 50% by using CE versus CP techniques. In addition, for a majority of the phantoms, the increase in eSNR from CE resulted in a modest reduction in estimate variance versus depth of penetration.     

Characterization of Colorants Formed by Non-Enzymatic Browning Reactions of Hydroxycinnamic Acid Derivatives

The browning of plant-based food is commonly understood to result from the enzymatic polymerization of phenolic compounds to pigments, called melanin. However, during the thermal treatment of food, enzymes are deactivated, and non-enzymatic reactions predominate. The extent of the contribution of phenolic compounds to these non-enzymatic reactions has been speculated (“melanin-like vs. melanoidin-like”), but the literature is limited. Therefore, the aim of the present study was to investigate the heat-induced reactions of caffeic acid (CA), para-coumaric acid (CS), ferulic acid (FA), hydrocaffeic acid (HC), and 5-O-caffeoylquinic acid (CGA) under dry conditions. The model systems were characterized by color formation, reactant conversion, and antioxidant properties. Reaction products were analyzed by high-resolution mass spectrometry (HRMS) and nuclear magnetic resonance (NMR) spectroscopy. Decarboxylation could be classified as the driving force for the observed color formation and was significantly impacted by the substitution of the aromatic system. Reaction products were found to contribute to an increase in the antioxidant properties of the model systems. The oligomers described in this study could be incorporated into food melanoidins, contributing to the color and antioxidant properties observed in roasted food rich in phenolic compounds, such as coffee or cocoa.