Reversible C=C Bond Activation by an Intramolecularly Coordinated Antimony(I) Compound

The reaction of N,C,N-chelated stibinidene ArSb ( 1 ) (Ar=C₆H₃-2,6-(CH=NtBu)₂) with selected N-alkyl/aryl-maleimides RN(C(O)CH)₂ (R=Me, tBu, Ph) gave the addition products with bridged bicyclic [2.2.1] structure containing an antimony atom at the bridgehead position, fused with a 6-membered benzene and a 5-membered N-alkyl/aryl-pyrrolidine ring. These compounds were completely characterized. More importantly, additional studies showed that these reactions are reversible in solution, thereby representing an unprecedented reversible activation of a C=C bond by an antimony(I) compound.     

One-pot Synthesis of a Truncated Cone-shaped Porphyrin Macrocycle and Its Self-assembly into Permanent Porous Material

Here, we report the synthesis of a truncated cone-shaped triangular porphyrinic macrocycle, P₃L₃ , via a single step imine condensation of a cis-diaminophenylporphyrin and a bent dialdehyde-based linker as building units. X-ray diffraction analysis reveals that the truncated cone-shaped P₃L₃ molecules are stacked on top of each other by π⋯π and CH⋯π interactions, to form 1.7 nm wide hollow columns in the solid state. The formation of the triangular macrocycle is corroborated by quantum chemical calculations. The permanent porosity of the P₃L₃ crystals is demonstrated by several gas sorption experiments and powder X-ray diffraction analysis.     

Isothermal-crystallization kinetics and spherulite growth of aliphatic polyketone/polyamide-6 blends

In this research,the morphologies,isothermal-crystallization kinetics,and spherulite growth of aliphatic polyketone/polyamide-6 blends were studied.A single glass-transition temperature (Tg) was determined,and the composition dependence of Tg for these blends was well described by the Kwei equation.The strong intermolecular interaction between the two polymer components was confirmed by melting-point depression.The isothermal-crystallization kinetics were analyzed on the basis of the Avrami approach.A linear increase in the radii of the spherulites with time was observed for all compositions.All the spherulites continued to grow at nearly identical growth rates.With increasing polyamide-6 content,the size of the spherulites in the polyketone/polyamide-6 blends gradually decreased,and the number of spherulites in the blends increased.     

A Fractal Representation of the Complex Clifford Algebra Equivalent to the Fock Representation

We construct a representation of the infinite dimensional complex Clifford algebra on the Hilbert space of square-integrable complex-valued functions on the Cantor set, which we show to be equivalent to the classical Fock representation.     

Labelling of peptides with <Superscript>99m</Superscript>Tc complexes through the modified C-terminal group

Easy and efficient way to modify of the C-terminus of the peptide using amino acid lysine has been proposed and experimentally verified. The synthesis yield was high (≥85%) and it was found that reactions can be carried out even with microgram amounts of the peptide. Using Fmoc-alanine (as the peptide model) with modified C-terminus the procedure of peptide labelling with monovalent and trivalent ^99mTc complexes has been elaborated.     

Two-electron entanglement in elliptically deformed quantum dots

Entropic entanglement measures of a two-dimensional system of two Coulombically interacting particles confined in an anisotropic harmonic potential are discussed in dependence on the anisotropy and the interaction strength. The harmonic approximation appears exact in the strong interaction limit, allowing determination of the asymptotic expression for the linear entropy. Entanglement properties are dramatically influenced by the anisotropy of the confining potential in the strong-correlation regime.     

A new type of cation‐exchange polymeric microspheres with pendant methylenethiol groups

Synthesis and characterization of the new styrene microspheres with pendant methylenethiol groups are presented. At the first stage, the polymeric matrices were obtained by the suspension–emulsion polymerization of monomers: styrene (St) with 2,3‐(2‐hydroxy‐3‐methacryloyloxypropoxy)naphthalene (NAF.DM) or (bis[4(2‐hydroxy‐3‐methacryloyloxypropoxy)phenyl]sulfide (BES.DM) or divinylbenzene (DVB). At the second stage, the modification of the sythesized matrices was performed as follows: the matrices were reacted with paraformaldehyde in the presence of hydrochloric acid forming chloromethyl derivatives. Next, by reaction with thiourea, a thiouronium salt was obtained, and then the hydrolysis with NaOH solution and acidification with HCl were carried out. Finally, microspheres with –CH₂SH groups on their surface were obtained. The –SH group content (elemental analysis), thermal properties (thermogravimetric analysis), Fourier transform infrared as well as the swelling characteristics of the functional microspheres were examined. The surface texture was also visualized by the atomic force microscopy (AFM) method. The obtained polymers were screened towards sorption of Cu(II) ions. It was found that a better correlation between the experimental Cu(II) uptake and the theoretical curves predicted by the Langmuir or Freundlich models is obtained in the case of the DVB–St–SH polymer. In the case of the BES.DM–St–SH and 2,3‐NAF–St–SH ones, the Freundlich model corresponded quite well to the experimental data. Copyright © 2013 John Wiley & Sons, Ltd.     

Food structure: Roles of mechanical properties and oral processing in determining sensory texture of soft materials

There is a desire to alter food composition to make foods healthier and at the same time not diminish sensory quality. This requires an understanding of key elements of food structure associated with texture perception. Texture, in part, is perceived during oral processing of food. Knowledge of structure–oral processing–texture interrelations could be utilized to develop or prevent specified textural attributes. Overall, the investigation of structure–oral processing–texture interrelations is just starting as a research focus. Factors including non-universal and inconsistent sensory terminology, omission of consideration for structural changes incurred by oral processes, and the lack of cross-disciplinary investigations hamper progress in this field. Consideration of these factors in future investigations on sensory texture will increase the applicability of their findings and bring us closer to understanding the contribution of food structure to sensory texture.