A Novel One Pot Synthesis of o‐Nitrophenylacetic Acid and Unexpected p‐Nitrobenzoic Acid by HNO3‐Mediated CH2 Extrusion Reaction of Phenylacetic Acid

The HNO₃‐mediated CH₂ extrusion reactions of phenylacetic acid lead to one pot synthesis of unexpected commercially important product 4‐nitrobenzoic acid through the formation of 4‐nitrophenylacetic acid and 2‐nitrophenylacetic acid.     

Numerical Modeling of Functional Fatigue in NiTi Wires

Motivated by the high potential of shape memory alloys (SMA) in several industrial applications, we investigate the material response under cyclic loading. In particular, the focus is set on the modelling of functional fatigue, which results in the deterioration of the specific features of SMA. In fact, functional fatigue restricts SMA in terms of its applicability for real structures and workpieces. This necessitates the development of material models which take this phenomenon into account. (© 2015 Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim)     

Efficiency analysis of thermosyphon solar flat plate collector with low mass concentrations of ND–Co3O4 hybrid nanofluids: an experimental study

Journal of Thermal Analysis and Calorimetry - In the present study, the thermal efficiency, convective heat transfer and friction factor analysis are investigated for a flat plate solar collector...     

New sensitive spectrophotometric method for the determination of clomipramine-HCl in pure form and pharmaceutical preparations

A simple, rapid and sensitive spectrophotometric method for the assay of clomipramine-HCl is described. It has been found that clomipramine-HCl reacts with ammonium molybdate in acetic medium to give blue color product exhibiting maximum absorbance at 712 nm. The reaction is selective for clomipramine-HCl with 1 μg/mL as visual limit of detection. It provides a basis for a sensitive spectrophotometric method for the determination of clomipramine-HCl. The method obeys Beer’s Law from 0.001 to 0.250 mg/mL. The standard deviation does not exceed 0.005 mg/mL. The method has been successfully applied to the determination of clomipramine-HCl in pure form and pharmaceutical preparations. The quantitative assessment of tolerable amounts of possible interferants was also studied. The results are reproduced within ±1% and are in good agreement with those obtained by the standard procedure.     

Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time

Egg white protein (EWP) is susceptible to denaturation and coagulation when exposed to high temperatures, adversely affecting its flavour, thereby influencing consumers’ decisions. Here, we employ high-voltage cold plasma (HVCP) as a novel nonthermal technique to investigate its influence on the EWP’s flavour attributes using E-nose, E-tongue, and headspace gas-chromatography-ion-mobilisation spectrometry (HS-GC-IMS) due to their rapidness and high sensitivity in identifying flavour fingerprints in foods. The EWP was investigated at 0, 60, 120, 180, 240, and 300 s of HVCP treatment time. The results revealed that HVCP significantly influences the odour and taste attributes of the EWP across all treatments, with a more significant influence at 60 and 120 s of HVCP treatment. Principal component analyses of the E-nose and E-tongue clearly distinguish the odour and taste sensors’ responses. The HS-GC-IMS analysis identified 65 volatile compounds across the treatments. The volatile compounds’ concentrations increased as the HVCP treatment time was increased from 0 to 300 s. The significant compounds contributing to EWP characterisation include heptanal, ethylbenzene, ethanol, acetic acid, nonanal, heptacosane, 5-octadecanal, decanal, p-xylene, and octanal. Thus, this study shows that HVCP could be utilised to modify and improve the EWP flavour attributes.