Electrochemically induced oxidative cyclization of 2,3‐dihydroxypyridine. Synthesis of a novel highly oxygenated heterocyclic compound

Electrochemical oxidation of 2,3‐dihydroxypyridine in aqueous phosphate buffer solution at a glassy carbon electrode has been studied using cyclic voltammetry and controlled potential coulometry. The results indicate that oxidation of 2,3‐dihydroxypyridine on glassy carbon electrode shows an irreversible feature in aqueous solution. This data indicates that the electrochemically generated pyridindione is unstable and via an oxidative conversion pathway converts to a novel highly oxygenated heterocyclic compound. By means of the obtained electrochemical data, an efficient, one‐pot method for the synthesis of this heterocyclic compound based on the oxidative cyclization of 2,3‐dihydroxypyridine under green conditions, and in a good yield and purity is described. Copyright © 2011 John Wiley & Sons, Ltd.     

One-step green route to narrowly dispersed copper nanocrystals

We report a total “green” chemical method in aqueous solution for synthesizing stable narrowly distributed copper nanoparticles with average diameter less than 5 nm in the presence of Polyvinylpyrrolidone (PVP) as a stabilizer and without any inert gas protection. In our synthesis route, ascorbic acid, natural vitamin C (VC), an excellent oxygen scavenger, acts as both reducing agent and antioxidant, to reduce the metallic ion precursor, and to effectively prevent the common oxidation process of the newborn pure copper nanoclusters.     

应用ICP-MS和GFAAS测定藻类食品中铅、镉的方法研究及比较

建立微波消解-电感耦合等离子体-质谱法(ICP-MS)测定藻类食品中铅、镉含量的方法,并与国家标准方法石墨炉原子吸收光谱法(GFAAS)进行了比较.样品经过微波消解,分别使用ICP-MS和GFAAS测定藻类食品裙带菜和海带中铅、镉含量,各元素校正曲线的相关系数均大于0.9991,样品分析结果RSD均小于3.6%(n=6...     

Determination of 25 elements in the complex oxide mineral zirconolite by analytical electron microscopy

In this paper we describe a technique for the determination of 25 elements in natural zirconolite using energy-dispersive analytical electron microscopy (AEM). The method presented here allows one to quantitatively investigate the chemistry of submicron-scale zones in complex oxide minerals. The effects of electron channeling, thickness variability and variations in detector resolution were minimized by using a controlled set of operating procedures and instrument parameters. To provide a high level of accurayy, k_ATI-factors were determined from standards for most of the 25 elements of interest, including all of the major elements. Each analytical spectrum is reduced to a set of raw peak counts (and errors) using a digital top-hat filter to suppress background followed by multiple least squares fitting of reference spectra. Counting times of 12–15 min per analysis were required to provide suitable counting statistics. Results are presented for zirconolite samples from the contact metamorphic aureole of the Bergell granodiorite intrusion, Switzerland-Italy. A comparison of 43 AEM analyses with 15 analyses obtained by wavelength-dispersive electron probe microanalysis (EPMA) shows that there is excellent agreement between the two data sets in the amounts of individual elements present, chemical trends and overall stoichiometry. An assessment of the combined data set shows that the major substitution mechanisms in the Bergell samples are coupled substitutions involving the M5,6- and M8-sites of the zirconolite structure: ^M8Ca²⁺ + ^M5,6Ti⁴⁺→^M8REE³⁺ + ^M5,6(Al,Fe)³⁺ and ^M8Ca²⁺ + ^M5,6Ti⁴⁺→^M8(Th,U)⁴⁺ + ^M5,6 (Mg,Fe)²⁺.     

激光诱导直接化学光刻

本文利用Ar~+激光倍频257.3nm进行扫描蚀刻Si、GaAs和Zn片,获得的最小光刻线宽为1.2μm,给出蚀刻深度与光强/扫描速度的关系曲线等参量,首次利用光刻技术估计卤素自由基的扩散系数、自由路程以及激光聚焦光斑大小,以及观察到阈值现象。     

气质联用法测定油炸型膨化食品中的丙烯酰胺

建立一种用气相色谱-质谱联用法检测油炸型膨化食品中丙烯酰胺含量的方法,通过水提取油炸型膨化食品中的丙烯酰胺、Carrez试剂除蛋白、正己烷抽提油脂,溴化衍生后生成2,3-二溴丙烯酰（2,3-DBPA）,气相色谱-质谱（GC-MS）特征离子定性,主要离子碎片（m/Z）：152、150、108、106,外标法定量.方法线性良好,线性范围为0.1-2μg/mL,相关系数达0.9986,检出限为0.02μg/mL,回收率为89.0％-93.4％,RSD值为2.42％-4.99％.该方法检出限低,回收率高,结果准确,适用于油炸型膨化食品中丙烯酰胺含量的测定.     

Solid-supported reagents and catalysts for the preparation of large ring compounds

Parallel combinatorial synthesis in solution using immobilized reagents, catalysts, and scavengers has emerged as a powerful technique for the preparation of diverse libraries of compounds. This technique has only recently been applied to the synthesis of large-ring compounds. In this comprehensive review several strategies are presented and discussed, including Pd-catalyzed allylic alkylation, Stille-coupling, macrolactonization and macrolactamization using solid supported reagents and catalysts. In several cases site isolation has allowed operation of these macrocyclization reactions in concentrated solution (pseudo-dilution effect).     

Premixed turbulent combustion modeling using tabulated detailed chemistry and PDF

Tabulated chemistry and presumed probability density function (PDF) approaches are combined to perform RANS modeling of premixed turbulent combustion. The chemistry is tabulated from premixed flamelets with three independent parameters: the equivalence ratio of the mixture, the progress of reaction, and the specific enthalpy, to account for heat losses at walls. Mean quantities are estimated from presumed PDFs. This approach is used to numerically predict a turbulent premixed flame diluted by hot burnt products at an equivalence ratio that differs from the main stream of reactants. The investigated flame, subjected to high velocity fluctuations, has a thickened-wrinkled structure. A recently proposed closure for scalar dissipation rate that includes an estimation of the coupling between flame wrinkling and micromixing is retained. Comparisons of simulations with experimental measurements of mean velocity, temperature, and reactants are performed.     

Seletivitätsbestimmung von Katalysatoren zur Toluolentalkylierung durch Einsatz von Toluol-14C-7

Die bei der katalytischen Toulolentalkylierung mögliche Konkurrenzreaktion der Spaltung des aromatischen Kernes führt zu unerwünschten Verlusten an Aromaten und kann infolge ihrer starken exothermen Wärmetönung bei der technischen Realisierung des Verfahrens Schwierigkeiten bei der thermischen Beherrschung des Reaktors bewirken. Bereits in der Entwicklungsphase des Katalysators ist man somit auf ein Verfahren angewiesen, das es erlaubt, diese Ringspaltung sicher nachzuweisen und quantitativ zu bestimmen.

In der vorliegenden Arbeit wird eine Tracermethode unter Einsatz von Toluol-¹⁴C-7 beschrieben, die diese Forderung weitgehendst erfüllt.     

Individual and interactive effect of ultrasound pre-treatment on drying kinetics and biochemical qualities of food: A critical review

One of the earliest and most prevalent processing methods to increase the shelf-life of foods is drying. In recent years, there has been an increased demand to improve product quality while lowering processing times, expenses, and energy usage in the drying process. Pre-treatments are therefore effectively used before drying to enhance heat and mass transfer, increase drying efficiency, and lessen degradation of final product quality. When food is dried, changes are expected in its taste, color, texture, and physical, chemical, and microbial properties. This has led to the need for research and development into the creation of new and effective pre-treatment technologies including high-pressure processing, pulsed electric field, ultraviolet irradiation, and ultrasound. Sound waves that have a frequency >20 kHz, which is above the upper limit of the audible frequency range, are referred to as “ultrasound”. Ultrasonication (US) is a non-thermal technology, that has mechanical, cavitational, and sponge effects on food materials. Ultrasound pre-treatment enhances the drying characteristics by producing microchannels in the food tissue, facilitating internal moisture diffusion in the finished product, and lowering the barrier to water migration. The goal of ultrasound pre-treatment is to save processing time, conserve energy, and enhance the quality, safety, and shelf-life of food products. This study presents a comprehensive overview of the fundamentals of ultrasound, its mechanism, and how the individual effects of ultrasonic pre-treatment and the interactive effects of ultrasound-assisted technologies affect the drying kinetics, bioactive components, color, textural, and sensory qualities of food. The difficulties that can arise when using ultrasound technology as a drying pretreatment approach, such as inadequate management of heat, the employment of ultrasound at a limited frequency, and the generation of free radicals, have also been explained.