Asymmetric cellulose nanocrystals: thiolation of reducing end groups via NHS–EDC coupling

Cellulose nanocrystals (CNC) were functionalized in aqueous media at the reducing, aldehyde ends of cellulose. CNC oxidation to produce carboxyl groups was followed by carbodiimide-mediated reaction to install thiol groups. The selectivity and extent of thiolation at the reducing ends was qualitatively confirmed by imaging (transmission electron microscopy) silver nanoparticles that tagged the CNC termini and by X-ray photoelectron spectroscopy, respectively. The adsorption of thiolated CNC onto gold surfaces as well as the viscoelastic property of the formed adlayer was investigated by using quartz crystal microgravimetry. The thiolated CNC chemisorbed on the surfaces were further analyzed for surface density and distribution by using atomic force microscopy. Overall we introduce a facile, mild asymmetric thiolation procedure as an efficient alternative to conventional reductive amination.     

Folate analysis in foods by UPLC-MS/MS: development and validation of a novel, high throughput quantitative assay; folate levels determined in Australian fortified breads

An ultra-performance liquid chromatography-tandem mass spectrometry method was developed, optimised and validated for the quantification of synthetic folic acid (FA), also called pteroyl-l-glutamic acid or vitamin B9 and naturally occurring 5-methyltetrahydrofolate (5-MTHF) found in folate-fortified breads. Optimised sample preparation prior to analysis involved addition of ¹³C₅ labelled internal standards, treatments with α-amylase and rat serum, solid-phase extraction using aromatic-selective cartridges and ultra-filtration. Analytes were separated on a Waters ACQUITY HSS T3 column during a 6-min run and analysed by positive ion electrospray selected reaction monitoring MS/MS. Standard calibration curves for the two analytes were linear over the range of 0.018–14 μg FA/g of fresh bread (r ² = 0.997) and 9.3–900 ng 5-MTHF/g of fresh bread (r ² = 0.999). The absolute recoveries were 90% and 76% for FA and 5-MTHF, respectively. Intra-day coefficients of variation were 3% for FA and 18% for 5-MTHF. The limit of detection was 9.0 ng/g for FA and 4.3 ng/g for 5-MTHF, determined using pre-extracted tapioca starch as the blank matrix. The assay is rugged, fast, accurate and sensitive, applicable to a variety of food matrices and is capable of the detection and quantification of the naturally occurring low levels of 5-MTHF in wheat breads. The findings of this study revealed that the FA range in Australian fortified breads was 79–110 μg/100 g of fresh bread and suggest that the flour may not have the mandated FA fortification level (200–300 μg/100 g of flour), though this cannot be determined conclusively from experimental bread data alone, as variable baking losses have been documented by other authors.     

Experimental studies on the effect of tube inclination on nucleate pool boiling

Experiments were conducted to study the effect of tube inclination on nucleate pool boiling heat transfer for different tube diameters and surface roughness values. The results show that as the tube is tilted from the vertical to the horizontal, the temperatures at the top and bottom (with respect to circumference) increase and decrease, respectively. The increase and decrease is such that they almost compensate for each other, resulting in very little variation of the average heat transfer coefficient with tube inclination. The increase in bubble sliding length at the bottom wall and decrease in bubble sliding length at the top wall are thought to be the reasons for this behaviour. Experiments have been conducted with water, ethanol and acetone at atmospheric pressure, to confirm similar effects of inclination irrespective of fluid property.     

Nanocellulose characteristics from the inner and outer layer of banana pseudo-stem prepared by TEMPO-mediated oxidation

Many tonnes of agricultural wastes are generated annually, which contains a relatively high amount of cellulose; banana pseudo-stem is one waste type that is a promising material for nanocellulose production. This research characterised nanocellulose from inner and outer layers of banana pseudo-stem as a preliminary research strategy for designing biodegradable packaging material from banana pseudo-stem nanocellulose. Nanocellulose was successfully prepared through TEMPO (2,2,6,6-tetramethylpiperidine 1-oxyl)-mediated oxidation. The extracted nanocellulose from both the inner and outer layers had observed widths of approximately 7–35 nm and long fibrillated fibre. They had high negative zeta potential (lower than ?33.6) that provided good colloidal stability. The purity of the nanocellulose was high as demonstrated by ¹³C solid-state NMR and Fourier transform infrared spectroscopy. Nanocellulose from both layers was significantly more crystalline than the raw materials. Thermal stability of nanocellulose sourced from inner and outer layers was relatively similar, with degradation temperature of approximately 220 °C, which was slightly lower than the degradation temperature of its native form (232 °C for inner layer and 261 °C for outer layer).     

A Scalable Chemical Approach for the Synthesis of a Highly Tolerant and Efficient Oil Absorbent

In the past, bio‐inspired extreme water repellent property has been strategically embedded on commercially available sponges for developing selective oil absorbents. However, most of the reported materials lack physical and chemical durability, limiting their applicability at practically harsh settings. Herein, a stable dispersion of polymeric nanocomplexes was exploited to achieve a chemically reactive coating on the highly compressible melamine foam. A superhydrophobic melamine foam (SMF) was achieved after post‐covalent modification of the reactive coating through 1,4‐conjugate addition reaction at ambient conditions. The durability of the embedded extreme water repellent property in the as‐modified melamine foam has been elaborately demonstrated through exposing it to severe physical manipulations, chemically harsh aqueous media including pH 1, pH 12, surfactant contaminated water, river water, seawater and prolonged UV irradiation. Thus, the highly tolerant SMF was utilized as an efficient oil absorbent wherein oils of varying densities could be selectively recovered from an oil/water interface with high (e.g., 137 g g^?1 for chloroform and 83 g g^?1 for diesel) oil absorption capacity. Moreover, the selective oil absorption capacity of the as‐synthesized material remained unaffected at practically relevant severe chemical and physical settings, and the extreme water repellency of the material remained unaltered even after repetitive (at least 50 cycles) use for oil/water separation.     

Microbiological assay-trienzyme procedure for total folates in cereals and cereal foods: collaborative study

In 1996, U.S. Food and Drug Administration regulations mandated the fortification of enriched cereal-grain products with folic acid, thereby emphasizing the need for validated methods for total folates in foods, particularly cereal products. The AOAC Official Methods (944.12, 960.46) currently used for the analysis of folate in foods for compliance purposes are microbiological methods. When the fortification regulations were finalized, no Official AOAC or Approved AACC methods for folate in cereal-grain products were in place. The AOAC Official Method (992.05) for folic acid in infant formula does not incorporate important improvements in the extraction procedure and was not considered suitable for the analysis of folates in foods in general. A microbiological assay protocol using a trienzyme extraction procedure was prepared and submitted for comments to 40 laboratories with recognized experience in folate analysis. On the basis of comments, the method was revised to have the conjugase (gamma-glutamyl-carboxy-peptidase) treatment follow a protease treatment, to include the use of cryoprotected inoculum, and to include the spectroscopic standardization of the standard and optional use of microtiter plates. Thirteen laboratories participated in a collaborative study of 10 required and 10 optional cereal-grain products, including flour, bread, cookies, baking mixes, and ready-to-eat breakfast cereals. The majority of the participating laboratories performed the assay by the standard test tube method; others used the microtiter plate modification for endpoint quantitation with equal success. For the required products, the relative standard deviation between laboratories (RSD(R)) ranged from 7.4 to 21.6% for 8 fortified (or enriched) products compared with expected (Horwitz equation-based) values of 11-20%. RSD(R) values were higher (22.7-52.9%) for 2 unfortified cereal-grain products. For the optional products, the RSD(R) ranged from 1.8 to 11.2% for 8 fortified products. RSD(R) values were higher (27.9-28.7%) for 2 unfortified cereal-grain products. Based on the results of the collaborative study, the microbiological assay with trienzyme extraction is recommended for adoption as Official First Action.     

An expeditious protocol for synthesis of Baylis–Hillman derived piperazine derivatives and evaluation of their AChE inhibition

Research on Chemical Intermediates - The highly efficient and eco-economical “on water” method has been developed for the rapid construction of highly functionalized...