Three-photon near-threshold photoionization dynamics of isooctane

The electron survival probability following three-photon (9.3 eV total) near-threshold photoionization of neat isooctane is measured with sub-50 fs time resolution. The measured dynamics are nonexponential in time and are well described by a diffusion-controlled electron-cation recombination model. Excitation-power-dependent studies indicate that the unperturbed three-photon threshold ionization is only observed for pump irradiance below 0.5 TW cm2. At excitation fields above this level, the signal is no longer cubic in the excitation irradiance, and the observed electron survival probability dramatically changes, decaying as a single exponential in time.     

The chemistry of electrogenerated transition metals species - the insertion of olefins into a nickelcarbon bond

The nickel(1) complex, Ni(teta)⁺, formed by cathodic reduction of the corresponding nickel(11) complex, reacts rapidly with alkyl bromides to form an unstable intermediate containing a nickelcarbon bond. When the electrolysis medium also contains an activated olefin an insertion reaction occurs. The new metalcarbon bond is cleaved by further reduction and overall the reduction of Ni(teta)²⁺ in the presence of RBr and CH₂CHY leads to high yiels of RCH₂CH₂Y.     

Novel approaches to the analysis of the Maillard reaction of proteins

The Maillard reaction comprises a complex network of reactions which has proven to be of great importance in both food science and medicine. The majority of methods developed for studying the Maillard reaction in food have focused on model systems containing amino acids and monosaccharides. In this study, a number of electrophoretic techniques, including two-dimensional gel electrophoresis and capillary electrophoresis, are presented. These have been developed specifically for the analysis of the Maillard reaction of food proteins, and are giving important insights into this complex process.