First integrals for Finsler metrics with vanishing $$\chi $$ -curvature

Annals of Global Analysis and Geometry - We prove that in a Finsler manifold with vanishing $$\chi $$ -curvature (in particular with constant flag curvature) some non-Riemannian geometric...     

High-performance liquid chromatography with post-column derivatisation and fluorescence detection for sensitive determination of aflatoxin M1 in milk and cheese

A new HPLC method with fluorescence detection using pyridinium hydrobromide perbromide as a post-column derivatising agent has been developed to determine aflatoxin M1 in milk and cheese. The detection limits were 1 ng/kg for milk and 5 ng/kg for cheese. The calibration curve was linear from 0.001 to 0.1 ng injected. The method includes a preliminary C18-SPE clean-up and the average recoveries of Aflatoxin M1 from milk and cheese, spiked at levels of 25-75 ng/kg and 100-300 ng/kg, respectively, were 90 and 76%; the precision (RSDr) ranged from 1.7 to 2.6% for milk and from 3.5 to 6.5% for cheese. The method is rapid, easily automatable and therefore useful for accurate and precise screening of aflatoxin M1 in milk and cheese.     

Phenylmercury(II) derivatives of tetraorganodichalcogenoimidodiphosphorus acids. Crystal and molecular structure of [PhHg{(OPR2)(SPPh2)N}]2 (R=Me, Ph)

The reactions between PhHgCl or PhHgAc and M[(XPR₂)(YPR′₂)N] (M=Na, K; X, Y=O, S; R, R′=Me, Ph, OEt), in 1:1 molar ratio, have been investigated. PhHg[(XPR₂)(YPR′₂)N] derivatives were isolated as microcrystalline powders and were characterised using IR and NMR (¹H, ¹³C and ³¹P) spectroscopy and mass spectrometry. The molecular structure of PhHg[(OPR₂)(SPPh₂)N] [R=Me (1), Ph (2)] was investigated by X-ray diffraction. In the monomeric unit, PhHg[(OPR₂)(SPPh₂)N], the mercury atom forms the primary bonds with the carbon of the phenyl group and the sulfur atom of the phosphorus ligand [Hg(1)-S(1) 2.405(1) Å for 1, 2.398(2) Å for 2]. These primary bonds are significantly deviated from the expected linear arrangement [C(1)-Hg(1)-S(1) 166.4(2)° for 1, 165.0(2)° for 2]. Both compounds exhibit dimeric associations in the crystal through S,O-bridging organophosphorus ligands [Hg(1)-O(1) 2.556(4) Å for 1, 2.588(4) Å for 2], thus resulting in a distorted T-shaped arrangement of the CHgSO coordination core.. The formation of a 12-membered Hg₂O₂S₂P₄N₂ ring with different conformation in 1 and 2, respectively, results in different additional chalcogen atoms being in the proximity of the metal atom. Weak transannular Hg?O [2.753(4) Å] are also established in 1, leading to a tricyclic ladder structure with a planar central Hg₂O₂ ring.     

Synthesis of multihydroxyl branched polyethers by cationic copolymerization of 3,3‐bis(hydroxymethyl)oxetane and 3‐ethyl‐3‐(hydroxymethyl)oxetane

The cationic ring‐opening polymerization of 3,3‐bis(hydroxymethyl)oxetane (BHMO) and the copolymerization of BHMO with 3‐ethyl‐3‐(hydroxymethyl)oxetane (EOX) were studied. Medium molecular weight polymers (number‐average molecular weight ≈ 2 × 10³) were obtained in bulk polymerization. Poly[3,3‐bis(hydroxymethyl)oxetane], as highly insoluble, was only characterized by gel permeation chromatography and NMR methods in the esterified form. Copolymers of BHMO and EOX that were slightly soluble in organic solvents were characterized in more detail. In a copolymerization from a 1:1 mixture, the comonomers were consumed at equal rates. Matrix‐assisted laser desorption/ionization time‐of‐flight analysis confirmed that a random 1:1 copolymer was formed. ¹³C NMR analysis indicated that in contrast to previously described homopolymers of EOX in which the degree of branching was limited, the homopolymers of BHMO were highly branched. This pattern was preserved in the copolymers; EOX units were predominantly linear, whereas BHMO units were predominantly branched. The copolymerization of BHMO with EOX provides, therefore, a route to multihydroxyl branched‐polyethers with various degrees of branching containing ? OH groups exclusively as ≡C? CH₂? OH units. © 2002 Wiley Periodicals, Inc. J Polym Sci Part A: Polym Chem 40: 1991–2002, 2002     

Physical properties (thermal,thermomechanical, magnetic,and adhesive) of some smart orthodontic wires

Thermal, thermomechanical, and caloric properties of commercial orthodontic wires (produced by Natural Orthodontics Corp., USA) with cylindrical and rectangular geometry were studied. Depending on the applied forces, there were identified the range of elasticity, the elasticity–viscoelasticity coexistence domain and the domain in which a maximum force of 18 N is applied, for the orthodontic wires. When increasing the thickness of orthodontic wires, deformation decreases. The Controlled Force Module, in the tension mode, was used for the determination of the orthodontic wires elongation at application of the stretching forces from 0 to 13 N, at 35 °C, maintaining each static force value for 3 min. The increase in the cross-sectional area of the orthodontic wires disfavors the process of elongation of the sample, at the same applied static force. Using the Multi-Frequency–Strain–Stress modulus, in the tension mode, DMA cyclic heating–cooling measurements were performed. The measured physical quantities for orthodontic wires were Storage Modulus, Loss Modulus, Tanδ and Stiffness, at heating and cooling. Thus, the characteristic temperatures of the phase transitions (A_s, A_f, M_s, M_f), of all the studied orthodontic wires were identified. Also, the values of the elasticity modulus (Young’s Modulus) of the orthodontic wires were calculated at 35 °C. With the DSC Q200 device, using temperature-modulated differential scanning calorimetry method, a multi-step temperature variation program, was applied to a rectangular wire, in three stages (cooling–heating–cooling). Through the interpretation of heat fluxes (reversible, irreversible and total), the phase transitions in the formation of martensite, austenite, but also of the rombohedral phase (R-phase), were identified. Formations of austenite and martensite were also evidenced by the classical DSC method, but the classical DSC method also enabled the R-phase identification. The adherence of some food dyes on the orthodontic wires, as well as the modification of the surface roughness of the orthodontic wire after the deposition of the food dye, was also studied. By magnetic measurements, it was established that the orthodontic wires had paramagnetic properties at room temperature, and nitinol was a mixture of 49.2% austenite and 50.8% martensite.

     

Differences in Salivary Proteins as a Function of PROP Taster Status and Gender in Normal Weight and Obese Subjects

Taste plays an important role in processes such as food choices, nutrition status and health. Salivary proteins contribute to taste sensitivity. Taste reduction has been associated with obesity. Gender influences the obesity predisposition and the genetic ability to perceive the bitterness of 6-n-propylthiouracil (PROP), oral marker for food preferences and consumption. We investigated variations in the profile of salivary proteome, analyzed by HPLC-ESI-MS, between sixty-one normal weight subjects (NW) and fifty-seven subjects with obesity (OB), based on gender and PROP sensitivity. Results showed variations of taste-related salivary proteins between NW and OB, which were differently associated with gender and PROP sensitivity. High levels of Ps-1, II-2 and IB-1 proteins belonging to basic proline rich proteins (bPRPs) and PRP-1 protein belonging to acid proline rich proteins (aPRPs) were found in OB males, who showed a lower body mass index (BMI) than OB females. High levels of Ps-1 protein and Cystatin SN (Cyst SN) were found in OB non-tasters, who had lower BMI than OB super-tasters. These new insights on the role of salivary proteins as a factor driving the specific weight gain of OB females and super-tasters, suggest the use of specific proteins as a strategic tool modifying taste responses related to eating behavior.     

The obtaining of NiCr2O4 nanoparticles by unconventional synthesis methods

This paper presents a study regarding the obtaining of NiCr₂O₄ by two new unconventional synthesis methods: (i) the first method is based on the formation of Cr(III) and Ni(II) carboxylate-type precursors in the redox reaction between the nitrate ion and 1,3-propanediol. The thermal decomposition of these complex combinations, at ~300 °C, leads to an oxide mixture of Cr₂O_3+x and NiO, with advanced homogeneity, small particles and high reactivity. On heating this mixture at 500 °C, Cr₂O₃ reacts with NiO to form NiCr₂O₄, which was evidenced by FT-IR and X-ray diffractometry (XRD) analysis; (ii) the second method starts from a mechanical mixture of (NH₄)₂Cr₂O₇ and Ni(NO₃)₂·6H₂O. On heating this mixture, a violent decomposition at 240 °C with formation of an oxides mixture (Cr₂O₃ + CrO₃) and NiO takes place. On thermal treatment up to 500 °C, an intermediary phase NiCrO₄ is formed, which by decomposition at ~700 °C leads to NiCr₂O₄, evidenced by FT-IR and XRD analysis. NiCr₂O₄ is formed, in both cases, starting with a temperature higher than 400 °C, when the non-stoichiometric chromium oxide (Cr₂O_3+x ) loses the oxygen excess and turns to stoichiometric chromium oxide (Cr₂O₃), which further reacts with NiO.     

CoFe2O4/SiO2 nanocomposites by thermal decomposition of some complex combinations embedded in hybrid silica gels

The study reports the preparation of CoFe₂O₄/SiO₂ nanocomposites by a new modified sol–gel method starting from cobalt nitrate, iron nitrate, and diols: 1,2-ethanediol (EG), 1,3-propanediol (1,3PG), and tetraethylorthosilicate (TEOS), for final compositions of 30 %CoFe₂O₄/70 %SiO₂ and 50 %CoFe₂O₄/50 %SiO₂. The method is based on the formation of a Co(II), Fe(III)—carboxylate precursors mixture, during the redox reaction between the NO ₃ ^? ion and the diol (~140 °C) within the silica gels. The thermal decomposition of these complex combinations takes place at ~300 °C leading to the corresponding amorphous metal oxides within the pores of the hybrid gels. Depending on the subsequent thermal treatment, CoFe₂O₄ can be obtained as single phase or in a mixture with Co₂SiO₄. The CoFe₂O₄ crystallites sizes are in the nanometer range (3–10 nm). The obtained nanocomposites have a hard magnet behavior, as a result of the high anisotropy of CoFe₂O₄ having large hysteresis cycles.     

Electrochemical Peptide-Based Sensors for Foodborne Pathogens Detection

Food safety and quality control pose serious issues to food industry and public health domains, in general, with direct effects on consumers. Any physical, chemical, or biological unexpected or unidentified food constituent may exhibit harmful effects on people and animals from mild to severe reactions. According to the World Health Organization (WHO), unsafe foodstuffs are especially dangerous for infants, young children, elderly, and chronic patients. It is imperative to continuously develop new technologies to detect foodborne pathogens and contaminants in order to aid the strengthening of healthcare and economic systems. In recent years, peptide-based sensors gained much attention in the field of food research as an alternative to immuno-, apta-, or DNA-based sensors. This review presents an overview of the electrochemical biosensors using peptides as molecular bio-recognition elements published mainly in the last decade, highlighting their possible application for rapid, non-destructive, and in situ analysis of food samples. Comparison with peptide-based optical and piezoelectrical sensors in terms of analytical performance is presented. Methods of foodstuffs pretreatment are also discussed.