Preliminary study of the thermally stimulated blue luminescence of ulexite

In this paper, novel results on the blue thermally stimulated luminescence (TSL) emission of ulexite (NaCaB₅O₆(OH)₆·5H₂O) have been studied. The four maxima appearing at 60, 110, 200 and 240°C on the TSL glow curves of this borate could be respectively associated to: (i) the first dehydration (NaCaB₅O₆(OH)₆·5H₂O→NaCaB₅O₆(OH)₆·3H₂O), (ii) the creation-annihilation of the three-hydrated phase, (iii) the Na-coordinated chains dehydroxylation and the starting point of the alkali self-diffusion through the lattice and (iv) the amorphisation of the lattice. These results are fairly well correlated with the differential thermal analyses (DTA), in situ thermal observations under environmental scanning electron microscope (TESEM) and thermal X-ray diffraction (TXRD) techniques.     

The Elimination of Grains and Grain Boundaries in Grain Growth

The topological changes that occur during coarsening of 2D and 3Dcellular structures, such as polycrystals, areinvestigated. Particular attention is given to the elimination ofgrain boundaries and grains with more than the minimum number oftopological elements. A thermodynamic criterion is introduced tofind out which topological transformations are favoured, based on theevaluation of the Gibbs free energy of the initial and finalconfigurations. In general, elimination of grains is possible only ifthe number of their neighbours is below a critical value, which maybe affected by geometry.     

Enhancement of the Functional Properties of Mead Aged with Oak (Quercus) Chips at Different Toasting Levels

Consumers increasingly prefer and seek functional beverages, which, given their characteristics, provide important bioactive compounds that help prevent and treat chronic diseases. Mead is a traditional fermented alcoholic beverage made from honey solution. The aging process of mead with oak chips is innovative and bestows functional characteristics to this beverage. Thus, in this study, we sought to develop and characterize a novel functional beverage by combining the health benefits of honey with the traditional aging process of alcoholic beverages in wood. Phenolic compounds, flavonoids, and antioxidant capacity were analyzed in mead using oak chips at different toasting levels and aged for 360 days. LC-ESI-QTOF-MS/MS was used to analyze the chemical profile of different meads. Over time, the aging process with oak chips showed a higher total phenolic and flavonoid content and antioxidant capacity. Eighteen compounds belonging to the classes of organic acids, phenolic acids, flavonoids, and tannins were identified in meads after 360 days. Our findings revealed that the addition of oak chips during aging contributed to p-coumaric, ellagic, abscisic, and chlorogenic acids, and naringenin, vanillin, and tiliroside significantly impacted the functional quality of mead.     

Asymmetric Diels–Alder cycloadditions of d-erythrose 1,3-butadienes to achiral t-butyl 2H-azirine 3-carboxylate

Two d-erythrose 1,3-butadienes were reacted with electrophilic achiral t-butyl 2H-azirine 3-carboxylate giving cycloadducts with good yields and moderate selectivity. The isomers could be separated to give the major (R)-isomers at C-2 in approximately 50% yield in both cases. Alternatively LACASA-DA methodology was applied to one of the reactions leading to homochiral (R)- and (S)-products by changing the chiral nature of an extra chiral BINOL inductor used.     

MgSO4·11H2O and MgCrO4·11H2O based on time‐of‐flight neutron single‐crystal Laue data

Hexaaquamagnesium(II) sulfate pentahydrate, [Mg(H₂O)₆]SO₄·5H₂O, and hexaaquamagnesium(II) chromate(II) pentahydrate, [Mg(H₂O)₆][CrO₄]·5H₂O, are isomorphous, being composed of hexaaquamagnesium(II) octahedra, [Mg(H₂O)₆]²⁺, and sulfate (chromate) tetrahedral oxyanions, SO₄²⁻ (CrO₄²⁻), linked by hydrogen bonds. There are two symmetry‐inequivalent centrosymmetric octahedra: M1 at (0, 0, 0) donates hydrogen bonds directly to the tetrahedral oxyanion, T1, at (0.405, 0.320, 0.201), whereas the M2 octahedron at (0, 0, ) is linked to the oxyanion via five interstitial water molecules. Substitution of Cr^VI for S^VI leads to a substantial expansion of T1, since the Cr—O bond is approximately 12% longer than the S—O bond. This expansion is propagated through the hydrogen‐bonded framework to produce a 3.3% increase in unit‐cell volume; the greatest part of this chemically induced strain is manifested along the b* direction. The hydrogen bonds in the chromate compound mitigate ∼20% of the expected strain due to the larger oxyanion, becoming shorter (i.e. stronger) and more linear than in the sulfate analogue. The bifurcated hydrogen bond donated by one of the interstitial water molecules is significantly more symmetrical in the chromate analogue.     

Synthesis of 2-Acetylenic Carboxylic Acids, 1-Sulfinyl and 1-Sulfonyl-2-ketones from 2-Acetylenic Phenyl Sulfides

Monochlorination at the 1-position with sulfuryl chloride, followed by methanolysis converted 2-acetylenic phenyl sulfides into 1-methoxy-2-acetylenic phenyl sulfides. Oxidation with chromic acid gave 2-acetylenic carboxylic acids.

Oxidation of 2-acetylenic phenyl sulfides with Oxone® and hydrogen peroxide in acetic acid gave the corresponding sulfoxides and sulfones respectively. Diethylamine addition to the triple bond produced enamines which were hydrolyzed with aqueous hydrochloric acid to the corresponding 1-sulfinyl and 1-sulfonyl-2-ketones.     

Synthesis of α-Phenylthio Alkyl Nitriles from α-Chloro Alkyl Phenyl Sulfides

α-Chloro Alkyl Phenyl Sulfides are converted with Trimethylsilyl Cyanide, in a reaction catalyzed by SnCl₄, into α-Phenylthio Alkyl Nitriles.     

Facile,efficient and eco-friendly synthesis of 5-sulfenyl tetrazole derivatives of indoles and pyrroles

A concise, two-step eco-friendly approach towards the synthesis of 5-sulfenyl tetrazole derivatives of indoles and pyrroles, is reported. The synthesis comprises the oxone-mediated thiocyanation of the starting heterocycles towards intermediate 3-thiocyanato indoles and 2-thiocyanato pyrroles, and their subsequent treatment with sodium azide in 2-propanol/water under zinc bromide promotion.