Alkaline and acid phosphatases of the silkworm, Bombyx mori L.

The variations in the activities of the alkaline and acid phosphatases of the silkworm, Bombyx mori, were studied in all stages of the life cycle. From hatching until the spinning stage a steady increase was recorded in the activity of both the enzymes followed with a conspicuous decrease at each moult. During the pupal stage the alkaline phosphatase was almost absent, whereas the acid phosphatase maintained a high and constant value. Increase or decrease of the activity of the enzymes during larval development was reflected in a decrease or increase in the acid-soluble phosphorus content. Acid phosphatase activity slowly increased from laying of the eggs to hatching of the larvae with a concomitant decrease in the acid-soluble phosphorus. Tissue analysis showed a high concentration of the alkaline enzyme in the intestines, but the haemolymph was almost free of both enzymes. Feeding of inorganic phosphate increased the alkaline enzyme in the intestines, whereas glucose had no effect on either of the enzymes in the intestines.

Synthetic investigations in the sesamin group - Part I. Synthesis of samin, a degradation product of sesamolin

Ethylα-bromovinylacetate (VII) was condensed with the sodio derivative of ethyl piperonoylacetate (VIII) to give diethylα-vinyl-α′-piperonoylsuccinate (IX). The latter on reduction with lithium aluminium hydride furnished the triol (X), which underwent smooth cyclisation with 1% ethanolic hydrogen chloride to 2-(3′, -methylenedioxyphenyl)-hydroxymethyl-4-vinyltetrahydrofuran (XIa). The structure of XIa was established by Oppenauer oxidation to an aldehyde. Ozonolysis of XIa afforded samin (I).

The Role of Interface Modification on Thermal Degradation and Crystallization Behavior of Composites from Commingled Polypropylene Fiber and Banana Fiber

The thermal degradation behavior of banana fiber and polypropylene/banana fiber composites has been studied by thermogravimetric analysis. Banana fiber was found to be decomposing in two stages, first one around 320 degrees C and the second one around 450 degrees C. For chemically treated banana fiber, the decomposition process has been at a higher temperature, indicating thermal stability for the treated fiber. Activation energies for thermal degradation were estimated using Coats and Redfern method. Calorific value of the banana fiber was measured using a constant volume isothermal bomb calorimeter. rystallization studies exhibited an increase in the crystallization temperature and crystallinity of polypropylene upon the addition of banana fiber. POLYM. COMPOS., 31:1113-1123, 2010. (C) 2009 Society of Plastics Engineers.

Synthesis of 1,3-dimethyl-1,3-dicarboxycyclohexane-2-acetic acid. An isomer of the degradation product of abietic acid

A synthesis of 1,3-dimethyl-1,3-dicarboxycyclohexane-2-acetic acid has been described, and proved to be an isomer of the C12-acid-an oxidative degradation product of abietic acid.

Ultrasonic degradation of poly (styrene-co-alkyl methacrylate) copolymers

The ultrasonic degradation of poly (styrene-co-methyl methacrylate) (SMMA), poly (styrene-co-ethyl methacrylate) (SEMA) and poly (styrene-co-butyl methacrylate) (SBMA) copolymers of different compositions was studied. The copolymers were synthesized and NMR spectroscopy was used to determine the composition, and the glass transition temperatures were determined by DSC. The reactivity ratios were determined by the Kelen-Tudos method and it indicated that the copolymers were random. The effect of solvent, temperature and copolymer composition on the ultrasonic degradation rate of these copolymers was investigated. A model based on continuous distribution kinetics was employed to study the degradation kinetics. The degradation rate coefficients of the copolymers decreased with an increase in the styrene content in the copolymer. At any particular copolymer composition the rate of degradation follows the order: SBMA >SEMA > SMMA. Thermogravimetric analysis (TGA) of the copolymers was carried in order to assess their thermal stability. The same order of degradation was observed for the thermal degradation of the copolymers as that observed for ultrasonic degradation. (C) 2010 Elsevier B.V. All rights reserved.

Degradation Kinetics of Poly(HDDA-co-MMA)

1,6-hexanediol diacrylate (HDDA) and methyl methacrylate (MMA) were copolymerized in different weight ratios using UV light induced photo-polymerization to give poly(HDDA-co-MMA). Differential scanning calorimetry shows that copolymer was formed. The thermogravimetric and differential scanning calorimetric studies with different heating rates were carried out on these copolymers to understand the nature of degradation and to determine its kinetics. Different kinetic models were adopted to evaluate various parameters like the activation energy, the order, and the frequency factor. These analyses are important to study the binder removal from 3D-shaped ceramic objects made by techniques like Solid free form fabrication. (C) 2010 Wiley Periodicals, Inc. J Appl Polym Sci 117: 2444-2453, 2010.

Photocatalytic degradation of phenol by base metal-substituted orthovanadates

Base metal (Cr, Mn, Fe, Ni, Cu) substituted CeVO4 compounds were synthesized by the solution combustion technique. These compounds were characterized by X-ray diffraction, X-ray photoelectron spectroscopy, UV-vis spectroscopy, transmission electron microscopy and BET surface area analyzer. The characterization indicated that the base metals were substituted in the ionic state in all the compounds. These compounds were used for the photocatalytic degradation of phenol and the degradation rates obtained in the presence of these compounds werecompared against that obtained with the commercial Degussa P-25 TiO2 catalyst. Fe and Cr substituted CeVO4 showed photocatalytic activity that was comparable with that of Degussa P-25 TiO2. The concentration of toxic intermediates was high when the reaction was carried out in presence of Degussa P-25 TiO2 but it was found to be insignificant when the reaction was carried out in presence of base metal-substituted CeVO4. The effect of % Fe-substitution (varied from 1 to 5 at%) in CeVO4 on the photocatalytic activity was also investigated and it was observed that 1 at% Fe-substituted compound showed the highest activity. A mathematical model describing the kinetics of the photocatalytic degradation of phenol was developed on the basis of the catalyst structure and taking into account the formation of all the possible intermediates. The variation of the concentration of phenol and the intermediates was described by the model and the reaction rateconstants were determined. (C) 2010 Elsevier B.V. All rights reserved.

Photocatalytic degradation of nitrobenzenes with combustion synthesized nano-TiO2

The photocatalytic degradation of nitrobenzene and substituted nitrobenzenes under UV exposure was investigated with combustion synthesized nano-TiO2 and commercial TiO2 catalyst, Degussa P-25. The experimental data indicated that the photodegradation kinetics was first order. The photocatalytic degradation rates were considerably higher when catalyzed with combustion synthesized TiO2 compared to that of Degussa P-25. The degradation rate coefficients followed the order: 1-chloro,14-dinitrobenzene similar or equal to 4-nitrophenot > 2-nitrophenol > 1-chloro.4-nitrobenzene > 3-niti-ophenol > 2,4-dinitrophenol > 1-chloro,2-nitrobenzene > nitrobenzene > 1,3-dinitrobenzene. Plausible mechanisms and reasons for the observation of the above order are discussed.

Kinetics of TiO2-catalyzed ultrasonic degradation of rhodamine dyes

The ultrasonic degradation of two dyes, Rhodamine B (C28H31ClN2O3) and Rhodamine Blue (C28H32N2O3), were studied in the absence of catalyst and in the presence of two catalysts (combustion-synthesized anatase TiO2 and commercial Degussa P-25 TiO2. The rate of degradation of catalyzed reaction was higher than that obtained with in the absence of the catalysts. Among the catalysts, combustion-synthesized anatase TiO2 degraded the dyes faster when compared to the degradation with commercial Degussa P-25 catalyst. A Langmuir-Hinshelwood kinetic model was developed and the kinetic rate parameters were determined. The effect of other operating parameters, such as initial concentration, pH, temperature, and power intensity, was also investigated. The degradation rate increased with decreasing pH, increasing temperature, and higher intensity.

Kinetics of TiO2-catalyzed ultrasonic degradation of rhodamine dyes

The ultrasonic degradation of two dyes, Rhodamine B (C28H31ClN2O3) and Rhodamine Blue (C28H32N2O3), were studied in the absence of catalyst and in the presence of two catalysts (combustion-synthesized anatase TiO2 and commercial Degussa P-25 TiO2. The rate of degradation of catalyzed reaction was higher than that obtained with in the absence of the catalysts. Among the catalysts, combustion-synthesized anatase TiO2 degraded the dyes faster when compared to the degradation with commercial Degussa P-25 catalyst. A Langmuir-Hinshelwood kinetic model was developed and the kinetic rate parameters were determined. The effect of other operating parameters, such as initial concentration, pH, temperature, and power intensity, was also investigated. The degradation rate increased with decreasing pH, increasing temperature, and higher intensity.

Non-enzymatic Degradation of (1→3)(1→4)-β-D-glucan in Aqueous Processing of Oats

Cereal water-soluble β-glucan [(1→3)(1→4)-β-D-glucan] has well-evidenced health benefits and it contributes to the texture properties of foods. These functions are characteristically dependent on the excellent viscosity forming ability of this cell wall polysaccharide. The viscosity is affected by the molar mass, solubility and conformation of β-glucan molecule, which are further known to be altered during food processing. This study focused on demonstrating the degradation of β-glucan in water solutions following the addition of ascorbic acid, during heat treatments or high pressure homogenisation. Furthermore, the motivation of this study was in the non-enzymatic degradation mechanisms, particularly in oxidative cleavage via hydroxyl radicals. The addition of ascorbic acid at food-related concentrations (2-50 mM), autoclaving (120°C) treatments, and high pressure homogenisation (300-1000 bar) considerably cleaved the β-glucan chains, determined as a steep decrease in the viscosity of β-glucan solutions and decrease in the molar mass of β-glucan. The cleavage was more intense in a solution of native β-glucan with co-extracted compounds than in a solution of highly purified β-glucan. Despite the clear and immediate process-related degradation, β-glucan was less sensitive to these treatments compared to other water-soluble polysaccharides previously reported in the literature. In particular, the highly purified β-glucan was relatively resistant to the autoclaving treatments without the addition of ferrous ions. The formation of highly oxidative free radicals was detected at the elevated temperatures, and the formation was considerably accelerated by added ferrous ions. Also ascorbic acid pronounced the formation of these oxidative radicals, and oxygen was simultaneously consumed by ascorbic acid addition and by heating the β-glucan solutions. These results demonstrated the occurrence of oxidative reactions, most likely the metal catalysed Fenton-like reactions, in the β-glucan solutions during these processes. Furthermore, oxidized functional groups (carbonyls) were formed along the β-glucan chain by the treatments, including high pressure homogenisation, evidencing the oxidation of β-glucan by these treatments. The degradative forces acting on the particles in the high pressure homogenisation are generally considered to be the mechanical shear, but as shown here, carbohydrates are also easily degraded during the process, and oxidation may have a role in the modification of polysaccharides by this technique. In the present study, oat β-glucan was demonstrated to be susceptible to degradation during aqueous processing by non-enzymatic degradation mechanisms. Oxidation was for the first time shown to be a highly relevant degradation mechanism of β-glucan in food processing.

Thiomalates of alkaline earth metals

Solid state 1:1 complexes of divalent Mg, Ca, Sr and Ba with thiomalic acid(tma) have been isolated and characterised by elemental analysis, IR spectra and thermal studies. It is shown that tma coordinates to the metal ions through carboxylic oxygen atoms. Thermal studies of these complexes show that desulphurisation preceeds decarbonylation reaction leading to the formation of metal carbonates in all the cases except Mg where MgO is the end product. Thermal stability of the anhydrous thiomaltes follows the order Mg not, vert, similar Ca > Sr > Ba. Structures have been proposed based on the information obtained from these studies.