Pt–Ba–Al2O3 for NOx storage and reduction: Characterization of the dispersed species

Pt–Ba–Al₂O₃ active and selective for NO_x storage and selective reduction to N₂ has been prepared and tested. Characterization of the parent Al₂O₃, Pt–Al₂O₃ and Ba–Al₂O₃ materials, as well as of Pt–Ba–Al₂O₃ catalyst in the oxidized, reduced and sulphated state has been performed by FT-IR spectroscopy of low-temperature adsorbed carbon monoxide and of adsorbed acetonitrile. XRD, TEM and XPS analyses have also been performed. Evidence for the predominance of Ba species, which are highly dispersed on the alumina support surface, and may be carbonated or sulphated, has been provided. Competitive interaction of Pt and Ba species with the surface sites of alumina has also been found.     

Anodic,cathodic and combined treatments for the electrochemical oxidation of an effluent from the flame retardant industry

The electrochemical oxidation of an effluent from the manufacture of phosphorus based flame retardants was studied. To reach a residual concentration of reduced phosphorus lower than 10 mg L⁻¹, in compliance with Italian law for industrial wastewater disposal, anodic oxidation using a boron-doped diamond (BDD) anode and electro-Fenton (EF) treatment were tested. The effects of some factors are optimised and a comparison of the reaction pathways is also presented. A combined treatment using EF with BDD conducted in an undivided cell is shown not to enhance the data obtained with BDD while a novel combined treatment using EF and BDD in a divided cell shows promising results when an anionic membrane is used as separation. In this last case the cell operates as two different batch reactors working with the same current. The anodic compartment, fed with raw effluent, provides partial oxidation, while the cathodic compartment, fed with the partially anodically oxidised solution, completes the treatment. When the effluent is transferred in the cathodic compartment, the anodic one is fed with fresh untreated solution. The advantage of this kind of coupling consists in the simultaneity of the two treatments which allows total oxidation with notable saving of charge and time.     

Synthesis and Biological Studies of Pyrazolyl‐Diamine PtII Complexes Containing Polyaromatic DNA‐Binding Groups

New [PtCl(pz*NN)]ⁿ⁺ complexes anchored by pyrazolyl‐diamine (pz*NN) ligands incorporating anthracenyl or acridine orange DNA‐binding groups have been synthesized so as to obtain compounds that would display synergistic effects between platination and intercalation of DNA. Study of their interaction with supercoiled DNA indicated that the anthracenyl‐containing complex L²Pt displays a covalent type of binding, whereas the acridine orange counterpart L³Pt shows a combination of intercalative and covalent binding modes with a strong contribution from the former. L²Pt showed a very strong cytotoxic effect on ovarian carcinoma cell lines A2780 and A2780cisR, which are, respectively, sensitive to and resistant to cisplatin. In these cell lines, L²Pt is nine to 27 times more cytotoxic than cisplatin. In the sensitive cell line, L³Pt showed a cytotoxic activity similar to that of cisplatin, but like L²Pt was able significantly to overcome cisplatin cross‐resistance. Cell‐uptake studies showed that L²Pt accumulates preferentially in the cytoplasm, whereas L³Pt reaches the cell nucleus more easily, as clearly visualized by time‐lapse confocal imaging of live A2870 cells. Altogether, these findings seem to indicate that interaction with biological targets other than DNA might be involved in the mechanism of action of L²Pt because this compound, despite having a weaker ability to target the cell nucleus than L³Pt , as well as an inferior DNA affinity, is nevertheless more cytotoxic. Furthermore, ultrastructural studies of A2870 cells exposed to L²Pt and L³Pt revealed that these complexes induce different alterations in cell morphology, thus indicating the involvement of different modes of action in cell death.     

Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta

A standard fresh pasta formulation (STD, the control sample) was modified by introducing soy and carrot ingredients both in dry and in liquid forms (soy and carrot flour and soy milk and carrot juice) to obtain eight nutritionally enriched fresh pasta samples with different formulations. The effect of formulation on selected physicochemical properties and water status of fresh pasta were studied. Colour, texture (force at rupture and extensibility), and cooking loss were found significantly affected by the formulation. Soy and carrot decreased the force at rupture and extensibility of fresh pasta and increased the solids loss during cooking. Improper gluten network development due to either a steric hindrance of soy and carrot solids or improper water availability for gluten hydration due to different water–solid interaction developed were hypothesized. Soy and carrot ingredients significantly altered the water dynamics in the pasta matrix at different space-time levels (macroscopic, moisture content and water activity; macromolecular, frozen water content; molecular, proton nuclear magnetic resonance relaxometry) of fresh pasta in a manner dependent upon the physical state of the added ingredient. Soy flour increased both the frozen water content and the overall proton mobility (¹H FID, ¹H T ₁ and T ₂) of fresh pasta while these parameters did not markedly differed from STD when soy milk was used. The presence of both carrot flour and carrot juice decreased significantly the frozen water content of fresh pasta but, at a molecular level, carrot flour altered the proton molecular mobility, while carrot juice did not.     

Soft‐Lithographed Up‐Converted Distributed Feedback Visible Lasers Based on CdSe–CdZnS–ZnS Quantum Dots

The development of a solution‐deposited up‐converted distributed feedback laser prototype is presented. It employs a sol–gel silica/germania soft‐lithographed microcavity and CdSe–CdZnS–ZnS quantum dot/sol–gel zirconia composites as optical gain material. Characterization of the linear and nonlinear optical properties of quantum dots establishes their high absorption cross‐sections in the one‐ and two‐ photon absorption regimes to be 1 × 10^?14 cm² and 5 × 10⁴ GM, respectively. In addition, ultrafast transient absorption dynamics measurements of the graded seal quantum dots reveal that the Auger recombination lifetime is 220 ps, a value two times higher than that of the corresponding CdSe core. These factors enable the use of such quantum dots as optically pumped gain media, operating in the one‐ and two‐photon absorption regime. The incorporation of CdSe–CdZnS–ZnS quantum dots within a zirconia host matrix affords a quantum‐dot ink that can be directly deposited on our soft‐lithographed distributed feedback grating to form an all‐solution‐processed microcavity laser.     

Scapania nemorea liverwort extracts: Investigation on volatile compounds, in vitro antimicrobial activity and control of Saccharomyces cerevisiae in fruit juice

This study was focused on chemical characterisation of liverwort Scapania nemorea extracts and their antimicrobial activity against pathogenic and food-spoiling yeasts and bacteria. The chemical composition of three different extracts of the liverwort S. nemorea was determined by solid phase microextraction gas chromatography-mass spectrometry (SPME GC–MS). The dominant compounds in extracts were sesquiterpenes β-bazzanene (11%, 17.9% and 14.6%), isobazzanene (10.2%, 15.8% and 11.7%) and aromadendrene (8.8%, 12.9% and 10.6%) in the methanol, ethanol and ethyl acetate extracts, respectively. Antimicrobial potential of S. nemorea extracts against food spoiling yeasts and bacteria was determined in vitro by microdilution method. The Minimum Inhibitory Concentration (MIC) varied from 0.5 to 3 mg/mL for bacteria, and from 0.2 to 1 mg/mL for yeasts. Moreover, the combined effects of dry methanol extract of S. nemorea and heat processing on the survival and growth of a spoilage yeast in an apple/orange-based beverage, have been assessed through a Central Composite Design. Changes in color and flavor of the beverages were considered acceptable also after one week of storage at 25 °C. The results provide evidence of antimicrobial potential of S. nemorea extracts and suggest its potential as natural antimicrobial agent for food preservation.     

Human Milk Banking: Influence of Different Pasteurization Temperatures on Levels of Protein Sulfur Amino Acids and Some Free Amino Acids

Human milk is frequently heat‐treated in hospitals, particularly milk that is banked, to destroy contaminating bacteria and viruses, but this treatment simultaneously reduces the content of some vitamins, enzymes, and immunological and nutritional factors. This study was performed to find the optimal conditions for heat treatment. The effects of 2 pasteurization temperatures on levels of protein sulfur amino acids (methionine, cystine) and some free amino acids (taurine, glutamine, glutamic acid) in light of the oxidative instability that occurs especially during thermal treatment were examined. These substances in raw human milk and in milk treated at 56.5 °C and 62.5 °C for 30 min were compared. Samples of mature human milk from all feeds over 24 h were obtained from 13 healthy well‐nourished mothers of term infants. Each sample was divided into 3 parts: raw, treated at 56.5 °C for 30 min, treated at 62.5 °C for 30 min. The results showed that the availability of sulfur amino acids and free taurine is the same after heat treatment, whereas milk processing increased positively the levels of free glutamic acid and glutamine, but there is significance only for glutamine. The mean quantities of considered amino acids were similar in milk treated at the recommended pasteurization temperature (30 min at 62.5 °C) and at 56.5 ° for 30 min.