Evidence for a new type of vanadyl pairs in (VO)2P2O7: an ESR and magnetisation study

ESR and magnetisation experiments have identified a new type of antiferromagnetic pairing of vanadyl groups in the butane oxidation catalyst vanadylpyrophosphate. This pairing is an order of magnitude weaker than the coupling predominantly found in crystalline (VO)₂P₂O₇.     

Indian black rice: A brewing raw material with novel functionality

Indian black rice (Chakhao Poireiton) is a pigmented variety, rich in anthocyanins and other phytonutrients. With growing interest in the use of local raw materials in brewing, it was of interest to develop protocols for malting and brewing with Chakhao Poireiton to see whether the antioxidant capacity of anthocyanins could be delivered into finished beer. Protocols for brewing with 100% malted rice were developed and the performance of Indian black rice compared with that of an Italian white rice cultivar suited to brewing. The apparent fermentabilities of rice worts were 69.5% (black) and 67.3% (white), yielding beers of 3.28 and 3.19% ABV respectively. Black rice worts were deficient in free amino nitrogen (83.5 mg/L relative to 137 mg/L for white rice) and would need nitrogen supplementation to avoid issues with fermentation, e.g. elevated diacetyl. Black rice beer had an orange-red hue as a result of extraction of anthocyanin pigments (2.84 mg/L). The oxidative stability of 100% rice beers was measured using electron spin resonance spectroscopy and both samples were found to be unusually stable. Interestingly, when rice beers were blended with a control barley malt derived lager in varying proportions (10, 25, 50%), the oxidative stability was improved, relative to the control lager, particularly so in the case of black rice beer, which contained an antioxidant capacity over and above that of the white rice beer. Future studies are required to determine whether the noted oxidative stability of 100% rice malt beers results in a more flavour-stable beer. © 2019 The Institute of Brewing & Distilling     

ESR studies of the effect of zeolite structures on motional dynamics of NO2

Electron spin resonance (ESR) spectroscopy was used to study the effect of zeolite structure on the motional dynamics of NO₂ adsorbed on the zeolites. The temperature-dependent ESR spectral line shapes were quantitatively analyzed using the slow-motion ESR theory. It was observed that the motional dynamics of NO₂ is strongly dependent on the structure of the zeolite (Beta-type, ZSM-5, mordenite, L-type and ferrierite zeolites). The following important observations were made. (1) In zeolites with similar channel structures, the diffusion rate of NO₂ is proportional to the channel size, and the order of the diffusion rates is Beta-type>ZSM-5>ferrierite and L-type>mordenite. (2) The diffusion of NO₂ is faster in the zeolites with multi-dimensional channels (Beta-type, ZSM-5 and ferrierite) than that in those with uni-dimensional channels (L-type and mordenite).     

氨基酸修饰的酞菁衍生物的合成及其溶液性质和光动态效应

合成各种不同结构的卟啉与酞菁衍生物是筛选优良光敏剂的基础,用新的合成路线合成了甘氨酸修饰的锌酞菁[ZnPc(NHCH2COOH)4]。测定了它在不同溶剂中的吸收光谱,发现其最大吸收波长红移至750nm左右。这种化合物可以溶于水中,也可以溶解在有机溶剂与水的混合溶剂中。ESR光谱证实它可以有效的产生^1O2,O2^-等活性氧,是一种潜在的新型光敏剂。     

Scavenging effect of tea catechins and their epimers on superoxide anion radicals generated by a hypoxanthine and xanthine oxidase system

Catechins are a major group of polyphenolic compounds contained in abundance in green tea. Using electron spin resonance spectroscopy along with a spin‐trapping agent, the scavenging effect of tea catechins and their corresponding epimers against superoxide anion radicals generated by a hypoxanthine and xanthine oxidase reaction system was evaluated. The presence of 3′,4′,5′‐trihydroxyl groups attached to the B‐ring of the flavan skeleton of tea catechins elevated their radical‐scavenging efficiency in comparison to those with 3′,4′‐dihydroxyl groups. There were no significant differences between the four dominant tea catechins and their corresponding epimers with regard to radical‐scavenging ability. Under the different spin‐trapping agent concentrations, the sigmoid curves of reducing spin‐trapping adducts produced by tea catechins were shifted leftward, suggesting that a likely possible action of tea catechins is to scavenge superoxide anion radicals directly, not to inhibit the function of xanthine oxidase. Although caffeine is also known as a major ingredient of tea, its superoxide anion radical‐scavenging effect was much weaker than that of the catechin family. It is concluded that tea catechins and their epimers serve as powerful antioxidants for directly eliminating superoxide anion radicals, and may be useful in the prevention of diseases relating to in vivo oxidative stress. © 2000 Society of Chemical Industry     

Influence of water on potato starch–lipid interactions. An electron spin resonance (ESR) probe study

Electron spin resonance (ESR) was used in order to study the mechanism of interaction of potato starch with lipids in systems with different water contents (40, 50 and 60% w/w) during heating and cooling. Different spin probes were used, on the one hand spin‐labelled stearic acids (5‐DSA and 16‐DSA), which limited lipids, and on the other hand the water‐soluble probe 4‐hydroxy‐2,2,6,6‐tetramethylpiperidine‐1‐oxyl (Tempol), which was sensitive to changes in the dynamic properties of the water phase associated with the temperature‐induced starch structural transformations. Whatever the water content in the hydration range considered, Tempol was observed to be relatively mobile in the presence of potato starch, whereas a strong absorption of spin‐labelled stearic acids on potato starch granules took place at room temperature for all investigated starch–water systems. Spin‐labelled stearic acids were expected to stick on the starch granules. The mobility of the spin‐labelled stearic acid was less upon cooling than upon heating as a result of starch gelation. The mobility of spin probes decreased with increasing starch concentration. Introduction of a doxyl fragment at position 16 of the hydrocarbon chain leads to a lower degree of immobilisation of the spin probe as compared with 5‐DSA. This result suggests that there is a stronger interaction of polar sites of stearic acid with starch granules. © 2000 Society of Chemical Industry     

In situ detection of hindered amine stabilizer consumption in polymer through oxidation by indirect electron spin resonance

The stabilization mechanisms of hindered amine stabilizers (HAS) involve various oxidation products of the piperidine structure. Thus, we propose a novel method, based on electron spin resonance (ESR) spectroscopy, to check in situ the consumption of the total piperidyl species (intact HAS and all of its byproducts) in polypropylene (PP) films through photooxidation. First, the concentration of nitroxyl radicals produced upon irradiation in stabilized PP has been measured by direct ESR analysis. Then, the changes of concentration of the overall stabilizing species have been detected by indirect ESR, after conversion of the overall HAS derivatives into nitroxyl-free radicals by exposure of photooxidized PP to peracetic acid vapor at room temperature. Results were compared with those obtained by the conventional Fourier transform infrared method in the particular case of [2,2,6,6-tetramethyl piperidinyl]sebacate, and the reliability of both techniques was discussed. Thus, we assume that indirect ESR experiments consist of a easy, accurate, and very sensitive method to monitor the time evolution of a low-molecular weight HAS–NH concentration in PP upon photooxidation. © 1998 John Wiley & Sons, Inc. J Appl Polym Sci 69: 1107–1114, 1998     

Effect of γ-irradiation dose for the oxygen diffusion into polymers

Electron spin resonance (ESR) spectroscopy has been used for the measurement of the diffusion coefficient of oxygen into polymeric spheres. It has been shown that there is an inverse dependency between the irradiation dose and the oxygen diffusion coefficient (D). The free-radical concentration (R_o) produced in the polymer depends on the dose of the γ rays. In this study, we tried to find a relationship between the oxygen diffusion coefficient and the free-radical concentration produced in the polymer during the irradiation. © 1997 John Wiley & Sons, Inc. J Appl Polym Sci 64: 1291–1294, 1997     

Electron spin resonance (ESR) spectroscopic assessment of the contribution of quercetin and other flavonols to the antioxidant capacity of red wines

Health benefits of red wine have been ascribed in part to the antioxidant properties of quercetin and other flavonols. Red wines, however, contain many other polyphenolic compounds with antioxidant potential. The present study has assessed the antioxidant capacity of seven red wines using electron spin resonance spectrometry to measure their ability to donate hydrogen atoms to a stable Fremy's radical. Antioxidant capacity of the wines was strongly related to the total phenol content (r = 0.872, P < 0.01) but less so to total flavonol content (r = 0.651, P < 0.10). The only flavonols detected in the wines by HPLC with post‐column derivatisation were the aglycones and conjugated forms of quercetin and myricetin. These accounted for less than 2% of total phenolic content when expressed as gallic acid equivalents. Although these flavonols showed marked ability to quench Fremy's radical, they contributed less than 1.5% to the total antioxidant capacity of the wines. Consequently, quercetin is not a major antioxidant in red wine. The antioxidant activity of other polyphenols may be of greater importance in contributing to the reputed health benefits of moderate wine consumption. © 1999 Society of Chemical Industry     

叶片钢1Cr12Ni2Mo2VN 1.1 t 电渣锭重熔工艺的优化

叶片钢1Cr12Ni2Mo2VN电极坯母材（/%:0.10C,0.24Si,0.81Mn,0.013P,0.002S,11.75Cr,2.63Ni,1.70Mo,0.32V,0.033N）的生产流程为30 t EAF-VOD-LF-2.67 t铸锭-退火-Φ250 mm锻坯。通过将ANF-6二元渣改成高纯度、低杂质NEUD06预熔四元渣,平均熔速由5.27 kg/min降低至3.5~4.0 kg/min等工艺措施,成功地生产出Φ430mm叶片钢1Cr12Ni2Mo2VN电渣锭（/%:0.10~0.12C,0.75~0.86Mn,0.21~0.24Si,0.011~0.014P,0.0001S,11.76~11.82Cr,2.54~2.61Ni,1.63~1.71Mo,0.31~0.32V,0.039N）。检验结果表明,电渣锭的组织为马氏体+0.5%~1.5% δ-铁素体,非金属夹杂物总和为1.5~2.0级,[O]15×10^-6~17×10^-6,[H]1.24×10^-6~1.47×10^-6,保证了电渣钢的质量。