Solvent‐ and Transition Metal Catalyst‐Dependent Regioselectivity in the [3+2] Cyclocondensation of Trifluoromethyl‐α,β‐ynones with Hydrazines: Switchable Access to 3‐ and 5‐Trifluoromethylpyrazoles

The regioselectivity of the [3+2] cyclocondensation of trifluoromethyl‐α,β‐ynones with hydrazines can be readily tuned to preferentially afford either 3‐ or 5‐trifluoromethylpyrazoles through variation of the reaction conditions. Under catalysis with copper(II) acetate (2.0 mol%), cyclocondensation proceeded smoothly to yield 3‐trifluoromethylpyrazoles with high regioselectivity. In contrast, when the reaction was conducted in dimethyl sulfoxide under catalyst‐free conditions, the formation of 5‐trifluoromethylpyrazoles was predominantly observed.

     

Preparation and characterization of lactitol-based poly(ether polyol)s for rigid polyurethane foam

Propoxylation of lactitol [4-O-β-D -galactopyranosyl-D -glucitol] under alkaline conditions afforded poly(ether polyol)s (PEP) which have been characterized by their unsaturation content, alpha color, hydroxyl number, viscosity, hygroscopicity, and molecular weight distribution. The analogous sucrose-based PEP were prepared for comparison. Lactitol was found to require shorter reaction times and produced lighter-colored polyols than did sucrose. Polyols produced from lactitol displayed similar physical properties to sucrose-based PEP. Molecular weight analysis by GPC using the universal calibration method showed lactitol PEP to have polydispersities between 1.04 and 1.07. Negligible decomposition of lactitol during propoxylation was confirmed by ¹³C-NMR and GPC. ¹H-NMR of trifluoroacetyl derivatives of lactitol PEP afforded secondary determination of M_n. In addition, rigid polyurethane foams (PURF) formulated with lactitol-, sucrose-, or commercial sucrose–glycerin-based polyols and PAPI 27 were prepared and characterized. Lactitol-based PURF were found to compare favorably with sucrose-based foams, displaying a density and compressive strength of 28.9 kg/m³ and 1.213 × 10⁵ N/M², respectively. © 1996 John Wiley & Sons, Inc.     

Green and Highly-Efficient Microwave Synthesis Route for Sulfur/Carbon Composite for Li-S Battery

Multiporous carbons (MPCs) are prepared using ZnO as a hard template and biomass pyrolysis oil as the carbon source. It is shown that the surface area, pore volume, and mesopore/micropore ratio of the as-prepared MPCs can be easily controlled by adjusting the ZnO/oil ratio. Sulfur/MPC (S/MPC) composite is prepared by blending sulfur powder with the as-prepared MPCs followed by microwave heating at three different powers (100 W/200 W/300 W) for 60 s. The unique micro/mesostructure characteristics of the resulting porous carbons not only endow the S/MPC composite with sufficient available space for sulfur storage, but also provide favorable and efficient channels for Li-ions/electrons transportation. When applied as the electrode material in a lithium-ion battery (LIB), the S/MPC composite shows a reversible capacity (about 500 mAh g⁻¹) and a high columbic efficiency (>95%) after 70 cycles. Overall, the method proposed in this study provides a simple and green approach for the rapid production of MPCs and S/MPC composite for high-performance LIBs.     

Self-assisted wound healing using piezoelectric and triboelectric nanogenerators

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Identification of Entry Inhibitors against Delta and Omicron Variants of SARS-CoV-2

Entry inhibitors against severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) are urgently needed to control the outbreak of coronavirus disease 2019 (COVID-19). This study developed a robust and straightforward assay that detected the molecular interaction between the receptor-binding domain (RBD) of viral spike protein and the angiotensin-converting enzyme 2 (ACE2) receptor in just 10 min. A drug library of 1068 approved compounds was used to screen for SARS-CoV2 entry inhibition, and 9 active drugs were identified as specific pseudovirus entry inhibitors. A plaque reduction neutralization test using authentic SARS-CoV-2 virus in Vero E6 cells confirmed that 2 of these drugs (Etravirine and Dolutegravir) significantly inhibited the infection of SARS-CoV-2. With molecular docking, we showed that both Etravirine and Dolutegravir are preferentially bound to primary ACE2-interacting residues on the RBD domain, implying that these two drug blocks may prohibit the viral attachment of SARS-CoV-2. We compared the neutralizing activities of these entry inhibitors against different pseudoviruses carrying spike proteins from alpha, beta, gamma, and delta variants. Both Etravirine and Dolutegravir showed similar neutralizing activities against different variants, with EC50 values between 4.5 to 5.8 nM for Etravirine and 10.2 to 22.9 nM for Dolutegravir. These data implied that Etravirine and Dolutegravir may serve as general spike inhibitors against dominant viral variants of SARS-CoV-2.     

Reported Use of Reduced-sugar Foods and Beverages Reflect High-quality Diets

ABSTRACT: The purpose of this study was to determine differences in nutrient and energy intakes and in quantity of food eaten, and to compare the knowledge, attitudes, and practices of users of reduced-sugars foods and beverages with those who use only the full sugar versions of the same products. Records for adults (≥ 20 y old) responding to the 1994–1996 Continuing Survey of Food Intakes by Individuals (CSFII) and the Diet Health and Knowledge Survey were used. CSFII food lists were scanned for both full and reduced-sugar versions of yogurt, cocoa, and other milk beverages, frozen and gelatin desserts, puddings, breads, cookies, cakes, fruit drinks, carbonated and noncarbonated drinks, confectionary products, and sweeteners. Recalls were sorted for those reporting use of only full sugar (FS) products and those reporting mixed use of full sugar and reduced-sugar (RS) versions. Comparisons were made between demographic characteristics, body mass index, food group servings, food intake amounts, and nutrient densities. When compared with FS users, RS users consistently reported significantly higher intakes of fruit, lower intakes of discretionary fat and added sugars, and equal or lower intakes of other foods (in gram amounts), except for greater intake of yogurt and frozen and gelatin desserts. RS users tended to report similar or higher micronutrient intakes compared with FS users. After adjusting for energy intake, significantly higher micronutrient intakes were found for both males and females consuming RS foods and beverages (13 and 15 of 17 nutrients, respectively).     

Issues Related to the Use of Blood in Food and Animal Feed

Blood has traditionally been used as a high protein ingredient in both human food and animal feed, with resulting economic, environmental and nutritional benefits. However, potentially serious health and safety issues related to blood consumption, particularly the risk of pathogenic or harmful metabolic materials, the infectivity of prion diseases, and the presence of identified allergens such as bovine serum albumin (BSA), are causing many consumers to shy away from any product containing either animal blood or ingredients derived from animal blood. Thus, despite the significant volumes of blood produced by slaughterhouses, blood is currently underutilized as a food ingredient. This article reviews the use of animal blood as an ingredient in food intended for human consumption or for animal feed and discusses the related consumer concerns.     

Effect of high-voltage electrostatic field on quality of carrot juice during refrigeration

In the present study, carrot juice was used as the experimental material and stored in a 100 kV/m high-voltage electrostatic field (HVEF; E-group) which was used as a freshness-retention system. The changes in the biological properties were investigated relative to those juices which were stored in a common refrigerator (R-group) and controlled at the same temperature (4 °C). The results showed that the extent of color difference (ΔE), amount of total phenolics, tannins, and total plate counts of carrot juice were increased during the storage period, whereas the turbidity and amount of total carotenoids decreased under all treatment conditions. These factors remained relatively constant during storage in the E-group, whereas a significant difference (p < 0.05) was observed in the R-group. The HVEF treatment yielded better physicochemical properties and prolonged the shelf-life of the carrot juice. The application of HVEF at low temperature has the potential of imparting freshness and a high nutritional value to the products.     

Use of Soy Protein and Microbial Transglutaminase as a Binder in Low-sodium Restructured Meats

ABSTRACT: Pork sticks were prepared by mixing pork chucks with various amounts of bisulfite-treated soy protein and microbial transglutaminase (MTGase) to evaluate the potential of using soy protein as meat binders. According to tensile strength, the favorable conditions for binding the restructured pork chunks were 5% soy protein containing 0.2% NaHSO₃ and 20 unit MTGase/g, and the setting condition was 60 min at 40°C. The tensile strength and cooking yield of restructured pork sticks made with bisulfite-treated soy protein and MTGase were much higher than those of using salt, suggesting the high potential of using soy protein and MTGase as binders in products where NaCl reduction is desired.