fKenzo: A user interface for computations in Algebraic Topology

fKenzo (=friendly Kenzo) is a graphical user interface providing a user-friendly front-end for the Kenzo system, a Common Lisp program devoted to Algebraic Topology. The fKenzo system provides the user interface itself, an XML intermediary generator-translator and, finally the Kenzo kernel. We describe in this paper the main points of fKenzo, and we explain also the advantages and limitations of fKenzo with respect to Kenzo itself. The text is separated into two parts, trying to cover both the user and the developer perspectives.     

On the feasibility of ocean brine pool power stations

The demonstrated existence of vast brine pools in a number of places in the ocean basin around the world offers an interesting opportunity to the production of power from ocean, which has not been yet considered. The attractiveness of these vast deposits of brine lie in the fact that can be readily dissolved with the surrounding top waters extracting the spontaneous osmotic mixing energy released. In addition, osmotic engines can pumped out the brackish streams by buoyancy without the add of pressure exchangers (PEXs) as is required in current pressure retarded osmosis (PRO) technology and then simplifying significatively the overall process. Utilizing a simplified physical model, a first estimation for the density of power per unit of membrane area was calculated.     

Pinoresinol and 1-acetoxypinoresinol, two new phenolic compounds identified in olive oil

Polyphenols of olive oil show autoprotective, sensory, and nutritional-therapeutic effects. Two new phenolic compounds have been isolated from virgin olive oils by preparative high-performance liquid chromatography and their structures established on the basis of their mass spectra and nuclear magnetic resonance spectral data. The compounds identified are the lignans pinoresinol and 1-acetoxypinoresinol. Both have been found in all the commercial virgin olive oils analyzed. Pinoresinol concentration was rather similar in all the oils. In contrast, 1-acetoxypinoresinol concentration was higher in oils of the Arbequina and Empeltre cultivars than in Picual or Picudo cultivars. Pinoresinol and 1-acetoxypinoresinol may represent the major phenolic compounds in some Arbequina and Empeltre oils. Lignans possess biological and pharmacological properties and, therefore, the two new compounds identified in olive oils may contribute to the reported beneficial effects which are attributed to polyphenols on human health of a diet rich in olive oil.     

Ionic liquid crystals from β-diketonyl containing pyridinium cations and tetrachlorozincate anions

In this work, an approach towards ionic liquid crystals is strategically designed. A pyridine group has been attached to an 1,3-diketone containing an alkyloxyphenyl R substituent (R = C₆H₄OC_nH_2n+1; n = 10–18) and protonated with hydrochloric acid towards the formation of the chloride salts of 2-[3-(4-n-alkyloxyphenyl)propane-1,3-dion-1-yl]pyridinium cations [OO^R(n)py]Cl (I), which have been proved to be non-mesomorphic. Reaction of these organic–inorganic compounds (I) with ZnCl₂ yields to the ionic liquid crystals of the type bis{2-[3-(4-n-alkyloxyphenyl)propane-1,3-dion-1-yl]pyridinium}tetrachlorozincate [OO^R(n)py]₂[ZnCl₄] (II).The crystalline structure of compounds [OO^R(12)py]Cl and [OO^R(10)py]₂[ZnCl₄] as representative examples of both kinds of salts have been solved and discussed. Both compounds exhibit layered structures containing cationic and anionic sublayers. In addition for the tetrachlorozincate salt [OO^R(16)py]₂[ZnCl₄] structural relationships between the mesophases and the crystalline phase are proposed on the basis of the variable-temperature small-angle X-ray diffraction studies.     

Enrichment of pomace olive oil in triterpenic acids during storage of “Alpeorujo” olive paste

Triterpenic acids are natural compounds present in plants and foods with beneficial properties for human health and thus they are desirable in the food, cosmetics and pharmaceutical industries. Pomace olive is considered a good source of these substances. In this study, oleanolic and maslinic acids were found to be the main triterpenic acids identified in pomace olive oil obtained from stored “Alpeorujo”. Determination of the two acids was achieved by a new procedure that consists of extracting the acids from the oil with a mixture of methanol/ethanol, and then separating and quantifying them by HPLC. Results showed that their concentration increased up to 16 g/kg of oil during storage of the pomace in large ponds for 7 months. The concentration of both triterpenic acids was similar in the pomace olive oil obtained by using the centrifugation system. By contrast, a much lower concentration of maslinic than oleanolic acid was detected in pomace olive oils obtained by solvent extraction from the previously centrifugated “Alpeorujo” paste. These triterpenic acids also contributed to the acidity of the crude oil. Likewise, the oil of the pomace paste was enriched in other substances such as 4‐ethylphenol and aliphatic alcohols during the storage of the paste in large ponds. Consequently, crude pomace olive oil can be considered a good source of triterpenic acids when obtained from a stored olive paste.     

Changes in the volatile composition of red wines during aging in oak barrels due to microoxygenation treatment applied before malolactic fermentation

Microoxygenation is a wine-making technique consisting in the addition of small and controlled amounts of oxygen. This study has examined the effect of this technique on the volatile composition of two red single variety wines during two successive vintages. The microoxygenation treatment was applied at the end of alcoholic fermentation and before beginning malolactic fermentation. Once the microoxygenation treatment had finished, wines were aged in new American oak barrels for 12 months. The results obtained showed that the microoxygenation treatment did not cause significant changes in the varietal and fermentation volatile compounds, however microoxygenation slowed down the extraction of some of the volatile compounds extracted from wood. A varietal and vintage effect was also observed for some of the compounds studied.     

Triterpenic acids in table olives

An experimental investigation was carried out for the first time on the triterpenic acids in table olives. Maslinic acid was found in a higher concentration than oleanolic acid in the flesh of 17, unprocessed olive varieties, with the Picual and the Manzanilla varieties showing the highest and almost the lowest contents, respectively. The level of triterpenic acids in several types of commercial black and green olives ranged from 460 to 1470 mg/kg fruit, which represents a much higher value than reported for virgin olive oils. In fact, the NaOH treatment employed to debitter black and green olives reduced the concentrations of these substances in the flesh because of their solubilisation into alkaline solutions. Thus, natural black olives, which are not treated with NaOH, showed a higher concentration than 2000 mg/kg in the olive flesh. These results will contribute to the reevaluation of table olives from a nutritional and functional point of view because of the promising bioactivity properties attributed to olive triterpenic acids.     

Bidimensional spectroelectrochemistry

A new methodology is presented to offer the possibility of simultaneously obtaining two different spectroscopic signals in a single spectroelectrochemical experiment. Taking the plane of the electrode surface as a spatial reference, normal-beam and parallel-beam UV-vis absorbance signals are jointly analyzed, revealing important experimental differences between the two kinds of signals. Two different chemical systems are selected to show the possibilities of the bidimensional spectroelectrochemistry: a simple diffusive process and an adsorptive electrode reaction. Comparative results show clearly that the two kinds of spectroscopic signals, both normal and parallel to the electrode surface, have to be used together in the study of any electrode reaction scheme.