Relationships between the structure of nitrodiphenylamine derived monoazo acid dyes and their spectroscopic and fastness properties

Fourteen monoazo acid dyes derived from 4-nitrodiphenylamine and 2-nitrodiphenylamine have been synthesized. Relationships between the position of nitro and sulphonic groups and the wavelength of the visible absorption band and also the lightfastness on polyamide fibres have been examined. It is suggested that the colour of the dyes and their lightfastness depend on the possibility of formation of intramolecular hydrogen bonding. The existence of such bonding was shown by the IR and UV-vis spectra of the investigated dyes and model derivatives of diphenylamine.     

Simple method for estimation of volatile carbonyl compounds in edible oils and fried potato chips

A simple and sensitive method has been devised to determine the amounts of volatile carbonyl compounds in vegetable oils and fried potato chips, using a chemical reaction trap and absorption spectrophotometry. A sample of oil or fried potato chips is heated and simultaneously purged with a flow of nitrogen gas which further bubbles through a tube (trap) containing a hydroxylamine hydrochloride solution. The volatile carbonyl compounds are removed from the sample with the purge gas and retained in the trapping solution as they react to form the less volatile oxime derivatives. These are subsequently estimated by ultraviolet absorption, at wavelength 212 nm for the total oximes and at 272 nm specifically for conjugated diene carbonyl oximes, including furfural if present. Volatile carbonyls can be determined by this method at levels as low as 0.1–0.5 ppm of the sample. The method has been applied to the analysis of samples of canola (low erucic acid rapeseed) oil, cottonseed oil, and potato chips, all before and after storage. The method should be suitable also for other types of fried food.     

Phase transitions of canola oil sediment

Canola sediment was obtained from an industrial filter cake by solvent extraction. When heated in the differential scanning calorimeter (DSC) (5–100°C), the sediment exhibited a single narrow melting peak at around 74.8°C. No solid-state polymorphic transformation of the material could be detected over this temperature range. The X-ray powder diffraction pattern of canola sediment resembled waxes from other sources with an orthorhombic unit cell. The phase transition behavior of canola sediment in oil was studied by both DSC and polarizing microscopy. With increasing ratio of oil/sediment, a reduction in both melting temperature and transition enthalpy was observed. The shape of the supercooling curve resembled that of the melting curve. The induction time was determined by spectrophotometry and was used to calculate the interfacial free energyσ between sediment and oil; σ=4.71 erg/cm². The effect of temperature and sediment concentration on the clouding time of canola oil was studied; the clouding time was the shortest at 5°C.     

Motivational,emotional, and behavioral correlates of fear of missing out

Social media utilities have made it easier than ever to know about the range of online or offline social activities one could be engaging. On the upside, these social resources provide a multitude of opportunities for interaction; on the downside, they often broadcast more options than can be pursued, given practical restrictions and limited time. This dual nature of social media has driven popular interest in the concept of Fear of Missing Out – popularly referred to as FoMO. Defined as a pervasive apprehension that others might be having rewarding experiences from which one is absent, FoMO is characterized by the desire to stay continually connected with what others are doing. The present research presents three studies conducted to advance an empirically based understanding of the fear of missing out phenomenon. The first study collected a diverse international sample of participants in order to create a robust individual differences measure of FoMO, the Fear of Missing Out scale (FoMOs); this study is the first to operationalize the construct. Study 2 recruited a nationally representative cohort to investigate how demographic, motivational and well-being factors relate to FoMO. Study 3 examined the behavioral and emotional correlates of fear of missing out in a sample of young adults. Implications of the FoMOs measure and for the future study of FoMO are discussed.     

Composition and Physico-chemical Properties of Starch from Cow Cockle (Saponaria vaccaria L.) Seeds

Starch isolated from two accessions of cow cockle (Saponaria vaccaria L.) seeds consisted of uniform size polygonal granules 0.3–1.5 μm in diameter, having 18% amylose content and a melting peak temperature 68°C. The intact granules gave the A-type X-ray diffraction pattern. The debranched starch exhibited the typical bimodal distribution of amylopectin chains (CL 45 and 12) on Biogel P-10. Lipids associated with the cow cockle starch preparations, involving surface and internal lipids, included triglycerides (45%), free fatty acids (FFA, 39%), lysophospholipids (10%) and diglycerides (6%). The major fatty acids found in polar and FFA fraction were palmitic, oleic and linoleic acids. Cow cockle starch exhibited similar viscoamylograph viscosity, solubility and swelling profiles to those of rice starch. Concentrated starch gels also showed the typical viscoelastic behavior of non-waxy cereal starches. In vitro digestibility studies of cow cockle granular starch with B. Subtilis indicated that this starch, compared to rice, is very susceptible to α-amylolysis presumably because of its small granule size.     

Characterization of Fenugreek (<Emphasis Type="Italic">Trigonella foenum-graecum</Emphasis>) Seed Lipids

The composition and content of lipids, fatty acids, triacylglycerols, tocopherols and sterols in nine fenugreek genotypes were analyzed. Lipid content in fenugreek seeds ranged from 5.8 to 15.2%. Major fatty acids were: linoleic acid (45.1–47.5%), α-linolenic (18.3–22.8%), oleic (12.4–17.0%), palmitic (9.8–11.2%) and stearic (3.8–4.2%) acids. The ratios of n-6 to n-3 fatty acids were between 2.1 and 2.7. Similar fatty acid distribution was observed in all analyzed samples with some deviations. α-Tocopherol was the predominant component found in the fenugreek lipid antioxidants, and it constituted over 84% of the total amounts of tocopherols. It amounts ranged from 620 to 910 mg/kg lipids. β-Sitosterol was the major sterol in all samples, varying from 14,203 to 18,833 mg/kg of lipids. Campesterol and cycloartenol were other major sterols, and these compounds including β-sitosterol constituted 56–72% of all sterols. Fenugreek seed lipids consisted predominantly triunsaturated (56.9–66.5%) and diunsaturated (32.2–41.6%) triacylglycerides. Among these components trilinolein (LLL; 12.9–20.5%) dominated followed by PLL (14.0–20.4%), LnLnO (7.8–17.7%), PLO (5.7–11.6%), OLL (6.9–10.6%), LLLn (3.2–9.6%), and LnLnL (3.5–7.6%). Results of the study show that fenugreek seed lipids may be a source of a nutraceutical ingredient for food applications.     

Oxidation of cobalt at high temperature

Precise values of parabolic rate constants of cobalt oxidation have been determined over a wide range of temperature (950–1300°C) and oxygen pressure (6.58× 10^?4?0.658 atm). The dependence of the calculated values of parabolic rate constants k″_p on oxygen pressure and temperature can be described by the following empirical equation: $$k''_p = const. \cdot {\text{p}}_{O_2 }^{{\text{1/n}}} \cdot exp ( - {\text{E}}_{\text{k}} /RT)$$ The exponent 1/n decreases with an increase in temperature from 1/3.40 at 950°C to 1/3.96 at 1300°C, whereas the activation energy E_k decreases with an increase in the oxygen pressure from 41.7 to 38.1 kcal/mole.