Chocolate composition and its crystallization process: A multidisciplinary analysis.

In this work, the composition of different types of chocolate was studied by using microscopy (optical and confocal fluorescence) and vibrational spectroscopy (Raman) aimed at obtaining more chemical information about this important food. By combining these techniques, it is possible to distinguish different components of chocolate. It was not possible to obtain Raman spectra of dark chocolate due to the presence of fluorescent flavonoids in cocoa particles.

Sonochemical synthesis of iron oxide nanoparticles loaded with folate and cisplatin: effect of ultrasonic frequency.

Simple preparative methods were used to sonosynthesize different magnetic iron oxide nanoparticles (FeNPs) via co-precipitation of aqueous solutions of ferrous salts in a basic aqueous solution of ethylene glycol (EG). Sonosynthesis was achieved using different frequencies of ultrasound: 581, 861, and 1141 kHz under the same acoustic power. The hydroxyl radicals generated by cavitational collapse, induced by the ultrasonic field, led to the oxidation of Fe(2+) to Fe(3+).

The impact of dihydrogen phosphate anions on the excited-state proton transfer of harmane. Effect of β-cyclodextrin on these photoreactions.

Photoinduced proton transfer reactions of harmane (1-methyl-9H-pyrido[3,4-b]indole) (HAR) in the presence of a proton donor/acceptor such as dihydrogen phosphate anions in aqueous solution have been studied by stationary and time-resolved fluorescence spectroscopy. The presence of high amounts of dihydrogen phosphate ions modifies the acid/base properties of this alkaloid. Thus, by keeping the pH constant at pH 8.