Assembly of Pyrenes through a Quadruple Photochemical Cascade: Blocking Groups Allow Diversion from the Double Mallory Path to Photocyclization at the Bay Region.

We present a six-step cascade that converts 1,3-distyrylbenzenes (-stilbenes) into nonsymmetric pyrenes in 40-60% yields. This sequence merges photochemical steps, ,-alkene isomerization, a 6π photochemical electrocyclization (Mallory photocyclization); the new bay region cyclization, with two radical iodine-mediated aromatization steps; and an optional aryl migration. This work illustrates how the inherent challenges of engineering excited state reactivity can be addressed by logical design.

How does the adoption of nutritional plans influence the performance of meat quail during the growth phase in hot environments?

The present study aimed to evaluate the effects of different nutritional plans on meat quails subjected to heat stress. A total of 324 quails male European quails () were used, with an average initial weight of 121.48 g ± 3.

Biological Properties of Bioceramic Sealers on Osteoblastic Cells: A Comparative Study.

This study aimed to assess the biological properties of two ready-to-use bioceramic sealers (EndoSequence BC Sealer - EBCS; Bio-C Sealer - BCS) on osteoblastic lineage cells. MC3T3 osteoblast-like cells were exposed to extracts of bioceramic materials. Cytotoxicity was evaluated using the MTT method, genotoxicity was assessed by the micronucleus test and the expression of BMP1, BMP2 and ALP was measured by RT-qPCR, after 1, 3 and 7 days.

Effect of Flower and Leaf Extract on the Functional, Antioxidant, Rheological, Textural, and Sensory Properties of Goat Yogurt.

The present study aimed to evaluate the effects of incorporating different concentrations (1% and 2%) of Malvaviscus arboreus flower (FE) and leaf (LE) extracts as functional ingredients in goat milk yogurt. This study analyzed the impact of these formulations (YFE1%, YFE2%, YLE1%, and YLE2%) on the physicochemical, bioactive, antioxidant, rheological, textural, and sensory properties of goat yogurt over a 28-day storage period. Including FE and LE extracts significantly enhanced the yogurt's antioxidant activity, reaching up to 10.