Synthetic and Computational Design Insights toward Mimicking Protein Binding of Phosphate.

The unique and precise capabilities of proteins are renowned for their specificity and range of application. Effective mimicking of protein-binding offers enticing potential to direct their abilities toward useful applications, but it is nevertheless quite difficult to realize this characteristic of protein behavior in a synthetic material. Here, we design, synthesize, and evaluate experimentally and computationally a series of multicomponent phosphate-binding peptide amphiphile micelles to derive design insights into how protein binding behavior translates to synthetic materials.

Thermal Desorption of 2,4,6-Trichloroanisole from Cork.

While extensive efforts have been made over the past two decades to understand how cork becomes contaminated by 2,4,6-trichloroanisole (TCA), the nature of its bond to cork remains unclear. A deeper understanding of this interaction is crucial in designing processes to effectively remove TCA from cork stoppers. This study presents an investigation into the thermal desorption of TCA from cork under vacuum conditions.

Electron ionization induced fragmentation pathways of trichloroanisole.

Trichloroanisole (TCA) is one of the most significant contaminants in cork stoppers. The presence of TCA leads to an unpleasant odor known as "cork taint", resulting in high economic losses for the cork and wine industries. Hence, the detection, quantification, and characterization of TCA are essential to address this concern.

The Role of Hydrogen Incorporation into Amorphous Carbon Films in the Change of the Secondary Electron Yield.

Over the last few years, there has been increasing interest in the use of amorphous carbon thin films with low secondary electron yield (SEY) to mitigate electron multipacting in particle accelerators and RF devices. Previous works found that the SEY increases with the amount of incorporated hydrogen and correlates with the Tauc gap. In this work, we analyse films produced by magnetron sputtering with different contents of hydrogen and deuterium incorporated via the target poisoning and sputtering of CD molecules.

Cross Contamination of 2,4,6-Trichloroanisole in Cork Stoppers.

Cork stoppers are the preferred choice for sealing bottled wines around the world. However, the quality of cork stoppers is also defined by the presence of 2,4,6-trichloroanisole (TCA), which gives the wine an unpleasant moldy/musty taste. It is a matter of concern for both cork stopper manufacturers and wine producers whether TCA can be transported between stoppers.