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http://dx.doi.org/10.1038/35035173 | DOI Listing |
Adv Sci (Weinh)
January 2025
Université Paris-Saclay, CNRS, Institut de Chimie Moléculaire et des Matériaux d'Orsay, Orsay, 91400, France.
To efficiently capture, activate, and transform small molecules, metalloenzymes have evolved to integrate a well-organized pocket around the active metal center. Within this cavity, second coordination sphere functionalities are precisely positioned to optimize the rate, selectivity, and energy cost of catalytic reactions. Inspired by this strategy, an artificial distal pocket defined by a preorganized 3D strap is introduced on an iron-porphyrin catalyst (sc-Fe) for the CO-to-CO electrocatalytic reduction.
View Article and Find Full Text PDFBone Jt Open
January 2025
Orthopaedics Department, Edinburgh Royal Infirmary, Edinburgh, UK.
Aims: Trauma & Orthopaedic (T&O) surgery has come under scrutiny for lagging behind other medical specialties in promoting gender and cultural equity and diversity within their workforce. The proportions of female, ethnic minority, and sexual and gender minority individuals within orthopaedic membership bodies are disproportionate to the populations they serve. The aim of this study is to report the findings of a national workforce survey of demographics and working patterns within T&O in Scotland.
View Article and Find Full Text PDFNanophotonics
January 2025
Department of Electronic Science and Engineering, Kyoto University, Kyoto-Daigaku-Katsura, Nishikyo-ku, Kyoto, 615-8510, Japan.
We present a continuative definition of topological charge to depict the polarization defects on any resonant diffraction orders in photonic crystal slab regardless they are radiative or evanescent. By using such a generalized definition, we investigate the origins and conservation of polarization defects across the whole Brillouin zone. We found that the mode crossings due to Brillouin zone folding contribute to the emergence of polarization defects in the entire Brillouin zone.
View Article and Find Full Text PDFIran J Med Sci
December 2024
Department of Dentistry, AIIMS-All India Institute of Medical Sciences, Kalyani, West Bengal, India.
Food Sci Anim Resour
January 2025
Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea.
Flavor and taste are critical factors influencing consumer attraction for meat, shaping preferences and commercial demand. This review examines conventional and novel approaches to flavor and taste creation in the meat business, highlighting ways that improve sensory profiles and meet consumer demands. Conventional methods, such as aging and marination, are analyzed in conjunction with new technologies, including enzymatic treatment, fermentation, genetic treatments to alter texture and enhance umami.
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