We present experimental and simulated 2D IR spectra of some high-pressure forms of isotope-pure DO ice and compare the results to those of ice Ih published previously [F. Perakis and P. Hamm, Phys. Chem. Chem. Phys. 14, 6250 (2012); L. Shi et al., ibid. 18, 3772 (2016)]. Ice II, ice V, and ice XIII have been chosen for this study, since this selection covers many aspects of the polymorphism of ice. That is, ice II is a hydrogen-ordered phase of ice, in contrast to ice Ih, while ice V and ice XIII are a hydrogen-disordered/ordered couple that shares essentially the same oxygen structure and hydrogen-bonded network. For the transmission 2D IR spectroscopy, a novel method had to be developed for the preparation of ultrathin films (1-2 μm) of high-pressure ices with good optical quality. We also simulated 2D IR spectra based on molecular dynamics simulations connected to a vibrational exciton picture. These simulations agree with the experimental results in a semi-quantitative manner for ice II, while the same approach failed for ice V and ice XIII. From the perspective of 2D IR spectroscopy, ice II appears to be more inhomogeneously broadened than ice Ih, despite its hydrogen-order, which we attribute to the fact that ice II is structurally more complex with four distinguishable hydrogen bonds that mix due to exciton coupling. Ice V and ice XIII, on the other hand, behave as expected with the hydrogen-disordered case (ice V) being more inhomogenously broadened. Furthermore, in all hydrogen-ordered forms (ice II and ice XIII), cross peaks could be identified in the anisotropic 2D IR spectrum, whose signs reveal the relative direction of the corresponding excitonic states.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1063/1.4993952 | DOI Listing |
Sci Rep
December 2024
Department of Cardiology, West China Hospital of Sichuan University, 37 Guoxue Alley, Wuhou District, Chengdu, 610041, Sichuan, China.
Intracardiac echocardiography (ICE) has been used to guide radio-frequency catheter ablation (RFCA) for better catheter navigation and less radiation exposure in treating atrial fibrillation (AF). This retrospective cohort study enrolled 227 AF patients undergoing ICE- or traditional fluoroscopy (TF)-guided RFCA for AF in a tertiary hospital. ICE was used more often in patients with atrial tachycardia [odds ratio (OR) 3.
View Article and Find Full Text PDFSci Rep
December 2024
College of Biological Sciences and Technology, YiLi Normal University, Yining, 835000, People's Republic of China.
Ice wine is produced from concentrated grape juice obtained by the natural freezing and pressing of grapes. The high sugar content of this juice has an impact on fermentation. To investigate the impact of the initial sugar concentration on the fermentation of ice wine, the initial sugar concentration of Vidal ice grape juice was adjusted to 370, 450, 500 and 550 g/L by the addition of glucose.
View Article and Find Full Text PDFJ Adv Res
December 2024
Key Laboratory of Saline-alkali Vegetation Ecology Restoration (Northeast Forestry University), Ministry of Education, Harbin 150040, China; College of Life Science, Northeast Forestry University, Harbin 150040, China. Electronic address:
Introduction: Lonicera caerulea L. (blue honeysuckle) is a noteworthy fleshy-fruited tree and a prominent medicinal plant, which possesses notable characteristics such as exceptional resilience to winter conditions and early maturation, and the richest source of functional anthocyanins, particularly cyanidin-3-glucoside. The molecular mechanisms responsible for its freezing tolerance and anthocyanin biosynthesis remain largely unknown.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Federal University of Lavras, Department of Food Science, Lavras, Minas Gerais 37200-900, Brazil. Electronic address:
The application of cellulose nanofibers (CNF) as cryoprotectants in frozen foods has rarely been explored. In this study, the cryoprotective effect of CNF (2, 4 and 6 % w/w) on mechanically separated chicken meat (MSCM) surimi-like material was investigated, during frozen storage (5 and 60 days) under temperature fluctuation. Surimi-like without cryopreservation agents was more susceptible to protein oxidation due to ice recrystallization.
View Article and Find Full Text PDFJ Food Sci
December 2024
Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA.
The demand for nondairy and plant-based products has increased, but there is still a need for more information about and improvement in these products, especially when it comes to frozen desserts. Similar to ice cream, which simultaneously is an emulsion, dispersion, and foam, nondairy frozen desserts also have a complex structure. As a starting point, 15 commercial nondairy frozen desserts, marketed as offering an ice cream-like experience, were purchased and evaluated for compositional, physical, structural, rheological, and meltdown properties.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!