Temperature-induced phase transitions in carbamazepine (CBZ) and 10,11-dihydrocarbamazepine (DHC) were studied by simultaneous differential scanning calorimetry-X-ray diffraction in this work. The transitions generally involve a transitional melt phase which is quickly followed by recrystallisation. The expansions of the unit cell as a function of temperature could be quantified and allow us to determine a directional order of stability in relation to the lattice constants. Dihydrocarbamazepine form II undergoes a conversion to form I by a localised melt phase. Carbamazepine (CBZ) form IV converts to form I at 182 °C, again by a localised intermediate melt phase. CBZ form II converted to form I at 119 °C by a pathway that appears to have included some melting, and form III underwent a part melt-recrystallisation and a part sublimation-recrystallisation to form I.
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http://dx.doi.org/10.1002/chem.201802368 | DOI Listing |
Food Chem
December 2024
Nano-biotechnology Key Laboratory of Hebei Province, State Key Laboratory of Metastable Materials Science and Technology, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China. Electronic address:
This study presented the well stable W1/O/W2 double emulsions stabilized by food-grade nanoparticles. Firstly, the nanoparticles were prepared based on soybean protein isolate and Hohenbuehelia serotina polysaccharides by physical effects, which had the elliptical morphology and the average particle size of 639.96 nm.
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 PDFACS Omega
December 2024
Department of Intelligent Energy and Industry, Chung-Ang University, Seoul 06974, Republic of Korea.
This study investigates the fabrication of phase change material-poly(butylene adipate--terephthalate) (PCM-PBAT) composites through melt blending techniques, focusing on the impact of isophorone diisocyanate (IPDI) treatment on carbon nanotubes (CNTs) and (3-aminopropyl)triethoxysilane (APTES) treatment on aluminum nitride (AlN) particles. Analysis of mechanical properties highlights an enhancement in tensile strength with APTES-treated AlN particles, while dynamic mechanical analysis (DMA) reveals an increase in stiffness. Laser flash analysis (LFA) investigation demonstrates a significant increase, up to 325%, in thermal conductivity compared to PCM-PBAT composites without filler.
View Article and Find Full Text PDFFood Chem
December 2024
College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China. Electronic address:
This study investigated the improvement of adding trehalose (Tre) on freeze-thaw (F-T) stability and 3D printability of myofibrillar protein (MP)-based high internal phase emulsions (HIPEs), also the underlying mechanism. Appropriate Tre addition formed thicker shell-like structure around MP by hydrogen bonds, and induced protein unfolding to ameliorate amphiphilicity. Additionally, Tre promoted the MP diffusion to interface to reduce interfacial tension.
View Article and Find Full Text PDFBMB Rep
December 2024
Department of Physics, Pohang University of Science and Technology (POSTECH), Pohang 37673, Korea; School of Interdisciplinary Bioscience and Bioengineering, POSTECH, Pohang 37673, Korea.
Cryo-fixation techniques, including cryo-electron and cryo-fluorescence microscopy, enable the preservation of biological samples in a near-native state by rapidly freezing them into an amorphous ice phase. These methods prevent the structural distortions often caused by chemical fixation, allowing for high-resolution imaging. At low temperatures, fluorophores exhibit improved properties, such as extended fluorescence lifetimes, reduced photobleaching, and enhanced signal-to-noise ratios, making single-molecule imaging more accurate and insightful.
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