This contribution reports, through a combined thermogravimetric analysis, differential scanning calorimetry, UV-vis, powder X-ray diffraction, and Rietveld refinement analysis, on the stimuli-responsive chromic properties of a substituted Zn(salmal) Schiff-base Lewis acidic complex with unique and distinct thermo- and vapochromic characteristics. The solid complex obtained in air or by evaporation of the solvent from their THF solutions shows a marked thermochromism associated with a phase transition, unusually triggered by the reversible desorption/adsorption of one lattice water molecule. In contrast, the anhydrous solid, achieved from THF solutions of the complex by evaporation of the solvent under anhydrous conditions, behaves very differently as it does not show any absorption of water or thermochromism and exhibits varied vapochromic properties. Detection of volatile organic compounds having Lewis basicity is demonstrated by using the anhydrous solid or the related cast films on glass or paper substrates. In both cases, a marked vapochromism is observed upon exposure to vapors of various volatile species and involves well-defined optical absorptions and naked-eye color changes, also allowing the discrimination of primary aliphatic amines. Vapochromic behavior with the formation of stable, stoichiometric adducts is also demonstrated for both the solid obtained in air and the anhydrous solid or for the related cast films after exposure to vapors of pyridine.
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http://dx.doi.org/10.1021/acs.inorgchem.3c04165 | DOI Listing |
ACS Polym Au
December 2024
Luxembourg Institute of Science and Technology, 5 Avenue des Hauts-Fourneaux, L-4362 Esch-sur-Alzette, Luxembourg.
High ionic conductivity poly(ionic liquid)s (PILs) are of growing interest for their thermal and electrochemical stability, processability, and potential in safe, flexible all-solid-state electrochemical devices. While various approaches to enhance the ionic conductivity are reported, the influence of cation substituents is rarely addressed. Moreover, some of the asymmetric anions recently developed for high-conductivity ionic liquids were never tested in PILs.
View Article and Find Full Text PDFFood Chem
December 2024
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Jiaxing Institute of Future Food, Jiaxing 314015, China; Key Laboratory of Food Sensory Science and Technology, China National Light Industry, Wuxi 214122, China. Electronic address:
To fundamentally elucidate the impact of fat composition on ice cream properties, this study employed controlled variable methods, utilizing anhydrous milk fat (AMF), palm oil (PO), and coconut oil (CO) as fat sources. Thermodynamic analysis showed that increasing saturated and long-chain fatty acids doubles the crystallization rate (Kz), significantly enhancing crystalline solid fat content (CSFC) at -5 °C. This improvement increases the ice cream's resistance to melting and structural collapse.
View Article and Find Full Text PDFActa Crystallogr C Struct Chem
January 2025
Department Chemie, Ludwig-Maximilians Universität, Butenandtstrasse 5-13 (Haus D), D-81377 München, Germany.
Methyl prop-2-ynoate (CHO) was investigated in the binary superacidic system HF/MF (M = Sb or As) and dimethyl fumarate (CHO) in the superacidic system HF/SbF, as well as HF/BF. The starting materials methyl prop-2-ynoate and dimethyl fumarate were crystallized, the former for the first time. The protonated species of these esters, namely, (1-methoxyprop-2-yn-1-ylidene)oxidanium hexafluoroarsenate, CHO AsF, 1,4-dimethoxy-4-oxobut-2-en-1-ylidene]oxidanium tetrafluoroborate bis(hydrogen fluoride), CHO BF 2HF, and hemi{[1,4-dimethoxy-4-oxidaniumylidenebut-2-en-1-ylidene]oxidanium} undecafluorodiantimonate, 0.
View Article and Find Full Text PDFHeliyon
November 2024
School of Pharmacy, Bandung Institute of Technology, Indonesia.
Curr Res Food Sci
November 2024
Synchrotron Soleil, L'Orme des Merisiers, Saint-Aubin BP48, F-91192, Gif-sur-Yvette, France.
In the current context of food transition, the growing demand of consumers for sustainable plant-based protein sources has stimulated interest of food scientists in plant protein ingredients as alternatives to dairy protein ingredients. In this study, we hypothesized that the crystallization properties of dairy emulsions could be affected by the chemical complexity of commercially available pea protein-rich ingredients that contain proteins but also endogenous lipids. Dairy emulsions (30 %wt milk fat) stabilized either by a pea protein isolate or dairy proteins were prepared, their microstructure and interfacial composition were characterized.
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