7 results match your criteria: "University of Turin. Via P. Giuria 7[Affiliation]"
Chem Sci
June 2024
Laboratoire d'Électrochimie Moléculaire, LEM UMR 7591, Université Paris Cité, CNRS F-75006 Paris France.
At the energy-chemistry nexus, key molecules include carbon dioxide (CO), hydrogen (H), methane (CH), and ammonia (NH). The position of these four molecules and that of the more general family of synthetic macromolecular polymer blends (found in plastics) were cross-analyzed with the planetary boundary framework, and as part of five scientific policy roadmaps for the energy transition. According to the scenarios considered, the use of some of these molecular substances will be drastically modified in the coming years.
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December 2022
Department of Chemistry "Ugo Schiff" & INSTM RU, University of Florence Via della Lastruccia 3 50019 Sesto Fiorentino Italy
[This corrects the article DOI: 10.1039/D2SC04969D.].
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December 2022
Department of Chemistry "Ugo Schiff" & INSTM RU, University of Florence Via della Lastruccia 3 50019 Sesto Fiorentino Italy
We report here the synthesis of a new - (-) singly linked vanadyl-porphyrin dimer that crystallizes in two different pseudo-polymorphs. The single crystal continuous-wave electron paramagnetic resonance investigation evidences a small but crucial isotropic exchange interaction, , between the two tilted, and thus distinguishable, spin centers of the order of 10 cm. The experimental and DFT studies evidence a correlation between values and porphyrin plane tilting angle and distortion.
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December 2021
Department of Chemistry, Nis Interdepartmental Centre, University of Turin Via P. Giuria 7 Turin 10125 Italy
Maltodextrins are inexpensive, water-soluble starch hydrolysis products composed of high molecular weight polysaccharide molecules. This feature allows their water solutions to be processed by electrospinning to produce bio-based microfibrous mats. Also, the presence of hydroxyl functions along the maltodextrin's backbone enables cross-linking reactions to be performed, necessary to overcome the intrinsic solubility of the starting material, by exploiting suitable functional molecules.
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February 2021
Department of Chemistry, NIS Centre, University of Turin Via P. Giuria 7 10125 Torino Italy
The good water solubility displayed by most starch-derived maltodextrins has limited their use when specific mechanical properties are required, particularly when working in aqueous media. As a result, numerous attempts to cross-link such polysaccharides to obtain cross-linked polymers have been reported; in this context, non-toxic and biocompatible water-soluble diglycidyl ethers have performed well. Besides, amines are commonly used as curing agents in combination with diglycidyl ethers for the production of epoxy resins.
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December 2010
Department of Inorganic, Physical and Materials Chemistry, NIS Centre of Excellence, University of Turin. Via P. Giuria 7, 10125 Torino, Italy.
This critical review describes the reactivity of heterogeneous catalysts from the point of view of four simple, but essential for Chemistry, molecules (namely dihydrogen, carbon monoxide, nitrogen monoxide and ethylene) that are considered as probes or as reactants in combination with "in situ" controlled temperature and pressure Infrared spectroscopy. The fundamental properties of H(2), CO, NO and C(2)H(4) are shortly described in order to justify their different behaviour in respect of isolated sites in different environments, extended surfaces, clusters, crystalline or amorphous materials. The description is given by considering some "key studies" and trying to evidence similarities and differences among surfaces and probes (572 references).
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June 2009
Department of Chemistry IFM, University of Turin via P. Giuria 7, 10125 Torino, Italy.
Luminescent ligands in Ir(III) cyclometalated complexes. The photophysical and photochemical properties of Ir-cyclometalated complexes containing luminescent ligands are evaluated (see figure). Significant admixture between Ir and ligand orbitals induces an efficient intersystem crossing.
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