Authors:S. Talamphai, X.L. Tan, and C. Jantasuriyarat
The coding sequence of starch branching enzyme I gene (SBEI) of 30 rice varieties from China, Laos and Thailand were cloned. All thirty sequences contain 2,463 bp and 14 exons and encode for 820 amino acids. Three sites of Single Nucleotide Polymorphisms (SNPs) A < C, T < C, and T < C were found at positions 1,107, 2,156 and 2,271 in Exon with 6, 13 and 14 respectively. The SNPs at position 1,107 A < C and position 2,271 T < C were silent mutations. The SNP at position 2,156 T < C was a missense mutation and induced a mutation from valine (GTG) to alanine (GCG). Three haplotypes A/T/T, C/T/C and C/C/C were observed. The phylogenetic analysis of 81 SBEI CDS sequences, out of which 30 are from this study and 51 are from previous, classifies them into 2 major groups using 4 sequences as outgroup. The group of monocot comprised of rice, barley, wheat, sorghum whereas maize and the group of dicot comprised of potato, cassava, poplar, Chinese chestnut, bean, legumes and apple. The group of rice SBEI CDS was a major clade in monocot group with high bootstrap value. SBEI gene of rice from China, Laos and Thailand, wheat, apple and poplar contain 14 exons while SBEI gene of rice from Japan and Korea contained only 12 exons. The GC content of SBEI gene of rice varieties was lower than that of wheat and apple but higher than that of poplar.
The molar heat capacity Cp,m of 1,2-cyclohexane dicarboxylic anhydride was measured in the temperature range from T=80 to 390 K with a small sample automated adiabatic calorimeter. The melting point Tm, the molar enthalpy ΔfusHm and the entropy ΔfusSm of fusion for the compound were determined to be 303.80 K, 14.71 kJ mol−1 and 48.43 J K−1 mol−1, respectively. The thermodynamic functions [HT-H273.15] and [ST-S273.15] were derived in the temperature range from T=80 to 385 K with temperature interval of 5 K. The thermal stability of the compound was investigated by differential scanning
calorimeter (DSC) and thermogravimetry (TG), when the process of the mass-loss was due to the evaporation, instead of its
A complex of neodymium perchloric acid coordinated with L-glutamic acid and imidazole, [Nd(Glu)(H2O)5(Im)3](ClO4)6·2H2O was synthesized and characterized by IR and elements analysis for the first time. The thermodynamic properties of the complex
were studied with an automatic adiabatic calorimeter and differential scanning calorimetry (DSC). Glass transition and phase
transition were discovered at 221.83 and 245.45 K, respectively. The glass transition was interpreted as a freezing-in phenomenon
of the reorientational motion of ClO4− ions and the phase transition was attributed to the orientational order/disorder process of ClO4− ions. The heat capacities of the complex were measured with the automatic adiabatic calorimeter and the thermodynamic functions
[HT-H298.15] and [ST-S298.15] were derived in the temperature range from 80 to 390 K with temperature interval of 5 K. Thermal decomposition behavior
of the complex in nitrogen atmosphere was studied by thermogravimetric (TG) analysis and differential scanning calorimetry
Authors:X. Liu, H. Zhang, Z. Tan, K. Han, and L. Sun
The isoquinoline alkaloids were isolated from traditional Chinese drugs of Phellodendri Cortex, Radix Stephaniae Tetrandrae,
Corydalis Yanhusuo and Corydalis Bungeana. The power-time curves of growth of E. coli at different concentrations of isoquinoline alkaloid at 37�C were determined by a 2277 Thermal Activity Monitor. The rate
constant of bacteriostastic activity was calculated. The relationship between growth rate constant and concentration was established.
The optimum bacteriostastic concentration was determined. Experimental results have indicated that all the isoquinoline alkaloids
isolated from the four kinds of traditional Chinese drugs have bacteriostastic activity and the order is Phellodendri Cortex>Radix
Stephaniae Tetrandrae>Corydalis Yanhusuo>Corydalis Bungeana.
The heat capacities of N-(tert-butoxycarbonyl)-l-phenylalanine (abbreviated to NTBLP in this article), as an important chemical intermediates used to synthesize proteins and polypeptides, were measured by means of a fully automated adiabatic calorimeter over the temperature range from 78 to 350 K. The measured experimental heat capacities were fitted to a polynomial equation as a function of temperature. The thermodynamic functions, HT − H298.15K and ST − S298.15K, were calculated based on the heat capacity polynomial equation in the temperature range of (80–350 K) with an interval of 5 K. The thermal stability of the compound was further studied using TG and DSC analyses; a possible mechanism for thermal decomposition of the compound was suggested.
Authors:D. Xu, Q. L. Ning, X. Zhou, C. L. Chen, X. L. Tan, A. D. Wu, and X. Wang
Effects of ionic strength and of fulvic acid on the sorption of Eu(III) on alumina were investigated by using a batch technique.
The experiments were carried out at T=25±1 °C, pH 4-6 and in the presence of 1M NaCl. The results indicate that sorption isotherms of Eu(III) are linear at low
pH values. The sorption-desorption of Eu(III) on alumina at pH 4.4 is reversible, but a sorption-desorption hysteresis is
found at pH 5.0. Fulvic acid has an obvious positive effect on the sorption of Eu(III) on alumina at low pH values. The migration
of Eu(III) in alumina was studied by using column experiments and 152+154Eu(III) radiotracer at pH 3.8. For column experiments, Eu(III) sorbed on alumina can be desorbed completely from the solid
surface at low pH values. The findings are relevant to the evaluation of lanthanide and actinide ions in the environment.
Authors:Y. Y. Di, Z. C. Tan, L. W. Li, S. L. Gao, and L. X. Sun
Low-temperature heat capacities of a solid complex Zn(Val)SO4·H2O(s) were measured by a precision automated adiabatic calorimeter over the temperature range between 78 and 373 K. The initial dehydration temperature of the coordination compound was determined to be, TD=327.05 K, by analysis of the heat-capacity curve. The experimental values of molar heat capacities were fitted to a polynomial equation of heat capacities (Cp,m) with the reduced temperatures (x), [x=f (T)], by least square method. The polynomial fitted values of the molar heat capacities and fundamental thermodynamic functions of the complex relative to the standard reference temperature 298.15 K were given with the interval of 5 K.
Enthalpies of dissolution of the [ZnSO4·7H2O(s)+Val(s)] (ΔsolHm,l0) and the Zn(Val)SO4·H2O(s) (ΔsolHm,20) in 100.00 mL of 2 mol dm−3 HCl(aq) at T=298.15 K were determined to be, ΔsolHm,l0=(94.588±0.025) kJ mol−1 and ΔsolHm,20=–(46.118±0.055) kJ mol−1, by means of a homemade isoperibol solution–reaction calorimeter. The standard molar enthalpy of formation of the compound was determined as: ΔfHm0 (Zn(Val)SO4·H2O(s), 298.15 K)=–(1850.97±1.92) kJ mol−1, from the enthalpies of dissolution and other auxiliary thermodynamic data through a Hess thermochemical cycle. Furthermore, the reliability of the Hess thermochemical cycle was verified by comparing UV/Vis spectra and the refractive indexes of solution A (from dissolution of the [ZnSO4·7H2O(s)+Val(s)] mixture in 2 mol dm−3 hydrochloric acid) and solution A’ (from dissolution of the complex Zn(Val)SO4·H2O(s) in 2 mol dm−3 hydrochloric acid).
Authors:X.-C. Lv, Z.-C. Tan, Z.-A. Li, Y.-S. Li, J. Xing, Q. Shi, and L.-X. Sun
The (R)-BINOL-menthyl dicarbonates,
one of the most important compounds in catalytic asymmetric synthesis, was
synthesized by a convenient method. The molar heat capacities Cp,m
of the compound were measured over the temperature range from 80 to 378 K
with a small sample automated adiabatic calorimeter. Thermodynamic functions
[HT–H298.15] and [ST–S298.15] were derived in the
above temperature range with a temperature interval of 5 K. The thermal stability
of the substance was investigated by differential scanning calorimeter (DSC)
and a thermogravimetric (TG) technique.
Authors:W.-C. Xie, X.-H. Gu, Z.-C. Tan, J. Tang, G.-Y. Wang, C.-R. Luo, and L.-X. Sun
To develop thermal stable flavor, two glycosidic bound flavor precursors, geranyl-tetraacetyl-β-D-glucopyranoside (GLY-A) and geranyl-β-D-glucopyranoside (GLY-B) were synthesized by the modified Koenigs–Knorr reaction. The thermal decomposition process and pyrolysis products of the two glycosides were extensively investigated by thermogravimetry (TG), differential scanning calorimeter (DSC) and on-line pyrolysis-gas chromatography mass spectroscopy (Py-GC-MS). TG showed the Tp of GLY-A and GLY-B were 254.6 and 275.7°C. The Tpeak of GLY-A and GLY-B measured by DSC were 254.8 and 262.1°C respectively.
Py-GC-MS was used for the simply qualitative analysis of the pyrolysis products at 300 and 400°C. The results indicated that: 1) A large amount of geraniol and few by-products were produced at 300°C, the by-products were significantly increased at 400°C; 2) The characteristic pyrolysis product was geraniol; 3) The primary decomposition reaction was the cleavage of O-glycosidic bound of the two glycosides flavor precursors. The study on the thermal behavior and pyrolysis products of the two glycosides showed that this kind of flavor precursors could be used for providing the foodstuff with specific flavor during heating process.
Authors:M.-H. Wang, Z.-C. Tan, Q. Shi, L.-X. Sun, and T. Zhang
heat capacities of 2-benzoylpyridine were measured with an automated adiabatic
calorimeter over the temperature range from 80 to 340 K. The melting point,
molar enthalpy, ΔfusHm,
and entropy, ΔfusSm,
of fusion of this compound were determined to be 316.49±0.04 K, 20.91±0.03
kJ mol–1 and 66.07±0.05 J mol–1
K–1, respectively. The purity of the compound
was calculated to be 99.60 mol% by using the fractional melting technique.
The thermodynamic functions (HT–H298.15) and (ST–S298.15) were calculated based
on the heat capacity measurements in the temperature range of 80–340
K with an interval of 5 K. The thermal properties of the compound were further
investigated by differential scanning calorimetry (DSC). From the DSC curve,
the temperature corresponding to the maximum evaporation rate, the molar enthalpy
and entropy of evaporation were determined to be 556.3±0.1 K, 51.3±0.2
kJ mol–1 and 92.2±0.4 J K–1
mol–1, respectively, under the experimental