Search results for "Chemical interaction"
showing 3 items of 13 documents
The use of topological models in analytical chemistry
2005
In the present paper, the possible analytical applications of two toplogical models, the DARC model and the group contribution model, are discussed. Both models are applied to obtain calibration laws, which relate UV and IR characteristics with the chemical structure of ethylene oxide condensates. The group contribution model is also applied to determine the contribution of each part of the different compounds involved in a chemical interaction process, having established the sensitization parameters of benzodiazepines and anionic surfactants from the micellar enhancement fluorescence.
Unexpected behaviour of copper(I) towards a tridentate Schiff base: Synthesis, structure and properties of new Cu(I)-Cu(II) and Cu(II) complexes
2001
cited By 17; International audience; The reaction of CuBr with 2,6-bis[1-(2,6-diisopropylphenylimino)ethyl]pyridine L afforded a new Cu(I)-Cu(II) derivative [CuBrL]2[Cu2Br4] (1), while the reaction of [Cu(CH3CN)4]PF6 with L in THF yielded the new Cu(I) compound CuL(THF)(CH3CN)PF6 (2). Derivative 2 further reacted with halogenated solvents to yield halogeno-Cu(II) salts, [CuClL]PF6 (3) using CHCl3 and [CuBrL]Br3 (4) using CHBr3. Compounds 1, 3 and 4 have been fully characterised by X-ray crystallography; they contain essentially similar [CuXL]+ cations with a square planar copper(II) co-ordination. However, the structure of compound 1 must be viewed as built of tetranuclear units since two […
Influence of flavour transfer between different gel phases on perceived aroma
2007
International audience; Multiphasic models of stirred fruit yoghurts made from a bilayer that consisted of a pectin and a dairy gel were developed in order to study the transfer of strawberry flavour compounds between the two phases. Several parameters (i.e., the flavour concentration, the fat content of the dairy gel and the storage temperature) affecting flavour compound transfer, using an experimental design, together with their effect on sensory perception were investigated. Strawberry flavour transfer between the two gels was high enough to affect the sensory perception of the dairy gels. The parameters that modified the partitioning of ethyl esters between the pectin and dairy gel (i.…