Search results for "MAMI"
showing 10 items of 398 documents
Synthesis, Crystal Structure and Magnetic Properties of Heteropolynuclear Re IV M II Complexes Based on the Robust [ReCl 5 (pyzCOO)] 2– Unit (pyzCOO …
2016
The syntheses, crystal structures and magnetic properties of four rhenium(IV) compounds of formulae NBu4[ReCl5(pyzCOOH)]·H2O (1), [ReCl5(µ-pyzCOO)M(dmphen)2]·2CH3CN [M = Ni (2) and Co (3)] and {[ReCl5(µ3-pyzCOO)]2Mn2(dmphen)3}n (4) (NBu4 = tetra-n-butylammonium cation, pyzCOOH = 2-pyrazinecarboxylic acid, dmphen = 2,9-dimethyl-1,10-phenanthroline) are reported herein. Compound 1 was obtained by the reaction of NBu4[ReCl5(dmf)] (dmf = dimethylformamide) with pyzCOOH in acetone, whereas the other complexes were obtained by the reaction of 1 with M(ClO4)2·6H2O [M = Ni (2), Co (3), Mn (4)] and dmphen in acetonitrile. Complex 1 is a mononuclear compound, 2 and 3 are neutral heterodinuclear compl…
Three Co(II) Metal-Organic Frameworks with Diverse Architectures for Selective Gas Sorption and Magnetic Studies.
2019
Three Co(II) metal–organic frameworks, namely, {[Co2(L)2(OBA)2(H2O)4]·xG}n (1), {[Co(L)0.5(OBA)]·xG}n (2), and {[Co2(L)2(OBA)2(H2O)]·DMA·xG}n (3) [where L = 2,5-bis(3-pyridyl)-3,4-diaza-2,4-hexadiene, H2OBA = 4,4′-oxybisbenzoic acid, DMF = dimethylformamide, DMA = dimethylacetamide, and G denotes disordered guest molecules], have been synthesized under diverse reaction conditions through self-assembly of a bent dicarboxylate and a linear spacer with a Co(II) ion. While 1 is crystallized at room temperature in DMF to form a 2D layer structure, 2 is formed by the assembly of similar components under solvothermal conditions with a 3D network structure. On the other hand, changing the solvent t…
Characterization of taste compounds: chemical structures and sensory properties
2016
Characterization of taste compounds: chemical structures and sensory properties
Tangential Intrahypothalamic Migration of the Mouse Ventral Premamillary Nucleus and Fgf8 Signaling
2021
The tuberal hypothalamic ventral premamillary nucleus (VPM) described in mammals links olfactory and metabolic cues with mating behavior and is involved in the onset of puberty. We offer here descriptive and experimental evidence on a migratory phase in the development of this structure in mice at E12.5–E13.5. Its cells originate at the retromamillary area (RM) and then migrate tangentially rostralward, eschewing the mamillary body, and crossing the molecularly distinct perimamillary band, until they reach a definitive relatively superficial ventral tuberal location. Corroborating recent transcriptomic studies reporting a variety of adult glutamatergic cell types in the VPM, and different p…
Taste loss in the elderly: Possible implications for dietary habits.
2017
Aging may coincide with a declining gustatory function that can affect dietary intake and ultimately have negative health consequences. Taste loss is caused by physiological changes and worsened by events often associated with aging, such as polypharmacy and chronic disease. The most pronounced increase in elderly people's detection threshold has been observed for sour and bitter tastes, but their perception of salty, sweet, and umami tastes also seems to decline with age. It has often been suggested that elderly people who lose their sense of taste may eat less food or choose stronger flavors, but the literature has revealed a more complicated picture: taste loss does not appear to make el…
Association between taste perception and adiposity in overweight or obese older subjects with metabolic syndrome and identification of novel taste-re…
2019
BACKGROUND The relation between taste perception, diet, and adiposity remains controversial. Additionally, there is a lack of knowledge on the polymorphisms influencing taste given the scarcity of genome-wide association studies (GWASs) published. OBJECTIVES We studied the relation between perception of the basic tastes, i.e., sweet, salty, bitter, sour, and umami (separately and jointly in a "taste score"), and anthropometric measurements in older subjects with metabolic syndrome (MetS). GWASs were undertaken to identify genes associated with basic tastes and their score. METHODS Taste perception was cross-sectionally determined by challenging subjects (381 older individuals with MetS) wit…
Impact of Very Hot Drink Consumption Habits, Age, and Sex, on Taste Sensitivity
2021
The temperature range for consuming hot drinks includes temperatures that can damage cells on the tongue. We hypothesized that the consumption of very hot drinks can lead to a decrease in the ability to perceive low concentrations of tastants. We evaluated the ability to perceive low concentrations of five prototypical sapid compounds in 42 women and 40 men aged 18–65. A questionnaire made it possible to collect the usual frequencies (number of unit/day) and consumption temperature levels (medium hot/very hot) for four very common hot drinks (coffee, tea, herbal infusions, and hot chocolate). Our results showed that subjects who consumed very hot drinks (versus medium hot) were less sensiti…
Identification of tasty compounds of cooked cured ham : physico-chemical and sensory approaches
1997
Abstract Tasty compounds from meat have not been studied in depth. The aim of this work was to isolate, identify and quantify tasty compounds from cooked cured ham and to link them to the sensory evaluations of the fractions from which they are extracted. The extraction of the water-soluble fraction from ham was done by an hydraulic press. The crude extract was ultrafiltered and both gel filtration and nanofiltration allowed to obtain edible fractions. Some links between the physicochemical and sensory data have been found, in particular, the umami taste was related to the presence of IMP and monosodium glutamate. The direct influence of proteolytic peptides on this taste is discussed. More…
CCDC 1425258: Experimental Crystal Structure Determination
2016
Related Article: T. Mäkelä, K. Rissanen|2016|Dalton Trans.|45|6481|doi:10.1039/C6DT00414H
CCDC 855065: Experimental Crystal Structure Determination
2013
Related Article: O.Plietzsch, A.Schade, A.Hafner, J.Huuskonen, K.Rissanen, M.Nieger, T.Muller, S.Brase|2013|Eur.J.Org.Chem.|2013|283|doi:10.1002/ejoc.201201162