High magnetisation, monodisperse and water-dispersible CoFe@Pt core/shell nanoparticles

High magnetisation and monodisperse CoFe alloy nanoparticles are desired for a wide range of biomedical applications. However, these CoFe nanoparticles are prone to oxidation, resulting in the deterioration of their magnetic properties. In the current work, CoFe alloy nanoparticles were prepared by thermal decomposition of cobalt and iron carbonyls in organic solvents at high temperatures. Using a seeded growth method, we successfully synthesised chemically stable CoFe@Pt core/shell nanostructures. The obtained core/shell nanoparticles have high saturation magnetisation up to 135 emu g−1. The magnetisation value of the core/shell nanoparticles remains 93 emu g−1 after being exposed to air for 12 weeks. Hydrophobic CoFe@Pt nanoparticles were rendered water-dispersible by encapsulating with poly(maleic anhydride-alt-1-octadecene) (PMAO). These nanoparticles were stable in water for at least 3 months and in a wide range of pH from 2 to 11

Volatile constituents of the aerial parts of Vietnamese Polygonum odoratum L.

The volatile compds. isolated from the aerial parts of Vietnamese P. odoratum were analyzed by a combination of high resoln. GC and HR-GC/MS. More than 50 compds. were detected, of which 28 were identified. The main compds. were b-caryophyllene (36.5%), dodecanal (11.4%) and caryophyllene oxide (8.2%). [on SciFinder (R)

Chemical composition of the essential oils of Curcuma cochinchinensis Gagnep. from Vietnam

Steam distillation of fresh leaves, small rhizomes, large rhizomes and roots of Curcuma cochinchinensis Gagnep. (Zingiberaceae) produced oils in yields of 0.17%,0.21%,0.23% and trace, respectively. The oils were analyzed by high resolution GC and GCIMS. Among the more than 45 compounds identified in the leaf oil, curdione (33.9%) and 1,8-cineole (26.3%) were found to predominate. The oils of the small rhizomes, large rhizomes and roots contained great amounts of oxygenated terpenes such as cis-B-elemenone (11.0%, 14.5% and 13.3%), germacrone (3.8%, 11.3% and 4.3%) and curdione (9.8%, 8.4% and 2.5%). The root oil also contained 1,8-cineole (13.4%) as major constituent. The oxygenated compounds contribute to the special odor of these oils