Structural Study of the Compound [(C10O8H2)2 (C4N2H6)].2H2O Synthesized by Hydrothermal Condition

A new metal–organic compound [(C10O8H2)2(C4N2H6)].2H2O(I) was hydrothermally synthesized from an aqueous solution of Fe (NO3)3 9H2O, (btec) (btec= 1, 2, 4, 5-benzenetetracarboxylic acid) and piperazine. Compound I crystallizes in the triclinic system with the P1 space group. The unit cell parameters are a = 8.271 Å, b = 8.500 Å, c = 9.660 Å, α = 87.12°, β = 89.53°, γ = 70.91°, Z= 2, V= 640.96(6) Å3 and Dx= 1.602g/cm3. The refinement converged into R= 0.047 and RW = 0.059. The structure, determined by single crystal X-ray diffraction, consists of two carboxyl group, piperazine and two molecules of water

Sustainable development and well-being: a philosophical challenge

This paper aims at gaining a better understanding of the inherent paradoxes within sustainability discourses by investigating its basic assumptions. Drawing on a study of the metaphoric references operative in moral language, we reveal the predominance of the 'well-being = wealth' construct, which may explain the dominance of the 'business case' cognitive frame in sustainability discourses (Hahn et al. in Acad Manag Rev 4015:18–42, 2015a). We incorporate economic well-being variables within a philosophical model of becoming well (Küpers in Cult Organ 11(3):221–231, 2005), highlighting the way in which these variables consistently articulate a combination of 'objective' and 'subjective' concerns. We then compare this broad understanding of well-being with the metaphors operative in the sustainable development discourse and argue that the sustainability discourse has fallen prey to an overemphasis on the 'business case'. We proceed to draw on Georges Bataille to challenge the predominance of these value priorities and to explore which mindshifts are required to develop a more comprehensive understanding of what is needed to enable 'sustainable development'

Structural Study of a new Compound Based on Acid 1,4-Cyclohexanedicarboxylic (1,4-CDC)

One nickel 1,4-cyclohexanedicarboxylate coordination polymers, Ni2 [(O10C6H4)(COO)2].2H2O  (I), was hydrothermally synthesized from an aqueous solution of Ni (NO3)2.6H2O, (1,4-CDC) (1,4-CDC = 1,4-cyclohexanedicarboxylic acid) and tetramethylammonium nitrate. Compound (I) crystallizes in the monoclinic system with the C2/m space group. The unit cell parameters are a = 20.1160 (16) Å, b = 9.9387 (10) Å, c = 6.3672 (6) Å, β = 97.007 (3) (°), V= 1263.5 (2) (Å3) and Dx= 1.751g/cm3. The refinement converged into R= 0.036 and RW = 0.092. The structure, determined by single crystal X-ray diffraction, consists of two nickel atoms Ni (1) and Ni (2). Lots of ways of which is surrounded by six oxygen atoms, a carboxyl group and two water molecules

Different sensory aspects of a food are not remembered with equal acuity

In the present study, food memory for three sensory aspects involved in food perception, taste, texture and aroma, is compared. Participants received a lunch including a custard dessert (target) under incidental learning condition. One day later, participants were presented with samples identical to the target and with distractors varying either in sweetness, thickness or cherry aroma. Memory was assessed by an absolute recognition question (¿Did you eat this sample yesterday?¿) and by relative questions (¿Is this sample less, equal or more sweet than the sample you ate yesterday?¿). Results showed better memory performance for sweetness than for the two other sensory aspects, both in the absolute and in the relative tests. Several hypotheses to explain the differences in memory between different sensory aspects of a food are discussed

Food memory and its relation with age and liking: An incidental learning experiment with children, young and elderly people

The present study compared incidental learning and food memory in children, young adults and elderly people for three sensory modalities (taste, texture and aroma). The relation of gender and liker-status (i.e. how much we like a product) with food memory was also investigated. Participants received a complete meal including a custard dessert used as target under incidental learning conditions. 24 h later, participants were confronted with a series of samples consisting of the target and slightly modified versions of the target (distractors) and were unexpectedly asked to perform an ¿absolute memory¿ (¿Did you eat this sample yesterday?¿) and a ¿relative memory¿ test (¿Is the present sample less/equal/more pleasant than the one you ate yesterday?¿). Participants also performed a hedonic and a discrimination test. Memory for the custard was poor and did not depend on age, but it was related to gender, and to how much participants liked the product. Females and high-likers outperformed males and low-likers in the absolute memory task, but they were not better in discriminating the products on both the hedonic and the perceptual dimension. Results also showed that, contrary to common belief, not all sensory aspects that can be discriminated in perception and in liking, are equally well remembered

Na 2 [(VO) 2 (HPO 4 ) 2 C 2 O 4 ]·2H 2 O: Crystal Structure Determination from Combined Powder Diffraction and Solid-State NMR

International audienc

Na~2[(VO)~2(HPO~4)~2C~2O~4].2H~2O: Crystal Structure Determination from Combined Powder Diffraction and Solid-State NMR

Mineral sciences