Raman response of Stage-1 graphite intercalation compounds revisited

We present a detailed in-situ Raman analysis of stage-1 KC8, CaC6, and LiC6 graphite intercalation compounds (GIC) to unravel their intrinsic finger print. Four main components were found between 1200 cm-1 and 1700 cm-1, and each of them were assigned to a corresponding vibrational mode. From a detailed line shape analysis of the intrinsic Fano-lines of the G- and D-line response we precisely determine the position ({\omega}ph), line width ({\Gamma}ph) and asymmetry (q) from each component. The comparison to the theoretical calculated line width and position of each component allow us to extract the electron-phonon coupling constant of these compounds. A coupling constant {\lambda}ph < 0.06 was obtained. This highlights that Raman active modes alone are not sufficient to explain the superconductivity within the electron-phonon coupling mechanism in CaC6 and KC8.Comment: 6 pages, 3 figures, 2 table

Colour and stability of pure anthocyanins influenced by pH including the alkaline region

This study on anthocyanin colour variation (intensity, lambda max, absorptivity) over the pH range 1-9 during 60 days of storage, was conducted on petunidin 3-[6-O-(4-O-E-p- coumaroyl-O-alfa-L-rhamnopyranosyl)-beta-D-glucopyranoside]-5-O-beta-D-glucopyranoside (petanin) and cyanidin 3-O-beta-D-glucopyranoside (cy3glc) at 10 and 23ºC. Compared to cy3glc, petanin afforded higher colour intensity and higher or similar stability throughout the whole pH range. At pH 4.0, 84% of petanin was intact after 60 days storage at 10ºC, while the corresponding solution of cy3glc was totally degraded. At pH 8.1 the colour intensity of petanin was even higher than at the lowest pH values. The visible lambda max absorption of petanin after 5 days at pH 8.1 at 10ºC was similar or higher than the corresponding absorptions of the fresh solutions of cy3glc at any pH. The use of anthocyanins like petanin as food colorants in slightly alkaline products (bakery, milk, egg, etc.) should therefore be considered at least in products with limited storage time kept in a refrigerator.Fundação para a Ciência e Tecnologi

Identification of Neutral B Mesons Using Correlated Hadrons

The identification of the flavor of a neutral $B$ meson can make use of hadrons produced nearby in phase space. Examples include the decay of ``$B^{**}$'' resonances or the production of hadrons as a result of the fragmentation process. Some aspects of this method are discussed, including time-dependent effects in neutral $B$ decays to flavor states, to eigenstates of CP and to other states, and the effects of possible coherence between $B^0$ and $\overline{B}^0$ in the initial state. We study the behavior of the leading hadrons in $b$-quark jets and the expected properties of $B^{**}$ resonances. These are extrapolated from the corresponding $D^{**}$ resonances, of whose properties we suggest further studies.Comment: To be submitted to Phys. Rev. D. 26 pages, LaTeX, figures not included (available upon request). Technion-PH-93-32 / EFI 93-4

Procathepsin D cannot autoactivate to cathepsin D at acid pH

AbstractThe amino acid sequence of the propart of bovine procathepsin D was determined at the protein level. Incubation of the isolated procathepsin D at pH 3.5–5.0 for 30–120 min leads to a 2 kDa reduction in its molecular mass, as seen by SDS-PAGE. The activation product is pseudocathepsin D and is the result of a proteolytic cleavage between LeuP26 and IleP27 in the propart. Incubation at pH 5.0 for 20 h of either procathepsin D or pseudocathepsin D results in both cases in approximately equal amounts of pseudocathepsin D and a further processed intermediate, nine amino acids shorter than pseudocathepsin D. No reaction products corresponding to cathepsin D with a mature amino terminus were observed, showing that autoproteolysis alone cannot generate the mature form found in the lysosomes

Novel stepwise pH control strategy to improve short chain fatty acid production from sludge anaerobic fermentation

© 2017 Elsevier Ltd This study reports an innovative strategy known as stepwise pH fermentation, developed to enhance the production of short chain volatile fatty acids (SCFA) from waste activated sludge (WAS) anaerobic fermentation. Experimental results confirmed the optimal pH for WAS disruption and acidification was 11 and 9, respectively, and corresponding optimal time was, respectively, 5 d and 2 d. In this scenario, the optimal SCFA yield was 2356 mg chemical oxygen demand (COD)/L, which was much higher than that derived from alkaline fermentation system. Investigation of the mechanism indicated that pH 11 could accelerate the disruption of WAS and inhibit the activities of methanogens; furthermore, pH 9 was beneficial to the activity of acid-producing bacteria, resulting in more SCFA production. Stepwise pH fermentation integrated with sodium chloride (NaCl) present in WAS had synergistic impacts on WAS anaerobic fermentation