Condensed-Phase Photochemistry in the Absence of Radiation Chemistry

We report post-irradiation photochemistry studies of condensed ammonia using photons of energies below condensed ammonia’s ionization threshold of ~ 9 eV. Hydrazine (N2H4), diazene (also known as diimide and diimine) (N2H2), triazane (N3H5), and one or more isomers of N3H3 are detected as photochemistry products during temperature-programmed desorption. Product yields increase monotonically with (1) photon fluence and (2) film thickness. In the studies reported herein, the energies of photons responsible for product formation are constrained to less than 7.4 eV. Previous post-irradiation photochemistry studies of condensed ammonia employed photons sufficiently energetic to ionize condensed ammonia and initiate radiation chemistry. Such studies typically involve ion-molecule reactions and electron-induced reactions in addition to photochemistry. Although photochemistry is cited as a dominant mechanism for the synthesis of prebiotic molecules in interstellar ices, to the best of our knowledge, ours is one of the first astrochemically-relevant studies that has found unambiguous evidence for condensed-phase chemical synthesis induced by photons in the absence of ionization

Effects Of Substituting Honey For Sucrose In Bread Making

The effects of substituting honey for sucrose in bread making were investigated. Honey and sucrose were mixed in the proportions of 0.100, 25:75, 50:50, 75:25 and 100:0 respectively and used to produce 5 samples of bread. The chemical composition and physical properties of major ingenerate (wheat flour), honey and the bread samples were determined. Sensory evaluation was also conducted on the bread samples. The results showed that honey contained 16:63% moisture, 30.85% dextrose, 38.33& fructose, 0.07% ash, 0.2 total acids; the pH, specific gravity and free acidity gave values of 4.35, 1.403 and 21.75 meq/kg respectively. The composition of the wheat flour was as follows: 11.75% moisture, 0.45% ash, 10.5% protein and 69.0% carbohydrates. Results of physical tests for the bread samples indicated that replacement of sucrose with honey at all levels of dissolution increased moistness significantly (