SB05-19/20: Resolution Amending the Personnel Policy to Include UM Food Pantry Student Coordinator

SB05-19/20: Resolution Amending the Personnel Policy to Include UM Food Pantry Student Coordinator passed 24Y-0N-0A in roll call vote in August 28,2019 meeting

SB20-17/18: Opposing Hate Speech

SB20-17/18: Opposing Hate Speech: This resolution was passed 20Y-3N-1A on a roll call vote during the November 1, 2017 meeting of the Associated Students of the University of Montana (ASUM)

SB36-17/18: Resolution Amending Fiscal Policy

This resolution passed unanimously on a roll call vote during the February 28, 2018 senate meeting of the Associated Students of the University of Montana (ASUM)

SB44-17/18 Resolution Regarding ASUM Student-Paid Positions

This resolution passed 19Y-4N-2A on a roll call vote during the April 25, 2018 meeting of the Associated Students of the University of Montana (ASUM)

Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma

The impact of hop variety and hop aroma on perceived beer bitterness intensity and character was investigated using analytical and sensory methods. Beers made from malt extract were hopped with 3 distinctive hop varieties (Hersbrucker, East Kent Goldings, Zeus) to achieve equi-bitter levels. A trained sensory panel determined the bitterness character profile of each singly-hopped beer using a novel lexicon. Results showed different bitterness character profiles for each beer, with hop aroma also found to change the hop variety-derived bitterness character profiles of the beer. Rank-rating evaluations further showed the significant effect of hop aroma on selected key bitterness character attributes, by increasing perceived harsh and lingering bitterness, astringency, and bitterness intensity via cross-modal flavour interactions. This study advances understanding of the complexity of beer bitterness perception by demonstrating that hop variety selection and hop aroma both impact significantly on the perceived intensity and character of this key sensory attribute

Bis(Imino)Acenaphthene (BIAN)-Supported Palladium(II) Carbene Complexes as Effective C-C Coupling Catalysts and Solvent Effects in Organic and Aqueous Media

The synthesis and catalytic properties of two new 1,2-acenaphthenyl N-heterocyclic carbene-supported palladium(II) catalysts are presented. The acenaphthenyl carbene has been prepared with mesityl or 1,5-diisopropyl N-aryl substituents. Comprehensive catalytic studies for the Suzuki coupling of aryl halides with aryl boronic acids have been conducted. In general, the diisopropyl-functionalised catalyst showed superior selectivity and reactivity. A comparison of the catalytic performances in dichloromethane, toluene and water at low temperatures (30- 40 degrees C) is also presented. Both catalysts were proficient in the homogeneous Suzuki coupling of aryl iodides, bromides and chlorides with boronic acids in dichloromethane. Similar reactions in water led to the formation of insoluble colloidal catalytic species that still exhibited high activity in the Suzuki reaction with aryl chlorides. Reactions performed in toluene showed intermediate results; partial catalyst decomposition led to concomitant homogeneous and heterogeneous catalysis. The heterogeneous palladium precipitates could be easily recovered by filtration and reactivated for subsequent use. Activation energies determined for aryl bromide-based Suzuki reactions were found to be in the range of 159-171 kJ mol(-1) in organic solvents and 111-116 kJ mol(-1) in water. The corresponding activation energy for the aryl chloride was found to be 322 kJ mol(-1) in water.Robert A. Welch Foundation F-1738, F-003Chemistr

Popular interest in vertebrates does not reflect extinction risk and is associated with bias in conservation investment

<div><p>The interrelationship between public interest in endangered species and the attention they receive from the conservation community is the ‘flywheel’ driving much effort to abate global extinction rates. Yet big international conservation non-governmental organisations have typically focused on the plight of a handful of appealing endangered species, while the public remains largely unaware of the majority. We quantified the existence of bias in popular interest towards species, by analysing global internet search interest in 36,873 vertebrate taxa. Web search interest was higher for mammals and birds at greater risk of extinction, but this was not so for fish, reptiles and amphibians. Our analysis reveals a global bias in popular interest towards vertebrates that is undermining incentives to invest financial capital in thousands of species threatened with extinction. Raising the popular profile of these lesser known endangered and critically endangered species will generate clearer political and financial incentives for their protection.</p></div

Synthesis and properties of heteroaromatic carbenes of the imidazole and triazole series and their fused analogues

Published VersionThe present review deals with the syntheses and properties of individual heteroaromatic carbenes of the imidazole, 1,2,4- and 1,2,3-triazole series, their fused analogs and mesoionic carbenes including unprecedented structures such as hyperbasic and hypernucleophilic carbenes. Particular emphasis is placed on their physical properties, novel chemical transformations, and catalytic properties

Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract

The effect of hop aroma on perceived bitterness intensity, character and temporal profile of beer was investigated. A hop aroma extract was added at 3 levels (0, 245, 490 mg/L) to beers at low, medium and high bitterness. Beers were evaluated for perceived bitterness intensity, harshness, roundedness and linger by a trained panel using a rank-rating technique at each bitterness level, with and without nose clips. The use of nose clips enabled the olfactory aspect to be decoupled from taste and mouthfeel aspects of bitterness perception. Results showed significant modification of perceived bitterness in beer by hop aroma depending on the inherent level of bitter-ness. These modifications were mainly driven by olfaction – in an example of taste-aroma interactions, as well as certain tactile sensations elicited by the hop aroma extract in the oral cavity. At low bitterness, beers with hop aroma added were perceived as more bitter, and of ‘rounded’ bitterness character relative to those without hop aroma. When judges used nose clips, this effect was completely eliminated but the sample was perceived to have a ‘harsh’ bitterness character. Conversely, at high bitterness, even when nose clips were used, judges still perceived beers containing hop aroma to be more bitter. These increases in bitterness perception with nose clips indicates the stimulating of other receptors, e.g. trigeminal receptors by hop aroma extract, which in tandem with the high bitterness, cause perceptual interactions enhancing bitterness intensity and also affecting bitterness character. Bitterness character attributes such as ‘round’ and ‘harsh’ were found to significantly depend on bitterness and aroma levels, with the second level of aroma addition (245 mg/L) giving a ‘rounded’ bitterness in low bitterness beers but ‘harsh’ bitterness in high bitterness beers. The impact of aroma on temporal bitterness was also confirmed with time-intensity measurements, and found to be mostly significant at the highest level of hop aroma addition (490 mg/L) in low bitterness beers. These findings represent a significant step forward in terms of understanding bitterness flavour perception and the wider impact of hop compounds on sensory perception