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Isomers in the Chemistry of Heterometallic Iron Clusters
Part I Heterometallic Dimers
-- Milan Melník and Mária Kohútová
The iron heterometallic dimers cover a vast field, as shown by a recent survey covering the crystallographic
and structural data of over 900 examples. About 7.8% of these derivatives exist as isomers and are summarized in
this review. Included are only distortion isomers. These are discussed in terms of the coordination about the
central metal atoms, and correlations are drawn between donor atom, bond length and interbond angles. The
heterometal atoms include non-transition and transition
metals. Distortion isomers, differing by the degree of distortion
in M-L, Fe-M bond distances and L-M-L bond angles, are the most numerous.
© 2011 IUP. All Rights Reserved.
Stacked Configuration of Fluidized
Catalytic Cracking Unit: A Review
-- Diwakar Z Shende and Kailas L Wasewar
The stacked type Fluidized Catalytic Cracking (FCC) units are designed to operate with only a single stage
of regeneration and do not contain any provision for external heat removal from the catalyst. It is common to
find stacked FCC units where the single stage of regeneration
is typically operated for partial CO combustion.
The regeneration vessel does not contain equipment that is unsuitable for higher temperatures
and thus accompanies complete catalyst
regeneration. In this paper, the orthoflow configuration of FCC
is discussed and a comparison of the arrangement with the
side-by-side configuration using the study of the complete design, costs, process,
and catalysts with their selectivity and
deactivation is presented.
© 2011 IUP. All Rights Reserved.
Biochemical Mechanism of Soy Protein Gelation
and Factors Influencing Tofu Characteristics
-- M K Tripathi, Punit Chandra and L K Sinha
Soybean is mainly used for the preparation of many
food products, of which soy milk and tofu are the
most popular. Soy milk is an aqueous product of soybean which is prepared by several
methods, differing in processing parameters. Tofu is
the coagulated product of soy protein, soy lipid and other components trapped in its network.
The biochemical composition of tofu has important parameters, which determine its nutritional and
nutraceutical quality. The degree of soy milk coagulation is influenced by soybean varieties, nature of coagulants,
coagulating conditions and protein-lipid interaction. The
gelation of soy milk protein is a complex phenomenon, which
is determined by several factors. The gel properties of soy protein are affected by protein concentration,
heating temperature, ionic strength and pH. The commonly used coagulants in tofu preparation are salt of
calcium, magnesium, citric acid, acetic acid and
Glucono-Delta-Lactone (GDL). The type of tofu is determined by
the concentration and nature of coagulants. Each coagulant
has a different Optimum Coagulant Concentration (OCC) to produce different
types of tofu. This review focuses on the mechanism and factors influencing
the process of coagulation and quality of tofu.
© 2011 IUP. All Rights Reserved.
C-5 Thiopropyne-Substituted Thymidine Containing
Oligodeoxynucleotide: DNA/DNA Duplex Formation
-- Ajay Kumar
A comparison of Tm selectivity studies of
DNA/DNA duplex formation of C-5 thiopropyne-substituted
thymidine containing oligodeoxynucleotides with unmodified
oligodeoxynucleotides and C-5 propyne-substituted
thymidine containing oligodeoxynucleotides is presented.
Melting temperature (Tm) data reveal that duplex C
containing thiopropyne oligodeoxynucleotide is stabilized
at 2.6 °C more than the duplex A which contains
unmodified oligodeoxynucleotide and Tm of the duplex F is 6 °C lower than that of
duplex D which contains unmodified oligodeoxynucleotide. However,
in both the duplexes C and F, increase in selectivity was
observed.
© 2011 IUP. All Rights Reserved.
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