Surface waves in photorefractive polymer films

We observed the temporal development of surface waves and investigated their power propagation loss in typical photorefractive polymer films sandwiched between ITO glass substrates. We found that amplified scattered waves generated in a pumped region started to develop into surface waves from a point where they reached the substrate through the self-bending effect. The surface waves propagated over a distance of 1.7 mm, thereby confining the power to a region at a distance of 30 microns from the substrate. Considerable propagation power loss of the surface waves was observed at a low pumping power of the beam; however, the power loss decreased considerably when the beam had high power.

(-)(545)-fac-Δ-Tris(l-prolinato)cobalt(III) trihydrate

The absolute configuration of the octa­hedral fac-CoN₃O₃ title complex, [Co(C₅H₈NO₂)₃]·3H₂O, has been determined by single-crystal X-ray analysis. A three-dimensional network of hydrogen bonds is observed between the proline carboxyl­ate groups and the three uncoordinated water mol­ecules.

Protease activity higher in postmortem water buffalo meat than Brahman beef

We previously demonstrated that postmortem water buffalo meat had higher tenderness than Brahman beef. In order to explain this difference in tenderness, the objective of the current study was to investigate the protease activity in these two meats. Five female crossbred water buffalo (Philippine Carabao×Bulgarian Murrah) and five female crossbred cattle (Brahman×Philippine Native) were slaughtered at 30months of age, followed by immediate sampling of Longissimus thoracis muscle for measurement of protease activity. Results showed that buffalo meat had significantly higher protease activity compared to beef (P<0.05). Furthermore, calpain inhibitor 1, a specific inhibitor of calpains 1 and 2, was the most effective inhibitor of protease activity. There was no difference in calpastatin activity, and no major differences were observed in calpains 1, 2, and calpastatin expression by Western blotting. This study suggests that higher calpain activity in early postmortem buffalo meat was responsible for the increased tenderness of water buffalo meat compared to beef.

High-molecular-weight polyphenols from oolong tea and black tea: purification, some properties, and role in increasing mitochondrial membrane potential

High-molecular-weight polyphenols from oolong and black teas increased mitochondrial membrane potential, as measured by a method using ciliated protozoan Tetrahymena and rhodamine 123. These polyphenols, referred to as mitochondrial activation factors (MAFs), were purified from oolong and black teas by solvent extraction and Toyopearl column chromatography. The number-average molecular weights of the MAFs were 9,000 to 18,000, and the weight-average molecular weights were 15,000 to 25,000. The MAFs increased the mitochondrial membrane potential more than catechins did. Treatment of the MAFs with tannase indicated that they contained galloyl residues. When the MAFs were hydrolyzed with HCl-n-BuOH, cyanidin and delphinidin were detected. The partial structure of the MAFs was analyzed by pyrolysis-gas chromatography-mass spectrometry, and nine compounds were identified. These results suggest that MAFs are heterogeneous polymers of flavan-3-ols and flavan-3-ol gallates with intermonomeric linkages of B-ring to B-ring and C-ring to A-ring.

Difference in tenderness and pH decline between water buffalo meat and beef during postmortem aging

The objective of this research was to determine the difference in tenderness and some characteristics of water buffalo meat and beef during postmortem aging. Five female crossbred water-buffalo (Philippine Carabao×Bulgarian Murrah) and five female crossbred cattle (Brahman×Philippine Native), were finished on the same diet for 6 months and slaughtered at 30 months of age. The muscle pH was measured at 40min, 3h, 7h, 24h, and 48h postmortem. Longissimus thoracis (LT) and semimembranosus (SM) muscles were excised at 2d postmortem, and shear force was measured at 2, 4, 7, and 14d postmortem. Glycogen and lactate concentrations were determined from 0, 2, and 4d LT samples, and myosin heavy chain type of buffalo and cattle LT was determined by ELISA methods. Myofibrillar protein degradation was also observed by SDS-PAGE and Western blotting of fast-type troponin T. Results showed that the buffalo meat had significantly lower shear force values compared to beef for LT and SM muscles, which was supported by a difference in troponin T degradation. Postmortem pH decline of buffalo meat was significantly slower than that of beef, which was confirmed by lactic acid concentrations, but was not explained by glycogen content. In addition, there was no significant difference in the ratio of slow to fast type muscle fibers in buffalo and cattle, indicating that myosin heavy chain type was not responsible for the difference in pH decline and tenderness between the buffalo meat and beef. This study demonstrated that the tenderness of water buffalo meat was superior to that of Brahman beef, which may have been due to the difference in pH decline and the subsequent effect on muscle protease activity.

Synthesis and Some Properties of Binuclear Ruthenocenes Bridged by Oligoynes: Formation of Bis(cyclopentadienylidene)cumulene Diruthenium Complexes in the Two-Electron Oxidation

The monoynes [Rc*C[triple bond]CRc*] and [Rc'C[triple bond]CRc'] were obtained in improved yields using [Mo(CO)6]/2-FC6H5OH as a catalyst in the alkyne metathesis of [Rc*C[triple bond]CMe] and [Rc'C[triple bond]CMe], respectively (Rc = ruthenocenyl, Rc* = 1'',2'',3'',4'',5''-pentamethylruthenocenyl, and Rc' = 2',3',4',5'-tetramethylruthenocenyl groups). The diynes [Rc*(C[triple bond]C)2Rc*] and [Rc'(C[triple bond]C)2Rc'] were synthesized by the oxidative coupling of the corresponding terminal ethynes in good yields. The triyne [Rc*(C[triple bond]C)3Rc*] and the tetrayne [Rc*(C[triple bond]C)4Rc*] were prepared by the hetero- and homocoupling of [Rc*C[triple bond]CC[triple bond]CH], which was obtained from the reaction of [Rc*C[triple bond]CCHO] with Li[N2CSiMe3], respectively. Although the oxidation waves did not always exhibit a clear two-electron oxidation process, the oxidation potentials shifted to a lower potential with an increase in the number of methyl substituents on the ruthenocenyl ring, and shifted to a higher potential with the increase in the number of C[triple bond]C units; this result is in contrast to that found in the [Rc(CH=CH)(n)Rc] series. The chemical oxidation of [Rc'C[triple bond]CRc'] yielded a stable two-electron-oxidized species, the structure of which was confirmed by X-ray crystallography to be [Ru2(mu2-eta(6):eta(6)-C5Me4C=CC5Me4)(eta-C5H5)2](BF4)2. Changing the substituents (Rc, Rc*, and Rc') had no effect on the chemical oxidation, but in the case of the Rc' series the Me substituent increased the stability of the two-electron-oxidized species in solution. The diyne [Rc*(C[triple bond]C)2Rc*] and the triyne [Rc*(C[triple bond]C)3Rc*] also gave a similar but unstable two-electron-oxidized species. In acetone or acetonitrile, the two-electron-oxidized species of [Rc*C[triple bond]CRc*] and [Rc*(C[triple bond]C)2Rc*] gradually formed the corresponding bis(fulvene)-type complexes. This implies that the two-electron-oxidized species of [Rc*(C[triple bond]C)(n)Rc*] are destabilized with the increasing n.