@article{VazdaCruzBuechnerFondelletal.2022,
  author    = {Vaz da Cruz, Vinicius and B{\"u}chner, Robby and Fondell, Mattis and Pietzsch, Annette and Eckert, Sebastian and F{\"o}hlisch, Alexander},
  title     = {Targeting individual tautomers in equilibrium by resonant inelastic X-ray scattering},
  series = {The journal of physical chemistry letters},
  volume    = {13},
  journal   = {The journal of physical chemistry letters},
  number    = {10},
  publisher = {American Chemical Society},
  address   = {Washington},
  issn      = {1948-7185},
  doi       = {10.1021/acs.jpclett.1c03453},
  pages     = {2459 -- 2466},
  year      = {2022},
  abstract  = {Tautomerism is one of the most important forms of isomerism, owing to the facile interconversion between species and the large differences in chemical properties introduced by the proton transfer connecting the tautomers. Spectroscopic techniques are often used for the characterization of tautomers. In this context, separating the overlapping spectral response of coexisting tautomers is a long-standing challenge in chemistry. Here, we demonstrate that by using resonant inelastic X-ray scattering tuned to the core excited states at the site of proton exchange between tautomers one is able to experimentally disentangle the manifold of valence excited states of each tautomer in a mixture. The technique is applied to the prototypical keto-enol equilibrium of 3-hydroxypyridine in aqueous solution. We detect transitions from the occupied orbitals into the LUMO for each tautomer in solution, which report on intrinsic and hydrogen-bond-induced orbital polarization within the pi and sigma manifolds at the proton-transfer site.},
  language  = {en}
}
@article{HermannsKeller2021,
  author    = {Hermanns, Jolanda and Keller, David},
  title     = {How do preservice chemistry teachers rate tasks following the construct of school-related content knowledge in a concept-orientated course on organic chemistry?},
  series = {Journal of chemical education / Division of Chemical Education, Inc., American Chemical Society},
  volume    = {98},
  journal   = {Journal of chemical education / Division of Chemical Education, Inc., American Chemical Society},
  number    = {11},
  publisher = {American Chemical Society},
  address   = {Washington},
  issn      = {0021-9584},
  doi       = {10.1021/acs.jchemed.1c00593},
  pages     = {3442 -- 3449},
  year      = {2021},
  abstract  = {In this paper, we describe a study on tasks following the construct of school-related content knowledge. We know from previous studies that such tasks were rated by the preservice chemistry teachers as important for their future profession. Those studies were conducted in a traditional course on organic chemistry which was organized around chemical families. Therefore, we used and evaluated the tasks again in a new course on organic chemistry which is organized around basic concepts in organic chemistry. The results of this evaluation show that the students rate the tasks equally well but use other arguments for their rating. They do not focus only on the content of the tasks and whether this content belongs to the school curriculum or not. The students of the conceptual course rated the content more often (95\%) as important for their future profession compared with the students in the traditional course (57\%). Both groups of students rated the importance of the nature of the task the same way.},
  language  = {en}
}
@article{RadeKukicSchmittRawel2011,
  author    = {Rade-Kukic, Koralja and Schmitt, C. and Rawel, Harshadrai Manilal},
  title     = {Formation of conjugates between beta-lactoglobulin and allyl isothiocyanate effect on protein heat aggregation, foaming and emulsifying properties},
  series = {Food hydrocolloids},
  volume    = {25},
  journal   = {Food hydrocolloids},
  number    = {4},
  publisher = {Elsevier},
  address   = {Oxford},
  issn      = {0268-005X},
  doi       = {10.1016/j.foodhyd.2010.08.018},
  pages     = {694 -- 706},
  year      = {2011},
  abstract  = {Whey proteins are widely used food ingredients due to their nutritional and functional properties (gelling, emulsifying, foaming). Owning to their structure (free thiol group, lysine residues, hydrophobic pocket), they can also be used as carriers for bioactives. In this study, conjugates between beta-lactoglobulin (beta-lg), and a bioactive metabolite from Brassicaceae vegetables, allyl isothiocyanate (AITC) were formed. Heat aggregation behavior (85 degrees C, 15 min), foaming and emulsifying properties of conjugates, at pH 4.0 and 7.1, were evaluated. Conjugates were formed by incubating beta-lg (0.5 mM) with AITC (0.05-20 mM) in water at pH 8.5 and room temperature. AITC primarily reacted with beta-lg's free thiol group (K-D = 0.2 +/- 0.1 mM) and thereafter with its amino groups (K-D 10.8 +/- 3.4 mM). AITC binding destabilized secondary and tertiary structure of beta-lg at pH 7.1, whereas induced molten globule conformation at pH 4.0. Conjugation reduced the heat aggregation of beta-lg at pH 7.1, while promoting it at pH 4.0. Conjugates adsorbed faster to air/water and oil/water interfaces at pH 4.0 than at pH 7.1. After 30 min, air/water surface tension was lower at pH 4.0 (47 mN m(-1)) than at pH 7.1 (57 mN m(-1)), while the surface tension of the oil/water interface was 8 mN m(-1) at both pHs. Foams produced with beta-lg-AITC conjugates at pH 4.0 exhibited higher volume and liquid stabilities compared to foams obtained at pH 7.1. Emulsions formed with conjugates at both pHs were destabilized by creaming due to flocculation, but coalescence was prevented. This study revealed that whey protein could potentially be used for the delivery of isothiocyanates in the form of foam or emulsion-based products.},
  language  = {en}
}