TY - JOUR A1 - Vaz da Cruz, Vinicius A1 - Büchner, Robby A1 - Fondell, Mattis A1 - Pietzsch, Annette A1 - Eckert, Sebastian A1 - Föhlisch, Alexander T1 - Targeting individual tautomers in equilibrium by resonant inelastic X-ray scattering JF - The journal of physical chemistry letters N2 - 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. KW - Equilibrium KW - Molecular structure KW - Molecules KW - Nitrogen KW - Solvents Y1 - 2022 U6 - https://doi.org/10.1021/acs.jpclett.1c03453 SN - 1948-7185 VL - 13 IS - 10 SP - 2459 EP - 2466 PB - American Chemical Society CY - Washington ER - TY - JOUR A1 - Hermanns, Jolanda A1 - Keller, David T1 - How do preservice chemistry teachers rate tasks following the construct of school-related content knowledge in a concept-orientated course on organic chemistry? JF - Journal of chemical education / Division of Chemical Education, Inc., American Chemical Society N2 - 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. KW - Organic chemistry KW - Second-Year undergraduate KW - Alcohols KW - Curriculum KW - Molecular structure KW - Organic structure KW - Students Y1 - 2021 U6 - https://doi.org/10.1021/acs.jchemed.1c00593 SN - 0021-9584 SN - 1938-1328 VL - 98 IS - 11 SP - 3442 EP - 3449 PB - American Chemical Society CY - Washington ER - TY - JOUR A1 - Rade-Kukic, Koralja A1 - Schmitt, C. A1 - Rawel, Harshadrai Manilal T1 - Formation of conjugates between beta-lactoglobulin and allyl isothiocyanate effect on protein heat aggregation, foaming and emulsifying properties JF - Food hydrocolloids N2 - 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. KW - beta-Lactoglobulin KW - Allyl isothiocyanate KW - Molecular structure KW - Heat aggregation KW - Foaming properties KW - Emulsifying properties Y1 - 2011 U6 - https://doi.org/10.1016/j.foodhyd.2010.08.018 SN - 0268-005X VL - 25 IS - 4 SP - 694 EP - 706 PB - Elsevier CY - Oxford ER -