Chemia Naissensis最新文献_第2页

Kinetic and Thermodynamic Parameters for Degradation of Anthocyanins from Red Currant and Sour Cherry Juices by Hydrogen Peroxide in the Presence of Cu(II) Cu(II)存在下过氧化氢降解红醋栗和酸樱桃汁中花青素的动力学和热力学参数

Chemia Naissensis Pub Date : 1900-01-01 DOI: 10.46793/chemn2.1.076p

Jovana Lj. Pavlović, M. Mitić, Sonja Janković, Jovana Lj. Pavlović

引用次数: 0

Nobel prize laureates for chemistry in the period 2000-2021 2000-2021年诺贝尔化学奖得主

Chemia Naissensis Pub Date : 1900-01-01 DOI: 10.46793/chemn4.2.01k

D. Kostić

{"title":"Nobel prize laureates for chemistry in the period 2000-2021","authors":"D. Kostić","doi":"10.46793/chemn4.2.01k","DOIUrl":"https://doi.org/10.46793/chemn4.2.01k","url":null,"abstract":"The Nobel Prize in Chemistry has a long history since 1901. There were significant changes and discoveries in chemistry in the previous period, especially intensified in the period 2000-2021. There was the development of new scientific disciplines in chemistry, some of which became completely independent. Also, scientific discoveries are increasingly multidisciplinary and the result of the work of large scientific teams. However, all this is not accompanied by an increase in the number of areas for which the Nobel Prize is awarded. The classification of scientific achievements into one of the six areas for which the Nobel Prize is awarded is increasingly tricky due to their complexity and multidisciplinarity. In the period 2000-2021, the largest number of Nobel Prizes have been awarded for research in the field of biochemistry (11), organic synthesis (4), development of new methods and materials (4), and others (3). All this indicates the dominance of research in biochemistry and life sciences and its independence, which is not adequately accompanied by changes in the structure and areas for which the Nobel Prizes are awarded. In the near future, the Nobel Committee should consider this issue and harmonize it with modern trends in science.","PeriodicalId":351621,"journal":{"name":"Chemia Naissensis","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131961398","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Coffee – from plant to popular beverage 咖啡——从植物到流行的饮料

Chemia Naissensis Pub Date : 1900-01-01 DOI: 10.46793/chemn2.2.119p

Katarina Z. Petrov, J. Nikolić

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Essential oil profile of Origanum vulgare subsp. vulgare native population from Rtanj via chemometrics tools 土一枝精油谱。通过化学计量学工具分析Rtanj的普通土著人口

Chemia Naissensis Pub Date : 1900-01-01 DOI: 10.46793/chemn3.2.100a

M. Aćimović, L. Pezo, Stefan Ivanović, K. Simić, Jovana Ljujić

引用次数: 0

Android applications as an additional tool in inorganic chemistry teaching: A short-review Android应用程序作为无机化学教学的附加工具:简要回顾

Chemia Naissensis Pub Date : 1900-01-01 DOI: 10.46793/chemn3.1.001b

Marina Blagojević, D. Kostić, M. Stanković, D. Đorđević, V. Dimitrijevic, Milica G. Nikolić, N. Krstic

引用次数: 0

Volatile Compounds of Homemade Grape Brandy Determined by GC-MS Analysis 气相色谱-质谱法测定自制葡萄白兰地中的挥发性成分

Chemia Naissensis Pub Date : 1900-01-01 DOI: 10.46793/chemn3.1.107s

Jelena Stamenković, G. Stojanović

{"title":"Volatile Compounds of Homemade Grape Brandy Determined by GC-MS Analysis","authors":"Jelena Stamenković, G. Stojanović","doi":"10.46793/chemn3.1.107s","DOIUrl":"https://doi.org/10.46793/chemn3.1.107s","url":null,"abstract":"The aim of this paper was to determine whether the addition of some ingredients to the same grape brandy after distillation affects the chemical composition of the volatile components by applying the gas chromatography coupled with mass spectrometry (GC-MS). Five samples were subjected to this study and a total of 57 compounds were identified. For all examined samples, esters were the most dominant class of compounds, but in different proportions. Ethyl decanoate was the most abundant compound in the sample L1 (grape brandy kept in an oak barrel) with the contribution of 29.1%, followed by ethyl octanoate (17.2%) and ethyl dodecanoate (14.8%). Sample L2 (grape brandy with summer truffles) was dominated by n– hexanol and ethyl lactate with similar contribution (18.1% and 17.8%, respectively). On the other hand, in the sample L3 (grape brandy with winter truffles) ethyl lactate was present with the contribution 44.8%. The dominant compounds in sample L4 (grape brandy with grains of coffee and dried grapes) were ethyl decanoate with contribution of 14.8% and phenyl ethyl alcohol (12.5%), while the two main volatiles of the sample L5 (grape brandy with young green walnuts) were diethyl succinate (22.9%) followed by ethyl lactate (21.9%). The results obtained in this study on volatile aromatic compounds in the analyzed grape brandies suggest that addition of some ingredients to the same grape brandy after distillation affects the chemical composition in both the number of aromatic compounds and their relative content.","PeriodicalId":351621,"journal":{"name":"Chemia Naissensis","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128040076","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

It’s about time 是时候了

Chemia Naissensis Pub Date : 1900-01-01 DOI: 10.46793/chemn2.2.098h

Jonathan Hobley

{"title":"It’s about time","authors":"Jonathan Hobley","doi":"10.46793/chemn2.2.098h","DOIUrl":"https://doi.org/10.46793/chemn2.2.098h","url":null,"abstract":"Time is an enigmatic dimension. People assign somewhat mystical properties to time, especially the prospect of time travel. Nearly everyone has considered the possibility of a time machine at some point in their life, and this isn’t just because of the author Jules Verne. When you consider wanting a time machine, do you want to travel forwards or backwards in time? Since we are always apparently moving forwards in time, I would assume that the obsession is going backwards. The reason for this is that all people make mistakes and have regrets, and they would like to do some things differently in hindsight. But these are all humanistic desires, and it is this humanistic desire that incites people to give a mystical and magical property to time. It is probable that most people would wish to correct a past mistake at some point in their lives. The truth is that people can atone for their mistakes, but they can never absolutely undo them as if they never happened. The desire and ability to reverse time is currently only scientific on a psychological level. In fact, in the absence of some as-yet undiscovered physics the arrow of time is decided by Bolzmann’s entropy, therefore if a person can appreciate the meaning of entropy then they will fundamentally understand the arrow of time. Hence, chemistry students are in a good position when it comes to understanding time.","PeriodicalId":351621,"journal":{"name":"Chemia Naissensis","volume":"66 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123184169","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Analytical Problem-Solving Procedures for Undergraduates by 1 H NMR 用氢核磁共振分析解决大学生问题的程序

Chemia Naissensis Pub Date : 1900-01-01 DOI: 10.46793/chemn2.2.066z

A. Živković, H. Stark

引用次数: 0

Tomato-the chemistry of “golden apple” 番茄——“金苹果”的化学成分

Chemia Naissensis Pub Date : 1900-01-01 DOI: 10.46793/chemn2.2.109b

Danica S. Blagojević, J. Nikolić

引用次数: 0

„Sambucus nigra“ and „Sambucus racemosa“ fruit: a schematic review on chemical characterization “黑参”和“总状参”果实的化学性质综述

Chemia Naissensis Pub Date : 1900-01-01 DOI: 10.46793/chemn2.2.001m

Vojkan Miljković

{"title":"„Sambucus nigra“ and „Sambucus racemosa“ fruit: a schematic review on chemical characterization","authors":"Vojkan Miljković","doi":"10.46793/chemn2.2.001m","DOIUrl":"https://doi.org/10.46793/chemn2.2.001m","url":null,"abstract":"Elderberry is a plant which parts are used for healing purposes. It is rich in polyphenolic compounds (anthocyanins, flavonols, phenolic acids, proanthocyanidins). Black elderberry is the most characterized of all elderberry types. In this paper, the emphasis is on published results about the fruit of black elderberry (Sambucus nigra) and red elderberry (Sambucus racemosa), as well as different cultivars within these species. The first step in chemical analysis of a plant material is the extraction. It is important to choose the appropriate extraction technique and solvent(s) for the extraction. Spectrophotometric methods enable the determination of total phenol content, total monomeric anthocyanin content, antioxidant activity (ABTS ˙ +, DPPH˙, TEAC, β-carotene / linoleic acid assays). High performance liquid chromatography technique combined with appropriate detectors (for carbohydrates and organic acids: HPLC-PDA; for individual phenolic compounds: HPLC-DAD-MS, HPLC-DAD-ESI-MS-MS; for individual anthocyanins: HPLC-DAD–, HPLC-MS-MS, HPLC-UV-MS-MS, HPLC-DAD-ESI-MS, HPLC-DAD-ESI-MS-MS; for proanthocyanins: HPLC-ESI-MS-MS) provides the results about chemical composition, which were determined. Differences in chemical composition are evident between black and red elderberry, and less within different cultivars of the same species. Values for the total anthocyanin content obtained by using the HPLC method are two or more times higher than those obtained spectrophotometrically. The same can be said for the results for phenolic compounds. Elderberry fruit should be more commercialized since the chemical composition makes it a source of a cosmetically active substances.","PeriodicalId":351621,"journal":{"name":"Chemia Naissensis","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129122988","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0