Carbon Vacancies Steer the Activity in Dual Ni Carbon Nitride Photocatalysis.

The manipulation of carbon nitride (CN) structures is one main avenue to enhance the activity of CN-based photocatalysts. Increasing the efficiency of photocatalytic heterogeneous materials is a critical step toward the realistic implementation of sustainable schemes for organic synthesis. However, limited knowledge of the structure/activity relationship in relation to subtle structural variations prevents a fully rational design of new photocatalytic materials, limiting practical applications. Here, the CN structure is engineered by means of a microwave treatment, and the structure of the material is shaped around its suitable functionality for Ni dual photocatalysis, with a resulting boosting of the reaction efficiency toward many CX (X = N, S, O) couplings. The combination of advanced characterization techniques and first-principle simulations reveals that this enhanced reactivity is due to the formation of carbon vacancies that evolve into triazole and imine N species able to suitably bind Ni complexes and harness highly efficient dual catalysis. The cost-effective microwave treatment proposed here appears as a versatile and sustainable approach to the design of CN-based photocatalysts for a wide range of industrially relevant organic synthetic reactions.

The Nickel Age in Synthetic Dual Photocatalysis: A Bright Trip Toward Materials Science.

Recently, the field of dual photocatalysis has grown rapidly, to become one of the most powerful tools for the functionalization of organic molecules under mild conditions. In particular, the merging of Earth-abundant nickel-based catalytic systems with visible-light-activated photoredox catalysts has allowed the development of a number of unique green synthetic approaches. This goes in the direction of ensuring an effective and sustainable chemical production, while safeguarding human health and environment. Importantly, this relatively new branch of catalysis has inspired an interdisciplinary stream of research that spans from inorganic and organic chemistry to materials science, thus establishing itself as one dominant trend in modern organic synthesis. This Review aims at illustrating the milestones on the timeline evolution of the photocatalytic systems used, with a critical analysis toward novel applications based on the use of photoactive two-dimensional carbon-based nanostructures. Lastly, forward-looking opportunities within this intriguing research field are discussed.

Quantificação de micronutrientes em vegetais submetidos a diferentes métodos de cocção para doente renal crônico / Measurement of micronutrients in vegetables submitted to different methods of cooking for patient with chronic kidney disease

Introdução: Métodos de cocção adequados são importantes para a boa nutrição do paciente com Doença Renal Crônica (DRC). Objetivos: Quantificar Na, K e P em vegetais para indicar aos pacientes com DRC. Métodos: Foram quantificados o teor de sódio, potássio e fósforo da cenoura e batata inglesa, submetidos a quatro métodos de cocção: em água, a vapor, por irradiação em forno de micro-ondas e desidratação. Resultados: Para a cenoura, as maiores reduções de Na (37,0%) e K (33,7%) foram obtidas por cocção em água, e de P (18,3%), a vapor. Na batata, houve diminuição de P (55,1%) e K (33,8%), por cocção em água e um acréscimo de Na, após todos os processos. Conclusão: Os métodos de preparo desses alimentos, mais indicados ao portador de DRC foram cocção em água e a vácuo, devendo ser evitado o de desidratação.

Introduction: Appropriate cooking methods are important for the good nutrition of the patient with Chronic Kidney Disease (CKD). Objective: To quantify Na, K and P in vegetables for indicate to the patients with CKD. Method: We quantified the content of sodium, potassium and phosphorus of the carrot and English potato submitted to four approaches of cooking: in water, by steam, by irradiation in a microwave oven and dehydration. Results: For the carrot, the highest reduction of Na (37.0%) and K (33.7%) were obtained by boiling in water, and of P (18.3%) by steam. In potato, there was a decrease of P (55.1%) and of K (33.8%) by cooking in water and an addition of Na, after all processes. Conclusion: The most indicated methods of preparing these foods for patients with CKD were cooking it in water and in vaccum, should be avoided dehydration.