Ancillary ligand effect on the properties of "Mg(thd)2" and crystal structures of [Mg(thd)2(ethylenediamine)]2, [Mg(thd)2(tmeda)], and [Mg(thd)2(trien)].

Complexes [Mg(thd)2(A)] (Hthd = 2,2,6,6-tetramethyl-3,5-heptanedione; A = ethylenediamine, en (2); N,N'-dimethylethylenediamine, dmeda (3); N,N'-diethylethylenediamine, deeda (4); N,N,N',N'-tetramethylethylenediamine, tmeda (5); diethylenetriamine, dien (6); triethylenetetra-amine, trien (7); 1,2-ethanediol (8)) and [Mg(thd)2(EtOH)]2(1,3-propanediol) (9) were prepared and characterized by NMR spectroscopy, mass spectrometry, and thermal analysis. Crystal structures of compounds 2, 5, and 7 are presented. In all structures, Mg exhibits distorted six-coordination, with four shorter distances between Mg and keto-oxygens and two longer distances between Mg and nitrogen atoms (2, 5, 7). The structure of 2 consists of two monomeric complexes which form an asymmetric unit. The structure of 7 is similar to 2, but the trien molecule has coordinated through one terminal and one vicinal N atom to Mg. All complexes containing amines evaporated almost completely, but the complex 8, which contained 1,2-ethanediol, was thermally unstable and decomposed when heated. At temperatures below the dissociation temperature, all adducts of diamines appeared to evaporate intact.

(1S,2R,2'S)- and (1S,2S, 2'S)-1-phenyl-2-phenylthio-2-(tetrahydropyran-2'-ylthio)ethanol diastereoisomers at 193 K.

In the synthesis of 1-phenyl-2-phenylthio-2-(tetrahydropyran-2-ylthio)ethanol, C(19)H(22)O(2)S(2), four diastereoisomers are formed. Two non-centrosymmetric enantiomeric forms which crystallize in space groups P2(1)2(1)2(1) and Pna2(1) are presented. The former has an intramolecular hydrogen bond between the hydroxyl group and the O atom of the tetrahydropyran ring. In the latter isomer, the hydroxyl group forms an intermolecular hydrogen bond to the O atom of the tetrahydropyranyl group of a neighbouring molecule, joining the molecules into chains in the c-axis direction; the O.O distances are 2.962 (4) and 2.764 (3) A, respectively. The tetrahydropyran rings are in chair conformations in both isomers and the S side chain has an equatorial orientation in the former, but an axial orientation in the latter molecule.

Color formation in dehydrated modified whey powder systems as affected by compression and T(g).

Whey powders have attracted attention for use in the food industry. The Maillard reaction is a major deteriorative factor in the storage of these and other dairy food products. The objective of the present work was to further study the Maillard reaction as related to the physical structure of the matrix, either porous or mechanically compressed, or to storage above the T(g) of anhydrous whey systems. Sweet whey (W), reduced minerals whey (WRM), whey protein isolate (WPI), and whey protein concentrate (WPC) were stored in ovens at selected temperatures. Colorimetric measurements were performed with a spectrocolorimeter, thermal analyses (TGA) by means of a thermobalance, and glass transition temperature studies by DSC. The browning order in the vials and in the compressed systems followed the order W > WRM> WPC > WPI. k(w2), the slope of the second linear segment of the TGA curve, was related to the loss of water due to nonenzymatic browning (NEB). Browning development was in good relationship with this loss of weight. In the glassy state, the compressed systems developed higher rates of browning and weight loss (assigned to NEB reactions) than the porous systems. Reaction rates in both (porous and compressed) systems became similar as (T - T(g)) increased.

Crystallization and X-ray diffraction of crystals formed in water-plasticized amorphous lactose.

Effects of storage time and relative humidity on crystallization and crystal forms produced from amorphous lactose were investigated. Crystallization was observed from time-dependent loss of sorbed water and increasing intensities of peaks in X-ray diffraction patterns. The rate of crystallization increased with increasing storage relative humidity. Lactose crystallized mainly as alpha-lactose monohydrate and anhydrous crystals with alpha- and beta-lactose in a molar ratio of 5:3. The results suggested that the crystal form was defined by the early nucleation process. The crystallization data are important in modeling of crystallization phenomena and prediction of stability of lactose-containing food and pharmaceutical materials.