Li2SnS3 is a fast Li+ ion conductor that exhibits high thermal stability (mp ∼750 °C) as well as environmental stability under ambient conditions. Polycrystalline Li2SnS3 was synthesized using high-temperature, solid-state synthesis. According to single-crystal X-ray diffraction, Li2SnS3 has a sodium chloride-like structure (space group C2/c), a result supported by synchrotron X-ray powder diffraction and 119Sn Mössbauer spectroscopy. According to impedance spectroscopy, Li2SnS3 exhibits Li+ ion conductivity up to 1.6 × 10–3 S/cm at 100 °C, which is among the highest for ternary chalcogenides. First-principles simulations of Li2SnS3 and the oxide analogue, Li2SnO3, provide insight into the basic properties and mechanisms of the ionic conduction. The high thermal stability, significant lithium ion conductivity, and environmental stability make Li2SnS3 a promising new solid-state electrolyte for lithium ion batteries.

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Two strains of cockerels were used to evaluate the effect of complete or partial caponization (i.e., removal of either left or right testicle) on growth rates, feed conversions, dressing yields, and texture and sensory properties of the meat.In Experiment 1, where Hubbard White Mountain cockerels were used, partially and completely caponized birds had better feed conversions and were heavier at time of slaughter than roosters. In Experiment 2, where Penobscot birds were used, birds with the right testicle removed gained the most weight and had the best feed conversion ratio; capons were second best. In both experiments, when only one testicle was removed, the other testicle doubled in size so that the testicular weight was equivalent to that of roosters.Results from sensory panels and shear tests indicated that meat from capons was consistently the most tender; this difference was most pronounced in thigh meat. Meat from "slips", or partially caponized birds, was less tender than capon meat but as tender as or more tender than meat from roosters. Correlation coefficients were prepared to compare results of subjective (sensory) and objective (shear) analyses. Sensory evaluations were more highly correlated with multiple-bladed shear tests than with single-bladed shear tests. (

Kinetics data were collected for the palladium-catalyzed reduction of nitric oxide (NO) to nitrous oxide (N2O) with cuprous chloride reductant in 2 M hydrochloric acid (2NO + 2CuCl + 2HCl → N2O + 2CuCl2 + H2O). The rate-determining step was first order in the palladium concentration and NO partial pressure. The cuprous chloride dependence was first order below 0.1 M; at higher concentrations saturation kinetics were observed. The rate of reaction was independent of H+ and Cl- concentrations. Kinetics results were consistent with the initial, reversible attack (k 1/k -1) of free NO on the bound nitrosyl of [PdCl3NO]2- yielding [PdCl3(N2O2)]2-, which is then reduced by Cu(I) (k 2) to generate products and recycle the palladium. A k 1 value of (6.0 ± 0.4) × 10-6 (PNO)-1 s-1 at 20 °C was calculated, with a k -1/k 2 ratio of 0.116 ± 0.004 Μ. Rate measurements show that NO reduction by Cu(I) is the rate-limiting step in the Wacker-style catalysis of the CO + 2NO → CO2 + N2O reaction. The current mechanism resembles the nitric oxide reductase activities of cytochrome c oxidases, which proceed by Cu(I) reduction of a heme bound nitrosyl, and cytochrome P450nor.

A study was conducted to examine the possible bacteriostatic and bactericidal effect of rosemary spice extractive (RSE) on growth of selected microflora and total bacterial populations in mechanically deboned poultry meat (MDPM), turkey breast, and beef. Definite bactericidal effect by 0.1% RSE became evident when a pure culture of Staphylococcus aureus was tested in a bacteriological medium. Such an effect was not observed when Escherichia coli, Enterobacter aerogenes, Pseudomonas fluorescens, and Salmonella typhimurium were tested. When various types of meat were used as growth media, RSE showed a bactericidal effect on S. aureus only at 5% concentration. Such an effect was not observed on total plate counts of the meat samples.