A novel perfluorinated corrole, 2,3,7,8,12,13,17,18-octafluoro-5,10,15-tris(pentafluorophenyl)corrole, and its manganese(III) and oxomanganese(V) derivatives have been synthesized. The perfluorinated manganese corrolate exhibited excellent reactivity and stability in the catalytic oxidation of alkenes with iodosylbenzene.

Cooking fumes are an important carbonyl emission source, especially in a highly urbanized city, such as Hong Kong. Cooking exhaust from 15 commercial kitchens of a variety of cooking styles was sampled and analyzed for a suite of 13 carbonyl compounds. Carbonyl compositions were varied among the different cooking styles. Formaldehyde was generally the most abundant carbonyl, and its contribution to the total carbonyl amount on a molar basis ranged from 12 to 60%. Acrolein was also found to be an abundant carbonyl in the cooking exhaust. The highest contribution by acrolein to the total carbonyls was found to be 30% in the exhaust of a western-style steak restaurant. Long-chain saturated carbonyls, that is, heptanal, octanal, and nonanal, accounted for a significant fraction (Ͼ40%) of the total carbonyls in kitchens that always used heated cooking oils. Two dicarbonyls, glyoxal and methylglyoxal, had a various presence in the cooking emissions, ranging from negligible to 10%. The presence of benzaldehyde and tolualdehyde was mostly negligible in the sampled kitchen exhaust. Annual emission rates of both individual carbonyls and total carbonyls were estimated for various types of commercial kitchens. Local-style fast-food shops contributed the highest total carbonyl emissions per year mainly because of the large number of this kind of restaurant in Hong Kong. The citywide annual emission rates of the three most toxic carbonyls, formaldehyde, acetaldehyde, and acrolein, were estimated assuming that the limited number of sampled restaurants were representative of the average restaurants. Such estimates of carbonyl emission rates were comparable to the estimated carbonyl emissions from vehicular sources, suggesting the importance of commercial cooking as a source for carbonyls in Hong Kong.

Exposure to cooking fumes may be responsible for respiratory health effects. However, the linkage between such exposures and these effects cannot be established without knowing the size distribution of the aerosols emitted from cooking activities. This study examined the size distribution of the aerosols generated by commercial cooking processes. It was found that the aerosol size distributions were lognormal. Several theoretical models can explain the lognormal characteristic of aerosols from cooking processes and the simplest one is a bounded multiplicative process that represents the growth (or shrinkage) of aerosols in a random manner. Our results showed that by defining the mode diameter (geometric mean diameter) and the dimensionless geometric standard deviation one could describe the size distribution of cooking fumes in general. This characterization model can be applied to cooking fumes from indoor as well as outdoor cooking processes. The results of our measurement also showed that the mode diameter of aerosols increased when cooking temperature increased. The normalized number concentration of sub-micrometer aerosols increased rapidly when cooking temperature increased especially in the size range between 0.1 and 1.0 mm, known as the accumulation mode.

Keywords: P-Chiral phosphane oxides / Alkylations / Halides / MetallationsP-Chiral tertiary phosphane oxides have been prepared from each of the secondary phosphane oxides racemic 1, (S P )-(−)-4 and (R P )-(+)-tert-butylphenylphosphane oxide (5) by lithiation with LDA or nBuLi, or sodiation with sodium hydride, in THF, and then by treatment with a series of primary alkyl halides. Doubly P-chiral ditertiary bis(phosphane oxides) are also obtained from these metallated secondary phosphane oxides by treatment with electrophiles based on straight-chain, tartrate-derived, and bishalomethylarene dihalides. In general, the bis-phosphane oxides are obtained in good yields. However, when the α,ω-dihalide bears an em-

Hepatocellular carcinoma (HCC) is one of the major malignancies worldwide and is associated with poor prognosis due to the high incidences of metastasis and tumor recurrence. Our previous study showed that overexpression of p21-activated protein kinase 1 (PAK1) is frequently observed in HCC and is associated with a more aggressive tumor behavior, suggesting that PAK1 is a potential therapeutic target in HCC. In the current study, an allosteric small molecule PAK1 inhibitor, IPA-3, was evaluated for the potential in suppressing hepatocarcinogenesis. Consistent with other reports, inhibition of PAK1 activity was observed in several human HCC cell lines treated with various dosages of IPA-3. Using cell proliferation, colony formation and BrdU incorporation assays, we demonstrated that IPA-3 treatment significantly inhibited the growth of HCC cells. The mechanisms through which IPA-3 treatment suppresses HCC cell growth are enhancement of apoptosis and blockage of activation of NF-κB. Furthermore, our data suggested that IPA-3 not only inhibits the HCC cell growth, but also suppresses the metastatic potential of HCC cells. Nude mouse xenograft assay demonstrated that IPA-3 treatment significantly reduced the tumor growth rate and decreased tumor volume, indicating that IPA-3 can suppress the in vivo tumor growth of HCC cells. Taken together, our demonstration of the potential preclinical efficacy of IPA-3 in HCC provides the rationale for cancer therapy.

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A large quantity of oily fumes is generated in fast food and Chinese restaurants from cooking oil kept at a high temperature in the kitchens. If these oily fumes are not properly abated, they can be a major source of organic emissions in some dense urban areas with a lot of restaurants such as found in Hong Kong. In the present study, the most commonly used cooking oil, peanut oil, was kept at 260°C in an environment typical of a commercial kitchen that consisted of a two-burner stir-frying cooking range, a single-tank electric fryer, a baffle-type grease extractor and an exhaust duct. Air samples were collected at the inlet of the grease extractor and the exit of the exhaust duct. Organic material was extracted from these samples and examined by gas chromatography and gas chromatography/mass spectrometry. A new extraction protocol using a Soxhlet apparatus and freshly distilled chloroform as the solvent was established in this study. It was noticed that there was no appreciable breakdown of the oil composition at the temperature studied. The efficiency of the grease extractor was determined by obtaining the relative concentrations of gas phase organic composites at the sampling positions.