prepared the samples for metabolomic analysis. R.V. and G.G. analyzed the metabolites in different mulberry cultivars and interpreted the data. N.T. and T.I. contributed to histochemical analysis and pulp preparation, respectively. M.Y. and N. prepared milled wood samples and M.Y. analyzed lignin structure by thioacidolysis. S.L., H.K., and J.R. prepared samples for NMR and performed NMR analysis and interpretation of the data. S.S. and N.M. analyzed the monomeric composition of cell wall polysaccharides. N and M.U. managed cultivated plants. S.K. wrote the
Phase separation in the cocoa butter substitute (CBS)–cocoa
butter (CB) pseudo-binary component system strongly depends on the
storage temperature. This dependence is attributed to the fact that
the transformation rate of the CBS is substantially lower than that
of the CB, which means that the crystallization behavior for the CBS
is predominantly dominated by the presence of the free-energy hump
(higher activation energy barrier). This means that the rate of phase
transition is lower for the CBS. In particular, the slow phase transition
of CBS strongly affects the crystal quality such as the existence
of the strain between crystalline domains, which is related to the
causes of the fat bloom of CBS-based compound chocolates. By exploiting
this finding, we demonstrated that fat-bloom-free CBS-based compound
chocolates can be obtained by improving the crystal quality of the
matrix composed of the β′ form in the CBS under the optimal
storage temperature, even when the chocolates contain 20%CB. We expect
the results of this study to lead to a new product of tastier and
less expensive CBS-based compound chocolates with a high concentration
of CB.
The reaction between bis(benzene)chromium(0), Cr0(C6H6)2, and [1,2,5]thiadiazolo[3,4-c][1,2,5]thiadiazole (abbreviated as TDTD) formed single crystals of the 1 : 1 salt, [CrI(C6H6)2]+[TDTD]-. The crystal structure of [Cr(C6H6)2][TDTD] belongs to the monoclinic P21/c space group, and involves a CdSO4-type network (or quartz dual net), which is formed by CHN hydrogen bonds between [Cr(C6H6)2]+ (S = 1/2) and [TDTD]- (S = 1/2). In addition to this network, the two components form an alternating chain crystal with a π-π overlap along the [110] and [11[combining macron]0] directions. The theoretical calculations for the pairwise intermolecular magnetic exchange interactions in [Cr(C6H6)2][TDTD] reveal the presence of 3D interactions, ranging from an antiferromagnetic interaction of -8.96 cm-1 to a ferromagnetic one of 1.70 cm-1. The temperature dependence of the paramagnetic susceptibility χp indicates the dominance of an antiferromagnetic interaction with a negative Weiss constant of -4.8 K and a magnetic ordering at 8 K, which can be characterized in terms of weak ferromagnetism.
Understanding the phase behavior of cocoa butter substitute (CBS)-based compound chocolates is important for improving the deliciousness of confectionery products. This knowledge will help suppress fat blooms in CBS-based compound...
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