Analytical Chemistry Commons^™

Reactivity Of Photogenerated Amine Radical Cations, Qile Wang

Graduate Theses and Dissertations

Recently photoredox catalysis has emerged as a powerful tool in organic synthesis led by Professor McMillan, Stephenson, Yoon. Upon absorption of visible light, photocatalyst can be excited to its singlet state followed by intersystem crossing to form a long lived excited triplet state. While amine serves as electron donor, single electron transfer (SET) can happen between excited triplet photocatalyst and nitrogen atom on amine to give a reduced photocatalyst and amine radical cation.

Cyclopropylamines or cyclobutylamines can be oxidized by excited photocatalyst to generate amine radical cations and due to the ring strain, subsequent C-C bond cleavages can lead to …

Understanding And Controlling Lithium Microstructure During Electroplating For Energy Applications, Yang Tian

Graduate Theses and Dissertations

Lithium-ion batteries are reaching the specific theoretical capacity limit, while lithium metal batteries are regarded as the ideal energy storage system for the next generation “beyond lithium-ion” battery systems. The lithium metal anode is considered as the “Holy grail” of anodes due to its relatively low electrochemical potential (-3.04 V vs SHE) and high theoretical capacity (3860 mAh g-1). However, the application of lithium metal anodes is hindered because of significant reaction between metallic lithium and electrolytes, as well as uneven electro-plating, which leads to dendrite formation, causing safety problems.

The kinetic parameters of Li ions such as diffusion coefficient …

Rotational Tuning Of Transmembrane Helix Properties Based On The Precise Placements Of Aromatic And Charged Residues, Matthew J. Mckay

Graduate Theses and Dissertations

Designed model transmembrane peptides and oriented 2H and 15N solid-state nuclear magnetic resonance (NMR) spectroscopy were used to analyze how simple sequence modifications can influence peptide structure, behavior and dynamics as well as for determining the pKa of glutamic acid at the membrane interface. The GW5,19ALP23 (acetyl-GGALW(LA)6LWLAGA-amide) peptide framework adopts a well-defined tilted orientation in lipid bilayers (DLPC, DMPC and DOPC) and undergoes low amounts of dynamic motion. The sequence was initially modified by moving the Trp residues outwards to positions 4 and 20. This new sequence GW4,20ALP23 (acetyl-GGAW(AL)7AWAGA-amide) displays high amounts of signal averaging of NMR observables caused by …

Modification And Optimization Of Conducting Polymer-Modified, Redox-Magnetohydrodynamics (R-Mhd) Pumping For Enhanced And Sustained Microfluidics Applications, Md Foysal Zahid Khan

Graduate Theses and Dissertations

In this work, a novel microfluidic pumping approach, redox-magnetohydrodynamics (R-MHD) has improved by materials and device optimization to use in lab-on-a-chip applications. In R-MHD, magnetic flux (B) and ionic current density (j) interacts to generate body force (FB) in between active electrodes, according to the equation FB = j×B. This unique fluid pumping approach is scalable, tunable, generates flat flow profile, and does not require any channels or valves. Pumping performance, such as speed scales with the ionic current density (j) and duration depends on the total charge (Q). The ionic current density (j) results from the conversion of electronic …

Anthocyanin Stability In Food Products Made With Freeze-Dried Blueberry Powder, Samantha Findley

Food Science Undergraduate Honors Theses

This study evaluated the stability of anthocyanins in six blueberry products (gummy, graham bar, oatmeal bar, rice krispy bar, ice pop and juice) prepared with freeze-dried wild blueberry powder during processing and over eight weeks storage. Total anthocyanins were determined by HPLC before processing and at day 0 and 2, 4, 6, and 8 weeks of storage. Thermal processing of gummy and graham bar products resulted in significant losses of anthocyanins (50% and 31%, respectively). An eight-week storage time also resulted in a significant decrease in anthocyanins (7% to 51%) in products stored at ambient temperature. The ice pop, which …

Anthocyanin Stability In Food Products Made With Freeze-Dried Blueberry Powder, Samantha R. Findley, Luke Howard

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

This study evaluated the stability of anthocyanins in six blueberry products (gummy, graham bar, oatmeal bar, rice krispy bar, ice pop and juice) prepared with freeze-dried wild blueberry powder during processing and over eight weeks storage. Total anthocyanins were determined by HPLC before processing and at day 0 and 2, 4, 6, and 8 weeks of storage. Thermal processing of gummy and graham bar products resulted in losses of anthocyanins (50 and 31%, respectively). An eight-week storage time also resulted in a decrease in anthocyanins (7 to 51%) in products stored at ambient temperature. The ice pop, which was stored …