THE WAY OF DEVELOPMENT OF NATURAL LINTISITE FROM A MINERAL TO ITS SYNTHETIC ANALOGUE: USEFUL PROPERTIES, POTENTIAL AREAS OF PRACTICAL APPLICATION

The article presents a general description of lintisite – a rare mineral of the Khibiny and Lovozersky alkaline massifs. The mineral is considered as a base for the creation of a number of new interesting and useful substances for the modern science of materials. The characteristics of a natural sample are compared with its synthetic analogue AM-4. Examples of potential applications of AM-4 and its new form as the "nano-scale puzzle" for the field of organic synthesis are given. Different methods of AM-4 granulation are shown. The text is presented as a science fiction in order to attract the interest of people to the publication.

Fabrication of In(III)-alizarin red S complex trap for efficient detection of fluoride ion in aqueous environs

The work discusses about the synthesis of indium-alizarin red S complex followed by its application toward the sensing of F¯ ion. At first, the interaction between indium and alizarin red S dye was studied at three different pH medium, pH 4, 7 and 9, of which pH 7 gave the best result. The indium-alizarin red S complex so obtained was then utilized for the ratiometric sensing of fluoride ion using absorption spectroscopy with variation of temperature. The lowest limit of detection (0.040 mM) was obtained at 313 K. The mechanism for the sensing of F¯ ion was then investigated using isothermal titration calorimetry. The endothermic nature of the interaction between F¯ ion with indium-alizarin red S complex shows temperature dependence on the sensing experiment. At the end, the utility of the technique toward natural sample was also examined. The present work reports a simple, rapid and efficient detection of fluoride anion in environmental water samples.

Variation of CO2-Brine Contact Angles on Natural Rocks of Different Compositions

Contact angles were measured for CO₂-brine interactions on 20 different rocks that represent the properties of various CO₂ storage depositional environments to characterize the wettability during geologic carbon storage. Three different CO₂ phases (gaseous, liquid, and supercritical) were considered to investigate the effect of pressure and temperature. Bubbles were studied in two groups of larger and smaller than 500 μm, the latter being more relevant to pore scale. Variation was observed among contact angle measurements, even while controlling the sample preparation and cleanliness. The contact angle variations could mainly be attributed to natural sample heterogeneity, as shown by an increased range of measured values for the smallest bubbles studied. Despite these variations, the analysis of 1139 contact angle measurements on 20 samples under 3 different experimental conditions showed that 92.8% of the angles were below 40°, meaning that the samples were primarily strongly-to-moderately water-wet with the average contact angle of 22°. 10% of the angles under supercritical conditions were between 40° and 60°. This range of angles constitutes 5% and 4% of the measurements under liquid and gaseous conditions, respectively. Therefore, supercritical CO₂ was observed to be more wetting than liquid or gaseous CO₂</span><span>.

Consumer Preferences of Ijen Raung’s Coffee Bag

Coffee bag is pure coffee packaged in a dip bag. The first advantage of this product is that consumers can enjoy black coffee with the right taste because it already has a one-time dose. Some drinkers who do not pay attention to the rest of the coffee, by consuming coffee bag they will not get the remaining coffee grounds in their drinks. This study have purpose to see the attributes that become preferences and indicators that measure the taste of the best variation of coffee bag that consumers want. The result of this research is that the coffee is dyed based on consumer preference which is coffee that has a bitter taste, an aroma that represents the taste of coffee, a strong mouth weight, and a long-lasting taste. The taste of the coffee bag with the best variation that consumer input is the natural sample, namely 4169 100% natural coffee bag with an average of 3.79. Respondents argued that the natural sample has a strong mouth weight, bitter taste, and the aroma of the sample represents coffee (has a characteristic). Coffee produced from the dry process is usually superior in the body, fruity taste (fruity), more bitter, low acidity.

New total synthesis and structure confirmation of putative (+)-hyacinthacine C3 and (+)-5-epi-hyacinthacine C3

A second total synthesis of (+)-hyacinthacine C3 is reported. As a result, structure of the first synthetically prepared alkaloid is proved to be correct, clearly confirming the inconsistency with the stereochemistry assigned to the natural sample.

Modified preparation, and characteristic of vermiculite as catalysts support for catalytic pyrolysis

Natural vermiculite, used as layered catalyst support, was modified with different chemical methods, such as acid treatment, introducing into Na+ and organic modification. The vermiculite-based catalysts were characterized by SEM, BET and XRD respect to their images, textures and structures. SEM results presented big pieced of lamellate vermiculite which had complete structure and piled tightly, and the expansion of layer of modified vermiculites. According to XRD results, it had been found that a characteristic peak appeared at 2° compared with natural vermiculite, and the spacing of layers of the modified samples increased obviously. These results corresponded with BET results which modified vermiculites had larger surface area and pore diameter than natural sample. It meant that modification was beneficial to broaden layered structure and modified vermiculites had the potential as catalyst support.