Stopping molecular rotation using coherent ultra-low-energy magnetic manipulations.

Rotational motion lies at the heart of intermolecular, molecule-surface chemistry and cold molecule science, motivating the development of methods to excite and de-excite rotations. Existing schemes involve perturbing the molecules with photons or electrons which supply or remove energy comparable to the rotational level spacing. Here, we study the possibility of de-exciting the molecular rotation of a D2 molecule, from a J=2 to the non-rotating J=0 state, without using an energy-matched perturbation. We show that a magnetic field which splits the rotational projection states by only pico eV, can change the probability that a molecule-surface collision will stop a molecule from rotating and lose rotational energy which is 9 orders larger than that of the magnetic manipulation. Calculations confirm the origin of the control scheme, but also underestimate rotational flips (Δm_J≠0), highlighting the importance of the results as a sensitive benchmark for further developing theoretical models of molecule-surface interactions.

Impact of Microwave Irradiation Energy Levels on Molecular Rotation, Structural, Physicochemical, Proximate and Functional Properties of Potato (Ipomoea batatas) Starch

Starch isolated from potato was subjected to microwave treatment at different energy levels (200 - 800 W) to modify the functional, structural and physicochemical properties, as well as induce molecular rotation of the hydroxyl group on the starch polysaccharide. Proximate analyses revealed that moisture content reduced, while ash, protein, fat and fibre increased after modification. Fourier-transform infrared spectroscopy spectra indicated a strong shift in absorption band of OH from 3441 to 3454 cm-1. Optical light microscopy revealed that starch granules were oval and spherical in shape with hyla on some of the granules. Least gelation concentration reduced following microwave treatment. Compared with the native starch, the pasting parameters of the microwave treated starches decreased, with the exception of set­back viscosity for starch modified at 800 W. Onset temperature (TO), peak temperature (TP) and conclusion temperature (TC) of gelatinization increased in microwave treated starches compared with native potato starch. Also, gelatinization enthalpy increased from 8.21 J/g in native starch to 15.39, 16.36, 17.76 and 38.06 J/g in microwave treated starches at 200, 400, 600, and 800 W, respectively. It was concluded that the energy of microwave irradiation can induce and accelerate molecular rotation of the hydroxyl group on the starch polysaccharide.