Mild Copper-Catalyzed, l-Proline-Promoted Cross-Coupling of Methyl 3-Amino-1-benzothiophene-2-carboxylate

Cu-catalyzed N-arylation is a useful tool for the chemical modification of aromatic heterocycles. Herein, an efficient carbon–nitrogen cross-coupling of methyl 3-amino-1-benzothiophene-2-carboxylate with a range of (hetero)aryl iodides using CuI, l-proline and Cs2CO3 in dioxane at moderate temperature is described. The procedure is an extremely general, relatively cheap, and experimentally simple way to afford the N-substituted products in moderate to high yields. The structures of the new heterocyclic compounds were confirmed by NMR spectroscopy and HRMS investigation.

Effect of Heat Treatment on the Physic-Mechanical Characteristics of Eucalyptusurophylla S.T. Blake

Eucalyptus plantations wood have great potential application in high quality solid wood product. In order to improve the overall characteristics, heat treatments (HT) were carried out using Eucalyptus urophylla S.T. Blake wood at 150, 170 and 190 °C, for 2 and 4 h, separately. The effects of HT on physical and mechanical properties, wood color, dimensional stability and chemical change were investigated. The results indicate that: Mass loss (ML) of wood at a moderate temperature of 150 °C was small, but increased remarkably when temperature exceeds 170 °C. A maximum ML of 5.83% was observed at 190 °C/4 h; the velocity of water vapor adsorption and equilibrium moisture content (EMC) of HT wood decreased significantly, and varied considerably with treating severity; absolute dry density of HT wood decreased, presenting a similar tendency with ML, but the reduction was greater than ML; HT reduced the tangential and radial swelling ratio and swelling coefficients of wood, and improved the dimensional stability by 71.88% at 190 °C; modulus of rupture (MOR) and modulus of elasticity (MOE) of HT wood varied significantly in severer conditions, but there were no obvious changes in a moderate conditions at 150 °C; there was a slight color change at 150 °C, but wood color became more dark and uniform with treating severity; HT decreased the relative content of hydroxyl groups in wood components, improving wood dimensional stability. Color change of wood may be caused by variations of chromophoric groups and its own structure of lignin due to HT. Moderate temperature HT at 150 °C improved dimensional stability and color uniform of wood, but without reducing mechanical stress. This is a practical HT condition for Eucalyptus urophylla S.T. Blake.

Survival of Escherichia coli O157:H7 during Moderate Temperature Dehydration of Plant-Based Foods

The effect of moderate-temperature (≤60 °C) dehydration of plant-based foods on pathogen inactivation is unknown. Here, we model the reduction of E. coli O157:H7 as a function of product-matrix, aw, and temperature under isothermal conditions. Apple, kale, and tofu were each adjusted to aw 0.90, 0.95, or 0.99 and inoculated with an E. coli O157:H7 cocktail, followed by isothermal treatment at 49, 54.5, or 60.0 °C. The decimal reduction time, or D-value, is the time required at a given temperature to achieve a 1 log reduction in the target microorganism. Modified Bigelow-type models were developed to determine D-values which varied by product type and aw level, ranging from 3.0–6.7, 19.3–55.3, and 45.9–257.4 min. The relative impact of aw was product dependent and appeared to have a non-linear impact on D-values. The root mean squared errors of the isothermal-based models ranged from 0.75 to 1.54 log CFU/g. Second, we performed dynamic drying experiments. While the isothermal results suggested significant microbial inactivation might be achieved, the dehydrator studies showed that the combination of low product temperature and decreasing aw in the pilot-scale system provided minimal inactivation. Pilot-scale drying at 60 °C only achieved reductions of 3.1 ± 0.8 log in kale and 0.67 ± 0.66 log in apple after 8 h, and 0.69 ± 0.67 log in tofu after 24 h. This illustrates the potential limitations of dehydration at ≤60 °C as a microbial kill step.