A Note on Multipliers for Integrable Boehmians

2000 Mathematics Subject Classification: 44A40, 42A38, 46F05The product of an entire function satisfying a growth condition at infinity and an integrable Boehmian is defined. Properties of this product are investigated

An elementary approach to asymptotic behavior in the Cesaro sense and applications to Stieltjes and Laplace transforms

We present an elementary approach to asymptotic behavior of generalized functions in the Cesaro sense. Our approach is based on Yosida's subspace of Mikusinski operators. Applications to Laplace and Stieltjes transforms are given

The polyphenolic and hydroxycinnamate contents of whole coffee fruits from China, India and Mexico

Air dried whole coffee fruits, beans and husks from China, India and Mexico were analysed for their chlorogenic acids (CGA), caffeine, and polyphenolic content. Analysis was by HPLC and Orbitrap exact mass spectrometry. Total phenol, total flavonol and antioxidant capacity were measured. The hydroxycinnamate profile consisted of caffeoylquinic acids, feruloyquinic acids, dicaffeoylquinic acids and caffeoyl-feruloylquinic acids. A range of flavan-3-ols as well as flavonol conjugates were detected. The CGA content was similar for both Mexico and India coffee fruits but was much lower in China samples. Highest levels of flavan-3-ols were found in the Indian samples whereas Mexico samples contained the highest flavonols. Amounts of CGAs in the beans were similar to those in the whole fruits, but flavan-3-ols and flavonols were not detected. The husks contained the same range of polyphenols as in the whole fruits. Highest levels of caffeine were found in the Robusta samples

Enzyme Entrapment in Polyaniline Biosensors Observed via Fluorescence Anisotropy and Antiquenching

The entrapment of oxidoreductase enzymes within polyaniline polymer films by inducing hydrophobic collapse using phosphate buffered solution (PBS) has been shown to be a cost-effective method for fabricating organic biosensors. Here, we use fluorescence anisotropy measurements to verify enzyme immobilization and subsequent electron donation to the polymer matrix, both prerequisites for an effective biosensor. Specifically, we observe a three order of magnitude decrease in the ratio of the fluorescence to rotational lifetimes. The observed fluorescence antiquenching supports the previously proposed model that the polymer chain assumes a severely coiled conformation when exposed to PBS. We also find that this collapse is further aided by the enzyme itself

Determination of the chemical composition of tea by chromatographic methods: a review

Despite the fact that mankind has been drinking tea for more than 5000 years, its chemical composition has been studied only in recent decades. These studies are primarily carried out using chromatographic methods. This review summarizes the latest information regarding the chemical composition of different tea grades by different chromatographic methods, which has not previously been reviewed in the same scope. Over the last 40 years, the qualitative and quantitative analyses of high volatile compounds were determined by GC and GC/MS. The main components responsible for aroma of green and black tea were revealed, and the low volatile compounds basically were determined by HPLC and LC/MS methods. Most studies focusing on the determination of catechins and caffeine in various teas (green, oolong, black and pu-erh) involved HPLC analysis. Knowledge of tea chemical composition helps in assessing its quality on the one hand, and helps to monitor and manage its growing, processing, and storage conditions on the other. In particular, this knowledge has enabled to establish the relationships between the chemical composition of tea and its properties by identifying the tea constituents which determine its aroma and taste. Therefore, assessment of tea quality does not only rely on subjective organoleptic evaluation, but also on objective physical and chemical methods, with extra determination of tea components most beneficial to human health. With this knowledge, the nutritional value of tea may be increased, and tea quality improved by providing via optimization of the growing, processing, and storage conditions.</p

Periodic Boehmians

A class of generalized functions, called periodic Boehmians, on the unit circle, is studied. It is shown that the class of Boehmians contain all Beurling distributions. An example of a hyperfunctlon that is not a Boehmian is given. Some growth conditions on the Fourier coefficients of a Boehmian are given. It is shown that the Boehmians, with a given complete metric topological vector space topology, is not locally bounded

Visualizing Amino Acid Substitutions in a Physicochemical Vector Space

A three-dimensional representation of the twenty proteinogenic amino acids in a physicochemical space is presented. Vectors corresponding to amino acid substitutions are classified based on whether they are accessible via a single-nucleotide mutation. It is shown that the standard genetic code establishes a “choice architecture” that permits nearly independent tuning of the properties related with size and those related with hydrophobicity. This work sheds light on the metarules of evolvability that may have shaped the standard genetic code to increase the probability that adaptive point mutations will be generated. An illustration of the usefulness of visualizing amino acid substitutions in a 3D physicochemical space is shown using data collected from the SARS-CoV-2 receptor binding domain. The substitutions most responsible for antibody escape are almost always inaccessible via single nucleotide mutation, and also change multiple properties concurrently. The results of this research can extend our understanding of certain hereditary disorders caused by point mutations, as well as guide the development of rational protein and vaccine design