Chemical Senses,

A fundamental set is also called a smallest set. Usually such a smallest set is selected that it also contains the smallest rings the smallest set of smallest rings (SSSR). This makes chemical sense in indane (Figure 2-38a), for example, where only the six- and the five-membered rings are of chemical significance whereas the enveloping nine-membered ring is not. 

A second class of monolayers based on van der Waal s interactions within the monolayer and chemisorption (in contrast with physisorption in the case of LB films) on a soHd substrate are self-assembled monolayers (SAMs). SAMs are well-ordered layers, one molecule thick, that form spontaneously by the reaction of molecules, typically substituted-alkyl chains, with the surface of soHd materials (193—195). A wide variety of SAM-based supramolecular stmctures have been generated and used as functional components of materials systems in a wide range of technological appHcations ranging from nanoHthography (196,197) to chemical sensing (198—201). 

Flavor has been defined as a memory and an experience (1). These definitions have always included as part of the explanation at least two phenomena, ie, taste and smell (2). It is suggested that in defining flavor too much emphasis is put on the olfactory (smell) and gustatory (taste) aspects (3), and that vision, hearing, and tactile senses also contribute to the total flavor impression. Flavor is viewed as a division between physical sense, eg, appearance, texture, and consistency, and chemical sense, ie, smell, taste, and feeling (4). The Society of Flavor Chemists, Inc, defines flavor as "the sum total of those characteristics of any material taken in the mouth, perceived principally by the senses of taste and smell and also the general senses of pain and tactile receptors in the mouth, as perceived by the brain" (5). 

The metallic taste (12,19,20) is not ascribed to any special taste buds or mouth area. Along with pungency (the hot taste of peppers), astringency (the puckering taste of alum), and cold taste (the cool effect of menthol), the metallic taste is called a common chemical sense (21). 

Flavor. The sensation produced by a material taken into the mouth, perceived principally by the senses of taste and smell, but also by the common chemical sense produced by pain, tactile, and temperature receptors in the mouth. 

R. W. Moncheff, The Chemical Senses, CRC Press, Cleveland, Ohio, 1967. 

The vomeronasal organ (VNO), located in the nose, is a small chemical sensing stmcture associated with odors and behavioral effects. The vomeronasal system, which is made up of the VNO and a portion of the brain s limbic system, is stmcturaHy independent of the olfactory and nervous terminalis systems in the nose. It may, however, interact with these systems in a manner dependent on prior experience or learning, and therefore be direcdy related to the association of smells and experiences. This independent chemosensory system in the nose may prove to open doors to new learning associated with the sense of smell and human behavior. 

Odor travels downwind. Many animals have a keener sense of olfaction than humans. Insects have such extraordinary keenness of smell that it may be a different modaUty of the chemical sense from that known to humans. 

The success of the O2 sensor has made the auto manufacturers, regulators, and environmentalists anxious to extend chemical sensing to a variety of tailpipe gases, notably CO, NO, and short-chain hydrocarbons. Considerable research and development is needed for these molecules to be monitored in the hostile exhaust system environment (36). 

M. J. Madou and S. R. Morrison, Chemical Sensing with Solid State Devices, Academic Press, Inc., New York, 1989. 

J. R. Lakowicz, ed.. Topics in Fluorescence Spectroscopy, Vols. 1—4 (Techniques-, Principles-, Biochemical Applications-, and Probe Design and Chemical Sensing), Plenum Press, New York, 1991—1994. 

T. E. MaUouk and D. J. Harrison, eds.. Interfacial Design and Chemical Sensing, ACS Symposium Series 561, American Chemical Society, Washiagton, D.C., 1994. 

Step 10. The crystaHographer, using his or her knowledge of chemical information, such as bond distances and bond angles, analy2es the peak information and assigns labels and atomic types (eg, C, N, O, Si, Fe, etc) to those peaks which make good chemical sense. 

In conventional alkylation operations, 98 wt. %, sulfuric acid is used as the catalyst, although some processes use HF.The spent alkylation acid, withdrawn as 88-92% acid, is not consumed in the chemical sense, but is diluted by carbonaceous material and small amounts of water. Acid reconditioning is usually completed in a separate plant. The range in makeup acid requirement and in octane quality varies with plant design, with type of feedstock, and with alkylate product rate. A wide variety of feedstocks can be processed through alkylation plants, as both low and high boiling olefins can be alkylated. 

The main symbols of both equations are similar to the ones whose physico-chemical sense was explained previously. AGc the change of free energy at chemical bond break in cycle and noncyclic bonds formation. Gid is equal for initial and end states. 

The reason usually cited for the great similarity in the properties of the lanthanides is that they have similar electronic configurations in the outermost 6s and 5d orbitals. This occurs because, at this point in the periodic table, the added electrons begin to enter 4f orbitals which are fairly deep inside the atom. These orbitals are screened quite well from the outside by outer electrons, so changing the number of 4/electrons has almost no effect on the chemical properties of the atom. The added electrons do not become valence electrons in a chemical sense—neither are they readily shared nor are they readily removed. 

Such approximation is valid when the thickness of the polymeric layer is small compared to die thickness of die crystal, and the measured frequency change is small with respect to the resonant frequency of the unloaded crystal. Mass changes up to 0.05% of die crystal mass commonly meet this approximation. In die absence of molecular specificity, EQCM cannot be used for molecular-level characterization of surfaces. Electrochemical quartz crystal microbalance devices also hold promise for the task of affinity-based chemical sensing, as they allow simultaneous measurements of both tile mass and die current. The principles and capabilities of EQCM have been reviewed (67,68). The combination of EQCM widi scanning electrochemical microscopy has also been reported recently for studying die dissolution and etching of various thin films (69). The recent development of a multichannel quartz crystal microbalance (70), based on arrays of resonators, should further enhance die scope and power of EQCM. 

Since [I] is the difference of two exponentials, its concentration will, as expected from the chemical sense of the reaction scheme, go through a maximum. Setting d[l]/dt = 0 from Eq. (4-7) yields... 

Now. comparing this to Eq. (4-131). one sees that they appear different. If one di ides through the second equation by k4/k2, the algebraic forms can be made to be identical. The lesson is this The kinetics alone offers no distinction separately identifying the substrate that interacts with the catalyst and incorporating the chemical sense of the process will, one hopes, provide the resolution. 

The transition state for the first example1 contains the three constituents and bears a 3- charge. A correct but not particularly helpful notation is to denote its composition as [FeCsN7H403 nH20]. The chemical sense demands that the Fe(CN)5 core remain intact. It is the provenance of inorganic chemists to explore the situation further,... 

This expression is certainly correct in an algebraic sense, and perhaps in a chemical sense as well. It suggests but does not prove that the second pathway consists of this bimolecular step ... 

Aristotle (384-322 BC) (though not in a chemical sense ) Students have difficulties Discussing Aristotle s... 

Vol. 144. Surface-Launched Acoustic Wave Sensors Chemical Sensing and Thin-Film Characterization. By Michael Thompson and David Stone... 

R. S. Shallenberger and T. E. Acree, in Handbook of Sensory Physiology. IV Chemical Senses, 2 Taste, Springer Verlag, Berlin, 1971, pp. 221-277. 

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