Dill

AEDA and sensory investigations show that (S)-a-phellandrene in combination with (3S,3aS, 7aR)-3,6-dimethyl-2,3,3a,4,5,7a-hexahy-droben-zo[b]furan (XVIII, dill ether, cf. Formula 22.5) produce the aroma of dill. Both compounds are not stable and are largely lost on drying (Table 22.5). 

The most important aroma substance in dill fruit is (S)-carvone, which smells of caraway. In fact, dill seeds were used as a substitute for caraway in the past. 

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Stigter and Dill [98] studied phospholipid monolayers at the n-heptane-water interface and were able to treat the second and third virial coefficients (see Eq. XV-1) in terms of electrostatic, including dipole, interactions. At higher film pressures, Pethica and co-workers [99] observed quasi-first-order phase transitions, that is, a much flatter plateau region than shown in Fig. XV-6. 

Figure C2.3.2. Two-dimensional radial lattice representation of micelle stmcture using the approach of Dill and Flory [6], Each lattice site is considered to be equal in volume to tire otliers. Reproduced by pennission from [6],...

Dill K A and Flory P J 1981 Moleoular organization in mioelles and vesioles Proc. Natl Acad. Sc/. USA 78 676-80... 

Dill K A and Chan H S 1997 From Levinthal to pathways to funnels Natur. Struct. Biot. 4 10-19... 

Dill K A, Bromberg S, Yue K, Fiebig K M, Yee D P, Thomas P D and Chan H S 1995 Principles of protein folding—a perspective from simple exact models Protein Sci. 561-602... 

Chan H S and Dill K A 1989 Intrachain loops in polymers effects of excluded volume J. Chem. Phys. 90 493-509... 

P.D. Thomas and K.A. Dill, Statistical potentials extracted from protein structures How accurate are they J. Mol. Biol. 257 (1996), 457-469. 

Chan H S and K A Dill 1993. The Protein Folding Problem. Physics Today Feb 24-32. 

ANETHOLE Up to 90+% in anise seed oil, 70+% in fennel and star anise oils, and in varying amounts in betel leaf, dill seed, carrot seed and coriander oils. 

APIOLE 23% of celery leaf oil, up to 30% in parsley leaf and seed oils, and in small amounts in cubeb, dill and fennel oils. 

DILL APIOLE Up to 60% in Indian dill seed oil and in varying amounts in other parts and other species of dill. In various small amounts in fennel and carrot seed oils. 

MYRISTICIN In moderate amounts in dill, carrot, celery, fennel, mace and nutmeg (no more than 10% tops). Makes up about 40% of the oil of parsnip and can reach up to 50-60% of the oil of parsley leaves and seeds. Give nutmeg a rest folks It just don t have it when compared to parsley and parsnip. 

Most potential energy surfaces are extremely complex. Fiber and Karplus analyzed a 300 psec molecular dynamics trajectory of the protein myoglobin. They estimate that 2000 thermally accessible minima exist near the native protein structure. The total number of conformations is even larger. Dill derived a formula to calculate the upper bound of thermally accessible conformations in a protein. Using this formula, a protein of 150 residues (the approx-... 

Dill, KA. Theory for the folding and stability of globular proteins. Biochemistry 24 1501-1509, 1985. 

Dill Doublet III General Atomics, San Diego, Calif. 

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