Functional properties altered through chemical

There are two major ways to adjust the properties and functionality of EMACs through chemical methods, which involve the alteration of either the axial or the equatorial ligands. Thus far, compounds with new axial ligands have been developed in order to add new functionality to previously known systems. The design of... 

Abstract Phthalocyanines represent a versatile class of functional dyes which have found applications in various disciplines ranging from materials science, catalysis, nanotechnology to medicine. The intrinsic properties of the macrocycles as well as their molecular arrangements, both in solution and in the condensed phase, can be altered through rational chemical modification. Conjugation of other functional units to phthalocyanines can also complement the characteristics of the macrocycles. All these approaches can improve the performance of these macro-cyclic compounds as advanced functional materials. The purpose of this article is to provide an up-to-date review of the current research status of phthalocyanine-containing supramolecular systems. The formation, structures, and properties of self-assembled phthalocyanines as well as the non-covalent hetero-arrays containing phthalocyanines and other functional units are reviewed herein. 

This selective review, which deals primarily with the chemical modification of soy proteins, is further limited to nondestructive chemical reactions which alter physical and biochemical properties of importance in food systems. Soy protein products have been modified by various chemical reactions including (a) treatment with alkalies and adds, (b) acylation, (c) alkylation and esterification, and (d) oxidation and reduction. In most instances these reactions have been applied to heterogeneous protein mixtures containing nonprotein impurities, and often to proteins of unknown prior history. Nonetheless, these reactions indicate that protein functional properties of value in food fabrication can be altered significantly through reaction with chemical reagents. It is recognized that chemically modified proteins must be critically evaluated for food safety. 

Table V. Altered Functional Properties through Chemical Modification...

The toxic effects of mustard gas are primarily related to its alkylating ability. In an aqueous environment, mustard gas rearranges and loses one or two molecules of hydrogen chloride then, mustard gas, minus its chlorides, becomes firmly attached through one or both of its P-carbon atoms to tissue components, altering their functional and physio-chemical properties. Cytotoxic effects have... 

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