Effects of extraluminal UTP were studied and compared with vascular responses to ATP and its analogs in rat cerebral-penetrating arterioles. UTP, UDP, 2-methylthio-ATP, and alpha,beta-methylene-ATP dilated arterioles at the lowest concentration and constricted them at high concentrations. Low concentrations of ATP dilated the vessels; high concentrations caused a biphasic response, with transie...

Volatile compounds from two pineapples varieties (Tainong No.4 and No.6) were isolated by headspace solid phase microextraction (HS-SPME) and identified and quantified by gas chromatography-mass spectrometry (GC/MS). In the Tainong No. 4 and No. 6 pineapples, a total of 11 and 28 volatile compounds were identified according to their retention time on capillary columns and their mass spectra, an...

The P2Y(12) receptor plays a crucial role in platelet aggregation. In the present study, we analyzed the properties of non-nucleotide antagonists at the recombinant human P2Y(12) receptor and searched for amino acids involved in the molecular interaction. Receptor function was assessed by measuring the cAMP response element (CRE)-directed luciferase expression in Chinese hamster ovary cells. Th...

In this work, we studied the processes of vinyl ester formation by addition benzoic acid to phenylacetylene in presence complex catalysts diacetate-di (2-amino-5-methylthio-1,3,4-thiadiazolo) cobalt(II) ([Co(C3H5N3S2)2(CH3COO)2] and tetrakis(2-amino-5-ethylthio-1,3,4-thiadiazole)-zinc(II) dinitrate ([Zn(C4H7S2)4](NO3)2): 1-phenylvinyl benzoate anti-Markovnikov coupling product - styryl were obt...

Control and prediction of crystal structures molecular semiconductors are considered challenging, yet they crucial for rational design superior semiconductors. It is here reported that through methylthiolation, one can rationally control the structure pyrene derivatives as semiconductors; 1,6-bis(methylthio)pyrene keeps a similar sandwich herringbone to parent pyrene, whereas 1,3,6,8-tetrakis(m...

Flavor quality is of major importance to the consumer, but the flavor characteristics of beer appear to deteriorate greatly with time, at a rate depending on the composition of the beer and its storage conditions (notably pH). Prior to identifying the influence of pH on the development of the most intense staling flavors found in aged lager beers, the corresponding key flavor compounds were det...