Single crystal X-ray structure determination and temperature-dependent structural studies of the smectogenic compound 7OS5.

Structural characteristics of solid and liquid crystalline phases of 7OS5 (4-n-pentylphenyl-4'-n-heptyloxythiobenzoate), the achiral smectogenic mesogen with the shortest terminal carbon chain in the nOS5 homologous series, are studied by complementary methods. Simultaneously perfomed X-ray diffraction and differential scanning calorimetry occur to be a powerful tool to study metastable phases. The single crystal structure of a high-temperature phase, supercooled from the room temperature down to -183°C [orthorhombic crystal system; space group Pca21; a = 54.285 (5) Å, b = 5.5843 (3) Å, c = 14.841 (1) Å, Z = 8] is determined. Lamellar ordering of elongated molecules is stabilized by hydrogen bonds . Temperature dependence of unit-cell parameters in two crystal phases as well as structural parameters of liquid crystalline phases (smectic layer spacing, tilt angle, average distance between the long axes of molecules and correlation lengths) are determined by X-ray diffraction. The obtained results are compared with the data available for other compounds in the nOS5 homologous series.

Measurement of the radical scavenging activity of chicken jelly soup, a part of the medicated diet, 'Yakuzen', made from gelatin gel food 'Nikogori', using chemiluminescence and electron spin resonance methods.

We reported that gelatin gel 'Nikogori' soup made from the collagen in chicken wing meat, which is a part of the medicated diet 'Yakuzen', has high peroxyl and hydroxyl radical scavenging activities as the antioxidative capacity using chemiluminescence and electron spin resonance methods. The peroxyl radical scavenging activity of the soy sauce and chicken jelly 'Nikogori' soup sample was much higher than that of the chicken-only sample (control) at 100 degrees C heating for 60 min, although the addition of soy sauce only slightly enhanced the hydroxyl radical scavenging activity. Although the addition of garlic slightly enhanced the hydroxyl radical scavenging activity, it strongly inhibited the peroxyl radical scavenging activity. We found that chicken jelly 'Nikogori' soup only and soup with the addition of soy sauce had the highest antioxidative capacity as part of the medicated diet, 'Yakuzen'.