[Functional food--a new risk?]. / Functional Food--ein neues Risiko?

Functional food, i.e. foods that promise the consumer not just a full stomach but also some "added benefit", have recently developed into a multi-billion market with high growth rates. However, this important market segment is not without its risks. Insurers count functional food, products on the borderline between nutrition and pharmaceuticals, among the category of "emerging risks". With a view to averting future claims, it is important for the insurer to keep abreast of this issue and be aware of its claims potential.

Highly energetic tetraazidoborate anion and boron triazide adducts.

The first crystal structures of the highly energetic tetraazidoborate anion and boron triazide adducts with quinoline and pyrazine as well as of tetramethylpiperidinium azide have been determined. Synthesis procedures and thorough characterization by spectroscopic methods of these hazardous materials are given. Quantum chemical calculations were carried out for B(N(3))(4)(-), B(N(3))(3), C(5)H(5)N.B(N(3))(3), (N(3))(3)B.NC(4)H(4)N.B(N(3))(3), and the hypothetical C(3)H(3)N(3).[B(N(3))(3)](3) at HF, MP2, and B3-LYP levels of theory. The structure of tetraazidoborate was optimized to S(4) symmetry and confirmed the results obtained from the X-ray diffraction analysis. The dissociation enthalpies for the pyridine (model for quinoline) as well as for the pyrazine adduct were calculated. For pyridine-boron triazide a value of 10.0 kcal mol(-1) (for pyrazine-bis(boron triazide) an average of 2.35 kcal mol(-1) per BN unit) was obtained.