Smelling, Seeing, Tasting—Old Senses for New Sensing
The senses are the physiological mechanisms of perception that enable an organism to interact with the surrounding media. For centuries, humans have utilized these senses in science; vision and olfaction have been used the most extensively in laboratories followed by gustation and somatosensation, whereas audition has only rarely been employed. Most of these applications of senses were developed spontaneously based on the natural behavior of the chemistry of the reactants producing changes in scent, taste, or color. In recent years, by exploiting the outstanding properties of nanoparticles, many groups have demonstrated alternative sensing scenarios where the detection limits are remarkably improved, enabling the recognition of hazardous substances by mere sight, smell, or taste. Such alternative sensing approaches can be divided into two main groups: (i) methods that identify a single analyte by engineering a reaction that promotes a change in color or the generation of a characteristic scent, and (ii) m...
Luca Guerrini; Eduardo Garcia-Rico; Nicolas Pazos-Perez; Ramon A. Alvarez-Puebla
We recently generalized the formerly alignment-dependent multivariate image analysis applied to quantitative structure–activity relationships (MIA-QSAR) method through the application of the discrete Fourier transform (DFT), allowing for its application to noncongruent and structurally dive ... more
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This review focuses on the type A cytochrome c oxidases (CcO), which are found in all mitochondria and also in several aerobic bacteria. CcO catalyzes the respiratory reduction of dioxygen (O2) to water by an intriguing mechanism, the details of which are fairly well understood today as a r ... more
Rohm and Haas Powder Coatings is delighted to announce that its Reading, Pennsylvania, facility is the first site in the world to receive the RCMS® Site Certification awarded by the American Chemical Council (ACC).
When Raj Gupta, Chairman and CEO of Rohm and Haas Company, became Chairman ... more