Solid-State Structure and Temperature/Evacuation-Induced Dehydration of Sodium Saccharinate 1.875 Hydrate
Sweet solution: The P21/n (Z=64) structure of the commercial sweetener sodium saccharinate, which has an unusually large unit cell of 15.6 nm3, is an occupational and displacive modulation of an idealized C2/m (Z=8) structure that results from a structural misfit. This determination (see picture) sh...
Gespeichert in:
| Veröffentlicht in: | Angewandte Chemie International Edition 2005-02, Vol.44 (8), p.1251-1254 |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 1254 |
|---|---|
| container_issue | 8 |
| container_start_page | 1251 |
| container_title | Angewandte Chemie International Edition |
| container_volume | 44 |
| creator | Naumov, Panče Jovanovski, Gligor Grupče, Orhideja Kaitner, Branko Rae, A. David Ng, Seik Weng |
| description | Sweet solution: The P21/n (Z=64) structure of the commercial sweetener sodium saccharinate, which has an unusually large unit cell of 15.6 nm3, is an occupational and displacive modulation of an idealized C2/m (Z=8) structure that results from a structural misfit. This determination (see picture) shows—after more than 150 years of use of the compound as a food additive—that it is better regarded as a 1.875 hydrate than a dihydrate. |
| doi_str_mv | 10.1002/anie.200461043 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_67430269</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>67430269</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3813-264c7f55e34789ed4b53797202790f5bb2b6a9f32a7a469161ad9fee872271823</originalsourceid><addsrcrecordid>eNqFkElPwzAQRi0EYr9yRDlxS_ES28mRpYVKCBBhOVqOPRGGLMVOgP57UloBN07jsd73NPoQOiB4RDCmx7pxMKIYJ4LghK2hbcIpiZmUbH14J4zFMuVkC-2E8DLwaYrFJtoiXDAuCd5GLm8rZ-O80x1Eeed70_UeIt3Y6B7qGXi92I_H79r0unNtE08b2xuw0Tk8z63__ovaMspb6_o6yrUxz9q7ZuEjo1Ty6PIbgz20UeoqwP5q7qKHyfj-7DK-urmYnp1cxYalhMVUJEaWnANLZJqBTQrOZCYppjLDJS8KWgidlYxqqROREUG0zUqAVFIqSUrZLjpaeme-feshdKp2wUBV6QbaPighE4apyAZwtASNb0PwUKqZd7X2c0WwWpSrFuWqn3KHwOHK3Bc12F981eYAZEvgw1Uw_0enTq6n47_yeJl1oYPPn6z2r8PFTHL1dH2hJuL28emOPKpT9gWdZpS5</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>67430269</pqid></control><display><type>article</type><title>Solid-State Structure and Temperature/Evacuation-Induced Dehydration of Sodium Saccharinate 1.875 Hydrate</title><source>MEDLINE</source><source>Wiley Online Library Journals Frontfile Complete</source><creator>Naumov, Panče ; Jovanovski, Gligor ; Grupče, Orhideja ; Kaitner, Branko ; Rae, A. David ; Ng, Seik Weng</creator><creatorcontrib>Naumov, Panče ; Jovanovski, Gligor ; Grupče, Orhideja ; Kaitner, Branko ; Rae, A. David ; Ng, Seik Weng</creatorcontrib><description>Sweet solution: The P21/n (Z=64) structure of the commercial sweetener sodium saccharinate, which has an unusually large unit cell of 15.6 nm3, is an occupational and displacive modulation of an idealized C2/m (Z=8) structure that results from a structural misfit. This determination (see picture) shows—after more than 150 years of use of the compound as a food additive—that it is better regarded as a 1.875 hydrate than a dihydrate.</description><identifier>ISSN: 1433-7851</identifier><identifier>EISSN: 1521-3773</identifier><identifier>DOI: 10.1002/anie.200461043</identifier><identifier>PMID: 15635710</identifier><language>eng</language><publisher>Weinheim: WILEY-VCH Verlag</publisher><subject>artifical sweeteners ; Crystallization ; hydrates ; IR spectroscopy ; Models, Molecular ; Molecular Structure ; Saccharin - chemistry ; Spectrophotometry, Infrared ; structure elucidation ; Temperature ; Water - chemistry ; X-ray diffraction</subject><ispartof>Angewandte Chemie International Edition, 2005-02, Vol.44 (8), p.1251-1254</ispartof><rights>Copyright © 2005 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3813-264c7f55e34789ed4b53797202790f5bb2b6a9f32a7a469161ad9fee872271823</citedby><cites>FETCH-LOGICAL-c3813-264c7f55e34789ed4b53797202790f5bb2b6a9f32a7a469161ad9fee872271823</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fanie.200461043$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15635710$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Naumov, Panče</creatorcontrib><creatorcontrib>Jovanovski, Gligor</creatorcontrib><creatorcontrib>Grupče, Orhideja</creatorcontrib><creatorcontrib>Kaitner, Branko</creatorcontrib><creatorcontrib>Rae, A. David</creatorcontrib><creatorcontrib>Ng, Seik Weng</creatorcontrib><title>Solid-State Structure and Temperature/Evacuation-Induced Dehydration of Sodium Saccharinate 1.875 Hydrate</title><title>Angewandte Chemie International Edition</title><addtitle>Angewandte Chemie International Edition</addtitle><description>Sweet solution: The P21/n (Z=64) structure of the commercial sweetener sodium saccharinate, which has an unusually large unit cell of 15.6 nm3, is an occupational and displacive modulation of an idealized C2/m (Z=8) structure that results from a structural misfit. This determination (see picture) shows—after more than 150 years of use of the compound as a food additive—that it is better regarded as a 1.875 hydrate than a dihydrate.</description><subject>artifical sweeteners</subject><subject>Crystallization</subject><subject>hydrates</subject><subject>IR spectroscopy</subject><subject>Models, Molecular</subject><subject>Molecular Structure</subject><subject>Saccharin - chemistry</subject><subject>Spectrophotometry, Infrared</subject><subject>structure elucidation</subject><subject>Temperature</subject><subject>Water - chemistry</subject><subject>X-ray diffraction</subject><issn>1433-7851</issn><issn>1521-3773</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkElPwzAQRi0EYr9yRDlxS_ES28mRpYVKCBBhOVqOPRGGLMVOgP57UloBN07jsd73NPoQOiB4RDCmx7pxMKIYJ4LghK2hbcIpiZmUbH14J4zFMuVkC-2E8DLwaYrFJtoiXDAuCd5GLm8rZ-O80x1Eeed70_UeIt3Y6B7qGXi92I_H79r0unNtE08b2xuw0Tk8z63__ovaMspb6_o6yrUxz9q7ZuEjo1Ty6PIbgz20UeoqwP5q7qKHyfj-7DK-urmYnp1cxYalhMVUJEaWnANLZJqBTQrOZCYppjLDJS8KWgidlYxqqROREUG0zUqAVFIqSUrZLjpaeme-feshdKp2wUBV6QbaPighE4apyAZwtASNb0PwUKqZd7X2c0WwWpSrFuWqn3KHwOHK3Bc12F981eYAZEvgw1Uw_0enTq6n47_yeJl1oYPPn6z2r8PFTHL1dH2hJuL28emOPKpT9gWdZpS5</recordid><startdate>20050211</startdate><enddate>20050211</enddate><creator>Naumov, Panče</creator><creator>Jovanovski, Gligor</creator><creator>Grupče, Orhideja</creator><creator>Kaitner, Branko</creator><creator>Rae, A. David</creator><creator>Ng, Seik Weng</creator><general>WILEY-VCH Verlag</general><general>WILEY‐VCH Verlag</general><scope>BSCLL</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20050211</creationdate><title>Solid-State Structure and Temperature/Evacuation-Induced Dehydration of Sodium Saccharinate 1.875 Hydrate</title><author>Naumov, Panče ; Jovanovski, Gligor ; Grupče, Orhideja ; Kaitner, Branko ; Rae, A. David ; Ng, Seik Weng</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3813-264c7f55e34789ed4b53797202790f5bb2b6a9f32a7a469161ad9fee872271823</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>artifical sweeteners</topic><topic>Crystallization</topic><topic>hydrates</topic><topic>IR spectroscopy</topic><topic>Models, Molecular</topic><topic>Molecular Structure</topic><topic>Saccharin - chemistry</topic><topic>Spectrophotometry, Infrared</topic><topic>structure elucidation</topic><topic>Temperature</topic><topic>Water - chemistry</topic><topic>X-ray diffraction</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Naumov, Panče</creatorcontrib><creatorcontrib>Jovanovski, Gligor</creatorcontrib><creatorcontrib>Grupče, Orhideja</creatorcontrib><creatorcontrib>Kaitner, Branko</creatorcontrib><creatorcontrib>Rae, A. David</creatorcontrib><creatorcontrib>Ng, Seik Weng</creatorcontrib><collection>Istex</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Angewandte Chemie International Edition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Naumov, Panče</au><au>Jovanovski, Gligor</au><au>Grupče, Orhideja</au><au>Kaitner, Branko</au><au>Rae, A. David</au><au>Ng, Seik Weng</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Solid-State Structure and Temperature/Evacuation-Induced Dehydration of Sodium Saccharinate 1.875 Hydrate</atitle><jtitle>Angewandte Chemie International Edition</jtitle><addtitle>Angewandte Chemie International Edition</addtitle><date>2005-02-11</date><risdate>2005</risdate><volume>44</volume><issue>8</issue><spage>1251</spage><epage>1254</epage><pages>1251-1254</pages><issn>1433-7851</issn><eissn>1521-3773</eissn><abstract>Sweet solution: The P21/n (Z=64) structure of the commercial sweetener sodium saccharinate, which has an unusually large unit cell of 15.6 nm3, is an occupational and displacive modulation of an idealized C2/m (Z=8) structure that results from a structural misfit. This determination (see picture) shows—after more than 150 years of use of the compound as a food additive—that it is better regarded as a 1.875 hydrate than a dihydrate.</abstract><cop>Weinheim</cop><pub>WILEY-VCH Verlag</pub><pmid>15635710</pmid><doi>10.1002/anie.200461043</doi><tpages>4</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1433-7851 |
| ispartof | Angewandte Chemie International Edition, 2005-02, Vol.44 (8), p.1251-1254 |
| issn | 1433-7851 1521-3773 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_67430269 |
| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | artifical sweeteners Crystallization hydrates IR spectroscopy Models, Molecular Molecular Structure Saccharin - chemistry Spectrophotometry, Infrared structure elucidation Temperature Water - chemistry X-ray diffraction |
| title | Solid-State Structure and Temperature/Evacuation-Induced Dehydration of Sodium Saccharinate 1.875 Hydrate |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-30T16%3A58%3A23IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Solid-State%20Structure%20and%20Temperature/Evacuation-Induced%20Dehydration%20of%20Sodium%20Saccharinate%201.875%20Hydrate&rft.jtitle=Angewandte%20Chemie%20International%20Edition&rft.au=Naumov,%20Pan%C4%8De&rft.date=2005-02-11&rft.volume=44&rft.issue=8&rft.spage=1251&rft.epage=1254&rft.pages=1251-1254&rft.issn=1433-7851&rft.eissn=1521-3773&rft_id=info:doi/10.1002/anie.200461043&rft_dat=%3Cproquest_cross%3E67430269%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=67430269&rft_id=info:pmid/15635710&rfr_iscdi=true |