• Proceedings of the Korean Vacuum Society Conference
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• 2010.08a
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• pp.56-56
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• 2010

Using first-principles density-functional theory calculations, we find dramatically different electronic states in the C chains generated on the H-terminated C(111) surface, depending on their length and parity. The infinitely long chain has $\pi$ electrons completely delocalized over the chain, yielding an equal C-C bond length. As the chain length becomes finite, such delocalized $\pi$ electrons are transformed into localized ones. As a result, even-numbered chains exhibit a strong charge-lattice coupling, leading to a bond-alternated structure, while odd-numbered chains show a ferrimagnetic spin ordering with a solitonlike structure. These geometric and electronic features of infinitely and finitely long chains are analogous to those of the closed (benzene) and open (polyacetylene) chains of hydrocarbons, respectively.

• Korean Journal of Food Science and Technology
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• v.21 no.5
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• pp.624-632
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• 1989

Lipids of Liza carinata roe were extracted and separated into detailed lipid classes by column chromatography. About 57-62% of the total lipids consisted of wax esters in which saturated and unsaturated fatty alcohols combined with fatty acids with up to six double bonds. Between the even-numbered wax ester peaks in gas-liquid chromatography, ones with odd chain lengths such as C31, C33 and C35 were eluted in appreciable amounts. Isomers composed of different fatty acids and alcohols at a given chain length were not resolved on 1.5% OV-17 column. The principal component of wax esters in sample A were C32, C34 and C30 (45.0%, 19.2%, and 12.2%), followed by C36 and C38 length (9.5% and 4.7%), while those in sample B were mainly occupied by C34, C32 and C36 length (36.3%, 31.4% and 14.5%) with minor components C30 and C38 length (5.2%, and 3.4%). The wax esters were not a random combination of constituent fatty acids and alcohols. With increase in boiling temperature the wax esters increased slightly in viscosity over the unboiled, showing a tendency toward randomness, and finally were completely randomized at $360^{\circ}C$ for 40 minutes. The enzymes involved in wax ester biosynthesis seemed to have high selectivity for chain length of fatty acids and alcohols.