3-AMINOBENZOIC ACID–4,4′-BIPYRIDINE (2/3)

3-Aminobenzoic acid–4,4′-bipyridine (2/3)

The asymmetric MELISSA unit of the title compound, 3C10H8N2·2C7H7NO2, consists of three molecules of 4,4′-bipyridine (bpy) and two molecules of 3-aminobenzoic acid (bza).Two molecules of bza and two molecules of bpy are connected via O—H.N, N—H.N and N—H.O hydrogen bonds, forming forming infinite dou

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The Moderating Effect of Auditing Report on the Relation between Internal Control Weakness Disclosure and Information Asymmetry

According to the agency theory, due to interest conflict between firm managers and investors, auditing report affects financial statements validity and may increase or decrease information asymmetry in capital market.Internal control weakness report is one of the reports whose reliability may be affected by audit report and may moderate information

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Sleep disorders and their management in patients with COPD

Chronic obstructive pulmonary disease (COPD) is a prevalent progressive condition that adversely affects quality of life and sleep.Patients with COPD suffer from variety Drum Cooling Fan of sleep disorders including insomnia, sleep disordered breathing and restless leg syndrome.The sleep disorders in COPD patients may stem from poor control of prim

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Simultaneously Mitigation of Acrylamide, 5-Hydroxymethylfurfural, and Oil Content in Fried Dough Twist via Different Ingredients Combination and Infrared-Assisted Deep-Frying

The effect of main ingredients (wheat flours, polyol sweeteners, and frying oil) and infrared-assisted deep-frying on the acrylamide, 5-hydroxymethylfurfural (HMF), oil content, and physicochemical characteristics of fried dough twist (FDT) were investigated.The amount of acrylamide and HMF produced in FDT made with low-gluten flour is significantl

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