Photis Dais | University of Crete (original) (raw)
Papers by Photis Dais
Journal of Agricultural and Food Chemistry, May 12, 2005
Analytica Chimica Acta, Feb 1, 2009
High resolution (1)H NMR spectroscopy has been employed as a versatile and rapid method to analyz... more High resolution (1)H NMR spectroscopy has been employed as a versatile and rapid method to analyze the polar fraction of extra virgin olive oils containing various classes of phenolic compounds. The strategy for identification of phenolic compounds is based on the NMR chemical shifts of a large number of model compounds assigned by using two-dimensional (2D) NMR spectroscopy. Furthermore, 2D NMR was applied to phenolic extracts in an attempt to discover additional phenolic compounds. The (1)H NMR methodology was successful in detecting simple phenols, such as p-coumaric acid, vanillic acid, homovanillyl alcohol, vanillin, free tyrosol, and free hydroxytyrosol, the flavonols apigenin and luteolin, the lignans (+) pinoresinol, (+) 1-acetoxypinoresinol and syringaresinol, two isomers of the aldehydic form of oleuropein and ligstroside, the dialdehydic form of oleuropein and ligstroside lacking a carboxymethyl group, and finally total hydroxytyrosol and total tyrosol reflecting the total amounts of free and esterified hydroxytyrol and tyrosol, respectively. The absolute amount of each phenolic constituent was determined in the polar fraction by using anhydrous 1,3,5-triazine as an internal standard.
Magnetic Resonance in Food Science, 2013
Archive for History of Exact Sciences, 2020
From 1873 to 1878, the American physicist Josiah Willard Gibbs offered to the scientific communit... more From 1873 to 1878, the American physicist Josiah Willard Gibbs offered to the scientific community three great articles that proved to be a milestone for the science of thermodynamics. On the other hand, between 1886 and 1896, the French physicist Pierre Maurice Marie Duhem translated thermodynamics into the language of Lagrange’s analytical mechanics. At the same time, he expanded its scope to include thermal phenomena, electromagnetic phenomena, and all kinds of irreversible processes. Duhem formulated a version of thermodynamics characterized by the conceptual unification of mechanics, physics, and chemistry. Overall, the work of both physicists on thermodynamics is tremendous, full of axioms, theorems, corollaries, proofs, and hundreds of equations. Therefore, it would be a utopian aim to provide a short analysis of their work. Instead, the present study will attempt to give a brief outline of the main tools and concepts used by the two physicists. I will argue that each scientist approaches thermodynamics in a new and unique way, which reveals their scientific styles as reflected in their personalities, the writing styles, their behavior toward publicity, and their inclination for publication. Finally, I will examine the influence of their theories on the development of chemical thermodynamics.
Awareness on how and where energy is consumed is being increasingly recognized as the key to prev... more Awareness on how and where energy is consumed is being increasingly recognized as the key to prevent waste in next-generation smart buildings. However, while several solutions exist to monitor energy consumption patterns for commercial and industrial users, energy reporting systems currently available to residential users require time-consuming and intrusive installation procedures, or are otherwise unable to provide device-level reports on energy consumption. To fill this gap, this paper discusses the design and performance evaluation of the Tiny Energy Accounting and Reporting System (TinyEARS), an energy monitoring system that generates device-level power consumption reports primarily based on the acoustic signatures of household appliances detected by wireless sensors. Experiments demonstrate that TinyEARS is able to report the power consumption of individual household appliances within a 10% error margin.
Progress in Colloid & Polymer Science, 1978
Recent Advances in Liquid Crystalline Polymers, 1985
Recently we have introduced1 a novel class of thermotropic liquid crystalline compounds comprised... more Recently we have introduced1 a novel class of thermotropic liquid crystalline compounds comprised of quaternary ammonium salts, bearing the dimethyldodecylamine moiety as the basic unit.
Archive for History of Exact Sciences (2021) 75:175–248, 2021
From 1873 to 1878, the American physicist Josiah Willard Gibbs offered to the scientific communit... more From 1873 to 1878, the American physicist Josiah Willard Gibbs offered to the scientific community three great articles that proved to be a milestone for the science of thermodynamics. On the other hand, between 1886 and 1896, the French physicist Pierre Maurice Marie Duhem translated thermodynamics into the language of Lagrange's analytical mechanics. At the same time, he expanded its scope to include thermal phenomena, electromagnetic phenomena, and all kinds of irreversible processes. Duhem formulated a version of thermodynamics characterized by the conceptual unification of mechanics, physics, and chemistry. Overall, the work of both physicists on thermodynamics is tremendous, full of axioms, theorems, corollaries, proofs, and hundreds of equations. Therefore, it would be a utopian aim to provide a short analysis of their work. Instead, the present study will attempt to give a brief outline of the main tools and concepts used by the two physicists. I will argue that each scientist approaches thermodynamics in a new and unique way, which reveals their scientific styles as reflected in their personalities, the writing styles, their behavior toward publicity, and their inclination for publication. Finally, I will examine the influence of their theories on the development of chemical thermodynamics.
Studies in History and Philosophy of Science, 1919
The aim of this study is twofold: to explore, first, the influence of the intellectual and social... more The aim of this study is twofold: to explore, first, the influence of the intellectual and social conditions on the transfer of thermodynamics to chemistry and thereby the making of chemical thermodynamics, and second, the way that this knowledge was transferred from Europe to America. Consequently, it is of interest to examine the methodological approaches used by physicists and chemists to transfer thermodynamics to chemistry, to evaluate the potential of this science to offer solutions to existing chemical problems, and to discuss the attitude of the scientific community towards these new ideas. The development of chemical thermodynamics in America followed a different route compared to the European experience. Although it was transferred from Europe, it had distinctive characteristics imposed by a different traditional, intellectual and social milieu. This study focuses on the content of the transferred knowledge to America and the direction that this knowledge assumed by the American scientists. As a paradigm, the chemical thermodynamics of Gilbert Newton Lewis will be considered.
Studies in History and Philosophy of Science Part A
The aim of this study is twofold: to explore, first, the influence of the intellectual and social... more The aim of this study is twofold: to explore, first, the influence of the intellectual and social conditions on the transfer of thermodynamics to chemistry and thereby the making of chemical thermodynamics, and second, the way that this knowledge was transferred from Europe to America. Consequently, it is of interest to examine the methodological approaches used by physicists and chemists to transfer ther-modynamics to chemistry, to evaluate the potential of this science to offer solutions to existing chemical problems, and to discuss the attitude of the scientific community towards these new ideas. The development of chemical thermodynamics in America followed a different route compared to the European experience. Although it was transferred from Europe, it had distinctive characteristics imposed by a different traditional, intellectual and social milieu. This study focuses on the content of the transferred knowledge to America and the direction that this knowledge assumed by the American scientists. As a paradigm, the chemical thermodynamics of Gilbert Newton Lewis will be considered.
Methods in molecular biology (Clifton, N.J.), 2018
NMR spectroscopy has become an indispensable tool for the metabolic profiling of foods and food p... more NMR spectroscopy has become an indispensable tool for the metabolic profiling of foods and food products. In the present protocol, we report an analytical approach based on liquid-state NMR for the determination of polar and nonpolar metabolites in some common liquid (wine, spirits, juice) and solid (cheese, coffee, honey) foods. Although the diversity of foods precludes the use of a single protocol, with small modifications, the proposed methodologies can be adapted to a broader range of foodstuffs.
Choice Reviews Online
ABSTRACT "The} book contains twenty three chapters written by experts on the subject, is... more ABSTRACT "The} book contains twenty three chapters written by experts on the subject, is structured in two parts: the first one describes the role of the latest developments in analytical and bioanalytical techniques, and the second one deals with the most innovative applications and issues in food analysis. The two first introductory chapters about sampling technique, from basic one to the most recent advances, which is still a food challenge because is responsible of the quality and assurance of the analysis, and on data analysis and chemometrics are followed by a review of the most recently applied techniques in process (on-line) control and in laboratories for the analysis of major or minor compounds of food. These techniques ranged from the non-invasive and non-destructive ones, such as infrared spectroscopy, magnetic resonance and ultrasounds, to emerging areas as nanotechnology, biosensors and electronic noses and tongues, including those already well-established in food analysis, such as chromatographic and electrophoretic techniques. These chapters also include two important tools for solving problems in chemical and biological analysis such as mass spectrometry and molecular-based techniques"--
Journal of Polymer Science: Polymer Chemistry Edition
ABSTRACT
Journal of Agricultural and Food Chemistry, May 12, 2005
Analytica Chimica Acta, Feb 1, 2009
High resolution (1)H NMR spectroscopy has been employed as a versatile and rapid method to analyz... more High resolution (1)H NMR spectroscopy has been employed as a versatile and rapid method to analyze the polar fraction of extra virgin olive oils containing various classes of phenolic compounds. The strategy for identification of phenolic compounds is based on the NMR chemical shifts of a large number of model compounds assigned by using two-dimensional (2D) NMR spectroscopy. Furthermore, 2D NMR was applied to phenolic extracts in an attempt to discover additional phenolic compounds. The (1)H NMR methodology was successful in detecting simple phenols, such as p-coumaric acid, vanillic acid, homovanillyl alcohol, vanillin, free tyrosol, and free hydroxytyrosol, the flavonols apigenin and luteolin, the lignans (+) pinoresinol, (+) 1-acetoxypinoresinol and syringaresinol, two isomers of the aldehydic form of oleuropein and ligstroside, the dialdehydic form of oleuropein and ligstroside lacking a carboxymethyl group, and finally total hydroxytyrosol and total tyrosol reflecting the total amounts of free and esterified hydroxytyrol and tyrosol, respectively. The absolute amount of each phenolic constituent was determined in the polar fraction by using anhydrous 1,3,5-triazine as an internal standard.
Magnetic Resonance in Food Science, 2013
Archive for History of Exact Sciences, 2020
From 1873 to 1878, the American physicist Josiah Willard Gibbs offered to the scientific communit... more From 1873 to 1878, the American physicist Josiah Willard Gibbs offered to the scientific community three great articles that proved to be a milestone for the science of thermodynamics. On the other hand, between 1886 and 1896, the French physicist Pierre Maurice Marie Duhem translated thermodynamics into the language of Lagrange’s analytical mechanics. At the same time, he expanded its scope to include thermal phenomena, electromagnetic phenomena, and all kinds of irreversible processes. Duhem formulated a version of thermodynamics characterized by the conceptual unification of mechanics, physics, and chemistry. Overall, the work of both physicists on thermodynamics is tremendous, full of axioms, theorems, corollaries, proofs, and hundreds of equations. Therefore, it would be a utopian aim to provide a short analysis of their work. Instead, the present study will attempt to give a brief outline of the main tools and concepts used by the two physicists. I will argue that each scientist approaches thermodynamics in a new and unique way, which reveals their scientific styles as reflected in their personalities, the writing styles, their behavior toward publicity, and their inclination for publication. Finally, I will examine the influence of their theories on the development of chemical thermodynamics.
Awareness on how and where energy is consumed is being increasingly recognized as the key to prev... more Awareness on how and where energy is consumed is being increasingly recognized as the key to prevent waste in next-generation smart buildings. However, while several solutions exist to monitor energy consumption patterns for commercial and industrial users, energy reporting systems currently available to residential users require time-consuming and intrusive installation procedures, or are otherwise unable to provide device-level reports on energy consumption. To fill this gap, this paper discusses the design and performance evaluation of the Tiny Energy Accounting and Reporting System (TinyEARS), an energy monitoring system that generates device-level power consumption reports primarily based on the acoustic signatures of household appliances detected by wireless sensors. Experiments demonstrate that TinyEARS is able to report the power consumption of individual household appliances within a 10% error margin.
Progress in Colloid & Polymer Science, 1978
Recent Advances in Liquid Crystalline Polymers, 1985
Recently we have introduced1 a novel class of thermotropic liquid crystalline compounds comprised... more Recently we have introduced1 a novel class of thermotropic liquid crystalline compounds comprised of quaternary ammonium salts, bearing the dimethyldodecylamine moiety as the basic unit.
Archive for History of Exact Sciences (2021) 75:175–248, 2021
From 1873 to 1878, the American physicist Josiah Willard Gibbs offered to the scientific communit... more From 1873 to 1878, the American physicist Josiah Willard Gibbs offered to the scientific community three great articles that proved to be a milestone for the science of thermodynamics. On the other hand, between 1886 and 1896, the French physicist Pierre Maurice Marie Duhem translated thermodynamics into the language of Lagrange's analytical mechanics. At the same time, he expanded its scope to include thermal phenomena, electromagnetic phenomena, and all kinds of irreversible processes. Duhem formulated a version of thermodynamics characterized by the conceptual unification of mechanics, physics, and chemistry. Overall, the work of both physicists on thermodynamics is tremendous, full of axioms, theorems, corollaries, proofs, and hundreds of equations. Therefore, it would be a utopian aim to provide a short analysis of their work. Instead, the present study will attempt to give a brief outline of the main tools and concepts used by the two physicists. I will argue that each scientist approaches thermodynamics in a new and unique way, which reveals their scientific styles as reflected in their personalities, the writing styles, their behavior toward publicity, and their inclination for publication. Finally, I will examine the influence of their theories on the development of chemical thermodynamics.
Studies in History and Philosophy of Science, 1919
The aim of this study is twofold: to explore, first, the influence of the intellectual and social... more The aim of this study is twofold: to explore, first, the influence of the intellectual and social conditions on the transfer of thermodynamics to chemistry and thereby the making of chemical thermodynamics, and second, the way that this knowledge was transferred from Europe to America. Consequently, it is of interest to examine the methodological approaches used by physicists and chemists to transfer thermodynamics to chemistry, to evaluate the potential of this science to offer solutions to existing chemical problems, and to discuss the attitude of the scientific community towards these new ideas. The development of chemical thermodynamics in America followed a different route compared to the European experience. Although it was transferred from Europe, it had distinctive characteristics imposed by a different traditional, intellectual and social milieu. This study focuses on the content of the transferred knowledge to America and the direction that this knowledge assumed by the American scientists. As a paradigm, the chemical thermodynamics of Gilbert Newton Lewis will be considered.
Studies in History and Philosophy of Science Part A
The aim of this study is twofold: to explore, first, the influence of the intellectual and social... more The aim of this study is twofold: to explore, first, the influence of the intellectual and social conditions on the transfer of thermodynamics to chemistry and thereby the making of chemical thermodynamics, and second, the way that this knowledge was transferred from Europe to America. Consequently, it is of interest to examine the methodological approaches used by physicists and chemists to transfer ther-modynamics to chemistry, to evaluate the potential of this science to offer solutions to existing chemical problems, and to discuss the attitude of the scientific community towards these new ideas. The development of chemical thermodynamics in America followed a different route compared to the European experience. Although it was transferred from Europe, it had distinctive characteristics imposed by a different traditional, intellectual and social milieu. This study focuses on the content of the transferred knowledge to America and the direction that this knowledge assumed by the American scientists. As a paradigm, the chemical thermodynamics of Gilbert Newton Lewis will be considered.
Methods in molecular biology (Clifton, N.J.), 2018
NMR spectroscopy has become an indispensable tool for the metabolic profiling of foods and food p... more NMR spectroscopy has become an indispensable tool for the metabolic profiling of foods and food products. In the present protocol, we report an analytical approach based on liquid-state NMR for the determination of polar and nonpolar metabolites in some common liquid (wine, spirits, juice) and solid (cheese, coffee, honey) foods. Although the diversity of foods precludes the use of a single protocol, with small modifications, the proposed methodologies can be adapted to a broader range of foodstuffs.
Choice Reviews Online
ABSTRACT "The} book contains twenty three chapters written by experts on the subject, is... more ABSTRACT "The} book contains twenty three chapters written by experts on the subject, is structured in two parts: the first one describes the role of the latest developments in analytical and bioanalytical techniques, and the second one deals with the most innovative applications and issues in food analysis. The two first introductory chapters about sampling technique, from basic one to the most recent advances, which is still a food challenge because is responsible of the quality and assurance of the analysis, and on data analysis and chemometrics are followed by a review of the most recently applied techniques in process (on-line) control and in laboratories for the analysis of major or minor compounds of food. These techniques ranged from the non-invasive and non-destructive ones, such as infrared spectroscopy, magnetic resonance and ultrasounds, to emerging areas as nanotechnology, biosensors and electronic noses and tongues, including those already well-established in food analysis, such as chromatographic and electrophoretic techniques. These chapters also include two important tools for solving problems in chemical and biological analysis such as mass spectrometry and molecular-based techniques"--
Journal of Polymer Science: Polymer Chemistry Edition
ABSTRACT