The quantitative structure-activity relationship approach used for modeling and predictions of variety biological/toxic effects is mainly applied for investigation of organic compounds. However, the approach could be also successfully used in cases where the toxic response should be predicted for inorganic chemicals. While molecules of organic compounds reflect their properties as a whole, the ...

An easily-accessible neutral scandium complex Sc[OC(CH3)2CH2PPh2][O-2,6-tBu2-C6H3]2[THF] behaves as a reactive Sc/P frustrated Lewis pair, which when added to organic and inorganic substrates e.g. carbonyl compounds, transition-metal chlorides, and diazoalkane compounds, yields unique and intriguing addition products such as a Sc/Rh heterobimetallic complex and a Sc phosphazine complex.

A novel method combining elemental sulfur and selenium was developed, yielding crystalline sulfur-selenium compounds. The compounds were melted, and an organic comonomer added. Once the organic comonomer was consumed, the viscous compound was vitrified and allowed to cool yielding organic-inorganic hybrid polymers that are termed Organically Modified Chalcogenide (ORMOCHALC) polymers.

Abstract: Main types of coordination compounds in modern inorganic chemistry are discussed. Principal synthesis techniques for metal complexes and the problem of competitive coordination of ambident hard-soft ligands are discussed. A considerable attention is paid to polyfunctional materials, obtained on the basis of coordination compounds, especially molecular magnetics, organic light-emitting...

ABX3 compounds with perovskite structure have been intensively and extensively studied in the last decades view of their structural richness amazing variety interesting properties, such as piezoelectricity, ferroelectricity, ferromagnetism, superconductivity, magnetoresistance, multiferroicity, etc. In this chapter, we recompile well-established chemical concepts pure inorganic perovskites (mai...

Ethanol, carbon dioxide and glycerol are the major products produced by yeast during wort fermentation but they have little impact on beer and spirit flavour. It is the type and concentration of secondary metabolites that can determine overall beer flavour. These compounds are (but not only) primarily: higher alcohols, esters, carbonyls and sulphur compounds—inorganic and organic. There are a n...