Products resulting from the reaction of toluene with Cu(II)-montmorillonite were analyzed using GC/MS, HPLC/MS, GPC, and FTIR methods. Numerous oligomers of toluene were observed, extending at least as high as the resolution limit (1500 g/mol) of the GPC column. The FTIR spectrum of the nonvolatile components of the extract was very similar to that of liquid toluene. GC/MS data on the volatile components revealed dimers, trimers, and a multitude of transmethylated products. Oligomerization proceeded via both ring-ring (i.e., polyphenyl) and ring-methyl linkages. The primary trans-methylated products were tert-butylbenzene and isopropylxylene, indicating a competition between ringand side-chain methylations. The side-chain substitutions cannot be explained in terms of the aromatic radical cation intermediate which typically forms in arene/clay reactions. A consideration of alkylbenzene reactions observed in various other media suggests that the present transmethylation reactions occur via a benzyl cation intermediate.

Molecular variables, using aqueous and alkaline extracts, of the polysaccharide from ispaghula husk (IH) were examined using gel-permeation chromatography linked to multi-angle laser light scattering. Progressive extraction can yield a component with a molecular weight (MW) value up to about 7×106 Da, and gels, which accompany the extraction, have MW ranging from 10–20× 106 Da. To mimic the polysaccharide degradation, particularly in the colon, the solid IH was degraded progressively using ionising radiation. A chain break occurs every 7.5 kGy in NaOH and every 15 kGy in water. The solid-state matrix is opened by the radiation to yield increased visco-elasticity of the aqueous extracts at critical radiation doses, before further degradation occurs after about 12 kGy. Differential scanning calorimetry is used to study the mechanism of interaction of water with IH. The first water to be taken up is non-freezing water and represents about twelve water molecules/disaccharide unit of the polysaccharide. As the water content is increased, the water becomes bound to the polysaccharide and freezes and melts at a temperature different from free water. This water is thermodynamically distinguishable from free water. It forms amorphous ice on cooling which crystallises exothermically and subsequently melts endothermically. Saturation occurs at a water content of 2–3 g water/g polymer, showing that about 60% of the water in the system is ‘bound’. The most surprising conclusion is that despite the fact that the IH swells in water to form a solid and stiff gel, the greater part of that water in the gel is still free and behaves like liquid water.