This paper is devoted to the determination of the dispersive component of the surface energy of two boron materials such as h-BN and BPO₄ surfaces by using the inverse gas chromatography (IGC) at infinite dilution. The specific interactions and Lewis’s acid-base parameters of these materials were calculated on the light of the new thermal model concerning the dependency of the surface area of organic molecules on the temperature, and by using also the classical methods of the inverse gas chromatography as well as the different molecular models such as Van der Waals, Redlich-Kwong, Kiselev, geometric, Gray, spherical, cylindrical and Hamieh models. It was proved that h-BN surface exhibits higher dispersive surface energy than BPO₄ material.

The specific properties of interaction of the two boron materials were determined. The results obtained by using the new thermal model taking into account the effect of the temperature on the surface area of molecules, proved that the classical IGC methods, gave inaccurate values of the specific parameters and Lewis’s acid base constants of the solid surfaces. The use of the thermal model allowed to conclude that h-BN surface has a Lewis basicity twice stronger than its acidity, whereas, BPO₄ surface presents an amphoteric character.

An α, α^′-dipyridyl adduct of a complex compound hexaaquatribenzene-1,2,4,5-tetracarbonatotetra iron (III) with porous structure was synthesized for the first time. According to the results of elemental, X-ray, IR-spectroscopic and differential-thermal analyses the individuality, chemical formula, thermal destruction, and form of coordination of acidic anion and dipyridyl were established. During interaction of a complex compound with dipyridyl, it completely loses all crystallization molecule of water resulting in a compound with a chemical formula of Fe₄(C₆H₂(COO)₄)₃(dpy)₂(dipyridyl). Using the identification of diffraction pattern the parameters of lattice cell of the complex compound were determined.

Broccoli has been consumed around the world in various ways; either raw, blanched, frozen, dehydrated or fermented; however, functional foods and nutraceuticals are currently being designed and marketed from broccoli, through the extraction of compounds such as sulforaphane, which according to several studies and depending on its bioavailability has a protective effect on some types of cancer. Likewise, several food technologies are reported to seek to offer innovative foods to increasingly careful and critical consumers, ensuring that they retain their nutritional and sensory attributes even after processing and that they are also safe. In this sense, studies on the effect of processing on compounds of interest to health are of great relevance. Therefore, this article presents an overview on the study of traditionally consumed broccoli and the design of new products from the use of agro-industrial residues that, due to their high content of fiber and fitochemical compounds, can benefit the quality of life of the human population.