The organic-inorganic composite of the present invention includes an organic compound having a carbonyl group, an inorganic compound containing a metal component, and a silver component. The ratio of the number of metal atoms in the inorganic compound to the number of carbon atoms in the organic compound is from 0.04 to 1.60, and the ratio of the number of silver atoms in the silver component to the number of carbon atoms in the organic compound is from 0.07 to 0.55. The organic-inorganic composite may include, for example, an inorganic compound having a metal matrix structure containing a metal M and oxygen, an organic compound having a carbonyl group, and silver ions. The carbonyl group is bonded to a side chain R.sup.1 of the organic compound and has an end group R.sup.2.

Provided is a method of treatment of an alcoholic beverage, particularly beer or wine, for removing ingredient(s) causing undesirable sulfury and/or fatty flavor(s), by contacting the beverage with a composition having a polymer-hydrogen peroxide complex, wherein the polymer is derived from at least one N-vinyl lactam monomer, and wherein the hydrogen peroxide is present in an amount from about 1% by weight to about 50% by weight of the complex. Provided further is a method of treatment of an alcoholic beverage to remove at least (a) at least one ingredient causing at least one undesirable sulfury and/or fatty flavor, and (b) at least one ingredient causing colloidal haze, including contacting the beverage with a composition described herein. Provided furthermore is an alcoholic beverage obtained by the method(s) of treatment described herein.

Provided is a method of treatment of an alcoholic beverage, particularly beer or wine, for removing ingredient(s) causing undesirable sulfury and/or fatty flavor(s), by contacting the beverage with a composition having a polymer-hydrogen peroxide complex, wherein the polymer is derived from at least one N-vinyl lactam monomer, and wherein the hydrogen peroxide is present in an amount from about 1% by weight to about 50% by weight of the complex. Provided further is a method of treatment of an alcoholic beverage to remove at least (a) at least one ingredient causing at least one undesirable sulfury and/or fatty flavor, and (b) at least one ingredient causing colloidal haze, including contacting the beverage with a composition described herein. Provided furthermore is an alcoholic beverage obtained by the method(s) of treatment described herein.

Provided are a laminate which includes an organic semiconductor film, a water-soluble resin layer, and a photosensitive resin layer and in which cracks are unlikely to occur; and a kit.

The laminate includes a water-soluble resin layer containing a water-soluble resin and a photosensitive resin layer containing a photosensitive resin, which are provided in this order on an organic semiconductor film. The water-soluble resin layer and the photosensitive resin layer are adjacent to each other, the water-soluble resin is at least one of polyvinylpyrrolidone having a weight-average molecular weight of 300,000 or greater or polyvinyl alcohol having a weight-average molecular weight of 15,000 or greater, and the photosensitive resin has a weight-average molecular weight of 30,000 or greater.

Nanoparticles having a plurality of PVP chains covalently bonded to a surface of the nanoparticle are provided, along with their methods of formation and the RAFT agents for the polymerization of the PVP chains. RAFT agents are generally provided, along with their methods of formation and use. Methods are also generally provided for grafting a PVP polymer onto a nanoparticle. In one embodiment, the method includes: polymerizing a plurality of monomers in the presence of a RAFT agent to form a polymeric chain covalently bonded to the nanoparticle.

Nanoparticles having a plurality of PVP chains covalently bonded to a surface of the nanoparticle are provided, along with their methods of formation and the RAFT agents for the polymerization of the PVP chains. RAFT agents are generally provided, along with their methods of formation and use. Methods are also generally provided for grafting a PVP polymer onto a nanoparticle. In one embodiment, the method includes: polymerizing a plurality of monomers in the presence of a RAFT agent to form a polymeric chain covalently bonded to the nanoparticle.

Nanoparticles having a plurality of PVP chains covalently bonded to a surface of the nanoparticle are provided, along with their methods of formation and the RAFT agents for the polymerization of the PVP chains. RAFT agents are generally provided, along with their methods of formation and use. Methods are also generally provided for grafting a PVP polymer onto a nanoparticle. In one embodiment, the method includes: polymerizing a plurality of monomers in the presence of a RAFT agent to form a polymeric chain covalently bonded to the nanoparticle.

Nanoparticles having a plurality of PVP chains covalently bonded to a surface of the nanoparticle are provided, along with their methods of formation and the RAFT agents for the polymerization of the PVP chains. RAFT agents are generally provided, along with their methods of formation and use. Methods are also generally provided for grafting a PVP polymer onto a nanoparticle. In one embodiment, the method includes: polymerizing a plurality of monomers in the presence of a RAFT agent to form a polymeric chain covalently bonded to the nanoparticle.

Provided is a method of treatment of an alcoholic beverage, particularly beer or wine, for removing ingredient(s) causing undesirable sulfury and/or fatty flavor(s), by contacting the beverage with a composition comprising a polymer-hydrogen peroxide complex, wherein the polymer is derived from at least one N-vinyl lactam monomer, and wherein the hydrogen peroxide is present in an amount from about 1% by weight to about 50% by weight of the complex. Provided further is a method of treatment of an alcoholic beverage to remove at least (a) at least one ingredient causing at least one undesirable sulfury and/or fatty flavor, and (b) at least one ingredient causing colloidal haze, comprising contacting the beverage with a composition described herein. Provided furthermore is an alcoholic beverage obtained by the method(s) of treatment described herein.

Provided is a method of treatment of an alcoholic beverage, particularly beer or wine, for removing ingredient(s) causing undesirable sulfury and/or fatty flavor(s), by contacting the beverage with a composition comprising a polymer-hydrogen peroxide complex, wherein the polymer is derived from at least one N-vinyl lactam monomer, and wherein the hydrogen peroxide is present in an amount from about 1% by weight to about 50% by weight of the complex. Provided further is a method of treatment of an alcoholic beverage to remove at least (a) at least one ingredient causing at least one undesirable sulfury and/or fatty flavor, and (b) at least one ingredient causing colloidal haze, comprising contacting the beverage with a composition described herein. Provided furthermore is an alcoholic beverage obtained by the method(s) of treatment described herein.