Minimum Evaporation Model of Dermatological Delivery Systems. Lamellar Liquid Crystal Formulations Containing Brazilian Nut (Bertholletia excelsa HBK) Vegetable Oil and Guarana Glycolic Extract

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Production of Pseudomonas aeruginosa LBI rhamnolipids following growth on Brazilian native oils

Oils from Buriti (Mauritia flexuosa), Cupuacu (Theobroma grandiflora), Passion Fruit (Passiflora alata), Andiroba (Carapa gitianensis), Brazilian Nut (Bertholletia excelsa) and Babassu (Orbignya spp.) were evaluated as carbon sources for rhamnolipid production by Pseudomonas aeruginosa LBI. The highest rhamnolipid concentrations were obtained from Brazilian Nut (9.9 l(-1)) and Passion Fruit (9.2 g l(-1)) oils. Surface tension varied from 29.8 to 31.5 mN m(-1), critical micelle concentration from 55 to 163 mg l(-1) and the emulsifying activity was higher against toluene (93-100%) than against kerosene (70-92%). Preliminary characterization of the surfactant mixtures by mass spectrometry revealed the presence of two major components showing m/z of 649 and 503, which corresponded to the dirhamnolipid (Rha(2)C(10)C(10)) and the monorhamnolipid (RhaC(10)C(10)), respectively. The monorhamnolipid detected as the ion of m/z 503 is predominant in all samples analyzed. (c) 2005 Elsevier Ltd. All rights reserved.

Characterization and fatty acids profile of the oils from Amazon nuts and walnuts: Characterization and fatty acids profile of the oilseeds

Purpose: The purpose of this paper is to characterize oils extracted from Bertholletia excelsa, Lecythis pisonis, Dipteryx lacunifera, Carya illinoensis and Juglans regia, regarding their characterization and fatty acid profile. Design/methodology/approach: The oils were extracted from oilseeds by cold pressing and physico-chemical characterization was performed by using standard methods for oils and fats. The oxidative stability and fatty acid profile also were determined. Findings: According to the results, the physico-chemical properties of oils from nuts and walnuts were comparable to those of good quality conventional oils. The oil seeds are a good source of unsaturated fatty acids, especially oleic and linoleic acids. Research limitations/implications: Implies the identification of fatty acid profile and physico-chemical properties of oils extracted from nuts and walnuts, and to prevent certain types of diseases. Originality/value: The paper identifies a new source of essential fatty acids extracted from oilseeds. © Emerald Group Publishing Limited.

Caracterização e propriedades funcionais de óleos extraídos de castanhas e nozes

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Aspectos da biologia reprodutiva da arara-azul Anodorhynchus hyacinthinus (Latham, 1790) no mosaico Carajás-PA

Pós-graduação em Ciências Biológicas (Zoologia) - IBB

Evaluation of longitudinal modulus of elasticity in wood species for structural application

1024x768 This research aimed to investigate possible differences in values of longitudinal modulus of elasticity for wood species usually employed for structural purposes, as Castanheira (Bertholletia excelsa), Cambará (Erisma uncinatum), Cumaru (Dipteryx odorata), Jatobá (Hymenaea stilbocarpa), Garapa (Apuleia leiocarpa) and Peroba Rosa (Aspidosperma polyneuron), obtained from compression and tension parallel to grain, and static bending tests. Recommendations of the Brazilian standard ABNT NBR 7190:1997, Annex B, were followed. Statistical analysis results for the cited properties, had equivalent averages for the six wood species analyzed. This confirms that any of the three tests can be used to obtain the longitudinal elastic modulus and which could avoid the necessity of evaluating stiffness values for wood by more than one kind of mechanical test. Normal 0 21 false false false PT-BR X-NONE X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Tabela normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;}