Red Mud from Brazil: Thermal Behavior and Physical Properties

The main constituents of red mud produced in Aluminio city (S.P., Brazil) are iron, aluminum, and silicon oxides. It has been determined that the average particle diameter for this red mud is between 0.05 and 0.002 mm. It is observed that a decrease in the percentage of smaller particles occurs at temperatures greater than 400 degrees C. This observation corresponds with the thermal analysis and X-ray diffraction (XRD) data, which illustrate the phase transition of goethite to hematite. A 10% mass loss is observed in the thermal analysis patterns due to the hydroxide-oxide phase transitions of iron (primary phase transition) and aluminum (to a lesser extent). The disappearance and appearance of the different phases of iron and aluminum confirms the decomposition reactions proposed by the thermal analysis data. This Brazilian red mud has been classified as mesoporous at all temperatures except between 400 and 500 degrees C where the classification changes to micro/mesoporous.

Characterization of red wines from South America based on sensory properties and antioxidant activity

BACKGROUND: It is widely accepted that red wines constitute one of the most important sources of dietary polyphenolic antioxidants. However, it is still not known how some variables such as variety, vintage, country of origin, and retail price are associated with the antioxidant activity and sensory profile of South American red wines. In this regard, 80 samples produced in Brazil, Chile and Argentina were assessed in relation to their sensory properties, color and in vitro antioxidant activity, and results were subjected to multivariate statistical techniques. RESULTS: Samples were grouped in clusters, characterized by high, intermediate and low in vitro antioxidant activity, sensory properties and prices. It was possible to observe that wines with high antioxidant activity were associated to high retail prices and overall perception of sensory quality. CONCLUSION: South American wines produced from Vitis vinifera such as Syrah, Malbec and Cabernet Sauvignon had higher in vitro antioxidant activity and also higher sensory quality than wines produced from Vitis labrusca. This result was independent of vintage (2002-2010), corroborating the idea that the same grape varietal, even when produced in different years, displays similar sensory characteristics and antioxidant activity. (C) 2011 Society of Chemical Industry