Structural and phenomenological characterization of the thermoreversible sol-gel transition of a zirconyl aqueous precursor modified by sulfuric acid

The thermoreversible sol-gel transition is well-known in biological and organic polymeric systems but has not been reported for inorganic systems. In this paper we put in evidence a thermoreversible sol-gel transition for zirconyl chloride aqueous solutions modified by sulfuric acid in the ratio 3:1 Zr:SO4. The synthesis conditions are detailed and a variety of experimental techniques (turbidimetry, dynamic rheology, and EXAFS) have been employed for investigating the thermal reversibility and the chemical structure of this new material. Turbidimetric measurements performed for solutions containing different concentrations of precursor have evidenced that the sol-gel transformation temperature increases from 50 to 80 degrees C as the concentration of zirconyl chloride decreases from 0.22 to 0.018 mol L-1. A more detailed study has been done for the sample with [Zr] = 0.156 mol L-1, in which the sol-gel-sol transformation has been repeated several times by a cyclic variation of the temperature. The mechanical properties of this sample, evaluated by measuring the storage and the loss moduli, show a change from liquid like to viscoelastic to elastic behavior during the sol-gel transition and vice versa during the gel-sol one. In situ EXAFS measurements performed at the Zr K-edge show that no change of the local order around Zr occurs during the sol-gel-sol transition, in agreement with the concept of physical gel formation. We have proposed for the structure of the precursor an inner core made of hydroxyl and oxo groups bridging together zirconium atoms surrounded in surface by complexing sulfate ligands, the sulfate groups act as a protective layer, playing a key role in the linking propagation among primary particles during sol-gel-sol transition.

Role of the surface state and structural feature in the thermoreversible sol-gel transition of a zirconyl aqueous precursor modified by sulfuric acid

The sols produced by admixture of ZrOCl2 acidified solutions to hot H2SO4 aqueous solutions were studied to clarify the effects of Cl- and SO42- ions on the kinetic stability of nanoparticles and to obtain some new evidence concerning the mechanism of a thermoreversible sol-gel transition observed in this system. The study of suspensions prepared with different molar ratios R-S = [Zr]/[SO42-] and R-Cl = [Zr]/[Cl-] revealed domains of composition of formation of thermoreversible gels, thermostable sols, and powder precipitation. The effects of R-S and R-Cl on the structural features of nanoparticles and on the particle solution interface were systematically analyzed for samples of thermoreversible and thermostable sol domains. Small-angle X-ray scattering measurements revealed the presence of small fractal aggregates in all samples of thermoreversible domains, while compact packing aggregates of primary particles are present in the thermostable sol. Extended X-ray absorption fine structure and elemental chemical analysis revealed that irrespective of the nominal value of R-S and R-Cl all studied samples of the thermoreversible domain are constituted by a well-defined compound possessing an inner core made of hydroxyl and oxo groups bridging together zirconium atoms surrounded on the surface by complexing sulfate ligands. zeta potentials of powders extracted by freeze-drying from the thermoreversible gel revealed a point of surface charge inversion attributed to the specific adsorption of SO42- ion. Thermoreversible gel formation is rationalized by considering the effect of the specific adsorption on the electrical double-layer repulsion together with the temperature dependency of the physical chemical properties of ions in solution.

Formation of SnO2 gels from dispersed sols in aqueous colloidal solutions

Transparent SnO2 gels were obtained from SnCl4 aqueous solution. The sol formation from tin oxihydroxy peptization in different concentrations and by electrolyte addition in solution was measured. It was verified that the residual presence of chloride ions compromises the colloidal system stability. The sol-gel transition was investigated as a function of the quantity of solid particles in the aqueous environment and of aging time at 60°C by infrared spectroscopy and rheological measurements. The transition from plastic to pseudoplastic flow observed with the increase in loading suggests that a continuous and three-dimensional network formation is closely related to hydrogen bridges and/or hydrogen clusters, culminating in the gel formation. © 1990.

Metodologia para avaliação do tempo de cozimento e características tecnológicas associadas em diferentes cultivares de mandioca

O consumo culinário de raízes de mandioca é bastante generalizado em todo o mundo, sendo essa raiz amplamente utilizada na forma cozida, assada, frita ou integrando pratos mais complexos. O objetivo deste trabalho foi definir metodologia, avaliar o tempo de cozimento e algumas características associadas a este processo em 26 cultivares de mandiocas. Avaliaram-se os seguintes parâmetros avaliados foram cor da entrecasca; cor da polpa; dificuldade de soltar a entrecasca; dificuldade de palitar; porcentagem de água absorvida/perdida em relação ao peso dos toletes durante o processo de cozimento; cor dos toletes cozidos; formações de pontuações brancas no interior do tolete; formação de gel em volta dos toletes e tempo de cozimento observado para cozimento de 13 palitos. Ao final da avaliação concluiu-se que as melhores cultivares para utilização como mandioca de mesa foram a SRT-1105 (Mico), Milagrosa RG, Mantiqueira, IAC 522-30, IAC 576-70, sendo a última a que apresentou melhor resultado no teste de cozimento.

Cultura de condrócitos em arcabouço tridimensional: hidrogel de alginato

OBJETIVOS: O presente estudo teve como objetivo cultivar condrócitos retirados da articulação do joelho de coelhos encapsulados em hidrogel de alginato (HA) e caracterizar a produção de matriz extracelular (ECM). MÉTODOS: A cartilagem articular foi removida do joelho de coelhos, com três a seis meses, fragmentada em pedaços de 1mm e submetida à digestão enzimática. Uma concentração de 1x106 céls/mL foram ressuspensas em uma solução de alginato de sódio a 1,5% (w/v), em seguida fez-se o processo de gelatinização em CaCl2 (102 mM), permitindo a formação do HA e cultivo em meio DMEM-F12 durante quatro semanas. A distribuição das células e a ECM foram acessadas através das secções histológicas coradas com e azul de toluidina hematoxilina e eosina (HE). RESULTADOS: Houve um aumento no número e na viabilidade dos condrócitos durante as quatro semanas de cultura. Através das análises histológicas dos HAs corados com azul de toluidina e HE foi possível observar a distribuição definida dos condrócitos no hidrogel, assemelhando-se a grupos isógenos e formação de matriz territorial. CONCLUSÃO: Este estudo demonstrou a eficiência do HA como arcabouço para ser usado na cultura de condrócitos, constituindo uma alternativa no reparo de lesões na cartilagem articular.

Isolado protéico de semente de goiaba (Psidium guajava): caracterização de propriedades funcionais

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Características físico-químicas, cozimento e produtividade de mandioca cultivar IAC 576-70 em diferentes épocas de colheita.

The instability of cassava culinary quality is a problem in the market. This work had the purpose of evaluating the interference of the productivity, rain precipitation and physical-chemical characteristics on the cooking time of the IAC 576-70 cultivar, from the 6(th) to the 12(th) month after the planting. The physical parameters evaluated were: difficulty in peeling (easy, medium, and hard), difficulty in cutting in long, thin sticks with a manual machine, being those cut in a subjective way. In the analysis of the cooked root, the percentage of water absorbed into the cassava pieces, the color, white points formed inside the pieces of cassava, gel formation around the pieces of cassava, and cooking time were evaluated. The pH, acidity, moisture, ashes, fibers, ether extract, protein, reducing sugars, and starch of the roots were also monthly evaluated. From the results obtained in the present work, it may be concluded that the cassava IAC 576-70, when planted in July, in Botucatu-SP area, must be harvested at the age of nine months, without damage to the productivity, starch level and root cooking, and the harvest could be extended up to ten months. The producers should follow the sum of precipitation index ten days before the harvest, and this value should be the smallest as it may be and the producers should not harvest when this value is more than 100 mm, in order not to hinder the cooking of the root.

Ligand Exchange Inducing Efficient Incorporation of CisPt Derivatives into Ureasil-PPO Hybrid and Their Interactions with the Multifunctional Hybrid Network

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Isolado protéico de farinha de semente de goiaba (Psidium guajava): caracterização de propriedades funcionais e térmicas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estudo reológico de sistemas gelatina/colágeno/amido para obtenção de géis e aplicação dietéticas de gelatina

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Comportamento reológico de géis de amido de mandioquinha salsa (Arracacia xanthorrhiza B.)

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Síntese de microesferas de quitosana para aplicação em liberação controlada de drogas pelo método de atomização e coagulação

Chitosan is a natural biodegradable polymer with great potential for pharmaceutical applications due to its biocompatibility, high charge density , nontoxicity and mucoadhesion. Gel formation can be obtained by the interactions of chitosans with low molecular counterions such as polyphosphates, sulphates and crosslinking with glutaraldehyde. This gelling property of chitosan allows a wide range of applications such as coating of pharmaceuticals and food products, gel entrapment of biochemicals, whole cells, microorganisms and algae. One of its main applications is the synthesis of microspheres for coating of pharmaceuticals , magnetic particles an other substances. In such a way, we can build targeted drug delivery systems. In the present work, we applied the method of spraying and coagulation. The resulting microspheres, then, were characterized by optical microscopy

Composição físico-química e propriedades tecnológicas da farinha de folhas de mandioca

Cassava leaves can be considered an important nutritional source when compared to other commonly consumed vegetables leaves. Cassava leaves have high levels of protein, fiber and minerals, and arestill underexplored due to the lack of information regarding the use of them as afood product, as well as, their use as an industrial raw material. The consumption of cassava leaves in fresh form is impractical due to the presence of cyanide, thereby it is required a pretreatment to be performed to reduce this component. The objective of this study was to produce and characterize the four made with cassava leaves as its chemical composition, color, indices of absorption and water solubility, and pasting properties, aiming to provide information of interest for possible application as an ingredient in the food industry. Cassava leaf flour showed low moisture content (6.6 %)and significant amounts of fiber (30.68 %), protein (23.00 %), and total carbohydrate (22.27%). Drying and milling processes allowed to obtain a flour with a low content of total cyanide (0.3 mg 100g-1 ), and the presence of vitamin C (56.6 mg 100g-1 ) and β –carotene (38 mg 100g- 1 ). The color analysis of cassava leaf flour showed low lightness with, predominantly, green and yellow pigments. The cassava leaf flour presented good solubility (14.85 %) and water absorption (6.87 g gel. g-1 ). Pasting properties showed a low peak of viscosity and a higher final viscosity with a retrogradation tendency, indicating a low capacity of this flour to form gel. The flour of cassava leaves can be a good source of nutrition when used as a food ingredient in soups and pasta. However, it is not indicated to products that require high gel formation.

Interface Formation and Electrical Transport in SnO2:Eu3+/GaAs Heterojunction Deposited by Sol-Gel Dip-Coating and Resistive Evaporation

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Formation of TiO2 ceramic foams from the integration of the sol-gel method with surfactants assembly and emulsion

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)