Thermal analysis of coordination compounds. Part 3. Thermal decomposition of platinum complexes containing triphenylphosphine, triphenylarsine and triphenylstibine

Studies by thermogravimetric analysis (TG) and differential thermal analysis (DTA) of the complexes [PtCl2L2] (L is PPh3, AsPh3, SbPh3), [PtLn] (n = 3, L is SbPh3; n = 4, L is PPh3, AsPh3); [(PtL3)2N2]; [(PtL3)2C2] and [Pt(CO)2L2] (L is SbPh3) are described. Analysis of the TG and DTA curves showed that Pt(II) complexes of the type [PtCl2L2] have a higher thermal stability than the corresponding Pt(0) complexes of the type [PtLn], with the exception of [Pt(SbPh3)3], which is more stable than [PtCl2(SbPh3)2]. Thermal stabilities of each of the complexes are compared with those of the others in the series. Mechanisms of thermal decomposition of complexes of the types [PtCl2L2] and [PtLn] are proposed. Residues of the samples were characterized by chemical tests and IR spectroscopy. The residue from the thermal decomposition of [PtCl2L2] (L is PPh3, AsPh3) and [Pt(PPh3)4] is metallic platinum. For [Pt(AsPh3)4] the residue is a mixture of Pt and As, whereas for the complexes containing SbPh3 the residues are mixtures of Pt and Sb. In these cases, the proportional contents of Pt and As or Pt and Sb correspond to the stoichiometry of these elements in the respective complexes. The complexes {[Pt(SbPh3)3]2N2}, {[Pt(SbPh3)3]2C2} lose N2 or the ethynediyl group at 130-150°C and are transformed into [Pt(SbPh3)3]. © 1995.

Solid-state compounds of 2-methoxybenzylidenepyruvate with some bivalent metal ions - Synthesis, characterization and thermal behavior studies

Solid-state M-2-MeO-BP compounds, where M represents bivalent Mn, Fe, Co, Ni, Cu, Zn and 2-MeO-BP is 2-methoxybenzylidenepyruvate have been synthesized. Simultaneous thermogravinietry-differential thermal analysis (TG-DTA), differential scanning calorimetry (DSC), X-ray powder diffractometry, infrared spectroscopy, elemental analysis and complexometry were used to characterize and to study the thermal stability and thermal decomposition of these compounds. The results led to information about the composition, dehydration, crystallinity and thermal decomposition of the isolated compounds.

Seasonal vatiations of the chemical composition of Brazilian propolis

The seasonal variations in the chemical composition of Brazilian propolis, collected by two bee subspecies, Africanized Apis mellifera and European Apis mellifera ligustica, have been investigated by GC and GC-MS. The main components of the samples were phenolic compounds, especially cinnamic acid derivatives, the only exception being the autumn sample from Apis mellifera ligustica, where diterpenes predominated. In propolis from both subspecies, diterpenes appeared in summer and reached maximum percentage in autumn, but were absent during the other seasons. The results obtained indicated that both bee subspecies collect propolis from among the same group of plants, and that there are at least two important plant sources, but these remain unidentified.

The chemical composition and pharmacological activities of geopropolis produced by Melipona fasciculata Smith in northeast Brazil

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

Influence of sanitization on the physico-chemical and microbiological quality of organic and conventional broccoli

The present study was carried out in order to evaluate the effect of chlorinated and ozonized water on the physico-chemical characteristics of broccoli, produced under organic and conventional cultivation procedures. Organic and conventional broccolis were subjected to two sanitation treatments, using chlorine and ozone, and were kept under cold storage for seven days. Analyses of pH, titrable acidity, soluble solids and weight loss were performed and the content of Cu, Mn and Zn was determined. In addition, the presence of pesticides was verified. The results show no influence of the cultivation method or the sanitation treatment on sample weight loss. Cultivation methods and sanitizing treatments affected broccoli pH, titratable acidity, and soluble solids during the evaluation period. No differences regarding the metal content on organic and conventional broccoli were observed. Furthermore, the presence of organochlorine compounds, nor other pesticides, was not detected both in organic and conventional vegetables.

Does the use of ozonized water influence the chemical characteristics of organic cabbage (Brassica oleracea var. capitata)?

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