Study of some volatile compounds evolved from the thermal decomposition of atenolol

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

Synthesis, thermal and spectroscopic study of light lanthanide nicotinate, in the solid state

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

Síntese, caracterização e estudo do comportamento térmico dos oxanatos de lantanídeos(III) e de ítrio(III), no estado sólido

Pós-graduação em Química - IQ

Morphological, thermal and physicochemical characteristics of small granules starch from Mirabilis jalapa L

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Synthesis, evolved gas analysis (EGA) during pyrolysis and spectroscopic study of light lanthanide nicotinate in solid state

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

Solid-state 2-methoxybenzoates of light trivalent lanthanides : SSSynthesis, characterization and thermal behaviour

Solid-state LnL(3) compounds, where L is 2-metboxybenzoate and Ln is light trivalent lanthanides, have been synthesized. Thermogravimetry (TG), differential scanning calorimetty (DSC), X-ray powder diffractometry, infrared spectroscopy and elementary analysis were used to characterize and to study the thermal behaviour of these compounds. The results led to information on the composition, dehydration, thermal stability and thermal decomposition of the isolated compounds. on heating these complexes decompose in three (Ce, Pr) or five (La, Nd, Sm) steps with the formation of the respective oxide: CeO2, Pr6O11 and Ln(2)O(3) (Ln=La, Nd, Sm) as final residues. The theoretical and experimental spectroscopic study suggests predominantly the ionic bond between the ligand and metallic center.

Thermal and spectroscopic studies of the antioxidant food additive propyl gallate

Literature mentions propyl gallate (PG) as a non-toxic synthetic antioxidant that can be used as a food additive due to its high tolerance to heat. It is important to understand the thermal properties and to identify the decomposition products of this substance, since it has been reported to be thermally stable at temperatures as high as 300 °C. Simultaneous thermogravimetry-differential thermal analysis (TG-DTA), differential scanning calorimetry-photovisual (DSC-photovisual), coupled thermogravimetry-infrared spectroscopy (TG-FTIR) analyses and spectroscopic techniques were used to study the food additive PG. The TG-DTA curves, which were performed with the aid of DSC-photovisual, provided information concerning the thermal stability and decomposition profiles of the compound. From the TG-FTIR coupled techniques, it was possible to identify n-propanol as a possible volatile compound released during the thermal decomposition of the antioxidant. A complete spectroscopic characterization in the ultraviolet, visible, near and middle infrared regions was performed in order to understand the spectroscopic properties of PG.

Síntese, caracterização e avaliação da atividade biológica de metalofármacos de sulindaco com íons lantanídeos (III) no estado sólido

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

Síntese, caracterização e estudo do comportamento térmico dos glicolatos de lantanídeos e ítrio no estado sólido

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)