Influence of solution treatment on the adsorption and morphology of poly(o-methoxyaniline) layer-by-layer films

It is shown that the adsorption and morphological properties of layer-by-layer films of poly(o-methoxyaniline) (POMA) alternated with poly(vinyl sulfonic acid) (PVS) are affected dramatically by different treatments of the POMA solutions employed to prepare the films. Whereas the dimension of the globular structures seen by atomic force microscopy increases non monotonically during film growth in parent POMA solution, owing to a competition of adsorption/desorption processes, it changes monotonically for the fractionated POMA. The roughness of the latter films depends on the concentration of the solution and saturates at a given size of the scan window. This allowed us to apply scaling laws that indicated a self-affine mechanism for adsorption of the treated POMA.

Adsorption processes in layer-by-layer films of poly(o-methoxyaniline): the role of aggregation

In this work we investigate the effect from the solution concentration on aggregation in layer-by-layer (LBL) films of poly(omethoxyaniline) (POMA) alternated with poly(vinyl sulfonic acid). Films are adsorbed on hydrophilized glass substrates and characterized with UV-Vis spectroscopy and atomic force microscopy. The formation of aggregates is favored in more concentrated solutions, leading to an increase in the diameter of the domains. This is caused by stronger polymer-polymer interactions under high concentrations. The size of POMA aggregates in solution is estimated to be larger than in LBL films, which is surprising because one should expect aggregates from solution to coalesce into larger aggregates in the deposited films. This unexpected result may be explained by a swelling effect of aggregates in the aqueous POMA solutions, consistent with other reports in the literature which consider the aggregates in solution to be made up of smaller aggregates. Upon adsorption on a solid substrate to form the LBL film, a molecular reorganization probably takes place, resulting in smaller aggregates. It is also found that the size distribution of the POMA domains in the LBL films is determined by the concentration of the solution. (C) 2002 Elsevier B.V. B.V. All rights reserved.

Diffusion-controlled growth of aggregates in layer-by-layer films of poly(o-methoxyaniline)

The adsorption process in layer-by-layer (LBL) films of poly(o-methoxyaniline) alternated with poly(vinyl sulfonic acid) is explained using the Avrami equation. This equation was used due to its mathematical simplicity and adequate description of experimental data in real polymer systems. The Avrami parameters are a convenient means to represent empirical data of crystallization, and if microscopic knowledge is available these parameters can also be associated with adsorption mechanisms. The growth of spherulites in the LBL films was studied as a function of time using atomic force microscopy and the data were used to estimate the number and radii of aggregates, from which the Avrami parameters were determined. We find that the adsorption mechanism may correspond to a tri dimensional, diffusion-controlled growth, with increasing nucleation rate, consistent with results from kinetics of adsorption.

Ftalato de di-(2-etilexila) (DEHP) em bolsas de PVC para soluções parenterais de grandes volumes

Large volume parenteral solutions (LVPS) are widely used as vehicles for intravenous administration of drugs and polyvinyl chloride (PVC) flexible bags are, nowadays, the plastic containers most commonly used to pack and drip-feed LVPS. An advantage of using bags is that they collapse flat and thus reduce the risk of airborne contamination and embolism caused by air in the bloodstream. They are mainly used in hospitals. This review deals with some important aspects of the PVC packaging containing the plasticizer DEHP, generally used to pack LVPS. The interaction between drug and package is discussed, with an emphasis on the migration of DEHP from the PVC bag to LVPS containing the immunosuppressant cyclosporin, and toxicological aspects are considered.

Effect of a Polymeric Protective Coating on Optical and Electrical Properties of Poly(p-phenylene vinylene) Derivatives

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Avaliação do ciclo de vida dos tubos de PVC produzidos no Brasil

Naturally characterizes the human being the interference in the environment to ensure their survival and also convenience. After numerous environmental accidents caused by unbridled pursuit of this goal, the concern about providing for current needs without compromising the ability of the future generations to supply their own, gained space. In order to contribute to sustainable development the Life Cycle Assessment (LCA) was implemented. This tool is based on the concept that if the environmental impacts of a product or service are known, it is possible to take better decisions concerning its environmental aspects. The purpose of this research is to conduct the LCA of polyvinyl chloride (PVC), the world’s second most consumed thermoplastic. The methodology described in NBR ISO 14040 and NBR ISO 14044 was followed. As a result, the LCA of polyvinyl chloride produced in Brazil was obtained, and, therefore, the inventory of the product in question adapted to Brazilian reality. The research can be applied to various studies considering that actions were taken to ensure that it represents the Brazilian reality. Moreover, the procedures were described to guarantee the greatest transparency possible

Qualidade de frutos de cajá-manga armazenados sob diferentes temperaturas

O presente trabalho teve como objetivo determinar o efeito de diferentes temperaturas de armazenamento na qualidade de frutos de cajá-manga. Os frutos de cajá-manga foram obtidos junto ao CEAGESP - Companhia de Entrepostos e Armazéns Gerais de São Paulo, e transportados em caixas isotérmicas para o Laboratório onde foram selecionados quanto à aparência, estádio de maturação, ausência de danos físicos, depois sanitizados em solução de 50 ppm de cloro livre e acondicionados em bandejas de poliestireno expandido, envolto por filme de policloreto de vinila (PVC). O delineamento experimental utilizado foi o inteiramente casualizado, com três tratamentos (4ºC, 8ºC e 25ºC) e 5 épocas de avaliação (0; 3; 6; 9 e 12 dias após a instalação do experimento). em cada coleta, foram avaliadas a firmeza, a acidez titulável, os sólidos solúveis, o teor de ácido ascórbico, a cor da casca e, também, a liberação de CO2 pelos frutos ao longo do tempo. Foi observado que baixas temperaturas prolongam a vida útil dos frutos e que a temperatura de armazenamento influencia nas características avaliadas, sendo a temperatura de 8ºC a mais adequada para o armazenamento dos frutos de cajá-manga.

Postharvest Storage of 'Ponkan', 'Satsuma Okitusu' and 'Fremont' Tangerines and Their Minimally Processed Products Using Refrigeration and Controlled Atmosphere

This study aimed to evaluate the postharvest conservation of tangerines 'Fremont', 'Satsuma Okitsu' and 'Ponkan' when stored at different conditions, as well as the quality of the minimally processed product. Fruit were harvested when a sugar: acid ratio of 10.0 to 12.0 for 'S. Okitsu' and 'Fremont' and 16.0 to 19.0 for 'Ponkan' was reached, selected for uniformity of color, size, and absence of injuries. Whole fruits were stored at 3 degrees C, 85% RH and 7 degrees C, 95% RH, and after each storage period, fruits were brought to ambient conditions (22 degrees C, 65% RH) for 3 days before evaluation. The minimally processed products (peeled) were packed in polystyrene trays (22.4x14.8x3.7 cm) coated with polyvinyl chloride (PVC) stretchable, with 0.014 mm thickness, and in lidded packages (500 ml) of transparent polyethylene terephthalate. Fruit were analyzed for appearance, weight loss, respiratory rate, package atmosphere, rind and pulp color, soluble solids, titratable acidity and ascorbic acid content. Shelf life of tangerine 'Fremont' was limited to 42 days based on freshness. Its minimally processed product had a 9 day shelf-life for products packaged in PVC film. The mandarins 'S. Okitsu' had 35 days shelf-life at 7 degrees C, which was reduced to 28 days at 3 degrees C. Its fresh-cut product had a shelf-life of 15 days, stored in PVC or PET. 'Ponkan' fruit stored at 3 degrees C had a shelf life of 35 days, which was reduced to 28 days at 7 degrees C. When minimally processed, its shelf-life lasted for 15 days, whether packaged in PVC or PET. The 'Ponkan' had a shelf-life of 35 days at 3 degrees C and 28 days at 7 degrees C, also limited by loss of freshness. When minimally processed and stored in PVC or PET, its shelf life reached 15 days.

Uso de embalagens plásticas e cobertura de quitosana na conservação pós-colheita de lichias

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

Nanocompósitos eletroativos de poli-o-metoxianilina e polissacarídeos naturais

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

Shear bond strength of metal-ceramic repair systems

Statement of problem. When clinical fractures of the ceramic veneer on metal-ceramic prostheses can be repaired, the need for remake may be eliminated or postponed. Many different ceramic repair materials are available, and bond strength data are necessary for predicting the success of a given repair system.Purpose. This study evaluated the shear bond strength of different repair systems for metal-ceramic restorations applied on metal and porcelain.Material and methods. Fifty cylindrical specimens (9 X 3 mm) were fabricated in a nickel-chromium alloy (Vera Bond 11) and 50 in feldspathic porcelain (Noritakc). Metal (M) and porcelain (P) specimens were embedded in a polyvinyl chloride (PVC) ring and received I of the following bonding and resin composite repair systems (n=10): Clearfil SE Bond/Clearfil AP-X (CL), Bistite II DC/Palfique (BT), Cojet Sand/Z100 (Q), Scotchbond Multipurpose Plus/Z100 (SB) (control group), or Cojet Sand plus Scotchbond Multipurpose Plus/Z100 (CJSB). The specimens were stored in distilled water for 24 hours at 37 degrees C, thermal cycled (1000 cycles at 5 degrees C to 55 degrees C), and stored at 37 degrees C for 8 days. Shear bond tests between the metal or ceramic specimens and repair systems were performed in a mechanical testing machine with a crosshead speed of 0.5 mm/min. Mean shear bond strength values (MPa) were submitted to 1-way ANOVA and Tukey honestly significant difference tests (alpha=.05). Each specimen was examined under a stereoscopic lens with X 30 magnification, and mode of failure was classified as adhesive, cohesive, or a combination.Results. on metal, the mean shear bond strength values for the groups were as follows: MCL, 18.40 +/- 2.88(b); MBT, 8.57 +/- 1.00(d); MCJ, 25.24 +/- 3.46(a); MSB, 16.26 +/- 3.09(bc); and MCJSB, 13.11 +/- 1.24(c). on porcelain, the mean shear bond strength values ofeach group were as follows: PCL, 16.91 +/- 2.22(b); PBT, 18.04 +/- 3.2(ab); PCJ, 19.54 +/- 3.77(ab); PSB, 21.05 +/- 3.22(a); and PCJSB, 16.18 +/- 1.71(b). Within each substrate, identical superscript letters denote no significant differences among groups.Conclusions. The bond strength for the metal substrate was significantly higher using the Q system. For porcelain, SB, Q, and BT systems showed the highest shear bond strength values, and only SB was significantly different compared to CL and CJSB (P <.05).

Storage temperature and quality of red mombin fruits (Spondias purpurea L.)

The aim was to study the effect of different storage temperatures on quality of red mombin fruit. The red mombin fruits were obtained from the Company CEAGESP/São Paulo/Brazil and transported in cool boxes to the laboratory, where they were selected on the base of appearance, maturity lack of physical damage, sanitized in 50 ppm chlorine-free solution and packaged in polystyrene trays wrapped with film of polyvinyl chloride (PVC). The experiment was a completely randomized design with three temperatures (4, 8 and 25 degrees C) and 5 time intervals (0, 2, 4, 6 and 8 days after the experiment installation). In each survey firmness, titratable acidity, soluble solids, ascorbic acid content, the skin color and also the release of CO(2) by the fruit over time were evaluated. It was observed that low temperatures prolong the fruits shelf life and the storage temperature influences the characteristics, the temperature of 8 degrees C was most suitable for the storage of red mombin fruits. Besides, the fruit color was a good indicator of changes in the pulp during storage.

Qualidade de couve-chinesa minimamente processada e tratada com diferentes produtos

O objetivo deste trabalho foi avaliar a qualidade de couve-chinesa minimamente processada e tratada com cloreto de cálcio (CaCl2), ácido ascórbico (vitamina C), ácido etileno-diamino-tetracético (EDTA) e mantida sob refrigeração. Foram realizados os seguintes tratamentos: T1: testemunha (imersão em água contendo 50 mg L-1 clorin/5 minutos); T2: imersão em solução contendo CaCl2 a 1%/5 minutos; T3: imersão em solução contendo CaCl2 a 2%/5 minutos; T4: imersão em solução contendo vitamina C a 1%/5 minutos; T5: imersão em solução contendo Vitamina C a 2%/5 minutos; T6: imersão em solução contendo EDTA a 1%/5 minutos; e T7: imersão em solução contendo EDTA a 2%/5 minutos. Após a realização dos tratamentos a couve-chinesa foi centrifugada, embalada em bandejas de polietileno expandido, recoberta com policloreto de vinila (PVC) e armazenada em temperatura de 5 ± 1 °C e umidade relativa (UR) de 90 ± 2% por 8 dias. As análises físico-químicas, químicas e sensoriais foram realizadas de dois em dois dias. A presença de Salmonella foi verificada somente após a realização dos tratamentos. A partir dos resultados obtidos procedeu-se à análise de variância (ANAVA) e aplicou-se o teste de Tukey considerando-se um nível de significância p < 0,05. Houve influência significativa dos diferentes tratamentos nas características físico-químicas e químicas, como também nas avaliações da aparência geral e escurecimento. Não foi detectada presença de Salmonella em nenhum dos tratamentos realizados. de acordo com os resultados obtidos conclui-se que a couve-chinesa minimamente processada nas condições experimentais utilizadas só estaria apta para o consumo até o quarto dia de armazenamento.

EMBALAGEM INDIVIDUAL DE MANGAS CV. TOMMY ATKINS em FILME PLÁSTICO: EFEITO SOBRE A VIDA DE PRATELEIRA

Estudou-se o efeito da embalagem de policloreto de vinila (PVC) sobre a vida de prateleira de mangas cv. Tommy Atkins armazenadas sob refrigeração. Mangas no estádio de maturidade fisiológica, com casca verde ou levemente avermelhada, foram embaladas individualmente, com filme de 10mm de espessura, e armazenadas por 28 dias a 12ºC (80-90% UR). Frutos sem embalagem serviram de controle. Durante o período de armazenagem, foram feitas avaliações sensoriais utilizando o método de escala hedônica não estruturada para aceitação da aparência e do sabor, utilizando-se de 30 provadores não treinados por sessão. Determinou-se também a perda de massa, a acidez titulável e os teores de sólidos solúveis e vitamina C ao longo da armazenagem. As mangas embaladas apresentaram uma vida de prateleira de 21 dias contra 6 dias das não embaladas, e uma taxa de perda de massa 3,5 vezes menor que as não embaladas. em relação à taxa de degradação de vitamina C, não houve diferença entre os tratamentos. A combinação da embalagem com a armazenagem a 12ºC aumentou a vida de prateleira do produto pela redução da atividade metabólica e do desenvolvimento de podridão.

Sol-gel transition in SnO2 colloidal suspensions: viscoelastic properties

This paper describes particle aggregation process during gelation of SnO2 hydrosols. The effect of the concentration of SnO2 colloidal particles on the kinetics of gelation of hydrosols containing PVA (poly(vinyl alcohol)) was analysed by dynamic rheological measurements. The complex viscosity and the storage and loss moduli have been measured during the sol-gel transition and the results correlated to mass fractal growth, nearly linear growth models, and scalar percolation theory. The analysis of the experimental results shows that a linear aggregation occurs in the initial step of the gelation followed by a fractal growth to form a three-dimensional network. Near the gel point this physical gel exhibits the typical scaling expected from an electrical percolation analogy. (C) 1999 Elsevier B.V. B.V. All rights reserved.