Thermal, spectroscopic and DFT studies of solid benzamide

Thermogravimetry (TG), differential thermal analysis (DTA), differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FTIR), and DFT theoretical calculations were used to study benzamide. The TG-DTA and DSC curves provided information concerning the melting point, evaporation and thermal stability of the compound. Using the FTIR technique it was possible to confirm the evaporation of the compound with no degradation. Density functional theory (DFT) at the 6-311++G (3df, 3dp) level, provided information regarding the energies involved in HOMO-LUMO transitions and the chemical stability of the compound.

Correlations between thermal environment and egg quality of two layer commercial strains

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

A simple approach to integrate the ecotoxicological and chemical data for the establishment of environmental risk levels

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

Blends of poly(3-hydroxybutyrate) and poly(p-dioxanone): miscibility, thermal stability and biocompatibility

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Effects of physical and chemical immobilization on hematologic and biochemical variables in captive brown brocket deer (Mazama gouazoubira)

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

Physical and chemical characterization of yellow mangosteen fruits

O trabalho teve como objetivo a caracterização físico-química de frutos de mangostão amarelo (Garcinia xanthochymus Hook). Seis amostras de 25 frutos cada foram colhidas em plantas de mangostão amarelo do Banco Ativo de Germoplasma da Universidade Estadual Paulista e caracterizadas pela avaliação de diâmetro e altura, peso, percentagem e número de sementes por fruto, percentagem de casca, percentagem de polpa, sólidos solúveis (SS), acidez titulável (AT), vitamina C e relação SS/AT. O mangostão amarelo tem boas qualidades tecnológicas e é uma fonte intermediária de vitamina C com conteúdo médio de 120,33 mg/100g de fruta fresca.

Modelling the effect of the physical and chemical characteristics of the materials used as casing layers on the production parameters of Agaricus bisporus

The aim of this research was to show the mathematical data obtained through the correlations found between the physical and chemical characteristics of casing layers and the final mushrooms' properties. For this purpose, 8 casing layers were used: soil, soil + peat moss, soil + black peat, soil + composted pine bark, soil + coconut fibre pith, soil + wood fibre, soil + composted vine shoots and, finally, the casing of La Rioja subjected to the ruffling practice. The conclusion that interplays in the fructification process with only the physical and chemical characteristics of casing are complicated was drawn. The mathematical data obtained in earliness could be explained in non-ruffled cultivation. The variability observed for the mushroom weight and the mushroom diameter variables could be explained in both ruffled and non-ruffled cultivations. Finally, the properties of the final quality of mushrooms were established by regression analysis.

Portable smart films for ultrasensitive detection and chemical analysis using SERS and SERRS

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

New palladium(II) complexes with pyrazole ligands Part II. Synthesis, spectral and thermal studies, and antitumor evaluation

This study describes the synthesis, IR, (1)H, and (13)C{(1)H} NMR spectroscopic as well the thermal characterization of the new palladium(II) pyrazolyl complexes [PdCl(2)(HmPz)(2)] 1, [PdBr(2)(HmPz)(2)] 2, [PdI(2)(HmPz)(2)] 3, [Pd(SCN)(2)(HmPz)(2)] 4 {HmPz = 4-methylpyrazole}. The residues of the thermal decomposition were identified as Pd(0) by X-ray powder diffraction. From the initial decomposition temperatures, the thermal stability of the complexes can be ordered in the sequence: 1 > 2 > 4 a parts per thousand 3. The cytotoxic activities of the complexes and the ligand were investigated against two murine cancer cell lines: mammary adenocarcinoma (LM3) and lung adenocarcinoma (LP07) and compared to cisplatin under the same experimental conditions.

New palladium(II) complexes with pyrazole ligands Part I. Synthesis, spectral and thermal studies, and antitumor evaluation

The pyrazole ligand 3,5-dimethyl-4-iodopyrazole (HdmIPz) has been used to obtain a series of palladium(II) complexes (1-4) of the type [PdX(2)(HdmIPz)(2)] {X = Cl(-) (1); Br(-) (2); I(-) (3); SCN(-) (4)}. All compounds have been isolated, purified, and characterized by means of elemental analysis, IR spectroscopy, (1)H and (13)C{(1)H}-NMR experiments, differential thermal analysis (DTA), and thermogravimetry (TG). The TG/DTA curves showed that the compounds released ligands in the temperature range 137-605 A degrees C, yielding metallic palladium as final residue. The complexes and the ligand together with cisplatin have been tested in vitro by MTT assay for their cytotoxicity against two murine cancer cell lines: mammary adenocarcinoma (LM3) and lung adenocarcinoma (LP07).

Effect of thermal pasteurization and concentration on carotenoid composition of Brazilian Valencia orange juice

Changes in carotenoid pigment content of Brazilian Valencia orange juices due to thermal pasteurization and concentration were studied. Total carotenoid pigment content loss was not significant after thermal pasteurization and concentration. However, thermal effects on carotenoid pigment contents, especially violaxanthin and lutein, were clearly observed and significant (P < 0.05). Pasteurization reduced the content of violaxanthin by 38% and lutein by 20%. The concentration process resulted in loss of lutein (17%). With the loss of lutein, beta-cryptoxanthin became the major carotenoid in the pasteurized and concentrated juices. The provitarnin A content of the juice (beta-carotene, alpha-carotene and beta-cryptoxanthin) and the amount of zeaxanthin, which are considered to be active against age-related macular degeneration and cataracts, did not significantly decrease after pasteurization and concentration. (c) 2006 Elsevier Ltd. All rights reserved.

Thermal stability and thermal decomposition of sucralose

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

Nutritional and chemical composition of culinary-medicinal Royal Sun Agaricus (the Himematsutake mushroom) Agaricus brasiliensis S. Wasser et al. (agaricomycetideae)

The objective of the study was to determine the nutritional and chemical composition (carbohydrates, proteins, lipids, calcium, and iron), water and ash content, and the caloric value of powdered fruiting bodies from six strains and from a mixture of strains of the culinary-medicinal mushroom Agaricus brasiliensis. The Kruskal-Wallis nonparametric and multiple comparisons tests and the Pearson correlation coefficient were used, with a 5% significance level. First, the results showed that strain 99/30 had a similar nutritional composition to the mixed sample. Second, when comparing strain nutrients to the mixture nutrients, the highest levels of carbohydrates, proteins, and calcium were in strain 99/25, and the highest levels of lipids were in strains 97/11, 99/28, and 99/30. Strain 99/30 was highest both in caloric value and moisture content. Finally, the mixture was established as a good source of macronutrients and micronutrients, and strain 99/30 was the closest to the mixture in nutritional composition.

Hazards in non-pasteurized milk on retail sale in Brazil: prevalence of Salmonella spp, Listeria monocytogenes and chemical residues

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