Thermal decomposition of palladium(ii) pyrazolyl complexes: Part II

Thermal behavior of pyrazolyl complexes [PdCl2(HPz)2] (1), [PdCl2(HdmPz)2] (2), [Pd(SCN)2(HPz) 2] (3), [Pd(SCN)2(HdmPz)2] (4), [Pd(N 3)2(HdmPz)2] (5), [Pd(PzNHCO)2] (6) and [Pd(dmPzNHCO)2] (7) (HPz=pyrazole, HdmPz=3,5-dimethylpyrazole) has been studied by TG and DTA. In general, the thermal stability of [PdX 2(HL)2] (HL=HPz, HdmPz) compounds varies in the following order: HdmPz>HPz as well, according to the trends X=Cl ->SOT->NNN-. Except for 5, the [PdX 2(HL)2] complexes showed higher thermal stability than the 6 and 7 chelates. No stable intermediates were isolated during the thermal decompositions because of the overlapping degradation processes. The final products of the thermal decompositions were identified as metallic palladium by X-ray powder diffraction. © 2005 Akadémiai Kiadó, Budapest.

Comparative studies of the sample decomposition of green and roasted coffee for determination of nutrients and data exploratory analysis

The contents of some nutrients in 35 Brazilian green and roasted coffee samples were determined by flame atomic absorption spectrometry (Ca, Mg, Fe, Cu, Mn, and Zn), flame atomic emission photometry (Na and K) and Kjeldahl (N) after preparing the samples by wet digestion procedures using i) a digester heating block and ii) a conventional microwave oven system with pressure and temperature control. The accuracy of the procedures was checked using three standard reference materials (National Institute of Standards and Technology, SRM 1573a Tomato Leaves, SRM 1547 Peach Leaves, SRM 1570a Trace Elements in Spinach). Analysis of data after application of t-test showed that results obtained by microwave-assisted digestion were more accurate than those obtained by block digester at 95% confidence level. Additionally to better accuracy, other favorable characteristics found were lower analytical blanks, lower reagent consumption, and shorter digestion time. Exploratory analysis of results using Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) showed that Na, K, Ca, Cu, Mg, and Fe were the principal elements to discriminate between green and roasted coffee samples. ©2007 Sociedade Brasileira de Química.