Heterogeneous Fenton reactants: a study of the behavior of iron oxide nanoparticles obtained by the polymeric precursor method

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Efeito de diferentes sais de ferro sobre as características sensoriais do iogurte de soja

The soy-yogurt was used as food vehicle due to its therapeutic and nutritionalproperties and lower cost. The aim of this work was to develop an enriched soy-yogurt with 12 mg of elementary iron/1, with suitable sensory and technological properties. Four iron sources were tested: FeSO 4.7H 2O, NaFeEDTA, Ferrochel® and microencapsulated FeSO 4.7H 2O. The products were evaluated by fermentation time, pH, titratable acidity, viscosity, consistency, iron concentration and sensory properties (difference from the control and acceptance tests). Viscosity and consistency data were submitted to analysis of variance and Tukey's test. Difference from the control data was evaluated by analysis of variance and Dunnett's test and the acceptance test was evaluated by analysis of variance and Tukey's test. For all iron salts used in the enrichment process, only the FeSO 4JH 2O did not work out because of the undesirable sensorial characteristics of the final products. The others sources used in the enrichment process (NaFeEDTA, Ferrochel® and microencapsulated FeSO 4.7H 2O) did not alter the fermentation time, titratable acidity and sensory and reologics properties of the soy-yogurt.

Preparation and characterization of spherical yttrium iron garnet via coprecipitation

The purpose of this work is to obtain spherical particles yttrium iron garnet (YIG) by coprecipitation technique. The spherical particles were obtained from either nitrate or chloride salt solutions by controlling the precipitation medium. Different agents of dispersion such as PVP and ammonium iron sulfate were used to optimize the shape and size of YIG. Samples were characterized by X-ray diffraction, scanning electron microscopy and vibrating sample magnetometry. The results show that the samples phase transition takes place at 850°C (orthorhombic phase) and at 1200°C (cubic phase). Spherical shape particles, with diameter of around 0.5 μm, present magnetization values close to the bulk value (26 emu g -1). © 2001 Elsevier Science B.V. All rights reserved.