Thermal behaviour of malonic acid, sodium malonate and its compounds with some bivalent transition metal ions

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

Thermal behaviour of fumaric acid, sodium fumarate and its compounds with light trivalent lanthanides in air atmosphere

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

Thermal behaviour of succinic acid, sodium succinate and its compounds with some bivalent transition metal ions

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

Thermal behaviour of succinic acid, sodium succinate and its compounds with some bivalent transitions metal ions in dynamic N 2 and CO 2 atmospheres

Thermal stability and thermal decomposition of succinic acid, sodium succinate and its compounds with Mn(II), Fe(II), Co(II), Ni(II), Cu(II) and Zn(II) were investigated employing simultaneous thermogravimetry and differential thermal analysis (TG-DTA) in nitrogen and carbon dioxide atmospheres and TG-FTIR in nitrogen atmosphere. On heating, in both atmospheres the succinic acid melt and evaporate, while for the sodium succinate the thermal decomposition occurs with the formation of sodium carbonate. For the transition metal succinates the final residue up to 1180 °C in N 2 atmosphere was a mixture of metal and metal oxide in no simple stoichiometric relation, except for Zn compound, where the residue was a small quantity of carbonaceous residue. For the CO 2 atmosphere the final residue up to 980 °C was: MnO, Fe 3O 4, CoO, ZnO and mixtures of Ni, NiO and Cu, Cu 2O.

Thermal behaviour of nicotinic acid, sodium nicotinate and its compounds with some bivalent transition metal ions

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

Efeito de produtos alternativos para o controle do bolor verde (Penicillium digitatum) em pós-colheita de citros

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Cyclodextrin glycosyltransferase production by the Bacillus sp., subgroup alcalophilus using a central composite design

Cyclodextrin glycosyltransferase (CGTase) activity was produced by the Bacillus sp., subgroup alcalophilus in a culture medium containing cassava starch. A central composite design and response surface methodology were used to study the influence of carbon source (cassava starch), nitrogen sources (yeast extract and tryptone) and sodium carbonate in the production medium. Assays were performed in 300 mL Erlenmeyer flasks containing 100 mL of production medium maintained in a shaker at 150 rpm at 35±1°C for 72 h of fermentation. The independent variables [0.75% cassava starch, nitrogen sources (0.375% yeast extract and 0.375% tryptone) and 1% Na2CO3] produced an enzyme activity of 96.07 U mL-1.© Academic Journals Inc.

Produção de ciclodextrina glicosiltransferase por Bacillus sp subgrupo alcalophilus: otimização por planejamento experimental

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Metabolismo da linamarina em reator de digestão anaeróbia com separação de fases

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

Caracterização da diversidade genética de Stryphnodendron adstringens (Mart.) Coville por marcador molecular AFLP e transferência de microssatélites

Pós-graduação em Agronomia (Horticultura) - FCA

Controle de doenças fúngicas e de danos por frio em pós-colheita de lima ácida Tahiti

The Tahiti lime appears very susceptible to attack by post-harvest diseases, primarily by the fungi Penicillium and Phomopsis, and also because of its high sensitivity to storage at low temperatures. In order to reduce such damage, the present study aimed to verify the efficiency of heat treatment and disinfection of pathogens in the prevention of post-harvest chilling injury of this cultivar and to compare this treatment with other products using the conventional fungicides. The heat treatments were studied with hot-water temperatures ranging between 48 and 56° C. Water at room temperature was used as a control treatment. After treatment, the fruits were kept under cold temperature at 10° C and RH 90% for about 45 days. For comparison, three other treatments were carried out simultaneously, one using imazalil, one with baking soda, and a third with sodium carbonate, these three products being applied by baths in cold water. Two groups of fruit were evaluated, one treated by immersion considering pathogens coming from the field and another by inoculation with spores of the previously isolated pathogens. For the evaluation of physical and chemical parameters of fruits, determinations were made of the skin color, texture, weight loss, size, juice yield, soluble solids, total acidity and vitamin C content. The determination of the sensitivity of the fruit to cold was made by their exposure at temperatures inducing cold damage. The design was a randomized block design with nine treatments, analyzed by the Statgraphics statistical package. Heat treatments, especially at 52° C, were shown to be more promising in the control of pathogenic fungi and cold damage, surpassing the conventional fungicides. No changes were found in the intrinsic and extrinsic parameters in relation to the application of the different treatments.

Purification and biochemical characterization of an alkaline pectin lyase from Fusarium decemcellulare MTCC 2079 suitable for Crotolaria juncea fiber retting

An extracellular pectin lyase secreted by Fusarium decemcellulare MTCC 2079 under solid state fermentation condition has been purified to electrophoretic homogeniety by using ammonium sulfate fractionation, carboxymethyl cellulose and gel filtration (Sephadex G-100) column chromatographies. The purified enzyme showed single protein band corresponding to molecular mass 45 +/- 01 kDa on sodium dodecyl sulfate polyacrylamide gel electrophoresis. The enzyme had maximum activity at pH 9.0 and showed maximum stability in the pH range of 9.0-12.0. The optimum temperature of the purified enzyme was 50 degrees C and it showed maximum stability upto 40 degrees C. The energy of activation for the thermal denaturation (Ea) was 59.06 kJ mol(-1) K-1. The K-m and k(cat) values using citrus pectin as the substrate were 0.125mgml(-1) and 72.9 s(-1) in 100mM sodium carbonate buffer pH 9.0 at 50 degrees C. The biophysical studies on pectin lyase showed that its secondary structure belongs to alpha+beta class of protein with comparatively less of beta-sheets. Purified pectin lyase showed efficient retting of Crotolaria juncea fibers.

Síntese, caracterização e estudo termoanalítico dos nicotinatos de alguns metais de transição bivalentes no estado sólido

Pós-graduação em Química - IQ

Preventive effect of a high fluoride toothpaste and arginine-carbonate toothpaste on dentinal tubules exposure followed by acid challenge: a dentine permeability evaluation

Coordenação de Aperfeicoamento de Pessoal de Nivel Superior (CAPES)