Extração e caracterização de amido de jacatupé (Pachyrhizus ahipa)

O gênero Pachyrhizus tem sido estudado como fonte de matéria-prima amilácea devido ao considerável teor de amido nas raízes de suas espécies. Neste trabalho objetivou-se caracterizar raízes de P. ahipa, processar em laboratório para a extração do amido e analisá-lo quanto à composição centesimal, teor de amilose, formato e tamanho de grânulos em microscópio eletrônico de varredura e viscosidade das pastas (RVA). As raízes de P. ahipa apresentaram 18% de massa seca sendo 7,68% amido. O rendimento obtido de amido foi baixo (4,28%), apontando para a necessidade de estudos que melhorem o processo de extração. O produto obtido apresentou 12,3% de umidade, 84% de amido com 13% de amilose e baixos teores de outros componentes (base úmida). A análise em microscópio eletrônico de varredura mostrou grânulos de amido de formas circular e poligonal, com tamanho variando entre 10 e 25mm. O perfil de viscosidade apresentado por este amido mostrou baixa temperatura de pasta (56ºC) e pico de viscosidade a 272 RVU, estando este último valor próximo ao observado para amido de mandioca, sob as mesmas condições. O amido de P. ahipa apresentou ainda, baixa estabilidade da pasta a quente e tendência à retrogradação com o resfriamento.

Efeito da concentração do catalisador acetilacetonato férrico na cura de poliuretano à base de polibutadieno líquido hidroxilado (PBLH) e diisocianato de isoforona (IPDI)

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

Physicochemical properties of cassava starch oxidized by sodium hypochlorite

In this work, cassava starch was modified by treatment with sodium hypochlorite (NaClO) at different concentrations (0.8, 2.0 and 5.0 % of active chlorine) and selected physicochemical properties of the oxidized starches were investigated. The native and modified samples were evaluated considering moisture, carboxyl content, apparent viscosity, susceptibility to syneresis, mid-infrared spectroscopy and crystallinity index. The treatment with NaClO resulted in alterations in carboxyl content of the oxidized starches that increased with increasing concentration of the oxidant. Oxidized starches also showed higher susceptibility to syneresis, as assessed by the release of liquid during freezing and thawing. Apparent viscosity analysis showed decrease in peak viscosity of the oxidized starches. X-ray diffractograms showed that the oxidation influenced the extent of cassava starch relative crystallinity found to lie between 34.4 % (native) and 39.9 % (2.0 % active chlorine). The infrared spectra are sensitive to structural changes on starch macromolecules and presented characteristic peaks as C-O-C of the six carbon glucose ring absorbs at 1,150-1,085 cm -1 and due to axial deformation these bands changed with the crystal structure of the starch samples. © 2012 Association of Food Scientists & Technologists (India).

Uso da técnica de análise de óleo lubrificante em motores diesel estacionários, utilizando-se misturas de biodiesel e diferentes níveis de contaminação do lubrificante

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Análise da influência do agente umectante na estabilidade reológica e avaliação de cristais líquidos em formulações cosméticas

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Dielectric thermal analysis as a tool for quantitative-evaluation of the viscosity and the kinetics of epoxy resin cure

Dielectric thermal analysis has been proved as a valuable tool for monitoring the epoxy curing process and the related rheological properties in the fabrication of polymer-matrix composite materials. This technique also has the potential to be applied in the monitoring of magnet impregnation processes as well as in quality control. In this work we present the quantitative evaluation of the viscosity changing and the curing kinetics for a commercial Stycast epoxy resin system at different temperatures through the impedance analysis. The results showed correlation between the real component of the complex impedance and the isothermal reaction extent. Comparing the dielectric analysis result with the viscosity measured by rotational rheometer we observed a similar behavior reported for dynamic mechanic analysis. The results comparison have shown that the kinetics parameters obtained from DSC and DETA analysis showed different sensitivities related to the characteristics of curing stages. We concluded that the dielectric thermal analysis should be applied in quantitative evaluation of cure kinetics.

A real-time thermal field theoretical analysis of Kubo-type shear viscosity: Numerical understanding with simple examples

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

Determining the Optimum Processing Parameters of Glass-like Carbon Using Weibull Analysis of its Fracture Behaviour

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

Structure of a glycoglucuronomannan from the low-viscosity gum of Vochysia lehmannii

The polysaccharide (VSP) from the gum exudate of quaruba (Vochysia lehmannii) had two components of almost identical M. centred at 24,800, as shown by HSPEC-MALLS. The presence of aggregates was shown since carboxy-reduction gave VSP-RED, which contained low molecular weight components with M-w 19,000 > 5800 and polydispersity ratios dn/dc 0.160 and 0.149, respectively. VSP formed low viscosity aqueous solutions and acid hydrolysis gave Man (30%), Ara (16%), Gal (10%), and Glc (14%). The latter arose partly from GlcA (30%). Methylation analysis revealed mainly neutral units of 2-O- (60%) and 2,3-di-O-substituted Manp (5%), and those of nomeducing ends (8%), 2-O- (3%), and 4-O-substituted Arap and/or 5-O-substituted Araf units (6%). VSP-RED contained Glc (45%), Man (35%), and Ara (13%) and methylation analysis indicated mainly 4-O-substituted Glcp (31%) and 2-O- (51%) and 2,3-di-O-substituted Manp units (5%). A predominant alternating structure for VSP was shown by its C-13 NMR spectrum, which contained 10 main signals and a small one of C-6 of GlcpA. This was confirmed by formation, on partial hydrolysis of VSP, of a tetrasaccharide, which was characterised by NMR spectroscopy and ESI-MS as beta-GlcpA-(1 --> 2)-alpha-Manp-(1 --> 4)-beta-GlcpA-(1 --> 2)-Man, which arose from the main chain, thus confirming VSP to be a glycoglucuronomannan. (C) 2004 Elsevier Ltd. All rights reserved.

Optimization of the Transesterification Reaction in Biodiesel Production and Determination of Density and Viscosity of Biodiesel/Diesel Blends at Several Temperatures

Waste frying oil has been used to optimize the production of biodiesel. Biodiesel was prepared through sodium ethoxide catalyzed methanolysis from the transesterification of recycled waste frying oil. Optimization of the transesterification reaction for biodiesel production was carried out by means of statistical analyses using ANOVA. The optimum conditions for reaction were the following: a oil methanol mole ratio of 1:9, temperature of 50 degrees C, catalyst mass fraction of 0.9 %, and reaction time of 40 min, which enabled a yield of 98.7 % determined by gas chromatography/mass spectrometry (GC/MS) analysis. The density and viscosity of biodiesel/diesel blends have been determined as a function of composition at several temperatures.

Rheological Analysis of Water Clay Compositions in Order to Investigate Mudflows Developing in Canals

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

Influence of vegetable oil in the viscosity of biodiesel-a review

Viscosity is a measure fluid resistance to flowing, affecting the fuel spray in the combustion chamber and, by this way, thus the formation of carbon deposits. The analysis of the influence of vegetable oil viscosity in biodiesel seems appropriate, because biodiesel viscosity is a function of vegetable oil. The increase of the fuel viscosity, promoted by biodiesel, has a major impact on the dynamics of jet fuel, increasing its speed and distance of penetration, obtaining therefore an increase in the amount of turbulent movement of the jet and thus an increase in the rate of preparation of the mixture, air-fuel, when adding biodiesel to diesel oil. The negative effect of this higher fuel viscosity is the increase of the wear of the train of gears, cam shaft, and valve push rod of all the injection pumps due to the higher pressure of injection. The viscosity of biodiesel is influenced by the size of its molecule and by the increase of molecule insaturations, is directly related with its origin vegetable oil or fat. This study is a review of the influence of vegetable oils in viscosity of biodiesel. Copyright © 2008 SAE International.

Analysis of the effect of wash water reduction on bleached pulp characteristics

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Effect of ethanol, dry extract and reducing sugars on density and viscosity of Brazilian red wines

BACKGROUND Density and viscosity are properties that exert great influence on the body of wines. The present work aimed to evaluate the influence of the alcoholic content, dry extract, and reducing sugar content on density and viscosity of commercial dry red wines at different temperatures. The rheological assays were carried out on a controlled stress rheometer, using concentric cylinder geometry at seven temperatures (2, 8, 14, 16, 18, 20 and 26 degrees C).RESULTSWine viscosity decreased with increasing temperature and density was directly related to the wine alcohol content, whereas viscosity was closely linked to the dry extract. Reducing sugars did not influence viscosity or density. Wines produced from Italian grapes were presented as full-bodied with higher values for density and viscosity, which was linked to the higher alcohol content and dry extract, respectively.CONCLUSIONThe results highlighted the major effects of certain physicochemical properties on the physical properties of wines, which in turn is important for guiding sensory assessments. (c) 2014 Society of Chemical Industry

Development and analysis of formulations to the delivery of caffeine for the treatment of gynoid lipodystrophy

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)