Thionicotinamide SAM on Gold: Adsorption Studies and Electroactivity

STM and impedance results of the self-assembled monolayer (SAM) formed with thionicotinamide (TNA) on gold indicate the presence of defects that increase with the immersion time of the electrode in the TNA solution affecting the SAM electroactivity toward the electron transfer reaction of the cytochrome e metalloprotein and [Fe(CN)(6)](4-) and [Ru(NH(3))(6)](3+) complexes. It was observed that this electroactivity was also affected by the pH of the electrolyte solution. SERS and STM data indicate sulfur coordination to the surface with contribution of the NH(2) group. From the dependence of the TNA surface coverage on the temperature and concentration in solution, thermodynamic parameters of adsorption were determined.

Electrochemical behavior of the cistein and diphosfonate for stainless steel in media of HCl 1 mol L(-1)

Amino acids and self assembled monolayers (SAM`s) have been studied as to their inhibiting action on the corrosion of metallic materials. The objective of work is to study the electrochemical behavior of the cisteincisteine, the diphosfonate and the mixture of both in inhibiting the action of corrosion on stainless steel 304 in HCl 1 molL(-1). As the following techniques were used: open circuit potential (OCP), potenciostatic anodic polarization (A P), chronoamperomeny (CA), electrochemical impedance spectroscopy (EIS) and optical microscopy (OM). The results of CA showed that cisteine has a double effect, catalytic and inhibiting, in function of the immersion time of the metallic part in the electrolytic solution. AP curves have shown lesser current density for the system containing cisteine diphosfonate suggesting an inhibiting synergic action. These results have been confirmed by EIS and OM.

Thermal and mechanical shocks affecting the first flush of production of Lentinula edodes on Eucalyptus saligna logs

O objetivo deste trabalho foi avaliar o efeito do choque térmico e mecânico na produtividade de Lentinula edodes em 140 toras de Eucalyptus saligna, completamente colonizadas pelo fungo, em diferentes tempos de imersão em água e no primeiro fluxo de produção. As toras foram imersas em água resfriada (16ºC) ou à temperatura ambiente (22ºC); os períodos de imersão corresponderam a 6, 10, 14, 18, 22, 26 e 38 horas; o choque mecânico foi acompanhado por três quedas consecutivas da tora, em posição vertical, no chão. A temperatura da água e o tempo de imersão afetaram a produção de L. edodes, resultando em aumentos significativos (2 a 4 vezes) nos tratamentos em que as toras foram submetidas à água resfriada e nos tempos de imersão mais curtos (6 e 10 horas). O choque mecânico não resultou em aumento na produção de basidiomas.

Escarificação ácida na superação da dormência de sementes de pau ferro (Caesalpinea ferrea Mart.ex Tu. var. leiostachya Benth.)

Seeds of Caesalpinea ferrea Mart. ex Tu. var. leiostachya Benth. present low and irregular germination due to dormancy caused by the impermeability of the tegument. With the purpose to determine an efficient method to accelerate and uniformize seed germination, they were submitted to different immersion periods (0, 5, 10, 15, 20, 25 and 30 minutes) in sulfuric acid (95-98%), influence emergency and vigor (first count, speed index, medium time and relative frequency of emergency, length and dry matter of the seedlings). The experiment was carried out under greenhouse conditions with an experimental design of completely randomized, with seven treatments and four replications. The pre-conditioning of the seeds with immersion in concentrated sulfuric acid was efficient to overcoming seed dormancy, by increasing the percentage and speed emergency, the first count of emergency, length and dry matter of seedlings and reduction in the medium time for emergency. The efficiency of this chemical treatment with concentrated sulfuric depends on the immersion time, and 10 to 20 minutes were the most adequate to provide larger emergency uniformity percentages and vigor.

Estudo da desidratação de tomates em pedaços com pré-tratamento osmótico

Vegetables drying plays an important role in the field of food dehydration, being a very old practice that was originated from sun drying items of food in order to preserve them to be consumed during the periods of scarcity. One of these vegetables is the tomato, that was originally grown in South America. Tomatoes are easily perishable after being picked up from the tree and this makes the process of tomato dehydration a challenge due to the high amount of water (95%) contained in them. The present research work was mainly intended to develop alternative processes for tomato conservation, by drying slices of skinned and unskinned tomatoes in the in natura form or in the osmotically pre-dehydrated form. Firstly, the best conditions of the osmotic pre-dehydration process were defined including temperature, immersion time and concentration of the osmotic solution, based on the results of water loss, solids gain and weigh reduction of the pre-dehydration tomatoes at different processing conditions. The osmotic solution used was made up of NaCl (5 and 10%) and sucrose (25 and 35%) at different combinations. For a fixed conditions of osmotic pre-dehydration, the drying tests of the pre-processed and in natura tomatoes were carried out in a stove with air circulation and a convective dryer with trays, at two levels of temperature. The sensorial analysis of the osmotically pre-treated and unskinned dehydrated tomatoes was carried out as well as a study on the their shelf-live. The results obtained showed that the drying of the tomatoes took place as a result of the internal control of the water transport, and did not show a constant rate, while two distinct periods of the decreasing phase were observed. The osmotic pre treatment substancially reduced the initial amount of humidity in the tomatoes, thus reducing the necessary time for the product to attain levels of intermediate humidity. The impermeability of the tomato skin was identified as well as the unfavorable influence of the pre-treatment on the unskinned tomatoes, whose solid gain brought about a decrease in the water activity with subsequent reduction of the drying rate. Despite the various simplifications carried out during the development of this study, the proposed diffusive model adjusted to the experimental data satisfactorily, thus making it possible to determine the effective coefficients of diffusion, whose results were consistent and compatible with those found in the current literature. Concerning the higher rates of evaporation and the lowest processing time, the best results were obtained in the drying of the unskinned, in natura tomatoes and of the skinned, pre-dehydrated tomatoes, at 60ºC, both processed in the convective drier. The results of the sensorial analysis of the unskinned and pre-treated product did not prove to be satisfactory. Regarding the shelf-live of the tomatoes, for a period of 45 days, no physicochemical or microbiological alteration of the product was noted

Estudo da desidratação osmótica da cenoura (Daucus carota) em fatias

In the area of food dehydration, drying of vegetables has a very representative position, it has the objective to preserve the surplus of crops and began with sun drying. Among the vegetable is the carrot, which had its origin in Southeast Asia and in Brazil is a vegetable cultivated enough. The principal objective of this works is to find alternative ways for the conservation of carrot slices by osmotic dehydration with additional drying in heart. Were initially defined the best conditions of pre-osmotic dehydration (temperature, immersion time, type of osmotic solution) based on the results of humidity loss, solid gain, weight reduction and efficiency ratio of predehydrated carrots slices. The osmotic solutions used were composed by NaCl (10%) and sucrose (50 ° Brix) named DO1 and sucrose (50 ° Brix) called DO2. Was made experiment of pre-osmotic dehydration of carrot slices in two temperature levels, with complementary drying in heart with air circulation at 70 º C. Sensory analysis was performed and the study of slices dehydration osmotically and the slices without osmotic treatment. The best results were obtained with the solution DO1 60°C with immersion time of 60 min. The drying of carrot slices presented period of constant rate and decreasing rate. The osmotic pre-treatment reduced the initial humidity of carrot slices, reducing the time to the product to reach the same humidity content. Fick's model, considering the shrinkage, and the Page s model, adapt satisfactorily to experimental datas, allowing the determination of effective diffusion coefficients, consistent with the references. The results of sensory analysis of dry product, showed greater acceptance of sliced carrots with osmotic treatment

Estudo da reidratação do feijão verde (Vigna unguiculata L. Walp) desidratado por micro-ondas com e sem pré-tratamento osmótico

The green bean has organoleptic and nutritional characteristics that make it an important food source in tropical regions such as the Northeast of Brazil. It is a cheap source of protein and important for nutrition of rural population contributing significantly in subsistence farming of the families from Brazil s northeast. It is consumed in entire region and together with the dry meat and other products composes the menu of typical restaurants, being characterized as an important product for economy of Northeast. The green bean is consumed freshly harvested and has short cycle, being characterized as a very perishable food, which hampers your market. The drying method is an alternative to increase the lifetime and provide a reduction volume of this product making easier your transportation and storage. However is necessary to search ways of drying which keep the product quality not only from the nutritional standpoint but also organoleptic. Some characteristics may change with the drying process such as the coloring, the rehydration capacity and the grains cooking time. The decrease of drying time or of exposure of the grains to high temperature minimizes the effects related with the product quality loss. Among the techniques used to reduce the drying time and improve some characteristics of the product, stands out the osmotic dehydration, widely used in combined processes such as the pretreatment in drying food. Currently the use of the microwaves has been considered an alternative for drying food. The microwave energy generates heat inside of materials processed and the heating is practically instantaneous, resulting in shorter processing times and product quality higher to that obtained by conventional methods. Considering the importance of the green beans for the Northeast region, the wastefulness of production due to seasonality of the crop and your high perishability, the proposal of this thesis is the study of drying grain by microwaves with and without osmotic pretreatment, focusing on the search of conditions of processes which favor the rehydration of the product preserving your organoleptic characteristics. Based on the analysis of the results of osmotic dehydration and dielectric properties was defined the operating condition to be used in pretreatment of the green bean, with osmotic concentration in saline solution containing 12,5% of sodium chloride, at 40°C for 20 minutes. The drying of green bean by microwave was performed with and without osmotic pretreatment on the optimized condition. The osmotic predehydration favored the additional drying, reducing the process time. The rehydration of dehydrated green bean with and without osmotic pretreatment was accomplished in different temperature conditions and immersion time according to a factorial design 22, with 3 repetitions at the central point. According to results the better condition was obtained with the osmotically pretreated bean and rehydrated at a temperature of 60°C for 90 minutes. Sensory analysis was performed comparing the sample of the green bean in natura and rehydrated in optimized conditions, with and without osmotic pretreatment. All samples showed a good acceptance rate regarding the analyzed attributes (appearance, texture, color, odor and taste), with all values above 70%. Is possible conclude that the drying of green bean by microwave with osmotic pretreatment is feasible both in respect to technical aspects and rehydration rates and sensory quality of the product

Photoinduced orientation in natural rubber

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Curva de absorção de água em sementes de atemóia (Annona cherimola Mill. x Annona squamosa L.) cv. Gefner

O presente trabalho teve o objetivo de caracterizar a curva de absorção de água em sementes de atemóia (Annona cherimola Mill x Annona squamosa L.) cv. Gefner, submetidas a três métodos de embebição: sementes submersas em água destilada (MSSA), sementes entre papel de filtro embebido em água destilada acondicionada em caixa tipo gerbox (MPEA) e teste-padrão (MTP), com sementes mantidas em rolo de papel de filtro umedecido em água destilada. O delineamento experimental foi o inteiramente casualizado, com 6 tratamentos e 4 repetições de 25 sementes por parcela, constituídos por três métodos de embebição, empregando-se sementes vivas e mortas. O tempo de embebição entre 27; 34 e 47 horas, nos métodos MTP, MPEA e MSSA, representam indicativo para tratamento de sementes, podendo funcionar como tempo mínimo necessário para embebição em solução com reguladores vegetais. Conclui-se que os métodos que caracterizaram as três fases de absorção de água em sementes de atemóia foram o MTP e MPEA com mudança entre as fases I e II após 27 e 34 horas, respectivamente, atingindo a fase III com 234 horas, o que permite determinar o tempo de imersão para tratamentos pré-germinativos.

Comparative study of Cr3C2-NiCr coatings obtained by HVOF and hard chromium coatings

In the present work the corrosion resistance of micro-cracked hard chromium and Cr3C2-NiCr (HVOF) coatings applied on a steel substrate have been compared using open-circuit potential (E-OC) measurements, electrochemical impedance spectroscopy (EIS) and polarization curves. The coatings surfaces and cross-section were characterized before and after corrosion tests using optical microscopy (OM) and scanning electron microscopy (SEM). After 18 h of immersion, the open-circuit potential values were around -0.50 and -0.25V/(Ag vertical bar AgCl vertical bar KClsat) for hard chromium and Cr3C2- NiCr, respectively. The surface analysis done after 12 h of immersion showed iron on the hard chromium surface inside/near surface cracks, while iron was not detected on the Cr3C2-NiCr surface even after 18 h. For longer immersion time hard chromium was more degraded than thermal sprayed coating. For hard chromium coating a total resistance values between 50 and 80 k Omega cm(2) were measured and two well-defined time constants were observed, without significant change with the immersion time. For Cr3C2-NiCr coating the total impedance diminished from around 750 to 25 k Omega cm(2) as the immersion time increased from 17 up to 132 h and two overlapped time constants were also observed. Polarization curves recorded after 18 h of immersion showed a lower current and higher corrosion potential for Cr3C2-NiCr coating than other samples studied. (c) 2005 Elsevier Ltd. All rights reserved.

Electrochemical stability and corrosion resistance of Ti-Mo alloys for biomedical applications

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

Scarification with sulphuric acid of Schizolobium amazonicum Huber ex Ducke seeds - FABACEAE

Impermeabilidade do tegumento da semente à água ocorre em muitas espécies, inclusive em Schizolobium amazonicum Huber ex Ducke. Para promover a germinação de sementes com tegumento impermeável um dos métodos recomendados é o uso de ácido sulfúrico (H2SO4). O objetivo desse estudo foi identificar o melhor tempo de escarificação com ácido sulfúrico na superação da dormência em sementes de S. amazonicum, escarificadas durante 20, 40 e 60 minutos. Parte das sementes foi semeada imediatamente após a escarificação e parte após 24 horas de imersão em água, em uma mistura de areia e serragem (1:1), onde foram quantificadas a porcentagem e a velocidade de germinação. O delineamento foi inteiramente casualizado com quatro repetições de 50 sementes. A análise estatística da germinação foi efetuada aos seis, nove, 12, 15, 18, 21 e 24 dias após a semeadura em esquema fatorial. Para a velocidade de germinação as médias foram comparadas pelo teste de Tukey. Foi observada interação entre tratamentos para superação da dormência e o tempo de imersão em água após a escarificação na maioria das avaliações. A imersão em água acelerou o início da germinação. Os tratamentos para superação da dormência promoveram a germinação das sementes, entretanto, as sementes escarificadas durante 60 minutos apresentaram melhor germinação, 92 e 86,5% quando semeadas imediatamente e após 24 horas, respectivamente. O índice de velocidade de germinação foi superior nas sementes escarificadas durante 60 minutos e imersas em água. A escarificação durante 60 minutos constitui uma alternativa para redução da dormência das sementes.

Influence of fluoride-containing solutions on the translucency of flowable composite resins

The aim of this study was to evaluate the influence of fluoride-containing solutions on the translucency of flowable composite resins, with respect the immersion time. Flow-It! (FI) and Natural Flow (NF) composite resins and three commercial brands of fluoride-containing solutions (Fluordent, Fluorgard and Oral B) were used. Specimens were prepared and stored in the solutions at 37degreesC, until the measurements were made after the following treatments: T1 - after 1 hour in relative humidity; T2 - after 1 h in solution; T3 - 24 h; T4 - 48 h; T5 - after a week; from T9, the measurements were accomplished weekly, up to 30-day immersion. To obtain translucency values an electrophoresis equipment was employed. Data were submitted to ANOVA and Tukey tests. The results disclosed that NF showed highest values of translucency and was statistically different from FI (p < 0.001). As regards the solutions, Fluordent and Oral B presented similar values and were statistically superior to Fluorgard (p < 0.05). Concerning the immersion time, similar results were observed for the different evaluation periods. It may be concluded that the fluoride-containing solutions affected the translucency of the composite resins, independently of the materials used. Among the tested resins, NF presented the best performance. (C) 2003 Kluwer Academic Publishers.

Speciation of lead in seawater and river water by using Saccharomyces cerevisiae immobilized in agarose gel as a binding agent in the diffusive gradients in thin films technique

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

Influence of the heat treatment in the electrochemical corrosion of Al-Zn-Mg alloys

The localized corrosion of Al-(5.03%)Zn-(1.67%)Mg-(0.23%)Cu alloys and high purity Al has been studied using electrochemical techniques, optical microscopy, SEM and EDX. The samples were previously submitted to different heat treatments in which coherent and incoherent MgZn 2 precipitates with different distribution and aggregation degree were produced. The influence of NaCl and Na 2SO 4, dissolved oxygen, immersion time and convection were studied. In NaCl solutions, pitting potentials for the alloys were more negative than for aluminium, indicating an increase in their susceptibility to localized corrosion. Moreover, annealed and cold-rolled alloys presented more negative pitting and repassivation potentials than those submitted to age hardening with direct or interrupted quenching. In annealed and cold-rolled samples, pit nucleation and propagation takes place in the zones where MgZn 2 is accumulated. In the case of the age-hardened alloys, a double pitting behaviour is observed, the first one in the magnesium and zinc enriched regions and the second in the matrix. While the cold water quenched alloy is susceptible to stress corrosion craking, the alloy submitted to the interrupted quenching process is less susceptible to intergranular attack. The sulphate ion shifts the pitting potential of aluminium and the alloys by chloride towards more positive values because it impedes local accumulations of the latter. © 1992 Chapman & Hall.