Phase morphology and crystallinity of poly(vinylidene fluoride)/poly(ethylene oxide) piezoelectric blend membranes

Polymer blends based on poly(vinylidene fluoride), PVDF and poly(ethylene oxide), PEO, with varying compositions have been prepared by solvent casting, the polymer blend films being obtained from solutions in dimethyl formamide at 70ºC. Under these conditions PVDF crystallizes from solution while PEO remains in the molten state. Then, PEO crystallizes from the melt confined by PVDF crystalls during cooling to room temperature. PVDF crystallized from DMF solutions adopt predominantly the electroactive β-phase (85%). Nevertheless when PEO is introduced in the polymer blend the β-phase content decreases slightly to 70%. The piezoelectric coefficient (d33) in pristine PVDF is -5 pC/N and decreases with increasing PEO content in the PVDF/PEO blends. Blend morphology, observed by electron and atomic force microscopy, shows the confinement of PEO between the already formed PVDF crystals. On the other hand the sample contraction when PEO is extracted from the blend with water (which is not a solvent for PVDF) allows proving the co-continuity of both phases in the blend. PEO crystallization kinetics have been characterized by DSC both in isothermal and cooling scans experiments showing important differences in crystalline fraction and crystallization rate with sample composition.

Effect of the degree of porosity on the performance of poly(vinylidene fluoride-trifluoroethylene)/poly(ethylene oxide) blend membranes for lithium-ion battery separators

Porous polymer membranes based on poly(vinylidene fluoride-trifluoroethylene)/poly(ethylene oxide) copolymers, P(VDF-TrFE)/PEO, are prepared through the, from partial to total, elimination of PEO, leading to interconnected micropores in the polymer blends. Electrolyte uptake, thermal and mechanical properties depend on the amount of PEO present in the polymer blend. Further, the degree of crystallinity of PEO and the elastic modulus (E´) of the polymer blend decrease with increasing PEO removal. Electrical properties of the polymer blend membranes are influenced by the porosity and are dominated by diffusion. The temperature dependence of ionic conductivity follows the Arrhenius behavior. It is the highest for the membranes with a volume fraction of pores of 44% (i.e, 90% PEO removal), reaching a value of 0.54 mS.cm-1 at room temperature. Battery performance was determined by assembling Li/C-LiFePO4 swagelok cells. The polymer blends with 90% PEO removal exhibit rate (124 mAhg-1 at C/5 and 47 mAhg-1 at 2C) and cycling capabilities suitable for lithium ion battery applications.

Hydrophobic/hydrophilic P(VDF-TrFE)/PHEA polymer blend membranes

Polymer blend membranes have been obtained consisting of a hydrophilic and a hydrophobic polymers distributed in co-continuous phases. In order to obtain stable membranes in aqueous environments, the hydrophilic phase is formed by a poly(hydrohyethyl acrylate), PHEA, network while the hydrophobic phase is formed by poly(vinylidene fluoride-co-trifluoroethylene) P(VDF-TrFE). To obtain the composites, in a first stage, P(VDF-TrFE) is blended with poly(ethylene oxyde) (PEO), the latter used as sacrificial porogen. P(VDF-TrFE)/PEO blend membranes were prepared by solvent casting at 70° followed by cooling to room temperature. Then PEO is removed from the membrane by immersion in water obtaining a P(VDF-TrFE) porous membrane. After removing of the PEO polymer, a P(VDF-TrFE) membrane results in which pores are collapsed. Nevertheless the pores reopen when a mixture of hydroxethyl acrylate (HEA) monomer, ethyleneglycol dimethacrylate (as crosslinker) and ethanol (as diluent) is absorbed in the membrane and subsequent polymerization yields hybrid hydrophilic/hydrophobic membranes with controlled porosity. The membranes are thus suitable for lithium-ion battery separator membranes and/or biostable supports for cell culture in biomedical applications.

Weaker ligands can dominate an odor blend due to syntopic interactions.

Most odors in natural environments are mixtures of several compounds. Perceptually, these can blend into a new "perfume," or some components may dominate as elements of the mixture. In order to understand such mixture interactions, it is necessary to study the events at the olfactory periphery, down to the level of single-odorant receptor cells. Does a strong ligand present at a low concentration outweigh the effect of weak ligands present at high concentrations? We used the fruit fly receptor dOr22a and a banana-like odor mixture as a model system. We show that an intermediate ligand at an intermediate concentration alone elicits the neuron's blend response, despite the presence of both weaker ligands at higher concentration, and of better ligands at lower concentration in the mixture. Because all of these components, when given alone, elicited significant responses, this reveals specific mixture processing already at the periphery. By measuring complete dose-response curves we show that these mixture effects can be fully explained by a model of syntopic interaction at a single-receptor binding site. Our data have important implications for how odor mixtures are processed in general, and what preprocessing occurs before the information reaches the brain.

Avaliação da adição de suco de acerola em suco de abacaxi visando à produção de um "blend" com alto teor de vitamina C

O objetivo deste trabalho foi enriquecer em vitamina C o suco integral pasteurizado de abacaxi (SAb), através da adição de diferentes quantidades de suco integral pasteurizado de acerola (SAc) (5; 10; 15 e 20%), produzindo um "blend" (mistura) destes sucos e visando à obtenção de um produto final que mantivesse as características sensoriais idênticas ao SAb original. As matérias-primas utilizadas foram polpas comerciais. Avaliação sensorial foi realizada dos atributos de cor, odor, consistência e sabor, através do teste de comparação múltipla. Análises físico-químicas de vitamina C (ácido ascórbico), sólidos solúveis totais, pH e acidez total titulável também foram feitas. Os resultados das análises sensoriais mostraram não existir diferença significativa (p>0,05) entre o SAb (padrão), o "blend" com 5% de SAc e o "blend" com 10% de SAc para todos os atributos avaliados nesse experimento, sendo que a adição de 10% de SAc resultou em um produto final com cerca de cinco vezes o teor de vitamina C do SAb original.

High encapsulation efficiency of sodium alendronate in eudragit S100/HPMC blend microparticles

The hydrophilic drug sodium alendronate was encapsulated in blended microparticles of Eudragit® S100 and Methocel® F4M or Methocel® K100LV. Both formulations prepared by spray-drying showed spherical collapsed shape and smooth surface, encapsulation efficiencies of 85 and 82% and mean diameters of 11.7 and 8.4 µm, respectively. At pH 1.2, in vitro dissolution studies showed good gastro-resistance for both formulations. At pH 6.8, the sodium alendronate release from the microparticles was delayed and was controlled by Fickian diffusion. In conclusion, the prepared microparticles showed high encapsulation efficiency of sodium alendronate presenting gastro-resistance and sustained release suitable for its oral administration.

Performance of a diesel engine fueled with a preheated blend of soybean oil and petrodiesel

Brazil is doing a major effort to find alternatives to diesel oil as combustible. Some study lines are oriented to the development of vegetable oils used as fuel, as a source of getting cheaper and have higher energy density than the converted vegetable oils, and less risk of environmental contamination. The aim of this study was to evaluate the performance, the useful life of the lubricant and some components of a Diesel Cycle engine, with an electronic injection system, in a long-term test operating with a preheated blend (65°C) of 50% (v v-1) of soybean oil in petrodiesel. There was a reduction of the useful life of the injectors which presented failure because of high wear with 264 hours of operation and showed an increase in emissions of particulate matter (opacity) which may be assigned to the failures occurred in the injection system. An increase in the useful life of the lubricant, when compared with the literature was also observed. The electronic injection system may favor the burning of the tested fuel. The test was interrupted with 264 hours because of failures in the injection system.

Avaliação sensorial e estabilidade físico-química de um blend de laranja e cenoura

Neste trabalho foi elaborado um blend de suco de laranja e cenoura com diferentes teores de cenoura (5 e 25%) e concentrado a diferentes teores de sólidos solúveis (15 e 30 °Brix). Foram realizadas análises físicas e químicas das matérias-primas e do blend com maior preferência sensorial, com a finalidade de caracterizar o produto e, principalmente, verificar as alterações do ácido ascórbico e dos carotenóides totais após o processo de concentração dos blends. Também foi investigada a estabilidade física e química do blend durante sessenta dias. O teste de ordenação-preferência mostrou que a formulação do blend com 5% de cenoura e 15 °Brix de concentração foi a preferida pelos julgadores. O processo de concentração e o armazenamento, pelo período de 60 dias, acarretou na redução significativa dos conteúdos de ácido ascórbico e carotenóides totais.

Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks

Given the broad acceptance of sour cassava starch biscuits in Brazil and the nutritional quality of quinoa flour, this study aimed to evaluate the effect of extrusion temperature, screw speed, moisture, and amount of quinoa flour on the physical properties of puffed snacks. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Effects of moisture and amount of quinoa flour on the expansion index and specific volume of snacks were observed. There was a pronounced increase in water solubility index of blends with the extrusion process with significant effects of all process parameters on the WSI. Higher water absorption index (WAI) was observed under high temperature, low moisture, and lower quinoa flour amount. Temperature and amount of quinoa flour influenced the color of the snacks. A positive quadratic effect of quinoa flour on hardness of products was observed. Blends of sour cassava starch and quinoa flour have good potential for use as raw material in production of extruded snacks with good physical properties.

Physicochemical, microbiological and sensory evaluation of a bioactive food blend

The potential of functional foods to decrease the risks of chronic non-communicable diseases has motivated the development of products with beneficial effects on fat and carbohydrate metabolism. The present study aimed at analyzing the physicochemical, microbiological, and sensory properties of a bioactive food blend developed to help the nutritional therapy provided to hypolipidemic and hyperglycemic patients with HIV/AIDS treated with antiretroviral therapy. The food blend was evaluated for moisture, protein, carbohydrate, fats, fixed mineral residue, total fiber content, and fatty acid composition, according to the standards established by the Instituto Adolfo Lutz. Food safety was assessed by microbiological analyses for Bacillus cereus, Salmonella spp, and coliforms. Sensory acceptance and intention to purchase were also evaluated. The food blend showed good nutritional potential, with low atherogenicity and thrombogenicity indexes, good macronutrient balance, and high energy value. The adoption of Good Manufacturing Practices (GMP) resulted in a product suitable for consumption. With respect to sensory aspects, the food blend showed satisfactory indexes of acceptability and promising marketing potential.

Fabrication and Characterization of Methylene-Blue-Doped Polyvinyl Alcohol–Polyacrylicacid Blend for Holographic Recording

A methylene-blue-sensitized polymer blend of polyvinyl alcohol and polyacrylic acid is fabricated and tested for holographic recording. It was found to have good characteristics such as high sensitivity, storage stability, ease of fabrication, and environmental stability. Optimization of the ratio of polyvinyl alcohol polyacrylic acid, the sensitizer concentration, pH, energy, diffraction efficiency measurements, etc., have been done. pH is found to have a great influence on the recovery of the dye in this matrix. The results of experimental investigations into the properties of this new material are reported.

Fabrication and Characterization of Methylene-Blue-Doped Polyvinyl Alcohol–Polyacrylic Acid Blend for Holographic Recording

A methylene-blue-sensitized polymer blend of polyvinyl alcohol and polyacrylic acid is fabricated and tested for holographic recording. It was found to have good characteristics such as high sensitivity, storage stability, ease of fabrication, and environmental stability. Optimization of the ratio of polyvinyl alcohol polyacrylic acid, the sensitizer concentration, pH, energy, diffraction efficiency measurements, etc., have been done. pH is found to have a great influence on the recovery of the dye in this matrix. The results of experimental investigations into the properties of this new material are reported.

Modification of Butadiene -Acrylonitrile Rubber/ Poly(Vinyl Chloride) Blend Using Natural Rubber, Styrene-Butadiene Rubber, and Polybutadiene Rubber

Natural rubber, styrene-butadiene rubber, and polybutadiene rubber were used to replace part of the butadieneacrylonitrile rubber in a 70/30 butadiene-acrylonitrile rubber/ poly(vinyl chloride) blend. Such replacement up to 15% of the total weight of the blend improved the mechanical properties, while decreasing the cost of the blend. Styrenebutadiene rubber could replace butadiene-acrylonitrile rubber up to 30% of the total weight of the blend without deterioration in the mechanical properties.