Micro-raman spectroscopic characterization of a CR-39 detector

Characterization by micro-Raman spectroscopy of polymeric materials used as nuclear track detectors reveals physico-chemical and morphological information on the material's molecular structure. In this work, the nuclear track detector poly(allyl diglycol carbonate), or Columbia Resin 39 (CR-39), was characterized according to the fluence of alpha particles produced by a 226Ra source and chemical etching time. Therefore, damage of the CR-39 chemical structure due to the alpha-particle interaction with the detector was analyzed at the molecular level. It was observed that the ionization and molecular excitation of the CR-39 after the irradiation process entail cleavage of chemical bonds and formation of latent track. In addition, after the chemical etching, there is also loss of polymer structure, leading to the decrease of the group density C-O-C (∼888 cm-1), CH=CH (∼960 cm -1), C-O (∼1110 cm-1), C-O-C (∼1240 cm -1), C-O (∼1290 cm-1), C-O (∼1741 cm -1), -CH2- (∼2910 cm-1), and the main band -CH2- (∼2950 cm-1). The analyses performed after irradiation and chemical etching led to a better understanding of the CR-39 molecular structure and better comprehension of the process of the formation of the track, which is related to chemical etching kinetics. Copyright © 2013 Society for Applied Spectroscopy.

Changes during chilled storage of whole tilapia and short-term frozen storage of tilapia fillets

This study evaluated the physicochemical changes in Nile tilapia (n = 82, 373.71 ± 61.91 g) refrigerated for up to 92 h and in the frozen fillets. The tilapias were captured with nets, slaughtered by ice and water shock (1:1) in a temperature of approximately 2°C for 30 min, and stored refrigerated at 4°C in polystyrene boxes containing ice. The fish were filleted, and filets were weighed and frozen. The drip loss and protein were determined after 23 days of frozen storage. After 4 h of storage, all fish were in full rigor mortis. The pH of the muscles decreased for up to 45 h of the storage period. The fillets obtained from tilapia stored for more than 72 h lost more weight and protein. Thus, the filleting or processing of tilapia should be done before 72 h of cold storage, since deterioration of the fish starts to occur after this period. Copyright © Taylor & Francis Group, LLC.

Fatty acids and some antioxidant compounds of Psidium guajava seed oil

Physico-chemical characteristics, fatty acid and tocopherol compositions, total phenolic content and antioxidant activity of crude oil extracted from guava (Psidium guajava var. pomifera) seeds were investigated. Oil yield from the seeds was 14.0%. Data obtained for the analytical indexes compared well with those of others edible oils. The oil showed high levels of unsaturated fatty acids (88.1%), mainly linoleic acid (78.4%). The tocopherol and total phenolic contents in the oil amounted to 29.2 and 92.3 mg/100 g, respectively. The guava seed oil exhibited a great DPPH · scavenging activity showing EC₅₀ of 12.9 g oil/g [DPPH · ] -1 and antiradical efficiency of 7.9×10 -2 . Therefore, the potential utilization of the guava seed oil as a raw material of food, chemical and pharmaceutical industries appears to be favourable and provides the use of a renewable resource, adding value to agricultural products.

Desenvolvimento de produto tipo “snack” a base de carne mecanicamente separada de tilápia do Nilo

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Estudo físico-químico de nanopartículas de DNA com derivado de quitosana contendo grupos fosforilcolina

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

Síntese e caracterização de partículas de poli(álcool vinílico) utilizadas em aplicações biomédicas: contribuição da análise fractal e entropia de Shannon

Pós-graduação em Biofísica Molecular - IBILCE

Caracterização da comunidade de microcrustáceos e avaliação de potenciais predadores vertebrados e invertebrados em dois reservatórios na região noroeste do Estado de São Paulo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Comunidades bacterianas em solos de mata nativa e cultivados com cana-de-açúcar

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estudo das propriedades dielétricas e de bloqueio das monocamadas automontadas

Pós-graduação em Biotecnologia - IQ

Conservação pós-colheita de atemóia cv. Thompson

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Desenvolvimento de uma sobremesa probiótica mista de tofu e extrato hidrossolúvel de soja fermentado

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Caracterização química, microbiológica e farmacognóstica da polpa de coquinho-azedo (Butia capitata (Mart) Becc) produzida em Arinos-MG

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Caracterização dos óleos extraídos de sementes de laranjas (Citrus sinensis) como aproveitamento de resíduos agroindustriais

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Perfil microbiano, físico-químico e análise das boas práticas de fabricação (BPF) de queijos minas frescal e ricota

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Linguiça cuiabana: histórico e aspectos tecnológicos de fabricação

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)