Filmes nanométricos de FeN e ALN crescidos por sputtering e aplicações do efeito peltier

This study will show the capability of the reactive/nonreactive sputtering (dc/rf) technique at low power for the growth of nanometric thin films from magnetic materials (FeN) and widegap semiconductors (AlN), as well as the technological application of the Peltier effect using commercial modules of bismuth telluride (Bi2Te3). Of great technological interest to the high-density magnetic recording industry, the FeN system represents one of the most important magnetic achievements; however, diversity of the phases formed makes it difficult to control its magnetic properties during production of devices. We investigated the variation in these properties using ferromagnetic resonance, MOKE and atomic force microscopy (AFM), as a function of nitrogen concentration in the reactive gas mixture. Aluminum nitride, a component of widegap semiconductors and of considerable interest to the electronic and optoelectronic industry, was grown on nanometric thin film for the first time, with good structural quality by non-reactive rf sputtering of a pure AlN target at low power (≈ 50W). Another finding in this study is that a long deposition time for this material may lead to film contamination by materials adsorbed into deposition chamber walls. Energy-dispersive X-ray (EDX) analysis shows that the presence of magnetic contaminants from previous depositions results in grown AlN semiconductor films exhibiting magnetoresistance with high resistivity. The Peltier effect applied to commercially available compact refrigeration cells, which are efficient for cooling small volumes, was used to manufacture a technologically innovative refrigerated mini wine cooler, for which a patent was duly registered

Cancer risk assessment of ethyl carbamate in alcoholic beverages from Brazil with special consideration to the spirits cachaca and tiquira

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

COLOR STABILITY of SEALED COMPOSITE RESIN RESTORATIVE MATERIALS AFTER ULTRAVIOLET ARTIFICIAL AGING and IMMERSION IN STAINING SOLUTIONS

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

Effect of Artificial Aging on the Roughness and Microhardness of Sealed Composites

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

Effect of Different Light-Curing Modes on Degree of Conversion, Staining Susceptibility and Stain's Retention Using Different Beverages in a Nanofilled Composite Resin

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Efeitos de parâmetros de fermentação na produção de etanol a partir de resíduo líquido da industrialização da mandioca (manipueira)

Effect of fermentation parameters on ethanol production from cassava liquid residue (manipueira). "Manipueira", a liquid residue from the processing of cassava starch and flour, has recognized high pollution potential. Aiming at a possible use of "manipueira" as raw material for ethanol production, this study aimed to evaluate the effect of the percentage of inoculated yeast and fermentation temperature on the chromatographic profile of the components of wine of "manipueira". The residue was characterized for starch and sugar content, as well as pH and total acidity. The residue was hydrolyzed by the action of enzymes Termamyl 120 L and AMG 300 L. The hydrolysate obtained was fermented under different experimental conditions. A factorial central composite design (2(2)) with two independent variables and the response surface methodology were used to evaluate the results. The results showed a significant effect of variable parameters on the components of wine. The conditions of low fermentation temperature and lower percentages of inoculated yeast were the most appropriate to obtain ethanol from "manipueira".

Cell-associated acid beta-xylosidase production by Penicillium sclerotiorum

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Purification and properties of an acid beta-xylosidase from Penicillium sclerotiorum

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Unpalatability of Hyla semilineata tadpoles (Anura) to captive and free-ranging vertebrate predators

This study examines the unpalatability of Hyla semilineata tadpoles, relating this possible defence mechanism to their black, presumably aposematic, colouration. Bullfrog tadpoles (Rana catesbeiana), similar in size to the H. semilineata larvae, were used as controls in the experiments. The palatability of H. semilineata tadpoles was tested by offering the tadpoles to Fish (Hoplias malabaricus), free-ranging passerine birds (Pitangus sulphuratus) and hawks (Buteo magnirostris), and domestic chickens (Gallus domesticus). All predators showed a significant preference towards the control R. catesbeiana tadpoles. However, in experiments with fish, this preference was not significant for tadpole capture, only for their ingestion, suggesting that the fish could not distinguish between the two species before tasting them. Although great kiskadees (P. sulphuratus) preferred the control R. catesbeiana tadpoles, they promptly ingested more than half of the test H. semilineata tadpoles when these were offered alone. The chickens, used as naive predators, clearly learned to avoid the black H. semilineata tadpoles after a few trials. The conspicuous colouration and unpalatability of H. semilineata tadpoles may benefit the individual as well as the group, depending on the predator involved.

A Novel beta-Glucosidase from Sporidiobolus pararoseus: Characterization and Application in Winemaking

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

Evaluation of new red winemaking technologies through consumer liking

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordo and Isabel) red wines

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Influence of surfactants on the effectiveness of bleaching gels

This study evaluated the influence of surfactants on the effectiveness of 35% hydrogen peroxide (HP) and 10% carbamide peroxide (CP) bleaching gels. One hundred and forty bovine teeth were used, which were stained by immersion in a coffee, red wine, and tobacco mixture for 7 days. At the end of this process, the color measurement at baseline was taken with the Vita Easyshade spectrophotometer. The teeth were divided into seven groups: (a) negative control (NC), (b) positive control for HP (PC-35), (c) HP + Tween 20 (T20-35), (d) HP + laurel sodium sulfate (LSS-35), (e) positive control for CP (PC-10), (f) CP + Tween 20 (T20-10), and (g) CP + laurel sodium sulfate (LSS-10). Group NC was kept in artificial saliva for 21 days. Groups PC-35, T20-35, and LSS 35 received three applications of bleaching gel for 10 min; the process was repeated after 7 days. Groups PC-10, T20-10, and LSS-10 received the gel for 8 h per day for 14 days. After the bleaching process, the final color was measured. The analysis of variance and Tukey tests showed statistically significant differences for the parameters of a dagger L, a dagger b, and a dagger E of the HP gels with surfactant and positive control group (PC-35). Within the limits of this in vitro study, the addition of surfactants to HP bleaching gel increased the bleaching effectiveness.

Colorimetric enzymatic assay of L-malic acid using dehydrogenase from baker's yeast

A colorimetric method has been developed and optimized to measure L-malic acid in samples of fruit juices and wine. This method is based on oxidation of the analyte, catalyzed by malate dehydrogenase (MDH) from dry baker's yeast, and in combination with the reduction of a tetrazolium salt (MTT: 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide). In the present study, the method exhibited sensitivity in the range of 500-4000 mu M of L-malic acid in the reaction cuvette, with the lower detection limit of 6.7-10(-2) g/L, the upper limit of 53.6.10(-2) g/L and a maximum standard deviation of only 2.5 % for the analyzed samples. The MDH activity from baker's yeast was also optimized, the enzyme showed a high stability at pH=8.0-9.0 and the activity was maintained completely at temperatures up to 40 degrees C for 1 hour. The results show that the colorimetric method using enzymatic preparations from dry baker's yeast is a simple and low-cost method with possibility of wide application.

Phenolic Derivatives from Fruits of Dipteryx lacunifera DUCKE and Evaluation of Their Antiradical Activities

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)