Anticholinesterasic, Nematostatic and Anthelmintic Activities of Pyridinic and Pyrazinic Compounds

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

Structural and optical properties of GdAlO3:RE3+ (RE = Eu or Tb) prepared by the Pechini method for application as X-ray phosphors

In this work, GdAlO3:RE3+ (RE = Eu or Tb) was successfully prepared by the Pechini method at lower temperatures when compared to others methods as solid-state synthesis and sol-gel process. In accordance to the XRD data, the fully crystalline single-phase GdAlO3 could be obtained at 900 degrees C. The differential thermal analysis (DTA) shows a crystallization peak at 850 degrees C. The samples are composed by monocrystalline particles (50-120 nm) exhibiting the formation of aggregates among them, which indicates the beginning of the sinterization process. This feature indicates a strong tendency to the formation of aggregates, which is a suitable ability for the close-packing of particles, and hence a potential application in X-ray intensifying screens. Luminescence measurements indicate Gd3+ -> RE3+ energy transfer. The Eu3+ emission spectra exhibit all the characteristics D-5(0) -> F-7(j) transitions and the observed profile suggests that RE3+ ions occupy at least one site without center of symmetry. For terbium-doped samples, the D-5(3) -> F-7(j) (blue emission) and D-5(4) -> F-7(j) (green emission) transitions were observed and the ratio between them may depend on the Tb3+ content due to cross-relaxation processes. (C) 2009 Elsevier B.V. All rights reserved.

Aromatic compounds from three Brazilian Lauraceae species

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

Effects of some phenolic compounds on soybean seed germination and on seed-borne fungi

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

Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of cachaça

O presente trabalho visou estabelecer uma comparação entre composição de cachaças produzidas por Saccharomyces cerevisiae (Sc) e estirpes de leveduras selvagens [Pichia silvicola (Ps), Pichia anomala 1 (Pa1), Pichia anomala 2 (Pa2) e Dekkera bruxelensis (Db)], isoladas em destilarias da região de Jaboticabal-SP. Os componentes secundários da fração denominada coração foram determinados por cromatografia gasosa. Os níveis dos componentes secundários foram influenciados pelo pH dos respectivos vinhos, os quais dependem da estirpe de levedura empregada no processo fermentativo. A Saccharomyces cerevisiae apresentou valores ligeiramente superiores de componentes secundários, enquanto as estirpes selvagens produziram maiores teores de álcoois superiores. As estirpes selvagens de leveduras mostraram-se adequadas para obtenção de uma cachaça de boa qualidade.