Sugarcane Bagasse Ash as a Reinforcing Filler in Thermoplastic Elastomers: Structural and Mechanical Characterizations

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

Effect of ethanol, dry extract and reducing sugars on density and viscosity of Brazilian red wines

BACKGROUND Density and viscosity are properties that exert great influence on the body of wines. The present work aimed to evaluate the influence of the alcoholic content, dry extract, and reducing sugar content on density and viscosity of commercial dry red wines at different temperatures. The rheological assays were carried out on a controlled stress rheometer, using concentric cylinder geometry at seven temperatures (2, 8, 14, 16, 18, 20 and 26 degrees C).RESULTSWine viscosity decreased with increasing temperature and density was directly related to the wine alcohol content, whereas viscosity was closely linked to the dry extract. Reducing sugars did not influence viscosity or density. Wines produced from Italian grapes were presented as full-bodied with higher values for density and viscosity, which was linked to the higher alcohol content and dry extract, respectively.CONCLUSIONThe results highlighted the major effects of certain physicochemical properties on the physical properties of wines, which in turn is important for guiding sensory assessments. (c) 2014 Society of Chemical Industry

Compósitos preparados a partir de resíduo industrial de couro com elastômeros termoplásticos obtidos através de blendas de polietileno de baixa densidade e borracha natural

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

Dynamic Viscosity of Implantable Autologous Materials Into the Vocal Fold

Objective. To compare the dynamic viscosity (DV) of superficial layer of temporalis fascia (SLTF) with that of other biological tissues traditionally used for vocal fold implants to treat vocal fold rigidity. Study Design. Experimental. Method. Measurement of DV of samples of SLTF, deep layer of temporalis fascia (DLTF), and abdominal fat of 12 cadavers. Results. DV values of the different samples were presented in the following increasing order: SLTF, DLTF, and abdominal fat. There was statistical difference between the samples. Conclusion. DV of SLTF is lower than of other tissues tested.

Benefits of Combinations of Vitamin A, C and E Derivatives in the Stability of Cosmetic Formulations

Chemically stable ester derivatives of vitamins A, C and E have become a focus of interest for their role in the satisfactory results in skin aging treatments. Accordingly, the aim of this study was to evaluate the physical and chemical stability of a cosmetic formulation containing 1% retinyl palmitate, ascorbyl tetraisopalmitate and tocopheryl acetate, alone or in combination. In the studies of physical stability, a Brookfield rheometer was used to determine rheological behavior of formulations containing the vitamins. Chemical stability was determined by HPLC on a Shimadzu system with UV detection. Results showed that formulations had pseudoplastic behavior and that vitamins did not alter their apparent viscosity and thixotropy. In the chemical stability studies, first-order reaction equations were used for determinations of the shelf-life of vitamins derivatives considering a remaining concentration of 85%. Combined vitamins in a single formulation had a slightly lower degradation rate as compared to different preparations containing only one of the vitamins. Considering that many cosmetic formulations contain vitamin combinations it is suggested that the present study may contribute to the development of more stable formulations containing liposoluble vitamins.

In Vitro Characterization of Chitosan Gels for Buccal Delivery of Celecoxib: Influence of a Penetration Enhancer

Celecoxib (Cx) shows high efficacy in the treatment of osteoarthritis and rheumatoid arthritis as a result of its high specificity for COX-2, without gastrolesivity or interference with platelet function at therapeutic concentrations. Besides of anti-inflammatory effects, Cx also has a potential role for oral cancer chemoprevention. For these conditions, oral administration in long-term treatment is a concern due to its systemic side effects. However, local application at the site of injury (e.g., buccal inflammation conditions or chemoprevention of oral cancer) is a promising way to reduce its toxicity. In this study, the in vitro characterization of mucoadhesive chitosan (CHT) gels associated to AzoneA (R) was assessed to explore the potential buccal mucosal administration of Cx in this tissue. Rheological properties of gels were analyzed by a rheometer with cone-plate geometry. In vitro Cx release and permeability studies used artificial membranes and pig cheek mucosa, respectively. Mucoadhesion were measured with a universal test machine. CHT gels (3.0%) containing 2.0% or 3.0% Az showed more appropriate characteristics compared to the others: pH values, rheology, higher amount of Cx retained in the mucosa, and minimal permeation through mucosa, besides the highest mucoadhesion values, ideal for buccal application. Moreover, the flux (J) and amounts of drug released decreased with increased CHT and Az concentrations. CHT gels (3.0%) associated with 2.0% or 3.0% Az may be considered potential delivery systems for buccal administration of Cx.

Density and rheological parameters of goat milk

The rheological behavior and density of goat milk was studied as a function of solids concentration (10.5 to 50.0%) and temperature (273 to 331 k). Newtonian behavior was observed for values of total solids (TS) between 10.5 and 22.0% and temperatures from 276 to 331 k changing to pseudoplastic behavior without yield stress for TS from 25.0 to 39.4% at the same range of temperature. Goat milk with TS between 44.3 to 50.0% and temperatures of 273 to 296 k showed yield stress in addition to pseudoplastic behavior. At 303 to 331 k the power law model was observed again, without yield stress. The density of goat milk ranged from 991.7 to 1232.4 kg.m-3.

Empirical and fundamental mechanical tests in the evaluation of dough and bread rheological properties

Bread dough and particularly wheat dough, due to its viscoelastic behaviour, is probably the most dynamic and complicated rheological system and its characteristics are very important since they highly affect final products’ textural and sensorial properties. The study of dough rheology has been a very challenging task for many researchers since it can provide numerous information about dough formulation, structure and processing. This explains why dough rheology has been a matter of investigation for several decades. In this research rheological assessment of doughs and breads was performed by using empirical and fundamental methods at both small and large deformation, in order to characterize different types of doughs and final products such as bread. In order to study the structural aspects of food products, image analysis techniques was used for the integration of the information coming from empirical and fundamental rheological measurements. Evaluation of dough properties was carried out by texture profile analysis (TPA), dough stickiness (Chen and Hoseney cell) and uniaxial extensibility determination (Kieffer test) by using a Texture Analyser; small deformation rheological measurements, were performed on a controlled stress–strain rheometer; moreover the structure of different doughs was observed by using the image analysis; while bread characteristics were studied by using texture profile analysis (TPA) and image analysis. The objective of this research was to understand if the different rheological measurements were able to characterize and differentiate the different samples analysed. This in order to investigate the effect of different formulation and processing conditions on dough and final product from a structural point of view. For this aim the following different materials were performed and analysed: - frozen dough realized without yeast; - frozen dough and bread made with frozen dough; - doughs obtained by using different fermentation method; - doughs made by Kamut® flour; - dough and bread realized with the addition of ginger powder; - final products coming from different bakeries. The influence of sub-zero storage time on non-fermented and fermented dough viscoelastic performance and on final product (bread) was evaluated by using small deformation and large deformation methods. In general, the longer the sub-zero storage time the lower the positive viscoelastic attributes. The effect of fermentation time and of different type of fermentation (straight-dough method; sponge-and-dough procedure and poolish method) on rheological properties of doughs were investigated using empirical and fundamental analysis and image analysis was used to integrate this information throughout the evaluation of the dough’s structure. The results of fundamental rheological test showed that the incorporation of sourdough (poolish method) provoked changes that were different from those seen in the others type of fermentation. The affirmative action of some ingredients (extra-virgin olive oil and a liposomic lecithin emulsifier) to improve rheological characteristics of Kamut® dough has been confirmed also when subjected to low temperatures (24 hours and 48 hours at 4°C). Small deformation oscillatory measurements and large deformation mechanical tests performed provided useful information on the rheological properties of samples realized by using different amounts of ginger powder, showing that the sample with the highest amount of ginger powder (6%) had worse rheological characteristics compared to the other samples. Moisture content, specific volume, texture and crumb grain characteristics are the major quality attributes of bread products. The different sample analyzed, “Coppia Ferrarese”, “Pane Comune Romagnolo” and “Filone Terra di San Marino”, showed a decrease of crumb moisture and an increase in hardness over the storage time. Parameters such as cohesiveness and springiness, evaluated by TPA that are indicator of quality of fresh bread, decreased during the storage. By using empirical rheological tests we found several differences among the samples, due to the different ingredients used in formulation and the different process adopted to prepare the sample, but since these products are handmade, the differences could be account as a surplus value. In conclusion small deformation (in fundamental units) and large deformation methods showed a significant role in monitoring the influence of different ingredients used in formulation, different processing and storage conditions on dough viscoelastic performance and on final product. Finally the knowledge of formulation, processing and storage conditions together with the evaluation of structural and rheological characteristics is fundamental for the study of complex matrices like bakery products, where numerous variable can influence their final quality (e.g. raw material, bread-making procedure, time and temperature of the fermentation and baking).

Synthese von flüssigkristallinen Polysiloxanen und Charakterisierung der smektischen Phasen

Gegenstand dieser Arbeit ist die Untersuchung der smektischen Phasen von Polysiloxanen mit flüssigkristallinen Seitengruppen (LC-Polysiloxane). Der erste Teil der vorliegenden Arbeit befasste sich mit der Herstellung verschiedener flüssigkristalliner ferroelektrischer Polysiloxane. Die Polymere wurden in Bezug auf das verwendete Polymerrückgrat (Homo- und Copolysiloxan) sowie durch den zusätzlichen Einbau von vernetzbaren Seitengruppen variiert. Im zweiten Teil der Arbeit wurden die Eigenschaften der smektischen Phasen der hergestellten Substanzen näher untersucht. Ein erster Untersuchungsgegenstand war das Dehnungsverhalten von freistehenden flüssigkristallinen Elastomerfilmen (LCE). Bei der Verwendung eines Polymers, in dem nur ein Teil des Polysiloxanrückgrats mit Seitengruppen substituiert ist, wird die uniaxiale Dehnung des Films parallel zu den smektischen Schichten durch eine gleichmäßige Kontraktion in der Filmebene und parallel zur Schichtnormalen ausgeglichen, was auf einen außergewöhnlich niedrigen smektischen Schichtkompressionsmodul zurückzuführen ist. Im Gegensatz dazu ist dieser Modul bei den Homopolymersystemen so groß, dass praktisch senkrecht zu den smektischen Schichten keine Kontraktion stattfindet. Ein zweiter Untersuchungsgegenstand der Netzwerkbildung bestand in der Bestimmung der dynamisch-mechanischen Eigenschaften der LC-Polysiloxane mittels eines Oszillationsrheometers. Hier erfolgten die Messungen von Speicher- und Verlustmodul in Abhängigkeit vom Polymerrückgrat und von der Vernetzung. Die unvernetzten Systeme zeigten in den smektischen Phasen (oberhalb Tg) noch – im wesentlichen – Festkörpereigenschaften (physikalische Vernetzung) mit einem dominierenden Speichermodul beim LC-Homopolysiloxan. Beim LC-Copolysiloxan haben beide Module eine gleiche Größenordnung. Am Phasenübergang in die isotrope Phase wurden beide Module absolut kleiner, der Verlustmodul aber relativ größer. In der isotropen Phase verhalten sich die LC-Polymere damit überwiegend wie viskose Schmelzen. Außerdem korrelierten die mittels DSC bestimmten Phasenübergangstemperaturen mit einer Änderung der dynamisch-mechanischen Eigenschaften. Nach der Vernetzung dominierte der Speichermodul sowohl beim LC-Homo- als auch beim LC-Copolysiloxan bis in die isotrope Phase, und es war aufgrund der Bildung einer festen Netzwerkstruktur keine Abhängigkeit der Module von Phasenübergängen mehr erkennbar. Als dritter Untersuchungsgegenstand wurde der Phasenübergang zwischen den beiden smektischen Phasen (SmC* nach SmA*) der flüssigkristallinen Polysiloxane näher behandelt. Als wichtigstes Ergebnis ist festzuhalten, dass die verdünnten LC-Polysiloxane an diesem Übergang fast keine Schichtdickenänderung aufweisen. Dazu wurde jeweils die röntgenographisch ermittelte Schichtdicke mit der aus den optischen Tiltwinkeln theoretisch berechneten Schichtdicke verglichen. Dadurch konnte gezeigt werden, dass sich die Phasenübergänge nach dem de Vries-Modell verhalten. Damit konnte zum ersten Mal an Polymersystemen ein de Vries-Verhalten nachgewiesen werden. Im Gegensatz dazu zeigte das Homopolysiloxan mit dem Dreiringmesogen beim Übergang von SmC* nach SmA* einen ausgeprägten Sprung in der Schichtdicke. Wie auch durch DSC-Messungen nachweisbar, lag ein Phasenübergang 1. Ordnung vor. Bei den LC-Copolysiloxanen liegt dagegen ein Phasenübergang 2. Ordnung vor. Schließlich wurde die Schichtdicke unter dem Einfluss der Vernetzung untersucht. Beim LC-Copolysiloxan mit dem Dreiringmesogen und einem Anteil an vernetzbaren Gruppen von 15 % wurde eine Stabilisierung der smektischen Phasen erreicht. Zum einen war die Änderung der Schichtdicke am SmC*-SmA*-Phasenübergang geringer im Vergleich zum unvernetzten System und zum anderen war noch 50 °C über der ursprünglichen Klärtemperatur eine smektische Schichtstruktur röntgenographisch nachzuweisen. Insgesamt ist es mit den verschiedenen Untersuchungsmethoden gelungen, einen systematischen Unterschied zwischen smektischen Homo- und Copolysiloxanen aufzuzeigen, der seinen Ursprung – aller Wahrscheinlichkeit nach – in der Mikrophasenseparation von Mesogenen und Polysiloxanketten findet.

Einfluß von Topologie und Verscherung auf Dynamik und mechanische Parameter bei Homopolymeren

Die FT-Rheologie wird zur Unterscheidung verschiedener Kamm-Topologien in Polystyrollösungen und –schmelzen angewendet. Die Polystyrole werden in Abhängigkeit der Deborahzahl De unter LAOS-Bedingungen vermessen. Die Meßergebnisse zeigen, daß der Schritt von wohldefinierten Systemen (lineare Ketten, Sterne) zu solchen mit statistischer Verteilung wie in Kämmen zu großen Veränderungen sowohl im linearen als auch im nichtlinearen Bereich der rheologischen Messungen führt. Sowohl die Masterkurven als auch die Intenstiäten I3/1 und Phasen Phi3 der Nichtlinearitäten der einzelnen Proben weisen jeweils deutliche Unterschiede untereinander auf. Diese sind durch die bisherigen Ergebnisse noch nicht vollständig mit topologischen Merkmalen in Verbindung zu bringen. Die Messungen wurden mit dem von McLeish eingeführten Pom-pom Modell und daraus weiterentwickelten double convected-Pom-pom Modell (DCPP) simuliert und lieferten gute Übereinstimmung sowie auch Vorhersagen über den experimentell nicht mehr zugänglichen Bereich. Zur Untersuchung des Einflusses von mechanischer Scherung auf die lokale, molekulare Dynamik wird das LAOS-Experiment in situ mit dielektrischer Spektroskopie kombiniert. Dazu wurde eine Apparatur entwickelt, die das hochsensitive ARES-Rheometer mit dem hochauflösenden dielektrischen ALPHA-Analyzer verbindet. Mit dieser Apparatur wurde das Typ-A Polymer 1,4-cis-Polyisopren, mit einem Dipolmoment entlang des Rückgrats, bei oszillatorischer Scherung unter gleichzeitiger Aufnahme eines dielektrischen Spektrums vermessen. Es konnte gezeigt werden, daß die oszillatorische Verscherung weder die charakteristische Relaxationszeit noch die Form des Normal Mode Peaks beeinflußt, wohl aber die dielektrische Stärke Delta epsilon. Diese entspricht der Fläche unter dem e“-Peak und kann mit einer Debye- und einer Cole/Davidson-Funktion angepasst werden. Die Abnahme der dielektrischen Stärke mit zunehmender Scheramplitude kann mit der Orientierungsverteilung der End-zu-End-Vektoren in der Probe erklärt werden.

Studio reologico avanzato di bitumi modificati ed additivati:proposta di una nuova procedura di aging

Le problematiche ambientali e socio – economiche legate alla costruzione di nuove infrastrutture viarie, impongono la progettazione e costruzione di strade che combinino ad elevati standard prestazionali, la riduzione dell’impatto ambientale in fase realizzativa e manutentiva. Quanto detto avvalora il crescente utilizzo di materiali bituminosi modificati con polimeri ed additivati con cere. I primi conferiscono alla miscela maggiore elastoplasticità, incrementandone la durabilità e la resistenza a fatica. Nei secondi la presenza del materiale paraffinico contribuisce a ridurre la viscosità del bitume, il che consente il notevole abbassamento della temperatura di produzione e stesa della miscela. Numerosi studi inoltre hanno dimostrato che le caratteristiche meccaniche della pavimentazione sono fortemente influenzate dal grado di ossidazione delle componenti organiche del bitume, ovvero dal fenomeno dell’invecchiamento o aging. Risulta pertanto fondamentale affiancare allo studio reologico del bitume, prove di simulazione dell’ invecchiamento nel breve e lungo termine. Nel corso della seguente ricerca si provvederà pertanto ad analizzare leganti modificati ed additivati secondo la teoria della viscoelasticità, simulando le reali condizioni di carico ed invecchiamento alle quali il bitume è sottoposto. Tutte le prove di caratterizzazione reologica avanzata prevederanno l’utilizzo del DSR (Dynamic Shear Rheometer) in varie configurazioni di prova e si simulerà l’invecchiamento a breve termine mediante RTFOT (Rolling thin film oven test). Si proporrà inoltre una nuova procedura di aging invecchiando il bitume alla temperatura di equiviscosità o Twork , ovvero a quel valore della temperatura tale per cui, in fase di messa in opera, si avrà una distribuzione molecolare omogenea del modificante all’interno del bitume. Verranno quindi effettuate ulteriori prove reologiche sui leganti invecchiati a tale temperatura. Si darà infine supporto ai risultati della ricerca effettuando prove chimiche con la tecnica analitica FTIR (Fourier Transform Infrared Spectroscopy), analizzando i cambiamenti molecolari avvenuti nel bitume a seguito dell’aggiunta del modificante e dell’invecchiamento.

Le reologia dei leganti bituminosi stradali: studio delle proprietà meccaniche a seguito di processi di “aging” in laboratorio

Lo studio effettuato pone le sue basi sulla ricerca di materiali stradali che combinino ad elevati standard prestazionali, la riduzione dell’impatto ambientale in fase realizzativa e manutentiva. In particolare il seguente lavoro si occupa dello studio di 7 leganti modificati con polimeri ed additivati con cere. I primi infatti conferiscono alla miscela maggiore elastoplasticità, incrementandone la durabilità e la resistenza a fatica. Nei secondi la presenza del materiale paraffinico contribuisce a ridurre la viscosità del bitume, consentendo un notevole abbassamento della temperatura di produzione e stesa della miscela. Numerosi studi hanno dimostrato che le caratteristiche meccaniche della pavimentazione sono fortemente influenzate dal grado di ossidazione delle componenti organiche del bitume, ovvero dal fenomeno dell’invecchiamento o aging. Pertanto allo studio reologico del bitume, si sono affiancate prove di simulazione dell’ invecchiamento nel breve e lungo termine. In fase di ricerca sperimentale si sono analizzati i leganti modificati ed additivati secondo la teoria della viscoelasticità, simulando le reali condizioni di carico ed invecchiamento alle quali il bitume è sottoposto. Tutte le prove di caratterizzazione reologica avanzata sono state effettuate mediante l’utilizzo del DSR (Dynamic Shear Rheometer - UNI EN 14770 ) in varie configurazioni di prova e l’invecchiamento a breve termine è stato simulato mediante RTFOT (Rolling thin film oven test -UNI EN 12607-1). Si è proposto inoltre una nuova procedura di aging invecchiando il bitume alla temperatura di Twork, ovvero a quel valore della temperatura tale per cui, in fase di messa in opera, si avrà una distribuzione molecolare omogenea del modificante all’interno del bitume.

Studio reologico di mastici bituminosi modificati con polverino di gomma da PFU

L’analisi della risposta delle pavimentazioni flessibili alle sollecitazioni veicolari ed alle variazioni di temperatura non può prescindere dallo studio del legante bituminoso: è all’interno del film di bitume, infatti, che avviene la rottura per fatica alle basse temperature (alte frequenze di carico) e che si sviluppano le deformazioni con conseguente fenomeno dell’ormaiamento alle alte temperature di esercizio (basse frequenze di carico). Il deterioramento di queste pavimentazioni, dovuto a fenomeni di fessurazione da fatica o di ormaiamento, infatti, è divenuto nel settore infrastrutturale oggetto di studio ed approfondimento. Spesso tali ammaloramenti sono accelerati dall’azione dell’acqua che, in assenza di strati impermeabili, raggiunge gli strati inferiori della sovrastruttura indebolendo le proprietà coesive del legante e di adesione tra bitume ed aggregati. Se a queste problematiche si aggiunge l’impatto ambientale di un’infrastruttura viaria (emissione di fumi durante la stesa del conglomerato), risulta evidente l’interesse nel campo della ricerca circa lo studio di leganti bituminosi modificati e additivati, in grado di aumentare le prestazioni del pacchetto stradale, oltre che a ridurne gli effetti negativi sull’ambiente. Per queste motivazioni, la presente Tesi si concentra sullo studio dei leganti e dei mastici bituminosi ottenuti con l’aggiunta di “Powdered Rubber Modifier (PRM)” ovvero di “Polverino di Gomma” ottenuto mediante il riciclaggio di pneumatici usati, attraverso opportune lavorazioni di natura meccanica. In campo stradale sta assumendo sempre più importanza l’utilizzo di pneumatici riciclati, in grado di aumentare le prestazioni del pacchetto stradale e di ridurne gli effetti negativi sull’ambiente. Per studiare e testare questi leganti e mastici bituminosi si è scelto di utilizzare un approccio tradizionale, consistente nella simulazione della risposta meccanica macroscopica mediante modelli costitutivi basati sulla teoria del mezzo continuo: ciò significa che la miscela viene sottoposta a prove di tipo statico e dinamico in un ampio intervallo di condizioni inerenti all’intensità della forza, alla velocità di applicazione del carico ed alla temperatura. In particolare, i materiali sopra citati sono stati testati mediante Dynamic Shear Rheometer (DSR-UNI EN 14770); tale apparecchiatura è in grado, attraverso l’applicazione di una sollecitazione dinamica con andamento sinusoidale, di simulare le reali condizioni di carico cui è sottoposta una pavimentazione stradale durante la sua vita utile. I risultati reologici ottenuti sono stati confrontati per valutare il contributo prestazionale di ciascun materiale componente le miscele.