Avaliação de géis obtidos a partir da acetilação da quitosana em meio heterogêneo

Chitosan was acetylated during 2, 5 and 10h and physical gels were obtained at different polymer concentrations in N,N-dimethylacetamide containing 5% of LiCl. Acetylation was confirmed by infrared spectroscopy and 13C NMR, and degrees of acetylation in the range of 0.82-0.91 were determined by NMR. The O-acetylation degree (0.12-0.15) was exclusively determined by a volumetric method. Rheological studies showed that the storage modulus values were smaller for the more acetylated samples and increased with the temperature and the polymer concentration. All the gels presented storage modulus superior to loss modulus, evidencing more elastic than viscous characteristics. The results obtained in this work suggest a gelation process based on a balance between O and N-acetylation and intermolecular bonds.

Correlação entre parâmetros da cinética de intumescimento com características estruturais e hidrofílicas de hidrogéis de poliacrilamida e metilcelulose

In this paper, the effects of acrylamide (AAm), methylcellulose (MC) contents, pH and ionic strength on kinetic, network and hydrophilic properties of polyacrylamide and methylcellulose hydrogels were investigated. The hydrogels were characterized by evaluating of network [average molecular weight between crosslinks (M C), crosslink density (q) and the number of elastically effective chains (Ve)], and kinetic parameters [diffusional exponent (n), diffusion constant (k) and diffusion coefficient (D)]. Such properties were controlled by adjusting of the AAm, MC contents, pH and ionic strength factors. Due to high hydrophilicity and fast water-uptake, the PAAm-MC hydrogels can be considered as materials for potential applications in agricultural fields, mainly in controlled release of water or pesticides.

Caracterização química dos géis produzidos pelas bactérias diazotróficas Rhizobium tropici e Mesorhizobium sp.

The exopolysaccharides with characteristics of gel produced by Rhizobium tropici (EPS RT) and Mesorhizobium sp (EPS MR) are acidic heteropolysaccharide composed mainly of glucose and galactose in a molar ratio of 4:1 and 5:1 respectively, with traces of mannose (~ 1%). Chemical analysis showed the presence of uronic acid, pyruvate and acetyl-substituents in the structures of both polymers. Experiments of gel permeation chromatography and polyacrylamide gel electrophoresis showed that EPS RT and EPS MR are homogeneous molecules with low grade of polydispersity. The EPS were characterized using spectroscopic techniques of FT-IR, ¹H and 13C-NMR.

INFLUÊNCIA DO CATALISADOR EM SOLUÇÕES POLIMÉRICAS PARA O PREPARO DE GÉIS ORGÂNICOS DE RESORCINOL-FORMALDEÍDO

Resorcinol-formaldehyde (RF) organic gels have been extensively used to produce carbon aerogels. The organic gel synthesis parameters greatly affect the structure of the resulting aerogel. In this study, the influence of the catalyst quantity on the polymeric solution sol-gel process was investigated. Sodium carbonate was used as a basic catalyst. RF gels were synthesized with a resorcinol to formaldehyde molar ratio of 0.5, a resorcinol to catalyst (R/C) molar ratio equal to 50 or 300, and a resorcinol to solvent ratio of 0.1 g mL-1. The sol-gel process was evaluated in situ by Fourier transform infrared spectroscopy using a universal attenuated total reflectance sensor and measurements of the kinematic viscosity. The techniques showed the evolution of the sol-gel process, and the results showed that the lower catalyst quantity induced a higher gel point, with a lower viscosity at the gel point. Differential scanning calorimetry was used to investigate the thermal behavior of the RF dried gel, and results showed that the exothermic event related to the curing process was shifted to higher temperatures for solutions containing higher R/C ratios.

Laadullisen tutkimuksen ja GIS:n risteyksessä

Kirjallisuusarvostelu

METHODOLOGY FOR AUTOMATICALLY DELIMITING PERMANENT PRESERVATION AREAS ALONG WATER COURSES - THE USE OF GIS IN THE HYDROLOGICAL BASIN OF THE SERGIPE RIVER, BRAZIL

ABSTRACT Permanent Preservation Areas (PPAs) along watercourses have been the focus of numerous studies, not only because of the fragility and ecological relevance of riverine vegetation, but also because of the inefficiency demonstrated in conforming to the legislation protecting it. One of the major difficulties encountered in terms of guaranteeing the effective conservation of these riverside areas is the absence of methodologies that can be used to define them rapidly and accurately without manually determining the widths of the rivers or assigning only uniform linear values for the entire watercourse. The present work sought to develop a spatial analysis methodology capable of automatically defining permanent preservation areas along watercourses using geographic information system (GIS) software. The present study was undertaken in the Sergipe River basin, "considering the river itself and its principal affluents. We used the database of the Digital Atlas of Hydrological Resources (SEMARH/SE), and the delimitations of the PPAs were performed using ArcGIS 10.1 and the XToolPro 9.0 extension. A total of 5,003.82 hectares of Permanent Preservation Areas were delimited along the margins of the rivers analyzed, with a margin of error of <1% in delimiting the widths of the rivers within the entire area considered. The methodology described here can be used to define PPAs efficiently, relatively rapidly, and with very small margins of error, thus representing a technological advance in terms of using GIS for land management.

GIS assessing traditional and modern agricultural land use/land cover change. A case study 1959-2005: Rekijoki, Somero, SW-Finland

Finland’s rural landscape has gone through remarkable changes from the 1950’s, due to agricultural developments. Changed farming practices have influenced especially traditional landscape management, and modifications in the arable land structure and grasslands transitions are notable. The review of the previous studies reveal the importance of the rural landscape composition and structure to species and landscape diversity, whereas including the relevance in presence of the open ditches, size of the field and meadow patches, topology of the natural and agricultural landscape. This land-change study includes applying remote sensed data from two time series and empirical geospatial analysis in Geographic Information Systems (GIS). The aims of this retrospective research is to detect agricultural landscape use and land cover change (LULCC) dynamics and discuss the consequences of agricultural intensification to landscape structure covering from the aspects of landscape ecology. Measurements of LULC are derived directly from pre-processed aerial images by a variety of analytical procedures, including statistical methods and image interpretation. The methodological challenges are confronted in the process of landscape classification and combining change detection approaches with landscape indices. Particular importance is paid on detecting agricultural landscape features at a small scale, demanding comprehensive understanding of such agroecosystems. Topological properties of the classified arable land and valley are determined in order to provide insight and emphasize the aspect the field edges in the agricultural landscape as important habitat. Change detection dynamics are presented with change matrix and additional calculations of gain, loss, swap, net change, change rate and tendencies are made. Transition’s possibility is computed following Markov’s probability model and presented with matrix, as well. Thesis’s spatial aspect is revealed with illustrative maps providing knowledge of location of the classified landscape categories and location of the dynamics of the changes occurred. It was assured that in Rekijoki valley’s landscape, remarkable changes in landscape has occurred. Landscape diversity has been strongly influenced by modern agricultural landscape change, as NP of open ditches has decreased and the MPS of the arable plot has decreased. Overall change in the diversity of the landscape is determined with the decrease of SHDI. Valley landscape considered as traditional land use area has experienced major transitional changes, as meadows class has lost almost one third of the area due to afforestation. Also, remarkable transitions have occurred from forest to meadow and arable land to built area. Boundaries measurement between modern and traditional landscape has indicated noticeable proportional increase in arable land-forest edge type and decrease in arable land-meadow edge type. Probability calculations predict higher future changes for traditional landscape, but also for arable land turning into built area.

[Masurkka gis-molli]

Soitinnus: piano.

Self-deposit, discovery, and delivery of scientific GIS datasets using GeoHydra

Presentation at Open Repositories 2014, Helsinki, Finland, June 9-13, 2014

GIS in Digital Repositories

Workshop at Open Repositories 2014, Helsinki, Finland, June 9-13, 2014

Influência da adição de íons Ca++ e Mg++ na dureza de géis de concentrado proteíco de soro de leite bovino

Inúmeros estudos vêm sendo realizados com o objetivo de compreender o comportamento das proteínas do Concentrado Protéico de Soro (CPS). A capacidade destas proteínas em formar géis estáveis a temperaturas entre 70ºC e 90ºC, é uma propriedade funcional importante para a confecção de vários produtos alimentícios, tais como: produtos de padaria, cárneos, texturizados e lácteos. A concentração protéica, pH, composição iônica e temperatura podem ser controladas para obter um gel com as características desejadas. Neste trabalho foi investigado o efeito dos íons metálicos bivalentes Ca++ e Mg++, na propriedade de dureza de géis de CPS induzidos termicamente. Dispersões protéicas a 6; 7 e 8% de proteína do CPS a pH 6,3 com 0; 7,5; 15; 30 e 75mm de CaCl2 ou MgCl2 foram aquecidas a 75ºC por 45 min, resfriadas a 4ºC por 12 horas, e os géis avaliados em um texturômetro TA-XT2. Os géis formados com maiores concentrações do sal adicionado obtiveram maiores valores de dureza na faixa estudada. Nas concentrações de 15 a 75mM os valores de dureza dos géis com a adição de CaCl2 foram significativamente maiores (p<0,05) do que com adição de MgCl2. Na concentração de 8% de proteínas do CPS ambos os tratamentos atingem o maior valor de dureza (p<0,05) a 30mM do sal adicionado. O cálcio iônico mostrou ter um importante papel na formação do gel de proteínas do soro.

Perfil de textura e capacidade de retenção de água de géis ácidos de concentrado protéico de soro de leite

A capacidade dos concentrados protéicos de soro de leite (CPS) de formar géis é importante propriedade funcional. O objetivo deste estudo foi avaliar a influência das variáveis concentração de proteína, pH, temperatura e tempo de desnaturação, nos intervalos de 8 a 12%; 4,0 a 5,2; 81 a 89ºC e 15 a 27 minutos, respectivamente, no perfil de textura e capacidade de retenção de água de géis ácidos de CPS. O perfil de textura foi determinado em texturômetro TAXT2 e a capacidade de retenção de água avaliada através da umidade espremível dos géis. O delineamento estatístico foi um planejamento fatorial 2(4) completo. Os géis de CPS apresentaram os maiores valores de firmeza, coesividade, elasticidade e capacidade de retenção de água, de maneira geral, nas maiores faixas de concentração protéica, tempo e temperatura de desnaturação. Com relação a variável pH, géis formados em pH 4,0 apresentaram-se mais elásticos e com maior capacidade de retenção de água, enquanto que os géis formados em pH 4,9 a 5,2 mostraram-se mais firmes e coesos.

Perfil de textura e umidade espremível de géis do albume de ovos recobertos com soro de leite

A gelatinização é uma importante propriedade funcional das proteínas alimentares, devido ao seu grande potencial de uso nos alimentos estruturados. As proteínas da clara do ovo de galinha têm sido extensivamente usadas como ingredientes em alimentos processados. O objetivo deste trabalho foi avaliar as mudanças no pH, no perfil de textura e na umidade espremível de géis de clara de ovos de galinha com e sem cobertura de concentrado protéico de soro de leite, armazenados a 25ºC, por 3, 7, 10, 14, 21 e 28 dias. A dureza do gel do albume de ovos sem cobertura foi maior do que a de ovos recobertos, durante todos os períodos de armazenamento. Não houve efeito do tempo de armazenamento na dureza dos géis dos ovos sem cobertura. Em ovos cobertos, a regressão linear explicou 60% do comportamento da dureza em relação ao período de armazenamento. No caso da elasticidade, não houve interação entre período de armazenamento e a cobertura. Houve diferença entre as médias dentro de cada período, mas não durante o armazenamento. A maior elasticidade foi dos géis de ovos sem cobertura, comparados com os géis de ovos recobertos. O índice de coesividade e a mastigabilidade de géis de ovos sem cobertura foi maior que o de géis de ovos recobertos, em todos os períodos de armazenamento. A percentagem de umidade espremível (UE) de géis de clara de ovos recobertos foi maior do que a de ovos sem cobertura em todo o período de estocagem.

Estudo reológico da gelificação induzida pelo calor de proteínas do soro do leite e dos géis resultantes sob condições variadas de pH

Medidas reólogicas sob cisalhamento oscilatório foram realizadas em reômetro de tensão e deformação controladas com suspensões de concentrado de proteínas do soro do leite (WPC) a 10% (m/m) em água e a diferentes condições de pH (pH 4,0, 4,6 e 7,0). O processo de gelificação induzida pelo calor foi investigado, assim como as propriedades viscoelásticas dos géis formados a 80&deg;C e daqueles formados após o decréscimo da temperatura a 20&deg;C. Foi verificado que, em presença de teores significativos de sais, procedentes do próprio soro, a concentração usada nos experimentos foi suficiente para a formação de géis macroscópicos, e que o pH exerce papel importante na formação e na natureza estrutural dos géis.