Computational and experimental study of the behavior of cyano-based ionic liquids in aqueous solution

The solvation of cyano- (CN-) based ionic liquids (ILs) and their capacity to establish hydrogen bonds (H-bonds) with water was studied by means of experimental and computational approaches. Experimentally, water activity data were measured for aqueous solutions of ILs based on 1-butyl-3-methylimidazolium ([BMIM](+)) cation combined with one of the following anions: thiocyanate ([SCN](-)), dicyanamide ([DCA](-)), or tricyanomethanide ([TCM](-)), and of 1-ethyl-3-methylimidazolium tetracyanoborate ([EMIM][TCB]). From the latter data, water activity coefficients were estimated showing that [BMIM][SCN] and [BMIM][DCA], unlike [BMIM][TCM] and [EMIM][TCB], are able to establish favorable interactions with water. Computationally, the conductor like screening model for real solvents (COSMO-RS) was used to estimate the water activity coefficients which compare well with the experimental ones. From the COSMO-RS results, it is suggested that the polarity of each ion composing the ILs has a strong effect on the solvation phenomena. Furthermore, classical molecular dynamics (MD) simulations were performed for obtaining an atomic level picture of the local molecular neighborhood of the different species. From the experimental and computational data it is showed that increasing the number of CN groups in the ILs' anions does not enhance their ability to establish H-bonds with water but decreases their polarities, being [BMIM][DCA] and [BMIM][SCN] the ones presenting higher propensity to interact.

Measurements of activity coefficients at infinite dilution of organic solutes and water on polar imidazolium-based ionic liquids

The activity coefficients at infinite dilution, gamma(infinity)(13), of 55 organic solutes and water in three ionic liquids with the common cation 1-butyl-3-methylimidazolium and the polar anions Cl--,Cl- [CH3SO3](-) and [(CH3)(2)PO4](-), were determined by (gas + liquid) chromatography at four temperatures in the range (358.15 to 388.15) K for alcohols and water, and T = (398.15 to 428.15) K for the other organic solutes including alkanes, cycloalkanes, alkenes, cycloalkenes, alkynes, ketones, ethers, cyclic ethers, aromatic hydrocarbons, esters, butyraldehyde, acetonitrile, pyridine, 1-nitropropane and thiophene. From the experimental gamma(infinity)(13) values, the partial molar excess Gibbs free energy, (G) over bar (E infinity)(m), enthalpy (H) over bar (E infinity)(m), and entropy (S) over bar (E infinity)(m), at infinite dilution, were estimated in order to provide more information about the interactions between the solutes and the ILs. Moreover, densities were measured and (gas + liquid) partition coefficients (KL) calculated. Selectivities at infinite dilution for some separation problems such as octane/benzene, cyclohexane/benzene and cyclohexane/thiophene were calculated using the measured gamma(infinity)(13), and compared with literature values for N-methyl-2-pyrrolidinone (NMP), sulfolane, and other ionic liquids with a common cation or anion of the ILs here studied. From the obtained infinite dilution selectivities and capacities, it can be concluded that the ILs studied may replace conventional entrainers applied for the separation processes of aliphatic/aromatic hydrocarbons.

Attack of Potyphagotarsonemus tatus on cotton treated with growth retardants

The effects of growth retardants on infestation by Potyphagotarsonemus tatus (broad mite) on cotton (Gossypium hirsutum L. cv. IAC-17) plants was studied. Cotton plants were sprayed with (2-ch1oroethy1) trimethylammonium chloride (CCC) 250, 350 and 450 ppm, and with 1,1-dimethyl-piperidinium chloride (Pix) at concentrations of 84, 167 and 250 ppm. Growth retardants did not give effective control of Potyphagotarsone mus tatus but application of Pix 167 ppm showed a tendency to reduce mite attack.

Banana waste as substrate for a-amylase production by Bacillus subtilis (CBTK 106) under solid-state fermentation

Bacillus subtilis CBTK 106, isolated from banana wastes, produced high titres of a-amylase when banana fruit stalk was used as substrate in a solid-state fermentation system. The e¤ects of initial moisture content, particle size, cooking time and temperature, pH, incubation temperature, additional nutrients, inoculum size and incubation period on the production of a- amylase were characterised. A maximum yield of 5 345 000 U mg~1 min~1 was recorded when pretreated banana fruit stalk (autoclaved at 121 ¡C for 60 min) was used as substrate with 70% initial moisture content, 400 lm particle size, an initial pH of 7.0, a temperature of 35 ¡C, and additional nutrients (ammonium sulphate/sodium nitrate at 1.0%, beef extract/peptone at 0.5%, glucose/sucrose/starch/maltose at 0.1% and potassium chloride/sodium chloride at 1.0%) in the medium, with an inoculum-to-substrate ratio of 10% (v/w) for 24 h. The enzyme yield was 2.65-fold higher with banana fruit stalk medium compared to wheat bran

Approaches to the synthesis of novel photoactive side chain liquid crystalline polymers containing analogues of the cinnamate ester group

A series of chain liquid crystalline copolymers of 4-cyanophenyl 4′-(6-methacryloyloxyhexyloxy)benzoate and 2-methacryloyloxyethyl β-(1-naphthyl)-propenoate were prepared by free radical polymerization. The corresponding polyacrylates could not be prepared in the same way and an alternative method was used for their preparation involving the synthesis of copolymers of the mesogenic monomer and 2-hydroxyethyl acrylate followed by treatment of the resulting polymers with β-(1-naphthyl)propenoyl chloride. The materials are of interest as photoactive liquid crystalline polymers. The effect of introducing a bulky nonmesogenic group into a liquid crystalline copolymer generally lowers the clearing temperature and raises Tg but also gives rise to contrasting phase behaviour in these two series of polymers. Polymethacrylates which show mesomorphism have sharp transitions and continue to exhibit a highly ordered smectic phase over the bulk of their liquid crystal range. Polyacrylates, on the other hand, exhibit a weakening and broadening-out of their thermal transitions consistent with a lowering of order. These results emphasize the effect of the polymer backbone on phase behaviour.

Soluções conservantes em sorvetão pós-colheita

O objetivo deste trabalho foi estudar alguns aspectos da fisiologia pós-colheita de inflorescências de sorvetão cultivadas no Submédio São Francisco. Hastes florais recém-colhidas foram submetidas a diferentes tratamentos (água destilada; 75mg L-1 de nitrato de prata - AgNO3; 1000mg L-1 de cloreto de cobalto - CoCl2; 5mg L-1 de ácido giberélico - GA3 - Progibb® e 10mg L-1 de 6-Benzilaminopurina - BAP), em ambiente com temperatura e umidade controlada por 15 dias. A vida pós-colheita foi acompanhada a partir da escala de notas, da massa da matéria fresca e do consumo da solução conservante. O tratamento com AgNO3 em hastes de sorvetão, foi o mais eficiente na manutenção da vida de vaso de sorvetão, porém, devido a sua toxidez, recomenda-se o uso de GA3.

O papel das argininas alfa-92 e alfa-141 na regulação das propriedades funcionais de hemoglobinas por íons cloreto

The oxygenation of human Hb (HbA) demands a three state model: two deoxy states To and Tx, free and complexed with anions respectively, and an oxy R state. The regulation between these states is modulated by the presence of anions, such as chloride, that binds to T state. The b inding if chloride, however, remains controversial. The aim of this work is the study of arginines 92a (a1ß2 interface) and 141a (C-terminal) as chloride binding sites. To investigate that, we have studied 92 and 141 site directed mutant species: natural mutants Hb J-Cape-Town (R92Q), desArg (R141Δ), Chesapeake (R92L), and the constructed Chesapeake desArg (R92L,141Δ). We expressed Hbs in Escherichia coli and purified. Through oxygen binding curves we measured affinity and cooperativity, in function of water effect and Bohr effect in presence and absence of chloride. Structural features were obtained through 1H NMR spectroscopy Oxygen binding properties and Bohr effect measured indicated a higher affinity and lower cooperativity in absence and presence of chloride for all mutants. Structural changes represent functional aspects of mutant Hbs, such as a significant rise in affinity or a change in cooperativity. Water activity studies conducted as a function of chloride concentration showed that the only Hb desArg follows the thre state model. The other mutant Hbs do not exhibit the Tx state, a fact confirmed by the number of water molecules bound to each Hb during the deoxy-oxy transition. This behavior suggests that the Arginine 92 site could be responsible for chloride binding to Hb, since oxygenation of 92 mutant Hbs cannot be adjusted by the three state model. However, Bohr effect showed that all mutant Hbs released~1 proton in chloride presence, different from HbA that releases ~2, suggesting a role for 141 arginine in the tertiary and quaternary Bohr effect.

Análise químico-farmacêutica de cloridrato de ciprofloxacino em solução oftálmica

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Uso de reguladores vegetais e bioestimulantes para a abreviação de produção do porta-enxerto limoeiro ‘cravo’ (Citrus limonia Osbeck)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Cloreto de Mepiquat em cultivares de algodoeiro (Gossypium hirsutum L.)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Impact of freezing/thawing procedures on the post-thaw viability of cryopreserved human saphenous vein conduits

BACKGROUND: Cryopreserved human blood vessels are important tools in reconstructive surgery. However, patency of frozen/thawed conduits depends largely on the freezing/thawing procedures employed. METHODS: Changes in tone were recorded on rings from human saphenous vein (SV) and used to quantify the degree of cryoinjury after different periods of exposure at room temperature to the cryomedium (Krebs-Henseleit solution containing 1.8M dimethyl sulfoxide and 0.1M sucrose) and after different cooling speeds and thawing rates following storage at -196 degrees C. RESULTS: Without freezing, exposure of SV to the cryomedium for up to 240 min did not modify contractile responses to noradrenaline (NA). Pre-freezing exposure to the cryomedium for 10-120 min attenuated significantly post-thaw maximal contractile responses to NA, endothelin-1 (ET-1) and potassium chloride (KCl) by 30-44%. Exposure for 240 min attenuated post-thaw contractile responses to all tested agents markedly by 62-67%. Optimal post-thaw contractile activity was obtained with SV frozen at about -1.2 degrees C/min and thawed slowly at about 15 degrees C/min. In these SV maximal contractile responses to NA, ET-1 and KCl amounted to 66%, 70% and 60% of that produced by unfrozen controls. Following cryostorage of veins for up to 10 years the responsiveness of vascular smooth muscle to NA was well maintained. CONCLUSION: Cryopreservation allows long-term banking of viable human SV with only minor loss in contractility.

Estudo de propriedades físicas de solventes eutécticos de origem natural

No contexto da utilização de solventes alternativos mais sustentáveis e eficientes, capazes de substituir solventes orgânicos convencionais que apresentam várias desvan-tagens tais como toxicidade, inflamabilidade, volatilidade, etc., foram propostos na lite-ratura várias alternativas entre as quais os solventes eutécticos de origem natural. Para potenciar a sua aplicação em diversas áreas, incluindo a tecnologia biomédica, é necessário estudar as suas propriedades físicas dada a ainda insuficiente base de dados disponível. Assim, o principal objetivo deste trabalho é efetuar a medição da massa vo-lúmica, da viscosidade e do índice de refração de solventes eutécticos de origem natural, formados por cloreto de colina e açúcares, ácidos orgânicos ou álcoois. Para isso, foram escolhidos quatro sistemas modelo, já propostos na literatura: glicerol + cloreto de coli-na + água (proporção molar 2:1:1); glucose + cloreto de colina + água (2:5:5); sacarose + cloreto de colina + água (1:4:4); ácido málico + cloreto de colina + água (1:1:2). Fo-ram ainda avaliados os efeitos da adição de água e/ou da temperatura nas diferentes propriedades físicas. A viscosidade dos solventes eutécticos foi medida entre 293,15 K e 323,15 K, para valores de fração mássica de água entre 5% e 30%. Nesta gama de temperatura, os da-dos experimentais foram modelizados de forma satisfatória por uma equação do tipo Arrhenius. Como esperado, a viscosidade diminuiu com o aumento da temperatura e com o aumento de conteúdo em água. De facto, um aumento da temperatura de 20 °C para 50 °C traduz-se numa diminuição muito significativa da viscosidade dos solventes estudados. O índice de refração foi medido à temperatura de 298,15 K, obtendo-se valores na gama 1,41-1,50. Finalmente, a massa volúmica foi medida entre 298,15 K e 333,15 K. Verifica-se que, nas condições estudadas, a massa volúmica diminui linearmente com a temperatura e com o aumento da fração mássica de água, sendo muito menos sensível ao conteúdo em água ou à temperatura do que a viscosidade.

Teores de compostos orgânicos em cachaças produzidas na região norte fluminense - Rio de Janeiro

This work aimed to quantify some organic compounds in "cachaças" (sugar cane spirit). The ethyl alcohol was quantified by densimetry, after distillation. The acetic acid, methyl alcohol, n-propyl alcohol, n-butyl alcohol, isobutyl alcohol, isoamyl alcohol (mixture of 2-methyl-butyl and 3-methyl-butyl), ethyl acetate and acetaldehyde were determined by gas chromatography; and the furfural, 5-hydroxy-methylfurfural and acrolein by high efficiency liquid chromatography. From the 30 samples analyzed, 63.3% showed non-conformity with national legislation regarding at least one of the analyzed components.

Evaluation of antioxidants stability by thermal analysis and its protective effect in heated edible vegetable oil

In this work, through the use of thermal analysis techniques, the thermal stabilities of some antioxidants were investigated, in order to evaluate their resistance to thermal oxidation in oils, by heating canola vegetable oil, and to suggest that antioxidants would be more appropriate to increase the resistance of vegetable oils in the thermal degradation process in frying. The techniques used were: Thermal Gravimetric (TG) and Differential Scanning Calorimetry (DSC) analyses, as well as an allusion to a possible protective action of the vegetable oils, based on the thermal oxidation of canola vegetable oil in the laboratory under constant heating at 180 ºC/8 hours for 10 days. The studied antioxidants were: ascorbic acid, sorbic acid, citric acid, sodium erythorbate, BHT (3,5-di-tert-butyl-4-hydroxytoluene), BHA (2, 3-tert-butyl-4-methoxyphenol), TBHQ (tertiary butyl hydroquinone), PG (propyl gallate) - described as antioxidants by ANVISA and the FDA; and also the phytic acid antioxidant and the SAIB (sucrose acetate isobutyrate) additive, which is used in the food industry, in order to test its behavior as an antioxidant in vegetable oil. The following antioxidants: citric acid, sodium erythorbate, BHA, BHT, TBHQ and sorbic acid decompose at temperatures below 180 ºC, and therefore, have little protective action in vegetable oils undergoing frying processes. The antioxidants below: phytic acid, ascorbic acid and PG, are the most resistant and begin their decomposition processes at temperatures between 180 and 200 ºC. The thermal analytical techniques have also shown that the SAIB antioxidant is the most resistant to oxidative action, and it can be a useful choice in the thermal decomposition prevention of edible oils, improving stability regarding oxidative processes.

Influence of heat treatment on the sensory and physical characteristics and carbohydrate fractions of french-fried potatoes (Solanum tuberosum L.)

AbstractThe aim of this study was to analyze the impact that heat treatment with salts and freezing processes on the sensory, instrumental, and physico-chemical characteristics of fried potatoes of the Monalisa cultivar. The potatoes were blanched in distilled water (P); sodium chloride solution (B1); calcium chloride solution (B2), and a solution with both of these salts (B3). They were then pre-cooked and frozen for 24 hours and for 30 days. After frying, sensory characteristics were analyzed (color, texture, flavor, oiliness), along with overall preference and instrumental determinations of texture, color, and oil content. Further tests were conducted on the sample with the best results in the sensory analysis (B1), along with sample P as a control, to determine granule microstructure, carbohydrate fractions, glycemic index, and glycemic load. Blanching B3, despite reducing oil absorption and providing less oiliness, obtained lesser overall preference. Freezing for 30 days increased the lightness, except for when sodium chloride was used, which intensified the color yellow. The use of sodium chloride did not interfere with the type of starch granules, nor with the formation of resistant starch; however, longer freezing time reduced the glycemic index and concentrated the dietary fiber content. All samples exhibited low glycemic index and moderate glycemic loads.