Propriedades fotofísicas de Eu3+ e Tb3+ imobilizados em sílica gel funcionalizada com beta-Dicetonas

Synthetic procedures, characterization and luminescent properties of Eu3+ and Tb3+ ions supported on silica gel functionalized with beta-diketones are presented. The functionalization with propyl benzoyltrifluoroacetone (BPG), dibenzoylmethane (DBM) and hexafluoroacetone (HPG), leads to new luminescent materials which photophysical properties depend on the group substituent in the beta-diketone. These systems were evaluated in terms of luminescence and lifetime of the Eu3+ and Tb3+ ions. Silica functionalization was confirmed by TGA and Elemental Analysis. The sample contents of ions were from 0,2 to 0,3 % (w/w).

Efeito de variáveis de processo no tempo de fermentação e na concentração das dicetonas vicinais totais

Among the main challenges in the beer industrial production is the market supply at the lowest cost and high quality, in order to ensure the expectations of customers and. consumers The beer fermentation stage represents approximately 70% of the whole time necessary to its production, having a obligatoriness of strict process controls to avoid becoming bottleneck in beer production. This stage is responsible for the formation of a series of subproducts, which are responsible for the composition of aroma/bouquet existing in beer and some of these subproducts, if produced in larger quantities, they will confer unpleasant taste and odor to the final product. Among the subproducts formed during the fermentation stage, total vicinal diketones is the main component, since it is limiting for product transfusion to the subsequent steps, besides having a low perception threshold by the consumer and giving undesirable taste and odor. Due to the instability of main raw materials quality and also process controls during fermentation, the development of alternative forms of beer production without impacting on total fermentation time and final product quality is a great challenge to breweries. In this work, a prior acidification of the pasty yeast was carried out, utilizing for that phosphoric acid, food grade, reducing yeast pH of about 5.30 to 2.20 and altering its characteristic from flocculent to pulverulent during beer fermentation. An increase of six times was observed in amount of yeast cells in suspension in the second fermentation stage regarding to fermentations by yeast with no prior acidification. With alteration on two input variables, temperature curve and cell multiplication, which goal was to minimize the maximum values for diketones detected in the fermenter tank, a reduction was obtained from peak of formed diacetyl and consequently contributed to reduction in fermentation time and total process time. Several experiments were performed with those process changes in order to verify the influence on the total fermentation time and total vicinal diketones concentration at the end of fermentation. This experiment reached as the best production result a total fermentation time of 151 hours and total vicinal diketone concentration of 0.08 ppm. The mass of yeast in suspension in the second phase of fermentation increased from 2.45 x 106 to 16.38 x 106 cells/mL of yeast, which fact is key to a greater efficiency in reducing total vicinal diketones existing in the medium, confirming that the prior yeast acidification, as well as the control of temperature and yeast cell multiplication in fermentative process enhances the performance of diketones reduction and consequently reduce the total fermentation time with diketones concentration below the expected value (Max: 0.10 ppm)

Complexos aniônicos contendo európio ou gandolínio e beta-dicetonas aplicados aos estudos foto e/ou eletroluminescentes de sólidos e filmes

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Dispositivos moleculares com base em sistemas fotocrómicos

Dissertação apresentada para obtenção do Grau de Doutor em Química,especialidade de Química-Física, pela Universidade Nova de Lisboa, Faculdade de Ciências e Tecnologia

Preparação e caracterização de filmes óxidos contendo componentes opticamente ativos

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

Adición conjugada de compuestos 1,3-dicarbonílicos a maleimidas catalizada por 2-aminobencimidazoles quirales

En la presente memoria se describe la síntesis y aplicación de diversos organocatalizadores quirates derivados de 2-aminobencimidazol en reacciones de adición Michael de compuestos 1,3-discarbonílicos a maleimidas. En este trabajo se ha preparado un organocatalizador quiral y reciclable con simetría C₂ derivado de bencimidazol y (1R,2R)-ciclohexano-1,2-diamina y se ha utilizado con éxito en la adición conjugada de β-dicetonas, β-cetoésteres y malonatos de dialquilo a maleimida y maleimidas N-sustituidas. La adición, que se lleva cabo en tolueno y a temperatura ambiente, conduce a las correspondientes succinimidas quirales con buenos rendimientos, moderadas diastereoselectividades y excelentes excesos enantioméricos. También se han realizado estudios mecanísticos mediante cálculos computacionales DFT y estudios de difusión por resonancia magnética nuclear para determinar el modo de actuación del catalizador y el estado de transición de la reacción de adición conjugada de compuestos 1,3-dicarbonílicos a maleimidas que han confirmado el estado de transición y mecanismo propuestos.

Acilquinolina y acilfosfina complejos de Rodio (III). Síntesis, caracterización y actividad catalítica

338 p.+ anexos