Thermal behavior of residues (sludge) originating from the sugarcane industry

The Brazilian sugarcane industry shows a great amount of generated sludge which should be utilized adequately. Two sludge samples, aerobic and anaerobic, were collected. Both were evaluated by thermogravimetry and differential thermal analysis (DTA) as well as X-ray power diffraction. These compounds show variations of mass between 30 and 140 °C due to the dehydration stage. The DTA curves show that the compounds have an exothermic reaction between 450 and 550 °C, which indicates that this can be used as an energy source. Details concerning the kinetic parameters of the dehydration and thermal decomposition have also been described here. The kinetic study of these stages was evaluated in open crucibles under nitrogen atmosphere. The obtained data were evaluated with the isoconversional kinetic method. The results show that different activation energies were obtained for thermal decomposition.     

Supermolecular Columnar Liquid‐Crystalline Phosphorus Dendrimers Decorated with Sulfonamide Derivatives

A series of supermolecular liquid crystals has been synthesized by combining phosphorus dendrimers of the zero, first, and fourth generations with sulfonamide derivatives, thus generating dendromesogens bearing 6, 12, and 96 mesogenic units on their surfaces. The relevant reactions could be monitored by ¹H, ¹⁹F, and ³¹P{¹H} NMR spectroscopies. The thermal and mesomorphic properties of the products have been studied by optical microscopy, differential scanning calorimetry, and X‐ray diffraction. All of the new macromolecules prepared in this work have been found to show mesomorphic properties over a wide temperature range; moreover, for all of the compounds, the columnar mesophases observed were maintained or vitrified at room temperature. On increasing the generation of these dendromesogens, mesophases appear at lower temperatures and remain stable over a wider temperature interval. In all cases, on the basis of X‐ray analysis, a cylindrical symmetry of the molecules can be proposed to promote the supramolecular columnar arrangement observed in the mesophases. In this type of model, the height of the dendrimer clearly increases with increasing dendrimer generation, whereas its cross‐ sectional area increases only slightly, probably due to compression of the highly hyperbranched structures as a consequence of their progressive steric constraints. The mesomorphic arrangement is governed by the peripheral sulfonamide units.     

Rapid determination of sucrose in chocolate mass using near infrared spectroscopy

This paper reports the results of a rapid method to determine sucrose in chocolate mass using near infrared spectroscopy (NIRS). We applied a broad-based calibration approach, which consists in putting together in one single calibration samples of various types of chocolate mass. This approach increases the concentration range for one or more compositional parameters, improves the model performance and requires just one calibration model for several recipes. The data were modelled using partial least squares (PLS) and multiple linear regression (MLR). The MLR models were developed using a variable selection based on the coefficient regression of PLS and genetic algorithm (GA). High correlation coefficients (0.998, 0.997, 0.998 for PLS, MLR and GA-MLR, respectively) and low prediction errors confirms the good predictability of the models. The results show that NIR can be used as rapid method to determine sucrose in chocolate mass in chocolate factories.     

Prediction of sensory properties of Brazilian Arabica roasted coffees by headspace solid phase microextraction-gas chromatography and partial least squares

Volatile compounds in fifty-eight Arabica roasted coffee samples from Brazil were analyzed by SPME-GC-FID and SPME-GC-MS, and the results were compared with those from sensory evaluation. The main purpose was to investigate the relationships between the volatile compounds from roasted coffees and certain sensory attributes, including body, flavor, cleanliness and overall quality. Calibration models for each sensory attribute based on chromatographic profiles were developed by using partial least squares (PLS) regression. Discrimination of samples with different overall qualities was done by using partial least squares-discriminant analysis (PLS-DA). The alignment of chromatograms was performed by the correlation optimized warping (COW) algorithm. Selection of peaks for each regression model was performed by applying the ordered predictors selection (OPS) algorithm in order to take into account only significant compounds. The results provided by the calibration models are promising and demonstrate the feasibility of using this methodology in on-line or routine applications to predict the sensory quality of unknown Brazilian Arabica coffee samples.According to the PLS-DA on chromatographic profiles of different quality samples, compounds 3-methypropanal, 2-methylfuran, furfural, furfuryl formate, 5-methyl-2-furancarboxyaldehyde, 4-ethylguaiacol, 3-methylthiophene, 2-furanmethanol acetate, 2-ethyl-3,6-dimethylpyrazine, 1-(2-furanyl)-2-butanone and three others not identified compounds can be considered as possible markers for the coffee beverage overall quality.     

Reaction of 3-methylindole and 2,3-dimethylindole with dimethyl acetylenedicarboxylate using boron trifluoride-diethyl ether catalysis

Reactions of dimethyl acetylenedicarboxylate with 3-methylindole and 2,3-dimethylindole under boron trifluoride-diethyl ether catalysis were carried out at low temperature (0–25°). Thermally unstable cyclobutenes were isolated, mainly in apolar solvents, which isomerized to benzazepines. The other compounds isolated were Michael adducts and dihydro-2-oxocarbazoles.     

Nematic and smectic mesophases in a new series of Cu(II) organometallic complexes

The synthesis and the phase behaviour of a homologous series of copper, bis[N-[[4-[4-(alkoxy)benzoyloxy],2-hydroxyphenyl]methylene]-methanamino] complexes is reported. They all exhibit thermotropic mesomorphism. The thermal stability range of the mesophase decreases slightly with increasing length of the alkoxy terminals. With the onset of smectic mesomorphism, for alkoxy groups containing ten carbon atoms, the stability interval of the nematic phase decreases progressively so that the compound containing 14 carbon atoms in the alkoxy terminal chains exhibits only smectic mesomorphism. Optical texture analysis suggests the smectic C nature of the phase in all cases. The enthalpies for the liquid crystal-isotropic transition have been measured and they are comparatively low. Remarkably low values have also been measured for the melting enthalpies of the smectogenic members of the series. These are associated with solid phase polymorphism which is discussed briefly.     

Olive milling wastewater as a medium for growth of fourPleurotus species

Four species of Pleurotus were adapted to grow on olive milling wastewater, and in certain conditions produced high yield of fruit bodies. Some biochemical transformations were observed in the olive milling wastewater owing to the growth of Pleurotus. In particular, the fungi actively excreted large amounts of laccase in the medium, and at the same time the concentration of phenolics and other toxic compounds significantly decreased, as revealed by HPLC analysis and toxicity tests on standard cultures of human cell lines.     

Homogenization of a parabolic model of ferromagnetism

This work deals with the homogenization of hysteresis-free processes in ferromagnetic composites. A degenerate, quasilinear, parabolic equation is derived by coupling the Maxwell-Ohm system without displacement current with a nonlinear constitutive law:

     

Enhancement of the Functional Properties of Mead Aged with Oak (Quercus) Chips at Different Toasting Levels

Consumers increasingly prefer and seek functional beverages, which, given their characteristics, provide important bioactive compounds that help prevent and treat chronic diseases. Mead is a traditional fermented alcoholic beverage made from honey solution. The aging process of mead with oak chips is innovative and bestows functional characteristics to this beverage. Thus, in this study, we sought to develop and characterize a novel functional beverage by combining the health benefits of honey with the traditional aging process of alcoholic beverages in wood. Phenolic compounds, flavonoids, and antioxidant capacity were analyzed in mead using oak chips at different toasting levels and aged for 360 days. LC-ESI-QTOF-MS/MS was used to analyze the chemical profile of different meads. Over time, the aging process with oak chips showed a higher total phenolic and flavonoid content and antioxidant capacity. Eighteen compounds belonging to the classes of organic acids, phenolic acids, flavonoids, and tannins were identified in meads after 360 days. Our findings revealed that the addition of oak chips during aging contributed to p-coumaric, ellagic, abscisic, and chlorogenic acids, and naringenin, vanillin, and tiliroside significantly impacted the functional quality of mead.