Mathematical Modeling of Poly[styrene-co-(ethylene glycol dimethacrylate)] Sulfonation

Kinetics and Catalysis - The production of sulfonated resins is of great interest to be applied in different industrial processes such as esterification, etherification, biodiesel production and...     

Babassu mesocarp (Orbignya phalerata Mart) nanoparticle-based biosensors for indirect sulfite detection in industrial juices

Journal of Solid State Electrochemistry - The present work proposes a new electrochemical sulfite biosensor based on babassu mesocarp nanoparticles (BMNPs) immobilized on the surface of a pyrolytic...     

Different salinities water characterization by DSC-cooling

Water is a fundamental element of life. Its multiple uses are indispensable for a wide spectrum of human activities. This study aims to characterize water from different salinities obtained in the Cariri region of Paraíba, Brazil. The samples were analyzed using the DSC-coupled to the Peltier system (DSC-Cooling) and physical–chemical water tests performed employing reactive kits, using the Spectroquant Merck^? specific for each test. The calorimetric curves showed crystallization phase transitions with different characteristics in peak format and crystallization temperatures between the samples of different salinities. The calorimetric data obtained in the process of crystallization of water is directly correlated to the physico-chemical parameters of conductivity and total dissolved solids, showing that the analytical technology DSC-cooling/heating is suitable for characterization of different salinities water.     

Calorimetric (DSC) and dielectric (TSDC) investigation on the thermal behavior and molecular mobility in the supercooled liquid and glassy states of bifonazole and lamotrigine

Journal of Thermal Analysis and Calorimetry - The thermal behavior of the two glass-forming drugs bifonazole and lamotrigine was studied by differential scanning calorimetry (DSC); we reported a...     

Karyotype characterization of Eurysternus caribaeus: the smallest diploid number among Scarabaeidae (Coleoptera: Scarabaeoidea)

Eurysternus caribaeus was analyzed cytologically by conventional chromosomal staining. The species presents a diploid number of 2n=8, chromosomes with two arms and an XY sex determining mechanism. This is the first karyotype described for the genus Eurysternus and the tribe Eurysternini, and is also the smallest diploid number observed in the family Scarabaeidae and superfamily Scarabaeoidea.     

Terroir Effect on the Phenolic Composition and Chromatic Characteristics of Mencía/Jaen Monovarietal Wines: Bierzo D.O. (Spain) and Dão D.O. (Portugal)

‘Mencía’/‘Jaen’ it’s an important red grape variety, exclusive of the Iberian Peninsula, used in wine production namely in Bierzo D.O. and Dão D.O., respectively. This work evaluates the effect of the two different “terroirs” on the phenolic composition and chromatic characteristics of ‘Mencía’/‘Jaen’ monovarietal wines produced at an industrial scale in the same vintage. Using Principal Component Analysis (PCA), Partial Least Squares-Discrimination Analysis (PLS-DA), and Orthogonal PLS-DA (OPLS-DA) it was found that peonidin-3-coumaroylglucoside, petunidin-3-glucoside, malvidin-3-coumaroylglucoside, peonidin-3-glucoside, malvidin-3-acetylglucoside, malvidin-3-glucoside, and ferulic acid were the phenolic compounds with the highest differences between the two regions. PLS regression allowed to correlate the differences in lightness (L*) and redness (a*) of wines from ‘Jaen’ and ‘Mencía’ to differences in colored anthocyanins, polymeric pigments, total pigments, total anthocyanins, cyanidin-3-acetylglucoside, delphinidin-3-acetylglucoside, delphinidin-3-glucoside, peonidin-3-coumaroylglucoside, petunidin-3-glucoside and malvidin-3-glucoside in wines, and the colorless ferulic, caffeic, and coutaric acids, and ethyl caffeate. The wines a* values were more affected by colored anthocyanins, ferulic acid, total anthocyanins, delphinidin-3-acetylglucoside, delphinidin-3-glucoside and petunidin-3-acetylglucoside, and catechin. The positive influence of ferulic acid in the a* values and ferulic, caffeic, coutaric acids, and ethyl caffeate on the L* values can be due to the co-pigmentation phenomena. The higher dryness and lower temperatures during the September nights in this vintage might explain the differences observed in the anthocyanin content and chromatic characteristics of the wines.