A predictive model for impact response of viscoelastic polymers in drop tests

We show for the first time that a classical Hookean viscoelastic constitutive law for rubbery materials can predict the impact forces and deflections measured with a commercial drop tester when a mass, or tup with a flat impacting surface is dropped onto a flat pad of commercial impact-absorbing rubber. The viscoelastic properties of the rubber, namely the relaxation times and strengths, are obtained by a standard rheological linear-oscillatory test, and the equation of momentum transfer is then solved, using these measured parameters, assuming a uniaxial deflection of the pad during the impact. Good agreement between measured and predicted forces and deflections is obtained for a series of various drop heights, tup masses, impact areas, and pad thicknesses, as long as the deflection of the pad relative to its thickness is small or modest (<50% or so), and as long as the area of the pad is less than or equal to that of the tup. When the pad area is greater than the tup, forces are higher than predicted, unless an empirical factor is introduced to account for the nonuniaxial stretching of the ring of material that extends outside of the impact area. These results imply that the impact-absorbing properties of a rubbery polymeric material can be assessed by simply examining the material's linear viscoelastic spectrum.     

Synthesis and Diels-Alder reaction of a sapphyrin derivative

Sapphyrins participate in Diels-Alder reactions with pentacene affording novel barrelene-fused sapphyrins. The new compounds were synthesized using traditional heating and microwave irradiation conditions. The experiments carried out under microwave irradiation proved cleaner, affording only the monoadduct and in higher yields.     

HRGC of wine free amino acids as a tool for elementary wine characterization

In this paper we show that wine free amino acids derivatized as isopropyl N-heptafluorobutyryl esters can be used as a tool for wine characterization. Elementary wines of eight Vitis vinifera varieties were studied during a seven year period. The characteristic wine amino acids for each variety were assessed by means of pattern recognition techniques. A “star symbol plot” was used for graphic representation.     

Characterization of Saccharomyces Sp. through determination of amino acid profiles by capillary gas chromatography

The Saccharomyces strains uvarum, montuliensis, bayanus, capensis and florentinus were grown in liquid media prepared from a 1% aqueous glucose solution to which 0.05% of ammonium sulfate or urea were added as the only nitrogen supply. The amino acids exuded during incubation were isolated by cation exchange and derivatized as the corresponding N,O-heptafluorobutyryl isopropyl esters. Separation was achieved on a highly deactivated glass capillary column coated with OV-101. A characteristic amino acid profile was obtained for each of the species studied, allowing the construction of a chemotaxonomic tree, on the basis of present or absent acids.     

Liquid secondary ion mass spectrometry of porphyrin dimers: reduction reactions and structural characterisation

New synthesised porphyrin dimers, with an amide or ester linkage between the two porphyrin units, were studied using liquid secondary ion mass spectrometry (LSIMS). The formation of reduced species was observed for all the compounds and it was found that the extent of reduction is dependent on the matrix used and on the structure of the porphyrin dimer. The main fragmentation pathways lead to monomer fragments resulting from cleavage of the amide or ester linkage between the two porphyrin units. The consistency of the fragmentations for all the dimers studied leads to the proposal of a common designation for the fragment ions. LSIMS, in addition to molecular weight determination, can provide important structural information for this type of compound.     

Spectrophotometric study of the equilibria in aqueous copper(II) azide solutions

The reaction between copper (II) and azide has been studied spectrophotometrically at four wavelengths, at 25 degrees , and ionic strength 4.00M (sodium perchlorate). The formation constants beta(2) and beta(3) found are 2.90 +/- 0.08 x 10(4) and 3.02 +/- 0.07 x 10(6) respectively. The results obtained from potentiometric measurements with a solid-state electrode disagree with those calculated from the spectrophotometric data. Causes of the discrepancy are discussed.     

Hydrolytic protein cleavage mediated by unusual mononuclear copper(II) complexes: X-ray structures and solution studies

The crystal structures and redox and UV-vis/EPR spectroscopic properties of two new mononuclear copper(II) complexes, [Cu(HL1)Cl2] (1) and [Cu(L1)Cl] (2), prepared through the reaction between copper(II) chloride and the ligand 2-[(bis(pyridylmethyl)amino)methyl]-4-methyl-6-formylphenol (HL1) under distinct base conditions, are reported along with solution studies. Also, we demonstrate that these CuII complexes are able to cleave unactivated peptide bonds from bovine serum albumin (BSA) and the thermostable enzyme Taq DNA polymerase at micromolar concentration, under mild pH and temperature conditions. The cleavage activity seems to be specific with defined proteolytic fragments appearing after protein treatment. The location of the specific cleavage sites was tentatively assigned to solvent-accessible portions of the protein. These are two of the most active Cu(II) complexes described to date, since their cleavage activity is detected in minutes and evidence is here presented for a hydrolytic mechanism mediating protein cleavage by these complexes.     

Optimization of acid hydrolysis of sugarcane bagasse and investigations on its fermentability for the production of xylitol by Candida guilliermondii

The dilute-acid hydrolysis of sugarcane bagasse was optimized using a statistical experimental design resulting in hydrolysates containing 57.25 g/L of xylose, which were fermented with a high inoculum concentration (10 g/L of the yeast Candida guilliermondii IM/UFRJ 50088). The addition of urea reduced the time of conversion (t _C) to 75 h (without nitrogen source addition t _C>127 h), and, consequently, improving the rates of xylitol bioproduction. Fermentator experiments, using the optimized conditions, resulted in enhanced conversion rates, reducing t _C to 30 h. The stability of the yeast in the hydrolysate was also verified in a 480-h cultivation.