Dyes
Mostrando 1-12 de 887 artigos, teses e dissertações.
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1. Existe algum risco no uso de tinturas (henna) nas sombrancelhas das gestantes?
Segundo a Agência Nacional de Vigilância Sanitária (ANVISA), a maioria das informações necessárias na avaliação do risco potencial de um produto cosmético (henna) depende dos ingredientes que compõem sua fórmula
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Podendo se apresentar em pó e creme, e há algumas formulações onde a composição pode apresentar blends (misturas)
Núcleo de Telessaúde Sergipe. Publicado em: 12/06/2023
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2. EXTRAÇÃO DE CORANTES TÊXTEIS UTILIZANDO SISTEMAS AQUOSOS BIFÁSICOS COMPOSTOS POR 2-PROPANOL E SAIS DE SULFATO
Aqueous Two Phase Systems (ATPS) composed of 2-propanol + inorganic salt (Na2SO4/MgSO4) + water, at different temperatures T = (20, 30, 40 and 50) °C were applied in the partition studies of the textile dyes Yellow, Blue Royal and Red Dianix CC. The thermodynamic parameters of the free transfer energy (∆Gtr), enthalpy (∆Htr) and entropy (∆Str), respec
Química Nova. Publicado em: 2022
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3. Zinc tungstate: a review on its application as heterogeneous photocatalyst
Abstract ZnWO4 crystallizes in a monoclinic wolframite-like structure, which has been studied for applications in heterogeneous photocatalysis for degradation, oxidation, and reduction of various contaminants. This type of tungstate has proved to be an efficient photocatalyst under both ultraviolet and visible light irradiation and, when ZnWO4 forms a hetero
Cerâmica. Publicado em: 2022
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4. Comparative Study of Degradation of Reactive Dyes and Decolorization and Detoxification in Aqueous Solution Applying DyP Peroxidases Isolated from Saccharomonospora viridis (SviDyP) and Thermobifida fusca (TfuDyp)
The wastewater that originates from the widespread usage of synthetic dyes in the industry have become a severe environmental problem. Several efforts have been made to develop new types of treatment which are capable of performing the degradation of the dyes from the environment. Within this scope, much attention has been drawn to enzymatic approaches, main
J. Braz. Chem. Soc.. Publicado em: 2021-06
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5. Incorporation of Fluorescent Dyes in Electrospun Chitosan/Poly(ethylene oxide)
Polymeric films have been increasingly investigated due to the ease of miniaturization and integration in several sensor devices. Films obtained from the electrospinning technique have a controlled diameter and homogeneity, and substances can be incorporated into the polymeric network. Electrospinning fiber of chitosan (Ch) and poly(ethylene oxide) (PEO) was
J. Braz. Chem. Soc.. Publicado em: 2021-05
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6. Validation of an UHPLC-MS/MS Method for the Determination of Malachite Green, Leucomalachite Green, Crystal Violet, and Leucocrystal Violet in Shrimp, Fish, and Salmon Muscle Using a Modified QuEChERS Approach
A quantitative and confirmatory method for detecting the presence of triphenylmethane dyes in shrimp muscle using ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) and a quick, easy, cheap, effective, rugged and safe (QuEChERS) extraction approach was validated. The method exhibited linearity and selectivity and the coeffici
J. Braz. Chem. Soc.. Publicado em: 2021-04
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7. INCORPORAÇÃO DE RODAMINA B EM MEMBRANA DE POLIAMIDA PELO MÉTODO DA ADSORÇÃO
We have incorporated rhodamine into polyamide membranes by additive manufacture selective laser sintering technology. Incorporation into 0.5 cm2 membranes was conducted at different pH values and constant temperature of 25 oC. The amounts of incorporated dye were determined by a calibration curve, and analyses showed rhodamine incorporation in the order of 1
Quím. Nova. Publicado em: 2021-02
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8. Effect of erythrosine and phloxine from xanthene food dyes on oxidative stress in Chinese hamster ovary cells
Abstract Objective of this study was to investigate the changes of oxidative stress parameters in Chinese hamster ovary (CHO) cells exposed to xanthene food dyes (erythrosine and phloxine), commonly-used azo dyes in the food industry. For this purpose, glutathione (GSH) and malondialdehyde (MDA) levels, glutathione peroxidase (GPx) and catalase (CAT) activit
Food Sci. Technol. Publicado em: 2020-12
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9. Activated Complex Approach to Describe Bovine Serum Albumin-Azure A and Bovine Serum Albumin-Azure B Intermolecular Interactions
Azure A (AZA) and azure B (AZB) phenothiazine dyes are used for clinical and medical purposes, and their functions can be altered via interactions with proteins. However, no kinetics information on the interactions between phenothiazine dyes and bovine serum albumin (BSA) is available. Surface plasmon resonance was used to determine the energetic and dynamic
J. Braz. Chem. Soc.. Publicado em: 2020-12
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10. Supramolecular Approach in Energy Conversion Devices
This review summarizes investigations carried out at the Laboratory of Photochemistry and Energy Conversion (LFCE) in the University of São Paulo dealing with design and characterization of ruthenium(II), rhenium(I) and iridium(III) polypyridine complexes with desired photochemical and photophysical properties in light of the development of optoelectronics
J. Braz. Chem. Soc.. Publicado em: 2020-11
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11. Synthesis, Characterization, Absorption and Fastness Properties of Novel Monoazo Dyes Derived from 1-Phenyl-3-amino-4-(2-thiazolilazo)pyrazol-5-one
Monosubstitute thiazolyl amines were diazotized in acetic acid, coupled to 1-phenyl-3-aminopyrazol-5-one (1a-1c) and acetylated to obtain the 2a-2c dyes. The dyes were characterized by elemental analysis and spectroscopic (Fourier transform infrared (FTIR), nuclear magnetic resonance (NMR), ultraviolet (UV)) methods. The effects on the visible absorption spe
J. Braz. Chem. Soc.. Publicado em: 2020-09
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12. Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) Berg
Abstract Isotonic repositories are specially designed to promote rehydration during or after physical exercise. These beverages are processed for commercialization from synthetic flavorings and dyes with sensorial characteristics similar to those of fruits, in order to attenuate their natural acidity. The aim of the present study was to develop two formulati
Food Sci. Technol. Publicado em: 2020-09