Kinetic
Mostrando 25-36 de 6012 artigos, teses e dissertações.
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25. 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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26. Kinetic Parameters of the Thermal Oxidation and Degradation Reactions in Soybean Oil and Palm Olein
Partially hydrogenated soybean oil and palm olein are oils that are widely used in the food industry. Continuous contact with air may cause changes of the triglycerides chemical structure, to eventually produce substances of lower molar masses that may be toxic to mammals. This study aimed to determine the kinetic parameters for the thermal oxidation of thes
J. Braz. Chem. Soc.. Publicado em: 2020-10
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27. Is it still worth Publishing Case Reports? They are Part of our Lives
Partially hydrogenated soybean oil and palm olein are oils that are widely used in the food industry. Continuous contact with air may cause changes of the triglycerides chemical structure, to eventually produce substances of lower molar masses that may be toxic to mammals. This study aimed to determine the kinetic parameters for the thermal oxidation of thes
Braz. J. Cardiovasc. Surg.. Publicado em: 2020-10
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28. Performance evaluation of GSA, SOS, ABC and ANN algorithms on linear and quadratic modelling of eggplant drying kinetic
Abstract In this study, kinetics of eggplant drying was modeled in the laboratory-scaled Food Drying Oven (FDO) with resistance heater was designed and manufactured. The temperature, energy consumption and drying time of FDO were recorded by keeping the temperature of at different temperatures as 40, 50 and 60 °C. These saved values were chosen as the input
Food Sci. Technol. Publicado em: 2020-09
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29. A New Energetic Complex: Synthesis, Structure, and Combustion Catalysis Performance
The potential of tetrazole-based ligands for forming energetic complexes applied in pyrotechnics and propellants is demonstrated with the use of 5,5’-(1,3-phenylene)bis(1H-tetrazole) (H2BTB) to generate an energetic complex with high energy. A new energetic complex of PbII-tetrazolate, [Pb2(BTB)2(H2O)8]·5H2O (1), was synthesized and structurally character
J. Braz. Chem. Soc.. Publicado em: 2020-08
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30. Hopfield Neural Network-Based Algorithm Applied to Differential Scanning Calorimetry Data for Kinetic Studies in Polymorphic Conversion
A general kinetic equation to simulate differential scanning calorimetry (DSC) data was employed along this work. Random noises are used to generate a thousand data, which are considered to evaluate the performance of Levenberg-Marquardt (LM) and a Hopfield neural network (HNN) based algorithm in the fitting process. The HNN-based algorithm showed better res
J. Braz. Chem. Soc.. Publicado em: 2020-07
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31. COVID-19: Um Novo Desafio para a Cardiopatia na Gravidez
This work presents the results obtained for the gas chromatography-mass spectrometry (GC-MS) monitoring of the liquid-phase hydrodeoxygenation (HDO) reaction of furfural (FFR) to 2-methylfuran (MF) over a bifunctional Ru/RuOx/C catalyst in the presence of a direct source of H2. Hydrogenation and hydrogenolysis reactions of FFR and of the intermediate furfury
Arq. Bras. Cardiol.. Publicado em: 2020-07
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32. Furfural Hydrodeoxygenation over a Ruthenium-Based Bifunctional Catalyst in the Presence of a Direct Source of H2
This work presents the results obtained for the gas chromatography-mass spectrometry (GC-MS) monitoring of the liquid-phase hydrodeoxygenation (HDO) reaction of furfural (FFR) to 2-methylfuran (MF) over a bifunctional Ru/RuOx/C catalyst in the presence of a direct source of H2. Hydrogenation and hydrogenolysis reactions of FFR and of the intermediate furfury
J. Braz. Chem. Soc.. Publicado em: 2020-07
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33. Kinetic modeling and evaluation of free radical-scavenging behavior in oils: application to four tropical and subtropical fruits in a DPPH system
Abstract A kinetic model was developed to represent the radical-scavenging capacity (RSC) for the oxidation of oils. The model was developed using second-order rate constants (k2) to represent the RSC. The RSC of the oils can be compared by the k2 values indicating their scavenging capacity. Furthermore, the k2 values can be used to determine the decay kinet
Food Sci. Technol. Publicado em: 2020-06
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34. Kinetic characterization, thermal and pH inactivation study of peroxidase and pectin methylesterase from tomato (Solanum betaceum)
Abstract Peroxidase (POD) and pectin methylesterase (PME) from tomato were characterized, studied thermal stability, and analyzed the synergistic effect of temperature and pH. For POD, the optimal activity, using H2O2 as substrate and ABTS+• as the donor H+, was obtained at pH 3.5, and for PME, the optimal activity using pectin as substrate was obtained at
Food Sci. Technol. Publicado em: 2020-06
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35. Carcinoma prostático com metástase para seios frontal e cavernoso: relato de caso
Abstract One of the major problems affecting potatoes quality on stored is the susceptibility to enzymatic browning, which occurs mainly after wounds during the harvest, at postharvest handling and by aging, leading to the development of dark color compounds. Enzymatic browning is associated with the action of polyphenoloxidases (PPO) and peroxidases (POD),
Braz. j. otorhinolaryngol.. Publicado em: 2020-06
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36. Activity of polyphenoloxidase and peroxidase in non-dormant potato tubers treated with sprout suppressors
Abstract One of the major problems affecting potatoes quality on stored is the susceptibility to enzymatic browning, which occurs mainly after wounds during the harvest, at postharvest handling and by aging, leading to the development of dark color compounds. Enzymatic browning is associated with the action of polyphenoloxidases (PPO) and peroxidases (POD),
Food Sci. Technol. Publicado em: 2020-06