Stability Constants
Mostrando 1-12 de 151 artigos, teses e dissertações.
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1. Fuzzy Boundary for Beams Vibrations in Vehicles
ABSTRACT This work aims to study the transversal motion of a car’s chassis, modeled by a beam and supported at its ends by two sets of spring-damper elements. A finite differences method is utilized along with Robin boundary conditions to solve the mathematical modeling. The constants of the boundary conditions are modeled by a fuzzy parameter obtained thr
Trends in Computational and Applied Mathematics. Publicado em: 2022
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2. Voltammetric Generation and Kinetic Stability of Nitro Anion Radical from Nitrofurazone in Ionic Liquids
The nitrofurazone (NF) electrochemical reduction has been studied by cyclic voltammetry (CV) and square wave voltammetry (SWV) in non-aqueous medium using three different ionic liquids (IL): BMImTf2N, BMImBF4 and BMMImTf2N, having a carbon fiber microelectrode as working electrode. In all of them, two reversible cathodic peaks were recorded for NF. Under hig
J. Braz. Chem. Soc.. Publicado em: 2021-04
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3. Avaliação e estabilidade da cor em filés de burriquete (Pogonias cromis) utilizando um sistema de visão computacional
Resumo A cor da superfície da carne é a primeira sensação que o consumidor percebe e utiliza como uma ferramenta para aceitar ou rejeitar um alimento. A medição e a avaliação da cor da carne podem também ser feitas por um indicador químico (metamioglobina) ou pela avaliação física, utilizando espaços da cor (a* e R). O objetivo deste trabalho f
Braz. J. Food Technol.. Publicado em: 13/06/2019
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4. Stability, Mechanical Properties and Anisotropic Elastic Properties of GaxMgy Compounds
The stability, mechanical properties and anisotropic properties of sound velocities of Ga2Mg5, GaMg2, GaMg, O-Ga2Mg, H-Ga2Mg and Ga5Mg2 are investigated systematically by the first-principles calculation. The cohesive energy and formation enthalpy are obtained and used to estimate the stability of the Ga-Mg binary compounds. GaMg compound is the most stable
Mat. Res.. Publicado em: 18/02/2019
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5. Kinetic parameters of lipid oxidation in third generation (3G) snacks and its influence on shelf-life
Abstract In food systems, lipid oxidation is one of the most important factors affecting food quality, nutrition, safety, color and consumer acceptance. The objective of this study was to determine the kinetic parameters of lipid oxidation and its influence in the shelf life of third generation (3G) snacks stored in three types of packaging (polyethylene, p
Food Sci. Technol. Publicado em: 07/01/2019
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6. Kinetic parameters of lipid oxidation in third generation (3G) snacks and its influence on shelf-life
Abstract In food systems, lipid oxidation is one of the most important factors affecting food quality, nutrition, safety, color and consumer acceptance. The objective of this study was to determine the kinetic parameters of lipid oxidation and its influence in the shelf life of third generation (3G) snacks stored in three types of packaging (polyethylene, p
Food Sci. Technol. Publicado em: 20/12/2018
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7. Effect of Blanching on Enzyme Activity and Bioactive Compounds of Blackberry
ABSTRACT The inactivation of peroxidase and polyphenol oxidase and the degradation of phenolic compounds, anthocyanins, and antioxidant activity in blackberry were investigated during blanching in water at 80-90 °C, and in steam, from 0 to 10 minutes. The enzyme kinetics indicated the presence of two isoenzymes with different thermal stability, following tw
Braz. arch. biol. technol.. Publicado em: 14/11/2018
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8. Effect of ph on the stability of red beet extract (Beta vulgaris l.) microcapsules produced by spray drying or freeze drying
Abstract Red beets is rich in phenolic acids and has high antioxidant capacity, and can be used to produce a natural dye. This study evaluated the effect of pH (3 to 6) on the stability of red beet extract microcapsules, dried by freeze drying and spray drying and stored at room temperature. The microcapsules were produced using a combination of maltodextrin
Food Sci. Technol. Publicado em: 15/05/2017
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9. The Use of the Liquid from Cashew Nut Shells as an Antioxidant in Biodiesel
The influence of cashew nutshell liquid (CNSL) in the oxidative stability of biodiesels prepared from oils of soy, corn, canola and sunflower was studied using the Rancimat method. The induction periods at 110 ºC, without and with the addition of CNSL at concentrations of 0.1, 0.5 and 1.0% m/m, were determined and clearly show an important increase in the o
J. Braz. Chem. Soc.. Publicado em: 2017-05
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10. Thermodynamic Study on the Acid-Base Properties of Antioxidant Compound Ascorbic Acid in Different NaClO4 Aqueous Ethanol Solutions
The proton dissociation equilibria of ascorbic acid were investigated using a combination of spectrophotometric/potentiometric techniques at constant temperature 25.0 ± 0.1 °C. The study was carried out over a wide range of ionic strengths of 0.1-3.0 mol dm-3 NaClO4 in ethanol-water mixture (1:1). The Gran's method was used for glass electrode calibration
J. Braz. Chem. Soc.. Publicado em: 2016-05
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11. Potentiometric Titration and Out-Of-Equilibrium pH Response of the Biotite‑Water System
Minerals in soils contribute significantly to the capacity of soils to buffer pH disturbance. In this paper, we present the pH buffering capacity of a common soil phyllosilicate mineral, biotite. We performed equilibrium potentiometric titrations and we also monitored the pH response kinetics of the mineral-water system in order to develop an out-of-equilibr
J. Braz. Chem. Soc.. Publicado em: 2015-09
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12. Multiple Dynamics of Hydrazone Based Compounds
Hydrazone derivatives of 2-quinolinecarboxaldehyde and 6-bromo-2-pyridinecarboxaldehyde were synthesized by sequence reactions with hydrazine derivatives. These compounds exhibited E/Z isomerization upon irradiation using a mercury lamp (250 W). The configurational changes were monitored by 1H nuclear magnetic resonance (NMR), UV-Vis and fluorescence spectro
J. Braz. Chem. Soc.. Publicado em: 2015-06