The influence of high ionic strength on the potentiometric determination of pH 4.0 (25 °c, I = 1.0 mol L-1) in acidified brine of preserved hearts of palm

The aim of this study was to evaluate the influence of ionic strength (I) on the potentiometric pH measurement of solutions with high I such as the Acidified Brine of Preserved Hearts of Palm (ABPHP) as it is accurately measured only in dilute solutions where I £ 0.1 mol L-1 as defined by Debye-Hückel's theory. Standard calibrators were developed to evaluate a potassium biphthalate buffer solution (BS4: pH 4.0 at 25 °C) with the variation of I of the medium. In practical application, the objective is the optimization of the potentiometric pH measurements of solutions having high I, for example, ABPHP with an I of 0.98 mol L-1 (1). The choice of this procedure is justified because ABPHP has a naturally high I that is not consistent with Debye-Hückel's theory. This can make pH measurements unreliable. From a public health point of view, the botulism often implicated these preserved vegetables, and the potentiometric pH measurement is the only legal parameter for quality control employed to improve sanitary control actions. The quantitative variables (position and dispersion) were calculated as mean, maximum and minimum values, standard deviation and coefficient of variation. Moreover, the Grubbs’ test was used to identify possible outliers and their homogeneity, thereby demonstrating the linear tendency of the results. Student's t-test and ANOVA with a 95% confidence index were used to verify the variability of the results. The results are promising, since by altering the I of the medium (I > 0.1 mol L-1), there was a change in the pH of the solution. This study is important to ensure a true quality control in the production of preserved hearts of palm

Thermal studies on protein isolates of white lupin seeds (Lupinus albus)

This study used TG, DSC, and SDS-PAGE techniques to study protein isolates (PIs) in the powder form obtained from lupin seeds flour Lupinus albus. Different methods of preparing PIs were tested, resulting in final products that were different only in relation to the yield and protein content. The results of the protein analysis by SDS-PAGE showed that the same protein fractions were present in the lupin seeds and in the obtained PIs. This result shows that the process of extraction was not damaging to the composition of the original protein. On the other hand, the results of the thermal analysis (DSC and TG-DTG curves) obtained for the different PIs, led to the detection of changes in the protein conformation through the Delta H values, which in general decreased with increasing values of pH and ionic strength in the experimental conditions of extraction.Predilecta Foods (Sao Lourenco do Turvo, SP, Brazil)CAPES Foundation (Brazil

Estimativa do cálculo da incerteza otimizada utilizando curva de adição cumulativa de padrão na determinação espectrofotométrica de nitratos em água mineral envasada

Nos últimos anos observou-se um interesse crescente na determinação dos níveis de nitrato em produtos alimentícios, essencialmente devido ao potencial de redução de nitrato em nitrito, que é conhecido por ter efeitos adversos na saúde humana e animal. O nitrato é intermediário no ciclo do nitrogênio e sua alta concentração na água é indicador de baixa qualidade (Wang et al.). A determinação direta em águas é realizada na região do ultravioleta em meio ácido e no comprimento de onda específico (205 nm) (APHA, 2012). Esse procedimento é muito útil em águas potáveis, mas suscetível a efeito de matriz em águas com pH alcalino ou com elevada força iônica (APHA, 2012). Assim, propôs-se no presente trabalho utilizar o método de adição de padrão (MAP) em comparação com o procedimento de calibração convencional (MC) descrito no livro de normas “Métodos Físico-químicos para Análise de Alimentos” (técnica 195/IV) (IAL, 2008) e executado no Laboratório de Análises Físico-químicas do Instituto Adolfo Lutz - Centro de Laboratório Regional de São José do Rio Preto X, em contrapondo, ao procedimento de adições cumulativas do padrão (MAP-C). Diante disso, foi realizada uma comparação entre os métodos MC, MAP e MAP-C, objetivando viabilizar e validar um tratamento de dados diferente do original para a estimativa do cálculo da incerteza, destacando para esse fim a abordagem bottom-up. Além, de identificar as limitações dos métodos que podem ser empregados para a vigilância da qualidade da água mineral e de abastecimento. De acordo com a ABNT NBR ISO/IEC 17025:20175, foram determinados os parâmetros de desempenho para os três procedimentos: limite de detecção, limite de quantificação, exatidão, precisão intermediária e a incerteza. Para a execução dos ensaios as condições ambientais foram monitoradas e estabelecidas as curvas de calibração (absorbância x concentração da solução padrão de nitrato de sódio, 9,98 mg L-1, calculado em N, para MC, MAP e para o MAP-C uma solução de 2,00 mg L-1), com o objetivo de determinar a concentração de nitrato de sódio. Assim, foram ensaiados 100 mL provenientes de 4L das amostras de água mineral de três marcas com diferentes pH (8,44; 6,96; e 5,77). Os parâmetros de desempenho dos procedimentos foram determinados a partir de diluições das soluções padrão e os resultados obtidos

Thermal study of the solid-state reactions on Pt-15%Rh/Hg system

Thermogravimetry (TG), energy dispersive X-ray microanalysis (EDX), scanning electron microscopy (SEM), mapping surface and X-ray diffraction (XRD) were used for the study of solid-state reaction on Pt-15%Rh with electrodeposited mercury. The results suggest when heated the mercury film react with the Pt-15%Rh alloy to form intermetallics having different thermal stabilities indicated by three mass loss steps. The first mass loss step occurs between room temperature and 184 degrees C only the bulk Hg is removed and PtHg4, PtHg2 and RhHg2 were characterized by XRD. The second step, between 184 and 271 degrees C, was attributed to PtHg4 decomposition with formation of PtHg2 stabilized by RhHg2. The third step, between 271 and 340 degrees C, was attributed to decomposition of a solid-solution of PtHg2/RhHg2. The fourth step, between 340 and 600 degrees C, was ascribed to: (1) a thermal decomposition of PtHg2, formed by a PtHg eutectoid reaction (similar to 340 degrees C) on the surface and (2) Hg removal from a solid solution of Pt-15%Rh(Hg). (C) 2013 Elsevier B.V. All rights reserved

Modified and Optimized Glass Electrode for pH Measurements in Hydrated Ethanol Fuel

One of the quality control parameters of ethanol fuel is pH, established by the Brazilian standard ABNT NBR 10891, whose scope is specific for hydrated ethanol fuel, and by the American standard ASTM D 6423, which focuses on anhydrous ethanol fuel. This study presented a modified and optimized structure using a single solvent, both for the glass electrode and the external reference electrode, to minimize the presence of the liquid junction potential for measuring the pH of hydrated ethanol fuel. The Box–Behnken design enabled us to determine the optimal condition expected for the new measurement system, which was compared with the systems proposed by the standard references and the turning range of acid–base indicators using parametric and nonparametric tests. The results revealed that the pH values obtained by the different systems are statistically different, and that only the values obtained by this proposal are suitable for the pH range found by the indicators. The optimized electrode presented an adequate response sensitivity to the Nernst equation, having an operational behavior adequate for the modified and optimized glass electrode for pH measurements in hydrated ethanol fuel

Isolado protéico de semente de goiaba (Psidium guajava): caracterização de propriedades funcionais Protein isolate of guava seed (Psidium guajava): functional properties of characterization

Isolados protéicos (IPs) foram obtidos a partir da farinha da semente de goiaba (Psidium guajava) por extração a diferentes pHs seguido de precipitação isoelétrica (pI 4,5). As condições para o preparo do IP foram definidas a partir da curva de solubilidade, em pH 10,0 e 11,5, na ausência de NaCl e em temperatura de 25 ± 3 ºC. Essas condições levaram a um rendimento na extração de 45,19 e 66,23%, e teor protéico de 96,4 e 93,5% para IP 10,0 e 11,5, respectivamente. Capacidade de absorção de água e óleo de 1,05 ± 0,07 e 2,30 ± 0,01 mL.g-1 proteína e 1,65 ± 0,07 e 1,70 ± 0,07 mL.g-1 proteína foram obtidos, respectivamente, para IP 10,0 e IP 11,5. Não foram observadas diferenças entre os IPs quanto à atividade e estabilidade de emulsão, atingindo valores similares e superiores ao IP de outras sementes. Formação de gel, em pH neutro e ausência de sal, exigiram concentrações de 8 e 10% para IP 10,0 e IP 11,5, respectivamente. Maior capacidade de formação de espuma foi obtida para IP 10,0 em pH neutro e alcalino, apresentando valores de até 90% do volume inicial, por outro lado, para estabilidade de espuma, ambos IPs apresentaram boas propriedades até duas horas após a formação da espuma.<br>Protein isolates (PIs) were obtained from the guava seed flour (Psidium guajava) by extracting different pHs followed by isoelectric precipitation (pH 4.5). The conditions for preparation of the PIs were defined from the solubility curve at pH 10.0 and 11.5, in the absence of NaCl and a temperature of 25 ± 3 ºC. These conditions obtained protein isolated (PI) with extraction yield of 45.19 and 66.23%, with protein content of 96.4 and 93.5% for PI 10.0 and 11.5, respectively. The water and oil absorption capacity of 1.05 ± 0.07 and 2.30 ± 0.01 mL.g-1 protein and 1.65 ± 0.07 and 1.70 ± 0.07 mL.g-1 protein, respectively; were obtained for PI 10.0 and PI 11.5. Differences among the PIs regarding the emulsion activity and stability were not observed, reaching similar and higher values compared to IP of other seeds. The gel formation in neutral pH and salt absence require concentrations of 8 and 10% to PI 10.0 and PI 11.5, respectively. The highest foam formation was observed for PI 10.0 in neutral and alkaline pH, and it showed a capacity of up to 90% of the initial volume; however for the foam stability both IPs showed good properties of up to two hours after foam formation

Chemical and morpho-structural characterization of atmospheric aerosol (PM10 and PM2.5) in a city of São Paulo state, Brazil

To access the sources of air pollutants is crucial to control atmospheric pollution in urban areas, minimizing human exposure. Particulate matter is a pollutant of great concern making its chemical and morpho-structural characterization of enormous importance. The present work aims at the characterization of atmospheric PM10 and PM2.5. Data of the aerosol mass concentration was correlated bymultivariate analysis with water-soluble ion fraction composition accessed by ion chromatography (IC), as well as with meteorological information and air mass backward trajectories. The gravimetric analysis presented average values 3 to 4 times higher than the guide values recommended by the World Health Organization (WHO). A morpho-structural analysis by SEM/FEG coupled to EDS was also carried out identifying the coarse fraction elements from minerals and from soil resuspension organic spherical particles that originated from combustion processes as well as Ti, associated with long-distance transportation. In the fine fraction, Zn with origin probably in tires and vehicle brakes was found. These origins were confirmed by the air masses’ backward trajectories obtained by the HYSPLIT model (NOAA). This study contributes to a better understanding of the complex composition of the particulate material in the atmosphere of Araraquara City, resulting from the combination of local and long-distance sources, and serves as a basis for the comparison with future studies related to the air quality at this and other regions in Brazil and in the world.info:eu-repo/semantics/publishedVersio