Estudo dos efeitos da radiação ultravioleta nas propriedades termogravimétricas de amido de mandioca oxidado por hipoclorito de sódio.

Resumo

TG-DTA and DSC investigations of ''pinhão'' starch modified by calcium hypochlorite and UV light.

Starches, when in its native forms, usually do not have the characteristics required for industrial processing. ''Pinhão'', a seed from the Araucaria angustifolia tree, has starch as main presenting as a great alternative source of starch. Samples of native ''pinhão'' starch were treated with standard calcium hypochlorite solutions (0.1, 0.2 and 0.5 mol L-1) and exposed for one hour under UV light. The modification process applied altered the thermal behavior of the ''pinhão'' starch as the TGA-DTA and DSC results presented.Edição dos Anais do 7º Simpósio de Análise Térmica, 2015, Bauru

Resultados de pesquisa com trigo, triticale e aveia - 1999.

Comportamento climático durante o ciclo da cultura do trigo, em Dourados, MS, safra 1999; Avaliação de cultivares de trigo indicadas para cultivo em Mato Grosso do Sul, safra 1999; Avaliação de cultivares de trigo indicadas para cultivo em outros estados do Brasil, safra 1999; Ensaio brasileiro de genótipos de triticale em Dourados, MS, safra 1999; Ensaio brasileiro de cultivares de aveia branca em Dourados, MS, safra 1999.bitstream/item/65723/1/DOC38.pd

Recomendações de cultivares, zoneamento e épocas de semeadura para a cultura do trigo em Mato Grosso do Sul, safra 1999.

bitstream/item/39705/1/COT-46-1999.pdfDocumento online

Induced effects of oxidation with potassium permanganate in the modification of corn starch.

CBRATEC

Recomendações de cultivares, zoneamento e épocas de semeadura para a cultura do trigo em Mato Grosso do Sul, safra 1997.

bitstream/item/39432/1/Cot18-97.pd

Simultaneous TG-DTA and DSC techniques on pinhão starch double modified.

The “pinhão” is the seed of Araucaria angustifolia (known as Paraná pine). This specie is in danger due to reckless exploration. Thus, the development of new applications could motivate its preservation. Samples of native “pinhão” starch were oxidized with standard NaClO solutions (0.1, 0.2 and 0.5 mol L-1) and exposed for one hour under UV light (UVC radiation with ? = 256 nm). The TG curves showed similar behavior. The oxidative modification caused a decrease in the gelatinization enthalpy (DSC).Edição dos Anais do 7º Simpósio de Análise Térmica, 2015, Bauru

Efeitos da oxidação induzida com permanganato de potássio na modificação do amigo de milho ceroso.

O amido milho ceroso ?waxy? possui apenas amilopectina, conferindo vantagens em processos industriais. Foram analisadas quatro amostras de amido milho ceroso, uma nativa e três modificadas com permanganato de potássio (KMnO4). As proporções amido/água (w/w) foram 1:4, 1:5 e 1:6. Para determinar as características de gelatinização dos amidos usou-se o DSC. Os resultados mostraram que a modificação e as diluições têm influência no processo de gelatinização do amido.Edição dos Anais do 7º Simpósio de Análise Térmica, 2015, Bauru

Thermal and rheological behavior of native and modified starch Araucaria angustifolia (pinhão).

Araucaria angustifolia is known in Brazil as Paraná Pine is endangered due to reckless extraction. The preservation and maintenance of the culture could be stimulated by use derivative products like the starch from its seeds (pinhão). In this work were studied samples of unmodified and modified pinhão starch. The hydrogen peroxide (H2O2) were used in the concentrations 0.1, 0.2 and 0.3 mol.L-1 (a, b, c) and simultaneously exposed in ultraviolet rays (λ = 256 nm) for one hour. One sample (N) was maintained as received for comparisons of the analysis results. The samples were analyzed by the thermoanalytical techniques: thermogravimetry and differential thermal analysis (TG-DTA) and differential scanning calorimetry (DSC); and by the rheological analysis: Rapid Viscoamylographic Analysis (RVA). The TGA showed an increase on the stability values form the (N) sample to the modified ones. The DSC showed a strong decrease on the gelatinization enthalpy with increasing of the H2O2 concentrations solutions valued for the modified samples. The RVA results presented that the Setback reduced with the treatment that used hydrogen peroxide in a higher concentration. The obtained results showed that the modification method applied altered the thermal behavior of the pinhão starch.CBRATEC