scholarly journals Physical Training Methods For Mine Rescuers In 2015

2015 ◽  
Vol 66 (1) ◽  
pp. 108-113
Author(s):  
Laurentiu Marin ◽  
Topala Pavel ◽  
Catalina Daniela Marin ◽  
Teodor Sandu
Keyword(s):  
Research And Development ◽  
Chemical Modification ◽  
Training Methods ◽  
Technological Properties ◽  
Reaction Conditions ◽  
Industrial Construction ◽  
Physico Chemical ◽  
Physical And Chemical ◽  
Nanocomposite Matrix

Abstract Research and development activities presented were aimed at obtaining a nanocomposite polyurethane matrix with special anti-wear, anti-slip and fire-resistant properties. Research and development works were materialized by obtaining polyurethane nanocomposite matrix, by its physico-chemical modification in order to give the desired technological properties and by characterization of the obtained material. Polyurethane nanocomposite matrix was obtained by reacting a PETOL 3 type polyetherpolyol (having a molecular weight of 5000 UAM) with a diisocyanate under well-established reaction conditions. Target specific technological properties were obtained by physical and chemical modification of polyurethane nanocomposite matrix. The final result was getting a pellicle material based on modified nanocomposite polyurethane, with anti-wear, anti-slip and fire-resistant properties, compatible with most substrates encountered in civil and industrial construction: wood, concrete, metal.

scholarly journals Preparation and Characterization of Chemically-Modified Biomaterials and Their Application as Adsorbents of Penicillin G

2018 ◽  
Vol 1 (1) ◽  
pp. 114-124 ◽  
Author(s):  
Jesie Silva ◽  
Lizebel Morante ◽  
Tesfamichael Demeke ◽  
Jacqueline Baah-Twum ◽  
Abel Navarro
Keyword(s):  
Chemical Modification ◽  
Functional Groups ◽  
Negative Impact ◽  
Ph Dependence ◽  
Sem Analysis ◽  
Penicillin G ◽  
Tea Leaves ◽  
Reaction Conditions ◽  
Spent Tea Leaves

The prevalence of antibiotics in water creates microbial resistance and has a negative impact on the ecosystem. Biomaterials such as spent tea leaves are rich in functional groups and are suitable for chemical modification for diverse applications. This research proposes the use of spent tea leaves of chamomile (CM), green tea (GT), and peppermint (PM) as structural scaffolds for the incorporation of carboxyl, sulfonyl, and thiol groups to improve the adsorption of Penicillin G (Pe). Adsorbents characterization reported a higher number of acidic functional groups, mainly in thiolated products. Scanning electron microscopy (SEM) analysis showed changes on the surfaces of the adsorbents due to reaction conditions, with a stronger effect on thiolated and sulfonated adsorbents. Elemental analysis by Energy dispersive X-ray spectrophotometry (EDS) corroborated the chemical modification by the presence of sulfur atoms and the increase in oxygen/carbon ratios. Batch experiments at different pH shows a strong pH-dependence with a high adsorption at pH 8 for all the adsorbents. The adsorption follows the trend CMs > GTs > PMs. Thiolation and sulfonation reported higher adsorptions, which is most likely due to the sulfur bridge formation, reaching adsorption percentages of 25%. These results create a new mindset in the use of spent tea leaves and their chemical modifications for the bioremediation of antibiotics.

scholarly journals Processamento e caracterização físico-química do suco misto melancia com pepino

2016 ◽  
Vol 11 (3) ◽  
pp. 65
Author(s):  
Raphaela Maceió Silva ◽  
Rossana Maria Feitosa de Figueirêdo ◽  
Alexandre José de Melo Queiroz ◽  
Regilane Marques Feitosa
Keyword(s):  
Vitamin C ◽  
Water Activity ◽  
The Body ◽  
Soluble Solids ◽  
Total Sugars ◽  
Beneficial Effects ◽  
Physico Chemical ◽  
Micro Organisms ◽  
Physical And Chemical

<p>A junção da melancia com pepino trás grandes benefícios na melhoria da composição físico-química do produto. O suco misto de frutas vem sendo estudado para revelar as características nutricionais e funcionais da mistura. Sendo a melancia rica em água, potássio, ferro, magnésio, zinco e vitamina C e o pepino apresentando baixo consumo de energia, baixo teor de calorias e pequenas quantidades de vitamina C, a elaboração desses combinados aumenta a possibilidade de efeitos benéficos ao organismo. Objetivou-se, com este estudo, elaborar suco misto de melancia com pepino em diferentes concentrações e caracterizar físico-químicamente as formulações. Com a obtenção das polpas, foram elaboradas as seguintes formulações: F1-100% pepino; F2-50% melancia e 50% pepino; F3- 70% melancia e 30% pepino; F4- 90% melancia e 10% pepino e F5- 100% melancia. Foram realizadas analises físico-químicas em triplicata em todas as formulações para a caracterização de cada tratamento quanto: pH, sólidos solúveis totais (ºBrix), teor de água, cor, atividade de água (a<sub>w</sub>), açúcares totais, redutores e não redutores e cinzas. A melancia e o pepino apresentaram altos teores de água e atividade de água indicando alta suscetibilidade ao desenvolvimento de micro-organismos. Os sucos mistos de melancia com pepino podem ser considerados novos produtos e serem classificados como bebidas pouco ácidas (pH &gt; 4,5)  com razoável teor de  sólidos solúveis. As formulações F2 e F4 apresentaram maior quantidade de açúcares totais e o maior teor de minerais (cinzas) foi da formulação F4. Todos os sucos mistos apresentaram cor atrativa, com predominância da intensidade de amarelo. </p><p align="center"><strong><em>Processing and characterization physico-chemical of watermelon juice mixed with cucumber</em></strong></p><p><strong>Abstract</strong><strong>: </strong>The junction of the watermelon with cucumber back great benefits in improving the physical and chemical composition of the product. Mix fruit juice has been studied to reveal nutritional and functional characteristics of the mixture. Being the watermelon rich in water, potassium, iron, magnesium, zinc and vitamin C and the cucumber featuring low energy consumption, low-calories and small amounts of vitamin C, the elaboration of these combined boosts the possibility of beneficial effects to the body. This study aimed to draw up juice mix with watermelon and cucumber in different concentrations and physico-chemically characterize the formulations. With the obtaining of the pulp, were elaborated the following formulations: F1-100% cucumber; F2-50% 50% watermelon and cucumber; F3-70% 30% watermelon and cucumber; F4-90% 10% watermelon and cucumber and watermelon F5-100%.Were carried physical-chemical analyses out in triplicate in all the formulations for the characterization of each treatment how much the: pH, total soluble solids (° Brix), moisture content, color, water activity (a<sub>w</sub>), total sugars, reducers and not reducers and ashes. The watermelon and cucumber presented high content of water and water activity indicating high susceptibility to the development of micro-organisms. The juice mix of watermelon with cucumber can being considered new product and classified as drinks little acidic (pH 4.5) with reasonable soluble solids. The formulations F2 and F4 presented a higher amount on total sugars and the highest content of minerals (ashes) was the formulating F4. ll the mixed juices presented attractive color, with predominance of yellow. </p>

scholarly journals Caracterização físico-química de blend de abacaxi com acerola obtido pelo método de liofilização

2016 ◽  
Vol 11 (5) ◽  
pp. 110
Author(s):  
Maria José Silveira da Silva ◽  
Ana Paula Trindade Rocha ◽  
Dyego da Costa Santos ◽  
Alfredina Dos Santos Araújo ◽  
Marcela Nobre de Oliveira
Keyword(s):  
Water Activity ◽  
Chemical Characterization ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Physicochemical Composition ◽  
Physico Chemical ◽  
Significant Difference ◽  
Physical And Chemical ◽  
Freeze Dryer

<p>Objetivou-se<strong> </strong>caracterizar blend<em> </em>de abacaxi com acerola liofilizado quanto à composição físico-química. O estudo foi conduzido no Laboratório de Armazenamento e Processamento de Produtos Agrícolas da Universidade Federal de Campina Grande, Campina Grande, Paraíba. As polpas foram homogeneizadas em liquidificador durante 1 min e filtrado em peneira com malha de 2,5 mm, as amostras foram liofilizadas em liofilizador de bancada (Terroni, LS 3000), onde foi desidratada na temperatura de -50 °C por 76 h. A amostra in natura e a liofilizada foram submetidas às analises físico-químicas. Onde foi obtido um teor de água de 92% da amostra in natura e, após o processo de liofilização houve uma redução de 70%. A atividade de água (a<sub>w</sub>) foi inferior a 0,30 após a desidratação. Observou-se que houve um amento significativo nos teores de sólidos totais, acidez total titulável e sólidos solúveis totais. No tocante a relação SST/ATT houve um decréscimo de 8,37% e, com relação ao pH não houve diferença significativa entre a amostra in natura e a liofilizada. Com relação aos parâmetros de cor observou-se que houve um aumento de 33,91% para luminosidade e para intensidade de vermelho (+a*) de 3%, no entanto para a intensidade de vermelho (+a*) houve uma redução de 9,27% após a liofilização. O processo de secagem por liofilização concentrou as características físicas e químicas das amostras avaliadas, sendo considerado um método eficiente para redução da atividade de água e para conservação dos alimentos.</p><pre><strong><em>Physical-chemical characterization of pineapple blend with acerola obtained by the lyophilization method</em></strong></pre><p><strong>Abstract</strong><strong>: </strong>The objective of this work was to characterize the blend of pineapple and lyophilized acerola as regards the physicochemical composition. The study was conducted at the Laboratory of Storage and Processing of Agricultural Products of the Federal University of Campina Grande, Campina Grande, PB. The pulps were homogenized in a blender for 1 min and screened with a 2.5 mm mesh, the samples were lyophilized in a bench freeze dryer (Terroni, LS 3000), where it was dehydrated at -50 ° C for 76 h. The in natura and lyophilized samples were submitted to physico-chemical analysis. Where a water content of 92% of the sample was obtained in natura and after the lyophilization process there was a reduction of 70%. Water activity (aw) was less than 0.30 after dehydration. It was observed that there was a significant increase in the contents of total solids, total titratable acidity and total soluble solids. Regarding the SST / ATT ratio, there was a decrease of 8.37% and, regarding pH, there was no significant difference between the in natura and lyophilized samples. Regarding the color parameters, it was observed that there was an increase of 33.91% for luminosity and for red intensity (+ a *) of 3%, however for the intensity of red (+ a *) there was a reduction of 9.27% after lyophilization. It was concluded that the drying process by lyophilization concentrated the physical and chemical characteristics of the evaluated samples, being considered an efficient method to reduce water activity and to preserve food.</p>

scholarly journals Research on the Physico-Chemical Characteristics of Soils Locality Giuvarasti, Olt County in Correlated with the Limiting Factors of Agricultural Production

2020 ◽  
Vol 8 (1) ◽  
pp. 18
Author(s):  
Anca-Luiza Stănilă
Keyword(s):  
Agricultural Production ◽  
Soil Cover ◽  
Limiting Factors ◽  
Chemical Characteristics ◽  
General Characterization ◽  
Urban Plan ◽  
Physico Chemical ◽  
Site Evaluation ◽  
Physical And Chemical

The purpose of this paper is the pedological characterization of land in order to update General Urban Plan the locality Giuvarasti, Olt County.Highlighting the soil locality Giuvarasti calls for a better understanding of their, the variability of their correlation with the main natural factors.Thus, there has been a general characterization of the soil cover corresponding to surface designated to be introduced in buildable urban, the presentation of the soils, the main physical and chemical characteristics. Each area it was characterized in terms of soil (soils, the area occupied by each soil in part) and of agronomic (site evaluation, framing in the class quality and the main limitation on the use of agricultural).

scholarly journals Physical and chemical characterization of yellow mangosteen fruits

2006 ◽  
Vol 28 (2) ◽  
pp. 325-327 ◽  
Author(s):  
Ítalo Herbert Lucena Cavalcante ◽  
Natanael de Jesus ◽  
Antonio Baldo Geraldo Martins
Keyword(s):  
Vitamin C ◽  
Chemical Characterization ◽  
Titratable Acidity ◽  
State University ◽  
Fruit Peel ◽  
Weight Percentage ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Physical And Chemical

The work had as objective the physico-chemical characterization of yellow mangosteen fruits. Six samples of 25 fruits were harvested in yellow mangosteen plants of the Active Germoplasm Bank of São Paulo State University and characterized by evaluation of length and width, weight, percentage and number of seeds per fruit, peel and pulp percentage, soluble solid (SS), titratable acidity (TA), vitamin C and SS/TA rate. Yellow mangosteen fruit is an intermediate vitamin C source with an average content 120.33 mg/100g of fresh fruit and has good technological quality.

scholarly journals Geotechnical and Physico-Chemical Characterization of Low Lime Fly Ashes

2013 ◽  
Vol 2013 ◽  
pp. 1-11 ◽  
Author(s):  
Arif Ali Baig Moghal
Keyword(s):  
Chemical Properties ◽  
Chemical Characterization ◽  
Relative Importance ◽  
Physical And Chemical Properties ◽  
Fly Ashes ◽  
Physical Chemical ◽  
Physico Chemical ◽  
Physical And Chemical ◽  
And Chemical Properties

In order to explore the possibility of using low-lime fly ashes, the physical and chemical properties which have a direct bearing on their geotechnical and geoenvironmental behaviors have been investigated. In this paper, two types of low-lime fly ashes, originating from India, have been used. A brief account of various methods adopted in characterizing their physical, chemical, and geotechnical properties is presented. The relative importance of each of these properties in enhancing the bulk applicability of fly ashes has been brought out.

scholarly journals KARAKTERISTIK FISIKO-KIMIA GELATIN DARI SIPOU (Siphonosoma australe-australe) ASAL SULAWESI TENGGARA

2019 ◽  
Vol 2 (2) ◽  
pp. 280
Author(s):  
Suwarjoyowirayatno Suwarjoyowirayatno ◽  
Sakir Sakir ◽  
Mita Gebriella Inthe ◽  
Rhenislawaty Rhenislawaty ◽  
Shalawatun Amaliah Fatimah
Keyword(s):  
Water Content ◽  
Chemical Characterization ◽  
Physical Test ◽  
Chemical Test ◽  
Physico Chemical ◽  
Yield Value ◽  
Base Solution ◽  
Acid And Base ◽  
Physical And Chemical

Physico-Chemical Characterization of Sipou Gelatin (Siphonosoma australe-australe) from Southeast SulawesiABSTRACT          Nowadays people's concern about healthy and halal sources of gelatin is being discussed. Gelatin source development is currently underway, especially gelatin from fisheries products. The aim of this study was to determine the physical and chemical characteristics of gelatin from sipou from Southeast Sulawesi. Gelatin extraction used acid and base treatment, each treatment was three times replication. The analysis carried out by measuring the yield value, viscosity, water content, protein content, ash content, and fat content. The results of physical test of sipou gelatin showed that soaking with acid and base solution gave a yield value of 8.15 ± 0.014% - 9.10 ± 0.028% and a viscosity value of 2.47 ± 0.013 cP - 3.48 ± 0.042 cP. The chemical test of sipou gelatin showed that the value of water content, protein, ash, and fat are 8.40 ± 0.003 - 9.57 ± 0.271%, 79.85 ± 0.07 - 80.89 ± 1.08, 1.65 ± 0.005 - 3.67 ± 0.046, and 1.05 ± 0.07 - 2.75 ± 0.07 respectively.Keywords: Acid-base processes, bean worms, gelatin, halal, sipou.ABSTRAKSaat ini kekhawatiran masyarakat akan sumber gelatin yang sehat dan halal ramai diperbincangkan. Pengembangan sumber gelatin saat ini sedang dilakukan, khususnya gelatin yang bersumber dari hasil perikanan. Tujuan penelitian ini adalah untuk mengetahui karakteristik fisik dan kimia gelatin dari sipou asal Sulawesi Tenggara. Ekstraksi gelatin menggunakan perlakuan asam dan basa, masing-masing perlakuan dilakukan pengulangan sebanyak tiga kali. Analisis yang dilakukan yaitu mengukur nilai rendemen,  viskositas, kadar air, kadar protein, kadar abu, dan kadar lemak. Hasil analisis dibahas secara deskriptif. Hasil pengujian fisik gelatin sipou menunjukkan bahwa perendaman dengan larutan asam dan basa memberikan nilai rendemen 8,15±0,014% - 9,10±0,028% serta nilai viskositas  2,47±0,013 cP - 3,48±0,042 cP. Pengujian kimia gelatin sipou menunjukkan nilai kadar air 8,40±0,003 - 9,57±0,271%, kadar protein 79,85±0,07 - 80,89±1,08, kadar abu 1,65±0,005 - 3,67±0,046, dan kadar lemak 1,05±0,07 - 2,75±0,07.Kata kunci: Cacing kacang, gelatin, halal, proses asam basa, sipou

Characterization of Clayey Soils from Visconde Do Rio Branco for Fired Ceramic Bricks

2015 ◽  
Vol 820 ◽  
pp. 443-448
Author(s):  
Rodolfo Cretton de Souza ◽  
Afonso Rangel Garcez de Azevedo ◽  
Gustavo de Castro Xavier ◽  
Jonas Alexandre ◽  
Leonardo Gonçalves Pedroti ◽  
...  
Keyword(s):  
Minas Gerais ◽  
Housing Construction ◽  
Clayey Soils ◽  
Technological Properties ◽  
Clay Ceramics ◽  
Physical And Chemical ◽  
Direct Use ◽  
Different Soils

The production of conventional bricks for housing construction is worldwide carried out with either concrete or clay ceramics. In most municipalities in Brazil, bricks are produced from less expensive local clays and fired at temperatures as low as 600°C, normally using wood as fuel. Indeed, in many regions the direct use of natural clayey soils may be sufficient to fabricate bricks with properties complying with the norms. In the present work, three clayey soils from the municipal area of Visconde de Rio Branco, state of Minas Gerais, Brazil, were characterized for their physical and chemical aspects as well as the main technological properties of ceramics fired at 700, 850 and 950°C using the different soils as precursor bodies. The results indicated that these soils are acceptable for clay ceramic fabrication but only one has the strength complying with the Brazilian norm for masonry brick fired at the investigated temperatures.

Characterization of a Clay Body Used for Red Ceramics in São Sebastião, District of Campos dos Goytacazes, State of Rio de Janeiro, Brazil

2015 ◽  
Vol 820 ◽  
pp. 8-12 ◽  
Author(s):  
Afonso Rangel Garcez de Azevedo ◽  
Jonas Alexandre ◽  
Euzébio Barnabé Zanelato ◽  
Rafael Picanço Oliveira ◽  
Rodolfo Cretton de Souza ◽  
...  
Keyword(s):  
Rio De Janeiro ◽  
Northern Region ◽  
Chemical Characteristics ◽  
Technological Properties ◽  
Clay Deposits ◽  
Clay Body ◽  
Physical And Chemical ◽  
Red Ceramics

The municipal area of Campos dos Goytacazes in the northern region of the state of Rio de Janeiro, Brazil, is the state’s major industrial pole for red ceramic fabrication. The extensive clay deposits and easy to mine conditions have attracted more than one hundred ceramic industries to operate in the area. In particular, the district of São Sebastião contributes to the production of red bricks and tiles but the characterization of the existing clay and the quality of ceramic pieces has not yet been evaluated. Therefore the present work carried out an investigation of a typical clay body used in São Sebastião by means of its physical and chemical characteristics. The technological properties of red ceramics fabricated from this clay body and fired at temperatures of 700, 850 and 1100oC indicate that they comply with the mechanical strength requirements for masonry bricks. However water absorption is not satisfactory due to the excess of sand and lack of fluxing elements.

Characterization of defects in tabular silver halide grains

1990 ◽  
Vol 48 (4) ◽  
pp. 1046-1047
Author(s):  
C. Goessens ◽  
D. Schryvers ◽  
J. Van Landuyt ◽  
A. Verbeeck ◽  
R. De Keyzer
Keyword(s):  
Radiation Damage ◽  
Silver Halide ◽  
Chemical Characteristics ◽  
X Ray ◽  
Free Region ◽  
Central Defect ◽  
Crystallographic Defects ◽  
Physical And Chemical ◽  
Two Sides

Silver halide grains (AgX, X=Cl,Br,I) are commonly recognized as important entities in photographic applications. Depending on the preparation specifications one can grow cubic, octahedral, tabular a.o. morphologies, each with its own physical and chemical characteristics. In the present study crystallographic defects introduced by the mixing of 5-20% iodide in a growing AgBr tabular grain are investigated. X-ray diffractometry reveals the existence of a homogeneous Ag(Br1-xIx) region, expected to be formed around the AgBr kernel. In fig. 1 a two-beam BF image, taken at T≈100 K to diminish radiation damage, of a triangular tabular grain is presented, clearly showing defect contrast fringes along four of the six directions; the remaining two sides show similar contrast under relevant diffraction conditions. The width of the central defect free region corresponds with the pure AgBr kernel grown before the mixing with I. The thickness of a given grain lies between 0.15 and 0.3 μm: as indicated in fig. 2 triangular (resp. hexagonal) grains exhibit an uneven (resp. even) number of twin interfaces (i.e., between + and - twin variants) parallel with the (111) surfaces. The thickness of the grains and the existence of the twin variants was confirmed from CTEM images of perpendicular cuts.

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