Unsaturated
Mostrando 1-12 de 1065 artigos, teses e dissertações.
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1. OBSERVAÇÃO DE HOMODÍMERO DO TIPO BIS-1,3-BENZODIOXONA SINTETIZADO VIA METÁTESE DE OLEFINAS DA PIPERINA CATALISADA POR PRÉ-CATALISADORES DE RU(II) NÃO COMERCIAIS
LN-1 and LN-2 are two Ru(II) complexes coordinated to the phosphine and amines simultaneously, each with two chlorides. PPh3 is the phosphine and the amine is piperidine (LN-1) and perhydroazepine (LN-2). The two compounds are complexes five-coordinated square pyramidal geometry, with the amine in the axial plane. LN-1 and LN-2 were tested for the first time
Química Nova. Publicado em: 2022
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2. Settlement of bored piles with expander body system in lateritic soils
Abstract The Expander Body pile (EB) is a combination of a cast-in-situ pile method with an inflated, pump-grouted tip. The EB system's pioneering conjunction with the conventional drilling pile technique has improved work load, foundation security, cost reductions and abrupt displacements in lateritic, porous, unsaturated soils. The aim of this article is t
REM, Int. Eng. J.. Publicado em: 2021-09
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3. Fundamental bioflotation aspects of hematite using an extracted Rhodococcus opacus by-product
Abstract The aim of this study is to assess the floatability of hematite using a crude biosurfactant (BS) extracted from Rhodococcus opacus. Throughout high-pressure ethanol extraction, unrefined surfactant was extracted from the bacteria with a yield of 0.3 g/L. An FTIR analysis on this extract, shows the presence of alcohol (–OH) and ketone (C=O) groups,
REM, Int. Eng. J.. Publicado em: 2021-09
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4. Effect of replacing beef fat with safflower oil on physicochemical, nutritional and oxidative stability characteristics of wieners
Abstract Five treatments of wieners were prepared with replacing 0, 25, 50, 75 and 100% of added beef back fat with safflower oil (SO). Changes in pH, thiobarbuturic acid reactive substances (TBARS) and color (L*, a*, b*) values of wieners were determined during manufacturing day and refrigerated storage (5, 10, 15, 20 and 30 d). Fatty acid profile, choleste
Food Sci. Technol. Publicado em: 2021-06
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5. MACROALGAE Fucus vesiculosus OIL: BIODIESEL PRODUCTION USING ALKALINE TRANSESTERIFICATION
This work studied the obtaining of methyl biodiesel and ethyl biodiesel using alkaline transesterification from macroalgae Fucus vesiculosos oil (FVO). FVO has 86.59% of its composition in unsaturated fatty acids, with a greater quantity of linoleic acid and oleic acid, a chemical composition near the soybean oil, the most used raw material for the productio
Quím. Nova. Publicado em: 2021-04
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6. Synthetic Studies toward (−)-Cleistenolide: Highly Stereoselective Synthesis of New γ-Lactone Subunits
This study describes the stereoselective synthesis of two new γ-lactones in 6 and 3 steps and 19 and 32% yield, respectively, directed toward the total synthesis of the natural product (−)-cleistenolide. The starting material was an enantiomerically pure diacetonide diol, derived from d-mannitol with the required stereocenters for (−)-cleistenolide synt
J. Braz. Chem. Soc.. Publicado em: 2021-04
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7. Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: physicochemical analysis and sensory evaluation
Abstract The consumer preference for ready-to-eat foods is growing rapidly, it provides many benefits to health care because it is very rich source of dietary fiber, minerals, and amino acids. The present study was to prepare and evaluate the quality of turkey meat pâté made with a high nutritional value protein-herbal supplement containing cereal flours (
Food Sci. Technol. Publicado em: 2021-03
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8. Crystal Structure and Hirshfeld Surface Analysis of 1,4-Pentadien-3-one, (1E,4E)-1,5-diphenyl-2-(2,4-dinitrophenyl)hydrazone
The compound 1,4-pentadien-3-one,(1E,4E)-1,5-diphenyl-2-(2,4-dinitrophenyl)hydrazone presents the molecular formula C23H18N4O4 and was prepared in an undergraduate laboratory. The hydrazone was synthesized from the condensation between dibenzalacetone and 2,4-dinitrophenylhydrazine (DNPH) and crystallized employing water/acetone liquid-liquid diffusion. The
J. Braz. Chem. Soc.. Publicado em: 2021-02
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9. Synthesis of Antioxidant Additive from Safflower Seed Oil
Several published studies have evaluated the problems associated with the utilization of biodiesel obtained from safflower (Carthamus tinctorius L.) oil due to the low oxidative stability, caused by the high content of unsaturated fatty acids. Thus, this study aimed at the extraction of safflower seed oil and its use as an unsaturation source to obtain a syn
J. Braz. Chem. Soc.. Publicado em: 2021-01
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10. Fatty acid and proteomic analysis of Sterculia striata nut
Abstract Chicha (Sterculia striata) is a native plant of the Cerrado biome that has only recently been explored nutritionally. The aim of this study was to determine its fatty acid profile and obtain the proteomic analysis of chicha nut. The nut was found to be composed of 22.19% protein, 20.62% lipids, 3.91% moisture, 3.63% ash, 53.56% carbohydrates, 19.99%
Food Sci. Technol. Publicado em: 2020-12
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11. Phytochemical profile, anti-inflammatory, antimutagenic and antioxidant properties of Acrocomia aculeata (Jacq.) Lodd. pulp oil
Abstract Acrocomia aculeata, known as macauba, is extensively distributed in the Southeast and Midwest of Brazil. Macauba fruit is used as food; however, its therapeutic properties are still poorly understood. The goal of the study was to investigate the chemical composition of macauba pulp oil (MPO) and anti-inflammatory, antimutagenic and antioxidant prope
Food Sci. Technol. Publicado em: 2020-12
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12. Functional product enriched with the microencapsulated extract of cupuassu (Theobroma grandiflorum Schum.) seed by-product
Abstract This work deals with the application of microencapsulated extract of cupuassu seed by-product to functionally enrich a food multimixture. The methodological bases applied were those of the Official Methods of Analysis of AOAC. Multimixture enrichment with the extract led to 54 and 19% increases in total dietary fiber and total fat contents, to sligh
Food Sci. Technol. Publicado em: 2020-09