Effect of the milling process on the thermal behavior and crystallinity of buckwheat starch

Journal of Thermal Analysis and Calorimetry - Buckwheat starch is an alternative source to supply the high global demand for starch. The properties of starch can be modified through chemical and...     

Synthesis, characterization and thermal studies on solid compounds of 2-chlorobenzylidenepyruvate of heavier trivalent lanthanides and yttrium(III)

Solid-state compounds of general formula LnL_3⋅nH₂O, where Ln represents heavier lanthanides and yttrium and L is 2-chlorobenzylidenepyruvate, have been synthesized. Chemical analysis, simultaneous thermogravimetry-differential analysis (TG-DTA), differential scanning calorimetry (DSC), X-ray powder diffractometry, elemental analysis and infrared spectroscopy have been employed to characterize and to study the thermal behaviour of these compounds in dynamic air atmosphere. On heating these compounds decompose in four (Gd, Tb, Ho to Lu, Y) or five (Eu, Dy) steps. They lose the hydration water in the first step and the thermal decomposition of the anhydrous compounds up to 1200°C occurs with the formation of the respective oxide, Tb₄O₇ and Ln₂O₃ (Ln=Eu, Gd, Dy to Lu and Y) as final residue. The dehydration enthalpies found for these compounds (Eu, to Lu and Y) were: 65.77, 55.63, 86.89, 121.65, 99.80, 109.59, 131.02, 119.78, 205.46 and 83.11 kJ mol^-1, respectively.     

Heat-moisture treatment (HMT) on blends from potato starch (PS) and sweet potato starch (SPS)

Journal of Thermal Analysis and Calorimetry - Samples of potato starch (PS), sweet potato starch (SPS) and their binary mixtures, with moisture levels of 10, 15 and 20% (db), were submitted to...     

Thermal, rheological, and structural behaviors of natural and modified cassava starch granules, with sodium hypochlorite solutions

The use of chemically modified starches is widely accepted in various industries, with several applications. In this research, natural cassava starch granules were treated with standard sodium hypochlorite solution at 0.8, 2.0, and 5.0 g Cl/100 g starch. The native and modified starch samples were investigated by means of the following techniques: simultaneous thermogravimetry–differential thermal analysis, which allowed us to verify the thermal decomposition associated with endothermic or exothermic phenomena; and differential scanning calorimetry that was used to determine gelatinization enthalpy as well as the rapid viscoamylographic analysis that provided the pasting temperature and viscosity. By means of non-contact-atomic force microscopy method and X-ray powder patterns diffractometry, it was possible to observe the surface morphology, topography of starch granules, and alterations in the granules’ crystallinity.     

Influence of some sugars on the thermal,rheological and morphological properties of “pinhão” starch

When starch is incorporated into puddings, desserts, and other foods containing sugar as the main ingredient, it will have an effect on the gelatinisation temperature and pasting properties. Many studies have been undertaken to investigate the effect of several sugars in foods and starches, as well as their physicochemical and functional properties. These studies have verified the significant influence on these properties, which are dependent on the nature of sugar and of starch. In this study, pinhão starch was extracted in the laboratory and was added, stirring for 60 min, to solutions at 1 % of each of the following sugars: fructose, glucose, sucrose, and 0.5 % fructose and 0.5 % glucose. After this time, the slurry was filtered, washed, dried at 40 °C and kept in a desiccator over anhydrous calcium chloride until constant mass. The effects of each sugar on the surface of the pinhão starch granules were observed using the non-contact method of atomic force microscopy, whereby it was possible to verify a decrease in the average diameter and an increase in the average roughness. X-ray diffractometry made it possible to evaluate the degree of relative crystallinity, which was proportional to the roughness and inversely proportional to the gelatinisation enthalpy (ΔH), which was studied by differential scanning calorimetry.     

The effect of process variables on the characteristics of carbon nanotubes obtained by spray pyrolysis

A simple spray pyrolysis setup is used to grow multi-walled carbon nanotubes (MWCNTs), from a ferrocene solution in benzene as precursor. The effects of process variables such as growth temperature, position of the aerosol generator and position in the reactor where the sample was formed were investigated. These variables have a strong influence on the graphitization degree, homogeneity, diameter and alignment of the nanotubes, as observed by TEM, SEM, XRD and Raman spectroscopy. Vertically aligned MWCNT arrays with high density were obtained in large areas (10 × 10 mm²), with high yield (2.1 mg cm⁻²) and at a growth rate at 1.43 μm min⁻¹, by a suitable choice of the experimental conditions.     

Brazilian <Emphasis Type="Italic">Dioscoreaceas</Emphasis> starches

Determination of the characteristics of native starches is crucial in order to select their best application in various industrial fields. Thus, two different types of non-traditional native starches from the Dioscoreaceas species (Dioscorea sp. and Dioscorea piperifolia Humb. var. Wild) were studied regarding their thermal, structural and rheological properties. The results were contrasted with traditional commercial starch sources (potato, cassava and corn). From the thermogravimetric results (TG/DTG), D. piperifolia starch obtained the highest thermal stability of the samples, except for potato starch. Furthermore, using differential scanning calorimetry and viscoamylograph profiles (RVA), it was found that the Dioscoreaceas starches presented a higher onset (T _o) temperature and susceptibility to retrogradation. They also showed lower values in relation to relative crystallinity, which was calculated from their X-ray patterns and tendency to white (L*) colour. The shapes of the Discoreaceas starch granules were determined using electron microscopy; it was found that as the potato starch the Dioscoreaceas starches showed a wide range of particle size.     

Carbon nanotube/dendrimer hybrids as electrodes for supercapacitors

Journal of Solid State Electrochemistry - Carbon nanotubes (CNTs) were surface-modified by a glycodendrimer with four glucose units (4-Gl). Electrodes for supercapacitors based on CNT/4-Gl hybrids...     

Range estimation by echolocation in the bat Eptesicus fuscus: trading of phase versus time cues

Bats of the species Eptesicus fuscus have been trained to discriminate a stationary simulated target from a target with a virtual distance that jitters from sound to sound. Similar to Simmons [Science 207, 1336-1338 (1979)], a jitter-detection threshold below 1 microsecond was found. However, Simmons' decreased performance at a time delay jitter of 30 microseconds could not be replicated, a critical feature used to postulate the idea that bats employ a coherent cross-correlation receiver for ranging. Such a receiver uses all phase information in the signal for delay estimation and therefore will be biased by phase manipulations. To test for such a bias, a phase jitter of +/- 45 degrees and a time jitter in the echo were overlaid. It was not found that there was a combination of both where their effects canceled. Full phase information is thus not used in delay estimation. However, bats were able to detect a pure phase jitter, e.g., polarity inversion of the signal. Bats could also detect phase jitter in the presence of randomized time jitter and vice versa. Phase jitter and time jitter, therefore, are separable features for a bat. The underlying physiological mechanism is not clear.