M. Silva, Sheila Pricila Marques Cabral de Souza, Eliane Gonçalves de Araújo, Carlos A. Martínez-Huitle, Nedja Suely Fernandes
{"title":"Uso da termogravimetria na determinação do teor de ferro em comprimido contendo sulfato ferroso","authors":"M. Silva, Sheila Pricila Marques Cabral de Souza, Eliane Gonçalves de Araújo, Carlos A. Martínez-Huitle, Nedja Suely Fernandes","doi":"10.18362/BJTA.V5.I1.4","DOIUrl":"https://doi.org/10.18362/BJTA.V5.I1.4","url":null,"abstract":"","PeriodicalId":9282,"journal":{"name":"Brazilian Journal of Thermal Analysis","volume":"215 1","pages":"21-30"},"PeriodicalIF":0.0,"publicationDate":"2016-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86852358","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Carboxymethylchitosan (CMCh) was submitted to reaction with genipin to result in cross-linked membranes (M-CMCh) exhibiting different average degrees of crosslinking ( ) according to the concentration of genipin used during the reaction. The effects of the viscosity average molecular weight (0.4 kDa < Mv < 1.9 kDa) of the parent CMCh, average degree of crosslinking (3 % < < 18 %) and degree of crystallinity (14 % < CI < 18.9 %) of the resulting M-CMCh on its thermal stability were evaluated by carrying out TGA and XRD analysis, respectively. Results show that the cross-linked membranes (M-CMCh) are significantly less stable and exhibit lower crystallinity as compared to the parent CMCh. The viscosity average molecular weight of the parent CMCh has little effect on the thermal stability of M-CMCh while increasing the slightly decreased the thermal stability as well as the crystallinity of the cross-linked membranes.
{"title":"Thermal behavior of cross-linked carboxymethylchitosan membranes","authors":"S. Filho","doi":"10.18362/BJTA.V4.I4.233","DOIUrl":"https://doi.org/10.18362/BJTA.V4.I4.233","url":null,"abstract":"Carboxymethylchitosan (CMCh) was submitted to reaction with genipin to result in cross-linked membranes (M-CMCh) exhibiting different average degrees of crosslinking ( ) according to the concentration of genipin used during the reaction. The effects of the viscosity average molecular weight (0.4 kDa < Mv < 1.9 kDa) of the parent CMCh, average degree of crosslinking (3 % < < 18 %) and degree of crystallinity (14 % < CI < 18.9 %) of the resulting M-CMCh on its thermal stability were evaluated by carrying out TGA and XRD analysis, respectively. Results show that the cross-linked membranes (M-CMCh) are significantly less stable and exhibit lower crystallinity as compared to the parent CMCh. The viscosity average molecular weight of the parent CMCh has little effect on the thermal stability of M-CMCh while increasing the slightly decreased the thermal stability as well as the crystallinity of the cross-linked membranes.","PeriodicalId":9282,"journal":{"name":"Brazilian Journal of Thermal Analysis","volume":"5 4 1","pages":"70-75"},"PeriodicalIF":0.0,"publicationDate":"2015-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85635239","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. Pienaar, B. M. Vilakazi, J. B. Wagener, P. Crouse
The kinetic parameters for the decomposition of LiPF 6 , an important commercial electrolyte, differ significantly between reports by independent workers. This publication considers the work done by the different authors as well as the methodology followed for determining said parameters. Subsequently, a new set of parameters is determined using a grid-refinement of the Sestak-Berggren equation and significantly reduces the uncertainty of kinetic parameters for the decomposition process. Using the said equation the kinetic behaviour of the decomposition is described, and the decomposition temperature evaluated against thermodynamic data. The article highlights the need for critical evaluation of obtained kinetic parameters and suggests using computational methods in combination to standard model fitting.
{"title":"Thermal decomposition of LiPF6 revisited","authors":"A. Pienaar, B. M. Vilakazi, J. B. Wagener, P. Crouse","doi":"10.18362/BJTA.V4.I4.227","DOIUrl":"https://doi.org/10.18362/BJTA.V4.I4.227","url":null,"abstract":"The kinetic parameters for the decomposition of LiPF 6 , an important commercial electrolyte, differ significantly between reports by independent workers. This publication considers the work done by the different authors as well as the methodology followed for determining said parameters. Subsequently, a new set of parameters is determined using a grid-refinement of the Sestak-Berggren equation and significantly reduces the uncertainty of kinetic parameters for the decomposition process. Using the said equation the kinetic behaviour of the decomposition is described, and the decomposition temperature evaluated against thermodynamic data. The article highlights the need for critical evaluation of obtained kinetic parameters and suggests using computational methods in combination to standard model fitting.","PeriodicalId":9282,"journal":{"name":"Brazilian Journal of Thermal Analysis","volume":"71 1","pages":"07-10"},"PeriodicalIF":0.0,"publicationDate":"2015-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76779471","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Synthesis, characterization and thermal decomposition of bivalent transition metal nicotinates M(C6H4NO2)2 . nH2O (M = Mn (II), Fe(II), Co(II), Ni(II), Cu(II) and Zn(II)), as well as the thermal decomposition of sodium nicotinate, were investigated employing simultaneous thermogravimetry and differential thermal analysis (TG-DTA), simultaneous thermogravimetry and differential scanning calorimetry (TG-DSC) coupled to infrared spectroscopy (FTIR) and complexometry. In both atmospheres, the thermal decomposition of sodium nicotinate up to 500 oC, occurs with the formation of sodium carbonate and carbonaceous residue and up to 800 oC the mass loss is still being observed. In CO2 atmosphere the thermal decomposition of these compounds occurs in three consecutive steps, with the formation of the respective metal or metal oxides: MnO, FeO, CoO, Ni°, Cu° and ZnO. In N2 atmosphere, the thermal decomposition also occurs, in three consecutive steps and only iron and cobalt compounds, with the formation of Fe3O4 and CoO, respectively, while the other compounds the mass loss is still being observed up to 1000 oC.
{"title":"Thermal behavior of nicotinate of some bivalent transition metal íons in dry CO2 and N2 atmospheres","authors":"A. Nascimento, F. Caires, T. Colman, M. Ionashiro","doi":"10.18362/BJTA.V4.I4.232","DOIUrl":"https://doi.org/10.18362/BJTA.V4.I4.232","url":null,"abstract":"Synthesis, characterization and thermal decomposition of bivalent transition metal nicotinates M(C6H4NO2)2 . nH2O (M = Mn (II), Fe(II), Co(II), Ni(II), Cu(II) and Zn(II)), as well as the thermal decomposition of sodium nicotinate, were investigated employing simultaneous thermogravimetry and differential thermal analysis (TG-DTA), simultaneous thermogravimetry and differential scanning calorimetry (TG-DSC) coupled to infrared spectroscopy (FTIR) and complexometry. In both atmospheres, the thermal decomposition of sodium nicotinate up to 500 oC, occurs with the formation of sodium carbonate and carbonaceous residue and up to 800 oC the mass loss is still being observed. In CO2 atmosphere the thermal decomposition of these compounds occurs in three consecutive steps, with the formation of the respective metal or metal oxides: MnO, FeO, CoO, Ni°, Cu° and ZnO. In N2 atmosphere, the thermal decomposition also occurs, in three consecutive steps and only iron and cobalt compounds, with the formation of Fe3O4 and CoO, respectively, while the other compounds the mass loss is still being observed up to 1000 oC.","PeriodicalId":9282,"journal":{"name":"Brazilian Journal of Thermal Analysis","volume":"97 1","pages":"41-46"},"PeriodicalIF":0.0,"publicationDate":"2015-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83532522","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A palavra polimorfismo (grego: poli = muitas, morfismo = morfologias) e a capacidade de um composto cristalizar em duas ou mais diferentes formas cristalinas. Este efeito e muito importante a ser considerado pela industria farmaceutica devido ao fato de que nem sempre os polimorfos possuem a mesma biodisponibilidade e muitas vezes nao sao termodinamicamente estaveis. As formas solidas de um dado principio ativo podem ter propriedades fisico-quimicas diferentes, afetando assim seu desempenho. Se a solubilidade e/ou taxa de dissolucao sao dependentes da forma solida, a biodisponibilidade do principio ativo podera ser afetada. Este artigo demonstra a importância da caracterizacao em estado solido tanto no medicamento como no principio ativo. Tecnicas espectroscopicas e de analise termica aliada a difracao de raios X por policristais e o refinamento de Rietveld sao ferramentas valiosas para um estudo completo em estado solido.
{"title":"CARACTERIZAÇÃO EM ESTÁDO SÓLIDO DE MEDICAMENTOS GENÉRICO, SIMILAR E REFERÊNCIA DO CLORIDRATO DE PROPRANOLOL.","authors":"Juliana Alves Pereira Sato, F. F. Ferreira","doi":"10.18362/BJTA.V4.I4.231","DOIUrl":"https://doi.org/10.18362/BJTA.V4.I4.231","url":null,"abstract":"A palavra polimorfismo (grego: poli = muitas, morfismo = morfologias) e a capacidade de um composto cristalizar em duas ou mais diferentes formas cristalinas. Este efeito e muito importante a ser considerado pela industria farmaceutica devido ao fato de que nem sempre os polimorfos possuem a mesma biodisponibilidade e muitas vezes nao sao termodinamicamente estaveis. As formas solidas de um dado principio ativo podem ter propriedades fisico-quimicas diferentes, afetando assim seu desempenho. Se a solubilidade e/ou taxa de dissolucao sao dependentes da forma solida, a biodisponibilidade do principio ativo podera ser afetada. Este artigo demonstra a importância da caracterizacao em estado solido tanto no medicamento como no principio ativo. Tecnicas espectroscopicas e de analise termica aliada a difracao de raios X por policristais e o refinamento de Rietveld sao ferramentas valiosas para um estudo completo em estado solido.","PeriodicalId":9282,"journal":{"name":"Brazilian Journal of Thermal Analysis","volume":"1 1","pages":"62-69"},"PeriodicalIF":0.0,"publicationDate":"2015-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83010052","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
E. Schnitzler, Rafaela Gomes da Silva, L. P. Cordoba, L. S. Ribeiro, C. D. Bet
The green banana has been studied because of its action as dietary fibre. Therefore, the objective of this study was to characterise the variations occurred after the acid modification of the green banana flour starch using HCl in different concentrations (0.1, 0.2 and 0.5 mol L -1 ) by thermal, rheological and structural analysis. The DSC curves were similar for all samples independent of acid concentration and all showed endothermic profile. The TG curves showed that mass losses for all the samples were very similar, with increased thermal stability after acid modification. The peak viscosity has decreased for some of the modified samples and there was a decrease in the tendency to retrogradation. The X-ray diffraction pattern obtained for the native and modified green banana starch was of B-type and the scanning electron microscopy identified some grooves on the surface of the granules, which showed oval-shaped with rounded granules in smaller amount. The green banana starch has great potential as dietary fibre, and it also showed interesting rheological properties, which could aggregate value to this raw material. Trabalho SiAT 32 ANALISE TERMICA DE AMIDO DE FARINHA DE BANANA VERDE MODIFICADO COM ACIDO CLORIDRICO. Trabalho apresentado no VII SiAT – Simposio de Analise de Termica realizado no periodo de 19 a 21 de julho de 2015 em Bauru, na Faculdade de Ciencias – UNESP.
人们研究青香蕉是因为它有膳食纤维的作用。因此，本研究的目的是通过热、流变学和结构分析来表征不同浓度的盐酸(0.1、0.2和0.5 mol L -1)对青香蕉粉淀粉进行酸改性后的变化。所有样品的DSC曲线相似，与酸浓度无关，均显示吸热剖面。热重曲线表明，酸改性后样品的质量损失基本一致，热稳定性有所提高。一些改性样品的峰值粘度有所降低，并且退化的趋势有所减少。天然和改性青香蕉淀粉的x射线衍射图均为b型，扫描电镜下发现颗粒表面有一些沟槽，呈椭圆形，圆形颗粒较少。绿香蕉淀粉作为膳食纤维具有很大的潜力，而且它还表现出有趣的流变性能，这可能是该原料的综合价值。中国农业大学学报(自然科学版):第32章，分析了我国香蕉生产技术的发展现状。2015年7月21日，在巴黎，联合国科学大学科学学院。
{"title":"Thermal, rheological and structural analysis of modified green banana starch with hydrochloric acid.","authors":"E. Schnitzler, Rafaela Gomes da Silva, L. P. Cordoba, L. S. Ribeiro, C. D. Bet","doi":"10.18362/BJTA.V4.I3.222","DOIUrl":"https://doi.org/10.18362/BJTA.V4.I3.222","url":null,"abstract":"The green banana has been studied because of its action as dietary fibre. Therefore, the objective of this study was to characterise the variations occurred after the acid modification of the green banana flour starch using HCl in different concentrations (0.1, 0.2 and 0.5 mol L -1 ) by thermal, rheological and structural analysis. The DSC curves were similar for all samples independent of acid concentration and all showed endothermic profile. The TG curves showed that mass losses for all the samples were very similar, with increased thermal stability after acid modification. The peak viscosity has decreased for some of the modified samples and there was a decrease in the tendency to retrogradation. The X-ray diffraction pattern obtained for the native and modified green banana starch was of B-type and the scanning electron microscopy identified some grooves on the surface of the granules, which showed oval-shaped with rounded granules in smaller amount. The green banana starch has great potential as dietary fibre, and it also showed interesting rheological properties, which could aggregate value to this raw material. Trabalho SiAT 32 ANALISE TERMICA DE AMIDO DE FARINHA DE BANANA VERDE MODIFICADO COM ACIDO CLORIDRICO. Trabalho apresentado no VII SiAT – Simposio de Analise de Termica realizado no periodo de 19 a 21 de julho de 2015 em Bauru, na Faculdade de Ciencias – UNESP.","PeriodicalId":9282,"journal":{"name":"Brazilian Journal of Thermal Analysis","volume":"32 1","pages":"26-31"},"PeriodicalIF":0.0,"publicationDate":"2015-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87962171","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. M. Figueroa, Luiz Gustavo Lacerda, Egon Schnitzler, I. M. Demiate
Resumo O amido e um carboidrato encontrado em abundância na natureza, podendo ser extraido de diversas fontes botânicas. Este polimero natural possui potencial aplicacao em diversos ramos da industria com destaque para o ramo alimenticio. O feijao e altamente consumido e produzido no Brasil, porem existem muitas perdas devido as condicoes de armazenamento inadequadas. Devido a isso a extracao do amido dos feijoes que tiveram sua qualidade prejudicada e uma opcao encontrada para reduzir o desperdicio. O amido de feijao pode ser aplicado em diversos processos tecnologicos. Para isso seu comportamento deve ser estudado e conhecido, por meio de tecnicas que determinam suas propriedades de pasta, termica e de degradacao quando submetido ao calor. Abstract Starch is an abundant carbohydrate in nature and can be extracted from several botanical sources. This natural bio-polymer has many industrial applications, mainly in the food sector. Beans are highly consumed and produced in Brazil, but there are many losses due to inadequate storage conditions. One option to reduce losses is to isolate the bean starch, which can then be applied in many technological processes. For that its behavior must be studied and known, by techniques that determine the paste property and the thermal degradation. Keywords: beans, Phaseolus vulgaris , Vigna unguiculata Trabalho SiAT 24 CARACTERIZACAO DAS PROPRIEDADES DE PASTA E TERMICAS DE AMIDOS DE FEIJAO BRANCO, CARIOCA, FRADINHO E PRETO. Trabalho apresentado no VII SiAT – Simposio de Analise de Termica realizado no periodo de 19 a 21 de julho de 2015 em Bauru, na Faculdade de Ciencias – UNESP.
{"title":"CARACTERIZAÇÃO DAS PROPRIEDADES DE PASTA E TÉRMICAS DE AMIDOS DE FEIJÃO BRANCO, CARIOCA, FRADINHO E PRETO","authors":"A. M. Figueroa, Luiz Gustavo Lacerda, Egon Schnitzler, I. M. Demiate","doi":"10.18362/BJTA.V4.I3.197","DOIUrl":"https://doi.org/10.18362/BJTA.V4.I3.197","url":null,"abstract":"Resumo O amido e um carboidrato encontrado em abundância na natureza, podendo ser extraido de diversas fontes botânicas. Este polimero natural possui potencial aplicacao em diversos ramos da industria com destaque para o ramo alimenticio. O feijao e altamente consumido e produzido no Brasil, porem existem muitas perdas devido as condicoes de armazenamento inadequadas. Devido a isso a extracao do amido dos feijoes que tiveram sua qualidade prejudicada e uma opcao encontrada para reduzir o desperdicio. O amido de feijao pode ser aplicado em diversos processos tecnologicos. Para isso seu comportamento deve ser estudado e conhecido, por meio de tecnicas que determinam suas propriedades de pasta, termica e de degradacao quando submetido ao calor. Abstract Starch is an abundant carbohydrate in nature and can be extracted from several botanical sources. This natural bio-polymer has many industrial applications, mainly in the food sector. Beans are highly consumed and produced in Brazil, but there are many losses due to inadequate storage conditions. One option to reduce losses is to isolate the bean starch, which can then be applied in many technological processes. For that its behavior must be studied and known, by techniques that determine the paste property and the thermal degradation. Keywords: beans, Phaseolus vulgaris , Vigna unguiculata Trabalho SiAT 24 CARACTERIZACAO DAS PROPRIEDADES DE PASTA E TERMICAS DE AMIDOS DE FEIJAO BRANCO, CARIOCA, FRADINHO E PRETO. Trabalho apresentado no VII SiAT – Simposio de Analise de Termica realizado no periodo de 19 a 21 de julho de 2015 em Bauru, na Faculdade de Ciencias – UNESP.","PeriodicalId":9282,"journal":{"name":"Brazilian Journal of Thermal Analysis","volume":"136 1","pages":"12-16"},"PeriodicalIF":0.0,"publicationDate":"2015-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80057006","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Resumo Os poliuretanos sao polimeros obtidos pela reacao dos grupos isocianatos (NCO) com grupos hidroxilas (OH) se apresentando como um bicomponente na forma de um pre-polimero com grupos isocianato livres e um poliol com grupos hidroxilas livres. Neste trabalho estudou-se a biodegradacao microbiologica de um poliuretano derivado de oleo vegetal, com diferentes razoes OH/NCO, que foram colocados em meio de cultura contendo Aspergillus niger sp , por um periodo de 156 dias. Os resultados foram avaliados utilizando a tecnica de analise termica TG/DTG. Abstract Polyurethanes are polymers polymerized by the reaction of isocyanate groups (NCO) with hydroxyl (OH) groups appearing as a two component in the form of a prepolymer having free isocyanate groups and a polyol with free hydroxyl groups. In this work, the microbiology degradation of vegetable oil derived polyurethane with different ratios OH/NCO, which was placed in culture medium containing Aspergillus niger sp , for a period of 156 days. The results were evaluated using the thermal analysis technique TG / DTG. Keywords: thermal analysis (TG / DTG), polyurethane, biodegradable. Trabalho SiAT 11 INFLUENCIA DA RELACAO NCO/OH NA BIODEGRABILIDADE DO POLIURETANO DERIVADO DE OLEO VEGETAL POR ANALISE TERMICA. Trabalho apresentado no VII SiAT – Simposio de Analise de Termica realizado no periodo de 19 a 21 de julho de 2015 em Bauru, na Faculdade de Ciencias – UNESP.
{"title":"Influência das Razões de OH/NCO na Biodegrabilidade do Poliuretano Derivado de Óleo Vegetal por Análise Térmica","authors":"Antonia Marli dos Santos, S. C. Neto","doi":"10.18362/BJTA.V4.I3.226","DOIUrl":"https://doi.org/10.18362/BJTA.V4.I3.226","url":null,"abstract":"Resumo Os poliuretanos sao polimeros obtidos pela reacao dos grupos isocianatos (NCO) com grupos hidroxilas (OH) se apresentando como um bicomponente na forma de um pre-polimero com grupos isocianato livres e um poliol com grupos hidroxilas livres. Neste trabalho estudou-se a biodegradacao microbiologica de um poliuretano derivado de oleo vegetal, com diferentes razoes OH/NCO, que foram colocados em meio de cultura contendo Aspergillus niger sp , por um periodo de 156 dias. Os resultados foram avaliados utilizando a tecnica de analise termica TG/DTG. Abstract Polyurethanes are polymers polymerized by the reaction of isocyanate groups (NCO) with hydroxyl (OH) groups appearing as a two component in the form of a prepolymer having free isocyanate groups and a polyol with free hydroxyl groups. In this work, the microbiology degradation of vegetable oil derived polyurethane with different ratios OH/NCO, which was placed in culture medium containing Aspergillus niger sp , for a period of 156 days. The results were evaluated using the thermal analysis technique TG / DTG. Keywords: thermal analysis (TG / DTG), polyurethane, biodegradable. Trabalho SiAT 11 INFLUENCIA DA RELACAO NCO/OH NA BIODEGRABILIDADE DO POLIURETANO DERIVADO DE OLEO VEGETAL POR ANALISE TERMICA. Trabalho apresentado no VII SiAT – Simposio de Analise de Termica realizado no periodo de 19 a 21 de julho de 2015 em Bauru, na Faculdade de Ciencias – UNESP.","PeriodicalId":9282,"journal":{"name":"Brazilian Journal of Thermal Analysis","volume":"18 1","pages":"21-25"},"PeriodicalIF":0.0,"publicationDate":"2015-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82046690","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Resumo Considerando a importância do processo de Avaliacao do Ensino Superior no Brasil e a implantacao do SINAES em 2004 como uma ferramenta da avaliacao dos cursos de Graduacao no pais, este trabalho busca mostrar a importância de uma reflexao sobre os curriculos para o curso de Quimica na modalidade Bacharel em todo territorio Nacional quanto a necessidade da implantacao do tema Analise Termica, visto que o mesmo aparece como componente obrigatorio no ENADE, realizada como parte do processo do SINAES. Desta forma, foram analisadas as provas aplicadas pelo sistema nos anos de 2005, 2008, 2011 e 2014 quanto a ocorrencia do tema e ao enfoque dado, tanto da tecnica quanto a abordagem. Verificaram-se as datas das bibliografias utilizadas para a elaboracao das questoes, sendo que as mesmas apresentaram uma acentuada defasagem em relacao as datas de aplicacao dos exames, mostrando a necessidade de uma divulgacao mais eficaz da tecnica em todo o territorio nacional, uma vez que os elaboradores das questoes sao docentes das IES de todo o Brasil. Tambem foi possivel constatar que o tema apareceu em 75% das provas ate o momento, sendo contemplado em 2,5% do total de questoes. Abstract Considering the significance of the Higher Education Evaluation process, and the implantation of the SINAES (initials for Higher Education Evaluation System) in 2004, as a tool for evaluating the undergraduate courses in Brazil, this essay aims to show the importance of thinking about the curricula for the BA programs in Chemistry all over the country, regarding the need of inserting a Thermal Analysis topic, since it appears as a mandatory component in ENADE (initials for National Student’s Performance Test), fulfilled as part of the SINAES. So, it was analyzed the tests applied by the system in 2005, 2008, 2011 and 2014 as to the occurrence of the topic and its focus, both the technique and the approach. It was checked the date of the literature used to prepare the questions, wherein it has shown an emphatic contrast between the exams application dates, showing the need of a more effective evidence of this technique in the country, since the National Higher Education Institutions teachers made those questions. It was also possible to find that the topic appeared in 75% of the exams since now, and contemplated in 2.5% of the questions. Keywords: Higher Education, ENADE, Thermal Analysis Trabalho SiAT 29 A IMPORTÂNCIA DO TEMA ANALISE TERMICA NO SISTEMA AVALIATIVO ENADE. Trabalho apresentado no VII SiAT – Simposio de Analise de Termica realizado no periodo de 19 a 21 de julho de 2015 em Bauru, na Faculdade de Ciencias – UNESP.
{"title":"O TEMA ANÁLISE TÉRMICA NA PERSPECTIVA ENADE","authors":"Barbara Oliveira Tessarolli","doi":"10.18362/BJTA.V4.I3.219","DOIUrl":"https://doi.org/10.18362/BJTA.V4.I3.219","url":null,"abstract":"Resumo Considerando a importância do processo de Avaliacao do Ensino Superior no Brasil e a implantacao do SINAES em 2004 como uma ferramenta da avaliacao dos cursos de Graduacao no pais, este trabalho busca mostrar a importância de uma reflexao sobre os curriculos para o curso de Quimica na modalidade Bacharel em todo territorio Nacional quanto a necessidade da implantacao do tema Analise Termica, visto que o mesmo aparece como componente obrigatorio no ENADE, realizada como parte do processo do SINAES. Desta forma, foram analisadas as provas aplicadas pelo sistema nos anos de 2005, 2008, 2011 e 2014 quanto a ocorrencia do tema e ao enfoque dado, tanto da tecnica quanto a abordagem. Verificaram-se as datas das bibliografias utilizadas para a elaboracao das questoes, sendo que as mesmas apresentaram uma acentuada defasagem em relacao as datas de aplicacao dos exames, mostrando a necessidade de uma divulgacao mais eficaz da tecnica em todo o territorio nacional, uma vez que os elaboradores das questoes sao docentes das IES de todo o Brasil. Tambem foi possivel constatar que o tema apareceu em 75% das provas ate o momento, sendo contemplado em 2,5% do total de questoes. Abstract Considering the significance of the Higher Education Evaluation process, and the implantation of the SINAES (initials for Higher Education Evaluation System) in 2004, as a tool for evaluating the undergraduate courses in Brazil, this essay aims to show the importance of thinking about the curricula for the BA programs in Chemistry all over the country, regarding the need of inserting a Thermal Analysis topic, since it appears as a mandatory component in ENADE (initials for National Student’s Performance Test), fulfilled as part of the SINAES. So, it was analyzed the tests applied by the system in 2005, 2008, 2011 and 2014 as to the occurrence of the topic and its focus, both the technique and the approach. It was checked the date of the literature used to prepare the questions, wherein it has shown an emphatic contrast between the exams application dates, showing the need of a more effective evidence of this technique in the country, since the National Higher Education Institutions teachers made those questions. It was also possible to find that the topic appeared in 75% of the exams since now, and contemplated in 2.5% of the questions. Keywords: Higher Education, ENADE, Thermal Analysis Trabalho SiAT 29 A IMPORTÂNCIA DO TEMA ANALISE TERMICA NO SISTEMA AVALIATIVO ENADE. Trabalho apresentado no VII SiAT – Simposio de Analise de Termica realizado no periodo de 19 a 21 de julho de 2015 em Bauru, na Faculdade de Ciencias – UNESP.","PeriodicalId":9282,"journal":{"name":"Brazilian Journal of Thermal Analysis","volume":"7 1","pages":"07-11"},"PeriodicalIF":0.0,"publicationDate":"2015-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81994919","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstract This paper describes the synthesis of polymers from glycerol and vegetable oils as soybean and grape seed, synthesized following the principles of green chemistry. Simultaneous thermogravimetric analysis – differential thermal analysis (TG-DTA) and differential scanning calorimetry (DSC) were employed to evaluate the thermal decomposition, thermal stability, and oxidation, glass transition and crystallization processes. Hence it was possible to verify that they have glass transition near to room temperature. Therefore these polymers may be used as chemical slow release agents triggered by temperature and as thermal security tags. Trabalho SiAT 13 CARACTERIZACAO TERMICA DE POLIMEROS DE OLEO DE SOJA E UVA SINTETIZADO POR NOVA ROTA SINTETICA SEGUINDO PRINCIPIOS DA QUIMICA VERDE. Trabalho apresentado no VII SiAT – Simposio de Analise de Termica realizado no periodo de 19 a 21 de julho de 2015 em Bauru, na Faculdade de Ciencias – UNESP.
{"title":"THERMAL CARACTERIZATION OF SOYBEAN AND GRAPE SEED OIL-BASED POLYMERS: NEW SYNTHESIS PATHWAY FOLLOWING GREEN CHEMISTRY’S PRINCIPLES","authors":"M. V. D. Almeida, R. Alarcon, G. Bannach","doi":"10.18362/BJTA.V4.I3.223","DOIUrl":"https://doi.org/10.18362/BJTA.V4.I3.223","url":null,"abstract":"Abstract This paper describes the synthesis of polymers from glycerol and vegetable oils as soybean and grape seed, synthesized following the principles of green chemistry. Simultaneous thermogravimetric analysis – differential thermal analysis (TG-DTA) and differential scanning calorimetry (DSC) were employed to evaluate the thermal decomposition, thermal stability, and oxidation, glass transition and crystallization processes. Hence it was possible to verify that they have glass transition near to room temperature. Therefore these polymers may be used as chemical slow release agents triggered by temperature and as thermal security tags. Trabalho SiAT 13 CARACTERIZACAO TERMICA DE POLIMEROS DE OLEO DE SOJA E UVA SINTETIZADO POR NOVA ROTA SINTETICA SEGUINDO PRINCIPIOS DA QUIMICA VERDE. Trabalho apresentado no VII SiAT – Simposio de Analise de Termica realizado no periodo de 19 a 21 de julho de 2015 em Bauru, na Faculdade de Ciencias – UNESP.","PeriodicalId":9282,"journal":{"name":"Brazilian Journal of Thermal Analysis","volume":"73 1","pages":"37-40"},"PeriodicalIF":0.0,"publicationDate":"2015-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85779404","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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