Orientadores: Heloise de Oliveira Pastore, Leonardo Marchese / Tese (doutorado) - Universidade Estadual de Campinas, Instituto de Química / Made available in DSpace on 2018-08-16T13:00:02Z (GMT). No. of bitstreams: 1 Superti_GuilhermeBicaleto_D.pdf: 4945691 bytes, checksum: 95096830b37dc8f5ad0537d64a2481e7 (MD5) Previous issue date: 2009 / Resumo: Este trabalho descreve a síntese de dois materiais lamelares, um silicato, a magadiita, e um aluminofosfato, a AlPO-kanemita. No primeiro caso foi feita a substituição isomórfica com alumínio e no segundo com ferro ou vanádio e também se variou os tipos de alquilaminas no espaço interlamelar, alternandose cadeias longas e curtas. A magadiita foi convertida em sua forma ácida por dois métodos diferentes: um pela troca iônica com NH4+ e outro pela troca iônica com HCl. Estudos de DRX em temperaturas crescentes demonstraram que a estabilidade térmica da magadiita não se altera após a introdução de alumínio. A acidez dos materiais foi avaliada pelo monitoramento por FTIR do CO adsorvido e verificou-se que a introdução de alumínio produz sítios de alta acidez, comparável aos zeólitos. A comparação dos dois materiais ácidos diferentes indicou que os sítios produzidos por desamoniação são mais acessíveis ao CO do que os produzidos pela troca com HCl. A AlPO-kanemita foi utilizada na preparação de compósitos poliméricos por dois métodos diferentes, por mistura no estado fundido e polimerização in situ. No primeiro caso os polímeros usados, PP e EVA, não conseguem acessar o espaço interlamelar, enquanto que no segundo caso o PS e a PA6 tem acesso, mas este depende das aminas presentes no espaço interlamelar. As massas moleculares do PS não são afetadas pela presença da AlPO-kan, mas as da PA6 são drasticamente reduzidas. A introdução dos metais de transição tem efeito na decomposição térmica dos polímeros, produzindo uma maior quantidade de um material carbonáceo quando comparada aos análogos sem metal, o que diminui a inflamabilidade do material. / Abstract: This work describes the synthesis of two layered materials, magadiite and AlPOkanemite. The first is a silicate analogous to the natural hydrated layered silicate where isomorphous substitution with aluminum was performed. AlPO-kanemite is an aluminophosphate with the same structure as the hydrated layered silicate kanemite, from the same family as magadiita. It also passed by isomorphous substitution and was also synthesized with different alkylamines at its interlayer space, alternating short and long chains. Magadiite was converted in its acid form by two different methods: ion exchange with NH4+ and themolysis or by ion exchange with HCl. The diffractograms collected in crescent temperatures show that thermal stability of magadiite does not change after introduction of aluminum. The acidity of materials was measured by monitoring the CO adsorption with FTIR and the results shows that the acidity is high, comparable to zeolites. The comparison between the two different acid materials shows that the one produced by desamoniation has acid sites more accessible to probe molecules in respect to the one produced by exchange with HCl. AlPO-kanemite was used to produce polymeric composites by two methods: melt intercalation and in situ polymerization. In the first case the polymers (PP and EVA) were not able to access the interlayer space while at the second one the PS and PA6 were found in theinterlayer space, but their concentration depends on the quantities of the amines present at the material. The molecular mass of PS was not altered by the presence of the AlPO-kan but the PA6 is drastically reduced. The introduction of the metals has effect at thermal decomposition of the polymers, producing a larger quantity of a carbonaceous material when compared to its analogous, but without metals, that diminishes the flammability of the polymer. / Doutorado / Quimica Inorganica / Doutor em Ciências

Orientador: Heloise de Oliveira Pastore / Dissertação (mestrado) - Universidade Estadual de Campinas, Instituto de Quimica / Made available in DSpace on 2018-08-04T07:57:52Z (GMT). No. of bitstreams: 1 Martins_GesleyAlexVeloso_M.pdf: 1455290 bytes, checksum: 08f03d8c3470e472f93117bab22182ac (MD5) Previous issue date: 2005 / Mestrado / Quimica Inorganica / Mestre em Química

The meat industry is always alert to consumer s requirements. Consumer s are now in search for healthier products, once they are changing their food habits. The sodium nitrite and other chemical preservatives are related to diseases such as cancer and, because of that, food products without the use of cure agents, or naturally cured, are being largely studied. From vegetable extracts and a nitrate reducing starter culture can prepare cured meat products similar to the conventionally cured. The objective of this research was to develop and evaluate the quality of Italian salami produced by natural curing, using celery and Swiss chard extracts as nitrate source, with or without a nitrate reducing starter culture. Six treatments were evaluated (T1 0,8% celery extract and pre-incubated starter culture; T2 0,8% celery extract and no incubated starter culture; T3 1,2% celery extract and pre-incubated starter culture; T4 0,3% celery extract; T5 0,3% celery extract and pre-incubated starter culture; T6 0,3% Swiss chard and pre-incubated starter culture) and a control (sodium nitrate and sodium eritorbate). Physical-chemical analysis (pH, proximate composition, water activity, sodium nitrite and nitrate, color and TBARS (thiobarbituric test)), microbiological analysis (coliforms at 45ºC, Staphylococcus coagulase-positive, Salmonella sp., sulfite-reducing Clostridium and lactic acid bacteria) and sensory evaluation were done during the maturation period at 0, 1, 4, 7, 10, 15 and 32 days. During the storage period, the oxidative activity (TBARS) and the color of the salami, at 30, 60 and 90 days were evaluated. All treatments showed a development of the typical color of cured meat products and the physical-chemical and microbiological results corresponded to the Brazilian official food regulations. In the sensorial analyses, all treatments were considered worst than control, although treatments T4, T5 and T6 were considered acceptable. The attribute considered most different by the testers was the flavor followed by the odor. During the storage period, the color of the treatments was considered similar to the control, but evaluating the a* values, no color stability was observed in the treatments that used lower extract concentrations, and these values were higher in the treatments than the ones used in the pre-incubated starter culture. Meanwhile, for the color development the pre-incubation time was not necessary. At the end of the storage period, the control showed the highest TBARS value, demonstrating that the vegetable extracts used had an anti-oxidation effect. / A indústria cárnea está sempre atenta às exigências dos consumidores, e na busca por produtos saudáveis, uma vez que consumidores estão mudando seus hábitos alimentares. O nitrito de sódio é usualmente utilizado como conservante químico e está relacionado com doenças como o câncer, por isso, produtos elaborados sem a adição desse agente de cura, ou naturalmente curados, estão tendo uma ampla atenção. A partir de extratos vegetais e uma cultura starter nitrato-redutora, podem-se obter produtos cárneos similares aos curados convencionalmente. O objetivo deste trabalho foi desenvolver e avaliar a qualidade de salames tipo Italiano produzidos por cura natural, utilizando extratos de aipo e acelga como fontes de nitrato, adicionados ou não de culturas starters nitrato-redutoras. Avaliaram-se seis tratamentos (T1 - 0,8% de extrato de aipo e cultura starter pré-incubada; T2 - 0,8% de extrato de aipo sem incubação da cultura starter; T3 - 1,2% de extrato de aipo e cultura starter pré-incubada; T4 - 0,3% de extrato de aipo; T5 - 0,3% de extrato de aipo e cultura starter pré-incubada e T6 - 0,3% de extrato de acelga e cultura starter pré-incubada) e um controle (nitrato de sódio e eritorbato de sódio). Realizaram-se análises físico-químicas (pH, composição centesimal, atividade de água, nitrito e nitrato de sódio, cor e TBA (teste do ácido tiobarbitúrico), análises microbiológicas (coliformes a 45ºC, Staphylococcus coagulase positiva, Salmonella sp., clostrídios sulfito-redutores e bactérias lácticas) e análise sensorial. Após 30, 60 e 90 dias de armazenamento, foram avaliadas a estabilidade à oxidação lipídica (TBA) e os parâmetros de cor dos salames. Todos os tratamentos apresentaram desenvolvimento de cor típica de produto curado e os resultados físico-químicos e microbiológicos atenderam aos padrões da Legislação Brasileira. Sensorialmente todos os tratamentos foram considerados inferiores ao controle, porém, aceitáveis para os tratamentos T4, T5 e T6. O atributo mais prejudicado foi o sabor, seguido do odor. Durante o período de armazenamento, a cor dos tratamentos manteve-se de maneira semelhante à do controle, porém, avaliando os valores de a*, não apresentou estabilidade nos tratamentos com as menores concentrações de extratos, e estes valores foram superiores nos tratamentos onde houve pré-incubação da cultura starter. Entretanto, para a formação da mesma, não é necessário o tempo de pré-incubação da cultura starter. No final do armazenamento, o tratamento controle apresentou maiores valores de TBA, mostrando a eficiência dos extratos vegetais como antioxidantes.

Face à la "mondialisation" du fléau de la contrefaçon, les États ont édicté l'Accord ADPIC pour harmoniser, à l'échelle internationale, les règles de protection des droits de propriété intellectuelle et les moyens de les faire respecter contre la contrefaçon. L'Accord ADPIC est le premier traité multilatéral qui prévoit de véritables "moyens de faire respecter les droits de propriété intellectuelle". Sa partie III consacre un important volet aux prescriptions spéciales aux frontières, aux procédures et mesures correctives, civiles et pénales destinées à lutter contre la contrefaçon. Signataires de l'Accord ADPIC, les seize États membres de l'Organisation Africaine de la Propriété Intellectuelle (OAPI) ont révisé le 24 février 1999, leur législation commune l'Accord de Bangui afin de se conformer à leurs engagements internationaux. Cette étude consacrée aux marques, catégorie des droits de propriété intellectuelle la plus connue mais aussi la plus contrefaite de l'espace OAPI, démontre que les exigences de l'Accord ADPIC ne sont pas respectées plusieurs années après sa ratification. La première partie de cette étude consiste en une analyse critique des règles de protection de la marque. La seconde partie met en exergue le non respect des droits des détenteurs de marques contre la contrefaçon. Après avoir souligné les nombreuses contingences qui entament l'efficacité des moyens de lutte contre la contrefaçon, une série de mesures est proposée afin d'améliorer le respect des droits de marques en particulier et de propriété intellectuelle en général. / Faced with the "globalization" of the scourge of counterfeiting, states have enacted the TRIPS Agreement to harmonize on an international scale the rules of protection of intellectual property rights and means to enforce them against counterfeiting. The TRIPS Agreement is the first multilateral treaty that provides real "means of enforcing intellectual property rights." Part III devotes an important part on special border requirements, procedures and remedies, civil and criminal measures to fight against counterfeiting. As signatories of the TRIPS Agreement, the sixteen members of the African Intellectual Property Organization (AIPO) revised on the 24th February 1999, their common law the Bangui Agreement in order to comply with their international commitments. This study on trademarks, the best known category of intellectual property but also the most counterfeited in the AIPO space, demonstrates that the requirements of the TRIPS Agreement are not met several years after its ratification. The first part of this study is a critical analysis of the rules of trademarks protection. The second part highlights the disregard for the rights of trademarks owners against counterfeiting. Having underlined the many contingencies that cut into the effectiveness of the fight against counterfeiting, a serie of measures is proposed to improve the rights of particular trademarks and intellectual property in general.

L’auteur d’une oeuvre de l’esprit au Burkina Faso jouit d’un faisceau de droits reconnus par le droit positif. Ainsi, des droits aussi bien moraux que patrimoniaux lui sont octroyés. Dans le cadre de la mise en oeuvre de ces droits, un mécanisme est mis en place. Il consiste à la perception et à la répartition des droits de l’auteur sur son oeuvre. Cependant, le poids de la tradition, l’analphabétisme des populations et la méconnaissance de la propriété littéraire et artistique entravent conséquemment le bon déroulement du mécanisme. Ces facteurs socio-culturels concourent à la violation massive des droits d’auteur. En effet, les droits du créateur s’en trouvent fortement affectés tant l’exploitation illégale des oeuvres a atteint des proportions fort inquiétantes. Ainsi, l’auteur est pris en tenaille entre une société réfractaire et une loi obsolète. En effet, la loi n° 032/AN/99 du 22 décembre 1999 portant protection de la propriété littéraire et artistique au Burkina Faso est, à bien des égards, en déphasage avec l’environnement juridique contemporain. Il convient donc de procéder à une relecture de ce texte pour une protection optimale des droits de l’auteur burkinabé d’une oeuvre de l’esprit. Il convient, également, de mettre l’accent sur la sensibilisation des populations afin de changer la perception erronée de celles-ci de la propriété littéraire et artistique / The author of a work of the spirit in Burkina Faso enjoys a bundle of rights recognized by positive law. Thus, both moral and patrimonial rights are granted. As part of the implementation of these rights, a mechanism is put in place. It consists in the perception and the distribution of the rights of the author on his work. However, the weight of the tradition, the illiteracy of the populations and the ignorance of the literary and artistic property consequently hinder the smooth running of the mechanism.These socio-cultural factors contribute to the massive violation of copyright. Indeed, the rights of the creator are strongly affected as the illegal exploitation of works has reached very disturbing proportions. Thus, the author is caught between a refractory society and an obsolete law.Indeed, Law No. 032 / AN / 99 of 22 December 1999 on the protection of literary and artistic property in Burkina Faso is, in many respects, out of step with the contemporary legal environment. It is therefore appropriate to re-read this text for an optimal protection of the rights of the Burkinabe author of a work of the mind. Emphasis should also be placed on sensitizing the population to change their misperception of literary and artistic property