Durch Biotemplating mit bakteriellen Oberflächenproteinen, sogenannten S-Layer Proteinen können Metallcluster mit einer definierten Größe und Verteilung auf verschiedensten Oberflächen abgeschieden werden. Damit eröffnet sich die Möglichkeit der gezielten Präparation heterogener Katalysatoren. Mit der Kalorimetrie sollen die katalytischen Eigenschaften von mit Platin belegten S-Layer Präparationen am Beispiel der Kohlenmonoxidoxidation vorgestellt werden. Es werden geträgerte Katalysatoren und katalytisch aktive Schichten untersucht. Der Fokus liegt bei den Katalysatorschüttungen auf der Charakterisierung der katalytischen Eigenschaften und resultierend daraus auf einer Optimierung der Präparation. Für die Untersuchungen der katalytisch aktiven Schichten muss im Unterschied zu den Katalysatorschüttungen eine neuartige miniaturisierte Anordnung auf der Basis von Pt 1000 Widerstandsthermometern entwickelt werden. Dabei werden auch Parameter, die für eine spätere sensorische Applikation von Bedeutung sind, untersucht.

Die vorliegende Arbeit befasst sich mit experimentellen Untersuchungen zur physikalisch-chemischen und strukturellen Charakterisierung von neuartigen supramolekularen Kristalleinschlussverbindungen am Beispiel der Clathrate der Wirtverbindung 2,2’-bis(9-hydroxy-9-fluorenyl)biphenyl mit Aceton (polar) sowie Chloroform (unpolar). Durch die Kombination von Röntgenstrukturanalysen mit systematischen Messungen thermodynamischer Größen wie Löslichkeit, Einschluss-, Zersetzungs-, Lösungs- und Kristallisationsenthalpien konnten neue Erkenntnisse bezüglich der Struktur-Eigenschaftsbeziehungen sowie zur Rolle der Wirt-Gast Wechselwirkungen in den existierenden Einschlussverbindungen abgeleitet werden. Die Einschlussbildung bzw. Kristallisation verläuft für alle untersuchten Clathratphasen exotherm. Dies bedeutet, dass die Einschlussverbindungen gegenüber dem reinem Wirt energetisch stark begünstigt sind. Der bestimmende Beitrag hierfür resultiert aus der Bildung eines optimal gepackten Kristallgitters, während spezifische Wirt-Gast Wechselwirkungen nur eine untergeordnete Rolle spielen. Das Zersetzungsverhalten der verschiedenen Clathratphasen kann widerspruchsfrei aus der Packungsstruktur der Kristalle erklärt werden.

Preparation of thermoplastics composites using engineering thermoplastics and plant fibers or fillers is a technical challenge because the processing temperature of the thermoplastics is generally above the temperature of degradation of plant fibers of fillers. There have been numerous attempts for processing high melting point engineering thermoplastics like Nylon-6 with plant natural fibers and fillers. Low temperature processing methods, fiber modification or addition of additives which drops polymer melting point are some of proposed solutions for this problem. The objective of this thesis was to develop a formulation using wheat straw (WS) as a reinforcing fiber for Nylon-6. The concentration of WS was 15 wt-%. The thermoplastic composites were prepared by mixing grinded wheat straw and Nylon-6 using a laboratory scale twin-screw extruder; follow by preparation of samples using injection moulding. The strategy investigated in this thesis was utilization of additives to lower the melting point or to decrease the viscosity of Nylon-6. Lithium chloride salt (LiCl) and N-Butyl benzene Sulfon amide plasticizer (N-BBSA) were used as process additives to decrease melting point and to reduce the processing temperature and time. The addition of the wheat straw (15 wt-%) to the Nylon-6 increased modulus by 26.9 % but decreased the strength by 9.9 %. Effect of different level of these two additives on mechanical, thermal, physical properties and processability of the composite runs were studied. Addition of 4 wt-% LiCl was found to decrease the melting point from 222 °C to 191 °C, to increase modulus by 14 % in comparison to Nylon-6/wheat straw (15 wt-%). However, it decreased the processability and strength by 12.7 %. Plasticizer was investigated to easing processability and decreasing the degradation by reducing the residence time in the extruder, it does not affect the melting point of Nylon-6. The addition of 4 wt-% of plasticizer (N-BBSA) increased modulus and strength only by 2.6 % and 3 %, respectively, in comparison to Nylon-6/wheat straw (15 wt-%) composites. The results of mechanical properties were used as a benchmark for comparisons among samples with different formulations (levels of additives) to find out levels of LiCl and N-BBSA for the best mechanical properties. It was found that samples with 2 wt-% LiCl and 2 wt-% of N-BBSA had 29.3 % higher tensile modulus than neat Nylon-6, while its strength was almost same as neat Nylon-6 and 6.3 % higher than Nylon-6/WS (15 wt-%). These results were used to correlate the mechanical properties as a function of percentage of salt and plasticizer in the formulation. Differential scanning calorimetry (DSC) was used to evaluate the percentage of crystallinity and the melting point of the thermoplastic phase and thermal gravimetric analysis (TGA) was used to measure the thermal stability of different formulation. The kinetics of crystallization and degradation were evaluated using results from DSC and TGA, respectively. The activation energy for thermal degradation and the percentage of crystallinity of the thermoplastic composites were correlated to mechanical properties using linear regression. It was found that fiber degradation had a significant effect on strength but the effects of percentage of crystallinity on composites strength were insignificant. On the other hand, the percentage of crystallinity affects stiffness and impact strength. The ductility was a function of both crystallinity and thermal stability.

Ice structuring proteins (ISPs) naturally exist in many foods consumed as part of the human diet including plants or fish. ISPs from winter wheat grass have gained interest in the pharmaceutical and food industries as a non-toxic, natural and cost-effective product, which is easy to prepare as a crude extract. However, they have not been purified reproducibly and studied in detail to elucidate their structures, mechanism of actions and difference(s). ISPs from the apoplast region of cold acclimated winter wheat leaves were extracted through vacuum infiltration and purified using heat and ethanol precipitations, size exclusion and anionic exchange fast protein liquid chromatography techniques. The ISPs showed both significant inhibition of ice growth and thermal hysteresis activities. The non-acclimated apoplastic extracts from winter wheat leaves contained similar proteins without any abovementioned activities. The ISPs contained disulfide bridges, similar to thaumatin-like proteins (TLPs) and partially similar to ISPs from winter rye leaves and carrot. ISPs remained active after thermal treatment (i.e., pasteurization conditions) and over a wide range of pH (3-12). There are very few quantitative assays to measure the activity of antifreeze proteins (AFPs, or Ice Structuring Proteins, ISPs), which often suffer from various inaccuracies and inconsistencies. Some methods rely only on unassisted visual assessment. When microscopy is used to measure ice crystal size, it is critical that standardized procedures be adopted, especially when image analysis software is used to quantify sizes. Differential Scanning Calorimetry (DSC) has been used to measure the thermal hysteresis activity (TH) of AFPs. In this study, DSC was used isothermally to measure enthalpic changes associated with structural rearrangements as a function of time. Differences in slopes of thermograms between winter wheat ISP or AFP type I containing samples, and those without ISP or AFP type I were demonstrated. ISP or AFP type I containing samples had much higher slopes compared to those without ISP or AFP type I. Samples with higher concentration of ISP or AFP type I showed higher slope values. The proteinaceous activity of ISPs or AFP type I was confirmed by demonstrating changes in samples with and without proteases. A proposed mechanism of this method is discussed.

Binding of volatile flavour compounds to plant proteins is known to be an issue, particularly for developers of flavoured gluten-free snacks made with pea protein. This project used a model system to describe the effects of extraction and heat on the binding of hexanal (Hex), hexyl acetate (HxAc) and 2-octanone (2-Oct) to pea protein isolate and to evaluate any resulting change in protein functionality.

Martensite-to-Beta transformation temperatures of CuAlNiMn and CuAlNi shape memory alloys has been determined by differential scanning calorimetry (DSC). In CuAlNiMn alloys, each new betatizing treatment has resulted in randomly varying transformation temperatures on the same specimen and an anomalously diffuse and serrated Martensite-to-Beta transformation peaks in the first cycle. Therefore, as quenched alloy samples were thermally cycled for three times in DSC prior to ageing to obtain thermally stable and reproducible transformation temperatures and to eliminate the anomalous effect of betatizing on the transformation temperatures. CuAlNiMn alloys were aged in martensitic condition at temperatures in the range 80&amp / #61616 / C to 150&amp / #61616 / C for 24 hours to 312 hours ageing periods. Both A_s and A_f temperatures have increased with ageing temperature and time while M_s and M_f temperatures have not changed during martensite ageing. Transformation temperatures of CuAlNi alloys, on the other hand, have not changed during martensite ageing. In this respect, CuAlNiMn alloys were found to be more prone to martensite stabilization than the CuAlNi alloys. Through Transmission Electron Microscope investigation in the Cu-12.6wt%Al-5.9wt%Ni-1.8wt%Mn alloy aged at 150&amp / #61616 / C for 312 hours has revealed no sign of precipitate formation and it has been concluded that the &amp / #65533 / precipitates pinning martensite boundaries&amp / #65533 / mechanism could not be responsible of martensite stabilization. Beta phase ageing of CuAlNiMn alloys at temperatures 200&amp / #61616 / C, 230&amp / #61616 / C, 250&amp / #61616 / C and 270&amp / #61616 / C, have drastically shortened the periods for stabilization to the extent that &amp / #946 / -to-M transformation completely ceases. With regard to the Manganese content, highest Manganese bearing alloy was the one stabilized first and the lowest manganese containing one was the longest lasting alloy during beta phase ageing. Beta stabilization was not observed in any of the four CuAlNi alloys at the end of 96 hours ageing at 200&amp / #61616 / C while beta stabilization was realized after 26, 38 and 11 hours ageing at the same temperature in the three Mn containing alloys studied. In conclusion, on the basis of ageing studies at 200&amp / #61616 / C, with regard to beta stabilization, CuAlNi alloys were found to be more resistant to high temperature ageing than CuAlNiMn alloys. Equilibrium &amp / #947 / _2 and &amp / #945 / phases were observed with coupled-grown lamellar morphologies in Cu-13.6%Al-3.0%Ni alloy aged above 400&amp / #61616 / C.

Techn. Universiẗat, Diss., 2006--Darmstadt.

Techn. Universiẗat, Diss., 2005--Darmstadt.

Orientadores: Florencia Cecilia Menegalli, Rosiane Lopes da Cunha / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-10T04:44:46Z (GMT). No. of bitstreams: 1 Gozzo_AngelaMaria_D.pdf: 11741135 bytes, checksum: a214a3f6ddbdeaa7712078b8b0f19f2a (MD5) Previous issue date: 2008 / Resumo: Os amidos são adicionados freqüentemente aos alimentos devido as suas propriedades espessantes e de retenção de água, como estabilizantes coloidais e agentes gelificantes. O amaranto é uma cultura de baixo custo, e seu amido, um novo ingrediente com potencial uso industrial. O caseinato de sódio é um sal derivado da caseína amplamente utilizado como emulsificante em alimentos. O estudo de misturas de proteínas e polissacarídeos é de grande interesse, pois tais combinações podem levar a um intervalo de propriedades mais amplo que os géis puros de proteína ou de polissacarídeo. Neste trabalho, as características físico-químicas do amido e as interações entre amido de amaranto/caseinato de sódio, adicionados ou não de sacarose, foram estudadas em sistemas mantidos a 10 °C e pH no ponto isoelétrico. Estas interações foram estudadas através de análises térmicas (gelatinização e retrogradação), de capacidade de retenção de água, sinerese, análise estrutural e comportamento reológico (em cisalhamento oscilatório e em compressão biaxial) da mistura dos biopolímeros e sacarose, durante e após a gelificação. Foram comparados dois métodos de acidificação, um lento, realizado a 10°C e outro rápido, a 90°C. O caseinato de sódio contribuiu para favorecer a característica elástica e viscosa dos sistemas analisados, principalmente na acidificação lenta, porém, o comportamento reológico foi governado principalmente pela velocidade de acidificação, pois os géis formados pelo processo lento apresentaram G¿ e G¿ superiores aos sistemas formados por acidificação rápida. Géis de caseínato - amido formaram estruturas pouco agrupadas, com cadeias ramificadas, cuja rede ficou mais estruturada com o aumento da concentração dos polímeros, sendo que, a porosidade dos géis formados por acidificação lenta foi maior e mais uniformemente distribuída que dos géis formados por acidificação rápida. A sacarose atuou como um agente anti-retrogradante, sendo que, este efeito foi mais importante para a interação sacarose-amilopectina do que para a sacarose-amilose. Apesar de retardar o envelhecimento, a sacarose não atuou fortemente sobre as interações, sendo que as propriedades dos géis mostraram ser mais fortemente dependentes da concentração de biopolímeros e, principalmente, da temperatura de acidificação. Amostras contendo maiores concentrações de amido/caseinato apresentaram maior capacidade de retenção de água (WHC) e menor sinerese. A retrogradação do amido de amaranto não foi elevada, no entanto, valores de DH (re-gelatinização) aumentaram com a concentração de sacarose e tempo de armazenamento e decresceram com a adição de caseinato de sódio / Abstract: The starches are frequently added to the foods owed their properties and water retention, as colloidal emulsion-estabilizing agents. The amaranth is a low cost culture, and his starch, a new ingredient with potential industrial use. The caseinato of sodium is a salt derived of the casein thoroughly used as emulsion in foods. The study proteins and polysaccharide mixtures is of great interest, because such combinations can take the a wider interval of properties than the pure gels of protein or polysaccharide. In this work, the physiochemical characteristics of the starch and the interactions among amaranthus starch-sodium caseinate, added or not of sucrose, were studied in systems maintained at 10 °C and pH in the isoeletric point. These interactions were studied through thermal analyses, water holding capacity, syneresis, structural analysis and behavior rheologic of the biopolymers-sucrose mixture, during and after the gelation. Two acidification methods were compared, one performed at 10°C (slow) and other, at 90°C (fast). The sodium caseinate contributed to favor the elastic and viscous characteristic of the analyzed systems, mainly in the slow acidification, however, the rheologic behavior was governed mainly by the acidification speed, because the gels formed by the slow process presented G' and G" superiors to the systems formed by the fast acidification. Starch-caseínato gels formed structures low contained, with ramified chains, whose net was more structured with the increase of the polymeric concentration, and, the gels porosity formed by slow acidification was larger and more evenly distributed that of gels formed by fast acidification. The sucrose acted as an anti-retrogradation agent, and, this effect went more important for the sucrose- amylopectin interaction than for the sucroseamylose. In spite of delaying the aging, the sucrose didn't act strongly about the interactions, and the gels properties showed to be more strongly dependent of the biopolymers concentration and, mainly, of the acidification temperature. Samples containing larger starch caseinate concentrations presented larger water holding capacity (WHC) and smaller syneresis. The retrogradation of the amaranth starch was not elevated, however, values of DH increased with the sucrose concentration and time of storage and they decreased with the addition of sodium caseinate / Doutorado / Doutor em Engenharia de Alimentos

Orientador: Maria Helena Robert / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Mecanica / Made available in DSpace on 2018-08-13T05:19:05Z (GMT). No. of bitstreams: 1 Cristofolini_Renato_D.pdf: 5642775 bytes, checksum: 04967fdc1ef436f81dd6c3fb1fcb52d0 (MD5) Previous issue date: 2009 / Resumo: Este trabalho analisa a tixohabilidade, a viabilidade de produção de pastas tixotrópicas e as transformações de fase que ocorrem na tixofundição do ferro fundido nodular ASTM A536 60-40-18. A análise da tixohabilidade é feita através de análises térmicas utilizando técnicas de Análise Térmica Diferencial (ATD) e Calorimetria Exploratória Diferencial (CED) em diferentes condições operacionais (tipo de ciclo e taxas de aquecimento/resfriamento), e através de simulação termodinâmica utilizando software THERMOCALC®. São discutidas a influência das condições dos ensaios nas temperaturas de transformações e intervalos de solidificação, e os resultados comparados com os obtidos por simulação. São discutidas as transformações de fases que ocorrem e as respectivas temperaturas, sendo proposto diagrama de fases para a liga específica em estudo. São determinadas a sensibilidade da variação da fração líquida com a temperatura (dFL/dT) e sugeridas janelas de tixoconformação, para todas as condições analisadas. Os resultados obtidos indicam uma faixa de operação para a tixoconformação da ordem de 20oC, onde uma transformação eutética se faz presente e a variação da fração líquida com a temperatura pode ser controlada adequadamente. A janela de tixoconformação depende da taxa de transferência de calor empregada: quanto maior a taxa, maior o intervalo de transformação eutética e maior a janela de tixoconformação. Quanto à análise da viabilidade de produção de pastas tixotrópicas, foram produzidas pastas por fusão parcial controlada a distintas temperaturas dentro da faixa de operação para tixoconformação determinada previamente. As microestruturas resultantes foram analisadas por microscopia ótica (MO) e eletrônica de varredura (MEV), difratometria de raios-x e microanálise utilizando energia dispersiva (EDS). Os resultados mostram a viabilidade de produção de pastas com características tixotrópicas, nas condições analisadas, apesar da estreita faixa de temperaturas da janela de tixoconformação do material estudado. Mostram ainda que a temperatura de tratamento influencia a quantidade e dimensões dos nódulos de grafita presentes na matriz da pasta, sendo que temperaturas de tixofundição superiores à faixa de transformação eutética podem levar à rápida dissolução desses nódulos e como consequência, o aumento da dureza da liga e redução de sua ductilidade. O produto tixofundido apresenta, à temperatura ambiente, estrutura constituída essencialmente de martensita, resultado do resfriamento rápido da austenita, grafita nodular de pequenas dimensões e de fases complexas em contornos de grãos martensíticos. / Abstract: This work analyses the thixoability, the viability of actual production of thixotropic semi-solid of ferritic nodular cast iron ASTM A536 60-40-18, as well as the phase transformations taking place in the process. Thixoability evaluation is made through thermal analysis by Differential Thermal Analysis (DTA) and Differential Scanning Calorimetry (DSC) tests in different conditions (cycle type and heating/cooling rate), and also through thermodynamic simulations using THERMOCALC® software. Related to these analysis it is evaluated the influence of tests conditions on transformations temperatures and ranges; results are compared to those obtained by simulation. Phase transformations are discussed and a specific phase diagram for the alloy investigated is proposed. Liquid fraction sensitivities with temperature (dFL/dT) are determined, and thixoforming windows are suggested. Results indicate that a thixoforming window in the order of 20°C are available; in this range a eutectic transformation takes place and the liquid fraction can be controlled. Beyond the eutectic temperature liquid fraction increases significantly with temperature variation and processing control can not be assured. Thixoforming windows depend on heat transfer rates: higher the rate, higher the eutectic range and the thixoforming window. To analyse the viability of actually producing thixotropic slurries by partial melting, samples were heated to temperatures within the thixoforming windows previously suggested. Resulting microstructures were analysed by optical and electronic microscopy, X-R diffraction and EDS microanalysis. Results show the feasibility of producing thixotropic semi-solid of the studied nodular iron, in spite of its narrow thixoforming field; treatment temperature influences the size and amount of graphite nodules in the matrix. Higher temperatures can lead to fast dissolution of graphite, jeopardizing the ductility of the material. Thixocast product presents, at room temperature, small nodules of graphite in a martensitic matrix and a complex phase in grain boundaries. / Doutorado / Materiais e Processos de Fabricação / Doutor em Engenharia Mecânica