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Journal of Radioanalytical and Nuclear Chemistry
Authors: D. Hoffman, R. Henderson, K. Gregorich, D. Bennett, R. Chasteler, C. Gannett, H. Hall, D. Lee, M. Nurmia, S. Cai, R. Agarwal, A. Charlop, Y. Chu, G. Seaborg, and R. Silva

Abstract  

The isotope260Lr, produced in reactions of18O with249Bk, was used to perform chemical experiments on lawrencium to learn more about its chemical properties. These experiments involved extractions with thenoyl trifluoroacetate, elutions from cation exchange resin columns with ammonium alpha-hydroxyisobutyrate, and reverse-phase chromatography using hydrogen di(2-ethylhexyl) orthophosphoric acid to investigate the chemical properties of Lr. The results from the elutions gave information about the ionic radius of Lr(III) which was found to elute very close to Er. An attempt to reduce Lr(III) with hydroxylamine hydrochloride was unsuccessful.

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Journal of Thermal Analysis and Calorimetry
Authors: K. L. G. V. Araújo, P. S. Epaminondas, M. C. D. Silva, A. E. A. de Lima, R. Rosenhaim, A. S. Maia, L. E. B. Soledade, A. L. Souza, I. M. G. Santos, A. G. Souza, and N. Queiroz

Abstract

Physicochemical and thermal analyses were undertaken to evaluate the influence of the temperature on the oxidation of sea fish oil once its polyunsaturated fatty acids deteriorate rapidly. Fish oil displayed four decomposition steps in synthetic air atmosphere and only one step in nitrogen atmosphere. The first step started at 189 and 222 °C for oxidizing and inert atmospheres, respectively. An OIT value of 53 min was measured at 100 °C. After the degradation process the peroxide index and the iodine index reduced from 35.38 to 9.85 meq × 1000 g−1 and from 139.79 to 120.19 gI2 × 100 g−1, respectively. An increase of the free fatty acids amount from 0.07 to 0.17% was observed while viscosity increased from 57.2 to 58.0 cP. Absorption at 272 nm also increased. The thermogravimetric and spectroscopic techniques are reproducible and versatile being an option for characterization of edible oil oxidation.

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Journal of Thermal Analysis and Calorimetry
Authors: P. S. Epaminondas, K. L. G. V. Araújo, J. A. Nascimento, M. C. D. Silva, R. Rosenhaim, L. E. B. Soledade, N. Queiroz, A. L. Souza, I. M. G. Santos, and A. G. Souza

Abstract

Physico-chemical properties, spectroscopy, and thermal analyses were used aiming at evaluating the influence of toasting and of the flaxseed variety on thermo-oxidative behavior of flaxseed oils. Thermogravimetry (TG) and differential scanning calorimetry (DSC) were associated to gas chromatography, infrared spectroscopy and UV–Vis spectroscopy, as well as to physico-chemical analyses to characterize the oils obtained from raw and toasted flaxseeds. No meaningful differences in the thermal and oxidative stabilities were noticed comparing oils obtained from the brown and the golden flaxseeds. Nevertheless, the UV–Vis spectra indicated that both flaxseed oils were at the beginning of the oxidation process. The previous toasting of the seeds led to a higher oxidation for both varieties being harmful to the flaxseed oil quality.

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Journal of Thermal Analysis and Calorimetry
Authors: P. S. Epaminondas, K. L. G. V. Araújo, A. Lima de Souza, M. C. D. Silva, N. Queiroz, A. L. Souza, L. E. B. Soledade, I. M. G. Santos, and A. G. Souza

Abstract

Chemical and thermal analyses of golden and brown flaxseeds were carried out for raw and toasted seeds aiming at evaluating their nutritional and thermo-oxidative properties. Moisture, lipids, protein, soluble carbohydrates, and ash contents were quantified. Concerning lipids and proteins, in average, no meaningful differences were observed for the two varieties, being also equivalent to the literature data. The golden variety had a lower amount of fibers and a higher amount of soluble carbohydrates than the brown variety. The techniques of thermogravimetry and differential scanning calorimetry were applied for elucidating the thermal degradation process of the seeds. The toasted gold and brown seeds were more stable to thermal decomposition than the raw seeds, under oxidative conditions. Golden seeds seem to be more susceptible to oxidation than brown seeds, under toasting conditions. Finally, no meaningful advantages were observed for the golden seeds in comparison to the brown ones.

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Studia Scientiarum Mathematicarum Hungarica
Authors: Abraão D. C. Nascimento, Kássio F. Silva, Gauss M. Cordeiro, Morad Alizadeh, Haitham M. Yousof, and G. G. Hamedani

Abstract

We study some mathematical properties of a new generator of continuous distributions called the Odd Nadarajah-Haghighi (ONH) family. In particular, three special models in this family are investigated, namely the ONH gamma, beta and Weibull distributions. The family density function is given as a linear combination of exponentiated densities. Further, we propose a bivariate extension and various characterization results of the new family. We determine the maximum likelihood estimates of ONH parameters for complete and censored data. We provide a simulation study to verify the precision of these estimates. We illustrate the performance of the new family by means of a real data set.

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