Effect of polar solvents on the crystalline phase of polyamides

We investigate the effect of absorption of polar solvents (water and ethanol) on the structure of amorphous and semi-crystalline copolyamides containing aromatic entities. Different length scales of structural organisation are probed using a combination of Small angle X-ray scattering and neutron/X-rays diffraction. Crystallisation in the presence of solvent, characterised by very slow kinetics, is observed in the originally amorphous material, as a combined effect of a rearrangement of the hydrogen-bond distribution and plasticization. The steady-state crystalline structure is reached on a timescale much longer than the absorption kinetics, and is similar but not identical to that of processed semi-crystalline materials. In semi-crystalline polyamides water absorption induces a swelling of the spacing of the lamellar stacking but also modifications of the unit cell structure, which suggest a moderate but significant rearrangement of the hydrogen bond structure in the crystalline phase.     

The Quality,Stability, and Bioactive Compound Composition of Virgin and Refined Organic Grape Seed Oil

Samples of virgin and refined organic grape seed oil were studied for their physicochemical quality, oxidative stability, and the bioactive compounds they contained. All of the samples were within the limits established by the Codex Alimentarius with regard to their quality parameters. Lutein, zeaxanthin, β‐carotene, α‐tocopherol, and catechin were the bioactive compounds analyzed, and the virgin oil afforded more significant results. No measurable amounts of zeaxanthin and β‐carotene were observed in the refined oil, most likely due to the refining process that was carried out at high temperatures. The oxidative stability index decreased with increasing temperature, whereas the air flow had no effect on the stability index. The optimal parameters for the oxidative stability are 80 °C and a flow rate of 15 L h^?1, and the virgin oil sample showed the best oxidative stability, possibly because it was not subjected to any treatment after extraction. The results from this study suggest that it would be preferable to consume virgin instead of refined grape oil because it is a better source of bioactive compounds and has a higher stability when heated.     

Influence of the amorphous phase molecular mobility on impact and tensile properties of polyamide 6,6

In this work, the relationship between molecular mobility of polyamide 6,6 amorphous phase and mechanical properties is studied. PA66 formulations having different glass transition temperatures (T_g) obtained by additivation, chemical modification of the polyamide chains, and/or water conditioning at different hygrometry levels, are considered. The main emphasis is put on the impact strength, as measured by instrumented Charpy impact tests over a broad temperature range. It is observed that the brittle‐tough transition temperature T_B/T is closely correlated with the T_g of the samples rather than to the β secondary relaxation. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016 , 133, 43457.     

Babassu Biodiesel Doped with Antioxidants: Assessment of Thermo-Oxidative Stability by Borchardt and Daniels Method

In this study, three antioxidants namely N,N′-di-sec-butyl-p-phenylenediamine (PDA), 2,4,6-Tri-tert-butylphenol/2,6-Di-tert-butylphenol (IONOL), and unsaturated cardanol (U-CDN) were added to babassu biodiesel (BB) at a concentration of 100 mg kg⁻¹ to improve its oxidative stability. Differential Scanning Calorimetry (DSC) was used to evaluate the oxidative stability of the samples using synthetic air atmosphere and two temperatures (25 and 110 °C) instead of the conventional Rancimat method. The kinetic parameters were calculated according to Borchardt and Daniels method (ASTM E2041). All doped samples showed higher thermo-oxidative stability when compared to pure babassu biodiesel with increasing activation energies of 66.5% for PDA, 19.4% for IONOL, and 3.9% for U-CDN. At 25 °C, the babassu biodiesel showed a high oxidation reaction rate of 1.76 × 10⁻¹⁵ min⁻¹. For the doped samples at the same temperature, that rate was reduced by a factor of 2, 200, and 3 × 10⁸ times for U-CDN, IONOL, and PDA, respectively. At 110 °C, the BB and the BB + U-CDN samples showed high reaction rates, whereas the formulations with IONOL and PDA had rates reduced by 10 and 7.4 × 10³ times, respectively. The thermal data showed R² values higher than 0.99. All results confirmed the action of the antioxidants in retarding oxidation reactions in biodiesel. DSC is a promising alternative method for the determination of oxidative stability of biodiesel and its formulations with antioxidants.     

Pinoresinol and 1-acetoxypinoresinol, two new phenolic compounds identified in olive oil

Polyphenols of olive oil show autoprotective, sensory, and nutritional-therapeutic effects. Two new phenolic compounds have been isolated from virgin olive oils by preparative high-performance liquid chromatography and their structures established on the basis of their mass spectra and nuclear magnetic resonance spectral data. The compounds identified are the lignans pinoresinol and 1-acetoxypinoresinol. Both have been found in all the commercial virgin olive oils analyzed. Pinoresinol concentration was rather similar in all the oils. In contrast, 1-acetoxypinoresinol concentration was higher in oils of the Arbequina and Empeltre cultivars than in Picual or Picudo cultivars. Pinoresinol and 1-acetoxypinoresinol may represent the major phenolic compounds in some Arbequina and Empeltre oils. Lignans possess biological and pharmacological properties and, therefore, the two new compounds identified in olive oils may contribute to the reported beneficial effects which are attributed to polyphenols on human health of a diet rich in olive oil.     

A comprehensive study of the loss of enzyme activity in a continuous membrane reactor – application to starch hydrolysis

Loss of enzyme activity is a problem associated with enzymatic reactions in continuous recycled membrane reactors (CRMR). It may result from catalyst leakage and also enzyme denaturation due to the effects of pH, temperature, shear effects or adsorption/deposit on membrane. In this study, the relative importance of these various factors has been assessed in order to reduce their adverse effects on starch hydrolysis in a CRMR. The effects of temperature and denaturation by adsorption/deposit on membrane were the most limiting phenomena. Reducing the temperature to overcome thermal denaturation was not a practical solution since this increases viscosity and thereby decreases permeate flux and reactor performance. Insofar that adsorption/deposit of enzymes on the membrane is directly linked to membrane fouling, back‐flushing or regularly purging retentate should reduce this phenomenon by lowering accumulation of high molecular weight products. © 2001 Society of Chemical Industry