Functional Structure
Mostrando 1-12 de 3482 artigos, teses e dissertações.
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1. Functional Changes of the Upper Esophageal Sphincter in Gastroesophageal Reflux
Abstract Introduction The upper esophageal sphincter (UES) is a muscular structure located at the transition from the pharynx to the esophagus, with the cricopharyngeal muscle as the most important component. During gastroesophageal reflux, the pressure in the UES elevates, which is apparently a protective mechanism to prevent esophagopharyngeal reflux and
International Archives of Otorhinolaryngology. Publicado em: 2022
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2. Synthesis and Molecular Modeling Study of Two Bromo-Dimethoxybenzaldehydes
This work describes the synthesis, molecular structure, and packaging of the compounds 6-bromo-2,3-dimethoxybenzaldehyde (6-BRB) and 5-bromo-2,3-dimethoxybenzaldehyde (5 BRB). Characterization in the solid-state was carried out by X-ray diffraction, and the analysis of the interactions was described by the Hirshfeld surface, which helps in understanding the
Journal of the Brazilian Chemical Society. Publicado em: 2022
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3. New Pair of 2-Amino-naphthoxazoles Derived from β-Lapachone: Synthesis, Spectral Evaluation and Crystal Structure
This work describes a novel synthetic route for obtaining 2-amino-naphthoxazoles derived from β-lapachone, which consists of a condensation reaction between β-lapachone and thiourea in a basic medium. This synthetic approach can be seen as a potential route for obtaining 2-amino-oxazoles from quinones. The obtained amino-naphthoxazoles were characterized b
J. Braz. Chem. Soc.. Publicado em: 2021-05
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4. First-Principles Calculations of a New Semi-Conductive Carbon Allotrope Named ABF-Carbon
Carbon is an extremely versatile element and can generate a plethora of structures with distinct properties. Proposing new possible metastable allotropic structures for carbon has been the subject of increasing interest over the past few years. In this contribution, we present a new carbon allotrope, named ABF-Carbon, based on the connection of spiropentadie
J. Braz. Chem. Soc.. Publicado em: 2021-04
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5. CLASSIFICAÇÃO DAS SUBSTÂNCIAS QUÍMICAS: UM CONCEITO POUCO EXPLORADO NA EDUCAÇÃO QUÍMICA
The classification of chemical substances is a concept little explored in Chemistry teaching literature and in Chemistry textbooks at higher and secondary levels. The aim of this paper is to discuss theoretically the importance and contributions of this concept for teaching and learning Chemistry. The History of Chemistry reveals that the chemical criteria f
Quím. Nova. Publicado em: 2021-04
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6. Synthesis and characterization of niobium-doped fish scale-derived hydroxyapatite by physical ultrasound interference
Abstract Fish scales of the Arapaima gigas (pirarucu) species were heat-treated to obtain natural hydroxyapatite (HAp), and it was doped with niobium (Nb) by physical ultrasound interference to confirm an effective route to the production of Nb-doped HAp powders. The effect of ultrasound application on doping was investigated. The structure of the powders wa
Cerâmica. Publicado em: 2021-03
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7. Gelation of commercial pea protein isolate: effect of microbial transglutaminase and thermal processing
Abstract In the studied commercial pea protein isolate (PPI) some physicochemical modifications are induced in the protein structure during its processing. That fact would result into a reduction of proteins techno-functional properties. It has been evidenced by Differential Scanning Calorimetry the protein denaturation what gives as a result poor gelling ab
Food Sci. Technol. Publicado em: 2020-12
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8. Calcium oxalate content from two Amazonian amilaceous roots and the functional properties of their isolated starches
Abstract The calcium oxalate content from two Amazonian amilaceous roots, Xanthosoma sagittifolium and Pachyrhizus tuberosus, before and after cooking were studied in the present work. Calcium oxalate raphides were observed by light microscopy in longitudinal sections from fresh tubers. The functional properties and physicochemical characteristics of isolate
Food Sci. Technol. Publicado em: 2020-09
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9. Preparation of glycosylated hydrolysate by liquid fermentation with Cordyceps militaris and characterization of its functional properties
Abstract This study aimed to investigate the potential of a novel preparation strategy for glycosylated hydrolysate by liquid fermentation in order to provide a high-quality glycosylated hydrolysate. Protein solubility, surface hydrophobicity and antioxidant activity were evaluated. The results of Fourier transform infrared spectra demonstrated the occurrenc
Food Sci. Technol. Publicado em: 2020-06
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10. Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.)
Abstract The objective of this study was to characterize the structural and physicochemical properties, the bioactive compounds and the antioxidant activity of freeze-dried açaí pulp (FDAP). The morphology of freeze-dried açaí pulp showed a continuous matrix with a spongey aspect, and the X-ray diffractometry indicated that 96.17% of the molecular struct
Food Sci. Technol. Publicado em: 2020-06
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11. THEORETICAL STUDIES ON DIACETONEDIPEROXIDE DERIVATIVES AND COMPARISONS WITH OTHER MULTI-PEROXIDIC COMPOUNDS
Diacetonediperoxide (DADP) derivatives were investigated with density functional theory (DFT) methods at the DFT-B3LYP and M06-2X/6-311++G (d, p) levels and were also compared with other multi-peroxidic compounds. The investigated derivatives were 3,6-dimethyl-3,6-diamine-1,2,4,5-tetraoxane (DADPNH2), 3,6-dimethyl-3,6-dinitro-1,2,4,5-tetraoxane (DADPNO2), an
Quím. Nova. Publicado em: 2020-06
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12. VIBRATIONAL SPECTROSCOPIC INVESTIGATION AND MOLECULAR STRUCTURE OF A 5α-REDUCTASE INHIBITOR: FINASTERIDE
By way of Density Functional Theory (DFT)-based computational methods with commercially available software, the computational work of which about the molecular properties, the vibrational modes and vibrational frequencies of finasteride were accomplished for the first time. In order to gain a deeper and more thorough understanding of the molecular structure
Quím. Nova. Publicado em: 2020-05