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CHEMISTRY TEACHING. The development of fingermarks is an important step in criminal cases. Latent fingermarks require applications of reagents to be developed before they can be visualized. Different techniques to enhance fingermarks' visualization have been employed and the powder dusting is the most common among them. The use of food spices as latent fingermarks developers could be an alternative method of experiment in chemistry teaching, considering that they are low cost and accessible. In this work, an experimental methodology was developed and can be applied in undergraduate chemistry teaching for the extraction of components from food spices, their chromatographic analysis and application on the development of latent fingermarks.

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Fingerprints are unique to each individual, contributing to human identification in forensic cases. The powder technique being widely used is considered one of the most important in latent fingermarks analysis. In this sense, the present work aimed to synthesize 1-thiocarbamoyl-4,5dihydro-1H-pyrazoles and apply them as powder agents to develop latent fingermarks. The compounds were prepared from an effective and green synthesis via the condensation of chalcones with thiosemicarbazide in ethanol under microwave irradiation. Pyrazoles were tested and compared with a standard white powder (Sirchie ®) on glass surfaces using sebaceous and natural fingermarks so that molecule 2c has been shown to be more promising providing image clarity. The derivatives of pyrazoles were promising as an alternative latent fingermark, presenting high quality images for fingermarks, proving to be a great tool for forensic sciences.

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