This work aimed to investigate phytochemical prospection in treated and untreated wood of Eucalyptus grandis to understand the dynamics of extractives in relation to heat treatment. Samples of E. grandis wood were collected and grouped into external and internal regions. Half of the samples from each region were submitted to heat treatment at 190 ºC. From the treated and untreated samples, phytochemical tests were performed to detect classes of metabolites present in the E. grandis raw wood, hydrophilic extract and lipophilic extract. Phytochemical analysis detected the presence of alkaloids, phenolic compounds and triterpenoids in all hydrophilic extracts of the studied species. Presence of flavanonols, flavanones and saponins was detected only in the internal region of the wood. Tannins, leucoanthocyanidins, triterpenoids and saponins were influenced by heat treatment. The classes of flavonoids, xanthones and alkaloids are the most resistant to heat treatment. The phytochemical analysis made it possible to identify a new class of extractives that emerged after heat treatment, flavones.
A madeira possui diferentes usos, como, construção civil, móveis, produção de polpa celulósica e papel e geração de energia. Nesse contexto, é crucial a avaliação de diversas propriedades de madeiras, a fim de descobrir as potencialidades de uso no segmento madeireiro. Esta pesquisa teve o objetivo de investigar a usinagem da madeira de Ingá (Inga edulis Mart). A Madeira analisada foi obtida de árvores oriundas de desbastes da arborização de vias públicas do campus de Seropédica da Universidade Federal Rural do Rio de Janeiro. Para avaliação da usinagem foram produzidos um total de 10 corpos de prova e analisou-se o grau de defeitos apresentados, bem como a densidade básica da madeira. A madeira de I. edulis apresentou resultados satisfatórios para a densidade básica e os testes de aplainamento, lixamento, furação vertical e horizontal e fendilhamento por pregos, e avaliação regular apenas para a furação para cavilha. Dessa forma, esse projeto de pesquisa estuda sobre a influência dos ensaios de usinagem na madeira de Inga edulis visando o seu direcionamento em diversificados segmentos madeireiros.
O carvão vegetal é um material altamente friável quando submetido ao impacto, parte se transforma em finos, fato considerado um problema para a maioria dos sistemas produtivos. Assim, este estudo teve como objetivo investigar a utilização de finos de carvão vegetal para fins energéticos, analisando a sua produção em três temperaturas finais de pirólise (400, 600 e 800°C), a fim de gerar subsídios para uma melhor aplicabilidade do material. O material que foi homogeneizado em peneiras de 270 mesh, teve determinada a sua densidade aparente, densidade verdadeira, teores de materiais voláteis, de cinzas e de carbono fixo, poder calorífico superior, inferior e útil, densidade à granel e densidade energética. Constatou-se que os finos obtidos da pirólise a 800°C apresentou melhor potencial energético, uma vez que a elevação de temperatura contribuiu para maiores percentuais de carbono fixo e densidade energética. Esses resultados demostraram que os finos de carvão vegetal possuem potencial para utilização energética.
Currently, much of the world's production charcoal is destined to cooking food in cookers, wood stoves, and grills, barbecue mainly in developing countries. However, in these countries, there are no official regulations to provide high-quality products. The objective of this study was to investigate some of the main technical and qualitative aspects of charcoal used for barbecue, providing clues for future actions to awaken the attention of consumers to assist in choosing during the acquisition of the product. Charcoal was divided into five categories: supermarket chain, independent supermarkets, meat house, gas stations, and one called "others". Ten stores of each category were randomly selected to collect charcoal packages, where all the brands present at the time of collection were sampled. The collections took place in two distinct years to verify the seasonality of the products. The frequency of the brands, location of suppliers, prices, and informative aspects of the packages was analyzed in detail. The prices of the products presented significant changes, with a significant increase in the charcoal marketed by the supermarket chain category. Trademarks collected in the supermarket chain category presented the greatest amount of information and attributes in the packaging of charcoal, it largely does provide better quality charcoal.
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