The objective of this study is to evaluate the effect of Fiber-Reinforced Polymer (FRP) coatings on the mechanical properties of concrete structures, especially those used in the production of power distribution poles. These coatings consist of carbon, glass, hybrid, and aramid fibers embedded within a polyurethane matrix. Aramid fabrics from discarded ballistic garments were used to produce FRP. To achieve this, flexural, Charpy impact, and adhesion tests were conducted on the FRP-reinforced concrete. Additionally, Scanning Electron Microscopy (SEM) analyses were performed on the fracture regions of materials tested for impact resistance. The results indicated that all fabrics utilized in the study enhanced the mechanical properties of the concrete specimens in terms of flexural strength and toughness. The observed differences between the fiber types can be attributed to the unique chemical structures of each fiber and their respective interactions with the PU matrix at the interface. These findings suggest that such coatings can significantly improve the mechanical performance of concrete structures.

This work aimed to evaluate the presence of the bioactive metabolites from sucupira seeds in prepared herbal medicines obtained by the immersion of the seeds in cachaça were evaluated by varying the physical-chemical characteristics of the cachaça used; the phytotherapic preparation method (extraction time of plant material) and storage conditions (with and without seeds immersed). The chemical profile of the extracts was determined GC-MS. The presence of some bioactive metabolites was observed, which were extracted with the cachaça of lower alcohol concentration (44.5%) after two months of contact with the seeds. These metabolites were not identified in samples stored for four months. The cachaça with an alcohol concentration of 46.5%, after 2 months of maceration, promoted the extraction of β-elemene, only and the others with contents of 48.5%, 49.5% and 50.4%, respectively, extracted the bioactive metabolites: spathulenol, D-germacrene, δ-cadinene, caryophylene and β-elemene in the maceration periods of 15 days and 2 months. In the extracts that were stored without seeds, the metabolites spathulenol and δ-cadinene were the only ones that remained present in all samples after two and four months of storage. The extraction of all metabolites was possible with the crushed and macerated seeds remaining for 2 months in cachaça with an alcohol content greater than 45%.

Neste trabalho foi investigado a influência das condições de preparo de “chás” de capim limão, no perfil químico do material extrativo obtido. Para tal, variou-se a forma de armazenamento das folhas e a metodologia empregada durante o processo de extração por infusão e decocção, aplicando planejamento fatorial e análise estatística. Foram construídas duas matrizes de análise relacionando: o emprego de vegetal fresco, seco ou refrigerado com o tipo de extração empregada, nas quais variou-se o tempo de contato entre material vegetal e água fervente. A análise dos extratos envolveu microextração líquido-líquida dispersiva, seguida por cromatografia gasosa acoplada à espectrometria de massas. O processamento dos dados indicou que, não há diferença estatística no uso de folhas secas ou frescas, enquanto emprego de folhas armazenadas, por 7 dias, em refrigerador, conduziu a extratos empobrecidos em fitofármacos. As infusões realizadas sem e com auxílio de ultrassonificação apresentaram capacidade de extração similar. A decocção conduziu a extratos com presença de metabólitos epoxidados. Quanto maior o tempo de contato entre solvente e material vegetal maiores foram os teores dos compostos bioativos extraídos. Posteriormente, construiu-se uma matriz para estudo univaridado, variando o tempo de extração entre 5 a 65 minutos, com intuito de determinar o ponto máximo de extração. Conclui-se que, a metodologia que garante a extração dos terpenos bioativos em maior proporção e a ausência dos produtos oxidados, no fitoterápico, é a infusão de folhas secas ou frescas do capim limão, onde estas a e água fervente permanecem em contacto por período de 25 minutos.