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Browsing Química by Author "Castillo Ayala, Jorge Enrique"
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Item Calificación de un dispositivo de inmersión para así realizar recubrimientos de TiO2/Hidroxiapatita sobre superficies metálicas(Universidad Santiago de Cali, 2019) Martínez Bellaiza, Daniela; Morales Morales, Jimmy Alexander; Castillo Ayala, Jorge EnriqueEl método de inmersión o “Dip-Coating” es utilizado para la obtención de películas delgadas sobre diferentes superficies y con un amplio rango de aplicación; este consiste en la inmersión y posterior extracción de un sustrato dentro de una solución precursora para la formación de la película. En este trabajo se realizó la calificación de un dispositivo de inmersión de bajo costo elaborado en la Universidad Santiago de Cali y se ejecutaron recubrimientos sobre sustratos de acero inoxidable con TiO2/Hidroxiapatita por la técnica de química húmeda. Para la calificación se evaluaron parámetros de velocidad y tiempo de inmersión, abordando la calificación de instalación, desempeño y diseño (IQ, PQ y QD respectivamente); la síntesis de Hidroxiapatita se realizó por precipitación controlada y se analizaron las muestras secas por IR/ATR y TGA-DSC obteniendo unos picos característicos del compuesto y un buen comportamiento térmico, además se analizaron los revestimientos realizados utilizando técnicas espectroscópicas obteniendo los depósitos esperados en los sustratos y obteniendo una relación de Ca/P de 1,57.Item Caracterización fisicoquímica funcional del Almidón extraído de la papa china (Colocasia Esculenta) cultivada en el pacífico colombiano(Universidad Santiago de Cali, 2019) Hurtado Herrera, Janer Guillermo; Castillo Ayala, Jorge EnriqueThe evaluation of the physicochemical and functional properties of the starch extracted from the Chinese potato tubers (Colocasia esculenta) from the municipality of Timbiquí and López de micay – Cauca was carried out. The granules had particle size around (3.5-7.8 µm in diameter for sample 1 and 3.5-7.0 µm in diameter for sample 2); a high content of % amylose (67.6 and 70.7 respectively for M1 and M2) was found compared to other botanical sources, through the colorimetric method recommended by ISO 6647. The gelatinization temperatures were (78, 6 and 81.9 ° C, respectively) by heating a solution of the starch until a stable paste formed for a few seconds. The samples showed low water solubility (0.13 M1 and 0.23 M2 g / 100 mL) and a high water retention capacity (280.3 and 391.7% at 60 ° C) compared to 226% of the cassava and 162.8% for sago: which makes it a good quality starch. The gel pastes when subjected to a % processing of light at 650 nm in a Thermo Evo 201 UV spectrophotometer was (3.4 and 4.1%) respectively. Comparing these characteristics found in this tuber with other sources of starch commonly used in the industry, it is concluded that it can be used as a promising alternative in the food industry; In addition to having a high amylose content, it is a resistant starch, providing physiological health benefits.Item Caracterización fisicoquímica y funcional del almidón extraído de la papa china (Colocasia esculenta) cultivada en el pacífico colombiano(Universidad Santiago de Cali, 2020) Hurtado Herrera, Janer Guillermo; Castillo Ayala, Jorge EnriqueThe evaluation of the physicochemical and functional properties of the starch extracted from the Chinese potato tubers (Colocasia esculenta) from the municipality of Timbiquí and López de micay – Cauca was carried out. The granules had particle size around (3.5-7.8 μm in diameter for sample 1 and 3.5-7.0 μm in diameter for sample 2); a high content of % amylose (67.6 and 70.7 respectively for M1 and M2) was found compared to other botanical sources, through the colorimetric method recommended by ISO 6647. The gelatinization temperatures were (78, 6 and 81.9 ° C, respectively) by heating a solution of the starch until a stable paste formed for a few seconds. The samples showed low water solubility (0.13 M1 and 0.23 M2 g / 100 mL) and a high water retention capacity (280.3 and 391.7% at 60 ° C) compared to 226% of the cassava and 162.8% for sago: which makes it a good quality starch. The gel pastes when subjected to a % processing of light at 650 nm in a Thermo Evo 201 UV spectrophotometer was (3.4 and 4.1%) respectively. Comparing these characteristics found in this tuber with other sources of starch commonly used in the industry, it is concluded that it can be used as a promising alternative in the food industry; In addition to having a high amylose content, it is a resistant starch, providing physiological health benefitsItem Cuantificación por HPLC de Trans-resveratrol en la uva Isabella (vitis labrusca) cultivadas en la Unión-Valle del Cauca(Universidad Santiago de Cali, 2019) Ospina Ramírez, Stephanie; Castillo Ayala, Jorge EnriqueThe Isabella grape (Vitis labrusca) is a variety that has been optimally adapted to the climatic conditions of La Unión-Valle del Cauca, and has had good acceptance in local markets. Currently the grape is consumed fresh and its phenolic content is unknown. According to epidemiological studies, the presence of bioactive compounds with antioxidant capacity such as trans-resveratrol, can exert a protective effect against some diseases such as cancer and cardiovascular disorders. For this reason, with this work the quantification of the trans-resveratrol present in the epicarp of the Isabella grape (Vitis labrusca) grown in La Unión-Valle del Cauca is performed, using high efficiency liquid chromatography (HPLC) with ultraviolet detector. It will ensure that the method to follow complies with the evaluation parameters (linearity, precision and accuracy). It is also intended to contribute to a methodological proposal for the extraction (liquid-liquid with acidified methanol) and purification of trans-resveratrol.Item Diseño, implementación y certificación del sistema de gestión de la calidad bajo los requisitos de la Norma NTC-ISO 9001:2015 para el laboratorio de Ciencias Básicas de la Universidad Santiago de Cali(Universidad Santiago de Cali, 2020) Pineda Quintero, Cindy Alejandra; Castillo Ayala, Jorge Enrique; Romero Ospina, Herman GilbertoThe Laboratory of Basic Sciences, as part of its strategic development, decides to initiate the implementation and documentation of a Quality Management System under the requirements of the International Standard ISO 9001: 2015, with the objective of guaranteeing the continuous improvement of its processes, Increase customer satisfaction and be competitively located in the local and regional market by offering a timely service and ensuring the validity and traceability of the reported data. To establish a work route aimed at achieving certification, a work plan was defined that began with the diagnosis of the Laboratory in terms of compliance with standard requirements, for this, the entire existing document base was compiled. With the information obtained, the methodology based on the PHVA cycle was designed, which resulted in the study of the context of the Laboratory, the identification of the needs and expectations of the interested parties, the definition of the process quality objectives, the scope , the identification, evaluation, analysis and map of risks associated with the process, all this to finally structure the quality manual and facilitate the revision of the Quality Management System implemented, first by an internal quality audit that delivered a favorable concept for the presentation to external quality audit, which certified compliance with the requirements of the audited standard, ISO 9001: 2015, and granted the extension of the scope for the Subsystem to which the Basic Sciences Laboratory belongs.Item “Enfoque verde para la inhibición de la corrosión por extracto de pimienta en nacl 3.5% p/v”.(Universidad Santiago de Cali, 2020) Ospina Lozano, Saray; Morales Morales, Jimmy Alexander; Castillo Ayala, Jorge EnriqueThis study presents a corrosion inhibition analysis of pepper oil (Piper nigrum) on carbon steel in 3.5% NaCl solution. Corrosion inhibition efficiency was studied using electrochemical impedance spectroscopy and polarization curves. The results from the polarization curves show that the efficiency of the inhibitor was 95% with a concentration of 200ppm at 27ºC the reductions in the corrosion current being about one order significant. of magnitude. The results of the EIS and analysis of chemical reactivity descriptors, showed that the unsaturation present in the molecular structure of the components of the black pepper extract, or some synergistic effects between different molecules, contributed to its efficiency as an inhibitor, adsorbing on the surface of the metal and blocking the corrosion process.