A simple and didactic experiment was developed for image monitoring of the browning of fruit tissues caused by the enzyme polyphenol oxidase. The procedure, easy and inexpensive, is a valuable tool to teach and demonstrate the redox reaction between the enzyme and the natural polyphenols. To obtain the browning percentage for apple, pear and banana, digital photographs were employed, and the images were analyzed by means of Monte Carlo methods and digital analysis programs. The effects of several experimental conditions were studied, such as pH, light, temperature and the presence of oxygen or anti-oxidants. It was observed that each fruit presented a different condition that better minimized the oxidation process. The absence of oxygen and the application of a bissulphite solution were sufficient to keep the quality of all fruits tested.

We have performed a series of 10 ns Molecular Dynamics simulations of the sodium octanoate micelle in aqueous solution in the constant NpT ensemble, at p = 1 bar and T = 300 K. Two molecular topologies were studied, one with all internal degrees of freedom and the other constraining bond stretching and angle bending degrees of freedom. Two Lennard-Jones parameters for sodium ions, namely the OPLS and ° Aqvist parameters, were used. The results show an artificial enhancement of stable sodium bridges between octanoate anions when the OPLS parameters for sodium are used. The ° Aqvist parameters give a micellar structure in good agreement with experimental and thermodynamical evidences. It is also observed that the aggregation of monomers is strongly dependent on the molecular topology. When the ° Aqvist parameters were employed, the model system without constraining geometry had one dissociated monomer after 10 ns, while the model system with bond length and bond angle constraining had five dissociated monomers after a 10 ns trajectory.

Some general features about the role of Science and Technology in the modern western civilizations are discussed, emphasizing those related to Chemistry. The discussion is centered on the social regulation of technological and scientific institutions and on the way this regulation takes place in response to social demands. Finally, some new trends are presented about the Brazilian chemistry courses and how the local educational authorities intend to modernize them.