Abstract The dyes methylene blue and malachite green were adsorbed onto the as-prepared and chemically-modified biosorbents obtained from the mesocarp of crushed calabash (Lagenaria siceraria). The aim was to investigate the adsorption capacity of the natural biosorbent, neutralized biosorbent (0.1 mol L-1 NaOH, followed by 0.1 mol L-1 HCl), acid biosorbent (0.1 mol L-1 HCl) and basic biosorbent (0.1 mol L-1 NaOH). The maximum adsorption capacities for methylene blue were, in ascending order: 11.37 mg g-1 for acid biomass < 11.87 mg g-1 for basic biomass < 16.55 mg g-1 for neutralized biomass < 18.83 mg g-1 for natural biomass. In ascending order, for malachite green the maximum adsorption capacities were: 12.80 mg g-1 for basic biomass < 13.31 mg g-1 for acid biomass < 18.74 mg g-1 for natural biomass < 19.67 mg g-1 for neutralized biomass. A comparison of the thermodynamic parameters Gibbs free energy, enthalpy and entropy obtained for the natural biosorbent with those obtained for the chemically-modified biosorbents indicated that the chemical modification proposed led to a change in the materials. The removal capacity, the Freundlich isotherms and the pH of the biosorbents underwent changes with the chemical modification carried out, promoting a novel approach for the use of this biosorbent.

The generation of mathematical models through the quantitative relationship between the chemical structure and the biological activity (QSARs) of compounds was used in this investigation. Mathematical models were generated from compounds available in literature that predicting the biological activity against SARS-CoV-2. The data indicate that the parameters that most interfere and allow to validate the equations are: number of hydrogen bonding donors, maximum projection radius and length perpendicular to the minimum area. This allows us to infer that there is synergism between the basic capacity of the cysteine protein action site present in the virus and the geometric conditions for the three-dimensional alignment to potential compounds with anti-SARS-CoV-2 action. The authors highlight that mathematical models assist in chemical research, but do not replace evaluation of the efficacy in vitro, in vivo, pre-clinical and clinical studies, which are essential for dosage, release or authorization to use any medication or supplement.

This experimental activity proposes the use of lily (Lilium sp.), agapanthus (Agapanthus sp.) and hydrangea (Hydrangea sp.) extracts to investigate the colorimetric profile of each extract between pH 1-14. Water, ethanol and ethanol/HCl 1% (w/w) were used as extractive solvents. Among the flowers tested, the extracts of orange lily and burnt yellow lily were the ones that presented the greatest color variation with the solution pH change. In addition, the total content of anthocyanins in relation to cyanidin-3-glycosidic was determined and in ascending order we have: yellow lily (LAM: 0,07 ± 0,03) < agapanthus white (AGB: 0,21 ± 0,03) < agapanthus violet (AGV: 1,72 ± 0,13) < blue hydrangea (HAZ: 1,83 ± 0,47) < orange lily (LAL: 2,87 ± 0,52) < burnt yellow lily (LAQ: 9,55 ± 0,46). For this determination methanol/HCl 1% (w/w) was used as the solvent. Using UV-Vis spectroscopy, it is suggested that the behaviors are due to the presence of cyanidin in AGB, AGV, LAL and LAQ, delphinidin in HAZ and apigeninidine in LAM. This activity can be applied in courses that have Chemistry in their curricular matrix and in General Chemistry subjects when the acid-base theme is approached.

Resumo: Na Parte I da coleção de experimentos utilizando indicadores alternativos de pH, foram testados repolho roxo, beterraba, cebola roxa e berinjela. Na Parte II dessa coleção foi investigado o comportamento colorimétrico dos extratos de açafrão-da-terra (Curcuma sp.), coleus-de-Java (Solenostemon sp.), feijão-preto (Phaseolus sp.) e trapoeraba-roxa (Tradescantia sp.). Os extratos foram obtidos a partir da extração em meio aquoso, sendo monitorado o tempo de armazenamento de cada extrato e a coloração observada na presença de produtos do cotidiano dos estudantes, investigando assim o pH dos mesmos.

Abstract: Compounding the set proposals using alternative pH indicators from vegetables and leaves, in Part I purple cabbage, beet, purple onion and eggplant were tested. In this manuscript (Part II) was investigated, from products of students daily life, the behavior of extracts from saffron (Curcuma sp.), coleus-de-Java (Solenostemon sp.), black beans (Phaseolus sp.) and purple trapoeraba (Tradescantia sp.). The extracts were obtained from the aqueous medium extraction. The time storage of each extract and the coloration observed was monitored. These allow investigating the pH of the daily products using extracts from natural products.

Resumo: A experimentação em química é fundamental para a construção de conceitos que permitam ao estudante compreender o mundo, sendo ação facilitadora do processo de ensino e aprendizagem. Esse artigo apresenta um projeto de estudo que propõe discutir o conceito de indicadores ácido-base, distinguindo colorimetricamente produtos do cotidiano dos estudantes, a partir do uso de indicadores naturais de pH em aulas experimentais de química no Ensino Médio. Os legumes utilizados foram repolho roxo, beterraba, cebola roxa e berinjela, os quais apresentam alto teor de antocianinas. Esta ação reforça os princípios da química verde de sustentabilidade e meio ambiente, não gerando resíduos tóxicos, promovendo a discussão de conceitos fundamentais da química, através de uma abordagem motivadora, e fortalecendo o processo de ensino e aprendizagem.

Abstract: Experimentation in chemistry is fundamental in order to create concepts that allow the students to understand the world, thus facilitating the teaching and learning processes. This paper presents a study project, which proposes the discussion of the concept of acid-base indicators, distinguishing colorimetrically products present in the everyday lives of students, with the use of natural pH indicators in experimental chemistry classes in High School. In this regard, the vegetables purple cabbage, beet, red onion and eggplant, which have high contents of anthocyanins, are used. In this way, the principles of Green Chemistry aimed at sustainability and protecting the environment are emphasized, avoiding the generation of toxic residues. Thus, the discussion of the fundamental concepts of chemistry is promoted through an innovative approach, strengthening the teaching and learning processes.

Cyclodextrins (CDs) are cyclic oligosaccharides comprised of six or more glucose units connected by alpha-1,4 bonds. They have hydrophobic cavities with a hydrophilic exterior, and are versatile receptors for a variety of substrates. This ability allows them to be applied in many fields, as distinct as supramolecular chemistry, nanotechnology, pharmaceuticals, green chemistry, agrochemicals, analytical chemistry, toiletries, foods, and cosmetics. This review summarizes several aspects related to the physico-chemical properties of CDs and discusses their potential applications illustrated by recent examples. The prospects for their use in several areas are also described.