Ito, Edson NoriyukiGarcia, Caroline Suzy do Nascimento2017-08-022017-08-022017-03-03GARCIA, Caroline Suzy do Nascimento. Laurato de amido obtido a partir de amido extraído do caroço da manga Tommy Atkins: síntese, caracterização e aplicação em fluidos de perfuração não aquosos. 2017. 97f. Dissertação (Mestrado em Ciência e Engenharia de Materiais) - Centro de Ciências Exatas e da Terra, Universidade Federal do Rio Grande do Norte, Natal, 2017.https://repositorio.ufrn.br/jspui/handle/123456789/23683After processing of mango in pulp and juices industries, tons of residues such as shell and seed are discarded without proper use. About 15% of the weight of the mango, depending on its variety, is due to the seed, from which it is possible to obtain the starch. In order to add value to this residue, this study aimed to produce an ester from mango starch (Tommy Atkins), through the transesterification reaction of vinyl laurate (LV) with starch. It was also evaluated the use of this starch in drilling fluids based on invert emulsion (W/ O), due to the high interest in developing nonaqueous fluids of low toxicity and high performance under high temperature and pressure conditions. The synthesis was performed in the presence of a basic catalyst (K2CO3) in dimethyl sulfoxide (DMSO) at 110 ° C and N2(g). The product was purified by precipitation in methanol and characterized by Fourier transform infrared spectroscopy (FTIR), Nuclear Magnetic Resonance of hydrogen (1H NMR) and carbon (13C NMR), thermal gravimetric analysis (TGA), solubility tests and scanning electron microscopy (SEM). FTIR confirmed the starch laurate was obtained, by displacing the C=O band from the vinyl ester at 1759 cm-1, to 1743 cm-1 in vinyl laurate, due to satured ester in the modified starch, this saturated ester band is absent in the native starch. Through 1H NMR it was possible to determine a degree of chemical modification of 1.13. The13 C-NMR spectrum of the starch derivative showed a peak at 173 ppm, which can be attributed to saturated ester carbonyl. Thermogravimetric analysis showed that the modified starch has higher thermal stability than its precursors and than a physical blend of starch and vinyl laurate. Solubility tests also confirmed the chemical modification, since, unlike the starch, the product was soluble in toluene and chloroform, and remained insoluble in water and DMSO. SEM data showed that crystalline domains on starch were broken after chemical modification and the appearance shown in micrograph is unstructured (amorphous). The experimental results of the studied fluids indicate that the obtained product of the synthesis presented superior performance to the fluid with commercial additive in the control of the filtrate.Acesso AbertoAmidoTransesterificaçãoLaurato de vinilaFluido perfuraçãoEmulsão inversa (A/O)masterThesisCNPQ::ENGENHARIAS::ENGENHARIA DE MATERIAIS E METALURGICA