Ciclo reprodutivo do apaiari, Astronotus ocellatus (Agassiz, 1831), como subsídio a sua utilização na piscicultura.

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Thermal inactivation of Alicyclobacillus acidoterrestris spores in fruit product processing

Alicyclobacillus acidoterrestris spores were recently proposed to be used as design criterion for thermal processes of acid fruit products. This microorganism has been found in commercial pasteurized acid fruit juices, such as orange and apple. Although being non-pathogenic and not easy to detect visually, it is responsible for off-flavours development. On the other hand, the first thermal inactivation kinetic studies confirmed that these spores are much more resistant than the usual spoilage microorganisms in acid foods. Therefore, in 2000 it was firstly proposed to be used in the design of hot-filling and continuous pasteurization conditions of a tropical fruit pulp and juice, respectively. This work presents a critical review on inactivation kinetics of Alicyclobacillus acidoterrestris spores. The available studies were obtained under thermal treatments, and studied the effects of temperature, pH and soluble solids. Those effects were quantified in terms of decimal reduction time (first order model) and z-values (Bigelow model). Furthermore, they were obtained under isothermal conditions. Future challenges in this field are to quantify the inactivation kinetics behaviour under dynamic conditions, using thermal and non-thermal treatments, such as ozonation, ultrasonication or high pressure. These alternative treatments have the advantage of minimizing quality attributes degradation and improving products. Moreover, predictive microbiology skills are suggested as a valuable tool for process design and optimization

Schmidt balls around the identity

Robustness measures as introduced by Vidal and Tarrach [PRA, 59, 141-155] quantify the extent to which entangled states remain entangled under mixing. Analogously, we introduce here the Schmidt robustness and the random Schmidt robustness. The latter notion is closely related to the construction of Schmidt balls around the identity. We analyse the situation for pure states and provide non-trivial upper and lower bounds. Upper bounds to the random Schmidt-2 robustness allow us to construct a particularly simple distillability criterion. We present two conjectures, the first one is related to the radius of inner balls around the identity in the convex set of Schmidt number n-states. We also conjecture a class of optimal Schmidt witnesses for pure states.Comment: 7 pages, 1 figur

Mathematical modelling of viscosity near the glass transition: the random-walk approach

The present work deals with the application of the random-walk model, proposed by Arkhipov and Bässler, to describe the viscosity dependence on temperature. Data obtained for sucrose solutions were used to assess the validity of the random-walk approach and the normality of the Density of Possible Metastable States (DPMS). Good results for the fitting of the proposed models were found for fragile liquids. Strong liquids showed poor results and require more investigation

Caracterização da ictiofauna durante as estações de inverno e verão na ressaca da Lagoa dos Índios, Macapá - AP.

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