Casimir energy in a small volume multiply connected static hyperbolic pre-inflationary Universe

A few years ago, Cornish, Spergel and Starkman (CSS), suggested that a multiply connected ``small'' Universe could allow for classical chaotic mixing as a pre-inflationary homogenization process. The smaller the volume, the more important the process. Also, a smaller Universe has a greater probability of being spontaneously created. Previously DeWitt, Hart and Isham (DHI) calculated the Casimir energy for static multiply connected flat space-times. Due to the interest in small volume hyperbolic Universes (e.g. CSS), we generalize the DHI calculation by making a a numerical investigation of the Casimir energy for a conformally coupled, massive scalar field in a static Universe, whose spatial sections are the Weeks manifold, the smallest Universe of negative curvature known. In spite of being a numerical calculation, our result is in fact exact. It is shown that there is spontaneous vacuum excitation of low multipolar components.Comment: accepted for publication in phys. rev.

Uso do fogo em pastagens naturais.

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Cultura da melancia.

Importancia socieconomica no Nordeste brasileiro. Condicoes de irrigacao e de chuva. Tratos culturais e cultivo de cultura.bitstream/item/136245/1/ID-7033.pdfApostila do Curso de Atualizacao Tecnica para Engenheiros Agronomos do Banco do Brasil, Petrolina, 1995

Selective logging impacts on abundance, basal area and volume in tropical forest under sustainable management.

This study was carried out at MIL Madeireira area (80,000 ha), some 250 km East of Manaus (the Capital of Amazonas State), where a sustainable forest management (SFM) has been executed

Análise de custo e benefício de duas tecnologias na cafeicultura, Ouro Preto d'Oeste, RO, 2007.

O presente trabalho avalia o retorno econômico da adoção das tecnologias da poda e da adubação em unidades de produção do município de Ouro Preto do Oeste, RO.bitstream/CPAF-RO-2010/13274/1/cot331-cafeicultura.pd

Use of response surface methodology to optimization of extraction of enzymes from pineapple pulp.

The enzymatic reactions are very important for food. They are responsíble for the formation of highly desirable cornpound, but can cause disorders and undesirable consequences. The physiological behaviour of vegetables and fruits is already known, so that most of its deterioration changes in flavour, colour and nutritional value are caused by enzymes of the Oxidoreductases group, mainly peroxidases (PER) and polyphenol oxidase (PPO); The degradation of pectic polysaccharides involves two important enzymatic processed whose action is due to pectin methytesterase (PME) and po/ygalacturonase (PG) enzymes which affect the consistency and texture of fruit during ripening and postharvest handling. Pineapp/e is a tropical fruit very appreciated by consumers, but its physical-chemical and biochemical composition varies according to the time and place of production, and maturity stage. In order to optimize the extraction process of enzymes PER, PPO, PME and PG from pineapple pulp (ev. Peróla) the methodology of response surface was used (STATISTICA 7.0) to study the effect of pH (from 4.0 to 8.0) and NaCI concentration (from 0.0 to 2.0 M) of lhe buffer solulion used in lhe extraction of lhe enzymes. The results showed that the best conditions for enzymes extraction were 1.0 M NaCl, pH 6.0 for PER (4752.9 UI g), 1.0 M NaCI and pH 3.5 for PME (5.8 UI g), 2.0 M NaCI and pH 7.4 for PG (0,000034 Ulg.h·l) and 2.0 M NaCI and pH 4.0 for PPO (81.6 UI g).Disponível em: Acesso em: 16 fev. 2011. Edição de Abstracts of the 7th International Pineapple Symposium, Johor Baru, Malaysia, 2010

Dinâmica da produção da forragem Brachiaria humidicola em função da aplicação de produtos orgânicos e fósforo.

Com o objetivo de avaliar a influência da adubação orgânica na produção de biomassa da forragem Brachiaria humidicola (quicuio-da-amazônia), foi instalado o experimento no município de Castanhal, nordeste do estado do Pará..