Fasciolose.

bitstream/item/59412/1/Midia-Fasciolose.pd

Electric and magnetic fields effects on the excitonic properties of elliptic core-multishell quantum wires

The effect of eccentricity distortions of core-multishell quantum wires on their electron, hole and exciton states is theoretically investigated. Within the effective mass approximation, the Schrodinger equation is numerically solved for electrons and holes in systems with single and double radial heterostructures, and the exciton binding energy is calculated by means of a variational approach. We show that the energy spectrum of a core-multishell heterostructure with eccentricity distortions, as well as its magnetic field dependence, are very sensitive to the direction of an externally applied electric field, an effect that can be used to identify the eccentricity of the system. For a double heterostructure, the eccentricities of the inner and outer shells play an important role on the excitonic binding energy, specially in the presence of external magnetic fields, and lead to drastic modifications in the oscillator strength.Comment: 17 pages, 10 figure

Aplicação da sequência ultra/nanofiltração para valorização e redução do impacto ambiental de lactossoro de quijo de ovelha

Proceedings of Renaissance of the regions of Southern Europe, University of Évora: july 10-11, 2014.The by‐products of agro‐industries, due to its high content of nutritive substances, in particular proteins and carbohydrates, have been the subject of intense investigation with a view to their recovery/reuse, towards sustainability. One of these by‐products is ovine cheese whey, that is mainly produced in Southern European countries, as a result of the production of ovine cheeses of Protected Designation of Origin. In most cases, that whey is disposed off into public sewage, causing problems in conventional treatment plants, due to its high organic load. In some countries, e.g. Portugal, Spain and Italy, part of the ovine cheese whey is further processed to obtain whey cheeses, designated by different names, such as requeijão, requesón and ricotta. However, not all of these cheese whey can be transformed due to the high volumes generated. Membrane technology has emerged as a significant innovation for recovery and treatment, because it is more economical than other alternatives, require much less land area than competing technologies and may produce water suitable for multiple proposes. In this work, an example of using membrane processes in the recovery of ovine cheese whey is presented. The operations of ultrafiltration (UF) and nanofiltration (NF) of ovine cheese whey were investigated with the objective of producing added‐value products, such as protein concentrates by UF, lactose concentrates by NF and final permeates with a very low organic load. UF experiments were performed with skimmed cheese whey, both in total recirculation and concentration modes. The equipment used was a plate‐and‐frame unit (Lab Unit M20). Ultrafiltration was performed with organic membranes ETNA 10PP with a surface area of 0,072 m2 and a cut‐off of 10 kDa. Ultrafiltration allowed a clear separation between the protein fraction and a fraction rich in lactose and minerals. About 40% of organic matter, expressed as COD was retained. Nanofiltration of UF permeates was done with membranes NFT50 with a membrane surface area of 0,072 m2..This operation allowed a high retention of lactose (98.8%) and the production of a permeate with a very low organic load. The retention of organic matter, in terms of COD was about 93%. The sequence of operations UF/NF allowed to produce two added‐value products, reducing at the same time the organic pollution of the final stream. Nevertheless, the quality of the final water should be assessed, according with the intended use.RESUMO. Os subprodutos das agro‐indústrias, devido ao seu elevado teor em substâncias nutritivas, em particular proteínas e hidratos de carbono, têm sido objecto de uma intensa investigação com objectivos de recuperação/reutilização, tendo em vista um desenvolvimento sustentável. Um destes subprodutos é o soro de queijo de ovelha, produzido principalmente nos países do sul da Europa, como resultado da produção de queijos de ovelha de Denominação de Origem Protegida. Na maioria dos casos, o soro produzido é lançado nos esgotos municipais, causando problemas em estações de tratamento convencionais, devido à sua elevada carga orgânica. Em alguns países, como Portugal, Espanha e Itália, parte do soro é processado para obtenção de queijos de soro, designados por nomes diferentes, como requeijão, requesón e ricota. No entanto, nem todo o soro produzido pode ser transformado, devido aos elevados volumes gerados. As tecnologias de membranas surgiram como uma inovação significativa para a recuperação/tratamento de vários produtos, dado que relativamente a outros processos alternativos, são mais económicas, podendo produzir água de qualidade adequada para diversos fins. Neste trabalho, é apresentado um exemplo de utilização de processos de membrana na recuperação de soro de queijo de ovelha. As operações de ultrafiltração (UF) e nanofiltração (NF) foram investigadas com o objetivo de produzir produtos de valor acrescentado, como concentrados proteicos por UF, concentrados de lactose por NF e permeados finais, com cargas orgânicas baixas. Os ensaios de UF foram realizados com soro desnatado, em recirculação total e em concentração. O equipamento utilizado foi um módulo de pratos planos (Lab Unidade M20). Na ultrafiltração, foram usadas membranas orgânicas ETNA 10PP, de área superficial 0.072 m2 e com um peso molecular de corte de 10 kDa. A ultrafiltração permitiu uma nítida separação entre a fração proteica e uma fração rica em lactose e sais minerais. Cerca de 40% da matéria orgânica, expressa como CQO, foi retida. Na nanofiltração dos permeados da UF utilizaram‐se membranas NFT50, com uma área de superfície de 0.072 m2. Esta operação permitiu uma elevada retenção de lactose (98.8%) e a obtenção de um permeado com uma carga orgânica bastante reduzida. O factor de retenção da matéria orgânica, em termos de CQO, foi cerca de 93%. A sequência de separações UF / NF permitiu produzir dois produtos de valor acrescentado, reduzindo ao mesmo tempo a poluição orgânica da corrente final. No entanto, a qualidade da água final deve ser avaliada, de acordo com o uso pretendido

The electrum analyzer: Model checking relational first-order temporal specifications

This paper presents the Electrum Analyzer, a free-software tool to validate and perform model checking of Electrum specifications. Electrum is an extension of Alloy that enriches its relational logic with LTL operators, thus simplifying the specification of dynamic systems. The Analyzer supports both automatic bounded model checking, with an encoding into SAT, and unbounded model checking, with an encoding into SMV. Instance, or counter-example, traces are presented back to the user in a unified visualizer. Features to speed up model checking are offered, including a decomposed parallel solving strategy and the extraction of symbolic bounds. Source code: https://github.com/haslab/ElectrumVideo: https://youtu.be/FbjlpvjgMDA.European Regional Development Fund (ERDF) through the Operational Programme for Competitiveness and Internationalisation (COMPETE2020) and by National Funds through the Portuguese funding agency, Fundação para a Ciência e a Tecnologia (FCT) within project POCI-01-0145-FEDER-016826, and the French Research Agency project FORMEDICIS ANR-16-CE25-000

Phase equilibria in sugar solutions using the A-UNIFAC model

http://apps.isiknowledge.com/full_record.do?product=UA&search_mode=GeneralSearch&qid=2&SID=V21Di6PajaHLPoM3@AJ&page=1&doc=1&colname=WOSIn this work, a modified UNIFAC model that explicitly takes into account association effects is used to describe the thermodynamic properties of phase equilibria of mixtures containing common sugars, alcohols, and water. Three main groups were defined to represent the sugars family: the sugar ring (pyranose and furanose), the osidic bond (-O-), and the hydroxyl ring group (OHring). For the association term, a general two-site OH associating group is used to represent association effects in these solutions, allowing a straightforward extension to multicomponent mixtures. Correlation of both solvent properties (osmotic coefficients, water activities, vapor pressures, and boiling and freezing points of binary aqueous sugar solutions) and sugar solubility in water and alcohols gives very accurate results. Good predictions are obtained for vapor-liquid equilibrium and solid-liquid equilibrium of ternary and quaternary mixtures of sugars in mixed solvents.O.F. acknowledges financial support from the PRAXIS program, FCT, Lisbon, Portugal

Consumer Acceptability of Dry Cured Meat from Cull Ewes Reared with Different Linseed Supplementation Levels and Feeding Durations

Dry cured meatcecina''is a traditional, although not well-known, dry product that could add value to cull ewes. Because of this, the aim of the study was to assess consumer acceptability of cecina'' from cull ewes finished with different levels of linseed (5, 10 or 15%) for different periods before slaughtering (30, 50 or 70 days). One hundred and fifty consumers evaluated colour acceptability, fatness and odour, flavour and overall acceptability of cecina'' from those 9 treatments. Additionally, habits of consumption of cured products and preferences for different species and willingness to pay for cecina'' were investigated. Linseed supplementation was identified as the most important factor for sensorial attributes (p < 0.01), with the preferred cecina'' being that with 5% and 10% supplementation. Feeding duration only modified the fatness acceptability (p < 0.01). Cecina'' from small ruminants is a product consumed occasionally by the majority of participants; however, it presented an adequate overall acceptability. Consequently, elaborating cecina'' would be a feasible strategy to improve the income of farmers

Application of the GCA-EoS model to the supercritical processing of fatty oil derivatives

The group-contribution with association equation of state (GCA-EoS) is applied to represent high-pressure phase equilibria in mixtures of supercritical gases (carbon dioxide, propane) with fatty oil derivatives, such as mono- and di-glycerides, fatty acids and fatty acid esters. Association effects in these mixtures are described by a group-contribution approach using three different association groups: the hydroxyl group, the acid group and the ester group. Satisfactory predictions of vapor–liquid equilibria, liquid–liquid equilibria and c1 of binary and ternary mixtures of high-molecular weight triacyglycerides and their derivatives with carbon dioxide or propane are obtained. It is shown that the GCA-EoS is a powerful engineering tool for the design and optimization of extraction and fractionation processes of fatty oil derivatives with supercritical fluids.Olga Ferreira acknowledges PRAXIS program, FCT, Lisbon, Portugal (SFRH/BD/879/2000). E.A. Brignole acknowledges financial support from CONICET, Argentina and the Universidad Nacional del Sur

Mercapturate Pathway in the Tubulocentric Perspective of Diabetic Kidney Disease

BACKGROUND: The recent growing evidence that the proximal tubule underlies the early pathogenesis of diabetic kidney disease (DKD) is unveiling novel and promising perspectives. This pathophysiological concept links tubulointerstitial oxidative stress, inflammation, hypoxia, and fibrosis with the progression of DKD. In this new angle for DKD, the prevailing molecular mechanisms on proximal tubular cells emerge as an innovative opportunity for prevention and management of DKD as well as to improve diabetic dysmetabolism. SUMMARY: The mercapturate pathway (MAP) is a classical metabolic detoxification route for xenobiotics that is emerging as an integrative circuitry detrimental to resolve tubular inflammation caused by endogenous electrophilic species. Herein we review why and how it might underlie DKD. Key Messages: MAP is a hallmark of proximal tubular cell function, and cysteine-S-conjugates might represent targets for early intervention in DKD. Moreover, the biomonitoring of urinary mercapturates from metabolic inflammation products might be relevant for the implementation of preventive/management strategies in DKD.info:eu-repo/semantics/publishedVersio

Review: Technology, Chemistry and Microbiology of Whey Cheeses

In whey cheese manufacture, whey, plain or added with milk, is heated by direct fire, bubbling steam or alternatively in jacketed vats. In some cases, salt s or organic acids are previously added. At 80-85 OC, the first particles of curd form; at 85-95 'C, the curd may be cooked for a few minutes to reduce moisture content and/or to obtain the desirable level of browning. After drainage at room temperature during molding for ca. 4 h, whey cheese is stored at ca. 4 'C. The typical mass yield is 6%, but addition of milk, calcium salts and preliminary concentration of protein (by condensation or ultrafiltration techniques) may increase yield considerably. Some types of whey cheeses are supposed to be consumed within a short time upon manufacture (e.g., Ricotta, Requeijdo and Manouri), whereas others bear a longer shelf life (e.g., Gjetost, Mysost and Myzithra). Whey cheeses are significantly different from one another in terms of chemical composition, which is mainly due to variations in the source and type of whey, as well as to the processing practices followed. Moisture content and pH of whey cheeses are usually high and favor microorganism growth (molds, yeasts, lactic acid bacteria and Enterobacteriaceae account for the dominant microflora in these cheeses). Adequate packaging of whey cheeses should be provided, and legislation should be prepared to fix standard characteristics of each type of whey cheese, and hence protect typical products from adulteration and fakes. Marketing efforts should also be aimed at increasing whey cheese consumption, either directly or incorporated in desserts, snack dips and pasta-type dishes

Laccase partition in ATPS: finding some molecular descriptors

Aqueous Two-Phase Systems (ATPS) are known since 1896, when Beijerinck reported the formation of a biphasic system after mixing aqueous solutions of gelatine and agar or gelatine and starch. However, only in the 50’s, Albertsson showed the potential of these systems in the separation and purification of several biological constituents.1 In general, ATPS are obtained by mixing two aqueous solutions of different constituents that become immiscible above certain critical conditions, like temperature, concentration, etc. Both phases are composed mainly by water (>80%) and each one is enriched in a different component. ATPS formed by two polymers or a polymer and a salt represent the traditional systems. Nevertheless, other alternative biphasic systems can be obtained using surfactants, micellar compounds or ionic liquids