First- and second-order phase transitions in Ising models on small world networks, simulations and comparison with an effective field theory

We perform simulations of random Ising models defined over small-world networks and we check the validity and the level of approximation of a recently proposed effective field theory. Simulations confirm a rich scenario with the presence of multicritical points with first- or second-order phase transitions. In particular, for second-order phase transitions, independent of the dimension d_0 of the underlying lattice, the exact predictions of the theory in the paramagnetic regions, such as the location of critical surfaces and correlation functions, are verified. Quite interestingly, we verify that the Edwards-Anderson model with d_0=2 is not thermodynamically stable under graph noise.Comment: 12 pages, 12 figures, 1 tabl

Calcifilaxia: Revisão da Literatura a Propósito de 2 Casos Clínicos

Calciphylaxis is a rare and devastating obliterative vasculopathy, leading to ischemia and subcutaneous necrosis. In most cases it affects patients with renal disease and is associated with high morbidity and mortality. We present two case reports followed recently in our department, and a literature review on this topic. Case one refers to an 80 -year -old Caucasian woman with chronic kidney disease stage 5 and primary hyperparathyroidism with secondary brown tumour and calciphylaxis. Case two refers to a 59 -year -old Caucasian woman admitted with severe nephrotic syndrome associated with amyloidosis, that developed a catastrophic picture of calciphylaxis, ending in the patient’s death. There is a critical need to understand the pathogenesis of calciphylaxis. Its comprehension is the only way to improve the survival of these patients, and may help to elucidate the pathophysiology of vascular calcification in general. Educating physicians in the prevention and early detection of calciphylaxis is crucial. Only by increasing the knowledge about risk factors, pathophysiology, response to treatment and outcome, will we be able to improve prophylaxis and therapy of patients with calciphylaxis, decreasing the high mortality of this entity

Factores climáticos no consumo de energia eléctrica: um caso com utilização de data mining.

4ª Conferência Ibérica de Sistemas e Tecnologias de Informação, 17 a 20 de Junho de 2009, Póvoa de Varzim.Este trabalho tem por objectivo identificar causas responsáveis por variações no consumo horário de energia com base na identificação de padrões e relações entre os dados de consumo e várias variáveis climatéricas. Para tal utilizam-se técnicas de data mining, nomeadamente a metodologia CRISP-DM e software de data warehouse MS SQL Server. Assim, foi possível verificar que as variáveis climatológicas têm influência muito significativa na produção de energia eléctrica, tendo sido possível prever os consumos de 2007 com um erro absoluto médio de 1,4 MW. Identificam-se ainda vários padrões no comportamento do consumo ou produção de energia eléctrica, nem todos espectáveis face ao conhecimento actual de domínio

O efeito de factores climáticos no consumo de energia eléctrica

Neste trabalho identificam-se as causas responsáveis por variações no consumo horário de energia com base na identificação de padrões e relações entre os dados de consumo e várias variáveis climatéricas. Para tal utilizam-se técnicas de data mining, nomeadamente a metodologia CRISP-DM e software de data warehouse MS SQL Server. Assim, foi possível verificar que as variáveis climatéricas têm influência muito significativa na produção de energia eléctrica, tendo sido possível prever os consumos de 2007 com um erro absoluto médio de 1,4 MW. Identificam-se ainda vários padrões no comportamento do consumo ou produção de energia eléctrica, nem todos espectáveis face ao conhecimento actual de domínio.info:eu-repo/semantics/publishedVersio

Mead production: Fermentative performance of yeasts entrapped in different concentrations of alginate

Mead is an alcoholic drink known since ancient times, produced by yeast fermenting diluted honey. However, the production of mead has suffered in recent years, partially owing to the lack of scientific progress in this field. In this study, two strains of Saccharomyces cerevisiae, QA23 and ICVD47, were immobilized in 2 or 4% (w/v) alginate beads to assess the most effective alginate concentration for yeast immobilization to produce mead. Neither of the alginate concentrations was able to prevent cell leakage from the beads. The fermentation length was 120h for both yeast strains. In all cases, at the end of the fermentation, the number of cells entrapped in the beads was higher than the number of free cells, and the total 4% alginate bead wet weight was significantly higher than the 2% alginate bead wet weight. In addition, the evaluation of mead quality showed that the yeast strain had significantly more influence on the physicochemical characteristics than the alginate concentration. Although the yeasts immobilized in the two alginate concentrations were able to perform the fermentation, further research is needed in order to understand the evolution of the yeast population inside the beads throughout the fermentative process.The research presented in this paper was partially funded by the Fundação para a Ciência e Tecnologia, and by the PTDC project (contract PTDC/AGR-ALI/68284/2006). A.P.P. is the recipient of a PhD grant from FCT (SFRH/BD/45820/2008).info:eu-repo/semantics/publishedVersio

Efficient synchronization of one-dimensional chaotic quadratic maps by different couling terms

The possibility of chaotic systems oscillate in a coherent and synchronized way is not an obvious phenomenon, since it is not possible to reproduce exactly the initial conditions and the sensitive dependence on initial conditions is one of the main characteristics associated with the chaotic behavior. We consider synchronization phenomena of discrete chaotic dynamical systems (identical or non-identical) with nonlinear unidirectional and bidirectional coupling schemes. In order to illustrate the synchronization methods present in this paper, we always use a system of two coupled chaotic quadratic maps. First, we present a systematic way to design unidirectional and bidirectional coupling schemes for synchronizing arbitrary pairs of one-dimensional chaotic maps. In dissipative coupling, we use two methods to study the stability of synchronous state: the linear stability and the Lyapunov functional analysis. Second, we explore other coupling schemes. With the unidirectional coupling based on the singular value decomposition it is possible to suppress the exponential divergence of the dynamics of the synchronization error and to guarantee linear stability of the synchronized state in all points of the state space. The other coupling scheme is asymmetric and appears in natural a family of analytic complex quadratic maps

Synchronization of chaotic dynamical systems: a brief review

There are several reasons for the approach to chaos synchronization. This phenomenon is immediately interesting because of its high potential for applications. But, first of all, it is particularly interesting the study of a phenomenon that requires the adjustment of dynamic behaviors in order to obtain a coincident chaotic motion, being this possible even in chaotic dynamical systems in which sensitive dependence on initial conditions is one of the features. The possibility of applying techniques of chaos control in order to optimize the results of synchronization is alsoa motivating factor for the study of this phenomenon. It is presented a brief review of preliminary notions on nonlinear dynamics and then is considered in detail the synchronization of chaotic dynamical systems, both in continuous and discrete time

Impact of inoculum size on mead aroma compounds formation by wine strains of S. cerevisiae

Mead is a traditional drink, containing 8-18% (v/v) of ethanol, which results from the alcoholic fermentation of diluted honey performed by yeasts. It has been reported that mead fermentation is a time-consuming process, and an important objective of mead makers is to reduce the fermentation time without decreasing the quality of the end product. A significant time can be saved in the fermentation process by increasing the pitching rate, i.e., the amount of suspended yeast cells added to a batch fermenter. However, an increase in the inoculum size could also have deleterious side effects on the flavour profile of the final beverage. Therefore, the aim of this study was to investigate the impact of the inoculum size of two commercial winemaking strains of Saccharomyces cerevisiae (Lalvin QA23 and Lalvin ICV D47) on the mead volatile aromatic compound production. Honey must was prepared according to the recipe developed by our team, supplemented with potassium tartrate, pH adjusted to 3.7 with malic acid and the nitrogen concentration adjusted to 267 mg/L with diammonium phosphate. The appropriate amounts of inoculum were pitched into the honey-must to obtain five different pitching rates. Mead produced was analysed for major volatile compounds by GC-FID and for minor volatile compounds by GC-MS. A total of twenty-seven fermentative aroma compounds including alcohols, esters, volatile phenols, volatile fatty acids and carbonyl compounds were identified and quantified in meads. It was observed quantitative differences in aroma profiles, confirming the contribution of both yeast strain and inoculum size on the sensory characteristics of meads. Of the twenty-seven volatile compounds quantified, fourteen could contribute to mead aroma and flavour because their concentrations rose above their respective thresholds. In general, the formation of these compounds was particularly pronounced at low pitching rates. The esters ethyl hexanoate, ethyl octanoate and isoamyl acetate were the most powerful odorants detected in all meads. In addition to this quantitative analysis of the impact of strain selection and inoculum size on mead aroma, a complementary sensorial evaluation of the meads would yield further useful information for mead producers

Effect of Saccharomyces cerevisiae cells immobilisation on mead production

Mead is a traditional alcoholic beverage obtained by the fermentation of diluted honey performed by yeasts. In this work the potential of application of immobilised yeast cells on single-layer Ca-alginate or double-layer alginateechitosan for mead production was assessed for the first time. The meads produced either with entrapped or free cells were evaluated in terms of quality and aroma profile. The immobilisation procedure had no adverse effect on cell viability, since minor differences were found in fermentation kinetics among the strains and immobilisation systems. The double-layer alginate-chitosan had no advantage compared with the single-layer Ca-alginate, as the number of free cells in the medium, resulting from cell leakage, was similar. Although meads obtained with entrapped yeast cells presented less ethanol and glycerol and more acetic acid, it exhibited larger amounts of volatile compounds. Immobilised cells produced meads with more compounds with fruity characteristics, such as ethyl octanoate and ethyl hexanoate; however the concentrations of undesirable compounds in such meads were also higher. The effect of immobilisation on the aroma profile was important, but the strain contribution was also of major importance. Thus, the sensory analysis of final product gives an important insight on the overall quality.The research presented in this paper was partially funded by the Fundacdo para a Ciencia e Tecnologia, (FCT) and by PTDC projects (contracts PTDC/AGR-ALI/68284/2006). A.P.P. is a recipient of a Ph.D. grant from the FCT (SFRH/BD/45820/2008)

Effect of nitrogen supplementation on yeast fermentation performance and mead quality

Mead is a traditional drink, containing X-1 X% (v/v) of ethanol, which results from the alcoholic fermentation of diluted honey performed by yeasts. However, when it is produced in a homemade way mead producers find several problems, namely, the lack of uniformity in the final products low or premature fermentations arrest, and the production of "off-flavours" by the yeasts. These problems could be due to several factors, including lack of essential nutrients such as a deficiency in available nitrogen. Additionally , it has been reported that mead fermentation is a time-consuming process, often taking several months to complete. depending on the type of honey, yeast strain anti honey-must composition. Since mead production is a time-consuming process. to make its production viable it is necessary to reduce the fermentation time while producing an end product of quality. Thus. the aim of this study was to evaluate I he effect of nitrogen addition 10 honey-must on two active dry wine yeasts (ADWY) fermentation performance, as well as on the mead composition and volatile aroma compounds production