RESULTS REGARDING THE INFLUENCE OF CLIMATE CONDITIONS OF THE YEAR 2019 ON THE DYNAMICS OF THE ATTACK OF PATHOGENS FROM THE VINE CROP OF THE SEGARCEA WINE FARM, ARCHDIOCESE CRAIOVA, DOLJ COUNTY

Craiova`s Archdiocese holds in the area of Segarcea 40 hectares cultivated with vine and has on its site varieties for red wines and varieties for white wines, such as: Merlot, Cabernet Sauvignon, Sauvignon Blanc, Tămâioasă românească, Chardonnay, etc. In the climatic conditions of the year 2019, for the control of the main phytoparasites of the vine, the National Phytosanitary Authority, through the Phytosanitary Office Dolj, issued warning bulletins based on the phenological, biological and ecological criterion of the vine. For the main phytopathogenic agents of the vine (Plasmopara viticola, Uncinula necator and Botryotinia fuckeliana), the evolution of the attack on the crop was monitored, in correlation with the climatic conditions and the way of reaction of the varieties to their attack were also monitored

Las empresas transnacionales y los Derechos Humanos

Treball Final de Grau en Dret. Codi: DR1052. Curs: 2017/201

Laser Hair Removal: Comparative Study of Light Wavelength and its Effect on Laser Hair Removal

For some people, hirsuteness (having excess body hair) can be an embarrassing problem. Many attempts have been made to find a solution to these problems, including electrolysis, tweezing, shaving, and waxing. However, most of these solutions are painful, are not useful in treating large areas of skin, or are not permanent. Laser hair removal stands out amongst these other methods as a permanent method of reducing hirsuteness that can cover large areas of the body, such as the chest or the legs. While laser hair removal is a widely used technology, few studies have explored the physical aspects of why it works so well. More specifically, there is a significant lack of computer models that show how temperature profiles look inside the hair and surrounding skin. Using the physical properties and dimensions of hair, we constructed a model of the hair that approximates how actual hair resides in the skin. Using COMSOL Multiphysics, we tested this model with five different lasers of varying wavelengths in order to determine the relationship between laser wavelength and temperature in the hair. Using a laser pulse duration of 0.01 seconds (10 milliseconds), we found a positive correlation between wavelength and temperature, with all wavelengths except the lowest (595 nm) achieving a temperature above the threshold temperature required for hair destruction. In addition, while all lasers caused a temperature rise in the surrounding skin, the extent of thermal damage was minimal. However, since we could not find physical properties of the hair follicle itself, we were forced to approximate those properties using the hair shaft properties, ultimately leading us to treat the follicle and shaft as one entity. This is a slight limitation with our design. Regardless, we have provided a greater understanding of the physiological temperatures involved in hair removal, and have reinforced the fact that laser hair removal can be a safe method and effective method for treating hirsuteness by showing that hair follicles can be heated to a temperature that kill them by using lasers, and that this heating does not severely or irreparably damage surrounding skin

Porous Media Based Model For Deep Frying Potato Chips In A Vacuum

Deep-fat fried foods, such as potato chips, are prevalent in modern consumption habits. Low-pressure deep-fat frying has become increasingly popular in today’s food products industry, and is used extensively by some of the largest potato chip manufacturers. Notably, an alternative technology has emerged: frying in a vacuum. The alternative approach allows frying to occur at much lower temperatures than regular atmospheric temperatures. Further, as shown in this paper, the alternative process -- in application to the potato chip industry-- reduces the amount of the carcinogen acrylamide formed process as compared to current practices, a noteworthy advantage. To conduct the comparative analysis, a theoretical model was formulated and implemented using commercial software in order to further refine our understanding of the principles supporting low-pressure (vacuum) frying. The model can assist our understanding by presenting analyses that can be instrumental in determining the optimal operating parameters, such as oil temperature and pressure. As a starting point, an existing model of atmospheric potato chip frying was utilized and subsequently modified and improved upon to reflect more appropriate and accurate behavior under vacuum frying. The modeling results for moisture content, acrylamide content, and additional measures are then compared to existing measures from previous experiments for potato chip frying in a vacuum. The analysis shows that acrylamide formation is significantly reduced by vacuum frying at the lower temperature. The analysis performed also indicates that the moisture content profiles for the new process cook more quickly under the vacuum process as compared to the atmospheric process. In addition, the idea of frying potato chips in vacuum as a potential food source for astronauts is explored. Astronauts have indicated they become tired of packaged foods on long space flights, but still require a constant stream of nutrition and energy sources; thus, the use of vacuum frying technology may be of interest to international space programs. As such, an analysis of this application is discussed, and the results of frying in space are compared to atmospheric and vacuum frying as well

Porous Media Based Model for Deep-Fat Vacuum Frying Potato Chips

Abstract: Vacuum frying is an alternative method to the traditional atmospheric deep-fat frying that offers the health benefits associated with lower concentrations of acrylamide and less adverse effects on oil quality while still preserving the natural color and flavor of the product. A multiphase porous media model involving heat and mass transfer within a potato chip was implemented in a commercial CFD program. Simulations were run at different frying pressures of 1.33 kPa, 9.89 kPa, 16.7 kPa, and 101 kPa. Good agreement between predicted and literature experimental moisture, oil, and acrylamide content was obtained. Regardless of fryer pressure, the model showed the core pressure reached approximately 40 kPa higher than the surface. The model modified Darcy"s law to account for the Klinkenberg effect. The model demonstrated that acrylamide formation could be modeled as a function of chip temperature rather than the more general oil temperature

A Current Approach to Non-Alcoholic Steatohepatitis in Type 2 Diabetes Mellitus Patients

(1) Background: The relationship between non-alcoholic fatty liver disease (NAFLD) and type 2 diabetes mellitus (T2DM) is bidirectional: NAFLD increases the risk of T2DM, and T2DM promotes the progression of the disease into non-alcoholic steatohepatitis (NASH). (2) Material and methods: We performed a retrospective, open study that included 59 patients with NAFLD and T2DM who were distributed into two groups: 44 (74.57%) patients were diagnosed with hepatic steatosis (HS) and 15 (25.42%) patients were diagnosed with NASH. (3) Results: Among the non-specific inflammatory biomarkers, serum ferritin (SF) and the neutrophil-percentage-to-albumin ratio (NPAR) showed higher and statistically significant mean values (p = 0.003 respectively p = 0.03) in the group of patients with NASH and T2DM. Conclusions: Consequently, it is essential to identify alternative markers for the inflammatory process, particularly in individuals with diabetes, as it is a key characteristic of NASH. This need arises from the desire to avoid the risks associated with liver biopsy procedures (LBP) and to prevent the unpredictable and unfavorable progression of NAFLD in patients with T2DM

Laparoscopic Esocardiomyotomy—Risk Factors and Implications of Intraoperative Mucosal Perforation

Background: Mucosal perforation during laparoscopic esocardiomyotomy is quite frequent, and its consequences cannot always be neglected. The purpose of the study is to investigate the risk factors for intraoperative mucosal perforation and its implications on the postoperative outcomes and the functional results three months postoperatively. Material and methods: We retrospectively identified the patients with laparoscopic esocardiomyotomy performed at Sf. Maria Hospital Bucharest, in the period between January 2017–January 2022 and collected the data (preoperative—clinic, manometric and imaging, intra-and postoperative). To identify the risk factors for mucosal perforations, we used logistic regression analysis. Results: We included 60 patients; intraoperative mucosal perforation occurred in 8.33% of patients. The risk factors were: the presence of tertiary contractions (OR = 14.00, 95%CI = [1.23, 158.84], p = 0. 033206), the number of propagated waves ≤6 (OR = 14.50), 95%CI = [1.18, 153.33], p < 0.05), the length of esophageal myotomy (OR = 1.74, 95%CI = [1.04, 2.89] p < 0.05), the length of esocardiomyotomy (OR = 1.74, 95%CI = [1.04, 2.89] p < 0.05), and a protective factor—the intraoperative upper endoscopy (OR = 0.037, 95%CI = [0.003, 0.382] p < 0.05). Conclusions: Identifying risk factors for this adverse intraoperative event may decrease the incidence and make this surgery safer. Although mucosal perforation resulted in prolonged hospital stays, it did not lead to significant differences in functional outcomes

Laparoscopic Esocardiomyotomy—Risk Factors and Implications of Intraoperative Mucosal Perforation

Background: Mucosal perforation during laparoscopic esocardiomyotomy is quite frequent, and its consequences cannot always be neglected. The purpose of the study is to investigate the risk factors for intraoperative mucosal perforation and its implications on the postoperative outcomes and the functional results three months postoperatively. Material and methods: We retrospectively identified the patients with laparoscopic esocardiomyotomy performed at Sf. Maria Hospital Bucharest, in the period between January 2017–January 2022 and collected the data (preoperative—clinic, manometric and imaging, intra-and postoperative). To identify the risk factors for mucosal perforations, we used logistic regression analysis. Results: We included 60 patients; intraoperative mucosal perforation occurred in 8.33% of patients. The risk factors were: the presence of tertiary contractions (OR = 14.00, 95%CI = [1.23, 158.84], p = 0.033206), the number of propagated waves ≤6 (OR = 14.50), 95%CI = [1.18, 153.33], p p p p < 0.05). Conclusions: Identifying risk factors for this adverse intraoperative event may decrease the incidence and make this surgery safer. Although mucosal perforation resulted in prolonged hospital stays, it did not lead to significant differences in functional outcomes