Temperature dependence of the coercive field in single-domain particle systems

The magnetic properties of Cu97Co3 and Cu90Co10 granular alloys were measured over a wide temperature range (2 to 300K). The measurements show an unusual temperature dependence of the coercive field. A generalized model is proposed and explains well the experimental behavior over a wide temperature range. The coexistence of blocked and unblocked particles for a given temperature rises difficulties that are solved here by introducing a temperature dependent blocking temperature. An empirical factor gamma arise from the model and is directly related to the particle interactions. The proposed generalized model describes well the experimental results and can be applied to other single-domain particle system.Comment: 7 pages, 8 figures, revised version, accepted to Physical Review B on 29/04/200

Metodologia para elaboração de escalas diagramáticas para avaliação de doenças em planta.

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Seasonal susceptibility of apple trees to Neonectria ditissima wound infections.

European canker, caused by Neonectria ditissima, is an important disease of apple in the temperate climate of southern Brazil. Monthly inoculations of this fungus were carried out on various wound types on cvs ‘Gala’ and ‘Fuji’ over two productive cycles to better understand the seasonal susceptibility of apple trees. Wound types were: bud scars (September), petal scars (October), fruit-thinning scars (November), leaf scars (from November to May), fruit-picking wound scars for ‘Gala’ (February) and ‘Fuji’ (March), and pruning wounds (June to August). One hundred plants of each cultivar were used and inoculation sites were monitored periodically for symptom expression. At each assessment, visible lesions were counted and pruned, and wounds were painted. Differences in wound susceptibility occurred throughout the year. Most lesions resulted from inoculations of pruning wounds. Inoculations performed in spring on bud and petal scars resulted in lower disease expression than inoculations later in the season. Keywords European canker, Malus domestica, Nectria galligena, Neonectria ditissima, apple, wound

Desenvolvimento de Physocleora dimidiaria (Guenée, 1852) (Lepidoptera:Geometridae) em hospedeiros naturais.

Foi estudado o desenvolvimento de Physocleora dimidiaria (Guenée, 1852) em Malus domestica (MD), Trifolium repens (TR) e Rumex obtusifolius (RO) em laboratório. A duração da fase larval foi maior em MD (34,5 ± 0,89 dias) e menor em TR (23,4 ± 0,41 dias) e RO (24,9 ± 0,44 dias). O desenvolvimento de pupa (13 dias), peso de pupas (0,07g), fecundidade (entre 191,9 e 431 ovos), incubação (9 dias), longevidade (11 dias), pré-oviposição (1 dias), oviposição (7 dias) e a taxa líquida de reprodução (entre 59,3 e 183,6 fêmeas) não diferiram. A fertilidade foi menor em TR (20,5 ± 9,01 %) que em RO (71,5 ± 16,30 %). O tempo de uma geração foi superior em MD (60,0 ± 1,16 dias)

Food Waste in Public Food Service Sector-Surplus and Leftovers

Food waste occurs at various stages of the food supply chain, starting from the production stage on farms to processing, distribution, and consumption. It is an important global problem that has social, environmental, ethical, and economic costs. The present work aims to discuss the differences in waste generated from surpluses or leftovers, the monitoring systems of food waste in public food services, and the good practices to reduce food waste. Besides the accessible knowledge about reducing waste, tonnes of food were daily discarded and wasted. To achieve a sustainable food system, food waste must be reduced significantly. Collaborative efforts are necessary to achieve significant reductions in food waste for achieving SDG 12.3 in public food services. Thus, policies that support or enforce larger implementation of best practices are needed. Knowledge about food waste is important to change attitudes and behaviors toward surplus food and leftovers. Some best practices can include promoting awareness campaigns to educate staff about the impact of food waste and the best practices to reduce it, including information on proper storage, portion control, and meal planning; implementing inventory management systems; donating surplus food via collaboration with food banks and charities; optimizing portion sizes, ensuring they are adequate and manageable for customers, reducing the likelihood of leftover food on the plate; allowing customers to order smaller quantities or share a meal; providing packaging to allow customers take their leftovers home for later consumption. The procedures to be adopted by public food services should provide guidance for the selection of products that can be donated. However, specific temperature requirements depending on the food category should be complied with. This paper enlarges the understanding of surpluses and leftovers and the best practices that could be implemented in public food services to minimize food waste.The participation of CG is supported by FCT/UIDB/04033/2020. The participation of FN is supported by FCT UIDB/00616/2020 and UIDP/00616/2020. The participation of SS and CS were supported by the projects UIDB/CVT/00772/2020 and LA/P/0059/2020 funded by the Portuguese Foundation for Science and Technology (FCT). CG, FN and CS would like to thank to project I & D AgriFood XXI, operation NORTE-01-0145-FEDER43 000041, co-funded by European Regional Development Fund (FEDER) through NORTE 2020 (Programa Operacional Regional do Norte 2014/2020)