The embedded clusters DBS 77, 78, 102, and 160-161 and their link with the interstellar medium

Aims. We report a study of the global properties of some embedded clusters placed in the fourth quadrant of the Milky Way to clarify some issues related with their location into the Galaxy and their stellar formation processes. Methods. We performed BVI photometric observations in the region of DBS 77, 78, 102, 160, and 161 clusters and infrared spectroscopy in DBS 77 region. They were complemented with JHK data from VVV survey combined with 2MASS catalogue, and used mid-infrared information from GLIMPSE catalogue. We also searched for HI data from SGPS and PMN radio surveys, and previous spectroscopic stellar classification. The spectroscopic and photometric information allowed us to estimate the spectral classification of the brightest stars of each studied region. On the other hand, we used the radio data to investigate the interstellar material parameters and the continuum sources probably associated with the respective stellar components. Results. We estimated the basic physical parameters of the clusters (reddening, distance, age, and initial mass function). We searched for HII regions located near to the studied clusters and we analyzed the possible link between them. In the particular case of DBS 160-161 clusters, we identified the HI bubble B332.5-0.1-42 located around them. We found that the mechanical energy injected to the interstellar medium by the more massive stars of this couple of clusters was enough to generate the bubble.Comment: 15 pages, 14 figures, 6 tables, accepted for publication in A&

The embedded clusters DBS 77, 78, 102, and 160-161, and their link with the interstellar medium

Aims. We report on a study of the global properties of some embedded clusters that are found in the fourth quadrant of the Milky Way. We aim to clarify some issues that relate to their location in the Galaxy and their stellar formation processes. Methods. We performed BVI photometric observations in the region of DBS 77, 78, 102, 160, and 161 clusters, and infrared spectroscopy in the DBS 77 region. These were complemented with JHK data from the VVV survey combined with the 2MASS catalogue, and used mid-infrared information from the GLIMPSE catalogue. We also searched for HI data from the SGPS and PMN radio surveys, and previous spectroscopic stellar classifications. The spectroscopic and photometric information enabled us to estimate the spectral classification of the brightest stars for each of the studied regions. On the other hand, we used radio data to investigate the interstellar material parameters and the continuum sources that are probably associated with the respective stellar components. Results. We estimated the basic physical parameters of the clusters (reddening, distance, age, and initial mass function). We searched for HII regions located near to the studied clusters and we analyzed the possible links between them. In the particular case of the DBS 160-161 clusters, we identified the HI bubble B332.5-0.1-42 that is located around them. We found that the mechanical energy injected in to the interstellar medium by the more massive stars of this couple of clusters was enough to generate the bubble.Facultad de Ciencias Astronómicas y GeofísicasInstituto de Astrofísica de La PlataInstituto Argentino de Radioastronomí

The embedded clusters DBS 77, 78, 102, and 160-161, and their link with the interstellar medium

Aims. We report on a study of the global properties of some embedded clusters that are found in the fourth quadrant of the Milky Way. We aim to clarify some issues that relate to their location in the Galaxy and their stellar formation processes. Methods. We performed BVI photometric observations in the region of DBS 77, 78, 102, 160, and 161 clusters, and infrared spectroscopy in the DBS 77 region. These were complemented with JHK data from the VVV survey combined with the 2MASS catalogue, and used mid-infrared information from the GLIMPSE catalogue. We also searched for HI data from the SGPS and PMN radio surveys, and previous spectroscopic stellar classifications. The spectroscopic and photometric information enabled us to estimate the spectral classification of the brightest stars for each of the studied regions. On the other hand, we used radio data to investigate the interstellar material parameters and the continuum sources that are probably associated with the respective stellar components. Results. We estimated the basic physical parameters of the clusters (reddening, distance, age, and initial mass function). We searched for HII regions located near to the studied clusters and we analyzed the possible links between them. In the particular case of the DBS 160-161 clusters, we identified the HI bubble B332.5-0.1-42 that is located around them. We found that the mechanical energy injected in to the interstellar medium by the more massive stars of this couple of clusters was enough to generate the bubble.Facultad de Ciencias Astronómicas y GeofísicasInstituto de Astrofísica de La PlataInstituto Argentino de Radioastronomí

A922 Sequential measurement of 1 hour creatinine clearance (1-CRCL) in critically ill patients at risk of acute kidney injury (AKI)

Meeting abstrac

Development and antioxidant capacity of sapota pulp Jelly (Quararibea cordata Vischer) Desenvolvimento e capacidade antioxidante de geleia da polpa de sapota (Quararibea cordata Vischer)

Sapote (Quararibea cordata Vischer), also known as a chupa-chupa, is originated from the Brazilian, Peruvian and Colombian Amazon. The pulp of the ripe fruit is edible, fibrous, of intense orange color, sweet flavor and aromatic. Since the fruit is known in the Amazon only in its domesticated state, this work becomes necessary. With the aim of meeting the demand for new products in domestic and international markets, sapota pulp jelly has been developed. The jelly was assessed for moisture, ash, lipids, proteins, carbohydrates, dietary fiber, pectin, pH, total acidity, solids soluble, sugars, organic acids, carotenoids, phenolic compounds and antioxidant capacity. The final product met the standards required by Brazilian law, and 32.68% moisture and 61.06% °Brix. Also, in accordance with the laws attributed to this product, jelly sapota pulp can be considered a food rich in fiber, as presented content above 5%. The jelly, showed content of total phenolics compounds (102 mg GAE. 100 -1) in relation to fresh fruit (21 mg GAE.100 g-1). There was the identification in the antioxidant capacity (9.05% scavering of DPPH radical), giving the final product antioxidant properties. Also were analyzed the microbiological characteristics of the product which was not observed the presence of thermotolerants coliforms, yeast and molds. The sapota can be considered effective raw materials in the preparation of jam and this had an antioxidant activity and source of fiber.<br>A sapota (Quararibea cordata Vischer), também conhecida como chupa-chupa, é originária da Amazônia Brasileira, Peruana e Colombiana A polpa do fruto maduro é comestível, fibrosa, de cor alaranjada intensa, sabor doce e aromática. Por ser conhecida na Amazônia somente no seu estado domesticado, torna-se necessário este trabalho Assim, visando a atender a demanda por novos produtos no mercado nacional e internacional, foi desenvolvida a geleia da polpa de sapota. A geleia foi avaliada quanto aos teores de umidade, cinzas, lipídeos, proteínas, carboidratos, fibras alimentares, pectina, pH, acidez total, açúcares, ácidos orgânicos, carotenóides, além de compostos fenólicos e capacidade antioxidante. O produto final atendeu às normas exigidas pela legislação brasileira, sendo 32.68% de umidade e 61.06 °Brix. Também, em conformidade com a normas legais atribuídas a esse produto, a geleia da polpa de sapota pode ser considerada um alimento rico em fibras, já que apresentou teor acima de 5%. A geleia apresentou maiores teores de compostos fenólicos totais (102 mg GAE.100-1), em relação à fruta in natura (21 mg GAE.100 g-1). Houve a identificação na capacidade antioxidante na geleia de 9.05% de descoloração do radical DPPH, conferindo ao produto final propriedades antioxidantes. Foram analisadas ainda as características microbiológicas do produto onde não foi observada a presença de coliformes termotolerantes, bolores e leveduras. A sapota pode ser considerada matéria-prima efetiva no preparo de geleia e esta apresentou atividade antioxidante e fonte de fibras