QUANTIFICATION OF CALCIUM IN SPARKLING WINES BY INFRARED SPECTROSCOPY

Markets are increasingly competitive and the companies feel the urge to improve their manufacturing processes. Blending that with a larger control of quality and safety it was created a need to develop new methods of analysis each time more accurate, faster and with lower costs. Alentejo is a region with a wide variety of soils, most of them are rich in calcium and potassium. In the production of sparkling wine many wineries use encapsulated yeast in alginate beads, instead of the traditional method, champenoise. The first method is faster, allowing a more versatile production, reducing the risk of contamination and features organoleptic characteristics similar to the traditional method (yeast free). However, encapsulated yeast spheres should be only used if the base wine matches a number of features, among them calcium content. In this study the calcium content in the wine was determined by atomic absorption spectroscopy (AAS) and by near-infrared spectroscopy. The AAS is a high sensitivity method clearly produces a reliable result, however it is very time consuming and produces great quantities of environmental waste, therefore the possibility of using near-infrared spectroscopy as a method was studied to be a fast, simple and clean alternative to the AAS. It was obtained a calibration model with a variation coefficient higher than 0.80 which indicates that the near-infrared spectroscopy as an adequately alternative the ASS

What are seedless table grapes?

Grapes are one of the most commonly produced fruit crops in the world and an important fruit commodity that allows good profits to producers. According to their characteristics, grapes can be considered for different uses: wine production (varieties with higher acidity and moderate sugar content), table grapes for fresh consumption (varieties with low acidity, low sugar, and specific standards of size, color, and shape), and raisins (varieties with low acidity and high sugar). In the last years cultivation and consumption of table grapes (Vitis vinifera L.) has increased considerably, mainly due to seedless varieties. Consumers appreciate the absence of seeds and are willing to pay more for sweeter and more firm seedless grapes. However, for many people the term “seedless” has a negative connotation, associated with negative health effects or even genetic manipulation. Seedless grapes exist naturally or may be manipulated by plant breeders without using genetic engineering techniques. Is possible to distinguish two mechanisms of seedlessness: parthenocarpy (when the ovary can develop without fertilization of the ovum) and stenospermocarpy (embryo abortion occurs after fertilization, and partially developed seeds or traces of seed are visible). Shelf-life of seedless grapes is expected to be longer than seeded fruits, because seeds produce hormones that activate senescence. The current table grapes breeding programmes are designed to obtain varieties with good characteristics and mandatorily seedless. So, the absence of seeds, shape, colour, skin thickness, resistance against diseases and pests, ability to be transported without damage and shelf-life are the main criteria to select new varieties. However, those who think that these new seedless table grape varieties are a new development, you are mistaken! There are records of this type of grapes since the 19th century. The most widely commercialized seedless table grapes varieties in the world are Thompson seedless (first seedless variety cultivated in the world), Crimson and Autumn Royal. In recent years, the post-harvest research group at the University of Évora has developed several works, in partnership with regional enterprises, in the characterization and quality evaluation of several varieties of seedless table grapes. This work was supported by Portuguese National Funds through FCT – Fundação para a Ciência e a Tecnologia under Project UIDB/05183/2020 (MED). S. Ricardo-Rodrigues acknowledges a PhD grant from FCT (2021.07663.BD)

Mode structure in superconducting metamaterial transmission-line resonators

FUNDAÇÃO DE AMPARO À PESQUISA E INOVAÇÃO DO ESTADO DE SANTA CATARINACNPQ - CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICOSuperconducting metamaterials are a promising resource for quantum-information science. In the context of circuit QED, they provide a means to engineer on-chip dispersion relations and a band structure that could ultimately be utilized for generating complex entangled states of quantum circuitry, for quantum-reservoir engineering, and as an element for quantum-simulation architectures. Here we report on the development and measurement at millikelvin temperatures of a particular type of circuit metamaterial resonator composed of planar superconducting lumped-element reactances in the form of a discrete left-handed transmission line that is compatible with circuit QED architectures. We discuss the details of the design, fabrication, and circuit properties of this system. As well, we provide an extensive characterization of the dense mode spectrum in these metamaterial resonators, which we conduct using both microwave-transmission measurements and laser-scanning microscopy. Results are observed to be in good quantitative agreement with numerical simulations and also an analytical model based upon current-voltage relationships for a discrete transmission line. In particular, we demonstrate that the metamaterial mode frequencies, spatial profiles of current and charge densities, and damping due to external loading can be readily modeled and understood, making this system a promising tool for future use in quantum-circuit applications and for studies of complex quantum systems.115120FUNDAÇÃO DE AMPARO À PESQUISA E INOVAÇÃO DO ESTADO DE SANTA CATARINACNPQ - CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICOFUNDAÇÃO DE AMPARO À PESQUISA E INOVAÇÃO DO ESTADO DE SANTA CATARINACNPQ - CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICOSem informaçãoSem informaçãoAgências de fomento estrangeiras apoiaram essa pesquisa, mais informações acesse artig

Qubit-flip-induced cavity mode squeezing in the strong dispersive regime of the quantum Rabi model

Squeezed states of light are a set of nonclassical states in which the quantum fluctuations of one quadrature component are reduced below the standard quantum limit. With less noise than the best stabilised laser sources, squeezed light is a key resource in the field of quantum technologies and has already improved sensing capabilities in areas ranging from gravitational wave detection to biomedical applications. In this work we propose a novel technique for generating squeezed states of a confined light field strongly coupled to a two-level system, or qubit, in the dispersive regime. Utilising the dispersive energy shift caused by the interaction, control of the qubit state produces a time-dependent change in the frequency of the light field. An appropriately timed sequence of sudden frequency changes reduces the quantum noise fluctuations in one quadrature of the field well below the standard quantum limit. The degree of squeezing and the time of generation are directly controlled by the number of frequency shifts applied. Even in the presence of realistic noise and imperfections, our protocol promises to be capable of generating a useful degree of squeezing with present experimental capabilities

Magnetic and structural studies on nanostructured Gd/Cr multilayer films

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Investigations of magnetic phases, transition temperatures and coercivity were performed inmultilayered Gd/Cr films as a function of the crystalline state and morphology of the Gd layers. The films were deposited by dc magnetron sputtering at three substrate temperatures, T-s, (room temperature, 300 and 500 degrees C). The Gd and Cr thicknesses were of 10 and 30 nm, respectively. Two series of three films were prepared. In one of the series, the films had a single Gd/Cr bilayer; in the other, 15 bilayers. The discontinuous or granular nature of the Gd layers was revealed by scanning electron microscopy Grazing incidence angle x-ray diffraction was used to investigate the crystalline state of the Gd and Cr layers. These techniques revealed that grain average size and crystalline order increase with increasing T-s. From dc magnetic measurements, the co-existence of ferromagnetic and superferromagnetic phases in the Gd layers was observed, and Curie transition temperatures, T-C, were determined. High coercive fields at low temperature (2 K) were measured in hysteresis cycles. Field-cooled and zero field-cooled magnetizations as functions of temperature curves exhibited, for some of the samples, a low temperature peak suggesting a freezing transition to a cluster glass state. This was confirmed by complementary ac-susceptibility measurements carried out as a function of temperature, for various frequencies of the ac field. Some results of this work - the decline in TC for decreasing Gd grain size, the high coercive field and its dependence on particle size, and the behavior of the magnetization at low temperatures for the sample deposited at room temperature - are discussed in terms of finite size and surface effects in nanosized particles. Published by Elsevier B.V.545496502Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Pork Liver Freshness Evaluated through Spoilage Microbiota and a Consumer Test in Shelf Life Extension Experiment

Pork liver is an affordable product, very much appreciated by some consumers. Packaged pork liver has a short shelf life that can represent an additional cost to the producers. This work aimed to assess the relationship between consumer acceptability, evaluated through both a test made live with photography and samples to be smelled and an internet survey platform based only on photography, and the counts of the main spoilage microorganisms, on pork liver samples stored from the actual end of shelf life (ESL) and two extra days of storage times, ESL + 2 and ESL + 4. The results indicate limited usefulness of microbial counts, once they were generally very similar between accepted and nonaccepted samples, with total viable count below 7 Log CFU/g. Both methodological approaches revealed that there is no margin to extend the shelf life from the three days previously established by the manufacturer. It was observed that pork liver packaged with modified atmosphere had similar evaluations of freshness using internet-based or live test with consumers, with a drop in purchase intention from 87.5% at ESL to 13.2% at ESL + 2, when the assessment was made through the internet-based test. When the test was made live, the purchase intention had the same trend, but the drop was smaller, from 61.5 at ESL to 21.2% at ESL + 2. The purchasing intention was lower when the consumers had the opportunity to smell the samples but considering the decision of defining the end of shelf life based on 50% of consumers accepting, it was similar in almost all the cases

Carbon Nanotube- And Graphene-based Micro-sensors And Reactors

[No abstract available]171177Rao, C.N.R., Deepak, F.L., Gundiah, G., Govindaraj, A., (2003) Prog. Solid State Chem, 31, p. 5Kuchibhatla, S.V.N.T., Karakoti, A.S., Bera, D., Seal, S., (2007) Prog. Mater Sci., 52, p. 699Kolmakov, A., Moskovits, M., (2004) Annu. Rev. Mater. Res., 34, p. 151Yamazoe, N., Sakai, G., Shimanoe, K., (2003) Catal. Surv. Asia., 7, p. 63Shin, W.C., Besser, R.S., (2006) J. Micromech. Microeng., 16, p. 731Comini, E., Baratto, C., Faglia, G., Ferroni, M., Vomiero, A., Sberveglieri, G., (2009) Prog. Mater. Sci., 54, p. 1Gelamo, R.V., Rouxinol, F.P., Verissimo, C., Vaz, A.R., Bica de Moraes, M.A., Moshkalev, S.A., (2009) Chem. Phys. Lett., 482, p. 302Gelamo, R.V., Rouxinol, F.P., Verissimo, C., Bica de Moraes, M.A., Moshkalev, S.A., (2010) Sens. Lett., 8, p. 488Goldoni, A., Petaccia, L., Lizzit, S., Larciprete, R., (2010) J. Phys. Condens. Matter., 22, p. 013001Zevallos-marques, A., Brasil, M.J., Iikawa, F., Verissimo, C., Abbaspourrad, A., Moshkalev, S.A., Alves, O.L., (2010) J. Appl. Phys., 108, p. 083501. , 6pAbgrall, P., Nguyen, N.T., (2008) Anal. Chem., 80, p. 2326Dai, L., Soundarrajan, P., Kim, T., (2002) Pure Appl. Chem., 74, p. 1753Tiggelaar, R.M., Van Male, P., Berenschot, J.W., Gardeniers, J.G.E., Oosterbroek, R.E., De Croon, H.M.J.M., Schouten, J.C., Elwenspoek, M.C., (2005) Sens. Actuators A, 119, p. 196Rouxinol, F.P., Gelamo, R.V., Amici, R.G., Vaz, A., Moshkalev, S.A., (2010) Appl. Phys. Lett., 97, p. 253104. , 3

Effect of clove essential oil coating in pork meat conservation and texture

Essential oils are complex mixtures of secondary plant metabolites from aromatic plants. There are recognized for having countless biological activities (including antibacterial, antiviral and fungicidal) and being suitable to replace chemical additives for food preservation1. Clove essential oil is considered safe for food use and contains a high phenolic content that provides many biological activities. In this work two formulations of clove essential oil coating were studied, 50 ppm and 500ppm. This coating was applied in pork meat in three different modalities: control, 50 ppm of clove oil edible coating and 500 ppm of clove oil essential oil. During one year, the antioxidant activity of this essential oil coating was studied using the DPPH radical method2. Microbiological analysis included the counts of mesophilic and psychotropic microorganisms, mold, yeasts and enterobacteria. Warner-Bratzler (WB) shear force was performed has rheological analysis, and colorimetric measurements were done according to the protocol of Caine et al. (2003)3. Sensory evaluation was performed with a trained sensory panel following international standards. The antioxidant capacity of the edible coatings studied increased during the first 6 months of conservation, although there weren’t found statistical significative differences in the antioxidant capacity of the different clove formulations. When it comes to microbiological analysis, mesophilic aerobic bacteria seem to decrease during conservation, although with no statistical significative differences between different modalities. Enterobacteria, mold and yeast content didn’t seem to be affected by the clove oil coating application, since there weren’t found statistical significative differences between them. The application of the clove essential oil didn’t seem to affect sheer force of color in different modalities. Finally, regarding sensory analysis, the panel couldn’t find differences between the different meat modalities, namely in flavours, which means that the tested clove edible coating concentration doesn’t have a negative impact on this parameter in meat. Considering these results, the clove essential oil edible coating seems to be a good alternative to food other chemical food preservatives to use in pork meat conservation for the period of one year, since it keeps a high antioxidant capacity during this period, doesn’t affect sensory properties and keeps the microbial count low

Magnetic properties of metastable Gd-Cr alloys

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)We report on the magnetization, magnetocaloric effect, magnetic ordering temperatures, saturation magnetic moments and anisotropy of sputter-deposited Gd(x)Cr(1-x) alloys with Gd atomic concentrations, x, ranging from 0.13 to 0.52. The complex magnetic nature of the Gd-Cr films was revealed from the M x H isotherms, which do not show saturation even at an applied field of 70 kOe and a temperature of 2 K and do not exhibit a linear behavior at higher temperatures. For some of the samples, the isotherms were used to determine the isothermal entropy variation as a function of temperature, for a change of 50 kOe in the applied magnetic field. The saturation magnetic moment varies with x and follows the dilution law, implying that the Cr atoms do not contribute to the total moment of the Gd-Cr alloys. Both static magnetization and dynamic susceptibility measurements reveal the existence of a magnetic glassy behavior in the alloys, which occurs below a freezing temperature. The existence of anisotropy at low temperatures for all samples was revealed by their M x H hysteresis loops from which the in-plane coercive fields, H(c), were determined. A monotonical increase in H(c) with increasing Gd concentration was observed. (C) 2011 Elsevier B.V. All rights reserved.3231520052011Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq