Manipulation of Magnetic Skyrmions by Superconducting Vortices in Ferromagnet-Superconductor Heterostructures

Dynamics of magnetic skyrmions in hybrid ferromagnetic films harbors novel physical phenomena and holds promise for technological applications. In this work, we discuss the behavior of magnetic skyrmions when coupled to superconducting vortices in a ferromagnet-superconductor heterostructure. We use numerical simulations and analytic arguments to reveal broader possibilities for manipulating the skyrmion-vortex dynamic correlations in the hybrid system, that are not possible in its separated constituents. We explore the thresholds of particular dynamic phases, and quantify the phase diagram as a function of the relevant material parameters, applied current and induced magnetic torques. Finally, we demonstrate the broad and precise tunability of the skyrmion Hall-angle in presence of vortices, with respect to currents applied to either or both the superconductor and the ferromagnet within the heterostructure

Estudos genéticos em milho sobre o caráter tolerância ao encharcamento do solo.

bitstream/item/30267/1/boletim-24.pd

Estudo genéticos em milho sobre caráter tolerância ao encharcamento do solo.

bitstream/CPACT/11005/1/boletim_24.pd

Characterisation and use of biodiversity in the açai tree breeding program of Embrapa Amapá (Brazil).

The Açai tree (Euterpe oleracea Mart) is an amazonian palm tree which grows naturally in the ftoodplain forests called "Várzeas" in Brazil and represents a high potential for national and international markets. The small berries are used to prepare a juice very appreciated by local population and which is now widely used in the development of energy drinks, ice cream and energy bars with granola in other parts of the country and abroad. The Embrapa's centre in Macapá (Embrapa Amapá-CPAF AP). Conducted a program of characterization and selection of açai tree since the 2000s. Was conducted a survey of the most interesting plants in terms of quality, fruit yield and season from natural populations. Three hundred families from seeds of these plants are grown in our field of experimentation and make up our germplasm collection that aims to characterize their diversity and their potential for use in the next stages of the açai tree breeding program of Embrapa Amapá. Currently, 175 families have been evaluated about season production, fruit yield and fruit quality. The characteristics such as size and weight of fruit, and productivity showed a great variability of a familyto another and even within the same family. Early assessments indicate that it may have a genetic control of the production season. In the future it is planned to select the most interesting trees by the desired characteristics and to establish two clone orchards for seed production: one for fruit production in the rainy season and the other for fruit production in the dry season

Competitive biosorption of ortho-cresol, phenol, chlorophenol and chromium(VI) from aqueous solution by a bacterial biofilm supported on granular activated carbon

A biofilm of Arthrobacter viscosus supported on granular activated carbon was used to remove chromium and organic compounds (chlorophenol, phenol and o-cresol) from aqueous solutions. The compounds were studied as single solutes and in different combinations between them and Cr(VI). Optimum Cr(VI) adsorption was observed at a phenol concentration of 100 mg/l and at an initial concentration of the metal of 60 mg/l. The maximum values of biosorption of organic compounds were 9.94 mg/g for phenol, 9.70 mg/g for chlorophenol and 13.99 mg/g for o-cresol. In terms of removal percentage, after 15 h of experiment, the affinity order was as follows: phenol > chlorophenol > o-cresol > chromium(VI).Fundação para a Ciência e Tecnologia (FCT

Aproveitamento industrial do caju.

Componentes do caju e seus produtos; beneficiamento da castanha de caju; processamento do pedunculo do caju; suco integral de caju; nectar de caju; cajuina; teste de dosagem da solucao de gelatina; vinho de caju; doce de caju em calda; compota de caju; doce de caju massa; geleia de caju; doce de caju cristalizado; caju ameixa; caju cristalizado; mel clarificado de caju; paradurra de caju; referencias;.bitstream/CNPAT-2010/4835/1/Dc-038.pd