Adubação nitrogenada e posição de amostragem em sistema silvipastoril.

Resumo: O experimento foi desenvolvido para avaliar a produtividade e a morfologia da Brachiaria brizantha cv. Marandu adubada com uréia e sulfato de amônio e em função da posição de amostragem. Foi adotado o esquema de parcelas subdivididas no espaço, sendo a parcela principal constituída por fonte de adubo nitrogenado e a subparcela constituída pela posição de amostragem da braquiária no sub-bosque do sistema silvipastoril no delineamento em blocos casualizados com seis repetições. A adubação nitrogenada e a posição de amostragem podem influenciar a produtividade e a relação F/C da braquiária em sistema silvipastoril. [Nitrogen fertilization and position sampling in silvopastoral system]. Abstract: The experiment was carried to evaluate the yield and morphology of Brachiaria brizantha cv. Marandu fertilized with urea and ammonium sulfate, and depending on the sampling position. A split plot arrangement, with six replicates in the randomized block design, was utilized. The main plot consists of a source of nitrogen fertilizer and sub-plots sampling position of pasture in understory of silvopastoral system. Nitrogen fertilization and sampling position can influence productivity and leaf lamina:stem ratio of Brachiaria in silvopastoral system

THE IMPACT OF VOLUNTEERING AND THE ACQUISITION OF SKILLS THROUGH PRACTICE

This study intended to assess the impact of volunteering on society and understand how its practice allows the acquisition of skills. In addition, it would make the population aware of the value and importance of the different ways of volunteering. One of the central points of this investigation was to understand how institutions should recruit and attract volunteers and ultimately how to retain them, by understanding whether or not the volunteers’ initial motivations (i.e. which attract them) remain unchanged along time. This study was carried out within the scope of the ENtRANCE Erasmus+ project, by students of the Research Methods and Techniques course integrated in the Communication Sciences degree at Maia University Institute and had the collaboration of the Volunteer School, Pista Mágica by contacting its volunteers and clarifying relevant information. Several scientific articles were analysed, such as [1]; [2]; [3]; [4]; [5] which allowed a first approach to such topic but with no answers found.info:eu-repo/semantics/publishedVersio

HEAT CONDUCTION IN MOVING SOLIDS USING GREEN’S FUNCTION

Thermal problems involving moving heat sources occur in various engineering applications, such as welding processes, heat treatment furnaces and other treatments. Typically, in these cases, the precise formulation of the numerical solution due to the high complexity of the heat diffusion governing equation, boundary condition, including convection terms. This work proposes a mathematical analysis, analytical solution, verification using other solutions and comparison with numerical solution of a 1D transient thermal model based on Green’n functions, considering a solid moving at a constant speed along a cartesian coordinated

Alternative regimens for prostate cancer treatment using radiation therapy

Purpose/Objective: The purpose of this work was to determine biologically equivalent alternative regimens for the treatment of prostate cancer using External Beam Radiotherapy (EBRT) and Low Dose-Rate Brachytherapy (LDRBT) with 125I implants and to evaluate the sensitivity of these regimens to different sets of radiobiological parameters of the Linear-Quadratic (LQ) model

A survey on genetically modified maize in foods commercialised in Portugal

Maize, the second most important genetically modified (GM) crop, has the highest number of authorised GM events for food and feed in the EU. To provide consumer’s information, labelling for food products containing more than 0.9% of GM material is demanded by the actual EU legislation. Analysis of foods is then essential to detect and quantify GM maize material and verify the compliance with labelling information. The aim of the present work was to assess the presence of GM maize in a range of processed foods commercialised in Portugal between 2007 and 2010. For this purpose, screening of GM material was carried out by qualitative PCR targeting the 35S promoter and the NOS terminator, followed by the specific detection of Bt11, MON810, Bt176, GA21, MON863, NK603, TC1507 (also known as DAS1507), DAS59122 and MIR604 events. The identified maize events were confirmed and quantified by real-time PCR with hydrolysis probes. The overall results of GMO screening were 30% for 35S promoter, 10% for NOS terminator and 25% for identified events. The most frequently detected events were MON810, TC1507 and NK603, with one sample containing GA21, while the other events were not detected in any of the analysed foods. The quantitative results suggest the need for a more severe control since 4% of the analysed foods contained more than the threshold for labelling and none of them declared the presence of GMO

Quantification of tocopherols and tocotrienols in Portuguese olive oils using HPLC with three different detection systems

Three different HPLC detection systems were compared for the determination of tocopherols and tocotrienols in olive oil: fluorescence and diode array connected in series, ultraviolet, and evaporative light scattering. The best results were obtained with the fluorescence detector, which was successfully applied in the quantification of tocopherols and tocotrienols in 18 samples of Portuguese olive oils. To support the validity of the method, the parameters evaluated were linearity, detection limits, repeatability, and recovery. All of the studied samples showed similar qualitative profiles with six identified compounds: R-T, -T, γ-T, δ-T, R-T3, and γ-T3. R-Tocopherol (R-T) was the main vitamin E isomer in all samples ranging from 93 to 260 mg/kg. The total tocopherols and tocotrienols ranged from 100 to 270 mg/kg. Geographic origin did not seem to influence the tocopherol and tocotrienol composition of the olive oils under evaluation