Physics of agarose fluid gels: Rheological properties and microstructure

Agarose, a strongly gelling polysaccharide, is a common ingredient used to optimize the viscoelastic properties of a multitude of food products. Through aggregation of double helices via hydrogen bonds while cooling under quiescent conditions it forms firm and brittle gels. However, this behavior can be altered by manipulating the processing conditions viz shear. For example, gelation under shear leads to microgel particles with large surface area, which in turn leads to completely different rheological properties and texture. Such fluid gels are shown to play an important role in texture modification of foods and beverages for dysphagia patients. In this study, different concentration of agarose fluid gel (0.5 % wt, 1 % wt and 2 % wt) were considered. Rheological measurements of the microgel particles showed an increase of storage and loss modulus with increasing concentration. However, 1 % wt fluid gel exhibited the lowest viscosity in the low shear range and the shortest LVE range. Furthermore, the effect on the microstructure and size of gel particles were also investigated by using light microscopy and particle size analysis. It was observed that as the concentration of agarose increased the particle size and unordered chains present at the particle surface decreases. Based on our results, we propose specific models suggesting the impact of the particle size, the concentration and the “hairy” projections on the rheological and tribological properties that could help in understanding the differences in characteristics of fluid gels

Guandu: planta forrageira para a produção de proteína.

O guandu (Cajanus cajan), leguminosa de origem africana, adaptada a região Tropical, é enfocada no documento apenas quanto a seu emprego na alimentação de bovinos. São apresentadas recomendações de adubação; época de plantio; cálculo de produção; utilização em pastejo e na produção de forragem. O emprego do guandu, introduzido em pastagens de gramíneas ja existentes, é recomendado para a produção de forragem especial e recuperação de solo.bitstream/item/138535/1/COT-21.pdfCNPG

Inherent and learnt abilities for relative pitch in the vibrotactile domain using the fingertip

This paper reports experimental results concerning relative pitch discrimination. This is defined as the ability to distinguish one musical note as being higher or lower than another. Seventeen participants with normal hearing undertook a pitch discrimination experiment using the fingertip over a 16 session training period with a full baseline test before and after the training sessions. Two sinusoidal tones were presented, each of Is duration separated by a Is gap. A total of 24 tones were chosen to cover 12 intervals ranging from a semi-tone to an octave over the frequency range C3 to B4. The results show a high success rate for relative pitch discrimination with and without training. For intervals of 4 to 12 semitones, the success rates were >70% with or without the 16 training sessions. As a result of training, a significant improvement was found for individual intervals between 9 and 12 semitones when comparing the number of correct responses between pre-training and post-training tests. Comparison of pre- and post-training tests also showed an appreciable and significant improvement for the whole group of 12 intervals. In addition, reaction times to identify relative pitch tended to decrease over the training period