Primary productivity evolution during the latest Holocene (2,000 yr) off Oporto (Portuguese Margin)

European Geosciences Union General Assembly 2008 (EGU 2008), Vienna, Austria, April 13-18, 200

Risk factors, symptoms, and prevalence of lower limb work-related musculoskeletal disorders among orthopedic surgeons

Publisher Copyright: © 2024 The AuthorsWhile performing orthopedic surgeries, surgeons stand for long hours, carrying out repetitive and/or forceful movements, in sustained awkward postures, increasing the risk of work-related musculoskeletal disorders (WRMSD). Nonetheless, the literature addressing the risk factors, prevalence and symptoms of lower limb WRMSD remains dispersed and lacks a comprehensive synthesis. However, considering the critical role of lower limbs in maintaining surgical stability and balance, WRMSD affecting lower limbs could significantly compromise precision and motor skills, potentially impacting surgery outcomes. This systematic review addresses this gap by consolidating evidence on lower limb WRMSD incidence and symptoms among orthopedic surgeons, while identifying the underlying risk factors. The selection of the papers for this systematic review follows the PRISMA methodology and includes articles from Scopus, PubMed, and Web of Science published between 2013 and 2023. Among 320 articles initially identified, 14 met the inclusion criteria. This systematic review shows knee WRMSD symptoms as the most prevalent, followed by foot/ankle and hip/thigh symptoms. The prevalence of foot/ankle WRMSD was the highest, followed by knee/lower leg and hip/thigh WRMSD. Additionally, the main risk factors reported as contributing to the development of these disorders included prolonged standing, static postures, higher body mass index, aging, smoking, and years of experience. The findings of this systematic review highlight the substantial prevalence of lower limb WRMSD and symptoms among orthopedic surgeons and shed light on the associated risk factors. Understanding these factors is crucial for devising preventive measures and ergonomic interventions, ultimately enhancing the well-being of surgeons, and improving patient care.publishersversionpublishe

Precipitation Maxima and upwelling trends at the NAO Southern Pole during the last millenium

European Geosciences Union General Assembly 2009 (EGU 2009), Vienna, Austria, April 19-24, 200

Impact of brewery wastewater inhibitors in pure and mixed cultures of the yeast Rhodosporidium toruloides NCYC 921 and the microalga Tetradesmus obliquus ACOI 204/07

ABSTRACT: Brewery wastewater (BWW) is an appealing low-cost substrate for the production of single cell oils by oleaginous microorganisms. However, it may contain inhibitor compounds that may affect the microbial metabolism. This work investigated, for the first time, the presence of potential inhibitor compounds in primary brewery wastewater (PBWW) and secondary brewery wastewater (SBWW) for the pure and mixed cultivation of the yeast Rhodosporidium toruloides NCYC 921 and the microalga Tetradesmus obliquus ACOI 204/07. Three organic acids (OrgAc) were identified in the brewery effluents (acetic, propionic and butyric acids). Yeast and microalga pure and mixed cultivations were performed in PBWW and SBWW in order to understand the behaviour of the microorganisms, individually and together. Flow cytometry (FC) was used to monitor each microbial population during the mixed cultivations, and to study the yeast and microalga cell viability throughout all cultivations. The yeast cells in pure cultures grown in both effluents were severely affected by the OrgAc presence confirmed by the cell stress results obtained by FC. However, in the mixed cultures, the yeast cells were able to develop, and the levels of stress conditions were considerably lower. Only in microalga pure and mixed cultures efficient OrgAc removal was observed.info:eu-repo/semantics/publishedVersio

Review and prospects for autonomous observing systems in vessels of opportunity

This paper focuses on the state of the art on Autonomous Observing Systems (AOS) used in Vessels of Opportunity (VOO) for collecting in situ atmospheric, oceanic and biogeochemical data. The designation Vessels of Opportunity includes all kinds of ships, even if not having scientific goals, which may carry proper devices that autonomously measure environmental variables. These vessels can be merchant, military, research, cruise liners, fishing, ferries, or even private yachts or sailing boats. The use of AOS can provide the opportunity for highly refined oceanographic data and improved derived data estimation, for local, regional or global scales studies. However, making the collected information accessible, both for scientific and technical purposes, provides a challenge in data management and analysis, which must, above all, ensure trusted useful data to the stakeholders. An overall review of the systems implemented is presented. This includes the definition of objectives, the recruitment of vessels and a review on the installation of proper acquisition devices; the selection and collection of Essential Oceanic Variables (EOV); the mechanisms for transmitting the information, and the quality control analysis and dissemination of data. The present and future capabilities of VOO for measuring EOV, within the Portuguese context are referred.PTDC/CTA-AMB/31141/2017 - MAR-01.04.02-FEAMP-0002 - UIDB/UIDP/00134/2020 - UIDB/04326/2020info:eu-repo/semantics/publishedVersio

The Use of Oleaginous Yeasts and Microalgae Grown in Brewery Wastewater for Lipid Production and Nutrient Removal: A Review

ABSTRACT: Brewery wastewater has been proposed as an attractive low-cost substrate for microbial lipid production for oleaginous yeast and microalga with promising results. For each liter of beer produced, from 3 to 10 L of wastewater are generated which can be used as culture medium for autotrophic or heterotrophic metabolism. This strategy allows reducing the culture medium cost, as well as obtaining high lipid contents and other high value compounds which can make the process profitable. Additionally, the use of industrial effluents/wastes as substrates for microbial growth can be a strategy to treat them based on the circular economy rules. This review presents the different brewery wastewater treatment strategies using oleaginous yeast and microalga pure and mixed cultures for the concomitant wastewater treatment and lipids/carotenoids production so far reported, highlighting the benefits/disadvantages of such strategies and comparing their performance in terms of wastewater treatment, lipids and carotenoids production between pure and mixed cultures performance.info:eu-repo/semantics/publishedVersio

Effect of brewery effluent inhibitors on Rhodotorula toruloides NCYC 921 cells grown in pure and mixed cultures at pH 4 and 6

ABSTRACT: The presence of inhibitor compounds in the culture medium can cause severe effects on the microorganisms cells. Brewery wastewaters present organic acids (acetic, propionic and butyric acids) which can severely affect yeast cells metabolism, when grown in pure cultures, although in mixed cultures they are able to develop. To understand the physiological changes on Rhodotorula toruloides (formerly Rhodosporidium toruloides) cells when fermenting in the presence of the organic acids present in brewery wastewater, pure and mixed cultures with the microalga Tetradesmus obliquus were performed in a synthetic medium containing the same organic acids concentrations that are present in brewery wastewater at pH 4 and 6. It was concluded that, at pH 4, the organic acids effects in the yeast cells were much more toxic than at pH 6. Moreover, mixed cultures can be an advantage over heterotrophic pure cultures as the microalga is able to contribute for the consumption of potential inhibitors for the yeast.info:eu-repo/semantics/publishedVersio

Concomitant wastewater treatment with lipid and carotenoid production by the oleaginous yeast Rhodosporidium toruloides grown on brewery effluent enriched with sugarcane molasses and urea

ABSTRACT: In this study, secondary brewery wastewater (SBWW) supplemented with sugarcane molasses (SCM) was used for SBWW treatment with concomitant lipid and carotenoid production by the yeast Rhodosporidium toruloides NCYC 921. In order to improve the biomass production, ammonium sulfate, yeast extract and urea were tested as nitrogen sources. Urea was chosen as the best low-cost nitrogen source. A fed-batch cultivation was carried out with SBWW supplemented with 10 g L−1 of sugarcane molasses as carbon source, and 2 g L−1 of urea as nitrogen source. A maximum biomass concentration of 42.5 g L−1 was obtained at t=126.5 h and the maximum biomass productivity was 0.55 g L−1 h−1 at t=48.25 h. The maximum lipid content was 29.9 % w/w (DCW) at t=94 h of cultivation and the maximum carotenoid content was 0.23 mg g−1 at 120 h of cultivation. Relatively to the SBWW treatment, after the batch phase, 45.8 % of total Kjeldahl nitrogen removal, 81.7 % of COD removal and 100 % of sugar consumption were observed. Flow cytometry analysis revealed that 27.27 % of the cells had injured membrane after the inoculation. This proportion was reduced to 10.37 % at the end of the cultivation, indicating that cells adapted to the growth conditions.info:eu-repo/semantics/publishedVersio

New pre-processing technologies for fruits and vegetables

Horticultural products constitute one of the most perishable foods and its availability throughout the year requires the application of preservation methods. Traditionally, horticultural products are preserved by freezing, allowing these products to reach longer shelf-life periods. Until nowadays, freezing has been preceded by a blanching step, which has been considered as an efficient and safe food preservation method. However, besides its reliable efficiency in terms of food safety, blanching normally induces various chemical reactions, leading to quality deterioration by producing undesirable changes in sensory and nutritional qualities, affecting the balance between high quality and safety. The increasing consumer quality demanding standards has spurred the search for new and gently processing technologies that prolong shelf-life without the detrimental effects caused by severe heating. Non-thermal methods have emerged as attractive alternatives to conventional methods of thermal processing. There are several new nonthermal technologies of potential interest to the industry, such as ozone, UV-C irradiation, ultrasound, high pressure, and electrical pulses. The application of nonthermal technologies to food processing and preservation may yield processed foods with minor losses of colour, flavour, texture and nutrients, while retaining the desired shelf-life and safety. Ozone, UV-C irradiation, and ultrasound treatments are promising techniques for the fruits and vegetables industry. However, their efficiency depends on the product/microorganism under consideration