Characterization in bi-parameter space of a non-ideal oscillator

The authors thank scientific agencies CAPES, CNPq (112952/2015-1), and FAPESP (2011/ 19269-11). M. S. Baptista also thanks EPSRC (EP/I03 2606/1).Peer reviewedPostprin

Development of food mass mix from brazil nut and peach palm fruit flours.

The forest Amazon offers a natural resources variety. Among the vegetal resources used, the Brazil nut, Bertollethia excelsa H.B.K and peach palm fruit (Bactris gasipaes, Kunth) are distinguished. The Brazil nut has a high fat amount (60% to 70%) and protein (15% to 20%). This content gives it lots of sulfur amino acids. The peach palm has considerable amounts of vitamin A (17.18 RE/g) is still high in fiber (2%). Seeking to utilize fruits potential, aimed at production and characterization of pasta mixed using ingredients Brazil nut, peach palm and wheat flour

Fourier Eigenfunctions, Uncertainty Gabor Principle and Isoresolution Wavelets

Shape-invariant signals under Fourier transform are investigated leading to a class of eigenfunctions for the Fourier operator. The classical uncertainty Gabor-Heisenberg principle is revisited and the concept of isoresolution in joint time-frequency analysis is introduced. It is shown that any Fourier eigenfunction achieve isoresolution. It is shown that an isoresolution wavelet can be derived from each known wavelet family by a suitable scaling.Comment: 6 pages, XX Simp\'osio Bras. de Telecomunica\c{c}\~oes, Rio de Janeiro, Brazil, 2003. Fixed typo

The silicon stable isotope distribution along the GEOVIDE section (GEOTRACES GA-01) of the North Atlantic Ocean

The stable isotope composition of dissolved silicon in seawater (δ30SiDSi) was examined at 10 stations along the GEOVIDE section (GEOTRACES GA-01), spanning the North Atlantic Ocean (40–60∘ N) and Labrador Sea. Variations in δ30SiDSi below 500 m were closely tied to the distribution of water masses. Higher δ30SiDSi values are associated with intermediate and deep water masses of northern Atlantic or Arctic Ocean origin, whilst lower δ30SiDSi values are associated with DSi-rich waters sourced ultimately from the Southern Ocean. Correspondingly, the lowest δ30SiDSi values were observed in the deep and abyssal eastern North Atlantic, where dense southern-sourced waters dominate. The extent to which the spreading of water masses influences the δ30SiDSi distribution is marked clearly by Labrador Sea Water (LSW), whose high δ30SiDSi signature is visible not only within its region of formation within the Labrador and Irminger seas, but also throughout the mid-depth western and eastern North Atlantic Ocean. Both δ30SiDSi and hydrographic parameters document the circulation of LSW into the eastern North Atlantic, where it overlies southern-sourced Lower Deep Water. The GEOVIDE δ30SiDSi distribution thus provides a clear view of the direct interaction between subpolar/polar water masses of northern and southern origin, and allow examination of the extent to which these far-field signals influence the local δ30SiDSi distribution

Preparo de amostras padrão para controle de qualidade laboratorial.

Diante da necessidade do controle de qualidade para os ensaios de fertilidade do solo (K, Ca, Mg, Mn, Fe, Al, Zn, P, Cu, matéria orgânica, H+Al, pH) realizados pelo Laboratório de Análise Agroambiental produziu-se 3 amostras padrão em diferentes níveis de fertilidade. Selecionou-se estas amostras em diferentes pontos da Fazenda Capivara e Fazenda Palmital, coletou-se cerca de 5 kg e em seguida, as amostras foram secas, moídas e peneiradas.Pôster - graduação

Sensory evaluation and cooking properties of macaroni at basis of brazil nut (Bertholetia excelsa) and peach palm fruit (Bactris gasipaes, Kunt) flours.

The Brazil nut tree, Bertholletia excelsa HBK, is explored throughout the Amazon region and its main characteristic is high content of lipids and proteins, they consist of sulfur amino acids of high biological value. The peach palm, Bactris gasipases, Kunth, is a native palm to the same region, that is grown for heart-of-palm extraction. Their fruits are mostly protein, vitamin A and fiber. The way of adding commercial value from co-products to Brazil nut processing is flour productian. That way the Brazil nut flour, for its high nutritional value and pleasant taste was used in macaroni production, along with peach palm fruit flour to improve the nutritianal properties of final product