Hormonal induction of Atlantic dusky grouper (Epinephelus marginatus) broodstock

Immature fish and young females were sex reversed using hormonal induction in two consecutive years. In the first year one permanent male was obtained. Collected sperm of both years ranges from 30 μl to 300 μl and cell concentration varies from 3 to 6.5 x109 spermatozoa/ml. Atlantic dusky grouper can successfully be induced to functional males with 17α-methyltestosterone implants

Diphenyl diselenide, a simple glutathione peroxidase mimetic, inhibits human LDL oxidation in vitro

Oxidative modification of low-density lipoprotein (LDL) represents an important factor in atherogenesis. In the present study, we have investigated the antioxidant capability of diphenyl diselenide (PhSe)2, a simple organoseleno compound, against copper (Cu2+) and peroxyl radical-induced human LDL oxidation in vitro. In initial studies using human serum, (PhSe)2 caused a dose-dependent inhibition of Cu2+-induced lipid peroxidation, which was correlated to thiol consumption. (PhSe)2 increased lipid peroxidation lag phase and decreased lipid peroxidation rate in isolated human LDL, evaluated by measuring both conjugated diene (CD) and thiobarbituric acid reactive substances (TBARS) levels. Consistent with these observations, (PhSe)2 showed a marked inhibitory effect on 2,2-azobis(2-amidinopropane dihydrochloride) (AAPH)-induced oxidation of LDL or parinaric acid (PnA) incorporated into LDL. (PhSe)2 also displayed a dose-dependent protective effect against Cu2+-induced lipid peroxidation in rat aortic slices. Interestingly, besides the antioxidant effects of (PhSe)2 toward the lipid moieties of LDL, which was related to its thiol-peroxidase activity, protein moieties from human isolated LDL were also protected against Cu2+-induced oxidation. The results presented herein are the first to show that (i) (PhSe)2 inhibits lipid peroxidation in human isolated LDL in vitro, (ii) this phenomenon is related to its thiol-peroxidase activity, and (iii) this chalcogen also prevents the oxidation of protein moieties of human LDL. Taken together, such data render (PhSe)2 a promising molecule for pharmacological studies with respect to the atherogenic process.http://www.sciencedirect.com/science/article/B6T12-4S21TS2-1/1/38250cf8bae4a4195ccd8905cf5c2a8

Postmortem Analyses Unveil the Poor Efficacy of Decontamination, Anti-Inflammatory and Immunosuppressive Therapies in Paraquat Human Intoxications

studies resulting from human PQ poisonings have assessed the relationship of these therapeutic measures with PQ toxicokinetics and related histopathological lesions, these being the aims of the present study.For that purpose, during 2008, we collected human fluids and tissues from five forensic autopsies following fatal PQ poisonings. PQ levels were measured by gas chromatography-ion trap mass spectrometry. Structural inflammatory lesions were evaluated by histological and immunohistochemistry analysis. The samples of cardiac blood, urine, gastric and duodenal wall, liver, lung, kidney, heart and diaphragm, showed quantifiable levels of PQ even at 6 days post-intoxication. Structural analysis showed diffused necrotic areas, intense macrophage activation and leukocyte infiltration in all analyzed tissues. By immunohistochemistry it was possible to observe a strong nuclear factor kappa-B (NF-κB) activation and excessive collagen deposition.Considering the observed PQ levels in all analyzed tissues and the expressive inflammatory reaction that ultimately leads to fibrosis, we conclude that the therapeutic protocol usually performed needs to be reviewed, in order to increase the efficacy of PQ elimination from the body as well as to diminish the inflammatory process

Sweets and Jams

This manual aims to assist the Work Health and Safety Assessment Tool – Horticultural Products – Sweets and Jams user, in carrying out a simplified and easy-to-use occupational risk assessment with a view to adopting risk control solutions at workplaces. The design of this tool trie to provide an instrument capable of being used without internet access or specific software installation. In addition to its main purpose, this tool can also be used for workers consultation or training actions, provided as a complement of the other instruments developed within the scope of this project. The tool is organized in three distinct parts (see Figure 1): the first, where a checklist is filled out, from which a graphical overview is obtained, which will give the overview of the level of risk control (second part). This synthesis of results allows the user to immediately visualize the level of control of the main risks and in which will have to make major interventions. Finally, the third part appears, where a report is generated with solutions, particularized for each one of the risks in which the adoption of measures proves necessary.info:eu-repo/semantics/publishedVersio

Safety and Health at Work: Assessment tool- Bakery/Pastry Products

This manual aims to assist the Work Health and Safety Assessment Tool – Bread/Pastry Products user, in carrying out a simplified and easy-to-use occupational risk assessment with a view to adopting risk control solutions at workplaces. The design of this tool trie to provide an instrument capable of being used without internet access or specific software installation. In addition to its main purpose, this tool can also be used for workers consultation or training actions, provided as a complement of the other instruments developed within the scope of this project. The tool is organized in three distinct parts (see Figure 1): the first, where a checklist is filled out, from which a graphical overview is obtained, which will give the overview of the level of risk control (second part). This synthesis of results allows the user to immediately visualize the level of control of the main risks and in which will have to make major interventions. Finally, the third part appears, where a report is generated with solutions, particularized for each one of the risks in which the adoption of measures proves necessary.info:eu-repo/semantics/publishedVersio

Safety and Health at Work - Assessment tool: Dairy Products

This manual aims to assist the Work Health and Safety Assessment Tool – Dairy Products user, in carrying out a simplified and easy-to-use occupational risk assessment with a view to adopting risk control solutions at workplaces. The design of this tool trie to provide an instrument capable of being used without internet access or specific software installation. In addition to its main purpose, this tool can also be used for workers consultation or training actions, provided as a complement of the other instruments developed within the scope of this project. The tool is organized in three distinct parts (see Figure 1): the first, where a checklist is filled out, from which a graphical overview is obtained, which will give the overview of the level of risk control (second part). This synthesis of results allows the user to immediately visualize the level of control of the main risks and in which will have to make major interventions. Finally, the third part appears, where a report is generated with solutions, particularized for each one of the risks in which the adoption of measures proves necessary.info:eu-repo/semantics/publishedVersio

Safety and Health at Work - Assessment tool: Meat Products

This manual aims to assist the Work Health and Safety Assessment Tool – Meat Products user, in carrying out a simplified and easy-to-use occupational risk assessment with a view to adopting risk control solutions at workplaces. The design of this tool trie to provide an instrument capable of being used without internet access or specific software installation. In addition to its main purpose, this tool can also be used for workers consultation or training actions, provided as a complement of the other instruments developed within the scope of this project. The tool is organized in three distinct parts: the first, where a checklist is filled out, from which a graphical overview is obtained, which will give the overview of the level of risk control (second part). This synthesis of results allows the user to immediately visualize the level of control of the main risks and in which will have to make major interventions. Finally, the third part appears, where a report is generated with solutions, particularized for each one of the risks in which the adoption of measures proves necessary.info:eu-repo/semantics/publishedVersio

Caracterização e Análise das Condições de Segurança e Saúde no Trabalho em Empresas Agroalimentares

O projeto +AGRO - Qualificação organizacional, energética e de segurança e saúde no trabalho da indústria agroalimentar visa qualificar as Pequenas e Médias Empresas (PME's) do setor agroalimentar para a adoção de estratégias inovadoras, com recurso às Tecnologias da Informação, Comunicação & Eletrónica (TICE), que lhes permitam aumentar a sua produtividade e eficiência ao nível da prevenção de riscos de Segurança e Saúde no Trabalho (SST), da eficiência energética e da otimização de processos de produção. O projeto incide nomeadamente nos subsetores dos produtos cárneos, dos produtos hortofrutícolas, dos produtos lácteos e dos produtos de padaria, por serem estes nos quais existem maior número de empresas com produtos diferenciados com valorização nos mercados nacional e internacional.info:eu-repo/semantics/publishedVersio

Caracterização e Análise dos Processos Produtivos em Empresas Agroalimentares

Através de um diagnóstico inicial baseado na análise do conhecimento, informação existente, recolha de informação e medição de parâmetros num conjunto de empresas (60) dos subsetores dos produtos cárneos, hortofrutícolas, lácteos e panificação apresenta-se através do presente relatório a caracterização dos processos e atividades produtivas em empresas do setor agroalimentar. Executando uma análise técnica ao estado da arte, através do estudo da organização das atividades produtivas, nível tecnológico e tendências no desenvolvimento de produtos, permite-se de acordo com a informação disponível realizar uma comparação das empresas em análise com a performance da indústria, globalmente, por região ou setor de atividade. Verifica-se através da análise ao presente relatório, quais os fatores que permitem a criação de valor no setor agroindustrial de uma forma contínua para a cadeia de valor organizacional. Por outro lado, entre os diversos pontos a melhorar, considerando as organizações em análise, destaca-se a cultura de inovação e a digitalização dos processos de produção (Indústria 4.0).SIAC: 04/SIAC/2015, Ref.: 16159; "Programa Operacional Fatores de Competitividade” - COMPETE, pelo financiamento atribuído ao projeto +AGROinfo:eu-repo/semantics/publishedVersio

Setor dos Produtos Lácteos

Segundo do Decreto-Lei nº 68-A/2015, eficiência energética é o rácio entre o resultado em termos do desempenho e dos serviços, bens ou energia gerados e a energia utilizada para o efeito. Assim, a eficiência energética é uma oportunidade para o crescimento das empresas, contribuindo para a melhoria da sua competitividade e para a proteção do meio ambiente. O objetivo geral de melhoria da eficiência energética com base na redução do consumo de energia primária é estabelecido no Plano Nacional de Ação para a Eficiência Energética (PNAEE), apresentado pela Resolução do Conselho de Ministros n.º 20/2013, a 10 de abril de 2013. O PNAEE foi estabelecido através da Diretiva nº 2006/32/CE, do Parlamento Europeu e do Conselho, de 5 de abril de 2006, que é relativa à eficiência na utilização final de energia e aos serviços energéticos. Esta Diretiva determinou que os Estados Membros adotassem, e procurassem atingir, até 2016, um objetivo global nacional indicativo de economia de energia de 9% através da promoção de serviços energéticos e da adoção de outras medidas de melhoria da eficiência energética. Deste modo, os Estados Membros comprometeram-se ainda a, até 2020, reduzir as emissões de gases com efeitos estufa em 20%, aumentar em igual percentagem a proporção de fontes de energia renováveis no cabaz energético da União Europeia (UE) e alcançar a meta de 20% estabelecida para a eficiência energética.info:eu-repo/semantics/publishedVersio