Developing a site-conditions map for seismic hazard Assessment in Portugal

The evaluation of site effects on a broad scale is a critical issue for seismic hazard and risk assessment, land use planning and emergency planning. As characterization of site conditions based on the shear-wave velocity has become increasingly important, several methods have been proposed in the literature to estimate its average over the first thirty meters (Vs30) from more extensively available data. These methods include correlations with geologic-geographic defined units and topographic slope. In this paper we present the first steps towards the development of a site–conditions map for Portugal, based on a regional database of shear-wave velocity data, together with geological, geographic, and lithological information. We computed Vs30 for each database site and classified it according to the corresponding geological-lithological information using maps at the smallest scale available (usually 1:50000). We evaluated the consistency of Vs30 values within generalized-geological classes, and assessed the performance of expedient methodologies proposed in the literature

Multi-Scale Vector-Ridge-Detection for Perceptual Organization Without Edges

We present a novel ridge detector that finds ridges on vector fields. It is designed to automatically find the right scale of a ridge even in the presence of noise, multiple steps and narrow valleys. One of the key features of such ridge detector is that it has a zero response at discontinuities. The ridge detector can be applied to scalar and vector quantities such as color. We also present a parallel perceptual organization scheme based on such ridge detector that works without edges; in addition to perceptual groups, the scheme computes potential focus of attention points at which to direct future processing. The relation to human perception and several theoretical findings supporting the scheme are presented. We also show results of a Connection Machine implementation of the scheme for perceptual organization (without edges) using color

Volatile composition of Red Mencia and Souson cultivars from Rias Baixas and Valdeorras AOC (NW Spain)

Mencía and Sousón are two red Vitis vinifera cultivars grown in two geographic areas from Galicia (NW Spain), Appellation of Origin Controlled Valdeorras and Rías Baixas. Valdeorras AOC is situated in south east Galicia, with Continental climate, slate soil, gentle temperature and rainfall and Rías Baixas AOC is located in the southwest Galicia, near of the sea, with Atlantic climate, siliceous soil, and slightly higher temperature and rainfall than the first one. The aim of this study was to carry out a first approximation to determinate the influence of terroir on volatile composition of these red cultivars grown in Galicia. Grapes of Mencía and Sousón, collected in 2009 vintage, were crushed and the musts volatiles were extracted using Solid Phase Extraction (SPE). The identification and quantification was performed by gas chromatography-mass spectrometry (GC-MS) in free and bound form. The results showed a greater effect of terroir in bound compounds (alcohols, volatile phenols, C13-norisoprenoids and volatile fatty acids) between geographic areas for the two cultivars studied. In free fraction C6-compounds and carbonyl compounds showed variability between geographic areas for the cultivars

First study on volatile composition of three Vitis vinifera cultivars from Betanzos (NW Spain) : blanco lexítimo, agudelo and serradelo

Wine aroma is formed by volatile compounds of different chemical nature and origins. Compounds arising from grape metabolism vary as a function not only of the variety but also of climatic conditions and others. Betanzos is the most northern viticole geographic area from Galicia (NW Spain). Wines produced from Vitis vinifera cv. Blanco lexítimo, Agudelo and Serradelo from Betanzos (NW Spain), harvest in 2006 and 2007, were submitted to gas chromatography (GC/FID). A total of 35 varietal and fermentative aroma compounds were identified and quantified which include terpenes and C13-norisoprenoids, alcohols, acids, esters, phenol volatiles and C6 compounds. The results for quantification of the aroma compounds in the three varieties from Betanzos shows that the mean concentration between years was 25039.42ug/L for Blanco lexítimo 21913.2ug/L for Agudelo and 19804.6μg/L for Serradelo variety. Alcohols, acids and esters were the most important volatile compounds in the varieties from Betanzos.El aroma del vino está formado por compuestos volátiles de diferente naturaleza y origen. Estos compuestos varian no solo con la variedad de uva sino también con las condiciones climáticas y otros factores. Betanzos es la zona vitícola situada más al norte de Galicia (Noroeste de España). Los vinos producidos con tres variedades de Betanzos, Blanco lexítimo, Agudelo y Serradelo cultivadas en las cosechas 2006 y 2007, fueron analizados mediante GC/FID. En los vinos fueron identificados y cuantificados un total de 35 compuestos varietales y fermentativos, en cuales se incluyen C13-norisoprenoides, alcoholes, acidos, esters, fenoles volatiles y otros. Los resultados de la cuantificación de los compuestos del aroma en los vinos de las tres variedades de Betanzos muestra que la concentración mediaentre los años estudiados fue de 25039.42ug/L para Blanco lexítimo 21913.2ug/L para Agudelo y 19804.6μg/L para Serradelo. Alcoholes, acidos and esteres fueron los compuestos más importantes en los tres vinos elaborados con las variedades de Betanzos, siendo el más aromático el elaborado con la variedad Blanco lexítimo, caracterizado por aromas frutales.Xunta de Galicia (Spain) and Adega Lorenzo Bescansa S.U.L

Obesidad, diagnóstico etiológico

I. CONCEPTO Y DEFINICION La obesidad es un problema frecuente en pediatría, con una prevalencia superior al 5 % en la mayoria de series españolas y extranjeras. En muchas ocasiones no constituye de por sí el motivo de consulta al pediatra, detectándose en visitas de control o en consultas por otra patología...

Characterization and differentiation of seven vinhos verdes grape varieties on the basis of monoterpenic and C13-norisoprenoid compounds

The aromatic profiles of the 7 recommended cultivars for Vinho Verde wine production have been established with respect to monoterpenic and C13-norisoprenoids compounds, present either in free or in glycosidically bound fractions. Eighteen monoterpenic compounds have been identified and quantified in the free form and 22 in the glycosidically bound form. Fifteen C13-norisoprenoids compounds have been identified and quantified in the glycosidically bound form. Loureiro variety can be easily differentiating from the 6 other varieties by important levels of linalool in the free fraction, above the odour perception threshold; in contrast, Alvarinho, Avesso, Arinto, Azal and Trajadura, geraniol prevails. Batoca variety showed a very poor monoterpenic profile in the free form. In the glycosidically bound form Alvarinho is the richest in total concentration of monoterpenic compounds, followed by Loureiro.Les profils aromatiques des 7 cépages recommandés pour la production de Vinho Verde ont été établis en ce qui concerne les C13-norisoprenoïdes et les composés monoterpéniques, trouvés dans les deux fractions de l´arôme, livre et glycosillée. Dix-huit monoterpènes ont été identifiés et quantifiées, dans la fraction libre, et d’autres 22 attachés à des glycosides. Quinze C13-norisoprenoïdes ont été identifiés et quantifiés dans la fraction glycosillée. Le cépage Loureiro peut facilement être différencié des autres 6 variétés par les niveaux importants de linalol dans la fraction libre, au-dessus du seuil de perception olfactive; par contre, le geraniol prédomine pour Alvarinho, Avesso, Arinto, Azal et Trajadura. Le cépage Batoca a montré un très pauvre profil monoterpénique dans la fraction libre. Pour la fraction glycosillée, le cépage Alvarinho est le plus riche, en ce qui concerne la concentration totale en composés monoterpéniques ; le Loureiro est le deuxième cépage plus riche.Estação Vitivinícola Amândio GalhanoDivisão de Vitivinicultura e Fruticultura da Direcção Regional de Agricultura de Entre Douro e Minh

Fermented beverages : process technology and management, volatile compounds, instrumental methods of analysis

The authors have been developed their main efforts studying fermented beverages, being wine the most important product [1]. Recently, other fermented products, obtained from various fruits, namely tropical fruits, and even from cheese whey have been studied [2]. The main goal is to study the technological parameters which may influence the quality of the final products, in order to manage the process, accurately. As aroma is one of the most important attributes of fermented beverages, the development of analytical methodologies to identify and quantify key volatile compounds, was also an objective. Volatile compounds related to different origins (varietal, fermentative, post-fermentative) and belonging to various chemical families (terpenes, norisoprenoids, alcohols, esters, volatile fatty acids, volatile phenols, …) were studied in final products as well as in raw-materials, namely grapes. Correlation between chemical and sensory analyses has been also considered. Methodologies used to extract volatile compounds from beverages include liquid-liquid micro-extraction, solid-phase extraction and solid-phase micro-extraction. Gas chromatography with flame ionisation, pulsed photometric and mass detectors was used. The main results may be summarized as followed: characterization and discrimination of grape varieties based on varietal volatile composition, from Vinhos Verdes region and from Galicia (Spain); influence of viticultural and some technological parameters and storage conditions on the volatile composition of grapes and wines; correlation between sensory (aroma) and chemical analysis (volatile compounds); implementation of simple and accurate analytical methodologies to quantify volatile compounds of fermented beverages; characterisation, respecting volatile compounds, of diverse beverages, namely obtained from tropical fruits and from cheese whey