Quantum Dissipation in a Neutrino System Propagating in Vacuum and in Matter

Considering the neutrino state like an open quantum system, we analyze its propagation in vacuum or in matter. After defining what can be called decoherence and relaxation effects, we show that in general the probabilities in vacuum and in constant matter can be written in a similar way, which is not an obvious result in this approach. From this result, we analyze the situation where neutrinos evolution satisfies the adiabatic limit and use this formalim to study solar neutrinos. We show that the decoherence effect may not be bounded by the solar neutrino data and review some results in the literature. We discuss the current results where solar neutrinos were used to put bounds on decoherence effects through a model-dependent approach. We conclude explaining how and why this models are not general and we reinterpret these constraints.Comment: new version: title was changend and was added a table. To appear at Nucl. Physic.

Integração de um conversor de metadados Dublin-Core para RDF no sistema Gestor de Conteúdo.

Recursos Eletrônicos como vídeos e imagens podem ser descritos por metadados que são usados por motores de busca para melhorar os resultados de pesquisa. A Agência de Informação Embrapa é um sistema Web que possibilita a interação com informações tecnológicas e ao conhecimento gerado pela Embrapa e outras instituições de pesquisa. Objetivo. Tornar esses Recursos visíveis aos motores de busca a partir de um conversor dos metadados de recursos Dublin-Core para RDF (Figura1) disponíveis no website da Agência de Informação Embrapa.Trabalho apresentado na V Mostra de Trabalhos de Estagiários e Bolsistas, Campinas, out. 2009

Historical Perspective and Innovations in Penile Urethroplasty

Penile urethral strictures are common and impact on quality of life and health-care costs. Management of penile urethral strictures is complex and depends on the physical characteristics of the stricture. Contemporary studies show no difference between urethral dilation and internal urethrotomy in terms of long-term outcomes. Overall, long-term success rates range from 20 to 30%. However, their recurrence rate is greater for men with longer strictures, penile urethral strictures, multiple strictures, presence of infection, or history of prior procedures, which make them less cost-effective. Surgical urethroplasty is associated with higher long-term success rates, averaging from 85 to 90%, mostly in virgin or noncomplex cases. Historically, modern urethral reconstruction has evolved from 1950s with the revolutionary introduction of Johanson’s technique for staged urethral reconstruction. Since then, many techniques have been developed and employed for urethroplasty, depending on the location, length, and character of the stricture. Successful management of urethral strictures requires detailed knowledge of anatomy, pathophysiology, proper patient selection, and reconstructive techniques

Recombinant microbial systems for improved β-galactosidase production and biotechnological applications

β-Galactosidases (EC 3.2.1.23) constitute a large family of proteins that are known to catalyze both hydrolytic and transgalactosylation reactions. The hydrolytic activity has been applied in the food industry for decades for reducing the lactose content in milk, while the transgalactosylation activity has been used to synthesize galacto-oligosaccharides and galactose containing chemicals in recent years. The main focus of this review is on the expression and production of Aspergillus niger, Kluyveromyces lactis and bacterial β-galactosidases in different microbial hosts. Furthermore, emphasis is given on the reported applications of the recombinant enzymes. Current developments on novel β-galactosidases, derived from newly identified microbial sources or by protein engineering means, together with the use of efficient recombinant microbial production systems are converting this enzyme into a relevant synthetic tool. Thermostable β-galactosidases (cold-adapted or thermophilic) in addition to the growing market for functional foods will likely redouble its industrial interest.C. Oliveira and P. M. R. Guimaraes acknowledge support from Fundacao para a Ciencia e a Tecnologia (FCT), Portugal (grants SFRH/BDP/63831/2009 and SFRH/BDP/44328/2008, respectively)

Diagn?stico de defeitos em queijos artesanais produzidos na regi?o Serro - MG

O presente trabalho foi realizado com apoio da Coordena??o de Aperfei?oamento Pessoal de N?vel Superior ? Brasil (CAPES) ? C?digo de Financiamento 001.Esta pesquisa teve o objetivo de diagnosticar defeitos em queijos artesanais da regi?o Serro. A investiga??o foi realizada nas ?pocas de inverno (2019) e ver?o (2020). Amostras de queijos (n=59) foram obtidas em queijarias artesanais e com?rcio dos munic?pios de Alvorada de Minas, Concei??o do Mato Dentro, Dom Joaquim e Serro. Foram coletadas amostras de queijos oficialmente cadastrados como Queijo Minas Artesanal e tamb?m de queijos sem identifica??o. As amostras foram acondicionadas em caixas t?rmicas com gelo e encaminhadas ao Setor de Ci?ncia e Tecnologia dos Produtos de Origem Animal (DZO/UFVJM), onde foram analisados: presen?a de odores desagrad?veis; condi??es da embalagem e do r?tulo; presen?a de soro de leite na embalagem; peso; altura; di?metro; formato; anormalidades na casca do queijo; presen?a de olhaduras; firmeza; aspecto da massa (ressecada); pH; umidade; gordura no extrato seco; contagem total de bact?rias l?ticas; contagem total de microrganismos psicrotr?ficos. Ap?s avalia??o das embalagens e r?tulos constatou-se que, do total de amostras, dezesseis apresentavam r?tulo que as identificava como Queijo Minas Artesanal Serro produzidos por produtores cadastrados no Instituto Mineiro de Agropecu?ria. As quarenta e tr?s amostras restantes, por n?o possu?rem r?tulo, foram classificadas como queijos artesanais sem identifica??o e os resultados de suas an?lises foram comparados ? legisla??o em vigor. De Queijos Minas Artesanais analisados foram obtidas as seguintes amplitudes: altura (3,5 a 7 cm), di?metro (11,9 a 14 cm), peso (514,8 a 1102,9 g), pH (4,79 a 6,04), firmeza (0,21 a 1,38 g), gordura no extrato seco (45,52 a 81,63 g.100g-1), umidade (30,14 a 56,45 g.100g-1), contagem total de microrganismos psicrotr?ficos (5,26 a 6,4 Log UFCg??) e contagem total de bact?rias l?ticas (3,46 a 5,32 Log UFCg??). Em queijos artesanais sem identifica??o observou-se as seguintes amplitudes: altura (4 a 6,8 cm), di?metro (11 a 14,1 cm), peso (327,7 a 1075,5 g), firmeza (0,1 a 1,9 g), pH (4,65 a 6,13), gordura no extrato seco (29,19 a 88,99 g.100g-1), umidade (19,90 a 56,39 g.100g-1), contagem total de microrganismos psicrotr?ficos (3,48 a 6,89 Log UFC g??) e contagem total de bact?rias l?ticas (3,15 a 6,30 Log UFC g??). Considerando-se as especifica??es t?cnicas para o Queijo Minas Artesanal da regi?o Serro, foram observadas as irregularidades com as respectivas frequ?ncias: altura (68,75%), di?metro (6,25%), peso (62,5%), umidade (43,75%), soro na embalagem (25%), estufamento precoce (18,75%), presen?a de fungos filamentosos (18,75%), odores indesej?veis (12,5%) e textura ressecada (37,5%). Os defeitos aus?ncia de r?tulo (100%) e queijos desformes (20,33%) foram observados apenas em queijos artesanais sem identifica??o. Concluiu-se que defeitos observados em queijos artesanais analisados foram: di?metro, altura e peso irregulares; umidade superior ao limite legal; pH inferior ou superior aos valores recomendados; estufamento precoce; presen?a de fungos filamentosos; odores indesej?veis; textura ressecada; presen?a de soro no queijo embalado; queijo desforme e aus?ncia de r?tulo.Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (CAPES)Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Zootecnia, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2020.This work aimed to diagnose defects in artisanal cheeses from the Serro region, Minas Gerais state. The investigation was carried out in the winter (2019) and summer (2020) seasons. Cheese samples (n = 59) were obtained in artisanal cheese makers and stores in the cities of Alvorada de Minas, Concei??o do Mato Dentro, Dom Joaquim and Serro. There were colleted samples officialiy registered of Minas Artisanal cheeses and also products without certification of inspection. The samples were placed in thermal boxes with ice and sent to the Setor de Ci?ncia e Tecnologia dos Produtos de Origem Animal (DZO/UFVJM), where they were submited to the following analyzes: presence of off flavors; packaging and label conditions; presence of whey; weight; height; diameter; shape; abnormalities in the rind; presence of blowing; firmness and appearance of the dough (dryness); determinations of pH; moisture; fat percent in the dry matter; counts of lactic acid bacteria and psychrotrophic microrganisms. After evaluating the packaging, it was found that, from the total samples, sixteen had a label that identified them as Minas Artisanal Serro cheese produced by registered producers certified by the State (Instituto Mineiro de Agropecu?ria). The remaining forty-three samples, as they did not have a label, were classified as artisanal cheese without identification and their results were compared to the standards stablished by the current legislation. For the Minas Artisanal Serro cheese, the results were also compared with technical specifications applicable to this variety. The following variation of results were obtained in Minas Artisanal cheeses: height (3.5 to 7 cm), diameter (11.9 to 14 cm), weight (514.8 to 1102.9 g), pH (4.79 to 6, 04), firmness (0.21 to 1.38 g), fat percent in the dry mass (45.52 to 81.63 g.100g?1), moisture (30.14 to 56.45 g.100g??), psychrotrophic microrganisms (5.26 to 6.4 Log UFCg??) and lactic acid bacteria (3.46 to 5.32 Log UFCg??). In artisanal cheeses without identification, the following amplitudes were observed: height (4 to 6.8 cm), diameter (11 to 14.1 cm), weight (327.7 to 107.5 g), pH (4.65 to 6.13), firmness (0.1 to 1.9 g), fat percent in the dry mass (29.19 to 88.99 g .100g??), moisture (19.90 to 56.39 g.100g??), psychrotrophic microrganisms (3.48 to 6.89 Log UFCg??) and lactic acid bacteria (3.15 to 6.30 Log UFCg??). Considering the technical specifications for the Minas Artisanal Serro cheese, the irregularities observed in inspected cheeses, with respective frequencies, were: height (68.75%), diameter (6.25%), weight (62.5%), moisture higher than the legal limit (43.75%), whey in the packaging (25%), early blowing (18.75%), presence of filamentous fungi (18.75%), off flavors (12.5%) and dry texture (37.5%). The defects lack of label (100%) and deformed cheeses (20.33%) were only observed in artisanal cheeses without identification. It was concluded that the defects observed in artisanal cheeses analyzed were: irregular diameter, height and weight; moisture higher than the legal limit; pH lower or higher than the recommended values; early blowing; presence of filamentous fungi; off flavors; dry texture, deformed cheese and absence of label

Challenges and opportunities in the bottom-up mechanochemical synthesis of noble metal nanoparticles

Mechanochemistry is a promising alternative to solution-based protocols across the chemical sciences, enabling different types of chemistries in solvent-free and environmentally benign conditions. The use of mechanical energy to promote physical and chemical transformations has reached a high level of refinement, allowing for the design of sophisticated molecules and nanostructured materials. Among them, the synthesis of noble metal nanoparticles deserves special attention due to their catalytic applications. In this review, we discuss the recent progress on the development of mechanochemical strategies for the controlled synthesis of noble metal nanostructures. We start by covering the fundamentals of different preparation routes, namely top-down and bottom-up approaches. Next, we focus on the key examples of the mechanochemical synthesis of non-supported and supported metal nanoparticles as well as hybrid nanomaterials containing noble metals. In these examples, in addition to the principles and synthesis mechanisms, their performances in catalysis are discussed. Finally, a perspective of the field is given, where we discuss the opportunities for future work and the challenges of mechanochemical synthesis to produce well-defined noble metal nanoparticles.Peer reviewe

Synthesis, structure and electrochemical characterization of the isopolytungstate (W4O16) held by MnII anchors within a superlacunary crown heteropolyanion {P8W48}

An isopolyanion {W4O16} within archetypal {P8W48} heteropolyanion assembly [(P8W48O184)(W4O16)K10Li4Mn10Na(H2O)50Cl2] 15- (Mn10W4-P8W48) has been synthesized by the reaction of the cyclic superlacunary anion [H7P8W48O184] 33− and Mn(ClO4)2.6H2O in I M LiCl soultion medium at pH 8. The isolated compound has been characterized by single crystal X-ray crystallography, powder X-ray diffraction (PXRD), Fourier-transform infrared (FTIR) spectroscopy, elemental analysis and thermogravimetric analysis. Electrochemical studies were also performed on Mn10W4-P8W48 confirmed the presence of Mn centres bonded to the tunsgtic framework. The novel polyanion [(P8W48O184)(W4O16)K10Li4Mn10Na(H2O)50Cl2] 15- is the first example of macrocyclic complex where an isopolyanion (W4O16) 8- is embedded within in the inner cavity of the {P8W48} and is placed in position by six MnII cations as anchors. Whereas, the exocyclic coordination of the four MnII atoms to {P8W48} yields extended structure by linking neighbouring polyanions through {W−O−Mn−O−W} bridges. Further, the polyanion Mn10W4-P8W48 is the first derivative of {P8W48} with six MnII ions (largest) coordinated to the inner side the crown ring as anchors

airborne.cam: a risk calculator of SARS-CoV-2 aerosol transmission under well-mixed ventilation conditions

http://airborne.cam helps users understand how their surroundings and day-to-day behaviour can be adapted in order to minimise the risk of indoors transmission of the SARS-CoV-2 virus. The app is based on the well-mixed approach to calculate the individual risk of infection based on the exposure time of a healthy, susceptible individual to infectious long-suspended viral particles indoors. This approach considers that individuals are far apart from each other, that is, there is no risk of short-range transmission either by large or small droplets/aerosols, nor by contact with contaminated surfaces. The basic user can change inputs such as ventilation rate, type of face covering, number of occupants, and type of activity to assess their impact on risk of infection, while more advanced features are available for the user familiar with science concerning aerosol transmission