Evaluation of the zinox and zeolite materials as adsorbents to remove H2S from natural gas

MELO, Dulce Maria de Araújo et al. Evaluation of the Zinox and Zeolite materials as adsorbents to remove H2S from natural gas. Colloids and Surfaces. A, Physicochemical and Engineering Aspects, Estados Unidos, v. 272, p. 32-36, 2006.

Reestruturação do setor industrial e transformação do espaço urbano de Campina Grande PB : a partir dos anos 1990

The central objective of this thesis is studying the changes in the industrial sector of Campina Grande-PB, in the years 1990, about the size of that space and urban sector. The hypothesis that guides this work is that there was a reconfiguration and industrial space in recent years, the result of the restructuring of productive capital and, secondarily, public policies - economic, urban etc. - implemented in the municipality in the years 1990. This reconfiguration industrial meant thepredominance of certain productive segments of the industry and the shift towards urban-industrial areas (industrial districts). This work is guided in these two axes to explain the changes in the industrial campinense and its consequent impact on the urban development of Campina Grande. It is understood by reconfiguration industrial changes in industrial structure, namely the preponderance of one or more productive segments on the other, changing the scenario of production, employment and the number of establishments. In this study, are considered as institutional structures of support and assistance to industry, the various institutions that directly and indirectly, contribute to the development of productive activity. These structures are the first to undergo institutional changes, physical and policies because of intrinsic connection with the industry. The institutional structures contribute to the development of industrial activity and urban development. In Campina Grande, these institutions are important for facilitating the development of certain segments. In this work, sought to identify the current configuration industrial campinense, explaining how the restructuring of production transformed the industry, modifying the urban space in Campina Grande - PB, to direct itself to specific urban areas, from the early 1990

Efeito de variáveis de processo no tempo de fermentação e na concentração das dicetonas vicinais totais

Among the main challenges in the beer industrial production is the market supply at the lowest cost and high quality, in order to ensure the expectations of customers and. consumers The beer fermentation stage represents approximately 70% of the whole time necessary to its production, having a obligatoriness of strict process controls to avoid becoming bottleneck in beer production. This stage is responsible for the formation of a series of subproducts, which are responsible for the composition of aroma/bouquet existing in beer and some of these subproducts, if produced in larger quantities, they will confer unpleasant taste and odor to the final product. Among the subproducts formed during the fermentation stage, total vicinal diketones is the main component, since it is limiting for product transfusion to the subsequent steps, besides having a low perception threshold by the consumer and giving undesirable taste and odor. Due to the instability of main raw materials quality and also process controls during fermentation, the development of alternative forms of beer production without impacting on total fermentation time and final product quality is a great challenge to breweries. In this work, a prior acidification of the pasty yeast was carried out, utilizing for that phosphoric acid, food grade, reducing yeast pH of about 5.30 to 2.20 and altering its characteristic from flocculent to pulverulent during beer fermentation. An increase of six times was observed in amount of yeast cells in suspension in the second fermentation stage regarding to fermentations by yeast with no prior acidification. With alteration on two input variables, temperature curve and cell multiplication, which goal was to minimize the maximum values for diketones detected in the fermenter tank, a reduction was obtained from peak of formed diacetyl and consequently contributed to reduction in fermentation time and total process time. Several experiments were performed with those process changes in order to verify the influence on the total fermentation time and total vicinal diketones concentration at the end of fermentation. This experiment reached as the best production result a total fermentation time of 151 hours and total vicinal diketone concentration of 0.08 ppm. The mass of yeast in suspension in the second phase of fermentation increased from 2.45 x 106 to 16.38 x 106 cells/mL of yeast, which fact is key to a greater efficiency in reducing total vicinal diketones existing in the medium, confirming that the prior yeast acidification, as well as the control of temperature and yeast cell multiplication in fermentative process enhances the performance of diketones reduction and consequently reduce the total fermentation time with diketones concentration below the expected value (Max: 0.10 ppm)