Comparação da difusão de fósforo em solos brasileiros para diferentes fertilizantes granulados usando fluorescência de raios X por reflexão total por radiação síncroton (SR-TXRF)

O fósforo (P) é um nutriente essencial para o crescimento das plantas. Milhões de toneladas de P são aplicados aos solos anualmente. No entanto, apenas uma pequena fração do P aplicado com fertilizantes é aproveitada nas lavouras no ano de aplicação, bem como a eficácia do fertilizante fosfatado diminui com o tempo. Para melhorar a nossa compreensão dos mecanismos, a esta resposta do P no campo, este trabalho visa estudar a migração desse elemento em solos tropicais brasileiros (Latossolo vermelho e Latossolo amarelo) tratados com três tipos de fertilizantes: fosfato monoamônico (MAP), o polímero revestido de fosfato monoamônio (MAPP) e fosfato organomineral (OMP) em um experimento de placa de Petri. Fluorescência de Raios X por Reflexão Total (TXRF) foi usada para determinar o fluxo difusivo P a distâncias radiais diferentes (entre 0 e 7,5 mm, entre 7,5 e 13,5 mm, 13,5 e 25,5 mm e entre 25,5 e 43 mm) a partir do grânulo de fertilizante. As análises usando TXRF foram realizadas no Laboratório Nacional de Luz Síncrotron (LNLS), em Campinas, São Paulo, na linha de Fluorescência de Raios X (Beamline D09B). Depois de um período de cinco semanas, a concentração total de P, Ca e Al foram obtidas e comparadas analisando o tipo de solo/textura, o pH e o respectivo extrator de P, que nesse estudo foram usados o Mehlich 1 e água régia. De forma geral, concluiu-se que 80,0 % de fósforo proveniente dos fertilizantes usados nessa proposta ficaram concentrados em distâncias menores que 10 mm do ponto de aplicação dos fertilizantes, independentemente do tipo de solo, do pH e da respectiva textura. Em relação à utilização da técnica TXRF, o sistema foi eficiente, dentre outras características, na discriminação dos picos de fósforo dos picos de enxofre, principalmente nas amostras de solo usadas a partir da extração com Mehlich 1. Destaca-se isso, pois os raios X característicos desses elementos são muitos próximos.

Interdecadal variability in the spatial structure of wind and SST in the California Current system

The physical environment of eastern boundary current systems is rarely uniform in time. ENSO and other perturbations produce profound anomalies in the atmosphere and ocean on interannual to decadal and century time scales. ... The objective of this paper is to describe the temporal variability in the spatial texture of the California Current system, a major eastern boundary current system off the west coast of North America, to provide a base from which to evaluate the effect of climate change - in the recent past, at present, and for the future.

Organic carbon in the sediments of the lower reaches of Periar River

Sediments are indicators of the quality of water overlying them and hence, useful in the assessment of environmental pollution. Temporal and spatial variations in sediment characteristics and organic carbon content from 9 stations in the lower reaches of Periyar River an area in Cochin Backwater, India which is polluted from different sources were studied for one year during 1981. Variations in colour and texture of sediments were brought about by changes in the grain size and state of oxidation of organic matter. The colour of the sediment varied from greyish black at stations 1 and 2, brownish at station 3, black at stations 4 to 8 and reddish at station 9. Organic carbon and sediment texture showed a direct relationship at all stations except at station 9 where organic carbon content showed an irregular pattern. Overall range of organic carbon content was between 1.19 and 29.6 mg.g super(-1). The mean organic carbon of the stations ranged between 6.8 mg.g super(-1) (station 5) and 20.8 mg.g super(-1) (station 9). On the whole temporal variations were considerable with high values at station 9 and low values at station 5. Fluctuations were more at stations 6, 7 and 8.

Textural and compositional variations in beach sands along Karachi coast

The texture of clastic sediments is a fairly reliable index of the erosional history and energy conditions of the depositional environment, while its mineralogy reflects the composition of the source rocks. The beach sands of Clifton, Sandspit, Hawkesbay and Paradise Point were studied to determine their erosional history, depositional environment and their source

Dehydration of prawns in tunnel dryers

This paper deals with the dehydration of prawns in a tunnel dryer. Conditions required to produce an end-product of desired colour, shape and texture as well as good reconstitution and organoleptic properties which are not obtained in the normal hot air drying, have been worked out. An initial temperature and relative humidity of 90°C. and 85%-90% respectively and an air velocity not more than 1 metre/second are the essential conditions required. Both temperature and relative humidity are to be reduced to 70°C and 40% respectively after about an hour's operation, till the drying is complete. Flavour of the reconstituted product is close to that of the fresh cooked prawns and the texture is judged to be soft. Drying time required to reduce the moisture content of fresh prawns to 15% level is about 7 hours compared to 6-7 hours in normal hot air drying and more than 36 hours in sun-drying.

Quality aspects of some exportable dried fishery products of Bangladesh

A study was conducted to evaluate the quality aspects of eight exportable dried fishery products of Bangladesh. The products were evaluated by examining organoleptic properties, water reconstitution behavior, microbiological and biochemical aspects. The water reconstitution rate was faster in ribbon fish and Bombay duck, and slower in other fishes and air bladder and shark fin products. Organoleptic and physical characteristics in respect of color, odor, texture, insect infestation and broken pieces of the products revealed that all of the products were either in excellent or acceptable condition. Total viable bacterial load ranged from 0.95 x 104 CFU/g to 1.8 x 104 CFU/g in dried products. Coliform bacteria was absent in all the dried fishery products. The results of moisture, crude protein, lipid and ash content of the products ranged from 16.20 to 23.51%, 58.37 to 82.86%, 0.17 to 14.44% and 0.58 to 9.23%, respectively. Non-protein nitrogen (NPN) contents were in the range of 0.104 to 2.372% and the pepsin digestibility values were of 88.41 to 94.23%. The results of the study suggested that the exportable dried products were of good quality and hygienically safe.

Frozen storage characteristics of cultured Macrobrachium rosenbergii (de Man)

Cultured Macrobrachium rosenbergii (Scampi, about 30 g each) in headless shell-on form was individually quick frozen in a spiral freezer. The frozen samples were glazed and packed in polythene bags, which were further packed in master carton and stored at -18°C. Samples were drawn at regular intervals and subjected to biochemical, bacteriological and organoleptic analysis to study its storage characteristics. The data on the above parameters showed that the samples were in prime acceptable condition when stored up to 23 weeks. No appreciable change in colour and odour was noticed in the raw muscle. Afterwards, organoleptic evaluation of the cooked muscle revealed slight change in the flavour. Texture also appeared little tougher. These changes in organoleptic characters were well supported by the biochemical bacteriological changes in the muscle.

Standardization and frozen storage of fish cutlet from bleached and unbleached mackerel mincemeat

In the present study, fish cutlets were prepared from bleached and unbleached mackerel mincemeat. Fish cutlets prepared from bleached meat had scored higher values for taste, flavour and overall acceptability as compared to those from unbleached mincemeat. Fish cutlets prepared with corn flour at the rate of 15% of fish mincemeat had scored higher values for all attributes as compared to other levels. Between the bleached and unbleached mincemeat, the scores for cutlet prepared with bleached mincemeat had higher score than that for the latter. There were no cracks in cutlets prepared with 15% and above corn flour levels as compared to those with lower levels. Fish cutlets prepared from bleached and unbleached mincemeat with spice mixture at 20 and 30% of the fish mince, respectively, had higher scores for taste, flavour, texture and overall acceptability as compared to those with other levels. Organoleptic quality of cutlet prepared from bleached and unbleached mackerel mince did not show changes in the appearance, colour and texture during storage. Changes were more prominent in flavour, taste and overall acceptability. Fish cutlets prepared from bleached mincemeat were acceptable for two months and those from unbleached mincemeat were acceptable up to one month from the point of view of organoleptic and biochemical qualities.

Preparation of an extruded fish snack using twin screw extruder and the storage characteristics of the product

A value-added extruded fish product was prepared with corn flour (80%) and fish (sciaenid) powder (20%), using a twin-screw extruder. The effect of different parameters like moisture, temperature, fish powder concentration, speed of the extruder and die-diameter on expansion ratio and crisp texture were studied. The storage characteristics of the final product were studied using three different types of packaging under nitrogen flushing. The study revealed that aluminum foil is the best packaging material to keep the product acceptable for more than three months.

Evaluation of quality of shark livers using bio-chemical properties and organoleptic score sheet

Shark livers are considered as an important raw material providing a quality fish oil. It has been reported to aid white — blood-cell production and act as an active ingredient in hemorrhoid treatments. It is also reported that liver oil as a good supplement of vitamin A and poly-unsaturated fatty acids which are important to the development of brain cells in human. Freshness of livers is very important to extract better quality oil. In Sri Lanka, the annual shark production amounts to 8000t, however the quality of livers collected from landing sites has not being measured yet. Present study was conducted to evaluate the quality of silky (Charcarninus fakiformis) shark livers available in Negombo and Beruwala landing sites in the West Coast of Sri Lanka and also to study the relationship between organoleptic and bio-chemical correlation on freshness of shark livers. Liver samples which were collected from landing sites in the West coast of Sri Lanka, were evaluated for external and internal colour, texture and odour. Total volatile nitrogen (TVN), pH value, free fatty acid (FFA%) and peroxide (PV) values of livers were also determined to assess quality. According to the organoleptic scoring system 4.3% of liver samples were categorized as best in quality while 30.4%, 56.5% and 8.7% rated as good, medium and poor in quality respectively at the Negombo and Beruwala landing sites. Bio-chemical analysis showed that the better quality livers had the highest score for sensory evaluation and low values for TVN, FFA and peroxide value while low quality livers gave low score for sensory evaluation and high TVN, FFA, peroxide values. Correlation coefficient of organoleptic scores against total volatile nitrogen value, pH value, free fatty acid % and peroxide value of shark livers were determined by statistical analysis. Organoleptic score of shark livers was found to be highly.

Bimesogenic liquid crystals: New materials for high performance flexoelectric and blue phase displays

In this paper we will describe new bimesogenic nematic liquid crystals that have high flexoelectro-optic coefficients (e/K),of the order of 1.5 CN 1 m-1, high switching angles, up to 100° and fast response times, of the order of 100μs or less. We will describe devices constructed, using the ULH texture that may be switched to the optimum angle of 45° for a birefringence based device with the fields of 4Vμm-1 over a wide temperature range. Such devices use an "in plane" optical switching mode, have gray scale capability and a wide viewing angle. We will describe devices using the USH or Grandjean texture that have an optically isotropic "field off" black state, uses "in plane" switching E fields, to give an induced birefringence phase device, with switching times of the order of 20μs. We will briefly describe new highly reflective Blue Phase devices stable over a 50V temperature range in which an electric field is used to switch the reflection from red to green, for example. Full RGB reflections may be obtained with switching times of a few milliseconds. Finally we will briefly mention potential applications including high efficiency RGB liquid crystal laser sources. © 2006 SID.

Random lasing in a bistable smectic A liquid crystal

In this work, we examine the phenomenon of random lasing from the smectic A liquid crystal phase. We summarise our results to date on random lasing from the smectic A phase including the ability to control the output from the sample using applied electric fields. In addition, diffuse random lasing is demonstrated from the electrohydrodynamic instabilities of a smectic A liquid crystal phase that has been doped with a low concentration of ionic impurities. Using a siloxane-based liquid crystal doped with ionic impurities and a laser dye, nonresonant random laser emission is observed from the highly scattering texture of the smectic A phase which is stable in zero-field. With the application of a low frequency alternating current electric field, turbulence is induced due to motion of the ions. This is accompanied by a decrease in the emission linewidth and an increase in the intensity of the laser emission. The benefit in this case is that a field is not required to maintain the texture as the scattering and homeotropic states are both stable in zero field. This offers a lower power consumption alternative to the electric-field induced static scattering sample.

Fracture and energy partitioning in uncooked and cooked noodles

Humans perform fascinating science experiments at home on a daily basis when they undertake the modification of natural and naturally-derived materials by a cooking process prior to consumption. The material properties of such foods are of interest to food scientists (texture is often fundamental to food acceptability), oral biologists (foods modulate feeding behavior), anthropologists (cooking is probably as old as the genus Homo and distinguishes us from all other creatures) and dentists (foods interact with tooth and tooth replacement materials). Materials scientists may be interested in the drastic changes in food properties observed over relatively short cooking times. In the current study, the mechanical properties of one of the most common (and oldest at 4,000+ years) foods on earth, the noodle, were examined as a function of cooking time. Two types of noodles were studied, each made from natural materials (wheat flour, salt, alkali and water) by kneading dough and passing them through a pasta-making machine. These were boiled for between 2-14 min and tested at regular intervals from raw to an overcooked state. Cyclic tensile tests at small strain levels were used to examine energy dissipation characteristics. Energy dissipation was >50% per cycle in uncooked noodles, but decreased by an order of magnitude with cooking. Fractional dissipation values remained approximately constant at cooking times greater than 7 min. Overall, a greater effect of cooking was on viscoplastic dissipation characteristics rather than on fracture resistance. The results of the current study plot the evolution of a viscoplastic mixture into an essentially elastic material in the space of 7 minutes and have broad implications for understanding what cooking does to food materials. In particular, they suggest that textural assessment by consumers of the optimally cooked state of food has a definite physical definition. © 2007 Materials Research Society.

Thin film shape memory alloys and microactuators

For Micro-electro-mechanical System (MEMS) applications, TiNi-based thin film Shape Memory Alloys (SMAs) possess many desirable properties, such as high power density, large transformation stress and strain upon heating and cooling, superelasticity and biocompatibility. In this paper, recent development in TiNi-based thin film SMA and microactuator applications is discussed. The topics related to film deposition and characterisation is mainly focused on crystal nucleation and growth during annealing, film thickness effect, film texture, stress induced surface relief, wrinkling and trenches as well as Temperature Memory Effect (TME). The microactuator applications are mainly focused on microvalve and microcage for biological applications, micromirror for optical applications and data storage using nanoindentation method. Copyright © 2009, Inderscience Publishers.

An evaluation of volumetric interest points

This paper presents the first performance evaluation of interest points on scalar volumetric data. Such data encodes 3D shape, a fundamental property of objects. The use of another such property, texture (i.e. 2D surface colouration), or appearance, for object detection, recognition and registration has been well studied; 3D shape less so. However, the increasing prevalence of depth sensors and the diminishing returns to be had from appearance alone have seen a surge in shape-based methods. In this work we investigate the performance of several detectors of interest points in volumetric data, in terms of repeatability, number and nature of interest points. Such methods form the first step in many shape-based applications. Our detailed comparison, with both quantitative and qualitative measures on synthetic and real 3D data, both point-based and volumetric, aids readers in selecting a method suitable for their application. © 2011 IEEE.