Biokerosene from Babassu and Camelina Oils: production and properties of their blends with fossil kerosene

Babassu and camelina oils have been transesterified with methanol by the classical homogeneous basic catalysis method with good yields. The babassu fatty acid methyl ester (FAME) has been subjected to fractional distillation at vacuum, and the low boiling point fraction has been blended with two types of fossil kerosene, a straight-run atmospheric distillation cut (hydrotreated) and a commercial Jet-A1. The camelina FAME has been blended with the fossil kerosene without previous distillation. The blends of babassu biokerosene and Jet-A1 have met some of the specifications selected for study of the ASTM D1655 standard: smoke point, density, flash point, cloud point, kinematic viscosity, oxidative stability and lower heating value. On the other hand, the blends of babassu biokerosene and atmospheric distillation cut only have met the density parameter and the oxidative stability. The blends of camelina FAME and atmospheric distillation cut have met the following specifications: density, kinematic viscosity at −20 °C, and lower heating value. With these preliminary results, it can be concluded that it would be feasible to blend babassu and camelina biokerosenes prepared in this way with commercial Jet-A1 up to 10 vol % of the former, if these blends prove to accomplish all the ASTM D1655-09 standards.

Airplane materials compatibility with blends of fossil kerosene JET A1 with biokerosenes from babassu, palm kernel and coconut oils

The aviation companies are facing some problems that argue in favor of biofuels: Rising cost of traditional fuel: from 0.71 USD/gallon in May 2003 to 3.09 USD/gallon in January 2012. Environmental concerns: direct emissions from aviation account for about 3 % of the EU’s total greenhouse gas emissions. The International Civil Aviation Organization (ICAO) forecasts that by 2050 they could grow by a further 300-700 %. On December 20th 2006 the European Commission approved a law proposal to include the civil aviation sector in the European market of carbon dioxide emission rights (European Union Emissions Trading System, EUETS)

Airplane materials compatibility with blends of fossil kerosene jet a1 with biokerosenes from babassu, palm kernel and coconut oils

El desarrollo de bioqueroseno de diferentes orígenes y su uso creciente, hacen necesario el estudio de la compatibilidad estos nuevos combustibles con los materiales y recubrimientos con los que se encuentra en contacto. Por tanto, el presente proyecto estudia la compatibilidad de los bioquerosenos mezclados en diferentes proporciones con queroseno mineral, para evaluar posteriormente su compatibilidad con diferentes polímeros y composites presentes en la estructura de un avión.Currently there is a big interest to increase the sources of alternative fuels for aviation to get a reduction of their carbon footprint and the deep energetic dependence from fossil fuels of different countries. Although there are studies about how to produce this alternative fuel and how to accomplish the standards for a good performance in the aircraft turbines, there are no studies about how these fuels could affect the different materials of airplanes. In this context this work describes the compatibility of biokerosene blends of coconut, babassu and palm kernel with commercial Jet A-1 testing airplane polymeric materials, metals and composites. As a conclusion, all material samples show a good compatibility with the fuel blends tested.

Biomass and essential oil yields of cornmint (Mentha arvensis L.) grown in the irrigation area of Río Dulce, Santiago del Estero, Argentina.

The aim of this study is to determine the yield and composition of the essential oil of cornmint (Mentha arvensis L.) grown in the irrigation area of Santiago del Estero, Argentina. Field tests were carried out under irrigation conditions, harvesting when 70% flowering was reached (in the summer and at the end of the winter seasons). Essential oil yields were 2% in the first cut and 1.6% in the second cut, respectively, the major constituents of the essential oil being menthol, menthone, isomenthone and menthofuran. In both cases, a high concentration of menthol was obtained, although during the winter the content decreased, increasing the concentration of menthofuran. It is concluded that during the summer a higher yield and better quality of essential oil are produced.

PAH occurrence during combustion of biodiesel from various feedstocks

PAHs are pollutants of concern since they are known carcinogenic compounds. Their occurrence is mainly related to combustion or pyrolysis of organic matter such as fossil fuels. In the current scenario where biofuels are growingly important, it is also necessary to characterize PAH emissions due to their combustion. There are a number of works concerning PAH emissions from biodiesel combustion in Diesel engines, however, there are few regarding the difference between them depending on the feedstock and type of alcohol used in the transesterification. The authors have processed and characterized biodiesel from several feedstocks (Le. tallow, palm, rapeseed, soy-bean, coconut, peanut and linseed oils) to obtain FAME and FAEE and they have developed a method to measure the PAHs originated during their combustion in a bomb calorimeter. The tests have been carried out under different oxygen pressure conditions, and samples have been c1eaned from the bomb after each one of these tests. The samples have been prepared for GC-MS analysis, where PAH quantities among some other combustion products have been assessed. This work shows statistical relations obtained between the measured amounts of 18 PAHs of concern and the composition (oil and type of alcohol) used to obtain the biodiesel, and also the oxygen pressure during combustion.

DIMETER: a haptic master device for tremor diagnosis in neurodegenerative diseases

In this study, a device based on patient motion capture is developed for the reliable and non-invasive diagnosis of neurodegenerative diseases. The primary objective of this study is the classification of differential diagnosis between Parkinson's disease (PD) and essential tremor (ET). The DIMETER system has been used in the diagnoses of a significant number of patients at two medical centers in Spain. Research studies on classification have primarily focused on the use of well-known and reliable diagnosis criteria developed by qualified personnel. Here, we first present a literature review of the methods used to detect and evaluate tremor; then, we describe the DIMETER device in terms of the software and hardware used and the battery of tests developed to obtain the best diagnoses. All of the tests are classified and described in terms of the characteristics of the data obtained. A list of parameters obtained from the tests is provided, and the results obtained using multilayer perceptron (MLP) neural networks are presented and analyzed.

Oxygen extended sooting index of FAME blends with aviation kerosene

The use of biofuels in the aviation sector has economic and environmental benefits. Among the options for the production of renewable jet fuels, hydroprocessed esters and fatty acids (HEFA) have received predominant attention in comparison with fatty acid methyl esters (FAME), which are not approved as additives for jet fuels. However, the presence of oxygen in methyl esters tends to reduce soot emissions and therefore particulate matter emissions. This sooting tendency is quantified in this work with an oxygen-extended sooting index, based on smoke point measurements. Results have shown considerable reduction in the sooting tendency for all biokerosenes (produced by transesterification and eventually distillation) with respect to fossil kerosenes. Among the tested biokerosenes, that made from palm kernel oil was the most effective one, and nondistilled methyl esters (from camelina and linseed oils) showed lower effectiveness than distilled biokerosenes to reduce the sooting tendency. These results may constitute an additional argument for the use of FAME’s as blend components of jet fuels. Other arguments were pointed out in previous publications, but some controversy has aroused over the use of these components. Some of the criticism was based on the fact that the methods used in our previous work are not approved for jet fuels in the standard methods and concluded that the use of FAME in any amount is, thus, inappropriate. However, some of the standard methods are not updated for considering oxygenated components (like the method for obtaining the lower heating value), and others are not precise enough (like the methods for measuring the freezing point), whereas some alternative methods may provide better reproducibility for oxygenated fuels.

Efecto de la adición de ingredientes funcionales en el comportamiento reológico y la textura de puré de patata (Cv. Kennebec) fresco y congelado

El interés creciente en encontrar alimentos precocinados congelados que se asemejen a productos naturales, capaces de superar un procesado con el menor daño, ha generado un aumento en el estudio de nuevos productos en este campo de la investigación. Las características de cada matriz alimentaria, la composición y estructura de los ingredientes, así como el efecto de las interacciones entre ellos, modifica la textura, estructura y las propiedades físicas y sensoriales del alimento, así como su aceptación por el consumidor. En este contexto, la investigación realizada en esta tesis doctoral se ha llevado a cabo en puré de patata considerado como una matriz alimentaria semisólida y se ha centrado en analizar los efectos de la concentración y modificación de la composición en las propiedades reológicas y de textura, en las propiedades físico-químicas y estructurales, así como en los atributos sensoriales de los purés de patata cuando a estos se le añaden diferentes ingredientes funcionales como fibra de guisante, inulina, aceite de oliva, aislado de proteína de soja, ácidos grasos omega 3 y/o sus mezclas. Para ello, se han realizado cuatro estudios donde se determinan las propiedades reológicas mediante ensayos dinámicos oscilatorios y en estado estacionario, los parámetros instrumentales de textura mediante ensayos de extrusión inversa y de penetración cónica, además de los cambios estructurales a través de cromatografía iónica con detector de pulsos amperométrico, cromatografía de gases con detector de ionización de llama y microscopía electrónica de barrido. Conjuntamente, se han evaluado los atributos sensoriales de los diferentes purés generando los descriptores que mejor definen la calidad sensorial del producto, utilizando un panel de jueces entrenados y valorándose la aceptación global de los nuevos productos mediante un panel de consumidores. En un primer estudio, el puré de patata natural congelado elaborado con crioprotectores se enriqueció con fibra dietética insoluble (fibra de guisante), fibra dietética soluble (inulina) y sus mezclas. La fibra de guisante influyó significativa y negativamente en la textura del puré de patata, percibiéndose en el producto un incremento de la dureza y de la arenosidad, mientras que la inulina produjo un ablandamiento del sistema. En un segundo estudio, el puré de patata natural fresco y congelado/descongelado elaborado con y sin crioprotectores, se enriqueció con fibra dietética soluble (inulina), aceite de oliva virgen extra y sus mezclas. La adición de estos dos ingredientes generó un ablandamiento de la matriz del sistema, produciéndose, sin embargo, un efecto sinérgico entre ambos ingredientes funcionales. La inulina tuvo un efecto más significativo en la viscosidad aparente del producto, mientras que el aceite de oliva virgen extra afectó más significativamente a la pseudoplasticidad, al índice de consistencia y a la viscosidad plástica del mismo. El proceso de congelación y descongelación utilizado favoreció la reducción del tamaño de las partículas de inulina haciéndolas imperceptibles al paladar, obteniéndose productos más cremosos y con mayor aceptabilidad global que sus homólogos frescos. En un tercer estudio, el puré de patata natural fresco y congelado/descongelado elaborado con crioprotectores se enriqueció con mezclas de fibra dietética soluble (inulina) y aislado de proteína de soja. Los resultados demostraron que el ciclo de congelación y descongelación realizado no afecta el grado de polimerización de la inulina. La estructura química de la inulina tampoco se vio afectada por la incorporación de la soja. El proceso de congelación/descongelación, así como la adición de concentraciones altas de inulina y bajas de aislado de proteína de soja, favorecen la disminución de la contribución de la componente viscosa en las propiedades viscoelásticas del puré de patata. La cremosidad fue el único atributo sensorial que presentó una correlación lineal significativa entre las puntuaciones otorgadas por panelistas entrenados y no entrenados. Por último, se elaboró un puré de patata natural fresco y congelado/descongelado optimizado con crioprotectores y enriquecido con la suma de ácido docosahexaenoico (DHA, C22:6 n-3) y ácido eicosapentaenoico (EPA, C20:5 n-3) y con ácido α-linolénico (ALA, C18:3 n-3) microencapsulados. El ciclo de congelación y descongelación no afectó al perfil de ácidos grasos del puré de patata. La adición de omega 3 procedente de aceites de lino y pescado microencapsulados mejora los indicadores nutricionales que definen la calidad de la grasa, obteniéndose un producto más saludable. ABSTRACT The growing interest in finding frozen precooked products that are like a natural product and capable of withstanding initial processing with minimum damage and remaining stable during preservation and reheating prior to consumption has generated an increase in studies of new products in this field of research. The characteristics of each food matrix, the composition and structure of the ingredients and the effect of interactions between them alter the texture, structure and physical and sensory properties of the food product and its acceptance by the consumer. In this context, the research conducted in this doctoral thesis was carried out on mashed potato, considered as a semi-solid food matrix, and focused on analysing the effects of concentration and modification of the composition of the mashed potato matrix on the rheological and textural properties, physicochemical and structural properties and sensory attributes of mashed potato when various functional ingredients are added to it, such as pea fibre, inulin, olive oil, soy protein isolate, omega 3 fatty acids and/or mixtures of these ingredients. Four studies were conducted for this purpose. Rheological properties were determined by oscillatory dynamic tests and stationary state tests, and instrumental texture parameters by backward extrusion and cone penetration tests. Structural changes were studied by ion chromatography with pulsed amperometric detector, gas chromatography with flame ionisation detector and scanning electron microscopy. The sensory attributes of the various mashed potato mixtures were evaluated by generating the descriptors that best defined the sensory quality of the products and using a panel of trained judges, and overall acceptance of the new products was evaluated by a panel of consumers. In the first study, frozen natural mashed potato incorporating cryoprotectants was enriched with insoluble dietary fibre (pea fibre), soluble dietary fibre (inulin) and mixtures of the two. Pea fibre had a significant negative influence on the texture of the mashed potato, producing an increase in hardness and granularity, whereas inulin produced a softening of the system. In the second study, fresh and frozen/thawed natural mashed potato prepared with and without cryoprotectants was enriched with soluble dietary fibre (inulin), extra virgin olive oil and mixtures of the two. The addition of these two ingredients generated softening of the matrix of the system, but a synergic effect between the two functional ingredients was produced. Inulin had a more significant effect on the apparent viscosity of the product, whereas extra virgin olive oil had a more significant effect on its pseudoplasticity, consistency index and plastic viscosity. The freezing and thawing process that was used contributed to a reduction in the size of the inulin particles, making them imperceptible to the palate and producing creamier products with greater overall acceptability than their fresh equivalents. In the third study, the fresh and frozen/thawed natural mashed potato incorporating cryoprotectants was enriched with mixtures of soluble dietary fibre (inulin) and soy protein isolate. The results showed that the freezing and thawing process that was performed did not affect the degree of polymerisation of the inulin. The chemical structure of the inulin was also not affected by the incorporation of soy. The freezing and thawing process and the addition of high concentrations of inulin and low concentrations of soy protein isolate favoured a decrease in the contribution of the viscous component to the viscoelastic properties of the mashed potato. Creaminess was the only sensory attribute that presented a significant linear correlation between the scores given by trained and untrained panellists. Lastly, fresh and frozen/thawed natural mashed potato optimised with cryoprotectants was prepared and enriched with the sum of docosahexaenoic acid (DHA, C22:6 n-3) and eicosapentaenoic acid (EPA, C20:5 n-3) and with α-linolenic acid (ALA, C18:3 n-3), microencapsulated. The freezing and thawing process did not affect the fatty acid profile of the mashed potato. The addition of omega 3 obtained from microencapsulated linseed and fish oils improved the nutritional indicators that define the quality of the fat, producing a healthier product.

Durability of dielectric fluids for concentrating photovoltaic systems

Several dielectric fluids that might be used for immersing optics are analyzed in this paper. Their transmittances, both before and after an accelerated exposure to ultraviolet (UV) radiation equivalent to several years under real sun, are presented. In addition, the photocurrent losses caused by the decrease in transmittance experienced by each fluid are estimated for current III?V multijunction (MJ) solar cells. The most stable fluids were found to be paraffin and silicone oils whose transmittances remained practically unaltered after a UV dosage equivalent to 3 years of AM1.5D radiation.

Security needs: Some considerations about its integration into the Self-Determination-Theory (SDT)

According to Self-determination Theory (SDT), there are only three psychological needs - competence, autonomy and relatedness - truly fundamental and essential for human being?s health and well-being, which can be satisfied by individuals while engaging in a wide variety of behaviors that may differ among individuals and be differentially manifest in different cultures. However, a number of questions have been raised about SDT?s contention that there are only those three basic psychological needs. The present study discusses the possibility that the security need should be considered as a basic need and its relation to the accepted three basic psychological needs. Using the Cultural Theory framework the degree of satisfaction of the basic needs, depending on the type of culture, is also presented.

The unified sentiment lexicon using GPUs

This approach aims at aligning, unifying and expanding the set of sentiment lexicons which are available on the web in order to increase their robustness of coverage. A sentiment lexicon is a critical and essential resource for tagging subjective corpora on the web or elsewhere. In many situations, the multilingual property of the sentiment lexicon is important because the writer is using two languages alternately in the same text, message or post. Our USL approach computes the unified strength of polarity of each lexical entry based on the Pearson correlation coefficient which measures how correlated lexical entries are with a value between 1 and -1, where 1 indicates that the lexical entries are perfectly correlated, 0 indicates no correlation, and -1 means they are perfectly inversely correlated and the UnifiedMetrics procedure for CPU and GPU, respectively.

Promotion of intangible heritage as a tool to strengthen revitalisation of historic centres: the case of de Monumenta Programme in the City of Porto Alegre (Rio Grande do Sul State) Brazil

The preservation of tangible cultural heritage does not guarantee effective revitalisation of urban historic areas as a whole. The legacy of our history consists not only of paintings, sculptures, architectural monuments and public spaces, but also the safeguarding of immaterial aspects of social life, such as oral traditions, rituals, practices, knowledge and craft skills. From 1999 to 2013, 26 Brazilian cities benefited from the Monumenta Programme - a national cultural policy that involved institutions, the private sector and the local community. The purpose of the programme was to stimulate economic growth and increase cultural and social development of the historic centres. Moreover, it sought to increase the number of residents in the benefited areas as defined in its agenda (IDB, 1999; MinC & Programa Monumenta, 2006). Using the Historic Centre of Porto Alegre as a case study, this paper examines how this cultural programme enables demographic change through the promotion of intangible cultural heritage, e.g. by supporting educational projects. The demographic flow was analysed using the microdata of the Populations Censuses (years 2000 and 2010) available from the Brazilian Institute of Geography and Statistics. The results showed an increase in low-income residents the areas that participated in the programme. This increase may have been motivated by a set of cultural-educational projects under the auspices of the Monumenta Programme. The retraining of artisans of Alfândega Square, the training of low-income youth for restoration work and the implementation of the "Black Route Museum in Porto Alegre" (Bicca, 2010) are just some examples of what was done to improve the local community's economy, to encourage social cohesion and to enhance the awareness of cultural diversity as a positive and essential value in society.

Sistemas de ayuda al diagnóstico y a la terapia funcional en enfermedades neurodegenerativas

El incremento de la esperanza de vida en los países desarrollados (más de 80 años en 2013), está suponiendo un crecimiento considerable en la incidencia y prevalencia de enfermedades discapacitantes, que si bien pueden aparecer a edades tempranas, son más frecuentes en la tercera edad, o en sus inmediaciones. Enfermedades neuro-degenerativas que suponen un gran hándicap funcional, pues algunas de ellas están asociadas a movimientos involuntarios de determinadas partes del cuerpo, sobre todo de las extremidades. Tareas cotidianas como la ingesta de alimento, vestirse, escribir, interactuar con el ordenador, etc… pueden llegar a ser grandes retos para las personas que las padecen. El diagnóstico precoz y certero resulta fundamental para la prescripción de la terapia o tratamiento óptimo. Teniendo en cuenta incluso que en muchos casos, por desgracia la mayoría, sólo se puede actuar para mitigar los síntomas, y no para sanarlos, al menos de momento. Aun así, acertar de manera temprana en el diagnóstico supone proporcionar al enfermo una mayor calidad de vida durante mucho más tiempo, por lo cual el esfuerzo merece, y mucho, la pena. Los enfermos de Párkinson y de temblor esencial suponen un porcentaje importante de la casuística clínica en los trastornos del movimiento que impiden llevar una vida normal, que producen una discapacidad física y una no menos importante exclusión social. Las vías de tratamiento son dispares de ahí que sea crítico acertar en el diagnóstico lo antes posible. Hasta la actualidad, los profesionales y expertos en medicina, utilizan unas escalas cualitativas para diferenciar la patología y su grado de afectación. Dichas escalas también se utilizan para efectuar un seguimiento clínico y registrar la historia del paciente. En esta tesis se propone una serie de métodos de análisis y de identificación/clasificación de los tipos de temblor asociados a la enfermedad de Párkinson y el temblor esencial. Empleando técnicas de inteligencia artificial basadas en clasificadores inteligentes: redes neuronales (MLP y LVQ) y máquinas de soporte vectorial (SVM), a partir del desarrollo e implantación de un sistema para la medida y análisis objetiva del temblor: DIMETER. Dicho sistema además de ser una herramienta eficaz para la ayuda al diagnóstico, presenta también las capacidades necesarias para proporcionar un seguimiento riguroso y fiable de la evolución de cada paciente. ABSTRACT The increase in life expectancy in developed countries in more than 80 years (data belongs to 2013), is assuming considerable growth in the incidence and prevalence of disabling diseases. Although they may appear at an early age, they are more common in the elderly ages or in its vicinity. Nuero-degenerative diseases that are a major functional handicap, as some of them are associated with involuntary movements of certain body parts, especially of the limbs. Everyday tasks such as food intake, dressing, writing, interact with the computer, etc ... can become large debris for people who suffer. Early and accurate diagnosis is crucial for prescribing optimal therapy or treatment. Even taking into account that in many cases, unfortunately the majority, can only act to mitigate the symptoms, not to cure them, at least for now. Nevertheless, early diagnosis may provide the patient a better quality of life for much longer time, so the effort is worth, and much, grief. Sufferers of Parkinson's and essential tremor represent a significant percentage of clinical casuistry in movement disorders that prevent a normal life, leading to physical disability and not least social exclusion. There are various treatment methods, which makes it necessary the immediate diagnosis. Up to date, professionals and medical experts, use a qualitative scale to differentiate the disease and degree of involvement. Therefore, those scales are used in clinical follow-up. In this thesis, several methods of analysis and identification / classification of types of tremor associated with Parkinson's disease and essential tremor are proposed. Using artificial intelligence techniques based on intelligent classification: neural networks (MLP and LVQ) and support vector machines (SVM), starting from the development and implementation of a system for measuring and objective analysis of the tremor: DIMETER. This system besides being an effective tool to aid diagnosis, it also has the necessary capabilities to provide a rigorous and reliable monitoring of the evolution of each patient.