Desenvolvimento de sistema de alarmes para incontinentes

Dissertação de mestrado em redes e serviços telemáticos

Molecular regulation of flowering induction in Quercus suber

Dissertação de mestrado em Plant Molecular Biology, Biotechnology and Bioentrepeneurship

Biological behaviour of thin films consisting of Au nanoparticles dispersed in a TiO2 dielectric matrix

In this work it was studied the possible use of thin films, composed of Au nanoparticles (NPs) embedded in a TiO2 matrix, in biological applications, by evaluating their interaction with a well-known protein, Bovine Serum Albumin (BSA), as well as with microbial cells (Candida albicans). The films were produced by one-step reactive DC magnetron sputtering followed by heat-treatment. The samples revealed a composition of 8.3 at.% of Au and a stoichiometric TiO2 matrix. The annealing promoted grain size increase of the Au NPs from 3 nm (at 300 °C) to 7 nm (at 500 °C) and a progressive crystallization of the TiO2 matrix to anatase. A broad localized surface plasmon resonance (LSPR) absorption band (λ = 580–720 nm) was clearly observed in the sample annealed at 500 °C, being less intense at 300 °C. The biological tests indicated that the BSA adhesion is dependent on surface nanostructure morphology, which in turn depends on the annealing temperature that changed the roughness and wettability of the films. The Au:TiO2 thin films also induced a significant change of the microbial cell membrane integrity, and ultimately the cell viability, which in turn affected the adhesion on its surface. The microstructural changes (structure, grain size and surface morphology) of the Au:TiO2 films promoted by heat-treatment shaped the amount of BSA adhered and affected cell viability.

Introduction [to "Citizen voices: performing public participation in science and environment communication"]

"ECREA series, ISSN 1742-9420"

Thermal technologies in food processing

[Excerpt] Introduction: Thermal processing is probably the most important process in food industry that has been used since prehistoric times, when it was discovered that heat enhanced the palatability and the life of the heat-treated food. Thermal processing comprehends the heating of foods at a defined temperature for a certain length of time. However, in some foods, the high thermotolerance of certain enzymes and microorganisms, their physical properties (e.g.,highviscosity),ortheircomponents(e.g.,solidfractions) require the application of extreme heat treatments that not only are energy intensive, but also will adversely affect the nutritional and organoleptic properties of the food. Technologies such as ohmic heating, dielectric heating (which includes microwave heating and radiofrequency heating), inductive heating, and infrared heating are available to replace, or complement, the traditional heat-dependent technologies (heating through superheated steam, hot air, hot water, or other hot liquid, being the heating achieved either through direct contact with those agents – mostly superheated steam – or through contact with a hot surface which is in turn heated by such agents). Given that the “traditional” heatdependent technologies are thoroughly described in the literature, this text will be mainly devoted to the so-called “novel” thermal technologies. (...)