José Anastácio da Cunha e o projeto MAT² : no trilho de uma história extraordinária

A ideia de que as Matemáticas de Portugal (e de Espanha) atravessaram, depois de um período áureo nos Descobrimentos, um longo deserto onde não foi possível florescerem Mestres, nem escolas, nem cultura científica, nem investigação de relevo foi, durante muito tempo, reiteradamente veiculada, inclusivé através de alguns dos nossos mais referenciados historiadores da Matemática, como é o caso de Gomes Teixeira ou de Rey Pastor. Mas a verdade é que o estudo da História das Matemáticas em Portugal tem, na última década, vivido um interesse crescente onde sobressaem, em particular, uma leitura menos enviesada sobre, por exemplo, o papel educativo dos Jesuítas ou a publicação das obras completas de Pedro Nunes. Está-se assim a contribuir para uma compreensão mais completa da História geral de Portugal, de que a História da Ciência e da Cultura faz parte. José Anastácio da Cunha (1744-1787) foi figura de proa no século XVIII português. Sabíamo-lo matemático que, sem nunca ter saído de Portugal, havia sido capaz de antecipar, em mais de 50 anos, os esforços de matemáticos franceses e alemães para fundar a Matemática com rigor. Sabíamo-lo também autor de uma vasta e diversificada obra de inegável importância matemática mas, igualmente, autor de textos poéticos. Agora, com o projecto que denominámos de MAT2, centramo-nos em José Anastácio da Cunha e pretendemos, se possível, ir ainda mais além. Partimos de uma descoberta, árdua mas com final feliz, em um Arquivo de família: o da Casa de Mateus. Sentimo-nos, com esta “sorte”, privilegiados e gratos por nos ter sido gentilmente concedido o acesso a um vasto conjunto de documentos únicos (diários de viagens, notas de aulas e correspondência) que incluem memórias autógrafas e inéditas de Anastácio da Cunha. Organizámo-nos, cientes do trabalho árduo que temos pela frente, multi e interdisciplinarmente englobando a Matemática (nas suas múltiplas especializações) e a História (incluindo a da Matemática) mas também contando com a Física, a Informática, os estudos militares ou a Arquivística e as Humanidades; reunimos académicos, mais e menos veteranos, com investigadores jovens e juntámos valências nacionais e estrangeiras. No presente artigo daremos conta do percurso trilhado, até agora, pelo projecto MAT2.

Forecasting human entrances at a commercial store using facial recognition data

Dissertação de mestrado integrado em Engenharia e Gestão de Sistemas de Informação

Food safety in wine: removal of ochratoxin A in contaminated white wine using commercial fining agents

The presence of mycotoxins in foodstuff is a matter of concern for food safety. Mycotoxins are toxic secondary metabolites produced by certain molds, being ochratoxin A (OTA) one of the most relevant. Wines can also be contaminated with these toxicants. Several authors have demonstrated the presence of mycotoxins in wine, especially ochratoxin A (OTA) [1]. Its chemical structure is a dihydro-isocoumarin connected at the 7-carboxy group to a molecule of L--phenylalanine via an amide bond. As these toxicants can never be completely removed from the food chain, many countries have defined levels in food in order to attend health concerns. OTA contamination of wines might be a risk to consumer health, thus requiring treatments to achieve acceptable standards for human consumption [2]. The maximum acceptable level of OTA in wines is 2.0 g/kg according to the Commission regulation No. 1881/2006 [3]. Therefore, the aim of this work was to reduce OTA to safer levels using different fining agents, as well as their impact on white wine physicochemical characteristics. To evaluate their efficiency, 11 commercial fining agents (mineral, synthetic, animal and vegetable proteins) were used to get new approaches on OTA removal from white wine. Trials (including a control without addition of a fining agent) were performed in white wine artificially supplemented with OTA (10 µg/L). OTA analysis were performed after wine fining. Wine was centrifuged at 4000 rpm for 10 min and 1 mL of the supernatant was collected and added of an equal volume of acetonitrile/methanol/acetic acid (78:20:2 v/v/v). Also, the solid fractions obtained after fining, were centrifuged (4000 rpm, 15 min), the resulting supernatant discarded, and the pellet extracted with 1 mL of the above solution and 1 mL of H2O. OTA analysis was performed by HPLC with fluorescence detection according to Abrunhosa and Venâncio [4]. The most effective fining agent in removing OTA (80%) from white wine was a commercial formulation that contains gelatine, bentonite and activated carbon. Removals between 10-30% were obtained with potassium caseinate, yeast cell walls and pea protein. With bentonites, carboxymethylcellulose, polyvinylpolypyrrolidone and chitosan no considerable OTA removal was verified. Following, the effectiveness of seven commercial activated carbons was also evaluated and compared with the commercial formulation that contains gelatine, bentonite and activated carbon. The different activated carbons were applied at the concentration recommended by the manufacturer in order to evaluate their efficiency in reducing OTA levels. Trial and OTA analysis were performed as explained previously. The results showed that in white wine all activated carbons except one reduced 100% of OTA. The commercial formulation that contains gelatine, bentonite and activated carbon (C8) reduced only 73% of OTA concentration. These results may provide useful information for winemakers, namely for the selection of the most appropriate oenological product for OTA removal, reducing wine toxicity and simultaneously enhancing food safety and wine quality.

Engineering a commercial cold-adapted xylanase for improved low pH stability

Dissertação de mestrado em Genética Molecular