Efeitos da adição da cal hidratada na estabilização de um solo sedimentar para pavimentação urbana na região de Curitiba

Urban paving is of paramount importance for a city, both socioeconomic and in quality of life. The urban flooring not different so-called road surface are constituted by a set of horizontal layers, overlaid on the ground, which have the main function of supporting the actions induced by the vehicle redistributing the stresses transmitted to the ground. Soils are important materials for the execution of paving, mainly because they are part of the basic structure of the floor and mostly be available in abundance, with a very low cost, however, their properties usually do not meet the requirements necessary to perform the floor. The soil stabilization for the implementation of urban pavement bases and sub-bases is an increasingly important aspect in the current situation, because always there is the concern with the environment, and there is now the clear awareness that every effort should be made to minimize the effects caused by the exploitation of deposits and deposition of material. In this sense this work presents the effects of adding different proportions of lime to stabilize a sedimentary soil sample from the urban area of the city of Curitiba. It selected a sample quantity of soil in the region to study the stabilization insertion of hydrated lime type (CHIII) powder. The two variables in the study are related to the content of lime mixed with the soil at 0% percentages of 3%, 6%, 8% and 16%, and cure times at which these mixtures were subjected to (0, 7, 14, 28 and 56 days). The tested mixtures were prepared from dosages defined by two methods: one checking the chemical behavior of the samples by means of changes in pH values, and the second analyzing the mechanical behavior through the RCS values. It has been found that the chemical stability analyzed by addition of lime, provided an average increase of RCS in most soil samples studied, because of some physical and chemical characteristics thereof. For mixtures with 6%, 8% and 16% of lime after 28 days of curing, the average RCS was 0,57 MPa, 1,06 MPa and 2,37 MPa, respectively, for the normal proctor, and as for intermediate proctor, in the same curing time and on the same percentages RCS results were 0,54 MPa, 1,04 MPa and 2,71 MPa, respectively. In global terms, the soil-lime mixtures studied showed acceptable behavior by law to use as layers of sub-base. However, only the mixture with 16% of lime, at 28 days, is recommended for use on floors bases. Even so, the mixtures studied constitute a good alternative economic and socio-environmental.

Determinação de curva glicolítica em carcaças de aves PSE (Pale, soft, exsudative) e normal em linha de abate industrial

Some quality defects can cause changes in attributes of the meat, among these we can detach the PSE meat (Pale, Soft and Exudative). The PSE meat is pale, flaccid and exudative and result from sudden pH decrease while the carcass is still under high temperature. The identification of PSE meat has been done by measuring pH and L* (Lightness). However, studies suggest that a more precise evaluation of the kinetics of pH and temperature decrease has to be conducted to better understand the etiology of PSE meat in poultry. The aim of this study was to obtain the glycolytic curve for normal and PSE meat of chicken, through the pH, L* and CRA (water holding capacity) analysis. This experiment was conducted with carcasses obtained from a commercial slaughterhouse (n = 35) of Cobb lineage, 50 days old, from the same batch of creation and with the same pre-slaughter fasting time (10h). Samples of breast fillets were obtained from carcasses randomly collected immediately at the output of pre-cooling chiller, and the analysis of pH, temperature and L * were conducted in the same in times 1h35, 2h35, 3h35, 5h35, 8h35, 11h35, 14h35, 17h35, 20h35, 23h35 and 25h35 post mortem. The CRA analyzes were performed at the time of 25h35 post mortem. The pH measurements indicated that only from the 04 time (8h35 post mortem) was possible to verify an indicative of stabilization, being that PSE meat pH was 5,69±0,07, and normal meat was 5,93±0,09. The final pH (25h35 post mortem) was 5,98±0,06 and L* 57,30± 2,39 for normal meat, while for PSE meat the result was 5,72±0,06 and L* 59,44±1,51. To CRA, the average of the samples (67,19±3.13 and 64,45± 2.66) showed a difference between the normal chicken fillets and PSE respectively. The data found in this study are consistent with those reported by own research group in another slaughterhouse and contradicts similar works, but made at room temperature, indicating that for chickens under commercial conditions the resolution of rigor mortis occurs after 8h35 post mortem.