Development of high-resolution gamma cameras based on silicon photosensors

The development of a compact gamma camera with high spatial resolution is of great interest in Nuclear Medicine as a means to increase the sensitivity of scintigraphy exams and thus allow the early detection of small tumours. Following the introduction of the wavelength-shifting fibre (WSF) gamma camera by Soares et al. and evolution of photodiodes into highly sensitive silicon photomultipliers (SiPMs), this thesis explores the development of a WSF gamma camera using SiPMs to obtain the position information of scintillation events in a continuous CsI(Na) crystal. The design is highly flexible, allowing the coverage of different areas and the development of compact cameras, with very small dead areas at the edges. After initial studies which confirmed the feasibility of applying SiPMs, a prototype with 5 5 cm2 was assembled and tested at room temperature, in an active field-of-view of 10 10 mm2. Calibration and characterisation of intrinsic properties of this prototype were done using 57Co, while extrinsic measurements were performed using a high-resolution parallel-hole collimator and 99mTc. In addition, a small mouse injected with a radiopharmaceutical was imaged with the developed prototype. Results confirm the great potential of SiPMs when applied in a WSF gamma camera, achieving spatial resolution performance superior to the traditional Anger camera. Furthermore, performance can be improved by an optimisation of experimental conditions, in order to minimise and control the undesirable effects of thermal noise and non-uniformity of response of multiple SiPMs. The development and partial characterisation of a larger SiPM WSF gamma camera with 10 10 cm2 for clinical application are also presented.

Development of infrared spectroscopy for assessing bacterial quality in foods

Rapid and specific detection of foodborne bacteria that can cause food spoilage or illness associated to its consumption is an increasingly important task in food industry. Bacterial detection, identification, and classification are generally performed using traditional methods based on biochemical or serological tests and the molecular methods based on DNA or RNA fingerprints. However, these methodologies are expensive, time consuming and laborious. Infrared spectroscopy is a reliable, rapid, and economic technique which could be explored as a tool for bacterial analysis in the food industry. In this thesis it was evaluated the potential of IR spectroscopy to study the bacterial quality of foods. In Chapter 2, it was developed a calibration model that successfully allowed to predict the bacterial concentration of naturally contaminated cooked ham samples kept at refrigeration temperature during 8 days. In this part, it was developed the methodology that allowed the best reproducibility of spectra from bacteria colonies with minimal sample preparation, which was used in the subsequent work. Several attempts trying different resolutions and number of scans in the IR were made. A spectral resolution of 4 cm-1, with 32 scans were the settings that allowed the best results. Subsequently, in Chapter 3, it was made an attempt to identify 22 different foodborne bacterial genera/species using IR spectroscopy coupled with multivariate analysis. The principal component analysis, used as an exploratory technique, allowed to form distinct groups, each one corresponding to a different genus, in most of the cases. Then, a hierarchical cluster analysis was performed to further analyse the group formation and the possibility of distinction between species of the same bacterial genus. It was observed that IR spectroscopy not only is suitable to the distinction of the different genera, but also to differentiate species of the same genus, with the simultaneous use of principal component analysis and cluster analysis techniques. The utilization of IR spectroscopy and multivariate statistical analysis were also investigated in Chapter 4, in order to confirm the presence of Listeria monocytogenes and Salmonella spp. isolated from contaminated foods, after growth in selective medium. This would allow to substitute the traditional biochemical and serological methods that are used to confirm these pathogens and that delay the obtainment of the results up to 2 days. The obtained results allowed the distinction of 3 different Listeria species and the distinction of Salmonella spp. from other bacteria that can be mistaken with them. Finally, in chapter 5, high pressure processing, an emerging methodology that permits to produce microbiologically safe foods and extend their shelf-life, was applied to 12 foodborne bacteria to determine their resistance and the effects of pressure in cells. A treatment of 300 MPa, during 15 minutes at room temperature was applied. Gram-negative bacteria were inactivated to undetectable levels and Gram-positive showed different resistances. Bacillus cereus and Staphylococcus aureus decreased only 2 logs and Listeria innocua decreased about 5 logs. IR spectroscopy was performed in bacterial colonies before and after HPP in order to investigate the alterations of the cellular compounds. It was found that high pressure alters bands assigned to some cellular components as proteins, lipids, oligopolysaccharides, phosphate groups from the cell wall and nucleic acids, suggesting disruption of the cell envelopes. In this work, bacterial quantification and classification, as well as assessment of cellular compounds modification with high pressure processing were successfully performed. Taking this into account, it was showed that IR spectroscopy is a very promising technique to analyse bacteria in a simple and inexpensive manner.

Self-referencing thermometry in the nanoscale

Na ´ultima d´ecada emergiu uma linha de investiga¸c˜ao muito activa em term´ometros n˜ao invasivos e precisos que possam determinar temperatura `a escala nanom´etrica. Esta investiga¸c˜ao foi fortemente estimulada pelas numerosas solicita¸c˜oes da nanotecnologia e da biomedicina, por exemplo. Uma das abordagens mais promissoras prop˜oe o uso de i˜oes trivalentes de lantan´ıdeos que apresenta propriedades fotoluminescentes que dependem da temperatura. Neste trabalho demonstra-se que esta t´ecnica combina as vantagens de te um limite de detec¸c˜ao de 0.5 graus com sensibilidade at´e 4.5 % · K−1. Este term´ometro molecular pode ser processado em filmes finos ou nanopart´ıculas, abrindo os campos de aplica¸c˜ao a diferentes utiliza¸c˜oes. As nanopart´ıculas de s´ılica produzidas s˜ao caracterizadas na presen¸ca e na ausˆencia de i˜oes lantan´ıdeos. Sem o metal, as nanopart´ıculas de APTES/TEOS demonstram ser luminescentes sob excita¸c˜ao UV sem necessidade de utilizar qualquer tratamento t´ermico. O rendimento quˆantico de emiss˜ao depende apenas da propor¸c˜ao dos silanos e pode atingir o valor de 0.15 ± 0.02. A co-dopagem destas nanopart´ıculas com Eu3+ e Tb3+ permite obter sondas com resposta raciom´etrica, com a possibilidade de ajustar a gama de temperaturas de opera¸c˜ao e a sensibilidade, via desenho inteligente da matriz de suporte e dos ligandos de β-dicetona que est˜ao coordenados ao i˜ao met´alico. Quando processados como filmes, este term´ometro permite o mapeamento de temperaturas com resolu¸c˜ao espacial 1.8 μm. A racionaliza¸c˜ao da dependˆencia de temperatura ´e uma ferramenta ´util para desenvolver term´ometros que operam em gamas de temperatura espec´ıficos (e.g. gama de temperatura fisiol´ogica, 290-340 K) com sensibilidade acima de 0.5 % · K−1. A combina¸c˜ao de esfor¸cos de um grande n´umero de diversas disciplinas ir´a previsivelmente permitir o surgimento de term´ometros moleculares novos e sofisticados, preenchendo os principais requisitos das nanociencias.

Analysis of the organic matter associated to sea salt : definition of potential molecular markers based on the volatile composition and presence of glycosidic derivatives and polysaccharides

Sea salt is a natural product obtained from the evaporation of seawater in saltpans due to the combined effect of wind and sunlight. Nowadays, there is a growing interest for protection and re-valorisation of saltpans intrinsically associated to the quality of sea salt that can be evaluated by its physico-chemical properties. These man-made systems can be located in different geographical areas presenting different environmental surroundings. During the crystallization process, organic compounds coming from these surroundings can be incorporated into sea salt crystals, influencing their final composition. The organic matter associated to sea salt arises from three main sources: algae, surrounding bacterial community, and anthropogenic activity. Based on the hypothesis that sea salt contains associated organic compounds that can be used as markers of the product, including saltpans surrounding environment, the aim of this PhD thesis was to identify these compounds. With this purpose, this work comprised: 1) a deep characterisation of the volatile composition of sea salt by headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (HS-SPME/GCGC–ToFMS) methodology, in search of potential sea salt volatile markers; 2) the development of a methodology to isolate the polymeric material potentially present in sea salt, in amounts that allow its characterisation in terms of polysaccharides and protein; and 3) to explore the possible presence of triacylglycerides. The high chromatographic resolution and sensitivity of GC×GC–ToFMS enabled the separation and identification of a higher number of volatile compounds from sea salt, about three folds, compared to unidimentional chromatography (GC–qMS). The chromatographic contour plots obtained revealed the complexity of marine salt volatile composition and confirmed the relevance of GC×GC–ToFMS for this type of analysis. The structured bidimentional chromatographic profile arising from 1D volatility and 2D polarity was demonstrated, allowing more reliable identifications. Results obtained for analysis of salt from two locations in Aveiro and harvested over three years suggest the loss of volatile compounds along the time of storage of the salt. From Atlantic Ocean salts of seven different geographical origins, all produced in 2007, it was possible to identify a sub-set of ten compounds present in all salts, namely 6-methyl-5-hepten-2-one, 2,2,6-trimethylcyclohexanone, isophorone, ketoisophorone, β-ionone-5,6-epoxide, dihydroactinidiolide, 6,10,14-trimethyl-2-pentadecanone, 3-hydroxy-2,4,4-trimethylpentyl 2-methylpropanoate, 2,4,4-trimethylpentane-1,3-diyl bis(2-methylpropanoate), and 2-ethyl-1-hexanol. These ten compounds were considered potential volatile markers of sea salt. Seven of these compounds are carotenoid-derived compounds, and the other three may result from the integration of compounds from anthropogenic activity as metabolites of marine organisms. The present PhD work also allowed the isolation and characterisation, for the first time, of polymeric material from sea salt, using 16 Atlantic Ocean salts. A dialysis-based methodology was developed to isolate the polymeric material from sea salt in amounts that allowed its characterisation. The median content of polymeric material isolated from the 16 salts was 144 mg per kg of salt, e.g. 0.014% (w/w). Mid-infrared spectroscopy and thermogravimetry revealed the main occurrence of sulfated polysaccharides, as well as the presence of protein in the polymeric material from sea salt. Sea salt polysaccharides were found to be rich in uronic acid residues (21 mol%), glucose (18), galactose (16), and fucose (13). Sulfate content represented a median of 45 mol%, being the median content of sulfated polysaccharides 461 mg/g of polymeric material, which accounted for 66 mg/kg of dry salt. Glycosidic linkage composition indicates that the main sugar residues that could carry one or more sulfate groups were identified as fucose and galactose. This fact allowed to infer that the polysaccharides from sea salt arise mainly from algae, due to their abundance and composition. The amino acid profile of the polymeric material from the 16 Atlantic Ocean salts showed as main residues, as medians, alanine (25 mol%), leucine (14), and valine (14), which are hydrophobic, being the median protein content 35 mg/g, i.e. 4,9 mg per kg of dry salt. Beside the occurrence of hydrophobic volatile compounds in sea salt, hydrophobic non-volatile compounds were also detected. Triacylglycerides were obtained from sea salt by soxhlet extraction with n-hexane. Fatty acid composition revealed palmitic acid as the major residue (43 mol%), followed by stearic (13), linolenic (13), oleic (12), and linoleic (9). Sea salt triacylglycerides median content was 1.5 mg per kg of dry salt. Both protein and triacylglycerides seem to arise from macro and microalgae, phytoplankton and cyanobacteria, due to their abundance and composition. Despite the variability resulting from saltpans surrounding environment, this PhD thesis allowed the identification of a sea salt characteristic organic compounds profile based on volatile compounds, polysaccharides, protein, and triacylglycerides.

Evaluation of vegetation recovery after fire: a case study in Calde, central region of Portugal

Remote Sensing has been used for decades, and more and more applications are added to its repertoire. With this study we aim to show the use of Remote Sensing in the field of vegetation recovery monitoring in burned areas and the added value of data with a high spatial resolution. This was done by analysing both Landsat 7 and 8 scenes, after the forest fire of summer 2012 in the parish of Calde, in the central region of Portugal, as well as an orthophoto produced with images acquired by an unmanned aerial vehicle.