EU water framework directive: will the nitrate load reduction from diffuse sources produce the same results in all estuaries?

The impact of urban waste-water and non-point nitrate discharges in estuarine and near-shore coastal waters are analyzed. The study is focused on the effects of applying the European directives 91/271/EEC and 91/676/EEC to these systems. 4 Portuguese estuaries and two coastal lagoons with different characteristics are studied. A modelling system is applied and calibrated in each system. Three nitrate load scenarios are examined. It is shown that the morphologic and hydrodynamic characteristics of the domain largely control the ecological processes in these systems. The primary production limitation factors are split into “biologic” and “hydrodynamic” components. The physical limitation due to hydrodynamic and residence time is the most important factor. The combined limitation of “biologic” factors (temperature, light and nutrients availability) control productivity only in the systems where physical limitation is not important.

Hydrological modelling of Maranhão and Pracana Basins, a first approach

Modelling the hydrology of hydrographic basins has shown itself as a useful tool in environment management. The hydrological models can be used for multiple purposes: estimate runoff from sequences of rainfall, access stream water quality, quantify the diffuse pollution that reaches water masses such as estuaries, rivers and lakes, etc. This study has as final objective to simulate and analyse the flow, sediment transport and water quality as a function of landuse and soil type in the basins of Maranhão and Pracana. The modelling system used is SWAT, Soil Water Assessment Tool. In this first phase of the study the hydrodynamic calibration of the model was performed using measurements of average daily flows in five stations. The model compares well with the measurements; the annual average flows are similar and the majority of the measured flow peaks coincide with the model peaks.

Problems in the use of benzoic acid for estimating the internal pH of yeasts

Some yeasts have the peculiar ability to grow in the presence of weak acids at rather low pH. These conditions are predominant in preserved foods and beverages such as fruit concentrates, juices, wine, where these yeasts are responsible for spoilage. The main preservatives currently utilized by food industries are sorbic, propionic, benzoic acids and SO2. It is usually assumed that weak acids diffuse through the plasma membrane in the undissociated form. In the cytoplasm, where the pH is higher, dissociation occurs resulting in accumulation of the lipid-insoluble anion and internal acidification. This is probably a very general mechanism of preventing microbial growth in foods.

DRIFT and DRUV spectroscopy methods for studying the interaction of metal compounds with native cellulose

Dissertação de mestrado, Qualidade em Análises, Faculdade de Ciências e Tecnologia, Universidade do Algarve, 2015