Protein–polyphenol interaction on silica beads for astringency tests based on eye, photography or reflectance detection modes

Astringency is an organoleptic property of beverages and food products resulting mainly from the interaction of salivary proteins with dietary polyphenols. It is of great importance to consumers, but the only effective way of measuring it involves trained sensorial panellists, providing subjective and expensive responses. Concurrent chemical evaluations try to screen food astringency, by means of polyphenol and protein precipitation procedures, but these are far from the real human astringency sensation where not all polyphenol–protein interactions lead to the occurrence of precipitate. Here, a novel chemical approach that tries to mimic protein–polyphenol interactions in the mouth is presented to evaluate astringency. A protein, acting as a salivary protein, is attached to a solid support to which the polyphenol binds (just as happens when drinking wine), with subsequent colour alteration that is fully independent from the occurrence of precipitate. Employing this simple concept, Bovine Serum Albumin (BSA) was selected as the model salivary protein and used to cover the surface of silica beads. Tannic Acid (TA), employed as the model polyphenol, was allowed to interact with the BSA on the silica support and its adsorption to the protein was detected by reaction with Fe(III) and subsequent colour development. Quantitative data of TA in the samples were extracted by colorimetric or reflectance studies over the solid materials. The analysis was done by taking a regular picture with a digital camera, opening the image file in common software and extracting the colour coordinates from HSL (Hue, Saturation, Lightness) and RGB (Red, Green, Blue) colour model systems; linear ranges were observed from 10.6 to 106.0 μmol L−1. The latter was based on the Kubelka–Munk response, showing a linear gain with concentrations from 0.3 to 10.5 μmol L−1. In either of these two approaches, semi-quantitative estimation of TA was enabled by direct eye comparison. The correlation between the levels of adsorbed TA and the astringency of beverages was tested by using the assay to check the astringency of wines and comparing these to the response of sensorial panellists. Results of the two methods correlated well. The proposed sensor has significant potential as a robust tool for the quantitative/semi-quantitative evaluation of astringency in wine.

E-assessment in mathematics courses with multiple-choice questions tests

With the implementation of the Bologna Process several challenges have been posed to higher education institution, particularly in Portugal. One of the main implications is related to the change of the paradigm of a teacher centered education, to a paradigm that is student centered. This change implies the change of the way to assess courses in higher education institutions. Continuous and formative assessments emerged as the focus, catalyzed by electronic assessment, or e-assessment. This paper presents a case of the implementation of an e-assessment strategy, implemented in order to allow continuous, formative assessment in numerous mathematics classes using multiple-choice questions tests implement in Moodle open-source learning management system. The implementation can be considered a success.

E-assessment in mathematics courses with multiple-choice questions tests

With the implementation of the Bologna Process several challenges have been posed to higher education institution, particularly in Portugal. One of the main implications is related to the change of the paradigm of a teacher centered education, to a paradigm that is student centered. This change implies the change of the way to assess courses in higher education institutions. Continuous and formative assessments emerged as the focus, catalyzed by electronic assessment, or e-assessment. This paper presents a case of the implementation of an e-assessment strategy, implemented in order to allow continuous, formative assessment in numerous mathematics classes using multiple-choice questions tests implement in Moodle open-source learning management system. The implementation can be considered a success.

Projeto e desenvolvimento de células robotizadas para soldadura e cladding

A utilização de equipamentos robóticos para o processo de soldadura por arco elétrico teve um forte crescimento nas décadas de 80 e 90, altura em que o custo e fiabilidade da tecnologia passou a permitir a integração de robôs em linhas de produção ou em células de fabrico. Depressa cresceram as exigências de uma produção com qualidade repetitiva e facilmente ajustável, e as restrições ao uso de processos manuais ou de tecnologias com pouca flexibilidade. Desde o início do século XXI que a renovação de uma estação de fabrico de peças soldadas para produção em série, especialmente no setor automóvel, parece forçada à integração de robôs industriais, que assim se tornaram símbolos de produtividade. A KAMAZ encontra-se atualmente a renovar alguns dos seus processos de fabrico, incluindo as áreas de soldadura por arco ou cladding. Esta Dissertação aborda o trabalho elaborado, depois de contratualizada com a ABB Rússia a instalação de novas células de fabrico robotizado nesta empresa. Este projeto tem início com o levantamento das necessidades, a verificação do processo existente, e a procura da solução tecnológica que se adapte a essas condições e cumpra os requisitos acordados. São realizadas modelações e simulações off-line em 3D, usando o software RobotStudio da ABB, que permitiram testar cada solução e analisar a sua adequação e viabilidade. Para maior garantia de se obter a qualidade esperada na fusão e deposição do material por processo com arco elétrico revestido a gás, foram realizados testes reais utilizando equipamento robótico em condições baseadas nos testes feitos no ambiente virtual. Por último, são ajustadas as localizações dos postos de trabalho ao layout existente e é feito o balanceamento do tempo de operação manual com o tempo do processo robotizado. Este projeto de Tese termina com a aceitação do cliente para a solução encontrada e para os resultados dos testes reais de ambos os processos.