Residential property loans and performance during property price booms: evidence from European banks

Understanding the performance of banks is of the utmost relevance, because of the impact of this sector on economic growth and financial stability. Of all the different assets that make up a bank portfolio, the residential mortgage loans constitute one of its main. Using the dynamic panel data method, we analyse the influence of residential mortgage loans on bank profitability and risk, using a sample of 555 banks in the European Union (EU-15), over the period from 1995 to 2008. We find that banks with larger weights of residential mortgage loans show lower credit risk in good times. This result explains why banks rush to lend on property during booms due to the positive effects it has on credit risk. The results show further that credit risk and profitability are lower during the upturn in the residential property price cycle. The results also reveal the existence of a non-linear relationship (U-shaped marginal effect), as a function of bank’s risk, between profitability and the residential mortgage loans exposure. For those banks that have high credit risk, a large exposure of residential mortgage loans is associated with higher risk-adjusted profitability, through lower risk. For banks with a moderate/low credit risk, the effects of higher residential mortgage loan exposure on its risk-adjusted profitability are also positive or marginally positive.

Residential property loans and performance during property price booms: evidence from European

Understanding the performance of banks is of the u tmost importance due to the impact the sector may have on economic growth and financial stability. Residential mortgage loans constitute a large proportion of the portfolio of many banks and are one of the key assets in the determination of performance. Using a dynamic panel model , we analyse the impact of res idential mortgage loans on bank profitability and risk , based on a sample of 555 banks in the European Union ( EU - 15 ) , over the period from 1995 to 2008. We find that banks with larger weight s in residential mortgage loans display lower credit risk in good market conditions . This result may explain why banks rush to lend on property during b ooms due to the positive effect it has on credit risk . The results also show that credit risk and profitability are lower during the upturn in the residential property cy cle. Furthermore, t he results reveal the existence of a non - linear relationship ( U - shaped marginal effect), as a function of bank’s risk, between profitability and residential mortgage exposure . For those banks that have high er credit risk, a large exposur e to residential loans is associated with increased risk - adjusted profitability, through a reduction in risk. For banks with a moderate to low credit risk, the impact of higher exposure are also positive on risk - adjusted profitability.

Diagnóstico e avaliação da segurança de estruturas de madeira existentes

A utilização da madeira enquanto material estrutural é um aspeto abordado com algum receio ou até desconhecimento por parte dos elementos intervenientes no processo de construção civil, sendo ainda uma área pouco lecionada e muitas vezes excluída dos planos curriculares em Engenharia Civil. Assim sendo é importante o surgimento de trabalhos relacionados com esta matéria, relembrando ao sector da construção civil e ao ramo de estudo relacionado, que a madeira já teve e possivelmente voltará a ter um papel importante a desempenhar na área da construção. Um dos aspetos evidenciados nos estudos realizados consiste na importância da reabilitação de edifícios e do seu papel cada vez mais determinante na sociedade. Esta metodologia de intervenção apresenta-se muitas vezes como uma vantagem económica assim como contribui para a preservação do património arquitetónico e cultural, cujo valor histórico é incalculável. A importância da reabilitação de edifícios habitacionais nas zonas históricas, bem como de monumentos de grande importância cultural apresenta-se cada vez mais como um desafio devido à falta de conservação dos mesmos ao longo da sua vida útil, e da necessidade de preservar a identidade do local, beneficiando assim a qualidade do tecido urbano. Assim sendo, este trabalho apresenta um levantamento dos danos possíveis de ocorrer em elementos de madeira, dando especial destaque aos agentes patológicos e às consequências da sua atividade na madeira assim como às metodologias de inspeção e diagnóstico que poderão ser aplicadas em estruturas de madeira existentes, favorecendo assim a vertente da reabilitação ao invés da demolição. Estas metodologias recorrem a ensaios não destrutivos, como é exemplo o Pilodyn, o Resistógrafo, o Ultra-sons, etc., referindo também o recurso a ensaios destrutivos, cuja utilização terá de ser uma questão muito bem ponderada devido às consequências que implica. Por fim, apresenta-se um caso real de estudo em que se analisa um pavimento em madeira através da aplicação de metodologias de ensaio não destrutivas e destrutivas a amostras recolhidas. O objetivo será determinar o estado de conservação da madeira e algumas características físicas tais como a sua densidade e os módulos de elasticidade, sendo posteriormente efetuada uma análise estrutural. Os resultados obtidos permitem efetuar uma avaliação qualitativa do estado geral do pavimento sendo as principais conclusões que o pavimento se encontra atacado por parte de insetos xilófagos e apresenta problemas a nível de verificação a estados limite de utilização, deformação e vibração, fator que condiciona a possível utilização do pavimento.

A penhora e os seus efeitos registais

Dissertação de Mestrado em Solicitadoria

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.

SPR based Studies for Pentagalloyl Glucose Binding to α-Amylase

Astringency is an organoleptic property resulting mostly from the interaction of salivary proteins with dietary polyphenols. It is of great importance to consumers but being typically measured by sensorial panels it turns out subjective and expensive. The main goal of the present work is to develop a sensory system to estimate astringency relying on protein/polyphenol interactions. For this purpose, a model protein was immobilized on a sensory gold surface and its subsequent interaction with polyphenols was measured by Surface Plasma Resonance (SPR). α-amylase and pentagalloyl glucose (PGG) were selected as model protein and polyphenol, respectively. To ensure specific binding between these, various surface chemistries were tested. Carboxylic terminated thiol decreased the binding ability of PGG and allowed covalent attachment of α-amylase to the surface. The pH 5 was the optimal condition for α-amylase immobilization on the surface. Further studies focus on Localized SPR sensor and application to wine samples, providing objectivity when compared to a trained panel.