Experimental high-throughput adsorption unit for multi-evaluation of adsorbents for gas capture, storage and separation applications

Dissertação para obtenção do grau de Mestre em Engenharia Química e Bioquímica

Influence of the deposition pressure on the properties of transparent and conductive ZnO: Ga thin-film produced by r.f. sputtering at room temperature

Thin Solid Films, vol. 427, nº 1-2

Do hospitals react to random demand pressure by early discharges?

A Work Project, presented as part of the requirements for the Award of a Masters Degree in Economics from the NOVA – School of Business and Economics

Comparing exchange market pressure in West and Southern African countries

We compare the performance of Cape Verde and Mozambique concerning financial credibility as measured by Exchange Market Pressure, an institutional feature that has often been overlooked in the literature as a relevant institution for economies. Drawing on previous research by Macedo et al. (2009), we expand their analysis and, using several definitions of “financial credibility”, all related to different angles on Exchange Market Pressure indices, we conclude that - against reasonable benchmarks in their respective regions - financial credibility has been very good for Cape Verde and fairly good for Mozambique.

The agroindustrial residue valorisation with high pressure CO2 within biorefinery concept

Dissertação para obtenção do Grau de Mestre em Engenharia Química e Bioquímica

Development of a "green process" for the isolation of natural functional extracts with anti-cancer activity - Application of high-pressure technology

Dissertação para obtenção do Grau de Mestre em Engenharia Química e Bioquímica

Correction of the anisotropy in resistivity: application to pore pressure prediction

Dissertação para obtenção do Grau de Mestre em Engenharia Geológica (Georrecursos)

O sal na alimentação dos jovens : avaliação e perceção do sal das refeições

RESUMO: Considerando que a pressão arterial elevada constitui um dos maiores fatores de risco para as doenças cardiovasculares, a sua associação ao consumo elevado de sal, e o facto das escolas constituírem ambientes de excelência para a aquisição de bons hábitos alimentes e promoção da saúde, o objetivo deste estudo foi avaliar o conteúdo de sal presente nas refeições escolares e a perceção dos consumidores sobre o sabor salgado. A quantificação de sal foi realizada com um medidor portátil. Para avaliar a perceção dos consumidores foi desenvolvido e aplicado um questionário a alunos das escolas preparatórias e secundárias e aos responsáveis pela preparação e confeção das refeições. Foram analisadas um total de 898 componentes de refeições, incluindo refeições escolares e de restauração padronizada. Em média, as refeições escolares disponibilizam entre 2,83 a 3,82 g de sal por porção servida (p=0,05), o que representa entre duas a cinco vezes mais as necessidades das crianças e jovens. Os componentes das refeições padronizadas apresentam um valor médio de sal que varia entre 0,8 e 2,57 g por porção (p=0,05), o que pode contribuir para um valor total de sal por refeição mais elevado comparativamente com as refeições escolares. O sabor das refeições é percecionado como sendo nem salgado nem insonso para a maioria dos estudantes, o que parece demonstrar habituação à intensidade/ quantidade de sal consumida. Os responsáveis pelas refeições, apesar de apresentarem conhecimentos sobre sal e a necessidade da sua limitação, demonstram barreiras e limitações e perceções à sua redução. A realização de escolhas alimentares saudáveis e adequadas só é possível se suportada por um ambiente facilitador dessas mesmas escolas. O impacto que o consumo de sal tem na saúde, em particular nas doenças crónicas, torna imperativa a implementação de estratégias de redução de sal ao nível da indústria e dos serviços de catering e restauração, em particular direcionadas para o público mais jovem.------------ABSTRACT Considering the fact that high blood pressure is a major rick factor for cardiovascular disease and its association to salt intake and the fact that schools are considered ideal environments to promote health and proper eating habits, the objective of this study was to evaluate the amount of salt in meals served in school canteens and consumers perceptions about salt. Quantification of salt was performed using a portable salt meter - PAL ES2. For food perception we constructed a questionnaire that was applied to students from high schools. A total of 898 food samples were analysed. Bread presents the highest value with a mean of 1.35 (SD=0.12). Salt in soups ranges from 0.72 g/100 g to 0.80 g/100 g (p=0.05) and main courses from 0.71 g/100 to 0.97 g/100g (p=0.05). Salt in school meals is high with a mean value from 2.83 to 3.82 g of salt per meal, which is between 2 and 5 times more than the RDA for children. The components of standardized meals have an average value of salt ranging from 0.8 to 2.57 g per serving, which may contribute to a higher intake of salt per meal compared to school meals. Moreover, a high percentage of students consider meals neither salty nor lacking in salt, which shows they are used to the intensity/amount of salt consumed. Despite the knowledge and perceived necessity about salt reduction, those responsible for cooking and preparing meals, still demonstrate barriers and limitation in doing so. Making healthy choices is only possible if backed up by an environment where such choices are accessible. Therefore salt reduction strategies, aimed at the food industry and catering services should be implemented, with children and young people targeted as a major priority.

Do hospitals react to random demand pressure by early discharges?

This project tries to assess whether hospitals react to random demand pressure by discharging patients earlier than expected. As a matter of fact, combining an unpredictable demand for medical services with limited and, to some extent, fixed medical resources, generates strong incentives to discharge patients earlier than expected when demand is high − increasing the risk of readmission and decreasing the benefit from treatment. This work was conducted as a way to determine whether those incentives actually affect discharging decisions. Analysis of Portuguese hospitals data shows that hospital utilization levels at the time of admission, prior to the admission and post admission do have a negative impact over the length of stay in hospital, although this impact is quantitatively irrelevant. More than that, larger utilization levels have a positive impact over the probability of being discharged at certain days of the week, indicating that an early discharges problem may exist.

Exchange rate pressure in Angola

The objective of this work is to develop an operational tool to analyze exchange rate pressure in the context of Angola. The Angolan economy exhibits a number of relevant characteristics: a closed financial account, a partially controlled current account, a highly dollarized economy and exports (oil) price determined in World markets. These features have a direct effect on the demand of foreign currency and motivate their inclusion in the specification of a model for Angola. The model provides the rational for a measure of an exchange market rate pressure (EMP) index that contains exports changes, imports changes, the foreign interest rate and inflation and the change in foreign reserves corrected for a measure dollarization. The empirical performance new measure is comparable (slightly better) to the performance of the EMP indexes obtained in Eichengreen Rose and Wyplosz (1994) and Klassen and Jager (2011).