Chimpanzees Share Forbidden Fruit

PLoS ONE - www.plosone.org, V.9, e886

Reproducing stone monument photosynthetic-based colonization under laboratory conditions

Science of the total environment 405(2008) 278-285

Experimental research on rubble stone masonry walls

HMC08 - 1st Historical Mortars Conference: Characterization, Diagnosis, Conservation, Repair and Compatibility, LNEC, Lisbon, 24-26 September 2008

Durability aspects related to rubble stone masonry walls strengthened with reinforced micro-concrete layers

International Seminar on Seismic Risk and Rehabilitation of Stone Masonry Housing, Azores, Portugal, 1998

The stone and the cross. Indo-Portuguese Jesuit Architecture in Ethiopia. 1603-33

A fundação de uma missão jesuita no Norte da Etiópia em 1603, na província do Tigré, pelo enérgico Pe. Pero Pais, S. J. teólogo, construtor e historiador vindo de Goa, tomou um forte impulso com a aliança pretendida com os Portugueses pelo imperador Susénios (1619-20) para o apoio militar contra os muçulmanos; e, sobretudo, após a sua conversão oficial à Igreja Católica Romana, em 1626. Uma dúzia de inovadores edifícios foram então construídos pelos Jesuítas na região paradisíaca em torno do Lago Tana: basílicas, igrejas, palácios e jardins, complexos palatinos e eclesiásticos, colégios, etc. A tipologia em cruz latina e ornatos incisos é deliberadamente diferente das igrejas ortodoxas etíopes, circulares e em madeira. A técnica de construção em pedra e cal, ignorada na Etiópia, significou uma revolução. No presente texto procura-se determinar a quem deve ser atribuído este inédito surto construtivo, deixando de lado as teorias tradicionais de pedreiros vindos de Portugal ou de construtores locais. Com base na evidência estilística e em referências de textos da época, atribui-se a inovação a padres e “irmãos” jesuitas com experiência de arquitectos na Índia portuguesa e a construtores de Goa e de Diu, definindo a arte portuguesa na Etiópia como uma província da arquitectura indo-portuguesa na Índia, prosseguida após a expulsão dos Jesuítas (1633) com os “castelos portugueses”, ou paços acastelados da nova capital, Gondar.

Fermentation of fruit juices by the osmotolerant yeast Candida magnoliae

This study focuses on the assessment of the fermentation conditions required to modulate the metabolic flux in the osmotolerant yeast Candida magnoliae and evaluate its potential to produce low-alcoholic and low-caloric fermented beverages. For that purpose, two strains, PYCC 2903 and PYCC 3191, were used and fermentation conditions as oxygenation, sugar concentration and the ratio of glucose to fructose were studied using synthetic culture media. Candida magnoliae PYCC 2903 was subsequently used to ferment real industrial fructose-rich substrates such as fruit juices. Sugar consumption profiles for C.magnoliae PYCC 2903 incubated aerobically in the presence of high fructose and glucose concentrations (15%, 10% and 5%) showed a selective utilization of fructose, denoting a preference for this sugar over glucose. The lower ratio between ethanol and sugar alcohols yield was obtained for both strains incubated under oxygen limitation simulating industrial fructose-rich substrates, confirming the ability of this yeast to direct fermentation towards alternative products. Enzymatic assays for hexokinase activity in terms of capacity and affinity for glucose and fructose were performed, aiming to elucidate its contribution to the fructophilic behaviour of this yeast. Enzymatic assays for both strains showed that the Vmax is two to threefold higher for fructose than for glucose but Km is also 10-20-fold higher for this sugar than for glucose. Hence, hexokinase kinetic properties do not explain fructophily in C.magnoliae. This indicates that fructose transport is probably determining in this respect, as observed for other fructophilic yeasts. Fruit juice fermentations with C.magnoliae PYCC 2903 revealed a potential for the production of beverages with interesting sensorial properties. Pear and peach fermentations exhibited the best results with the lowest ratio between ethanol and sugar alcohols yield and the most pleasant organoleptic features.

Analysis, testing and development of safe cleaning methods of rusted stone material

Three different treatments were applied on several specimens of dolomitic and calcitic marble, properly stained with rust to mimic real situations (the stone specimens were exposed to the natural environment for about six months in contact with rusted iron). Thirty six marble specimens, eighteen calcitic and eighteen dolomitic, were characterized before and after treatment and monitored throughout the cleaning tests. The specimens were characterized by SEM-EDS (Scanning Electron Microscopy coupled with Energy Dispersion System), XRD (XRay Diffraction), XRF (X-Ray Fluorescence), FTIR (Fourier Transform Infrared Spectroscopy) and color measurements. It was also made a microscopic and macroscopic analysis of the stone surface along with the tests of short and long term capillary absorption. A series of test trials were conducted in order to understand which concentrations and contact times best suits to this purpose, to confirm what had been written to date in the literature. We sought to develop new methods of treatment application, skipping the usual methods of applying chemical treatments on stone substrates, with the use of cellulose poultice, resorting to the agar, a gel already used in many other areas, being something new in this area, which possesses great applicability in the field of conservation of stone materials. After the application of the best methodology for cleaning, specimens were characterized again in order to understand which treatment was more effective and less harmful, both for the operator and the stone material. Very briefly conclusions were that for a very intense and deep penetration into the stone, a solution of 3.5% of SDT buffered with ammonium carbonate to pH around 7 applied with agar support would be indicated. For rust stains in its initial state, the use of Ammonium citrate at a concentration of 5% buffered with ammonium to pH 7 could be applied more than once until satisfactory results appear.

Fruta com cheiro: The implementation of a new brand of fruit in the Portuguese market

‘’Fruta com Cheiro’’ is an idea for a new brand of fruit that would be introduced in the Portuguese market that would differentiate itself from the brands already in the market and from other non-branded fruit producers. In order to prove that the idea was valid and would have a place in the market, two methods of exploratory research were used – in-depth interviews and focus groups – to understand attitudes and behaviors regarding fruit selection and purchase and also people’s perceptions to ‘’Fruta com Cheiro’’. After these two steps, several considerations were made in relation to preliminary marketing aspects such as brand creation and positioning. There was also a final remark on the fact that this thesis is not a business plan and its purpose was to show how viable would the project be.

Shrinking shrinkage:How and why is fruit shrinkage being caused in Sonaemc's convenience stores? Finding opportunities of improvement envisioning its optimization

This work project regards a challenge presented by a Portuguese organization on the retail sector, SONAEMC, which is a case study of how and why fruit shrinkage occurs in the fruit supply chain within their convenience stores. A qualitative research methodology enabled to infer in which stages throughout the chain shrinkage’s causes occur and, to conclude that internal rules for procedures and processes are not always followed and whose compliance would be enough to reduce fruit shrinkage. The key conclusion is that if fruit stock loss is reduced by as much as 15% the category’s profitability could increase about 8%.

Lucuma as an exotic high quality fruit imported into Portugal and the UE

This project has two different goals, one of them is to promote the consumption of exotic fruits with high quality. The other goal of the project is to look for the viability of turning this work project into a real business, focusing in two different channels to diversify its revenues: B2B and B2C. In order to achieve this second goal, this project aims to see the best way to commercialize this product (Lucuma powder and Pulp of Lucuma) and how to make it in an efficient way with right companies. Therefore, the project aims to create a company to commercialize the product between the producers in Peru and possibly small businesses interested in acquire the processed fruit and also individuals interested in own consumption in small quantities. This project, if successful, tries to diversify the consumption into other good organic healthy products in the long-term.

Plan to bear fruit

Frutaformas is a Portuguese micro-enterprise, specialized in the production of premium dehydrated-fruit, an emerging snack category fostered by the increasing trend for healthier alimentary habits in developed countries. The relatively small size of the domestic market and the growing competition led Frutaformas to consider Europe as an attractive for export market. A scoring model based on a set of macro and micro-level criteria suggested the United Kingdom as the preferential target country at this stage. Recommendations on the entry mode and the associated risks were elaborated taking into account the country and industry analysis as well as Frutaformas’ unique organizational platform.