Classification of petroleum well drilling operations with a hybrid particle swarm/ant colony algorithm

This paper describes an investigation of the hybrid PSO/ACO algorithm to classify automatically the well drilling operation stages. The method feasibility is demonstrated by its application to real mud-logging dataset. The results are compared with bio-inspired methods, and rule induction and decision tree algorithms for data mining. © 2009 Springer Berlin Heidelberg.

Biomass production and chemical composition of essential oil of Piper callosum as affected by spacing in Manaus, Amazonas State, Brazil

The family Piperaceae contains nearly 2000 species, most of them distributed in two genera, Piper and Peperomia. In Brazil circa 170 Piper species are found, mainly in tropical areas Their use ranges from flavoring and culinary to raw material for pharmaceutical and cosmetic industry. One of these species, Piper callosum, is used in folk medicine in the Amazon area. The objective of this study was to evaluate the production of biomass (aerial parts) as well as yield and composition of the essential oil from the leaves, according to different spacing between cultivated plants at Embrapa Western Amazon, in Manaus, State of Amazonas, Brazil. The experimental design was randomized blocks, with four treatments and seven replicates with six plants. Biomass production was inversely proportional to the spatial arrangements, with the greatest biomass production (1034.93 kg/ha) in the shortest spacing (E1), although no statistical difference was verified between E3 and E4. The same response was observed for the production of essential oil. The chemical composition of the oil was not affected by spacing, and major compounds found were safrole (59.1%), beta-pinene (8.3%), alpha-pinene (6.5%), methyl eugenol (6.3%) and 1,8-cineole (4.1).

Substitution of corn and soybean oil by cassava meal and African palm tree oil in diets of laying hens

Fourty-two White Leghorns laying hens, from the commercial Cuban hybrid L-33, were used for eight weeks during the laying peak (36 to 43 weeks of age), to assess the substitution of corn by cassava root meal (Manihot esculenta Crantz) and the crude soybean oil by crude oil of African palm tree (Elaeis guineensis J.) in the diets of laying hens. Analysis of variance was conducted, according to simple classification design, with three treatments and 14 repetitions (a cage with a hen). The treatments consisted of three diets (1- corn meal + soybean oil; 2- 25 % cassava meal + African palm tree oil; 3- 53 % cassava meal + African palm tree oil), with 15.71 % CP; 3.83 % Ca and 0.36 % P available. The viability was of 100 % in all treatments. No differences were found for laying (92.21, 92.09 and 91.59 %), which surpassed the potential of this hybrid during the laying peak (90 %), conversion (118g feedstuff/egg in the three treatments), egg mass produced (3066, 3114 and 3071 g/bird) and mass conversion (1.99, 1.95 y 1.98 feed consumed/egg mass). The pigmentation of the egg yolk was reduced as the level of cassava meal increased in the diets (6, 4 and 3 at Roche's scale), as well as the cost of the feed consumed in 56 d per hen (2.56, 2.15 and 1.83 USD/bird). The possibility of substituting, totally, corn meal by that of cassava and soybean oil by that of the African palm tree in the diets of laying hens during the laying peak was determined, with positive economic effect and without damaging the productive performance of birds.

Rhipicephalus sanguineus (Acari: Ixodidae) female ticks exposed to castor oil (Ricinus communis): An ultrastructural overview

Tick control has been accomplished through the use of synthetic acaricides, which has created resistant individuals, as well as contaminating the environment and nontarget organisms. Substances of plant origin, such as oils and extracts of eucalyptus and neem leaves, have been researched as an alternative to replace the synthetic acaricides. Ricinoleic acid esters from castor oil have recently been shown as a promising alternative in eliminating bacterial contamination during ethanol fermentation, by acting as an effective biocide. The same positive results have been observed when these esters are added to the food given to tick-infested rabbits. This study tested the effect of these substance on the reproductive system of Rhipicephalus sanguineus females, added to rabbit food, more specifically on oogenesis. For this, four groups were established: four control groups (CG1, CG2, CG3, and CG4) and four treatment groups (TG1, TG2, TG3, and TG4) with one rabbit in each (New Zealand White), used as hosts. After full 4 days feeding (semi-engorgement), the females were collected and had their ovaries extracted. In this study, it was observed that R. sanguineus females exposed to esters had their ovaries modified, which was demonstrated through transmission electron microscopy techniques. The addition of ricinoleic esters to the diet of tick-infested rabbits revealed how toxic such substances are for the cytoplasmic organelles of oocytes and pedicel cells. These compounds can change the morphophysiology of germ and somatic cells, consequently influencing their viability and, therefore, confirming that the ricinoleic acid esters from castor oil are a promising substance in the control of R. sanguineus. © 2012 Springer-Verlag Berlin Heidelberg.

Antibacterial activity of oregano essential oil against foodborne pathogens

Purpose: This paper aims to evaluate in vitro antibacterial activity of oregano essential oil against foodborne pathogens as a starting point for the use of spice as a natural preservative in food. Design/methodology/approach: Disc and well-diffusion assays were performed to investigate antibacterial activity of oregano essential oil against six bacteria strains: Bacillus cereus, Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Salmonella Typhimurium. Three concentrations of oregano essential oil were employed: 1.0 percent, 2.0 percent and 5.0 percent. Bacterial growth inhibition was determinate as the diameter of the inhibition zones. Findings: Oregano essential oil showed antibacterial activity against spoilage microorganisms, at different concentrations, except for P. aeruginosa. There was a significant difference between methodologies only for the microorganism S. aureus. The results provided evidence of the existence of significant differences among the concentrations of oregano essential oil for each microorganism evaluated. Research limitations/implications: Although the research for this paper involved only oregano essential oil, it provided a starting-point for further investigations concerning spices as natural preservatives for food systems. Practical implications: Disc and well-assays were found to be simple and reproducible practical methods. Other spices, their essential oil and extracts might be researched against other micro-organisms. Furthermore, in situ studies need to be performed to evaluate possible interactions between essential oils and compounds naturally present in food against microbial strains. Social implications: The imminent adoption of measures to reduce the use of additives in foods and the reduction on using such compounds. Originality/value: This study provides insights that suggest a promising exploratory development of food natural preservative against spoilage microorganisms in food systems by the use of oregano essential oil. © Emerald Group Publishing Limited.

Protective effect of oregano (Origanum vulgar L.) and thyme (Thymus vulgaris L.) oleoresins in stored soybean oil

Purpose: The objective of this study was to evaluate the antioxidant effect of oregano and thyme extracts isolatedly and combinedly applied in soybean oil. Design/methodology/approach: Soybean oil containing 3,000 mg/kg of oregano and thyme oleoresins and the mixture of both, as well as soybean oil containing TBHQ (50 mg/kg) and soybean oil free of antioxidants, were subjected to accelerated oven test (60°C/10 days). Samples were collected every two days and analyzed as to their peroxide and conjugated diene values. Findings: The mixture of oleoresins and consequent increase of concentration were as effective as the antioxidant TBHQ. Practical implications: These studies may prove to be beneficial to the exploitation of natural antioxidant sources for the preservation and/or extension of raw and processed food shelf life. Therefore, they could also be applied in the area of pharmaceuticals for the protection of human life. Originality/value: This study offers information on the use of natural antioxidants as an alternative to the use of synthetic antioxidants, which might be considered toxic. © Emerald Group Publishing Limited.

Thermal behavior of coffee oil (Robusta and Arabica species)

Coffee seeds are a source for obtaining oil which is used in the candy, soluble coffee, and cosmetics industries. The main purpose of this study was the investigation of the lipid profile and thermal behavior of the roasted and in nature coffee oil of Arabica and Robusta species, using thermogravimetry, differential thermal analysis, derivative thermogravimetry, differential scanning calorimetry (DSC), and modulated DSC. Details concerning the thermal decomposition as well as data of the kinetic parameters have been described here. The kinetic studies were evaluated from several heating rates with a sample mass of 10 mg in open crucible under nitrogen atmospheres. The obtained data were evaluated with the isoconversional kinetic method, where the values of activation energy (Ea/kJ mol-1) were evaluated in function of the conversion degree (α). In addition, this oil was evaluated by modulated DSC from 25 to -60 °C, where the transition phase behavior was verified. © 2013 Akadémiai Kiadó, Budapest, Hungary.

Fatty acids and some antioxidant compounds of Psidium guajava seed oil

Physico-chemical characteristics, fatty acid and tocopherol compositions, total phenolic content and antioxidant activity of crude oil extracted from guava (Psidium guajava var. pomifera) seeds were investigated. Oil yield from the seeds was 14.0%. Data obtained for the analytical indexes compared well with those of others edible oils. The oil showed high levels of unsaturated fatty acids (88.1%), mainly linoleic acid (78.4%). The tocopherol and total phenolic contents in the oil amounted to 29.2 and 92.3 mg/100 g, respectively. The guava seed oil exhibited a great DPPH · scavenging activity showing EC₅₀ of 12.9 g oil/g [DPPH · ] -1 and antiradical efficiency of 7.9×10 -2 . Therefore, the potential utilization of the guava seed oil as a raw material of food, chemical and pharmaceutical industries appears to be favourable and provides the use of a renewable resource, adding value to agricultural products.

Action of andiroba oil and permethrin on the central nervous and reproductive systems of Rhipicephalus sanguineus (Latreille, 1806) (Acari: Ixodidae) ticks females. A confocal study

Research for acaricides with lower toxicity and impact on the environment has been intensified. An alternative would be the use of natural compounds or of synthetic products in lower concentrations than the ones sold commercially. Thus, this study describes the action of andiroba seed oil on the nuclei of the ovary and synganglion cells of Rhipicephalus sanguineus, and presents an analysis of the nuclear morphology of the nervous system cells of this tick species when exposed to permethrin. The results obtained showed that, although no changes have been observed in the genetic material of the ovary cells exposed to the andiroba oil, this compound, as well as permethrin, has neurotoxic action on the females of this species. The damages caused to the physiology of the synganglion, due to the loss of integrity of the genetic material, would result in the impairment of the metabolism of other systems of R. sanguineus ticks. © 2013 Elsevier Ltd.

Effects of calcium salts of soybean oil on factors that influence pregnancy establishment in Bos indicus beef cows

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

In Vitro Antiparasitic Activity and Chemical Composition of the Essential Oil Obtained from the Fruits of Piper cubeba

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

The effect of a minor constituent of essential oil from Citrus aurantium: The role of beta-myrcene in preventing peptic ulcer disease

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Macadamia Oil Supplementation Attenuates Inflammation and Adipocyte Hypertrophy in Obese Mice

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Effect of rosemary (Rosmarinus officinalis) extracts on the oxidative stability and sensory acceptability of soybean oil

Background: Plant extracts have b een used as an alternative to the use of synthetic antioxidants in order to preserve oils fromoxidative degradation. Additionally, these extracts add special flavors and aromas to the food. Thus, the objective of this studywas to evaluate the effect of hydroethanolic extracts of fresh and freeze-dried rosemar y in the oxidative stability of soybean oilunder accelerated storage in an oven. Results: The application of the extracts in the oil showed that that freeze-dried extract was better in reducing the formation ofoxidation products, showing 8.6 meq kg−1of peroxides after 20 days of storage. On the other hand, the mixture of the naturalextract with t-butylhydroquinone conferred better oxidative stability index until the 20th day, 9.7 h. Both extracts prevented theloss of tocopherol, not d iffering between each other (P > 0.05), and present approximately 505 mg kg−1of residual tocopherols.The sensory evaluation revealed that consumers accepted equally the oils added and not added of the rosemary extracts. Conclusion: The extracts are therefore potential sources of natural antioxidants and they would be well accepted by consumersif applied by the food industry to replace synthetic antioxidants.

Antioxidant effect of thyme ( -L.) and oregano ( -L.) extracts in soybean oil under thermoxidation

The rancidity of vegetable oils is considered one problem in the food industry,thus, are added antioxidants in food. The objective of this study was to investigatethe antioxidant effect of oregano and thyme extracts in soybean oil underthermoxidation. Soybean oil containing 3,000 mg/kg of oregano and thyme oleo-resins and the mixture of both, as well as soybean oil containing tert-butylhydroquinone (TBHQ; 50 mg/kg) and soybean oil free of were subjected tothermoxidation. Then, the physicochemical properties and fatty acid profile wereevaluated. Oregano and thyme oleoresins applied separately presented a higherprotective effect, inhibiting a greater formation of polar compounds than the anti-oxidant TBHQ, indicating that the addition of 3,000 mg/kg has ensured a betteroxidative protection than the synthetic antioxidant. The increase in the concentra-tion of oleoresins by mixing thyme and oregano extracts has given a higher pro-tective effect.