Avaliação microbiológica, detecção e susceptibilidade a antimicrobianos de potenciais enteropatógenos das famílias Enterobacteriaceae e Vibrionaceae em mexilhões Perna perna da praia de Itaipu, Niterói-RJ

Por serem organismos filtradores, os mexilhões devem ser extraídos para consumo somente de águas com padrões microbiológicos regulamentados pelo Conselho Nacional do Meio Ambiente, uma vez que intoxicações alimentares de origem bacteriana são as consequências mais comuns relacionadas ao consumo destes moluscos. Após a retirada dos costões, estes organismos passam por processos de fervura, lavagem, acondicionamento em sacos plásticos e transporte até a chegada ao mercado onde são comercializados; etapas estas, realizadas sem cuidados assépticos. Objetivando avaliar a qualidade microbiológica de mexilhões Perna perna coletados na praia de Itaipu, Niterói, RJ; após a sua fervura; e comercializados no Mercado São Pedro, foram realizadas contagens de coliformes totais e termotolerantes e pesquisa de Escherichia coli, Salmonella spp. e Vibrio spp. por metodologia convencional e molecular em amostras obtidas destes locais. Pelo teste de disco-difusão foi observado o perfil de resistência das cepas isoladas. Do total de amostras analisadas (27) apenas 3 dos mexilhões que sofreram processo de aferventação, 1 do comercializado e 3 do in natura, se encontravam dentro dos padrões aceitáveis pela legislação. Não houve diferença significativa entre as contagens de coliformes termotolerantes dos diferentes mexilhões analisados, mas sim entre os períodos seco e chuvoso. Somente uma das nove coletas de água mostrou-se própria para o cultivo de mexilhões (até 14 CF/mL). Foram isoladas e caracterizadas fisiológicamente, 77 estirpes da espécie E. coli, sendo confirmadas molecularmente por PCR os sorotipos EPEC, STEC e EAEC; 4 cepas Salmonella spp. sendo apenas uma confirmada por PCR; e das 57 cepas caracterizadas como Vibrio spp., 51 foram confirmadas por PCR, sendo 46 Vibrio spp., 2 V. cholerae, 1 V. vulnificus, 1 V. parahaemolyticus e 1 V. mimicus. Entre as estirpes de E. coli, 13% apresentaram multirresistência e 15,6% apresentaram resistência múltipla. A estirpe de Salmonella spp. se mostrou sensível a todos os antimicrobiados testados. Das estirpes de Vibrio spp. testadas, 68,6% apresentaram multirresistência e 72,5% apresentaram resistência múltipla. A partir da pesquisa de genes direto do caldo de enriquecimento foi possível detectar todos os genes pesquisados, com exceção para os sorotipos de Salmonella e V. cholerae. Baseado nos resultados do presente trabalho pode-se inferir que os mexilhões, amplamente comercializados no município de Itaipú, podem se constituir em risco para a saúde pública dos consumidores no Rio de Janeiro, necessitando dos órgãos competentes uma eficiente fiscalização nos pontos de venda e cultivo destes moluscos.

Inversão de funções do plano no plano aplicada ao cálculo de azeótropos

Azeotropia é um fenômeno termodinâmico onde um líquido em ebulição produz um vapor com composição idêntica. Esta situação é um desafio para a Engenharia de Separação, já que os processos de destilação exploram as diferenças entre as volatilidades relativas e, portanto, um azeótropo pode ser uma barreira para a separação. Em misturas binárias, o cálculo da azeotropia é caracterizado por um sistema não-linear do tipo 2 × 2. Um interessante e raro caso é o denominado azeotropia dupla, que pode ser verificado quando este sistema não-linear tem duas soluções, correspondendo a dois azeótropos distintos. Diferentes métodos tem sido utilizados na resolução de problemas desta natureza, como métodos estocásticos de otimização e as técnicas intervalares (do tipo Newton intervalar/bisseção generalizada). Nesta tese apresentamos a formulação do problema de azeotropia dupla e uma nova e robusta abordagem para a resolução dos sistemas não-lineares do tipo 2 × 2, que é a inversão de funções do plano no plano (MALTA; SALDANHA; TOMEI, 1996). No método proposto, as soluções são obtidas através de um conjunto de ações: obtenção de curvas críticas e de pré-imagens de pontos arbritários, inversão da função e por fim, as soluções esperadas para o problema de azeotropia. Esta metodologia foi desenvolvida para resolver sistemas não-lineares do tipo 2 × 2, tendo como objetivo dar uma visão global da função que modela o fenômeno em questão, além, é claro, de gerar as soluções esperadas. Serão apresentados resultados numéricos para o cálculo dos azeótropos no sistema benzeno + hexafluorobenzeno a baixas pressões por este método de inversão. Como ferramentas auxiliares, serão também apresentados aspectos numéricos usando aproximações clássicas, tais como métodos de Newton com técnicas de globalização e o algorítmo de otimização não-linear C-GRASP, para efeito de comparação.

First-principles prediction of doped graphane as a high-temperature electron-phonon superconductor.

We predict by first-principles calculations that p-doped graphane is an electron-phonon superconductor with a critical temperature above the boiling point of liquid nitrogen. The unique strength of the chemical bonds between carbon atoms and the large density of electronic states at the Fermi energy arising from the reduced dimensionality give rise to a giant Kohn anomaly in the optical phonon dispersions and push the superconducting critical temperature above 90 K. As evidence of graphane was recently reported, and doping of related materials such as graphene, diamond, and carbon nanostructures is well established, superconducting graphane may be feasible.

Surimi based dried fish cake

Minced fish prepared from the fillets of the sciaenid fish (Lutjanus sp.) was washed with cold water (<10 °C) three times. The washed muscle was pressed through a piece of fine cloth to a moisture content around 80%. The pressed cake (Surimi) was ground with 2.5% sodium chloride and 3% tapioca starch. The mixed material was shaped in the form of a cake and left for one hour for the gel to set. The cakes were then steamed. The cooled cakes were cut into pieces of 1 cm length x 1 cm width x 0.5 cm thick. The pieces were either dried in an electrical oven at 50°C or dried in sun to a moisture content of 11-12%. Biochemical, bacteriological and organoleptic evaluation revealed that the cakes were in very good acceptable form for 8 months. The cakes could be rehydrated by soaking in water at ambient temperature for half an hour and boiling in water for 10 minutes.

Small scale manufacture of crude agar from Gracilaria seaweeds

A simplified process was worked out to prepare crude agar from red seaweeds (Gracilaria sp.). The process required careful preliminary cleaning and bleaching (sun-drying) of the weed. The agar was extracted by boiling with water in a mixture (2%) strong enough to set as a jelly. Freezing the jelly over a 3—day period in an ice-making machine, adjusted to work slowly, separated out ice and agar. The blocks were thawed out and the agar dried in the sun. The efficiency of extraction was over 800/A.

Preparation of mussel meat by drying

The paper describes a simple and cheap process for the preservation of mussel meat by drying. The method involves blanching the mussel meat shucked from purified live mussels in 5% boiling brine for 5 min followed by drying to moisture of 10 to 15%. The product stored in glass bottles or polythene bags suitably sealed, has a storage life of about six months after which the organoleptic qualities begin to deteriorate. No preservative is used at any stage of processing and the yield of the product is approximately 20%. The major type of spoilage during storage is brown discoloration. Spoilage due to insect infestation is also common unless packed properly.

Preparation of mussel marinade

A simple and cheap process for the preservation of mussel meat by marinading is described. The method involves blanching the mussel meat shucked from depurated live mussels in 3% boiling sodium chloride solution for 5 min followed by preserving it in a solution containing 3% acetic acid and 3% sodium chloride. The product stored in closed glass jars has a storage life of approximately 16 weeks at room temperature (23-30°C), after which the quality began to deteriorate. Texture of the meat is least affected and closely resembles that of the fresh meat.

Liquid fuel visualization using laser-induced fluoresence during cold start

The presence of liquid fuel inside the engine cylinder is believed to be a strong contributor to the high levels of hydrocarbon emissions from spark ignition (SI) engines during the warm-up period. Quantifying and determining the fate of the liquid fuel that enters the cylinder is the first step in understanding the process of emissions formation. This work uses planar laser induced fluorescence (PLIF) to visualize the liquid fuel present in the cylinder. The fluorescing compounds in indolene, and mixtures of iso-octane with dopants of different boiling points (acetone and 3-pentanone) were used to trace the behavior of different volatility components. Images were taken of three different planes through the engine intersecting the intake valve region. A closed valve fuel injection strategy was used, as this is the strategy most commonly used in practice. Background subtraction and masking were both performed to reduce the effect of any spurious fluorescence. The images were analyzed on both a time and crank angle (CA) basis, showing the time of maximum liquid fuel present in the cylinder and the effect of engine events on the inflow of liquid fuel. The results show details of the liquid fuel distribution as it enters the engine as a function of crankangle degree, volatility and location in the cylinder. A. semi-quantitative analysis based on the integration of the image intensities provides additional information on the temporal distribution of the liquid fuel flow. © 1998 Society of Automotive Engineers, Inc.

Light water breeding with nitride fuel

This scoping study proposes using mixed nitride fuel in Pu-based high conversion LWR designs in order to increase the breeding ratio. The higher density fuel reduces the hydrogen-to-heavy metal ratio in the reactor which results in a harder spectrum in which breeding is more effective. A Resource-renewable Boiling Water Reactor (RBWR) assembly was modeled in MCNP to demonstrate this effect in a typical high conversion LWR design. It was determined that changing the fuel from (U,TRU)O2 to (U,TRU)N in the assembly can increase its fissile inventory ratio (fissile Pu mass divided by initial fissile Pu mass) from 1.04 to up to 1.17. © 2011 Elsevier Ltd. All rights reserved.

热学微流控系统中瞬态相变传热研究

微尺度相变传热广泛存在于微反应器、微型燃料电池、微蒸发器、微冷凝器、微热管、微汽泡执行器等微流控器件中，研究微流控系统中的相变问题对于微流控器件的设计和运行具有重要的科学意义。本文针对三类典型的微尺度相变问题，即微尺度流动沸腾、微尺度流动凝结以及微加热器上的汽泡动力学进行了深入细致的研究，实验研究中所采用的实验件均为标准MEMS微加工工艺制作，克服了常规机械加工所造成的表面粗糙度的影响。 考虑到微流控系统中大量应用交叉型、弯曲型等复杂结构的微通道，在微尺度流动沸腾研究中，设计了一种具有交错微通道结构的微流控芯片，并以丙酮为工质，对该芯片内的流动沸腾进行了研究。发现了周期为毫秒量级微时间尺度的流型结构，整个周期包括单相液体充液、两相分层流以及部分蒸干的液膜流三个阶段；在单个微通道区域，由于蒸发动量力的作用，液膜沿流动方向呈非均匀分布，蒸干首先发生在上游；由于液相弗劳德数较小，导致微通道中依然存在分层流流型。由于毕渥数较小，芯片背面温度几乎与芯片内壁面温度保持同步变化。虽然红外热像仪的响应频率较低，但仍然可以鉴别出由于流型周期性转换导致的壁面温度脉动。 在微尺度流动凝结换热研究中，为便于获取凝结过程的动态流动特性，设计了一种低高宽比的单微通道，并以水为工质，对该微通道中的流动凝结换热进行了研究。实验中采取了空气自然对流冷却和 水强制对流冷却两种冷却强度。研究发现，该微通道中的凝结换热呈周期性，其周期在毫秒量级。在通道上游入口处，存在一个呈准静止状态的长汽弹，汽弹前端周期性脱离汽泡。增加冷却强度会使汽泡的脱离频率增大，脱离直径减小；长汽弹前端周期性脱离汽泡是由于汽液界面具有较大的韦伯数。汽泡在该微通道内的运动过程中直径基本不变是由于汽泡在通道内的滞留时间远小于汽泡完全冷凝所需的总时间。 为澄清并联通道的多通道效应对微尺度凝结换热的影响，作者设计了由三个矩形通道组成的并联微通道冷凝器。研究发现，通道中的流型结构与单通道凝结过程类似，均为上游呈准静止状态的长汽弹和下游周期性的汽泡脱离。在中间通道和侧通道中，总共发现了三种不同的汽泡脱离模式，即单汽丝断裂模式、双汽丝同步断裂模式以及双汽丝非同步断裂模式。多通道效应主要表现在由于硅基固体导热的影响，三个通道中具有不同的温度分布，中间通道的温度关于其中心线成对称分布，而两侧通道中的高温区域均靠向中间通道。虽然硅具有良好的导热性，整个硅基上的温差很小，但在微尺度下，小温差依然可以导致较大的温度梯度，造成中间通道的双汽丝关于其中心线成对称分布，并且总是发生同步断裂；侧通道中的双汽丝偏向中间通道，并且在靠近中间通道的一侧汽丝总是首先发生断裂。由于温度梯度引起的Maragnoni对流效应，侧通道中的汽泡脱离后便靠向高温侧。 在微汽泡动力学研究中，设计了一种尺寸为 的Pt薄膜微加热器，研究了脉冲控制参数对微加热器上汽泡动力学特性的影响。研究发现在该微加热器上发生汽泡核化时，核化温度均达到液体的过热极限，因此为均质核化过程。在不同的脉冲控制参数下，存在三类不同的汽泡动力学特性，即（1）汽泡爆炸性生长和冷凝以及汽泡二次生长；（2）汽泡爆炸性生长继而分裂、吸引并聚合；（3）汽泡振荡生长而后持续生长并最终达到稳定状态。在第（1）类中，汽泡二次生长是由于脉冲加热过程中在玻璃基片上储存了热量；在第（2）类中，汽泡冷凝过程中的Marangoni效应导致分裂后的汽泡互相吸引并最终聚合。在第（3）类中，汽泡尺寸最终达到稳定是由于汽泡内蒸汽的发生量与汽液界面上蒸汽的凝结量相等。 本文的研究将为微反应器、微型燃料电池、微换热器、微汽泡执行器等相变微流控系统的设计和运行提供科学指导。

种子汽泡传热原理与实验研究

两相流动不稳定性是在各种水力学直径通道内所遇到的复杂现象，这些不稳定性对热能系统可能造成有害影响。本文以丙酮为工质，在受热微通道入口处设置微汽泡发生器，采用脉冲电压激励产生可控微汽泡，并以微汽泡为种子尝试对热微通道内沸腾不稳定性及传热的控制。实验研究表明低频种子汽泡热控能够减轻各参数的脉动幅度；高频种子汽泡热控能彻底抑制沸腾不稳定性；种子汽泡技术的优点是能够在各发泡频率下抑制沸腾不稳定性，强化换热。本研究结果为解决微通道内沸腾不稳定性提供了一种崭新有效的手段，大大延长了待冷却芯片的使用寿命。

Seed bubbles stabilize flow and heat transfer in parallel microchannels

Seed bubbles are generated on microheaters located at the microchannel upstream and driven by a pulse voltage signal, to improve flow and heat transfer performance in microchannels. The present study investigates how seed bubbles stabilize flow and heat transfer in micro-boiling systems. For the forced convection flow, when heat flux at the wall surface is continuously increased, flow instability is self-sustained in microchannels with large oscillation amplitudes and long periods. Introduction of seed bubbles in time sequence improves flow and heat transfer performance significantly. Low frequency (similar to 10 Hz) seed bubbles not only decrease oscillation amplitudes of pressure drops, fluid inlet and outlet temperatures and heating surface temperatures, but also shorten oscillation cycle periods. High frequency (similar to 100 Hz or high) seed bubbles completely suppress the flow instability and the heat transfer system displays stable parameters of pressure drops, fluid inlet and outlet temperatures and heating surface temperatures. Flow visualizations show that a quasi-stable boundary interface from spheric bubble to elongated bubble is maintained in a very narrow distance range at any time. The seed bubble technique almost does not increase the pressure drop across microsystems, which is thoroughly different from those reported in the literature. The higher the seed bubble frequency, the more decreased heating surface temperatures are. A saturation seed bubble frequency of 1000-2000 Hz can be reached, at which heat transfer enhancement attains the maximum degree, inferring a complete thermal equilibrium of vapor and liquid phases in microchannels. Benefits of the seed bubble technique are the stabilization of flow and heat transfer, decreasing heating surface temperatures and improving temperature uniformity of the heating surface.

Hydrogen production characteristics of the organic fraction of municipal solid wastes by anaerobic mixed culture fermentation

The hydrogen production from the organic fraction of municipal solid waste (OFMSW) by anaerobic mixed culture fermentation was investigated using batch experiments at 37 degrees C. Seven varieties of typical individual components of OFMSW including rice, potato, lettuce, lean meat, oil, fat and banyan leaves were selected to estimate the hydrogen production potential. Experimental results showed that the boiling treated anaerobic sludge was effective mixed inoculum for fermentative hydrogen production from OFMSW. Mechanism of fermentative hydrogen production indicates that, among the OFMSW, carbohydrates is the most optimal substrate for fermentative hydrogen production compared with proteins, lipids and lignocelluloses. This conclusion was also substantiated by experimental results of this study. The hydrogen production potentials of rice, potato and lettuce were 134 mL/g-VS, 106 mL/g-VS, and 50 mL/g-VS respectively. The hydrogen percentages of the total gas produced from rice, potato and lettuce were 57-70%, 41-55% and 37-67%. 2008 International Association for Hydrogen Energy.

Vacuum pyrolysis of waste tires with basic additives

Granules of waste tires were pyrolyzed tinder vacuum (3.5-10 kPa) conditions, and the effects of temperature and basic additives (Na2CO3, NaOH) on the properties of pyrolysis were thoroughly investigated. It was obvious that with or without basic additives, pyrolysis oil yield increased gradually to a maximum and subsequently decreased with a temperature increase from 450 degrees C to 600 degrees C, irrespective of the addition of basic additives to the reactor. The addition of NaOH facilitated pyrolysis dramatically, as a maximal pyrolysis oil yield of about 48 wt% was achieved at 550 degrees C without the addition of basic additives, while a maximal pyrolysis oil yield of about 50 wt% was achieved at 480 degrees C by adding 3 wt% (w/w, powder/waste tire granules) of NaOH powder. The composition analysis of pyrolytic naphtha (i.b.p. (initial boiling point) similar to 205 degrees C) distilled from pyrolysis oil showed that more dl-limonene was obtained with basic additives and the maximal content of dl-limonene in pyrolysis oil was 12.39 wt% which is a valuable and widely-used fine chemical. However, no improvement in pyrolysis was observed with Na2CO3 addition. Pyrolysis gas was mainly composed of H-2, CO, CH4, CO2, C2H4 and C2H6. Pyrolytic char had a surface area comparable to commercial carbon black, but its proportion of ash (above 11.5 wt%) was much higher.

A three-dimensional analytical solution of the microheater temperature before bubble nucleation

A three-dimensional analytical solution of the microheater temperature based on heat diffusion equation is developed and compared with experimental results. Dimensionless parameters are introduced to analyze the temperature rise time and the distribution under steady state. To study the microheater temperatures before bubble nucleation, a set of working fluids and microheaters are considered. It is shown that the dimensionless time xi(-)(0) required for the temperature rise from room to 95% of the steady state temperature is about 75, not dependent on working fluids and microheaters. Heat transfer to the surrounding liquid is mainly caused by conduction, not by convection and radiation mechanisms. The microheater length affects the surface temperature uniformity, while its width influences the steady temperatures significantly, yielding the transition from heterogeneous to homogeneous nucleation mechanism from square microheaters to narrow line microheaters.