Ultrasonic waves: Bioeffects on yeast cells

Applications of ultrasound were starting from 1912 with the primary objective the detection of icebergs on prevention of maritime accidents. Algae, fish deaths and destruction were observed in the vicinity of sonar that equipped ships and submarines during the First World War.The evolutions of research and studies with ultrasound have big advances following the discovery of piezoelectric transducers in science and technology. As an example we can mention its application in microsurgery, fatigue detection in aerospace mechanics, catalysis sonochemical, biotechnology and others.The work presented here aims to demonstrate the application of ultrasonic in pulsed mode beams in biotechnology with the aim of improving the fermentation of a culture broth containing biological agents. In these experiments we used as ultrasound equipment and oscilator Sonics VCX-600 (20KHz), probe type wave guide. The experiments were conducted in a glass reactor of 200 mL of biomaterial containing cane juice and Saccharomyces cerevisiae in suspension. The parameters analyzed were related to the content Alcohlic (FID gas chromatography), and cell viability (Neubauer chamber), TRS (refractometry). Analysis of results showed that the total production exceeded in irradiated samples compared to normal fermentation (without ultrasound), suggesting additional advantage of ultrasound activation. Lastin Trials 1400 min, showed ethanol production systems 12% more than non-enabled systems. In this context alternatives for ethanol production, bio fuel and many other byproducts of the alcohol industries and chemicals could benefit from the use of ultrasound beams in this range of frequencies.

Vitamin C prevents the effects of high rearing temperatures on the quality of broiler thigh meat

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

Carotenoid Profile of Tomato Sauces: Effect of Cooking Time and Content of Extra Virgin Olive Oil

The consumption of carotenoid-rich vegetables such as tomatoes and tomato sauces is associated with reduced risk of several chronic diseases. The predominant carotenoids in tomato products are in the (all-E) configuration, but (Z) isomers can be formed during thermal processing. The effect of cooking time (15, 30, 45 and 60 min) and the addition of extra virgin olive oil (5% and 10%) on the carotenoid extractability of tomato sauces was monitored using liquid chromatography-tandem mass spectrometry (LC-ESI-MS/MS) and LC-ultraviolet detection (LC-UV). The thermal treatment and the addition of extra virgin olive oil increased the levels of antioxidant activity, total carotenoids, Z-lycopene isomers, -carotene and -carotene. These results are of particular nutritional benefit since higher lycopene intake has been associated with a reduced risk of lethal prostate and a reduction of prostate-specific antigen (PSA) levels. Moreover, -carotene has been reported to suppress the up-regulation of heme oxygenase-1 gene expression in a dose dependent manner and to suppress UVA-induced HO-1 gene expression in cultured FEK4.

Use of cellulose fibers from hemp core in fiber-cement production. Effect on flocculation, retention, drainage and product properties

The aim of this paper is to study the feasibility of using cellulose fibers obtained from an agricultural waste, hemp core (Cannabis Sativa L), through different new environmental friendly cooking processes for fiber-cement production. The physical and mechanical properties of the fiber reinforced concrete, which depend on the nature and morphology of the fibers, matrix properties and the interactions between them, must be kept between the limits required for its application. Therefore, the morphology of the fibers and how its use affects the flocculation, retention and drainage processes in the fiber-cement manufacture, and the mechanical and physical properties of the fiber-cement product have been studied. The use of pulp obtained by means of the hemp core cooking in ethanolamine at 60% concentration at 180 degrees C during 90 min resulted in the highest solids retention and the best mechanical properties among the studied hemp core pulps. (C) 2012 Elsevier B.V. All rights reserved.

The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates

Corn grits that were supplemented with isovaleraldehyde, ethyl butyrate, butyric acid and flavour enhancers were extruded under different processing conditions. Volatile compounds retained in the extrudates were isolated by dynamic headspace and analysed using gas chromatographymass spectrometry. The expansion ratio, density and cut force to break down the extrudates were evaluated and aroma intensity was assessed using a multisample difference test. Butyric acid showed the greatest retention (96.4%), regardless of the extrusion conditions. All compounds were better retained when samples were extruded at 20% feed moisture and 90 degrees C processing temperature (2.981.0%), conditions that also resulted in greater aromatic intensity (moderate to moderate-strong intensity). The addition of volatile compounds reduced the expansion ratio and cut force, whereas the addition of flavour enhancers increased the expansion ratio but reduced ethyl butyrate and butyric acid retention.

On Site Stripping Voltammetric Determination of Zn(II), Cd(II) and Pb(II) in Water Samples of the Cananeia-Iguape Estuarine-Lagoon Complex in Sao Paulo State, Brazil

Estuarine systems play an important role in the retention of toxic trace elements owing to the affinity of these elements with particles dissolved in water. This work presents the use of a voltammetric sensor to monitor heavy metal (Zn (II), Cd(II) and Pb (II)) concentrations in the Cananeia-Iguape Estuarine-Lagoon region (Sao Paulo State, Brazil). Lower concentrations were found in the Southern estuarine system (Cananeia City) and increased concentrations observed in the Northern sector (Iguape City) were promoted by anthropogenic activities, with particular influence from the historical introduction of mining wastes and inputs from agricultural, industrial and domestic effluents. The proposed method is reliable, inexpensive and fast, can simultaneously provide information on the concentration of these metallic ions and can be easily used for field measurements aboard oceanographic ships.

On site stripping voltammetric determination of Zn(II), Cd(II) and Pb(II) in water samples of the Cananéia-Iguape Estuarine-Lagoon complex in São Paulo state, Brazil

Estuarine systems play an important role in the retention of toxic trace elements owing to the affinity of these elements with particles dissolved in water. This work presents the use of a voltammetric sensor to monitor heavy metal (Zn (II), Cd(II) and Pb (II)) concentrations in the Cananéia-Iguape Estuarine-Lagoon region (São Paulo State, Brazil). Lower concentrations were found in the Southern estuarine system (Cananéia City) and increased concentrations observed in the Northern sector (Iguape City) were promoted by anthropogenic activities, with particular influence from the historical introduction of mining wastes and inputs from agricultural, industrial and domestic effluents. The proposed method is reliable, inexpensive and fast, can simultaneously provide information on the concentration of these metallic ions and can be easily used for field measurements aboard oceanographic ships.

Physical objects on navigation channal simulation models

This paper presents the results of a simulation using physical objects. This concept integrates the physical dimensions of an entity such as length, width, and weight, with the usual process flow paradigm, recurrent in the discrete event simulation models. Based on a naval logistics system, we applied this technique in an access channel of the largest port of Latin America. This system is composed by vessel movement constrained by the access channel dimensions. Vessel length and width dictates whether it is safe or not to have one or two ships simultaneously. The success delivered by the methodology proposed was an accurate validation of the model, approximately 0.45% of deviation, when compared to real data. Additionally, the model supported the design of new terminals operations for Santos, delivering KPIs such as: canal utilization, queue time, berth utilization, and throughput capability

A study on the fluid dynamics of domestic Gas burners

Domestic gas burners are investigated experimentally and numerically in order to further understand the fluid dynamics processes that drive the cooking appliance performances. In particular, a numerical simulation tool has been developed in order to predict the onset of two flame instabilities which may deteriorate the performances of the burner: the flame back and flame lift. The numerical model has been firstly validated by comparing the simulated flow field with a data set of experimental measurements. A prediction criterion for the flame back instability has been formulated based on isothermal simulations without involving the combustion modelization. This analysis has been verified by a Design Of Experiments investigation performed on different burner prototype geometries. On the contrary, the formulation of a prediction criterion regarding the flame lift instability has required the use of a combustion model in the numerical code. In this analysis, the structure and aerodynamics of the flame generated by a cooking appliance has thus been characterized by experimental and numerical investigations, in which, by varying the flow inlet conditions, the flame behaviour was studied from a stable reference case toward a complete blow-out.

Biofilms on exposed monumental stones: mechanism of formation and development of new control methods

Within the stone monumental artefacts artistic fountains are extremely favorable to formation of biofilms, giving rise to biodegradation processes related with physical-chemical and visual aspect alterations, because of their particular exposure conditions. Microbial diversity of five fountains (two from Spain and three from Italy) was investigated. It was observed an ample similarity between the biodiversity of monumental stones reported in literature and that one found in studied fountains. Mechanical procedures and toxic chemical products are usually employed to remove such phototrophic patinas. Alternative methods based on natural antifouling substances are recently experimented in the marine sector, due to their very low environmental impact and for the bio settlement prevention on partially immersed structures of ships. In the present work groups of antibiofouling agents (ABAs) were selected from literature for their ability to interfere, at molecular level, with the microbial communication system “quorum sensing”, inhibiting the initial phase of biofilm formation. The efficacy of some natural antibiofoulants agents (ABAs) with terrestrial (Capsaicine - CS, Cinnamaldehyde - CI) and marine origin (Zosteric Acid - ZA, poly-Alkyl Pyridinium Salts – pAPS and Ceramium botryocarpum extract - CBE), incorporated into two commercial coatings (Silres BS OH 100 - S and Wacker Silres BS 290 - W) commonly used in stone conservation procedures were evaluated. The formation of phototrophic biofilms in laboratory conditions (on Carrara marble specimens and Sierra Elvira stone) and on two monumental fountains (Tacca’s Fountain 2 - Florence, Italy and Fountain from Patio de la Lindaraja - Alhambra Palace, Granada, Spain) has been investigated in the presence or absence of these natural antifouling agents. The natural antibiofouling agents, at tested concentrations, demonstrated a certain inhibitory effect. The silane-siloxane based silicone coating (W) mixing with ABAs was more suitable with respect to ethyl silicate coating (S) and proved efficacy against biofilm formation only when incompletely cured. The laboratory results indicated a positive action in inhibiting the patina formation, especially for poly-alkyl pyridinium salts, zosteric acid and cinnamaldehyde, while on site tests revealed a good effect for zosteric acid.

Influence of processing conditions on quality aspects of potato-based fresh pasta

Gnocchi is a typical Italian potato-based fresh pasta that can be either homemade or industrially manufactured. The homemade traditional product is consumed fresh on the day it is produced, whereas the industrially manufactured one is vacuum-packed in polyethylene and usually stored at refrigerated conditions. At industrial level, most kinds of gnocchi are usually produced by using some potato derivatives (i.e. flakes, dehydrated products or flour) to which soft wheat flour, salt, some emulsifiers and aromas are added. Recently, a novel type of gnocchi emerged on the Italian pasta market, since it would be as much similar as possible to the traditional homemade one. It is industrially produced from fresh potatoes as main ingredient and soft wheat flour, pasteurized liquid eggs and salt, moreover this product undergoes steam cooking and mashing industrial treatments. Neither preservatives nor emulsifiers are included in the recipe. The main aim of this work was to get inside the industrial manufacture of gnocchi, in order to improve the quality characteristics of the final product, by the study of the main steps of the production, starting from the raw and steam cooked tubers, through the semi-finished materials, such as the potato puree and the formulated dough. For this purpose the investigation of the enzymatic activity of the raw and steam cooked potatoes, the main characteristics of the puree (colour, texture and starch), the interaction among ingredients of differently formulated doughs and the basic quality aspects of the final product have been performed. Results obtained in this work indicated that steam cooking influenced the analysed enzymes (Pectin methylesterase and α- and β-amylases) in different tissues of the tuber. PME resulted still active in the cortex, it therefore may affect the texture of cooked potatoes to be used as main ingredient in the production of gnocchi. Starch degrading enzymes (α- and β-amylases) were inactivated both in the cortex and in the pith of the tuber. The study performed on the potato puree showed that, between the two analysed samples, the product which employed dual lower pressure treatments seemed to be the most suitable to the production of gnocchi, in terms of its better physicochemical and textural properties. It did not evidence aggregation phenomena responsible of hard lumps, which may occur in this kind of semi-finished product. The textural properties of gnocchi doughs were not influenced by the different formulation as expected. Among the ingredients involved in the preparation of the different samples, soft wheat flour seemed to be the most crucial in affecting the quality features of gnocchi doughs. As a consequence of the interactive effect of the ingredients on the physicochemical and textural characteristics of the different doughs, a uniform and well-defined split-up among samples was not obtained. In the comparison of different kinds of gnocchi, the optimal physicochemical and textural properties were detected in the sample made with fresh tubers. This was probably caused not only by the use of fresh steam cooked potatoes, but also by the pasteurized liquid eggs and by the absence of any kind of emulsifier, additive or preserving substance.

Study of the effect of minor compounds on the oxidative stability and physical properties of bulk oil, oil-in-water emulsion, and food emulsions

Minor components are of particular interest due to their antioxidant and biological properties. Various classes of lipophilic minor components (plant sterols (PS) and α-tocopherol) were selected as they are widely used in the food industry. A Fast GC-MS method for PS analysis in functional dairy products was set up. The analytical performance and significant reduction of the analysis time and consumables, demonstrated that Fast GC-MS could be suitable for the PS analysis in functional dairy products. Due to their chemical structure, PS can undergo oxidation, which could be greatly impacted by matrix nature/composition and thermal treatments. The oxidative stability of PS during microwave heating was evaluated. Two different model systems (PS alone and in combination) were heated up to 30 min at 1000 W. PS degraded faster when they were alone than in presence of TAG. The extent of PS degradation depends on both heating time and the surrounding medium, which can impact the quality and safety of the food product destined to microwave heating/cooking. Many minor lipid components are included in emulsion systems and can affect the rate of lipid oxidation. The oxidative stability of oil-in-water (O/W) emulsions containing PS esters, ω-3 FA and phenolic compounds, were evaluated after a 14-day storage at room temperature. Due to their surface active character, PS could be particularly prone to oxidation when they are incorporated in emulsions, as they are more exposed to water-soluble prooxidants. Finally, some minor lipophilic components may increase oxidative stability of food systems due to their antioxidant activity. á-tocopherol partitioning and antioxidant activity was determined in the presence of excess SDS in stripped soybean O/W emulsions. Results showed that surfactant micelles could play a key role as an antioxidant carrier, by potentially increasing the accessibility of hydrophobic antioxidant to the interface.

Translating food on the Internet: from American TV series dubbed for the Italian audience to subtitles on YouTube.

The aim of this dissertation is to analyze the adaptation of food realia and food-related terms from English into Italian in the world of screen translation. Food has always been at the heart of every human being’s life and is an essential lens of analysis when trying to understand culture. With the awareness of what has been done in the past in American TV series dubbed into Italian and looking at how translations have been changing in the last decade, my thesis demonstrates how strategies are more inclined to an overt approach, which leaves the audiovisual text deeply tied to its source language and culture. The work will also include a practical subtitling exercise of three episodes of the currently most famous YouTube cooking show: Nerdy Nummies by Rosanna Pansino. The fact that the show is published weekly on a YouTube channel gives me the opportunity to comment on the evolution of media in the third millennium and how this implies an improvement as far as the knowledge, the skills and the possibilities for audiovisual translators are concerned.

Integration of Internet of Things and Cloud computing. A case study on vital signs monitoring.

Il progresso scientifico e le innovazioni tecnologiche nei campi dell'elettronica, informatica e telecomunicazioni, stanno aprendo la strada a nuove visioni e concetti. L'obiettivo della tesi è quello d'introdurre il modello del Cloud computing per rendere possibile l'attuale visione di Internet of Thing. Nel primo capitolo si introduce Ubiquitous computing come un nuovo modo di vedere i computer, cercando di fare chiarezza sulla sua definizione, la sua nascita e fornendo un breve quadro storico. Nel secondo capitolo viene presentata la visione di Internet of Thing (Internet delle “cose”) che si avvale di concetti e di problematiche in parte già considerate con Ubiquitous computing. Internet of Thing è una visione in cui la rete Internet viene estesa agli oggetti di tutti i giorni. Tracciare la posizione degli oggetti, monitorare pazienti da remoto, rilevare dati ambientali sono solo alcuni esempi. Per realizzare questo tipo di applicazioni le tecnologie wireless sono da considerare necessarie, sebbene questa visione non assuma nessuna specifica tecnologia di comunicazione. Inoltre, anche schede di sviluppo possono agevolare la prototipazione di tali applicazioni. Nel terzo capitolo si presenta Cloud computing come modello di business per utilizzare su richiesta risorse computazionali. Nel capitolo, vengono inizialmente descritte le caratteristiche principali e i vari tipi di modelli di servizio, poi viene argomentato il ruolo che i servizi di Cloud hanno per Internet of Thing. Questo modello permette di accelerare lo sviluppo e la distribuzione di applicazioni di Internet of Thing, mettendo a disposizione capacità di storage e di calcolo per l'elaborazione distribuita dell'enorme quantità di dati prodotta da sensori e dispositivi vari. Infine, nell'ultimo capitolo viene considerato, come esempio pratico, l'integrazione di tecnologie di Cloud computing in una applicazione IoT. Il caso di studio riguarda il monitoraggio remoto dei parametri vitali, considerando Raspberry Pi e la piattaforma e-Health sviluppata da Cooking Hacks per lo sviluppo di un sistema embedded, e utilizzando PubNub come servizio di Cloud per distribuire i dati ottenuti dai sensori. Il caso di studio metterà in evidenza sia i vantaggi sia le eventuali problematiche che possono scaturire utilizzando servizi di Cloud in applicazioni IoT.

Report on 2010-2013 Excavations at Horvat Kur, Galilee

Four seasons of excavations at Horvat Kur in the Galilee (250570/754485) have exposed the remains of a broadhouse synagogue from the Byzantine period. The building was entered through a portico on the west or a doorway on the south. The fill beneath the portico included the discarded remains of a once colored mosaic as well as more than 1000 coins. A low bench of basalt stones (some of which were plastered) runs along the interior walls, interrupted only by a stone bemah in the center of the southern wall. The synagogue is thus oriented toward Jerusalem. Near the bemah, an ornamented limestone seat was found in situ atop the bench. The building underwent several changes and repairs in the course of its lifespan. On either side of the bemah, north-south rows of columns rested on stylobate. A basalt stone table was found in re-use in the eastern stylobate. Nicknamed “the Horvat Kur stone,” this monolith features geometric figures on three sides and figurative representations on one side. Its original function is as yet subject of research. A narrow test-trench into the sediment of a cistern located outside the northern wall of the synagogue has produced nearly thirty intact vessels of the early Byzantine period, mostly cooking pots and water jars. In addition a dense sequence of pollen samples has been taken. Preliminary interpretation of these finds indicates that the Horvat Kur synagogue illustrates Byzantine synagogue construction, decoration, and use in the setting of a Galilean village of modest economic circumstances.