Estudo da recuperação de óleo por drenagem gravitacional assistida por injeção de vapor

Steam assisted gravity drainage process (SAGD) involves two parallel horizontal wells located in a same vertical plane, where the top well is used as steam injector and the bottom well as producer. The dominant force in this process is gravitational. This improved oil recovery method has been demonstrated to be economically viable in commercial projects of oil recovery for heavy and extra heavy oil, but it is not yet implemented in Brazil. The study of this technology in reservoirs with characteristics of regional basins is necessary in order to analyze if this process can be used, minimizing the steam rate demand and improving the process profitability. In this study, a homogeneous reservoir was modeled with characteristics of Brazilian Northeast reservoirs. Simulations were accomplished with STARS , a commercial software from Computer Modelling Group, which is used to simulate improved oil recovery process in oil reservoirs. In this work, a steam optimization was accomplished in reservoirs with different physical characteristics and in different cases, through a technical-economic analysis. It was also studied a semi-continuous steam injection or with injection stops. Results showed that it is possible to use a simplified equation of the net present value, which incorporates earnings and expenses on oil production and expenses in steam requirement, in order to optimize steam rate and obtaining a higher net present value in the process. It was observed that SAGD process can be or not profitable depending on reservoirs characteristics. It was also obtained that steam demand can still be reduced injecting in a non continuous form, alternating steam injection with stops at several time intervals. The optimization of these intervals allowed to minimize heat losses and to improve oil recovery

Estimativa do fluxo de calor latente pelo balanço de energia em cultivo protegido de pimentão

O objetivo deste trabalho foi caracterizar e relacionar a radiação líquida com o calor latente equivalente, em mm de água, nos cultivos protegido e de campo, na cultura de pimentão. O experimento foi feito em Botucatu, SP. A estimativa do fluxo de calor latente foi feita pelo método do balanço de energia, por meio da razão de Bowen. Foram feitas medidas instantâneas da radiação líquida (Rn), dos fluxos convectivos de calor latente (LE) e sensível (H), do fluxo de calor no solo (G), e dos gradientes psicrométricos sobre a cultura. O cultivo protegido, apesar de receber menor quantidade de radiação solar global, foi mais eficiente na conversão da radiação líquida disponível em matéria seca total e na produtividade de frutos. No balanço de energia, o cultivo protegido apresentou razões G/Rn e LE/Rn inferiores e H/Rn superior, com um fluxo de calor latente, equivalente em milímetros, 45,43% menor que no cultivo no campo. Apresentou, ainda, menor quantidade de radiação líquida disponível e menores perdas de energia, mostrando-se mais eficiente no uso da água.

Balanço de radiação e fluxo de calor no solo em ambiente natural e protegido cultivado com pepineiro

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

Sistema de secagem solar para frutos tropicais e modelagem da secagem de banana em um secador de coluna estática

In this study were projected, built and tested an electric solar dryer consisting of a solar collector, a drying chamber, an exhaust fan and a fan to promote forced hot air convection. Banana drying experiments were also carried out in a static column dryer to model the drying and to obtain parameters that can be used as a first approximation in the modeling of an electric solar dryer, depending on the similarity of the experimental conditions between the two drying systems. From the banana drying experiments conducted in the static column dryer, we obtained food weight data as a function of aqueous concentration and temperature. Simplified mathematical models of the banana drying were made, based on Fick s and Fourier s second equations, which were tested with the experimental data. We determined and/or modeled parameters such as banana moisture content, density, thin layer drying curves, equilibrium moisture content, molecular diffusivity of the water in banana DAB, external mass transfer coefficient kM, specific heat Cp, thermal conductivity k, latent heat of water evaporation in the food Lfood, time to heat food, and minimum energy and power required to heat the food and evaporate the water. When we considered the shrinkage of radius R of a banana, the calculated values of DAB and kM generally better represent the phenomenon of water diffusion in a solid. The latent heat of water evaporation in the food Lfood calculated by modeling is higher than the latent heat of pure water evaporation Lwater. The values calculated for DAB and KM that best represent the drying were obtained with the analytical model of the present paper. These values had good agreement with those assessed with a numeric model described in the literature, in which convective boundary condition and food shrinkage are considered. Using parameters such as Cp, DAB, k, kM and Lfood, one can elaborate the preliminary dryer project and calculate the economy using only solar energy rather than using solar energy along with electrical energy

Elaboração e aplicação de uma estratégia de ensino sobre os conceitos de calor e de temperatura

This piece of work has investigated the alternative conceptions shown by students of secondary school, concerned to the concepts of warmth and temperature, aiming the elaboration and application of a learning strategy as of the diagnose risen from the conceptions present in students. The learning strategy was built up by a sequence of activities that involve History of Science and experiments, put in a course that had as a base the proposal of the Group of Redevelopment of Physics Teaching (GREF). We have used as the conductor wire of our research the development of thermo dynamics since the development of the first thermo machines, passing by the Industrial Revolution and the evolution of concepts of warmth and temperature. The learning strategy was applied to a group of second grade of secondary school in a public school in Mossoró (RN). By doing these activities we tried to become the concepts, which are part of thermo dynamics, more meaningful to the students. We have estimated that the application of the strategy has represented some profits to the students of the group, concerning to learning of laws and concepts of thermo dynamics (specifically the concepts of warmth and temperature), as well as what it is referred to the overcoming of its initial conceptions

Uma sequencia didática para o ensino da resolução da equação do 2. grau : adequação para o uso com professores

The present study aims to check whether the use of activities mediated by the History of Mathematics can contribute to improve the understanding of resolution the 2nd degree equation for teachers and undergraduates that reproduce methods of solving such equations, uncritically, without domain of the justifications for their actions. For this, we adapted a didactic sequence with activities that aims to cause a rediscovery of resolutive formula of 2nd degree equation through the method known as cut and paste. Finally, we presented the activity module containing the didactic sequence used during the study, as suggestion for use in the classroom, by the math teacher

Condições de energia de hawking e ellis e a equação de raychaudhuri

In the Einstein s theory of General Relativity the field equations relate the geometry of space-time with the content of matter and energy, sources of the gravitational field. This content is described by a second order tensor, known as energy-momentum tensor. On the other hand, the energy-momentum tensors that have physical meaning are not specified by this theory. In the 700s, Hawking and Ellis set a couple of conditions, considered feasible from a physical point of view, in order to limit the arbitrariness of these tensors. These conditions, which became known as Hawking-Ellis energy conditions, play important roles in the gravitation scenario. They are widely used as powerful tools for analysis; from the demonstration of important theorems concerning to the behavior of gravitational fields and geometries associated, the gravity quantum behavior, to the analysis of cosmological models. In this dissertation we present a rigorous deduction of the several energy conditions currently in vogue in the scientific literature, such as: the Null Energy Condition (NEC), Weak Energy Condition (WEC), the Strong Energy Condition (SEC), the Dominant Energy Condition (DEC) and Null Dominant Energy Condition (NDEC). Bearing in mind the most trivial applications in Cosmology and Gravitation, the deductions were initially made for an energy-momentum tensor of a generalized perfect fluid and then extended to scalar fields with minimal and non-minimal coupling to the gravitational field. We also present a study about the possible violations of some of these energy conditions. Aiming the study of the single nature of some exact solutions of Einstein s General Relativity, in 1955 the Indian physicist Raychaudhuri derived an equation that is today considered fundamental to the study of the gravitational attraction of matter, which became known as the Raychaudhuri equation. This famous equation is fundamental for to understanding of gravitational attraction in Astrophysics and Cosmology and for the comprehension of the singularity theorems, such as, the Hawking and Penrose theorem about the singularity of the gravitational collapse. In this dissertation we derive the Raychaudhuri equation, the Frobenius theorem and the Focusing theorem for congruences time-like and null congruences of a pseudo-riemannian manifold. We discuss the geometric and physical meaning of this equation, its connections with the energy conditions, and some of its several aplications.

Uma medida de calor específico sem calorímetro

Várias técnicas têm sido desenvolvidas para se obter o calor específico de sólidos e líquidos, incluindo a construção de experimentos de baixo custo para o ensino médio. Neste trabalho propomos uma maneira simples de se obter o calor específico de sólidos e líquidos. Por meio de curvas de calibração de resfriamento podemos estimar graficamente a perda de calor do sistema para sua vizinhança, e medir o calor específico do alumínio. Esta aproximação permite introduzir uma discussão sobre o processo dinâmico da troca de calor entre dos corpos.

Propriedades termo-eletrônicas da molécula do DNA

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Transporte eletrônico e propriedades termodinâmicas de nanobiomoléculas

We use a tight-binding formulation to investigate the transmissivity and the currentvoltage (I_V) characteristics of sequences of double-strand DNA molecules. In order to reveal the relevance of the underlying correlations in the nucleotides distribution, we compare theresults for the genomic DNA sequence with those of arti_cial sequences (the long-range correlated Fibonacci and RudinShapiro one) and a random sequence, which is a kind of prototype of a short-range correlated system. The random sequence is presented here with the same _rst neighbors pair correlations of the human DNA sequence. We found that the long-range character of the correlations is important to the transmissivity spectra, although the I_V curves seem to be mostly inuenced by the short-range correlations. We also analyze in this work the electronic and thermal properties along an _-helix sequence obtained from an _3 peptide which has the uni-dimensional sequence (Leu-Glu-Thr- Leu-Ala-Lys-Ala)3. An ab initio quantum chemical calculation procedure is used to obtain the highest occupied molecular orbital (HOMO) as well as their charge transfer integrals, when the _-helix sequence forms two di_erent variants with (the so-called 5Q variant) and without (the 7Q variant) _brous assemblies that can be observed by transmission electron microscopy. The di_erence between the two structures is that the 5Q (7Q) structure have Ala ! Gln substitution at the 5th (7th) position, respectively. We estimate theoretically the density of states as well as the electronic transmission spectra for the peptides using a tight-binding Hamiltonian model together with the Dyson's equation. Besides, we solve the time dependent Schrodinger equation to compute the spread of an initially localized wave-packet. We also compute the localization length in the _nite _-helix segment and the quantum especi_c heat. Keeping in mind that _brous protein can be associated with diseases, the important di_erences observed in the present vi electronic transport studies encourage us to suggest this method as a molecular diagnostic tool

Tipos de fibras no músculo flexor longo do hálux de frangos de corte submetidos ao estresse pelo calor e frio e alimentados em pair-feeding

O objetivo deste trabalho foi avaliar o efeito da temperatura ambiente sobre as características morfométricas das fibras musculares do músculo flexor longo do hálux de frangos de corte alimentados com a mesma quantidade de ração (pair-feeding), isolando-se o efeito do consumo voluntário de alimento. Foram utilizados 16 frangos de corte machos, Ross, distribuídos em um delineamento inteiramente casualizado com dois tratamentos (estresse pelo calor e frio), com sete e nove repetições cada, respectivamente. Aos 43 dias de idade, o peso médio das aves estressadas pelo calor (1255 g) foi maior que o das aves estressadas pelo frio em pair-feeding (1086 g). O músculo das aves submetidas ao estresse pelo calor e pelo frio apresentou 22,82 e 27,93% de fibras brancas (FG - Fast Glycolytic), 52,76 e 47,67% de intermediárias (FOG - Fast Oxidative Glycolytic) e 24,42 e 24,40% de vermelhas (SO - Slow Oxidative), respectivamente. O diâmetro das fibras FG foi maior no músculo das aves submetidas ao calor (48,69 mm), quando comparado ao das aves submetidas ao frio (37,74 mm). A freqüência e o número dos tipos de fibras no músculo não diferiram entre as aves estressadas pelo calor e pelo frio. O estresse pelo frio associado à limitação no consumo de alimento determinou redução no crescimento e alterou a composição dos tipos de fibras no músculo flexor longo do hálux de frangos de corte, reduzindo o tamanho das fibras do tipo FG e mantendo o tamanho das fibras SO e FOG, as quais apresentam metabolismo oxidativo, associado à maior produção de calor.

Semilinear parabolic problems in thin domains with a highly oscillatory boundary

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Efeito comparativo do calor, S0(2) e ácido ascórbico na atividade da polifenol oxidase e peroxidase de algumas frutas e hortaliças

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Modelagem matemática e simulação numérica do resfriamento rápido de morango com ar forçado

Este trabalho abordou o resfriamento rápido com ar forçado de morango via simulação numérica. Para tanto, foi empregado o modelo matemático que descreve o processo de transferência de calor, com base na lei de Fourier, escrito em coordenadas esféricas e simplificado para descrever o processo unidimensional. A resolução da equação expressa pelo modelo matemático deu-se por meio da implementação de um algoritmo, fundamentado no esquema explícito do método numérico das diferenças finitas, executado no ambiente de computação científica MATLAB 6.1. A validação do modelo matemático foi realizada a partir da comparação de dados teóricos com dados obtidos num experimento, no qual morangos foram resfriados com ar forçado. Os resultados mostraram que esse tipo de investigação para a determinação do coeficiente de transferência de calor por convecção é promissora como ferramenta no suporte à decisão do uso ou desenvolvimento de equipamentos na área de resfriamento rápido de frutos esféricos com ar forçado.

Calor específico e densidade da polpa de cajá (Spondias lutea L.) com diferentes concentrações de sólidos solúveis sob baixas temperaturas

A polpa de cajá tem sido exportada da região Nordeste para todo o Brasil, e uma das maneiras de conservá-la é processando-a e armazenado-a na forma congelada. Durante o processamento, existem dois fatores que favorecem a qualidade do produto a ser armazenado: a rapidez com que o produto é congelado e a adição de açúcar como forma de dificultar a ação microbiológica. Na linha de processo, algumas propriedades termofísicas, como o calor específico e a densidade, se alteram com as temperaturas negativas e com o teor de sólidos solúveis totais; dessa forma, para o dimensionamento adequado de máquinas e equipamentos, torna-se necessário conhecer essas propriedades, principalmente quando se operam equipamentos criogênicos, onde as temperaturas podem chegar a -196 ºC. Neste trabalho, determinaram-se a densidade e o calor específico da polpa do cajá com quatro diferentes níveis de sólidos solúveis totais (natural da polpa; 20; 40 e 60%) e temperaturas entre -196 ºC e -18 ºC. A densidade foi obtida pela razão entre a massa da polpa e o seu volume. O volume foi determinado pelo método do deslocamento de massa (água) e o calor específico por meio de balanço de calor entre a massa da polpa, a massa do cilindro que contém a polpa e a massa do gelo. Conclui-se que a densidade da polpa de cajá aumenta em função da redução da temperatura e do aumento do teor de sólidos solúveis totais de 9 para 60 °Brix e que o calor específico da polpa diminui com a diminuição de temperatura e aumenta com a concentração de sólidos solúveis totais.