Exposure to airborne ultrafine particles from cooking in Portuguese homes

Cooking was found to be a main source of submicrometer and ultrafine aerosols from gas combustion in stoves. Therefore, this study consisted of the determination of the alveolar deposited surface area due to aerosols resulting from common domestic cooking activities (boiling fish, vegetables, or pasta, and frying hamburgers and eggs). The concentration of ultrafine particles during the cooking events significantly increased from a baseline of 42.7 μm2/cm3 (increased to 72.9 μm2/cm3 due to gas burning) to a maximum of 890.3 μm2/cm3 measured during fish boiling in water, and a maximum of 4500 μm2/cm3 during meat frying. This clearly shows that a domestic activity such as cooking can lead to exposures as high as those of occupational exposure activities.

Mutations du roman français depuis les années quatre-vingt : le parcours de Jean Echenoz

Artigo também disponível no PROA-UA: plataforma de revistas em open access da universidade de aveiro com o URI http://revistas.ua.pt/index.php/Carnets/article/view/808/742.

La traduction de renvois intertextuels dans le roman contemporain : Histoire du Siège de Lisbonne de Saramago et Vou-me embora d'Echenoz

Une des caractéristiques du roman contemporain qui constitue un défi pour le traducteur est l'usage constant que les auteurs y font de l'intertextualité. Ce recours à des renvois intertextuels crée, dans le roman, un rapport ludique selon lequel l'auteur introduit dans son texte des passages au statut différent, que le lecteur devrait trouver et interpréter. Traduire ces romans et ces procédés intertextuels exige du traducteur qu'il assume un rôle différent de celui que la tradition lui accorde: non plus celui du traducteur-reproducteur, mais celui du traducteur-créateur.

Vraisemblance et 'illusion auctoriale' dans le roman contemporain

Les romans contemporains – dont ceux de Jean Echenoz et de Jean-Philippe Toussaint – attirent constamment l'attention sur le caractère construit et artificiel du récit et ont recours à des procédés de réécriture qui fonctionnent comme des clins d'oeil au lecteur, chez qui ils produisent une sensation de complicité avec l'auteur. L'accent y est donc mis sur la présence de l'autorité romanesque plutôt que sur le caractère vraisemblable du monde fictionnel: c'est cette voix qui s'adresse directement au lecteur et la situation d'énonciation qui deviennent vraisemblables et qui assurent ce que l'on appellera une "illusion auctoriale", c'est-à-dire une croyance en un contact ou une relation directe entre lecteur et auteur.

The roman conquered by delay: reducing the number of preemptions using sleep states

Sleep-states are emerging as a first-class design choice in energy minimization. A side effect of this is that the release behavior of the system is affected and subsequently the preemption relations between tasks. In a first step we have investigated how the behavior in terms of number of preemptions of tasks in the system is changed at runtime, using an existing procrastination approach, which utilizes sleepstates for energy savings purposes. Our solution resulted in substantial savings of preemptions and we expect from even higher yields for alternative energy saving algorithms. This work is intended to form the base of future research, which aims to bound the number of preemptions at analysis time and subsequently how this may be employed in the analysis to reduced the amount of system utilization, which is reserved to account for the preemption delay.

Exposure to airborne ultrafine particles from cooking in portuguese homes

Cooking was found to be a main source of submicrometer and ultrafine aerosols from gas combustion in stoves. Therefore, this study consisted of the determination of the alveolar deposited surface area due to aerosols resulting from common domestic cooking activities (boiling fish, vegetables, or pasta, and frying hamburgers and eggs). The concentration of ultrafine particles during the cooking events significantly increased from a baseline of 42.7 mu m(2)/cm(3) (increased to 72.9 mu m(2)/cm(3) due to gas burning) to a maximum of 890.3 mu m(2)/cm(3) measured during fish boiling in water, and a maximum of 4500 mu m(2)/cm(3) during meat frying. This clearly shows that a domestic activity such as cooking can lead to exposures as high as those of occupational exposure activities.

Archaeological roman glasses: comparative characterisation by non-destructive analytical techniques

Dissertation presented in fulfilment of the requirements for the Master’s degree in Conservation and Restoration

Troia Roman baths (Portugal) – Assessment of history of interventions

International Seminar in Conservation. A Tribute to Cesari Brandi. Lisboa, LNEC, May 2006, p.273-282