Utilização de microemulsão na remoção da cor de efluentes têxteis contendo corantes dispersos

Polyester fibers are the most used fibers in the world and disperse dyes are used for dyeing these fibers. After dyeing, the colorful dyebath is discharged into effluent streams, which needs a special treatment for color removal. Surfactants interaction with dyes has been evaluated in several studies, including the textile area, specifically in the separation of dyes from textile wastewater. In this work a cationic surfactant was used in a microemulsion system for the extraction of anionic dyes (disperses dyes) from textile wastewater. These microemulsion system was composed by dodecylamonium chloride (surfactant), kerosene oil (organic phase), isoamyl alcohol (cosurfactant) and the wastewater (aqueous phase). The wastewater that results after the dyeing process is acid (pH 5). It was observed that changing the pH value to above 12.8 the extraction could be made, resulting in an aqueous phase with low color level. The Scheffé net experimental design was used for the extraction process optimization, and the obtained results were evaluated using the program "Statistica 7.0". The optimal microemulsion system was composed by 59.8wt.% of wastewater, 30.1wt.% of kerosene, 3.37wt.% of surfactant and 6.73wt.% of cosurfactant, providing extraction upper than 96%. A mix of reactive dyebath (50%) and disperse dyebath (50%) was used as aqueous phase and it presented extraction upper than 98%. The water phase after extraction process can be reused in a new dyeing, being obtained satisfactory results, according to the limits established by textile industry for a good dyeing. Tests were accomplished seeking to study the influence of salt addition and temperature. An experimental design was used for this purpose, which showed that the extraction doesn't depend on those factors. In this way, the removal of color from textile wastewater by microemulsion is a viable technique (that does not depend of external factors such as salinity and temperature), being obtained good extraction results even with in wastewater mixtures

Aplicação da tecnologia eletroquímica como alternativa para a remoção de corante têxteis em efluentes sintéticos e reais utilizando anodos de platina e diamante

In this work, electrochemical technology was used to treat synthetic wastewater containing Methyl Red (MR) and Blue Novacron (BN) by anodic oxidation using anodes platinum (Pt) and real samples of textile effluents using DDB anodes and platinum (Pt). The removal of color from the galvanostatic electrolysis of synthetic wastewater MR and BN, and the actual sample has been observed under different conditions (different current densities and temperature variation). The investigation of these parameters was performed in order to establish the best conditions for removal of color and chemical oxygen demand (BOD). According to the results obtained in this study, the electrochemical oxidation processes suitable for the degradation process of color and COD in wastewater containing such textile dyes, because the electrocatalytic properties of Pt and BDD anodes consumption energy during the electrochemical oxidation of synthetic solutions AN and MR and real sample, mainly depend on the operating parameters of operation, for example, the synthetic sample of MR, energy consumption rose from 42,00kWhm-3 in 40 mAcm-2 and 25 C to 17,50 kWhm-3 in 40mAcm-2 and 40 C, from the BN went 17,83 kWhm-3 in 40mAcm and 40°C to 14,04 kWhm- 3 in 40mAcm-2 and 40 C (data estimated by the volume of treated effluent). These results clearly indicate the applicability of electrochemical treatment for removing dyes from synthetic solutions and real industrial effluents

Segmentação fuzzy de imagens e vídeos

Image segmentation is the process of subdiving an image into constituent regions or objects that have similar features. In video segmentation, more than subdividing the frames in object that have similar features, there is a consistency requirement among segmentations of successive frames of the video. Fuzzy segmentation is a region growing technique that assigns to each element in an image (which may have been corrupted by noise and/or shading) a grade of membership between 0 and 1 to an object. In this work we present an application that uses a fuzzy segmentation algorithm to identify and select particles in micrographs and an extension of the algorithm to perform video segmentation. Here, we treat a video shot is treated as a three-dimensional volume with different z slices being occupied by different frames of the video shot. The volume is interactively segmented based on selected seed elements, that will determine the affinity functions based on their motion and color properties. The color information can be extracted from a specific color space or from three channels of a set of color models that are selected based on the correlation of the information from all channels. The motion information is provided into the form of dense optical flows maps. Finally, segmentation of real and synthetic videos and their application in a non-photorealistic rendering (NPR) toll are presented

Segmentação fuzzy de imagens coloridas com características texturais: uma aplicação a rochas sedimentares

Image segmentation is the process of labeling pixels on di erent objects, an important step in many image processing systems. This work proposes a clustering method for the segmentation of color digital images with textural features. This is done by reducing the dimensionality of histograms of color images and using the Skew Divergence to calculate the fuzzy a nity functions. This approach is appropriate for segmenting images that have colorful textural features such as geological, dermoscopic and other natural images, as images containing mountains, grass or forests. Furthermore, experimental results of colored texture clustering using images of aquifers' sedimentary porous rocks are presented and analyzed in terms of precision to verify its e ectiveness.

Efeito dos parâmetros de extrusão sobre as propriedades funcionais de extrusados da farinha de batata-doce

Farinha de batata-doce (Ipomoea batatas) foi extrusada em equipamento de rosca simples, mantendo-se fixas as temperaturas na 1ª e 2ª zonas de extrusão (20ºC e 60ºC, respectivamente). O efeito das variáveis umidade da farinha (15, 18 e 21%), temperatura na 3ª zona (100, 120 e 140ºC) e rotação da rosca (180, 210 e 240 rpm) sobre as características dos extrusados foi investigado utilizando-se metodologia de superfície de resposta. O teor de umidade e a temperatura de extrusão influenciaram significativamente a expansão dos extrusados. O índice de expansão apresentou valores crescentes com a temperatura sob baixos teores de umidade. A dureza dos extrusados e também o índice de absorção de água e o índice de solubilidade em água das farinhas extrusadas não mostraram modelo de regressão significativo com as condições de processo. Quanto à cor das farinhas, o componente L* (luminosidade) apresentou valores crescentes e o parâmetro a*, valores decrescentes com a elevação do teor de umidade até 20-21%. O parâmetro b* e a diferença de cor entre farinhas extrusadas e não extrusadas mostraram valores decrescentes com o aumento da umidade.

Efeito de parâmetros de extrusão na cor E propriedades de pasta da farinha de mandioquinha-salsa (Arracacia xanthorrhiza)

Processou-se neste trabalho a farinha de mandioquinha-salsa (Arracacia xanthorrhiza Bancr.) em uma linha de extrusão (mono rosca) variando as condições operacionais: umidade da farinha (11-19%), temperatura de extrusão (86-154ºC) e taxa de rotação da rosca (136-272rpm). Os parâmetros de cor analisados foram luminosidade (L*) e os componentes de cromaticidade a* e b*. Os parâmetros de propriedade de pasta analisados foram viscosidade inicial, pico de viscosidade, quebra de viscosidade, tendência a retrogradação e viscosidade final. Os resultados obtidos mostraram que a umidade da matéria-prima interferiu nos componentes de cor das farinhas com efeito significativo sobre a luminosidade e croma a*, e a temperatura interferiu no croma b* . Quanto ao efeito dos parâmetros de processo sobre as propriedades de pasta, a umidade interferiu nas viscosidades inicial e final dos produtos, pico e quebra de viscosidade, enquanto a temperatura de extrusão e a rotação da rosca tiveram influência sobre a tendência a retrogradação e viscosidade final dos produtos.

Características qualitativas de produtos elaborados com carne de frango pálida e normal

Foram elaborados hambúrgueres e filés empanados com peitos de frango pálidos e normais e foram realizadas as seguintes análises de qualidade: cor, Perda de Peso por Cozimento (PPC), cisalhamento, Encolhimento por Fritura (EF), TBA, avaliação microbiológica e sensorial para os hambúrgueres, e TBA, análise microbiológica e análise sensorial para os filés empanados. As amostras de hambúrgueres elaboradas não diferiram significativamente (p > 0,05) nos parâmetros de coloração, EF, PPC e análise microbiológica e sensorial. Para análise de força de cisalhamento, houve diferença significativa (p < 0,05) entre os hambúrgueres no período de 7, 60 e 120 dias, sendo que os hambúrgueres elaborados com carne pálida (1,92; 1,31 e 1,46, respectivamente) apresentaram as menores médias quando comparados com os de carne normal (2,34; 1,85 e 1,73, respectivamente). Na análise de TBA, as amostras elaboradas com carne pálida também tiveram os maiores resultados com 90 a 180 dias de estocagem (5,28; 7,78; 8,89; 5,02) quando comparadas às de carne normal (2,62; 7,05; 8,08; 3,89). Para os filés empanados, não foram encontradas diferenças significativas (p > 0,05) entre a elaboração com carne de coloração normal e pálida para os parâmetros avaliados. Estes resultados demonstram que a carne pálida pode ser utilizada para a elaboração de produtos industrializados sem causar prejuízos em sua qualidade.

Characidium xanthopterum (Ostariophysi: Characiformes: Crenuchidae): a new species from the Central Brazilian Plateau

Characidium xanthopterum é descrita de tributários das bacias do alto Paraná e do alto Tocantins, no Planalto Central do Brasil, Estado de Goiás, Brasil. Entre as congêneres, a nova espécie é diagnosticada pela ausência de barras escuras nas porções laterais do corpo em exemplares adultos, e pela presença de todas as nadadeiras fortemente amareladas, sem marcas ou manchas. Exemplares menores de 32 mm CP apresentam barras escuras no corpo. Estas barras desaparecem com o crescimento entre 32 e 35 mm CP, e estão sempre ausentes em indivíduos maiores do que 35 mm CP.

Alguns estudos de fluxo de fluido utilizando software gráfico

Analisamos alguns modelos de fluxo de fluido utilizando o software gráfico F(C): Funções Complexas. Descrevemos as equações que expressam o potencial complexo, bem como a velocidade complexa para cada modelo. Os modelos estudados são fluxo uniforme, com fonte, com sumidouro, composto, circular e com obstáculo. Apresentamos o conceito de Domínio de Cores e o mecanismo de leitura dos gráficos. Cada modelo é apresentado de forma exemplificada, incluindo representações geométricas das curvas de fluxo e equipotenciais, bem como os gráficos do potencial complexo e velocidade complexa.

Armazenamento refrigerado de banana 'Prata Anã' proveniente de cachos com 16, 18 e 20 semanas

Conduziu-se este trabalho, com o objetivo de verificar a influência da temperatura de refrigeração e idade do cacho sobre a conservação e qualidade pós-colheita da banana 'Prata Anã', produzida no Norte de Minas Gerais, visando a exportação. Utilizaram-se frutos de bananeira 'Prata Anã' provenientes do município de Nova Porteirinha, MG. A colheita foi realizada na 16ª, 18ª e 20ª semanas após a emissão floral. Dos cachos colhidos, utilizou-se às segundas pencas, separadas em buquês com 5 frutos, lavados e pesados (18 kg). em seguida, os frutos foram revestidos com embalagens de polietileno de baixa densidade, com 50m de espessura, sob vácuo parcial, acondicionados em caixas de papelão e distribuídos em paletes. Depois de embalados e paletizados, os frutos foram transportados para a EPAMIG/CTNM, onde foram armazenados em câmaras de refrigeração (10 e 12ºC) e umidade relativa de 95%, por um período de 35 dias, sendo analisados antes e após a refrigeração. O armazenamento de bananas 'Prata Anã', provenientes de cachos com 16, 18 e 20 semanas, por 35 dias a temperaturas de 10 e 12ºC, não promoveu chilling nos frutos. A temperatura de 10ºC foi mais eficaz em prevenir a evolução da coloração da casca de bananas provenientes de cachos com 18 semanas, que à temperatura de 12ºC, enquanto as temperaturas de 10 e 12ºC foram igualmente eficientes na contenção da mudança de cor de bananas provenientes de cachos com 16 semanas. Frutos provenientes de cachos com 20 semanas amadureceram desuniformemente, ao longo do armazenamento refrigerado.

A simple solution for the flavor question

We consider a simple way of solving the flavor question by embedding the three-family standard model in a semisimple gauge group extending minimally the weak isospin factor. Quantum chiral anomalies between families of fermions cancel with a matching of the number of families and the number of color degrees of freedom. Our demonstration shows how the theory leads to determination of families structure when the standard model is the input at low energies. The new physics is limited to start below a few TeVs within the reach of the next generation colliders.

Um estudo sobre o osu do modelo de cor RGB no proceso de correspondência por correlação

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

Influência da fotopolimerização e da cor da resina composta na microdureza

Objective: To study the influence of color opacity and light-curing systems (halogen light vs blue LED) on the microhardness of a composite resin. Methods: Esthet-X composite resin (Dentsply), shades A2 and A2-O, was inserted in a stainless steel matrix (5 mm diameter and 2 mm deep) and was light cured for 40 seconds with a halogen light source (XL 3000; 3M/ESPE) or a blue LED (Optilight LD II; Gnatus). Eight groups of 15 specimens each were formed, and were further divided according to the light-curing systems, the exposed area (base and surface), and the opacity of the composite resin, producing 120 specimens. The specimens were next stored in distilled water for 24 hours, embedded in a chemically activated acrylic resin, then subjected to finishing and polishing with sandpaper and felt discs. Microhardness was measured with a Vickers Digital Microhardness meter, with a 50 g load for 30 seconds. The obtained microhardness means were analyzed by ANOVA and Tukey's multiple-comparison test at 5% significance level. Results: The surface microhardness was always greater than the base microhardness, regardless of the light-curing source. The halogen light lamp produced significantly higher composite resin microhardness means than the blue LED (57.61 vs. 42.53 HV) (p<0.05). Statistically significant differences (p<0.05) were obtained between the microhardness means for the different composite opacities; lowest microhardness in depth was produced by the A2-O shade. Conclusion: Composite resin opacity as well as the light-curing system influenced the microhardness of the material.

Colors and some morphological traits as defensive mechanisms in anurans

Anurans may be brightly colored or completely cryptic. Generally, in the former situation, we are dealing with aposematism, and the latter is an example of camouflage. However, these are only simple views of what such colorations really mean and which defensive strategy is implied. For instance, a brightly colored frog may be part of a mimicry ring, which could be either Batesian, Müllerian, or Browerian. These are only examples of the diversity of color-usage systems as defensive strategies. Unfortunately, reports on the use of colors as defensive mechanisms are widespread in the available literature, and the possible functions are rarely mentioned. Therefore, we reviewed the literature and added new data to this subject. Then, we the use of colors (as defensive mechanism) into categories. Mimicry was divided into the subcategories camouflage, homotypy, and nondeceitful homotypy, and these groups were also subcategorized. Dissuasive coloration was divided into behavioral display of colors, polymorphism, and polyphenism. Aposematism was treated apart, but aposematic colorations may be present in other defensive strategies. Finally, we propose functions and forms of evolution for some color systems in post-metamorphic anurans and hope that this review can be the basis for future research, even on other animal groups. © 2009 L. F. Toledo and C. F. B. Haddad.

Qualidade de salsichas elaboradas com carne mecanicamente separada de tilápias do nilo e armazenadas sob refrigeração

Filleting yield of Nile tilapia Oreochromis niloticus (L.) is low (30%) and generates large amount of wastes that may turn into environmental and economic problem. However, these wastes can be used for the extraction of minced fish (MF) which can be used in the preparation of sausages. The objective of this study was to assess the quality of sausages prepared with 0, 20, 40, 60, 80 and 100% of MF from Nile tilapia filleting waste during storage at 0±0.3°C. Alterations in the instrumental color (L*, a* and b*), lipid oxidation (TBARS), total volatile nitrogenous bases (TVB-N), pH, microbiological condition (pathogenic bacteria and aerobic psychrotrophic bacteria), and sensory attributes (color, odor, flavor, texture and overall acceptability) were evaluated for up to 40 days. The addition of MF to sausages increased TBARS values and decreases TVB- N, L*, a* and b* values. Acceptability of color attribute decreased with increasing MF; best flavor, texture and overall acceptability scores were registered for sausages containing 40 and 60% MF; best odor was registered for 100% MF. Pathogenic microorganisms were not detected, but decrease in pH and proliferation of aerobic psychrotrophic bacteria which, however, did not compromise sensory evaluation of sausages were registered throughout storage. Sausages prepared with MF from tilapia filleting waste have a shelf-life of 40 days when stored at 0±0.3°C, and the maximum recommended MF inclusion to maintain good sensory quality is 60%.