南海北部陆缘深水区构造－热演化与烃源岩成熟度史研究

Abstract In order to provide basic data for evaluation of the petroleum potential in the deep water area of the northern margin of the South China Sea (SCS), present-day thermal regime and basin tectonothermal evolution are reconstructed and the maturation history of the Cenozoic major source rocks in the study area is derived. The present-day geothermal regime in the deep water area of the northern margin of SCS is defined according to the geothermal gradient, thermal properties and heat flow data. Tectonic subsidence history is reconstructed based on borehole and seismic data, and accordingly the stretching episodes are determined from the subsidence pattern. Heat flow history in the deep water area of the northern margin of SCS is estimated on a finite time, laterally non-uniform and multi-episode stretching model. Maturation history of the main source rocks in the study area is estimated through EASYRo% kinetic model and thermal history, and the potential of petroleum in the deep water area of the northern margin of SCS is evaluated based on the data above. The results show that the present-day geothermal regime in the deep water area of the northern margin of SCS is characterized by “hot basin” with high geothermal gradient (39.1±7.4℃/km) and high heat flow (77.5±14.8 mW/m2), and that the Qiongdongnan Basin (QDNB) underwent three stretching episodes and consequently suffered three heating episodes (Eocene, Oligocene and Pliocene time) with highest paleo-heat flow of 65～90 mW/m2 at the end of the Pliocene, that the Pearl River Mouth Basin (PRMB) two stretching and two heating episodes (Eocene, Oligocene time) with highest paleo-heat flow of 60～70 mW/m2 at the end of the Oligocene, and that the source rocks matured drastically responding to the heating episodes. There are four hydrocarbon generation kitchens in the deep water area of the northern margin of SCS which are favor of its bright petroleum perspective. Tectonothermal analysis indicates that the present-day geothermal regime which is characterized with “hot basin” in the deep water area of the PRMB resulted mainly from the Cenozoic stretching as well as faulting and magmatic activities during the Neotectonic period, and that the Pliocene heating episode of the QDNB is coupled with the transition from sinistral to dextral gliding of the Red Rive fault, and that the deep water basins in the northern margin of SCS are typical of multiple rifting which caused multi-episode heating process.

Food-poisoning and commercial air travel

With the introduction of budget airlines and greater competitiveness amongst all airlines, air travel has now become an extremely popular form of travel, presenting its own unique set of risks from food poisoning. Foodborne illness associated with air travel is quite uncommon in the modern era. However, when it occurs, it may have serious implications for passengers and when crew are affected, has the potential to threaten safety. Quality, safe, in-flight catering relies on high standards of food preparation and storage; this applies at the airport kitchens (or at subcontractors' facilities), on the aircraft and in the transportation vehicles which carry the food from the ground source to the aircraft. This is especially challenging in certain countries. Several foodborne outbreaks have been recorded by the airline industry as a result of a number of different failures of these systems. These have provided an opportunity to learn from past mistakes and current practice has, therefore, reached such a standard so as to minimise risk of failures of this kind. This review examines: (i) the origin of food safety in modern commercial aviation; (ii) outbreaks which have occurred previously relating to aviation travel; (iii) the microbiological quality of food and water on board commercial aircraft; and (iv) how Hazard Analysis Critical Control Points may be employed to maintain food safety in aviation travel.

The Routledge Guide to Interviewing: Oral History, Social Enquiry & Investigation

The Routledge Guide to Interviewing sets out a well-tested and practical approach and methodology: what works, difficulties and dangers to avoid and key questions which must be answered before you set out. Background methodological issues and arguments are considered and drawn upon but the focus is on what is ethical, legally acceptable and productive:
-Rationale (why, what for, where, how)
-Ethics and Legalities (informed consent, data protection, risks, embargoes)
-Resources (organisational, technical, intellectual)
-Preparation (selecting and approaching interviewees, background and biographical research, establishing credentials, identifying topics)
-Technique (developing expertise and confidence)
-Audio-visual interviews
-Analysis (modes, methods, difficulties)
-Storage (archiving and long-term preservation)
-Sharing Resources (dissemination and development)

From death row to the mansion of a head of state, small kitchens and front parlours, to legislatures and presbyteries, Anna Bryson and Seán McConville’s wide interviewing experience has been condensed into this book. The material set out here has been acquired by trial, error and reflection over a period of more than four decades. The interviewees have ranged from the delightfully straightforward to the painfully difficult to the near impossible – with a sprinkling of those that were impossible.
Successful interviewing draws on the survival skills of everyday life. This guide will help you to adapt, develop and apply these innate skills. Including a range of useful information such as sample waivers, internet resources, useful hints and checklists, it provides sound and plain-speaking support for the oral historian, social scientist and investigator.

Culinary Belfast: Soundscaping Food

The Culinary Belfast project is an exploration of the city's food culture through sound. Field recordings and interviews from the kitchens of the city's top restaurants, St George's market and numerous food outlets make up a collection of sounds that tell the story of a city through food.
"Culinary Belfast :Soundscaping Food" collates some of these recordings into an 8 minute composition exploring, on one hand, the verbal articulation of food sounds by the city's chefs and food vendors and, on the other, the more abstract, close up and microscopic sound qualities of processes like chopping, frying and boiling.

Culinary Belfast is part of the Belfast Soundwalks project (www.belfastsoundwalks.org).

Os processos de regulação educativa no programa alimentar : um estudo de caso na autarquia de Cascais

Relatório de estágio de mestrado, Educação (Área de especialização Administração Educacional), Universidade de Lisboa, Instituto de Educação, 2015

Between Steeple and Stove; A Huguenot gourmet

Translated from the original French manuscript - Le protestantisme à table. Les plaisirs de la foi. Genève, Labor et Fides: 2000 - by Steve Moyer

Les patterns de Christopher Alexander appliqués aux cuisines domiciliaires modernes

La présente recherche traite des conflits d’aménagement pouvant être décelés dans les cuisines domiciliaires modernes. L’ajout d’objets mécanisés au rituel alimentaire quotidien a su changer la dynamique du lieu. En effet, l’architecture des cuisines modernes en Occident présente de grandes contradictions. Basées sur des standards architecturaux, les cuisines modulaires ne reflètent pas la variété et l’unicité des aliments auxquels les cuisines sont dédiées. Les cuisines devraient être le miroir de la vivacité naturelle des aliments et des échanges humains que la nourriture génère à travers le plaisir et le partage. Dans l’espoir de proposer des outils afin de rééquilibrer la dynamique de cette pièce, un cadre théorique basé sur les théories architecturales de l’architecte et mathématicien anglais Christopher Alexander a été établi. Supportant la présente recherche, ces théories architecturales s’inspirent de la structure et de la composition des choses de la nature et des monuments anciens afin d’établir des balises d’aménagement simples et équilibrées (qualité de vie, patterns, configuration des événements, configurations de l’espace, ...). Ces théories ont aidé à concevoir une formule d’ateliers participatifs qui visent à outiller les occupants, qui sont très souvent des non-professionnels du domaine de l’architecture et du design. Ces ateliers proposent un cheminement bien encadré qui permet aux participants de retravailler leur espace de cuisine respectif selon leurs goûts et leurs besoins. En fournissant un plan de l’étage où se situe la cuisine, quelques crayons, règles et autres matériel de dessin, les participants ont pour tâche de réaménager leur cuisine en un espace de cuisine idéal. La deuxième étape, qui elle se réalise en équipe avec tous les occupants participants de la demeure, consiste à réduire l’ampleur des changements afin d’arriver à un résultat réaliste. L’enthousiasme noté tout au long de ce processus a ainsi permis de confirmer que les non-professionnels du domaine de l’architecture et du design peuvent développer un intérêt marqué pour l’amélioration de leurs interactions quotidiennes, avec l’espace et entre les occupants, lorsque bien accompagnés dans cette tâche. Grâce aux propos et aux plans recueillis durant les séances d’ateliers participatifs ainsi qu’à l’analyse de ces données, une série d’interprétations ont émergé. Les données ont notamment démontrées l’influence positive de l’utilisation des patterns d’Alexander. L’analyse permet, en outre, de noter les tendances d’aménagement ayant émergé de l’utilisation des patterns dans les espaces de cuisine : définitivement, les cuisines se sont transformées en espace de vie partagé et polyvalent. Finalement, la présente recherche se conclut grâce à une série de recommandations qui traitent de la structure des cuisines, des ateliers participatifs et des patterns. Tout d’abord, l’impact de ces notions sur les espaces retravaillés par les participants est impressionnant. Les espaces sont bien organisés, vastes et, surtout, reflètent les occupants qui y vivent au quotidien. De plus, ayant démontré la facilité d’utilisation et la polyvalence des patterns, il a été jugé que certains aspects devraient être améliorés tels que l’actualisation de certains patterns, le prolongement du processus d’ateliers, le perfectionnement de la méthode et la diffusion des résultats.

Benchmarking energy use in licensed restaurants and pubs

Commercial kitchens often leave a large carbon footprint. A new dataset of energy performance metrics from a leading industrial partner is presented. Categorising these types of buildings is challenging. Electricity use has been analysed using data from automated meter readings (AMR) for the purpose of benchmarking and discussed in terms of factors such as size and food output. From the analysed results, consumption is found to be almost double previous sector estimates of 6480 million kWh per year. Recommendations are made to further improve the current benchmarks in order to attain robust, reliable and transparent figures, such as the introduction of normalised performance indicators to include kitchen size (m2) and kWh per thousand-pound turnover.

Electricity use in the commercial kitchen

Academic and industrial literature concerning the energy consumption of commercial kitchens is scarce. Electricity consumption data were collected from distribution board current transformers in a sample of fourteen UK public house restaurants. This was set up to identify patterns of appliance use as well as to assess the total energy consumption of these establishments. The electricity consumption in the selected commercial kitchens was significantly higher than current literature estimates. On average, 63% of the premises electricity consumption was attributed to the catering activity. Key appliances that contributed to the samples average electricity consumption were identified as refrigeration (70 kwh, 41%), fryers (11 kwh, 13%), combi-ovens (35 kwh, 12%) bain maries (27 kwh, 9%) and grills (37kwh, 12%). Behavioral factors and poor maintenance were identified as major contributors to excessive electricity usage with potential savings of 70% and 45% respectively. Initiatives are required to influence operator behavior, such as the expansion of mandatory energy labeling, improved feedback information and the use of behavior change campaigns. Strict maintenance protocols and more appropriate sizing of refrigeration would be of great benefit to energy reduction.

Electricity use in the commercial kitchen

Academic and industrial literature concerning the energy use of commercial kitchens is scarce. Electricity consumption data were collected from distribution board current transformers in a sample of fourteen UK public house-restaurants. This was set up to identify patterns of appliance use as well as to assess the total energy consumption of these establishments. The electricity consumption in the selected commercial kitchens was significantly higher than current literature estimates. On average, 63% of the premises’ electricity consumption was attributed to the catering activity. Key appliances that contributed to the samples average daily electricity consumption of the kitchen were identified as refrigeration (70 kWh, 41%), fryers (11 kWh, 13%), combination ovens (35 kWh, 12%), bain maries (27 kWh, 9%) and grills (37 kWh, 12%). Behavioural factors and poor maintenance were identified as major contributors to excessive electricity usage with potential savings of 70% and 45% respectively. Initiatives are required to influence operator behaviour, such as the expansion of mandatory energy labelling, improved feedback information and the use of behaviour change campaigns. Strict maintenance protocols and more appropriate sizing of refrigeration would be of great benefit to energy reduction.

Da cozinha ao terreiro em Mutamba da Caieira (RN) : cotidiano, espaço doméstico e sociabilidade

In this work we thought about the social use of the domestic space and, specifically, the space destined to the preparation of food. The kitchen is a creative space of social relationships. There the families exchange daily interaction with the neighbors, in a collective of the space reserved to the making of food. Our empiric research was in the Mutamba da Caieira community, located in the county of Assu (RN). The data was collected through the etnographic method aided by the photographic resources. In the discussion, we delimitated at the house three types of kitchens: one reserved to the family, another kitchen in the terrace and yet another kitchen in the yard. They are kitchens that link amongst themselves with activities and differentiated temporalities. In the daily social exchange, the kitchen imposes itself as a social space through the conditions that it offers for the production of the foods, the circulation of domestic objects, the communication of knowledge around the cookery, operating a group of symbolic and ritual actions combined with appropriate techniques for the transformation of the foods. The study reveals that the domestic chores accomplished amon relatives and friends form webs of intracommunitary relationships in the use of the three kitchens, and that the social network is updated in a singular moment that usually happens in the community, the Game of Pacará

Para que servem hoje nossas cozinhas? :uma análise de uso das cozinhas do Plano 100 (Natal-RN)

This work investigates the using of kitchens of the apartments of PLANO 100 in Natal-RN, through one method s set of the functional and behavior evaluation. The theme was selected through of the emergence of the many questions that sought to understand what manners how individuals relates to the constructed space, what was the possible changes caused by these relation, also verifying how this space interferes in a daily life of theirs users. This research to search answers what to improve of the study s object and in futures production s architectonic too. The used approach combined an overview of new kinds of familiar arrangements and the evolution process of the brazilian s kitchens within social context of Brazil, with APO (Post-Occupation Evaluation), techniques through a physical space survey, questionnaires and interviews with users. Beyond to APO s implements were applied behavior setting s techniques too, what presented the most knowledge about to satisfactions levels pointed by the users

Mortalidade de Blattella germanica (L. 1767) (Blattodea: blattellidae) sob diferentes áreas e períodos de exposição a diferentes inseticidas

The great importance of cockroaches as household pest have been on their ability to spread microorganisms harmful to humans and animals. Rest during the day in dark, humid and hot as sewerage. At night go into stores and kitchens or places to deposit and manipulation of food as bakeries, restaurants, hospitals and homes wich requires clinig operations. This work aimed to evaluate mortality of B. germanica ( L., 1767) ( Blattodea: Blattellidae) under different periods and exposure area treated by insecticides in laboratory. The tests were carried out at Department of Fitossanidade at UNESP, Campus of Jaboticabal, SP, Brasil. The insecticides were applied by Potter's tower sprayer on Petri dishes. Three times of exposure (2, 8 and 32 min) and four exposure areas ( 25, 50, 75 and 100%) and volume of 0,5 ml for the second experiment were tested. It was used the insecticides Pyrethroids gammacyalothrine, deltamethrine, lambdacialothrine, alfacipermethrine, cipermethrine and carbamates bendiocarb, in the dosages recommended by the manufacturers, and I was used control without application. Five adult cockroaches was confined in the dishes for both experiments. The mortality evaluation was done 0, 1, 2, 4, 24, 48 and 72 hours after of the confinement on the treated surface. It was concluded that for exposure duration experiment all the insecticides have a good efficiency. The exposure area experiment the insecticide cipermethrine was what the one which had the higher mortality. Regarding to the effect of exposure duration on the accumulated mortality every duration times had a high mortality. In relation to the exposure area the highest mortality reached to 100% of treated area.

Tropical dermatology: Marine and aquatic dermatology

Dermatoses caused by marine organisms are frequently seen in dermatology clinics worldwide. Cutaneous injuries after exposure to marine environments include bacterial and fungal infections and lesions caused by aquatic plants and protists. Some of these diseases are well known by dermatologists, such as Vibrio vulnificus septicemia and erysipeloid, but others are uncommon, such as envenomation caused by ingestion or contact with certain dinoflagellates or cyanobacteria, which are associated with rashes that can begin Within minutes after exposure. Many marine/aquatic invertebrates, such as sponges, cnidarians, echinoderms, crustaceans, and mollusks, are associated with different kinds of dermatologic lesions that call vary from irritant or allergic contact dermatitis to physical trauma and envenomations. These cutaneous lesions May result in mild local reactions or can be associated with severe systemic reactions. Invertebrate animals, such as cnidarians, sea urchins, and worms, and aquatic vertebrates, such as venomous fishes and stingrays, are commonly associated with skin lesions in many countries, where they call constitute occupational dermatoses among fishermen and scuba divers, but they can also be observed among persons who contact these animals in kitchens or beaches. The presence of unusual lesions, a recent travel history, and/or a report of contact with an aquatic environment (including ownership of a marine or freshwater aquarium) should alert the dermatologist to the etiology of the cutaneous problems. (J Am Acad Dermatol 2009;61:733-50.)

Type C botulism in swine fed on restaurant waste

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)