Fatores de virulência, resistência ao estresse osmótico e susceptibilidade de isolados de Candida tropicalis oriundos de ambiente costeiro do nordeste brasileiro

Several studies have been developed regarding health risks associated with the recreational use of beaches contaminated with domestic sewage. These wastes contain various microorganisms, including Candida tropicalis, etiologic agent of both superficial infections such as systemic, as well as indicator of fecal contamination for the environment. In this context, the objective of this study was to characterize C. tropicalis isolates from the sandy beach of Ponta Negra, Natal, Rio Grande do Norte, Brazil, regarding the expression of in vitro virulence factors, adaptation to osmotic stress and susceptibility to antifungal drugs. We analyzed 62 environmental isolates of C. tropicalis and observed a great variation between them for the various virulence factors evaluated. In general, environmental isolates were more adherent to CEBH than C. tropicalis ATCC13803 reference strain, besides the fact they were also highly biofilm producers. In relation to morphogenesis, most isolates presented wrinkled phenotype in Spider medium (34 isolates, 54.8 %). When assessing enzyme activity, most isolates had higher proteinase production than C. tropicalis ATCC13803 reference strain. In addition, 35 isolates (56.4 %) had high hemolytic activity (hemolysis index > 55). With regard to C. tropicalis resistance to osmotic stress, 85.4% of the isolates were able to grow in a liquid medium containing 15% sodium chloride, corroborating to high survival capacity described for this yeast at marine environment. Finally, with regard to sensitivity to antifungal drugs, it was observed high resistance to the azoles tested, with the occurrence of the "Low-high" phenomenon and similar effect to the paradoxical growth which occurs to the echinocandins. For the three azoles tested we verified that 15 strains were resistant (24.2 %). Some strains were also resistant to amphotericin B (14 isolates, 22.6 %), while all of them were sensitive for the echinocandins tested. Therefore, our results demonstrate that C. tropicalis isolated from the sand of northeast of Brazil can fully express virulence attributes and showed a high persistence capacity on the coastal environment, in addition of being significantly resistant to most applied antifungals in current clinical practice. This constitutes a potential health risk to visitors of this environment, especially immunocompromised individuals and those with extreme age range.

(Table 1) Chemical composition of a sample contaiting native aluminium, Core DM9-647, Northeast Pacific

Composition, structure and occurrence of native aluminium in bottom sediments of the Northeast Pacific at Station DM9-647 are reported.

Reduction of salt in yeasted wheat bread: impact on bread quality and solutions using sourdough fermented by functional lactic acid bacteria strains

The dietary intake of sodium chloride has increased considerably over the last few decades due to changes in the human diet. This higher intake has been linked to a number of diseases including hypertension and other cardiovascular diseases. Numerous international health agencies, as well as the food industry, have now recommended a salt intake level of 5-6 g daily, approximately half of the average current daily intake level. Cereal products, and in particular bread, are a major source of salt in the Western diet. Therefore, any reduction in the level of salt in bread could have a major impact on global health. However, salt is a critical ingredient in bread production, and its reduction can have a deleterious effect on the production process as well as on the final bread quality characteristics such as shelf-life, bread volume and sensory characteristics, all deviating from the bakers’ and consumers’ expectations. This work addresses the feasibility of NaCl reduction in wheat bread focusing on options to compensate NaCl with the use of functional sourdoughs. Three strains were used for the application of low-salt bread; L. amylovorus DSM19280, W. cibaria MG1 and L. reuteri FF2hh2. The multifunctional strain L. reuteri FF2hh2 was tested the first time and its application could be demonstrated successfully. The functionalities were based on the production of exopolysaccharides as well as the production of antifungal compounds. While the exopolysaccharides, mainly high molecular dextrans, positively influenced mainly bread loaf volume, crumb structure and staling rate, the strains producing antifungal compounds prolonged the microbial shelf life significantly and compensated the lack of salt. The impact on the sensory characteristics of bread were evaluated by descriptive sensory evaluation. The increase in surface area as well as the presence of organic acids impacted significantly on the flavour profile of the sourdough bread samples. The flavour attribute “salt” could be enhanced by sourdough addition and increased the salty perception. Furthermore, a trained sensory panel evaluated for the first time the impact of yeast activity, based on different salt and yeast concentrations, on the volatile aroma profile of bread crumb samples. The analytical measurements using high resolution gas chromatography and proton-transfer-reaction mass spectrometry (PTR-MS) resulted in significantly different results based on different yeast activities. Nevertheless, the extent of the result could not be recognised by the sensory panel analysing the odour profile of the bread crumb samples. Hence, the consumer cannot recognised low-salt bread by its odour. The use of sourdough is a natural option to overcome the broad range of technological issues caused by salt reduction and also a more popular alternative compared to existing chemical salt replacers.

Major ion chemistry and selected snow accumulation rates of snow cores along two transects in central Dronning Maud Land and Princess Elizabeth Land

This dataset includes basic information (location and depth) and major ion chemistry (Sodium, Chloride, Calcium, Nitrate) of snow cores from East Antarctic ice sheet. The snow cores were collected from two different regions - central Dronning Maud Land (cDML) and Princess Elizabeth Land (PEL) during the austral summer of 2008-09.

Development of a Composite ion-exchange membrane for PDMS-based microfluidic devices

The purpose of this research is to investigate potential methods to produce an ion-exchange membrane that can be integrated directly into a polydimethylsiloxane Lab-on-a-Chip or Micro-Total-Analysis-System. The majority of microfluidic membranes are based on creating microporous structures, because it allows flexibility in the choice of material such that it can match the material of the microfluidic chip. This cohesion between the material of the microfluidic chip and membrane is an important feature to prevent bonding difficulties which can lead to leaking and other practical problems. However, of the materials commonly used to manufacture microfluidic chips, there are none that provide the ion-exchange capability. The DuPont product Nafion{TM} is chosen as the ion-exchange membrane, a copolymer with high conductivity and selectivity to cations and suitable for many applications such as electrolysis of water and the chlor-alkali process. The use of such an ion-exchange membrane in microfluidics could have multiple advantages, but there is no reversible/irreversible bonding that occurs between PDMS and Nafion{TM}. In this project multiple methods of physical entrapment of the ion-exchange material inside a film of PDMS are attempted. Through the use of the inherent properties of PDMS, very inexpensive sugar granulate can be used to make an inexpensive membrane mould which does not interfere with the PDMS crosslinking process. After dissolving away this sacrificial mould material, Nafion{TM} is solidified in the irregular granulate holes. Nafion{TM} in this membrane is confined in the irregular shape of the PDMS openings. The outer structure of the membrane is all PDMS and can be attached easily and securely to any PDMS-based microfluidic device through reversible or irreversible PDMS/PDMS bonding. Through impedance measurement, the effectiveness of these integrated membranes are compared against plain Nafion{TM} films in simple sodium chloride solutions.

Refractometry Studies of the Optical Properties of Polymer Films and the Development of Polymer Coated Refractive Index Sensors

Sensors for real-time monitoring of environmental contaminants are essential for protecting ecosystems and human health. Refractive index sensing is a non-selective technique that can be used to measure almost any analyte. Miniaturized refractive index sensors, such as silicon-on-insulator (SOI) microring resonators are one possible platform, but require coatings selective to the analytes of interest. A homemade prism refractometer is reported and used to characterize the interactions between polymer films and liquid or vapour-phase analytes. A camera was used to capture both Fresnel reflection and total internal reflection within the prism. For thin-films (d = 10 μm - 100 μm), interference fringes were also observed. Fourier analysis of the interferogram allowed for simultaneous extraction of the average refractive index and film thickness with accuracies of ∆n = 1-7 ×10-4 and ∆d < 3-5%. The refractive indices of 29 common organic solvents as well as aqueous solutions of sodium chloride, sucrose, ethylene glycol, glycerol, and dimethylsulfoxide were measured at λ = 1550 nm. These measurements will be useful for future calibrations of near-infrared refractive index sensors. A mathematical model is presented, where the concentration of analyte adsorbed in a film can be calculated from the refractive index and thickness changes during uptake. This model can be used with Fickian diffusion models to measure the diffusion coefficients through the bulk film and at the film-substrate interface. The diffusion of water and other organic solvents into SU-8 epoxy was explored using refractometry and the diffusion coefficient of water into SU-8 is presented. Exposure of soft baked SU-8 films to acetone, acetonitrile and methanol resulted in rapid delamination. The diffusion of volatile organic compound (VOC) vapours into polydimethylsiloxane and polydimethyl-co-polydiphenylsiloxane polymers was also studied using refractometry. Diffusion and partition coefficients are reported for several analytes. As a model system, polydimethyl-co-diphenylsiloxane films were coated onto SOI microring resonators. After the development of data acquisition software, coated devices were exposed to VOCs and the refractive index response was assessed. More studies with other polymers are required to test the viability of this platform for environmental sensing applications.

Characterization of cation exchanger stationary phases applied for the separations of therapeutic monoclonal antibodies.

Cation exchange chromatography (CEX) is a well established strategy for the characterization of monoclonal antibodies (mAbs). The optimization of mobile phase conditions is well described in the literature, but there is a lack of information about CEX stationary phases for the analysis of therapeutic proteins. The aim of this study was to compare five state-of-the-art CEX stationary phases based on the retention, selectivity and resolving power achieved in pH- and salt-gradient modes, with various therapeutic mAbs and their variants. The Sepax Antibodix WCX-NP3, Thermo MAbPac SCX-10 RS, YMC BioPro SP-F, Waters Protein-Pak Hi Res SP and Agilent Bio mAb NP1.7 SS were considered in this study. In terms of retention, the YMC Bio Pro SP-F material was the less retentive one, while the Agilent Bio mAb NP1.7 SS provides the highest retention. Regarding the selectivity achieved between the main mAbs isoforms and their variants, the Thermo MabPac SCX column generally gave the highest selectivity. Finally, it was hard to rank columns in term of kinetic performance since their performance is strongly solute (mAb) and elution mode (pH or salt gradient) dependent. However, the highest resolution--in most cases--was observed on the strong cation exchanger YMC Bio Pro SP-F material.

A new insight about pharmaceutical dosage forms for benzathine penicillin G

In this work, a micellar system of benzathine penicillin G (BPG) in sodium deoxycholate (NaDC) was developed and evaluated physicochemically. The solubility profile of the drug in water and buffer solutions at various pH was determined, as well as its n-octanol/water partition coefficient. The Critical Micellar Concentration of NaDC and its ability to incorporate BPG were also assessed. The study was carried out at low and high ionic strength which was adjusted by the addition of sodium chloride. The results demonstrated the ability of the micellar system to incorporate BPG, as well as to increase its apparent solubility in water. The enhancement of the solubility of BPG by the presence of NaDC micelles could be analyzed quantitatively within the framework of the pseudo-phase model. Concentration analysis showed that the micellar system could attain up to 90% incorporation of BPG. The incorporated drug is expected to exhibit improved stability, since the antibiotic enclosed in the hydrophobic core of micelles is rather shielded from the aqueous external environment

Oclusão percutânea do apêndice auricular esquerdo e estrutura auricular: efeito na função mecânica e endócrina auricular

Mestrado em Tecnologia de Diagnóstico e Intervenção Cardiovascular - Área de especialização: Intervenção Cardiovascular.

Desenvolvimento e caracterização de um sabonete contendo borras de café

Desde da antiguidade que o ser humano se preocupa com a sua aparência externa, em especial com a pele. Para além do desenvolvimento de cosméticos, surgiram também produtos mais complexos, os cosmecêuticos, que diferem dos cosméticos devido a poderem influenciar a função biológica da pele, causando modificações positivas e duráveis. O conceito de sustentabilidade é usado para definir ações e atividades humanas que visam suprir as necessidades atuais dos seres humanos, sem comprometer o futuro das próximas gerações. Ou seja, a sustentabilidade está diretamente relacionada ao desenvolvimento económico e material sem agredir o meio ambiente, utilizando os recursos naturais de forma inteligente para que eles se mantenham no futuro. Seguindo estes parâmetros, a humanidade pode garantir o desenvolvimento sustentável. As borras de café são consideradas como um subproduto alimentar, sem grande reutilização, o que promove danos no impacto ambiental. Por outro lado, as borras de café podem exercer grandes benefícios para a pele, pois são consideradas excelentes exfoliantes naturais com propriedades refirmantes. Os produtos à base de cafeína são aliados no combate à celulite, na estimulação da regeneração celular e da circulação sanguínea, bem como, no rejuvenescimento e revitalização da pele. Este trabalho consistiu no desenvolvimento de um sabonete, contendo borras de café, como forma de reaproveitamento de um subproduto alimentar rico em cafeína, com o intuito de obter produtos com boas propriedades cosméticas e elevada estabilidade física e química. As borras de café foram analisadas em termos da sua estabilidade física e química através de ensaios de estabilidade acelerada por centrifugação, textura, reologia e doseamento do teor de cafeína por HPLC. Os resultados obtidos através do controlo físico-químico dos sabonetes, da determinação do potencial irritante cutâneo e da análise sensorial efectuada em voluntários humanos, demonstraram que é possível preparar sabonetes de borra de café com boa estabilidade físico-química, boa tolerância cutânea e com características sensoriais adequadas, utilizando uma base de sabão constituída pelos ingredientes (INCI): Sodium Palmate, Sodium Palm Kernelate, Aqua (water), Glycerine, Fragância de café, Sodium Chloride, Butyrospermum Parkii Butter (Shea Butter), CI 778911 (Titanium Dioxide), Tetrasodium EDTA, CI 77499, Linalool e à qual foi adicionada 5% de borras de café.

Melhoria da qualidade de jerked beef pela substituição de nitrito de sódio por extratos naturais de própolis e erva mate como agente antioxidante

Jerked beef, an industrial meat product obtained from beef with the addition of sodium chloride and curing salts and subjected to a maturing and drying process is a typical Brazilian product which has been gradually discovered by the consumer. The replacement of synthetic antioxidants by natural substances with antioxidant potential due to possible side effects discovered by lab tests, consumer health, is being implemented by the meat industry. This study aimed to evaluate the lipid oxidation of jerked beef throughout the storage period by replacing the sodium nitrite by natural extracts of propolis and Yerba Mate. For jerked beef processing brisket was used as raw material processed in 6 different formulations: formulation 1 (control - in nature), formulation 2 (sodium nitrite - NO), formulation 3 (Yerba Mate - EM), formulation 4 (propolis extract - PRO), formulation 5 (sodium nitrite + Yerba Mate - MS + NO), formulation 6 (propolis extract + sodium nitrite - PRO + NO). The raw material was subjected to wet salting, dry salting (tombos), drying at 25°C, packaging and storage in BOD 25°C. Samples of each formulation were taken every 7 days for analysis of lipid oxidation by the TBARS method. In all formulations, were carried out analysis of chemical composition at time zero and sixty days of storage. The water activity analysis and color (L *, a *, b *) was monitored at time zero, thirty and sixty days of storage. The Salmonella spp count, Coliform bacteria, Termotolerant coliforms and coagulase positive staphylococci were taken at time zero and sixty days. The activity of natural antioxidants evaluated shows the decline of lipid oxidation up to 2.5 times compared with the product in natura and presented values with no significant differences between treatments NO and EM, confirming the potential in minimize lipid oxidation of Jerked beef throughout the 60 days of storage. The results also showed that yerba mate has a higher antioxidant capacity compared to the propolis except the PRO + NO formulation. When associated with yerba mate with sodium nitrate, TBARS values become close to values obtained only for the control samples with the addition of sodium nitrite. The proximal composition of the formulations remained within the standards required in the IN nº22/2000 for jerked beef. Samples that differ significantly at 5% are directly related to the established type of formulation. The count of microorganisms was within the standards of the DRC nº12/2001 required for matured meat products. The intensity of the red (a*) decreased with storage time and increase the intensity of yellow (b*) indicates a darkening of the product despite L* also have been increased. These results suggest that yerba mate is a good alternative to meat industry in reducing healing addition salts when associated with another antioxidant.

Queijo minas padrão com reduzido teor de sódio: composição e caracterização sensorial

Sodium is an essential nutrient with important functions in the organism, however, its ingestion in excess may cause various health problems such as arterial hypertension, brain diseases, heart failure and chronic renal failure. In this context, the present study proposes to prepare Minas Padrão cheese with different contents of sodium with the objective of evaluating the effect of the addition of potassium chloride in sensory characteristics and hysicochemical properties, as well as in the proximal composition and in microbiological quality. The cheeses were elaborate in concentrations of 100% of NaCl (C), 80% of NaCl + 20% of KCl (T1), 60% of NaCl + 40% of KCl (T2), 40% of NaCl + 60% of KCl (T3) and 20% of NaCl + 80% of KCl (T4) and stored for 20 days at 10 ºC. The proximal composition and physicochemical was based on the determination of moisture content, fat, protein, ash, chloride, sodium, potassium, titratable acidity and pH of all treatments after 20 days of storage. The microbiological quality of the samples was monitored through the count of Total Coliforms and Escherichia coli, Staphylococcus aureus, Salmonella spp., mold and yeast in the first and fifteenth day of storage. The sensorial characterization was performed by the technique of Free Profile choice. The results showed that the replacement of sodium chloride by potassium in the Minas Padrão cheese in concentration higher than 40% presented significantly higher moisture contents. Cheese with a reduction greater than 60% of sodium obtained significantly effect in the titratable acidity, presenting higher values compared to the other treatments. The cheese with 20% of salt replacement did not differ statistically in relation to the control. When the proportion of substituent was increased, a significant reduction of the sodium content of up to 73% was observed. As the sodium was replaced by potassium in cheese, the potassium content increased significantly, stablishing a reduction of 82% in relation to the control. There was no effect to sodium substitution by potassium in fat, protein, ash and chlorides, as well as the pH values. The microbiological results were in accordance with the current legislation, therefore suitable to be eaten. According to the Free Profile Choice technique it was observed that the control C cheese (100% of NaCl) showed results very close to the other treatments, differing only in flavor attributes. The replacement of sodium by potassium in proportions of 20% contributed to a bitter taste detected by the tasters. Whereas, the appearance, flavor and texture attributes showed no significant differences compared to the Minas Padrão cheese.

Hidrolisados protéicos de anchoita (engraulis anchoita): obtenção, atividade antioxidante e aplicação em embutido emulsionado

Uma alternativa para pescados subaproveitados e subprodutos da industrialização de pescado é o desenvolvimento de processos para recuperação e/ou alteração das proteínas musculares de pescados. O objetivo deste trabalho foi a obtenção de hidrolisados protéicos de carne mecanicamente separada (CMS) de anchoita (Engraulis anchoita) e a avaliação da sua atividade antioxidante, aplicando-os bem embutido preparado com o surimi de anchoita. Foram produzidos diferentes hidrolisados com as enzimas microbianas Alcalase, Flavourzyme e Protamex, fixando a concentração de substrato e de enzima e os parâmetros pH e temperatura foram variados. Os hidrolisados foram efetivos contra a inibição da peroxidação lipídica (43,8±0,2%) e no poder redutor, onde o hidrolisado com a enzima Flavourzyme em 1 hora de reação mostrou-se mais efetivo. No seqüestro de radicais livres, como o DPPH, o hidrolisado com a enzima Flavourzyme, obtido em tempo de hidrólise de 5 horas, alcançou valores acima de 45,0% em concentração de 5 mg/mL. Na produção de surimi foram testadas lavagens da CMS de anchoita com soluções de bicarbonato de sódio 0,5%, ácido fosfórico 0,05% e cloreto de sódio 0,3%. O maior rendimento (90,5%) e uma coloração mais clara (W= 50,24±1,81) foram encontrados no surimi obtido por lavagens com bicarbonato de sódio e cloreto de sódio (BS), em comparação ao surimi que se utilizou água, ácido fosfórico e cloreto de sódio (AF) ou com soluções de cloreto de sódio, ácido fosfórico e bicarbonato de sódio (AB). Na força de gel o surimi AF (1154,25 ± 4,37 g.mm) obteve maior valor, sendo utilizado para a produção de salsichas. Foram analisadas diferentes concentrações de surimi (70, 75 e 80%) em salsichas, que foram submetidas às análises de cor e textura. Não houve influência da concentração de surimi nas características tecnológicas da salsicha, exceto nos valores de luminosidade. A salsicha com 75% de surimi de anchoita foi caracterizada pela composição proximal, valor energético total (VET) e conteúdo de sódio. A salsicha com surimi e comercial apresentou composição semelhante. O produto com surimi apresentou menor VET (193,7Kcal/100g) e conteúdo de sódio (520 mg/100g) que a salsicha comercial. Nas condições de estudo, no embutido emulsionado, não foi verificada ação antioxidante de hidrolisados, porém houve efeito sobre a CMS de anchoita.

A new insight about pharmaceutical dosage forms for benzathine penicillin G

In this work, a micellar system of benzathine penicillin G (BPG) in sodium deoxycholate (NaDC) was developed and evaluated physicochemically. The solubility profile of the drug in water and buffer solutions at various pH was determined, as well as its n-octanol/water partition coefficient. The Critical Micellar Concentration of NaDC and its ability to incorporate BPG were also assessed. The study was carried out at low and high ionic strength which was adjusted by the addition of sodium chloride. The results demonstrated the ability of the micellar system to incorporate BPG, as well as to increase its apparent solubility in water. The enhancement of the solubility of BPG by the presence of NaDC micelles could be analyzed quantitatively within the framework of the pseudo-phase model. Concentration analysis showed that the micellar system could attain up to 90% incorporation of BPG. The incorporated drug is expected to exhibit improved stability, since the antibiotic enclosed in the hydrophobic core of micelles is rather shielded from the aqueous external environment

A petrographic investigation into the durability of common replacement sandstones to the crystallisation of de-icing salts

Scottish sandstone buildings are now suffering the long-term effects of salt-crystallisation damage, owing in part to the repeated deposition of de-icing salts during winter months. The use of de-icing salts is necessary in order to maintain safe road and pavement conditions during cold weather, but their use comes at a price. Sodium chloride (NaCl), which is used as the primary de-icing salt throughout the country, is a salt known to be damaging to sandstone masonry. However, there remains a range of alternative, commercially available de-icing salts. It is unknown however, what effect these salts have on porous building materials, such as sandstone. In order to protect our built heritage against salt-induced decay, it is vital to understand the effects of these different salts on the range of sandstone types that we see within the historic buildings of Scotland. Eleven common types of sandstone were characterised using a suite of methods in order to understand their mineralogy, pore structure and their response to moisture movement, which are vital properties that govern a stone’s response to weathering and decay. Sandstones were then placed through a range of durability tests designed to measure their resistance to various weathering processes. Three salt crystallisation tests were undertaken on the sandstones over a range of 16 to 50 cycles, which tested their durability to NaCl, CaCl2, MgCl2 and a chloride blend salt. Samples were primarily analysed by measuring their dry weight loss after each cycle, visually after each cycle and by other complimentary methods in order to understand their changing response to moisture uptake after salt treatment. Salt crystallisation was identified as the primary mechanism of decay across each salt, with the extent of damage in each sandstone influenced by environmental conditions and pore-grain properties of the stone. Damage recorded in salt crystallisation tests was ultimately caused by the generation of high crystallisation pressures within the confined pore networks of each stone. Stone and test-specific parameters controlled the location and magnitude of damage, with the amount of micro-pores, their spatial distribution, the water absorption coefficient and the drying efficiency of each stone being identified as the most important stone-specific properties influencing salt-induced decay. Strong correlations were found between the dry weight loss of NaCl treated samples and the proportion of pores <1µm in diameter. Crystallisation pressures are known to scale inversely with pore size, while the spatial distribution of these micro-pores is thought to influence the rate, overall extent and type of decay within the stone by concentrating crystallisation pressures in specific regions of the stone. The water absorption determines the total amount of moisture entering into the stone, which represents the total amount of void space for salt crystallisation. The drying parameters on the other hand, ultimately control the distribution of salt crystallisation. Those stones that were characterised by a combination of a high proportion of micro-pores, high water absorption values and slow drying kinetics were shown to be most vulnerable to NaCl-induced decay. CaCl2 and MgCl2 are shown to have similar crystallisation behaviour, forming thin crystalline sheets under low relative humidity and/or high temperature conditions. Distinct differences in their behaviour that are influenced by test specific criteria were identified. The location of MgCl2 crystallisation close to the stone surface, as influenced by prolonged drying under moderate temperature drying conditions, was identified as the main factor that caused substantial dry weight loss in specific stone types. CaCl2 solutions remained unaffected under these conditions and only crystallised under high temperatures. Homogeneous crystallisation of CaCl2 throughout the stone produced greater internal change, with little dry weight loss recorded. NaCl formed distinctive isometric hopper crystals that caused damage through the non-equilibrium growth of salts in trapped regions of the stone. Damage was sustained as granular decay and contour scaling across most stone types. The pore network and hydric properties of the stones continually evolve in response to salt crystallisation, creating a dynamic system whereby the initial, known properties of clean quarried stone will not continually govern the processes of salt crystallisation, nor indeed can they continually predict the behaviour of stone to salt-induced decay.