Betão com agregados reciclados: estado da arte e análise à gestão e utilização na Região Autónoma da Madeira

Nas últimas décadas temos assistido a um crescimento da produção de resíduos de construção e demolição. Surge então a necessidade de fazer uma gestão consciente destes resíduos reintroduzindo-os quando possível, no ciclo de vida de novas construções, provocando uma redução quer das zonas de aterro quer da abertura de novas zonas de extração de inertes as quais, provocam um elevado impacto ambiental afetando a biodiversidade existente nessas zonas. Com esta intenção, o presente trabalho centra-se na temática do betão com agregados reciclados e pretende contribuir para o seu conhecimento, analisando as características quer dos agregados reciclados quer do betão com eles confecionado, seguindo normas e diretrizes recomendadas por diferentes especificações um pouco por todo o mundo. Ainda no mesmo contexto o estudo pretende conhecer o destino (eliminação, aterro, valorização, etc.) dado aos RCD procedentes de betão na Região Autónoma da Madeira. A análise da bibliografia existente demonstra perdas nas características destes betões reciclados quando comparados com betões convencionais, isto sem dúvida devido principalmente à quantidade de pasta de cimento aderido presente na composição do agregado reciclado, a qual afeta direta e indiretamente a maioria das propriedades quer do agregado reciclado quer do betão com eles confecionado. Foi recolhida informação que permite caracterizar o sector da construção civil, fazendo o diagnóstico do estado atual da gestão dos resíduos de construção e demolição que é feita pelas empresas de construção sediadas na RAM, mais concretamente a gestão dos resíduos de betão e a reutilização e reciclagem dos mesmos.

Statistical modelling of extreme rainfall in Madeira Island

Extreme rainfall events have triggered a significant number of flash floods in Madeira Island along its past and recent history. Madeira is a volcanic island where the spatial rainfall distribution is strongly affected by its rugged topography. In this thesis, annual maximum of daily rainfall data from 25 rain gauge stations located in Madeira Island were modelled by the generalised extreme value distribution. Also, the hypothesis of a Gumbel distribution was tested by two methods and the existence of a linear trend in both distributions parameters was analysed. Estimates for the 50– and 100–year return levels were also obtained. Still in an univariate context, the assumption that a distribution function belongs to the domain of attraction of an extreme value distribution for monthly maximum rainfall data was tested for the rainy season. The available data was then analysed in order to find the most suitable domain of attraction for the sampled distribution. In a different approach, a search for thresholds was also performed for daily rainfall values through a graphical analysis. In a multivariate context, a study was made on the dependence between extreme rainfall values from the considered stations based on Kendall’s τ measure. This study suggests the influence of factors such as altitude, slope orientation, distance between stations and their proximity of the sea on the spatial distribution of extreme rainfall. Groups of three pairwise associated stations were also obtained and an adjustment was made to a family of extreme value copulas involving the Marshall–Olkin family, whose parameters can be written as a function of Kendall’s τ association measures of the obtained pairs.

Bullying, envolvimento parental e percurso curricular: um estudo com alunos do 3º ciclo numa escola rural da Região Autónoma da Madeira

A investigação sobre o bullying reconhece que este fenómeno está disseminado nas relações estabelecidas pelos alunos com o grupo de pares no ambiente escolar e o entendimento dos mecanismos subjacentes ao desenvolvimento das ações de bullying deve integrar uma perspetiva sistémica. Um aluno está a ser vítima de bullying quando este encontra-se exposto, repetidamente e ao longo do tempo a ações negativas realizadas por um ou mais estudantes causando dor e sofrimento na vítima. O envolvimento parental na escola pode beneficiar os alunos, os professores e as famílias correlacionando-se positivamente com o desempenho académico dos alunos. A finalidade do currículo escolar consiste na aquisição de competências e conhecimento fundamentais para o desenvolvimento das dimensões cognitivas, emocionais e sociais dos discentes. O presente estudo pretende analisar a relação entre os comportamentos de bullying na escola, o envolvimento parental na escola e o percurso curricular dos alunos de uma escola pública da Região Autónoma da Madeira (RAM). A amostra é constituída por 270 alunos do 3º ciclo do ensino básico, com idades compreendidas entre os 12 e os 18 anos. Para a avaliação dos fenómenos foram utilizados métodos mistos de investigação. Para a recolha de dados foram utilizados o Questionário para o Estudo da Violência entre os Pares de Freire, Simão, e Ferreira (2006) e as Escalas de Sucesso Escolar de Gouveia (2008). Na análise dos dados foram utilizadas as correlações, a regressão múltipla, e a análise de conteúdo. Os resultados obtidos indicam que a prevalência do bullying na escola é relativamente baixa e que os rapazes são maioritariamente as vítimas e os agressores. Os resultados indicam que os alunos com um maior envolvimento em comportamentos de bullying apresentam perceções elevadas de envolvimento educativo parental e apenas os alunos agressores apresentam perceções reduzidas de apoio parental emocional. Verificou-se também que o envolvimento parental pode ser considerado um preditor do envolvimento dos alunos em comportamentos de bullying assim como as retenções escolares não predizem o envolvimento dos alunos neste tipo de comportamentos. Os resultados deste estudo fornecem pistas relevantes para a intervenção no fenómeno do bullying na escola integrando as escolas, as famílias, os alunos e as comunidades.

Color measurement using a smartphone applied to Madeira wines

Computer vision is a field that uses techniques to acquire, process, analyze and understand images from the real world in order to produce numeric or symbolic information in the form of decisions [1]. This project aims to use computer vision to prepare an app to analyze a Madeira Wine and characterize it (identify its variety) by its color. Dry or sweet wines, young or old wines have a specific color. It uses techniques to compare histograms in order to analyze the images taken from a test sample inside a special container designed for this purpose. The color analysis from a wine sample using an image captured by a smartphone can be difficult. Many factors affect the captured image such as, light conditions, the background of the sample container due to the many positions the photo can be taken (different to capture facing a white wall or facing the floor for example). Using new technologies such as 3D printing it was possible to create a prototype that aims to control the effect of those external factors on the captured image. The results for this experiment are good indicators for future works. Although it’s necessary to do more tests, the first tests had a success rate of 80% to 90% of correct results. This report documents the development of this project and all the techniques and steps required to execute the tests.

Olfactory perception threshold assessment of volatile acidity in Madeira wines

Madeira wine is a fortified wine with impact in the Madeira Island’s economy. Similarly to other wines, its acidity should be well controlled in order to ensure Madeira wine quality, mostly the volatile acidity. Due to Madeira wine complex flavour, it is crucial to get a better knowledge about the volatile acidity impact in its features, namely determine the perception limit of acetic acid and ethyl acetate, as both are the main contributors for volatile acidity. Firstly, the olfactory perception threshold of volatile acidity was assessed by a trained and an untrained panel, using 5 and 10 years-old Sercial and Malvasia wines. Moreover, the current work also presents the evolution of organic acids, acetic acid and ethyl acetate during 540 days of ageing of Madeira wines (Malvasia, Bual, Verdelho and Sercial), comparing the same wines aged by both traditional ageing processes: canteiro and estufagem. Other wine samples, aged in wood casks (canteiro) for at least 5 years, were also evaluated. HS-SPME followed by GC-MS analysis was used to determine ethyl acetate concentration and IEC-HPLC-DAD was used for the organic acids determination, including acetic acid. The results indicated that acetic acid and ethyl acetate olfactory perception threshold depends essentially on wine’s age. Concerning acetic acid, the untrained panel was in average 5.45 g/L (5 years-old) and 6.22 g/L (10 years-old). Training the expert panel to recognize acetic acid odour, the values decreased for 1.44 g/L (5 years-old) and 1.87 g/L (10 years-old), but still remained higher than the established volatile acidity legal limits. Ethyl acetate threshold was similar for both panels (in average 327.97 mg/L). Both compounds tend to increase exponentially with age, being more evident in sweet wines. Organic acids in young Madeira wines depend mostly on the nature of grape varieties, but this difference is minimized with wine ageing.

Relatório de estágio apresentado à Universidade da Madeira para obtenção do grau de mestre em Educação Pré-Escolar e Ensino do 1º Ciclo do Ensino Básico

O presente relatório surge como resultado de vivências e aprendizagens feitas pelas crianças da Pré I e do 3.ºB da Escola Básica do 1.º Ciclo do Ensino Básico com PréEscolar do Lombo Segundo durante o período de prática pedagógica em ambas as valências. Desta partilha, perspetiva-se não só uma coletânea de relatos mas também uma introspeção da prática realizada visto que o docente como investigador-reflexivo é capaz de analisar fundamentos da sua própria ação educativa como problematizar a sua ação, investigar e refletir sobre a mesma. Por fim, pretende solucioná-la da melhor forma possível para que as crianças consigam tirar o melhor partido de todas as aprendizagens desenvolvidas. Especificando a investigação tomada, numa abordagem metodológica qualitativa à turma do 3.ºB, compreende-se a emergente necessidade de procurar estratégias de melhoramento da escrita e leitura uma vez que, para a estrondosa maioria dos alunos estas capacidades são muito redutoras. Foram utilizados como recolha de dados diversos instrumentos, colocando em ênfase a observação participante e entrevista informal ao professor cooperante, permitindo desta forma o acesso a formas de entendimento e compreensão acerca da realidade apontada. As conclusões tiradas desta investigação apontam para a emergência da implementação de novas estratégias de ensino-aprendizagem, motivadoras e inovadoras, relativas a competências linguísticas, reconhecendo-se desta forma a dificuldade apresentada pelos alunos nesta área. Neste sentido, e a partir desta postura tomada pelo docente, são traçados neste relatório pressupostos teóricos e metodológicos que vão suportar toda a prática desenvolvida através de uma pedagogia ativa, participativa, cooperativa e construcionista. Da mesma forma, são descritas as experiências resultantes da prática pedagógica desenvolvida in loco que decorreram nas duas valências de ensino, integrantes no Mestrado em Ensino Pré-Escolar e Ensino do 1.º Ciclo do Ensino Básico.

Changes in volatile composition of Madeira wines during their oxidative ageing

The influence of the age in the volatile composition of Madeira wines made with Boal, Malvazia, Sercial and Verdelho varieties and aged in oak barrel during 1, 11 and 25 years old was been studied. For this purpose, the evolution of volatile compounds: higher alcohols, ethyl esters, fatty acids, furan compounds, enolic compounds, γ-lactones, dioxanes and dioxolanes, of the four most utilised varieties were determined using liquid–liquid extraction with dichloromeihane. Octan-3-ol was used as internal standard. The wines made with these varieties showed great differences in sugar content and small variations on pH and alcoholic degree. The results show that during ageing, the concentration of fatty acids ethyl esters, acetates and fatty acids decrease significantly contrarily to the great increase of ethyl esters of diprotic acids. There is a strong correlation between sotolon, 2-furfural, 5-methyl-2-furfural, 5-hydroxymethyl-2-furfural and 5-ethoxymethyl-2-furfural with wine ageing. These findings indicate that these compounds can be used as ageing wine markers. Among the molecules studied, sotolon [3-hydroxy-4,5-dimethyl-2(5H)-furanone] was one of the few molecules present in concentrations above the perception threshold in Madeira wines. 5-Eihoxymethyl-2-furfural formed from 5-hydroxymethyl-2-furfural and 2-furfural, derived from sugars, are also involved in the aroma of sweet fortified white wines aged in oxidative conditions. The sensory properties change significantly after long periods of conservation.

Multivariate analysis for the classification and differentiation of Madeira wines according to main grape varieties

In order to differentiate and characterize Madeira wines according to main grape varieties, the volatile composition (higher alcohols, fatty acids, ethyl esters and carbonyl compounds) was determined for 36 monovarietal Madeira wine samples elaborated from Boal, Malvazia, Sercial and Verdelho white grape varieties. The study was carried out by headspace solid-phase microextraction technique (HS-SPME), in dynamic mode, coupled with gas chromatography–mass spectrometry (GC–MS). Corrected peak area data for 42 analytes from the above mentioned chemical groups was used for statistical purposes. Principal component analysis (PCA) was applied in order to determine the main sources of variability present in the data sets and to establish the relation between samples (objects) and volatile compounds (variables). The data obtained by GC–MS shows that the most important contributions to the differentiation of Boal wines are benzyl alcohol and (E)-hex-3-en-1-ol. Ethyl octadecanoate, (Z)-hex-3-en-1-ol and benzoic acid are the major contributions in Malvazia wines and 2-methylpropan-1-ol is associated to Sercial wines. Verdelho wines are most correlated with 5-(ethoxymethyl)-furfural, nonanone and cis-9-ethyldecenoate. A 96.4% of prediction ability was obtained by the application of stepwise linear discriminant analysis (SLDA) using the 19 variables that maximise the variance of the initial data set.

Heterocyclic acetals in Madeira wines

The maturation of Madeira wines usually involves exposure to relatively high temperatures which affect the aroma and flavour composition leading to the formation of the typical and characteristic bouquet of these wines. The formation of heterocyclic acetals (1,3-dioxanes and 1,3-dioxolanes) was investigated in order to determine levels and for possible use as indicators of wine age. The results show a linear correlation of the investigated acetals with wine age but suggest that the acetalization reaction is not particularly affected by the drastic oxidative conditions observed during maturation.

Varietal flavour compounds of four grape varieties producing Madeira wines

Boal, Malvasia, Sercial and Verdelho are the main white grape varieties used in Madeira wine production. To estimate the free fraction of varietal aroma compounds of these varieties, 39 samples of musts were analysed to determine their content of monoterpenols and C13 norisoprenoids (terpenoids), using dynamic headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry. The r-values for linearity studies of the analytical method used, varied between 0.977 (nerolidol) and 0.999 (linalool). The repeatability for each compound varied between 2.5% (citronellol) and 11.8% (β-ionone). The mean values from three vintages (1998, 1999 and 2000) confirmed that these musts have differentiated contents of terpenoids. In opposition to Verdelho musts, Malvasia showed the highest free terpenoids content. In order to establish relations between the compounds and the varieties under investigation, principal component analysis and linear discriminant analysis were applied to the data, revealing a good separation and classification power between the four groups as a function of varietal origin.

3-Hydroxy-4, 5-dimethyl-2 (5 H)-furanone levels in fortified Madeira wines: Relationship to sugar content

The maturation of Madeira wines usually involves exposure to relatively high temperatures and humidity levels >70%, which affect the aroma and flavor composition and lead to the formation of the typical and characteristic bouquet of these wines. To estimate the levels of sotolon [3-hydroxy4,5-dimethyl-2(5 H )-furanone] and their behavior over time, 86 aged Madeira wines samples (1-25 years old), with different sugar concentrations, respectively, 90 g L-1 for Boal, 110 g L-1 for Malvazia, 25 g L -1 for Sercial, and 65 g L-1 for Verdelho varieties, were analyzed. Isolation was performed by liquid-liquid extraction with dichloromethane followed by chromatographic analysis by GC-MS. The reproducibility of the method was found to be 4.9%. The detection and quantification limits were 1.2 and 2.0 µgL-1, respectively. The levels of sotolon found ranged from not detected to 2000 µgL-1 for wines between 1 and 25 years old. It was observed that during aging, the concentration of sotolon increased with time in a linear fashion ( r ) 0.917). The highest concentration of sotolon was found in wines with the highest residual sugar contents, considering the same time of storage. The results show that there is a strong correlation between sotolon and sugar derivatives: furfural, 5-methylfurfural, 5-hydroxymethylfurfural, and 5-ethoxymethylfurfural. These compounds are also well correlated with wine aging. These findings indicate that the kinetics of sotolon formation is closely related with residual sugar contents, suggesting that this molecule may come from a component like sugar.

Comparative analysis of the volatile fraction from Annona cherimola Mill. cultivars by solid-phase microextraction and gas chromatography–quadrupole mass spectrometry detection

The analysis of volatile compounds in Funchal, Madeira, Mateus and Perry Vidal cultivars of Annona cherimola Mill. (cherimoya) was carried out by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography–quadrupole mass spectrometry detection (GC–qMSD). HS-SPME technique was optimized in terms of fibre selection, extraction time, extraction temperature and sample amount to reach the best extraction efficiency. The best result was obtained with 2 g of sample, using a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fibre for 30 min at 30 °C under constant magnetic stirring (800 rpm). After optimization of the extraction methodology, all the cherimoya samples were analysed with the best conditions that allowed to identify about 60 volatile compounds. The major compounds identified in the four cherimoya cultivars were methyl butanoate, butyl butanoate, 3-methylbutyl butanoate, 3-methylbutyl 3-methylbutanoate and 5-hydroxymethyl-2-furfural. These compounds represent 69.08 ± 5.22%, 56.56 ± 15.36%, 56.69 ± 9.28% and 71.82 ± 1.29% of the total volatiles for Funchal, Madeira, Mateus and Perry Vidal cultivars, respectively. This study showed that each cherimoya cultivars have 40 common compounds, corresponding to different chemical families, namely terpenes, esters, alcohols, fatty acids and carbonyl compounds and using PCA, the volatile composition in terms of average peak areas, provided a suitable tool to differentiate among the cherimoya cultivars.