Variedad vegetal de la comarca de Sada.

Conocer por medio de la observación directa, las especies arbóreas que se encuentran ubicadas en la provincia de La Coruña. Alumnos y profesores de la segunda etapa de EGB, pertenecientes al Centro piloto Pedro Barrio de la Maza, de Mondego-Sada. La investigación parte de un análisis de las características dominantes de los suelos forestales de la provincia: permeabilidad, acidez, ausencia de cal, etc, y del clima. Posteriormente se realizó una excursión a la Fraga del Eume, para que los alumnos viesen en la realidad lo que habían estudiado. De toda la flora descubierta, los alumnos realizaron en clase un esquema de la vegetación silvestre primitiva del lugar en el que se hablaba del: sauce, abedul, aliso, castaño, espino, arce, roble, laurel, fresno, peral silvestre y madroño. Todas estas especies han sido descritas, una vez clasificadas, en todos sus aspectos: hojas, flores, frutos, virtudes, etc. Finalmente, un estudio sobre los incendios forestales. Todos los árboles de la Fraga son aprovechados por el campesino gallego para múltiples usos: leña, para muebles y construcción, gastronomía, para la fijación de terrenos, ornamentación y obtención de mimbres. Algunos poseen características medicinales. Los efectos del fuego: destruye el arbolado, el microclima, y produce cambios, facilitando la erosión. En el año 1975 se cortaron en el Ayuntamiento de Sada 11.750 árboles, con un total de 4.830 m/3 con un importe de 8 millones de pesetas.

Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers

BACKGROUND: Umami taste in foods is elicited predominantly by the presence of glutamic acid and 5’-ribonucleotides, which act synergistically. This study aimed to use natural ingredients to maximise umami taste of a meat formulation and determine effects on liking of older consumers. METHODS: Cooked meat products with added natural ingredients (yeast extract, mycoscent, shiitake extract, tomato puree, soy sauce and soy bean paste) or monosodium glutamate (MSG) were prepared and compared to a control sample analytically (umami compounds), sensorially (sensory profile) and hedonically (liking by younger and older volunteers). Taste detection thresholds of sodium chloride and MSG of volunteers were collected. RESULTS: Four of the seven cooked meat products developed had a significantly higher content of umami-contributing compounds compared to the control. All products, except those containing MSG or tomato puree, were scored (by trained sensory panel) perceptually significantly higher in umami and / or salty taste compared to the control. Consumer tests showed a correlation of liking by the older cohort with perceived saltiness (ρ=0.76). CONCLUSION: The addition of natural umami-containing ingredients during the cooking of meat can provide enhanced umami and salty taste characteristics, this can lead to increased liking by some consumers, particularly those with raised taste detection thresholds.

The effect of nutrient fortification of sauces on product stability, sensory properties and subsequent liking by older adults

There are potential nutritional and sensory benefits of adding sauces to hospital meals. The aim of this study was to develop nutrient fortified sauces with acceptable sensory properties suitable for older people at risk of under-nutrition. Tomato, gravy and white sauce were fortified with macro and micro-nutrients using food ingredients rich in energy and protein as well as vitamin and mineral premixes. Sensory profile was assessed by a trained panel. Hedonic liking of fortified compared with standard sauces was evaluated by healthy older volunteers. The fortified sauces had higher nutritional value than the conventional ones, for example the energy content of the fortified tomato, white sauce and gravy formulations were increased between 2.5 and 4 fold compared to their control formulations. Healthy older consumers preferred the fortified tomato sauce compared with unfortified. There were no significant differences in liking between the fortified and standard option for gravy. There were limitations in the extent of fortification with protein, potassium and magnesium, as excessive inclusion resulted in bitterness, undesired flavours or textural issues. This was particularly marked in the white sauce to the extent that their sensory characteristics were not sufficiently optimised for hedonic testing. It is proposed that the development of fortified sauces is a simple approach to improving energy intake for hospitalised older people, both through the nutrient composition of the sauce itself and due to the benefits of increasing sensorial taste and lubrication in the mouth.

Petrogenesis of Upper Paleozoic post-collisional peraluminous leucogranites, Sierra de Ancasti, northwest Argentina

The Santa Rosa and Sauce Guacho plutons are two post-collisional peraluminous Late Devonian to Early Carboniferous leucogranites that intruded the banded schists of the Ancasti Formation. The leucogranites are composed of microcline phenocrysts along with quartz, plagioclase, muscovite, biotite, ilmenite, tourmaline, apatite, monazite and zircon. Their geochemical composition is consistent with S-type granites and mineralogically they belong to MPG granites (muscovite-peraluminous granites). It is proposed that granite magma generation was related to shear zones that concentrated fluids in the metasedimentary crust during a collision or transcurrent tectonics. U-Pb analyses on monazite gave an age of 369.8 +/- 5.3 Ma, while Sm/Nd isotopic data yield epsilon(Nd(t)) values of -5.3 for Sauce Guacho and -5.7 for Santa Rosa indicating crustal provenance. Nd model ages between 1,544 and 1,571 Ma are within the range of magmatic rocks from the Lower Ordovician Famatinian Arc in the Central Sierras Pampeanas.

Características físico-químicas de amidos modificados de grau alimentício comercializados no Brasil

Amidos nativos e modificados têm grande importância na indústria de alimentos, sendo empregados principalmente como espessantes e/ou estabilizantes. As limitações das pastas e géis obtidos a partir de amidos nativos tornaram necessário o desenvolvimento de muitos tipos de amidos modificados para aplicações alimentícias. Neste trabalho, algumas amostras de amidos modificados (n=20) disponíveis no Brasil foram recebidas de empresas produtoras e analisadas em relação a algumas características físico-químicas e propriedades tecnológicas. Um levantamento do uso de amidos modificados em alimentos também é apresentado, revelando crescente interesse pela indústria nesses ingredientes. Constatou-se que, enquanto alguns alimentos industrializados, como maioneses contêm em suas formulações amidos modificados, outros como condimento preparado de mostarda contêm apenas amido nativo. As análises físico-químicas permitiram concluir que alguns amidos modificados apresentavam teores elevados de acidez, relacionados à presença de reagentes utilizados em sua obtenção, não havendo presença de carboxilas nas suas macromoléculas. de maneira geral, os resultados de algumas propriedades tecnológicas avaliadas, tais como viscosidade aparente das pastas, resistência a congelamento/descongelamento e propriedade de expansão, estavam de acordo com a descrição dos produtos. As fontes mais observadas nas modificações foram, em ordem decrescente de importância, a mandioca, o milho ceroso e o milho regular.

Permian bivalves of the Taciba Formation, Itarare group, Parana basin, and their biostratigraphic significance

A small and poorly diversified bivalve fauna from Taciba Formation, Itarare Group, Parana Basin (State of Santa Catarina, Mafra Municipality), is described in this paper for the first time, based on new findings. The fauna is recorded in a 30 cm thick interval of fine sandstone locally at the top of Taciba Formation, in the Butia quarry. The studied fossil-bearing sand-stone bed is a marine intercalation recording a brief eustatic rise in sea-level, probably following glacier retreat and climate amelioration at the end of a broad glacial scenario. The fauna is mainly dominated by productid brachiopods, which are not described here, and rare mollusk shells (bivalves and gastropods). Two bivalve species were identified: Myonia argentinensis (Harrington, 1955), and Aviculopecten multiscalptus (Thomas, 1928). The presence of Myonia argentinensis is note-worthy since this species is also present in the Baitaca assemblage found in marine siltstones (Baitaca assemblage) of the Rio do Sul Formation, cropping out at the Teixeira Soares region, Parana State. This species is also recorded in the bivalve fauna from the Bonete Formation, Pillahinco Group, Sauce Grande Basin, Buenos Aires Province, in Argentina. Hence, the marine bivalves of the Taciba Formation are associated with the transgressive event that characterizes the Eurydesma fauna, indicating a Late Asselian-Sakmarian age for the bivalve fauna. Presence of the Myonia argentinensis megadesmid species reinforces the Gondwanic nature of the studied fauna.

Commissioning and performance of the CMS silicon strip tracker with cosmic ray muons

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

The CMS experiment at the CERN LHC

The Compact Muon Solenoid (CMS) detector is described. The detector operates at the Large Hadron Collider (LHC) at CERN. It was conceived to study proton-proton (and lead-lead) collisions at a centre-of-mass energy of 14 TeV (5.5 TeV nucleon-nucleon) and at luminosities up to 10(34)cm(-2)s(-1) (10(27)cm(-2)s(-1)). At the core of the CMS detector sits a high-magnetic-field and large-bore superconducting solenoid surrounding an all-silicon pixel and strip tracker, a lead-tungstate scintillating-crystals electromagnetic calorimeter, and a brass-scintillator sampling hadron calorimeter. The iron yoke of the flux-return is instrumented with four stations of muon detectors covering most of the 4 pi solid angle. Forward sampling calorimeters extend the pseudo-rapidity coverage to high values (vertical bar eta vertical bar <= 5) assuring very good hermeticity. The overall dimensions of the CMS detector are a length of 21.6 m, a diameter of 14.6 m and a total weight of 12500 t.

Measurement of the muon stopping power in lead tungstate

A large sample of cosmic ray events collected by the CMS detector is exploited to measure the specific energy loss of muons in the lead tungstate (PbWO4) of the electromagnetic calorimeter. The measurement spans a momentum range from 5 GeV/c to 1 TeV/c. The results are consistent with the expectations over the entire range. The calorimeter energy scale, set with 120 GeV/c electrons, is validated down to the sub-GeV region using energy deposits, of order 100 MeV, associated with low-momentum muons. The muon critical energy in PbWO4 is measured to be 160+5 -68 GeV, in agreement with expectations. This is the first experimental determination of muon critical energy. © 2010 IOP Publishing Ltd and SISSA.

Commissioning of the CMS experiment and the cosmic run at four tesla

The CMS Collaboration conducted a month-long data-taking exercise known as the Cosmic Run At Four Tesla in late 2008 in order to complete the commissioning of the experiment for extended operation. The operational lessons resulting from this exercise were addressed in the subsequent shutdown to better prepare CMS for LHC beams in 2009. The cosmic data collected have been invaluable to study the performance of the detectors, to commission the alignment and calibration techniques, and to make several cosmic ray measurements. The experimental setup, conditions, and principal achievements from this data-taking exercise are described along with a review of the preceding integration activities. © 2010 IOP Publishing Ltd and SISSA.

Performance of the CMS Level-1 trigger during commissioning with cosmic ray muons and LHC beams

The CMS Level-1 trigger was used to select cosmic ray muons and LHC beam events during data-taking runs in 2008, and to estimate the level of detector noise. This paper describes the trigger components used, the algorithms that were executed, and the trigger synchronisation. Using data from extended cosmic ray runs, the muon, electron/photon, and jet triggers have been validated, and their performance evaluated. Efficiencies were found to be high, resolutions were found to be good, and rates as expected. © 2010 IOP Publishing Ltd and SISSA.

Performance of the CMS drift-tube chamber local trigger with cosmic rays

The performance of the Local Trigger based on the drift-tube system of the CMS experiment has been studied using muons from cosmic ray events collected during the commissioning of the detector in 2008. The properties of the system are extensively tested and compared with the simulation. The effect of the random arrival time of the cosmic rays on the trigger performance is reported, and the results are compared with the design expectations for proton-proton collisions and with previous measurements obtained with muon beams. © 2010 IOP Publishing Ltd and SISSA.

Fine synchronization of the CMS muon drift-tube local trigger using cosmic rays

The CMS experiment uses self-triggering arrays of drift tubes in the barrel muon trigger to perform the identification of the correct bunch crossing. The identification is unique only if the trigger chain is correctly synchronized. In this paper, the synchronization performed during an extended cosmic ray run is described and the results are reported. The random arrival time of cosmic ray muons allowed several synchronization aspects to be studied and a simple method for the fine synchronization of the Drift Tube Local Trigger at LHC to be developed. © 2010 IOP Publishing Ltd and SISSA.

Commissioning of the CMS High-Level Trigger with cosmic rays

The CMS High-Level Trigger (HLT) is responsible for ensuring that data samples with potentially interesting events are recorded with high efficiency and good quality. This paper gives an overview of the HLT and focuses on its commissioning using cosmic rays. The selection of triggers that were deployed is presented and the online grouping of triggered events into streams and primary datasets is discussed. Tools for online and offline data quality monitoring for the HLT are described, and the operational performance of the muon HLT algorithms is reviewed. The average time taken for the HLT selection and its dependence on detector and operating conditions are presented. The HLT performed reliably and helped provide a large dataset. This dataset has proven to be invaluable for understanding the performance of the trigger and the CMS experiment as a whole. © 2010 IOP Publishing Ltd and SISSA.