Characterization of metallic electrical contacts to SnO2 thin films lightly doped with Eu3+ ions, and photo-induced resistivity

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Growth of Al2O3 thin film by oxidation of resistively evaporated Al on top of SnO2, and electrical properties of the heterojunction SnO2/Al2O3

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Análise dos fatores responsáveis pela alta salinidade do aqüífero fissural da microbacia da Riacho do Feijão - Pedro Avelino/RN

The fissures aquifer northeast semi-arid Brazilian, present high text frequently of leave, with of low a hídric availability. The research has as objective main to analyze the components that inside influence in the salinity of the waterbearing fissures of an evaluation physicist-chemistry of the water, leading in consideration the physical interventions of the environment. One used techniques of interpretation of image of Landsat satellite -1999 and delimitation of the micro basin through the topographical map SUDENE. One identified waters of the NaCl type with Ca++ and Mg++ in secondary concentrations. The analyzed wells (15), had presented an average salinity of 5.147 mg/L of STD and a well only supplies drinking waters with 319 mg/L of STD. The recharge of the aquifer one if carries through for infiltration in the open fracture of ortognaisse it migmatization. The type and directions of the fracture do not control the STD. Relations between salinity and out let do not exist. The quality of the well of low salinity is identical the superficial waters (aquifer dam and alluvial). The studies of the meteoric erosion processes had evidenced that in the transformations of the rock in ground, the Ca++ and Na+ are taken for superficial waters. The treatment of the data chemical showed that the grade of Na+, Ca++, Mg++ and Cl-are controlled for the evaporation process, from only water that would have the qualities of superficial waters or the well of low salinity. Already the HCO3-grade is controlled for the precipitation of the dolomite. The STD of this aquifer one would be consequence of the high tax of evaporation of dams constructed in regions of plain topography. You leave them precipitated in deep argillaceous ones dry dams are led for the aquifer in first rains. The research suggests some recommendations for the use and exploitation of the water salinity in piscicultura, carcinicultura, culture of the grass-salt (Atriplex sp), among others

Structural and morphological characteristics of (Pb1-x Sr (x) )TiO3 powders obtained by polymeric precursor method

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

A sustainable alternative for cooling the machining processes using a refrigerant fluid in recirculation inside the toolholder

This article presents a cooling system for cutting tool in turning based in a toolholder with cooling fluid flowing inside its body being that this fluid must necessarily be able to phase change due to heat generated from machining processes. In this way, the fluid evaporates just under the cutting tool allowing a heat transfer more efficient than if were used a fluid without phase change once the latent heat of evaporation is beneficial for removal heat. Following, the cooling fluid evaporated passes through a condenser located out of the toolholder where it is condensated and returns to the toolholder again and a new cycle is started. In this study, the R-123, a hydrochlorofluorocarbon (HCFC) fluid, was selected for the turning of a Cr-Ni-Nb-Mn-N austenitic steel of hard machinability. The machining tests were carried out under three different machining conditions: dry machining, external cutting fluid (conventional method), and with the toolholder proposed. As result, the developed system allows a surface roughness up to 10% better than dry machining and a tool life close to the conventional method, but 32% superior to dry machining; moreover, there are environmental and economics advantages once the cooling fluid is maintained in a loop circuit.

Influência de atividades antrópicas sobre a salinização da água em área de dunas no Município de Guamaré RN

The municipality of Guamaré is located on the north coast of RN, Salineira zone, with a land area of 259 km2 and a population of approximately 12,500 inhabitants (IBGE, 2010). Presents strong morphological instability caused mainly by the influence of human activities in the region. The present study aims to assess the existing levels of salts in the springs of the region, by evaluating the electrical conductivity, pH, salinity, chlorides, hardness, calcium, magnesium and heavy metals in the water. The collection and analysis methods adopted in the survey are based on APHA (2005). The electrical conductivity, salinity and chloride behaved similarly throughout the study. Some points suffered the direct effect of the salt ponds and others. Given the existence of a drainage ditch between the saline and monitored region, there was little change in the environment, including the native vegetation. The opposite situation occurred in farms where the region is fully committed local vegetation and water holes and wells used in the past for domestic use are practically disabled (high salt content). In Rio Miassaba formation of an estuary is reversed, with the farther out from the sea showing higher salt concentracions, which may be associated with the discharge of organic matter and natural evaporation rate. In periods of no rainfall had a few points higher than the levels of salts found in seawater and may be associated with high evaporation in the region. Detected a positive factor is the high resilience and reducing salt, after periods of rainfall incidence

Obtenção e caracterização do sistema compósito alginato de sódio-dióxido de titânio em formas de pó e de membrana

The alginates are copolymers of 1→4-linked β-D-mannuronic acid (M) and α-Lguluronic acid (G) residues that are arranjed in a block structure along a linear chain. Titanium dioxide, TiO2, is a ceramic material and can exist in three distinct crystallography forms: anatase, brookite and rutile. composites of organic and inorganic materials have better properties than the components alone. Thus, this study aims to synthesize, characterize and analyze the composite NaAlg-TiO2 in the form of powder and film. The synthesis of composite powders was performed using the sol-gel process and obtain the composite film was performed using the slow evaporation process, then the composites were analyzed by infrared spectroscopy, fluorescence x ray, thermal analysis, attenuated total reflection (ATR), x ray diffraction and impedance spectroscopy. The X ray diffraction patterns of composite powders show that with increasing calcination temperature, there were no complete transition of rutile-anatase crystalline phase, since at all temperatures studied (300, 500, 700, 900 and 1100ºC) were observed peaks of anatase phase. Thermal analysis shows that at 400°C caused the decomposition of sodium alginate in sodium carbonate and above 600°C, we observe an exothermic peak related to the decomposition of sodium carbonate and in the presence of titanium dioxide becomes sodium titanate. The XRD results confirm the formation of sodium carbonate at 700ºC and the formation sodium titanate in the temperature range 900-1100ºC. The sodium titanate influenced the electrical properties of the material, because with increasing temperature there was a decrease in conductivity, probably due to the creation of Ti vacancies, since the sodium can induce the reduction of surface Ti4+ ions into Ti3+ species. The infrared spectra of the composites in the form of powder and film showed a small shift in the bands compared to the spectrum of pure alginate, indicating that these shifts, even small ones, have evidence of miscibility between the polymer and ceramic material

Manejo de água em arroz de terras altas no sitema de plantio direto, usando o tanque classe A

O presente trabalho teve como objetivo estudar o efeito do manejo de água em cultivares de arroz de terras altas no sistema de plantio direto, usando o tanque Classe A. Os tratamentos consistiram na combinação de três manejos (sequeiro e duas lâminas) e duas cultivares (Confiança e Maravilha), com quatro repetições. A irrigação proporcionou aumento na altura de plantas, massa de 100 grãos, massa hectolítrica, produtividade de grãos, rendimento de benefício e redução do número de dias para o florescimento e ciclo total da cultura. Os valores adotados de coeficientes de cultura não influenciam nas características fenológicas e produtivas da cultura. A produtividade de grãos não diferiu entre as cultivares Confiança e Maravilha.

Síntese e caracterização da ferrita de MnZn obtida pelo método dos citratos precursores

It was synthesized MnZn ferrite with general formulae Mn1-xZnxFe2O4 (mol%), 0,3 ≤ x ≤ 0,7 by using the citrate precursor method. The precursors decomposition was studied by thermogravimetric analysis (TGA), differential thermogravimetric analysis (DTG), differential thermal analysis (DTA) and Fourier transform infrared (FTIR) of powder calcined at 350ºC/3,5h. X-ray diffraction pattern (XRD) of samples was done from 350 to 1200ºC/2h using various atmospheres. The power calcined at 350ºC/3,5h formed spinel phase. It is necessary atmosphere control to avoid secondary phase such as hematite. From 900 to 1200ºC was obtained 90,66 and 100% of MnZn spinel ferrite phase, respectively. Analysis by dispersive energy scanning (EDS) at 350ºC shows high Mn and Zn dispersion, indicating that the diffusion process was homogeneous. Semi-quantitative analysis by EDS verified that despite the atmosphere control during calcinations at high temperatures (< 800ºC) occurred ZnO evaporation causing stoichiometric deviation. Vibrating sample magnetometer (VSM) measures show soft ferrite material characteristics with Hc from 6,5 x 10-3 to 11,1 x 10-2 T. Saturation magnetization (Ms) and initial permeability (µi) of MnZn spinel phase obtained, respectively, from 14,3 to 83,8 Am2/kg and 14,1 to 62,7 (Am2/kg)T

Influência de tensoativos não iônicos na destilação molecular de petróleo

The molecular distillation is show as an alternative for separation and purification of various kinds of materials. The process is a special case of evaporation at high vacuum, in the order from 0.001 to 0.0001 mmHg and therefore occurs at relatively lower temperatures, preserves the material to be purified. In Brazil, molecular distillation is very applied in the separation of petroleum fractions. However, most studies evaluated the temperature of the evaporator, condenser temperature and flow such variables of the molecular distillation oil. Then, to increase the degree of recovery of the fraction of the distillate obtained in the process of the molecular distillation was evaluated the use nonionic surfactants of the class of nonylphenol ethoxylate, molecules able to interact in the liquid-liquid and liquid-vapor interface various systems. In this context, the aim of this work was to verify the influence of commercial surfactant (Ultranex-18 an Ultranex-18-50) in the molecular distillation of a crude oil. The physicochemical characterization of the oil was realized and the petroleum shown an API gravity of 42°, a light oil. Initially, studied the molecular distillation without surfactant using star design experimental (2H ± ) evaluated two variables (evaporator temperature and condenser temperature) and answer variable was the percentage in distillate obtained in the process (D%). The best experimental condition to molecular distillation oil (38% distillate) was obtained at evaporator and condenser temperatures of 120 °C and 10 ° C, respectively. Subsequently, to determine the range of surfactant concentration to be applied in the process, was determined the critical micellar concentration by the technique of scattering X-ray small angle (SAXS). The surfactants Ultranex-18 an Ultranex-18-50 shown the critical micelle concentration in the range of 10-2 mol/L in the hydrocarbons studied. Then, was applied in the study of distillation a concentration range from 0.01 to 0.15 mol/L of the surfactants (Ultranex- 18 and 50). The use of the nonionic surfactant increased the percentage of hydrocarbons in the range from 5 to 9 carbons in comparison to the process carried out without surfactant, and in some experimental conditions the fraction of light compounds in the distilled was over 700% compared to the conventional process. The study showed that increasing the degree of ethoxylation of Ultranex18 to Ultranex-50, the compounds in the range of C5 to C9 reduced the percentage in the distilled, since the increase of the hydrophilic part of the surfactant reduces its solubility in the oil. Finally, was obtained an increase in the degree of recovery of light hydrocarbons, comparing processes with and without surfactant, obtained an increase of 10% and 4% with Ultranex-18 and Ultranex-50, respectively. Thus, it is concluded that the Ultranex- 18 surfactant showed a higher capacity to distillation compared with Ultranex-50 and the application of surfactant on the molecular distillation from petroleum allowed for a greater recovery of light compounds in distillate

Food-dependent, exercise-induced gastrointestinal distress

Among athletes strenuous exercise, dehydration and gastric emptying (GE) delay are the main causes of gastrointestinal (GI) complaints, whereas gut ischemia is the main cause of their nausea, vomiting, abdominal pain and (blood) diarrhea. Additionally any factor that limits sweat evaporation, such as a hot and humid environment and/or body dehydration, has profound effects on muscle glycogen depletion and risk for heat illness. A serious underperfusion of the gut often leads to mucosal damage and enhanced permeability so as to hide blood loss, microbiota invasion (or endotoxemia) and food-born allergen absorption (with anaphylaxis). The goal of exercise rehydration is to intake more fluid orally than what is being lost in sweat. Sports drinks provide the addition of sodium and carbohydrates to assist with intestinal absorption of water and muscle-glycogen replenishment, respectively. However GE is proportionally slowed by carbohydrate-rich (hyperosmolar) solutions. on the other hand, in order to prevent hyponatremia, avoiding overhydration is recommended. Caregiver's responsibility would be to inform athletes about potential dangers of drinking too much water and also advise them to refrain from using hypertonic fluid replacements.

Características de carcaça e parâmetros de qualidade de carne de bovinos jovens alimentados com grãos úmidos de milho ou sorgo

Objetivou-se, com este estudo, verificar as diferenças nas características da carcaça, assim como nos parâmetros qualitativos da carne de novilhos jovens alimentados com dietas contendo silagem de grão úmido de milho ou sorgo. Foram utilizados dois tratamentos experimentais, nos quais a dieta total possuía como ingrediente energético principal a silagem de grão úmido de milho (TMU) ou a silagem de grão úmido de sorgo (TSU). Trinta e seis novilhos inteiros F1 Red Angus ´ Nelore com 8 meses de idade e peso médio inicial de 240 kg foram alimentados durante 172 dias e abatidos em seguida. O experimento foi conduzido em um delineamento inteiramente casualizado. Houve similaridade para o ganho de peso diário, ganho de peso total e peso final de abate. Não foi verificada diferença para o rendimento de carcaça, assim como para os rendimentos de dianteiro, traseiro e ponta de agulha. Os tratamentos TMU e TSU não afetaram os escores para cor, conformação e acabamento de gordura da carcaça. Marmorização, área de olho-de-lombo, espessura de gordura subcutânea e gordura perirenal, assim como as avaliações químicas da carne (proteína bruta e lipídios totais), também não diferiram entre os tratamentos. As dietas experimentais não afetaram a maciez da carne, assim como as perdas físicas no processo de cozimento (gotejamento e evaporação). Concluiu-se que a substituição integral da silagem de grão úmido de milho pela silagem de grão úmido de sorgo não alterou as características qualitativas e quantitativas da carcaça de bovinos jovens em confinamento.

Efeitos do estresse térmico sobre a produção, composição química do leite e respostas termorreguladoras de cabras da raça alpina

Seis cabras da raça Alpina, com produção média de leite de 2,5 kg/dia, foram distribuídas aleatoriamente em dois grupos de três e submetidas à termoneutralidade ou estresse térmico por 56 dias em câmara climática. Usou-se um delineamento estatístico crossover. A temperatura média do ar diurna, incluindo radiação solar simulada, foi de 33,84ºC. Os animais estressados aumentaram a freqüência respiratória, o volume-minuto respiratório, a termólise-evaporativa respiratória, temperatura retal e a taxa de sudorese, enquanto o volume corrente respiratório e o volume globular diminuíram. Houve também perda de peso, redução da ingestão de alimentos e duplicação do consumo de água. A produção de leite e a porcentagem de gordura, proteína, lactose e sólidos totais diminuíram. Os teores de cloretos, cálcio e fósforo não sofreram alteração. Concluiu-se que, para manter a homeotermia, as cabras mobilizaram o sistema respiratório e sudoríparo para perder calor. A alta temperatura ambiente efetiva reduziu a produção e os teores de alguns componentes do leite.

Efeito do grupo genético sobre as características de carcaça e maciez da carne fresca e maturada de bovinos superprecoces

Objetivou-se estudar o efeito das diferentes proporções de sangue Simental e Nelore sobre as características da carcaça e da carne de bovinos superprecoces. Foram utilizados 72 bovinos jovens inteiros (18 Nelore; 18 ½ Simental × Nelore; 18 Simbrasil e 18 Simental), com 8 meses de idade e 250 kg PV médio inicial. Os animais foram desmamados aos 8 meses de idade em sistema creep-feeding e posteriormente confinados durante 150 dias até atingirem o peso de abate, acima de 465 kg, e abatidos em frigorífico comercial. Os valores de pH e temperatura durante o resfriamento das carcaças foi semelhante para todos os grupos genéticos. da mesma forma, as variáveis carcaça fria, dianteiro e traseiro, não apresentaram diferenças entre os grupos genéticos. Os cortes foram bastante homogêneos, com excessão do contrafilé e do filé-mignon, que foram maiores nos animais Simental. Os animais da raça Nelore e ½ Simental apresentaram maior força de cisalhamento (4,98 e 4,45 kgf) em relação aos Simental e Simbrasil (3,13 e 3,33 kgf). No entanto, após a maturação da carne durante sete dias, não se constataram diferenças entre os valores de maciez entre os grupos. As perdas por evaporação e gotejamento foram maiores na carne in natura para os animais Simental e Simbrasil, no entanto, aos sete dias de maturação se tornaram semelhantes. O sistema de produção de bovinos superprecoces produz carcaças e cortes semelhantes entre as diferentes raças estudadas. Aos sete dias de maturação, a maciez da carne de animais Nelore foi semelhante à dos demais grupos genéticos utilizados neste estudo.

Composição química e rendimento da carne ovina in natura e assada

Utilizou-se o músculo Triceps brachii de cordeiros não castrados ½ Ile de France ½ Santa Inês terminados em confinamento para a realização das análises físico-químicas. Foram determinados: a umidade, a proteína, a gordura, as cinzas e os carboidratos da carne, in natura e assada, destes animais, assim como o rendimento desta carne, após o processo de cocção. A carne assada apresentou valores maiores de gordura e proteína (7,49 e 33,67%) em comparação com a carne in natura (5,36 e 18,85%), respectivamente. Os percentuais de cinzas e carboidratos não foram influenciados pelos tratamentos estudados, porém para os valores de umidade, a carne in natura obteve valores superiores ao da carne assada, 74,05 e 57,02%, respectivamente. A carne assada teve perdas durante o seu preparo por evaporação, por gotejamento e por cocção de 33,20, 1,36 e 35,20%, respectivamente. Concluiu-se que a carne assada apresenta valor nutricional mais elevado que a carne in natura, para os teores de gordura e proteína, pelo fato da carne in natura apresentar maior valor de umidade em relação à assada, ocasionando assim a concentração de gordura e de proteína na carne assada. O preparo da carne ocasionou perdas por cocção de 35,20%, por gotejamento e evaporação.