Exploiting Collective Effects to Direct Light Absorption in Natural and Artificial Light-harvesters

Photosynthesis –the conversion of sunlight to chemical energy –is fundamental for supporting life on our planet. Despite its importance, the physical principles that underpin the primary steps of photosynthesis, from photon absorption to electronic charge separation, remain to be understood in full. Electronic coherence within tightly-packed light-harvesting (LH) units or within individual reaction centers (RCs) has been recognized as an important ingredient for a complete understanding of the excitation energy transfer (EET) dynamics. However, the electronic coherence across units –RC and LH or LH and LH –has been consistently neglected as it does not play a significant role during these relatively slow transfer processes. Here, we turn our attention to the absorption process, which, as we will show, has a much shorter built-in timescale. We demonstrate that the- often overlooked- spatially extended but short-lived excitonic delocalization plays a relevant role in general photosynthetic systems. Most strikingly, we find that absorption intensity is, quite generally, redistributed from LH units to the RC, increasing the number of excitations which can effect charge separation without further transfer steps. A biomemetic nano-system is proposed which is predicted to funnel excitation to the RC-analogue, and hence is the first step towards exploiting these new design principles for efficient artificial light-harvesting.

Experimental Modeling of Twin-Screw Extrusion Processes to Predict Properties of Extruded Composites

Twin-screw extrusion is used to compound fillers into a polymer matrix in order to improve the properties of the final product. The resultant properties of the composite are determined by the operating conditions used during extrusion processing. Changes in the operating conditions affect the physics of the melt flow, inducing unique composite properties. In the following work, the Residence Stress Distribution methodology has been applied to model both the stress behavior and the property response of a twin-screw compounding process as a function of the operating conditions. The compounding of a pigment into a polymer melt has been investigated to determine the effect of stress on the degree of mixing, which will affect the properties of the composite. In addition, the pharmaceutical properties resulting from the compounding of an active pharmaceutical ingredient are modeled as a function of the operating conditions, indicating the physical behavior inducing the property responses.

Desenvolvimento de magnetizador para tratamento magnético da água

Dissertação (mestrado)—Universidade de Brasília, Faculdade Gama, Programa de Pós-Graduação em Engenharia Biomédica, 2015.

Investigate the effect of antibacterial ingredients used in marine paints in sea water

In this study, consider to the mechanism of controlled depletion paint, has been made the Antifouling (A/F) paints that use these in a paint system which applied on the steel. As a first step, it is necessary to prove that the system subject to investigation does fit into the mechanisms proposed for the CDPs system. According to this, the machine was designed and built as for ASTM D5108-90, D4939-89. Specimens immersed in natural sea water and were rotating by 60 r/min rotor. Painted specimens were tested for 59 days. The main objective of this study was to investigate if new antifouling paint are less toxic than traditional paint and more efficient. For this reason, Zineb and Ziram which is an ingredient in antifouling paints, was also studied. Zineb and Ziram are known as booster biocides in A/P composition. We used the Zineb and Ziram and synthesis of these in a A/F paints. The concentration of booster biocides are 3% and 6% in paints. We use scanning electron microscopy (SEM) for evaluation of paint film. The settlement and the growth of living organism on immersed surfaces was observed during 59 days. According to reports, the growth of organism was observed for A/F paint contains, 3% Zineb after 20days,3%Ziram after 24days and 3% Zineb +Ziram after 30days. By measuring leached rate of the Zn in A/F paints, we figured out the effectiveness of booster biocides on the growth of organism, for example in the absence of booster biocides, the critical released rate for preventing biofilm for A/F paint with ZnO is 15 μg/cm2day. This despite the fact that this figure for A/F paint contain Zineb is 4 μg/cm2, Ziram is 3 μg/cm2 and Zineb +Ziram is 2 μg/cm2.

Utilization of free and microencapsulated Rosmarinus oficinalis L. extracts as bioactives ingredientes for new functional foods developmen

Currently, many consumers search for food with functional characteristics beyond their nutritional properties. Thus, the concept of functional food becomes a hot topic, allowing the obtaining of health benefits, including disease prevention. In this context, plants are recognized as sources of a wide range of bioactives, mainly phenolic compounds. In particular, the Rosmarinus officina/is L., commonly referred as rosemary, has several phenolic compounds with different bioactive properties such as antioxidant, antiinflammatory and antimicrobial activities, among others [!]. Hence, this plant has great potential for incorporation into foods in order to confer bioactivity to the final products. However, it should be highlighted that the bioactive compounds if exposed to adverse environments, for example: light, moisture, extreme pH, storage, food processing conditions, can be degraded leading to the consequent loss of bioactivity [2]. The microencapsulation is an alternative to overcome this problematic of bioactive compounds, as also to ensure controlled release, or target deliver to a specific site [3]. In this work, lyophilized rosemary aqueous extract prepared by in:'usion was used as a functional ingredient for cottage cheeses, after proving that it possesses, both higher content in phenolic compounds and higher antioxidant activity, comparatively with the corresponding hydroethanolic extract. The rosemary aqueous extract revealed, for example, a DPPH scavenging activity with an EC50 value of 73.44±0.54j!g/mL and presented as main phenolic compound the caffeic acid dimer, commonly named as rosmarinic acid. For the functionalized cottage cheeses, a decrease of bioactivity was observed after seven days under storage in fridge, when the extracts were incorporated in its free form. Therefore, to preserve the antioxidant activity, the rosemary aqueous extract was efficiently microencapsulated by using an atomization/coagulation technique and alginate as the matrix material and thereafter incorporated into the cottage cheeses. The final microspheres showed a size, estimated by OM using a magnification of I OOx, ranging between 51.1 and 122.6 J!m and an encapsulation efficiency, estimated through an indirect method, approaching 100%. Overall, the introduction of both free and microencapsulated extracts did not change the nutritional value of cottage cheeses, providing bioactivity that was more preserved with microencapsulated extracts putting in evidence the importance of using microencapsulation to develop effective functional foods.

National Information Networks and International

We can categorically state that the information is the main ingredient of the culture of a people. Defining information as a set of processed data that are needed, have value and meaning for individuals and for developing countries where data is any fact.The information could also be considered as an international resource indispensable. The scientific and technological development is a consequence of the relevant information is handled. The "heap" is a source of information that libraries must consider and integrate them because they give rise to more information and new technology. The need for improved information systems in recent years, it has become critical because the information data grows in quantity and complexity of organization. Consequently, some libraries have tried to coordinate functions, redistribute resources, identify needs and work together to give easier access to information

In-vitro evaluation of the quality of Paracetamol and Co-trimoxazole tablets used in Malawi based on pharmacopoeial standards

Objectives This study was an in-vitro evaluation of different brands of paracetamol and cotrimoxazole tablets, used or found in Malawi, based on Pharmacopoeia standards, in order to ascertain the existence and extent of substandard medicines in Malawi and to give an overview of their distribution in the public and private sectors. Methodology A cross-sectional analytical study was conducted using 11 samples each of paracetamol and cotrimoxazole tablets. Stratified random sampling was used to collect samples. Samples were analyzed using HPLC and Spectrophometric methods as outlined in the BP-2007 and USP-32 at the National Drug Quality Control Laboratory (NDQCL)-Lilongwe (under Pharmacy Medicines and Poisons Board-PMPB) and Orient Pharma Co. Ltd of Taiwan. The results were analyzed using Epi Info. Results and discussion Fifty percent of samples (n=22) were not registered in the country by the PMPB as required by the PMP Act with the majority of those coming from public health facilities. All paracetamol and cotrimoxazole samples complied with identification tests using spectrophotometric and HPLC method. Overall, 27.3% of samples failed to meet the BP-2007 standards for Active Ingredient content, while 22.7% of the samples failed the Friability test. The results from Malawi are similar in magnitude to those within surrounding countries in Africa. Conclusion This pilot study provides objective evidence to show that substandard and unregistered paracetamol and cotrimoxazole are present and being used in Malawi, and thus posing a considerable hazard to public health in Malawi. PMPB, together with the Ministry of Health, must continue to develop a quality assurance system to ensure that medicines are randomly and routinely checked.

Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients

abuticaba (Myrciaria cauliflora. Mart) is a highly perishable fruit native to Brazil, which is consumed both fresh and industrially processed in the form of juices, jams, wines and distilled liqueurs. This processing generates a large amount of waste by-products, which represent approximately 50% of the fruit weight. The by-products are of interest for obtaining valuable bioactive compounds that could be used as nutraceuticals or functional ingredients. In this study, fermented and non-fermented jabuticaba pomaces were studied regarding their hydrophilic and lipophilic compounds, as well as their antioxidant properties, including: soluble sugars, organic acids and tocopherols (using high performance liquid chromatography coupled to refraction index, diode array and fluorescence detector, respectively); phenolics and anthocyanins, (using liquid chromatography coupled to diode array detection, and mass spectrometry with electrospray ionization); and fatty acids (using gas-liquid chromatography with flame ionization detection). The analytical data demonstrated that jabuticaba pomaces are a rich source of bioactive compounds such as tocopherols, polyunsaturated fatty acids and phenolic compounds (namely hydrolyzable tannins and anthocyanins) with antioxidant potential. Therefore, jabuticaba pomace may have good potential as a functional ingredient in the fabrication of human foods and animal feed.

Reforço do capital social de um território através de uma abordagem de estruturação da reflexão colectiva em torno dos processos de reconstrução produtiva: O caso do projecto ReADAPT no concelho da Covilhã

As teorias e políticas de desenvolvimento regional sofreram grandes alterações nas duas últimas décadas. Os factores que impulsionam o crescimento económico sustentado já não se relacionam apenas com o capital físico, nem sequer com o capital humano regional. As novas condições de competitividade enfatizam a importância do “capital social”, normas e regras sociais, formais ou informais que promovem a compreensão recíproca e a confiança mútuas entre os agentes da economia da região. Este artigo demonstra a forma como as instituições de uma região se podem organizar em torno dos processos de reestruturação produtiva e encorajar as empresas na região a adoptar normas, expectativas, valores, atitudes e práticas comuns, em suma, uma cultura comum de inovação reforçada pelo processo de aprendizagem social. A acção política dinamizada pela autarquia da Covilhã no projecto ReADAPT, a acção da Associação Nacional dos Industriais de Lanifícios ao promover as condições que sustentam e levam ao aparecimento de redes ou agrupamentos de empresas com actividades relacionadas nas áreas de maior potencial de desenvolvimento da região, e o estabelecimento de relações entre essas redes e as restantes instituições (centros de formação, universidade, sindicatos, etc.) constituem o chamado Sistema Regional de Inovação deste território. Num contexto de depressão económica sectorial e regional, o papel da ANIL e das restantes entidades parceiras assumiu-se como de “animadores e facilitadores” do desenvolvimento. A aprendizagem e a reflexão institucional conseguidas contribuíram também para o que ANIL e as restantes entidades parceiras e o sector público com o qual interagem, tenham adquirido uma nova capacidade de inovação estratégica. Neste contexto, instituições de carácter regional/local assumem-se como um elemento essencial na construção de racionalidades e no condicionamento de comportamentos reflexivos e de cooperação, indicando os caminhos possíveis a seguir aos restantes actores da região. Em suma, as dinâmicas de associação entre actores regionais são um ingrediente fundamental na receita para o desenvolvimento das regiões, no sentido em que podem ajudar outros a ajudar-se na criação de significados, na construção de capacidade para agir e no suporte à construção de redes através das quais os agentes económicos e sociais podem colaborar em benefício comum.

Nutritional assessment of the most frequently consumed dishes in a slum in Iquitos, Peruvian Amazon

Introduction: Large nutritional surveys in Peru have identified the magnitude and location of the different types of malnutrition. The chronic type is the most prevalent one. However, although rates may be considered as alarming (even more in rural areas), only one of these studies contains information about intake characteristics, using 24-hour recalls (R24). That is, it lacks some other systems, adapted to the gastronomical characteristics of their regions and to the bioavailability of food in each area, in order to locate the origin of this situation and, thus, propose truly effective and efficient solutions. Aim: To determine the nutritional value of the main dishes consumed by the residents of a slum in Peruvian Amazon. Methods: Ninety-eight participants completed three 24-h recalls. Based on these data, we selected the 25 most commonly eaten dishes and evaluated their nutritional composition. We took note of the homemade recipes, weights and measures. In addition, we observed preparation and cooking. The mean nutritional composition of each dish was calculated per 100 g using the Nutriplato 4.6. software. We also calculated gains or losses resulting from culinary treatments. Results: Within those which include milk, the highest energy density is the mingado de arroz. In the group of fish, the most energetic is pescado frito, while within meat-based recipes tallarín con pollo, res asada and chancho frito are the most energetic ones. Regarding prepared dishes, the juane is the highest energy density of all recipes. Inside garnish, using bananas as the main ingredient, plátano frito and madurito are the most energetic. Fats are higher in fried dishes and those which contribute most fat ratio. The same thing happens with garnish as 100 grams of plátano frito or madurito contain more than 70% of the RDA. Res asada and juane present the highest sodium level. Conclusions: If we wish to offer healthier dishes, it is necessary to change their composition and/or cooking methods, reducing the consumption of fried foods. Sodium intake should also be reduced. Two foods could be important to that aim: menudencia de pollo, rich in B vitamins and low in fat, and frijol hervido, which is rich in vegetable protein and, with rice dishes ubiquitous in this area, increases the biological value of ingested proteins.

Desenvolvimento e validação de metodologias para quantificação de 3,4 metilenodioximetanfetamina (MDMA) em comprimidos de ecstasy por cromatografia gasosa e ressonância magnética nuclear

Dissertação (mestrado)—Universidade de Brasília, Instituto de Química, 2016.

Simultaneous estimation of the nutritional contribution of fish meal, soy protein isolate and corn gluten to the growth of Pacific white shrimp (Litopenaeus vannamei) using dual stable isotope analysis

The nutritional contribution of the dietary nitrogen, carbon and total dry matter supplied by fish meal (FM), soy protein isolate (SP) and corn gluten (CG) to the growth of Pacific white shrimp Litopenaeus vannamei was assessed by means of isotopic analyses. As SP and CG are ingredients derived from plants having different photosynthetic pathways which imprint specific carbon isotope values to plant tissues, their isotopic values were contrasting. FM is isotopically different to these plant meals with regards to both, carbon and nitrogen. Such natural isotopic differences were used to design experimental diets having contrasting isotopic signatures. Seven isoproteic (36% crude protein), isoenergetic (4.7 kcal g−1) diets were formulated; three diets consisted in isotopic controls manufactured with only one main ingredient supplying dietary nitrogen and carbon: 100% FM (diet 100F), 100% SP (diet 100S) and 100% CG (diet 100G). Four more diets were formulated with varying mixtures of these three ingredients, one included 33% of each ingredient on a dietary nitrogen basis (diet 33FSG) and the other three included a proportion 50:25:25 for each of the three ingredients (diets 50FSG, 50SGF and 50GFS). At the end of the bioassay there were no significant differences in growth rate in shrimps fed on the four mixed diets and diet 100F (k=0.215–0.224). Growth rates were significantly lower (k=0.163–0.201) in shrimps grown on diets containing only plant meals. Carbon and nitrogen stable isotope values (δ13C and δ15N) were measured in experimental diets and shrimp muscle tissue and results were incorporated into a three-source, two-isotope mixing model. The relative contributions of dietary nitrogen, carbon and total dry matter from FM, SP and CG to growth were statistically similar to the proportions established in most of the diets after correcting for the apparent digestibility coefficients of the ingredients. Dietary nitrogen available in diet 33FSG was incorporated in muscle tissue at proportions representing 24, 35 and 41% of the respective ingredients. Diet 50GSF contributed significantly higher amounts of dietary nitrogen from CG than from FM. When the level of dietary nitrogen derived from FM was increased in diet 50FSG, nutrient contributions were more comparable to the available dietary proportions as there was an incorporation of 44, 29 and 27% from FM, SP and CG, respectively. Nutritional contributions from SP were very consistent to the dietary proportions established in the experimental diets.

Apparent digestibility of dry matter, crude protein, and amino acids of six rendered by-products in juvenile Litopenaeus vannamei

Apparent digestibility coefficients (ADC) of dry matter, crude protein (CP), and amino acids (AA) were evaluated in diets with six rendered by-products used to feed juvenile Pacific white shrimp: two poultry meals (poultry meal 1, 69% CP; poultry meal 2, 72% CP), two feather meals (89% CP), one blood meal (96% CP), and one pork meal (57% CP). Experimental diets were formulated with 30% of the test ingredient and 70% of a commercial diet supplemented with 1% of chromium oxide as inert marker. AA contents in ingredients, diets, leached diets, and feces were determined by high performance liquid chromatography. Preprandial AA losses attributed to leaching were higher in the blood meal diet (15%) and pork meal diet (10%). Poultry meal diets 1 and 2 showed mean AA losses of 3% and 5%, respectively, while the reference diet had a mean AA leaching of 6%. The AA that had the highest leaching rates were lysine (21%), methionine (15%), and histidine (12%). The ADC of dry matter was higher for poultry meals 1 (70%) and 2 (73%), followed by pork meal (69%), feather meals (61%), and blood meal (57%). The digestibility of CP was higher for poultry meals (78–80%), followed by pork meal (76%), and blood meal and feather meals (65–67%). The digestibility of CP in the reference diet (83%) was higher than that observed for all the animal by-product meals except the poultry meals. The ADC of the sum of AA adjusted for nutrient leaching fluctuated from 65% for blood meal to 80% for poultry meals.

Avaliação da eficácia in vivo da L-arginina na elasticidade da pele

Dissertação (mestrado)—Universidade de Brasília, Faculdade de Ciências da Saúde, Programa de Pós-Graduação em Ciências da Saúde, 2012.

A RBES for Generating Automatically Personalized Menus

Food bought at supermarkets in, for instance, North America or the European Union, give comprehensive information about ingredients and allergens. Meanwhile, the menus of restaurants are usually incomplete and cannot be normally completed by the waiter. This is specially important when traveling to countries with a di erent culture. A curious example is "calamares en su tinta" (squid in its own ink), a common dish in Spain. Its brief description would be "squid with boiled rice in its own (black) ink", but an ingredient of its sauce is flour, a fact very important for celiacs. There are constraints based on religious believes, due to food allergies or to illnesses, while others just derive from personal preferences. Another complicated situation arise in hospitals, where the doctors' nutritional recommendations have to be added to the patient's usual constraints. We have therefore designed and developed a Rule Based Expert System (RBES) that can address these problems. The rules derive directly from the recipes of the di fferent dishes and contain the information about the required ingredients and ways of cooking. In fact, we distinguish: ingredients and ways of cooking, intermediate products (like sauces, that aren't always made explicit) and final products (the dishes listed in the menu of the restaurant). For a certain restaurant, customer and instant, the input to the RBES are: actualized stock of ingredients and personal characteristics of that customer. The RBES then prepares a "personalized menu" using set operations and knowledge extraction (thanks to an algebraic inference engine [1]). The RBES has been implemented in the computer algebra system MapleTM2015. A rst version of this work was presented at "Applications of Computer Algebra 2015" (ACA'2015) conference. The corresponding abstract is available at [2].