Aspectos bio y cronoestratigraficos del Mioceno de Bera (Tarragona )

Se estudian los Moluscos, Foraminíferos, Palinología, Nanoplancton calcáreo de unos nuevos niveles arcilloso-limosos descubiertos en la excavación de un pozo en las proximidades de la Ermita de Berà (Tarragona); la excelente conservación de los restos paleontológicos permite un estudio más exahustivo. En conjunto, la mayoría de las características indican que se trataría de una sedimentación en condiciones neríticas alrededor de los 30 metros de profundidad con ciertas influencias de carácter estuarino. La presencia de abundantes Orbulina, T. mayeri, junto con G. praemenardii y ausencia de G. fohsi peripheroronda (presente en otras secciones próximas) permite atribuir los niveles a la biozona de G. mayeri, de edad Serravalliense; los datos de Nanoplancton son acordes con dicha edad.

Local thermodynamics and the generalized Gibbs-Duhem equation in systems with long-range interactions

The local thermodynamics of a system with long-range interactions in d dimensions is studied using the mean-field approximation. Long-range interactions are introduced through pair interaction potentials that decay as a power law in the interparticle distance. We compute the local entropy, Helmholtz free energy, and grand potential per particle in the microcanonical, canonical, and grand canonical ensembles, respectively. From the local entropy per particle we obtain the local equation of state of the system by using the condition of local thermodynamic equilibrium. This local equation of state has the form of the ideal gas equation of state, but with the density depending on the potential characterizing long-range interactions. By volume integration of the relation between the different thermodynamic potentials at the local level, we find the corresponding equation satisfied by the potentials at the global level. It is shown that the potential energy enters as a thermodynamic variable that modifies the global thermodynamic potentials. As a result, we find a generalized Gibbs-Duhem equation that relates the potential energy to the temperature, pressure, and chemical potential. For the marginal case where the power of the decaying interaction potential is equal to the dimension of the space, the usual Gibbs-Duhem equation is recovered. As examples of the application of this equation, we consider spatially uniform interaction potentials and the self-gravitating gas. We also point out a close relationship with the thermodynamics of small systems.

Ilmanjaon päätelaitteen virtauskentän mallintaminen

Tässä työssä esitetään tuloilmalaitteen virtausten laskennallinen tarkastelu huonetilassa virtauslaskentaohjelmiston avulla. Tarkastelu suoritetaan kolmiulotteisena sekä isotermisille että termisille tapauksille, jolloin huonetilan joihinkin pintoihin asetetaan lämpövuo ja epäpuhtauslähde. Työn tarkoituksena on arvioida CFX -virtauslaskentaohjelmiston soveltuvuutta huonetilavirtausten mallintamiseen ja tarkastella huonetilan ilmanvaihdon tehokkuutta eri tapauksissa. Arviointi suoritetaan vertaamalla laskentatuloksia mittaustuloksiin. Turbulenssimallien vaikutusta on arvioitu käyttämällä nollan yhtälön ja standardi k-e turbulenssimalleja. CFX:n k-e turbulenssimallilla lasketut nopeuden alenemat eri tilavuusvirroilla vastasivat paremmin mittaustuloksia kuin nollan yhtälön turbulenssimallilla, jolla erot olivat huomattavia. Huonetilan ilmanvaihdon tehokkuus vaihteli suuresti tuloilmalaitteen sijoituspaikan ja lämpövuon mukaan.

Effective Electrodiffusion equation for non uniform nanochannels

We derive a one dimensional formulation of the Planck-Nernst-Poisson equation to describe the dynamics of of a symmetric binary electrolyte in channels whose section is of nanometric section and varies along the axial direction. The approach is in the spirit of the Fick-Jacobs di fusion equation and leads to a system of coupled equations for the partial densities which depends on the charge sitting at the walls in a non trivial fashion. We consider two kinds of non uniformities, those due to the spatial variation of charge distribution and those due to the shape variation of the pore and report one and three-dimensional solutions of the electrokinetic equations.

Hydrodynamics and Heat Transfer in an Airlift Reactor

Työn teoriaosassa esitetään kirjallisuudessa esiintyviä teoreettisia ja kokeellisia yhtälöitä nesteen nopeuden, kaasun tilavuusosuuden, painehäviön ja lämmönsiirron laskemiseksi. Lisäksi käsitellään airlift-reaktoreiden toimintaa, rakennetta ja teollisia sovelluksia, sekä sekoitusta ja geometrian vaikutusta airlift-reaktoreiden hydrodynaamisiin ominaisuuksiin. Kokeellisessa osassa kuvataan käytetty koelaitteisto ja mittausmenetelmät sekä esitetään saadut koetulokset. Koelaitteisto on viidellä nousuputkella varustettu ulkoisen kierron airlift-reaktori. Kokeellisessa osassa pyritään ratkaisemaan tällaisessa reaktorissa mahdollisesti esiintyviä ongelmia, kuten "slug flown" muodostuminen nousuputkissa sekä fluidien epätasainen jakautuminen nousuputkiin. Lisäksi tutkitaan erilaisten muuttujien, kuten kaasun tilavuusvirran, nesteen viskositeetin, suutinkoon ja nesteen jakoputken rakenteen, vaikutusta kaasun tilavuusosuuteen ja nesteen nopeuteen nousuputkissa. Nesteen nopeudet mitataan merkkiainemenetelmällä ja kaasun tilavuusosuudet manometrimenetelmällä. Lämmönsiirtoa tutkitaan mittaamalla lämpötilaeroja nousuputkissa NiCr-Ni –termoelementeillä. Mittaustulosten perusteella muokataan korrelaatiot kaasun tilavuusosuudelle ja nesteen tyhjäputkinopeudelle. Korrelaatioista lasketut tulokset sopivat kohtuullisen hyvin yhteen mitattujen tulosten kanssa. "Slug flown" ei todettu muodostuvan ongelmaksi 2.5 mPa s pienemmillä viskositeetin arvoilla 2 metriä pitkissä ja 19 mm halkaisijaltaan olevissa putkissa. Lisäksi todettiin, että kaasu- ja nestefaasien jakautumisongelmat voidaan ratkaista rakenteellisesti.

Potential of local bio-geoengineering to mitigate dangerous temperature increases in a global warming scenario

Crops and forests are already responding to rising atmospheric carbon dioxide and air temperatures. Increasing atmospheric CO2 concentrations are expected to enhance plant photosynthesis. Nevertheless, after long-term exposure, plants acclimate and show a reduction in photosynthetic activity (i.e. down-regulation). If in the future the Earth"s temperature is allowed to rise further, plant ecosystems and food security will both face significant threats. The scientific community has recognized that an increase in global temperatures should remain below 2°C in order to combat climate change. All this evidence suggests that, in parallel with reductions in CO2 emissions, a more direct approach to mitigate global warming should be considered. We propose here that global warming could be partially mitigated directly through local bio-geoengineering approaches. For example, this could be done through the management of solar radiation at surface level, i.e. by increasing global albedo. Such an effect has been documented in the south-eastern part of Spain, where a significant surface air temperature trend of -0.3°C per decade has been observed due to a dramatic expansion of greenhouse horticulture.

No Major Differences Found between the Effects of Microwave-Based and Conventional Heat Treatment Methods on Two Different Liquid Foods

Extension of shelf life and preservation of products are both very important for the food industry. However, just as with other processes, speed and higher manufacturing performance are also beneficial. Although microwave heating is utilized in a number of industrial processes, there are many unanswered questions about its effects on foods. Here we analyze whether the effects of microwave heating with continuous flow are equivalent to those of traditional heat transfer methods. In our study, the effects of heating of liquid foods by conventional and continuous flow microwave heating were studied. Among other properties, we compared the stability of the liquid foods between the two heat treatments. Our goal was to determine whether the continuous flow microwave heating and the conventional heating methods have the same effects on the liquid foods, and, therefore, whether microwave heat treatment can effectively replace conventional heat treatments. We have compared the colour, separation phenomena of the samples treated by different methods. For milk, we also monitored the total viable cell count, for orange juice, vitamin C contents in addition to the taste of the product by sensory analysis. The majority of the results indicate that the circulating coil microwave method used here is equivalent to the conventional heating method based on thermal conduction and convection. However, some results in the analysis of the milk samples show clear differences between heat transfer methods. According to our results, the colour parameters (lightness, red-green and blue-yellow values) of the microwave treated samples differed not only from the untreated control, but also from the traditional heat treated samples. The differences are visually undetectable, however, they become evident through analytical measurement with spectrophotometer. This finding suggests that besides thermal effects, microwave-based food treatment can alter product properties in other ways as well.

PREVENTION OF CHILLING INJURY IN 'TOMMY ATKINS' MANGOES PREVIOUSLY STORED AT 5 ºC, USING HEAT TREATMENT AND RADIATION UV (UV-C)

ABSTRACT The objective of this study was to evaluate the effect of heat treatment and ultraviolet radiation (UV-C) in the prevention of chilling injury in mangoes cv. Tommy Atkins previously stored or not under injury condition after their transference to ambient condition. Fruits were divided into groups: two were hydrothermally treated (46.1 ºC/90 min; 55 ºC/5 min) and two were exposed to UV-C radiation (1.14 kJ m-2; 2.28 kJ m-2). These groups were stored under chilling injury conditions (5 ºC for 14 days), as established in preliminary tests. Other untreated groups were stored at 12 ºC or 5 ºC. After the storage period, they were transferred to ambient conditions (21.9 ºC; 55% RH) and the quality was evaluated. All the data were submitted to multivariate analysis as the tool to verify the simultaneous effect of the treatments under the quality parameters. The multivariate analysis indicated that the hydrothermal treatments at 46.1 °C/90 min and 55 °C/5 min and the UV-C radiation at doses of 1.14 kJ m-2 and 2.28 kJ m-2 were effective in minimized the symptoms of chilling injury in mangoes ‘Tommy Atkins’ stored at 5 °C for 14 days. However, after their transference to environmental condition at 21.9 °C, only the UV-C kept this control, especially at a dose of 2.28 kJ m-2. This treatment did not prevent the development of the characteristic color or affected the normal ripening and allowed the conservation of fruit for a period of 14 days at 5 °C, plus seven days of storage at environmental condition, which corresponds to the shipping transportation plus the time for sale.

Emerging environmental and weather challenges in outdoor sports

Given the climatic changes around the world and the growing outdoor sports participation, existing guidelines and recommendations for exercising in naturally challenging environments such as heat, cold or altitude, exhibit potential shortcomings. Continuous efforts from sport sciences and exercise physiology communities aim at minimizing the risks of environmental-related illnesses during outdoor sports practices. Despite this, the use of simple weather indices does not permit an accurate estimation of the likelihood of facing thermal illnesses. This provides a critical foundation to modify available human comfort modeling and to integrate bio-meteorological data in order to improve the current guidelines. Although it requires further refinement, there is no doubt that standardizing the recently developed Universal Thermal Climate Index approach and its application in the field of sport sciences and exercise physiology may help to improve the appropriateness of the current guidelines for outdoor, recreational and competitive sports participation. This review first summarizes the main environmental-related risk factors that are susceptible to increase with recent climate changes when exercising outside and offers recommendations to combat them appropriately. Secondly, we briefly address the recent development of thermal stress models to assess the thermal comfort and physiological responses when practicing outdoor activities in challenging environments.

Consensus recommendations on training and competing in the heat.

Exercising in the heat induces thermoregulatory and other physiological strain that can lead to impairments in endurance exercise capacity. The purpose of this consensus statement is to provide up-to-date recommendations to optimise performance during sporting activities undertaken in hot ambient conditions. The most important intervention one can adopt to reduce physiological strain and optimise performance is to heat acclimatise. Heat acclimatisation should comprise repeated exercise-heat exposures over 1-2 weeks. In addition, athletes should initiate competition and training in a euhydrated state and minimise dehydration during exercise. Following the development of commercial cooling systems (eg, cooling-vest), athletes can implement cooling strategies to facilitate heat loss or increase heat storage capacity before training or competing in the heat. Moreover, event organisers should plan for large shaded areas, along with cooling and rehydration facilities, and schedule events in accordance with minimising the health risks of athletes, especially in mass participation events and during the first hot days of the year. Following the recent examples of the 2008 Olympics and the 2014 FIFA World Cup, sport governing bodies should consider allowing additional (or longer) recovery periods between and during events, for hydration and body cooling opportunities, when competitions are held in the heat.

Metsähakkeen jalostusarvon nostaminen eri kuivausmenetelmillä

The thesis was made for Hyötypaperi Oy. To the business activity of the company belongs the recycling of materials and carry out for re-use and the manufacture of solid biofuels and solid recovered fuels. Hyötypaperi Oy delivers forest chips to its partner incineration plants by day and night though the year. The value of the forest chips is based on its percentage of dry material. It is important to dry forest chips well before its storage in piles and delivering to incineration plants. In the thesis was examed the increasing of the degree of refinement of forest chips by different drying methods. In the thesis was examined four different drying methods of the forest chips. The methods were field-, plate-, platform- and channel drying. In the channel drying was used a mechanical blower and the other drying methods were based on the weather conditions. By all drying methods were made test dryings during the summer 2007. In the thesis was examined also the economical profitableness of the field- and channel drying. The last examination in the thesis was measuring of the forest chips’s humidity by humidity measuring equipment of sawn timber during November 2007. The field drying on the surface of asphalt is the only method of drying, which is used by Hyötypaperi Oy in its own production. There do not exist earlier properly examined facts of any drying methods of forest chips, because the drying of forest chips is a new branch. By field- and platform drying achieved lower humidity of forest chips than by plate drying. The object by using the humidity measuring equipment was to be informed of the humidity of forest chips. At present the humidity will find out after 24 hours when the sample of humidity quantity has been dried in the oven. The Lappeenranta University of Technology had the humidity measuring equipment of sawn timber. The values of humidity measured by the equipment from the sample of forest chips were 2 – 9 percent lower than the real values of humidity specified by drying in oven.