Análise do circuito de água de refrigeração de uma unidade de regeneração de solventes

A EGEO Solventes S.A. é uma empresa com atividade na área da gestão de resíduos, focando-se na regeneração de solventes. Na unidade industrial da empresa recorre-se à destilação de misturas de solventes usados para obtenção do solvente regenerado. Esta operação exige água para o arrefecimento e condensação dos destilados das misturas de solventes, que, posteriormente, é arrefecida em torres de refrigeração instaladas na unidade. Durante o tempo de operação da unidade foram identificados problemas na condensação dos solventes limpos, obrigando a que se ligassem dois condensadores em série para assegurar a condensação do vapor produzido na destilação e à necessidade de caudais maiores de utilidade fria. Outro dos problemas identificados foi a baixa eficiência das torres de refrigeração, uma vez que a diferença de temperaturas da água à entrada e à saída do equipamento é muito baixa. Assim sendo, o objetivo principal deste trabalho é identificar as principais causas para a baixa eficiência dos equipamentos e propor alterações aos equipamentos ou soluções de melhoria do processo. Para diagnosticar estes problemas foram recolhidas amostras para determinação da composição do solvente limpo obtido e registadas as condições de operação para obtenção da mistura ECOSOLVE MET. Recorrendo a metodologias de projeto determinou-se o fator de resistência do fouling no condensador C1 e seguidamente a geometria, a alocação de correntes e a orientação do condensador mais adequadas e concluiu-se que este está sujeito a uma forte acumulação de material nas paredes e que a melhor opção seria recorrer a um permutador horizontal com condensação na carcaça, mas aumentando o número de passagens da água nos tubos. No que diz respeito à operação da torre de arrefecimento, determinou-se o caudal mínimo de ar para determinadas condições de operação e verificou-se que o caudal de ar alimentado à torre era superior ao mínimo determinado. Foram observadas diferenças quando comparadas as condições de operação experimentais com a performance da unidade usando oito enchimentos estruturados e aleatórios para os quais há dados na literatura São também apresentadas alternativas de operação e o projeto de uma torre de arrefecimento de água, sustentada numa análise económica de todo o processo. As simulações foram realizadas com recurso ao AspenPlus®.

Characterization of the methanol recovery process at Prio Biocombustíveis S. A.

In a industrial environment, to know the process one is working with is crucial to ensure its good functioning. In the present work, developed at Prio Biocombustíveis S.A. facilities, using process data, collected during the present work, and historical process data, the methanol recovery process was characterized, having started with the characterization of key process streams. Based on the information retrieved from the stream characterization, Aspen Plus® process simulation software was used to replicate the process and perform a sensitivity analysis with the objective of accessing the relative importance of certain key process variables (reflux/feed ratio, reflux temperature, reboiler outlet temperature, methanol, glycerol and water feed compositions). The work proceeded with the application of a set of statistical tools, starting with the Principal Components Analysis (PCA) from which the interactions between process variables and their contribution to the process variability was studied. Next, the Design of Experiments (DoE) was used to acquire experimental data and, with it, create a model for the water amount in the distillate. However, the necessary conditions to perform this method were not met and so it was abandoned. The Multiple Linear Regression method (MLR) was then used with the available data, creating several empiric models for the water at distillate, the one with the highest fit having a R2 equal to 92.93% and AARD equal to 19.44%. Despite the AARD still being relatively high, the model is still adequate to make fast estimates of the distillate’s quality. As for fouling, its presence has been noticed many times during this work. Not being possible to directly measure the fouling, the reboiler inlet steam pressure was used as an indicator of the fouling growth and its growth variation with the amount of Used Cooking Oil incorporated in the whole process. Comparing the steam cost associated to the reboiler’s operation when fouling is low (1.5 bar of steam pressure) and when fouling is high (reboiler’s steam pressure of 3 bar), an increase of about 58% occurs when the fouling increases.

build a healthy meal :10 tips for healthy meals

A healthy meal starts with more vegetables and fruits and smaller portions of protein and grains. Think about how you can adjust the portions on your plate to get more of what you need without too many calories. And don’t forget dairy—make it the beverage with your meal or add fat-free or low-fat dairy products to your plate.

Envolvimento dos adolescentes com o álcool

Dissertação de Mestrado apresentada ao Instituto Superior de Psicologia Aplicada para obtenção de grau de Mestre na especialidade de Psicologia Educacional.

Lugares de fronteira: as tascas localizadas nas portas da muralha Fernandina de Évora

Esta dissertação de mestrado tem por objecto de estudo o conjunto das tascas localizadas nas portas da Muralha Fernandina de Évora. Praticamente desaparecidos espaços ainda íntegros, pode-se considerar que estas construções integram uma rede de estabelecimentos composta por estruturas militares, religiosas, de lazer e de carácter colectivo, que se encontram associadas e caracterizam as portas medievais de Évora. O objectivo desta investigação é o estudo urbanístico e arquitectónico das portas urbanas, e o modo como os estabelecimentos de venda de bebida configuraram as diversas narrativas urbanas a partir de diferentes orientações políticas ao longo dos tempos. O caso de Évora é tomado como base de trabalho por ser legível ainda uma imagem de conjunto, a partir de vestígios, exemplares minimamente conservados, fontes históricas, impressas e fotográficas. A articulação urbana típica e recorrente, na relação directa tasca-porta, pode-se encontrar noutras cidades alentejanas, e nas cidades amuralhadas em geral; PLACES OF FRONTIER: THE TAVERNS LOCATED IN THE GATES OF EVORA'S FERNANDINA WALL ABSTRACT: This dissertation has as subject the study of the taverns located in the gates of Évora's Fernandina Wall. Despite the almost disappearance of intact spaces, it can be considered that these buildings are part of a network of institutions composed of various structures such as military, religious, recreational and collective character, which are associated and feature the ancient medieval gates of Évora. The aim of this investigation is the urban and architectural study of the urban gates, and how the beverage outlets have represented the various urban narratives from different political orientations over time. The case of Évora is the base of work by being a readable group, from traces, minimally preserved specimens, historical, printed and photographic sources. The typical and recurrent urban articulation, in a direct relation tavern-gate, can be seen in other Alentejo towns, and walled cities in general.

Consumption of sweetened beverages among schoolgoing children in a densely populated township in Lilongwe, Malawi

Background The growing global childhood obesity pandemic has not spared lowincome countries like Malawi, where 8% of children below the age of five years are overweight. Globally, regular consumption of sweetened beverages is implicated among the factors that fuel childhood obesity. Despite the growing problem, there are no local studies on any aspect of sweetened beverage consumption among children in Malawi that could help in guiding interventions and public health nutrition policies. Aim We aimed to assess sweetened beverage consumption among school-going children in Chilinde, a densely populated township in Lilongwe, the capital city of Malawi. Methods A total of 60 school-going children whose caregivers gave verbal consent were included, and a structured questionnaire was administered to the caregiver (or other knowledgeable and responsible member of the household) of each eligible child. Results Our results showed that 50 of the 60 children sampled were consuming a wide-range of sweetened beverages on a regular basis on any day of the week, mostly during meal times (n = 23), before going to school (n = 22), and after school (n = 19). One-third of the children were reportedly consuming up to 300 mL of several sweetened beverages per day. Conclusion Like in many countries around the world, consumption of sweetened beverages appears to be common among young school-going children in this urban setting in Malawi. As the country builds public health responses to the growing problem of non-communicable diseases, early preventive interventions among children should be given priority.

Diseño de una guía de marketing social basado en la responsabilidad social para locales comerciales del centro histórico de la ciudad de Cuenca

La elaboración de este trabajo de investigación tiene como finalidad el diseño de una Guía de Marketing Social basado en la Responsabilidad Social para locales comerciales del centro histórico de la ciudad de Cuenca, mediante la cual pretendemos aportar estrategias que beneficien a los emprendedores cuencanos en especial, del centro histórico de la ciudad. Este trabajo se estructuró de la siguiente manera: Primerose ha visto fundamentalla investigación de las Bases Teorías de Responsabilidad Social y Marketing Social, antecedentes, definiciones, conceptos, diferencias, semejanzas y el avance de estas a través de organizaciones e instituciones nacionales e internacionales. También se ha valorado los conocimientos de los emprendedores del centro histórico, para este importante aspecto seclasificó a los locales en tres tipos o variables que corresponden: Servicio, Alimentación y Bebidas, y Comercio; posteriormente setrabajó con 266 encuestasque se dividieron de acuerdo a los resultados de la muestra. Finalmente se elaboró la guía de Marketing Social la misma que se basa en la Responsabilidad Social, allí se consideran pilares fundamentales a:Políticas de Responsabilidad Social; Aplicación del Marketing Social; Medición de impacto de Responsabilidad Social; Posicionamiento de marca desde el Marketing Social; Formación de la Reputación Corporativa; Construcción del Personal Branding; y Fidelización de clientes desde la Web 2.0.

STANDARDIZATION OF CASSAVA MAHEWU FERMENTATION AND ASSESSMENT OF THE EFFECTS OF IRON SOURCES USED FOR FORTIFICATION

Cassava root is the main staple for 70% of the population in Mozambique, particularly in inaccessible rural areas, but is known to be low in iron. Anaemia is a public health problem in mothers and preschool children in Mozambique and up to 40% of these cases are probably due to dietary iron deficiency. The World Health Organization (WHO) and Food and Agriculture Organization of the United Nations (FAO) recognize the fortification of foodstuff as an effective method to remedy dietary deficiencies of micronutrients, including iron. Cassava mahewu, a non-alcoholic fermented beverage is prepared at subsistence level from cassava roots using indigenous procedures. The aim of the study was to standardize mahewu fermentation and investigate if the type of cassava fermented, or the iron compound used for fortification affected the final product. Roots of sweet and bitter varieties of cassava from four districts (Rapale, Meconta, Alto Molocue and Zavala) in Mozambique, were peeled, dried and pounded to prepare flour. Cassava flour was cooked and fermented under controlled conditions (45°C for 24 h). The fermentation period and temperature were set, based on the findings of a pilot study which showed that an end-point pH of about 4.5 was regularly reached after 24 h at 45°C. Cassava mahewu was fortified with ferrous sulfate (FeSO4.7H2O) or ferrous fumarate (C4H2FeO4) at the beginning (time zero) and at the end of fermentation (24 h). The amount of iron added to the mahewu was based on the average of the approved range of iron used for the fortification of maize meal. The mean pH at the endpoint was 4.5, with 0.29% titratable acidity. The pH and acidity were different to those reported in previous studies on maize mahewu, whereas the solid extract of 9.65% was found to be similar. Lactic acid bacteria (LAB) and yeast growth were not significantly different in mahewu fortified with either of the iron compounds. There was no significant difference between cassava mahewu made from bitter or sweet varieties. A standard method for preparation and iron fortification of cassava mahewu was developed. It is recommended that fortification occurs at the end of fermentation when done at household level.

Desenvolvimento de método para discriminação entre marcas de uísque e identificação de adulteração por espectroscopia UV-Vis e PLS-DA

Dissertação (mestrado)—Universidade de Brasília, Instituto de Química, Programa de Pós-Graduação em Química, 2015.

Effect of nitrogen nutrition on yeast ecology and alcoholic fermentation

Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL

Hotel Vila Galé Lagos

Dissertação de Mestrado, Direção e Gestão Hoteleira, Escola Superior de Gestão, Hotelaria e Turismo, Universidade do Algarve, 2016

Rehidratación post-ejercicio con agua de coco: ¿igual o más efectiva que una bebida deportiva?

Objetivo: comparar la efectividad rehidratante del agua de coco fresca, con el agua embotellada y una bebida deportiva.Metodología: once participantes de 22,0 ± 1,9 años y 65,6 ± 13,0 kg de masa corporal (promedio ± D.E), asistieron al laboratorio en tres ocasiones, separadas entre sí por una semana. En cada sesión se deshidrataron por ejercicio en el calor hasta perder 1,84 ± 0,2% de la masa corporal. Luego fueron rehidratados en una hora, con agua comercial embotellada (AE), una bebida deportiva (BD) o agua de coco (AC), utilizando un volumen equivalente al 120% del peso perdido. Se evaluaron las sensaciones percibidas relacionadas con la tolerancia y la aceptación de las bebidas. Se recolectó la orina eliminada durante tres horas post-rehidratación.Resultados: Hubo interacción entre las bebidas y el tiempo sobre la orina excretada (p=0,003), siendo el AE estadísticamente diferente al AC y la BD a los 30 y 60 min post-rehidratación (p<0,05). El volumen total de orina fue mayor con agua embotellada (625 ± 183 mL), en comparación con AC y BD (390 ± 73 mL y 416 ± 200 mL, respectivamente, p<0,002); AC y BD no fueron distintas entre sí (p>0,05). Esto produjo porcentajes de conservación de líquido diferentes para AE (56%), con respecto a BD (71%) y AC (71%) (p<0,001). No hubo interacción entre las bebidas y el tiempo sobre las sensaciones percibidas de tolerancia (p>0,05).La percepción de la dulzura fue menor para AE (p= 0,024). BD obtuvo mejores puntajes de sabor y aceptación general (p<0,05).Conclusiones: el agua de coco fresca resulta tan efectiva como una bebida deportiva para conservar el líquido consumido, teniendo una buena tolerancia y aceptación. Podría ser usada como una bebida rehidratante, cuando la persona la tenga disponible y le agrade su sabor.

Avaliação toxicológica da ayahuasca em ratos Wistar : comportamento e toxicidade reprodutiva em machos

Dissertação (mestrado)—Universidade de Brasília, Faculdade de Ciências da Saúde, Programa de Pós-Graduação em Ciências da Saúde, 2016.

High-performance liquid chromatography (HPLC) and high-performance liquid chromatography mass spectrometry (HPLC/MS) for the analysis of date rape drugs

The drugs studied in this work have been reportedly used to commit drug-facilitated sexual assault (DFSA), commonly known as "date rape". Detection of the drugs was performed using high-performance liquid chromatography with ultraviolet detection (HPLC/UV) and identified with high performance-liquid chromatography mass spectrometry (HPLC/MS) using selected ion monitoring (SIM). The objective of this study was to develop a single HPLC method for the simultaneous detection, identification and quantitation of these drugs. The following drugs were simultaneously analyzed: Gamma-hydroxybutyrate (GHB), scopolamine, lysergic acid diethylamide, ketamine, flunitrazepam, and diphenhydramine. The results showed increased sensitivity with electrospray (ES) ionization versus atmospheric pressure chemical ionization (APCI) using HPLC/MS. HPLC/ES/MS was approximately six times more sensitive than HPLC/APCI/MS and about fifty times more sensitive than HPLC/UV. A limit of detection (LOD) of 100 ppb was achieved for drug analysis using this method. The average linear regression coefficient of correlation squared (r2) was 0.933 for HPLC/UV and 0.998 for HPLC/ES/MS. The detection limits achieved by this method allowed for the detection of drug dosages used in beverage tampering. This method can be used to screen beverages suspected of drug tampering. The results of this study demonstrated that solid phase microextraction (SPME) did not improve sensitivity as an extraction technique when compared to direct injections of the drug standards.

First isolation and characterization of Chryseobacterium shigense from rainbow trout

BACKGROUND There have been an increasing number of infections in fish associated with different species of Chryseobacterium, being considered potentially emerging pathogens. Nevertheless the knowledge of the diversity of species associated with fish disease is partial due to the problems for a correct identification at the species level based exclusively on phenotypic laboratory methods. RESULTS Chryseobacterium shigense was isolated from the liver, kidney and gills of diseased rainbow trout in different disease episodes that occurred in a fish farm between May 2008 and June 2009. Identity of the isolates was confirmed by 16 S rRNA gene sequencing and phenotypic characterization. Isolates represented a single strain as determined by random amplified polymorphic DNA analysis. CONCLUSIONS This is the first description of the recovery of C. shigense from clinical specimens in trout, a very different habitat to fresh lactic acid beverage where it was initially isolated.