Durability of mixed mortar lining containing Dregs-Grits

The improper disposal of industrial waste and exploitation of natural resources has resulted in the scarcity of river sand and environmental degradation, such as river erosions and pollution. This study aimed to assess the durability of mixed mortar lining walls and ceilings, containing 0 (default), 10 and 20% of dregs-grits compounds-waste of the pulp industry-in substitution with river sand. This was done with tests that simulated both natural and artificial conditions: Direct solar incidence (testing ultraviolet radiation), attack by spraying solution (salt spray test), natural warming of the walls and ceilings incidence by indirect solar (thermal degradation) and residential fires (thermogravimetric test), in compliance with both national and/or international standards. The grout containing dregs-grits compounds showed similarity to standard (0%) for testing thermal degradability, thermogravimetric and ultraviolet radiation, but shows significantly less durability when exposed to salty environments.

A/r/tografia de um corpo-experiência: arte contemporânea, feminismos e produção de subjetividade

Pós-graduação em Psicologia - FCLAS

Música: ferramenta de motivação para saúde

With the growth and modernization of the world, physical activity is no longer only a leisurely way, becoming an essential means of maintaining health and well being of the population that is becoming increasingly sedentary day. The work presented aims to show the benefits that music as a means of external motivation can have on physical activity, can make this much more pleasurable practice and increase the performance of the one who performs it. There is a vast amount of sports activities, and each of them relate better to one type of music. Besides all we must take into consideration the musical taste, preference of each, because each individual is different, and the motivation of each being is subjective

Efeito do Ácido Ascórbico em melões 'Orange Flesh' minimamente processados

The aim of this work was to evaluate the application of different concentrations of ascorbic acid on Orange Flesh melon. Whole Melons were sanifi ed with 500 mg L-1 of sodium hypochlorite for 10 minutes and the cuts into cubes with 100 mg L-1 for 1 minute before being tested under different concentrations of ascorbic acid (0, 1, 2 and 3%) in immersion at room temperature for 10 minutes. After drainage, the cuts were packed in PET packages lined with polyethylene fi lm of 18 µm and stored at 5 ± 1°C and 85 ± 5% of RH for 8 days, being evaluated every 2 days. Physicochemical, microbiological and sensorial analyses were performed. The experimental design utilized for the experiment was the completely randomized in factorial scheme. Ten replicates were used for non-destructive analyses and 3 replicates were used for destructive ones. The application of ascorbic acid reduced the loss of mass; the fruits presented a low population of psychrotrophic bacterias, fi lamentous, fungi and yeasts, reduction of soluble solids, pH and fi rmness and, consequently, extended postharvest life of the fruits by 2 days. The appearance, fl avor and taste were also affected. The application of 1% of ascorbic acid was the best treatment for the fresh cuts “Orange Flesh” melons.

Obtenção de vinagre a partir de mandioca e gengibre

Vinegar is a food product that has a great market potential and beneficial health properties. Each type of vinegar has its taste, since the transformation of alcoholic into acetic acid preserves the raw materials fragrancesand other organic acids can be formed. This study produced and characterized vinegars from ginger and cassava starch. The raw materials were first hydrolyzed by an enzymatic process, thenthey suffered an alcoholic fermentation,and finally an acetic fermentation by the Orleans process. The ash quantity, total acidity in acetic acid, dry extract, and alcohol content of the final product were analyzed based on the current vinegars legislation.The results showed that it is possible to obtain vinegars with good quality from ginger and cassava starch.

Effect of natural antimicrobials on microbiological and sensorial quality of fresh-cut cantaloupe melon

The effect of different natural antimicrobials on the microbiological and sensorial quality of fresh-cut Cantaloupe melons stored up to 10 days at 5°C was examined. Pieces of melon were washed for 1 min at 5ºC in water (control), vanillin (1000 mg/L and 2000 mg/L) or cinnamic acid (148.16 mg/L and 296.32 mg/L). Other antimicrobial treatments consisted of packaging the pieces of melon with an antimicrobial pad which contained cinnamic acid (148.16 mg/L and 296.32 mg/L). After 10 days of storage, significant differences among antimicrobials treatments and water treatment were found. In water treatment, the psychrotroph load was 3.63 ± 0.09 log cfu g-1 meanwhile on all antimicrobial treatments the values ranged from 3.04 ±0.13 log cfu g-1 to 3.28±0.1 log cfu g-1. Mesophilic growth in the control treatment averaged 6.79±0.06 log cfu g-1 meanwhile on antimicrobial treatments the counts were from 5.15±0.01 log cfu g-1 to 5.30±0.03 log cfu g-1. Total coliform levels were 7.8±0.1 log cfu g-1 when melon was washed in water, followed by washing with cinnamon (296.32 mg/L) at 6.5 log cfu g-1 and for the rest of the treatments were around 5.5 log cfu g-1. The treatments did not display differences among mould and yeast growth after 10 days of storage. The sensorial quality decreased throughout storage. However, at the end of storage, the scores ranged between 6.5 and 7, above the minimum level for marketability (level 5). Sensorial panelist noted a ‘sweet’ taste when vanillin was used as sanitizer. In all antimicrobial treatments, no relation was found between a higher dose and a higher microbial reduction. So, vanillin at 1000 mg/L in water or cinnamic acid at 148.16 mg/L provided in water dip or as a pad inside the trays could be optimal natural sanitizers to substitute the use of chlorine in fresh-cut products as Cantaloupe melon.

Fisiologia e bioquímica do tomateiro submetido à irrigação salina parcial do sistema radicular

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

Desenvolvimento e aceitabilidade de compota de figo convencional e diet

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Aproveitamento da casca de banana na elaboração de barras de cereais: avaliação dos compostos bioativos, características físicas e sensoriais

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

A Field-Test of Rhodamine B as a Biomarker in Raccoons

Rhodamine B is a dye that when ingested results in fluorescent bands in growing hair and whiskers of many mammals. Previous research at Wildlife Services’ (WS) National Wildlife Research Center (NWRC) found that rhodamine B is a successful biomarker in raccoon whiskers and that raccoons do not have a taste aversion to the dye when it comprises ≤ 3% of a bait. Our study assessed the ease of bait distribution, whisker collection, and evaluation of the biomarker for potential use in the Oral Rabies Vaccination (ORV) program administered by the WS National Rabies Management Program (NRMP). In collaboration with WS operations personnel from Ohio and Michigan, 750 fishmeal polymer baits each containing 150 mg of rhodamine B were hand distributed at NASA’s Plum Brook Station, Sandusky, Ohio in the summer of 2008. Four weeks after baits were distributed whiskers from 162 raccoons were collected. Wildlife Services biologists and technicians evaluated the whiskers for fluorescence using a handheld UV magnifying lamp. Biologists then sent the whiskers to the NWRC, Ft. Collins, Colorado for confirmation of fluorescence under a UV microscope. Results suggest a high level of agreement between the two methods of evaluation. Surveys completed by biologists confirmed that the ease of use, less invasive sampling techniques and promptness of results obtained through the use of rhodamine B are advantageous to the tetracycline biomarker presently used by the ORV program. All participants recommended further evaluation of rhodamine B for its inclusion in future efforts requiring biomarker evaluation.

The Change from Red to White Meat: The Role of Technology

Since 1950, the composition of the U.S. meat diet has shifted markedly from red meats to poultry. For example, from 1970 to 1984, on a percapita basis, beef consumption has declined by 6.4 percent, while chicken and turkey consumptions have increased by 37.9, and 42.5 percent respectively (U.S. Department of Agriculture, 1985). The numerous studies of this phenomenon from the demand side (Chavas, 1983; Braschler, 1983; Nyankori and Miller, 1982; Moschini and Meilke, 1984; Wohlgenant, 1985, Thurman, 1987; Chalfant and Alston, 1988) have failed to achieve a consensus as to whether a change in taste contributed to this shift. One reason for the lack of consensus is that the very large price and quantity changes make it difficult to establish whether consumers are on a new indifference map. But there have been no comparable studies of the nature and causes of the technological change that has made these large consumption and price changes possible. A decrease in the relative price of poultry with respect to red meat is in any case a major explanation of recent shifts in meat consumption patterns. The main reason for such a decrease appears to be a higher rate of technical progress in the poultry industry than in the red meat industry. Substantial productivity gains in both the production and marketing of poultry over the last two decades appears to have been translated into lower retail prices for poultry. Although some productivity gains have taken place in the red meat industry, they have not matched the cost reductions in the poultry industry (Chavas, 1987). Thus, a consumption shift from beef to poultry could possibly be interpreted as a response to changing relative prices, the structural change having occurred in the meat industry. This would imply that, if the beef industry desires to maintain or expand its market, it should seek a decrease in the production and marketing costs of beef.

Online Dictionary of Invertebrate Zoology: T

tabula tabular tachyauxesis tachyblastic tachygen tachygenesis tachytelic tactic tactile tactoreceptors taenia taeniate taenidium taenioglossate tagma tagmata tagmosis tail tailfan Takakura's talon talus tandem tangent tangoreceptor tanylobous tapetal tapetum tapinoma-odor Tardigrada tardigrades tarsal tarsation tarsite tarsomere tarsungulus tarsus taste tautonomy tautonym taxa taxes taxis taxis taxodont taxometrics taxon taxonomic taxonomist taxonomy tectiform tectostracum tectum teeth teges tegillum tegmen tegmentum tegula tegular tegulum tegumen tegument tegumentary tela telaform telamon telegonic teleiochrysalis telenchium teleoconch teleodont teleology teleotrocha telepod telescope telescopic teletrophic telioderma teliophan telmophage telocentric telodendria telofemur telogonic telolecithal telomitic telophase telophragma telopod telopodite telorhabdions telosonic telostome telosynapsis telosyndesis telotarsus telotaxis telotroch telson template temporal tenacipeds tenaculum tenent teneral tensor tentacle tentacular tentaculocyst tentaculozooid tentilla tentorial tentorium tenuous teratocyte teratogen teratogenesis teratogyne teratology terebella terebra terebrant terebrate teres terete terga tergal tergite tergolateral tergopleural tergopore tergum tergum termen terminal terminalia termitarium termitophile terranes terrestrial terricolous territory tertiary tertibrach tertibrachial tessellate test testaceology testaceous test-cross testes testis testisac testudinate tetanus tetany tetractinal tetractine tetrad tetradelphic tetramerous tetramorphic tetraploid tetrapod tetrapterous tetrasomic tetrathyridial tetrathyridium tetraxon tetraxonid thalassophilous thallus thamnophilous thanatocoenosis thanatosis theca thecae thecal thecate thelycum thelygenesis thelygenous thelyotokous thelyotoky theory thermocline thermophile thermophobe thermoreceptor thermotaxis thickness thigmotactic thigmotaxis thigmotropism third-form thoraces thoracic thoracomere thoracopod(ite) thorax thoraxes thread thylacium thylacogen thyridial thyridium thyroid thysanuriform tibia tibial tibiotarsal tibiotarsus Tiedemann's tiled timbal tinctorial tine tissue tissue titilla titillae titillator tocopherol tocospermal tocospermia tocostome tokostome tomentose tomentum Tomosvary tone tonic tonofibrillae tonus topochemical topogamodeme topomorph topomorphic toponym topotype tori torma tormogen tornote tornus torose torpid torqueate torsion tortuose torulose torus totipotent totomount toxa toxicognath toxicology toxin toxinosis toxoglossate toxoid trabecula trabeculate trabeculated trachea tracheae tracheal tracheate tracheoblast tracheolar tracheoles trachychromatic tract Tragardh's tragus transad transcoxa transcurrent transect transection transformation transient transitional translocation translucent transmission transposed transscutal transstadial transtilla transverse trapeziform trapezium trapezoid trema tremata Trematoda trenchant trepan triact triactinal triad triaene triage triangle triangular triangulate triaulic triaxial triaxon tribe tribocytic trichite trichobothrium trichobranchia trichobranchiate trichocerous trichodes trichodeum trichodragmata trichogen trichoid trichomes trichophore trichopore trichosors trichostichal trichotomous trichroism tricolumella tricomes tricostate tricrepid tricuspid tricuspidate tridactyl trident tridentate trifid trifurcate triglycerides trignathan trigonal trigoneutism trilabiate trilateral trilobate trilocular trimorphic trimorphism Trinominal triordinal tripartite tripectinate triplet triploblastic triploid triquetral triquetrous triradiate triradiates tritocerebral tritocerebrum tritocerebrum tritonymph tritosternum triturate triungulin triungulinid trivial trivium trivoltine trixenic troch trochal trochalopodous trochantellus trochanter trochanteral trochantin trochi trochiform trochlea trocholophous trochophore trochosphere trochus troglobiont troglodytic troglophile trogloxene tropeic trophal trophallactic trophallaxis trophamnion trophi trophic trophidium trophobiont trophobiont trophobiosis trophobiotic trophocytes trophodisc trophogeny trophoporic trophorhinium trophosome trophotaxis trophothylax trophozooid trophus tropis tropism tropotaxis trumpet truncate truncation trunk trypsin tryptic tryptophan tryptophane T-tubule tube tube-feet tubercle tubercula tuberculate tuberculose tuberiferous tubicolous tubifacient tubule tubulus tubus tuft Tullgren tumefaction tumescence tumid tumulus tunic tunica tunicary tunicate turbinate turgid turreted turriculate tychoparthenogenesis tylasters tylenchoid tyli tyloid tyloides tylosis tylostyle tylote tylus tymbal tympanal tympanal tympanic tympanum Tyndall type typhlosole typologist typolysis typostasis

Impacts of interruption of the Agulhas leakage on the tropical Atlantic in coupled ocean-atmosphere simulations

In this paper we use a coupled ocean-atmosphere model to investigate the impact of the interruption of Agulhas leakage of Indian ocean water on the tropical Atlantic, a region where strong coupled ocean-atmosphere interactions occur. The effect of a shut down of leakage of Indian ocean water is isolated from the effect of a collapse of the MOC. In our experiments, the ocean model is forced with boundary conditions in the southeastern corner of the domain that correspond to no interocean exchange of Indian ocean water into the Atlantic. The southern boundary condition is taken from the Levitus data and ensures an MOC in the Atlantic. Within this configuration, instead of warm and salty Indian ocean water temperature (cold) and salinity (fresh) anomalies of southern ocean origin propagate into the South Atlantic and eventually reach the equatorial region, mainly in the thermocline. This set up mimics the closure of the ""warm water path"" in favor of the ""cold water path"". As part of the atmospheric response, there is a northward shift of the intertropical convergence zone (ITCZ). The changes in trade winds lead to reduced Ekman pumping in the equatorial region. This leads to a freshening and warming of the surface waters along the equator. Especially in the Cold Tongue region, the cold and fresh subsurface anomalies do not reach the surface due to the reduced upwelling. The anomaly signals are transported by the equatorial undercurrent and spread away from the equator within the thermocline. Part of the anomaly eventually reaches the Tropical North Atlantic, where it affects the Guinea Dome. Surprisingly, the main effect at the surface is small on the equator and relatively large at the Guinea Dome. In the atmosphere, the northward shift of the ITCZ is associated with a band of negative precipitation anomalies and higher salinities over the Tropical South Atlantic. An important implication of these results is that the modified water characteristics due to a shut down of the Agulhas leakage remain largely unaffected when crossing the equatorial Atlantic and therefore can affect the deepwater formation in the North Atlantic. This supports the hypothesis that the Agulhas leakage is an important source region for climate change and decadal variability of the Atlantic.

In situ Evaluation of the Erosive Potential of Orange Juice Modified by Food Additives

The aim of this study was to evaluate the erosive potential of orange juice modified with food-approved additives: 0.4 g/l of calcium (Ca) from calcium lactate pentahydrate, 0.2 g/l of linear sodium polyphosphate (LPP) or their combination (Ca+LPP) were added to a commercially available orange juice (negative control, C-). A commercially available calcium-modified orange juice (1.6 g/l of calcium) was the positive control (C+). These juices were tested using a short-term erosion in situ model, consisting of a five-phase, single-blind crossover clinical trial involving 10 subjects. In each phase, subjects inserted custom-made palatal appliances containing 8 bovine enamel specimens in the mouth and performed erosive challenges for a total of 0 (control), 10, 20, and 30 min. Two specimens were randomly removed from the appliances after each challenge period. Enamel surface microhardness was measured before and after the clinical phase and the percentage of surface microhardness change (%SMC) was determined. Before the procedures, in each phase, the subjects performed a taste test, where the juice assigned to that phase was blindly compared to C-. Overall, C+ showed the lowest %SMC, being the least erosive solution (p < 0.05), followed by Ca+LPP and Ca, which did not differ from each other (p > 0.05). LPP and C- were the most erosive solutions (p <0.05). Taste differences were higher for C+ (5/10 subjects) and Ca (4/10 subjects), but detectable in all groups, including C- (2/10 subjects). Calcium reduced the erosive potential of the orange juice, while no protection was observed for LPP. Copyright (C) 2012 S. Karger AG, Basel

Permanent anosmia and ageusia after resection of a left temporoinsular low-grade glioma: anatomofunctional considerations

Five percent of the general population has olfactory or gustatory disorders, although most do not complain about it. However, in some cases, these symptoms can be disabling and may affect quality of life. Anosmia was reported as a possible complication following head injury and neurosurgical procedures, particularly after the resection of tumors located in the anterior fossa and the treatment of aneurysms in the anterior circulation. Nonetheless, in all of these situations, olfactory dysfunction could be explained by damage to the peripheral olfactory system. Here, the authors report a case of complete anosmia associated with ageusia following awake resection of a low-grade glioma involving the left temporoinsular region, with no recovery during a follow-up of 3 years. The frontal lobe was not retracted, and the olfactory tract was not visualized during surgery; therefore, postoperative anosmia and ageusia are likely explained by damage to the cortex and central pathways responsible for these senses. The authors suggest that the patient might have had a subclinical right hemianosmia before surgery, which is a common condition. After resection of the central structures critical for smell and taste processing in the left hemisphere, the patient could have finally had bilateral and complete olfactory and gustatory loss. This is the first known report of permanent anosmia and ageusia following glioma surgery. Because these symptoms might have been underestimated, more attention should be devoted to olfaction and taste, especially with regard to possible subclinical preoperative deficit. (http://thejns.org/doi/abs/10.3171/2012.2.JNS111982)