Estudo do efeito Bauschinger em tubos de aço API 5l x70 aplicados no transporte de petróleo e gás

Despite the growing concern in seeking more sustainable energy sources, oil demand is likely to grow in coming years. To keep up with this growth, the oil industry has increasingly invested in innovation and efficiency. Knowing that, new technologies have been developed to explore deeper waters, without giving up the best practices in worldwide operational safety. The use of rigid pipelines in deepwater offshore facilities is increasing quickly and because of this, the ways of storing and launching pipe have been studied and perfected. In this paper the Bauschinger effect on API 5L X70 steel was analyzed proving that there was a reduction in yield strength when an effort was applied in a previous direction, then an effort was then applied in the opposite direction. To observe this phenomenon, the tensile test was conducted to determine the mechanical properties of the base metal, such as yield stress, tensile strength, elasticity and maximum tensile, so then compare it with the results obtained in the Bauschinger Effect Test. The analysis results showed that the steel had high resistance, with good plastic deformation capacity without failing, well-defined yield point, showing itself appropriate for the operation of oil and gas pipes

Associação entre estresse oxidativo, inflamção e manifestações sistêmicas e tabagistas pacientes com DPOC leve e moderada

Pós-graduação em Fisiopatologia em Clínica Médica - FMB

Laminitos microbiais no membro Crato (Neoaptiano), bacia do Araripe, nordeste do Brasil

Pós-graduação em Geociências e Meio Ambiente - IGCE

Fresh Pasta Production Enriched with Spirulina platensis Biomass

The aim of this work was to study the enrichment of Spirulina platensis in wheat flour to prepare fresh pasta to evaluate the green color and nutritional enrichment in addition to functional properties due to the presence of the bioactive compounds in the cyanobacterium. The pastas were evaluated for the centesimal composition, microbiological contamination, sensorial acceptance and technological characteristics such as cooking time, water absorption, volume displacement and loss of solids. The superior protein contents and the satisfactory technological and sensorial attributes compared with the control with no cyanobacterium showed the usefulness of incorporating S. platensis biomass in the fresh pastas. The microbiological quality was in compliance with the legislation in force. The sensorial quality was considered satisfactory ("liked very much") and purchase intention high ("probably would buy").

Avaliação clínica e radiográfica do extravasamento da pasta de hidróxido de cálcio em dentes com lesões periapicais

It has been evaluated clinically and radiographically the effect of the extrusion of calcium hydroxide paste in teeth with periapical lesions. Twenty-five patients with teeth showing pulp necrosis and periapical lesions were submitted to endodontic treatment. Dressing calcium hydroxide paste, iodoform and propylene glycol were used. Clinically, the symptoms were evaluated after treatment and, radiographically, the reabsorption of extravasated paste and repair process of the periapical lesion. Only three patients had symptoms severe in the first 24 hours, the paste was completely reabsorbed within 15 days and no interference in the repair process.

A baixa estatura leve está associada ao aumento da pressão arterial em adolescentes com sobrepeso

FUNDAMENTO: Estudos têm demonstrado que a desnutrição pré/pós-natal leva a um maior risco de doenças não transmissíveis, como diabetes, hipertensão e obesidade na idade adulta. OBJETIVO: Determinar se os adolescentes com sobrepeso e desnutrição leve [escores-Z altura/idade (HAZ) na faixa de <-1 a > -2] têm pressão arterial mais elevada do que os indivíduos com sobrepeso e com estatura normal (HAZ > -1). MÉTODOS: Os participantes foram classificados como de baixa estatura leve ou de estatura normal, e estratificados de acordo com os percentis de massa corporal para a idade, como sobrepeso, peso normal ou abaixo do peso. As pressões arteriais sistólica (PAS) e diastólica (PAD) foram determinadas de acordo com as diretrizes e a gordura abdominal foi analisada por absorciometria de dupla emissão de raios-X. RESULTADOS: Indivíduos com baixa estatura leve e sobrepeso apresentaram valores mais elevados da PAD (p = 0,001) do que suas contrapartes de baixo peso (69,75 ± 12,03 e 54,46 ± 11,24 mmHg, respectivamente), mas semelhantes àqueles com IMC normal. Não foram encontradas diferenças nos valores de PAD em indivíduos normais, indivíduos com sobrepeso e com baixo peso entre os grupos de estatura normal. Foi encontrado um aumento na PAS (p = 0,01) entre os indivíduos com baixa estatura leve quando comparados os indivíduos com sobrepreso com suas contrapartes de baixo peso e IMC normal (114,70 ± 15,46, 97,38 ± 10,87 e 104,72 ± 12,24 mmHg, respectivamente). Embora não tenham sido observadas diferenças nas médias de PAS entre os grupos de baixa estatura leve e estatura normal, foi encontrado um intercepto significativo (p = 0,01), revelando maior PAS entre os indivíduos com baixa estatura leve. Houve correlação entre PAS e gordura abdominal (r = 0,42, ρ = 0,02) no grupo com baixa estatura leve. CONCLUSÃO: Indivíduos de baixa estatura leve com sobrepeso apresentaram maior PAS do que os de estatura normal e sobrepeso. Esses achados confirmam que a baixa estatura leve aumenta o risco futuro de hipertensão e essas alterações são evidentes em indivíduos jovens.

Fresh pasta production enriched with Spirulina platensis biomass

The aim of this work was to study the enrichment of Spirulina platensis in wheat flour to prepare fresh pasta to evaluate the green color and nutritional enrichment in addition to functional properties due to the presence of the bioactive compounds in the cyanobacterium. The pastas were evaluated for the centesimal composition, microbiological contamination, sensorial acceptance and technological characteristics such as cooking time, water absorption, volume displacement and loss of solids. The superior protein contents and the satisfactory technological and sensorial attributes compared with the control with no cyanobacterium showed the usefulness of incorporating S. platensis biomass in the fresh pastas. The microbiological quality was in compliance with the legislation in force. The sensorial quality was considered satisfactory ( liked very much ) and purchase intention high ( probably would buy ).

Modelo tridimensional de camino aleatorio para un derrame de petróleo : aplicación al derrame producido por el North Cape

Doctorado en Ciencias Físicas. Programa de Oceanografía y Física aplicada.

El petróleo y el mero mero mar

[ES]Mesa redonda en la que se exponen desde distintos ángulos estudios que analizan la cuestión relativa al petróleo y la viabilidad de prospección y explotación en aguas cercanas a Canarias, tanto como recurso, como contaminante, como vertido en superficie y profundidad, el papel de las corrientes, abriéndose un deabte sobre las implicaciones sociales y políticas.

Consideraciones sobre la extracción del petróleo en aguas de Canarias: mesa redonda celebrada el jueves 27 de septiembre de 2012 en la sede de la Real Sociedad Económica de Amigos del País de Gran Canaria

[ES] Se plantea la cuestión de las prospecciones petrolíferas en aguas de Canarias desde el punto de vista de la geología del petróleo como recurso mineral, como fuente de energía y energías alternativas y el impacto que para la vida marina tendría la posible explotación del petróleo en aguas de Canarias

Petróleo, sociedad y ambiente: El caso del Ecuador, América del Sur

[ES] Esta charla se centra en la explotación petrolera en Ecuador, los aspectos sociales vinculados a la experencia petrolera y los distintos aspectos de la contaminación ambiental asociada, derrames de petróleo, contaminación del agua, suelos y atmósfera, centrándose en el caso TEXACO. Por último se referirá a la vinculación del petróelo y la Universidad en Ecuador. La conferencia lleva por título Petróleo, Sociedad y ambiente: el caso del Ecuador, América del Sur.

La Conexión Africana : el impacto de las plataformas de petróleo

[ES] Durante más de dos décadas hemos estudiado la deriva larvaria desde la plataforma africana hacia el Archipiélago Canario. Se ha encon-trado una conectividad entre ambas costas, la denominada Conexión Africana, que origina un fenómeno de amplia trascendencia biológica y socioeconómica para las pesquerías locales en Canarias. Dicho transporte larvario promueve un flujo genético y un aporte de nuevos indi-viduos que alimenta las pesquerías alrededor de las islas, existiendo una coincidencia entre las especies dominantes en la plataforma africana, la presencia de sus larvas en los filamentos de afloramiento que se ex-tienden hacia el archipiélago, y las capturas por parte de los pescadores canarios. Los resultados tanto de las distintas campañas oceanográficas como de los modelos desarrollados muestran que existe un transporte importante de partículas y organismos hacia el Archipiélago Canario. Este transporte demuestra que, al igual que las larvas, todo aquello que derive en la masa de agua en la zona derivará hacia las Islas Canarias. Las plataformas de petróleo que se quieren instalar entre el Archipiéla-go Canario y la costa africana se localizan justamente en el lugar de mayor sensibilidad para el transporte larvario que alimenta las pesquerías de pequeños pelágicos. Un derrame en esta zona tendrá un impacto ecológico catastrófico en todas las islas, tal y como se reconoce en estudios de la propia concesionaria, afectando a los sistemas pelágicos y costeros durante un período de tiempo indeterminado.

Pasta secca e identità nazionale. Note di storia dell'alimentazione

In the wide range of data that the nutrition subject offers to the historical observation, this investigation focuses on one of the functions that food serves in the social context: that is, to signify cultural identity. In this context, we will analyse the ways in which industrially produced pasta has come to its status as one of the symbolic forms of twentieth-century Italian food, contributing to a sense of social identity that forms part of the process of nation-building developed during the XX century. The nature of the relationship between pasta and Italian food is analysed for a period of almost a century (1886-1984) through a variety of different sources: government enquiries, cookery books, gastronomic guides and menus of official dinners. The assemblage of such documents in one study allows investigation of certain themes throughout a wide range of gastronomical cultures active within the national borders. In this way, links are made between the production, adoption, reception and dissemination of the ingredients and Italian Unification.This method has made it possible to restore one possible form of historical knowledge of twentieth-century gastronomy and of the experiences by which it was influenced.

Influence of processing conditions on quality aspects of potato-based fresh pasta

Gnocchi is a typical Italian potato-based fresh pasta that can be either homemade or industrially manufactured. The homemade traditional product is consumed fresh on the day it is produced, whereas the industrially manufactured one is vacuum-packed in polyethylene and usually stored at refrigerated conditions. At industrial level, most kinds of gnocchi are usually produced by using some potato derivatives (i.e. flakes, dehydrated products or flour) to which soft wheat flour, salt, some emulsifiers and aromas are added. Recently, a novel type of gnocchi emerged on the Italian pasta market, since it would be as much similar as possible to the traditional homemade one. It is industrially produced from fresh potatoes as main ingredient and soft wheat flour, pasteurized liquid eggs and salt, moreover this product undergoes steam cooking and mashing industrial treatments. Neither preservatives nor emulsifiers are included in the recipe. The main aim of this work was to get inside the industrial manufacture of gnocchi, in order to improve the quality characteristics of the final product, by the study of the main steps of the production, starting from the raw and steam cooked tubers, through the semi-finished materials, such as the potato puree and the formulated dough. For this purpose the investigation of the enzymatic activity of the raw and steam cooked potatoes, the main characteristics of the puree (colour, texture and starch), the interaction among ingredients of differently formulated doughs and the basic quality aspects of the final product have been performed. Results obtained in this work indicated that steam cooking influenced the analysed enzymes (Pectin methylesterase and α- and β-amylases) in different tissues of the tuber. PME resulted still active in the cortex, it therefore may affect the texture of cooked potatoes to be used as main ingredient in the production of gnocchi. Starch degrading enzymes (α- and β-amylases) were inactivated both in the cortex and in the pith of the tuber. The study performed on the potato puree showed that, between the two analysed samples, the product which employed dual lower pressure treatments seemed to be the most suitable to the production of gnocchi, in terms of its better physicochemical and textural properties. It did not evidence aggregation phenomena responsible of hard lumps, which may occur in this kind of semi-finished product. The textural properties of gnocchi doughs were not influenced by the different formulation as expected. Among the ingredients involved in the preparation of the different samples, soft wheat flour seemed to be the most crucial in affecting the quality features of gnocchi doughs. As a consequence of the interactive effect of the ingredients on the physicochemical and textural characteristics of the different doughs, a uniform and well-defined split-up among samples was not obtained. In the comparison of different kinds of gnocchi, the optimal physicochemical and textural properties were detected in the sample made with fresh tubers. This was probably caused not only by the use of fresh steam cooked potatoes, but also by the pasteurized liquid eggs and by the absence of any kind of emulsifier, additive or preserving substance.