Resistivity piezocone for geo-environmental site characterization: Two case histories from Brazil

This paper presents two case histories from Brazil where geophysical and resistivity piezocone tests were carried out to detect contamination. At the first one, the site investigation program was carried out to detect salt-water intrusions in a superficial sedimentary aquifer, at the Paranaguá harbor, in Paraná State. The second case history is a sanitary landfill from Bauru City, São Paulo State. In both sites, superficial geophysical tests were interpreted to detect and delineate the shape of contamination plume, helping to locate the resistivity piezocone tests. It was found that the interpretation of resistivity piezocone tests is straightforward to assess salt-water intrusion in sedimentary sands. For tropical soils, this technique presented some limitations since the groundwater table sometimes is deeper than the layer penetratable to the cone. Moreover, the genesis of those soils affects soil behavior and soil and water sampling is required to support interpretation.

The effect of different light-curing units on tensile strength and microhardness of a composite resin

The aim of this study was to evaluate the influence of different light-curing units on the tensile bond strength and microhardness of a composite resin (Filtek Z250 - 3M/ESPE). Conventional halogen (Curing Light 2500 - 3M/ESPE; CL) and two blue light emitting diode curing units (Ultraled - Dabi/Atlante; UL; Ultrablue IS - DMC; UB3 and UB6) were selected for this study. Different light intensities (670, 130, 300, and 600 mW/cm2, respectively) and different curing times (20s, 40s and 60s) were evaluated. Knoop microhardness test was performed in the area corresponding to the fractured region of the specimen. A total of 12 groups (n=10) were established and the specimens were prepared using a stainless steel mold composed by two similar parts that contained a cone-shaped hole with two diameters (8.0 mm and 5.0 mm) and thickness of 1.0 mm. Next, the specimens were loaded in tensile strength until fracture in a universal testing machine at a crosshead speed of 0.5 mm/min and a 50 kg load cell. For the microhardness test, the same matrix was used to fabricate the specimens (12 groups; n=5). Microhardness was determined on the surfaces that were not exposed to the light source, using a Shimadzu HMV-2 Microhardness Tester at a static load of 50 g for 30 seconds. Data were analyzed statistically by two-way ANOVA and Tukey's test (p<0.05). Regarding the individual performance of the light-curing units, there was similarity in tensile strength with 20-s and 40-s exposure times and higher tensile strength when a 60-s light-activation time was used. Regarding microhardness, the halogen lamp had higher results when compared to the LED units. For all light-curing units, the variation of light-exposure time did not affect composite microhardness. However, lower irradiances needed longer light-activation times to produce similar effect as that obtained with high-irradiance light-curing sources.

Variaciones del índice de cono en suelo movilizado posterior al tráfico de un tractor equipado con dos tipos de neumáticos y a cuatro velocidades de desplazamiento

The tractor is one of the machines that more traffics over the soil during the processes involving agricultural production. The interaction tractor/soil is made by the tires which, in most of the cases, are pneumatic. The tire type and the tractor travel speed, interfere directly on the pressure over the soil. One of the techniques employed to evaluate the alterations that tractor traffic causes in the soil is to measure its Cone Index. The aim of this research was to evaluate the same Cone Index alterations caused by an agricultural tractor equipped with both radial tires and bias ply tires, trafficking mobilized soil in four different travel speeds. The experiment was performed in a LATOSSOLO VERMELHO, located 22°51' S, 48°25'W and 770 m of altitude, in Botucatu-SP, Brazil. The soil mobilization was performed with a chisel plow and a disc arrow. The traction was accomplished with a John Deere tractor, model 6600, with 88 kW of power and 6,723 kg. Equipment requiring a force of 25kN was traced by the tractor draw bar. The experimental design was in randomized blocks with 4 × 2 factorial arrangements, with two distinct treatments corresponding to the types of tires (bias and radial) and the four travel speeds, with six replications. There were selected the following speeds: 3.5, 3.9, 5.1 and 5.9 km h-1. To determine the soil resistance, there was utilized MSSU - Mobile Soil Sampling Unit, with which the Cone Index was obtained in layers from 0-100, 100-200, 200-300, 300-400, 400-500 and over 500 mm deep. The Cone Index where evaluated in areas with non contact between tire and soil (ICn) and in the tire footprint track (ICp). There were calculated the Cone Index increments caused by the tractor tire (AIC) and the results showed that as the tractor travel speed increased, there were observed decrements in the medium values of cone index. The radial tire provided smaller values of the Cone Index in the superficial layer of the soil (0 to 100 mm) in relation to the bias ply tire, when the speed was approximately 6 km h-1. The increment in the Cone Index, promoted by the tractor, was more intense in the first 200 mm depth, but it also reached the layer from 200 to 300 mm.

Preliminary Overview of the Economies of Latin America and the Caribbean 2005

Includes bibliography

Foreign Investment in Latin America and the Caribbean 2004

Includes bibliography

Cobertura da cultura da soja pela calda fungicida em função, de pontas de pulverização e volumes de aplicação

The goal of this research was to evaluate two tips of spraying nozzles (hollow cone nozzle and two flat fan nozzle annexed to a nozzle body DUO) and three spray volumes (100, 150 and 200 dm3 ha-1), whose application was for the control of the Asian soybean rust. An area of 288 m 2 was used, with a randomized blocks design in a factorial 2×3 with 4 repetitions, total of 24 experimental parcels of 12 m2. For the spraying with hydraulical nozzles a costal spray of constant pressure kept by C02 compressed with bar of 2 m was used. The analysis of the covering percentage was carried through by means of the use of hidro-sensible paper, that was placed in three position of the plant what it represents, in height, the third superior, average and inferior of the canopy. For both the third no interaction between the evaluated factors, was found and meither difference statistics between the spraying tips and the volumes. In absolute values the twin flat fan nozzle DUO presented minimum difference of covering in relation to the hollow cone nozzle, and for the spray volume of 200 dm3 ha -1 presented greater covering percentage.

Características reológicas e sensoriais de bebidas lácteas funcionais

This research studied the effects of the independent variables whey protein concentrate - WPC (3.0; 3.5; 4.0%), skimmed milk powder - SMP (4.0; 5.0; 6.0%), and isolated soy protein - IPS (1.5; 2.0; 2.5%) on the rheological and sensorial characteristics of functional dairy beverages. In all tests 7% of sucrose was added to the ingredients. The rheological parameters were obtained in duplicate at the temperature of 10° C using a cone and plate rheometer, and fitted to the Power law model. The samples revealed a non-Newtonian fluid behavior both in the upward and downward curves, typical of a tixotropic fluid. The dairy beverages were submitted to a sensory analysis by a group of fifty untrained tasters who used a hedonic scale of nine points, the extremes being 1 - disliked extremely and 9 - liked extremely, in order to evaluate the following parameters: general acceptability; appearance and color; consistency; taste and aroma. The dairy beverage produced with 3% WPC, 6% SMP and 1.5% IPS, (treatment 3), was the one that obtained the best average score for those attributes and was preferred by the tasters. The variables SMP and IPS and the interaction between WPC and SMP presented a positive effect on the sensory consistency attributes: the higher amount of those ingredients in the formula the more the tasters liked the consistency.