Dendrogeochemical Study of a Copper Deposit in Black Springs, Australia

The Bushranger Copper project is a known porphyry-style copper deposit located roughly 150 km west of Sydney in New South Wales, Australia. Monterey pines (Pinus radiata) growing over the mineralization were cored and their rings were counted. Segments of the core representing growth between 2003 and 2008 were selected, digested in nitric acid, and analyzed via ICP-MS. This time span was selected because there was the least variation in tree ring width among all samples during these years, indicating uniform growth. The relative concentrations of the pathfinder elements Al, Cu, Mo, Pb and Zn were highest in the south-western corner of the area. Based on the data this area is the most prospective area to conduct further exploration efforts.

Springs

El siguiente documento es una memoria explicativa sobre un cortometraje de ficción titulado „Springs‟, cuyo tema principal es la pérdida de la fe ante la idea de la muerte. En la obra se tratan de forma paralela ideas sobre la relación entre el lenguaje y la identidad o el paso del tiempo. Se ha tratado de ligar el contenido y la forma de la obra de modo que ambos aspectos conduzcan al espectador a sensaciones e ideas cercanas.

Manual on design and manufacture of volute springs.

Mode of access: Internet.

Identification of a bitter-taste receptor gene repertoire in different Lagomorphs species

The repertoires of bitter-taste receptor (T2R) gene have been described for several animal species, but these data are still scarce for Lagomorphs. The aim of the present work is to identify potential repertoires of T2R in several Lagomorph species, covering a wide geographical distribution. We studied these genes in Lepus timidus, L. europaeus, Oryctolagus cuniculus algirus, Romerolagus diazi, and Sylvilagus floridanus, using O. cuniculus cuniculus as control species for PCR and DNA sequencing. We studied the identities of the DNA sequences and built the corresponding phylogenetic tree. Sequencing was successful for both subspecies of O. cuniculus for all T2R genes studied, for five genes in Lepus, and for three genes in R. diazi and S. floridanus. We describe for the first time the partial repertoires of T2R genes for Lagomorphs species, other than the common rabbit. Our phylogenetic analyses indicate that sequence proximity levels follow the established taxonomic classification.

Sequence analysis of bitter taste receptor gene repertoires in different ruminant species

Bitter taste has been extensively studied in mammalian species and is associated with sensitivity to toxins and with food choices that avoid dangerous substances in the diet. At the molecular level, bitter compounds are sensed by bitter taste receptor proteins (T2R) present at the surface of taste receptor cells in the gustatory papillae. Our work aims at exploring the phylogenetic relationships of T2R gene sequences within different ruminant species. To accomplish this goal, we gathered a collection of ruminant species with different feeding behaviors and for which no genome data is available: American bison, chamois, elk, European bison, fallow deer, goat, moose, mouflon, muskox, red deer, reindeer and white tailed deer. The herbivores chosen for this study belong to different taxonomic families and habitats, and hence, exhibit distinct foraging behaviors and diet preferences. We describe the first partial repertoires of T2R gene sequences for these species obtained by direct sequencing. We then consider the homology and evolutionary history of these receptors within this ruminant group, and whether it relates to feeding type classification, using MEGA software. Our results suggest that phylogenetic proximity of T2R genes corresponds more to the traditional taxonomic groups of the species rather than reflecting a categorization by feeding strategy.

Effect Of Spray Drying On The Sensory And Physical Properties Of Hydrolysed Casein Using Gum Arabic As The Carrier.

This study was aimed at spray drying hydrolysed casein using gum Arabic as the carrier agent, in order to decrease the bitter taste. Three formulations with differing proportions of hydrolysed casein: gum Arabic (10:90, 20:80 and 30:70) were prepared and characterized. They were evaluated for their moisture content, water activity, hygroscopicity, dispersibility in water and in oil, particle size and distribution, particle morphology, thermal behaviour (DSC) and bitter taste by a trained sensory panel using a paired-comparison test (free samples vs. spray dried samples). The proportion of hydrolysed casein did not affect the morphology of the microspheres. The spray drying process increased product stability and modified the dissolution time, but had no effect on the ability of the material to dissolve in either water or oil. The sensory tests showed that the spray drying process using gum Arabic as the carrier was efficient in attenuating or masking the bitter taste of the hydrolysed casein.

Determinação do perfil de compostos voláteis e avaliação do sabor e aroma de bebidas produzidas a partir da erva-mate (Ilex paraguariensis)

Volatile compounds from green and roasted yerba mate were analyzed by gas chromatography/mass spectrometry and the flavor profile from yerba mate beverages was determined by descriptive quantitative analyses. The main compounds tentatively identified in green mate were linalool, alpha-terpineol and trans-linalool oxide and in roasted mate were (E,Z)-2,4-heptadienal isomers and 5-methylfurfural. Green mate infusion was qualified as having bitter taste and aroma as well as green grass aroma while roasted mate was defined as having a smooth, slightly burnt aroma. The relationship between the tentatively identified compounds and flavor must be determined by olfatometric analysis.

Caracterização sensorial de amêndoas de castanha-de-caju fritas e salgadas

Shelled, roasted and salted cashew nut kernels were packaged in three different flexible materials (PP/PE= polypropylene / polyethylene; PETmet/PE= metallized polyethylene terephthalate / polyethylene; PET/Al/LDPE= polyethylene terephthalate / aluminum foil / low density polyethylene ), with different barrier properties. Kernels were stored for one year at 30° C and 80% relative humidity. Quantitative descriptive sensory analysis (QDA) were performed at the end of storage time. Descriptive terms obtained for kernels characterization were brown color, color uniformity and rugosity for appearance; toasted kernel, sweet, old and rancidity for odor; toasted kernel, sweet, old rancidity, salt and bitter for taste, crispness for texture. QDA showed that factors responsible for sensory quality decrease, after one year storage, were increase in old aroma and taste, increase in rancidity aroma and taste, decrease in roasted kernel aroma and taste, and decrease of crispness. Sensory quality decrease was higher in kernels packaged in PP/PE.

Análise tempo-intensidade dos estímulos doce e amargo de extrato de folhas de estévia [Stevia rebaudiana (Bert.) Bertoni] em doçura equivalente a sacarose

The extract of stevia leaves (Stevia rebaudiana Bertoni) is the only sweetener utilized in sucrose substitution which can be produced totally in Brazil. The objective of this study, was determine the temporal characteristic of sweet and bitter taste of stevia and compare with sucrose at 3 and 10% in the same equi-sweet. The time-intensity curves (T-I) for each substance were collected through the software Sistema de Coleta de Dados Tempo-Intensidade - SCDTI for Windows, where the judges recorded through of mouse the perception of each stimuli inside function of time, for each sample. The parameters of T-I curves collected were: time for intensity maxim (TImax), intensity maxim (Imax), time of decay (Td), time of plato (Platô), area under curve (Area) and total time of stimuli duration (Ttot). The parameters Td, Ttot, Area e Plato of T-I curves, for stimuli sweet in both sweetness level, were significativelly superior for stevia, while Timax e Imax were significativelly inferior (p£0,05), at differences between value for both substances were superior DESS at 10%. Sucrose didn?t present any record for simuli bitter as 3 as 10%, while stevia presented a characteristic T-I curve with intensity and total time of stimuli duration dependent of concentration.

Determinação de substitutos da manteiga de cacau em coberturas de chocolate através da análise de triacilgliceróis

Brazilian regulations prohibit the addition of cocoa butter replacements to chocolate, in total or partial substitution. The objective of the present work was to check the quality standards of four of coating bitter Brasilian chocolate bars and five of coating milk chocolate bars, commercialized in Campinas. In order to check the possible addition of substitutes, the triacylglycerol composition was determined, and the results were analysed by Padley & Timms mathematical method. The triacylglycerol composition of each sample was determined by high temperature gas chromatography (HTGC). The presence of cocoa butter replacements was not detected in the brands of coating chocolate.

Efeito da associação de sabor e música sobre o estado de ânimo de crianças

Este estudo teve como objetivo avaliar como sabor e música exercem efeito sobre o estado de ânimo de crianças. Participaram 83 crianças de 5 a 10 anos de idade e de ambos os sexos. A tarefa dos participantes consistiu em experimentar o sabor de soluções doce e amarga na ausência de música e na presença de músicas pré-qualificadas como alegres e tristes, e depois, julgar o estado de ânimo decorrente da experimentação. O julgamento do estado de ânimo das crianças se modificou quando o sabor era amargo e as músicas eram alegres, caso em que o estado de ânimo se alterou de triste para alegre; quando o sabor era doce e as músicas tristes, o estado de ânimo passou de alegre para triste. Futuros trabalhos podem observar crianças realizando tarefas que apresentem contextos de alimentos reais associados à estimulação musical.

Participação comunitária em um programa de intervenção em área de proteção ambiental

Este artigo discute os conceitos de participação e empowerment em Promoção da Saúde e Desenvolvimento Sustentável, considerando as agendas de implementação local, Municípios/Cidades Saudáveis e Agenda 21, e a importância dos processos de avaliação nesse contexto, por meio da análise de uma intervenção em área de mananciais - o Programa Bairro Ecológico (PBE), desenvolvido em 51 bairros do município de São Bernardo do Campo, Estado de São Paulo, Brasil. O estudo teve por objetivo avaliar os processos de participação e empowerment da comunidade, a partir das ações desencadeadas pelo PBE. Foram aplicados questionários e realizados grupos focais com moradores de bairros que sofreram a intervenção. Também foram realizadas entrevistas individuais com gestores do programa e do poder judiciário. Os resultados indicaram que a participação na implementação do PBE favoreceu o empowerment individual e grupal, presente nas duas comunidades estudadas. As comunidades tornaram-se mais organizadas. Há indícios de que os processos de tomada de decisões são centralizados. Apesar disso, as comunidades entendem que sua participação no programa lhes traz muitas coisas boas. Houve um processo participativo no desenvolvimento do programa, ainda que alguns relatos apontem para o caráter obrigatório da participação. Deve-se destacar o impacto do envolvimento e fortalecimento das lideranças na implementação e sustentabilidade do programa. No que diz respeito a esta última, verificou-se que a sensibilização ambiental tem sido fator determinante para a execução e manutenção das ações ao longo do tempo.

Exact nonequilibrium work generating function for a small classical system

We obtain the exact nonequilibrium work generating function (NEWGF) for a small system consisting of a massive Brownian particle connected to internal and external springs. The external work is provided to the system for a finite-time interval. The Jarzynski equality, obtained in this case directly from the NEWGF, is shown to be valid for the present model, in an exact way regardless of the rate of external work.