Simulation of nutrient loss from soils due to rainfall acidity /

Bibliography: p. 43-44.

Technical report: a technique for studying the dynamic behavior of the soil-plant system, with special reference to the effect of soil acidity and lime applications.

Bibliography: leaves 110-117.

The influence of acidity of cream on the flavor of butter /

"June 10, 1909."

Solar thermal decomposition of desalination reject brine for carbon dioxide removal and neutralisation of ocean acidity

Desalination plants could become net absorbers (rather than net emitters) of CO2. Thermal decomposition of salts in desalination reject brine can yield MgO which, added to the ocean, would take up CO2 through conversion to bicarbonate. The process proposed here comprises dewatering of brine followed by decomposition in a solar receiver using a heliostat field.

Estudo da estrutura subsuperficial da província Borborema com correlação de ruído sísmico

Ambient seismic noise has traditionally been considered as an unwanted perturbation in seismic data acquisition that "contaminates" the clean recording of earthquakes. Over the last decade, however, it has been demonstrated that consistent information about the subsurface structure can be extracted from cross-correlation of ambient seismic noise. In this context, the rules are reversed: the ambient seismic noise becomes the desired seismic signal, while earthquakes become the unwanted perturbation that needs to be removed. At periods lower than 30 s, the spectrum of ambient seismic noise is dominated by microseism, which originates from distant atmospheric perturbations over the oceans. The microsseism is the most continuous seismic signal and can be classified as primary – when observed in the range 10-20 s – and secondary – when observed in the range 5-10 s. The Green‘s function of the propagating medium between two receivers (seismic stations) can be reconstructed by cross-correlating seismic noise simultaneously recorded at the receivers. The reconstruction of the Green‘s function is generally proportional to the surface-wave portion of the seismic wavefield, as microsseismic energy travels mostly as surface-waves. In this work, 194 Green‘s functions obtained from stacking of one month of daily cross-correlations of ambient seismic noise recorded in the vertical component of several pairs of broadband seismic stations in Northeast Brazil are presented. The daily cross-correlations were stacked using a timefrequency, phase-weighted scheme that enhances weak coherent signals by reducing incoherent noise. The cross-correlations show that, as expected, the emerged signal is dominated by Rayleigh waves, with dispersion velocities being reliably measured for periods ranging between 5 and 20 s. Both permanent stations from a monitoring seismic network and temporary stations from past passive experiments in the region are considered, resulting in a combined network of 33 stations separated by distances between 60 and 1311 km, approximately. The Rayleigh-wave, dispersion velocity measurements are then used to develop tomographic images of group velocity variation for the Borborema Province of Northeast Brazil. The tomographic maps allow to satisfactorily map buried structural features in the region. At short periods (~5 s) the images reflect shallow crustal structure, clearly delineating intra-continental and marginal sedimentary basins, as well as portions of important shear zones traversing the Borborema Province. At longer periods (10 – 20 s) the images are sensitive to deeper structure in the upper crust, and most of the shallower anomalies fade away. Interestingly, some of them do persist. The deep anomalies do not correlate with either the location of Cenozoic volcanism and uplift - which marked the evolution of the Borborema Province in the Cenozoic - or available maps of surface heat-flow, and the origin of the deep anomalies remains enigmatic.

Development And Shelf-life Determination Of Pasteurized, Microfiltered, Lactose Hydrolyzed Skim Milk.

The segment of the world population showing permanent or temporary lactose intolerance is quite significant. Because milk is a widely consumed food with an high nutritional value, technological alternatives have been sought to overcome this dilemma. Microfiltration combined with pasteurization can not only extend the shelf life of milk but can also maintain the sensory, functional, and nutritional properties of the product. This studied developed a pasteurized, microfiltered, lactose hydrolyzed (delactosed) skim milk (PMLHSM). Hydrolysis was performed using β-galactosidase at a concentration of 0.4mL/L and incubation for approximately 21h at 10±1°C. During these procedures, the degree of hydrolysis obtained (>90%) was accompanied by evaluation of freezing point depression, and the remaining quantity of lactose was confirmed by HPLC. Milk was processed using a microfiltration pilot unit equipped with uniform transmembrane pressure (UTP) ceramic membranes with a mean pore size of 1.4 μm and UTP of 60 kPa. The product was submitted to physicochemical, microbiological, and sensory evaluations, and its shelf life was estimated. Microfiltration reduced the aerobic mesophilic count by more than 4 log cycles. We were able to produce high-quality PMLHSM with a shelf life of 21 to 27d when stored at 5±1°C in terms of sensory analysis and proteolysis index and a shelf life of 50d in regard to total aerobic mesophile count and titratable acidity.

Self-etch Adhesive Systems: A Literature Review.

This paper presents the state of the art of self-etch adhesive systems. Four topics are shown in this review and included: the historic of this category of bonding agents, bonding mechanism, characteristics/properties and the formation of acid-base resistant zone at enamel/dentin-adhesive interfaces. Also, advantages regarding etch-and-rinse systems and classifications of self-etch adhesive systems according to the number of steps and acidity are addressed. Finally, issues like the potential durability and clinical importance are discussed. Self-etch adhesive systems are promising materials because they are easy to use, bond chemically to tooth structure and maintain the dentin hydroxyapatite, which is important for the durability of the bonding.

Influência da embalagem de polietileno de baixa densidade e da temperatura na conservação do repolho minimamente processado

This research studied the effect of low density polyethylene packaging and storage temperature on the preservation of fresh-cut (minimally processed) cabbage. The cabbages, previously cooled to a temperature of 10 ºC, were selected, washed, cut in four parts (with the central stalk removed), sanitized, cut in strips, rinsed, put in the centrifuge, weighed and stored in plastic packaging of low density polyethylene (70 µm), and then stored in cold chambers at temperatures of 1 and 10 ºC for 20 days. The following aspects were evaluated: carbon dioxide, oxygen and ethylene in the internal atmosphere of the package as well as, pH, titratable acidity, total soluble solids, vitamin C, loss of fresh mass and the total soluble solids/acidity in the fresh-cut cabbage ratio. The experimental design was entirely casual, with three repetitions. The analysis parameters, except for the vitamin C, loss of fresh mass and ethylene, presented significant variation between the temperatures and days of storage. The cabbage stored at a temperature of 1 ºC presented a shelf life of around 15 days, significantly higher than that stored at 10 ºC. At this temperature, on the 8th day of storage, the product was completely decayed, unfit for commercialization or consumption.

Utilização de 1-metilciclopropeno e resfriamento rápido na conservação de pêssegos

Postharvest losses vary among the different vegetable products. However, among fruits and vegetables the losses generally range from 30% to 50%. Thus, this paper aimed the application of 1-methylcycloprene (1-MCP) and fast cooling with forced air (PC) on peaches, in order to estimate their effects in the ripening process of this fruit. Physiological analyses were performed, such as loss of fresh mass, firmness, pH, titratable acidity, soluble solids, ratio and CO2 production, as well as sensorial analyses such as color, texture and flavor. The experiment was divided in two phases. In the first one, concentrations of 30, 60, and 90 nL/L 1-MCP, applied at 0 ºC and 20 ºC, were tested. The fruits treated without 1-MCP were denominated control for both temperatures studied. The second phase was composed by the following treatments: cold storage (CS) or control, cooling with forced air (CFA), cooling with forced air followed by 1-MCP application (CFA + 1-MCP) and 1-MCP application (1-MCP). Among these, the CFA + 1-MCP treatment provided more firmness of the fruits in comparison to the control fruits. The respiratory rate of peaches under CFA and CFA + 1-MCP treatments decreased in comparison to the control fruit respiratory rates.

Determinação em tempo real da magnitude de danos físicos por impacto em linhas de beneficiamento e em condições de laboratório e seus efeitos na qualidade de tomate

Tomatoes are one of the most important vegetable crops grown in Brazil and are among the crops that have one of the highest post-harvest losses indexes in the country. The present work aimed at evaluating impact damage observed in packing lines of fresh tomatoes as well as to determine, under laboratory conditions, quality alterations of tomato fruits submitted to impact damage in different surface types. Critical points evaluation was accomplished using an instrumented sphere. Critical transference points found showed variations in acceleration levels from 30 to 129 G (m s-2). Tests carried out under laboratory conditions showed that padded surfaces reduced up to 31% impact damage. Incidence of severe internal physical damage was evaluated by a subjective scale and increased by 79% on hard surfaces for the highest fall drop. On the other hand, it was observed an effective reduction in physical damage on fruits when padded surfaces were used. When a 10-cm drop was performed, the maximum reduction measured was 10% for hard surfaces and 5% for previously padded surfaces. For quality parameters, it was observed for high drops on hard surfaces, highest values for weight loss, total acidity, lower values for vitamin C and Soluble Solids.

Variabilidade espacial da textura de um latossolo sob cultivo de citros

Relief influences soil texture variability, since it contributes to the time of exposition of the materials to weathering factors. Our work was carried out in the city of Gavião Peixoto (SP), with the objective of characterizing the spatial variability of texture of a dystrophic Red Latosol cultivated with citrus. The hillside was divided into three segments: top, stocking lean and inferior lean. Soil samples were collected in a grid with regular intervals of 50 m, at the depths of 0.0-0.2 m and 0.6-0.8 m, comprising a total of 332 points in an area of 83.5 ha. The data were submitted to descriptive and geostatistics analyses (semivariogram modeling and kriging maps). The spatial behavior of the texture of oxisols is directly related to the relief forms in this study, which controls the direction of surface and subsurface water flows. The concept of homogeneity of clay distribution in the Oxisol profile is a piece of information that can be adjusted by knowing the spatial pattern of this distribution in different relief forms.

Qualidade pós-colheita de caqui 'fuyu' com utilização de diferentes concentrações de cobertura comestível

One of the main objectives of applying edible coatings on fruits surface is to create a protective film to reduce weight loss due to evaporation and transpiration and also to decrease the risk of fruit rot caused by environmental contamination, in order to improve the visual aspect. Therefore, it is possible to increase shelf life, and decrease post harvest losses. Persimmon is a much appreciated fruit, with high potential for export, but sensitive to handling and storage. This study aimed to evaluate the effect of applying the edible coating Megh Wax ECF-124 (18% of active composts, consisting of emulsion of carnauba wax, anionic surfactant, preservative and water) produced by Megh Industry and Commerce Ltda in three different concentrations (25, 50 and 100%) on post harvest quality of 'Fuyu' persimmon stored for 14 days. The attributes evaluated for quality were: firmness, pH, acidity, soluble solids, weight loss and color. The results showed that application of carnauba wax in different concentrations was effective on decreasing weight loss of persimmon cv. Fuyu and maintenance of color aspects. Treatment at lower concentration, 25%, showed lower rate of discharge, but high concentrations showed lower values of mass loss. Carnauba wax application showed a high potential for use on postharvest conservation, and can be applied together with other technologies, helping to maintain quality for export.