FROZEN ORBITS AROUND EUROPA

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

Frozen orbits for scientific missions using rotating tethers

We derive a semi-analytic formulation that permits to study the long-term dynamics of fast-rotating inert tethers around planetary satellites. Since space tethers are extensive bodies they generate non-keplerian gravitational forces which depend solely on their mass geometry and attitude, that can be exploited for controlling science orbits. We conclude that rotating tethers modify the geometry of frozen orbits, allowing for lower eccentricity frozen orbits for a wide range of orbital inclination, where the length of the tether becomes a new parameter that the mission analyst may use to shape frozen orbits to tighter operational constraints.

Low-altitude, near-polar and near-circular orbits around Europa

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

Modifying the atlas of low lunar orbits using inert tethers

For long enough tethers, the coupling of the attitude and orbital dynamics may show non-negligible effects in the orbital motion of a tethered satellite about a central body. In the case of fast rotating tethers the attitude remains constant, on average, up to second order effects. Besides, for a tether rotating in a plane parallel to the equatorial plane of the central body, the attitude?orbit coupling effect is formally equal to the perturbation of the Keplerian motion produced by the oblateness of the central body and, therefore, may have a stabilizing effect in the orbital dynamics. In the case of a tethered satellite in a low lunar orbit, it is demonstrated that feasible tether lengths can help in modifying the actual map of lunar frozen orbits

Some orbital characteristics of lunar artificial satellites

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

Planetary Satellite Orbiters: Applications for the Moon

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

Influence of nonsphericity of planetary satellites and perturbation of the third-body on the artificial satellites motion

Some orbital characteristics of lunar artificial satellites is presented taking into account the perturbation of the third-body in elliptical orbit and the non-uniform distribution of mass of the Moon. We consider the development of the non-sphericity of the Moon in zonal spherical harmonics up to the ninth order and sectorial harmonic C 22 due to the lunar equatorial ellipticity. The motion of the artificial satellite is studied under the single-averaged analytical model. The average is applied to the mean anomaly of the satellite to analyze low-altitude orbits which are of highest importance for future lunar missions. We found families of frozen orbits with long lifetimes for the problem of an orbiter travelling around the Moon.

Pertubação orbital devida a um terceiro corpo com distribuição não uniforme de massa e em órbita elíptica

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

Long-term dynamics of fast rotating tethers around planetary satellites

We derive a semi-analytic formulation that enables the study of the long-term dynamics of fast-rotating inert tethers around planetary satellites. These equations take into account the coupling between the translational and rotational motion, which has a non-negligible impact on the dynamics, as the orbital motion of the tether center of mass strongly depends on the tether plane of rotation and its spin rate, and vice-versa. We use these governing equations to explore the effects of this coupling on the dynamics, the lifetime of frozen orbits and the precession of the plane of rotation of the tether.

Frozen Chicken for Wild Fish: Nutritional Transition in the Brazilian Amazon Region Determined by Carbon and Nitrogen Stable Isotope Ratios in Fingernails

Objectives: Amazonian populations are experiencing dietary changes characteristic of the nutrition transition. However, the degree of change appears to vary between urban and rural settings. To investigate this process, we determined carbon and nitrogen stable isotope ratios in fingernails and dietary intake of Amazonian populations living along a rural to urban continuum along the Solimoes River in Brazil. Methods: Carbon and nitrogen stable isotope ratios were analyzed from the fingernails of 431 volunteer subjects living in different settings ranging from rural villages, small towns to urban centers along the Solimoes River. Data from 200 dietary intake surveys were also collected using food frequency questionnaires and 24-h recall interviews in an effort to determine qualitative aspects of diet composition. Results: Fingernail delta(13)C values (mean standard deviation) were -23.2 +/- 1.3, 20.2 +/- 1.5, and 17.4 +/- 1.3 parts per thousand and delta(15)N values were 11.8 +/- 0.6, 10.4 +/- 0.8, and 10.8 +/- 0.7 parts per thousand for those living in rural villages, small towns, and major cities, respectively. We found a gradual increase in the number of food items derived from C(4) plant types (meat and sugar) and the replacement of food items derived from C(3) plant types (fish and manioc flour) with increasing size of urban centers. Conclusion: Increasing urbanization in the Brazilian Amazon is associated with a significant change in food habits with processed and industrialized products playing an increasingly important role in the diet and contributing to the nutrition transition in the region. Am. J. Hum. Biol. 23:642-650, 2011. (C) 2011 Wiley-Liss, Inc.

Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough

The influence of guar and xanthan gum and their combined use on dough proofing rate and its calorimetric properties was investigated. Fusion enthalpy, which is related to the amount of frozen water, was influenced by frozen dough formulation and storage time; specifically gum addition reduced the fusion enthalpy in comparison to control formulation, 76.9 J/g for formulation with both gums and 81.2 J/g for control, at 28th day. Other calorimetric parameters, such as T(g) and freezable water amount, were also influenced by frozen storage time. For all formulations, proofing rate of dough after freezing, frozen storage time and thawing, decreased in comparison to non-frozen dough, indicating that the freezing process itself was more detrimental to the proofing rate than storage time. For all formulations, the mean value of proofing rate was 2.97 +/- 0.24 cm(3) min(-1) per 100 g of non-frozen dough and 2.22 +/- 0.12 cm(3) min(-1) per 100 g of frozen dough. Also the proofing rate of non-frozen dough with xanthan gum decreased significantly in relation to dough without gums and dough with only guar gum. Optical microscopy analyses showed that the gas cell production after frozen storage period was reduced, which is in agreement with the proofing rate results. (C) 2008 Elsevier Ltd. All rights reserved.

The Cramer-Rao bound for initial conditions estimation of chaotic orbits

We derive the Cramer-Rao Lower Bound (CRLB) for the estimation of initial conditions of noise-embedded orbits produced by general one-dimensional maps. We relate this bound`s asymptotic behavior to the attractor`s Lyapunov number and show numerical examples. These results pave the way for more suitable choices for the chaotic signal generator in some chaotic digital communication systems. (c) 2006 Published by Elsevier Ltd.

Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage

The effect of Isabel (IGE) and Niagara (NGE) grape seed and peel extracts on lipid oxidation, instrumental colour, pH and sensory properties of raw and cooked processed chicken meat stored at -18 degrees C for nine months was evaluated. The pH of raw and cooked samples was not affected by the addition of grape extracts. IGE and NGE were effective in inhibiting the lipid oxidation of raw and cooked chicken meat, with results comparable to synthetic antioxidants. The extracts caused alterations in colour, as evidenced by the instrumental (darkening and lower intensity of red and yellow colour) and sensory results of cooked samples. In the sensory evaluation of odour and flavour, IGE produced satisfactory results, which did not differ from synthetic antioxidants. These findings suggest that the ICE and NGE are effective in retarding lipid oxidation of raw and cooked chicken meat during frozen storage. (c) 2011 Elsevier Ltd. All rights reserved.

Chemical Composition and Antioxidant/Antidiabetic Potential of Brazilian Native Fruits and Commercial Frozen Pulps

Foods provide essential and bioactive compounds with health-promoting properties such as antioxidant, anti-inflammatory, and hypocholesterolemic activities, which have been related to vitamins A, C, and E and phenolic compounds such as flavonoids. Therefore, the aim of this work was to identify potential sources of bioactive compounds through the determination of flavonoids and ellagic acid contents and the in vitro antioxidant capacity and alpha-glucosidase and alpha-amylase inhibitory activities of Brazilian native fruits and commercial frozen pulps. Camu-camu, cambuci, uxi, and tucuma and commercial frozen pulps of cambuci, cagaita, coquinho azedo, and araca presented the highest antioxidant capacities. Cambuci and cagaita exhibited the highest alpha-glucosidase and alpha-amylase inhibitory activities. Quercetin and kaempferol derivatives were the main flavonoids present in most of the samples. Ellagic acid was detected only in umbu, camu-camu, cagaita, araca, and cambuci. According to the results, native Brazilian fruits can be considered as excellent sources of bioactive compounds.

Antioxidant capacity of Brazilian fruit, vegetables and commercially-frozen fruit pulps

Several epidemiological and research studies suggest that a high intake of foods rich in natural antioxidants increases the antioxidant capacity of the plasma and reduces the risk of some kinds of cancers, heart diseases, and stroke. These health benefits are attributed to a variety of constituents, including vitamins, minerals, fiber, and numerous phytochemicals, such as flavonoids. Thus, in addition to measuring the composition of the usual macronutrients and micronutrients, it seems important to also measure the antioxidant capacity of foods. For this purpose, 28 foods including fruits, vegetables and commercially-frozen fruit pulps were analyzed for antioxidant capacity. The antioxidant capacity of the foods varied from 0.73 to 19.8 mu mol BHT equiv/g. The highest values were observed for wild mulberries (19.8 mu mol BHT equiv/g), acai fruit pulp (18.2 mu mol BHT equiv/g) and watercress (9.6 mu mol BHT equiv/g). The antioxidant capacities are only indicative of the potential of the bioactive compounds; however, these data are important to explore and understand the role of fruit, vegetables and other foods in health promotion. (C) 2009 Elsevier Inc. All rights reserved.