Loss of electricity and refrigerated foods: avoiding the danger zone

Recent events such as Winter Storm [Hurricane] Sandy and Hurricane Katrina have demonstrated that local food supplies must last as long as possible. Current recommendations are to dispose of all refrigerated food four hours after the power is lost. The purpose of this study was to determine if it is possible to safely hold food longer than four hours without power. The results indicate that the food can be held for up to six hours if the door is not opened. If ice is added to the refrigerator, then it will take the food approximately 10 hours to reach 5°C (41°F).

The danger zone of Europe, changes and problems in the Near East,

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Proper holding temperatures

Proper holding temperatures will ensure that Time/Temperature Control for Safety foods are not in the temperature danger zone (between 45°F and 130°F) while food items are held for further preparation and/or consumption. Hot foods must be maintained at or above 130°F. Cold foods must be maintained at or below 45°F. It also contains a holding temperature log template for use in restaurants.

Las temperaturas adecuadas de conservación

Proper holding temperatures will ensure that Time/Temperature Control for Safety foods are not in the temperature danger zone (between 45°F and 130°F) while food items are held for further preparation and/or consumption. Hot foods must be maintained at or above 130°F. Cold foods must be maintained at or below 45°F. It also contains a holding temperature log template for use in restaurants.

Proper cooling temperatures

Proper cooling temperatures will prevent microbial growth by helping limit the time that food is exposed to the temperature danger zone. After cooking or heating, Time/Temperature for Safety (TCS) foods must be cooled quickly: From 130°F to 70°F within 2 hours, and From 70°F to 45°F within 4 hours. This sheet also contains a rapid cooling temperature log template.

Las temperaturas apropiadas de enfriamiento

Proper cooling temperatures will prevent microbial growth by helping limit the time that food is exposed to the temperature danger zone. After cooking or heating, Time/Temperature for Safety (TCS) foods must be cooled quickly: From 130°F to 70°F within 2 hours, and From 70°F to 45°F within 4 hours. This sheet also contains a rapid cooling temperature log template.

Fenómeno del Niño historia y perspectivas

Ecuador se ubica en zona de riesgo para la llegada del Fenómeno del Niño, por lo que es necesario estar informados sobre este tema y diferenciar que es la Corriente del Niño (corriente cálida del Pacífico Sudamericano) y el Niño-Oscilación del Sur (patrón climático en el que se producen oscilaciones de la temperatura en dos fases: el Fenómeno del Niño y La Niña). En los años 1997-1998 este fenómeno afectó el 60% del total de la población, con un impacto muy alto en la salud de la ciudadanía, así como en la propiedad pública privada y en diversos ecosistemas. Ante la amenaza en el periodo 2015-2016, la Secretaría de Gestión de Riesgos (SGR) planificó tres etapas de acción: Preparación, Respuesta y Rehabilitación. Luego de la revisión los autores recomiendan entre otras cosas: brindar información oportuna sobre los cambios meteorológicos, informar sobre los planes de contingencia, garantizar la seguridad alimentaria y el acceso al agua; y fortalecer la atención integral que proveen los Servicios de Salud

Population dynamics: seasonal variation of phytoplankton functional groups in brazilian reservoirs (Billings and Guarapiranga, São Paulo)

Phytoplankton may function as a "sensor" of changes in aquatic environment and responds rapidly to such changes. In freshwaters, coexistence of species that have similar ecological requirements and show the same environmental requirements frequently occurs; such species groups are named functional groups. The use of phytoplankton functional groups to evaluate these changes has proven to be very useful and effective. Thus, the aim of this study was to evaluate the occurrence of functional groups of phytoplankton in two reservoirs (Billings and Guarapiranga) that supply water to millions of people in São Paulo city Metropolitan Area, southeastern Brazil. Surface water samples were collected monthly and physical, chemical and biological (quantitative and qualitative analyses of the phytoplankton) were performed. The highest biovolume (mm³.L-1) of the descriptor species and functional groups were represented respectively by Anabaena circinalis Rabenh. (H1), Microcystis aeruginosa (Kützing) Kützing (L M/M) and Mougeotia sp. (T) in the Guarapiranga reservoir and Cylindrospermopsis raciborskii (Wolosz.) Seen. and Subba Raju (S N), Microcystis aeruginosa and M. panniformis Komárek et al. (L M/M), Planktothrix agardhii (Gom.) Anagn. and Komárek and P. cf. clathrata (Skuja) Anagn. and Komárek (S1) in the Billings reservoir. The environmental factors that most influenced the phytoplankton dynamics were water temperature, euphotic zone, turbidity, conductivity, pH, dissolved oxygen, nitrate and total phosphorous.

Dinâmica populacional: variação sazonal dos grupos funcionais fitoplanctônicos em reservatórios brasileiros (Billings e Guarapiranga, São Paulo)

A comunidade fitoplanctônica pode funcionar como sensor das variações do ambiente aquático respondendo rapidamente as essas alterações. Em sistemas aquáticos continentais é comum a coexistência de espécies que possuem as mesmas necessidades ecológicas e apresentam as mesmas tolerâncias ambientais, tais grupos de espécies fitoplanctônicas são denominados grupos funcionais. O uso de grupos funcionais fitoplanctônicos para avaliar tais alterações tem se mostrado muito útil e eficaz. Assim, o objetivo do estudo foi avaliar a ocorrência de grupos funcionais fitoplanctônicos em dois reservatórios (Billings e Guarapiranga) que suprem de água milhões de pessoas na Região Metropolitana de São Paulo, Sudeste do Brasil. As amostras foram coletadas mensalmente na superfície da coluna d'água e foram analisadas as variáveis físicas, químicas e biológicas (análises qualitativa e quantitativa do fitoplâncton). Os maiores valores de biovolume (mm3.L-1) das espécies descritoras e grupos funcionais foram representados por Anabaena circinalis (H1), Microcystis aeruginosa (LM/M) e Mougeotia sp. (T) no Reservatório Guarapiranga e por Cylindrospermopsis raciborskii (SN), Microcystis aeruginosa e M. panniformis (LM/M), Planktothrix agardhii e P. cf. clathrata (S1) no Reservatório Billings. Os principais fatores ambientais que interferiram na dinâmica do fitoplâncton foram: temperatura da água, zona eufótica, turbidez, condutividade, pH, oxigênio dissolvido, nitrato e fósforo total

Sr-Nd isotopic evidence for crustal contamination in the Niquelandia complex, Goias, Central Brazil

The Niquelandia complex is a Neoproterozoic mafic-ultramafic intrusion resulting from fractional crystallization of primary picritic basalt intrusions. It consists of two layered sequences: a lower and larger one (LS), where four stratigraphic units exhibit an upward decrease of ultramafic layers and increase of gabbroic layers; an upper, smaller sequence (US), separated from LS by a high-temperature shear zone and consisting of two stratigraphic units (gabbros + anorthosites and amphibolites). Nd and Sr isotopic analyses and rare earth element (REE) profiles provide evidence that the complex suffered important crustal contamination. The LS isotopic array trends from a DM region with positive epsilon Nd and moderately positive epsilon Sr towards a field occupied by crustal xenoliths, especially abundant in the upper LS (negative epsilon Nd and large, positive E:Sr). Each LS stratigraphic unit is distinct from the next underlying unit, showing lower epsilon Nd and higher epsilon Sr, suggesting inputs of fresh magma and mixing with the contaminated, residual magma. The US is characterised by a relatively high variation of epsilon Nd and constant epsilon Sr. REE patterns vary within each unit from LREE depleted to LREE enriched in the samples having lower epsilon Nd and higher epsilon Sr. The contamination process has been modelled by using the EC-AFC algorithms from [Spera, F.J., Bohrson, W.A., 2001. Energy-constrained open-system magmatic processes 1: general model and energy-constrained assimilation and fractional crystallization (EC-AFC) formulation. J. Petrology 42, 999-1018]. The differences between the LS and US isotopic arrays are consistent with contamination by the same crustal component, provided that its melting degree was higher in LS than in US. The different degrees of anatexis are explained by the heat budget released from the magma, higher in LS (because of its larger mass) than in US. Comparison of the correlations between isotopes and incompatible trace element ratios of the models and of the gabbros shows some differences, which are demonstrably related with the variable amount of cumulus phases and trapped melt in the gabbros. (c) 2007 Elsevier Ltd. All rights reserved.

Efeito dos parâmetros de extrusão sobre as propriedades funcionais de extrusados da farinha de batata-doce

Farinha de batata-doce (Ipomoea batatas) foi extrusada em equipamento de rosca simples, mantendo-se fixas as temperaturas na 1ª e 2ª zonas de extrusão (20ºC e 60ºC, respectivamente). O efeito das variáveis umidade da farinha (15, 18 e 21%), temperatura na 3ª zona (100, 120 e 140ºC) e rotação da rosca (180, 210 e 240 rpm) sobre as características dos extrusados foi investigado utilizando-se metodologia de superfície de resposta. O teor de umidade e a temperatura de extrusão influenciaram significativamente a expansão dos extrusados. O índice de expansão apresentou valores crescentes com a temperatura sob baixos teores de umidade. A dureza dos extrusados e também o índice de absorção de água e o índice de solubilidade em água das farinhas extrusadas não mostraram modelo de regressão significativo com as condições de processo. Quanto à cor das farinhas, o componente L* (luminosidade) apresentou valores crescentes e o parâmetro a*, valores decrescentes com a elevação do teor de umidade até 20-21%. O parâmetro b* e a diferença de cor entre farinhas extrusadas e não extrusadas mostraram valores decrescentes com o aumento da umidade.

Efeito da temperatura ambiente e do empenamento sobre o desempenho de frangas leves e semipesadas

Este trabalho foi conduzido para determinar os efeitos da temperatura ambiente e do empenamento das aves sobre o desempenho de duas linhagens de postura na fase de crescimento (10ª a 13ª semana de idade). Foram alojadas 480 aves de reposição da marca Hy-line, sendo 240 aves de cada linhagem W-36 (leve) e Brown (semipesada), em 5 câmaras climáticas com temperaturas de 12, 18, 24, 30 e 36ºC. em cada temperatura foram avaliadas 3 coberturas de pena; 100% (não depenada), 50% (depenada em 50% do corpo) e 0% (totalmente depenada). A análise estatística dos dados foi realizada segundo um esquema fatorial (5 x 3 x 2) sendo: 5 temperaturas, 3 porcentagens de cobertura de pena e 2 linhagens. Os dados foram submetidos a uma análise de regressão para a obtenção das curvas respostas com os melhores ajustes. A linhagem semipesada apresentou maior consumo de ração em relação à linhagem leve em todas as temperaturas. Houve diminuição do ganho de peso em função da redução no consumo de ração e aumento da temperatura. A linhagem leve apresentou uma maior amplitude nas faixas de conforto térmico (18,33ºC a 32,00ºC) do que a linhagem semipesada (23,75ºC a 29,50ºC).

Mineralogy and structural specification of ODP Leg 125 peridotite samples

Abundant serpentinite seamounts are found along the outer high of the Mariana forearc at the top of the inner slope of the trench. One of them, Conical Seamount, was drilled at Sites 778, 779, and 780 during Leg 125. The rocks recovered at Holes 779A and 780C, respectively, on the flanks and at the summit of the seamount, include moderately serpentinized depleted harzburgites and some dunites. These rocks exhibit evidence of resorption of the orthopyroxene, when present, and the local presence of very calcic-rich diopside in veins oblique to the main high-temperature foliation of the rock. The peridotites, initially well-foliated with locally poikiloblastic textures, show overprints of a two-stage deformation history: (1) a high-temperature (>1000°C), low-stress (0.02 GPa), homogeneous deformation that has led to the present Porphyroclastic textures displayed by the rocks and (2) heterogeneous ductile shearing at a much higher stress (0.05 GPa). This heterogeneous shearing probably describes a single tectonic event because it began at high temperatures, producing dynamic recrystallization of olivine in the shear zone, and ended at low temperatures in the stability field of chlorite and serpentine. In a few samples, olivine shows evidence of quasi-hydrostatic recrystallization at a very high temperature. Here, we propose that this recrystallization was related to fluid/magma percolation, a process that can also account for the resorption of the orthopyroxene and for the late crystallization of diopside veins in the rock. The impregnation by fluid or magma, development of the main high-temperature, low-stress deformation, and subsequent migration recrystallization of olivine probably occurred in a mantle fragment involved in the arc formation. In addition, this mantle has preserved structures that may have formed earlier in the oceanic lithosphere upon which the arc formed. Heterogeneous ductile shear zones in the peridotites may have developed during uplift. The "cold" deformation may have taken place during diapiric rise of hot mantle that underwent subsequent serpentinization or gliding along normal faults associated with the extension of the eastern margin of the forearc.