Spatial distribution of total Hg in urban soils from an Atlantic coastal city (Aveiro, Portugal)

The aim of this study was to investigate the levels and the spatial distribution of total Hg concentrations in soils from the urban area of Aveiro (Portugal) in order to assess the impact of industrial activities and identified Hg emission sources in these urban soils. For this purpose, soils were collected in 25 sampling points (at two depths) within the urban perimeter and in places considered representative of the main green areas of the city. A median concentration of 0.091 mg kg(-1) (dry weight) was obtained, regardless the depth. Aveiro was considered a low polluted city in terms of total Hg and no direct effects of emissions of Hg from industrial activities nearby could be detected in these urban soils. Despite of the low values obtained, high variability (range of approximately 0.5 mg kg(-1)) was observed in the results. Such was considered to be related to characteristic features of soils in urban settings and to the behaviour of Hg in the urban environment.     

More than meets the eye: traditions,nucleus and peripheries of the biographical research field

Scientometrics - The long and established roots of biographical research have been well documented, over the last decades, in a rich body of reflections about the main trends, traditions and...     

Functional and thermorheological properties of rice flour gels for gluten-free pasta applications

Based on the European Commission directives on circular economy, this work explores the functional and thermorheological properties of rice flour from broken kernels, a by-product from the rice industry, in order to evaluate its possible use in food applications, back into the value chain. Chemical and hydration properties of two rice varieties (Guiana – Indica spp, Ariete – Japonica spp) were accessed, as well as the impact of the rice variety on the texture and viscoelasticity of rice flour gels (6–26%). Both rice varieties presented statistically different physicochemical properties (protein, lipid and amylose contents), and hydration properties that support the distinct texture and rheology behaviour of gels obtained. Rheology results suggested the formation of a gel-network structure with high frequency dependence, especially at lower rice concentrations. Texture results suggest that both rice varieties could be suited for development of gluten-free products that require pre-gelatinised starch, such as pasta. The effect of gelatinised rice flour (10–25%) and gelatinised flour/rice flour ratio (40:60, 50:50, 60:40) on the physical properties and cooking quality of pasta were assessed. Better overall cooking quality and texture properties were obtained for the formulation with 20% gelatinised rice flour and 50:50 rice gel:rice flour ratio.     

Low-temperature fabrication of layered self-organized Ge clusters by RF-sputtering

In this article, we present an investigation of (Ge + SiO₂)/SiO₂ multilayers deposited by magnetron sputtering and subsequently annealed at different temperatures. The structural properties were investigated by transmission electron microscopy, grazing incidence small angles X-ray scattering, Rutherford backscattering spectrometry, Raman, and X-ray photoelectron spectroscopies. We show a formation of self-assembled Ge clusters during the deposition at 250°C. The clusters are ordered in a three-dimensional lattice, and they have very small sizes (about 3 nm) and narrow size distribution. The crystallization of the clusters was achieved at annealing temperature of 700°C.     

Effect of cooking methods on fatty acids,conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat

The effect of boiling, microwaving and grilling on the composition and nutritional quality of beef intramuscular fat from cattle fed with two diets was investigated. Longissimus lumborum muscle from 15 Alentejano young bulls fed on concentrate or pasture was analyzed. Cooking losses and, consequently, total lipids, increased directly with the cooking time and internal temperature reached by meat (microwaving > boiling > grilling). The major changes in fatty acid composition, which implicated 16 out of 34 fatty acids, resulted in higher percentages in cooked beef of SFA and MUFA and lower proportions of PUFA, relative to raw meat, while conjugated linoleic acid (CLA) isomers revealed a great stability to thermal processes. Heating decreased the PUFA/SFA ratio of meat but did not change its n−6/n−3 index. Thermal procedures induced only slight oxidative changes in meat immediately after treatment but hardly affected the true retention values of its individual fatty acids (72–168%), including CLA isomers (81–128%).     

Absorbed water in the cork structure. A study by thermally stimulated currents,dielectric relaxation spectroscopy,isothermal depolarization experiments and differential scanning calorimetry

This paper reports on a modification of the dielectric properties of cork which occurs as a consequence of heating above 60° C or evacuation for several days. This phenomenon was observed using different experimental techniques (thermally stimulated currents, dielectric relaxation spectroscopy, isothermal depolarization experiments and differential scanning calorimetry), and the corresponding kinetics were analysed. It was observed that the original properties of cork were recovered if the sample was exposed to room air for several weeks. It is suggested that the reported modification of the dielectric properties arises from desorption, induced by heating or evacuation, of water molecules absorbed in the cork structure.     

Estimation of optical properties of turbid media: experimental comparison of spatially and temporally resolved reflectance methods

We compare two methods for the optical characterization of turbid media. The estimates of the absorption and reduced scattering coefficients (mu(a) and mu(')(s)) by a spatially resolved method and a time-resolved method are performed on tissue-like phantoms. Aqueous suspension of microspheres and Intralipid are used as scattering media with the addition of ink as an absorber. mu(')(s) is first measured on weakly absorbing media. The robustness of these measurements is then tested with respect to a variation of mu(a). The spatially resolved method gave more accurate estimates for mu(')(s) whereas the time-resolved method gave better results for mu(a) estimates.     

Case Study: Promoting the Stability of the óbidos Lagoon Inlet

The stabilization of tidal inlets by jetties interrupts the littoral drift and has negative visual impacts. This paper proposes an innovative solution to improve the stability of a tidal inlet (the óbidos Lagoon, Portugal) and minimize maintenance dredging, while avoiding the disadvantages of the traditional solution. The new solution has two key features. First, transverse channels are dredged over the tidal flats to promote ebb dominance, thereby improving the ability of the lagoon to flush out incoming sediments. Second, a partially submerged guiding wall near the southern shoreline, together with the existing guiding wall in the northern shore, prevents the movement of the inlet channel and concentrates the ebb flow in the channel. Analyses with empirical, numerical, and analytical models indicate that the solution improves the stability of the tidal inlet and reduces the accretion in the system.