Effect of high temperature annealing on texture and microstructure on an AISI-444 ferritic stainless steel

AISI 444 is a Mo-alloyed ferritic stainless steel which presents good naphthenic corrosion resistance, making it attractive for applications in petroleum refining plants; however, good formability is also important. To achieve good formability with this alloy the annealing process is crucial. The annealing temperature in ferritic stainless steel is usually around 850 °C, which falls in the range of sigma phase precipitation. A means to avoid this precipitation is to anneal at temperatures around 1000 °C followed by rapid cooling. Annealing at high temperatures can cause grain growth and carbide or nitride precipitation which can result in a reduction of room temperature toughness. In this paper, the rolling and recrystallization textures of AISI 444 steel were studied in samples cold rolled with different thickness reductions (30%, 60%, 80% and 90%) followed by annealing at 955, 980 and 1010 °C. Aspects of grain size and carbide precipitation after annealing were characterized using EBSD and AFM. The material drawability was analyzed through strain rate or Lankford (r) coefficients calculated from texture results.     

The electronic booklet on teaching-learning process: Teacher vision and parents of students in primary and secondary education

This article presents the first phase of a research project whose purpose is to introduce a new form of collaboration and communication between the school and the family through an Electronic Booklet (EB). The EB was developed due to the increasing necessity of collaboration between the school and the family, promoting the teaching-learning process and educational success, supported by information and communication technologies. These conclusions and justifications were derived from a survey based in a questionnaire applied to guardians and teachers of several private and public Portuguese schools of the primary and secondary education level. Both groups – guardians and teachers stressed the importance of communication between school and family and expressed interest in the EB as a communication tool. The analysis of the survey results made possible the construction of an Electronics Booklet prototype.     

FAME Production and Fatty Acid Profiles from Moist Chlorella sp. and Nannochloropsis oculata Biomass

In the present study, we investigated the production of fatty acid methyl esters (FAME) from moist Chlorella sp. and Nannochloropsis oculata biomass using a hydrolysis–esterification process. Additionally, we evaluated for the first time the fatty acid profile before and after this process. Hydrolysis of the lipid fraction was performed on a moist biomass in the presence of differing amounts of an acid catalyst in both 50 and 100 % w/w water relative to the biomass. The esterification of the crude extracts of the free fatty acids (FFA) was then investigated. The experiments show that in the presence of 50 % w/w water relative to the biomass, the hydrolysis–esterification process results in higher FFA and FAME yields. The analysis of the fatty ester profiles did not reveal any degradation of the FFA from the microalgae biomass under the hydrolysis–esterification conditions. The results were compared with both extraction–transesterification and direct transesterification processes using dry biomass. The extraction–transesterification and hydrolysis–esterification processes resulted in similar FAME yields and similar profiles of the fatty esters from dry and moist biomass materials, respectively.     

Nutrient balance of shifting cultivation by burning or mulching in the Eastern Amazon – evidence for subsoil nutrient accumulation

For over a hundred years shifting cultivation with slash-and-burn land preparation has been the predominant type of land use by smallholders in the Bragantina region of the Brazilian Eastern Amazon. This study contrasts the nutrient balance of slash-and-burn agriculture with a fire-free cultivation. Therefore, one half of a 3.5-year-old (28.7 t DM ha^–1) and a 7-year-old woody fallow vegetation (46.5 t DM ha^–1) was burnt and the other half mulched, leaving the biomass as a surface residue. Subsequently, a sequence of maize, beans and cassava was cropped for 1.5 year. Burning the 3.5- and 7-year-old fallow removed 97 and 94% of the C, 98 and 96% of the N, 90 and 63% of the P-stocks, and between 45 and 70% of the cations K, Mg and Ca of the aboveground biomass by volatilization or ash-particle transfer. These losses were avoided with the slash-and-mulch land preparation. Mulching did not increase the losses of nutrients by leaching, despite the high amount of rapidly decomposing surface mulch. Also the length of preceding fallow had no significant influence on leaching losses. At a depth of 3 m, leached nutrients were quantitatively negligible in both treatments. Comparing the nutrient fluxes at soil depths of 0.9 m, 1.8 m and 3 m, the amounts of all mobile nutrients, and also of chloride and sodium were markedly reduced during percolation and must have been retained. It is likely that nutrient retention in the subsoil layer is only temporary, emphasizing the need for a rapid re-establishment of the naturally deep-rooting secondary vegetation after abandonment of sites to enable uptake of these nutrients. The overall nutrient balance was highly negative for slash-and-burn. 291 and 403 kg N ha^–1, 21 and 18 kg P ha^–1, and 70 and 132 kg K ha^–1 were removed from the burnt plots with a preceding fallow of 3.5 and 7 years, respectively. A reduced fallow period (3.5 years), which is a common trend in the region, resulted in a higher mean annual rate of nutrient loss averaged over the duration of the cycle than a fallow period of 7 years. Eliminating the burning losses by mulching brought the agricultural system back to an equilibrated or even slightly positive nutrient balance, even after a reduced fallow period. Thus, slash-and-mulch is a viable alternative to maintain agricultural productivity and ecosystem functioning.     

Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation

Bacteria, yeasts and filamentous fungi were isolated during natural coffee processing. Bacteria were isolated in greater numbers at the beginning of the fermentation, when the moisture of the coffee beans was around 68%. Gram-positive bacteria represented 85.5% of all bacteria isolated, and Bacillus was the predominant genus (51%). Gram-negative species of the genera Serratia, Enterobacter and Acinetobacter were also found. Approximately 22% of 940 randomly chosen isolates of microorganisms were yeasts. Debaryomyces (27%), Pichia (18.9%) and Candida (8.0%) were the most commonly found genera, and these three genera tended to appear more often as the fruit was fermented and dried. Aspergillus was the most abundant genus besides Penicillium, Fusarium and Cladosporium, with 42.6% of the total fungi isolates. The genera and species identified included members known to have pectinase and cellulase activities. Of the 10 organic acids analyzed and quantified in coffee beans, acetic and lactic acids may have been generated by microbial activity. Butyric acid was not detected in any sample.     

Evaluation of the effects of operational parameters in the pretreatment of sugarcane bagasse with diluted sulfuric acid using analysis of variance

The pretreatment of lignocellulosic residues has been extensively studied as a method to disrupt the cellulose–hemicelluloses–lignin complex in biomass to access the sugars in their respective components. In this work, we carried out a study using sulfuric acid pretreatment of sugarcane bagasse by varying the following operational parameters: solid loading (10–30% of bagasse relative to the volume of the sulfuric acid solution), sulfuric acid concentration (0.5–2.5% relative to the dry mass of bagasse), reaction time (5–25?min), and temperature (135–195°C). The obtained solids from each pretreatment condition were submitted to enzymatic hydrolysis under the same process conditions: 0.232?g of Celluclast 1.5?L and 0.052?g of Novozym 188 per g of pretreated sugarcane bagasse, 72?h of hydrolysis, and 200?rpm of agitation at 50°C. Using central composite rotational design configuration in the experiments and analysis of variance, the results indicate that the conditions that produced larger quantities of glucose by enzymatic hydrolysis (0.35?g glucose/g pulp) with minimum amounts of degradation products were as follows: 20% solids loading, 15?min of reaction time, 1.5% sulfuric acid, and a minimum temperature of reaction of 170°C.     

Lipid Damage Inhibition in Hake by Active Packaging Film with Natural Antioxidants

The capacity of the natural antioxidant to retard oxidation of polyunsaturated fatty acids in hake (Merluccius merluccius) muscle was investigated. Hake fillets were packaged in low‐density polyethylene with the natural antioxidant (sample C1 = 7 mg/dm² film and sample C2 = 24 mg/dm² film) or without the antioxidant (control sample) and frozen for 12 months at ?20°C. The results confirm the efficacy of an active packaging with a natural antioxidant derived from barley husks to slow the progress of lipid hydrolysis and increase oxidative stability in hake muscle. Determination of peroxide value, conjugated dienes, free fatty acids, thiobarbituric acid reactive substances (TBARS) and anisidine value (AV) proved suitable for studying lipid hydrolysis and primary and secondary lipid oxidation over time. After 6 months of frozen storage, the TBARS levels were lower in hake packed with low‐density polyethylene with the natural antioxidant (C1 and C2) than in the control sample; at month 12, the TBARS values of C1 and C2 were lower (16 and 21%, respectively) than the control samples. AVs observed in samples C1 and C2 at month 9 were lower than those observed in the control sample at month 12. Copyright © 2011 John Wiley & Sons, Ltd.     

Evaluation of Alternative Preservation Treatments (Water Heat Treatment,Ultrasounds, Thermosonication and UV-C Radiation) to Improve Safety and Quality of Whole Tomato

Previously optimised postharvest treatments were compared to conventional chlorinated water treatment in terms of their effects on the overall quality of tomato (‘Zinac’) during storage at 10 °C. The treatments in question were water heat treatment (WHT?=?40 °C, 30 min), ultrasounds (US?=?45 kHz, 80 %, 30 min), thermosonication (TS?=?40 °C, 30 min, 45 kHz, 80 %) and ultraviolet irradiation (UV-C: 0.97 kJ m^?2). The quality factors evaluated were colour, texture, sensorial analysis, mass loss, antioxidant capacity, total phenolic content, peroxidase and pectin methylesterase enzymatic activities, and microbial load reduction. The results demonstrate that all treatments tested preserve tomato quality to some extent during storage at 10 °C. WHT, TS and UV-C proved to be more efficient on minimising colour and texture changes with the additional advantage of microbial load reduction, leading to a shelf life extension when compared to control trials. However, at the end of storage, with exception of WHT samples, the antioxidant activity and phenolic content of treated samples was lower than for control samples. Moreover, sensorial results were well correlated with instrumental colour experimental data. This study presents alternative postharvest technologies that improve tomato (Zinac) quality during shelf life period and minimise the negative impact of conventional chlorinated water on human safety, health and environment.