Browsing by Issue Date, starting with "2006-05"
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- Gla portein localization and histological characterization of bone stuctures in relevant aquaculture fishPublication . Roberto, Vania Palma; Cancela, Maria Leonor; Gavaia, PauloOsteocalcin (Oc) and Matrix Gia Protein (MGP) are vitamin K-dependente proteins known for their Ca2" binding capacity. Considering the problem of skeletal malformations in Mediterranean fish aquaculture, we investigated a possible correlation between vertebral deformities and changes of Oc and Mgp accumulation sites. ln this work we proposed to characterize bony and cartilaginous tissues from important fish for aquaculture, using molecular tools. The sites of gene expression and accumulation of osteocalcin and Mgp were investigated throughout Northern blot analysis and immunohistochemistry, following the cloning of those cDNAs not yet available, together with histological analysis. ln Scophthalmus maximus, oc mRNA was detected in vertebrae and branchial arches while mgp mRNA was highly expressed in branchial arches, followed by vertebrae, kidney and heart. ln S. maximus and Diplodus sargus, Mgp accumulated in chondrocytes from cartilages, in the vertebral mineralizing fronts and in notochord cells. Mgp was also found in scales of D. sargus. Ocaccumulated mainly in bone tissues, like the ceratobranchial bone and vertebral bone matrix. ln cultured Sparus aurata, Mgp accumulated mainly in vertebrae growth zones and in notochord cells while Oc was immunodetected in bone matrix of vertebrae and vertebral arches, both in non-deformed and in deformed vertebrae. We also identified Oc in the non-calcified notochord cells of deformed vertebrae, suggesting that abnormal skeletal development resulted in modifications on sites of osteocalcin expression and/or accumulation. Accordingly, histological analysis of normal and deformed vertebrae revealed calcification in blood vessel walls and pathological formation of chondroid bone, in the affected area of deformed vertebrae.
- Frequency-domain multiuser detection for CP-assisted DS-CDMA signalsPublication . Silva, Paulo; Dinis, RuiIn this paper we consider the use of CP-assisted (cyclic prefix) DS-CDMA schemes (direct sequence code division multiple access) in broadband wireless systems. We present an iterative, frequency-domain MUD (multiuser detection) receiver for the uplink transmission that combines IB-DFE (iterative block decision feedback equalization) principles with serial interference cancellation. It is shown that the performance proposed receiver can be close to the single-user MFB (matched filter bound), even for fully loaded systems, in severely time-dispersive channel and/or in the presence of strong interfering signals.
- Experiências de ensino do design Inclusivo em PortugalPublication . Pires Rosa, Manuela; Barbosa, Carlos; Moreira da Silva, Fernando; Bispo, RenatoO livro Experiências de ensino do Design Inclusivo em Portugal, é editado pelo Centro Português de Design, e financiado pelo Projecto Equal, de igual para igual. Programa de apoio à capacidade de adaptação das empresas e trabalhadores às transformações económicas e estruturais, no âmbito do Fundo Social Europeu. O projecto Equal Design Inclusivo assenta numa parceria iniciada em 2002, coordenada pelo Centro Português de Design (CPD), em que participaram a Faculdade de Arquitectura da Universidade Técnica de Lisboa (FAUTL), a Câmara Municipal de Lisboa (CML) e a Associação de Cegos e Amblíopes de Portugal (ACAPO), estando agora no fim da acção 3 – Disseminação e Divulgação – em que se mantém como parceira a FAUTL. Esta parceria, ao longo das suas acções, tem desenvolvido diversas actividades referentes ao tema do Design Inclusivo, da acessibilidade e mobilidade que poderão ser consultadas em www.designinclusivo.org.
- Portugal: Vers une société d'immigrationPublication . Marques, João FilipeLors des deux derniéres décennies, l'intensification de la mondialiste économique a conduit à une restructuration de l'industrie, à la relocalisation des sources de main-d'ouevre, aux changements des flux de capitaux et à de nouvelles formes de compétition internationale.
- Traditional algarvian distillats and liqueurs historic scientific aspectsPublication . Galego, LudovinaAll the evidence indicates that distillation and liqueurs preparation began in Monchique mountain because this place was pointed as a possible capital of the oldest population of Algarve and an important Arabic village (Barreto, 1972: 19). It was possible to find lots of vestiges like the alembic produced by Arabic population near the X century (Telo, 1988: 77). Traditionally the Algarvian people produce the Arbutus unedo L., fig, carob, grape distillates. At the same time they produce liqueur-using maceration of parts of plants or fruits in some kinds of distillates. Most of the work about Algarvian distillates started by studying the basic compounds of Arbutus unedo spirits by gas chromatography (GC) and mass spectrometry (MS) as well as other physical-chemical properties. In a second phase aged distillates were studied by their phenolic compounds evolution using high resolution liquid chromatography (HPLC). Volatile compounds of traditional liqueurs were identified by head space micro extraction solid phase (HE-SPME) and also analysed by gas chromatography mass spectrometry (GC-MS) and when possible confirmed with standards. Total phenols were determined by Folin-Ciocalteur method. Flavenoids were studied by high performance liquid chromatography (HPLC). Sensorial analysis was also done in every drink studies. The results showed that the arbutus distillate doesn’t present a high level of methanol according to the current legislation. The excesses of acidity or ethyl acetate present normal values when the fermentation is well done (Galego, et al. 1995: 341; Galego, et al. 1995: 685). During the aging process, the colour of spirits tend to become darker, the colour changes occurred more rapidly in the arbutus spirits located in cellars with higher temperatures (Galego, et al. 2001: 432). In the sensory evaluation of samples aged during 12 months into 50 L medium toasting level oak wood barrels, panellists considered that samples of arbutus spirit had too much wood flavour and they were not able to detect the characteristic aroma of arbutus fruit (Galego, et al., 2001: 183). Differences in liqueurs were observed using HS-SPME-GC, HS-SPME-GC-MS or HPLC analysis and this observation was confirmed by a sensorial panel (Galego, et al. 2003: 60).