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Dormancy is a topic that is researched extensively for various microorganisms, especially in the field of medicine. However, not many studies have been conducted for the dormancy of microorganisms in the wastewater treatment sector. Treatment processes like the NEREDA® technology use Phosphate Accumulating Organisms (PAO) to remove phosphate from the wastewater. If dormancy affects these bacteria, it can cause the wastewater treatment plants to function at a lower capacity. Reviving dormant PAOs can increase treatment capacity and treat the wastewater during high influent loading without effluent deterioration. Studying the optimal conditions for granule storage without inducing dormancy can be advantageous during granule transport for inoculation of reactors during their start-up phase. This study presents the first independent assessment of the possible dormancy of PAOs in Aerobic Granular Sludge (AGS). In this research thesis, dormancy is a survival strategy opted by PAOs to persist substrate limitation. There are two different pathways to dormancy that has been explored here. Responsive switching and starvation are studied as they express fast and slow transition respectively into dormancy. Lag faced during resuscitation of dormant cells is considered proportional to the length of dormancy in responsive switching. The experimental phase of the research can be interpreted in three parts: first through method development, second through method testing and third through the application of the developed method. The method was developed to understand dormancy in PAOs by observing differences in their maintenance and activity rates. This method was then tested on granules where dormancy was induced by lowering the temperature to 4ºC and anaerobically storing without feed. This method was then applied to newly sampled granules from a full-scale reactor to study dormancy in the PAOs. The developed method increased the activity of the former granules, Applied Earth Sciences, Water Resources Engineering, Civil Engineering | Environmental Engineering

In an aerobic granular sludge (AGS) reactor treating urban wastewater, nutrient removal depends on the availability of carbon source. Domestic wastewater consists of 40-60% of slowly biodegradable complex substrates, out of which proteins form a major fraction. Despite this, little is known about the mechanisms of protein degradation in AGS. This research assessed the anaerobic availability of protein substrates for enhanced biological phosphorous removal (EBPR) in an aerobic granular sludge reactor. Proteins have to be first hydrolyzed before being assimilated by the bacteria, and nutrient removal is often limited by the rate of hydrolysis. Therefore, a major part of this thesis attempted to look into the mechanisms of proteolysis in AGS. Next, the utilization of amino acids - the hydrolysis product of proteins - by PAO was explored, based on critical evaluation of available literature. Firstly, it is proposed that the important aspect likely to govern the hydrolysis of proteins in AGS is the substrate-granule interaction, taking into account the diffusion limitation of particulate substrates within the granules and the probable presence of hydrolytic enzymes on the granular surface. Further, it is seen that the amino acids may be utilized by the polyphosphate accumulating organisms (PAOs) either directly or after the anaerobic degradation of amino acids to simple VFAs (volatile fatty acids), which are then taken up by the PAOs. The anaerobic degradation or fermentation of amino acids may occur via two well-known pathways- Stickland pathway and the non-Stickland pathway. Non-Stickland reaction requires syntrophy with hydrogen consuming bacteria whose presence in AGS is questionable. The bacteria responsible for Stickland reaction are obligate anaerobes belonging to the genus Clostridium which has not been found in aerobic granular sludge. Thus, it seems more likely that the amino acids are directly taken up by the PAOs in an AGS reactor. However, the direct uptake, Civil Engineering | Environmental Engineering

The correlation of clinical, radiological and laboratory findings of patients at admission in the Emergency Department (ED) with clinical severity and risk of mortality was investigated. Adult coronavirus disease 2019 (COVID-19) patients hospitalized in March 2020 in Desio Hospital, Lombardy, were retrospectively included in the study, and categorized in terms of disease severity and adverse outcome. Out of the 175 patients enrolled, 79% presented one or more comorbidities, with cardiovascular disease being the most frequent (62%). More than half of the patients showed lymphocytopenia and 20% thrombocytopenia. The patients in the severe group presented higher absolute neutrophil count (ANC), C-reactive protein (CRP), AST, LDH, procalcitonin (PCT) and BUN values compared to the non-severe group (p <.05). Increased odds of mortality associated with older age (OR = 22.43; 95% CI 5.22–96.27), partial pressure of oxygen (PaO2)/fraction of inspired oxygen (FIO2) ratio < 200 (OR = 4.97; 95% CI 1.55–15.84), clinical severity (OR = 21.32; 95% CI 2.27–200.13), creatinine > 106.08 µmol/L (OR = 2.87; 95% CI 1.04–7.92) and creatine kinase > 2.90 µkat/L (OR = 3.80; 95% CI 1.31–10.9) were observed on admission (p <.05). The above findings may contribute to identify early risk factors of poor prognosis, and to select the most appropriate management for patients.

Dormancy is a topic that is researched extensively for various microorganisms, especially in the field of medicine. However, not many studies have been conducted for the dormancy of microorganisms in the wastewater treatment sector. Treatment processes like the NEREDA® technology use Phosphate Accumulating Organisms (PAO) to remove phosphate from the wastewater. If dormancy affects these bacteria, it can cause the wastewater treatment plants to function at a lower capacity. Reviving dormant PAOs can increase treatment capacity and treat the wastewater during high influent loading without effluent deterioration. Studying the optimal conditions for granule storage without inducing dormancy can be advantageous during granule transport for inoculation of reactors during their start-up phase. This study presents the first independent assessment of the possible dormancy of PAOs in Aerobic Granular Sludge (AGS). In this research thesis, dormancy is a survival strategy opted by PAOs to persist substrate limitation. There are two different pathways to dormancy that has been explored here. Responsive switching and starvation are studied as they express fast and slow transition respectively into dormancy. Lag faced during resuscitation of dormant cells is considered proportional to the length of dormancy in responsive switching. The experimental phase of the research can be interpreted in three parts: first through method development, second through method testing and third through the application of the developed method. The method was developed to understand dormancy in PAOs by observing differences in their maintenance and activity rates. This method was then tested on granules where dormancy was induced by lowering the temperature to 4ºC and anaerobically storing without feed. This method was then applied to newly sampled granules from a full-scale reactor to study dormancy in the PAOs. The developed method increased the activity of the former granules, Applied Earth Sciences, Water Resources Engineering, Civil Engineering | Environmental Engineering

In an aerobic granular sludge (AGS) reactor treating urban wastewater, nutrient removal depends on the availability of carbon source. Domestic wastewater consists of 40-60% of slowly biodegradable complex substrates, out of which proteins form a major fraction. Despite this, little is known about the mechanisms of protein degradation in AGS. This research assessed the anaerobic availability of protein substrates for enhanced biological phosphorous removal (EBPR) in an aerobic granular sludge reactor. Proteins have to be first hydrolyzed before being assimilated by the bacteria, and nutrient removal is often limited by the rate of hydrolysis. Therefore, a major part of this thesis attempted to look into the mechanisms of proteolysis in AGS. Next, the utilization of amino acids - the hydrolysis product of proteins - by PAO was explored, based on critical evaluation of available literature. Firstly, it is proposed that the important aspect likely to govern the hydrolysis of proteins in AGS is the substrate-granule interaction, taking into account the diffusion limitation of particulate substrates within the granules and the probable presence of hydrolytic enzymes on the granular surface. Further, it is seen that the amino acids may be utilized by the polyphosphate accumulating organisms (PAOs) either directly or after the anaerobic degradation of amino acids to simple VFAs (volatile fatty acids), which are then taken up by the PAOs. The anaerobic degradation or fermentation of amino acids may occur via two well-known pathways- Stickland pathway and the non-Stickland pathway. Non-Stickland reaction requires syntrophy with hydrogen consuming bacteria whose presence in AGS is questionable. The bacteria responsible for Stickland reaction are obligate anaerobes belonging to the genus Clostridium which has not been found in aerobic granular sludge. Thus, it seems more likely that the amino acids are directly taken up by the PAOs in an AGS reactor. However, the direct uptake, Civil Engineering | Environmental Engineering

Article où l'on expose l'évolution, au fil des années, de la composition typographique de la revue de traduction «puntoycoma»., info:eu-repo/semantics/published

Phosphorus removal in wastewater treatment is commonly achieved by chemical precipitation, enhanced biological phosphorus removal (EBPR) or a simultaneous combination of the two. A defined anaerobic condition is widely regarded as the critical element to sustain EBPR. However, this study demonstrates that EBPR is indeed occurring in a 4.5 m3/h membrane bioreactor (MBR) pilot plant without a defined anaerobic condition. Although designed for chemical precipitation alone, a low average Fe/P molar ratio (iron dose/phosphorus removed) of 0.9 ± 0.1 suggests that EBPR could be contributing to a simultaneous phosphorus removal. Weekly flow-proportional grab samples through the process showed a phosphate (P) release between the primary anoxic tanks, followed by a larger uptake in the aerobic tanks. In laboratory batch tests with limited acetate supply in the presence of nitrates, the anoxic P-release began and then abruptly stopped whilst the nitrate concentration continued to decrease. This could be explained by denitrifiers out-competing PAOs for soluble substrate since a large P-release occurred when excess acetate was supplied in the presence of nitrates. It is therefore unlikely that PAOs are operating in the pilot despite the presence of nitrates as was concluded in a study with similar spontaneous EBPR observations. Instead, it is suggested that EBPR is enabled by intermittent anaerobic conditions in the primary anoxic tanks due to low nitrate concentrations (< 1 mg NO3/l) recirculating back after post-denitrification. The external carbon source supplied to the pilot was changed from glycerol to ethanol to assess any effect on the spontaneous EBPR. After ethanol had been supplied for 30 days, increased P-release rates were observed in batch tests supplied with ethanol (0.1 to 0.4 mg P/g VSS∙h) and batch tests supplied with acetate (8.6 ± 0.4 to 10.3 ± 0.4 mg P/g VSS∙h). However, the overall consumption of glycerol was less than that of ethanol, whilst the total ph, Fosforrening av avloppsvatten uppnås vanligtvis genom kemisk utfällning, enhanced biological phosphorus removal (EBPR) eller en kombination av dessa två samtidig. Ett definierat anaeroba förhållanden betraktas allmänt som det kritiska elementet för att upprätthålla EBPR. Dock visar denna studie att EBPR verkligen förekommer i en pilotanläggning med membranbioreaktor (MBR) utan ett definierat anaeroba förhållanden. Veckovis flödesproportionella stickprover genom processen visade en ökad fosfat (P) halt mellan de primära anoxisk tankarna, följt av ett upptag i de aerobiska tankarna. Även om det är planerat för bara kemisk fosforrening, ett lågt medel Fe/P molförhållande (järndos/fosfor bortagning) på 0,9 ± 0,1 föreslår att EBPR kan bidra till ett samtidigt fosforrening. Laboratorie-P-utsläppningstest bekräftade EBPR-aktivitet med en hög medel P-utsläpp av 9,3 ± 0,9 mg P/g VSS∙h med acetat. Tillsammans indikerar dessa resultat att biologiskt fosforrening kompletterade den kemiska fosforrening under undersökningsperioden. P- utsläppningstest visade att närvaron av nitrater inte påverkade PAO-aktiviteter när acetat tillfördes i överskott. Med begränsad acetattillförsel förhindrade emellertid närvaron av nitrater någon initial P-utsläpp och inga efterföljande fermenteringsbiprodukter observerades. Slutsatsen dras att effektiv nitrifikation-denitrifikation och hög recirkulation resulterar i låga nitrathalt i primär anox tankar. Detta orsakar intermittenta anaerobisk förhållanden som, tillsammans med lämpliga substrathalt i inloppsvatten, möjliggör EBPR att ske. Den externa kolkällan som levererades till MBR-piloten ändrades från glycerol till etanol för att undersöka potentialen att öka EBPR-andelen av fosforrening. P-utsläpp i labbtester med etanol dosering ökade från 0,1 till 0,4 mg P/g VSS∙h och tester med acetat dosering ökade från 8,6 ± 0,4 till 10,3 ± 0,4 mg P/g VSS∙h när slam hade anpassats till etanol

Between the 14th and 15th centuries, the secular and ecclesiastical authorities of Castile and Portugal dedicated themselves to establishing laws and rules to stimulate the production of bread, highlighting its material and symbolic importance. From this documentary set, composed mainly of chapters on cuts, ordinances, chronicles and treaties, that is writings that guided and gave meaning to the practices of men, we will question the values associated with the consumption and cultivation of bread in both Iberian kingdoms in order to examine the construction of a common moral.

The species classification of Cambodian freshwater pufferfish is incomplete and confusing, and scientific information on their toxicity and toxin profile is limited. In the present study, to accumulate information on the phylogeny and toxin profile of freshwater pufferfish, and to contribute to food safety in Cambodia, we conducted simultaneous genetic-based phylogenetic and toxin analyses using freshwater pufferfish individuals collected from Phnom Penh and Kratie (designated PNH and KTI, respectively).Phylogenetic analysis of partial sequences of three mitochondrial genes (cytochrome b, 16S rRNA, and cytochrome c oxidase subunit I) determined for each fish revealed that PNH and KTI are different species in the genus Pao (designated Pao sp. A and Pao sp. B, respectively). A partial sequence of the nuclear tributyltin-binding protein type 2 (TBT-bp2) gene differentiated the species at the amino acid level. Instrumental analysis of the toxin profile revealed that both Pao sp. A and Pao sp. B possess saxitoxins (STXs), comprising STX as the main component. In Pao sp. A, the toxin concentration in each tissue was extremely high, far exceeding the regulatory limit for STXs set by the Codex Committee,whereas in Pao sp. B, only the skin contained high toxin concentrations. The difference in the STX accumulation ability between the two species with different TBT-bp2 sequences suggests that TBT-bp2 is involved in STX accumulation in freshwater pufferfish., Toxins, 12(11), art.no.689; 2020

Phosphorus removal in wastewater treatment is commonly achieved by chemical precipitation, enhanced biological phosphorus removal (EBPR) or a simultaneous combination of the two. A defined anaerobic condition is widely regarded as the critical element to sustain EBPR. However, this study demonstrates that EBPR is indeed occurring in a 4.5 m3/h membrane bioreactor (MBR) pilot plant without a defined anaerobic condition. Although designed for chemical precipitation alone, a low average Fe/P molar ratio (iron dose/phosphorus removed) of 0.9 ± 0.1 suggests that EBPR could be contributing to a simultaneous phosphorus removal. Weekly flow-proportional grab samples through the process showed a phosphate (P) release between the primary anoxic tanks, followed by a larger uptake in the aerobic tanks. In laboratory batch tests with limited acetate supply in the presence of nitrates, the anoxic P-release began and then abruptly stopped whilst the nitrate concentration continued to decrease. This could be explained by denitrifiers out-competing PAOs for soluble substrate since a large P-release occurred when excess acetate was supplied in the presence of nitrates. It is therefore unlikely that PAOs are operating in the pilot despite the presence of nitrates as was concluded in a study with similar spontaneous EBPR observations. Instead, it is suggested that EBPR is enabled by intermittent anaerobic conditions in the primary anoxic tanks due to low nitrate concentrations (< 1 mg NO3/l) recirculating back after post-denitrification. The external carbon source supplied to the pilot was changed from glycerol to ethanol to assess any effect on the spontaneous EBPR. After ethanol had been supplied for 30 days, increased P-release rates were observed in batch tests supplied with ethanol (0.1 to 0.4 mg P/g VSS∙h) and batch tests supplied with acetate (8.6 ± 0.4 to 10.3 ± 0.4 mg P/g VSS∙h). However, the overall consumption of glycerol was less than that of ethanol, whilst the total ph, Fosforrening av avloppsvatten uppnås vanligtvis genom kemisk utfällning, enhanced biological phosphorus removal (EBPR) eller en kombination av dessa två samtidig. Ett definierat anaeroba förhållanden betraktas allmänt som det kritiska elementet för att upprätthålla EBPR. Dock visar denna studie att EBPR verkligen förekommer i en pilotanläggning med membranbioreaktor (MBR) utan ett definierat anaeroba förhållanden. Veckovis flödesproportionella stickprover genom processen visade en ökad fosfat (P) halt mellan de primära anoxisk tankarna, följt av ett upptag i de aerobiska tankarna. Även om det är planerat för bara kemisk fosforrening, ett lågt medel Fe/P molförhållande (järndos/fosfor bortagning) på 0,9 ± 0,1 föreslår att EBPR kan bidra till ett samtidigt fosforrening. Laboratorie-P-utsläppningstest bekräftade EBPR-aktivitet med en hög medel P-utsläpp av 9,3 ± 0,9 mg P/g VSS∙h med acetat. Tillsammans indikerar dessa resultat att biologiskt fosforrening kompletterade den kemiska fosforrening under undersökningsperioden. P- utsläppningstest visade att närvaron av nitrater inte påverkade PAO-aktiviteter när acetat tillfördes i överskott. Med begränsad acetattillförsel förhindrade emellertid närvaron av nitrater någon initial P-utsläpp och inga efterföljande fermenteringsbiprodukter observerades. Slutsatsen dras att effektiv nitrifikation-denitrifikation och hög recirkulation resulterar i låga nitrathalt i primär anox tankar. Detta orsakar intermittenta anaerobisk förhållanden som, tillsammans med lämpliga substrathalt i inloppsvatten, möjliggör EBPR att ske. Den externa kolkällan som levererades till MBR-piloten ändrades från glycerol till etanol för att undersöka potentialen att öka EBPR-andelen av fosforrening. P-utsläpp i labbtester med etanol dosering ökade från 0,1 till 0,4 mg P/g VSS∙h och tester med acetat dosering ökade från 8,6 ± 0,4 till 10,3 ± 0,4 mg P/g VSS∙h när slam hade anpassats till etanol

As eutrophication of lakes and oceans is increasing, regulations regarding phosphorus effluents becomes stricter. Consequently, the majority of Sweden’s wastewater treatment plants employs some method for phosphorus removal. Increased efforts for sustainable purification methods has also led to phosphorus removal by chemical means starting to be replaced by biological phosphorus removal. A common biological treatment method for phosphorus removal is Enhanced Phosphorus Removal (EBPR), in which specific process conditions are used to drive microorganisms to accumulate excessive phosphate. Such a method was introduced at Västra stranden’s wastewater treatment plant in the years of 2005-2006, which worked satisfactorily for several years. However, in the year of 2015 the efficiency of the process started deteriorating which forced the plant to start adopting chemicals in order to not exceed effluent regulations. The purpose of this degree project is thus to, in accordance with the plant’s current design, evaluate the EBPR-process in an attempt of optimizing it. Hence, recommendations with regards to process changes believed to stabilize the process will be included. Various process parameters known for influencing EBPR were evaluated by examining, for example, the phosphate release rate, COD/TP-ratio and by looking into carbon source availability. The way phosphate and nitrate varied in different zones in different process steps were studied and the project came to also include evaluation of the biological nitrogen separation. Moreover, sludge age, residence time and various design ratios provided additional basis for evaluation. It was shown how the EBPR-startup resulted in significant expansion of polyphosphate accumulating organisms, indicating the sludge having high potential for EBPR. Once the chemicals used for precipitation of phosphorus had been washed out, the main problem were reoccurring phosphorus peaks which though started declining towards the end of the, Hur kan vi tackla problemet med övergödning utan att våra reningsverk ska behöva använda massor med kemikalier för att ta bort ämnena skyldiga till detta fenomen? Övergödning av hav och sjöar, resulterandes i ökad algblomning och syrebrist, sker på grund av utsläpp av för mycket näringsämnen såsom fosfor. Sverige har därav strikta reningskrav för vattnet vi släpper ut och de flesta reningsverk bedriver därmed någon form av fosforrening. Fosforrening kan bedrivas genom att använda så kallade fällningskemikalier vilka klumpar ihop sig med fosfor och annat material där klumparna sedan sjunker till botten som slam. Sådana kemikalier är dock dyra och eftersom de även påverkar miljön negativt har intresset för andra reningsmetoder ökat. Biologisk fosforavskiljning (bio-P) nyttjar, istället för kemikalier, mikroorganismer som naturligt kan ta upp fosfor från vattnet. Då inget syre finns tillgängligt släpper dessa bakterier fosfor som de har lagrat i sina celler samtidigt som de tar upp lättåtkomligt kol. Om bio-P-bakterier sedan ges tillgång till syre börjar de använda det kol de har lagrat i sina celler för att växa och tar samtidigt upp fosfor från vattnet runt omkring dem. Eftersom bakterierna växer tar de upp mer fosfor när syre finns tillgängligt än de släpper när syre inte finns tillgängligt. Alltså fås ett nettoupptag av fosfor och eftersom bakterierna sedimenterar till botten som slam avskiljs fosfor från vattnet. Som har nämnts behöver alltså bakterierna tillgång till kol för att kunna ge ett nettoupptag av fosfor men det är inte alltid säkert att det finns tillräckligt mycket lättillgängligt kol i inkommande avloppsvatten. Avloppsvattnet brukar dock alltid innehålla en stor mängd totalt organiskt kol vilket kan omvandlas på reningsverket till sådant lättillgängligt kol genom något som kallas hydrolys. Hydrolys är kort beskrivet en process där mikroorganismer i frånvaro av syre omvandlar svårtillgängligt organiskt material till mer lättillgängliga kolföreningar. V

As eutrophication of lakes and oceans is increasing, regulations regarding phosphorus effluents becomes stricter. Consequently, the majority of Sweden’s wastewater treatment plants employs some method for phosphorus removal. Increased efforts for sustainable purification methods has also led to phosphorus removal by chemical means starting to be replaced by biological phosphorus removal. A common biological treatment method for phosphorus removal is Enhanced Phosphorus Removal (EBPR), in which specific process conditions are used to drive microorganisms to accumulate excessive phosphate. Such a method was introduced at Västra stranden’s wastewater treatment plant in the years of 2005-2006, which worked satisfactorily for several years. However, in the year of 2015 the efficiency of the process started deteriorating which forced the plant to start adopting chemicals in order to not exceed effluent regulations. The purpose of this degree project is thus to, in accordance with the plant’s current design, evaluate the EBPR-process in an attempt of optimizing it. Hence, recommendations with regards to process changes believed to stabilize the process will be included. Various process parameters known for influencing EBPR were evaluated by examining, for example, the phosphate release rate, COD/TP-ratio and by looking into carbon source availability. The way phosphate and nitrate varied in different zones in different process steps were studied and the project came to also include evaluation of the biological nitrogen separation. Moreover, sludge age, residence time and various design ratios provided additional basis for evaluation. It was shown how the EBPR-startup resulted in significant expansion of polyphosphate accumulating organisms, indicating the sludge having high potential for EBPR. Once the chemicals used for precipitation of phosphorus had been washed out, the main problem were reoccurring phosphorus peaks which though started declining towards the end of the, Hur kan vi tackla problemet med övergödning utan att våra reningsverk ska behöva använda massor med kemikalier för att ta bort ämnena skyldiga till detta fenomen? Övergödning av hav och sjöar, resulterandes i ökad algblomning och syrebrist, sker på grund av utsläpp av för mycket näringsämnen såsom fosfor. Sverige har därav strikta reningskrav för vattnet vi släpper ut och de flesta reningsverk bedriver därmed någon form av fosforrening. Fosforrening kan bedrivas genom att använda så kallade fällningskemikalier vilka klumpar ihop sig med fosfor och annat material där klumparna sedan sjunker till botten som slam. Sådana kemikalier är dock dyra och eftersom de även påverkar miljön negativt har intresset för andra reningsmetoder ökat. Biologisk fosforavskiljning (bio-P) nyttjar, istället för kemikalier, mikroorganismer som naturligt kan ta upp fosfor från vattnet. Då inget syre finns tillgängligt släpper dessa bakterier fosfor som de har lagrat i sina celler samtidigt som de tar upp lättåtkomligt kol. Om bio-P-bakterier sedan ges tillgång till syre börjar de använda det kol de har lagrat i sina celler för att växa och tar samtidigt upp fosfor från vattnet runt omkring dem. Eftersom bakterierna växer tar de upp mer fosfor när syre finns tillgängligt än de släpper när syre inte finns tillgängligt. Alltså fås ett nettoupptag av fosfor och eftersom bakterierna sedimenterar till botten som slam avskiljs fosfor från vattnet. Som har nämnts behöver alltså bakterierna tillgång till kol för att kunna ge ett nettoupptag av fosfor men det är inte alltid säkert att det finns tillräckligt mycket lättillgängligt kol i inkommande avloppsvatten. Avloppsvattnet brukar dock alltid innehålla en stor mängd totalt organiskt kol vilket kan omvandlas på reningsverket till sådant lättillgängligt kol genom något som kallas hydrolys. Hydrolys är kort beskrivet en process där mikroorganismer i frånvaro av syre omvandlar svårtillgängligt organiskt material till mer lättillgängliga kolföreningar. V

Tesis por compendio, [EN] Phosphorus is very important in life because it plays an essential role in biological processes. The main use of phosphorus is in the fertilizer industry in the form of phosphates. These phosphates come mainly from phosphate rocks which might be exhausted in 50-100 years. The overexploitation of phosphate rocks has resulted in decreased quality of reserves, and it has raised the cost of extraction, processing and shipping. Moreover, phosphorus coming from wastewater, phosphate rock dissolution, and soil with an excessive supply of fertilizer, is deposited on the surface water bodies causing a serious pollution problem called eutrophication. One of the systems most used to reduced phosphorus levels in the wastewater is the enhanced biological phosphorus removal (EBPR). This process involves capturing biologically, alternating between anaerobic oxic/anoxic conditions, the wastewater phosphorus through the phosphorus accumulating organisms (PAOs). However, one of the main problems of this process is that the glycogen accumulating organisms (GAOs) compete with PAOs for volatile fatty acids (VFA). Even though there have been many studies on the factors affecting competition between PAOs and GAOs, there are still many unanswered questions regarding the metabolism of PAOs when they lack energy reserves in the form of intracellular polyphosphates (poly-P) and its effect on the population dynamics of PAOs and GAOs in an activated sludge system. Therefore, the main goal of this dissertation is to study short- and long-term the metabolic behavior of the PAOs to different levels of poly-P; to analyze the population dynamics of microorganisms involved in the process EBPR; to model mathematically that metabolic behavior; and finally, to evaluate the possible recovery of phosphorus by extracting poly-P present in the PAOs. In the short- and long-term study was observed a metabolic shift correlates with the content in poly-P so that under low contents of poly-P the PAOs are ab, [ES] El fósforo es de gran importancia para la vida debido a que desempeña un papel esencial en los procesos biológicos. El principal uso del fósforo está en la industria de los fertilizantes en forma de fosfatos. Estos fosfatos provienen principalmente de las rocas fosfáticas, las cuales podrían llegar a agotarse entre los próximos 50 y 100 años. La sobreexplotación de la roca fosfática, ha generado una disminución en la calidad de las reservas, y ha elevado el coste de su extracción, procesamiento y transporte marítimo. Por otra parte, el fósforo proveniente de las aguas residuales, de la disolución de las rocas fosfáticas y de los suelos con excesivo aporte de fertilizantes, se deposita en los cuerpos de aguas superficiales produciendo un grave problema de contaminación llamado eutrofización. Uno de los sistemas más empleados para reducir los niveles de fósforo en el agua residual es el proceso de eliminación biológica de fósforo (EBPR). Este proceso implica capturar biológicamente, alternando entre condiciones anaerobias óxicas/anóxicas, el fósforo del agua residual mediante organismos acumuladores de fósforo (PAOs). Sin embargo, uno de los principales problemas de este proceso, es la competencia de las PAOs con los organismos acumuladores de glucógeno (GAOs) por los ácidos grasos volátiles (AGV). Aunque si bien se han realizado muchos estudios sobre los factores que afectan la competencia entre PAOs y GAOs, existen aún muchas preguntas sin respuesta en relación al metabolismo de las PAOs cuando estas carecen de reservas energéticas en forma de polifosfatos intracelulares (poli-P) y a su efecto sobre la dinámica de las poblaciones de PAOs y GAOs en un sistema de fangos activados. Es por ello que el objetivo principal de esta tesis doctoral consiste en: estudiar a corto y largo plazo el comportamiento metabólico de las PAOs al cambiar el contenido en poli-P; analizar la dinámica poblacional de los microorganismos implicados en el proceso de EBPR; modelizar matemá, [CA] El fòsfor és de gran importància per a la vida a causa que exerceix un paper essencial en els processos biològics. El principal ús del fòsfor està en la indústria dels fertilitzants en forma de fosfats. Aquests fosfats provenen principalment de les roques fosfatades, les quals podrien arribar a esgotar-se entre els pròxims 50 i 100 anys. La sobreexplotació de la roca fosfatada, ha generat una disminució en la qualitat de les reserves, i ha elevat el cost de la seua extracció, processament i transport marítim. D'altra banda, el fòsfor provinent de les aigües residuals, de la dissolució de les roques fosfatades i dels sòls amb excessiva aportació de fertilitzants, es diposita en els cossos d'aigües superficials produint un greu problema de contaminació anomenat eutrofització. Un dels sistemes més utilizats per a reduir els nivells de fòsfor en l'aigua residual és el procés d'eliminació biològica de fòsfor (EBPR). Aquest procés implica capturar biològicament, alternant entre condicions anaeròbies aeròbies/anòxies, el fòsfor de l'aigua residual mitjançant organismes acumuladors de fòsfor (PAOs). No obstant açò, un dels principals problemes d'aquest procés, és la competència de les PAOs amb els organismes acumuladors de glucogen (GAOs) pels àcids grassos volàtils (AGV). Encara que si bé s'han realitzat molts estudis sobre els factors que afecten la competència entre PAOs i GAOs, existixen encara moltes preguntes sense resposta en relació al metabolisme de les PAOs quan aquestes careixen de reserves energètiques en forma de polifosfat intracel·lulars (poli-P) i al seu efecte sobre la dinàmica de les poblacions de PAOs i GAOs en un sistema de fangs activats. És per això que l'objectiu principal d'aquesta tesi doctoral consisteix en: estudiar a curt i llarg termini el comportament metabòlic de les PAOs en canviar el contingut en poli-P; analitzar la dinàmica poblacional dels microorganismes implicats en el procés de EBPR; modelatge matemàticament d'aquest comportament

The aim of this investigation was to evaluate some physical and sensory properties of bread made with combination of different enzymes such as the Laccasa, Xylanase and Lipase, with the aim of proposing a bakery product without chemical additives. The methodology included the determination of Volume, Specific Volume, analysis of internal characteristics of bread and crumb color as the IRAM NORM 15858-1; sensory analysis was performed using a triangular test consisting of 38 untrained judges, the significant differences results were analyzed by Bengtsson's tables with a significance level of 95 %. The main results, that the volume of the bread obtained with different formulations ranged between 476cm³-784 cm³, while the specific volume obtained for the formulation of composed by xylanase - laccase -lipase was 5.23 cm³/g. As for the sensory analysis, there aren't significant differences reported the acceptability of the bread made in this research versus traditional bread with chemical additives. It can be concluded that the combination of the three enzymes used (laccasa, xylanase and lipase) gave rise to a baked good product with characteristics., O objetivo deste estudo foi avaliar algumas propriedades físicas e sensoriais de um pão feito com a combinação das enzimas lacase, xilanase e lipase, a fim de propor um produto de padaria, sem aditivos químicos. A metodologia incluiu a determinação do volume, o volume específico e análise de recursos internos, tais como cor do miolo de pão de acordo com a norma IRAM 15.858-1. A análise sensorial foi realizada utilizando um teste de triângulo composto por 38 juízes não treinados, as diferenças significativas nos resultados foram analisados por tabelas do Bengtsson com um nível de significância de 95%. O principal resultado foi obtido, o volume dos pães obtidos com diferentes formulações variou entre 4,76 e 7,84 cm³, enquanto que o volume específico obtido para o desenvolvimento de um pão composto por lacase-xilanase - lipase foi de 5,23 cm³/g. em quanto ao análise sensorial, não teve diferenças significativas a aceitabilidade de pão feito nesta pesquisa contra o tradicional pão com aditivos químicos. Pode concluir-se que a combinação das três enzimas utilizadas deu origem a um bom produto cozido com as suas próprias características., El objetivo de la presente investigación fue evaluar algunas propiedades físicas y sensoriales de un pan elaborado con la combinación de las enzimas lacasa, xilanasa y lipasa, con el fin de proponer un producto panificable sin aditivos químicos. La metodología incluyó la determinación del volumen, volumen específico y análisis de características internas del pan como color de miga según la Norma IRAM 15858-1. El análisis sensorial se realizó mediante una prueba triangular compuesta por 38 jueces no entrenados, las diferencias significativas de los resultados se analizaron mediante las tablas Bengtsson's con un nivel de significancia del 95 %. Como resultado principal se obtuvo que el volumen de los panes obtenidos con las diferentes formulaciones varió entre 4,76 cm³ y 7,84 cm³, en tanto que el volumen especifico obtenido para la formulación de un pan compuesto por lacasa-xilanasa-lipasa fue de 5,23 cm³/g. En cuanto al análisis sensorial, no reportó diferencias significativas la aceptabilidad del pan formulado en esta investigación versus un pan con aditivos químicos tradicionales. Se puede concluir que la combinación de las tres enzimas utilizadas dio un lugar a un panificado con características propias del producto.

This paper presents the results of the methane production from anaerobic digestion of vinasse derived from bioethanol manufacturing, using an advanced oxidation process (AOP) with pre-treatment based on ozone. Evaluations of the treatments were performed by determining the observed changes on the concentrations the phenolic compounds on the methane production in the anaerobic digestion process can be a function of the ozone application time (7 - 15 - 30 minutes) and pH (4,2 - 7,47). The neutral pH favours by 27 % the removal of phenolic compounds in the vinasse in comparison to acid pH. It was also observed that after of vinasse ozonation process at neutral pH, the concentration of phenol decreased by 62 % influencing the methane production by 70 % with respect to the production obtained from raw vinasse., Este trabalho apresenta a avaliação da remoção dos compostos fenólicos presentes na vinhaça, usando um processo de oxidação avançada (PAO), com base no ozono acoplado a um processo biológico anaeróbio. As avaliações dos tratamentos foram realizados por determinação das alterações na concentração de compostos fenólicos em função do tempo de aplicação de ozono (7 - 15 - 30 minutos) e pH do substrato (4,42 a 7,47), a fim de determinar a influência desses fatores sobre a produção de metano no processo de digestão anaeróbia. Os resultados indicam que o pH neutro favorece um 27% de remoção de compostos fenólicos em comparação com pH ácido. Observou-se que após do processo de ozonização de vinhaças no pH neutro a concentração total de fenol diminui um 62% influenciando a produção de metano em 70% em relação à produção de metano obtido a partir de vinhaça cru., Este artículo presenta la evaluación de la remoción de compuestos fenólicos presentes en la vinaza, utilizando un proceso avanzado de oxidación (PAO) basado en ozono acoplado a un proceso biológico anaerobio. Las evaluaciones de los tratamientos se realizaron determinando los cambios en la concentración de compuestos fenólicos en función del tiempo de aplicación de ozono (7 - 15 - 30 minutos) y pH del sustrato (4,42 - 7,47) con el fin de determinar la influencia de estos factores sobre la producción de metano en el proceso de digestión anaerobia. Los resultados indican que el pH neutro en la vinaza favorece un 27 % más la remoción de compuestos fenólicos en comparación al pH ácido. Se observó que después del proceso de ozonización de vinazas a pH neutro la concentración de fenoles totales disminuye un 62 % influenciando la producción de metano en un 70 % con respecto a la producción de metano obtenida a partir de vinazas crudas.

This aimed to study the effect of frozen storage of dough for up to 60 days in the colorimetric parameters of breads type form. 7 formulations bread type form, a standard, without adding functional ingredients and combinations of ingredients containing acai powder/polydextrose, broccoli powder/polydextrose and tomato powder/polydextrose in proportions of 5% and 10% were each developed. Through analysis of instrumental color parameters of lightness (L), Chromaticities a* and b*, chroma (C*) and hue angle (h°) of the crumb of bread at 0, 15, 30, 45 and 60 days were evaluated. For the standard formulation, the brightness decreased from 77.38 to 69.43, there was reduction in the chromaticity a* and hue angle, the chromaticity b * and chroma showed an increase as a function of storage time. For formulations containing functional ingredients, the behavior was similar, the bread had lower brightness compared to the standard during storage time, because the degradation of pigments. Chromaticity a * and hue angle were reduced throughout storage, except the formulations incorporated with broccoli powder, where the hue angle increased. The b* chromaticity and chroma showed increases during the period studied. It was concluded that the storage time of the frozen dough promoted changes in colorimetric parameters of bread crumb, O presente teve como objetivo estudar o efeito da estocagem congelada de massas por até 60 dias nos parâmetros colorimétricos de pães tipo forma. Foram desenvolvidas 7 formulações de pães tipo forma, uma padrão, sema adição de ingredientes funcionais e as contendo as combinações dos ingredientes açaí em pó/polidextrose, brócolis em pó/polidextrose e tomate em pó/polidextrose nas proporções de 5% e 10% cada. Através de análise de cor instrumental foram avaliados os parâmetros de luminosidade (L), cromaticidades a* e b*, o croma (C*) e o ângulo de tonalidade (h°) do miolo dos pães nos tempos 0, 15, 30, 45 e 60 dias. Para a formulação padrão, a luminosidade apresentou redução de 77,38 a 69,43, houve redução na cromaticidade a* e ângulo de tonalidade, já a cromaticidade b* e croma apresentaram elevação em função do tempo de estocagem. Para as formulações contendo ingredientes funcionais, o comportamento foi semelhante, os pães tiveram menor luminosidade quando comparada à padrão, à medida do tempo de estocagem, pela degradação dos pigmentos houve elevação deste parâmetro. A cromaticidade a* e o ângulo de tonalidade foram reduzidos ao longo da estocagem, com exceção das formulações incorporadas com brócolis em pó, onde o ângulo de tonalidade aumentou. A cromaticidade b* e o croma apresentaram aumento durante o período estudado. Concluiu-se que o tempo de estocagem congelada das massas promoveu variações nos parâmetros colorimétricos do miolo de pães tipo forma.

Este trabalho apresenta a avaliação da remoção dos compostos fenólicos presentes na vinhaça, usando um processo de oxidação avançada (PAO), com base no ozono acoplado a um processo biológico anaeróbio. As avaliações dos tratamentos foram realizados por determinação das alterações na concentração de compostos fenólicos em função do tempo de aplicação de ozono (7 - 15 - 30 minutos) e pH do substrato (4,42 a 7,47), a fim de determinar a influência desses fatores sobre a produção de metano no processo de digestão anaeróbia. Os resultados indicam que o pH neutro favorece um 27% de remoção de compostos fenólicos em comparação com pH ácido. Observou-se que após do processo de ozonização de vinhaças no pH neutro a concentração total de fenol diminui um 62% influenciando a produção de metano em 70% em relação à produção de metano obtido a partir de vinhaça cru., This paper presents the results of the methane production from anaerobic digestion of vinasse derived from bioethanol manufacturing, using an advanced oxidation process (AOP) with pre-treatment based on ozone. Evaluations of the treatments were performed by determining the observed changes on the concentrations the phenolic compounds on the methane production in the anaerobic digestion process can be a function of the ozone application time (7 - 15 - 30 minutes) and pH (4,2 - 7,47). The neutral pH favours by 27 % the removal of phenolic compounds in the vinasse in comparison to acid pH. It was also observed that after of vinasse ozonation process at neutral pH, the concentration of phenol decreased by 62 % influencing the methane production by 70 % with respect to the production obtained from raw vinasse., Este artículo presenta la evaluación de la remoción de compuestos fenólicos presentes en la vinaza, utilizando un proceso avanzado de oxidación (PAO) basado en ozono acoplado a un proceso biológico anaerobio. Las evaluaciones de los tratamientos se realizaron determinando los cambios en la concentración de compuestos fenólicos en función del tiempo de aplicación de ozono (7 - 15 - 30 minutos) y pH del sustrato (4,42 - 7,47) con el fin de determinar la influencia de estos factores sobre la producción de metano en el proceso de digestión anaerobia. Los resultados indican que el pH neutro en la vinaza favorece un 27 % más la remoción de compuestos fenólicos en comparación al pH ácido. Se observó que después del proceso de ozonización de vinazas a pH neutro la concentración de fenoles totales disminuye un 62 % influenciando la producción de metano en un 70 % con respecto a la producción de metano obtenida a partir de vinazas crudas.

The aim of this investigation was to evaluate some physical and sensory properties of bread made with combination of different enzymes such as the Laccasa, Xylanase and Lipase, with the aim of proposing a bakery product without chemical additives. The methodology included the determination of Volume, Specific Volume, analysis of internal characteristics of bread and crumb color as the IRAM NORM 15858-1; sensory analysis was performed using a triangular test consisting of 38 untrained judges, the significant differences results were analyzed by Bengtsson's tables with a significance level of 95 %. The main results, that the volume of the bread obtained with different formulations ranged between 476cm³-784 cm³, while the specific volume obtained for the formulation of composed by xylanase - laccase -lipase was 5.23 cm³/g. As for the sensory analysis, there aren't significant differences reported the acceptability of the bread made in this research versus traditional bread with chemical additives. It can be concluded that the combination of the three enzymes used (laccasa, xylanase and lipase) gave rise to a baked good product with characteristics., O objetivo deste estudo foi avaliar algumas propriedades físicas e sensoriais de um pão feito com a combinação das enzimas lacase, xilanase e lipase, a fim de propor um produto de padaria, sem aditivos químicos. A metodologia incluiu a determinação do volume, o volume específico e análise de recursos internos, tais como cor do miolo de pão de acordo com a norma IRAM 15.858-1. A análise sensorial foi realizada utilizando um teste de triângulo composto por 38 juízes não treinados, as diferenças significativas nos resultados foram analisados por tabelas do Bengtsson com um nível de significância de 95%. O principal resultado foi obtido, o volume dos pães obtidos com diferentes formulações variou entre 4,76 e 7,84 cm³, enquanto que o volume específico obtido para o desenvolvimento de um pão composto por lacase-xilanase - lipase foi de 5,23 cm³/g. em quanto ao análise sensorial, não teve diferenças significativas a aceitabilidade de pão feito nesta pesquisa contra o tradicional pão com aditivos químicos. Pode concluir-se que a combinação das três enzimas utilizadas deu origem a um bom produto cozido com as suas próprias características., El objetivo de la presente investigación fue evaluar algunas propiedades físicas y sensoriales de un pan elaborado con la combinación de las enzimas lacasa, xilanasa y lipasa, con el fin de proponer un producto panificable sin aditivos químicos. La metodología incluyó la determinación del volumen, volumen específico y análisis de características internas del pan como color de miga según la Norma IRAM 15858-1. El análisis sensorial se realizó mediante una prueba triangular compuesta por 38 jueces no entrenados, las diferencias significativas de los resultados se analizaron mediante las tablas Bengtsson's con un nivel de significancia del 95 %. Como resultado principal se obtuvo que el volumen de los panes obtenidos con las diferentes formulaciones varió entre 4,76 cm³ y 7,84 cm³, en tanto que el volumen especifico obtenido para la formulación de un pan compuesto por lacasa-xilanasa-lipasa fue de 5,23 cm³/g. En cuanto al análisis sensorial, no reportó diferencias significativas la aceptabilidad del pan formulado en esta investigación versus un pan con aditivos químicos tradicionales. Se puede concluir que la combinación de las tres enzimas utilizadas dio un lugar a un panificado con características propias del producto.

This aimed to study the effect of frozen storage of dough for up to 60 days in the colorimetric parameters of breads type form. 7 formulations bread type form, a standard, without adding functional ingredients and combinations of ingredients containing acai powder/polydextrose, broccoli powder/polydextrose and tomato powder/polydextrose in proportions of 5% and 10% were each developed. Through analysis of instrumental color parameters of lightness (L), Chromaticities a* and b*, chroma (C*) and hue angle (h°) of the crumb of bread at 0, 15, 30, 45 and 60 days were evaluated. For the standard formulation, the brightness decreased from 77.38 to 69.43, there was reduction in the chromaticity a* and hue angle, the chromaticity b * and chroma showed an increase as a function of storage time. For formulations containing functional ingredients, the behavior was similar, the bread had lower brightness compared to the standard during storage time, because the degradation of pigments. Chromaticity a * and hue angle were reduced throughout storage, except the formulations incorporated with broccoli powder, where the hue angle increased. The b* chromaticity and chroma showed increases during the period studied. It was concluded that the storage time of the frozen dough promoted changes in colorimetric parameters of bread crumb, O presente teve como objetivo estudar o efeito da estocagem congelada de massas por até 60 dias nos parâmetros colorimétricos de pães tipo forma. Foram desenvolvidas 7 formulações de pães tipo forma, uma padrão, sema adição de ingredientes funcionais e as contendo as combinações dos ingredientes açaí em pó/polidextrose, brócolis em pó/polidextrose e tomate em pó/polidextrose nas proporções de 5% e 10% cada. Através de análise de cor instrumental foram avaliados os parâmetros de luminosidade (L), cromaticidades a* e b*, o croma (C*) e o ângulo de tonalidade (h°) do miolo dos pães nos tempos 0, 15, 30, 45 e 60 dias. Para a formulação padrão, a luminosidade apresentou redução de 77,38 a 69,43, houve redução na cromaticidade a* e ângulo de tonalidade, já a cromaticidade b* e croma apresentaram elevação em função do tempo de estocagem. Para as formulações contendo ingredientes funcionais, o comportamento foi semelhante, os pães tiveram menor luminosidade quando comparada à padrão, à medida do tempo de estocagem, pela degradação dos pigmentos houve elevação deste parâmetro. A cromaticidade a* e o ângulo de tonalidade foram reduzidos ao longo da estocagem, com exceção das formulações incorporadas com brócolis em pó, onde o ângulo de tonalidade aumentou. A cromaticidade b* e o croma apresentaram aumento durante o período estudado. Concluiu-se que o tempo de estocagem congelada das massas promoveu variações nos parâmetros colorimétricos do miolo de pães tipo forma.

The amount of water absorbed by the flour is of paramount importance in the development of viscoelastic properties of dough and the production yield. In this study was tested different brands of flour, sold in Fortaleza, CE. The flours were weighed and mixed in different amounts. For the processing of the dough, the ingredients were initially selected and weighted according to the formula, followed by mixing or kneading, division, rounding, resting and modeling, fermentation and baking, or baking. From the results, the sample absorbed three more water (67.66 ± 0.76%), classified as strong flour. Have an absorbed sample (54.07 ± 0.61% on average) and sample 2 absorbed (54.31 ± 0.38) was classified as medium-sized meal. Given the above sample 3 had the best performance in processing, thus developing a technologically acceptable mass properties for baking., A quantidade absorvida de água pela farinha é de suma importância no desenvolvimento das propriedades viscoelástica da massa e no rendimento da produção. Neste estudo foram testadas farinhas de diferentes marcas, comercializadas em Fortaleza, CE. As mesmas foram pesadas e misturadas em diferentes quantidades. Para o processamento da massa, inicialmente os ingredientes foram selecionados e pesados segundo a formulação, seguido da mistura ou amassamento, divisão, boleamento, descanso e modelagem, fermentação e assamento ou forneamento. Diante dos resultados, a amostra 3 absorveu maior quantidade de água (67,66 ± 0,76%), sendo classificada como farinha forte. Já amostra 1 absorveu (54,07±0,61% em média) e amostra 2 absorveu (54,31±0,38) sendo classificada como farinhas médias. Diante do exposto a amostra 3 obteve melhor rendimento no processamento, desenvolvendo assim uma massa com propriedades tecnologicamente aceitáveis para panificação.

The amount of water absorbed by the flour is of paramount importance in the development of viscoelastic properties of dough and the production yield. In this study was tested different brands of flour, sold in Fortaleza, CE. The flours were weighed and mixed in different amounts. For the processing of the dough, the ingredients were initially selected and weighted according to the formula, followed by mixing or kneading, division, rounding, resting and modeling, fermentation and baking, or baking. From the results, the sample absorbed three more water (67.66 ± 0.76%), classified as strong flour. Have an absorbed sample (54.07 ± 0.61% on average) and sample 2 absorbed (54.31 ± 0.38) was classified as medium-sized meal. Given the above sample 3 had the best performance in processing, thus developing a technologically acceptable mass properties for baking., A quantidade absorvida de água pela farinha é de suma importância no desenvolvimento das propriedades viscoelástica da massa e no rendimento da produção. Neste estudo foram testadas farinhas de diferentes marcas, comercializadas em Fortaleza, CE. As mesmas foram pesadas e misturadas em diferentes quantidades. Para o processamento da massa, inicialmente os ingredientes foram selecionados e pesados segundo a formulação, seguido da mistura ou amassamento, divisão, boleamento, descanso e modelagem, fermentação e assamento ou forneamento. Diante dos resultados, a amostra 3 absorveu maior quantidade de água (67,66 ± 0,76%), sendo classificada como farinha forte. Já amostra 1 absorveu (54,07±0,61% em média) e amostra 2 absorveu (54,31±0,38) sendo classificada como farinhas médias. Diante do exposto a amostra 3 obteve melhor rendimento no processamento, desenvolvendo assim uma massa com propriedades tecnologicamente aceitáveis para panificação.

Introduction. Human beings do not get to consume not even a third of the fruits produced in the world, and one of the main reasons for this are the losses after harvesting. One of the crops that produces a high number of waste material given the high demands under quality terms is banana (Cavendish) and that waste has been used to produce flour from green banana with its peel as an input to produce composed flours with a high nutritional value, and with a potential use in bakery. Objective. To develop a bakery product made with several green banana with its peel mixtures, as an option for the use of waste from banana industries and as a nutritional alternative for people with different malnutrition degrees. Materials and methods. A sliced bread was developed under the application of a conventional formula departing from different mixtures of wheat flour and green banana with its peel flour (10 to 16%). The best mixture was chosen by the use of an experimental model based on extreme vertices mixtures, which responds to the variations of the aqueous activity according to the temperature and the proper substitution of the wheat flour with green banana with its peel flour, as to the coefficients of the response surface estimated for the depending variables. Results. The substitution percentages of the wheat flour with the flour made from green banana with its peel, in order to obtain the minimum aqueous activity values according to the temperature (14.5% and 16% of green banana with its peel flour, respectively) were determined. Conclusion. The values obtained are a benchmark for the standardization and the optimization of the development of a bakery product, departing from the use of a food with functional properties obtained from the organic waste of one of the most important crops worldwide, and especially in Colombia: The banana., Os seres humanos não chegam a consumir nem um terço das frutas e vegetais que se produzem no mundo, situação que se apresenta em grande parte pelas perdas pós-colheita. Um dos cultivos que apresentam uma percentagem elevada de produção de resíduos pela alta exigência de qualidade nas exportações é o de banana (cavendish), resíduos que foram aproveitados para a obtenção de farinha de banana verde com casca, como insumo para a preparação de farinhas compostas com alto valor nutritivo com potencial para a indústria de panificación. Objetivo. Desenvolver um produto de padaria elaborado com diferentes misturas de farinha de banana verde com casca, como opção para o aproveitamento dos resíduos da indústria bananeira e alternativa nutricional para populações com diferentes graus de desnutrição. Materiais e métodos. Desenvolveu-se um pão de forma sob a aplicação de uma formulação convencional a partir de diferentes misturas de farinha de trigo e farinha de banana verde com casca (10 a 16%); a melhor mistura se elegeu empregando um desenho experimental baseado em misturas de vértices extremos, que obedece às variações da atividade aquosa com respeito à temperatura e a substituição adequada de farinha de trigo por farinha de banana verde com casca, como também aos coeficientes estimados da superfície de resposta para as variáveis dependentes. Resultados. Determinaram-se as percentagens de substituição da farinha de trigo por farinha de banana verde com casca para obter os valores mínimos de atividade aquosa em função da temperatura (14.5% e 16% de farinha de banana verde com casca, respectivamente). Conclusão. Os valores obtidos são um ponto de referência para a estandardização e otimização do desenvolvimento de um produto de panificação, a partir do aproveitamento de um alimento com propriedades funcionais obtido do resíduo orgânico de um dos cultivos mais importantes no mundo e especialmente na Colômbia, como o é a banana., Introducción. Los seres humanos no llegan a consumir ni un tercio de las frutas y vegetales que se producen en el mundo, situación que se presenta en gran medida por las pérdidas post-cosecha. Uno de los cultivos que presentan un porcentaje elevado de producción de residuos por la alta exigencia de calidad en las exportaciones es el de banano (cavendish), residuos que han sido aprovechados para la obtención de harina de banano verde con cáscara, como insumo para la preparación de harinas compuestas con alto valor nutritivo con potencial para la industria de panificación. Objetivo. Desarrollar un producto de panadería elaborado con diferentes mezclas de harina de banano verde con cáscara, como opción para el aprovechamiento de los residuos de la industria bananera y alternativa nutricional para poblaciones con diferentes grados de desnutrición. Materiales y métodos. Se desarrolló un pan tajado bajo la aplicación de una formulación convencional a partir de diferentes mezclas de harina de trigo y harina de banano verde con cáscara (10 a 16%); la mejor mezcla se eligió empleando un diseño experimental basado en mezclas de vértices extremos, que obedece a las variaciones de la actividad acuosa respecto a la temperatura y la sustitución adecuada de harina de trigo por harina de banano verde con cáscara, como también a los coeficientes estimados de la superficie de respuesta para las variables dependientes. Resultados. Se determinaron los porcentajes de sustitución de la harina de trigo por harina de banano verde con cáscara para obtener los valores mínimos de actividad acuosa en función de la temperatura (14.5% y 16% de harina de banano verde con cáscara, respectivamente). Conclusión. Los valores obtenidos son un punto de referencia para la estandarización y optimización del desarrollo de un producto de panificación, a partir del aprovechamiento de un alimento con propiedades funcionales obtenido del residuo orgánico de uno de los cultivos más importantes en el mundo y es

Introduction. Human beings do not get to consume not even a third of the fruits produced in the world, and one of the main reasons for this are the losses after harvesting. One of the crops that produces a high number of waste material given the high demands under quality terms is banana (Cavendish) and that waste has been used to produce flour from green banana with its peel as an input to produce composed flours with a high nutritional value, and with a potential use in bakery. Objective. To develop a bakery product made with several green banana with its peel mixtures, as an option for the use of waste from banana industries and as a nutritional alternative for people with different malnutrition degrees. Materials and methods. A sliced bread was developed under the application of a conventional formula departing from different mixtures of wheat flour and green banana with its peel flour (10 to 16%). The best mixture was chosen by the use of an experimental model based on extreme vertices mixtures, which responds to the variations of the aqueous activity according to the temperature and the proper substitution of the wheat flour with green banana with its peel flour, as to the coefficients of the response surface estimated for the depending variables. Results. The substitution percentages of the wheat flour with the flour made from green banana with its peel, in order to obtain the minimum aqueous activity values according to the temperature (14.5% and 16% of green banana with its peel flour, respectively) were determined. Conclusion. The values obtained are a benchmark for the standardization and the optimization of the development of a bakery product, departing from the use of a food with functional properties obtained from the organic waste of one of the most important crops worldwide, and especially in Colombia: The banana., Os seres humanos não chegam a consumir nem um terço das frutas e vegetais que se produzem no mundo, situação que se apresenta em grande parte pelas perdas pós-colheita. Um dos cultivos que apresentam uma percentagem elevada de produção de resíduos pela alta exigência de qualidade nas exportações é o de banana (cavendish), resíduos que foram aproveitados para a obtenção de farinha de banana verde com casca, como insumo para a preparação de farinhas compostas com alto valor nutritivo com potencial para a indústria de panificación. Objetivo. Desenvolver um produto de padaria elaborado com diferentes misturas de farinha de banana verde com casca, como opção para o aproveitamento dos resíduos da indústria bananeira e alternativa nutricional para populações com diferentes graus de desnutrição. Materiais e métodos. Desenvolveu-se um pão de forma sob a aplicação de uma formulação convencional a partir de diferentes misturas de farinha de trigo e farinha de banana verde com casca (10 a 16%); a melhor mistura se elegeu empregando um desenho experimental baseado em misturas de vértices extremos, que obedece às variações da atividade aquosa com respeito à temperatura e a substituição adequada de farinha de trigo por farinha de banana verde com casca, como também aos coeficientes estimados da superfície de resposta para as variáveis dependentes. Resultados. Determinaram-se as percentagens de substituição da farinha de trigo por farinha de banana verde com casca para obter os valores mínimos de atividade aquosa em função da temperatura (14.5% e 16% de farinha de banana verde com casca, respectivamente). Conclusão. Os valores obtidos são um ponto de referência para a estandardização e otimização do desenvolvimento de um produto de panificação, a partir do aproveitamento de um alimento com propriedades funcionais obtido do resíduo orgânico de um dos cultivos mais importantes no mundo e especialmente na Colômbia, como o é a banana., Introducción. Los seres humanos no llegan a consumir ni un tercio de las frutas y vegetales que se producen en el mundo, situación que se presenta en gran medida por las pérdidas post-cosecha. Uno de los cultivos que presentan un porcentaje elevado de producción de residuos por la alta exigencia de calidad en las exportaciones es el de banano (cavendish), residuos que han sido aprovechados para la obtención de harina de banano verde con cáscara, como insumo para la preparación de harinas compuestas con alto valor nutritivo con potencial para la industria de panificación. Objetivo. Desarrollar un producto de panadería elaborado con diferentes mezclas de harina de banano verde con cáscara, como opción para el aprovechamiento de los residuos de la industria bananera y alternativa nutricional para poblaciones con diferentes grados de desnutrición. Materiales y métodos. Se desarrolló un pan tajado bajo la aplicación de una formulación convencional a partir de diferentes mezclas de harina de trigo y harina de banano verde con cáscara (10 a 16%); la mejor mezcla se eligió empleando un diseño experimental basado en mezclas de vértices extremos, que obedece a las variaciones de la actividad acuosa respecto a la temperatura y la sustitución adecuada de harina de trigo por harina de banano verde con cáscara, como también a los coeficientes estimados de la superficie de respuesta para las variables dependientes. Resultados. Se determinaron los porcentajes de sustitución de la harina de trigo por harina de banano verde con cáscara para obtener los valores mínimos de actividad acuosa en función de la temperatura (14.5% y 16% de harina de banano verde con cáscara, respectivamente). Conclusión. Los valores obtenidos son un punto de referencia para la estandarización y optimización del desarrollo de un producto de panificación, a partir del aprovechamiento de un alimento con propiedades funcionales obtenido del residuo orgánico de uno de los cultivos más importantes en el mundo y es

Mineralisation at this prospect includes: quartz-enargite veins; vuggy silica alteration bodies; and pervasive low grade gold mineralisation associated with kaolinite-pyrite-quartz alteration and characterised by high As and Hg. Early magnetite-epidote-chlorite alteration linked to an unexposed granitoid is overprinted by an extensive zone of advanced argillic alteration. Important controls include: a broad anticline intersected by axial faults; permeable pyroclastic units; and upward confinement of the alteration system by an impermeable, clay-rich volcanic unit. At this stratigraphic position the most important mineralisation was developed. The Pao high sulphidation system is not closely related to a stratovolcanic centre but may be related to an unexposed comagmatic intrusion., Mineralisation at this prospect includes: quartz-enargite veins; vuggy silica alteration bodies; and pervasive low grade gold mineralisation associated with kaolinite-pyrite-quartz alteration and characterised by high As and Hg. Early magnetite-epidote-chlorite alteration linked to an unexposed granitoid is overprinted by an extensive zone of advanced argillic alteration. Important controls include: a broad anticline intersected by axial faults; permeable pyroclastic units; and upward confinement of the alteration system by an impermeable, clay-rich volcanic unit. At this stratigraphic position the most important mineralisation was developed. The Pao high sulphidation system is not closely related to a stratovolcanic centre but may be related to an unexposed comagmatic intrusion.

Tato bakalářská práce se zaobírá převodem platformy NetCOPE do Xilinx Embedded Development Kit (EDK). Hlavním úkolem je vytvoření anotace hardware platformy NetCOPE pro její použití v prostředí EDK. Před samotnou implementací anotace je nutné nastudovat technologii FPGA, platformu NetCOPE a formát PSF pro anotaci IP-core platformy NetCOPE., This bachelor's thesis deals with porting of NetCOPE to Xilinx Embedded Development Kit (EDK). Main task is to create annotation of NetCOPE hardware for using in EDK. Before implementation of annotation itself, it is necessary both to study FPGA technology, possibilities of FPGA progamming, NetCOPE platform and PSF for anotation of NetCOPE’s IP-core.

Tato bakalářská práce se zaobírá převodem platformy NetCOPE do Xilinx Embedded Development Kit (EDK). Hlavním úkolem je vytvoření anotace hardware platformy NetCOPE pro její použití v prostředí EDK. Před samotnou implementací anotace je nutné nastudovat technologii FPGA, platformu NetCOPE a formát PSF pro anotaci IP-core platformy NetCOPE., This bachelor's thesis deals with porting of NetCOPE to Xilinx Embedded Development Kit (EDK). Main task is to create annotation of NetCOPE hardware for using in EDK. Before implementation of annotation itself, it is necessary both to study FPGA technology, possibilities of FPGA progamming, NetCOPE platform and PSF for anotation of NetCOPE’s IP-core.

Tato bakalářská práce se zaobírá převodem platformy NetCOPE do Xilinx Embedded Development Kit (EDK). Hlavním úkolem je vytvoření anotace hardware platformy NetCOPE pro její použití v prostředí EDK. Před samotnou implementací anotace je nutné nastudovat technologii FPGA, platformu NetCOPE a formát PSF pro anotaci IP-core platformy NetCOPE., This bachelor's thesis deals with porting of NetCOPE to Xilinx Embedded Development Kit (EDK). Main task is to create annotation of NetCOPE hardware for using in EDK. Before implementation of annotation itself, it is necessary both to study FPGA technology, possibilities of FPGA progamming, NetCOPE platform and PSF for anotation of NetCOPE’s IP-core.

Tato bakalářská práce se zaobírá převodem platformy NetCOPE do Xilinx Embedded Development Kit (EDK). Hlavním úkolem je vytvoření anotace hardware platformy NetCOPE pro její použití v prostředí EDK. Před samotnou implementací anotace je nutné nastudovat technologii FPGA, platformu NetCOPE a formát PSF pro anotaci IP-core platformy NetCOPE., This bachelor's thesis deals with porting of NetCOPE to Xilinx Embedded Development Kit (EDK). Main task is to create annotation of NetCOPE hardware for using in EDK. Before implementation of annotation itself, it is necessary both to study FPGA technology, possibilities of FPGA progamming, NetCOPE platform and PSF for anotation of NetCOPE’s IP-core.