Tuesday, 24 February 2015

A model to forecast the risk periods of Plantago pollen allergy by using the ANN methodology

Aerobiología (2015)


Some biological particles present in the atmosphere, such as pollen grains, give rise to human health problems, allergies, and infections. In view of the recognized special allergenic ability of Plantago pollen grains, a model based on an artificial neural network (ANN) was developed in this work in order to forecast the Plantago airborne pollen concentration. The proposed model uses data from Plantago pollen and the main meteorological variables recorded during 16 years (1993–2008) in the city of Ourense (northwest Spain). Its accuracy was tested during the years 2009 and 2010 with a prediction horizon of 2 days in advance. The model was applied in the atmosphere of the city of Ourense (Spain). Obtained results show that ANN model provides good results against other classical mathematical methodologies, which do not convergence so well. The forecasted pollen concentrations here are applied to allergology because they allow taking into account preventive measures in risk pollinosis suffers population.


Monday, 23 February 2015

Alkaline hydrolysis of vinclozolin: effect of humic acids aggregates in water


Journal of Molecular Catalysis A: Chemical


The influence of natural organic substances as humate colloidal aggregates in water solutions upon the chemical stability of vinclozolin has been investigated in basic media. A large inhibition (9 times-fold) has been observed and it has been rationalized in terms of a micellar pseudophase model. The observed behaviour could increase significantly the half-life of this fungicide. Moreover, these experimental results have been compared with the corresponding ones of other substances in these natural colloidal aggregates.

Monday, 9 February 2015

Assessment of extra virgin olive oil blends from monovarietal oils produced in NW Spain

European Journal of Lipid Science and Technology


Arbequina and Picual are the most common olive fruit varieties cultivated in Galicia (NW Spain). However, in recent years, the interest of oil producers in autochthonous Local olive fruits has increased substantially since its oil has differentiated and peculiar characteristics, especially with respect to the aromatic and phenolic composition. The blending of Local oil (in low percentages) with Arbequina or Picual oils is assessed in this study. Quality-related indices, fatty acid composition as well as minor compounds, such as volatiles and phenolics, were determined for both monovarietal and blending oils. Results obtained showed that the blending has the advantage of producing high quality virgin olive oil with predictable phenolic and aromatic profiles.

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