Mikhail Khovanov developed a bi-graded homology theory for links in the 3-sphere. Khovanov's theory came from a Topological quantum field theory (TQFT) and as such has a geometric interpretation, explored by Dror Bar-Natan. Marta Asaeda, Jozef Przytycki and Adam Sikora extended Khovanov's theory to I-bundles using decorated diagrams. Their theory did not suggest an obvious geometric version since it was not associated to a TQFT. We develop a geometric version of Asaeda, Przytycki and Sikora's theory for links in thickened surfaces. This version leads to two other distinct theories that we also explore.

This research is an experimental, field and numerical study of the sedimentation and consolidation of in-line thickened oil sands fine tailings. In-line thickening is a process that adds flocculant and coagulant into a modified tailings pipeline in a multi stage fashion to improve the dewatering behaviour of oil sands fine tailings cyclone overflow. The parent untreated cyclone overflow, in-line thickened tailings and sheared in-line thickened tailings were investigated in the laboratory. In-line thickened tailings were produced in the laboratory using the same process as in the field project and sheared in-line thickened tailings were prepared by shearing the thickened tailings with a specified shearing effort to simulate tailings transportation. A combination of hindered sedimentation tests, compressibility standpipe tests and large strain consolidation tests with vane shear tests was then used to capture a full range of sedimentation, consolidation and shear strength characteristics for these materials. Results show that the in-line thickening process significantly improves hydraulic conductivity and undrained shear strength of the fine tails. Shearing damages some of the floc structure but does not cause the material to fully return to the original state of the cyclone overflow. The laboratory data of the in-line thickened tailings was compared with field performance at two in-line thickened tailings pilot scale ponds and with a validation standpipe test by utilizing a developed finite strain consolidation model. Good agreements were obtained between the field performance, the laboratory test results and the validation standpipe test. These good agreements confirmed the validity of the laboratory determined geotechnical parameters and of the developed numerical model and indicated that it is possible to model large scale field performance with small scale laboratory tests. Finally, composite tailings was made from the in-line thickened tailings and was found to have a similar segregation boundary to that of gypsum treated composite tailings made with mature fine tailings but had a much higher hydraulic conductivity and shear strength which were inherited from the flocculated fines. / Geotechnical Engineering

No description available.

A 67-year-old male patient received a coronary artery bypass graft. Less than 2 months afterward, he presented with recurrent exacerbations of congestive heart failure. His response to a standard treatment regimen for heart failure was partly successful, but a few days after discharge he was readmitted for worsening dyspnea and edema. Doppler echocardiography suggested the hemodynamics of constrictive pericarditis. Magnetic resonance imaging showed thickened pericardium with exudates in the pericardial space. Cardiac catheterization confirmed the diagnosis, showing equalization of diastolic pressures of the left and right ventricles. The patient underwent subtotal pericardiectomy with resolution of the pericardial disease, but he died from respiratory insufficiency.

No description available.

Between 4-16% of adults in the United States have experienced difficulty swallowing at some point during their lives. Difficulty swallowing, or clinically referred to as dysphagia, poses increased concern when drinking beverages. While no treatment is currently available, it is often recommended that liquids be thickened to improve the safety of swallowing and prevent liquids from being aspirated in the lungs. However, thickened liquids are poorly accepted by individuals with dysphagia. Taste and flavor suppression has been shown in various thickened liquid matrices, but the mechanisms for understanding these changes in perception are quite complex. Additionally, literature focused on dysphagic patients’ experiences with different types of beverages and clinicians’ experiences with thickening beverages is minimal. The study had two main goals: 1) explore how sensory properties including texture, taste, and flavor affect acceptance of specific thickened liquids and 2) determine challenges clinicians experience with thickening different beverages. This was achieved through a quantitative and qualitative online survey administered to clinicians (n=83; 96% speech-language pathologist) in the United States who work with dysphagia patients. Free-response questions related to thickening issues highlighted challenges with carbonation, temperature, and dairy products. Coffee, water, soda, milk, and oral nutritional supplements were the most complained about thickened beverages, respectively. Disliking of texture was a common complaint for each beverage likely due to the dissimilarity to the unthickened version and challenges associated with thickening. Off-flavors were reported for each beverage and were the most present in water. Additionally, clinicians noted the thickened version of the beverage typically has less flavor. To increase the acceptance of thickened liquids, clinicians believe the texture and flavor need significant improvements. Interdisciplinary work in the field of food science is needed to create a smoother consistency, more stable thickness across time and temperature, and improved flavor/taste to develop more enjoyable beverages for dysphagic patients.

Ingeniero Civil / Los depósitos de relaves espesados, o TTD según sus siglas en inglés (Thickened Tailings Disposal), son aquellos en los cuales el relave descargado ha sido sometido a un proceso de espesamiento, incrementando las concentraciones de sólido en peso en comparación al relave convencional. Esta tecnología está siendo cada vez más utilizada en los últimos años debido principalmente a que permite una utilización más eficiente del agua que los relaves convencionales. Desde la perspectiva ambiental, uno de los mayores problemas provocados por la depositación de relaves es la contaminación de las napas subterráneas debido a la infiltración de agua desde los depósitos. El uso de TTD, en teoría, reduciría en forma considerable este impacto, debido a que contienen un bajo contenido de agua, además de material altamente impermeable. Si bien existen estudios de laboratorio, terreno y modelación que muestran que la infiltración mediante este método es baja, aún es necesario avanzar en estudios que permitan entender de mejor manera este fenómeno. La presente investigación está enfocada en el análisis de los parámetros geotécnicos que controlan la infiltración de agua desde los relaves espesados hacia el subsuelo, considerando las características tanto de los relaves como de los suelos subyacentes a los depósitos. En esta investigación se implementó un ensayo de laboratorio que permite medir la humedad en el suelo subyacente al depositar sobre él una capa de relave. El aparato utilizado consistió en un cilindro de 40 a 50 cm de alto y 9,6 cm de diámetro dentro del cual se colocó una capa de suelo natural de 30 a 40 cm de espesor y sobre él la capa de relaves de 5 cm de espesor con las características típicas de depositación. La humedad fue medida en profundidad a través de sensores conectados a un datalogger. El programa de ensayos desarrollado consideró tres relaves provenientes de diferentes proyectos mineros y dos suelos naturales con distintas características geotécnicas, que provienen de sitios en donde se emplazarán depósitos de relaves. Los resultados de los ensayos permiten concluir que la infiltración en el suelo es producida en mayor medida inmediatamente después de la depositación del relave y la cantidad de agua infiltrada depende, principalmente, de las propiedades intrínsecas del suelo de fundación y no de las características del relave. Por otra parte, la infiltración al suelo de fundación no se ve afectada de manera importante por efecto de la radiación. En el relave, en cambio, la humedad final es controlada principalmente por este efecto. En los ensayos realizados, la infiltración producida en los suelos de fundación, los cuales no presentaban humedad al comienzo de los ensayos, no superó humedades finales de 7% y profundidades superiores a 25 cm al final del ensayo.

Ingeniero Civil, Mención en Estructuras y Construcción / El principal problema ambiental generado por los depósitos de relaves es la contaminación de las napas subterráneas debido a la infiltración en el subsuelo con aguas de proceso. La metodología de depositación de relaves TTD (Thickened Tailings Disposal), implica someter al relave a un proceso de espesamiento, incrementando las concentraciones de sólido en comparación al relave convencional. Este estudio presenta una comparación experimental del potencial de infiltración de relaves convencionales en comparación a relaves espesados con metodología TTD. Para ello se midió empíricamente en una columna de flujo de una dimensión, la infiltración en un suelo natural producida por la depositación sobre el mismo de capas sucesivas de relave de diferentes concentraciones de sólidos, buscando simular el crecimiento de un depósito de relaves. Se implementó una instalación experimental consistente en una probeta cilíndrica de acrílico de 20 cm de diámetro x 100 cm de altura en la que se dispuso en su parte inferior 50 cm de suelo natural compactado, instrumentado con sensores de humedad y un tensiómetro. Luego en forma sucesiva, se depositaron capas de relave, instrumentadas con medidores de humedad, tensiómetro y medidor de temperatura. El programa de ensayos consideró: 2 muestras de relave y 1 muestra de suelo de fundación. Se ejecutaron cuatro ensayos, dos por tipo de relave a dos distintas concentraciones de sólidos. Para el Relave 1 (cobre), tanto el relave convencional como el espesado con metodología TTD, infiltraron el total de la muestra de suelo. Es necesario mencionar que la masa de relave espesado TTD corresponde a 1,85 veces la masa de relave convencional depositado y que en la probeta con relave convencional, en su parte inferior, se acumuló un exceso de agua que permitiría alcanzar una infiltración extra de 12%. Para el Relave 2 (oro y plata), la infiltración alcanzada en la prueba con relave espesado TTD alcanzó aproximadamente el 50% de la muestra de suelo, mientras que durante la prueba con relave convencional, se infiltró el total de la muestra de suelo. La razón entre la masa de relave espesado y la masa del relave convencional equivale a 1,36. En base al análisis y resultados de los ensayos experimentales realizados se ha logrado concluir que la profundidad que alcanza la infiltración dentro del suelo de fundación es una función que depende de la cantidad de agua liberada por el relave hacia el subsuelo y de la curva de retención de agua del suelo, específicamente de su capacidad de campo.

A deglutição é um processo coordenado e extremamente complexo, envolvendo contração e inibição de músculos localizados entre a boca e o estômago. Alterações neste sistema podem gerar disfagia, sinal comum de diversas doenças orgânicas, alterações neurológicas ou doenças neuromusculares, produzindo no paciente dificuldade na mastigação e deglutição de alimentos. Prover deglutição segura para indivíduos disfágicos é um desafio, contudo, esta pode ser facilitada se os alimentos tiverem a textura modificada e os líquidos forem espessados. Dessa maneira, este trabalho teve por objetivo desenvolver uma formulação de espessante alimentar, com valor nutricional agregado, para espessar diferentes líquidos, tornando-os com consistência adequada para pacientes disfásicos e avaliar sua ação em diferentes líquidos, testando a influência do tempo de espessamento e temperatura, sobre a estabilidade das viscosidades obtidas com as amostras. O ingrediente base usado para formulação e fonte de proteína foi o concentrado protéico de soro de leite (WPC), obtido experimentalmente, através da utilização das tecnologias de membranas, ultrafiltração (UF) e diafiltração (DF), através de três experimentos distintos. Inicialmente, 30 litros de soro em pó reconstituído, foram concentrados através da ultrafiltração, com redução do volume para cinco litros, a partir deste volume realizaram-se as diafiltrações. No primeiro experimento executaram-se quatro DF, duas de cinco litros e duas de 2,5 litros, obtendo-se WPC-1 com 56% de proteína. No segundo experimento também com quatro DF, executaram-se dois deles com 10 litros e dois com cinco litros, obtendo-se o WPC-2, com 71% de proteína. Para o terceiro experimento, os ciclos das diafiltrações foram aumentados para seis DF de cinco litros cada, obtendo-se o WPC-3, com 80% de proteína. Os concentrados obtidos foram liofilizados e caracterizados em relação a suas propriedades funcionais, sendo a solubilidade a mais importante por estar diretamente ligada à utilização em formulações alimentares de bebidas. Obteve-se solubilidade média de 70, 77 e 85% para WPC-1, 2 e 3 respectivamente. Pelas características obtidas de concentração de proteínas e percentual de solubilidade, o concentrado protéico obtido no terceiro experimento foi o selecionado para ser utilizado na formulação. Esta ficou constituída de 68% de concentrado protéico de soro de leite, 2% de mix de vitaminas e minerais e 30% do agente espessante (goma guar). Através de testes preliminares realizados com o agente espessante, determinou-se a porção do produto formulado necessária de ser adicionada aos líquidos para que os mesmos atingissem os níveis de consistência desejados, ou seja, 4,2 g para consistência de néctar (50 – 351 cP), 6,7 g para consistência de mel (351-1750 cP) e 9,2 g para consistência de pudim (> 1750 cP), tradicionalmente recomendadas para indivíduos disfásicos, segundo o National Dysphagia Diet Guidelines (NDD). Diferentes amostras (leite, sucos de abacaxi, de uva e de laranja) foram espessadas e realizadas medidas da viscosidade aparente, expressas em centipoise (cP), nos tempos pós-preparo: 10 minutos, 2 horas com taxa de cisalhamento (“shear rate”) de 50s-1 a 25ºC. As amostras foram armazenadas sob refrigeração e após 24 horas, novas medidas foram realizadas com taxa de cisalhamento de 50s-1 a 10ºC. Houve diferença estatística significativa entre as médias de viscosidade nos tempos de preparo de todos os níveis de consistência, demonstrando que o agente espessante utilizado continuou agindo, hidratando-se e aumentando a viscosidade com o passar do tempo. Também foi encontrada diferença significativa entre algumas amostras, com diferentes líquidos de diluição, quando comparadas entre si no mesmo nível de consistência. No entanto, as amostras apresentaram viscosidade dentro dos níveis sugeridos pela National Disfagic Diet, com exceção da consistência de pudim que, no tempo 10 minutos, permaneceu abaixo dos limites, adequando-se com o tempo, para o consumo de indivíduos disfágicos. / The swallowing is a coordinated and extremely complex process, involving contractions and inhibitions of muscles located between the mouth and the stomach. Alterations on this system can generate dysphagia, common sign of several organic diseases, neurological alterations or neuromuscular diseases, producing in the patient difficulty in the mastication and Swallowing of food .To provide safe swallowing for dysphagic individuals is a challenge, however, this can be facilitated, if the food has modified texture and if the liquids are thickened. In this way, the purpose of this work was to develop a formulation of food thickener, with aggregated nutritional value, to thicken different liquid foods, giving them an appropriate consistence for dysphagic individuals and to evaluate its action in different liquid foods, testing the influence of the time of thickening and temperature, over the stability of the viscosities obtained by the samples. As ingredient base for formulation and protein source was used whey protein concentrate (WPC), obtained experimentally, through the use of the technologies of membranes, the ultrafiltration (UF) and diafiltration (DF), through three different experiments. Initially, 30 liters of reconstituted powder serum, were concentrate through ultrafiltration, with reduction of the volume for cinco liters, starting from this volume the diafiltration took place. In the first experiment quatro DF were executed, two of cinco liters and two of 2.5 liters, obtained WPC-1 with 56% of protein. In the second experiment quatro DF were executed, two of them with 10 liters and two with cinco liters, obtaining WPC-2 with 71% of protein. For the third experiment, the cycles of the diafiltration were increased for 6 DF of 5 liters each, obtaining WPC-3 with 80% of protein.The obtained concentrates were liofilized and characterized in relation to its functional properties, being the solubility the most important for being directly linked to the use in alimentary formulations and drink. Average solubility of 70, 77 and 85% were obtained for WPC, 1, 2 and 3 respectively. Due to the obtained characteristics of protein concentrate and its solubility, the WPC obtained in the third experiment was selected for if used in the formulation. This was constituted of 68% of whey protein concentrate, 2% of mix of Vitamins and Minerals and 30% of the thickning agent (gum guar). Through preliminary tests accomplished with the thickening agent the amount of formulated product necessary to reach the desired consistence levels was determined, being 4.2 g for nectar consistence (50 – 351 cP), 6.7 g for honey consistence (351-1750 cP) and 9.2 g for pudding (> 1750 cP), traditionally recommended for dysphagic individuals according to National Dysphagia Diet Guidelines (NDD). Different samples (milk, pineapple juices, and grape and orange) were thickened and measurements of apparent viscosity were carried out, expressed in centipoise (cP), in the times after preparation: 10 minutes, 2 hour with shear rate of 50s-1 to 25±2ºC. The samples were stored under refrigeration and after 24 hours, new measurements were accomplished with shear rate of 50 s-1 to 10±2ºC. There were significant statistic difference among the average viscosity in the times of preparation of all the consistence levels, demonstrating that the thickening agent used continued acting, increasing the viscosity in the course of time. As well as significant differences among some samples when compared to each other in the same consistence level, caused by the different constituents of the drinks taken as sample. However, all samples presented viscosity inside the levels suggested by National Dysphagic Diet, except for the pudding consistence that, in the time of 10 minutes, was below these limits, fitting with time, being for this inside the levels suggested, appropriated for consumption by dysphagic individuals.

A deglutição é um processo coordenado e extremamente complexo, envolvendo contração e inibição de músculos localizados entre a boca e o estômago. Alterações neste sistema podem gerar disfagia, sinal comum de diversas doenças orgânicas, alterações neurológicas ou doenças neuromusculares, produzindo no paciente dificuldade na mastigação e deglutição de alimentos. Prover deglutição segura para indivíduos disfágicos é um desafio, contudo, esta pode ser facilitada se os alimentos tiverem a textura modificada e os líquidos forem espessados. Dessa maneira, este trabalho teve por objetivo desenvolver uma formulação de espessante alimentar, com valor nutricional agregado, para espessar diferentes líquidos, tornando-os com consistência adequada para pacientes disfásicos e avaliar sua ação em diferentes líquidos, testando a influência do tempo de espessamento e temperatura, sobre a estabilidade das viscosidades obtidas com as amostras. O ingrediente base usado para formulação e fonte de proteína foi o concentrado protéico de soro de leite (WPC), obtido experimentalmente, através da utilização das tecnologias de membranas, ultrafiltração (UF) e diafiltração (DF), através de três experimentos distintos. Inicialmente, 30 litros de soro em pó reconstituído, foram concentrados através da ultrafiltração, com redução do volume para cinco litros, a partir deste volume realizaram-se as diafiltrações. No primeiro experimento executaram-se quatro DF, duas de cinco litros e duas de 2,5 litros, obtendo-se WPC-1 com 56% de proteína. No segundo experimento também com quatro DF, executaram-se dois deles com 10 litros e dois com cinco litros, obtendo-se o WPC-2, com 71% de proteína. Para o terceiro experimento, os ciclos das diafiltrações foram aumentados para seis DF de cinco litros cada, obtendo-se o WPC-3, com 80% de proteína. Os concentrados obtidos foram liofilizados e caracterizados em relação a suas propriedades funcionais, sendo a solubilidade a mais importante por estar diretamente ligada à utilização em formulações alimentares de bebidas. Obteve-se solubilidade média de 70, 77 e 85% para WPC-1, 2 e 3 respectivamente. Pelas características obtidas de concentração de proteínas e percentual de solubilidade, o concentrado protéico obtido no terceiro experimento foi o selecionado para ser utilizado na formulação. Esta ficou constituída de 68% de concentrado protéico de soro de leite, 2% de mix de vitaminas e minerais e 30% do agente espessante (goma guar). Através de testes preliminares realizados com o agente espessante, determinou-se a porção do produto formulado necessária de ser adicionada aos líquidos para que os mesmos atingissem os níveis de consistência desejados, ou seja, 4,2 g para consistência de néctar (50 – 351 cP), 6,7 g para consistência de mel (351-1750 cP) e 9,2 g para consistência de pudim (> 1750 cP), tradicionalmente recomendadas para indivíduos disfásicos, segundo o National Dysphagia Diet Guidelines (NDD). Diferentes amostras (leite, sucos de abacaxi, de uva e de laranja) foram espessadas e realizadas medidas da viscosidade aparente, expressas em centipoise (cP), nos tempos pós-preparo: 10 minutos, 2 horas com taxa de cisalhamento (“shear rate”) de 50s-1 a 25ºC. As amostras foram armazenadas sob refrigeração e após 24 horas, novas medidas foram realizadas com taxa de cisalhamento de 50s-1 a 10ºC. Houve diferença estatística significativa entre as médias de viscosidade nos tempos de preparo de todos os níveis de consistência, demonstrando que o agente espessante utilizado continuou agindo, hidratando-se e aumentando a viscosidade com o passar do tempo. Também foi encontrada diferença significativa entre algumas amostras, com diferentes líquidos de diluição, quando comparadas entre si no mesmo nível de consistência. No entanto, as amostras apresentaram viscosidade dentro dos níveis sugeridos pela National Disfagic Diet, com exceção da consistência de pudim que, no tempo 10 minutos, permaneceu abaixo dos limites, adequando-se com o tempo, para o consumo de indivíduos disfágicos. / The swallowing is a coordinated and extremely complex process, involving contractions and inhibitions of muscles located between the mouth and the stomach. Alterations on this system can generate dysphagia, common sign of several organic diseases, neurological alterations or neuromuscular diseases, producing in the patient difficulty in the mastication and Swallowing of food .To provide safe swallowing for dysphagic individuals is a challenge, however, this can be facilitated, if the food has modified texture and if the liquids are thickened. In this way, the purpose of this work was to develop a formulation of food thickener, with aggregated nutritional value, to thicken different liquid foods, giving them an appropriate consistence for dysphagic individuals and to evaluate its action in different liquid foods, testing the influence of the time of thickening and temperature, over the stability of the viscosities obtained by the samples. As ingredient base for formulation and protein source was used whey protein concentrate (WPC), obtained experimentally, through the use of the technologies of membranes, the ultrafiltration (UF) and diafiltration (DF), through three different experiments. Initially, 30 liters of reconstituted powder serum, were concentrate through ultrafiltration, with reduction of the volume for cinco liters, starting from this volume the diafiltration took place. In the first experiment quatro DF were executed, two of cinco liters and two of 2.5 liters, obtained WPC-1 with 56% of protein. In the second experiment quatro DF were executed, two of them with 10 liters and two with cinco liters, obtaining WPC-2 with 71% of protein. For the third experiment, the cycles of the diafiltration were increased for 6 DF of 5 liters each, obtaining WPC-3 with 80% of protein.The obtained concentrates were liofilized and characterized in relation to its functional properties, being the solubility the most important for being directly linked to the use in alimentary formulations and drink. Average solubility of 70, 77 and 85% were obtained for WPC, 1, 2 and 3 respectively. Due to the obtained characteristics of protein concentrate and its solubility, the WPC obtained in the third experiment was selected for if used in the formulation. This was constituted of 68% of whey protein concentrate, 2% of mix of Vitamins and Minerals and 30% of the thickning agent (gum guar). Through preliminary tests accomplished with the thickening agent the amount of formulated product necessary to reach the desired consistence levels was determined, being 4.2 g for nectar consistence (50 – 351 cP), 6.7 g for honey consistence (351-1750 cP) and 9.2 g for pudding (> 1750 cP), traditionally recommended for dysphagic individuals according to National Dysphagia Diet Guidelines (NDD). Different samples (milk, pineapple juices, and grape and orange) were thickened and measurements of apparent viscosity were carried out, expressed in centipoise (cP), in the times after preparation: 10 minutes, 2 hour with shear rate of 50s-1 to 25±2ºC. The samples were stored under refrigeration and after 24 hours, new measurements were accomplished with shear rate of 50 s-1 to 10±2ºC. There were significant statistic difference among the average viscosity in the times of preparation of all the consistence levels, demonstrating that the thickening agent used continued acting, increasing the viscosity in the course of time. As well as significant differences among some samples when compared to each other in the same consistence level, caused by the different constituents of the drinks taken as sample. However, all samples presented viscosity inside the levels suggested by National Dysphagic Diet, except for the pudding consistence that, in the time of 10 minutes, was below these limits, fitting with time, being for this inside the levels suggested, appropriated for consumption by dysphagic individuals.