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- Fluid bio-decontamination through new protective non-toxic coatingsPublication . Ferreira, Olga R.; Bordado, João C.; Gomes, João; Calhorda, Maria J.; Silva, Elisabete R.Fluid contamination, by micro/macroorganisms colonization on industrial surfaces (biofouling), causes serious environmental and economic penalties and health risks on several applications (e.g. water circuits, desalination systems).
- Scale-up effects of CO2 capture by methyldiethanolamine (MDEA) solutions in terms of loading capacityPublication . Santos, Samuel P.; Gomes, João; Bordado, João C.In the present study, results from three different CO2 capture experimental scales (laboratory, pilot unit, and a larger pilot unit), using aqueous amine solutions of methyldiethanolamine (MDEA) 20 wt %, are compared in terms of loading capacity. All three tested scales produced results regarding CO2 absorption using MDEA aqueous solutions, which were largely in accordance with the theoretical loading capacity of the used amine. Nevertheless, the observed differences between the theoretical and actual absorption behaviors of MDEA solutions for the different scales can be justified with the relative weight that process variables exhibit when the process is scaled up. Therefore, in order to achieve a correct scale-up of the process, simulations should be performed in order to define the best set of operational parameters in order to achieve high production yields and therefore more process profitability.
- Exposure to airborne ultrafine particles from cooking in portuguese homesPublication . Gomes, João; Bordado, João C.; Albuquerque, Paula CristinaCooking was found to be a main source of submicrometer and ultrafine aerosols from gas combustion in stoves. Therefore, this study consisted of the determination of the alveolar deposited surface area due to aerosols resulting from common domestic cooking activities (boiling fish, vegetables, or pasta, and frying hamburgers and eggs). The concentration of ultrafine particles during the cooking events significantly increased from a baseline of 42.7 mu m(2)/cm(3) (increased to 72.9 mu m(2)/cm(3) due to gas burning) to a maximum of 890.3 mu m(2)/cm(3) measured during fish boiling in water, and a maximum of 4500 mu m(2)/cm(3) during meat frying. This clearly shows that a domestic activity such as cooking can lead to exposures as high as those of occupational exposure activities.