Resultados de investigación

Coverage: Latitude: 39.100000 * Longitude: -0.683333 Date/Time Start: 1993-06-15T00:00:00 * Date/Time End: 1993-06-15T00:00:00 Minimum DEPTH, sediment/rock: 0.450 m * Maximum DEPTH, sediment/rock: 2.300 m Event(s): NAVA1 (Core1) * Latitude: 39.100000 * Longitude: -0.683333 * Date/Time: 1993-06-15T00:00:00 * Elevation: 225.0 m * Location: Navarrés, Spain * Comment: Location: center of valley. Core diameter: 20 cm. Area of site: 1.5 ha. Site description: Tectonic valley 1-2 km wide. Physiography: peatbog. Surrounding vegetation: garrigue and cultivars., This dataset was archived on 2010-05-11 from the EPD database (http://www.europeanpollendatabase.net).

The consumption stage has been identified as the largest producer of food waste (FW) across the food supply chain (FSC), with fruit and vegetables being the most affected product category. The present study aims to determine the op- timal storage scenario at household level to avoid food waste and which has the lowest environmental footprint. Broc- coli was stored under different storage conditions: unbagged or bagged (periodically opened) in bioplastic bags inside a domestic refrigerator at 5 or 7 °C for 34 days and then analysed for relative humidity (RH), sensory properties and bioactive compounds. A life cycle assessment (LCA) was conducted to evaluate the environmental profile of 1 kg of broccoli purchased by the consumer (cradle-to-grave). At day 0 (base scenario) the carbon footprint was 0.81 kg CO2 eq/kg, with the vegetable farming being the main contributor to this environmental impact, mostly driven by fertiliser (production and its emissions to air and water) and irrigation (due to electricity consumption for water pumping). Quality and food waste depended on time and storage conditions: For short storage times, within three days, the best quality combined with the lowest environmental footprint was for unbagged broccoli at 7 °C and no household food waste. However, this scenario had the highest food waste level from day 3 onwards, with increased resource loss and overall environmental footprint. For long-term storage, using a bag and storing at 5 °C helped to re- duce food waste with the lowest environmental footprint. For example, at 16 days, this scenario (bagged at 5 °C) could save 4.63 kg/FU ofbroccoli and 3.16 kg CO2 eq/FU compared to the worst scenario (unbagged at 7 °C). Consumers are the key to reducing household food waste and this research provides the knowledge for improvement.

This dataset contains the experimental data obtained during the preparation, characterization and tribological evaluation of water-ethylene glycol lubricants containing a stearate ionic liquid crystal additive. The study evaluates water-ethylene glycol (W-EG) lubricants and formulations containing different concentrations of the additive, including 0.5 wt.%, 1 wt.% and 2 wt.%. The dataset includes rheological characterization, contact angle measurements, turbidimetry analyses, thermal characterization, Raman spectroscopy analyses, friction and wear evaluation, scanning electron microscopy (SEM) characterization and lubricant imaging. Experimental data comprise rheological measurements, turbidity measurements, contact angle measurements, thermal analysis data, friction coefficient measurements, wear measurements, Raman spectra, SEM micrographs, EDX analyses, lubricant images and wear scar analyses., Ministerio de Ciencia e Innovación (MCIN/AEI): Project PID2021-122169NB-I00

Datasets from the surveys applied for the article "Barriers and Opportunities for Sustainable Farming Practices and Crop Diversification Strategies in Mediterranean Cereal-Based Systems" https://doi.org/10.3389/fenvs.2022.861225

Nowadays, a significant research effort is devoted to understand and mimic biological lubricants which, in contrast to most man-made lubricants, are based on water. It has been extensively shown that nature overcomes the poor lubricity of water with the addition of biological molecules, mostly proteins. Among these proteins, mucins are recognized as instrumental for biological lubrication. However, the molecular details of their lubricating properties are yet poorly understood. While structural studies of mucins at surfaces have given some insight into this aspect, the fact is that very little is known on the structure of confined mucin films, i.e. the really relevant system in the study of mucin lubrication. We propose to study this system by means of neutron reflectivity and grazing-incidence small-angle scattering employing a recently developed surface force type apparatus that allows the investigation of confined thin films.