The relation between wetting properties and geometric parameters of fractal surfaces are widely discussed on the literature and, however, there are still divergences on this topic. Here we propose a simple theoretical model to describe the wetting properties of a droplet of water placed on a hierarchical structured surface and test the predictions of the model and the dependence of the droplet wetting state on the initial conditions using simulation of the 3-spin Potts model. We show that increasing the auto-similarity level of the hierarchy – called n – does not affect considerably the stable wetting state of the droplet but increases its contact angle. Simulations also explicit the existence of metastable states on this type of surfaces and shows that, when n increases, the metastability becomes more pronounced. Finally we show that the fractal dimension of the surface is not a good predictor of the contact angle of the droplet.

This paper focuses on high-resolution coastal stratigraphy data, which were revealed by the Ground Penetrating Radar (GPR) system. Surveys performed with GPR on the surface of prograded barriers reveal patterns of reflections that allow the interpretation of the geometry and stratigraphy of coastal deposits in a continuous mode. At the Curumim prograded barrier in southern Brazil (29°30′ S–49°53′ W), a two-dimensional transverse GPR survey revealed, with high precision, a serial of contacts between aeolian deposits of relict foredunes and relict beach deposits that have a strong correlation with sea level. In a 4 km GPR profile, a total of 24 of these contacts were identified. The high accurate spatial positioning of the contacts combined with Optical Stimulated Luminescence dating resulted in the first confident sea-level curve that tells the history of sea-level changes during the last 7 ka on the southernmost sector of the Brazilian coast. The curve shows that sea-level was still rising before 6 ka BP, with a maximum level of 1.9 m reached close to 5 ka BP; after that, sea-level started to falling slowly until around 4 ka BP when fall accelerated.

This article discusses if and how the practices of vegan restaurants and their consumers converge towards the construction of sustainable food systems. Analysis is supported by concepts issue from Practice Theory and is based on data collected between October 2018 and April 2019 with owners, chefs, nutritionists, managers, and consumers of vegan restaurants in Porto Alegre, Brazil. The research identified and classified three arrangements of practices: production-consumption reconnection, food and nutritional security, and political engagement. Results highlight that, despite a weak engagement with vegan and other food movements, vegan restaurants (and their consumers) develop several practices that contribute to shape more sustainable models of food production, distribution, and consumption.

In this paper I examine Hume’s claims about the nature of moral sentiments (mainly in T 3.1.2) using as a foil the Kantian challenge to all material practical principles: they are all of the same type, being based on self-love and making all choices, including moral ones, hedonically fungible. The paper explores Hume’s views on pleasure as constitutive of moral sentiment as an answer to that challenge arguing that for him only pleasure is essentially valuable for beings like us. It thus grounds a notion of value which, through a “progressive or dynamic” view of human nature, informs a conception of moral pleasure – a “taste in character traits” – as a distinctive type of pleasure that is not amenable to a mere quantitative criterium to guide moral choice.