Assessing the risk of groundwater contamination from organic substances in sewage sludge.

In this work, the risk of groundwater contamination from organic substances in sewage sludge from wastewater treatment stations was evaluated in its worst case. The sewage sludge was applied as fertilizer in corn culture, prioritizing the substances for monitoring. The assessing risk took place in a Typic Distrophic Red Latossol (TDRL) area, in the county district of Jaguariúna, SP. The simulators CMLS-94 and WGEN were used to evaluate the risk of twenty-eight organic substances in sewage sludge to leach to groundwater. The risk of groundwater contamination was accomplished for a single sludge dose application in a thousand independent and equally probable years, simulated to esteem the substances leaching in one year after the application date of the sludge. It is presented the substances that should be priorly monitored in groundwater.

Sensory analysis of specialty coffee from different environmental conditions in the region of Matas de Minas, Minas Gerais, Brazil.

Specialty coffees can be differentiated in various ways, including the environmental conditions in which they are produced and the sensory composition of the drink. This study aimed to evaluate the effect of altitude, slope exposure and fruit color on the sensory attributes of cafes of the region of Matas de Minas. Sampling points were georeferenced in four altitude ranges (< 700 m; 700 < x> 825 m, 825 < x < 950 m and > 950 m) of the coffee crop; two fruit colors of var. Catuaí (yellowand red); and two slope exposures (North-facing and South-facing). Coffee fruit at the cherry stage were processed andsubmitted to sensory analysis. The sensory attributes evaluated were overall perception, clean cup, balance, aftertaste, sweetness, acidity , body and flavor, which made up the final score. The scores were examined by ANOVA and means werecompared by the Tukey test (p < 0.05). From the sensory standpoint, coffee fruits of both colors are similar, as well as the cof fees from both slope exposures when these factors were analyzed separately . However , at higher altitudes, Y ellow Catuaí produces coffees with better sensory quality . Similarly , coffees from North-facing slopes, at higher altitudes produce better quality cup. The altitude is the main factor that interferes with coffee quality in the area. All factors together contribute tothe final quality of the beverage produced in the region of Matas de Minas.