Hematological alterations in Astyanax altiparanae (Characidade) caused by Lernaea cyprinacea (Copepoda: Lernaeidae).

This study describes the hematological alterations in Astyanax altiparanae associated with infestation with Lernaea cyprinacea. The study was carried out in a lagoon of the Mogi- Guaçu River, in the municipality of Pirassununga, in the state of São Paulo, Brazil. Of 46 fish examined, 45.6% had their integument infested by L. cyprinacea, with a mean intensity of 4.9 parasites per fish and a mean abundance of 2.2, giving a total of 139 recovered crustaceans. The abundance of L. cyprinacea correlated positively with the length and weight of the hosts, and the intensity of infestation was higher in female hosts. Macroscopic observation of lesions associated with the parasite showed a severe inflammatory reaction around the site of attachment of L. cyprinacea, associated with a lower relative condition factor and blood parameters. The hematocrit, number of red blood cells and thrombocytes were higher in non-parasitized than in parasitized fish. However, the hemoglobin concentration, hematimetric indices and the number of white blood cells were not influenced by infestation.

THERMOGRAVIMETRIC ALTERATIONS OF CASSAVA STARCH GRANULES INDUCED BY HYDROGEN PEROXIDE, UV RAYS AND MICROWAVE

Starches are applied in several fields of industry. Amylose and amylopectin (natural polymers) constitute the starch in vegetable cells. In some processes native starches cannot support high stress conditions (high temperatures/acidity). Then, modification methods are developed aiming the improving of starch technological utilization. Oxidative modification with H2O2 has been the subject of many researches. UV rays as well microwave irradiation can be used. The aim was to confirm possible thermogravimetric alterations in native cassava starch (A) granules due to a double starch modification: 1st step) H2O2 standard solutions 0.1 mol L-1 (B), 0.2 mol L-1 (C) and 0.3 mol L-1 (D) and UV rays exposure for 1h; 2nd step) microwave irradiation for 5 min. The results of thermogravimetric curves (TG-DTA) show that the behaviors of the starch proprieties were modified. Highlighting, the modified samples C and D showed a decrease on the thermal stability step. This alteration turned them suitable to many field of industry like the paper one.