Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivar.

The physical, chemical and pasting properties of the flour and isolated starches from six different bean cultivars (Phaseolus vulgaris L.) were investigated in order to obtain information for application in new products. The protein and total starch contents of the bean flours ranged from 17.72 to 20.27% and from 39.68 to 43.78%, respectively. The bean starches had low amounts of proteins, lipids and ash and showed an amylose content ranging between 45.32 and 51.11% and absolute density values between 1.55 and 1.78 g.cm?3. The bean starch granules were round to oval with a smooth surface. Results viscoamylographic profiles of the starches and flours showed the possibility of selecting cultivars for specific applications according to these characteristics.

Electrochemical and quantum chemical investigations of the insecticide fipronil.

This work describes an electrochemical and quantum chemical investigation of the fipronil insecticide. Cyclic voltammetry (CV) and square wave voltammetry (SWV) experiments were performed over a graphite-polyurethane (GPU) composite electrode. The fipronil molecule presents an one?electron irreversible oxidation reaction. Profiting the SWV signal a square wave stripping voltammetry (SWSV) procedure to determine the fipronil molecule in a 0.10 mol L-1 Britton-Robinson buffer solution, pH 8.0 was developed with accumulation potential and time of 0.50 V and 120 s, respectively. The limits of detection and quantification were 0.80 and 2.67 ?g L-1, respectively. Recovery tests were performed in three natural waters samples with values ranging from 99.67 to 101.37%. Quantum chemical studies showed that the nitrogen atom of the pyrazole group is the most probable oxidation site of the fipronil molecule.

Composição bromatológica do soro de leite bovino proveniente do processo de fabricação do queijo Mozarela.

Resumo: Objetivou-se avaliar a composição bromatológica do soro de leite bovino derivado da fabricação do queijo mozarela. Foram coletadas três amostras de 500 mL diretamente do tanque de uma fábrica de beneficiamento de queijo tipo mozarela na cidade de Damolândia em Goiás. Foram realizadas análises de matéria seca, umidade, matéria orgânica, cinzas e proteína bruta. O resultado para proteína bruta foi baixo, porém o tipo processamento usado na produção do queijo pode ter influenciado nesse resultado. [Chemical composition of bovine whey derived of processing of mozzarella cheese]. Abstract: The aim of experiment was to evaluate the Chemical composition of bovine whey derived of processing of mozzarella cheese. Three samples of 500 mL were collected in tank of a factory's processing of mozzarella cheese localized on Damolândia city, Goias. The analisys dry matter, moisture, organic matter, ash and crude protein were realized. Low results of crude protein was observed, however the kind of processing of cheese can influenced in this result.