A inserção da educação ambiental não formal no processo de implantação de saneamento ambiental na comunidade rural Colonia Mergulhão, São José dos Pinhais - PR

One of the biggest environmental problems of the population is the lack of sewage treatment, especially in rural communities and low-income. The development of technologies for efficient, low-cost sanitation need to be developed to meet the disadvantaged people of this basic service. This work was the implementation proposal of a technology called constructed wetlands, also known as Wastewater Treatment Plant for Roots Zone - ETEZR. The objective was to develop a non- formal environmental education proposal for redevelopment, using outreach methods for residents and deployment of this technology ETEZR in the rural community of Cologne Grebe in Sao Jose dos Pinhais - PR. With technical support from the Paranaense Technical Assistance and Rural Extension Institute -EMATER and the Federal Technological University of Paraná - UTFPR, 5 ETEZR were deployed in the colony through three theoretical and practical workshops, which involved total 67 people from the community 5 technicians EMATER and 13 of the Municipal Town Hall. Após4 months of implementation were carried out two collections of raw wastewater and treated to analyze physical, chemical and biological parameters. The results evaluated by chemical parameters BOD, COD, phosphorus, ammonia nitrogen comparing raw and treated sewage, demonstrate that ETEZR are effective in the treatment of sewage. 5 Seasons minimum and maximum efficiency between the basic parameters analyzed were 52.2 to 95.5% for BOD; 47 to 94.5% for COD; 21.5 to 96% phosphorus; 30-98% for ammonia nitrogen. Oils and greases, and a series of solid also achieved a significant reduction in their values when comparing the raw sewage and treated sewage, and biological parameters evaluated by means of coliforms showed a reduction of 80 to 99%. With the implementation of environmental education process aimed sanitation was possible to evaluate the perception of the population to accept the environmental sanitation technology using the ETEZR, understand the needs and sanitation concepts for the community. This research evaluated the development of the methodology applied by the non-formal environmental education in order to provide subsidies for rural sanitation plan process for the municipality.

Uso de diferentes agentes ligantes no desenvolvimento de barra de cereal salgada adicionada de chia (Salvia hispânica L.)

The objective of this study was to evaluate different binders when preparing salt cereal bars and to characterize them as physical, physico-chemical and sensory parameters. Four formulations of different cereal bars using binders have been developed. The evaluated binders were collagen, guar gum, xanthan gum and psyllium. The developed cereal bars were evaluated according to their physical characteristics (color and texture), physicochemical (pH, moisture, ash, protein, lipids, Aw, crude fiber) beyond their calorie, fatty acid composition and concentration of the main minerals. Among the four binding agents evaluated, psyllium stood out due to its physicochemical characteristics. A cereal bar high in protein and fiber; low in carbohydrates and water activity. The binding agent guar gum and xanthan showed characteristics similar to psyllium, especially regarding to fiber content. Collagen as binder gave the final product a high level in protein and lipid. The color and texture analyzes showed that the salt cereal bars had the color and crispness characteristics for this type of product. Regarding to the composition in the fatty acid, the developed bars offer a good supply of essential fatty acids to the human body. The same was observed regarding to mineral contents. Sensory, salt cereal bars made with chia showed good acceptability, highlighting the elaborate bar with psyllium binder. Different binders demonstrated technological efficiency in the preparation of salt cereal bars. The binder psyllium agent over others showed better physical-chemical and sensory characteristics. However, in general the product has healthy and nutritional characteristics it may be indicated for a protein diet with high fiber content and free sugars.

Efeitos diretos e indiretos de parâmetros dos semivariogramas referentes aos atributos químicos do solo sobre a produtividade de grãos de soja

In order to add value to soybens crops, and hence the marketing, medium and large producers have been using precision agriculture techniques (PA), as the Remote Sensing, Geographic Information Systems (GIS) and positioning satellite, to assist the management of crops. Thus, given the economic relevance of that culture to the southwest of Paraná State and Brazil, scientific studies to increase their productivity and profitability are of main importance. The objective of this study was to evaluate the correlation between the chemical soil properties and soybean yield for each estimated parameter of semivariogram (range, nugget and level effect), and the deployment of these correlations in direct and indirect effects, aiming to improve the mapping process of spatial variability of soil chemical properties for use in PA. The hypothesis is that not all attributes of soil used to estimate the semivariogram parameters has a direct effect on productivity, and that even in groups of plants within a larger area it is possible to estimate the parameters of the semivariograms. The experiment was conducted in a commercial area of 19.7 ha, located in the city of Pato Branco - PR, central geographic coordinates 26º 11 '35 "South, 52 43' 05" West longitude, and average altitude of 780 m. The area is planted with soybeans for over 30 years, currently being adopted to cultivate Brasmax Target RR - Don Mario 5.9i, with row spacing of 0.50 m and 13 plants m-1, totaling 260,000 plants ha-1. For georeferencing of the area of study and sampling points was used a couple of topographic ProMarkTM3 receptors, making a relative positioning to obtain the georeferenced coordinates. To collect data (chemical analyzes of soil and crop yield) were sampled 10 blocks in the experimental area, each with an area of 20 m2 (20 meters long x 1 meter wide) containing two spaced adjacent rows of 0.5 m. Each block was divided into 20 portions of 1 m2, and from each were collected four subsamples at a distance of 0.5 m in relation to the lines of blocks, making up a sample depth for 0-10 cm a sample to 10-20 cm for each plot, totaling 200 samples for each depth. The soybean crop was performed on the blocks depending on maturity, and in each block was considered a bundle at each meter. In the data analysis, it was performed a diagnosis of multicollinearity, and subsequently a path analysis of the main variables according to the explanatory variables (range of chemical attributes: pH, K, P, Ca, etc.). The results obtained by the path analysis of the parameters of the semivariogram of soil chemical properties, indicated that only the Fe, Mg, Mn, organic matter (OM), P and Saturation by bases (SB) exerted direct and indirect effects on soybean productivity, although they have not presented spatial variability, indicating that the distribution of blocks in the area was unable to identify the spatial dependence of these elements, making it impossible to draw up maps of the chemical attributes for use in PA.

Aproveitamento de subprodutos da indústria de carne suína: caracterização físico-química do queijo de porco

Headcheese is a meat sausage originated from Europe made from hog slaughter by-products. It is a much appreciated product in the South of Brazil which is increasingly established in the market, however it does not have official regulations yet. This study aimed to present the physicochemical characterization of headcheese in a western Santa Catarina industry supervised by Companhia Integrada de Desenvolvimento Agrícola de Santa Catarina and assess 10 different brands to find the relationship between chemical composition and texture profile analysis (TPA). Thus, the chemical composition, energy value, total nitrite, lipid oxidation and physical parameters (color and texture) were evaluated. The product exhibited great variability in moisture content, lipid and protein because the different formulations, processing and intrinsic and extrinsic characteristics of raw material. The utilization of offal provided higher cholesterol and iron levels, and the high content of collagen was accountable for the shear force responses (7.84 ± 1.68 N). The product showed higher amount of sodium, due to the use of additives, but calcium levels were compatible with other sausages. There was a predominance of polyunsaturated fatty acids and polyunsaturated fatty acids/saturated fatty acids ratio was more favorable than other sausage in the same category. Nitrite assured preservation effects and thus lower product levels of oxidation were observed. The high Water Activity and pH 6.5 showed that the product is susceptible to growth of pathogens and requires cooling for preservation. Its brownish occurred due to cooking and production of metmyoglobin. There was a strong positive correlation between collagen and attributes of TPA, especially for chewiness (r = 0.855). The use of Hierarchical Cluster Analysis and Principal Component Analysis were able to separate three groups based on the amount of collagen and texture attributes, especially hardness, gumminess and chewiness.

Características tecnológicas de espécies de pescado com potencial de criação na região sudoeste do Paraná

The fish meat has a particular chemical composition which gives its high nutritional value. However, this food is identified for being highly perishable and this aspect is often named as a barrier to fish consumption. The southwestern Paraná region, parallel to the country's reality, it is characterized by low fish consumption; and one of the strategies aimed at increasing the consumption of this important protein source is encouraging the production of other species besides tilapia. Within this context, it is necessary to know about the meat characteristics. In this sense, the objective of this study was to evaluate the technological potential of pacu, grass carp and catfish species. To do so, at first, it was discussed the chemical and biometric assessment under two distinct descriptive statistical methods, of the three species; and it was also evaluated the discriminating capacity of the study. In a second moment, an evaluation of effects done by two different processes of washing (acid and alkaline) regarding the removal of nitrogen compounds, pigments and the emulsifying ability of the proteins contained in the protein base obtained. Finally, in the third phase, it was aimed to realize the methodology optimization in GC-MS for the analysis geosmin and MIB (2-metilisoborneol) compounds that are responsible for taste/smell of soil and mold in freshwater fish. The results showed a high protein and low lipid content for the three species. The comparison between means and medians revealed symmetry only for protein values and biometric measurements. Lipids, when evaluated only by the means, overestimate the levels for all species. Correlations between body measurements and fillet yield had low correlation, regardless of the species analyzed, and the best prediction equation relates the total weight and fillet weight. The biometric variables were the best discriminating among the species. The evaluation of the washings, it was found that the acidic and basic processes were equally (p ≥ 0.05) efficient (p ≤ 0.05) for the removal of nitrogen compounds on the fish pulps. Regarding the extraction of pigments, a removal efficiency was recorded only for the pacu species, the data were assessed by the parameters L *, a *, b *. When evaluated by the total color difference (ΔE) before and after washing for both processes (acid/alkaline) the ΔE proved feasible perceived by naked eye for all species. The catfish was characterized as the fish that presents the clearest meat with the basic washing considered the most effective in removing pigments for this species. Protein bases obtained by alkaline washes have higher emulsifying capacity (p ≤ 0.05) when compared to unwashed and washed in acid process pulps. The methodology applied for the quantification of MIB and geosmin, allowed to establish that the method of extraction and purification of analytes had low recovery and future studies should be developed for identification and quantification of MIB and geosmin on fish samples.

Desenvolvimento e aplicação de modelo de calibração multivariada para determinação de açúcares e ácidos orgânicos em bebidas comerciais utilizando espectroscopia no infravermelho

The routine analysis for quantization of organic acids and sugars are generally slow methods that involve the use and preparation of several reagents, require trained professional, the availability of special equipment and is expensive. In this context, it has been increasing investment in research whose purpose is the development of substitutive methods to reference, which are faster, cheap and simple, and infrared spectroscopy have been highlighted in this regard. The present study developed multivariate calibration models for the simultaneous and quantitative determination of ascorbic acid, citric, malic and tartaric and sugars sucrose, glucose and fructose, and soluble solids in juices and fruit nectars and classification models for ACP. We used methods of spectroscopy in the near infrared (Near Infrared, NIR) in association with the method regression of partial least squares (PLS). Were used 42 samples between juices and fruit nectars commercially available in local shops. For the construction of the models were performed with reference analysis using high-performance liquid chromatography (HPLC) and refractometry for the analysis of soluble solids. Subsequently, the acquisition of the spectra was done in triplicate, in the spectral range 12500 to 4000 cm-1. The best models were applied to the quantification of analytes in study on natural juices and juice samples produced in the Paraná Southwest Region. The juices used in the application of the models also underwent physical and chemical analysis. Validation of chromatographic methodology has shown satisfactory results, since the external calibration curve obtained R-square value (R2) above 0.98 and coefficient of variation (%CV) for intermediate precision and repeatability below 8.83%. Through the Principal Component Analysis (PCA) was possible to separate samples of juices into two major groups, grape and apple and tangerine and orange, while for nectars groups separated guava and grape, and pineapple and apple. Different validation methods, and pre-processes that were used separately and in combination, were obtained with multivariate calibration models with average forecast square error (RMSEP) and cross validation (RMSECV) errors below 1.33 and 1.53 g.100 mL-1, respectively and R2 above 0.771, except for malic acid. The physicochemical analysis enabled the characterization of drinks, including the pH working range (variation of 2.83 to 5.79) and acidity within the parameters Regulation for each flavor. Regression models have demonstrated the possibility of determining both ascorbic acids, citric, malic and tartaric with successfully, besides sucrose, glucose and fructose by means of only a spectrum, suggesting that the models are economically viable for quality control and product standardization in the fruit juice and nectars processing industry.