Impact of Aqueous Plant Extracts on Trigona spinipes (Hymenoptera: Apidae)

The stingless bees are an important component of the insect biomass in many tropical areas, due to their collection of nectar and pollen. Trigona spinipes is a widely distributed species in South America, and described as a pollinator of many crops that can be used in a commercial pollinating system. The effects of plant extracts on insects are studied because of the demand for organic food and their selectivity to natural enemies. Plant insecticides are reported as a potential agent for the control of insect pests, however little is known about their impact on beneficial insects. This study investigated the survival of Trigona spinipes (Hymenoptera: Apidae, Meliponini) Fabricius, after exposure to the leaf extracts of Azadiracha indica (Meliaceae), Lippia sidoides (Verbenaceae), Sapindus saponaria (Sapindaceae), Anonna squamosa (Anonnaceae) Cymbopogon winterianum (Poaceae), Corimbia citriodora (Myrtaceae), Jatropha curcas (Euphorbiaceae) and Ricinus communis (Euphorbiaceae) and of seeds of Azadiracha indica, Ricinus communis Nordestina and AL Guarany varieties and Jatropha curcas. The extracts that had the greatest influence on the survival of the bees were A. indica at 3% and 7% of concentration, A. squamosa at a concentration of 10% with 68.89% survival and green leaf of R. communis at a concentration of 7%. The results show that although the extracts were effective in controlling pests, they may also affect the pollinator Trigona spinipes.

A stable liquid-liquid extraction system for clavulanic acid using polymer-based aqueous two-phase systems

The partitioning of Clavulanic Acid (CA) in a novel inexpensive and stable aqueous two-phase system (ATPS) composed by poly(ethylene glycol) (PEG) and sodium polyacrylate (NaPA) has been studied. The aqueous two-phase systems are formed by mixing both polymers with a salt (NaCl or Na2SO4) and an aqueous solution of CA. The stability of CA on the presence of both polymers was investigated and it was observed that these polymers do not degrade the biomolecule. The effect of PEG-molecular size, polymer concentrations on the commercial CA partitioning has been studied, at 25 degrees C. The data showed that commercial CA was preferentially partitioned for the PEG-rich phase with a partition coefficient (K-CA) between 1 and 12 in the PEG/NaPA aqueous two phase systems supplemented with NaCl and Na2SO4. The partition to the PEG phase was increased in the systems with high polymer concentrations. Furthermore, Na2SO4 caused higher CA preference for the PEG-phase than NaCl. The systems having a composition with 10 wt.% of PEG4000, 20 wt.% of NaPA8000 and 6 wt.% of Na2SO4 were selected as the optimal ones in terms of recovery of CA from fermented broth of Streptomyces clavuligerus. The partitioning results (K-CA = 9.15 +/- 1.06) are competitive with commercial extraction methods of CA (K-CA = 11.91 +/- 2.08) which emphasizes that the system PEG/NaPA/Na2SO4 can be used as a new process to CA purification/concentration from fermented broth. (C) 2012 Elsevier B.V. All rights reserved.

Liquid-Liquid Equilibrium Data for the System Lard plus Oleic Acid plus Ethanol + Water at 318.2 K: Cholesterol Distribution Coefficients

This research reports liquid liquid equilibrium data for the system lard (swine fat), cis-9-octadecenoic acid (oleic acid), ethanol, and water at 318.2 K, as well as their correlation with the nonrandom two-liquid (NRTL) and universal quasichemical activity coefficient (UNIQUAC) thermodynamic equations, which have provided global deviations of 0.41 % and 0.53 %, respectively. Additional equilibrium experiments were also performed to obtain cholesterol partition (or distribution) coefficients to verify the availability of the use of ethanol plus water to reduce the cholesterol content in lard. The partition experiments were performed with concentrations of free fatty acids (commercial oleic acid) that varied from (0 to 20) mass % and of water in the solvent that varied from (0 to 18) mass %. The percentage of free fatty acids initially present in lard had a slight effect on the distribution of cholesterol between the phases. Furthermore, the distribution coefficients decreased by adding water in the ethanol; specifically, it resulted in a diminution of the capability of the solvent to remove the cholesterol.