Um problema de corte de estoque multiobjetivo

In this paper we deal with the one-dimensional integer cutting stock problem, which consists of cutting a set of available objects in stock in order to produce ordered smaller items in such a way as to optimize a given objective function, which in this paper is composed of three different objectives: minimization of the number of objects to be cut (raw material), minimization of the number of different cutting patterns (setup time), minimization of the number of saw cycles (optimization of the saw productivity). For solving this complex problem we adopt a multiobjective approach in which we adapt, for the problem studied, a symbiotic genetic algorithm proposed in the literature. Some theoretical and computational results are presented.

Leaf-cutter ant fungus gardens are biphasic mixed microbial bioreactors that convert plant biomass to polyols with biotechnological applications

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efficacy of prebiotics, probiotics, and synbiotics on laying hens and broilers challenged with salmonella enteritidis

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

What is the stimulus for the excavation of fungus chamber in leaf-cutting ants?

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Mineral nitrogen associated changes in growth and Xylem-N compounds in amazonian legume tree

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Intestinal integrity and performance of broiler chickens fed a probiotic, a prebiotic, or an organic acid

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Development of a synbiotic low-calorie beverage made from soy and yacon extracts

The objective of this study was to develop a new low-calorie symbiotic beverage made from yacon (prebiotic source) and soy extracts, containing probiotic Bifidobacterium animalis ssp. lactis BB-12. The synbiotic beverage was first produced with a range of sucrose concentrations in order to determine ideal sweetness by an acceptance test using a “just-about-right scale”. Sucrose was then replaced by sucralose or aspartame to produce sugar-free beverages. Characteristics including viable cell numbers, physicochemical properties, sensorial characteristics and fructooligosaccharides content were investigated. The ideal sweetness of the beverages with sucrose, aspartame and sucralose were 7.28%, 0.0486% and 0.0167%, respectively. Sucralose exhibited higher scores in acceptance test and was used to replace sucrose in the low-calorie symbiotic beverage. The synbiotic beverage exhibited counts of Bifidobacterium spp. of 108 CFU·mL-1 , sufficient condition to be considered probiotic. The chemical composition of the product was (g/100 g): 2.91 of protein, 1.41 of fat, 2.41 of total carbohydrate; 0.82 of FOS and 148.22 Kj of energy value. The synbiotic beverage developed in this study may be successful in health applications, due to their functional ingredients (soy, probiotic bacteria and yacon prebiotics) that can afford benefits to health or can present disease-preventing properties, beyond their inherent nutritional value. In addition this low-calorie beverage can be consumed by diabetic individuals and people concerned about the ingestion of calories.

O estatuto moral dos animais não-humanos em uma perspectiva sistêmica

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)