Síntese, caracterização e estudo termoanalítico dos nicotinatos de alguns metais de transição bivalentes no estado sólido

Pós-graduação em Química - IQ

Aditivos alternativos aos antibióticos promotores de crescimento no desempenho de frangos de corte sob desafio sanitário

Pós-graduação em Zootecnia - FCAV

Production of ginger vinegar

Vinegar is a food of condiments group that have great use in the food industry. This study aimed to evaluate the effects of parameters of the acetic fermentation process in the production of ginger vinegar. A suspension of ginger rhizomes with 12% of starch was subjected to enzymatic hydrolysis process to obtain hydrolyzed with 85.6% of glucose. After the alcoholic fermentation the wine was obtained with 40.3% ethanol. The acetic fermentation process of ginger alcoholic solution followed a completely randomized design in a factorial for three factors at two levels. The independent variables were: temperature, nutrients and proportion of "strong vinegar" and alcoholic solution (initial acidity). Results showed variation from 2.74 to 3.70% for dry extract and 2.13 to 2.83% for ash in vinegars. The profile of organic acids of ginger vinegars showed the presence of acetic, citric, malic and succinic acids in all treatments. The condition of 20 degrees C, initial acidity 1:1, with addition of nutrients allow obtaining good quality vinegars and higher GK yields.

Disponibilidade de n e k no solo e sua absorção pela videira de vinho fertirrigada no semiárido

Pós-graduação em Agronomia (Irrigação e Drenagem) - FCA

Uso de reator aeróbio de leito fluidizado com circulação como dispositivo de pós-tratamento do efluente de um reator uasb compartimentado tratando esgotos sanitários

Pós-graduação em Engenharia Civil - FEIS

Emprego de carvão ativado e resinas de troca ionica na remoção de substâncias orgânicas contaminantes do alcool etílico

This work had with objective to characterize and evaluate the performance of the combined system, involving activated charcoal and ionic exchange resins in the removal of substances organic contaminating of the ethyl alcohol from the fermentation of the cassava starch. To testing was used ethyl alcohol PA 96 oGL, conductivity of 0.90 μS/cm at 25 oC, acidity of 60 mg/L and Barbet test of 43 minutes at 15 oC. The contaminated alcohol was composed of ethyl alcohol additive of higher alcohols, organic acids, ester, diol, aldehydes, ketone and ether. Contaminated alcohol was added 2% activated charcoal and after the adsorption isotherm in ionic exchange resins was tested. The adsorption with activated charcoal was performed in a Water Bath at 30 oC for one hour and a half and shaking. Already adsorption ionic exchange columns occurred at room temperature on columns of 93,4 cm in filling height and diameter of 2.29 cm, for flows of 180 mL/min and 90 mL/min. Samples were collected in the tests with charcoal and with each one of the resins and the following analyses were performed: conductivity, acidity and Barbet test. The medium values for conductivity, acidity and Barbet test after the adsorption in charcoal and cation and anion resins were respectively: conductivity was 240; 354 and 465 μS/cm to 25 oC; acidity of 1.081; 1.103 and 1.062 mg/L and the Barbet test was 21; 20 and 9 minutes to 15 oC. It was observed that the addition of 2% of activated charcoal and the permanence in the columns of adsorption was not sufficient to remove the organic substances contaminating of the ethyl alcohol.

Análise metabolômica do cérebro de abelhas (Apis mellifera) submetidas a ensaio de Reflexo de Extensão de Probóscide (REP)

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

Obtenção de vinagre a partir de mandioca e gengibre

Vinegar is a food product that has a great market potential and beneficial health properties. Each type of vinegar has its taste, since the transformation of alcoholic into acetic acid preserves the raw materials fragrancesand other organic acids can be formed. This study produced and characterized vinegars from ginger and cassava starch. The raw materials were first hydrolyzed by an enzymatic process, thenthey suffered an alcoholic fermentation,and finally an acetic fermentation by the Orleans process. The ash quantity, total acidity in acetic acid, dry extract, and alcohol content of the final product were analyzed based on the current vinegars legislation.The results showed that it is possible to obtain vinegars with good quality from ginger and cassava starch.

Obtenção de consórcio de bactérias fotoheterotróficas geradoras de H2 visando sua produção em reator anaeróbio em batelada

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Fibra, metabolismo ácido-básico e balanço de macroelementos em gatos

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Híbridos orgânicos-inorgânicos siloxanos àcidos-graxos emissores de luz branca

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Caracterização dos ácidos graxos das sementes e compostos voláteis dos frutos de espécies do gênero Passiflora

Pós-graduação em Agronomia (Horticultura) - FCA

Desenvolvimento de detector eletroquímico para cromatografia líquida de alta eficiência baseado em um eletrodo modificado com nanopartículas metálicas para determinação de ácidos carboxílicos em vinhaça de cana-de-açúcar

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

A influência dos ácidos hexenurônicos no rendimento e na branqueabilidade da polpa kraft

This study investigated the impact of pulp hexenuronic acids (HexAs) content on pulping yield by changing cooking reaction temperature. The bleachability of pulps containing variable amounts of HexAs was also investigated. The cooking at 170 degrees C produced pulp of kappa number, HexAs and screen yield of 16.2, 49.4 mmol/kg and 50.2%, respectively, whereas the cooking at 156 degrees C resulted pulp of kappa 17.0, 61.3 mmol/kg HexAs and 50.8% screened yield. The pulp produced at lower cooking temperature also showed better bleachability as evaluated by the total amount of active chlorine required to achieve 90% ISO. The sequence OAHTD(EP) DD showed the lowest bleaching performance among all.

Crescimento, produtividade e qualidade de raízes de rabanete cultivadas sob diferentes fontes e doses de adubos orgânicos

Avaliou-se o efeito da aplicação de doses de húmus de minhoca e de esterco bovino no crescimento de rabanete (Raphanus sativus L.), cultivar Crimson Giant, de agosto a setembro de 2002. Fez-se semeadura direta do rabanete com desbaste nove dias após, para adequar ao espaçamento de 0,20 x 0,08 m. Utilizou-se delineamento de blocos ao acaso, com sete tratamentos (15; 30 e 45 t ha-1 de húmus de minhoca e esterco bovino curtido, além do controle sem adição de fertilizante), em três repetições. Houve maior acúmulo de massa seca nas folhas em relação aos demais órgãos da planta, com acúmulo contínuo até os 13 dias após a semeadura, com posterior redução, quando ocorreu o desenvolvimento da raiz. As doses e fontes de adubos orgânicos aplicados pouco influenciaram no crescimento e nas produtividades total e comercial de raízes. O húmus de minhoca apresentou a menor porcentagem de raízes rachadas e isoporizadas nas doses de 9,2 e 20,4 t ha-1, respectivamente. A dose de esterco bovino, de 21,3 t ha-1 promoveu a maior porcentagem de raízes rachadas e a de 45 t ha-1 proporcionou redução em relação à de 15 t ha-1.