Caracterização limnológica e microbiológica do córrego rico que abastece Jaboticabal (SP)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Relação dos indicadores microbiológicos com outros parâmetros limnológicos no rio Corumbataí, SP, no intuito de propor um modelo matemático para gestão ambiental

Pós-graduação em Ciências Biológicas (Microbiologia Aplicada) - IBRC

Avaliação da qualidade da água do rio Poti na cidade de Teresina, Piauí

Pós-graduação em Geografia - IGCE

Análise dos sistemas ambientais do Alto Rio Claro - Sudoeste de Goiás: contribuição ao planejamento e gestão

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Qualidade da água e histopatologia de órgãos de peixes provenientes de criatórios do município de Itapecuru Mirim, Maranhão

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Caracterização da qualidade de água e sedimento relacionados com a ocorrência de plantas aquáticas em cinco reservatórios da bacia do rio Tietê

Pós-graduação em Agronomia (Proteção de Plantas) - FCA

Traços de história de vida de três espécies de peixes em riachos da bacia do rio Corumbataí-SP

Pós-graduação em Ciências Biológicas (Zoologia) - IBRC

A system for environmental monitoring of hydroelectric reservoirs in Brazil

Environmental monitoring of aquatic systems is an important tool to support policy makers and environmental managers' decisions. Long-term, continuous collection of environmental data is fundamental to the understanding of an aquatic system. This paper aims to present the integrated system for environmental monitoring (SIMA), a long-term temporal series system with a web-based archive for limnological and meteorological data. The following environmental parameters are measured by SIMA: chlorophyll-a (µgL-1), water surface temperature (ºC), water column temperature by a thermistor string (ºC), turbidity (NTU), pH, dissolved oxygen concentration (mg L-1), electric conductivity (µS cm-1), wind speed (ms-1) and direction (º), relative humidity (%), shortwave radiation (Wm-2) and barometric pressure (hPa). The data were collected in a preprogrammed time interval (1 hour) and were transmitted by satellite in quasi-real time for any user within 2500 km of the acquisition point. So far, 11 hydroelectric reservoirs are being monitored with the SIMA buoy. Basic statistics (mean and standard deviation) and an example of the temporal series of some parameters were displayed at a database with web access. However, sensor and satellite problems occurred due to the high data acquisition frequency. Sensors problems occurred due to the environmental characteristics of each aquatic system. Water quality sensors rapidly degrade in acidic waters, rendering the collected data invalid. Data is also rendered invalid when sensors become infested with periphyton. Problems occur with the satellites' reception of system data when satellites pass over the buoy antenna. However, the data transfer at some inland locations was not completed due to the satellite constellation position. Nevertheless, the integrated system of water quality and meteorological parameters is an important tool in understanding the aquatic system dynamic. It can also be used to create hydrodynamics models of the aquatic system to allow for the study of meteorological implications to the water body.

Avaliação físico-química e sensorial de fermentado de acerola

Fruit processing for beverage production purposes is a way of adding value to the raw material and of raising the farmer s income by increasing the demand. Thus the objective of this work was the production of fermented West Indian cherry beverages and their physicochemical and sensory evaluation. The beverages were produced based on the Brazilian legislation for fermented fruit beverages and wine. The fermented beverages were produced from West Indian cherry pulp (pulper) and juice (press) and sweetened with sugar to obtain three types of beverage: dry, semidry and sweet. The beverages were submitted to the following physicochemical analyses: pH, alcohol, reducing sugars, total reducing sugars, total acidity, volatile acidity, fixed acidity, dry extract, reduced dry extract, alcohol to reduced dry extract ratio, free sulphur dioxide, total sulphur dioxide and turbidity. In the sensory analysis, the beverages were assessed using a 9-point hedonic scale, evaluating the attributes of appearance, odour, flavour and overall assessment. The chemical and sensory results were submitted to an analysis of variance and the means compared using Tukey s test (5%). Both the raw materials (pulp and juice) and the different sugar concentrations (dry, semidry and sweet) interfered in the sensory and physicochemical parameters of the fermented West Indian cherry beverages, the tasters showing preference for the sweetened beverages.

Caracterização físico-química de cervejas elaboradas com mel

The aim of this study was to produce and physicochemically characterize beer elaborated with honey. Beer production assays were carried out with nine treatments, the combination of three concentrations of the original extract (11, 13 and 15 ºBrix) with three percentages of honey in the wort formulation (0, 20 and 40%). The experiment was completely randomized with two replicates, giving a total of eighteen trials. Mashing was carried out by infusion and the honey was added during the boiling step. After clarification, the extract content was corrected with water and the wort then inoculated with bottom-fermenting yeast. Fermentation was at 10 ºC. The beer was bottled manually and stored in a freezer at a temperature of 0 ºC for 15 days, for maturation. The beers were analyzed for their alcohol content, true extract, apparent extract, colour, bitterness, turbidity, pH, total acidity, carbon dioxide, foam density and total foam. The results of the physicochemical analysis were subjected to an analysis of variance, and the means compared by Tukey's test at 5% probability. All beers were considered to be pale. The presence of honey in the formulation enhanced carbonation, foam density and total foam, but the beers were less bitter and less acid.

Avaliação do efeito da inclinação e umidade antecedente na qualidade e quantidade das parcelas escoadas, percoladas e armazenadas em telhado verde extensivo

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

Avaliação espaço-temporal da qualidade da água e simulação de autodepuração na bacia hidrográfica do córrego São Simão, SP

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

Alteração volumétrica por análise microtomográfica, solubilidade e capacidade seladora bacteriana de diferentes materiais retro-obturadores

Pós-graduação em Odontologia - FOAR

Oxidação de lisozima por haloaminas: caracterização química e efeitos biológicos

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Differential environmental impacts on small and medium size rivers from center of São Paulo State, Brazil, and regional management perspectives

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)