Mel da microregião de Campos do Jordão, Estado de São Paulo: uma proposta inicial para denominação de origem

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Toxicidade de inseticidas para abelhas Apis mellifera L

Pós-graduação em Zootecnia - FMVZ

Técnicas de criação em laboratório e dispersão do parasitóide de pupas Trichospilus diatraeae (Hymenoptera: eulophidae) no campo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeitos de inseticidas na sobrevivência e no comportamento de abelhas

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Efeito da cafeína no comportamento e na longevidade de operárias de abelhas africanizadas Apis mellifera L. (Hymenoptera: Apidae)

Pós-graduação em Ciências Biológicas (Zoologia) - IBRC

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.

Riqueza de espécies de formigas (Hymenoptera: Formicidae) em duas fitofisionomias de cerrado no município de Ipameri, GO, Brasil

Pós-graduação em Agronomia (Entomologia Agrícola) - FCAV

Desenvolvimento de um método limpo para análise de 5-hidroximetil-2furfuraldeído em mel

Pós-graduação em Química - IQ

Produção de cerveja, utilizando méis de diferentes origens botânicas como adjuntos

This study aimed to produce beer, using different botanical origins of honeys (orange, eucalyptus and wild), as malt adjuncts, and their Physical-chemical and sensorial characterizations. The production was made with malt, water, hops and honey. All musts were adjusted to 12 Brix, and the concentration of honey in the formulation was 45% (based on the extract), except for the control (0%). The physical and chemical analysis were performed on malt (extract content), honey (pH, free acidity, lactonic acidity, total acidity, color, turbidity, extract content, moisture content, reducing sugar, total reducing sugar and sucrose) in wort (content extract, pH, color, turbidity, fermentability ,bitterness and total acidity) and beer apparent extract, apparent fermentability, real extract, real fermentability, alcohol content, pH, total acidity, total foam, foam density , bitterness, carbon dioxide, color and turbidity). Sensory analysis was performed by nine-points hedonic scale testing. The attributes evaluated were appearance, aroma, flavor and overall. The results were submitted to ANOVA and means compared by Tukey testing at a 5% of probability. Beer with honey as adjuncts’ had high fermentability and low content of fat, compared to the pure malt beer. The addition of honey as an adjunct did not affect the majority of the physical-chemical parameters, except for turbidity, whereas beer with honey showed the highest value for this feature, in addition, it has also presented their biterness differences the values for beer with honey were lower. The different types of honeys did not affect the acceptability of beer, however, the beer with honey showed greater acceptance between beer with malt and honey

Estudo da ação do inseticida Tiametoxam na sobrevivência e no comportamento de operárias de Apis mellifera L., 1758 (Hymenoptera: Apidae) em diferentes idades

The bee Apis mellifera has a great importance because it is the most economically valuable pollinator for crops worldwide, ensuring cross-pollination and increasing fruit yield. Moreover, agriculture increasingly develops chemicals to control weeds, fungi and insect pests to ensure productivity. Insecticides are used on a large scale in the state of São Paulo, in cultures of citrus for control of greening. Applications are usually made by aircraft and as a result of the effect derives a significant mortality is observed in apiaries near the plantations. Honey bees can get in contact with such chemical agent through their activities of water harvesting, plant resins, pollen and nectar. Intoxication resulting from this exposure can be lethal, which is easily detectable, or cause effects on the physiology and behavior of the insect. These, in turn are hardly detectable, such as paralysis, disorientation, behavioral changes, but can compromise the entire social structure of the colony, therefore aimed to study the effects of the insecticide Thiamethoxam behavior of honeybees A. mellifera. Newly emerged individuals and with 10 days of age were tested. Applications of 1 μL de Thiamethoxam, diluted in acetone, were made on the dorsal thorax with a microapplicator. Preliminarily, it was observed LD50 twenty four hours after topical treatment of Thiamethoxam. It was found that the LD50 for newly emerged honeybees is 8 ng/bee and for honeybees with 10 days of age is 18 ng/bee. The behaviors were analyzed 1 hour after application of insecticide at doses corresponding to LD50/100, LD50/50, LD50/10 and LD50, besides the control group. In the test reflex proboscis extension, there was impairment of behavior at doses of 8 and 18 ng/bee workers in newly emerged workers and 10 days of age, respectively. And in locomotor behavior was no change only at a dose of 18 ng/bee workers at 10 days of age... (Complete abstract click electronic access below)

Comunidade de formigas (Hymenoptera: formicidae) em cultivo de videiras no município de São Roque - São Paulo

The cultivation of grapes is one of the most traditional cultures and the world's oldest one. In Brazil, cultivars occupy an area of approximately 90 thousand hectares, covering the south, southeast and northeast, in latitudes ranging from 30 º 56 '15''S up to 5 º 11' 15''S. The culture of the vine may be the target of the attack of some diseases and pests, and currently the main concern for growers is the subterranean mealybug, Eurhizococcus brasiliensis (Hemiptera: Margarodidae), known as pearl-ground. This arthropod infests the roots causing a progressive languish of the vine, even causes its death. In southern Brazil it is known that some species of ants can disperse pearl-ground for short distances, however, there is no information about that in the State of Sao Paulo. Thus, it is extremely important to perform studies with this focus on wine regions in this State. Therefore, this study aimed to identify the species of underground ant community in different grape varieties found in vineyards in the town of São Roque – SP, Brazil. With that purpose, samples were collected within one year. We used underground pitfalls spread across twelve points. In each of the points were placed two traps, one containing honey and the other containing sardine as attractive. The results revealed the presence of three morphospecies of ants in Niágara Rosada and four in other grape varieties, there was no significant difference in the species richness among the cultivars (Kruskal-Wallis - 0.33, p = 0.5). In both trials, the most frequent species was Brachymyrmex sp.4, suggesting that there is no dominance of distinct species of Niágara Rosada and the other grape varieties. There was no dissimilarity in species richness of the ones visiting honey or sardines (Kruskal-Wallis - 0.08, p = 0.7) and the analysis of variance indicated a great similarity in species richness between the rainy and dry seasons (Kruskal-Wallis - 0.09, p = 0.7)

O léxico da apicultura e da melinponicultura no Brasil: limites e flexibilidade para sua fixação em um dicionário terminológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Associação da ocorrência de formigas (Hymenoptera: Formicidae) com atributos do solo e da vegetação em um domínio do cerrado à nordeste do estado do maranhão, Brasil

Pós-graduação em Agronomia (Ciência do Solo) - FCAV

Avaliação dos efeitos de concentrações subletais de dimetoato no cérebro e ventrículo de Apis mellifera africanizada

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Limites e possibilidades para a apicultura na região central do Estado de São Paulo

Beekeeping is recognized as promoter of assumptions and dimensions of sustainable development, supported by the triple bottle line – economic viability, social relevance and environmental prudence. Historically, it is strongly related with the central state of São Paulo. This work has as main objective to identify the profile of beekeeping in the this region, based on four municipalities (Araraquara, Descalvado, Rio Claro and São Carlos) in order to determine the main difficulties faced by beekeepersfor the sustainable development, pointing alternative interventions able to soften the effects of difficulties. It was used two different and complementary methodological strategies. The first one was a search with the databases (SEADE and IBGE) to obtain secondary data and quantitative regarding beekeeping in the region. The second one, it wasthrough field research with the beekeepers. The survey found that beekeeping in the region, presents an essentially familial and hereditary. Was also noticed the damage caused in the production, by limiting access to the region’s bee pastures and use of pesticides. In processing, it was found the extremely precarious conditions. At the institutional level, it was found the relative weakness of the beekeepers cooperatives, and the lack of support from local governments to consolidate activity.