Incubation and rearing temperature effects on Hsp70 levels and heat stress response in broilers

Incubation temperature (IT) was changed to evaluate if 6-wk-old birds become more tolerant to heat stress. After 13 d of incubation, 470 eggs were submitted to low (36.8degreesC), normal (37.8degreesC) and high (38.8degreesC) temperatures. At day 7 post-hatching, 144 birds were allocated to three rearing temperatures (48 birds/treatment): control/thermoneutral (35-24degreesC), high (33-30degreesC) or low (27-18degreesC) according to the age of the birds. Hsp70 levels in tissues of birds (1 d and 42 d), stress response (42 d) and performance were evaluated. High IT decreased brain (P < 0.01) and liver (P < 0.01) Hsp70 levels, whereas low IT decreased brain (P < 0.01) but increased heart (P < 0.01) Hsp70 levels in 1-d-old chicks. Birds incubated at a low temperature had higher (P < 0.05) feed intake (1-42d). High rearing temperature decreased feed intake (P<0.01) and liveweight (P<0.01). Colonic temperature was lower in birds incubated at a low temperature (P < 0.05) and higher in birds reared in a high temperature (P < 0.05) before heat stress. Birds reared in low temperature had higher increase in colonic temperature after heat stress (P < 0.05). Tissue Hsp70 levels were differently affected by rearing temperature, which affected broiler performance more than IT. Lower IT seemed to increase the sensitivity of birds to heat stress at market age.

Heat treatment and inactivation of trypsin-chymotrypsin inhibitors and lectins from beans (Phaseolus vulgaris L.)

This work investigates some factors affecting the inactivation of common bean trypsin inhibitor and phytohemagglutin. Trypsin inhibitor activity was totally stable to heat treatment (30 min, 97C) in the total protein extract, albumin or globulin fraction. Heat treatment of the whole beans easily inactivated the inhibitor. Heat resistance of trypsin inhibitor was intermediate in the bean flour which received the same heat treatment. Independent of sample, the inhibitor was very stable to heat treatment at neutral and acidic pH and labile under strong alkaline conditions. Heating for 30 min in boiling water at pH 12 resulted in complete inactivation of the trypsin inhibitor. Autoclaving (121C) soaked whole beans and flour for 5 min inactivated 55% of the trypsin inhibitor activity in the soaked flour and 75% in the whole beans. After autoclaving 20 min, inactivation of trypsin inhibitor was about 65% in the flour and 80% in the whole beans. The phytohemagglutinin (lectin) activity was totally destroyed in the autoclaved beans after 5 min and in the flour after 15 min.

Polymorphism analysis of the hsp70 stress gene in Broiler chickens (Gallus gallus) of different breeds

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

Thermal properties of passion fruit juice as affected by temperature and water content

The specific heat, thermal conductivity and density of passion fruit juice were experimentally determined from 0.506 to 0.902 (wet basis) water content and temperatures from 0.4 to 68.8C. The experimental results were compared with existing and widely used models for the thermal properties. In addition, based on empiric equations from literature, new simple models were parameterized with a subset of the total experimental data. The specific heat and thermal conductivity showed linear dependency on water content and temperature, while the density was nonlinearly related to water content. The generalized predictive models were considerably good for this product but the empiric, product-specific models developed in the present work yield better predictions. Even though the existing models showed a moderate accuracy, the new simple ones would be preferred, because they constitute an easier and direct way of evaluating the thermal properties of passion fruit juice, requiring no information about the chemical composition of the product, and a reduced time of the estimation procedure, as the new empiric models are described in terms of only two physical parameters, the water content and the temperature. © Copyright 2005, Blackwell Publishing All Rights Reserved.

Brazilian solar water heating systems evaluation

The Brazilian National Electricity Conservation Program - PROCEL - runs regular surveys in the electric-energy-consumption market. These studies are used as valuable data to better plan the actions of this program. These data also evaluate the program's performance by identifying the level of penetration of the most efficient electric equipment within the residential sector. PROCEL's main lines of action is to promote and make available the most efficient technologies. Based on the results from the latest survey, it is estimated that 24% of the electric-energy consumption of the residential sector is used by electric shower devices, which instantaneously heat the water that flows through them, normally using an electric resistance of 5 kW. These are an important factor in a country where electric-heating devices are present in about 73% of Brazilian households. Keeping that in mind, the purpose of this work is to present the main results of the Brazilian Solar-Water-Heating-Systems Evaluation, finished in 2010, where 535 installations were visited and more than 50 researchers from different universities participated in the project. Moreover, seven Brazilian cities were selected to be studied. The information was collected from field research and statistically treated. The collected information focused on the adequacy of the project to the household, installation, operation and life cycle of the systems, as well as the users' satisfaction level. Technical questionnaires were developed to summarize all the required information, such as a Web site designed to organize and manage the data collected and a Matlab application that performed the dimensioning and F-chart systems evaluation. Quality indicators were created through a full system monitoring, with thermographic analysis and evaluation of shading influence at the system's efficiency, using the Ecotect software.

Otimização de um ciclo Brayton irreversível com regeneração, inter-resfriamento e reaquecimento

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Extração e caracterização de amido de quinoa, cañihua e Mirabilis jalapa

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Batata cv Pirassu como matéria prima industrial

The starch market has been growing and improving in recent years, leading to a search for products with specific characteristics that meet the industrial requirements. This work aimed to evaluate the centesimal composition of potato tubers cv Pirassu and its industrial potential. The potato cv Pirassu was cultivated in Pouso Alegre, mountainous region south of Minas Gerais state, with planting season in August and harvest season in November, 2011. The tubers were analyzed for color, pulp and centesimal composition. The starch extract was analyzed for centesimal composition, phosphorus content, apparent amylose, pasting properties and thermal properties. The results showed that the content of dry matter, total soluble sugar and starch of tubers, are compatible for processing for potato chips. The starch of this cultivate showed important viscosity characteristics for food industry such as: heat resistance and friction, good final viscosity and low granular organization.

Drying kinetics of tomato by using electric resistance and heat pump dryers

Drying kinetics of tomato was studied by using heat pump dryer (HPD) and electric resistance dryers with parallel and crossed airflow. The performance of both systems was evaluated and compared and the influence of temperature, air velocity, and tomato type on the drying kinetics was analyzed. The use of HPD showed to be adequate in the drying process of tomatoes, mainly in relation to the conversion rate of electric energy into thermal energy. The heat pump effective coefficient of performance (COPHT,EF) was between 2.56 and 2.68, with an energy economy of about 40% when compared to the drying system with electric resistance. The Page model could be used to predict drying time of tomato and statistical analysis showed that the model parameters were mainly affected by drying temperature.

Influence of the breed of bull (Bos taurus indicus vs. Bos taurus taurus) and the breed of cow (Bos taurus indicus, Bos taurus taurus and crossbred) on the resistance of bovine embryos to heat

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

Comparative study of resistance to heat in two species of leaf-cutting ants

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Solution heat treatment of plasma nitrided 15-5PH stainless steel - Part I: Improvement of the corrosion resistance

The results of the investigation on Solution Heat Treatment of Plasma Nitrided (SHTPN) precipitation-hardened steel 15-5PH are presented. The layers have been obtained by the plasma nitriding process followed by solution heat treatment at different temperatures. The influence of the solution heat treatment after nitriding on the dissolution process of the nitrided layer has been considered. The nitrided layers were studied by scanning electron microscopy, X-ray microanalysis (EDX), and X-Ray diffraction. Micro-hardness tests of the nitrided layers and solubilized nitrided layers have been carried out and interpreted by considering the processing conditions. It was found that high nitrogen austenitic cases could be obtained after SHTPN of martensitic precipitation-hardened steel (15-5PH). When Solution Heat Treatment (SHT) was performed at 1100 °C, some precipitates were observed. The amount of precipitates significantly reduced when the temperature increased. The EDX microanalysis indicated that the precipitate may be chromium niobium nitride. When the precipitation on the austenite phase occurred in small amount, the corrosion resistance increased in SHTPN specimens and the pit nucleation potential also increased. The best corrosion result occurred for SHT at 1200 °C.