Hydrodynamic modeling and morphological analysis of Lake Água Preta: one of the water sources of Belém-PA-Brazil

The main contribution from this paper includes the hydrodynamic modeling and morphological analysis of Lake Água Preta in Belém city, Pará State, Brazil. The lake bathymetry was taken through the data provided by COSANPA (the local sanitation and water supply company) dating back to 1975, and from a 2009 field study. Both bathymetries produced two terrain elevation models, which were used for morphological analysis and hydrodynamic simulations. The morphological analysis has revealed that, from 1975 to 2009, the annual mean rate of sedimentation varies between 23,065 and 29,081 m3/year. Through this result, the sedimentation time of Lake Água Preta, from 2009, has been calculated, which varies between 295 and 381 years, maintaining the same rate of sedimentation, water consumption and pumping. The hydrodynamic model simulated the depths and velocities, showing a slight flow with velocities ranging from 0 to 33 cm/s. This flow is established between water input and output of the lake, which is used as reservoir of Belém city.

Processing of Brazil-nut flour: characterization, thermal and morphological analysis

A castanha-do-Brasil (Bertholletia excelsea H. B. K.) destaca-se por seus elevados teores em lipídios e proteínas de alta qualidade biológica, parâmetros que justificam a necessidade de maiores pesquisas e incentivos para a elaboração de novos produtos comerciais. No presente estudo, busca-se identificar novas formas de aproveitamento tecnológico dessas amêndoas pela indústria alimentícia, através de seu processamento sobre a forma de farinha sem alteração do teor energético. Os resultados após sua elaboração mostraram um produto com alto valor energético 431,48 kcal.100 g–1, teor de proteína de 45,92 g.100 g–1 e fibra alimentar de 17,14%. As análises térmicas indicam que a introdução de outro componente proteico, como o isolado proteico de soja, não altera as reações e comportamentos térmicos. Já as morfológicas evidenciaram estruturas granulares semelhantes à estrutura das matrizes de proteínas globulares. Constata-se que, após o processamento e obtenção de farinha, o produto mantém seu alto teor energético-proteico e, ao ser submetido a altas temperaturas, mantém suas características.

Induction and Morpho-Ultrastructural Analysis of Organogenic Calli of a Wild Passionfruit

This work studied a new protocol for organogenic calli induction and characterization of the morphology and ultrastructure of callogenesis in leaf explants of Passiflora gibertii N. E. Brown, a native passion fruit species from Brazil. Calli induction was performed in different growth conditions (light and dark), different MS medium salt concentrations (MS and MS half strength) and the presence or absence of coconut water. The leaf explants maintained in the dark were more responsive to bud formation. In order to reduce spending on in vitro culture, the most suitable induction medium for P. gibertii organogenesis could, therefore be the MS half strength salt concentration medium maintained in the dark. The addition of coconut water to the culture medium was essential for both calli induction and bud formation. The morphological and ultrastructural features of the organogenic calli were isodiametric cells, characterized by an organized cellular system, nucleus with prominent nucleoli, presence of starch grains and dense cytoplasm rich in endoplasmic reticulum. The scanning electron microscopy demonstrated that buds were present on these calli.