Características físico-químicas do grão de cultivares de arroz em função da adubação nitrogenada

Rice (Oryza sativa L.) stands out as a staple food of the world population due to important nutritional properties. However, rice physico-chemical parameters vary according to genotype and management, for example, the use of nitrogen fertilizer. The aim of this work was to evaluate physico-chemical parameters of grains from thirteen cultivars of upland rice under supplemental sprinkler irrigation and fertilized with different nitrogen rates by topdressing (0, 40, 80, 120 and 160 kg ha(-1)). Parameters such as milling efficiency, commercial grade, gelatinization temperature, as well as total nitrogen and crude protein contents of grains were evaluated. Nitrogen fertilization positively influences the whole grain yield, especially IAC 25 and BRS Colosso. BRS Aroma, IAC 202, IAC 500, BEST 2000, Curinga and Baldo have a high percentage of broken grains. The cultivars Baldo and Carnaroli (appropriate for Italian cuisine), IAC 25 and Caiapo are classified as long grain and the others, as long-thin. The cultivars, except CIRAD 141, displayed grain gelatinization temperature between intermediate and low, providing quick cooking. The grain content protein varies among cultivars, and it can be increased with nitrogen fertilization.

Estudo da fibra de coco como reforço em tijolo de solocimento

To take care of to the demand of the new constructions in the low income communities and to develop the production of a strengthened alternative brick with staple fibers of coconut, capable to contribute mainly with the recycling of the green and mature coconut in the urban and agricultural lexes, this research was developed, to confection bricks of soil-cement with coconut fiber. Ecologically correct material and of low cost, since the greenhouse use of or oven for burning will be manufactured without. The study it presents a set of tables and graphs that prove good indices found in the values of the density, water absorption, axial compressive strength and isolation term acoustics, with evidential results that make possible the production in industrial character with press mechanics or the place of the workmanship with manual form. The preparation of coconut staple fibers was made of natural form without use of chemical products not to deprive of characteristics the properties mechanical physicist-chemistries and of the same ones. The sixty bricks produced in simple and manual press had been carried through in four lots of fifteen units. The mixture of aggregates was made in four different traces composites for: ground erinaceous, cement, fiber of dry coconut and water; the bricks had been compact in the press and cured in natural way under an area covered during the minimum time of seven days

Mecanismos de abertura de sulcos, inoculação e adubação nitrogenada em feijoeiro em sistema plantio direto

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

Modificação no posicionamento do paciente para o procedimento para prolapso e hemorroidas (PPH): Decúbito ventral com coxim e membros inferiores afastados

Our aim is to present a modification in patient placement on surgical table for the treatment of prolapsed hemorrhoids by using PPH technique. We propose a modified jackknife position for PPH procedure where the surgeon stays between patient's legs. The modified jackknife position may provide better surgical field with better view of the dentate line which facilitates pursestring confection. In Brazil, the majority of the surgeons prefer lithotomic position for PPH technique based on Longo's first reports. In our opinion, modified jackknife position provides both better surgical field for pursestring placement and better view of the staple line after PPH firing.

Structural changes and productivity in Latin American industry, 1970-1996

Includes bibliography

Transmissão de produtos farmacêuticos tópicos através de energia ultra-sônica na regeneração de lesões da musculatura esquelética - enfoque morfológico

Pós-graduação em Ciências da Motricidade - IBRC

Avaliação da retenção de carotenóides de abóbora, mandioca e batata doce

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Avaliação clínica, radiográfica e histopatológia após aprofundamento do sulco troclear e aplicação de grampo metálico: estudo experimental em cães

Pós-graduação em Medicina Veterinária - FMVZ

Não-preferência para oviposição, alimentação e antibiose de Plutella xylostella (L., 1758) (Lepidoptera: Plutellidae) por genótipos de couve (Brassica oleracea L. var. acephala D.C.)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Produtividade do feijoeiro sob supressão de irrigação em diferentes fases fenológicas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Biofortificação com zinco, selênio e ferro, e biodisponibilidade de ferro em cultivares de feijoeiro-comum

The common bean (Phaseolus vulgaris L.), a staple food in nutritional diet of Brazilians and populations in developing countries, is a nutritionally rich legume with potential for biofortification. Approximately one third of the world population suffers from nutritional deficiencies, being necessary to increase the nutrient content in vegetables, especially iron (Fe), selenium (Se) and zinc (Zn), which are important micronutrients for plants and human health. In this context, three studies were carried out aiming to evaluate the potential of common bean cultivars to biofortification with Fe, Se and Zn, and verify the interaction between these minerals and iron bioavailability, in order to contribute to increased nutritional quality of grains, reducing the micronutrients deficiency and improving human health. In the first study, experiments were conducted in a greenhouse, with ten common bean cultivars in nutrient solution under different treatments with Fe, Se and Zn. The plant growth and the mineral content of the beans were evaluated in addition to verify the influence of polyphenol and phytate levels on Fe bioavailability in grains fortified with Zn and Se. The evaluated beans cultivars have proved promising for simultaneous biofortification with these nutrients without greatly affecting Fe bioavailability. In the second study, the aim was evaluate the interaction between Fe, Se and Zn in cultivars consumed in Brazil or in USA. Gene expression and root microscopy analysis were performed in order to understand the positive effect of Zn supply on the Fe uptake by roots. The expression of genes related to the transport and uptake of Fe and Zn did not clearly explain the influence of Zn in Fe nutrition. The roots microscopy and the evaluation of nutrient solutions used showed that, in the presence of Zn, there was Fe accumulation in epidermis of the roots and not in the vascular system, prone to be precipitated when it goes through the root membrane. In the latest study, a field experiment was conducted to evaluate the effect of Zn fertilization via soil and foliar, in the content and accumulation of Fe and Zn in grains and in the yield of common bean cultivars, in addition to verify the amount of these micronutrients supplied by biofortified beans. The fertilization with Zn did not affect the yield, but provided high levels of this nutrient in grains of the cultivars analyzed, representing 27% of the recommended daily intake of Zn. The higher Fe content in beans, obtained when there was no application of foliar Zn, supplies 56% of the daily requirement of Fe.

Coberturas vegetais, doses de nitrogênio e inoculação de sementes com Azospirillum brasilense em arroz de terras altas no sistema plantio direto

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

Farinha de "pau" e de "guerra": os usos da farinha de mandioca no extremo Norte (1722-1759)

Esta dissertação analisa os usos da farinha de mandioca no Estado do Maranhão e Grão-Pará no período de 1722-1759, destacando a farinha como o alimento básico das populações indígenas, repleta de aspectos culturais e simbólicos. Igualmente, analisa como este alimento passou a adquirir importância singular entre os colonizadores portugueses, tornando-se elemento fundamental ao longo do processo de colonização da Coroa portuguesa no extremo norte, enfocando aspectos relevantes acerca da circulação e comercialização da farinha e o papel da mão de obra indígena nas esferas da produção, circulação e desse gênero.

Influência do manejo de residuos vegetais na umidade do solo e na produtividade do feijoeiro irrigado por pivô central

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

Consumption Diagnosis of Sweet Cassava in three Municipalities in Cuba

Cassava is an important staple food for human and animal feeding in Cuba. Despite its importance, there is little or nonexistent information to diagnose preferences and frequency of consumption of cassava in that country. In this sense, the present article characterizes the preferences and frequency of consumption of cassava in the municipalities of Plaza de la Revolución-La Habana province, El Salvador–Guantanamo province and San José de Las Lajas–Mayabeque province in Cuba. A survey was conducted through a questionnaire containing twelve closed and two open questions. The sample was determined based on the number of total population of each municipality considering 95% as confidence interval and 5% as error margin. The results were statistically analyzed by calculating the absolute and the relative frequencies of each question. It was observed that the acquisition of cassava in the municipalities of Plaza de la Revolución, El Salvador and San José de las Lajas in Cuba is done by purchase small quantities of fresh cassava for home consumption within one week, due to the extreme perishability of cassava, which limits consumers' ability to store fresh roots at home. The choice of cassava is made based on both skin colour (light brown) and pulp (white) and empirical knowledge about its ease of cooking, and that cassava is mostly consumed in boiled and fried forms up to four times a week in times where there is root market supply with the desirable culinary characteristics (cooking facility), that is, from September to December.