2,4-Dichlorophenoxyacetic acid (2,4-D) degradation promoted by nanoparticulate zerovalent iron (nZVI) in aerobic suspensions

Reactive species generated by Fe0 oxidation promoted by O2 (catalyzed or not by ligands) are able to degrade contaminant compounds like the herbicide 2,4-dichlorophenoxyacetic acid. The degradation of 2,4-D was influenced by the concentrations of zero valent iron (ZVI) and different ligands, as well as by pH. In the absence of ligands, the highest 2,4-D degradation rate was obtained at pH 3, while the highest percentage degradation (50%) was achieved at pH 5 after 120 min of reaction. Among the ligands studied (DTPA, EDTA, glycine, oxalate, and citrate), only ethylenediaminetetraacetic acid (EDTA) and diethylenetriaminepentaacetic acid (DTPA) significantly enhanced oxidation of 2,4-D. This increase in oxidation was observed at all pH values tested (including neutral to alkaline conditions), indicating the feasibility of the technique for treatment of contaminated water. In the presence of EDTA, the oxidation rate was greater at pH 3 than at pH 5 or 7. Increasing the EDTA concentration increased the rate and percentage of 2,4-D degradation, however increasing the Fe0 concentration resulted in the opposite behavior. It was found that degradation of EDTA and 2,4-D occurred simultaneously, and that the new methodology avoided any 2,4-D removal by adsorption/coprecipitation. © 2013 Elsevier Ltd.

Oxidação da calcopirita (CuFe S'IND.2') por Acidithiobacillus ferooxidans em presença de cisteína e de Acidithiobacillus thiooxidans

Pós-graduação em Biotecnologia - IQ

Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E

The objective of this study was to evaluate the fatty acid profile and qualitative characteristics of meat from feedlot young bulls fed ground soybean or ground cottonseed, with or without supplementation of vitamin E. A total of 40 Red Norte young bulls, with an initial average age of 20 months, and an initial average BW of 339 +/- 15 kg, were allotted in a completely randomized design using a 2 x 2 factorial arrangement, with two oilseeds, and daily supplementation or not of 2500 IU of vitamin E. The experimental period was for 84 days, which was preceded by an adaptation period of 28 days. The treatments were ground soybean (SB), ground soybean plus vitamin E (SBE), ground cottonseed (CS) and ground cottonseed plus vitamin E (CSE). The percentage of cottonseed and soybean in the diets (dry matter basis) was 24% and 20%, respectively. Diets were isonitrogenous (13% CP) and presented similar amount of ether extract (6.5%). The animals were slaughtered at average live weight of 464 +/- 15 kg, and samples were taken from the longissimus dorsi muscle for the measurement of fatty acid concentration and the evaluation of lipid oxidation and color of the beef. Before fatty acid extraction, muscle tissue and subcutaneous fat of the longissimus dorsi were separated to analyze fatty acid profile in both tissues. Supplementation of vitamin E did not affect fatty acid concentration, lipid oxidation and color (P > 0.05). Subcutaneous fat from animals fed CS diet had greater C12: 0, C16: 0 and C18: 0 contents (P < 0.03). In addition, CS diets reduced the C18: 1 and C18: 2 cis-9, trans-11 contents in subcutaneous fat (P < 0.05). The muscle from animals fed CS tended to higher C16: 0 and C18: 0 contents (P < 0.11), and decreased C18: 1, C18: 2 cis-9, trans-11 and C18: 3 contents (P < 0.05) compared with SB. The Delta(9)-desaturase index was greater in muscle from animals fed SB (P < 0.01). At 42 days of age, meat from cattle fed SB had a greater lipid oxidation rate (P < 0.05). Meat from animals fed SB diets had less lightness and redness indices than meat from animals fed CS diets after 14 days of age. In conclusion, the addition of ground cottonseed in the finishing diets did increase the saturated fatty acid content of the longissimus dorsi. However, animals fed cottonseed exhibited greater lightness and redness of beef. In this study, the addition of vitamin E did not affect qualitative characteristics of meat.

Sulfur in agriculture

Sulfur (S) deficiency in soils is becoming increasingly common in many areas of the world as a result of agronomic practices, high biomass exportation and reduced S emissions to the atmosphere. In this review, the incidence and commercial exploitation of S pools in nature are discussed, as well as the importance of S for plants and the organic and inorganic S forms in soil and their transformations, especially the process of microbiological oxidation of elemental sulfur (S0) as an alternative to the replenishment of S levels in the soil. The diversity of S0-oxidizing microorganisms in soils, in particular the genus Thiobacillus, and the biochemical mechanisms of S0 oxidation in bacteria were also addressed. Finally, the main methods to measure the S0 oxidation rate in soils and the variables that influence this process were revised.