Análise estrutural das proteínas da seda da teia da aranha Nephila clavipes por uma abordagem proteômica

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

Caracterização físico-química e avaliação sensorial de queijo tipo boursin de leite de cabras alimentadas com raspa de mandioca

Pós-graduação em Zootecnia - FMVZ

Análise do líquido cefalorraquidiano de bugio-ruivo (Alouatta guariba)

This survey was conducted with the objective of developing and adapting diagnostic techniques in neurology for non-human primates, of the species Alouatta guariba Geoffroy Saint-Hilaire, 1812 (howler monkey) healthy and kept in captivity. Physical-chemical analyses were carried out in cerebrospinal fluid and its pressure measurement in the cisterna magna. Eight animals were used for the analysis of cerebrospinal fluid. In all procedures, were used chemical restraint and anesthesia with ketamine, xylazine and association of midazolam and inhalational anesthesia with isoflurane for carrying out the spinal tap. The cerebrospinal fluid analysis showed average values: protein: 16.92±9.84; glucose: 131.25mg/dL±106.7; pH: 8.37±0.69; nucleated cells: 0.5/mm³±0.75; red blood cells: 49.37/mm³±111.76 and CSF cisternal pressure: 7.37cm H2O±1.77. This study demonstrated the safety and efficacy of cerebrospinal fluid collection in the cisterna magna of Alouatta guariba, and the reference values for the specie.

Avaliação físico-química e sensorial de fermentado de acerola

Fruit processing for beverage production purposes is a way of adding value to the raw material and of raising the farmer s income by increasing the demand. Thus the objective of this work was the production of fermented West Indian cherry beverages and their physicochemical and sensory evaluation. The beverages were produced based on the Brazilian legislation for fermented fruit beverages and wine. The fermented beverages were produced from West Indian cherry pulp (pulper) and juice (press) and sweetened with sugar to obtain three types of beverage: dry, semidry and sweet. The beverages were submitted to the following physicochemical analyses: pH, alcohol, reducing sugars, total reducing sugars, total acidity, volatile acidity, fixed acidity, dry extract, reduced dry extract, alcohol to reduced dry extract ratio, free sulphur dioxide, total sulphur dioxide and turbidity. In the sensory analysis, the beverages were assessed using a 9-point hedonic scale, evaluating the attributes of appearance, odour, flavour and overall assessment. The chemical and sensory results were submitted to an analysis of variance and the means compared using Tukey s test (5%). Both the raw materials (pulp and juice) and the different sugar concentrations (dry, semidry and sweet) interfered in the sensory and physicochemical parameters of the fermented West Indian cherry beverages, the tasters showing preference for the sweetened beverages.

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.

Identificação e quantificação das proteínas miofibrilares, isoformas da cadeia pesada de miosina (MyHC) e o amaciamento da carne de bovinos Nelore (Bos indicus)

Pós-graduação em Genética e Melhoramento Animal - FCAV

Iron oxides and quality of organic matter in sugarcane harvesting systems

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

Caracterizaçãode biofilme àbase de zeína e ácido oléico adicionado de nanocarbonato

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Caracterização hidroquímica dos sistemas aquíferos Serra Geral e Guarani da sub-bacia do Rio Pardo e municípios adjacentes, no sudoeste do estado de São Paulo

The main purpose of this work is to evaluate the chemical composition of the groundwaters from Guarani Aquifer System and Serra Geral Aquifer System in the Rio Pardo basin, located at the southwestern of São Paulo state. To the hydrochemical characterization, physicalchemical analyses from 32 sampled wells were used. These results were plotted in Piper diagrams allowing the classification of groundwater as calcium or calcium-magnesium bicarbonate type and sodium bicarbonate type for both aquifer systems. Distribution of hydrochemical facies over the study area was obtained using Stiff diagrams. The groundwater can be classified, representing in this sequence its hydrochemical evolution. The recognized mechanisms responsible for groundwater evolution are dissolution of minerals magnesium, such as olivine, present in the basalt, dissolution of feldspars and removal of the carbonate cement of the sandstones mineral framework. Ionic exchange may represent an important processes in the groundwater evolution, responsible for the increase in the sodium concentration and decrease of calcium

Avaliação da toxicidade sobre Ceriodaphnia dubia das águas dos rios Atibaia, Jaguari e efluente tratado de refinaria de petróleo

Ensuring availability of quality water for human consumption causes becomes an increasing number of studies for the analysis of effluent before and after treatment, so that its release into receiving bodies do not cause significant changes in the river water and on the biological communities related to them. The biomarkers of toxicity have long been used to verify the potential toxic effluent and its correlation with the treatment efficiency of them. In this context, the cladoceran Ceriodaphnia dubia stands out because it is a benthic aquatic organism highly sensitive to environmental changes. In this study, to evaluate the interference of the release of treated wastewater of oil refinery in Rio Atibaia, we sought to determine the toxicity on population dynamics of Ceriodaphnia dubia microcrustacean in water samples upstream and downstream from the launch site, compared with samples from Rio Jaguarí at the point of capture by the company itself and treated effluent. We have studied the number of offspring produced in 10 replicates, each starting with a test individual of up to 24 hours for each sample and correlated the results with physical-chemical and microbiological tests performed by a laboratory technician. For most tests, the results indicate that the treated effluent gives sub-lethal toxicity to the microcrustacean, as delay the onset of the reproductive cycle of the same

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

Caracterização físico-química e microbiológica de diferentes amostras de uma precipitação coletada e armazenada após passagem por telhado

The decreasing availability of drinking water is a problem that has existed for a long time and continues to be aggravated, especially by the increase in population and pollution of water resources. Due to the need to find alternatives in order to ensure water supplies in sufficient quantity and quality for consumption by populations, rainwater collection arises as an alternative. The present study was developed in Ipeúna-SP, consisting of an experimental system of collection and storage of rainwater on the roofs of buildings. Samples of the same precipitation, differentiated through the initial disposal and treatment of the collected water, were stored during a period of six months and monitored through physical, chemical and microbiological analyses. With the results, the qualitative characteristics of the stored precipitation were found, the main differences among the samples were identified and the needs of treatment were studied.

Avaliação da qualidade da água no sistema de abastecimento da cidade de Santa Lúcia - SP

água que abastece uma cidade se não for tratada pode tornar-se importante veículo de transmissores de doenças. O controle da qualidade é uma medida que visa, principalmente, garantir a saúde da população. O objetivo desta pesquisa foi avaliar a qualidade da água distribuída pelo sistema de abastecimento da cidade de Santa Lúcia – SP. A água proveniente desse sistema chega até as residências e, muitas vezes, é consumida sem nenhum tratamento doméstico complementar. A cidade de Santa Lúcia é abastecida por três poços profundos (P2, P3, e P4). Com o intuito de avaliar a qualidade da água captada desses poços e distribuídas para consumo humano foram coletadas amostras diretamente dos poços e de um ponto de consumo nas áreas abastecidas por cada poço. Foram feitas três coletas em cada ponto, em três diferentes épocas do ano. Realizaram-se análises físico-químicas e bacteriológicas em todas as amostras. As análises bacteriológicas foram feitas para determinação da presença de coliformes totais, E. coli e contagem padrão de bactérias heterotróficas em placa. As análises físico-químicas avaliaram cloro residual livre, fluoreto, turbidez, pH, cor aparente e sólidos totais dissolvidos. Duas amostras foram positivas para coliformes totais, apenas uma amostra coletada no poço 2 foi positiva para E. coli. Para bactérias heterotróficas todas a amostras apresentaram contagem em placa inferior a 500 UFC/mL. Todas as amostras estavam dentro do padrão determinado pela legislação para pH, turbidez e sólidos totais dissolvidos. Todas as amostras coletadas no poço 2 tiveram como resultado ausência de cloro residual livre, o mesmo resultado para os demais pontos na segunda coleta de amostras. Todas as amostras apresentaram fluoreto com valores abaixo do VMP estabelecido pela legislação brasileira porém apenas cinco com concentrações dentro da faixa estabelecida pela legislação do Estado de São Paulo ...

Qualidade nutricional e aceitabilidade da geleia convencional e light de maná cubiu

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Nova configuração de um reator compartimentado anaeróbio/aeróbio para o tratamento de esgoto sanitário de baixa carga

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)