Resource partitioning among epigaeic and hypogaeic ants (Hymenoptera: Formicidae) of a Brazilian cocoa plantation

Patterns of dietary and foraging strata utilization by the ground ant community of a Brazilian cocoa planatation were examined using sugar, meat and flour baits on the surface as well as buried. A total of 49 ant species was recorded, including 10 species of Pheidole. Strong dominance was exercised by Solenopsis geminata at both surface and subterranean strata, and at all food resources. The dissimilarity matrix of the epigaeic ant fauna was much greater than that for the hypogaeic species. At least four guilds were identified: the fungus-growing ants, epigaeic nectivores, epigaeic carnivores, and hypogaeic foragers. Niche breadth reduction, leading to the formation of guilds, permits the coexistence of many species in the this ground ant community from a tropical cocoa plantation. -Authors

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.

Efeito da extrusão termoplástica no teor de usina disponível da farinha desengordurada de grão-de-bico (Cicer arietinum, L.)

The aim of this research was to evaluate lysine availability of chickpea (Cicer arietinum, L.) flour submitted to thermoplastic extrusion at three feed moisture levels (13%, 18% and 27%). It was verified that extrusion treatments reduced available lysine by 58% and 55% at 13% and 18% feed moisture levels. The major lysine loss, 71%, was verified at 27% feed moisture level.

Hypogaeic anti epigaeic ant (Hymenoptera: Formicidae) assemblages of atlantic costal rainforest and dry mature and secondary amazon forest in Brazil: Continuums or communities

Meat, flour and sugar baits were used on the soil surface and buried to examine species composition of the ant fauna in three separate tropical forests in Brazil, and to control for the effect of the regional faunal pool. Compositional mosaic diversities were comparable among areas, bait types and foraging strata. Mosaic diversity was independent of mean assemblage size. The number of unique species per sampling unit was correlated with mean assemblage size. Canonical correspondence analysis ordered species first by foraging substrate, second by geographic location, and third by diet. The first axis was significantly correlated with mean similarity and affinity. Mean Mahanalobis distances between centroids of groups based upon foraging strata were significantly larger than between localities, indicating local ecological pressures stronger than regional species pool constraints. As most. species foraged in only one stratum in one geographical position and were not omnivorous, the response of species to environmental gradients (continuums) showed a lower coherency with these patterns than did communities, structured around guilds based upon foraging strata and diet.

Métodos de coleta de fezes e determinação dos coeficientes de digestibilidade da fração protéica e da energia de alimentos para o pacu, Piaractus mesopotamicus (Holmberg, 1887)

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

Oral manifestations during chemotherapy for acute lymphoblastic leukemia: A case report

A 14-year-old, male patient was referred for the treatment of mucositis, idiopathic facial asymmetry, and candidiasis. The patient had been undergoing chemotherapy for 5 years for acute lymphoblastic leukemia. He presented with a swollen face, fever, and generalized symptomatology in the mouth with burning. On physical examination, general signs of poor health, paleness, malnutrition, and jaundice were observed. The extraoral clinical examination showed edema on the right side of the face and cutaneous erythema. On intraoral clinical examination, generalized ulcers with extensive necrosis on the hard palate mucosa were observed, extending to the posterior region. Both free and attached gingivae were ulcerated and edematous with exudation and spontaneous bleeding, mainly in the superior and inferior anterior teeth region. The tongue had no papillae and was coated, due to poor oral hygiene. The patient also presented with carious white lesions and enamel hypoplasia, mouth opening limitation, and foul odor. After exfoliative cytology of the affected areas, the diagnosis was mixed infection by Candida albicans and bacteria. Recommended treatment was antibiotics and antifungal administration, periodontal prophylaxis, topical application of fluor 1.23%, and orientation on and control of proper oral hygiene and diet during the remission phase of the disease.

Efeitos de parâmetros de extrusão nas propriedades físicas de produtos expandidos de inhame

Effect of extrusion parameters was studied on the expansion index, specific volume, water absorption index (WAI) and water solubility index (WSI) of expanded yam snacks. The central composite design was used to study the parameters effect. It was verified three levels of temperature in the barrel (100, 115 and 130°C), three levels of screw speed (163, 204 and 245 rpm) and three levels of flour moisture (12, 15 and 18%). The results showed that expansion properties (expansion index and specific volume) depend on flour moisture and extrusion temperature. The WSI was dependant of three parameters. Higher levels of temperature and screw speed increase the water solubility index (WSI). The studied parameters did not influence the water absorption index (WAI).

Características físicas e fisiológicas na qualidade industrial de cultivares e linhagens de trigo e triticale

The physical, physiological and rheological characteristics of cultivars and lines of wheat CD (COODETEC) 103, 104, 105, 107, 108, 109, 110, 111 and CD 2017 and CDFAPA 2036 lines and triticale (EMBRAPA 53), for quality of flour for bread making were studied. The weight of hectliter (HW), weight of thousand grains (WTG), percentage of germination, total protein and farinography, in a completely randomized experimental design, with four repetitions, except the farinography (with two repetitions) were analyzed. The means obtained were compared by the Scott Knott test at 5%. The cultivars were different regarding the tested parameters. The PH value were compatible for commercialization, but not always the higher PH value corresponded to the greater weight of thousand grains. Only the CD 108 and 111 cultivars may be destine for French bread considering the stability parameter. About the index of tolerance for the mixture, the cultivars and lines were not different, but only the flour of 2017 line would attend the values that were established for French bread-making and fermented cookies. The CD 104, 108 and 11 cultivars and the CD 2017 and CDFAPA 2036 line obtained the ideal index also for fermented cookies. The cultivars which presented better weight of thousand grain gave the best index of tolerance for the mixture. There was no positive relation between total protein and the farinography.

Condiciones generales de competencia en países centroamericanos: el caso de El Salvador

Incluye Bibliografía

Production and application of amylases of Rhizopus oryzae and Rhizopus microsporus var. oligosporus from industrial waste in acquisition of glucose

Amylases from Rhizopus oryzae and Rhizopus microsporus var. oligosporus were obtained using agro-industrial wastes as substrates in submerged batch cultures. The enzymatic complex was partially characterised for use in the production of glucose syrup. Type II wheat flour proved better than cassava bagasse as sole carbon source for amylase production. The optimum fermentation condition for both microorganisms was 96 hours at 30°C and the amylase thus produced was used for starch hydrolysis. The product of the enzymatic hydrolysis indicated that the enzyme obtained was glucoamylase, only glucose as final product was attained for both microorganisms. R. oligosporus was of greater interest than R. oryzae for amylase production, taking into account enzyme activity, cultivation time, thermal stability and pH range. Glucose syrup was produced using concentrated enzyme and 100 g L-1 starch in a 4 hours reaction at 50°C. The bioprocess studied can contribute to fungus glucoamylase production and application. © 2013 Institute of Chemistry, Slovak Academy of Sciences.

Effect of a thermoascus aurantiacus thermostable enzyme cocktail on wheat bread quality

Thermophilic fungus Thermoascus aurantiacus (CBMAI 756) on solid-state fermentation using corncob as a nutrient source produces an enzyme pool with the potential to be used in bread making. In this paper, the use of this enzyme cocktail as a wheat bread improver was reported. Both products released by flour arabinoxylan degradation and bread quality were investigated. The main product released through enzyme activity after prolonged incubation was xylose indicating the presence of xylanase; however, a small amount of xylobiose and arabinose also confirmed the presence of xylosidase and α-L- arabinofuranosidase, respectively. Enzyme mixture in vitro mainly attacked water-unextractable arabinoxylan contributing to beneficial effect in bread making. The use of an optimal enzyme concentration (35 U xylanase/100 g of flour) increased specific volume (22%), reduced crumb firmness (25%), and reduced amylopectin retrogradation (17%) during bread storage. In conclusion, the enzyme cocktail produced by T. aurantiacus CBMAI 756 can improve wheat bread quality. © 2013 Elsevier Ltd.

Aspectos sensoriais e físico-químicos de iogurtes de soja com espessantes/estabilizantes à base de fécula de inhame (Dioscorea alata), amido modificado e gelatina

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito de dietas e altura da coluna d’água na sobrevivência de larvas de Betta splendens e o aporte de nitrogênio e fósforo

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Purificação e caracterização bioquímica da invertase extracelular produzida pelo fungo filamentoso Aspergillus terreus

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Adição de precursores em meio complexo solúvel para a produção de Cefamicina C por Streptomyces clavuligerus

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)