Cassava wastewater as a substrate for the simultaneous production of rhamnolipids and polyhydroxyalkanoates by Pseudomonas aeruginosa

Glycerol, cassava wastewater (CW), waste cooking oil and CW with waste frying oils were evaluated as alternative low-cost carbon substrates for the production of rhamnolipids and polyhydroxyalkanoates (PHAs) by various Pseudomonas aeruginosa strains. The polymers and surfactants produced were characterized by gas chromatography-mass spectrophotometry (MS) and by high-performance liquid chromatography-MS, and their composition was found to vary with the carbon source and the strain used in the fermentation. The best overall production of rhamnolipids and PHAs was obtained with CW with frying oil as the carbon source, with PHA production corresponding to 39% of the cell dry weight and rhamnolipid production being 660 mg l(-1). Under these conditions, the surface tension of the culture decreased to 30 mN m(-1), and the critical micelle concentration was 26.5 mg l(-1). It would appear that CW with frying oil has the highest potential as an alternative substrate, and its use may contribute to a reduction in the overall environmental impact generated by discarding such residues.

Parabolic dish reflectors for solar applications approximated by simple surfaces

Two different concentrating mirrors have been constructed that resemble parabolic dish reflectors. Both mirrors are made of slightly curved strips of flat, bendable material. The strips of the most simplified mirror have only large-radius circles and straight lines as boundaries. The necessary equations for making the mirrors have been derived. Also a simple way to make a stiff, lightweight frame and support for the mirror strips has been developed. Models of the mirrors have been built and successfully used for cooking and baking.This report is an extended version of a paper to be published in Solar Energy that contains complete derivations of all mirror design equations.

From the Hill

Q&A: Lincoln Peirce '85 on his comic strip hero, Big Nate, life as a professional artist, his new book series, and inspiration from the Colby Art Department The Alchemist: Sculptor Stefanie Rocknak turns wood into captured moments of expression Trading Campfires for Barbecues: There's more to "cooking COOT" than mixing and masticating Empowered in Kabul: Sulaiman Nasseri helps Afghan women gain independence through embroidery At Home on the Range: Willard Wyman's latest novel explores the transitory ideal of the Old West (Review) Be Careful What You Wish For (Review) For This Rookie Cop, All the Streets Are Mean (Review) Recent Releases Economy Remains Cool? Colby Career Center looks to "warm market"

An exploratory study on how to improve the economy of American Samoa

Deep in the South Pacific region about 2,300 miles southwest of the Hawaiian islands1 lies a United States territory that many Americans have never heard of nor known anything about. However, some famous Americans such as Troy Polamalu of the Pittsburgh Steelers, semi retired professional wrestler Dwayne “The Rock” Johnson, and Hawaii Congresswoman Tulsi Gabbard have genealogical roots there. More importantly, many of the Territory’s sons and daughters have served and lost their lives for the United States flag and the cause of freedom around the world. This place is called American Samoa, a collection of seven islands that if glued together would have a total landmass of approximately 76 square miles, just a tad bigger than the capital city of the United States. According to the United States Census Bureau, there were 55,519 residents of American Samoa in 2010.1 The majority of them are ethnic Samoans, a Polynesian sect that traces its history back to early migrants from Southeast Asia who settled the islands around 1500 B.C.2 3 The climate is warm all year long and the forests along the mountains are ripe with vegetation. The main island is Tutuila with its beautiful and coveted landlocked harbor that was used as a coaling station by the United States naval ships during World War II. In fact, it was the Pago Pago Harbor that diminished the impact of the 2009 Tsunami that devastated the Samoan islands by channeling the waters of the Pacific Ocean towards the end of the harbor instead of flooding many other villages surrounding the Pago Pago Bay area. Lives and property were destroyed near the end of the Harbor but it could have been worse for the entire Bay area. Locally grown foods include coconut, taro, banana, guava, sugar cane, papaya, yam, pineapple, and breadfruit. It is completely surrounded by the Pacific Ocean from which the locals obtain a variety of seafood. There is a popular saying in Samoa that goes, “In Samoa, it is impossible to starve 1 American Samoa Department of Commerce, 2012 Statistical Yearbook, http://www.doc.as/wpcontent/uploads/2011/06/2012-Statistical-Yearbook-1.pdf 2 U.S. Census Bureau News, U.S. Census Bureau Releases 2010 Census Population Counts for American Samoa, http://www.census.gov/2010census/news/releases/operations/cb11-cn177.html (Aug. 24, 2011). 3 3 J. Robert Shaffer, American Samoa: 100 Years Under the United States Flag (Honolulu, Hawaii: Island Heritage Publishing, 2000), 34. 4 because people live off of the land’s and the ocean’s abundant resources.” To the west of American Samoa lies a larger group of four islands that make up the Sovereign State of Samoa, which became independent from New Zealand in 1962. Samoa and American Samoa share the same language, culture, and religion but are divided by government and political systems. The focus of this study will be on American Samoa, which became a United States territory in 1900 when the principal chiefs of Tutuila (the largest island in American Samoa) ceded the islands to the United States.

Características fisico-químicas e sensoriais da carne de bubalinos Murrah abatidos em diferentes períodos de confinamento

Objetivou-se avaliar as características físicas, químicas e sensoriais da carne de búfalos abatidos em diferentes períodos de confinamento. Foram utilizados 20 bubalinos da raça Murrah, castrados, descornados, com idade média inicial de 15 meses, abatidos aos 75, 100, 125 ou 150 dias de confinamento. Após o abate, as carcaças foram identificadas e resfriadas por 24 horas. Durante a desossa, foram colhidas amostras do contrafilé entre a 10ª e 11ª costelas para análise das características sensoriais e das perdas por cocção; entre a 11ª e 12ª costelas para avaliação da composição centesimal, do valor calórico, do pH e do índice de fragmentação miofibrilar (IFM); e entre a 12ª e 13ª costelas para a avaliação do escore de marmorização e da força de cisalhamento. A composição centesimal, o pH, a força de cisalhamento, o valor calórico, as perdas por cocção e o IFM não diferiram estatisticamente entre os períodos de confinamento. O grau de marmorização diferiu entre as idades de abate, uma vez os animais abatidos aos 75 dias de confinamento apresentaram escore de 1,25; os abatidos aos 100 e 125 dias, escore 2; e aqueles abatidos aos 150 dias de confinamento, escore 2,2. em todos os períodos de confinamento, a carne bubalina foi classificada como macia (média 3,94 kgf) e apresentou com características que não diferiram pelo painel sensorial entre os 75 e 150 dias de confinamento. O abate de bubalinos aos 75 e 150 dias de confinamento não influencia as características sensoriais sabor, aroma e cor da carne bubalina.

A influência dos ácidos hexenurônicos no rendimento e na branqueabilidade da polpa kraft

This study investigated the impact of pulp hexenuronic acids (HexAs) content on pulping yield by changing cooking reaction temperature. The bleachability of pulps containing variable amounts of HexAs was also investigated. The cooking at 170 degrees C produced pulp of kappa number, HexAs and screen yield of 16.2, 49.4 mmol/kg and 50.2%, respectively, whereas the cooking at 156 degrees C resulted pulp of kappa 17.0, 61.3 mmol/kg HexAs and 50.8% screened yield. The pulp produced at lower cooking temperature also showed better bleachability as evaluated by the total amount of active chlorine required to achieve 90% ISO. The sequence OAHTD(EP) DD showed the lowest bleaching performance among all.

Additional steps in mechanical recyling of PET

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

Characterization of Post-Consumer PET after Removal of the Original Surface: Influence of Raw Material

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

Avaliação das condições higiênico-sanitárias da produção de refeições à base de carne da alimentação escolar no município de Natal-RN

The National School Nutrition Program is the oldest program in the country directed at food and nutrition safety. Its aims are to offer nutritional food as a supplement to students of public and philanthropic schools. Studying school nutrition transcends the investigation as a purely social program, given that it reaches the fields of public health, nutrition and food, using a wide variety of approaches. Thus, it is characterized by a multidisciplinary study, where the disciplines work side by side in distinct aspects of a single problem. Aim: This study aims to assess hygiene practices during the preparation of meat-based meals in public schools in the city of Natal, Brazil. Methods: A list was applied at 27 schools to identify the procedures of good food preparation practices. In addition, cooking and meal distribution temperature were measured and a microbiological analysis of the final preparation and of the water used in preparing it was performed. For microbiological analyses of the food, we analyzed coliforms at 45°C, coliforms at 35°C and Enterococcus, and for the water, we analyzed thermotolerant coliforms and total coliforms, using the methods recommended by APHA, 1995. Results: Most of the schools did not meet the required standards in all the variables related to good food preparation practices, except for the time spent preparing the meat, in which 89% were within the norm. Cooking temperature of the meals was within the standard; however, the temperature at distribution and the time spent dispensing the meals were inadequate. Of the 27 schools, 22 (81.5%) showed the presence of coliforms at 35° C in at least one meal sample and 18 (66.7%) had values above the recommended limit for coliforms at 45°C. The presence of E. coli was identified in 6.1% of the samples analyzed. The presence of Enterococcus was not found at any of the schools. With respect to the water, the North district of the city was the only one that did not meet the standards for the two indicators evaluated. The contamination found was not associated with the hygiene or food storage problems observed. Conclusions: The results show that the hygiene-sanitary conditions of meat-based public school meals were unsatisfactory, demonstrating the need for improvements in the production process to preserve the health of the student population. Multidisciplinarity: Researchers from the areas of food microbiology, nutrition, public health and statistics took part in this study, a decisive factor for characterizing the research as multidisciplinary

Avaliação dos efeitos da adição de sal e da densidade no transporte de tambaqui

Os objetivos deste trabalho foram testar a eficiência do sal como redutor de estresse e verificar a melhor densidade de transporte de juvenis de tambaqui (Colossoma macropomun) em caixas de plástico adaptadas. No primeiro experimento foram testadas diferentes concentrações de sal de cozinha (NaCl) na água; no segundo, o transporte foi realizado por três horas em caixas de plástico de 200 L estocadas com diferentes densidades de peixe, com 8 g de sal/L de água. O cortisol plasmático dos peixes sofreu aumento significativo após o transporte no tratamento sem sal e com 2 g de sal/L de água, retornando para níveis normais após 96 horas. A glicose plasmática dos peixes sofreu aumento após o transporte em todas as concentrações de sal testadas, com exceção da com 8 g/L de água, retornando para níveis normais em 24 horas. Nos peixes transportados no segundo experimento, com 8 g de sal/L de água, não foi verificada mudança significativa no cortisol plasmático, mas a glicose aumentou significativamente em todas as densidades após o transporte, retornando para níveis normais em 24 horas. Houve mortalidade de 11% em uma das repetições da densidade de 200 kg/m³ de água. Para o transporte com 8 g de sal/L de água, a densidade máxima deve ser de 150 kg/m³ de água. Nesta densidade os parâmetros físico-químicos de qualidade de água se mantêm com características adequadas, as respostas ao estresse são mínimas e não há mortalidade.

O setor pesqueiro em Portugal - relato de caso

Interviews were conducted with scientific researchers and process industries, bibliographic research and observational technical visits to collect information about the portuguese fishery sector. The relevance of this sector derives essentially from the fact that fish is a key component of food and responsible for large number of jobs within the Portuguese population. With the reduction in catches due to the decline in world's fish stocks the government has encouraged actions of ecological nature to promote the sector sustainability. Actually, the decline in the market expression facilitates the entry of stranger companies from others countries. Entrepreneurs must increase the productivity and provide quality assured products in order to achieve the export market.

The use of stable isotopes for authentication of gadoid fish species

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Metodologia para avaliação do tempo de cozimento e características tecnológicas associadas em diferentes cultivares de mandioca

O consumo culinário de raízes de mandioca é bastante generalizado em todo o mundo, sendo essa raiz amplamente utilizada na forma cozida, assada, frita ou integrando pratos mais complexos. O objetivo deste trabalho foi definir metodologia, avaliar o tempo de cozimento e algumas características associadas a este processo em 26 cultivares de mandiocas. Avaliaram-se os seguintes parâmetros avaliados foram cor da entrecasca; cor da polpa; dificuldade de soltar a entrecasca; dificuldade de palitar; porcentagem de água absorvida/perdida em relação ao peso dos toletes durante o processo de cozimento; cor dos toletes cozidos; formações de pontuações brancas no interior do tolete; formação de gel em volta dos toletes e tempo de cozimento observado para cozimento de 13 palitos. Ao final da avaliação concluiu-se que as melhores cultivares para utilização como mandioca de mesa foram a SRT-1105 (Mico), Milagrosa RG, Mantiqueira, IAC 522-30, IAC 576-70, sendo a última a que apresentou melhor resultado no teste de cozimento.

Resíduos e subprodutos agroindustriais e grãos como substratos para produção do fungo entomapatogênico Lecanicillium lecanii

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Nas marés da vida: histórias e Saberes das mulheres marisqueiras

The harsh reality of women in the municipality of Indiaroba enlarges to much more from everyday household . Every day, they need courage and determination to adentrarem in mangrove cross functional seafood, which sold, ensure their survival. The life of catadoras seafood, fishing in mangrove and have your family's work, is the object of this study, through which search will be highlighted the history of women who perform a subsistence activity in your daily life. Will reflect on their work in the environment into which are entered, the vision that have labour, environment, family, sexuality, and their social relations. The research p Espírito Santo, in which these women, forgetting seafood calls, play activities diversified in its role of being a woman, reason personal awareness, generating an academic curiosity to know their life stories. Through ethnographic method, which spans observations, interviews, workshops and testimonials, we have tried to learn more about the daily life of forgetting seafood. This gives visibility to the human condition in one of its expressions which can help you understand and appreciate the cultural diversity of knowledge and knowledge constructed this activity pecheurfalco