Água residuária da mandioca como fertilizante orgânico em pasto de Brachiaria brizantha cv. Marandu

Brazil is the world's second largest producer of cassava, which most of the production is used to make flour and starch, generating large amounts of waste, cassava. In general, this waste is disposed of directly into the soil and waterways, causing serious environmental impacts. In view of this, the aim of this work was to evaluate the use of cassava wastewater water (cassava) as organic fertilizer in Brachiaria brizantha pasture. Marandu. The experiment was conducted at the Campus Macaíba the Federal University of Rio Grande do Norte. The treatments were increasing rates of cassava, applied to the soil as organic fertilizer. The experimental design was a randomized block design with six treatments and four replications. The treatments consist of cassava doses (0, 15, 30, 60 and 120 m³ ha- 1 ) and a treatment with mineral fertilizer (AM) in the form of NPK (140: 30: 120 kg ha-1 ). Three cuts with an interval of 60 days were carried out. The variables evaluated were: plant height; accumulation of morphological components of fodder; Trapping Light (IL); Leaf Area Index (LAI); Total chlorophyll (CT); Feature Production Seca (PMS). The dry matter production at a dose of 120 m³ha-1 had a quantitative increase, with a total production in 2796 kg ha-1 DM in the second cut, providing an increase of 493% compared to control, and the residual effect observed in the third cut caused a 100% increase compared to 0 m³ ha-1 . Comparing the PMS obtained with the use of AM and other treatments it was observed that it was the second cut equivalent to a dose of 120 m³ ha-1 and the third equivalence has been cut at doses 60 and 120 m³ha-1. For the variables plant height, IL, IAF, CT and leaves Mass adding cassava in the soil promoted a positive linear increase for the three cuts. However, with the AM the IAF was superior to the other treatments. The thatched mass reached its highest production (838 kg ha-1 DM) in the second cut when using a dose of 120 m³ha-1 . In dead material mass in the second and third sections, there was increased linearly increased total of 322 and 452% respectively, compared to a dose of 0 m³ha-1 . The use of cassava showed herbicidal effect for the variable mass of the undesirable negative linear response resulting in decreasing the amount of residue with increasing doses. Manipueira can be used as organic fertilizer in Brachiaria brizantha cv. Marandu for improvements in the productive characteristics, as promoted significant increases in 8 most of the variables studied, especially at a dose of 120 m³ha-1 . This benefits the environment by being alternative for disposal of cassava.

Da maniva ao grolado: práticas produtivas e patrimoniais no processo identitário dos Tremembé de Almofala (CE)

The indigenous political scene in Brazil is undergoing transformations that need to be better analyzed by scholars in the field of the Social Sciences. The deficit in the policy of indigenous land demarcation emerges as the largest obstacle in the conquest of collective rights. Therefore, a study to analyze renewed strategies in the struggle for social rights, and their implications in local everyday life relations, is urgent. In this context, the aim of this research is to understand the current social dynamics of identity among the Tremembé people of Almofala, in the state of Ceará, Brazil, with a fieldwork conducted in the flour mill of the Casa de Farinha Comunitária project, in the Lameirão community. Specific aims are: a) to analyze the processes involved in the project in order to comprehend their meanings and appropriations as well as their everyday life and political uses; b) understand the strategies to fight for social benefits; c) analyze the local ethnic classifications grounding the construction of the Tremembé identity in Almofala. Methods deployed are ethnography of communities, used to apprehend the social production of networks of relationships, and a social cartography of practices. The realization of rights demanded by the indigenous populations in Brazil is intertwined with a process of social and legal legitimation their identity and cultural heritage. Such legitimation works as a safeguard mechanism of rights secured by the Constitution. Therefore, to own a “cultural heritage” is perceived as a “passport” to benefit from emerging rights. Amid this context, changes in the traditional processing of the cassava root, a productive practice shared locally by diverse social groups, is reified as cultural heritage by the Tremembé people of Almofala and their network of collaborators in the pursuit of accessing distinctive public policies. Furthermore, the research came across specific social arrangements of local subjects which unfolded internal struggles, enabling to understand the dynamics of the Tremembé of Almofala identity process.

Determinação da composição química de quatro variedades de feijão caupi (Vigna unguiculata L. Walp) cultivadas em solo potiguar

The cowpea (Vigna unguiculata L. Walp) is a major food crops in northeastern Brazil. In Rio Grande do Norte, the cowpea, vigna beans or cowpea, as it is known, has great socioeconomic importance as a source of nutrients in food, with great emphasis among agricultural products. To improve productivity and resistance to pests, two cultivars were developed exclusively by EMPARN (Agricultural Research Corporation of Rio Grande do Norte), for breeding. The samples were provided by EMPARN, two improved (Potiguar and Laugh year) and two landraces (Rib of beef and Canapu). The seeds were ground and made into flour samples and the determination of moisture and ash by graviméticos methods, lipids by Soxhlet extraction, fibers with determiner fiber, carbohydrates by difference and minerals by ICP-OES were performed except the match analyzed by UVvis. The results showed a high fiber content (55.55% and 55.32% and 50.04% improved samples and 50.32% creole samples) and protein (25.52% and 25.27% improved and 27 samples, 23% and 24.99% creole samples). Comparing the results of the mineral content, the improved cultivars stood out in relation to Ca, Co, P, Mg, Mo and Na. Creole cultivars showed better results for Cu, Cr (low), Fe, Mn, Ni, K and Zn. The results will be important in future nutritional research and to build a table of Brazilian chemical composition of foods.

Functional application of lactic acid bacteria exopolysaccharide in complex food systems

Lactic acid bacteria expolysaccharides (LAB-EPS), in particular those formed from sucrose have the potential to improve food and beverage rheology and enhance their sensory properties potentially replacing or reducing expensive hydrocolloids currently used as improvers in food and beverage industries. Addition of sucrose not only enables EPS formation but also affects organic acid formation, thus influencing the sensory properties of the resulting food/beverage products. The first part of the study the organoleptic modulation of barley malt derived wort fermented using in situ produced bacterial polysaccharides has been investigated. Weisella cibaria MG1 was capable to produce exopolysaccharides during sucrosesupplemented barley malt derived wort fermentation. Even though the strain dominated the (sucrose-supplemented) wort fermentation, it was found to produce EPS (14.4 g l-1) with lower efficiency than in SucMRS (34.6 g l-1). Higher maltose concentration in wort led to the increased formation of oligosaccharide (OS) at the expense of EPS. Additionally, small amounts of organic acids were formed and ethanol remained below 0.5% (v/v). W. cibaria MG1 fermented worts supplemented with 5 or 10% sucrose displayed a shear-thinning behaviour indicating the formation of polymers. This report showed how novel and nutritious LAB fermented wort-base beverage with prospects for further advancements can be formulated using tailored microbial cultures. In the next step, the impact of exopolysaccharide-producing Weissella cibaria MG1 on the ability to improve rheological properties of fermented plant-based milk substitute plant based soy and quinoa grain was evaluated. W. cibaria MG1 grew well in soy milk, exceeding a cell count of log 8 cfu/g within 6 h of fermentation. The presence of W. cibaria MG1 led to a decrease in gelation and fermentation time. EPS isolated from soy yoghurts supplemented with sucrose were higher in molecular weight (1.1 x 108 g/mol vs 6.6 x 107 g/mol), and resulted in reduced gel stiffness (190 ± 2.89 Pa vs 244 ± 15.9 Pa). Soy yoghurts showed typical biopolymer gels structure and the network structure changed to larger pores and less cross-linking in the presence of sucrose and increasing molecular weight of the EPS. In situ investigation of Weissella cibaria MG1 producing EPS on quinoa-based milk was performed. The production of quinoa milk, starting from wholemeal quinoa flour, was optimised to maximise EPS production. On doing that, enzymatic destructuration of protein and carbohydrate components of quinoa milk was successfully achieved applying alpha-amylase and proteases treatments. Fermented wholemeal quinoa milk using Weissella cibaria MG1 showed high viable cell counts (>109 cfu/mL), a pH of 5.16, and significantly higher water holding capacity (WHC, 100 %), viscosity (> 0. 5 Pa s) and exopolysaccharide (EPS) amount (40 mg/L) than the chemically acidified control. High EPS (dextran) concentration in quinoa milk caused earlier aggregation because more EPS occupy more space, and the chenopodin were forced to interact with each other. Direct observation of microstructure in fermented quinoa milk indicated that the network structures of EPS-protein could improve the texture of fermented quinoa milk. Overall, Weissella cibaria MG1 showed favorable technology properties and great potential for further possible application in the development of high viscosity fermented quinoa milk. The last part of the study investigate the ex-situ LAB-EPS (dextran) application compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flour. Three hydrocolloids, xanthan gum, dextran and hydroxypropyl methylcellulose, were incorporated into bread recipes based on high-protein flours, low-protein flours and coarse wholemeal flour. Hydrocolloid levels of 0–5 % (flour basis) were used in bread recipes to test the water absorption. The quality parameters of dough (farinograph, extensograph, rheofermentometre) and bread (specific volume, crumb structure and staling profile) were determined. Results showed that xanthan had negative impact on the dough and bread quality characteristics. HPMC and dextran generally improved dough and bread quality and showed dosage dependence. Volume of low-protein flour breads were significantly improved by incorporation of 0.5 % of the latter two hydrocolloids. However, dextran outperformed HPMC regarding initial bread hardness and staling shelf life regardless the flour applied in the formulation.

Evaluation of an alternative spectroscopic approach for aflatoxin analysis: Comparative analysis of food and feed samples with UPLC-MS/MS

Increasing research has highlighted the effects of changing climates on the occurrence and prevalence of toxigenic Aspergillus species producing aflatoxins. There is concern of the toxicological effects to human health and animal productivity following acute and chronic exposure that may affect the future ability to provide safe and sufficient food globally. Considerable research has focused on the detection of these toxins, based on the physicochemical and biochemical properties of the aflatoxin compounds, in agricultural products for human and animal consumption. As improvements in food security continue more regulations for acceptable levels of aflatoxins have arisen globally; the most stringent in Europe. These regulations are important for developing countries as aflatoxin occurrence is high significantly effecting international trade and the economy. In developed countries analytical approaches have become highly sophisticated, capable of attaining results with high precision and accuracy, suitable for regulatory laboratories. Regrettably, many countries that are affected by aflatoxin contamination do not have resources for high tech HPLC and MS instrumentation and require more affordable, yet robust equally accurate alternatives that may be used by producers, processors and traders in emerging economies. It is especially important that those companies wishing to exploit the opportunities offered by lucrative but highly regulated markets in the developed world, have access to analytical methods that will ensure that their exports meet their customers quality and safety requirements.

This work evaluates the ToxiMet system as an alternative approach to UPLC–MS/MS for the detection and determination of aflatoxins relative to current European regulatory standards. Four commodities: rice grain, maize cracked and flour, peanut paste and dried distillers grains were analysed for natural aflatoxin contamination. For B1 and total aflatoxins determination the qualitative correlation, above or below the regulatory limit, was good for all commodities with the exception of the dried distillers grain samples for B1 for which no calibration existed. For B1 the quantitative R² correlations were 0.92, 0.92, 0.88 (<250 μg/kg) and 0.7 for rice, maize, peanuts and dried distillers grain samples respectively whereas for total aflatoxins the quantitative correlation was 0.92, 0.94, 0.88 and 0.91. The ToxiMet system could be used as an alternative for aflatoxin analysis for current legislation but some consideration should be given to aflatoxin M1 regulatory levels for these commodities considering the high levels detected in this study especially for maize and peanuts

German consumers' attitudes and preferences with regard to organic food and food from different origins

In dieser Studie geht es darum, ein umfassendes Bild bezüglich der Konsumenteneinstellungen, Präferenzen und Zahlungsbereitschaften für ökologisch produzierte Lebensmittel und Lebensmittel verschiedener Herkünfte in Deutschland zu erhalten. Obwohl die regionale Herkunft von Lebensmitteln nicht offiziell und einheitlich geregelt ist und keiner Zertifizierung unterliegt wie die ökologische Produktion von Lebensmitteln, zeigen nationale und internationale Studien gleichermaßen, dass Konsumenten bereit sind, mehr für regionale als für ökologisch produzierte Lebensmittel zu bezahlen. Zur Erreichung des Forschungsziels wurde ein Kaufexperiment in Kombination mit einer Konsumentenbefragung, bestehend aus Fragen zum generellen Einkaufsverhalten, zu Einstellungen gegenüber regionalen und ökologisch produzierten Lebensmitteln und zu soziodemographischen Informationen durchgeführt. Im Kaufexperiment wurden die Attribute Produktherkunft, Produktionsweise und Preis anhand vier verschiedener Produkte (Äpfel, Butter, Mehl und Steaks) untersucht. Die Befragung, einschließlich des Experimentes, war durch Interviewer eines Marktforschungsinstituts initiiert, computergestützt und von den Konsumenten selbständig zu erledigen. Das Ziel war es 80 Konsumenten in jedem der acht Befragungsorte in verschiedenen Regionen Deutschlands zu befragen. Zur Auswertung des Experiments wurden RPL-Modell geschätzt, die die Konsumentenpräferenzen für die zu untersuchenden Produktattribute aufzeigen und die Berechnung von Zahlungsbereitschaften ermöglichen. Für die Gesamtheit der Konsumenten war die regionale Herkunft von Lebensmitteln wichtiger als die ökologische Produktion. Außerdem wurden Produktalternativen, die aus der Region stammen, immer stärker präferiert als Produkte aus Deutschland, aus einem Nachbarland und einem außereuropäischen Land. Weiterhin zeigte die Studie, dass Konsumentenpräferenzen produkt- und regionsspezifisch sind. Folglich wird empfohlen, in zukünftigen Studien unterschiedlich Produkte bzw. Produktgruppen und Konsumenten verschiedener Regionen einzubeziehen. Die zunehmenden Präferenzen und Zahlungsbereitschaften der Konsumenten für regionale Lebensmittel deuteten sowohl in dieser Dissertation als auch in vielen anderen nationalen und internationalen Studien darauf hin, dass es ein großes Potential für einen regionalen Lebensmittelmarkt gibt. Aus diesem Grund wird Produzenten und Vermarktern von ökologischen sowie konventionellen Produkten empfohlen, verstärkt in die Entwicklung von regionalen Versorgungsketten zu investieren.

Studio del comportamento di poli-alfa-olefine come modificatori di viscosità negli oli lubrificanti

Il buon funzionamento di una qualsiasi tipologia di motore prevede l’utilizzo di un componente che abbia il compito di lubrificare le parti meccaniche in movimento, come, ad esempio, l’olio motore per l’automobile. Un fattore determinante nella scelta dell’olio è la variazione della sua viscosità in relazione alla variazione di temperatura, poiché la temperatura di esercizio di un macchinario è solitamente diversa dalla temperatura di avviamento. Tale valore viene identificato in maniera assoluta dal Viscosity Index (VI). L’olio motore è una formulazione complessa in cui sono presenti l’olio base ed una serie di additivi, tra cui molto importante è il modificatore di viscosità (Viscosity Index Improver, VII), che migliora il VI e permette di utilizzare lo stesso olio a basse ed alte temperature (olio multigrade). Come VII possono essere utilizzate diverse tipologie di polimeri solubili in olio, che variano per caratteristiche e target di mercato. La famiglia presa in esame in questa tesi è quella delle poli-alfa-olefine, utilizzate prevalentemente con oli base minerali, e più precisamente copolimeri etilene/propilene. Sono state analizzate le proprietà che questa famiglia ben nota di OCP (Olefin CoPolymer) ingenera nel sistema base-polimero. In particolare si è cercato di correlare le proprietà molecolari del polimero (composizione, peso molecolare e paracristallinità) con le proprietà “tecnologico-applicative” di ispessimento, stabilità meccanica al taglio, punto di non scorrimento, avviamento a freddo, pompabilità a freddo. L’attività è proseguita con la progettazione di un modello fisico, con l’obiettivo di predire il comportamento tecnologico del sistema olio-polimero in funzione delle proprietà molecolari di polimeri appartenenti alla classe delle poli-alfa-olefine lineari, esaminando anche le proprietà tecnologiche di un omopolimero sperimentale.

Learning to Interpret and Generate Instructional Recipes

Thesis (Ph.D.)--University of Washington, 2016-08

Isotopic and magnetic provenance characterization of distal IRD in the Galicia Interior Basin (NW Iberia)

The sediments of the Galicia Interior Basin in NW Iberia Margin are of particular palaeoclimatic interest as they are located at the boundary where the climatic oscillations of the glacial interval were interrupted by extreme events such as Heinrich events. These events are well characterized in Northern North Atlantic areas, but little is known about their occurrence beyond the Ruddiman belt. This study presents a combined environmagnetic and geochemical approach to the provenance and characterization of distal ice-rafted detritus (IRD) that occurred during the last glacial period in core CI12PC3 from the Galicia Interior Basin. The last six Heinrich Layers were identified by their magneto-mineralogical and geochemical properties. Their Sr and Nd isotopic signatures indicated that the Laurentide Ice Sheet was the major source for HL1, HL2, HL4 and HL5. However, the European ice sheets also influenced the initial development stages of HL1, HL2, HL4. HL3, HL6 and partially HL1, HL2 and HL4 were influenced by more juvenile provinces, such as Iceland/Faroes sheets and/or by the Fram Strait/East Greenland nearby areas. Separate provenance analyses of the coarse and fine fractions in the studied Heinrich Layers also indicated that IRDs and glacial flour sources might not always be the same. Our results shed unequivocal evidence that Canadian-sourced distal IRD are preceded by European-sourced IRD, at least from the H4. In our view, LIS and EIS instabilities registered in the Iberian Margin respond to the same climate forcing at different velocities.

Magnetic properties contribution to the identification and provenance of marine sediments: distal IRD in the Galicia Interior Basin (NW Spain)

This paper discusses the advantages of using a combined environmagnetic and geochemical approach to the provenance and characterization of distal IRDs occurring during the Last Glacial Period in core CI12PC3 from the Galicia Interior Basin (GIB). Six Heinrich layers (HL1-6) have been identified in the area in base to the detection of distinct populations of exotic magnetic mineral assemblages alien to the local/regional sedimentation environment. Their extension has been determined by Ca/Sr and Si/Sr ratios and their provenance by 143Nd/144Nd and 87Sr/86Sr isotopic ratios and FORCs. The sedimentary expression of HL is characterized by the presence of distal Ice Rafted Detritus (IRD). Distal IRD magnetic signatures in the GIB consist of (i) an increase of one order of magnitude in the peak amplitude of magnetic susceptibility from background values, (ii) a general coarsening of the magnetic grain size in a mineral assemblage dominated by titano-magnetites, (iii) FORC distributions pushing towards the coarse MD or PSD component, and (iv) thermomagnetic curves depicting the occurrence of several magnetite phases. These four features are very different from the fine-grained biogenic magnetic assemblages characterized by the combination of lower MS and higher coercivity values that dominate the predominant mixtures of the non-interacting SSD and PSD components in the non-IRD influenced background sedimentation. Our results show that the last 70.000 yr of sedimentation in the GIB were controlled by the relative contribution of local detrital material derived from the Iberian Variscan Chain and IRD alien material from the iceberg melting during the Heinrich Events. They also show two main IRD provenance fields: Europe and Canada. And that the later is more important for for HL1, HL2, HL4 and HL5. FORCs analysis complemented the isotopic information and provided a very unique information, indicating that glacial flour may not always have the same provenance as IRD and that ice-melted derived suspended sediment has its own dynamics and may reach further and/or persists longer than IRD.

Composites and foams based on polylactic acid (PLA)

Cette étude est destinée à la production et à la caractérisation des composites d’acide polylactique (PLA) et des fibres naturelles (lin, poudre de bois). Le moussage du PLA et ses composites ont également été étudiés afin d’évaluer les effets des conditions de moulage par injection et du renfort sur les propriétés finales de ces matériaux. Dans la première partie, les composites constitués de PLA et des fibres de lin ont été produits par extrusion suivit par un moulage en injection. L’effet de la variation du taux de charge (15, 25 et 40% en poids) sur les caractéristiques morphologique, mécanique, thermique et rhéologique des composites a été évalué. Dans la deuxième étape, la poudre de bois (WF) a été choisie pour renforcer le PLA. La préparation des composites de PLA et WF a été effectuée comme dans la première partie et une série complète de caractérisations morphologique, mécanique, thermique et l’analyse mécanique dynamique ont été effectués afin d’obtenir une évaluation complète de l’effet du taux de charge (15, 25 et 40% en poids) sur les propriétés du PLA. Finalement, la troisième partie de cette étude porte sur les composites de PLA et de renfort naturel afin de produire des composites moussés. Ces mousses ont été réalisées à l’aide d’un agent moussant exothermique (azodicarbonamide) via le moulage par injection, suite à un mélange du PLA et de fibres naturelles. Dans ce cas, la charge d’injection (quantité de matière injectée dans le moule: 31, 33, 36, 38 et 43% de la capacité de la presse à injection) et la concentration en poudre de bois (15, 25 et 40% en poids) ont été variées. La caractérisation des propriétés mécanique et thermique a été effectuée et les résultats ont démontré que les renforts naturels étudiés (lin et poudre de bois) permettaient d’améliorer les propriétés mécaniques des composites, notamment le module de flexion et la résistance au choc du polymère (PLA). En outre, la formation de la mousse était également efficace pour le PLA vierge et ses composites car les masses volumiques ont été significativement réduites.

Determinación de la flora micológica del maíz seco y su harina en la parroquía San Juan-cantón Gualaceo

El presente trabajo de tesis tuvo como finalidad evaluar la flora micológica del maíz seco y su harina producidos en la parroquia San Juan - Cantón Gualaceo con el fin de aportar con información sobre la calidad de estos alimentos. Además se evaluaron los siguientes factores para el desarrollo de la flora micológica: temperatura, actividad acuosa, almacenamiento; así como también el crecimiento en distintos medios de cultivos y el uso de la desinfección del grano como parte de la técnica de siembra. La detección, recuento y aislamiento de hongos se realizó de acuerdo a la técnica de recuento en placa por siembra en profundidad para la harina y en el caso del grano por la técnica de siembra directa, con y sin desinfección de la superficie del grano utilizándose el agar MEA (Agar Extracto de Malta), PDA (Agar Papa Dextrosa) y DRBC (Agar Rosa de Bengala Diclorán) y sometiendo a dos tratamientos térmicos (18°C vs 25°C). Se encontró que la micoflora presente en las muestras analizadas corresponde a los géneros Penicillium, Fusarium, Rhizopus, Aspergillus y levaduras, siendo el género predominante Penicillium tanto en el grano como en la harina. La temperatura óptima para el crecimiento fue 25°C; y a su vez el crecimiento fue mejor sin desinfectar las superficies del grano. El crecimiento micológico varió dependiendo del medio, siendo PDA el más óptimo para Penicillium y Rhizopus, mientras que para Fusarium y Aspergillus no hubo diferencia. Igualmente se encontró que la actividad acuosa influyó en forma proporcional al crecimiento micológico y que el almacenamiento controlado influyó positivamente en su disminución.