Parasitoid-host interaction: sensory structures involved in the parasitism behavior of Bracon vulgaris (Hymenoptera: Braconidae)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

ONTOGENETIC DEVELOPMENT OF SENSORY STRUCTURES ON THE ANTENNULES AND ANTENNAE OF THE GIANT RIVER PRAWN MACROBRACHIUM ROSENBERGII (DE MAN)

In this study the occurrence of sensory structures on the antennules and antennae of the giant river prawn Macrobrachium rosenbergii (De Man) during postembryonic ontogenetic development were examined. Larvae and postlarvae were obtained from hatchery recirculating tanks, juveniles from indoor nursery tanks, and adults from earthen grow-out ponds. The animals were fixed with Karnovsky fixative and dissected. Antennules and antennae were removed, metal-coated, and photodocumented using a scanning electron microscope. The antennules have aesthetascs and simple plumose and pappose setae; the antennae have simple, plumose and pappose setae. These structures increase in density, covered surface, and distribution during ontogeny and should be related to chemoreception and mechanoreception. The antennular statocyst that appears during larval stage VII of the giant river prawn has an array of sensory structures that enable the perception of chemical and tactile stimuli beginning with its early life stages. The ontogenetic changes observed allow an inference that initial-stage larvae, advance-stage larvae, juveniles, and adults have different capacities to exploit the environment.

Synaptic plasticity and sensory-motor improvennent following fibrin sealant dorsal root reimplantation and mononuclear cell therapy

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Analysis of the chronic intake of and withdrawal from diazepam on emotional reactivity and sensory information processing in rats

It has been demonstrated that, on abrupt withdrawal, patients with chronic exposure can experience a number of symptoms indicative of a dependent state. In clinical patients, the earliest to arise and most persistent signal of withdrawal from chronic benzodiazepine (Bzp) treatment is anxiety. In laboratory animals, anxiety-like effects following abrupt interruption of chronic Bzp treatment can also be reproduced. In fact, signs that oscillate from irritability to extreme fear behaviours and seizures have been described already. As anxiety remains one of the most important symptoms of Bzp withdrawal, in this study we evaluated the anxiety levels of rats withdrawn from diazepam. Also studied were the effects on the motor performance and preattentive sensory gating process of rats under diazepam chronic treatment and upon 48-h withdrawal on three animal models of anxiety, the elevated plus-maze (EPM), ultrasonic vocalizations (USV) and startle + prepulse inhibition tests. Data obtained showed an anxiolytic- and anxiogenic-like profile of the chronic intake of and withdrawal from diazepam regimen in the EPM test, 22-KHz USV and startle reflex. Diazepam chronic effects or its withdrawal were ineffective in promoting any alteration in the prepulse inhibition (PPI). However, an increase of PPI was achieved in both sucrose and diazepam pretreated rats on 48-h withdrawal, suggesting a procedural rather than a specific effect of withdrawal on sensory gating processes. It is also possible that the prepulse can function as a conditioned stimulus to informing the delivery of an aversive event, as the auditory startling-eliciting stimulus. All these findings are indicative of a sensitization of the neural substrates of aversion in diazepam withdrawn animals without concomitant changes on the processing of sensory information

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 sensorial de vinhos brancos da região noroeste de São Paulo

Brazilian wines are appreciated by consumers for having fruity odor and taste which are typical from Vitis labrusca cultivars. The rusticity of these cultivars, the winemaking and the physicochemical properties are some of the key factors to obtain a quality beverage. In this context, the aim of this article was to analyze the quality of three white wines from wineries located in northwest region of São Paulo state by determining physicochemical properties and sensory profile. Data were analyzed by statistical tests and by Principal Component Analysis (PCA). It was possible to observe statistical differences (P<0,05) in most physicochemical properties. Furthermore, the PCA showed that the attributes body and color significantly explained the variance of the first and second component, respectively, higlighting the Vitis vinifera wine. Thus the connection between the physicochemical and sensory properties of white wines was important for characterization of these beverages produced in the northwest of São Paulo.

Effect of rosemary (Rosmarinus officinalis) extracts on the oxidative stability and sensory acceptability of soybean oil

Background: Plant extracts have b een used as an alternative to the use of synthetic antioxidants in order to preserve oils fromoxidative degradation. Additionally, these extracts add special flavors and aromas to the food. Thus, the objective of this studywas to evaluate the effect of hydroethanolic extracts of fresh and freeze-dried rosemar y in the oxidative stability of soybean oilunder accelerated storage in an oven. Results: The application of the extracts in the oil showed that that freeze-dried extract was better in reducing the formation ofoxidation products, showing 8.6 meq kg−1of peroxides after 20 days of storage. On the other hand, the mixture of the naturalextract with t-butylhydroquinone conferred better oxidative stability index until the 20th day, 9.7 h. Both extracts prevented theloss of tocopherol, not d iffering between each other (P > 0.05), and present approximately 505 mg kg−1of residual tocopherols.The sensory evaluation revealed that consumers accepted equally the oils added and not added of the rosemary extracts. Conclusion: The extracts are therefore potential sources of natural antioxidants and they would be well accepted by consumersif applied by the food industry to replace synthetic antioxidants.

Microbial, physical, chemical and sensory properties of Minas Frescal Cheese with inulin and acacia gum

Minas frescal cheese is a semi-skimmed product with high moisture and simple preparation and one of the most consumed in Brazil. Thus, the aim of this study was to combine the characteristics of inulin and gum acacia (by having fibers and being prebiotic) to produce a minas frescal cheese. Were evaluate the characteristics physical and chemical, microbial and sensory acceptance (hedonic scale) of each cheese. Three cheeses were prepared; one as a standard (QP) without inulin, and others with 0.49% (QI25) and 0.98% (QI50) inulin, the amount of gum acacia was maintained. The yield of the formulations with gum acacia and inulin were 9.76% for (QI25) and to 20.03% (QI50) higher than the standard sample. In relation to moisture content, samples containing inulin and gum acacia showed values greater than the standard sample. The sensory analysis indicated no differences between scores for color, aroma and texture, but significant differences were detected for flavor, in which (QI25) received the highest acceptance. Regarding the energy value, it was obtained 276 kcal (QP), 215 kcal (QI25) and 190 kcal (QI50). Therefore, the developed product presents satisfactory results for sensory, microbiological and physical- chemical analyses.

Desenvolvimento e avaliação físico-química, sensorial e da estabilidade de ácido ascórbico de doce de leite com pimenta

The dulce de leche or milk candy is a food widely consumed in Brazil, which shows typical characteristics of taste, color, flavor and texture. The lady-finger red pepper is regularly present on the Brazilian people table as this product contains a pungent flavor favoring various spices; and it is also rich in ascorbic acid (vitamin C) which is an excellent antioxidant. This study aimed at developing a dulce de leche containing lady-finger red pepper, and to determine the composition of the product. Also, the ascorbic acid contents were quantified in products stored for different periods (0, 30 and 60 days). The product acceptance by consumers on the sensory characteristics was evaluated by means of hedonic scale for color, aroma, flavor and texture attributes. The composition of the product was in accordance with the legislation in force, and the ascorbic acid contents were practically stable during the storage, and the sensory analyses indicated that the red pepper-containing dulce de leche was well accepted.

Effects on soil chemical attributes and cotton yield from ammonium sulfate and cover crops

Fertilizer use in no-till systems must be aligned with a correct interpretation of soil chemical attributes and crop demands. The objectives of this work were evaluate the effects of pre-sowing application of ammonium sulfate (AS) and of cover crops on the yields and soil chemical attributes of no-till cotton (Gossypium hirsutum L. r. latifolium Hutch) over two harvesting years. The experiment was arranged in randomized complete block design, with the plots in strips, and the variables were three cover crops (Raphanus sativus L., Avena strigosa L. and Avena sativa L.) and four AS doses (0, 150, 300, and 450 kg ha-1) applied over millet dry biomass. The cotton in the experimental plots was manually harvested on April 25, 2007 and April 24, 2008. The soil samples were collected between cotton rows in all plots on May 5, 2007 and May 12, 2008, at depths of 0.0-0.05, 0.05-0.10, and 0.10-0.20 m for soil fertility analyses. The increasing doses of AS induced lower soil pH, and calcium (Ca) and magnesium (Mg) levels in the superficial soil layer, as well as higher exchangeable aluminum (Al) and sulfur (S) levels until a depth of 0.20 m. Seed cotton yields increased with increasing AS doses.

Literatura infantil: para crianças de 0 a 3 anos

From a bibliographical study, the objective is the study of children's literature and its contributions in the lives of pre-readers, especially from zero to three years. This course of completion of work includes Children's Literature and Visual Arts, addressing the relationship between the illustration and children's books, indicating the importance of their contact from the first years of life, and how much contribute to the emotional, cognitive and child's learning, also helping to solve problems they will face throughout life, awakening the imagination and creativity, necessary factors in the child's education. By reading the stories, by adults, children are immersed in an imaginary world which stimulates the drawing, the music, to leave, thinking, imagining, playing, seeing the book and write, so the allies books Early Childhood Education will help the child, making it capable person, critical and interested in learning. In addition to attracting and marvel children, illustrations and graphic design aroused the interest in books and reading, inspiring the imagination and creation, therefore, the books submitted for babies should be made of materials that are suitable for their age group therefore more resistant and attractive, containing attributes for the development of motor and sensory skills of babies and children

Changes in the phytoplankton structure downstream a large reservoir: effects of tributaries on the assemblages attributes

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

Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Papaya nectar formulated with prebiotics: Chemical characterization and sensory acceptability

Mixture modeling methodology was used to investigate interactions of sugar, oligofructose and inulin in papaya nectars as related to sensory liking and chemical characteristics. Mixing sugar and inulin and increasing the sugar proportion raised the liking of flavor and sweetness and the overall acceptability of papaya nectars. Addition of the three components, along with raising the sugar proportion, increased the ash and soluble solids content in papaya nectars. The internal preference mappings showed that all nectars with oligofructose and inulin were as well liked as nectar containing sugar alone, except for some formulations with lower quantities of sugar. Formulations with 6 g/100 g sugar and 6 g/100 g inulin, or with 8 g/100 g sugar, 2 g/100 g inulin and 2 g/100 g oligofructose, can be considered to be the best formulations to produce, with regard to sensory liking and adequacy of chemical parameters, besides all papaya nectars with addition of oligofructose and inulin can potentially be claimed as prebiotic. (C) 2015 Elsevier Ltd. All rights reserved.

Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages

The aim of this study was to verify the effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages. Four formulations were made: 1) a control (C); 2) a sample with added Lactobacillus paracasei (P); 3) a sample with added L. paracasei and inulin (PI); and 4) a sample with added L. paracasei and oligofructose (PO). The probiotic population, pH, and acidity of the products were evaluated once a week for 21 days while refrigerated (5 +/- 1 degrees C). Possible contaminating microorganisms (coliforms, E. coli, and Salmonella spp.) were investigated after three days of storage. Sensorial acceptance and purchase intention were evaluated seven days after manufacture. Dairy beverages presented with L. paracasei populations above 8.50 log CFU/mL during the whole storage period. Significantly (p<0.05) lower pH values were observed in P and PI, and higher acidity values were found in all formulations throughout storage. The dairy beverages were considered to be a promising matrix for the probiotic microorganism L. paracasei. The prebiotic additions (inulin and oligofructose) did not interfere with the overall acceptance and intention to purchase the beverages.