990 resultados para Alvarenga Peixoto
Resumo:
Rhizopus microsporus var. rhizopodiformis produced high levels of alpha-amylase and glucoamylase under solid state fermentation, with several agricultural residues, such as wheat bran, cassava flour, sugar cane bagasse, rice straw, corncob and crushed corncob as carbon sources. These materials were humidified with distilled water, tap water, or saline solutions-Segato Rizzatti (SR), Khanna or Vogel. The best substrate for amylase production was wheat bran with SR saline solution (1:2 v/v). Amylolytic activity was still improved (14.3%) with a mixture of wheat bran, corncob, starch and SR saline solution (1:1:0.3:4.6 w/w/w/v). The optimized culture conditions were initial pH 5, at 45 degrees C during 6 days and relative humidity around 76%. The crude extract exhibited temperature and pH optima around 65 degrees C and 4-5, respectively. Amylase activity was fully stable for 1 h at temperatures up to 75 degrees C, and at pH values between 2.5 and 7.5.
Resumo:
Since palatable butterflies are more dependent on evasive flight to escape from predators, they should be more restricted in their flight-related morphology than unpalatable ones. We compared: the ratios between the (1) length of head plus thorax and the length of abdomen (A/B), (2) length of the tip of the head to wing base and the length of the wing base to end of the abdomen (C/D), (3) the variances of A/B and C/D, (4) the proportion between the thoracic and the body weight, and (5) the flight speed between palatable and unpalatable butterflies. A/B and thoracic/body weight were higher for palatable species, indicating higher body symmetry and muscular mass. However, flight speed did not differ. Unexpectedly, the variance of A/B was higher for palatable species while that of C/D did not differ. Therefore, corporal allometric measurements of Neotropical butterflies are good predictors of palatability, though not of flight speed.
