Caracterização físico-química de cervejas elaboradas com mel

The aim of this study was to produce and physicochemically characterize beer elaborated with honey. Beer production assays were carried out with nine treatments, the combination of three concentrations of the original extract (11, 13 and 15 ºBrix) with three percentages of honey in the wort formulation (0, 20 and 40%). The experiment was completely randomized with two replicates, giving a total of eighteen trials. Mashing was carried out by infusion and the honey was added during the boiling step. After clarification, the extract content was corrected with water and the wort then inoculated with bottom-fermenting yeast. Fermentation was at 10 ºC. The beer was bottled manually and stored in a freezer at a temperature of 0 ºC for 15 days, for maturation. The beers were analyzed for their alcohol content, true extract, apparent extract, colour, bitterness, turbidity, pH, total acidity, carbon dioxide, foam density and total foam. The results of the physicochemical analysis were subjected to an analysis of variance, and the means compared by Tukey's test at 5% probability. All beers were considered to be pale. The presence of honey in the formulation enhanced carbonation, foam density and total foam, but the beers were less bitter and less acid.

Características das lesões desportivas e fatores associados com lesão em iniciantes de ginástica artística do sexo feminino

The artistic gymnastics is a modality that associates arts with biomechanical gestures, and it has been prominent among children and adolescents. Its practice can lead to sports injuries; therefore, it is important to know the factors inherent to trauma for the formulation of preventive models. Thus, the objective of this study was to characterize sports injuries and to verify factors associated with injury in people practicing artistic gymnastics with different levels of competitiveness. Forty-six gymnasts were interviewed with mean age of 10.1±2.0 years for female participants, who were classified in two competitive levels, i.e, initiation and training. We used the morbidity questionnaire adapted to sports characteristics to collect personal, training, and injury data. It was observed that injury risk was 0.3 injuries per athlete and 1.4 injuries per injured athlete, in which the gymnasts of the training category showed a higher frequency of the injury (83.3%; n=10) compared with the ones in the initiation category (10.5%; n=4). For both levels of competitiveness, training moment and light severity were the most reported variables. In the mechanism, contactless was more prevalent in the training category (90%; n=9) and the direct contact was more common at initiation category (75%; n=3). Anthropometric and training variables were considered as factors associated with injury to the gymnasts. It is concluded that gymnasts of the training category have higher injury frequency. Anthropometric and training variables were factors associated with injury. Characteristics of the injuries depend on the competitiveness level of the ­gymnasts.

Níveis de adubação N-K do abacaxizeiro 'BRS Imperial' no extremo Sul da Bahia

Pós-graduação em Agronomia (Ciência do Solo) - FCAV

O efeito do pH na interação da albumina sérica humana e os flavonoides quercetina e quercitrina

Pós-graduação em Biofísica Molecular - IBILCE

Efeitos do diabetes gestacional moderado e da reposição com insulina na lactação sobre a próstata ventral do rato Wistar

Pós-graduação em Biologia Geral e Aplicada - IBB

Determinação dos mecanismos de ação envolvidos no efeito antiulcerogênico, antidiarreico e anti-inflamatório da Insulina Vegetal (Cissus sicyoides Linneu) em modelos animais

Pós-graduação em Ciências Biológicas (Farmacologia) - IBB

Influência do resveratrol sobre metabolismo energético, estresse oxidativo e expressão SIRT1 no miocárdio de ratos diabéticos

Pós-graduação em Ciências Biológicas (Farmacologia) - IBB

Otimização do cultivo de Lasiodiplodia theobromae para obtenção de EPS e caracterização física e química dos polissacarídeos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Desenvolvimento de néctar à base de mamão (Carica papaya L.) adicionado de inulina e oligofrutose

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Avaliação da angiogênese em resposta ao tratamento com melatonina no câncer de mama: estudo in vitro e in vivo

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

Estudo da influência das características químicas e microestruturais nas propriedades mecânicas de sistemas totalmante cerâmicos

Pós-graduação em Odontologia Restauradora - ICT

Desenvolvimento de um eletrodo modificado com monocamadas auto-organizadas e sua utilização como biossesor

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Desenvolvimento de sensor baseado em eletrodo modificado com nanotubos de carbono contendo pentacianonitrosilferratos de metais para determinação de antioxidantes em microemulsão de biodiesel

Pós-graduação em Química - IQ

Avaliação do ecossistema microbiano de ratos wistar submetidos à carcinogênese química de cólon após o consumo de lactobacillus acidophilus crl 1014 e extrato aquoso

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação tomográfica da reabsorção radicular apical e das alterações no tecido periodontal de suporte induzidas pelo aparelho Herbst

Pós-graduação em Ciências Odontológicas - FOAR