Aplicabilidade das equações isotermas de Freundlich e Langmuir na interação biossortiva de corantes têxteis com Saccharomyces cerevisiae liofilizada

This paper presents a study of the applicability of adsorption isotherms, known as Langmuir and Freundlich isotherm, between the biosorptive interaction of yeast lyophilized Saccharomyces cerevisiae and textile dyes. To that end, we prepared stock solutions of the textile dyes Direct Red 23 and Direct Red 75 in the concentration of 1.000μg/mL and a yeast suspension at 2,5%. We did experiments for two cases, firstly for the case that we have a fix concentration of yeast at 0,500mg/mL and an variable concentration of dye range from40, 50, 60, 80 and 100μg/mL, then for the case that we fixed the concentration of dye at 100μg/mL and the yeast concentration was variable range from 0,250, 0,500, 0,750, 1,000, 1,250mg/mL. For the dye Direct Red 23 we did analysis in the pH 2,5, 4,5 and 6,5; for the Direct Red 75, we just did for the pH 2,5. We leave the dye solution in contact with the yeast for 2 hours at a constant temperature of 30°C and then centrifuged and analyzed the sample in a spectrophotometer and finally made and analysis of parameters for the removal and study of the isotherms. After the biosorption, was observed that for the Direct Red 23 in the pH 2,5 was needed 1,407mg/mL of yeast for total removal, while for the pH 4,5 was needed 8,806mg/mL and in pH 6,5 was 9,286mg/mL; for the Direct Red 75 in pH 2,5 was needed 1,337mg/mL. This difference can be explain by the adsorption isotherms, was observed that in the case when the yeast was fix when we had in a acid pH the behavior of the system was compatible with the Langmuir isotherm, and thus, an monolayer pattern. And that when we decrease the acidity of the medium the system became more compatible with a Freundlich isotherm, and thus, a multilayer pattern; for the case that the yeast was variable this is not much evident, however for the pH 2,5 she became compatible with a Langmuir isotherm... (Complete abstract click electronic access below)

Biodegradação da vinhaça resíduo da produção de etanol

The State of São Paulo is responsible for the largest sugar cane production in Brazil, as well as the largest production of ethanol made of this raw material – which is widely used as fuel for automobiles. This utilization began in the 1970’s, with the institution by the Brazilian government of the National Alcohol Program (PRO-ÁLCOOL), as a consequence of the petroleum crisis, rising again five years ago, with the development of flex fuel cars. The obtaining process of ethanol originates residues; amongst them, vinasse is the one that’s generated in the largest amount (an average of 10 to 13 litres/litre of ethanol produced). The disposal of this residue in waters was only forbidden in 1978, but before that, researchers had already been investigating its utilization as raw material. This paper had the objective of accompany the biodegradation of vinasse by evaluating the oxygen comsumption during it until the ultimate Biochemical Oxygen Demand (uBOD), performed in twenty days; another objective was to analyse the biomass production of Saccharomyces cerevisae in this residue. Physical and chemical analyses of the residue were also performed, as well as acute toxicity essays using Daphnia similis and Dugesia tigrina, before and after its biodegradation. The physical and chemical analyses pointed elevated acidness (pH = 3,98), conductivity (8,30 mS/cm) and COD (25.693,43 mg O2/L) and mean quantity of suspended solids (5.246 mg/L). The toxicity essays indicated absence of toxic potential in vinasse after biodegradation for both species. The uBOD degradated until 88,22% of the COD, demonstrating the possibility of biodegradation of most of the residue’s organic load in a relatively short period of time. S. cerevisae caused a 37,03% COD diminution in vinasse, diminished its conductivity and promoted a slight elevation of the pH; it obtained low biomass...(Complete abstract click electronic access below)

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

Compostos bioativos em pimentas: diferença entre variedades e efeito do cozimento

Atualmente, os compostos bioativos presentes em alimentos in natura vem sendo amplamente estudados, já que cada vez mais fica comprovado sua importância para saúde do homem devido suas funções e ações biológicas. Hoje já associa-se a ingestão de frutas e vegetais e a diminuição do risco de diversas doenças, tais como câncer, inflamações, doenças cardiovasculares, degeneração macular e outras, sendo os carotenóides e compostos fenólicos alguns dos grupos de compostos bioativos aos quais são atribuídas tais ações.1As pimentas têm significativa importância nesse cenário, uma vez que desde a época do Brasil colônia, até hoje, são muito utilizadas na culinária, nas crenças, na medicina e inclusive com arma de defesa. Os compostos presentes na pimenta são utilizados como remédios para artrites (pomadas a base de capsaicina), dores musculares (emplastro ‘Sabiá’), má digestão, dor de cabeça e gastrite. O presente estudo teve como objetivo quantificar os teores de ácido ascórbico, acidez, flavonóides totais, fenólicos totais, carotenóides totais e atividade antioxidante de duas variedades mais comuns da espécie C. Baccatum: pimenta “Dedo-de-Moça” e pimenta “Cambuci”. Além disso, fez-se um estudo para analisar o efeito do cozimento versus compostos bioativos, a fim de avaliar possíveis perdas de atividade devido ao processamento das amostras. Em todos os ensaios, a pimenta Dedo-de-Moça apresentou valores maiores de todos os compostos bioativos, quando comparados aos da pimenta Cambuci. Após o cozimento em água fervente, a maioria dos compostos sofreu redução, exceto nos testes de quantificação de Flavonóides e Carotenóides, os quais demonstraram aumento na concentração após o processamento.

Pagamento por serviços ambientais: estudo de caso: simulação da aplicação do programa do “Produtor de Água” na bacia do Rio Pirajibu

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Variabilidade espacial dos atributos físicos e químicos em um gleissolo mecânico sob três áreas no município Arari - MA

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

Qualidade e erodibilidade de latossolos sob mata e cultivo de cana-de-açúcar

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

Aplicação e viabilidade de micro-organisos potencialmente probióticos em embutido cárneo fermentado

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

Aplicação de cinza do bagaço de cana-de-açúcar em latossolo cultivado com cana-de-açúcar

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

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.

Vinhos tintos do Noroeste Paulista: relação entre os perfis físico-químico e sensorial.

Brazilian red wines are very appreciated by consumers from tropical regions, because they typically have aromatic and fruity taste. Thus, the aim of this article is to verify the quality of red wines from wineries located in Northwest region of São Paulo, based on the relationship between physicochemical properties and sensory attributes. Three red wines from this region was evaluated by sensory and analytical methods and it was possible to observe significant differences in the fixed acidity, alcoholic content, total phenolic content and total dry extract. Multidimensional Scaling showed relationship between total phenolic content and astringency, total dry extract and body and the relationship of volatile acidity in the assessment of odor samples. It was possible to see the physicochemical influence in sensory evaluation, indicating the importance of the chemical profile in the elucidation of possible sensory alterations in red wines.

Avaliação da influência da agitação no tratamento anaeróbio por leito fixo de manipueira

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Adsorção de Cádmio em Solo da Cidade de Neves Paulista

A contaminação do solo é um dos principais problemas ambientais, podendo ocorrer de diversas maneiras, sendo a principal causa fertilização e a calagem do solo, os quais, geralmente possuem em sua composição metais pesados. O objetivo deste estudo é avaliar a capacidade de adsorção de Cádmio em solo da cidade de Neves Paulista, com base nos modelos matemáticos de Langmuir e Freundlich, correlacionar a adsorção com os fatores pH e força iônica do meio e verificar, por meio da energia livre, a espontaneidade do processo de adsorção. Trata-se de solo arenoso de baixa acidez, pobre em matéria orgânica e com baixo teor de capacidade de troca iônica. Para avaliar a capacidade de adsorção de Cádmio, foram realizados experimentos variando a concentração do metal de 0 a 100 mg L-1 . A adsorção foi avaliada em diferentes valores de pH e de força iônica do meio. Observou-se que o modelo de Langmuir se ajustou melhor à adsorção do metal. A adsorção ocorre de maneira favorável em meio de força iônica baixa, e tende a ser desfavorável em valores mais elevados, demonstrando assim uma correlação negativa. Em relação ao pH a correlação foi positiva à adsorção. Os valores da energia livre foram negativos, o que demonstra a espontaneidade dos processos de adsorção.

Disponibilidade de fósforo em solo tratado com resíduos urbanos e industriais sob sistema de plantio direto cultivado com soja

Pós-graduação em Agronomia (Agricultura) - FCA

Potencial de uso agrícola de levedura seca inativa de cana-de-açúcar e de resíduos orgânicos

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