Qualidade de água utilizada para consumo em escolas e creches no município de São Carlos - SP

We know the importance of treating water for human consumption because changes in the physicochemical and / or biological has been associated with various health problems, the quality of water intended for human consumption must meet potability standards established by governmental decree 518/2004. The aim of this study was to evaluate the quality of water supplied schools and daycare in the city of São Carlos - SP. We selected 31 schools and kindergartens, and at intervals of 3 months, two water samples taken at three different points - network, tank and fi lter - totaling 186 samples, with an interval of three months, to verify possible differences in sampling points and at different times. The samples were evaluated for the following parameters: presence of total coliform and fecal coliform / E. coli count of heterotrophic bacteria, determination of pH, fl uoride, free residual chlorine, turbidity and color. The largest number of samples outside the standard for coliform was coming from the fi lters and the network, heterotrophic bacteria in most samples was taken out of standard fi lters. In the physical-chemical analysis of samples as many non-standard pH occurred in the network, network, and fl uoride in the fi lter pair in the fi lter to free chlorine and turbidity in the reservoir. The parameter with a larger sample size was inadequate fl uoride. We need more attention to the conservation, cleaning and maintenance of building reservoirs and fi lters in schools and kindergartens of San Carlos, since the water was considered unfi t for consumption.

Evaluation of the use of probiotic acid lactic bacteria in the development of chicken hambúrguer

The objective of this study was to investigate the effect of fermentation with Lactobacillus acidophilus CRL 1014 on the physicochemical, microbiological and sensory characteristics of a hamburger product like processed with chicken meat and okara flour, with reduction of curing salts. A mixture of ingredients containing 90% chicken meat and 10% okara flour was subjected to the following treatments: F1: fermented with Lactobacillus acidophilus; F2:75 mg nitrite/kg and fermented with Lactobacillus acidophilus; F3: 150 mg nitrite/kg and unfermented. The quality of the “hamburgers” was assessed by physical and chemical analysis (pH, cooking yield and shrinkage), chemical composition, microbiological tests (Salmonella spp., count of sulphite-reducing clostridia, staphylococos coagulase-positive, total coliforms and Escherichia coli) and sensory analysis (sensory acceptance and purchase intent). During the first six days of fermentation, there was a decrease in pH from approximately 6.33 to 5.10. All the samples showed the same chemical composition (p < 0.05). The fermentation process was observed to inhibit the multiplication of microorganisms of several groups: coagulasepositive staphylococci, sulphite-reducing clostridia, Salmonella spp. and E. coli. The different “hamburgers” formulations showed high scores for all the sensory attributes evaluated, without differing from each other (p < 0.05). The results showed that the use of L. acidophilus CRL 1014 enabled the production of a safe product, with good physicochemical and sensory characteristics, in the absence of curing salts.

Avaliação do processo de contaminação e remediação de água subterrânea por hidrocarbonetos

Pós-graduação em Engenharia Civil e Ambiental - FEB

Efeito das fibras alimentares como substitutos de gordura em hambúrguer de carne bovina e paio

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Bioprospecção de fungos endofílicos Camarops sp., Periconia atropurpurea e Pseudofusicoccum stromaticum e avaliação epigenética de Phoma sp

Pós-graduação em Química - IQ

Atividade da fração enriquecida em fenólicos de Buchenavia tomentosa e de algumas substâncias isoladas antes e após encapsulação com beta-ciclodextrina em Candida albicans

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Produção e caracterização de amilases bacterianas: α-amilase e ciclodextrina glucanotransferase (CGTase)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Considerações sobre a definição de Epicórtex

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Teores de nutrientes, valores energéticos e legalidade em bebidas não alcoólicas comerciais de manga e de goiaba

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

Caracterização química e legalidade em bebidas não alcoólicas de maçã

Apple is a fruit that offers promising prospect for industrialization as it has favorable characteristics for this purpose and can obtain products with good acceptance. In Brazil, approximately 15% of the production is processed into juice, and a portion is exported. Among the fresh fruit and juice, apple adds US$ 30 million annually to the Brazilian foreign exchange earnings. The aim of this study was to characterize, using chemical analysis, concentrated juices, commercial apple juice, nectar, and soft drink. In addition, to compare them with their respective Quality and Identity Standards (PIQ) published by the Ministry of Agriculture, Livestock and Food Supply (MAPA) and Codex Alimentarius. Concentrated juices and commercial beverages were analyzed in triplicate for soluble solids content (Brix), pH, total acidity (AT), and ratio. In concentrated juices, the Total Sugar Reducer (ART) was also assessed. The results obtained in the laboratory were compared with the PIQ and Codex Alimentarius to verify compliance with applicable regulations. Seven concentrate juices, five juices, six nectars, and three apple-flavoured soft drinks were analyzed. The Brix of pulpy and clarified concentrated juices were, respectively, 71.16±1.29 and 40.40±0.57°Brix. In all concentrated juices, the Brix was in accordance with Codex Alimentarius. The Brix and AT in sweetened clarified juices were 11.50±0.14°Brix and 0.18±0.04g of malic acid/100g sample. In pulpy whole juices the values ​​were 11.20±0.70°Brix and 0.30±0.06g of malic acid/100g sample. The values of Brix and AT in apple-flavoured soft drinks were 11.03±0.93°Brix and 0.18±0.04g of malic acid/100ml sample. Commercial juices and soft drinks also presented °Brix and AT in accord with the PIQ established by MAPA. The apple nectars could not be compared with the standards because they are not published by MAPA or Codex Alimentarius. The definition of the PIQ is an important tool for quality control of beverages manufacture in Brazil. Therefore, it is recommended for the control agencies to define the parameters that are not established.

Use of spent compost in the cultivation of Agaricus blazei

Two compost formulations, based on Braquiaria straw (Brachiaria sp.), a conventional one and a spent one, were tested in the cultivation of ABL 99/30 and ABL 04/49 strains of Agaricus blazei. The experimental design was in a completely randomized factorial scheme with four treatments (two strains of A. blazei x two types of compost) and 30 repetitions. Each experimental unit consisted of a box with 10 to 10.5 kg of moist fresh compost. According to the results obtained, the loss of organic matter of the composts was affected by the A. blazei strain and the type of compost used. The traditional compost lost a higher organic matter content compared to the spent compost, and the ABL 99/30 strain caused a higher loss of organic matter in the composts compared to the ABL 04/49 strain. Yield, biological efficiency, mass and number of basidiomata produced were similar between the conventional and the spent compost, as well as the chemical analysis of the produced basidiomata. However, the A. blazei strains showed some differences among each other, the basidiomata of strain ABL 04/49 obtained a higher percentage of crude protein in their composition, compared to the ABL 99/30, in both composts. Thus, the utilization of spent compost in the cultivation of A. blazei did not impair the basidiomata yield nor their nutritional value, demonstrating it to be a good option to be used as an ingredient in the compost formulation for the A. blazei cultivation.

Mapeamento, erodibilidade e tolerância de perdas de solo na sub-bacia do Ribeirão das Perobas

The land use conservation planning requires knowledge of the soil characteristics, natural susceptibility to erosion and the soil loss limit. In this context, the objectives of this study were to perform a detailed soil survey of Ribeirão das Perobas watershed, located in Santa Cruz do Rio Pardo, São Paulo State and to determine and map the erodibility and soil loss tolerance of the soil classes found in the survey. The following techniques were used to perform the detailed soil survey: photopedology, field sampling, physical analysis, chemical analysis, and morphological description of the soil samples and profiles. The erodibility was determined by the methods described by Denardin (1990) and Mannigel et al. (2002), and the determination of soil loss tolerance followed the methodology of Mannigel et al. (2002). The results of erodibility determined by the methodology of Denardin (1990) were not discrepant and they did not distinguish soils that are known to have different susceptibility to erosion., w\Whereas, using the methodology of Mannigel et al. (2002), very high or very low erodibility values were observed in soils with extreme contents of sand silt or clay. The most influent variable to the soil loss tolerance results was the correction factor for the textural gradient of clay between soil horizons.

Análise multivariada na diferenciaçãoentre manejos de solos cultivados com café

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Desempenho agronômico do lodo de esgoto como fonte de nitrogênio em bananeiras

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Caracterização química e sensorial de bebida mista de soja e uva

The aim of this study was to produce mix beverages of grape juice and soybean hydrosoluble extract (SHE) in laboratory scale. The raw materials were soybean (variety BRS 213), grape (species Vitis labrusca, variety Niagara Rosada), citric pectin, water and sugar. The mix beverage was produced with different proportions of SHE and grape juice (1:1; 1:1.5 and 1:2; respectively; m/m) and different soluble solids concentrations (10, 12 and 14 °Brix) obtained by adding granulated sugar (sucrose). Soybean hydrosoluble extract, grape juice and mix beverages were chemically analyzed (humidity, ash, protein, lipids, carbohydrate, reducing sugars, total reducing sugars, sucrose, titratable acidity and pH). The mix beverages were sensorial analyzed through the acceptance test (hedonic scale). The results of chemically analyzed were expressed as mean and standard deviation and the results of sensorial analyzed were submitted to variance analysis and the means were compared using the Tukey test at 5% of probability. The pH of mix beverages was lower than 3.9, without addition of acidulants. Sugar addition to mix beverages (10; 12 and 14ºBrix) increased the levels of soluble solids, total reducing sugar and carbohydrates, but it did not interfere in the reducing sugar concentration. The increased proportion of grape juice in mix beverages allowed observing the elevation of titratable acidity and reducing sugars levels, as well as the pH reduction. The increase of grape juice in mix beverage did not interfere in the acceptance of mix beverages. The more sweetened beverages were preferred by the sensory panel.