Avaliação da composição química, proteólise e propriedades funcionais do queijo mussarela comercial com teor reduzido de gordura

Chemical composition, proteolysis and functional properties of commercial Mozzarella cheese with reduced fat content found in the market of Londrina – PR were evaluated. The cheeses were analyzed for chemical composition, meltability, free oil formation, and the indexes of extension and depth of proteolysis during 30, 45 and 60 days of storage at 5°C. The samples showed no significant difference in chemical composition. The fat content of all samples complied with current legislation regarding the minimum percentage (25%) of fat reduction. Among the three brands tested, the cheeses of brand C showed the highest depth index of proteolysis. In all chesses, the meltability has increased during storage period. The, the brand C had significantly higher (p <0.05) free oil content when compared to other brands tested.

A influência da prática de atividade regular na composição corporal de pacientes com osteoartrite

Introduction: Osteoarthritis, osteoarthrosis or degenerative joint disease characterized by progressive loss of articular cartilage, pain, changes in subchondral bone, osteophyte formation and proliferation. Age, bone mineral density, joint instability, excess weight among others, are risk factors. Methods: To check the influence os physical exercise in patients with the disease were evaluated 39 patients over 50 years, both genders, with clinical and / or radiographic osteoarthritis were divided into experimental group (EG) and control group (CG). EG performed regular physical activity (aerobics) three times a week for four months, while CG was submitted to physical therapy painkiller in the same period. We analyzed demographics, BMI, basal metabolic rate and percentage of fat mass. Results: The results showed that regular physical activity reduced the body fat, but because of their characteristics and low-impact aerobics was not observed consistent benefits in muscle component. However, compared with the CG demonstrated a positive impact on other parameters of body composition.

Baccharis dracunculifolia DC. (Asteraceae): composição do óleo essencial, diversidade e parâmetros genéticos

Pós-graduação em Agronomia (Horticultura) - FCA

Densidade mineral óssea, exercício físico no lazer e composição corporal em mulheres pós-menopausa: estudo com usuárias do Sistema Único de Saúde

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

O Brasil entre a história narrativa e a história analítica (1840-1870): civilização, progresso e desenvolvimento

Pós-graduação em História - FCHS

Produção de uva passa de BRS Morena: pré-tratamento, caracterização físico-química e composição fenólica

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Currículo na educação infantil: implicações da teoria Histórico-Cultural

Pós-graduação em Educação - FFC

Efeito de parâmetros variáveis de fermentação sobre o crescimento celular e composição química do fermentado de batata-doce

This study aimed to evaluate the use of sweet potato as a substrate for the production of spirits. In order to promote an alternative technologically feasible, an experimental design was performed to minimize the operations of preparation, defining the most adequate conditions for the fermentation process. From sweet potato flour obtained by milling and dehydration process of the roots was carried out an enzymatic process of hydrolysis-saccharification of suspension of sweet potato flour with 18% dry matter. The hydrolyzate was used in the fermentation process which followed the 23 full factorial experimental design with central and axial points, and the independent variables were the concentration of reducing sugars, concentration of viable yeast and fermentation temperature. The dependent variables were viable cells, residual sugar, ethanol, glycerol and methanol. The dependent variables were quantified by liquid chromatography. The data analysis indicate that the best fermentation conditions among the tested conditions were: concentration of yeast 5 x 107-1 x 108 in number of viable cells, total reducing sugars from 12.5 to 13.5% and temperature between 33 -34ºC.

História e Filosofia da Biologia como ferramenta no ensino de evolução na formação inicial de professores de Biologia

By establishing a relationship among several sections of Biology, the theory of the evolution enables a more systemized and less fragmented education of this science. However, students seem to have difficulties of understanding the concept of biological evolution, by virtue of misunderstanding conceptual and historical data present in textbooks, among other causes. One of these mentioned distortions is the shock between Lamarck and Darwin’s ideas. We aimed, in this work, to investigate the understanding of Biology’s students in pre-service teachers education concerning the Lamarck and Darwin’s theories at different moments of the Evolution discipline. For this, some steps had been followed: 1) Verification of the previous conceptions; 2) Elaboration of a pedagogical material, containing diverse historical texts of primary and secondary sources; 3) Debates in two didactic modules, using the pedagogical material elaborated; 4) Analysis of the conceptions constructed by the students, from the didactic intervention. The results obtained show the preconceptions of the students interviewed, concerning the Lamarck and Darwin’s theories, resemble the explanations presented in textbooks and the insertion of historical texts in the Evolution lessons can be an interesting strategy to construction of knowledge of this theme

Denudação química e implicações na composição das águas superficiais da Bacia do Rio Jaú (SP)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Influências geogênicas/antropogênicas na composição química das águas pluviais de Dois Córregos, bacia do Rio Jaú (SP)

Thirty-seven rainwater samples were collected at Jaú River watershed, Dois Córregos city (SP), between August 2009 and July 2010, where were analyzed the following variables: pH, Na+ , K+ , Ca2+, Mg2+, NO3- , Cl- , SO4 2- , PO4 3- and SiO2. The results indicate that Ca2+ (6.65%) and NO3- (35%) are the most abundant ions that followed the trend: Ca2+ > Mg2+ > K+ > Na+ for cations and NO3 - > SO4 2- > Cland PO4 3- for anions. The phosphate fertilizers use, agricultural soils dust, lithology, biomass burning and fossil fuels can be the major contributing factors to explain the chemical composition of rainwater at Jaú River watershed, Dois Córregos city (SP).