Evaluating microfossil content of dental calculus from Brazilian sambaquis

To date, limited numbers of dental calculus samples have been analyzed by researchers in diverse parts of the world. The combined analyses of these have provided some general guidelines for the analysis of calculus that is non-destructive to archaeological teeth. There is still a need for a quantitative study of large numbers of calculus samples to establish protocols, assess the level of contamination, evaluate the quantity of microfossils in dental calculus, and to compare analysis results with the literature concerning the biology of calculus formation. We analyzed dental calculus from 53 teeth from four Brazilian sambaquis. Sambaquis are the shell-mounds that were established prehistorically along the Brazilian coast. The analysis of sambaqui dental calculi shows that there are relatively high concentrations of microfossils (phytoliths and starch), mineral fragments, and charcoal in dental calculus. Mineral fragments and charcoal are possibly contaminants. The largest dental calculi have the lowest concentrations of microfossils. Biologically, this is explained by individual variation in calculus formation between people. Importantly, starch is ubiquitous in dental calculus. The starch and phytoliths show that certainly Dioscorea (yam) and Araucaria angustifolia (Parana pine) were eaten by sambaqui people. Araceae (arum family), Ipomoea batatas (sweet potato) and Zea mays (maize) were probably in their diet. (C) 2009 Elsevier Ltd. All rights reserved.

An exploratory study on how to improve the economy of American Samoa

Deep in the South Pacific region about 2,300 miles southwest of the Hawaiian islands1 lies a United States territory that many Americans have never heard of nor known anything about. However, some famous Americans such as Troy Polamalu of the Pittsburgh Steelers, semi retired professional wrestler Dwayne “The Rock” Johnson, and Hawaii Congresswoman Tulsi Gabbard have genealogical roots there. More importantly, many of the Territory’s sons and daughters have served and lost their lives for the United States flag and the cause of freedom around the world. This place is called American Samoa, a collection of seven islands that if glued together would have a total landmass of approximately 76 square miles, just a tad bigger than the capital city of the United States. According to the United States Census Bureau, there were 55,519 residents of American Samoa in 2010.1 The majority of them are ethnic Samoans, a Polynesian sect that traces its history back to early migrants from Southeast Asia who settled the islands around 1500 B.C.2 3 The climate is warm all year long and the forests along the mountains are ripe with vegetation. The main island is Tutuila with its beautiful and coveted landlocked harbor that was used as a coaling station by the United States naval ships during World War II. In fact, it was the Pago Pago Harbor that diminished the impact of the 2009 Tsunami that devastated the Samoan islands by channeling the waters of the Pacific Ocean towards the end of the harbor instead of flooding many other villages surrounding the Pago Pago Bay area. Lives and property were destroyed near the end of the Harbor but it could have been worse for the entire Bay area. Locally grown foods include coconut, taro, banana, guava, sugar cane, papaya, yam, pineapple, and breadfruit. It is completely surrounded by the Pacific Ocean from which the locals obtain a variety of seafood. There is a popular saying in Samoa that goes, “In Samoa, it is impossible to starve 1 American Samoa Department of Commerce, 2012 Statistical Yearbook, http://www.doc.as/wpcontent/uploads/2011/06/2012-Statistical-Yearbook-1.pdf 2 U.S. Census Bureau News, U.S. Census Bureau Releases 2010 Census Population Counts for American Samoa, http://www.census.gov/2010census/news/releases/operations/cb11-cn177.html (Aug. 24, 2011). 3 3 J. Robert Shaffer, American Samoa: 100 Years Under the United States Flag (Honolulu, Hawaii: Island Heritage Publishing, 2000), 34. 4 because people live off of the land’s and the ocean’s abundant resources.” To the west of American Samoa lies a larger group of four islands that make up the Sovereign State of Samoa, which became independent from New Zealand in 1962. Samoa and American Samoa share the same language, culture, and religion but are divided by government and political systems. The focus of this study will be on American Samoa, which became a United States territory in 1900 when the principal chiefs of Tutuila (the largest island in American Samoa) ceded the islands to the United States.

Aspectos sensoriais e físico-químicos de “iogurtes” de soja com espessantes/estabilizantes a base de fécula de inhame (Dioscorea alata), amido modificado e gelatina

This study had as objective to evaluate the effect of yam starch, modified starch from Cargill-Brasil (Amidomax 4800 (R)) and gelatin from Gelita-Brasil (GEL-LAC) as stabilizers/thickeners in different ratios and combinations in the soy yoghurt fermented with Enterococcus faecium and Lactobacillus helveticus ssp jugurti. Ten soy yoghurt formulations containing these different stabilizers/thickeners, always totalizing 0.5% in relation to the final formulation, were analyzed in sensorial and physical-chemical terms. Based on the observed results, it was concluded in relation to the sensorial point of view that the more appropriate product was processed only with gelatin at 0.5% concentration. This product also presented the best physical-chemical results related to consistency, syneresis and water holding capacity. However, the isolated use of gelatin increased fermentation time of the soy yoghurt.

Análise da forma e tamanho de grânulos de amidos de diferentes fontes botânicas

Neste trabalho, objetivou-se avaliar a forma e tamanho de grânulos de amido de diferentes fontes botânicas, visando fornecer informações que contribuam para aplicabilidade destas como matérias-primas amiláceas. As féculas foram obtidas a partir do processamento das tuberosas em planta piloto de extração. Para a análise da forma dos grânulos utilizou-se o microscópio eletrônico de varredura, com as amostras diluídas em álcool etílico e metalizadas com ouro. A análise do tamanho dos grânulos foi realizada em microscópio ótico, sendo as amostras diluídas em solução de água e glicerina. Foram realizadas 500 determinações das medidas de tamanho (diâmetro menor, diâmetro maior e diferenças entre diâmetros) por fonte botânica. Os resultados obtidos mostraram diferentes formas para os grânulos de amidos e das tuberosas estudadas. Os grânulos de amido de menor tamanho foram os de taioba (Xanthosoma sp.) 12,87 µm, e os de maior tamanho os de biri (Canna edulis) 59,61 µm. Observou-se distribuição bastante regular para os grânulos de amido de ahipa (Pachyrhizus ahipa).

Caracterização físico-química de algumas tuberosas amiláceas

As principais fontes de amido comercial no mundo são o milho, a batata e a mandioca. Entretanto, nos últimos anos vem crescendo o interesse em amidos naturais que possam ser utilizados pela indústria alimentícia. Assim, este trabalho teve por objetivo caracterizar, quanto à composição físico-química, açafrão, ahipa, araruta, batata-doce, biri, inhame e mandioquinha-salsa, tuberosas amiláceas potencialmente passíveis de introdução como matérias-primas de interesse comercial. Amostras das tuberosas foram analisadas quanto ao teor de umidade, cinzas, proteína, matéria graxa, açúcares redutores e totais, fibras e amido. Os resultados obtidos mostraram que das tuberosas analisadas as que apresentaram maior teor de amido foram a araruta (Maranta arundinacea), o inhame (Dioscorea sp) e o biri (Canna edulis), sendo que o inhame e o biri apresentaram também o maior rendimento potencial em toneladas de amido/hectare.

Caracterização físico-química da mucilagem de inhame liofilizada

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Peroxidase activity and total phenol content in citrus cuttings treated with different copper sources

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Uso de nomes populares para as espécies de Araceae e Dioscoreaceae no Brasil

A origem dos nomes vulgares das espécies muitas vezes é obscura ou mesmo impossível de ser identificada. Face à semelhança que apresentam alguns tipos de sistema subterrâneo de Dioscorea com aqueles das espécies de Colocasia, observa-se em muitos trabalhos publicados na literatura brasileira uma certa confusão na terminologia usada para definir estruturas principalmente em algumas espécies de inhame e cará. A padronização no Brasil da nomenclatura das estruturas subterrâneas destas hortaliças, à luz dos Códigos Internacionais de Nomenclatura Botânica e das Plantas Cultivadas, permitirá melhor entendimento para pesquisadores, extensionistas, sociedades civis organizadas, importadores, produtores, comerciantes e consumidores, na identificação das espécies cultivadas de cada família botânica e na interpretação das informações.

Postharvest conservation of the tuberous roots of Pachyrhizus Ahipa (Wedd) Parodi

O objetivo deste trabalho foi avaliar o período de armazenamento em diferentes temperaturas e embalagens na conservação das raízes de Pachyrhizus ahipa. As raízes foram colhidas, lavadas e armazenadas em bandejas de isopor, no refrigerador, câmara fria e à temperatura ambiente. As embalagens utilizadas foram PVC, saco plástico e sem embalagem (controle). As bandejas foram retiradas do seu ambiente de armazenamento e analisadas quanto a acidez total titulável, sólidos solúveis totais, pH, teores de cinzas, lipídios, carboidrato total e proteínas em base seca. A menor perda de massa das raízes foi em câmara fria e em saco plástico. A ATT manteve-se maior nas raízes armazenadas em câmara fria e na embalagem de PVC; os menores teores de SST foram observados em câmara fria não variando entre as embalagens. em todos os tratamentos a porcentagem média de carboidratos foi 84,9%. A porcentagem de lipídios foi maior nas raízes armazenadas em temperatura ambiente, entretanto, o teor de proteína e cinzas foram maiores nas armazenadas na geladeira. A melhor condição para o armazenamento das raízes é em câmara fria e embaladas com saco plástico, onde as raízes mantiveram a qualidade apropriada para comercialização durante até 30 dias de armazenamento.

Some structural and physicochemical characteristics of tuber and root starches

Starches from six different species (cassava, arrowroot, sweet potato, yam, canna and ginger) were isolated and some structural and physicochemical characteristics analysed and correlated. Phosphorous and amylose contents were determined using a colorimetric method and measuring iodine affinity, respectively. Molecular weight distributions of starches were analysed by Sepharose CL 2B. Granular shape and size distribution were performed using an image analyser system attached to a light microscope. Swelling power was determined at 60, 70, 80 and 90 degrees C. Pasting and thermal properties were measured using a rapid viscoanalyser, and a differential scanning calorimeter, respectively. Phosphorous content varied from 0.007 to 0.031% for cassava and canna starches, respectively. Yam, canna and ginger starches displayed higher amylose contents (32.6, 31.7 and 26.5%, respectively) than cassava, arrowroot and sweet potato starches (19.8, 20.8 and 22.6%, respectively). These last three starches displayed amylose molecules of higher molecular weight than those shown for yam, canna and ginger starches. Canna starch showed higher proportions of longer branch chains of amylopectin than others starches. The size and shape of granules were quite variable among all starches and the average size of granules varied from 13.9 to 42.3 mu m for sweet potato and canna, respectively. Swelling power, pasting, and thermal properties were affected by structural characteristics of the starches.

Efeitos de parâmetros de extrusão nas propriedades físicas de produtos expandidos de inhame

Effect of extrusion parameters was studied on the expansion index, specific volume, water absorption index (WAI) and water solubility index (WSI) of expanded yam snacks. The central composite design was used to study the parameters effect. It was verified three levels of temperature in the barrel (100, 115 and 130°C), three levels of screw speed (163, 204 and 245 rpm) and three levels of flour moisture (12, 15 and 18%). The results showed that expansion properties (expansion index and specific volume) depend on flour moisture and extrusion temperature. The WSI was dependant of three parameters. Higher levels of temperature and screw speed increase the water solubility index (WSI). The studied parameters did not influence the water absorption index (WAI).

Effect of Storage Time and Temperature of Equine Epididymis on the Viability, Motion Parameters, and Freezability of Epididymal Sperm

The recovery of sperm from the epididymal cauda may be the last chance to obtain genetic material when sudden death or serious injuries occur in valuable stallions. However, the lack of technical knowledge regarding the storage and transportation of the epididymis often prevents the preservation of the sperm. Therefore, the aim of this study was to compare sperm parameters of sperm obtained immediately after orchiectomy with sperm recovered from epididymal cauda at different times after storage at 5°C and at room temperature (RT). For that, 48 stallions of different breeds were used. In group 1 (control group), eight stallions were used, and the harvest of the epididymal sperm was performed immediately after orchiectomy. In group 2, 40 stallions were used, which were divided into five groups according to the storage time of the epididymis after orchiectomy (6, 12, 18, 24, or 30 hours), making a total of eight stallions per group. One epididymis of each stallion was stored at 5°C, and the contralateral epididymis was stored at RT, both for the same period. The sperm parameters of total motility, progressive motility, progressive linear velocity, curvilinear velocity, percentage of rapid sperm, and plasma membrane integrity were evaluated in all the groups after sperm recovery, resuspension in a sperm freezing diluent, and thawing. In conclusion, the storage of the testis-epididymis complex at 5°C provided better preservation of epididymal sperm than the storage at RT, and regardless of the temperature, the progressive motility is the sperm parameter that is most sensitive to storage time. © 2013 Elsevier Inc.

Aspectos sensoriais e físico-químicos de iogurtes de soja com espessantes/estabilizantes à base de fécula de inhame (Dioscorea alata), amido modificado e gelatina

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Características estruturais e físico-químicas de amidos obtidos de diferentes fontes botânicas

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

Avaliação de amidos nativos em condições de estresse adaptados ao processamento de alimentos

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