Influência das características físico-químicas dos solos no ciclo hidrobiogeoquímico do mercúrio na região do Rio Aracá - AM

The region of Aracá River (Middle and Upper Rio Negro-AM) has peculiar characteristics, having soils with atypical profile and high organic matter contents in great deep. The levels of aluminum and iron in the soil samples increased as a function of depth and concentrations of mercury ranged from 0.097 to 0.964 µg g-1. Statistical analysis showed the degree of similarity between soil samples collected. The highest concentrations of mercury in soil samples are directly related to soil higher content of organic matter, directly influencing the fate and bioavailability of mercury species to the environment.

Efeito do tamanho dos grânulos nas características estruturais e físico-químicas do amido de trigo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito do processamento UAT (Ultra Alta Temperatura) sobre as características físico-químicas do leite

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

Características estruturais e físico-químicas de amidos de mandioquinha-salsa (Arracacia xanthorrhiza)

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

Correlação entre métodos tradicionais e espectroscopia de ultra-som na determinação de características físico-químicas do leite

Compararam-se a espectroscopia de ultra-som (US) e os métodos tradicionais (MT) utilizados para a determinação de características físico-químicas do leite e estimaram-se as correlações entre esses métodos e suas acurácias. As características densidade, extrato seco desengordurado (ESD), teor de proteínas e teor de gordura foram determinadas em 65 amostras de leite cru por ambos os métodos. As densidades médias determinadas pelo US e pelos MT não diferiram entre si (P=0,14), e a correlação encontrada entre os dois métodos para a determinação da densidade não foi significativa (P= 0,08). Os teores médios de ESD, proteína e gordura encontrados pelo US e pelos MT foram diferentes (P=0,04, P<0,0001 e P<0,0001, respectivamente), as correlações entre os dois métodos utilizados para a análise dessas características foram positivas e significativas (r=0,0109, r=0,0007, r= <0,0001, respectivamente) e as acurácias dos métodos para essas determinações foram de 0,160, 0,062 e 0,145, respectivamente. Foi determinada a equação de regressão linear, que associa o teor de gordura obtido no método de espectroscopia de ultra-som ao do método butirométrico, que apresentou coeficiente de determinação de 0,5936.

Características físico-químicas, cozimento e produtividade de mandioca cultivar IAC 576-70 em diferentes épocas de colheita.

The instability of cassava culinary quality is a problem in the market. This work had the purpose of evaluating the interference of the productivity, rain precipitation and physical-chemical characteristics on the cooking time of the IAC 576-70 cultivar, from the 6(th) to the 12(th) month after the planting. The physical parameters evaluated were: difficulty in peeling (easy, medium, and hard), difficulty in cutting in long, thin sticks with a manual machine, being those cut in a subjective way. In the analysis of the cooked root, the percentage of water absorbed into the cassava pieces, the color, white points formed inside the pieces of cassava, gel formation around the pieces of cassava, and cooking time were evaluated. The pH, acidity, moisture, ashes, fibers, ether extract, protein, reducing sugars, and starch of the roots were also monthly evaluated. From the results obtained in the present work, it may be concluded that the cassava IAC 576-70, when planted in July, in Botucatu-SP area, must be harvested at the age of nine months, without damage to the productivity, starch level and root cooking, and the harvest could be extended up to ten months. The producers should follow the sum of precipitation index ten days before the harvest, and this value should be the smallest as it may be and the producers should not harvest when this value is more than 100 mm, in order not to hinder the cooking of the root.

Influência da mastite subclínica estafilocócica sobre as características físico-químicas e celulares do leite

One hundred twenty-six milk samples from 63 apparently healthy cows, but positive in the California Mastitis Test were submitted to determinations of pH, acidity, density, butter-fat, total solids, non-fat solids, cryoscopic point, caseine level, chloride level and polymorphonuclear leukocytes. Forty-one cows were infected by coagulase-positive Staphylococcus and 22 by coagulase-negative Staphylococcus. The results obtained in the milk sample analysis from the healthy quarters and infected by coagulase-positive Staphylococcus showed variations of all constituents investigated. However only the pH values (F=4.17*) and the polymorphonuclear leukocytes (F=11.35**) showed significant differences. On the other hand, between the milk samples from healthy quarters and infected quarters by coagulase-negative Staphylococcus, only the polymorphonuclear leukocytes (F=16.29**) showed significant differences.

Polimorfismo da beta-lactoglobulina não afeta as caracterí sticas físico-químicas e a estabilidade do leite bovino

The objective of this study was to evaluate the effect of beta-lactoglobulin polymorphism, breed and seasonality on physico-chemical characteristics and stability of bovine milk. Six Holstein-Zebu (H-Z) and five Holstein dairy herds were selected, of which 660 Holstein and 293 crossbred Holstein-Zebu milk and blood samples were collected, adding up 953 samples, distributed in two collecting periods at rainy and two at dry seasons. Each milk sample was analyzed for titratable acidity, pH, freezing point and milk ethanol stability, at the following ethanol concentrations: 70, 76, 80 and 84GL. Individual blood samples were submitted to polymerase chain reaction (PCR) for the determination of beta-lactoglobulin polymorphism. No effect of beta-lactoglobulin polymorphism was observed in physico-chemical characteristics of milk, in both studied breed. Breed effect for Holstein and H-Z, respectively, was observed on titratable acidity (16.16 and 17.07°D, while effect of seasonality (for rainy and dry seasons, respectively) was also observed on freezing point (-0.5411 and -0.5376°H). Effects of breed and seasonality on milk stability were observed (Holstein-Zebu milk was less stable on dry season), however, no effect of beta-lactoglobulin on milk stability was observed.

Características físico-químicas e sensoriais de embutido fresco de aves de descarte preparado com diferentes antioxidantes naturais

The present study evaluated the effect of the use of natural antioxidants in different spent hens processed meat, the physical-chemical and sensory characteristics of product were analyzed. The experiment was conducted at the Technology Laboratory of Animal Products, Department of Technology - FCAV/Unesp - Campus of Jaboticabal. Forty-five laying hens with approximately 80 weeks of age were used, distributed in a completely randomized experimental design in a 4x4 factorial arrangement, 4 condiment types (control, rosemary, clove and oregano, and the last three natural antioxidants) and 4 storage times (0; 3; 6 and 9 days at 4°C), with sixteen treatments and tree repetitions. It were evaluated the characteristics of humidity, pH, color, cooking loss, shear force, TBARS number and sensory analyze. The averages were obtained by Tukey test 5% of significance. The results showed an interaction between the storage time and condiments types in all analyzed parameters. It was concluded that oregano use decreased the processed meat oxidation, also pleased the judges in sensory analysis. The lowest notes in sensory analysis were obtained with the treatment that contained clove.

Monitoramento de características físico-químicas da água e taxas de sedimentação de tripton no Córrego da Arribada (Baixo Tietê-SP) relacionadas à piscicultura em tanques-rede

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estimação de variáveis físico-químicas de solo por espectroscopia no visível e no infravermelho próximo através de sistemas inteligentes

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação de caracteristicas físico-químicas e bioquímicas do pequi (Caryocar brasiliense Camb.) em suas diversas formas de armazenamento

Pós-graduação em Biotecnologia - IQ

Interpretação do consumidor, avaliação da intenção de compra e das características físico-químicas do néctar e do suco de laranja pronto para beber

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito da hidrólise enzimática seguida da moagem em moinho de bolas sobre as características estruturais e físico-químicas do amido de madioquinha-salsa

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Efeito do tamanho dos grânulos nas características estruturais e físico-químicas do amido de trigo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)