Influence of equilibrium time in Cd, Cu, Ni e Zn adsorption on sludge-amended soil samples

O objetivo deste trabalho foi avaliar o efeito do tempo de agitação no equilíbrio de adsorção em amostra de um Latossolo não tratado e tratado com lodo de esgoto da estação de tratamento (ETE) de Barueri, coletadas na camada 0-0,2 m. A influência do tempo de agitação na adsorção foi avaliada através da adição de 20 mL do eletrólito suporte Ca (NO3)2 0,01 mol L-1, em 2 g de terra, agitadas por 1 e 24 horas em triplicata contendo concentrações crescentes de cada metal. Os resultados foram avaliados através do teste de comparação de curvas (Teste F). De maneira geral, as amostras agitadas por 24 horas adsorveram mais metais que as amostras agitadas por 1 hora. Pelos resultados, permite-se concluir que para as amostras de solo estudadas o tempo de agitação de 24 horas é o mais adequado para a obtenção da adsorção real dos metais estudados.The objective of the present paper is to evaluate the influence of equilibrium time in metal adsorption on sludge-amended soil samples (0-0,2 m) collected in a sewage sludge trial. Soil samples (2.00 g) were shaked during 1 and 24 h with 20 mL of Ca(NO3)2 0,01 mol L-1 solution containing increasing concentrations of Cd, Cu, Ni and Zn. Adsorption isotherms for 1 and 24 h were compared using the F test. In general greater amounts of metals were adsorbed when a 24h-shaking time was used except for cadmium in sludge-amended sample. It is recommended a 24-h shaking period for equilibrium

Influence of natural and synthetic carotenoids on the color of egg yolk

Carotenoids are incorporated into the diet of laying hens in order to modify the yolk color. A natural source of carotenoids in tropical countries is annatto, which could be used in the diets of hens. This study aimed to evaluate the addition of natural (annatto) and synthetic carotenoids to the diet of laying hens (commercial and alternative) and their effects on yolk color and consumer sensory perception of fresh and stored eggs obtained from two different preparations (boiled and fried). Physicochemical analysis of proximate composition, thiobarbituric acid reactive substances (TBARS), emulsion activity and instrumental color were performed. Cooking caused significant alterations to the moisture in the preparations and this may have directly affected the color intensity, influencing factors related to egg appearance. In this study, 85 % of the panelists indicated that yolk color is an important attribute of the product’s quality. There was no antioxidant effect of the carotenoids in raw eggs. Synthetic additives should be better dosed to obtain the desired effect. Storage did not alter the proximate composition of the eggs

Influence of natural and synthetic carotenoids on the color of egg yolk

ABSTRACT Carotenoids are incorporated into the diet of laying hens in order to modify the yolk color. A natural source of carotenoids in tropical countries is annatto, which could be used in the diets of hens. This study aimed to evaluate the addition of natural (annatto) and synthetic carotenoids to the diet of laying hens (commercial and alternative) and their effects on yolk color and consumer sensory perception of fresh and stored eggs obtained from two different preparations (boiled and fried). Physicochemical analysis of proximate composition, thiobarbituric acid reactive substances (TBARS), emulsion activity and instrumental color were performed. Cooking caused significant alterations to the moisture in the preparations and this may have directly affected the color intensity, influencing factors related to egg appearance. In this study, 85 % of the panelists indicated that yolk color is an important attribute of the product’s quality. There was no antioxidant effect of the carotenoids in raw eggs. Synthetic additives should be better dosed to obtain the desired effect. Storage did not alter the proximate composition of the eggs

Efeito da adição de fontes de matéria orgânica como amenizantes do efeito tóxico de B, Zn, Cu, Mn e Pb no cultivo de Brassica juncea

Atividades humanas como mineração, siderurgia e aplicação de fertilizantes tornam a poluição por metais sério problema ambiental na atualidade. A fitorremediação - uso de plantas e da microbiota, associada ou não a adições de amenizantes de solo, para extrair, seqüestrar e, ou, reduzir a toxicidade dos poluentes - tem sido descrita como uma tecnologia efetiva, não-destrutiva, econômica e socialmente aceita para remediar solos poluídos. O objetivo deste trabalho foi avaliar a eficiência da mostarda na remoção de Zn, Cu, Mn, Pb e B de um solo contaminado e o efeito da adição de materiais orgânicos na redução da disponibilidade de metais pesados e B para essa planta. O trabalho foi realizado em casa de vegetação, com delineamento inteiramente casualizado em esquema fatorial 3 x 5 com quatro repetições, utilizando 0, 7, 14, 21 e 28 g kg-1 de C no solo. Os materiais orgânicos utilizados foram: solomax, turfa e concentrado húmico mineral (CHM). A adição de turfa e concentrado húmico mineral reduziu os teores de Zn, Cu, Pb e B extraíveis do solo e na parte aérea da mostarda; contudo, essa redução não foi suficiente para impedir os efeitos fitotóxicos dos elementos. A adição dos materiais orgânicos promoveu aumento nos teores de Mn no solo, entretanto apenas o solomax proporcionou aumento na concentração do elemento na parte aérea das plantas. Os efeitos da turfa e do CHM sobre a disponibilidade de Zn, Cu, Mn, Pb e B no solo, a concentração na parte aérea e o crescimento das plantas indicaram o potencial desses materiais como agentes amenizantes de toxicidade e do solomax como auxiliar em programas de fitoextração induzida

Influence of natural and synthetic carotenoids on the color of egg yolk

ABSTRACT Carotenoids are incorporated into the diet of laying hens in order to modify the yolk color. A natural source of carotenoids in tropical countries is annatto, which could be used in the diets of hens. This study aimed to evaluate the addition of natural (annatto) and synthetic carotenoids to the diet of laying hens (commercial and alternative) and their effects on yolk color and consumer sensory perception of fresh and stored eggs obtained from two different preparations (boiled and fried). Physicochemical analysis of proximate composition, thiobarbituric acid reactive substances (TBARS), emulsion activity and instrumental color were performed. Cooking caused significant alterations to the moisture in the preparations and this may have directly affected the color intensity, influencing factors related to egg appearance. In this study, 85 % of the panelists indicated that yolk color is an important attribute of the product’s quality. There was no antioxidant effect of the carotenoids in raw eggs. Synthetic additives should be better dosed to obtain the desired effect. Storage did not alter the proximate composition of the eggs