Posição trófica de peixes exploradores de fundo na planície de inundação do Alto Rio Paraná

The δ15N composition of bottom-feeding fish (iliophagous = Apareiodon affinis, Cyphocharax nagelii, Prochilodus lineatus, Steindachnerina brevipinna and S. insculpta; detritivorous = Loricariichthys platymetopon and Liposarcus anisitsi; benthophagous = Satanoperca pappaterra and Hoplosternum littorale) and their primary food sources were investigated in the upper Paraná River floodplain during rainy seasons in different environments (lotic and lentic). Two hypotheses were tested: i) that the trophic position and isotopic values of the investigated organisms (fish and food resources) vary spatially; and ii) that trophic position and isotopic compositions differ among iliophagous, detritivorous and benthophagous fish. C4 macrophytes, periphyton and phytoplankton were isotopically different in sites analyzed. Significant isotopic differences occurred in the species of each trophic category. Spatial differences were observed in the isotopic composition of P. lineatus and L. platymetopon, whose values were more enriched in the Paraná River and Pau Véio Lake. Significant spatial differences in trophic position were observed for L. platymetopon and H. littorale, which presented the highest values in the Paraná and Baía rivers, respectively. Trophic positions were significantly different among the species that composed each trophic category. These findings demonstrate that in energy-flow studies in detrital food chains generalizations concerning the grouping of fish into trophic categories and/or habitats should only be carried out after careful investigations of the local/specific trophic dynamics of the organisms.A composição de δ15N de peixes exploradores de fundo (iliófagos = Apareiodon affinis, Cyphocharax nagelii, Prochilodus lineatus, Steindachnerina brevipinna e S. insculpta; detritívoros = Loricariichthys platymetopon e Liposarcus anisitsi; e bentófagos = Satanoperca pappaterra e Hoplosternum littorale) e suas fontes alimentares foram investigadas na planície de inundação do alto rio Paraná durante a estação de chuvas em ambientes lóticos e lênticos. Duas hipóteses foram testadas: i) que a posição trófica e os valores isotópicos dos organismos investigados (peixes e fontes alimentares) variam espacialmente; e ii) que a posição trófica e a composição isotópica diferem entre os peixes iliófagos, detritívoros e bentófagos. Macrofitas C4, perifíton e fitoplâncton foram isotopicamente diferentes entre os locais analisados. Diferenças isotópicas ocorreram entre as espécies de cada categoria trófica. Diferenças espaciais foram observadas na composição isotópica de P. lineatus e L. platymetopon, as quais tiveram valores mais enriquecidos no rio Paraná e ressaco do Pau Véio. Diferenças espaciais significativas nas posições tróficas foram verificadas para L. platymetopon e H. littorale, as quais apresentaram os maiores valores nos rios Paraná e Baía, respectivamente. As posições tróficas foram significativamente diferentes entre as espécies que compuseram cada categoria trófica. Estes resultados demonstram que em estudos de fluxo de energia em cadeias alimentares detritais generalizações a respeito do agrupamento de peixes em categorias tróficas e/ ou habitats devem ser conduzidos somente após investigações criteriosas da dinâmica trófica local/ específica dos organismos.UEM - Post-Graduate Program in the Ecology of Continental Aquatic Environment

Insect gall occurrence in savanna and forest remnant sites of Hidrolândia, GO, Brazil Central

In this study we perform an inventory of the insect galls in savanna and forest sites of Hidrolândia, Goiás, Brazil. We found 150 insect gall morphotypes, distributed on 39 botanical families and 104 plant species. Among the insect galls, 81 gall morphotypes were recorded in the savanna site and 73 in the forest site. The plant taxa richest in insect galls were the family Fabaceae with 22 gall morphotypes, the genus Bauhinia (Fabaceae) with 15, and the species Siparuna guianensis (Siparunaceae) with seven gall morphotypes. We found gall-inducing insects belonging to orders Diptera, Coleoptera, Lepidoptera and Thysanoptera. The galling insects of family Cecidomyiidae (Diptera) were the most common inducing 48.1% of the gall morphotypes. This is the first systematic survey of insect galls realized in the city of Hidrolândia, being this the site with the higher insect gall diversity already cataloged to the Central region of Brazil

Quantificação das estruturas de fluxo sin-magmáticas do Plutão de Vila Pouca de Aguiar: uma ferramenta para a quantificação estrutural e da qualidade da rocha

Mineral distribution pattern of Variscan post-tectonic granites from Vila Pouca de Aguiar Pluton (NE Portugal) were analyzed with methods partially based on fractal geometry and, with respect to rock inhomogeneity and anisotropy. The result of the analysis provides information about magmatic flux and mineral equilibrium processes in a crystallizing magma chamber. In addition, the used methods may also provide important information for the ornamental rock industry, because they allow fast and automatic evaluation of economic rock parameters.Os padrões de distribuição mineral dos granitos póstectónicos do plutão de Vila Pouca de Aguiar foram analisados com métodos parcialmente baseados na geometria fractal, atendendo à homogeneidade e anisotropia da rocha. O resultado desta análise forneceu informação acerca do fluxo magmático e dos processos de equilíbrio mineral na cristalização no interior de uma câmara magmática. Adicionalmente, os métodos utilizados ainda disponibilizaram informação importante para a indústria de pedra ornamental, pois permitem uma avaliação rápida e automática dos parâmetros que valorizam economicamente a rocha.(undefined

Opacidade das fronteiras entre real e virtual na perspectiva dos usuários do Facebook

This article analyzes the relationship between the real and virtual worlds from the perspective of young users of the world's largest social network, Facebook. To achieve the objective, this research involved conducting semi-structured interviews with ten young male and female users of the network who were residing in the Brazilian Federal District. Data were analyzed from an interdisciplinary perspective, particularly supported by interpretive theories derived from Social Psychology and Sociocultural Anthropology. It was evident that participants conceive these two categories as distinct from one another, each with its own peculiarities, but maintaining relationships of similarities and differences. A further observation was that the subjective experiences of the research subjects ended up creating a kind of continuum whose existence is juxtaposed between each of these environments, with the boundaries between them becoming opaque or shifting.Este artículo analiza la relación entre el mundo real y el virtual desde la perspectiva de los jóvenes usuarios de la mayor red social del mundo, el Facebook. Para lograr el objetivo, se entrevistó, mediante entrevistas semi-estructuradas, diez jóvenes usuarios de la red de ambos los sexos residentes en el Distrito Federal. Los datos fueron analizados desde una perspectiva interdisciplinaria, particularmente apoyada en teorías interpretativas oriundas de la psicología social y antropología sociocultural. Se evidenció que los participantes conciben a estas dos categorías como distintas una de la otra, pero manteniendo relaciones de similitud y diferencia. Se observó, además, que las vivencias subjetivas de los sujetos de la investigación terminan creando una especie de continuum cuya la existencia se encuentra yuxtapuesta entre cada uno de estos ambientes, convirtiendo en opaca o movediza las fronteras entre ellos.Este artigo analisa a relação entre o mundo real e o virtual com base na perspectiva dos jovens usuários da maior rede social do mundo, o Facebook. Para a consecução do objetivo, esta pesquisa ouviu, por meio de entrevistas semiestruturadas, dez jovens usuários de ambos os sexos residentes no Distrito Federal. Os dados foram analisados sob a perspectiva interdisciplinar, particularmente respaldada em teorias interpretativas oriundas da psicologia social e da antropologia sociocultural. Evidenciou-se que os participantes concebem essas duas categorias como distintas uma da outra, na medida em que cada uma possui suas especificidades e relações de diferença e de similaridade. Constatou-se ainda que as vivências subjetivas dos sujeitos pesquisados acabam criando uma espécie de continuum cuja existência encontra-se justaposta entre cada um desses ambientes, tornando opacas ou movediças as fronteiras entre ambos.Cet article analyse la relation entre le monde réel et le virtuel dans la perspective des jeunes utilisateurs du plus grand réseau social du monde: le Facebook. Pour atteindre cet objectif, cette étude a interrogé, avec d'entretiens semi-structurés, dix jeunes utilisateurs du réseau, des deux sexes, résidants au District Fédéral brésilien. Les données ont été analysées dans une perspective interdisciplinaire, particulièrement soutenue par les théories interprétatives issues de la Psychologie Sociale et de l'Anthropologie Socioculturelle. Il est devenu évident que les participants conçoivent ces deux catégories en tant que distinctes l'une de l'autre, à la mesure où chacune comporte ses propres particularités et ses relations de différence et de similarité. Il a également été constaté que les expériences subjectives des sujets de recherche finissent par créer une sorte de continuum, dont l'existence est juxtaposée entre chacun de ces environnements et deviennent opaque ou déplace des frontières entre eux

Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile

The impact of low temperature treatment and its combination with ultrasound has been evaluated in order to correct texture defects in dry-cured hams. A total of 26 dry-cured hams, classified as high proteolysis index (PI>36%), were used. From these hams, ten slices from each ham sample were cut, vacuum packed and submitted to three different treatments: control (without treatment), conventional thermal treatments (CV) and thermal treatment assisted by power ultrasound (US). The impact of these treatments on instrumental adhesiveness, free amino acid and volatile compounds profile were assessed. Statistical analysis showed that both US and CV treatments, significantly (P < .001) decreased the instrumental adhesiveness of dry-cured hams from 85.27 g for CO to 40.59 and 38.68 g for US and CV groups, respectively. The total free amino acid content was significantly (P < .001) affected by both treatments, presenting higher values the samples from the US group (6691.5 vs. 6067.5 vs. 5278.2 mg/100 g dry matter for US, CV and CO groups, respectively). No significant differences were observed between US and CV treatments. All the individual free amino acids were influenced by ultrasound and temperature treatments, showing the highest content in sliced dry-cured ham submitted to ultrasounds at 50 °C, except for isoleucine which presented the highest level in samples from CV group. Similarly, significant differences (P < .05) were also detected in the total volatile compound content between CO and US groups, with a higher concentration in the CO batch (56,662.84 AU × 103/g of dry-cured ham) than in the US treatment (45,848.47 AU × 103/g of dry-cured ham), being the values in the CV treatment intermediate (48,497.25 AU × 103/g of dry-cured ham). Aldehydes, ethers and esters, carboxylic acids and sulphur compounds were more abundant in the CO group, while CV group showed higher concentrations of ketones, alcohols and nitrogen compounds.info:eu-repo/semantics/acceptedVersio

Correction of defective textures in packaged dry-cured pork ham by applying conventional and ultrasonically-assisted mild thermal treatments

Pastiness is a textural defect characterized by an excessive softness and loss of elasticity which lacks corrective actions at industrial level. The objective of this study was to evaluate the textural and microstructural changes of dry-cured pork ham, with different pastiness levels, subjected to conventional and ultrasonically-assisted corrective mild thermal treatments. Pastiness was assessed by an expert sensory panel and hams were classified into three categories: high (HP), medium (MP) and no (NP) pastiness. Ham samples (n = 108) were heated (40 and 50 °C) with power ultrasound (PuS) and without (CV) PuS application. After heating, all of the textural parameters assessed were improved. Hardness increased by 102% and adhesiveness decreased by 55% and the ham became less viscoelastic. The largest modifications were found in the samples heated at 50 °C and no differences were found between CV and PuS treatments. The microstructure of pasty samples revealed that the treatment produced a shrinkage of the myofibrils, which could explain the increase in hardness and the improvement in texture of defective ham.info:eu-repo/semantics/acceptedVersio

Triagem de hemoglobinopatias: resposta de uma comunidade brasileira a programas opcionais

The efficiency and the viability of three hemoglobin screening programs were investigated. They were offered on a voluntary basis to a Brazilian population and started with the analysis of blood donors, pregnant women and students. The hemoglobin screening was done through optional exams which included electrophoresis of hemoglobin and complementary hematological tests. A total of 13,670 people were tested over a period of 39 months and a total of 644 individuals with hereditary hemoglobin disorders were detected - 4.7% of the samples examined. The programs showed satisfactory indicators of viability and efficiency, expressed by the significative proportion of exams performed among the probands and their relatives.Foram testadas a viabilidade e a eficiência de três programas de triagem de hemoglobinopatias. Os programas foram oferecidos voluntariamente a uma população brasileira e iniciaram com o exame de doadores de sangue, gestantes e escolares dos ensinos fundamental e médio. A triagem das hemoglobinopatias foi realizada mediante exames opcionais, representados pela eletroforese de hemoglobinas e exames complementares. Um total de 13.670 pessoas foram investigadas em um período de 39 meses, diagnosticando-se 644 portadores de alterações hereditárias da hemoglobina - 4,7% da amostra examinada. Os programas mostraram indicadores satisfatórios de viabilidade e de eficiência, expressos pela proporção significativa de exames realizados entre os propósitos e os seus parentes.59159

Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham

[EN] Defective textures in dry-cured ham are a common problem that causes important economic losses in the ham industry. An increase of proteolysis during the dry-cured ham processing may lead to high adhesiveness and consumer rejection of the product. Therefore, the influence of proteolysis index (PI) on instrumental adhesiveness, free amino acids and volatile profile of dry-cured ham was assessed. Two hundred Spanish dry-cured ham units were firstly classified according to their PI: low PI ( 36%). Instrumental adhesiveness was affected by PI, showing the lowest values in the batch with low PI. Significant differences (P < 0.05) among groups were found in six amino acids: serine, taurine, cysteine, methionine, isoleucine and leucine. The content of leucine, serine, methionine, and isoleucine significantly (P < 0.05) increased as the proteolysis index rose. However, taurine and cysteine content showed an opposite behaviour, reaching the highest values in the dry-cured hams with low PI. Significant differences (P < 0.001) in the total content of volatile compounds among ham groups were observed, with the highest concentration in the batch with low PI, and decreasing the concentration as the PI increased. Regarding the different chemical families of volatiles, the hydrocarbons (the main family), alcohols, aldehydes, ketones and acids were more abundant in the hams showing the lowest PI. Esters did not show significant differences among the three batches of hams studied. The present study demonstrated that, apart from the effect on the adhesiveness, an excessive proteolysis seems to be associated with negative effects on the taste and aroma of the dry-cured ham.This research was supported by Grant RTA 2013-00030-CO3-03 from INIA (Spain). Acknowledgements to INIA for granting Cristina Perez Santaescolastica with a predoctoral scholarship. Jose M. Lorenzo is member of the MARCARNE network, funded by CYTED (ref. 116RT0503).Pérez-Santaescolástica, C.; Carballo, J.; Fulladosa, E.; Garcia-Perez, J.; Benedito Fort, JJ.; Lorenzo, J. (2018). Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham. Food Research International. 107:559-566. https://doi.org/10.1016/j.foodres.2018.03.001S55956610