Avaliação de um protocolo de extração de DNA genômico a partir de sangue total.

bitstream/CNPGC-2010/13224/1/COT120.pd

The OBAA Standard for Developing Repositories of Learning Objects: the Case of Ocean Literacy in Azores

This paper describes the existing web resources of learning objects to promote ocean literacy. The several projects and sites are explored, and the shortcomings revealed. The limitations identified include insufficient metadata about registered learning objects and lack of support for intelligent applications. As solution, we promote the seaThings project that relies on a multi-disciplinary approach to promote literacy in the marine environment by implementing a specific Learning Objects repositories (LOR) and a federation of repositories (FED), supported by a OBAA, a versatile and innovative standard that will provide the necessary support for intelligent applications for education purposes, to be used in schools and other educational institutions.info:eu-repo/semantics/publishedVersio

Biodiversidade, população e economia: uma região de mata atlântica [Biodiversity, Population, and Economy: a region of atlantic forest]

Minas Gerais; Rio Doce; mata atlântica; atlantic forest; sustainable development; conservation; regional development; environment

Effects of peeling methods on the quality of cubiu fruits

Cubiu (Solanum sessiliflorum Dunal) is an Amazonian Basin native fruit. Its importance comes from its high contents of pectin. Currently, processing technologies are necessary for the substitution of the traditional system (small crops and small-scale processing) for a larger scale system and thus increase the use of biodiversity and promote the implementation of Local Productive Arrangements of agribusiness in the Amazon. This research aims to evaluate the methods of peeling cubiu. Ripe fruits were divided into lots (150 each) and subjected to the following treatments: immersion in 2.5% NaOH boiling solution for 5 minutes, exposure to water vapor, and immersion in water at 96 ºC for 5, 10, 15 and 20 minutes. The peel released during heat treatment and immediately removed under running tap water. In the control treatment, the fruits were manually peeled (unheated) with a stainless steel knife. The treatments were evaluated for completeness and ease of peeling, tissue integrity, texture, and peroxidase activity. The immersion in 2.5% NaOH boiling solution (5 minutes) stood out as the best treatment since it inhibited the enzymatic browning and intensified the natural yellow color of the cubiu fruit and easily and fully peeled the whole fruit more rapidly without damaging its tissues. This treatment was chosen as the most advantageous because it can promote simultaneous peeling and bleaching. Therefore, it is recommended for cubiu industrial processing