Estimation of morphoestructural traits in moxoto breed goats

The raising goat systems in Brazil are characterized as extensive or semi-extensive in the majority of them. In native breeds dominate the extensive system, being common introduction of exotic breed as Anglo Nubian and Boer. In addition, the geographic isolation difficulty change of sires, promote genetic isolation and changes in breed pattern, consequently. The objective of the present work were to evaluate eleven quantitative morphoestructural traits: raised to the withers (RW), raised to the entrance of croup (RC), thoracic perimeter (PT), width of croup (WC), length of croup (LC), width of head (WH), face length (FL), width of face (WF), ear size (ES), shin circumference of the cinnamon (CCi) of 313 Moxoto animal breed of several municipality of Pernambuco and Paraíba States, northeastern, semi arid region of Brazil. According to canonical analyses it is possible to verify diferentiation and sub populations formation.Os sistemas de produção de caprinos no Brasil caracterizam-se na sua maioria como extensivo ou semi-extensivo. Porém, na criação de caprinos nativos predomina o sistema ultra-extensivo, sendo comum a introdução de animais exóticos, principalmente das raças Anglo Nubiana e Boer para cruzamento com o rebanho local, fato que tem contribuído para diluição genética e perda das características raciais.. Além disso, o isolamento geográfico a que estão submetidos, dificulta a troca de reprodutores entre rebanhos, promove isolamento genético e como conseqüência final, mudanças no padrão racial. O presente trabalho teve como objetivo utilizar onze variáveis morfo-estruturais de natureza quantitativas, tais como: longitude da cabeça (LC); longitude do rosto (LR); largura da cabeça (LCa); comprimento do corpo (CC); perímetro torácico (PT); altura da cernelha (AC); altura da região sacral (ARS); largura da garupa (LG); longitude da garupa (LGa); perímetro da canela (PCa) e; tamanho da orelha (TO) de 313 animais da raça caprina Moxotó, de diferentes municípios dos Estados de Pernambuco e Paraíba, região semi-árida do Nordeste brasileiro. Pela análise canônica foi possível verificar diferenciação e formação de sub-populações dentro da raça

Noise-robust method for image segmentation

Segmentation of noisy images is one of the most challenging problems in image analysis and any improvement of segmentation methods can highly influence the performance of many image processing applications. In automated image segmentation, the fuzzy c-means (FCM) clustering has been widely used because of its ability to model uncertainty within the data, applicability to multi-modal data and fairly robust behaviour. However, the standard FCM algorithm does not consider any information about the spatial linage context and is highly sensitive to noise and other imaging artefacts. Considering above mentioned problems, we developed a new FCM-based approach for the noise-robust fuzzy clustering and we present it in this paper. In this new iterative algorithm we incorporated both spatial and feature space information into the similarity measure and the membership function. We considered that spatial information depends on the relative location and features of the neighbouring pixels. The performance of the proposed algorithm is tested on synthetic image with different noise levels and real images. Experimental quantitative and qualitative segmentation results show that our method efficiently preserves the homogeneity of the regions and is more robust to noise than other FCM-based methods

tri-n-butyltin hydride-mediated radical reaction of a 2-iodobenzamide: Formation of an unexpected carbon-tin bond

Leonardo S. Santos. Instituto de Química de Recursos Naturales, Universidad de Talca, P.O. Box 747, Talca - Chile.The tri-n-butyltin hydride-mediated reaction of methyl 2,3-di-O-benzyl-4-O-trans-cinnamyl -6-deoxy-6-(2-iodobenzoylamino)-a-D-galactopyranoside afforded an unexpected aryltributyltin compound. The structure of this new tetraorganotin(IV) product has been elucidated by 1H, 13C NMR spectroscopy, COSY and HMQC experiments and electrospray ionization mass spectrometry (ESI-MS). The formation of this new compound via a radical coupling reaction and a radical addition-elimination process is discusse

Sensory Evaluation Of Black Instant Coffee Beverage With Some Volatile Compounds Present In Aromatic Oil From Roasted Coffee [análise Sensorial De Bebida Preparada Com Café Instantâneo Com Alguns Compostos Voláteis Presentes No óleo Aromático De Café Torrado]

The oil obtained from Brazilian roasted coffee by supercritical CO2 extraction shows considerable aromatic properties, mainly composed by five aromatic compounds, 2-methylpyrazine; 2-furfurylalcohol, 2,5-dimethylpyrazine; γ-butyrolactone and 2-furfurylacetate. Sensory analyses were used to verify the influence of a mixture of these important classes of aromatic coffee compounds (pyrazines, furans and lactones) and of the roasted coffee aromatic oil on the coffee aroma and flavour of black instant freeze and spray-dried coffee beverages. In the acceptance evaluation of the aroma, the samples prepared with freeze-dried instant coffee without the mixture of volatile compounds (sample 4) were not significantly different from the freeze-dried instant coffee in which the aromatic coffee oil was added (sample 5) and from the sample prepared with freeze-dried coffee in which the mixture of the five volatile was added (sample 3), coincidentally from the same drying process. Therefore, sample (3) did not differ from samples prepared with spray dried instant coffee without (sample 1) and to which (sample 2) the mixture of volatile was added. Therefore, with respect to this attribute, the addition of this mixture did not interfere in this drink acceptance. Taking into consideration the flavor, samples prepared with freeze-dried instant coffee in which the aromatic coffee oil was added (5) and the samples with (3) and without (4) the mixture of the five volatile was added did not differ significantly, however sample (4) did not differ from samples (1) and (2). Regarding this attribute, the addition of the aromatic oil of roasted coffee or a mixture of volatile in samples of freeze-dried instant coffee had a better acceptance than those dried by spray dryer (1) and (2). Thus, the enrichment of drinks with the aromatic oil of roasted coffee, or even with the mixture of the five components did not influence the consumer acceptance with respect to the aroma, but exerts influence with respect to flavour.2917680Sarrazin, C., Representativeness of coffee aroma extracts: A comparision of different extraction methods (2000) Food Chemistry, 70 (1), pp. 99-106Ramos, E., Obtention of brewed coffee aroma extract by optimized supercritical CO2-based process (1998) Journal of Agricultural and Food Chemistry, 46 (10), pp. 4011-4016Oliveira, A.L., Sensory and yield response surface analysis of supercritical CO2 extracted aromatic oil from roasted coffee (2001) Journal of Food Science and Technology, 38 (1), pp. 38-42Nijssen, L.R., (1996) Volatile Compounds in Food, , The Netherlands, TNO-CIVOHolscher, W., Vitzthum, O.G., Steinhart, H., Phenyl alcohol - Source for Odorants in roasted coffee (1992) Journal of Agricultural and Food Chemistry, 40 (4), pp. 655-658Semmelroch, P., Grosch, W., Analysis of roasted coffee powders and brews by gas chromatography-olfactometry of headspace samples (1995) Lebensmittel-Wissenschaft und-Technologie, 28 (4), pp. 310-313Pollien, P., Krebsd, Y., Chaintreau, A., Comparison of a brew and an instant coffee using a new GC-Olfactrometric method (1997), 17. , INTERNATIONAL SCIENTIFIC COLOQUIUM ON COFFEE, Proceedings... Nairobi, Association Scientifique Internationale du CaféMayer, F., Czerny, M., Grosch, W., Sensory study of the character impact aroma compounds of coffee beverage (2000) European Food Research and Technology, 211 (4), pp. 272-276Semmelroch, P., Grosch, W., Studies on character impact odorants of coffee brews (1996) Journal of Agricultural and Food Chemistry, 44 (2), pp. 537-543Maeztu, L., Characterization of espresso coffee aroma by static headspace GC-MS and Sensory flavour profile (2001) Journal of Agricultural and Food Chemistry, 49 (11), pp. 5437-5444Elmore, J.S., Nursten, H.E., The effect of 2-furanmethanethiol upon the flavour of instant coffee (1993) International Journal of Food Science and Technology, 28 (5), pp. 531-536Blank, I., Grosch, W., On the role of (-)-2-methylisoborneol for the aroma of robusta coffee (2002) Journal of Agricultural and Food Chemistry, 50 (16), pp. 4653-4656Bassoli, D.G., Instant coffee with natural aroma by spray-drying (1993), 15, pp. 712-718. , In: INTERNATIONAL SCIENTIFIC COLOQUIUM ON COFFEE, 1993, Proceedings..., Montpellier: Association Scientifique Internationale du CaféCalviño, A.M., Zamora, M.C., Sarchi, M.I., Principal components and cluster analysis for descriptive sensory assessment of instant coffee (1996) Journal of Sensory Studies, 11 (3), pp. 191-210Zamora, M.C., Calvino, A.M., A comparison of methodology applied to the selection of a panel for sensory evaluation of instant coffee (1996) Journal of Sensory Studies, 11 (3), pp. 211-226Jong, S., Heidema, J., van der Knaap, C.M., Generalized procrusters analysis of coffee brands tested by five european sensory panels (1998) Food Quality and Preference, 9 (3), pp. 111-114Oliveira, A.L., Cabral, F.A., Eberlin, M.N., Prediction of solubility of some compounds of roasted coffee aromatic oil in supercritical CO2 (2003), In: INTERNATIONAL SYMPOSIUM ON SUPERCRITICAL FLUIDS, Proceedings..., Versailles: International Society for Advancement of Supercritical FluidsWang, T.H., Shanfield, H., Zlatkis, A., Analysis of trace volatile organic compounds in coffee by headspace concentration and gas chromatography-mass spectrometry (1983) Chromatographia, 17 (8), pp. 411-417Hashim, L., Chaveron, H., Use of methylpyrazine ratios to monitor the coffee roasting (1996) Food Research International, 28 (6), pp. 619-623Roberts, D.D., Pollien, P., Milo, C., Solid-phase microextraction method development for headspace analysis of volatile flavour compounds (2000) Journal of Agricultural and Food Chemistry, 48 (6), pp. 2430-2437Rivetti, D., Effect of water composition and water treatment on expresso coffee percolation (2001), In: INTERNATIONAL SCIENTIFIC COLOQUIUM ON COFFEE, Proceedings... Trieste: Association Scientifique Internationale du CaféMeilgaard, M., Civille, G.V., Carr, B.T., (1987) Sensory Evaluation Techiniques, , Boca Raton: CRC PressStone, H., Sidel, J.L., (1993) Sensory Evaluation Practices, , London: Academic PressSteel, R.G.D., Torrie, J.H., (1980) Principles and Procedures of Statistics - A Biometrical Approach, , Singapura: McGraw-Hil

Assessing foraging strategies of herbivores in Mediterranean oak woodlands: a review of key issues and selected methodologies.

Montados are agro-silvo-pastoral ecosystems, typical of the Southwest Iberian Peninsula, of high socio-economic and conservation importance,where grazing is a dominant activity. Montados are characterized by na open tree canopy of Quercus sp. and a diverse undercover of shrubs and grasslands that constitute the plant food resources for grazing animals. Plant food resources of Montados are highly variable, both spatially and seasonally, in quantity and quality. Reliable and easy to use methods to monitor grazing are necessary to allow proper understanding of foraging strategies of grazing animals and to set sustainable grazing management. We describe the main characteristics of the plant food resources available for grazing animals, striking its variability, and revise the potential of using N-alkanes and saliva

Lipidomic profile as a non-invasive tool to predict endometrial receptivity in freeze-all cycles

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Avaliação da qualidade de matérias-primas de ruibarbo utilizadas em formulações farmacêuticas

As plantas denominadas de ruibarbo sintetizam antraquinonas e taninos, que são responsáveis pelos efeitos laxante e adstringente, respectivamente. Análises da qualidade de cinco matérias-primas de ruibarbo foram realizadas a fim de detectar adulterações. As reações para antraquinonas e taninos foram positivas. Os constituintes rapônticos foram observados na amostra de Rheum palmatum (2). As medidas de cinzas totais para Rheum palmatum (2) e Ferraria cathartica estão acima do esperado. Conforme resultados, as amostras de Rheum palmatum (2) e Ferraria cathartica devem estar adulteradas

Estudo farmacognóstico de galhos de Vanillosmopsis erythropappa Schult. Bip. - Asteraceae

Vanillosmopsis erythropappa é um vegetal rico em óleos essenciais, especialmente o á-bisabolol. O objetivo deste estudo foi pesquisar a variação sazonal qualitativa de substâncias naturais, teores de óleos essenciais, cinzas totais, umidade e pH. Os resultados mostraram uma variação de flavonóides, taninos, triterpenóides, esteróides, saponinas, óleos essenciais, cinzas totais, umidade e pH, demonstrando que os aspectos ambientais influenciam o metabolismo dessa espécie. As médias anuais dos valores obtidos foram: óleos essenciais= 0,29 ± 0,09%; cinzas totais= 3,13 ± 0,49%; umidade= 6,56 ± 0,80% e pH= 5,40 ± 0,24

Hepatitis C virus infection, cryoglobulinemia, and peripheral neuropathy: a case report

Hepatitis C virus (HCV) is essentially hepatotropic but its manifestations can extend beyond the liver. It can be associated with autoimmune diseases, such as mixed cryoglobulinemia, membranoproliferative glomerulonephritis, autoimmune thyroiditis, and lymphoproliferative disorders. The mechanisms that trigger these manifestations are not completely understood. We describe a 48-year-old man with chronic HCV infection (circulating HCV RNA and moderate hepatitis as indicated by liver biopsy), cryoglobulinemia, and sensory and motor peripheral neuropathy. The diagnosis of multineuropathy was confirmed by clinical examination and electromyographic tests. A nerve biopsy revealed an inflammatory infiltrate in the perineurial space and signs of demyelination and axonal degeneration. The patient had no improvement of neurological symptoms with the use of analgesics and neuro-modulators. He was then treated with interferon-alpha (3 million units subcutaneously, 3 times per week) and ribavirin (500 mg orally, twice a day) for 48 weeks. Six months after the end of therapy, the patient had sustained viral response (negative HCV RNA) and remission of neurological symptoms, but cryoglobulins remained positive. A review of the literature on the pathogenesis and treatment of neurological manifestations associated with HCV infection is presented. This report underscores the need for a thorough evaluation of HCV-infected patients because of the possibility of extrahepatic manifestations. Antiviral treatment with interferon and ribavirin can be effective and should be considered in patients with neurological complications associated with HCV infection.1729173