Gums—Characteristics and Applications in the Food Industry

Gums, or polysaccharides, are complex carbohydrates, soluble in water, which can form gels and mucilages. They have high molar mass and can be formed by galactose, arabinose, rhamnose, xylose, galacturonic acid, among others. They have gelling characteristics, thickening, moisture retention, emulsification and stabilization. Polysaccharides are widely used in the formulation of food products, due to their wide versatility. Its diversity of applications is closely linked to its chemical structures. The characterization of structural molecules allows the knowledge of the properties of polysaccharides or glycoconjugates. In this sense, this chapter addresses knowledge about chemical, molecular, rheological, thermodynamic characteristics that are extremely important to identify the use and applications of polysaccharides in the context of elaboration and innovation in the food industry

UNEXPECTED MOMENT:: POSSIBILIDADES DE TRADUÇÃO

Neste trabalho, nos dedicamos a analisar linguisticamente o vídeo intitulado Unexpected moment (2014), produzido por Amina Ouahid e Jamila Ouahid, tendo como base as ideias desenvolvidas por Markus Weininger (2012) sobre teoria da tradução e as reflexões de Rachel Sutton-Spence e Ronice Müller de Quadros (2006) sobre poesia em Língua de Sinais. A partir do modelo funcionalista apresentado por Christiane Nord (1991) propomos três traduções do vídeo, dos Sinais Internacionais para a Língua Portuguesa; levando em conta as diferentes possibilidades de interpretação, além do contexto e as experiências de cada tradutor

High-definition ultrasonography in the evaluation of the reproductive tract of bitches during the follicular phase of the estrous cycle

The aim was to sonographically evaluate the reproductive tract of bitches during the follicular phase of the estrous cycle using High Density (HD) ultrasonic techniques. Females (n = 8) were evaluated at five different times throughout the follicular phase, as determined by vaginal cytology and blood progesterone concentrations. Ultrasonic exams were performed using the ACUSON S2000/SIEMENS device utilizing a multifrequency HD transducer (5.5–18 MHz). Videos of the ovaries were obtained and recordings were evaluated using a DICOM viewer software for counting and measuring the ovarian structures, which were assigned to groups based on diameter in mm: G1: ≤ 1; G2: from 1.01 to 3.5; G3 from 3.51 to 5.5; G4: from 5.51 to 10. There was a greater uterine thickness with the progression of the follicular phase (P < 0.05). Six distinct regions were identified in the uterine wall. The ovarian dimensions increased (P < 0.05) as stage of the follicular phase advanced. There was fluid detected around the ovaries after ovulation. There was a characteristic fat tissue hyperechogenicity around the ovaries at all timepoints. There was a difference in the number of ovarian structures of each dimension group at each time there were assessments (P < 0.05). There was a difference in diameter of the largest ovarian structure and in average value of wall thickness at all timepoints when there were evaluations (P < 0.05). The HD ultrasonography technique provides for excellent image resolution, allowing for a more precise characterization of the bitch's reproductive structures and changes occurring during the follicular phase of the estrous cycle

Poisoning by parental pq: case report in a city of Amazonia/Brazil

This study aimed to present a case and propose the major labels nursing diagnoses in intensive care in victim parenteral Paraquat poisoning. We used the descriptive qualitative case study method with retrospective approach in medical records of a patient admitted to the intensive care unit. The data analyzed resulted in 35 nursing diagnoses, hepatorenal involvement on post intoxication day with PQ, and the third day manifestations severe respiratory clinics. Concludes that intoxication with PQ via parenteral cause 100% mortality

Estágio curricular obrigatório no curso de bacharelado em Educação Física com supervisão docente presencial

OBJETIVO: Contextualizar e relatar experiências docentes com o Estágio Curricular Obrigatório (ECO) no curso de bacharelado em Educação Física realizado com supervisão presencial. MÉTODOS: Participaram do relato três docentes responsáveis pelas disciplinas de estágio (A, B e C) que, respectivamente, orientaram presencialmente oito alunos (3, 3 e 2) na área de prescrição de exercícios para populações especiais e, de forma semipresencial, 21 alunos (7, 7 e 7) nas áreas de atividades de academia e atenção primária, no 2° semestre do ano letivo de 2021. As docentes descreveram pontos positivos e negativos da orientação semipresencial e presencial, referentes ao aprendizado, a capacitação, a expectativa de mercado de trabalho e ao local de realização no processo formativo dos estágios. RESULTADOS: A análise dos relatos revelou que na orientação presencial houve maior participação dos estagiários com o planejamento das atividades e no acompanhamento dos alunos/pacientes (prática), uma vez que se tornaram progressivamente mais responsáveis pela condução dos exercícios. A relação supervisor-aluno permitiu diversas discussões para o aprimoramento das atividades ministradas e melhor articulação dos conteúdos das disciplinas do curso. CONCLUSÃO: O ECO com supervisão/orientação presencial indica pontos positivos mais compatíveis com o processo formativo do profissional de Educação Física, especificamente, na área de prescrição de exercícios para populações especiais. É necessário investigar a percepção do estagiário neste tipo de orientação e a relação do orientador/preceptor externo sobre seu papel na formação do profissional de EF

Thermodynamic properties of Buriti (Mauritia flexuosa) tree gum

Abstract Moisture adsorption and desorption isotherms from buriti tree gum (BG) were obtained at different temperatures (25 to 55 °C) in a water activity range of 0.1 to 0.9. The isotherms were classified as type II. The hysteresis loop and moisture of the monolayer decreased as temperature increased and Halsey’s equation proved able to predict with good precision the product’s sorption isotherms in the conditions studied. BG’s isosteric heats of moisture adsorption and desorption were close to the latent heat of vaporization of pure water for moisture levels above 30 g/100 g db and exponentially increased below that level. The enthalpy-entropy compensation theory and the isokinetic relationship were applied and indicated that BG’s moisture adsorption and desorption processes are spontaneous. The integral sorption properties indicated that the increase in surface tension at BG’s moisture sorption sites was more representative for the desorption process

Comportamento higroscópico das farinhas de mandioca tipos seca e d'água

Cassava flour from dry and water groups are important starch products widely consumed in the Amazonian region of Brazil. In this study, the moisture sorption isotherms of cassava flour from dry and water groups were obtained in the water activity (aw) range from 0.09 to 0.94 (dry group) and 0.07 to 0.93 (water group) at 25°C and the applicability of eight mathematical models in data prediction was evaluated. Both cassava flour from dry and water groups exhibited type II isotherms (sigmoid) and the hysteresis effect between adsorption and desorption isotherms was shown almost over the entire range of aw. The moisture of cassava flour from dry and water groups should not exceed 11.3g H2O 100g-1(aw=0.6) to ensure the theoretical microbiological stability and the monolayer moisture value (9.0 and 7.9 g H2O 100g-1, respectively) indicated the level of moisture content to be reached during the drying process to avoid unnecessary power consumption. Finally, the data fit showed that the mathematical model of GAB were able to predict efficiently the sorption isotherms of both cassava flour from dry and water group at the entire aw range.As farinhas de mandioca do grupo seca e do grupo d'água são produtos amiláceos amplamente consumidos na região amazônica do Brasil. Neste estudo, as isotermas de adsorção e dessorção de umidade foram obtidas para ambos os produtos a 25°C, na faixa de atividade de água (aw) de 0,09 a 0,94 (tipo seca) e 0,07 a 0,93 (tipo d'água). Foi avaliada a aplicabilidade de oito modelos matemáticos na predição das isotermas de sorção. Tanto a farinha tipo seca quanto a farinha tipo d'água apresentaram isotermas tipo II (sigmoide) e um efeito de histerese entre as isotermas de adsorção e dessorção, que se estendeu em toda a faixa de aw. Para que a estabilidade microbiológica teórica seja assegurada, a umidade em ambas as farinhas de mandioca não pode alcançar valores superiores a 11,3 g H2O 100g-1 (aw=0,6). O valor da monocamada das farinhas seca e d'água (9,0 e 7,9 g H2O 100g-1, respectivamente) indicou que esses níveis de umidade não devem ser atingidos durante a secagem dos produtos, para evitar gasto desnecessário de energia. Finalmente, o modelo de GAB mostrou-se altamente eficiente na predição das isotermas de sorção de ambos os produtos, em toda a faixa de aw estudada

Production of medium-chain-length polyhydroxyalkanoate by Pseudomonas oleovorans grown in sugary cassava extract supplemented with andiroba oil

Pseudomonas oleovorans were grown on sugary cassava extracts supplemented with andiroba oil for the synthesis of a mediumchain- length polyhydroxyalkanoate (PHA MCL). The concentration of total sugars in the extract was approximately: 40 g/L in culture 1, 15 g/L in cultures 2 and 3, and 10 g/L in culture 4. Supplementation with 1% andiroba oil and 0.2 g/L of (NH4)2HPO4 was performed 6.5 hours after growth in culture 3, and supplementation with the same amount of andiroba oil and 2.4 g/L of (NH4)2HPO4 was performed at the beginning of growth in culture 4. The synthesis resulted mainly in 3-hydroxy-decanoate and 3-hydroxy-dodecanoate units; 3-hydroxy-butyrate, 3-hydroxy-hexanoate; and 3-hydroxy-octanoate monomers were also produced but in smaller proportions. P. oleovorans significantly accumulated PHA MCL in the deceleration phase of growth with an oxygen limitation but with sufficient nitrogen concentration to maintain cell growth. The sugary cassava extract supplemented with andiroba oil proved to be a potential substrate for PHA MCL production