scholarly journals Caracterização físico-química e microbiológica do esgoto da UEPB com proposta de tratamento para fins de reuso

2015 ◽  
Vol 10 (3) ◽  
pp. 54
Author(s):  
M. U. Sousa ◽  
L. M. R. Lima
Keyword(s):  
Biological Treatment ◽  
Ammonia Nitrogen ◽  
Preliminary Treatment ◽  
Microbiological Analysis ◽  
State University ◽  
Physical Chemical ◽  
Appropriate Treatment ◽  
Microbiological Characteristics ◽  
Receive Treatment

<p>Nos últimos anos, a preocupação com as questões ambientais vem sendo bastante discutidas, onde merece destaque, o descarte indevido do esgoto doméstico no meio ambiente, portanto o presente estudo objetivou realizar a caracterização físico-química e microbiológica do esgoto descartado no solo, no Centro de Ciências e Tecnologia da Universidade Estadual da Paraíba, campus de Campina Grande – PB. Para tanto foram desenvolvidas análises físico-químicas, tais como pH, Fósforo Total, DBO, DQO, Nitratos, Nitritos, Nitrogênio Amoniacal, Orto-Fosfatos e Alcalinidade, bem como análise microbiológica (coliformes). Observou-se que o efluente na unidade em questão não recebe tratamento para seu descarte, sendo identificadas características físico-químicas e microbiológicas de esgoto <em>in natura</em>. Faz-se necessário desta forma, investimentos em análises periódicas para assim realizar um tratamento adequado ao efluente visando-se reduzir os riscos ambientais e de saúde pública. Após os resultados das análises, foi proposto, além do tratamento preliminar, um tratamento biológico para o efluente, do tipo, lagoa facultativa primária seguida de duas lagoas de maturação, onde a eficiência do tratamento nos parâmetros analisados se enquadra aos padrões estabelecidos pelo CONAMA 430/2011, na qual o efluente pós - tratado poderia ser reutilizado para fins menos nobres, destinando a água potável para atividades que requerem uma qualidade melhor.</p><p><strong><em>Physicochemical and microbiological characterization of wasterwater of the UEPB with proposed of treatment for reuse purposes</em></strong></p><p><strong>Abstract</strong><strong>: </strong>In recent years, concern about environmental issues has been widely discussed, which deserves mention the improper disposal of domestic sewage into the environment, so this study aimed to perform the physicochemical and microbiological sewage discarded the soil, in the Science and Technology Center of the State University of Paraiba, campus of Campina Grande - PB. Therefore, we developed physical-chemical analysis such as pH, Total Phosphorus, BOD, COD, Nitrate, Nitrite, Ammonia Nitrogen, Orto-Phosphates and alkalinity, as well as microbiological analysis (coliforms). It was noted that the effluent in the unit in question does not receive treatment for their disposal, identified physical, chemical and microbiological characteristics of raw sewage. It is necessary therefore, investment in periodic reviews thus to carry out an appropriate treatment to effluent aiming to reduce environmental risks and public health. After the analysis results, it was proposed, in addition to preliminary treatment, a biological treatment for the effluent, type, primary facultative pond followed by two ponds maturation, in which the treatment efficiency in the analyzed parameters falls within the standards set by CONAMA 430/2011 in which the effluent post-treaty could be reused for less noble purposes, intended to clean water for activities that require a better quality<strong>.</strong></p>

scholarly journals DEHYDRATED APICULTURE POLLEN QUALITY

2019 ◽  
Vol 16 (31) ◽  
pp. 335-340
Author(s):  
Elen Vanessa Costa da SILVA ◽  
Igor Fernando de Araújo REIS ◽  
Leandro das Neves Tolosa de ALMEIDA ◽  
Alan Reis dos PRAZERES ◽  
Josyane Brasil da SILVA ◽  
...  
Keyword(s):  
Natural Products ◽  
Microbiological Analysis ◽  
Salmonella Spp ◽  
Sensorial Analysis ◽  
Total Sugars ◽  
Physical Chemical ◽  
Microbiological Characteristics ◽  
The City ◽  
And Staphylococcus Aureus

Due to the increase in the consumption of natural products, there has been a growing use and commercialization of bee pollen, thus, the need for a greater quality control regarding the physical-chemical and microbiological characteristics of this product is justified. In this way, the research aimed to determine the physical-chemical, microbiological and sensorial characteristics of four brands of dehydrated pollen, marketed in natural products houses in different parts of the city of Belém-Pará. Microbiological (aerobic mesophilic bacteria, fungi and yeasts, Coliformes at 45°, Salmonella sp and Staphylococcus aureus) and sensorial analyzes were carried out in the physicochemical analyzes (moisture, ashes, lipids, proteins, pH, free acidity, total sugars). The results obtained were within the parameters of quality allowed by the Brazilian legislation for dehydrated pollen. Regarding the microbiological analysis, all brands showed absence of Staphylococus aureus and Salmonella spp. For the sensorial analysis, the C mark presented better results for both flavor and aroma, confirming the quality of the dehydrated pollen commercialized in Belém-Pa.

scholarly journals Veterinary and sanitary characteristics of sarcocystosis infected cattle meat

2020 ◽  
Vol 15 (2) ◽  
pp. 210-224
Author(s):  
Ivan G. Seregin ◽  
Evgeniya S. Baranovich ◽  
Vladimir E. Nikitchenko ◽  
Dmitry V. Nikitchenko ◽  
Ekaterina O. Rystsova
Keyword(s):  
Nitrogen Concentration ◽  
Meat Products ◽  
Relative Bioavailability ◽  
Ammonia Nitrogen ◽  
Infected Cattle ◽  
Physical Chemical ◽  
Muscle Tissues ◽  
Microbiological Characteristics ◽  
Healthy Cattle ◽  
Cattle Meat

The rate of sarcocystosis detection in slaughtered cattle was studied. The infection rate for slaughtered animals averaged 0.382.11 % of studied livestock. The location of sarcocysts in various muscle tissues of the carcass was determined. Organoleptic, physical chemical and microbiological characteristics of beef from sick and healthy animals were compared. Detected was a decrease in sensory indicators by 0.140.34 points, an increase in pH - by 0.34 units, an increase in VFA - by 0.4 mg/KOH and in amino-ammonia nitrogen concentration - by 0.09 mg/%. The content of protein decreased by 0.92 %, fat - by 1.04 %, and moisture level increased by 2.90 %. At the same time, a decrease in relative bioavailability by 10.7 % and safety by 5.1104 of meat infected with sarcocystosis as compared to meat of healthy cattle was detected. It was found out that the shelf life of chilled meat from animals infected with sarcocystosis is 1-2 days less than that of healthy ones. Based on the data obtained, proposals were developed for improving the veterinary-sanitary evaluation of meat and other products of slaughtered animals infected with sarcocystosis in order to be incorporated into the Rules of Veterinary Sanitary Examination of Meat and Meat Products.

scholarly journals Elaboration and physical-chemical, microbiological and sensorial characterization of sweet gluten-free cookies prepared with babassu mesocarp flour and rice flour

2020 ◽  
Vol 9 (8) ◽  
pp. e178985646
Author(s):  
Zaqueu Rocha Bandeira ◽  
Virlane Kelly Lima Hunaldo ◽  
Adriana Crispim de Freitas ◽  
Maria Alves Fontenele ◽  
Leonardo Hunaldo dos Santos ◽  
...  
Keyword(s):  
Purchase Intention ◽  
Nutritional Value ◽  
Microbiological Quality ◽  
Rice Flour ◽  
Partial Replacement ◽  
Gluten Free ◽  
Physical Chemical ◽  
Microbiological Characteristics ◽  
Acceptance Range

Cookies, in general, are well accepted by all audiences, and research and investments in this type of product are of great importance to meet market demands. There are few product options for people with gluten intolerance on the market, and rice flour and babassu fruit mesocarp flour are good options for the development of new products for this audience. The objective of the present work was to prepare a gluten-free sweet biscuit with high nutritional value, based on babassu mesocarp flour with partial replacement by rice flour, to carry out the physical-chemical, microbiological characterization, sensory acceptance, and purchase intention of consumers. Three different formulations were studied, with 50, 75 and 100% babassu fruit mesocarp flour. Physical-chemical analyzes of moisture, water activity, ash, lipids, proteins and carbohydrates (by difference) were carried out, the microbiological quality was also evaluated according to the legislation and sensory acceptability through a questionnaire with 80 untrained tasters, as for the appearance, color, aroma, texture, sweetness, flavor, global impression and purchase intention attributes. The results showed that the cookies with variations of babassu fruit mesocarp flour and rice flour are comparable to other studies found in the literature, in terms of physical-chemical and microbiological characteristics. In the sensory evaluation, the cookies received grades in the acceptance range for all formulations, demonstrating that the product has the potential to be in the market.

scholarly journals Microbiological and chemical characterization of Cabacinha cheese marketed in three municipalities in Vale do Jequitinhonha

2020 ◽  
Vol 9 (9) ◽  
pp. e979998049
Author(s):  
Adair Da Silva Santos Filho ◽  
Christiano Vieira Pires ◽  
Andreia Marçal da Silva ◽  
Luana Sousa Silva ◽  
Maximiliano Soares Pinto ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Chemical Characterization ◽  
Chemical Characteristics ◽  
Salmonella Spp ◽  
The Third ◽  
Physical Chemical ◽  
Microbiological Characteristics ◽  
Colony Forming Units ◽  
Microbiological Parameters

Cabacinha cheese from Vale do Jequitinhonha is similar mozzarella, but in this milk is crude, being the product is stored at ambient without packaging. Besides it contributes to local income, customers may be food-poisoned. The objective of this study was to verify the physical-chemical and microbiological characteristics of samples of Cabacinha cheese produced and marketed in Vale do Jequitinhonha-MG. Samples were bought in tents (n=25), restaurants (n=4) and bakeries (n=2) located by BR 251 and BR 116 highways in the towns of Medina, Cachoeira de Pajeú and Pedra Azul. Cheeses from 17 marketplaces were purchased from the first town, 10 from the second and 4 from the third, respectively. The coliforms at 35ºC, Escherichia coli, coagulase positive Staphylococcus, lactic acid bacteria, filamentous fungi and yeasts were 1.8 x 103; 1 x 101; 4.6 x 103; 6.3 x 107 and 4.9 x 106 Colony Forming Units per gram, respectively, and Salmonella spp. are absent. The chemical characteristics mean was 26.47% of protein, 27.69% of fat, 4.34% of minerals, 36.23% of moisture, 843.66 mg/100g of sodium and pH of 5.14. This is the first paper that describes microbiological and chemical characteristics of Cabacinha cheese from Vale do Jequitinhonha. The absence of regulations for microbiological parameters may put the health of consumers at risk.

scholarly journals Development and characterization of cocoa brownie added of fassion fruit albedo flour (Passiflora edulis Sims)

2020 ◽  
Vol 9 (8) ◽  
pp. e45985245
Author(s):  
Matheus Arcanjo de Andrade ◽  
Kataryne Árabe Rimá de Oliveira ◽  
Aline Dantas ◽  
Laís Chantelle ◽  
Maria Helena Araújo de Vasconcelos ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Passion Fruit ◽  
Partial Replacement ◽  
Technical Standards ◽  
Passiflora Edulis ◽  
Total Sugars ◽  
Physical Chemical ◽  
Microbiological Characteristics ◽  
Thermotolerant Coliforms

The objective of the present work was to study the effect of the addition of passion fruit albedo flour, as a proposal for full use of food, in making a cocoa brownie, as well as evaluate its technological and microbiological characteristics. For this, four brownie formulations were developed, using oatmeal (control) and its partial replacement with passion fruit albedo flour. The entire elaboration process followed the technical standards for quality control. In sequence, physical-chemical evaluations were performed (moisture, ash, total sugars, lipids, proteins, carbohydrates and color parameters) and microbiological (thermotolerant coliforms, coagulase-positive Estafilococus and Salmonella). Technological and sensory changes were noticed, so that the higher the flour content of the added passion fruit albedo, the more voluminous, dry and with a rigid consistency the brownies stayed. The results of the physical-chemical analyzes were within the parameters referenced for this type of product, maintaining characteristics favourable to the preparation of brownies. Regarding colourimetric attributes, it can be seen that the colour of the cocoa brownie has become less intense with the increase in the concentration of passion fruit albedo flour. In all microbiological aspects evaluated, the results showed compliance with the standards established by the legislation. In this way, the passion fruit albedo flour showed great potential for brownie production without interfering with its nutritional and microbiological quality.

scholarly journals Characterization of Chromium Compensated GaAs Sensors with the Charge-Integrating JUNGFRAU Readout Chip by Means of a Highly Collimated Pencil Beam

Sensors ◽  
2021 ◽  
Vol 21 (4) ◽  
pp. 1550
Author(s):  
Dominic Greiffenberg ◽  
Marie Andrä ◽  
Rebecca Barten ◽  
Anna Bergamaschi ◽  
Martin Brückner ◽  
...  
Keyword(s):  
Low Noise ◽  
State University ◽  
Noise Performance ◽  
X Ray ◽  
A Value ◽  
Resolution Capability ◽  
Sensor Properties ◽  
Pixel Pitch ◽  
Lower Noise

Chromium compensated GaAs or GaAs:Cr sensors provided by the Tomsk State University (Russia) were characterized using the low noise, charge integrating readout chip JUNGFRAU with a pixel pitch of 75 × 75 µm2 regarding its application as an X-ray detector at synchrotrons sources or FELs. Sensor properties such as dark current, resistivity, noise performance, spectral resolution capability and charge transport properties were measured and compared with results from a previous batch of GaAs:Cr sensors which were produced from wafers obtained from a different supplier. The properties of the sample from the later batch of sensors from 2017 show a resistivity of 1.69 × 109 Ω/cm, which is 47% higher compared to the previous batch from 2016. Moreover, its noise performance is 14% lower with a value of (101.65 ± 0.04) e− ENC and the resolution of a monochromatic 60 keV photo peak is significantly improved by 38% to a FWHM of 4.3%. Likely, this is due to improvements in charge collection, lower noise, and more homogeneous effective pixel size. In a previous work, a hole lifetime of 1.4 ns for GaAs:Cr sensors was determined for the sensors of the 2016 sensor batch, explaining the so-called “crater effect” which describes the occurrence of negative signals in the pixels around a pixel with a photon hit due to the missing hole contribution to the overall signal causing an incomplete signal induction. In this publication, the “crater effect” is further elaborated by measuring GaAs:Cr sensors using the sensors from 2017. The hole lifetime of these sensors was 2.5 ns. A focused photon beam was used to illuminate well defined positions along the pixels in order to corroborate the findings from the previous work and to further characterize the consequences of the “crater effect” on the detector operation.

scholarly journals Molecular characterization of a ceftriaxone-resistant Neisseria gonorrhoeae strain found in Switzerland: a case report

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Konrad Egli ◽  
Anna Roditscheff ◽  
Ursula Flückiger ◽  
Martin Risch ◽  
Lorenz Risch ◽  
...  
Keyword(s):  
Neisseria Gonorrhoeae ◽  
23S Rrna ◽  
Rrna Gene ◽  
Limited Information ◽  
Specific Pcr ◽  
Appropriate Treatment ◽  
23S Rrna Gene ◽  
Allele Type ◽  
Ciprofloxacin Resistance

Abstract Background The resistance of Neisseria gonorrhoeae to ceftriaxone is unusual in Switzerland. The underlying genotype responsible for resistance is suspected to be novel. Generally, resistance in Neisseria gonorrhoeae (Ng) involves a comprehensive set of genes with many different mutations leading to resistance to different β-lactams and fluoroquinolones. Case presentation A patient had a positive result from specific PCR for Ng. We routinely culture all clinical specimens with a positive NG-PCR. In this particular case, we isolated a strain with resistance to ceftriaxone in Switzerland. A total of seven different genes (penA, ponA, porinB, mtr, gyrA, parC, 23S rRNA gene) in this strain were partially sequenced for comparison with phenotypic susceptibility testing. Interestingly, two different mutations in the porinB gene were observed, and data on this gene are limited. Information on the identified allele type of the penA gene is very limited as well. Three different mutations of parC and gyrA that correlate with ciprofloxacin resistance were found. The combination of ceftriaxone and ciprofloxacin resistance makes an appropriate treatment difficult to obtain due to multidrug resistance. Conclusion The combined results for all genes show the appearance of new mutations in central Europe either due to worldwide spread or the emergence of new genetic combinations of mutations.

scholarly journals Editorial for Special Issue “Historical Mineral Pigments”

Minerals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 237
Author(s):  
Carolina Cardell ◽  
Jose Santiago Pozo-Antonio
Keyword(s):  
Chemical Characterization ◽  
Glass Enamel ◽  
Special Issue ◽  
High Quality ◽  
Physical Chemical ◽  
Scientific Disciplines ◽  
Natural And Synthetic

The physical–chemical characterization of natural and synthetic historical inorganic and mineral pigments, which may be found embedded in paintings (real or mock-ups), glass, enamel, ceramics, beads, tesserae, etc., as well as their alteration under different decay scenarios, is a demanding line of investigation. This field of research is now both well established and dynamic, as revealed by the numerous publications in high-quality journals of varied scientific disciplines. [...]

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