Made available in DSpace on 2016-01-26T18:55:37Z (GMT). No. of bitstreams: 1 gisele_golghetto.pdf: 1021487 bytes, checksum: 2143f9bc567e25ae13a963bafe3cc100 (MD5) Previous issue date: 2013-12-17 / Introduction: Cadmium is a heavy metal, widely used in industry. It may give rise to the appearance of tumors in multiple organs. Objective: To evaluate the effect of the pH of the water in the genesis of cancer caused by cadmium. Material and methods: We used 98 Wistar rats were divided into seven groups: A - 15 rats that received solution of cadmium chloride (CdCl2 - 400mg / L) in drinking water with a neutral pH (pH 7.0), B - 15 rats that received CdCl2 (400 mg / L) in the drinking water at acidic pH (pH 5.0), C - 15 rats that received CdCl2 (400 mg / L) in drinking water with basic pH (pH 8.0), D - 15 rats that received water at acidic pH (pH 5.0), E - 15 rats that received water with basic pH (pH 8.0), F - 15 rats that received water at neutral pH (pH 7.0 ); G - 8 rats that received cyclophosphamide as a single dose (50mg/kg) on the first day of the experiment (positive control for micronucleus test). Rats of groups A-F were euthanized after 6 months and the group G, 24 hours after the start of the experiment. We removed liver, kidney, pancreas, prostate, seminal vesicles, testes, and bone marrow. Results: There were no pre-neoplastic or neoplastic in liver, kidney, pancreas, seminal vesicles and testes in all groups. Only animals exposed to cadmium showed prostatic intraepithelial neoplasia grade one, being more prevalent in group B (p<0.05), although there was no increase in micronuclei (p>0,05). Conclusion: The acidic pH contributed to the formation of precancerous lesions in the prostate gland of animals exposed to cadmium. / Introdução: O cádmio é um metal pesado, muito utilizado na indústria. Ele poder originar o aparecimento de tumores em múltiplos órgãos. Objetivo: Avaliar o efeito do pH da água ingerida na gênese do câncer provocado por cádmio. Material e métodos: Utilizou-se 98 ratos Wistar, divididos em 7 grupos: A 15 ratos que receberam solução de cloreto de cádmio (CdCl2 - 400mg/L) na água de beber com pH neutro (pH 7,0); B 15 ratos que receberam CdCl2 (400mg/L) na água de beber com pH ácido (pH 5,0); C 15 ratos, que receberam CdCl2 (400mg/L) na água de beber com pH básico (pH 8,0). D 15 ratos que receberam água com pH ácido (pH 5,0); E 15 ratos que receberam água com pH básico (pH 8,0); F 15 ratos, que receberam água com pH neutro (pH 7,0); G 8 ratos que receberam ciclofosfamida em dose única (50mg/kg) no primeiro dia do experimento (controle positivo do teste do micronúcleo). Ratos dos grupos A-F foram eutanasiados após 6 meses e os do grupo G, 24 horas após o início do experimento. Retirou-se fígado, rim, pâncreas, próstata, vesícula seminal, testículos e medula óssea. Resultados: Não foram observadas lesões pré-neoplásicas nem neoplásicas no fígado, rim, pâncreas, vesícula seminal e testículos em todos os grupos. Somente animais expostos ao cádmio apresentaram neoplasia intraepitelial prostática de grau um, sendo mais prevalente no grupo B (p<0,05), porém não houve aumento de micronúcleos (p>0,05). Conclusão: O pH ácido contribuiu para formação de lesões pré-neoplásicas na próstata dos animais expostos ao cádmio.

Made available in DSpace on 2016-01-26T18:55:40Z (GMT). No. of bitstreams: 1 Daniel Jose Pimentel Bonfim.pdf: 627142 bytes, checksum: c21af76961f71071fd84a086e01d5155 (MD5) Previous issue date: 2014-08-22 / Introduction: Cadmium is a heavy metal found in the environment and used industrially and can cause hepato-and nephrotoxic effects. Objective: To evaluate the effect of pH of drinking water in the hepato-and nephrotoxicity caused by chronic cadmium poisoning. Methods: We used 90 Wistar albino rats, adult, male, divided into 6 groups (n = 15): GC5 - solution of cadmium chloride in drinking water at acidic pH (pH 5.0) water; GC7 - solution of cadmium chloride (400mg / L) in drinking water at neutral pH (pH 7.0 water); GC8 - solution of cadmium chloride in water at alkaline pH (pH 8.0); GWC5 - drinking water at acidic pH (pH 5.0); GWC7 - drinking water at neutral pH (pH 7.0); GWC8 - drinking water at alkaline pH (pH 8.0). The animals were euthanized six months after the begnning of the experiment. We performed tests of hepatic and renal function and liver and renal histopathology. Results: The acid pH of the water caused alteration in ALP, ALT and urea in animals exposed to cadmium (p <0.05). In the liver, most of the animals of group GC7 (57.1%) and GC5 group (53.3%) showed diffuse microvesicular steatosis and most of the animals from the other groups showed no steatosis (p> 0.05). In the kidney, although most animals of GC7 group (78.6%) and GWC5 group (71.4%) has presented tubular hydropic degeneration, there was statistically significant difference only in relation to GWC7 group (p <0.05). Conclusion: The cadmium in acid pH of the water led to higher elevation in serum ALP, AST and urea, showing that this heavy metal in a drinking water at acidic pH increases its hepato and nephrotoxic effect. / Introdução: O cádmio é um metal pesado encontrado no meio ambiente e utilizado industrialmente e pode causar efeitos hepato e nefrotóxicos. Objetivo: Avaliar o efeito do pH da água de beber na hepato e nefrotoxicidade provocadas pela intoxicação crônica por cádmio. Material e métodos: Utilizou-se 90 ratos Wistar albinos, adultos, machos, distribuídos em 6 grupos (n=15): GC5 solução de cloreto de cádmio na água de beber com pH ácido (pH 5,0); GC7 solução de cloreto de cádmio (400mg/L) na água de beber com pH neutro (pH 7,0); GC8 solução de cloreto de cádmio na água com pH básico (pH 8,0). GSC5 água de beber com pH ácido (pH 5,0); GSC7 água de beber com pH neutro (pH 7,0); GSC8 água de beber com pH básico (pH 8,0). Os animais foram eutanasiados seis meses após o início do experimento. Realizaram-se provas de função hepática e renal e histopatologia renal e hepática. Resultados: O pH ácido da água influenciou negativamente em ALP, ALT e uréia nos animais expostos ao cádmio (p<0,05). No fígado, a maioria dos animais do grupo GC7 (57,1%) e do grupo GC5 (53,3%) apresentaram esteatose microvesicular difusa, sendo que a maioria dos animais dos outros grupos não apresentou esteatose (p>0,05). No rim, embora a maioria dos animais do grupo GC7 (78,6%) e do grupo GSC5 (71,4%) tenha apresentado degeneração hidrópica tubular, só houve diferença estatisticamente significante em relação ao grupo GSC7 (p<0,05). Conclusão: O cádmio em pH ácido da água levou a maior elevação dos níveis séricos de ALP e AST e de uréia, mostrando que esse metal pesado na dieta hídrica em pH ácido aumenta o seu efeito hepato e nefrotóxico.

Made available in DSpace on 2016-07-18T17:53:11Z (GMT). No. of bitstreams: 1 gisele_golghetto.pdf: 1021487 bytes, checksum: 2143f9bc567e25ae13a963bafe3cc100 (MD5) Previous issue date: 2013-12-17 / Introduction: Cadmium is a heavy metal, widely used in industry. It may give rise to the appearance of tumors in multiple organs. Objective: To evaluate the effect of the pH of the water in the genesis of cancer caused by cadmium. Material and methods: We used 98 Wistar rats were divided into seven groups: A - 15 rats that received solution of cadmium chloride (CdCl2 - 400mg / L) in drinking water with a neutral pH (pH 7.0), B - 15 rats that received CdCl2 (400 mg / L) in the drinking water at acidic pH (pH 5.0), C - 15 rats that received CdCl2 (400 mg / L) in drinking water with basic pH (pH 8.0), D - 15 rats that received water at acidic pH (pH 5.0), E - 15 rats that received water with basic pH (pH 8.0), F - 15 rats that received water at neutral pH (pH 7.0 ); G - 8 rats that received cyclophosphamide as a single dose (50mg/kg) on the first day of the experiment (positive control for micronucleus test). Rats of groups A-F were euthanized after 6 months and the group G, 24 hours after the start of the experiment. We removed liver, kidney, pancreas, prostate, seminal vesicles, testes, and bone marrow. Results: There were no pre-neoplastic or neoplastic in liver, kidney, pancreas, seminal vesicles and testes in all groups. Only animals exposed to cadmium showed prostatic intraepithelial neoplasia grade one, being more prevalent in group B (p<0.05), although there was no increase in micronuclei (p>0,05). Conclusion: The acidic pH contributed to the formation of precancerous lesions in the prostate gland of animals exposed to cadmium. / Introdução: O cádmio é um metal pesado, muito utilizado na indústria. Ele poder originar o aparecimento de tumores em múltiplos órgãos. Objetivo: Avaliar o efeito do pH da água ingerida na gênese do câncer provocado por cádmio. Material e métodos: Utilizou-se 98 ratos Wistar, divididos em 7 grupos: A 15 ratos que receberam solução de cloreto de cádmio (CdCl2 - 400mg/L) na água de beber com pH neutro (pH 7,0); B 15 ratos que receberam CdCl2 (400mg/L) na água de beber com pH ácido (pH 5,0); C 15 ratos, que receberam CdCl2 (400mg/L) na água de beber com pH básico (pH 8,0). D 15 ratos que receberam água com pH ácido (pH 5,0); E 15 ratos que receberam água com pH básico (pH 8,0); F 15 ratos, que receberam água com pH neutro (pH 7,0); G 8 ratos que receberam ciclofosfamida em dose única (50mg/kg) no primeiro dia do experimento (controle positivo do teste do micronúcleo). Ratos dos grupos A-F foram eutanasiados após 6 meses e os do grupo G, 24 horas após o início do experimento. Retirou-se fígado, rim, pâncreas, próstata, vesícula seminal, testículos e medula óssea. Resultados: Não foram observadas lesões pré-neoplásicas nem neoplásicas no fígado, rim, pâncreas, vesícula seminal e testículos em todos os grupos. Somente animais expostos ao cádmio apresentaram neoplasia intraepitelial prostática de grau um, sendo mais prevalente no grupo B (p<0,05), porém não houve aumento de micronúcleos (p>0,05). Conclusão: O pH ácido contribuiu para formação de lesões pré-neoplásicas na próstata dos animais expostos ao cádmio.

Made available in DSpace on 2016-07-18T17:53:13Z (GMT). No. of bitstreams: 1 Daniel Jose Pimentel Bonfim.pdf: 627142 bytes, checksum: c21af76961f71071fd84a086e01d5155 (MD5) Previous issue date: 2014-08-22 / Introduction: Cadmium is a heavy metal found in the environment and used industrially and can cause hepato-and nephrotoxic effects. Objective: To evaluate the effect of pH of drinking water in the hepato-and nephrotoxicity caused by chronic cadmium poisoning. Methods: We used 90 Wistar albino rats, adult, male, divided into 6 groups (n = 15): GC5 - solution of cadmium chloride in drinking water at acidic pH (pH 5.0) water; GC7 - solution of cadmium chloride (400mg / L) in drinking water at neutral pH (pH 7.0 water); GC8 - solution of cadmium chloride in water at alkaline pH (pH 8.0); GWC5 - drinking water at acidic pH (pH 5.0); GWC7 - drinking water at neutral pH (pH 7.0); GWC8 - drinking water at alkaline pH (pH 8.0). The animals were euthanized six months after the begnning of the experiment. We performed tests of hepatic and renal function and liver and renal histopathology. Results: The acid pH of the water caused alteration in ALP, ALT and urea in animals exposed to cadmium (p <0.05). In the liver, most of the animals of group GC7 (57.1%) and GC5 group (53.3%) showed diffuse microvesicular steatosis and most of the animals from the other groups showed no steatosis (p> 0.05). In the kidney, although most animals of GC7 group (78.6%) and GWC5 group (71.4%) has presented tubular hydropic degeneration, there was statistically significant difference only in relation to GWC7 group (p <0.05). Conclusion: The cadmium in acid pH of the water led to higher elevation in serum ALP, AST and urea, showing that this heavy metal in a drinking water at acidic pH increases its hepato and nephrotoxic effect. / Introdução: O cádmio é um metal pesado encontrado no meio ambiente e utilizado industrialmente e pode causar efeitos hepato e nefrotóxicos. Objetivo: Avaliar o efeito do pH da água de beber na hepato e nefrotoxicidade provocadas pela intoxicação crônica por cádmio. Material e métodos: Utilizou-se 90 ratos Wistar albinos, adultos, machos, distribuídos em 6 grupos (n=15): GC5 solução de cloreto de cádmio na água de beber com pH ácido (pH 5,0); GC7 solução de cloreto de cádmio (400mg/L) na água de beber com pH neutro (pH 7,0); GC8 solução de cloreto de cádmio na água com pH básico (pH 8,0). GSC5 água de beber com pH ácido (pH 5,0); GSC7 água de beber com pH neutro (pH 7,0); GSC8 água de beber com pH básico (pH 8,0). Os animais foram eutanasiados seis meses após o início do experimento. Realizaram-se provas de função hepática e renal e histopatologia renal e hepática. Resultados: O pH ácido da água influenciou negativamente em ALP, ALT e uréia nos animais expostos ao cádmio (p<0,05). No fígado, a maioria dos animais do grupo GC7 (57,1%) e do grupo GC5 (53,3%) apresentaram esteatose microvesicular difusa, sendo que a maioria dos animais dos outros grupos não apresentou esteatose (p>0,05). No rim, embora a maioria dos animais do grupo GC7 (78,6%) e do grupo GSC5 (71,4%) tenha apresentado degeneração hidrópica tubular, só houve diferença estatisticamente significante em relação ao grupo GSC7 (p<0,05). Conclusão: O cádmio em pH ácido da água levou a maior elevação dos níveis séricos de ALP e AST e de uréia, mostrando que esse metal pesado na dieta hídrica em pH ácido aumenta o seu efeito hepato e nefrotóxico.

No description available.

The Western Dairy Center at Utah State University funded this project to investigate cheese research using concentrated milks. Concentrated milk was provided by the South Dakota State University and starter culture for this study was prepared and donated by Vivolac Cultures Corporation, Greenfield, Indiana. The project initiated as a continuation of a previous study on effects of protein concentration, coagulum cut size and set temperature on curd moisture loss kinetics while stirring during cheesemaking. It was aimed at determining the extent to which pH drop prior to draining and final cheese moisture when using microfiltered concentrated milk. We performed twelve cheesemaking trials using recombined milk from micellar casein concentrate, cream and skim milk according to a modified cheddar cheese-make procedure. Four different levels of starter cultures were used to achieve different acidification rates for pH change during cheesemaking. The amount of starter culture added had significant effect on moisture of cheese at whey drainage, moisture and pH of cheese. Thus, it can be said that the pH drop that occurs during the cheesemaking increases rate and extent of whey expulsion.

Pasteurized skimmilk at 4°C was acidified to pH 5.8 with 85.5% phosphoric acid (136g H3Po4;100 kg skimmilk), then warmed to 54°C and ultrafiltered to a protein concentration 9.1 ± 0.2%. The retentate was heated to 76.5°C for 16 s then cooled to 2°C. Phosphoric acid (85.5%) was added at a rate of 3.41g per kg retentate. The acidified retentate was slowly warmed to 29.5 °C (3°C/5 min) when the pH was checked. The pH at this point was no lower than 5.4. Heating was continued until a temperature of 32.2°C was reached. Glucono delta lactone was added to the retentate (17.6 g/kg retentate) and left undisturbed for approximately 80 min. The curd was cut at pH 4.7 with 0.64 cm curd knives and allowed 10 min for syneresis. Permeate obtained from the same lot of milk was acidified to pH 4.8 (66 g H3Po4;100 kg permeate), then added to the curd at 32.2°C (three parts permeate to four parts retentate) and used as a cooking vehicle. The curd was cooked to 59°C in 90 min. The curd was held at 59°C for 10 min, drained and washed once with ice water. Cream dressing containing 12.5% fat and 3% salt was used at the rate of two parts curd to one part dressing. Control cottage cheese was produced by a direct acid method from the same skimmilk used to produce ultrafiltered curd. Use of ultrafiltered skimmilk retentate for cottage cheese making resulted in 2.24% more curd (corrected to 20% solids) and 2.24% more curd per kg original milk protein than the control. However, satisfactory firmness in UF curd required slightly more than 20% solids in the final product. Sensory evaluations indicated that creamed cottage cheese was not significantly different (p

Ocean warming and acidification pose major threats to coral reef organisms. It is unknown how the early life history stages of Atlantic corals cope with the combined effects of these two global environmental stressors. Here, I investigate how these stressors influence the fertilization success, larval survivorship, and settlement of the threatened Atlantic coral, Orbicella faveolata. Gametes from O. faveolata were subjected to a factorial combination of present and future scenarios of oceanic temperatures (28.5° C and 30° C) and pH (8.2 and 8.0) predicted to occur by 2050. Results indicate that treatment type did not significantly affect fertilization success. Elevated temperature caused complete larval mortality and inhibited the settlement of O. faveolata. Interestingly, these negative effects of high temperature were partially mitigated when combined with ocean acidification. Overall, both the larval survivorship and settlement in the combined treatment was reduced to approximately half when compared to ambient treatment. Although ocean acidification may partially mitigate the negative effects of ocean warming during the larval stage, the overall reduced survival and settlement of larvae under future oceanic conditions, coupled to reduced calcification in adults, portends devastating effects on the health of this threatened species.

No description available.

The purpose of this study was to determine the impact of key process parameters on the flow properties of a novel High Protein Dairy Food (HPDF). HPDF was manufactured by an approach similar to that of manufacture of Halloumi cheese (a semi hard cheese originally from Cyprus). The effect of pasteurization condition, pH of acidification and homogenization were investigated on flowability, composition and texture of the HPDF. The study consisted of three different stages. After each stage of experimentation, the HPDF was analyzed for compositional, textural (by texture profile analysis) and flow properties during heating by microwave, oven and hot water was measured by Schreiber melt test. The first stage of experimentation screened 18 batches of HPDF under three levels of pasteurization conditions (191°F/16 sec, 175°F/16 sec and 161°F/16 sec), three levels of pH of acidification (5.8,6.2 and 6.6) and two levels of homogenization conditions (two stage homogenization (2000 psi/500 psi) and no homogenization). Based on the results of the first stage, a statistically powerful second stage of experiment was designed in which two levels of pasteurization condition (191°F/16 sec and 161°F/16 sec) and three levels of pH of acidification (5.8, 6.2 and 6.6) were employed in duplicate to manufacture HPDF. The third stage of experimental design was to investigate the effect of two-stage homogenization treatment (2000 psi/500 psi) with two levels (homogenization and no homogenization). The results of all three stages of experimentation proved that HPDF made from milk pasteurized under higher pasteurization condition (191°F/16 sec) had significantly higher flow resistance under all three heating conditions. There was significant interaction between pH of coagulation of milk and pasteurization condition on flow properties of HPDF with pH of coagulation 5.8 restriction flow of HPDF under all three heating conditions. The role of homogenization in restricting flow of HPDF was not significant, although the mean flow of HPDF, made from homogenized milk, decreased. The mean protein content and mean moisture content of HPDF was significantly affected by all three processing conditions, although the mean fat content of HPDF was not influenced by any of these conditions. The mean fat, protein and moisture content of HPDF were in the range of 10.5-11, 26-34 and 47-54 percent respectively. The primary textural properties affected significantly by the processing condition were hardness, chewiness and gumminess. Particularly, hardness was influenced by higher pasteurization condition and lower pH of acidification. Further, to judge the consumer acceptability of HPDF, various recipes made out of HPDF with different heating applications (baking, stir-frying and soup) were served to 12 panelists of DPTC. Their opinions were collected and analyzed statistically. The analysis of limited focus group survey showed that consumer liking for HPDF recipe was significantly influenced by prior familiarity with the recipe, although there was some preference for HPDF over tofu due to its ‘dairy’ flavor. When the texture of HPDF manufactured from milk pasteurized at 191°F/16 sec and pH of acidification 5.8 and 6.2 were compared with various commercial protein sources, the hardness of the HPDF was very close to extra firm tofu. All the other textural properties of HPDF were significantly different from firm, silken, baked or reduced fat tofu. From this project, it is evident that a high protein food, which can be part of day-to-day human diet and potential tofu alternative, can be obtained using halloumi approach by optimizing pasteurization condition (191°F/16 sec) and pH of coagulation (5.8).