The use of fossil derived products and the environmental and economic problems associated with them have made a shift to abundant renewable resources such as forest biomass more attractive. However before forest biomass can be used as a resource, its properties must be known. This study determined the physical properties of heterogeneous biomass residues produced during harvesting on two operational forest sites within the Great Lakes-St Lawrence forest of south-eastern Ontario. Properties measured were moisture content, size distribution, bulk density, and wood-to-bark ratio; also thermo-chemical properties including elemental composition, thermal reactivity and energy content were measured. The effects of forest site and harvest type, storage and position in storage pile, on the properties of biomass were also investigated. Results of the study showed that the various heterogeneous forest harvest residues differed more physically than thermo-chemically for the different variables, and this affected biomass procurement more than the potential utilization options.

The use of fossil derived products and the environmental and economic problems associated with them have made a shift to abundant renewable resources such as forest biomass more attractive. However before forest biomass can be used as a resource, its properties must be known. This study determined the physical properties of heterogeneous biomass residues produced during harvesting on two operational forest sites within the Great Lakes-St Lawrence forest of south-eastern Ontario. Properties measured were moisture content, size distribution, bulk density, and wood-to-bark ratio; also thermo-chemical properties including elemental composition, thermal reactivity and energy content were measured. The effects of forest site and harvest type, storage and position in storage pile, on the properties of biomass were also investigated. Results of the study showed that the various heterogeneous forest harvest residues differed more physically than thermo-chemically for the different variables, and this affected biomass procurement more than the potential utilization options.

Submitted by JÚLIO HEBER SILVA (julioheber@yahoo.com.br) on 2017-06-22T17:43:22Z No. of bitstreams: 2 Tese - Waldeliza Fernandes da Cunha - 2014.pdf: 7807593 bytes, checksum: 717a77754bc79ad1938f18f6c1d8a99e (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Approved for entry into archive by Cláudia Bueno (claudiamoura18@gmail.com) on 2017-07-07T20:22:49Z (GMT) No. of bitstreams: 2 Tese - Waldeliza Fernandes da Cunha - 2014.pdf: 7807593 bytes, checksum: 717a77754bc79ad1938f18f6c1d8a99e (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Made available in DSpace on 2017-07-07T20:22:49Z (GMT). No. of bitstreams: 2 Tese - Waldeliza Fernandes da Cunha - 2014.pdf: 7807593 bytes, checksum: 717a77754bc79ad1938f18f6c1d8a99e (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2014-10-30 / The objective of this study was to evaluate efficiency, profitability and quality of housing, físicos- chemical parameters and acceptability of capybara meat grown in semi-intensive system, as well as knowing the profile and beliefs of consumers of exotic meat. The thesis is composed of five chapters, the chapter 1, initial considerations that addresses the motivations of research and so on and finally concludes as all, as this is the thesis summary. We conducted a literature review on the topic, from biology and habits of the capybara, the market of wild animals and meat quality. Subsequently characterized the carcass and cuts capybara as income, profitability and microbiology. For this, we used six coming adult capybaras (76kg) the commercial breeding of Jatai GO, slaughtered in the experimental abattoir IF Goiás Campus Ceres. The results showed hot carcass dressing (WHR) in relation to body weight (BW) of 52,9%. The yields of retail cuts (RCC) in descending order were: ham and (31,33%), shoulder (26,67%), rib (17,33%) and loin (10,67%), the profitability of housing is incremented when the cuts are marketed separately, there was no contamination by Salmonella. The physicochemical analyzes, we evaluated the proximate composition, water holding capacity (WHC), shear force (FC) and the color, the cuts from the loin, shank and the palette of six capybaras were used. The results showed that capybara meat has low levels in relation to Domestic meat lipids, highlighting the palette. There was no difference between the cuts for the CRA, HR ranged from 5,3 to 7,1, indicating softness. For color, the palette contents were lower in red (a *) for revealing lower lipid contents. Assessing the acceptability of capybara meat cuts and types of crackling, offering up different types of meat to consumers. The results showed that the capybara meat had similar acceptance pork and lamb, being lower than the beef. To know the profile and beliefs of consumers (end and distributors) of these products in the towns of Caldas Novas, Ceres and Goiânia, GO . The results showed that respondents consume meat of any wild form, capybara meat is the most consumed in the form of meatballs. It was evident that even family and friends influenced the consumption of these products. Finally, we observed the existence of belief that meat from animals raised in captivity is healthier, attributing the quality, price and availability of the product as determinants of increased consumption of meat of wild animals in these regions studied. We conclude that capybara meat has the potential consumer and marketing. / Objetivou-se com esse trabalho avaliar rendimento, rentabilidade e qualidade da carcaça, parâmetros físicos- químicos e aceitabilidade da carne de capivara criadas em sistema semi-intensivo, bem como conhecer o perfil e crenças dos consumidores da carne exóticas. A tese foi composta por cinco capítulos, sendo o capítulo1, Considerações iniciais, que aborda as motivações da pesquisa e assim por diante e finalmente se conclui como um todos, pois este é o resumo tese. Realizou-se uma revisão de literatura sobre o tema, desde a biologia e hábitos da capivara, mercado de animais silvestres e qualidade de carne. Posteriormente, caracterizou a carcaça e os cortes de capivara quanto ao rendimento, rentabilidade e microbiologia. Para isso, utilizou-se seis capivaras adultas (76kg) vindas do criatório comercial de Jataí GO, abatidas no abatedouro experimental do IF Goiano Campus Ceres. Os resultados evidenciaram rendimento da carcaça quente (RCQ) em relação ao peso vivo (PV) de 52,9%. Os rendimentos dos cortes comerciais (RCC) em ordem decrescente foram: e pernil (31,33%), paleta (26,67%), costela (17,33%) e lombo (10,67%), a rentabilidade da carcaça é incrementada quando os cortes são comercializados separadamente, não houve contaminação por Salmonella. Nas análises físico-químicas, avaliou-se a composição centesimal, capacidade de retenção de água (CRA), força de cisalhamento (FC) e a cor, foram utilizados os cortes do lombo, pernil e a paleta de seis capivaras. Os resultados demonstraram que a carne de capivara tem teores de lipídeos baixo em relação a carnes domesticas, destacando a paleta. Não houve diferença entre os cortes para a CRA, a FC variou entre 5,3 a 7,1, indicando maciez. Para cor, a paleta apresentou menor teor de vermelho (a*) por revelar menor teor de lipídeos. Avaliando a aceitabilidade da carne de capivara tipos de cortes e torresmo, ofertando-se diferentes tipos de carne aos consumidores. Os resultados evidenciaram que a carne de capivara apresentou aceitação semelhante a carne suína e ovina, sendo inferior à carne bovina. Para conhecer o perfil e crenças dos consumidores (finais e distribuidores) desses produtos nas cidades de Caldas Novas, Ceres e Goiânia, GO.. Os resultados mostraram que os entrevistados consomem carne de silvestres de forma eventual, sendo a carne de capivara a mais consumida na forma de almôndega. Evidenciou-se ainda que a família e os amigos influenciavam no consumo desses produtos. Finalmente, observou-se a existência de crença de que a carne de animais criados em cativeiro é mais saudável, atribuindo-se a qualidade, preço e disponibilidade do produto como fatores determinantes de elevação do consumo de carnes de animais silvestres nestas regiões estudadas. Conclui-se que a carne de capivara tem potencial de consumo e comercialização.

Many HIV-positive (HIV+) males on Highly Active Anti-Retroviral Therapy (HAART) experience metabolic abnormalities, including Non-Alcoholic Fatty Liver Disease (NAFLD) and lipodystrophy. The intestinal microbiota and short chain fatty acids (SCFA), participate in bidirectional communication with their host. Dysbiosis in HIV+ males on HAART demonstrate a Prevotella-rich enterotype shaped by multiple factors including, medications, adiposity, diet, intestinal permeability, and lifestyle; our objective was to investigate these factors. 19 HIV+ and 21 HIV- males were enrolled. BMI and hip-to-waist ratio (H:W) were obtained, and FibroScan for liver health. Intestinal permeability markers Claudin-21, flagellin, and intestinal fatty acid binding protein (IFABP) in serum via enzyme-linked immunoassay (ELISA). Stool was collected for 16s rRNA sequencing, SCFAs (gas chromatography), and proximate analyses (PA). PA analyses: Bomb calorimetry (kcal), soxhlet for lipids, kjeldhal for protein, and fiber. Dietary intake by food frequency questionnaires (FFQ). HIV+ males had significantly higher H:W and hepatic steatosis (pPrevotella and Lachnospiraceae compared to HIV- males. Additionally, HIV+ males had significantly higher central obesity and hepatic steatosis. In a retrospective analysis, all HIV+ men were men that have sex with men (MSM). These findings support differences in intestinal microbiome and SCFAs, and measures of altered lipid metabolism between HIV+ and HIV- males. These findings lay the framework for investigations into intestinal microbiome, SCFAs and metabolism in HIV+ MSM.

Thesis(M.S.)--Auburn University, 2005. / Abstract. Vita. Includes bibliographic references.