Made available in DSpace on 2014-06-11T19:23:28Z (GMT). No. of bitstreams: 0 Previous issue date: 2011-10-19Bitstream added on 2014-06-13T19:09:15Z : No. of bitstreams: 1 gargel_ca_me_sjrp.pdf: 289963 bytes, checksum: bef29e3ebeeee94612ad1bdd03849b34 (MD5) / Enzimas são de grande importância para a indústria de alimentos, a fim de facilitar e acelerar os processamentos. Pectinases são enzimas amplamente utilizadas no processamento de vinhos, facilitando o processo de maceração, clarificação e a filtração do mosto. Outra enzima de grande importância na fabricação de vinhos, é a tanase. A coloração do vinho se deve à presença de taninos; a oxidação destes compostos em contato com o ar pode causar uma turbidez indesejável e consequentemente perda da qualidade do produto final. Essa turbidez pode ser evitada com o emprego de tanases, que impedem a reação de oxidação. Como a maioria dos formulados comerciais destas enzimas são provenientes de fungos filamentosos nao pertencentes ao ambiente vinicola, estes formulados contêm também outras enzimas não adequadas para aplicação no vinho, produzindo alguns efeitos indesejáveis. Assim, a busca por leveduras autóctonas, isto é, do próprio ecossistema vínico, produtoras de tais enzimas faz-se necessária. Outra enzima de grande importância no processamento de vinhos é a invertase, que hidrolisa a sacarose liberando frutose e glicose. Ao lado da vinificação, a frutose é considerada 40% mais doce que a sacarose, sendo assim, de grande importância ao processamento de vinho. No Brasil, a região de Jales, no Noroeste Paulista, vem despontando como um importante centro de produção de uvas e recentemente alguns produtores começaram a processar vinho de maneira artesanal. Assim, o presente trabalho teve como objetivo a triagem de leveduras autóctonas isoladas de uma vinícola da região de Jales para a produção de poligalaturonases, tanases e invertases visando a aplicação no processamento e no melhoramento de vinhos. Foram rastreadas diferentes linhagens... / Enzymes are important for the food industry in order to facilitate and accelerate the processing of food. Pectinases are enzymes widely used in wine processing, facilitating the process of maceration, clarification and filtration of the must. Another enzyme of great importance in wine production is the Tanase. The color of the wine is due to the presence of tannins, the oxidation of these compounds in contact with air can cause an undesirable turbidity and consequently loss of product quality. This turbidity can be avoided by employing Tanase, which prevent the oxidation reaction. As most of these commercial enzymes are made from filamentous fungi, which do not belong to the winery environment, this formula also contains other enzymes that are not suitable for application in the wine, producing some side effects. Thus, the quest for autochthonous yeasts, ie, from the own wine ecosystem, producing such enzymes is necessary. Another enzyme of great importance in the processing of wine is invertase, which hydrolyzes sucrose releasing fructose and glucose. Besides the importance for winemaking, fructose is considered 40% sweeter than sucrose, therefore, of great importance to the food industry. In Brazil, the region of Jales, Sao Paulo in the Northwest, has emerged as an important center of production of grapes, and recently some farmer began to produce artisanal wine. Thus, this study aimed at screening of autochthonous yeasts isolated from a winery from Jales region, which are able to produce poligalaturonases, Tanase and invertase in order to apply in the processing of wines. From, thirteen different strains belonging to different species of yeast, there were no significant activities to Tanase and pectinases. However, one strain of Candida stellata produced invertase activity, reaching... (Complete abstract click electronic access below)

Stream food webs are supported by carbon produced within the stream (autochthonous) and from terrestrial environments (allochthonous). Allochthonous carbon (C) inputs are assumed to be the dominant C source supporting food webs within small streams, but few direct estimates of resource use in small streams have been made, especially in boreal streams. The objective of this study was to determine the relative dependence on allochthonous and autochthonous C by consumers in relation to C pools within streams with high terrestrial inputs. Furthermore, this study aimed to investigate if the relative resource use of allochthonous and autochthonous C by consumers differed among seasons (summer and fall), between streams of different sizes, and locations within the catchment. To estimate consumer resource use, δ2H signatures for organic C sources were compared to those of six key consumers in five streams of varying catchment sizes in northern Sweden. Macroinvertebrate biomass was quantified to calculate a taxa-specific biomass-weighted allochthony, and compared with the mass of different C pools potentially available for consumers. The biomass-weighted mean allochthony for all samplings ranged between 43.5-61.5%; there was thus high autochthonous support despite low algal density and high terrestrial C pools within the streams. No significant trend in allochthony was observed over season (linear regression, p-value >0.05). Allochthony differed by invertebrate taxa and was not related to stream size or location in catchment. These results suggest that autochthonous C is far more important for consumers in boreal streams than previously recognized.

Submitted by Marcelo Teixeira (mvteixeira@ucs.br) on 2014-06-16T13:42:16Z No. of bitstreams: 1 Dissertacao Leticia Osorio da Rosa.pdf: 17230782 bytes, checksum: 3f0328e46773e7a61e1fd2e792a3c366 (MD5) / Made available in DSpace on 2014-06-16T13:42:16Z (GMT). No. of bitstreams: 1 Dissertacao Leticia Osorio da Rosa.pdf: 17230782 bytes, checksum: 3f0328e46773e7a61e1fd2e792a3c366 (MD5) / Conselho Nacional de Desenvolvimento Científico e Tecnológico

Resumo: Enzimas são de grande importância para a indústria de alimentos, a fim de facilitar e acelerar os processamentos. Pectinases são enzimas amplamente utilizadas no processamento de vinhos, facilitando o processo de maceração, clarificação e a filtração do mosto. Outra enzima de grande importância na fabricação de vinhos, é a tanase. A coloração do vinho se deve à presença de taninos; a oxidação destes compostos em contato com o ar pode causar uma turbidez indesejável e consequentemente perda da qualidade do produto final. Essa turbidez pode ser evitada com o emprego de tanases, que impedem a reação de oxidação. Como a maioria dos formulados comerciais destas enzimas são provenientes de fungos filamentosos nao pertencentes ao ambiente vinicola, estes formulados contêm também outras enzimas não adequadas para aplicação no vinho, produzindo alguns efeitos indesejáveis. Assim, a busca por leveduras autóctonas, isto é, do próprio ecossistema vínico, produtoras de tais enzimas faz-se necessária. Outra enzima de grande importância no processamento de vinhos é a invertase, que hidrolisa a sacarose liberando frutose e glicose. Ao lado da vinificação, a frutose é considerada 40% mais doce que a sacarose, sendo assim, de grande importância ao processamento de vinho. No Brasil, a região de Jales, no Noroeste Paulista, vem despontando como um importante centro de produção de uvas e recentemente alguns produtores começaram a processar vinho de maneira artesanal. Assim, o presente trabalho teve como objetivo a triagem de leveduras autóctonas isoladas de uma vinícola da região de Jales para a produção de poligalaturonases, tanases e invertases visando a aplicação no processamento e no melhoramento de vinhos. Foram rastreadas diferentes linhagens... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: Enzymes are important for the food industry in order to facilitate and accelerate the processing of food. Pectinases are enzymes widely used in wine processing, facilitating the process of maceration, clarification and filtration of the must. Another enzyme of great importance in wine production is the Tanase. The color of the wine is due to the presence of tannins, the oxidation of these compounds in contact with air can cause an undesirable turbidity and consequently loss of product quality. This turbidity can be avoided by employing Tanase, which prevent the oxidation reaction. As most of these commercial enzymes are made from filamentous fungi, which do not belong to the winery environment, this formula also contains other enzymes that are not suitable for application in the wine, producing some side effects. Thus, the quest for autochthonous yeasts, ie, from the own wine ecosystem, producing such enzymes is necessary. Another enzyme of great importance in the processing of wine is invertase, which hydrolyzes sucrose releasing fructose and glucose. Besides the importance for winemaking, fructose is considered 40% sweeter than sucrose, therefore, of great importance to the food industry. In Brazil, the region of Jales, Sao Paulo in the Northwest, has emerged as an important center of production of grapes, and recently some farmer began to produce artisanal wine. Thus, this study aimed at screening of autochthonous yeasts isolated from a winery from Jales region, which are able to produce poligalaturonases, Tanase and invertase in order to apply in the processing of wines. From, thirteen different strains belonging to different species of yeast, there were no significant activities to Tanase and pectinases. However, one strain of Candida stellata produced invertase activity, reaching... (Complete abstract click electronic access below) / Orientador: Roberto da Silva / Coorientador: Milla Alves Baffi / Banca: Vanildo Luiz Del Bianchi / Banca: Daniela Alonso Bocchini Martins / Mestre

CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior / AlÃm de possuÃrem compostos benÃficos para a saÃde humana, as pimentas sÃo muito apreciadas pela sua pungÃncia. Devido a sua elevada conveniÃncia, uma maneira muito popular de consumo de pimentas vermelhas à na forma de molhos, cujas tÃcnicas de produÃÃo variam dependendo da empresa. O objetivo geral deste trabalho foi estudar a maceraÃÃo enzimÃtica de polpa de pimenta tabasco (Capsicum frutescens L.) para aumentar o rendimento do seu extrato, permitindo um novo processo para a elaboraÃÃo do molho. Foram avaliados a influÃncia do sal na fermentaÃÃo autÃctone da polpa de pimenta, a maceraÃÃo enzimÃtica da polpa, a fermentaÃÃo da polpa previamente macerada e o rendimento em extrato a partir da polpa tratada com enzimas e da nÃo tratada. De acordo com cada experimento, os parÃmetros analisados foram: microbiota autÃctone, atividade de enzimas endÃgenas, cor, consistÃncia, concentraÃÃo de carotenoides e de capsaicinoides. Por fim os molhos elaborados com os extratos provenientes das polpas macerada e nÃo macerada foram analisados sensorialmente. A adiÃÃo de sal à polpa de pimenta reduziu a populaÃÃo das bactÃrias Ãcido-lÃticas heterofermentativas, resultando na ausÃncia de gÃs durante o processo fermentativo. A maceraÃÃo em erlenmeyers sob agitaÃÃo, em tempos superiores a 6 horas, provocou alteraÃÃo da cor e do odor da polpa, alÃm do crescimento de fungos aerÃbicos. As condiÃÃes para a maceraÃÃo enzimÃtica que resultaram em maior reduÃÃo de consistÃncia foram: frascos de vidro tampados, adiÃÃo de 20% de Ãgua (m/m polpa), 1000 &#61549;L.gpolpa-1 de Pectinex AR e de Celluclast a 50ÂC, sem agitaÃÃo. O tratamento enzimÃtico antes da fermentaÃÃo resultou em uma polpa com coloraÃÃo mais vermelha e escura, com separaÃÃo de fases e maior rendimento de extrato. Os molhos elaborados a partir da polpa de pimenta nÃo macerada (Molho 1) e macerada (Molho 2) apresentaram aceitaÃÃo de cor e caracterÃsticas de sabor e aroma semelhantes, entretanto o Molho 2 apresentou maior intensidade de aroma frutal e menor ardÃncia (p<0,05). Ainda que a maceraÃÃo enzimÃtica da polpa de pimenta tenha promovido maior rendimento em extrato e boa recuperaÃÃo de capsaicinoides, o molho formulado a partir dessa polpa nÃo foi o mais aceito pelos julgadores, devido os consumidores de pimenta, em geral, serem apreciadores da ardÃncia em molhos de pimenta, e a maceraÃÃo enzimÃtica ter causado a reduÃÃo da percepÃÃo desse atributo. Entretanto vale ressaltar que os molhos foram igualmente aceitos quanto ao sabor. Assim, essa tecnologia pode ser aplicada para aumentar o rendimento de extrato de pimenta, com menos geraÃÃo de resÃduos, e produzir molhos de pimenta com menor pungÃncia, para agradar a um pÃblico que nÃo aprecia a elevada ardÃncia dos molhos de pimenta tradicionais. / Besides having beneficial compounds to human health, peppers are well appreciated for its pungency. Due to its high convenience, a very popular way of consumption of red peppers is in the form of sauces, which production techniques vary depending on the company. The aim of this work was to study the enzymatic maceration of tabasco pepper pulp (Capsicum frutescens L.) in order to increase the yield of its extract, allowing a new process for the preparation of the sauce. We evaluated the influence of the salt on the autochthonous fermentation; the enzymatic maceration of the pulp; the fermentation of the pulp previously macerated, and the yield of the extract from pulps treated and not treated with enzymes. According with each experiment, the analyzed parameters were: autochthonous microbiota, endogenous enzymes activity, color, consistency, carotenoids and capsacinoids concentrations. Finally, the sauces prepared with the extracts from both macerated and non-macerated pulps were sensorially analyzed. Adding salt to the pepper pulp reduced the population of heterofermentative lactic-acid bacteria, resulting in the absence of gas during the fermentation process. Enzymatic maceration in Erlenmeyer flasks under stirring, at times greater than 6 hours, resulted in changes of the pulp color and odor, and favored the growth of aerobic fungi. The conditions for the enzymatic maceration which resulted in greater reduction of pulp consistency were: capped glass vials, addition of 20% water (w/w pulp), 1000 &#61549;L.gpulp-1 Pectinex AR and Celluclast at 50ÂC, without stirring. The enzymatic treatment prior to fermentation resulted in a darker red pulp, with phase separation and a higher extract yield. Sauces made from the not macerated (Sauce 1) and macerated (Sauce 2) pepper pulps showed similar acceptability for color and similar aroma and flavor characteristics, however Sauce 2 showed higher intensity of fruity aroma and lower burning sensation (p<0.05). Although the enzymatic maceration of the pepper pulp have promoted higher extract yield and good capsaicinoids recovery, the sauce made from this pulp was not the most accepted by the panelists, mostly because the general pepper consumers appreciate the burning sensation in pepper sauces, and the enzymatic maceration have caused a reduction in the perception of that attribute. However, it is noteworthy that the sauces were equally accepted in terms of flavor. Thus, this technology can be applied to increase the yield of pepper extract, with less waste, and produce pepper sauce with less burning sensation, in order to please consumers that dislike it in the traditional pepper sauces.

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The MRS/MISS of the Makgabeng Formation encompasses sand cracks, wrinkle marks, mat fragments, mat chips and roll-ups and those of the Magaliesberg formation are wrinkle marks, petees/petee ridges, sand cracks, and multi-directional ripples. The sedimentary process that moderated the formational mechanism of the MISS of the Makgabeng Formation is (descriptively allochthonous) of high energy (inter-dune depositional setting) that eroded, transported and re-deposited mat bound sediments. The genetic mechanism of the MISS of the Magaliesberg Formation is descriptively authochthonous because of enhanced resistance of biostabilized sediments to being reworked. XRF (major and trace) and XRD analysis (qualitative and quantitative) was done on MISS bearing sedimentary rock layers (A) and underlying sedimentary sections (B) of Magaliesberg and Makgabeng samples. Result show high quartz content of all the analyzed samples compared to average sandstones. This premise suggests a relation of microbes (e.g. cyanobacteria) to phototrophy and/photoautotrophy because of the conduction properties of translucent quartz. Also plausible inference is that the intense chemical weathering that produced the quartz arenite was positively influenced by microbes, as noted in some Proterozoic basins. There is higher concentration of Ba in all A samples compared to B (Makgabeng and Magaliesberg) which might be emblematic of biogenicity. The Magaliesberg analyzed samples (MAG 101, 102, 103) exhibit homogeneity by the higher concentration of Al2O3, TiO2, K2O, and P2O5, and lower concentration of SiO2 in the A compared to the B subsamples of a particular sample. Also, Magaliesberg analyzed samples (MAG 101, 102, 103) exhibit homogeneity by the lower concentration of quartz and higher concentration of muscovite in the A compared to the B subsamples. This exact established negative correlation between the duo of SiO2 and quartz, and the quartet of Al2O3, TiO2, K2O, and P2O5, and muscovite as in Magaliesberg samples pertains also to a Makgabeng sample (MKG 102; roll-up). MKG 101 (mat fragment) deviates from this mineralogical and geochemical trend. Each of the A samples of MAG 101, 102, 103, are uniformly of higher concentration in Ce, Cr, Nb, Th, V, Y, Zn, Zr compared to the B version of that sample. MKG 101 and 102 are uniformly of lower concentration of Ce, Cr, Nb, Th, V, Y, Zn, Zr in A compared to the B version of that sample. The A of each of the samples MAG 101, 102, and 103 has higher concentration of Hf and Rb compared to its B; a character that is also exhibit in MKG 102, and MKG 101 is vice versa. Microscopy shows that A of all the samples is of smaller grain size compared to B, espousing affinity of microbes to fine-medium grained sandstones. Microscopy of the Magaliesberg Formation samples show Pseudo petee ridges and pseudo cross lamination which reflect biostabilization, and microscopy of the Makgabeng Formation show roll-ups, mat chips and composite mat chips. The MISS genetic difference of the two formations is related to energy, water residence time (emergence and inundation), Ph, and similarity is related to mutuality in shallow water environment. Mat types are inferred to be biologically, physically and chemically moderated adaptations of microbial communities to specific cum peculiar locally prevailing environmental conditions; factors that are premised on taphonomy and ecology. / Dissertation (MSc)--University of Pretoria, 2014. / tm2015 / Geology / MSc / Unrestricted

A indústria metal-mecânica é responsável pela síntese de um dos efluentes oleosos mais complexos e difíceis de tratamento e reuso. Esses efluentes são constituídos, entre outros poluentes, por fluidos de corte, que servem para refrigerar e lubrificar peças metálicas no sistema de usinagem. Quando esses efluentes são tratados biologicamente é importante que se faça isso com microrganismos autóctones do mesmo, pois o uso desses microrganismos (bioaumentação) tende a ser mais eficaz, uma vez que os mesmos já estão adaptados aos poluentes nele existentes. Com este propósito, o presente trabalho teve como objetivo principal o isolamento e seleção de microrganismos para remediação de um efluente metalmecânico através de tratamentos unitários em bioreator do tipo air-lift e por sistema oxidativo UV/H2O2, além do tratamento integrado com ambos os processos. No tratamento biológico foram utilizados os microrganismos autóctones do efluente estudado, além do uso do fungo Aspergillus niger como microrganismo de referência. A caracterização do efluente bruto mostrou que, em decorrência dos parâmetros determinados como, 1495 mg Pt/L de cor, DQO de 9147 mg/L, 53 mg/L de fenóis-totais, 15666 mg/L de ST, 2,5 mgO2/L de OD, 887 mg/L de O&G e fator de toxicidade crônica de 1667, o mesmo possui um alto potencial poluidor. Foram isolados, da amostra do efluente, seis possíveis tipos de fungos filamentosos. Dentre os quais, Epicoccum nigrum e Cladosporium sp, foram os que se mostraram mais eficazes para a realização do tratamento do efluente em reator do tipo air-lift. No biotratamento em reator airlift o fungo Epicoccum nigrum se mostrou mais eficaz na maioria das reduções dos parâmetros determinados (27% da DQO, 62% de fenóis-totais, 94% do H2O2, 44% da Cond. E e de 43% de O&G), já Cladosporium sp foi mais apto na redução de cor (87%). O tratamento oxidativo com sistema UV/H2O2, obteve reduções mais intensas, do que o tratamento biológico, em relação aos parâmetros de DQO (34%), H2O2 (98%) e no aumento de OD (705%) da amostra do efluente. Entretanto, foi menos eficaz nas reduções de cor (74%), fenóis-totais (24%), ST (15%) e Cond.E (34%) e atingiu um desempenho semelhante, em relação ao tratamento biológico, na redução de O&G (45%). Já o tratamento integrado do efluente por sistema UV/H2O2 seguido de tratamento biológico, propiciou uma intensificação nas reduções de todos os parâmetros avaliados pós-tratamento. Indicando assim que, o tratamento fotoquímico, antecipado ao tratamento biológico, aumentou a biodegradabilidade da amostra do efluente, facilitando desta forma a biorremediação do mesmo em reator air-lift. Entre os três sistemas de tratamento estudados (biológico, UV/H2O2 e UV/H2O2 - biológico), o processo integrado utilizando o sistema fotoquímico UV/H2O2 seguido do tratamento biológico com o fungo E. nigrum foi o mais eficaz para o efluente estudado. / The metalworking industry is responsible for one of the most complex and difficult to reuse and handling, oily effluents synthesis. These effluents are made by cutting fluids which provide refrigeration and purification of metallic pieces in the machining system. When these effluents are biologically treated is important to do this with autochthonous microorganisms, therefore the use of these microorganisms (bioaugmentation) tends to be more efficient because they are already adapted to the existing pollutants. The aim of this work was the isolation and selection of remediation microorganisms of metalworking effluent through unit processes (air-lift bioreactor and UV/H2O2 system) and also through their integration. In the biological treatment were used the autochthonous microorganisms from metalworking effluent beyond the use of Aspergillus niger as reference microorganism. The original effluent characterization presented a great pollutant potential. The value of color of the effluent was 1495 mg Pt/L, COD was 9147 mgO2/L, total phenols was 53 mg/L, total solids (TS) was 15666 mg/L, dissolved oxygen (DO) was 2.5 mgO2/L, oil and grease was 887 mg/L and chronic toxicity factor was 1667. Six possible types of filamentous fungi were isolated from the effluent sample. Among them, Epicoccum nigrum and Cladosporium sp were the most efficient in the air-lift reactor treatment. In the air-lift reactor biotreatment the fungus Epicoccum nigrum was the most efficient in the majority of the parameters reductions (of 27% COD, 62% total phenols, 94% H2O2, 44% electrical conductivity and 43% oil and grease) and Cladosporium sp was more efficient in the color reduction (87%). The oxidative treatment system (UV/H2O2) was more efficient than the biological treatment in the reductions of COD (34%) and H2O2 (98%) and increase of the DO (705%). However was less efficient in the reductions of color (74%), total phenols (24%), TS (15%) and electrical conductivity (34%) and reached a similar performance in the oil and grease reduction (45%). On the other hand, the integrated effluent treatment by UV/H2O2 system followed by biological treatment provided an intensification of reductions in all of the evaluated parameters after treatment. Indicating that the photochemistry treatment anticipated to the biological treatment increased biodegradability of the effluent sample, facilitating bioremediation in reactor air-lift. Among the three treatment systems evaluated (biological, UV/H2O2 and UV/H2O2 - biological), the integrated processes utilizing the photochemistry system UV/H2O2 followed by the biological treatment (E. nigrum) was the most efficient.

Made available in DSpace on 2017-07-10T17:30:32Z (GMT). No. of bitstreams: 1 ELIZANDRA_BERTUOL.pdf: 4697203 bytes, checksum: 4058cf1fefa0969edd3033b8a4d60c1f (MD5) Previous issue date: 2014-07-21 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / The present study examined the stage of weathering of the surface coverage for the geomorphologic surface V, located in Clevelândia (PR) in the field of the Araucária Plateau. To this end, we analyzed the characteristics of the physical and chemical properties of materials in the profile; was determined from the free, total, and the crystalline iron and the total chemical ten (10) major oxides by X-ray fluorescence finally, there is the micro morphology organization of materials. The weathering profile presented more than 710 cm of exposed material, with gradual transition horizons: A (0-20 cm), AB (20-60cm), BA (60-110 cm), Bw1 (110-210 cm), Bw2 (210-350 cm), BC (350-470 cm) and CB (470- 540 cm) and C (540 - 710+ cm). The characterization of physical and chemical attributes of the weathering profile showed native soil cover, with features Oxisols red with acric character. The mineralogical analysis of the material indicated weathering stage characterized by partial hydrolysis environment, the monossialitization type. Associating soil and geochemical characteristics, one realizes that it is weathering profile whose evolutionary process is to ferruginization. The results confirm the hypothesis that the surface V was prepared by the action of etchplanation from the lowering of the substrate by isovolumetric loss generating planing. / O presente trabalho verificou o estágio de intemperismo da cobertura superficial para a superfície geomorfológica V, localizado em Clevelândia (PR), no domínio do Planalto das Araucárias. Para tal, analisou-se as características dos atributos físicos e químicos dos materiais no perfil; determinou-se o ferro livre, total e amorfo e a química total dos dez (10) principais óxidos por fluorescência de raios-X e, por fim, verificou-se a organização micromorfológica dos materiais. O perfil de intemperismo apresentou mais de 710 cm de material exposto, com transição gradual de horizontes: A (0 20 cm), AB (20- 60 cm), BA (60 110 cm), Bw1 (110 - 210 cm), Bw2 (210 350 cm), BC (350 470 cm), CB (470- 540 cm) e C (540 710+ cm). A caracterização dos atributos físicos e químicos do perfil de intemperismo mostrou cobertura pedológica autóctone, com características de Latossolo Vermelho Distroférrico com caráter ácrico. A análise mineralógica dos materiais indica estágio de intemperismo avançado, caracterizado pelo ambiente de hidrólise parcial, do tipo monossialitização. Associando caraterísticas pedológicas e geoquímicas, percebe-se que se trata de perfil de intemperismo cujo processo evolutivo é o de ferruginização. Os resultados confirmam a hipótese de que a superfície V foi elaborada pela ação da etchplanação, a partir do rebaixamento do substrato por perda isovolumétrica gerando o aplainamento.

Made available in DSpace on 2017-05-12T14:42:06Z (GMT). No. of bitstreams: 1 ELIZANDRA_BERTUOL.pdf: 4697203 bytes, checksum: 4058cf1fefa0969edd3033b8a4d60c1f (MD5) Previous issue date: 2014-07-21 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / The present study examined the stage of weathering of the surface coverage for the geomorphologic surface V, located in Clevelândia (PR) in the field of the Araucária Plateau. To this end, we analyzed the characteristics of the physical and chemical properties of materials in the profile; was determined from the free, total, and the crystalline iron and the total chemical ten (10) major oxides by X-ray fluorescence finally, there is the micro morphology organization of materials. The weathering profile presented more than 710 cm of exposed material, with gradual transition horizons: A (0-20 cm), AB (20-60cm), BA (60-110 cm), Bw1 (110-210 cm), Bw2 (210-350 cm), BC (350-470 cm) and CB (470- 540 cm) and C (540 - 710+ cm). The characterization of physical and chemical attributes of the weathering profile showed native soil cover, with features Oxisols red with acric character. The mineralogical analysis of the material indicated weathering stage characterized by partial hydrolysis environment, the monossialitization type. Associating soil and geochemical characteristics, one realizes that it is weathering profile whose evolutionary process is to ferruginization. The results confirm the hypothesis that the surface V was prepared by the action of etchplanation from the lowering of the substrate by isovolumetric loss generating planing. / O presente trabalho verificou o estágio de intemperismo da cobertura superficial para a superfície geomorfológica V, localizado em Clevelândia (PR), no domínio do Planalto das Araucárias. Para tal, analisou-se as características dos atributos físicos e químicos dos materiais no perfil; determinou-se o ferro livre, total e amorfo e a química total dos dez (10) principais óxidos por fluorescência de raios-X e, por fim, verificou-se a organização micromorfológica dos materiais. O perfil de intemperismo apresentou mais de 710 cm de material exposto, com transição gradual de horizontes: A (0 20 cm), AB (20- 60 cm), BA (60 110 cm), Bw1 (110 - 210 cm), Bw2 (210 350 cm), BC (350 470 cm), CB (470- 540 cm) e C (540 710+ cm). A caracterização dos atributos físicos e químicos do perfil de intemperismo mostrou cobertura pedológica autóctone, com características de Latossolo Vermelho Distroférrico com caráter ácrico. A análise mineralógica dos materiais indica estágio de intemperismo avançado, caracterizado pelo ambiente de hidrólise parcial, do tipo monossialitização. Associando caraterísticas pedológicas e geoquímicas, percebe-se que se trata de perfil de intemperismo cujo processo evolutivo é o de ferruginização. Os resultados confirmam a hipótese de que a superfície V foi elaborada pela ação da etchplanação, a partir do rebaixamento do substrato por perda isovolumétrica gerando o aplainamento.