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Magister Scientiae - M.Sc. / Aspalathus linearis (A. linearis), commonly known as Rooibos tea or Red bush tea and Camellia sinensis (C. sinensis) or Black tea are beverages that are consumed throughout the world. These teas possess antioxidant, immunomodulating and anti-cancer actions. The aim of this study was to use in vitro assays to screen Rooibos and Black tea for endocrine modulation. The immune modulating effects of Rooibos and Black tea were investigated using an in vitro whole blood culture (WBC) assay. Unstimulated WBCs treated with Rooibos tea secreted higher levels of IL-6, IL-10 and IFNγ than cultures treated with DMSO control. Rooibos treatment of stimulated WBCs resulted in higher IL-6, lower IL-10 and no effect on IFNγ secretion compared to DMSO treated stimulated WBC. Black tea treatment of stimulated WBC resulted in decreased IL-6, IL-10 and IFNγ secretion compared to the DMSO treated stimulated WBC. Extracts of Rooibos and Black tea were assessed for phytoestrogens using quantitative estrogen ELISAs. Both teas contain phytoestrogens. The quantitative ELISAs showed that Rooibos tea contained significantly lower estrone (E1), estradiol (E2) and estriol (E3) levels than Black tea. The effects of Rooibos and Black tea on proliferation of the estrogen dependant MCF-7 cell line was determined to further characterise the phytoestrogenic properties of the teas. Both Rooibos and Black tea extracts caused a significant inhibition of MCF-7 proliferation. This study shows that Rooibos tea and Black tea are beverages that can either stimulate or suppress the immune system. Also, both teas contain significant levels of phytoestrogens as determined by quantitative ELISAs. The current study confirms previous reports showing inhibition of growth in breast cancer cell lines by phytoestrogens. The findings extend related observations on the anti-carcinogenic potential of the two teas. / South Africa

This study was undertaken to determine the effect of four different combinations of treatments and storage; i.e., controlled atmosphere (2.5 percent O2 and 2.5 percent CO2), controlled atmosphere in combination with phaltan (1,000 ppm), controlled atmosphere with packaging in polyethylene bags, controlled atmosphere with phaltan and packaging in polyethylene bags, as well as conventional refrigeration, on the chemical composition of lettuce heads (Cultivar "Great Lakes") during 75 days of storage. Analyses of total sugars, starch, reducing sugars, total organic acids, free amino acids, soluble proteins, pH, titratable acidity, and total carotenes were made on the fifteenth, thirtieth, forty-fifth, sixtieth, and seventy-fifth days of storage at 35 F. There were no significant differences in total organic acids and free amino acids between the conventional refrigeration (35 F) and other treatments during the early stage of storage. They were, however, higher after 45 days of storage with phaltan treatments, although still not changed in controlled atmosphere and controlled atmosphere in combination with packaging. The soluble proteins and the reducing sugars were lower in the controlled atmosphere lettuce than in the conventional refrigeration lettuce. The lettuce treated with phaltan or phaltan in combination with polyethylene packaging had higher amounts of soluble proteins. Although pH of the lettuce heads was not changed throughout 75 days of storage, the titratable acidity was higher in all treatments during the storage.

A época de semeadura exerce influência sobre as características agronômicas e químicas da cultura da soja, refletindo no rendimento agronômico e industrial. Neste sentido, foram realizados oito ensaios de competição de cultivares, sendo quatro na safra 2014/15 e quatro na safra 2015/16, em Porto Nacional e Santa Rosa - TO. O delineamento experimental utilizado em cada ensaio foi de blocos ao acaso com três repetições e oito tratamentos, representados por sete cultivares. As características avaliadas foram: altura de planta, altura da 1° vagem, número de vagens/planta, número grãos/vagem, peso de mil sementes (g), produção de grãos (kg.ha-1), teor de óleo e proteína (%) e seus respectivos rendimentos (kg.ha-1). Após a obtenção dos dados foi realizada a análise de variância individual e em seguida a análise conjunta dos ensaios, sendo as médias comparadas pelo teste de Scott & Knott a 5% de probabilidade. Em Porto Nacional, as cultivares apresentaram os melhores desempenhos para a produção de grãos e para os teores e rendimentos de óleo e proteína. À medida que a semeadura da soja foi atrasada, ocorreu incremento nos teores de proteína e queda no potencial produtivo e nos teores de óleo. A cultivar 8579RSF IPRO apresentou as maiores produtividades e um maior teor e rendimento de óleo. Por outro lado, M9144 RR apresentou maior conteúdo proteico nos grãos. / Soybean (Glycine max) is originally from the China and considered one of the oldest cultivated plants. In Tocantins came to gaining ground and it became one of the most important crops for the state's economy. Its economic importance is directly related to its broad and diverse utilization, either by the agricultural industry, chemical industry or food industry. The levels of oil and protein in soybean grain are controlled for genetic factors, and greatly influenced by the environment. The planting season influences the agronomic characteristics of culture and may modify the production values and oil and protein content of the grain. Thus, were conducted four trials planting season in the crops 2014/15 and 2015/16 , aiming to assess the effect of sowing time on grain yield and oil content and protein. The experimental design used was randomized blocks with three replications. Each test was consisted for seven treatments (commercial cultivars) and planting was conducted in two distinct locations; Porto Nacional and Santa Rosa, with two different season; the first corresponding to the opening of planting, and the second varying the maximum of 15 days of the first. The characteristics evaluated were: plant height, height of the 1st pod, number of pods / plant , number of grains / pod , thousand seeds weight (g), grain yield (kg ha-1), oil content and protein (%) and the respective yields (kg ha-1). After obtaining the data was carried individual variance analysis and right after carried out a joint analysis of the trials, the averages were compared by the Scott and Knott test at 5% probability. In Porto Nacional, the cultivars showed the best performance for the production of grain and for contents and yields of oil and protein. When sowing soybean was delayed, there was an increase in protein content and a decrease in yield potential and oil content. The cultivar 8579RSF IPRO showed the highest yield of grain and higher contents and yields of oil. On the other hand, M9144 RR presented higher protein content in the grains.

The Al-Zr system is used to form a thermally stable strengthening phase in high temperature aluminum-base casting alloys. These alloys have good strength at elevated temperature due to the precipitation of coherent metastable Al3Zr particles upon decomposition of the supersaturated Al-Zr solid solution by a carefully designed heat treatment. Formation of the Al3Zr particles occurs by a peritectic reaction, which decrees that once formed, the particles cannot be dissolved by a solid-state homogenization process. Accordingly, melting the alloy must serve as the homogenization step of the precipitation hardening process; and solidification during casting must serve as the quenching step. Unfortunately, a prohibitively fast solidification rate is necessary to obtain a solid solution with as little as 0.4% Zr in Al. It is found that adding Cr to Al-0.4wt%Zr binary alloy makes it easier to form the supersaturated solid solution, and the ternary Al-0.4wt%Zr- 0.8wt%Cr alloy has better room and elevated temperature tensile properties than the binary Al- 0.4wt%Zr alloy. Various one-step and two-step isothermal aging cycles were investigated in order to arrive at the optimum aging schedule for the Al-0.4wt%Zr-0.8wt%Cr. It is found that soaking the alloy at 400C for 24 hours is optimum; and employing a two-step aging schedule reduces the aging time without sacrificing strength. The two- step aging schedule includes soaking the alloy at 375C for 3 hours and then at 425C for an additional 12 hours. Examination of the precipitates that form in the Al-0.4wt%Zr-0.8wt%Cr with High Resolution Transmission Electron Microscopy (HRTEM) shows that they have the L12 crystal structure. Energy Dispersive Spectrometry (EDS) shows that the particles contain only aluminum and zirconium whereas the matrix is a solid solution of chromium in aluminum. Hence, it is suggested that zirconium strengthens the Al- 0.4wt%Zr-0.8wt%Cr alloy by a precipitation hardening mechanism and chromium further enhances the strength by solid solution strengthening.

A madeira desempenha um papel importante na qualidade da cachaça. O armazenamento da cachaça em barris de madeira causa estabilização química e confere características de envelhecimento, provocando alterações nas propriedades sensoriais. O objetivo deste trabalho foi avaliar o uso de quatorze espécies de eucalipto para a confecção de barris destinados ao armazenamento/envelhecimento de cachaça. As espécies utilizadas foram E. citriodora, E. cloeziana, E. maculata, E. microcorys, E. paniculata, E. pellita, E. phaeotricha, E. urophylla, E. pilularis, E. pyrocarpa, E. resinífera, E. saligna, E. tereticornis, E. torelliana. Após a confecção, os barris de 20L foram saturados com água e mantidos a 26°C com pouca luminosidade. A seguir, cada barril foi envasado com a aguardente (46,3°GL) e monitorado mensalmente quanto ao peso. A bebida armazenada por 12 meses foi avaliada mensalmente, por meio de análises físico-químicas e sensoriais com teste de aceitação. Uma amostra da cachaça foi armazenada em recipiente de vidro pelo mesmo período e nas mesmas condições de temperatura. Após doze meses de armazenamento os barris foram desmontados e as madeiras submetidas a análises química e anatômica. A maioria das espécies não apresentou falhas como vazamento ou rachaduras. Características, como pouca permeabilidade a líquidos, puderam ser comprovadas, confirmando as boas condições para se trabalhar com esta madeira na fabricação dos barris. Houve índice baixo de descarte das madeiras em relação à perda de teor alcoólico, com destaque para E. citriodora que apresentou a menor perda, com redução de 2,2%. A espécie E. resinifera foi responsável pela redução de 66% do teor de cobre da bebida. Dentre as amostras analisadas, a cachaça armazenada em barris de E. microcorys apresentou menor taxa de acidez volátil, com 10,12 mg de ácido acético.100mL-1. A amostra armazenada em E. phaeotricha apresentou maior teor de compostos fenólicos totais (CFT), com 88,32 mg.100mL-1. A análise de agrupamento mostrou ser desnecessária a permanência por um ano da bebida em barris de 20L de algumas espécies, com destaque para E. phaeotricha que após 6 meses de armazenamento agregou características superiores às demais.Dentre os congêneres voláteis e de envelhecimento e os parâmetros químicos e físicos das amostras, que as variáveis que mais contribuíram para as características das bebidas foram teor alcoólico, cor, extrato seco, compostos fenólicos totais, ácido vanílico, 5-hidroximetilfurfural, sinapaldeído, coniferaldeído, ácido acético, ácido gálico, 1-propanol, isoamílico, 1-butanol, 2-butanol, isobutanol, acetato de etila e acetaldeído. Em termos anatômicos e químicos da madeira, características físico-químicas e aceitação da bebida, a madeira E. phaeotricha foi superior às demais. As madeiras da espécie Eucalyptus sp possuem boa aptidão para a tanoaria como alternativa para a substituição do carvalho e algumas madeiras nativas na confecção de barris, com destaque para as espécies E. citriodora, E. microcorys, E. phaeotricha, E. pilularis, E. pyrocarpa, E. resinífera, E. saligna, E. tereticornis. No entanto, a escolha dentre as oito espécies supracitadas para a confecção de barris de 20L para armazenar ou envelhecer cachaça por doze meses deve levar em consideração outros fatores como custo do metro cúbico, facilidade de aquisição. / The wood has an important role in the cachaça quality. The cachaça storage in wooden barrels cause chemical stabilization and confers aging characteristics, causing changes in the sensory properties. The objective of this study was to evaluate the use of fourteen species of eucalyptus for the manufacture of casks for storage/cachaça aging. The species tested were E. citriodora, E. cloeziana, E. maculata, E. microcorys, E. paniculata, E. pellita, E. phaeotricha, E. urophylla, E. pilularis, E. pyrocarpa, E. resinífera, E. saligna, E. tereticornis, E. torelliana. After the confection, the casks of 20L were saturated with water and maintained at 26°C in low light. Next, each cask has been filled with cachaça (46,3°GL) and monitored monthly in terms of weight. The beverage stored for 12 months was evaluated monthly, through physical-chemical and sensory analysis with acceptance testing. A sample of the cachaça was stored in glass containers for the same period under the same temperature. After twelve months storage the casks were disassembled and the wood subjected to chemical and anatomical analysis. Most species did not present flaws as leakage or cracks. Characteristics such as low liquid permeability, could be confirmed, confirming the good conditions for working with this wood in the manufacture of the casks. There was a low rate of discard of the woods on the loss of alcohol, especially E. citriodora that showed the smallest losswith a reduction of 2,2%. The species E. resinifera was responsible for 66% reduction of the copper content of the beverage.Among samples analyzed, cachaça stored in casks of E. microcorys showed less volatile acidity rate, with 10,12 mg acetic acid.100mL-1. The sample stored in E. phaeotricha showed higher total phenolic compounds (TPC) content to 88,32 mg.100ml-1. Cluster analysis proved to be unnecessary to stay for a drink year in barrels of 20L of some species, especially E. phaeotricha that after 6 months of storage added characteristics superior to the others. Among the volatile congeners and aging and the chemical and physical parameters of the samples, the variables that contributed most to the drinks of the features were alcohol content, color, dry extract, total phenolic compounds, vanillic acid, 5-hydroxymethylfurfural, sinapaldehyde, coniferaldehyde acetic acid, gallic acid, 1-propanol, isoamyl, 1-butanol, 2-butanol, isobutanol, ethyl acetate and acetaldehyde. In anatomical and chemical wood, physical and chemical characteristics and drink acceptanceterms, wood E. phaeotricha was superior to the others. Eucalyptus sp woods have good aptitude for cooperage as an alternative to the replacement of oak and some native woods, especially the species E. citriodora, E. microcorys, E. phaeotricha, E. pilularis, E. pyrocarpa, E. resinifera, E. saligna and E. tereticornis. However, the choice between the eight aforementioned species for the manufacture of 20L barrels for storing and aging cachaça for twelve months should take into consideration other factors such as cost of a cubic meter, ease of acquisition.

O objetivo deste trabalho visa analisar criticamente o processo de fabricação do arame galvanizado, discutindo a influência de variáveis, tais como: composição química do aço, velocidade dos fios na linha de galvanização e temperaturas associadas ao tratamento térmico, garantindo com isto um produto aderente as novas necessidades apresentadas pelo setor da avicultura que emprega o arame galvanizado BWG 18 na confecção de telas. A metodologia adotada envolveu as etapas de revisão da literatura e procedimento experimental D.O.E. (Design of Experiments), com coleta de amostras sob diferentes empregos (matéria prima) e condições operacionais (alteração de velocidades na linha de galvanização) e posterior realização de ensaios e análises de laboratório nas amostras coletas. Na etapa final foi realizado a avaliação e discussão dos resultados obtidos, identificando o produto galvanizado que melhor atende as propriedades mecânicas exigidas na fabricação de telas para o setor de avicultura. / The objective of this work aims at critically analyze the process of manufacture of the galvanized wire, arguing the influence of variables, such as: chemical composition of the steel, wire speed in the galvanizing line and temperatures associates to the heat treatment, ensuring with this an adherent product the new necessities presented for the poultry keeping that uses galvanized wire BWG 18 in the manufacturing of wire mesh. The adopted methodology involved the stages of revision of literature and experimental procedure D.O.E. (Design of Experiments), with acquisition of samples under different jobs (raw material) and operational conditions (alteration of speeds in the galvanizing line) and later accomplishment of assays and analyses of laboratory in the samples collections. In the final stage it was carried through the evaluation and quarrel of the acquired results, identifying the galvanized product that better takes care of the demanded mechanical properties in the manufacture of wire mesh for the poultry keeping sector.

O Brasil está entre os dez países que mais desperdiçam alimentos, com cerca de 35% da produção agrícola indo para o lixo. O processamento agroindustrial de alimentos é uma das atividades que mais geram resíduos, com aproximadamente 50% de matéria-prima sendo descartada. A falta de informações sobre a qualidade nutricional desses subprodutos agroindustriais não possibilita seu potencial aproveitamento na fabricação de produtos alimentícios. Neste contexto, o objetivo do trabalho foi realizar a caracterização química de subprodutos resultantes do processamento industrial de frutas e vegetais e do beneficiamento de cereais. Os elementos químicos Br, Ca, Co, Cr, Cs, Fe, K, La, Na, Rb, Sc e Zn foram determinados através da análise por ativação neutrônica instrumental, a composição centesimal, através de métodos preconizados pela AOAC, os fatores antinutricionais, através das determinações de ácido fítico e taninos e a disponibilidade dos nutrientes in vitro para os elementos Ca, Fe, K e Zn e pelo sistema de células Caco-2 para o Fe. A maioria das amostras contém alto teor de fibras e proteína e baixo teor de lipídeos e valor calórico. O farelo de arroz, a casca da semente de cupuaçu, a semente de cupuaçu e o bagaço de framboesa apresentaram as maiores concentrações de ácido fítico, entre 19,9 e 10,7 mg g-1. Já a casca de uva apresentou a maior quantidade de taninos (23,8 mg/g de catequina). As amostras apresentaram boa disponibilidade in vitro de Ca e Zn. Porém, para Fe e K, os valores ficaram abaixo de 10% disponível para a maioria das amostras. Na análise de biodisponibilidade através do sistema de células Caco-2, a amostra que apresentou maior quantidade de ferritina foi a casca de pepino (56,8 ng ferritina/\'mü\'g proteína). Observou-se que os subprodutos, geralmente, apresentam quantidade maior ou igual de nutriente que a parte usualmente consumida do alimento, além de apresentar disponibilidade de nutrientes compatível com outros alimentos de origem vegetal. Os dados sugerem que os subprodutos agroindustriais são potenciais ingredientes para a indústria alimentícia, podendo agregar valor nutricional em novos produtos. Estudos futuros e mais específicos para cada subproduto devem ser considerados, como análise sensorial e maneiras de aumentar a qualidade nutricional dos subprodutos / Brazil is amongst the ten countries that mostly waste food, with about 35% of agricultural production going to the trash. The agro-food processing is one of the activities which generate high amount of residues, with approximately 50% of raw material being discarded. The lack of information on the nutritional quality of agroindustrial byproducts does not enable its potential use in the manufacture of food products. In this context, the aim of this study was the chemical characterization of the by-products of industrial processing of fruits and vegetables and grain processing. The chemical elements Br, Ca, Co, Cr, Cs, Fe, K, La, Na, Rb, Sc e Zn were determined by instrumental neutron activation analysis. The proximate composition was evaluated by methods recommended by AOAC. The antinutritional factors, through the determination of phytic acid and tannins. The availability of nutrients in vitro for Ca, Fe, K and Zn and through the Caco-2 cells for Fe. Most samples contain high fiber and protein and low lipid content and calorific value. Rice bran, the peel of cupuaçu seed, the cupuaçu seed and the raspberry bagasse had the highest concentrations of phytic acid, between 19.9 and 10.7 mg g-1. The grape peel showed the highest amount of tannins (23.8 mg / g of catechin). The samples showed good in vitro availability for Ca and Zn, but the values for K and Fe were below 10% available for most samples. In the analysis of bioavailability through the Caco-2 cells system, the sample that showed the highest amount of ferritin was the peel of cucumber (ferritin 56.8 ng/\'mü\'g protein). It could be observed that the by-products generally exhibit similar or larger amounts of the nutrient than the food usually consumed, and nutrients availability compatible with other plant origin food. The data suggest that the agroindustrial byproducts are potential ingredients for the food industry and can add nutritional value to new products. Future studies more specific to each by-product should be considered like sensory analysis and ways to increase the nutritional quality of by-products

Orientador: Rosemeire da Silva Fillardi / Resumo: A suinocultura mundial encontra-se em processo de mudanças e o crescimento da demanda por proteína animal, principalmente nos países em desenvolvimento, exige aumento na produção e na produtividade. Muitas pesquisas relatam sucesso na utilização dos cruzamentos entre animais de raças rústicas, com raças comerciais ou seus híbridos, melhorando a produção de carcaças com maior índice de carne magra e menor depósito de gordura.Este experimento foi realizado na Fazenda Experimental de Ensino, Pesquisa e Extensão da Unesp, Campus de Ilha Solteira para avaliar a qualidade e a composição nutricional de Longissimus dorsi oriundos de suínos de diferentes origens genéticas criados nas mesmas condições de manejo e alimentação. Os Longissimus dorsi foram obtidos de 18 animais, sendo 6 de cada uma das origens genéticas: ♂Moura x ♀Moura; ♂MS115 x ♀Moura e ♂MS115 x ♀F1 produzindo respectivamente leitões Moura puros, ½ sangue Moura e leitões híbridos tipo comercial. Nas amostras obtidas foram realizadas avaliações do pH45 minutos, pH 24 horas, cor (*L, *a e *b), capacidade de retenção de água, perdas por cocção, força de cisalhamento,composição centesimal, valor energético e teor de minerais. Dentre as principais diferenças determinadas pela origem genética destacaram-se a menor maciez da carne, evidenciada pelas maiores perdas por cocção (P<0,05) e força de cisalhamento (P<0,05) observadas nos Longissimus dorsi de animais da raça Moura, os quais também apresentaram maior teor de gordura (P<... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: World pig farms are in the process of shifting and increasing demand for animal protein, especially in developing countries, requires increased production and productivity. Many researchers have been successful in searching for crosses between rustic, commercial and hybrid animals, improving the production of carcasses with higher lean meat and lower fat deposition. This experiment was carried out at the Experimental Farm of Teaching, Research and Extension of the Unesp, Campus of Ilha Solteira-SP and aimed at the analysis of the quality and chemical composition of Longissimus dorsi originated from the crossing of pigs with different genetic origins (Moura, ½ Moura blood and commercial hybrids), raised under the same management and feeding conditions. The samples were evaluated for pH45 minutes, pH 24 hours, color (* L, * a and * b), water retention capacity, cooking losses, shear force, centesimal composition, energy value and mineral content. Among the main differences determined by the genetic origin were the lower meat tenderness, evidence by the higher cooking losses (P <0.05) and shear force (P <0.05) observed in Longissimus dorsi of Moura animals, which also presented higher fat content (P <0.05). / Mestre