Abstract Studies evaluating the influence of nutrients on plant anatomy are very important because nutritional deficiencies can alter the thickness and shape of certain tissues, compromising their functionality what can explain the reduction of productivity. The aim of this study was to characterize the anatomical changes in cherry tomato plants subjected to calcium (Ca) and magnesium (Mg) deficiencies. The experiment was conducted in nutrient solution and the plants subjected to three treatments: complete solution (Control), Ca restriction (1 mmol L-1 of Ca) and Mg omission (without Mg). The experimental design was completely randomized, with three repetitions. Sixty days after seedling transplanting leaves and stem were collected and submitted to anatomical evaluations. Ca or Mg deficiency promotes most evident anatomical changes in chlorophyllous and vascular tissues of the leaves, rather than in the stems. Leaves of ‘Sindy’ tomato plants with a concentration of 1.7 g kg-1 of Mg and visual symptoms of Mg deficiency present hyperplasia of both tissues, phloem and xylem. This deficiency also promotes increases in the thickness of mesophyll, spongy parenchyma and palisade parenchyma, and consequently of leaf thickness. The midrib of the leaves with a concentration of 10 g kg-1 of Ca, without visual symptoms of deficiency presented phloem hypertrophy and hyperplasia.

ABSTRACT: The use of crop residues as a bioenergy feedstock is considered a potential strategy to mitigate greenhouse gas (GHG) emissions. However, indiscriminate harvesting of crop residues can induce deleterious effects on soil functioning, plant growth and other ecosystem services. Here, we have summarized the information available in the literature to identify and discuss the main trade-offs and synergisms involved in crop residue management for bioenergy production. The data consistently showed that crop residue harvest and the consequent lower input of organic matter into the soil led to C storage depletions over time, reducing cycling, supply and availability of soil nutrients, directly affecting the soil biota. Although the biota regulates key functions in the soil, crop residue can also cause proliferation of some important agricultural pests. In addition, crop residues act as physical barriers that protect the soil against raindrop impact and temperature variations. Therefore, intensive crop residue harvest can cause soil structure degradation, leading to soil compaction and increased risks of erosion. With regard to GHG emissions, there is no consensus about the potential impact of management of crop residue harvest. In general, residue harvest decreases CO2 and N2O emissions from the decomposition process, but it has no significant effect on CH4 emissions. Plant growth responses to soil and microclimate changes due to crop residue harvest are site and crop specific. Adoption of the best management practices can mitigate the adverse impacts of crop residue harvest. Longterm experiments within strategic production regions are essential to understand and monitor the impact of integrated agricultural systems and propose customized solutions for sustainable crop residue management in each region or landscape. Furthermore, private and public investments/cooperations are necessary for a better understanding of the potential environmental, economic and social implications of crop residue use for bioenergy production.

Resumo: O objetivo deste trabalho foi avaliar o efeito do cobre na composição química dos grãos de café e na qualidade da bebida, bem como relacionar ambas aos teores foliares de Cu do cafeeiro (Coffea arabica). Cultivaram-se cafeeiros em sistema hidropônico com 0,2, 0,4, 0,8, 1,6 e 3,2 μmol L-1 de Cu até a produção de frutos. Avaliou-se a produção do café, e, após secagem dos grãos maduros, determinaram-se: a concentração foliar de cobre; a acidez total titulável; o índice de coloração; a condutividade elétrica; o K lixiviado; a atividade da polifenoloxidase (PPO); as concentrações de cafeína, trigonelina, ácidos orgânicos, fenóis totais, ácidos clorogênicos (3-CQA, 4-CQA e 5CQA), sacarose, glicose, arabinose, manose e galactose; e a qualidade sensorial dos grãos torrados. O Cu aumentou a produção de grãos, a atividade de PPO e as concentrações de ácidos orgânicos, 3-CQA, sacarose e arabinose. A acidez total titulável, os fenóis totais e o 4-CQA e o 5-CQA foram reduzidos com o incremento das doses de Cu. Os teores foliares relacionados aos valores máximos e mínimos dos atributos de qualidade desejáveis e indesejáveis variaram de 5,6 a 11,4 mg kg -1 de Cu, respectivamente. O cobre afeta a produção e a composição química dos grãos de café, e os atributos relacionados à qualidade são maximizados com baixas concentrações foliares do nutriente.

Abstract: The objective of this work was to evaluate the effect of copper on the chemical composition of coffee beans and on the quality of the beverage, relating both of them to the Cu leaf contents in coffee (Coffea arabica) plants. Coffee plants were grown in a hydroponic system containing 0.2, 0.4, 0.8, 1.6, and 3.2 μmol L-1 Cu until fruit setting. Coffee bean production was evaluated, and, after the cherries were dried, the following characteristics were determined: leaf Cu content; total titratable acidity; color index; electrical conductivity; leached K; polyphenol oxidase (PPO) activity; concentrations of caffeine, trigonelline, organic acids, total phenols, chlorogenic acids (3-CQA, 4-CQA, and 5-CQA), sucrose, glucose, arabinose, mannose, and galactose; and sensory quality of roasted beans. Cu increased bean yield, PPO activity, and the concentrations of organic acids, 3-CQA, sucrose, and arabinose. Total titratable acidity, total phenols, 4-CQA, and 5-CQA were reduced with increasing Cu doses. Leaf contents related to the maximum and minimum values of desirable and undesirable quality attributes ranged from 5.6 to 11.4 mg kg-1 Cu, respectively. Copper affects the production and chemical composition of coffee beans, and the attributes related to quality are maximized in plants with low leaf contents of the nutrient.

Abstract Forest fragments in urban areas have many habitat resources that frogs use for refuge, reproduction and growth. Knowledge of an anuran assembly is the first step towards understanding the importance of these forest fragments in areas highly threatened by anthropogenic actions. We sampled anurans during the day and night from November 2012 to August 2013 through visual and acoustic surveys. We found 333 individuals belonging to 19 species. The highest richness and abundance were recorded in January whereas the lowest richness and abundance were recorded in June. Most species were found in open areas. Our results highlight the importance of well-studied urban fragments for the anuran community. The conservation of these habitats may ensure the viability of the ecological functions of this anuran community for the future.

RESUMO CONTEXTO E OBJETIVO: O objetivo do presente estudo é avaliar modelos matemáticos de pós-análise do limiar de lactato em grupos de corredores de longa distância muito ou pouco treinados. TIPO DE ESTUDO E LOCAL: Estudo laboratorial experimental. Hospital Público Universitário Terciário. MÉTODO: Vinte e sete corredores homens foram divididos em: pouco treinados (frequência < 4 vezes por semana, < 6 meses, velocidade ≥ 5,0 minutos/km) e muito treinados (frequência ≥ 4 vezes por semana, ≥ 6 meses, velocidade < 5,0 minutos/km). Os participantes foram submetidos a protocolo de esteira escalonado (1% inclinação) = 1 km/h por fase (4 minutos). Ao fim de cada estágio, análise da "impressão digital" metabolômica foi realizada. O limiar do lactato (i.e. velocidade em que o lactato sanguíneo aumenta exponencialmente) foi medido utilizando-se três métodos: aumento de 1 mmol/l da concentração, concentração absoluta de 4 mmol e método semi-log. ANOVA foi utilizada para comparar os diferentes limiares de lactato e grupos. RESULTADO: Atletas muito treinados apresentaram limiares de lactato maiores que os corredores pouco treinados, independentemente do método de cálculo utilizado. Comparando todos os corredores juntos, as análises de aumento de 1 mmol/l e semi-log não foram diferentes, enquanto a concentração absoluta de 4 mmol/l foi significativamente mais baixa que as dos dois outros métodos. Essas mesmas tendências foram observadas ao se compararem os métodos de limiar de lactato no grupo menos treinado. Entretanto, a análise absoluta de 4 mmol/l foi menor do que a do aumento de 1 mmol/l no grupo muito treinado. CONCLUSÃO: O método concentração absoluta de 4 mmol não mostrou mensurações comparáveis de limiar do lactato quando comparado com os protocolos aumento de 1 mmol/l e semi-log nos atletas pouco treinados.

ABSTRACT CONTEXT AND OBJECTIVE: This study aimed to evaluate different mathematical post-analysis methods of determining lactate threshold in highly and lowly trained endurance runners. DESIGN AND SETTING: Experimental laboratory study, in a tertiary-level public university hospital. METHOD: Twenty-seven male endurance runners were divided into two training load groups: lowly trained (frequency < 4 times per week, < 6 consecutive months, training velocity ≥ 5.0 min/km) and highly trained (frequency ≥ 4 times per week, ≥ 6 consecutive months, training velocity < 5.0 min/km). The subjects performed an incremental treadmill protocol, with 1 km/h increases at each subsequent 4-minute stage. Fingerprint blood-lactate analysis was performed at the end of each stage. The lactate threshold (i.e. the running velocity at which blood lactate levels began to exponentially increase) was measured using three different methods: increase in blood lactate of 1 mmol/l at stages (DT1), absolute 4 mmol/l blood lactate concentration (4 mmol), and the semi-log method (semi-log). ANOVA was used to compare different lactate threshold methods and training groups. RESULTS: Highly trained athletes showed significantly greater lactate thresholds than lowly trained runners, regardless of the calculation method used. When all the subject data were combined, DT1 and semi-log were not different, while 4 mmol was significantly lower than the other two methods. These same trends were observed when comparing lactate threshold methods in the lowly trained group. However, 4 mmol was only significantly lower than DT1 in the highly trained group. CONCLUSION: The 4 mmol protocol did not show lactate threshold measurements comparable with DT1 and semi-log protocols among lowly trained athletes.

A razão entre nitrogênio (N) e potássio (K) pode ser importante para obtenção de cafés especiais, uma vez que doses adequadas destes nutrientes podem suprimir ou aumentar a concentração de certos compostos químicos essenciais ao sabor e aroma da bebida. Objetivou-se com este trabalho avaliar o efeito de diferentes relações N:K e doses de K na qualidade da bebida do café. Foram realizadas avaliações referentes à concentração de compostos químicos essenciais à formação de sabor e aroma dos grãos e teores de N, K e cafeína em folhas e grãos. A relação N:K e o K são importantes definidores da qualidade da bebida de café sendo a melhor qualidade observada na relação N:K 1:1.56. Os grãos que apresentam melhor qualidade da bebida têm maiores atividade da PPO, cafeína, índice de coloração, açúcares redutores e menores acidez total titulável, pH, condutividade elétrica e lixiviação de potássio.

The ratio of nitrogen (N) to potassium (K) is important in the production of specialty coffees because the relative amounts of N and K can either suppress the formation or increase the concentration of compounds that are essential to the flavor and aroma of specialty coffees. The purpose of this study was to evaluate the effect of different N:K ratios (w/w) and K doses on the cup quality of coffee. The concentrations of chemical compounds essentials to achieve good flavor and aroma, the N and K contents, and the caffeine contents of coffee leaves and beans were evaluated in this study. The N:K ratio and the K dose were found to be important factors in cup quality, the best quality corresponding to an N:K ratio of 1:1.56. The best cup quality was obtained from beans with greater PPO activity, caffeine, color index, and sugars and lower total tritatable acidity, pH, electrical conductivity and leached potassium.

A sífilis incide em 2,1% na população sexualmente ativa no Brasil, e em 30% dos casos não-tratados evolui para a forma terciária. Relatamos um caso de paciente com angina progressiva, com evidência de obstrução coronária biostial e insuficiência valvar aórtica acentuada à coronariografia. O paciente foi submetido a revascularização cirúrgica do miocárdio, associada a troca valvar aórtica. Em decorrência da suspeita de sífilis nos achados do intraoperatório (acúmulo de material caseoso na aorta e calcificação envolvendo os óstios coronários), foram solicitados os testes VDRL e FTA-Abs, que se revelaram positivos. O paciente recebeu alta, com a prescrição de penicilina G benzatina (2,4 milhões de unidades, uma vez por semana, por 3 semanas).

Syphilis has an incidence of 2.1% in the sexually active population in Brazil and evolves into its tertiary form in 30% of the non-treated cases. This is a case of a patient with progressive angina, evidence of biostial coronary obstruction and severe aortic valve insufficiency at coronary angiography. Patient was submitted to coronary artery bypass grafting, associated to aortic valve replacement. Because of the suspicion of syphilis in the intraoperatory findings (accumulation of caseous material in the aorta and calcification involving the coronary ostia), VDRL and FTA-Abs tests were required and results were positive. Patient was discharged and was prescribed Penicillin G Benzathine (2.4 million units, once a week, for 3 weeks).

A utilização da casca de maracujá como matéria-prima para elaboração de doce em massa representa uma boa alternativa econômica para o aproveitamento desse subproduto. Este trabalho teve como objetivos selecionar o melhor método de maceração da casca e verificar influência das variáveis: concentração de suco e concentração de sólidos solúveis sobre as características físico-químicas, físicas e sensoriais de diferentes formulações. Resultados indicaram que a melhor formulação foi a obtida do albedo sem película macerado por 24 horas e adicionado de 150 mL de suco de maracujá e concentrado a 68 °Brix, devido à cor mais amarela e textura mais firme.

The use of passion fruit peel as raw material for the preparation of preserves represents a good economic alternative for the use of this residue. The objective of this work was to select the best maceration method for the peel and determine the influence of the variables of juice concentration and soluble solids on the physicochemical, physical, and sensory characteristics of the different formulations. The results indicated that the best formulation was the one obtained using skinless albedo macerated for 24 hours with the addition of 150 mL of passion fruit juice and concentrated to 68ºBrix , which presented the yellower color and firmer texture.

O Brasil gera toneladas de resíduos de cascas e sementes de maracujá amarelo que podem ser aproveitados na alimentação humana. Os objetivos deste trabalho foram determinar os efeitos dos parâmetros do processo (volume do suco de maracujá empregado e tempo de cozimento dos albedos) sobre as propriedades físico-químicas (pH, sólidos solúveis, acidez titulável e açúcares totais) de doces em calda elaborados com a casca do maracujá, bem como sua aceitação sensorial pelos consumidores, visando o reaproveitamento dos resíduos gerados na indústria de alimentos. Utilizou-se um planejamento fatorial 2² completo para avaliação dos parâmetros e respostas. Avaliou-se a aceitação sensorial dos doces, utilizando-se escala hedônica de 9 pontos, e intenção de compra, usando-se escala de 5 pontos. Valores mais baixos de pH foram alcançados em volumes de suco e tempo de cozimento mais altos, tanto para o albedo como para a calda do doce. Maiores valores de sólidos solúveis no albedo foram encontrados em tempos de cozimento altos e em menores volumes de suco empregado. Resultados globais indicaram como condições adequadas, ao processamento do albedo de maracujá em calda, tempo de cozimento superior a 10 minutos e concentração mais elevada de suco de maracujá.

Brazil produces tons of yellow passion fruit skin and seed residues that could be used for human consumption. The objective of this work was to determine the effects of the process parameters (volume of passion fruit juice used and cooking time of the albedos), on the physicochemical properties (pH, soluble solids, titratable acidity and total sugars) of compote prepared with passion fruit skin, and the sensory acceptance by consumers aiming to use the residues produced by food industries. A complete 2² factorial design was used to evaluate the parameters and responses. The sensory acceptance of the preserves was evaluated using a 9-point hedonic scale and buying intention using a 5-point scale. Lower pH values were obtained using larger volumes of juice and longer cooking times, both for the albedo and the preserves. For the albedo, higher values for soluble solids were found with longer cooking times and smaller volumes of juice. The overall results indicated a cooking time longer than 10 minutes and a larger volume of passion fruit juice as the most adequate processing conditions.

O objetivo deste trabalho foi selecionar o processo de obtenção de extrato de soja e respectivo tofu, obtidos com a soja comum (BRS 133), soja comum submetida ao processo de branqueamento (BRS 133) e soja comum livre de lipoxigenase (BRS 213), verificando a influência do branqueamento dos grãos de soja comum, anterior à sua maceração, nas características sensoriais e físicas destes produtos. O processamento térmico (branqueamento dos grãos) a que a soja comum foi submetida mostrou-se imprescindível para tornar o "sabor" do extrato de soja mais agradável ao paladar dos provadores, não interferindo na sua aparência e nem na cor, tendo sempre como referência a soja livre de lipoxigenase, porém o branqueamento, por sua vez, depreciou não só o "sabor", mas também a "textura" e a "aparência" dos respectivos tofus, mostrando-se indiferente para o aspecto sensorial "cor". Na avaliação pelo método instrumental da cor e da textura dos tofus obtidos de soja comum branqueada houve diferenças significativas.

The overall objective of this study was to select a process for producing soybean milk and curd (tofu) that results in a pleasant-tasting product. The specific objective was to ascertain how bleaching and nonbleaching of conventional soybeans, prior to soaking, affects the physical and sensorial characteristics of the soymilk and tofu, and to compare the color, taste, appearance and texture of soymilk and tofu obtained from unbleached soybeans (BRS 133 cultivar), from bleached soybeans (BRS 133 cultivar), and from lipoxygenase-free soybeans (BRS 213 cultivar). The bleaching process was found to be indispensable to enhance the flavor of soybean milk. Bleaching did not affect the appearance or color of soybean milk in comparison with lipoxygenase-free soybean milk, but the used of bleached soybeans negatively affected the flavor, texture and appearance of tofu, although its color was not affected.