Brazil nut oil is one of the important Amazonian natural products in the global market. Despite its health benefits and applications in food and cosmetic industries, authentication and quality control of the oil are far from satisfactory. Several samples of Amazonian Brazil nut oil (authentic oils of different geographic origins, commercial oils, and oils adulterated with soybean oil) were evaluated by easy ambient sonic-spray ionization mass spectrometry (EASI-MS). The samples were characterized on the basis of triacylglycerol profiles, and their major ions were subjected to chemometric treatment (principal component analysis). The ambient mass spectrometry analysis and the set of major ions allowed the characterization of authentic oils, commercial oils, and adulterated oils (5% soybean oil) in a few minutes and without sample preparation. Therefore, it is shown that quality control of Amazonian vegetable oils can be readily accomplished by EASI-MS.

Twenty-five bees, five from each of five hives, were trained to collect food at a table. When the bee reached the table, time was recorded for 12 visits. Then a blue and yellow pan was substituted for the original metal pan, and time and correct responses were recorded for 30 trips (discrimination phase). Finally, food was taken from the pan and extinction was recorded as incorrect responses for 20 visits. Variance analysis was carried out, and genetic variance was undetected for discrimination, but was detected for extinction. It is concluded that learning is very important for bees, so that any impairment in such ability affects colony survival.