A contaminação por metais pesados causa sérios danos a longo prazo, como doenças cardiovasculares, doenças neurológicas e até câncer. Eles podem ser ingeridos através de alimentos e água contaminados, contato, respiração, entre outras formas, e suas causas podem ser efluentes industriais não tratados, uso indiscriminado de pesticidas, poluição, resíduos comerciais e domésticos inadequados, pinturas de navios e metais dos canos das estações de tratamento de esgoto, poluição do ar. O objetivo deste trabalho foi analisar e quantificar concentrações de metais pesados, Cd, Pb, Cu, Cr e Ni, em amostras de água de Rio Paranaíba-MG e comparar com valores de referência. Amostras de água foram coletadas em cursos de rios em cinco pontos nos arredores da cidade em dias diferentes, com uma diferença de sete dias de uma coleta para outra. Para quantificar os metais pesados das amostras, foi utilizada a técnica de espectrometria de absorção atômica por atomização de chama. Os resultados foram comparados com a Resolução nº 357/2005 do CONAMA e a Resolução nº 42 e o Decreto nº 55871 da ANVISA. Pb acima do limite foi encontrado em três pontos de coleta e em uma das repetições do quarto ponto. Em um dos pontos de coleta, o elemento Cu estava em teores acima da legislação. O Cd em todas as amostras estava abaixo do limite de detecção. Ni e Cr foram quantificados abaixo do limite legal. Por se tratar de uma área com grande

Few studies present interactions among plant physiological and seed chemical composition of soybean cultivates under different arrangements. Therefore, this study seeks to understand this relationship between space occupation and product quality. We grew two soybean cultivars (Tec 7849 Ipro and Monsoy 6972 Ipro) in four different spatial arrangements (50.0 x 7.1; 40.0 x 8.9; 30.0 x 11.9 and 18.9 x 18.9 or 16.2 x 16.2 cm, respectively). During V4 and R2 phenological stages, we analyzed the gas exchange, and at the harvest were composed two different lots: freshly harvested seeds and the seeds subjected to accelerated aging; in both lots, we evaluated germination test, vigor, germination speed index, seedling fresh mass, and the determination of the chemical composition of the seeds. For experiment conducted to analyze physiological parameters we adopted the factorial scheme 2x2x4 (two evaluation periods x two soybean cultivars x four spatial arrangements), and for seed quality and chemical composition, we adopted the factorial scheme 2x4 (two soybean cultivars x four spatial crop arrangements). The vegetative stage was crucial for better gas exchange efficiency, and the spatial arrangements positively influenced the physiological and chemical quality of the seeds for soybean crop, where the fitted arrangement was observed in 40.0 cm between rows and 8.9 cm between plants for the cultivar Tec 7849 Ipro and 50.0 cm between rows and 5.3 cm between plants, for Monsoy 6972 Ipro. Adjusts in spatial arrangements can promote beneficial responses in seed quality.

No abstract

O abacate é um fruto climatérico de elevado valor nutricional e comercializado em todo território brasileiro. Objetivou-se testar formulações de sabão à base de refugos de abacates. Alcalinidade, pH, poder espumante e emulgente dos sabões foram determinados e comparados a duas marcas comerciais. O sabão formulado com 50 % de polpa de abacate, 10 % de hidróxido de sódio, 1 % de amido, 10 % de álcool, 29 % de resíduo de óleo e submetido a agitação por 30 minutos a 70°C foi o que melhor atendeu as exigências legais de qualidade. A aplicação da massa de abacates maduros como ingrediente na formulação de sabão é viável

The aim of this study was to evaluate the microbiological and physical-chemical features of the water and milk used in the preparation of artisanal cheese produced in seven dairies, located in Rio Paranaíba, Minas Gerais, Brazil, in order to ascertain the conformity of these parameters with the current legislation. Physical-chemical analyzes of water (alkalinity, acidity, residual chlorine, chlorine and pH), milk (fat, protein, total solids, nonfat dry extract, acidity, cryoscopy and density) and cheese (moisture content, presence of starch and alkaline phosphatase) were performed. Also, it was determined the most probable number of coliform at 30 °C, at 45 °C and mesophilic count in the samples of water, milk and cheese. Cheese weight, diameter and height were also determined to verify the patterning of the physical format of cheeses. The water used by dairies showed satisfactory microbiological characteristics. However, the water in properties 2 and 7 showed mean values of alkalinity approximately 2 times higher and lower than the recommended range (10 to 50 mg CaCO3.L-1), respectively. Considering the confidence intervals, no water sample showed satisfactory results for alkalinity and residual chlorine determinations. With regards to raw milk samples, three samples showed mesophilic bacteria count greater than 1 x 105 CFU/mL (property 1, 5 and 7), whereas four and two samples showed number of coliforms at 30 °C and at 45 °C higher than 1100 NMP/mL, respectively. The milk produced in the property 2 showed confidence interval values for density (1.033 to 1.035), above the recommended limit. In addition, the confidence interval for the freezing point of milk in all properties were out of recommended values (-0.550 to -0.530 °H). Seventy-five percent of the cheeses had coliform counts at 30 °C greater than 1 x 103 MPN/g and 100% of the samples had humidity valueabove 45.9% (maximum allowed after maturation). The weight of cheeses from the properties 2, 4, 5, 6 and 7 also exceeded the recommended limit (1-1.2 kg). The artisanal cheese-making process requires some adjustments to meet the standards of current legislation, aiming to bring added value and greater product safety.