Ex situ conservation of the endangered "sempre-viva" species Comanthera mucugensis

The "sempre-viva" species Comanthera mucugensis is endemic to the municipality of Mucugê, Bahia, Brazil, where it was widely exploited through extractivism to be commercialized as an ornamental, causing a drastic reduction of its population, so that it is now classified as endangered. Although its main area of occurrence is now protected for being within Chapada Diamantina National Park, the continued risks of inclement conditions and anthropic actions make it necessary to develop alternative methods for ex situ conservation of the species, such as in vitro conservation. Therefore, the objective of this study was to test the effect of different concentrations of salts and sucrose on the in vitro conservation of Comanthera mucugensis. Two salts concentrations of the medium MS (½ and ») and two sucrose levels (7.5 and 15.0 g L-1) were tested, and the experimental design was completely randomized with four treatments. After 365 days, the survival, growth and regeneration of the conserved plants were analyzed, achieving up to 100% survival, reduced shoot growth and maintenance of regenerative capacity. Reduction of the concentration of salts and sucrose in the culture medium is indicated to conserve the plants in vitro for a period of one year.(AU)

Fritura por imersão: um estudo de caso / Frying by immersion: a case study

Este trabalho teve por objetivo avaliar o processo de fritura por imersão em uma Unidade de Alimentação e Nutrição, localizada no Pólo Petroquímico de Camaçari Bahia. Foram selecionadas aleatoriamente preparações à base de fritura por imersão dos cardápios oferecidos no almoço, durante três meses consecutivos. A coleta de dados realizou-se através da observação direta do processo e coleta de amostras de óleo. Para avaliar a qualidade dos óleos foram realizadas as seguintes determinações analíticas: ácidos graxos livres (%), índice de peróxido (mEq/Kg), índice de refração (40 °C) e compostos polares totais (%). A partir da avaliação do processo verificaram-se inadequações, entretanto, nenhuma das amostras analisadas apresentou valores fora dos limites especificados preconizados na literatura para as quatro determinações físico-químicas. Apesar de todas as amostras de óleo se apresentarem dentro dos limites aceitáveis, alguns condicionantes relacionados ao processo de fritura estariam contribuindo para redução do tempo de utilização dos óleos e aumento do custo de produção.(AU)

This study was conducted to evaluate the deep-frying process in a Food and Nutrition Unit (FNU), located at the Petrochemical Complex in Camaçari - Bahia. Five types of preparations of the deep-frying on the menu, offered during lunch in the period from august until October of 2006 had been selected at random. The evaluation of the frying process was carried out through the direct observation, including the analyses of physical-chemistries of oils. The oils had been evaluated by analytical methods: free fatty acids (%, expressesin oleic), peroxide value (mEq/kg), refractive index (40°C) and total polar compounds (%). Unconformities had been verified; however, none of the oil samples analysis presented values out of the established limits in literature for the four physical-chemical analyses. Although all the oil samples were inside of the acceptable limits, some factors related to the frying process could be contributing to decrease the oils utilization time and to increase the production cost. (AU)