No abstract

No abstract

A gamificação é uma estratégia de usar elementos dos jogos fora do ambiente dos jogos e pode ser aplicada para auxiliar o professor na tarefa não mais de fornecer informações mas sim de ensinar a selecionar as informações úteis e de aplicar esse conhecimento para resolver problemas da profissão. Nesse contexto, foi aplicado um quiz usando a plataforma kahoot como estratégia de avaliação e ensino--aprendizagem na disciplina Microbiologia Industrial. Os alunos realizaram a atividade avaliativa e em seguida responderam a um questionário através de um formulário do GoogleDocs. Os alunos citaram a competição como estímulo para o aprendizado e perceberam que o kahoot pode ser usado como substituto da avaliação tradicional uma vez que consegue alcançar diferentes níveis de complexidade que desafiam os alunos e tornam o aprendizado mais eficiente e duradouro. A técnica, entretanto, apresenta algumas limitações. A percepção e interesse dos alunos foi positiva diante da experiência. PALAVRAS--CHAVE:Metodologia ativa, quiz, avaliação. KAHOOT AS EVALUATION TOOL AND TEACHING--LEARNING IN THE DISCIPLINE INDUSTRIAL MICROBIOLOGY ABSTRACTThe gamification is a strategy to use elements of the games outside the environment of games and can be applied to assist the teacher in the task of providing information but rather to teach to select relevant information and to apply this knowledge to solve problems of profession. In this context, it was applied a quiz using the kahoot platform as evaluation strategy and teaching--learning in the discipline Industrial Microbiology. The students performed the evaluative activity and then responded to a questionnaire through a form of GoogleDocs. Students cite competition as stimulus for learning and they realized the kahoot can be used as a replacement for traditional assessment once you can reach different levels of complexity that challenge students and make learning more efficient and durable. The technique, however, presents some limitations. The perception and interests of students was positive from the experience. KEY--WORDS:Active methodology, quiz, evaluation.

No abstract

Hydrolysis of vegetable oils (Olive, corn, peanut, sesame, flaxseed, soy, canola, garlic, sunflower, almond, castor bean oils) and beef marrow bone oil by lipase was studied. The enzyme was capable of generating free fatty acids from all oils tested. The higher hydrolytic activity of the enzyme was towards olive (18.0 IU) and soybean (17.8 IU) oils. The average percentage of essential fatty acids generated from hydrolysis of the oils was 32.92% of omega 9 (as oleic acid C18:1), 26.24% of omega 6 (linoleic C18:2), and 5.86% of omega 3 (such as α-linolenic acid C18:3). Comparison between chromatographic profile of the oils and its enzymatic hydrolysate showed a good equivalence, stressing the applicability of these vegetable substrates under the action of lipase from produce essential fatty acids, being more efficient production of α-linolenic acid from flaxseed oil, linoleic acid from sunflower oil, and oleic acid from olive.

Fruits of Morus alba have been described as source of phytochemicals with antioxidant activity, which is of interest for human consume, and food industry. However, differences in antioxidant capacity among varieties of this species, as well as the potential of other parts of this plant has been little explored. In this work, extracts of roots from twelve (natural or hybrid) varieties of M. alba were evaluated. There were observed differences between varieties, as the range of total phenol content among hexane, ethanol and aqueous extracts (0.55 -1.59; 2.72 -6.61; 5.09 -9.85 gallic acid /100 g of extract, respectively). Antioxidant action of M. alba roots extracts was proved in different assays as radical scavenger and iron reduction capacity. Ethanol was found to be the best solvent to extract antioxidant compounds. Among all extracts assayed, the best association between high phenol and flavonoid content associated to free radicals scavenger and iron reducing power activities were shown by ethanol root extract from hybrid variety IZ 64. This work demonstrated that M. alba roots possess great potential as source of phytochemicals with antioxidant activity and pointed variety IZ 64 as the best cultivar to be used due to its functional properties or as source of natural antioxidants.

No abstract

In order to improve cassava's palatability and reduce its toxicity, this root is fermented and applied in foods, such as sour cassava starch used to prepare cheese bread and biscuits. This fermentation occurs spontaneously with lactic acid bacteria (LAB) and yeasts. However, it remains an empirical process, with long duration and lack of product quality homogeneity. This work aims to use starter cultures in a pilot-scale fermentation process for the production of sour cassava starch. After differentiation of strains, Lactobacillus plantarum Lp3, which exhibited great total titratable acidity (TTA) (5.01 ± 0.05%) and antagonistic activity against Bacillus cereus, Escherichia coli and Salmonella Typhimurium, together with Lactobacillus brevis Lb9 (with lesser TTA values: 2.71 ± 0.10%, but amylolytic activity: 2.75 ± 0.61 mm) were tested as single and co-cultures with Saccharomyces cerevisiae UFMG-A1007. LAB and yeasts were inoculated at counts of 8 and 7 log 10 CFU/g, respectively, and they remained until the 28th day only in co-culture, highlighting the importance of the yeast for the LAB viability. Although single cultures lead to higher acidity during fermentation, the final product acidity obtained with single cultures did not differ from the acidity obtained with L. plantarum Lp3 in association with S. cerevisiae UFMG-A1007. Therefore, this co-culture exhibited higher potential to be tested as a starter culture in industrial-scale fermentation studies because both microorganisms were in high counts until the end of fermentation and contributed to a final product safe for human consumption, with satisfactory acidity, expansion capacity, and physicochemical properties.