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Melamine is a key compound used as a clarifying agent for waste lubricating oil primarily due to its excellent adsorbent properties. Moreover, considerable interest exists for the further modification of melamine in order to provide a remediation agent with improved clarification capacity. In this study, hexamethylolmelamine was prepared using a solution of formaldehyde, which provided an agent capable of incorporation into a silicate polymer framework. Subsequently, the resultant monomer was added to a solution of silicate to produce the melamine-silica polymer. The melamine and melamine-silica polymer were characterized using the techniques of XRD, FTIR, SSA and thermal analysis to confirm structural and morphological characteristics. These characterizations indicated that the increase in the surface area of the 0.315 m 2 /g to melamine to 26.71 m 2 /g of melamine-silica suggests the effective introduction of silanols groups to hexamethylolmelamine and, therefore, corresponds to thehigh performance in relation to melamine as clarifying of waste lubricant oil.

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The heart fatty acid-binding protein (HFABP) gene was sequenced in parental animals of a F2 crossing of boars of the Brazilian native Piau breed with commercial sows (Landrace x Large White x Pietrain). Primers used for PCR were designed to amplify four exons of the gene. The PCR products were sequenced and compared with the GenBank sequences. Differences between the generated sequences and the GenBank sequences were observed for both genetic groups. A total of 246 F2 animals were genotyped using the Hinf I restriction enzyme. Two genotypes were identified, 198 being animals HH and 48 Hh. The Hinf I SNP was significantly associated with weights of loin (bone-in) (P<0.05), jowl (P<0.05), sirloin (P<0.10), and kidneys (P<0.01). These results showed the potential of the H-FABP gene in marker-assisted selection programs for carcass traits in pigs.

The objective of this work was to obtain the physico-chemical characteristics and evaluate the degradation of polymeric composites produced from fiber obtained from the babassu palm tree (Attalea speciosa). Babassu stem fibers treated by mercerization were used to obtain the composites. The obtained fiber was used for the preparation of polymer composites in proportions of 5%, 10%, and 20% in a high-density polyethylene matrix. Polymeric composites, were characterized by FTIR, XRD, TG/ DTG, SEM, AC impedance and traction test. Traction tests revealed that at a high fiber concentration of 20%, the mechanical resistance of the composites can decrease. After characterization, the materials were subjected to degradation processes via UV radiation. For comparison, a sample of an oxo-biodegradable plastic bag was evaluated under the same conditions. The incorporation of babassu fiber into an HDPE matrix in the formation of a polymeric composite is promising for enhancing photo-oxidation degradation.

A linhaça (Linum usitatissimum L.) possui ácidos graxos poli-insaturados, fibras, compostos fenólicos, antioxidantes e outros bioativos, que lhe confere status de alimento funcional. Este estudo objetivou verificar a composição físico-química e a quantidade de compostos fenólicos na farinha de linhaça, além da composição em ácidos graxos do óleo proveniente dessa farinha e a sua estabilidade oxidativa. A farinha de linhaça foi caracterizada quanto à umidade, cinzas, proteínas, lipídeos, carboidratos, valor calórico e compostos fenólicos. Dessa farinha extraiu-se o óleo, que foi analisado em cromatógrafo para a determinação de seus ácidos graxos. A farinha de linhaça apresentou 4,85% de umidade, 3,28% cinzas, 17,56 proteína, 41,31% lipídios, 33,0% carboidratos, 574,03 de valor calórico e 211,53 mg EAG/100g de compostos fenólicos. O cromatograma do óleo de linhaça mostrou predominância de ácidos graxos insaturados (95,1%), sendo o de maior concentração o ácido linolênico (C18:3 – 53,58%), seguido do oleico (C18:1 – 25,98%), linoleico (C18:2 – 15,54%). O período de indução (PI) do óleo de linhaça reduziu com o aumento da temperatura, mostrando que temperaturas mais elevadas (110 °C e 120 °C) promoveram menor estabilidade oxidativa. Sugere-se observar a conservação da farinha e óleo de linhaça e dos produtos que os contenham em sua composição. E avaliar o teor dos ácidos graxos poli-insaturados (PUFA) nos produtos adicionados de farinha e óleo de linhaça, especialmente aqueles submetidos a temperaturas acima de 120 °C, como nos produtos da panificação.

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