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1 Efeito do estádio de maturação na composição física, química e bioquímica de amorapreta Effect of maturation stage on the physical, chemical and biochemical composition of black mulberry Efecto de la etapa de maduración sobre la composición física, química y bioquímica de la mora Resumo Este trabalho teve como objetivo avaliar as características físicas, químicas e bioquímicas da amoreira preta (Morus nigra L.) cultivada em Lavras, Minas Gerais, Brasil, em diferentes estádios de maturação. Os frutos foram colhidos e separados em cinco estádios diferentes, de Research, Society and Development, v. 9, n. 4, e49942824, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i4.2824 2 acordo com a cor da superfície. Posteriormente, os frutos foram submetidos às análises físicoquímicas e análise da atividade da pectina metilesterase e poligalacturonase. Com o avanço dos estádios de maturação da amoreira preta, foi possível observar a degradação da clorofila com a síntese concomitante de antocianina. Houve aumento do teor de sólidos solúveis, açúcares e pH, diminuição da acidez total e da taxa respiratória, bem como diminuição da pectina total e aumento da pectina solúvel. Além disso, foi observado um aumento da atividade das enzimas pectina metilesterase e poligalacturonase e consequente amolecimento dos frutos. Palavras-chave: Morus nigra L.; Antocianinas; Pectina; Pectina metilesterase; Poligalacturonase. AbstractThis work aimed to evaluate the physical, chemical and biochemical characteristics of black mulberry (Morus nigra L.) cultivated in Lavras, Minas Gerais, Brazil, at different maturation stages. The fruits were harvested and separated into five different stages according to the color of the surface. Afterwards, the fruits were submitted to the physical and chemical analyses and analysis of pectin methylesterase and polygalacturonase activity. With the advancement in maturation stages of black mulberry, it was possible to observe chlorophyll degradation with concomitant anthocyanin synthesis. There was an increase in soluble solids contents, sugars and pH, decrease of total acidity and respiratory rate as well as decrease of total pectin and increase of the soluble pectin. Furthermore an increase of the activity of the enzymes pectin methylesterase and polygalacturonase and the consequent softening of the fruits was also noted. ResumenEste trabajo tuvo como objetivo evaluar las características físicas, químicas y bioquímicas de la morera negra (Morus nigra L.) cultivada en Lavras, Minas Gerais, Brasil, en diferentes etapas de maduración. Los frutos fueron cosechados y separados en cinco etapas diferentes, de acuerdo con el color de la superficie. Posteriormente, los frutos fueron sometidos a análisis físico-químicos y análisis de la actividad de la pectina metilesterasa y la poligalacturonasa.Con el avance de las etapas de maduración de la morera negra, fue posible observar la degradación de la clorofila con la síntesis concomitante de antocianina. Hubo un aumento en el contenido de sólido...

The efficacy of three strains of Saccharomyces cerevisiae in the production of vodka from potato hydrolysate was evaluated. For each isolate, two treatments were performed: one containing potato hydrolysate (11% w/w of soluble solids) and the other containing potato hydrolysate supplemented with sucrose (17% w/w) in the fermentation medium. The best results were obtained using a baker's yeast in the second treatment, which showed higher substrate‐to‐product conversion (0.47 g ethanol g−1 total reducing sugars), higher fermentation yield (91.4%) and a higher ethanol content (6.05% v/v). Following fermentation, the medium was clarified using centrifugation, and two successive distillations and filtrations were conducted. The results were examined by referring to the standards for vodka, as established by Brazilian legislation. The ethanol concentration (39.7% v/v) fell within the legally stipulated range, and the levels of copper and furfural remained undetectable. However, the methanol (35.04 mg 100 mL−1 of anhydrous alcohol) content and the levels of some secondary compounds (148.33 mg 100 mL−1) were both higher than the guidelines (20 and ≤50 mg 100 mL−1, respectively). Copyright © 2016 The Institute of Brewing & Distilling

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This academic paper was developed with the aim of analyzing the management challenges for the effectiveness of professionalization. Managers of companies and educational units must contain all their demands in a unit in the administrative sector, so that there are no gaps or divisions in the separation of problems, such as lack of communication and difficulty in working as a team. Therefore, thinking about the actions of managers is immensely important for a good forwarding of professionalization. This is a bibliographical and documentary research, with a qualitative interpretive nature. With regard to the conditions for the effectiveness of the management process in the Brazilian business and educational fields, it became effective for us to carry out a bibliographic survey of existing studies on the subject since the turn of the 21st century. It is argued, therefore, that it is necessary to adopt a more professional and qualified management for the development and concreteness of the professional subject, as well as all those involved in the administrative system.