In this research, products with high quality were obtained from natural sources. The sensorial qualities, chemical characterization, and physical properties of gelatin extracted from chicken feet were compared with commercial gelatins. The extraction process was performed using acetic acid on a concentration ranging from 0.318% to 3.682%, processing time between 1.0 h and 8.4 h and extraction temperature between 43.3 °C and 76.8 °C. After the end of each assay, the yield was measured. Results showed that, under the best conditions, the collagen extraction yield was above 8%, and comprised 78.525 g/100 g of protein. Collagen analyzed by ICP-MS was composed of 99.44% of macro-minerals that are of great importance to human health. ATR-FTIR analysis showed that approximately 70.90% of the total protein from chicken feet is collagen, whereas, in commercial gelatin, only 30.31% is collagen. When comparing chicken gelatin with commercial gelatin, most sensory attributes were similar and chicken gelatin gained acceptance by more than 80% of the consumers. Additionally, the collagen films obtained from chicken feet and swine showed water absorption, odors, and texture characteristics similar to commercial material, such as latex and celofane. Consequently, due to its similarity to human skin, it is possible to apply it as a biocurative.

In the last ten to fifteen years, there has been a predominant belief that the linear–supralinear–sublinear behaviour of the TL response of alkali halides to the radiation dose necessarily occurs in the heating stage for TL reading. It is based on the assumption that coloration in these crystals grows linear–sublinearly with the dose during irradiation. Since both colour centre and TL centre are based on the same point defects the TL response should also grow linear–sublinearly with dose. In 1950, half a dozen authors showed that the coloration of F-centres in KCl takes place in two stages, the second one being responsible for non-linear behaviour. In this paper, we show that indeed in NaCl both F-centre and TL grow linear–supralinear–sublinearly with the dose during irradiation.

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Some classes of drugs represent greater criticality as environmental contamination; antibiotics in general represent the most potent contaminants and cause greater damage to the environment. The purpose of this work is to quantify the percentage of soil contamination by Azithromycin in presentations of 500 mg, through the application of Infrared Spectroscopy with Fourier Transform. It was verified that the drug exerts significant impacts to the environment, even in the characteristic of micropollutant, and that its extraction when performed with Pure Acetonitrile allows its residues in soil samples to be satisfactorily quantified. Estudo da quantificação do medicamento Azitromicina no solo, pela técnica de Infravermelho com o Transformada de Fourier (IFTR) RESUMOAlgumas classes de drogas representam maior criticidade como contaminação ambiental; os antibióticos em geral representam os contaminantes mais potentes e que causam maiores danos ao meio ambiente. O objetivo deste trabalho é quantificar a porcentagem de contaminação do solo por Azitromicina em apresentações de 500 mg, através da aplicação da Espectroscopia no Infravermelho com Transformada de Fourier. Verificou-se que o fármaco, mesmo na característica de micropoluente, exerce impactos significativos ao meio ambiente e que sua extração, quando realizada com o Acetonitrila pura, permite quantificar satisfatoriamente seus resíduos em amostras de solo.Palavras-chave: contaminação de solo por medicamento, descarte de antibióticos, meio ambiente.

ResumenSe presenta un estudio sobre la producción de jaleas y gelatinas a partir de las patas de pollo, usualmente producidas como desechos de los mataderos de aves. La investigación se llevó a cabo en dos etapas. En la primera etapa, las jaleas se obtuvieron a partir de las patas del pollo y se evaluaron sus cualidades sensoriales para verificar su aceptabilidad. En la segunda etapa, se produjo gelatinas y se analizó también sus cualidades sensoriales para comprobar su aceptabilidad. Los resultados mostraron que la mayoría de los catadores aprobaron los productos con más de 7 puntos en la escala hedónica y más del 80% dijeron que consumirían los productos. Los niveles de proteínas en las jaleas y gelatinas de patas de pollo superaron en cuatro veces los niveles de los productos comerciales, lo que indica una superioridad con respecto a las calidades químicas y potencialmente medicinales. Palabras clave: patas de pollos, análisis sensorial, calidad de los alimentos, gelatinas, jaleas Use of Chicken Feet as an Alternative to the reduce Wastes from Slaughterhouse AbstractA study on the production of jelly and gelatin from chicken feet, produced as wasted from chicken slaughterhouse is presented. The study was conducted in two parts. In the first part, jellies were produced from chicken feet and sensory quality was done to verify their acceptability. In the second step, gelatins were elaborated from chicken feet and also subjected to sensory analysis. Results showed that most experts in the panel accepted the products with more than 7 points in the hedonic scale and 80% said that they would consume these chicken products. Gelatin and jelly protein contents were four times larger than commercial products, indicating superiority in their chemistry and potential medicinal qualities.

ResumenSe presenta la estrategia para desarrollada para la clasificación sensorial de gelatinas obtenidas de patas de pollos utilizando redes neuronales basadas en los algoritmos de Kohonen. Estas redes muestran ser buenas herramientas para hacer las comparaciones sensoriales entre muestras, permitiendo identificar cuáles son las mejores muestras entre las gelatinas. De acuerdo a los resultados la Gelatina D, con 3,80 % (m/v) de polvo de gelatina y 28,6 (m/v) de azúcar fue a mejor entre las gelatinas de patas de pollo, recibiendo una aceptación sensorial entre 6 y 8 puntos en la escala hedónica. Palabras clave: redes neuronales, gelatinas de patas de pollos, análisis sensorial, calidad de los alimentosAbstract A strategy has been developed for the sensorial classification of jellies made from chicken feet using neural networks based on Kohonen algorithms. These networks showed to be good tools for sensorial comparison among samples, allowing identification of the best gelatins. The sample Gelatin D, con 3.80% (w/v) of gelatin powder and 28.6 (w/v) of sugar was the best than gelatin samples from chicken feet, with its sensorial qualities varying between 6 and 8 times in hedonic scale.

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Two indigenous ceramics fragments, one from Lagoa Queimada (LQ) and another from Barra dos Negros (BN), both sites located on Bahia state (Brazil), were dated by thermoluminescence (TL) method. Each fragment was physically prepared and divided into two fractions, one was used for TL measurement and the other for annual dose determination. The TL fraction was chemically treated, divided in sub samples and irradiated with several doses. The plot extrapolation from TL intensities as function of radiation dose enabled the determination of the accumulated dose (D(ac)), 3.99 Gy and 1.88 Gy for LQ and BN, respectively. The annual dose was obtained through the uranium, thorium and potassium determination by ICP-MS. The annual doses (D(an)) obtained were 2.86 and 2.26 mGy/year. The estimated ages were approximately 1375 and 709 y for BN and LQ ceramics, respectively. The ages agreed with the archaeologists' estimation for the Aratu and Tupi tradition periods, respectively.