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RESUMOPara garantir a qualidade de vida da população e a manutenção dos recursos naturais no município de Muqui, localizado no extremo sul do estado do Espírito Santo, Brasil, entre as latitudes 20º50' e 21º01' Sul e longitudes 41º12' e 41º28' Oeste de Greewinch, com área de 327,75 km 2 , foi proposto um estudo a partir de análise utilizando geotecnologias, o qual teve por objetivos delimitar as Áreas de Preservação considerando a legislação ambiental que vigora no município, identificar o uso e ocupação da terra e analisar as áreas de confronto para verificar o grau de degradação, ressaltando a importância de identificarem-se as áreas visando implantar projetos ambientais que promovam ações em busca de um relacionamento sustentável entre homem e ambiente de forma mais eficiente.Palavras-chave: geotecnologia, recursos naturais, legislação ambiental. Land Use and Occupation Analysis of Permanent Preservation Areas in the Municipality of Muqui, Espirito Santo State, Brazil ABSTRACTA study based on geotechnology was carried out to ensure the quality of life and preservation of natural resources in the municipality of Muqui, comprising an area of 327.75 km 2 , located in the extreme south of Espirito Santo state, Brazil (20º 50' , 21º 01' S; 41º 12' , 41º 28' W). The study aimed to define Permanent Preservation Areas (PPA) from the viewpoint of the environmental legislation in force in the municipality; classify land use and occupation; identify and analyze conflict areas; and verify the state of degradation, highlighting the importance of identifying areas in order to automatically deploy projects that could efficiently promote environmental actions in pursuit of a sustainable relationship between humans and the environment.

Sensory analysis or cup testing has been widely used in the coffee production chain for the validation of final quality. The tasters are responsible for defining the patterns and qualitative profiles of the drink based on the sensorial analysis and according to their gustatory sensibilities, which are often acquired by professional experience. However, the literature has not discussed in detail the relationship between the number of tasters and the consistency of sensorial analysis. Thus, using the bootstrap simulation methodology to estimate the optimum plot size, this study quantifies and proposes a specific number of tasters for the process of sensorial analysis of specialty coffees. The results indicate that the use of 6 tasters is sufficient to conduct sensorial analysis following SCA and BSCA protocol for coffees in the Arabica group, as well as 6 tasters for coil and Conilon coffees. From this number, no gains in precision are observed in the process of sensorial analysis of coffee with addition tasters.