Universidade Estadual de Londrina

About: Universidade Estadual de Londrina is a education organization based out in Londrina, Brazil. It is known for research contribution in the topics: Population & Context (language use). The organization has 13052 authors who have published 19291 publications receiving 212123 citations.

Susceptibility of Multiresistant Gram-Negative Bacteria to Fosfomycin and Performance of Different Susceptibility Testing Methods

Abstract: Fosfomycin may be a treatment option for multiresistant Gram-negative bacteria. This study compared susceptibility methods using 94 multiresistant clinical isolates. With agar dilution (AD), susceptibilities were 81%, 7%, 96%, and 100% (CLSI) and 0%, 0%, 96%, and 30% (EUCAST), respectively, for Acinetobacter baumannii, Pseudomonas aeruginosa, Klebsiella pneumoniae, and Enterobacter spp. Categorical agreement between Etest and AD for Enterobacteriaceae and A. baumannii was ≥80%. Disk diffusion was adequate only for Enterobacter. CLSI criteria for urine may be adequate for systemic infections.

Efeitos de sistemas de manejo de pastagens nas propriedades físicas do solo

Abstract: A qualidade fisica do solo esta associada a infiltracao, retencao e disponibilizacao de agua as plantas; responde ao manejo e resiste a degradacao; permite as trocas de calor e de gases com a atmosfera e raizes de plantas e permite o crescimento das raizes. Objetivou-se nesta revisao reunir informacoes sobre a qualidade do solo e os efeitos das acoes antropicas dos sistemas de manejo de pastagens nas propriedades fisicas. Dentre os parâmetros propostos para estudo da qualidade do solo com pastagens, incluem-se a cobertura vegetal, a erosao hidrica, a materia orgânica, a estabilidade de agregados, a macrofauna do solo, a densidade, a porosidade e a retencao de agua no solo, pois os mesmos permitem distinguir os efeitos proporcionados pelos sistemas de manejo nos solos e contribuem para o monitoramento do manejo das pastagens.

Spatial and temporal variation in the canopy cover in a tropical semi-deciduous forest

Abstract: This study was developed in the Mata dos Godoy State Park (23° 27’S, 51° 15’W) South Brazil which present great environmental heterogeneity when its north portion (ridge) is compared with the southern portion (valley), where there are some flooded areas. The forest formation is classified as tropical semi-deciduous forest. Spatial and temporal variations in the degree of the canopy cover were compared at flooded and unflooded sites. The measures were taken seasonally in 100 m2 plots using a spherical densiometer from spring 1995 to winter 1996. The flooded area was more open and lighter and had a greater spatial and temporal variation in the canopy cover than the unflooded areas. The greater heterogeneity in the flooded area could be due to structural characteristics of the canopy (greater spacing between individual trees, lower canopy and less stratified canopy), more frequent natural disturbances and a greater degree of deciduousness. These causes seemed to be related to the presence of the river and flooding.

Gel Textural Characteristics of Corn, Cassava and Yam Starch Blends: A Mixture Surface Response Methodology Approach

Abstract: Blends of native starches can be used to obtain special sensory properties avoiding the use of chemically modified starches. The mixture design approach was used to analyze the textural properties (hardness, adhesiveness, cohesiveness and gumminess) of gels obtained with different proportions of yam, corn and cassava starches (6% total solids) and related to microstructural characteristics. Maximum limits of 60% yam starch and 70% corn starch and minimum level of 30% cassava starch were fixed to minimize syneresis under storage. Hardness, adhesiveness and gumminess increased with the proportion of corn starch in the blends. The lowest values of hardness corresponded to the blends containing higher proportions of cassava starch, that has the lowest amylose content. Corn starch was the component that less contributed to cohesiveness. The characteristic high cohesiveness of cassava starch pastes (related to its higher amylopectin content) was reduced when it was mixed in adequate proportions with yam and/or corn starches. Gels containing only yam starch presented syneresis values close to 40% after 24° h storage at 4°C; the decrease of the maximum level of yam starch to 60% as well as the inclusion of cassava starch in the blends reduced weight losses. Disadvantages found in gels containing individual starches, such as exudate in yam and corn starch gels, and excessive cohesiveness in cassava starch gels, are minimized improving their possible applications, when blends are used.