Universidade Federal de Viçosa

About: Universidade Federal de Viçosa is a education organization based out in Viçosa, Brazil. It is known for research contribution in the topics: Population & Dry matter. The organization has 16012 authors who have published 26711 publications receiving 353416 citations.

Initial studies of mating disruption of the tomato moth, Tuta absoluta (Lepidoptera: Gelechiidae) using synthetic sex pheromone

Abstract: The potential of the synthetic major component of T. absoluta (Meyrick) sex pheromone for mating disruption was studied in small plots (0.01 hectares) with fresh-market tomato crop. The effects of the application of the sex pheromone 3E,8Z,11Z-14:Ac (from 0 to 80 g a.i./ha) were assessed on male orientation to pheromone baited traps, mating in cages and plant damage. The highest levels of interruption in male orientation (60-90%) were found in plots treated with 35 to 50 g/ha of sex pheromone. However, no treatment with pheromone was capable of significantly reducing the percentage of mined leaflets or bored fruits or the frequency of mating in cages compared to the control plots. The failure in mating disruption technique may be attributed to the composition of the synthetic pheromone, doses used, high pest population density, and mated female migration to the area treated.

Solubility and density of egg white proteins: Effect of pH and saline concentration

Abstract: Influence of different pH values (3.0, 4.6, 6.0, 8.0 and 9.0) and salt concentrations (0.05, 0.1, 0.2, 0.35 and 0.5 mol/l) for three types of salt (NaCl, Na2SO4 and (NH4)2SO4) on the solubility of egg white protein and density of egg white, at room temperature (25 °C) was studied. The results showed that the solubility of egg white protein was influenced by pH as well as concentration and type of salt present in the medium. Protein solubility increased with increase in pH, with higher solubility showed at pH 9.0 and lower solubility at pH 4.6. This behavior was verified for all the salts analysed. At acid pH (pH 3.0), it was observed the tendency of solubility elevation on the increase of the saline concentration, due to the salting-in effect. The density increased with increase in the salt concentration.

Peanut digestion and energy balance

Abstract: To explore the effects of peanut consumption on fecal energy excretion with a balanced, non-vegetarian diet. Four arm parallel group design (that is, whole peanut (P), peanut butter (PB), peanut oil (PO) or peanut flour (PF) consumption) with one crossover (control and intervention). In total 63 healthy men and women from Ghana, Brazil and USA (N=15–16 per group) with an average body mass index of 21.8 kg m−2. Percent fat of fecal wet weight daily energy excretion during the control and the treatment periods. Compared to control, the percentage of fat in the feces increased significantly for the P group (5.22±0.29%) relative to the other three groups ((PO=3.07±0.36%, PB=3.11±0.31% (P=0.001), and PF=3.75±0.40% (P=0.019)). The same findings held for kJ g−1 of feces excreted. During the P supplementation period, the energy excretion was 21.4±1.0 kJ g−1 versus 18.7±1.0 kJ g−1 for PO (P=0.034), 18.8±0.7 kJ g−1 for PB (P=0.042) and 18.5±0.8 kJ g−1 for PF (P=0.028). Fecal fat and energy loss is greater with consumption of whole peanuts compared to peanut butter, oil or flour. This may contribute to the less than predicted change of body weight observed with peanut consumption. There were no cultural differences.