Navegando por Assunto "Biochemical engineering"

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Acesso aberto (Open Access)
Avaliação do potencial biotecnológico para o tratamento de um minério de ouro de uma mina do estado do Amapá
(Universidade Federal do Pará, 2016-04-08) GRANGEIRO, Luana Cardoso; BEVILAQUA, Denise; http://lattes.cnpq.br/9156111627025084; MACÊDO, Emanuel Negrão; http://lattes.cnpq.br/8718370108324505
One of the most commonly used pre-treatments prior conventional cyanidation is the biooxidation. This technical is a biological process capable of promote solubilization of metals such as copper, iron through the oxidative action of microorganisms in metal sulfides and it is applied as a pretreatment in the cyanidation process to reduce free cyanide consumption making this a feasible and economic process. Thus, the aim of this work was to study the best biotechnology route for the pretreatment of the gold ore in order to reduce cyanide consumption during the convencional cyanidation and increasing the gold recovery. For this purpose, biological tests has been investigated at laboratory scale on a gold ore sample coming from Estado do Amapá, Brazil (90 g/ton). Bacterial cultures utilised in the biological tests of 20 days consisted of Acidithiobacillus ferrooxidans-LRe Acidithiobacillus thiooxidans-LR. The biooxidated samples were submitted to cyanidation tests for gold recovery and tests of consumption of cyanide. Experimental studies demonstrate that after 24h leaching time by direct cyanidation, the gold recovery was 93% (32 mg/L) with a cyanide consumption of 2,84 kg.t-1, while the best gold extraction between biooxidated samples was from bioreactor R2 with 87% (30 mg/L), and the cyanide consumption of 2,64 kg.t-1. Experimental results have shown the technical feasibility of the biooxidative prior to convencional leaching for for reducing the consumption of reagent cyanide.
Acesso aberto (Open Access)
Principais compostos bioativos e capacidade antioxidante da polpa do camu-camu (Myrciaria dubia) em diferentes estádios de maturação
(Universidade Federal do Pará, 2014-06-25) OLIVEIRA, Thaise Cristine de Souza; MATTIETTO, Rafaella de Andrade; http://lattes.cnpq.br/7832266671782588; LOPES, Alessandra Santos; http://lattes.cnpq.br/8156697119235191
This study aimed to determine physical and physico-chemical characteristics, bioactive compounds and antioxidant capacity from camu-camu pulp of three different progenies, came from Active Germplasm Bank of camucamuzeiro, at Embrapa Amazônia Oriental, in three ripening stages. Over the ripening, the mass and the diameters varied (p ≤ 0.05) just for progeny 44 and the pulp yield increased for all the progenies, with results over 50% in the ripe stage. The ripening stage didn’t show effects in the moisture and ashes content and also pH for progeny 38; ashes for progeny 44 and fat and insoluble fibers for progeny 17. The others results varied with the ripening, but, with different behaviors to each progeny, except for the total sugar, soluble solids contents and the SS/TTA ratio, which showed a tendency to increase, and the total titratable acidity decreased in all the progenies. Overall, a higher level of vitamins C were obtained in the green stage, with a first step of degradation, as it reached the semi-ripe stage, followed by a synthesis step until the end of the ripening stage, except for the progeny 38, which showed a reduction. As for the phenolic compounds, during the ripening stage, the three progenies were characterized for synthesis and degradation processes of the total phenolic compounds; the total flavanols decreased; the flavonols content had a distinct behavior in each progeny, with an increasing in the progenies 17 and 38, and a decreasing in the progeny 44; due to a limitation of the method used to determine small quantities, It was possible to quantify anthocyanins only for progenies 17 and 44 in the ripening stage. The antioxidant capacity, determinated through the methods TEAC and DPPH, decreased in all the progenies. Besides the significant effects of the ripening stage, the results showed that the genetic variability of camu-camu influenced significantly the physical characteristics of the fruits and the continents of all compounds studied, and still the antioxidant capacity obtained through the methods mentioned.