Category: Agricultural Sciences

Study points out microorganisms activating in the remediation of soil degraded by agrochemistics

Herbicides such as hexazinone are widely used in crops around the world. With the objective of selecting hexazinone-tolerant microorganisms that have the capacity to solubilize phosphate and prepare inoculants associated with the plant in the remediation of soil contaminated with hexazinone, researchers carried out a research based on 20 soil samples. The results present an alternative to help improve soil quality. Read More →

Tools of death with a touch of romance: all the amazing things scorpions use their weapons for

In the world of animal weaponry, scorpions stand out by having two separate weapons, used in many different ways. The authors consolidate 150 years of research in the perspectives of feeding, defense and sexually related contests. An exciting guided tour into scorpion weapon biology and a reference for researchers. Read More →

β-scoliidine, present in Japanese solitary wasp venom, protects neuronal cells from oxidative stress

Solitary wasp venoms represent a rich source of molecules of pharmacological interest. Thus, to unravel the content of Scolia decorata ventralis venom, proteomic techniques were used, and two new peptides were determined as its major components, α-scoliidine and β-scoliidine. Interestingly, β-scoliidin was effective in protecting neuronal cells against oxidative stress. Read More →

Spider venom neurotoxins from the Philippine tarantula: a new source for biomedical leads

When the words “venom” and “spider” are mentioned, most people shiver with fear and will go to any extent to avoid them. However, this is not the case with spider venom researchers in the Philippines as they explore the novel neuroactivities of the venom of this endemic, medium-sized theraphosid, Phlogiellus bundokalbo. Read More →

Study analyzes the presence of bacteria in vacuum-packed meat

Meat that is out of date has changes in color, strong odor and production of limosity. These characteristics are due to the combination of biological and chemical events caused by the presence of deteriorating bacteria. This study analyzed the behavior of bacteria where they estimated the shelf-life of vacuum-packed beef and stored under cooling. Read More →

Macrofauna as an Alternative for Soil Recovery

Macrofauna is essential for the soil food chain and its analysis is efficient to indicate environmental quality. The research evaluated the macrofauna of the soil of an area under recovery and with different types of vegetation cover and the results showed two plant species as an alternative for the recovery of degraded soils in the Brazilian Cerrado. Read More →

Essential ginger oil has antifungal action

Food products and goods, such as corn kernels, may eventually be contaminated by fungi. In recent research, ginger essential oil was analyzed as a possible alternative to be a synthetic fungicides, by inhibiting the development of fungi in corn kernels. The results showed antifungal efficacy of the essential oil of ginger against the fungus Aspergillus flavus. Read More →

Transport of cattle influences meat quality

Quality meat is the result of several factors such as food, production and also the transport of cattle. For greater economic profitability, transport with a high rate of stocking of the bodies is common, but it results in hematomas in the bovine carcasses. Study analyzed three types of bodies, their stocking rate and the incidence of hematomas in the carcasses of cattle. Read More →

Organic agriculture brings quality of life to producers

Organic agriculture’s main characteristic is the production of food and other products without the use of chemicals. The use of these products, such as pesticides and pesticides, are harmful not only to consumers, but also to those who produce these foods. In search of evidence that shows the quality of life of organic farmers, a review gathered eleven papers on this theme. Read More →

Pomegranate can be used as a natural preservative

Pomegranate has a high concentration of antioxidant compounds, with the possibility of using it as a preservative for meat and meat products. As an alternative to chemical compounds, a research was carried out using extract of the pomegranate peel in the conservation of the Tuscan type sausage. Read More →