Researchers from ESPOL and Ghent University have evaluated two methods for treating highly contaminated wastewater mining effluents generated during gold cyanidation in the mining industry: a conventional physico-chemical treatment and a reverse osmosis (RO) system. This innovative study was carried out at the mining company, where the treatment plant was installed and operated for approximately five weeks. During this period, water samples were collected three times a day to analyze critical parameters such as pH, total dissolved solids (TDS), and electrical conductivity (EC). In addition, analyses of ions, total organic and inorganic carbon, total arsenic (AsTOTAL), total cyanide (CNTOTAL), and heavy metals as copper, iron, manganese, zinc, chromium, and lead were performed. 

he Production of fermented foods and beverages is one of the oldest food processing techniques, dating back 10,000 to 15,000 years. The wide variety of these products results from a mix of cultural traditions and geographic influences across Latin America. Locally made fermented beverages, important in local diets, are usually created using simple techniques and traditional methods passed down through generations. 

Researchers at São Paulo State University (UNESP) in Brazil evaluated the effect of three different low-cost training programs on a group of socially vulnerable female volunteers. HIIT combined with muscle strength exercises was the most efficacious in terms of reducing blood pressure and arterial stiffness, the main risk factors for cardiovascular disease.

The researchers are now looking for a molecule that inactivates the protein expressed by the gene as a basis for a drug that could complement existing medications, which are not always effective and can have adverse side-effects.

In PLOS Pathogens, researchers at the University of São Paulo in Brazil report a study based on autopsies of 47 patients who died after being infected by the ancestral strain of SARS-CoV-2. The findings will support clinical decisions on the treatment of critical cases.

In the journal Current Microbiology, Brazilian researchers describe how three strains of bacteria in the genus Lactobacillus can benefit human health and meet the needs of the cheese industry.