Brightness Temperature
Mostrando 13-24 de 47 artigos, teses e dissertações.
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13. Medidas da temperatura e densidade eletronica utilizando a unicidade do tempo de confinamento de particulas no Tokamak NOVA-UNICAMP / Electronic density and temperature measurements using the particle confinement time iniqueness in the NOVA-Tokamak
In this work, we have made simultaneous measurements of three hydrogen emission lines on our tokamak. From the measurements of absolute brightness of the Ha , H b e Hg lines an using data from Johnson an Hinnov table, was possible to determine electronic ensities an temperatures during the tokamak ischarges. For this,we have used, an refined, a technique dev
Publicado em: 2009
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14. Evaluation of CTMP pulp´s behavior towards hydrogen peroxide bleaching: utilization of sub/supercritical carbon dioxide / Avaliação do comportamento de polpa CTMP frente ao branqueamento com peróxido de hidrogênio: utilização de dióxido de carbono no estado sub/supercrítico
The bleaching of chemithermomechanical pulp (CTMP) is usually performed using hydrogen peroxide (H2O2) in alkaline medium. This stage produces high quantity of effluent to be treated, increasing the costs of the industrial process. The usage of liquid carbon dioxide (CO2) under sub/supercritical conditions can help in reducing the amount of liquid effluents
Publicado em: 2009
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15. O uso do boné em crianças durante a corrida de intensidade auto regulada sob o sol diminui a temperatura média da cabeça, mas não influencia a velocidade da corrida
The aim of this study was to test the hypothesis that the use of the cap could be a barrier to sun radiation, allowing less heat storage during the self paced race of 6 km under sunlight. Nineteen children of both sexes, inhabitants of tropical region, healthy and able to practice physical exercise (10.3 ± 0.7 and 10.2 ± 1.0 years old, 148 ± 6 and 145 ±
Publicado em: 2009
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16. Modificações da Celulose Kraft Branqueada de Eucalipto por Tratamento Térmico e de Radiação Ultravioleta
Cellulose is used like raw material on many products, it may be found in native form (cellulose I) or on its modified forms (cellulose II, III1, III2, IV1, and IV2). Cellulose is obtained by many processes and raw materials being, alkaline pulping of woods (hardwood/softwood) is most frequent. In time function cellulose products are modified since hydrolysis
Publicado em: 2009
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17. AlteraÃÃes na qualidade da geleia da casca de banana prata durante o armazenamento em diferentes temperaturas / Alterations in the quality of banana peel jelly during the storage under different temperatures
Fruit jellies are very appreciated foods, however the use of the inedible parts of the fruits for their elaboration is not very well known. The banana (Musa acuminata L.) is a fruit of universal consumption, appreciated by people from all classes and of any age, who consume it in natura, fried, baked, cooked, in syrup, in home-made sweets or in industrialize
Publicado em: 2009
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18. Development and characterization of films based on Canna indica L. flour / Elaboração e caracterização de biofilmes de farinha de biri (Canna indica L.)
The focus in biodegradable films is a global trend and has received a significant attention in recent years, thus motivating studies related to the development and characterization of films based on natural macromolecules. The objective of this study is to develop edible films from biri flour (Canna indica L.) and evaluate the effect of four process variable
Publicado em: 2009
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19. Study of the reaction of acid ester production of greasy for it saw enzymatic objectifying nourishing applications / Estudo da reaÃÃo de produÃÃo de Ãsteres de Ãcidos graxos por via enzimÃtica objetivando aplicaÃÃes alimentÃcias
Several experiments were done aiming at the study on the enzymatic esterification of the oleic acid with fructose in ethanolic medium, focusing the synthesis of biodegradable biosurfactants. For that purpose, it was utilized the enzyme, Candida antartica B., at temperature of 55 ÂC, in reacting time of 48, 72, 96 e 120 hours. Accordingly to the obtained res
Publicado em: 2008
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20. Descascamento de frutas cítricas pelo uso do tratamento hidrotérmico / Peeling of citric fruits by using Hydrothermal Treatment
The citrus fruit processing is justified for the difficulty of peeling of these fruits. Studies of peeling of Perasweet orange fruit accomplished at ESALQ-USP are showing the potential of the use of the hydrothermal treatment to facilitate the peeling of this variety. The oranges are immersed in hot water at 50ºC for 8 minutes. This process to make easy the
Publicado em: 2008
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21. Modelo de regiões ativas em rádio freqüências / Model of active regions at radio frequencies
The goal of this work is to model in 3-D the solar atmosphere over active regions in order to reproduce the emission of these regions at radio frequencies. The model computes the radiative transfer equations for the thermal bremsstrahlung and gyro-resonance emission mechanisms. Because there are no measurements of magnetic fields intensities in the higher so
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 27/06/2007
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22. Estudo de variabilidades espectral e temporal de radiofontes
We present the results of a 2-year project to monitor the spectral and temporal variability of Sagittarius A, Centaurus A, OV236 and the Einsteins Ring PKS1830-211 from 2004 to 2006. The observational data were obtained from the Itapetinga Radio Telescope at 22 and 43GHz. The data at 4,8, 8,0 and 14,5GHz for OV236 and PKS1830-211 were taken from the Michigan
Publicado em: 2007
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23. Development of dissolved oxygen sensors using electrochemical and optic methods for real time monitoring of water quality. / Desenvolvimento de sensores de oxigênio dissolvido utilizando métodos eletroquímicos e ópticos para monitoramento em tempo real da qualidade da água.
This work aims the development of a dissolved oxygen (DO) sensor using thick film technology, which has low cost of production and keeps sensors durability and precision acceptable for their use in the monitoring of water sources. This development also includes the complete electronic circuits for autonomous monitoring. Using the principles of oxygen electro
Publicado em: 2007
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24. Analysis of different sweeteners in peach nectar : determination of ideal sweetness, equivalent sweetness, acceptance analysis and determination of the sensory profile. / Analise de diferentes edulcorantes em nectar de pessego : determinação da doçura ideal, equivalencias em doçura, analise de aceitação e determinação do perfil sensorial.
Nowadays, consumers expect more pleasure from food as well as pleasant sensory characteristic s, such as taste, flavor, color and texture. On the other hand, food must be low in fat, sugar and calories, maintaining or increasing health and well being. With obesity as an epidemic and the increase of people?s interest in food that provide health benefits, swee
Publicado em: 2007