Mixtures Design
Mostrando 1-12 de 152 artigos, teses e dissertações.
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1. Per-Aqueous Liquid Chromatography for the Separation of Polar Compounds Preparation and Characterization of Poly(ethylene oxide co dimethylsiloxane) Based Stationary Phase
Poly(ethylene oxide-co-dimethylsiloxane) was thermally immobilized on silica particles-Si(PEO)-to separate small polar compounds with water-rich mobile phases. Poly(ethylene oxide-co-dimethylsiloxane) content on Si(PEO) stationary phase was optimized using a central composite design. Infrared spectroscopy, scanning electron microscopy, and thermogravimetric
Journal of the Brazilian Chemical Society. Publicado em: 2022
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2. Quality of Stylosanthes Campo Grande seeds coated with different materials
ABSTRACT The seed coating technique adds value to the seeds. This technique allows changing the seed size and shape, facilitating sowing, and also the application of essential nutrients to the good development of the plant in the post-germination phases. Therefore, the objective of this work was to evaluate the physical and physiological characteristics of S
Rev. Ceres. Publicado em: 2021-08
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3. Nutritional and functional evaluation of three powder mixtures based on mexican quelites: alternative ingredients to formulate food supplements
Abstract The aim of this work was to evaluate the nutrients and antioxidant compounds of three mixtures based on leaves of Portulaca oleracea L. (P), Amaranthus hybridus L. (A) and Chenopodium berlandieri L. (C). A mixtures design was made of which 10 combinations were obtained and three of the best mixtures were selected to analysis: OP1 (P+C), OP2 (P+A) an
Food Sci. Technol. Publicado em: 2020-12
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4. Dementia and COVID-19: complications of managing a pandemic during another pandemic
Abstract A new juice market, consisting of mixtures of fruits, is expanding in the beverage segment, in order to increase even more the nutritional and sensory characteristics. In addition, in the preparation of juices, the option exists to replace water with coconut water. The aim of this study was to develop and optimize mixed juices based on coconut water
Dement. neuropsychol.. Publicado em: 2020-12
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5. Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water
Abstract A new juice market, consisting of mixtures of fruits, is expanding in the beverage segment, in order to increase even more the nutritional and sensory characteristics. In addition, in the preparation of juices, the option exists to replace water with coconut water. The aim of this study was to develop and optimize mixed juices based on coconut water
Food Sci. Technol. Publicado em: 2020-12
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6. Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design
Abstract In the elaboration of young red wine, it is necessary to obtain a clear product with stable color. The clarity and stability can be obtained using fining agents. The objective of this study was to evaluate the combined effect of fining with pea protein isolate (PPI), bentonite, and polyvinylpyrrolidone (PVPP) on a red wine, using the experimental de
Food Sci. Technol. Publicado em: 2020-09
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7. Strategies of chemical management for weed control in cassava
ABSTRACT The use of strategies such as sequential applications and mixtures may increase the control spectrum and the residual effect of chemical control of weed in the cassava crop. Thus, the objective was to evaluate the selectivity and efficacy of sequential applications and tank mixture of herbicides in the control of weed in the cassava crop cultivar �
Rev. Ceres. Publicado em: 2020-06
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8. Sixteenth-Mode Substrate-Integrated-Waveguide (SMSIW) Resonator for Dielectric Characterization of Liquid Mixtures
Abstract In this work, a new concept of planar resonator technique for measurement of liquid mixture permittivity is proposed, designed, and implemented using a Sixteen-Mode Substrate Integrated Waveguide (SMSIW) technology. To design the proposed sensor, the conventional SMSIW resonator is designed with an additional air hole on the open side, and then we a
J. Microw. Optoelectron. Electromagn. Appl.. Publicado em: 2020-03
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9. Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design
Abstract In the elaboration of young red wine, it is necessary to obtain a clear product with stable color. The clarity and stability can be obtained using fining agents. The objective of this study was to evaluate the combined effect of fining with pea protein isolate (PPI), bentonite, and polyvinylpyrrolidone (PVPP) on a red wine, using the experimental de
Food Sci. Technol. Publicado em: 17/01/2020
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10. Experimental investigation on shear resistance of self-consolidating concrete beams
Resumo O concreto autoadensável se destaca pela alta fluidez e estabilidade, sendo estas propriedades obtidas com a redução da granulometria e volume de agregado graúdo da mistura, adição de materiais finos e a utilização de aditivos superplastificantes e modificadores de viscosidade. Um programa experimental foi realizado para avaliar a influência
Rev. IBRACON Estrut. Mater.. Publicado em: 13/12/2019
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11. Análises de dosagens de concreto asfáltico do tipo Pré Misturado a Frio (PMF) utilizando Resíduos da Construção e Demolição de obras (RCD)
RESUMO Na construção civil, um problema ambiental recorrente é a geração e disposição de Resíduos de Construção e Demolição (RCD) de obras. A utilização do RCD como agregados na composição de concreto asfáltico, do tipo Pré Misturado a Frio (PMF), torna possível a execução de pavimentos rodoviários de baixo tráfego. Diante desses fatos
Matéria (Rio J.). Publicado em: 25/11/2019
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12. Integrated Chemometric Approach to Optimize Sample Preparation for Detecting Metabolic Changes Provoked by Abiotic Stress in Coffea arabica L. Leaf Fingerprints
The effects of water-deficit stress on irrigated and unirrigated field plants of Coffea arabica L. genotype IAPAR 59 were investigated. Plant extracts were obtained following an ethanol-dichloromethane-hexane statistical mixture design. Proton nuclear magnetic resonance (1H NMR) fingerprints of the extracts were discriminated using factor analysis (FA) and h
J. Braz. Chem. Soc.. Publicado em: 21/10/2019