Ozone Gas
Mostrando 1-12 de 65 artigos, teses e dissertações.
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1. Effects of ozone therapy on hematological, biochemical, and oxidative stress parameters of vaquejada athlete horses
RESUMO A ozonioterapia é uma técnica utilizada em diversas especialidades da medicina equina, contudo, são escassos os estudos de sua utilização em cavalos atletas de vaquejada. O presente estudo tem por objetivo avaliar o potencial efeito do gás ozônio administrado por duas diferentes vias sobre os valores hematológicos, bioquímicos e no marcador d
Arquivo Brasileiro de Medicina Veterinária e Zootecnia. Publicado em: 2022
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2. IMPACTOS DOS BTEX EM ÁREAS URBANAS DA CIDADE DO RIO DE JANEIRO
Most volatile organic compounds (VOC) have adverse effects on human health and the environment and react individually with different velocities and mechanisms to form ozone. The present work determined the concentration of 55 samples of benzene, toluene, ethylbenzene and xylenes (BTEX), an important subgroup of VOC, by active sampling with active carbon cart
Quím. Nova. Publicado em: 20/07/2020
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3. The variability of the subantarctic front and the Southern Hemisphere atmospheric jet
Abstract The latitudinal variations of the Subantarctic Front (SAF) and Southern Hemisphere atmospheric jet were investigated for the period of 1993-2016. Zonal wind velocity, sea surface height and temperature data were used to identify these features over the South Atlantic, South Pacific and Indian Oceans individually. During this period, the atmospheric
Braz. j. oceanogr.. Publicado em: 02/12/2019
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4. Evaluation of the effect of topical and systemic ozone application in periodontitis: an experimental study in rats
Abstract Objective: The goal of the present study was to determine the effect of systemic and topical ozone application on alveolar bone loss (ABL) by evaluating the effect of Hypoxia-inducible factor −1 alpha (HIF-1-α) and receptor activator of NF-kB ligand (RANKL)-positive cells on histopathological and immunohistochemical changes in a rat periodontiti
J. Appl. Oral Sci.. Publicado em: 28/11/2019
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5. POST-HARVEST QUALITY OF OZONATED MACAUBA FRUITS FOR BIODIESEL PRODUCTION
RESUMO A presença de micro-organismo, especialmente durante o armazenamento, pode levar à deterioração rápida dos frutos de macaúba (Acrocomia aculeata) e reduzir a qualidade do óleo extraído para a produção de biodiesel. Uma alternativa para garantir a qualidade do óleo é o uso de gás ozônio, um poderoso agente oxidante que possui alto poder a
Rev. Caatinga. Publicado em: 09/05/2019
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6. Aspectos microbiológicos e físico-químicos de morango exposto ao gás ozônio em diferentes concentrações durante o armazenamento
Resumo Objetivou-se com este trabalho avaliar aspectos microbiológicos e físico-químicos de morangos da variedade Portola, expostos ao gás ozônio em diferentes concentrações e armazenados durante seis dias sob refrigeração. Foram avaliadas concentrações do ozônio equivalentes a 0, 4, 9, 14 e 18 mg L-1, vazão de 1 L min -1, na temperatura de 25
Braz. J. Food Technol.. Publicado em: 25/02/2019
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7. Enzymatic polyphenoloxidase inactivation with temperature and ozone in sugarcane variety RB 92579 to produce lower color sugar
Resumo Algumas variedades de cana têm alta atividade da enzima polifenoloxidase, prejudicando o processo de produção de açúcar de cor menos escura. Polifenoloxidase (PPO) é uma enzima pertencente ao grupo de oxidorredutases e está presente numa quantidade maior ou menor, dependendo da variedade de cana-de-açúcar, das condições climáticas, da ida
Braz. J. Food Technol.. Publicado em: 25/02/2019
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8. Effect of topical ozonetherapy on gingival wound healing in pigs: histological and immuno-histochemical analysis
Abstract In this study, the effects of ozonetherapy on secondary wound healing were evaluated histologically and immuno-histochemically. Material and Methods: 8 healthy pigs were used in this study. Six wounds with 10 mm in diameter were created through the punch technique on the palatinal gingiva of each pig. Ozone gas was applied on only 3 wounds (test gro
J. Appl. Oral Sci.. Publicado em: 10/12/2018
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9. Ozone in polycyclic aromatic hydrocarbon degradation
Abstract Among energy sources from food, corn is a cereal with significant nutritional characteristics. However, during preprocessing, corn is subject to contamination by polycyclic aromatic hydrocarbons, which are considered carcinogenic, and gas ozone can be used as an alternative for decontamination. This study aims to evaluate the effect of ozonation on
Food Sci. Technol. Publicado em: 26/07/2018
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10. Preservation of sweet red pepper paste quality: effect of packing material, ozone gas and protective agent use
Abstract Unlike conventional methods, sweet red pepper paste was produced by various techniques in assistance of various starter cultures. Products were stored at 37 °C for 60 days. Salinity, acidity, color change, invert sugar, brown pigment formation parameters were determined during storage period. Microbiological, statistical and sensory evaluation meth
Food Sci. Technol. Publicado em: 22/03/2018
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11. Estimated evolution of total pollutant gas emissions associated with vehicle activity in the Metropolitan Region of Porto Alegre until 2030
ABSTRACT In recent years, the majority of economic sectors in Brazil have gone through processes of development and transformation. These processes have led to increases in environmental pollution of all kinds; air pollution being one of the most adverse. The Brazilian transportation sector, which heavily affects the air quality, experienced a significant in
An. Acad. Bras. Ciênc.. Publicado em: 24/07/2017
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12. Dichlorvos (DDVP) residue removal from tomato by washing with tap and ozone water, a commercial detergent solution and ultrasonic cleaner
Abstract Dichlorvos (DDVP) is one of the most consumption chlorinated organophosphate insecticide used on tomato. The knowledge about the influence of postharvest household processes on the levels of DDVP residues in vegetables is required to estimate dietary exposure. In this study, the removal of sprayed dichlorvos (DDVP) on tomato by washing with tap, ozo
Food Sci. Technol. Publicado em: 20/07/2017