Physico Chemical Analyses
Mostrando 1-12 de 47 artigos, teses e dissertações.
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1. INFLUÊNCIA DA COMPOSIÇÃO DOS NANOFIOS PT-IR/C NA ATIVIDADE CATALÍTICA FRENTE A OXIDAÇÃO ELETROQUÍMICA DE ETANOL EM MEIO ÁCIDO
Carbon-supported platinum-iridium nanowire-shape electrocatalysts containing 20% of metallic loading were synthesized by chemical reduction method using formic acid as a reducing agent and tested towards the oxidation of ethanol in acidic medium. The developed electrocatalysts were synthesized with the following compositions: Pt0.9Ir0.1/C, Pt0.8Ir0.2/C, Pt0.
Quím. Nova. Publicado em: 2020-02
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2. Ethanol and citric acid improve longevity in Gerbera cv. Mistique
Resumo Etanol e ácido cítrico podem aumentar a longevidade em algumas flores de corte. Porém, seu uso deve ser de extremo cuidado, com métodos de aplicação e concentrações específicas para cada tipo de flor de corte. Assim, o objetivo foi estudar as mudanças físico-químicas e fisiológicas na longevidade de gérberas de corte cv. Mistique, submet
Ornam. Hortic.. Publicado em: 12/08/2019
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3. OPTIMIZATION OF LIPASE IMMOBILIZATION ON MAGHEMITE AND ITS PHYSICO-CHEMICAL PROPERTIES
ABSTRACT Nanomaterial-based biocatalysts have emerged as current carriers suitable for enzyme immobilization. The nano-sized materials provide large surface area for enzyme attachment, thus increasing the probability for its efficient catalyst activity. By using magnetized nanomaterials, enhancement of the downstream processing is evident as it eases the imm
Braz. J. Chem. Eng.. Publicado em: 15/07/2019
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4. Potential for biogas generation from sweet potato genotypes
Resumo O biogás é uma tecnologia que possibilita a geração de energia através do processo de biodigestão anaeróbia, sendo uma opção a produção a partir de batata-doce como fonte energética. A presente pesquisa teve por objetivo avaliar a produção de biogás em biodigestores anaeróbios de bancada, caracterizar os parâmetros físico-química da
Rev. Ambient. Água. Publicado em: 25/03/2019
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5. Development of a low commercial value fish-sausage from the fish trawling “mix” category
Abstract The decreasing stock of the main species consumed in Brazil has stimulated studies regarding the use and development of products using low commercial value species. The shrimp trawling modality produces a large volume of a “mix” category comprising low commercial value fish. However, it is necessary to develop products with greater practicality
Food Sci. Technol. Publicado em: 28/05/2018
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6. Lithium containing MgAl mixed oxides obtained from sol-gel hydrotalcite for transesterification
Abstract The innumerous advantages of heterogeneous catalysts employed in biodiesel production have stimulated the search for a solid catalyst capable of replacing the industrially used homogeneous catalysts. This paper investigates the effect of the sol-gel method in the catalytic activity and stability of Li-MgAl mixed oxides prepared by the “in situ”
Braz. J. Chem. Eng.. Publicado em: 2018-01
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7. Physical-chemical and antimicrobial properties of Egg White Protein Powder films incorporated with orange essential oil on Kashar Cheese
Abstract In this study, the effects of edible film (EWPPCVV) produced by the addition (2% v/v) orange essential oil (EOCVV) to sorbitol (3% w/v) egg white protein powder (EWPP) based film on the physico-chemical and antibacterial properties, appearance (color, structure, brightness) and odor of kashar cheese were studied .Cheese samples were separately coate
Food Sci. Technol. Publicado em: 21/11/2016
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8. Bone tissue response to plasma-nitrided titanium implant surfaces
A current goal of dental implant research is the development of titanium (Ti) surfaces to improve osseointegration. Plasma nitriding treatments generate surfaces that favor osteoblast differentiation, a key event to the process of osteogenesis. Based on this, it is possible to hypothesize that plasma-nitrided Ti implants may positively impact osseointegratio
J. Appl. Oral Sci.. Publicado em: 2015-02
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9. Sensory and physico-chemical characteristics of desserts prepared with egg products processed by freeze and spray drying
In this work, three freeze-dried (FD) egg products (whole egg (WE), egg yolk (EY) and egg white (EW)) were obtained and the acceptability of confections prepared with each was evaluated. Sensory analyses for confections were performed by hedonic testing with fifty panelists in each evaluation. The studied confections were: Condensed Milk Pudding (P), Quindim
Food Sci. Technol. Publicado em: 01/10/2013
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10. Physico-chemical and sensorial evaluation of sugarcane spirits produced using distillation residue
The objective of the present study was to analyze the use of vinasse from cachaça as an ingredient of the fermentation medium for the spirit production. The fermentations were conducted out in three successive batches using a Saccharomyces cerevisiae isolate. In the first batch, the sugarcane broth was only diluted with distilled water. In the second and th
Braz. arch. biol. technol.. Publicado em: 2013-02
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11. Características microbiológicas, físico-químicas e sensoriais do leite de cabra submetido à pasteurização e ao congelamento comercializados em Alfenas
O leite de cabra é um alimento completo, rico em proteínas, gorduras, vitaminas e sais minerais, possui moléculas de gordura de tamanho reduzido, apresentando alta digestibilidade comparado aos demais tipos de leites. Um dos maiores desafios para a popularização do leite de cabra é a grande rejeição por parte do público consumidor em potencial, devi
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 24/08/2012
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12. Dinâmica do cromo em solos fertilizados com proteína hidrolisada de couro / Dynamics of chromium in soil fertilized with leather hydrolysate
This study intends to subsidize the decision for utilizing leather hidrolysate as fertilizer in the state of Rio Grande do Sul. The distribution and potential mobility of chromium in different soils, applied in increasing amounts of leather hidrolysate were investigated. The analyses involved sequential fractioning procedure and speciation of chromium, in ad
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 2012