Sparkling
Mostrando 13-21 de 21 artigos, teses e dissertações.
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13. Estudo da toxicidade de diferentes estágios de crescimento da Brachiaria decumbens em ovinos
Were introduced into three paddocks (P, M e G) cultivated with Brachiaria decumbens, 21 sheep, male, from 4 months of age, for two months. In the pickets had forage 15, 45 and 90 days of growth respectively. Increase in the concentration of seric enzyme aspartatoaminotransferase occurred in the after the start of the experimente in group P and M and at the s
Publicado em: 2008
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14. Produção de aroma em mosto de uva destinado a produção de vinho espumante / Production of flavor in fresh grape for the production of sparkling wine
O vinho é uma bebida obtida pela completa ou parcial fermenta ção alcoólica do mosto de uva. A comercialização do vinho teve uma razoável evolução no Brasil. Os Champanhas/espumantes e espumantes "Asti" foram os vinhos que tiveram o maior consumo pela população brasileira nos últimos 10 anos. O Estado do Rio Grande do Sul (RG) é responsável por
Publicado em: 2003
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15. A “sparkling” eye
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16. The Pax2 homolog sparkling is required for development of cone and pigment cells in the Drosophila eye
A new Drosophila Pax gene, sparkling (spa), implicated in eye development, was isolated and shown to encode the homolog of the vertebrate Pax2, Pax5, and Pax8 proteins. It is expressed in the embryonic nervous system and in cone, primary pigment, and bristle cells of larval and pupal eye discs. In spapol mutants, a deletion of an enhancer abolishes Spa expre
Cold Spring Harbor Laboratory Press.
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17. Time again for the resurrection men?
A sparkling book on the great 19th century surgeon Sir Astley Cooper should prompt us to re-examine medicine and medical education in the 21st century, says Roger Jones
BMJ Publishing Group Ltd..
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18. Multiplication and Fermentation of Saccharomyces cerevisiae under Carbon Dioxide Pressure in Wine
Conditions for rapid fermentation of sugar in wine under pressure were sought for use in continuous production of naturally fermented sparkling wine. Wine yeast growth and fermentation were measured under CO2 pressure. The medium was white wine with added glucose. Pressure was very inhibitory to growth, especially at low pH or high alcohol concentration. Use
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19. Analysis and Dynamics of the Chromosomal Complements of Wild Sparkling-Wine Yeast Strains
We isolated Saccharomyces cerevisiae yeast strains that are able to carry out the second fermentation of sparkling wine from spontaneously fermenting musts in El Penedès (Spain) by specifically designed selection protocols. All of them (26 strains) showed one of two very similar mitochondrial DNA (mtDNA) restriction patterns, whereas their karyotypes differ
American Society for Microbiology.
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20. The Effects of Interspecific Competition on the Dynamics of a Polymorphism in an Experimental Population of DROSOPHILA MELANOGASTER
Populations of Drosophila melanogaster with a fourth-chromosome polymorphism were subjected to different levels of competition with Drosophila simulans. The dynamics of the polymorphism and the equilibrium frequencies of the sparkling allele were seen to depend on the competitive level, while the higher productivity of the competing populations was shown to
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21. Karyotype Rearrangements in a Wine Yeast Strain by rad52-Dependent and rad52-Independent Mechanisms
Yeast strains isolated from the wild may undergo karyotype changes during vegetative growth, a characteristic that compromises their utility in genetic improvement projects for industrial purposes. Karyotype instability is a dominant trait, segregating among meiotic derivatives as if it depended upon only a few genetic elements. We show that disrupting the R
American Society for Microbiology.