Determination Of Result
Mostrando 1-12 de 592 artigos, teses e dissertações.
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1. Innovative gas chromatographic determination of formaldehyde by miniaturized extraction and on-fiber derivatization, via SPME and SPME Arrow
Formaldehyde (FA) is a carbonyl compound, ubiquitous in the environment and among the most widespread pollutants: it has exhibited toxic properties and is classified as a human carcinogen. FA is released from several sources, both temporary (e.g., combustion processes) and permanent (e.g., building products). This work proposes an innovative fully-automated
Química Nova. Publicado em: 2022
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2. Steel desulfurization on RH degasser: physical and mathematical modeling
Abstract Due to the high-quality steel demand, especially for ultra-low Sulfur steel, RH desulfurization has been practiced. Based on this, mathematical and physical modeling have been applied to study steel desulfurization by reagent addition in the RH degasser vacuum chamber. The main result of cold modeling, using water and oil emulating steel and slag, r
REM - International Engineering Journal. Publicado em: 2022
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3. Determination of physical and chemical properties of kombucha teas prepared with different herbal teas
Abstract In this research, kombucha tea was prepared using 5 different tea extracts and physicochemical and sensory analyses were made. The tea extracts used are black tea, green tea, sage, linden and mint, respectively. The prepared tea samples were subjected to fermentation for 14 days. In tea samples, pH, electrical conductivity, water-soluble solid and p
Food Sci. Technol. Publicado em: 2021-06
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4. Leaf area estimation with nondestructive method in cassava
ABSTRACT The objective of this study was to create a single mathematical equation able to estimate the leaf area of different cassava cultivars from one lineal dimension without destroying any plant tissue. Two hundred leaves per cultivar from ten cultivars were used to calibrate the model and more than one hundred leaves per cultivar were used to test its p
Bragantia. Publicado em: 2020-12
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5. DEVELOPMENT OF SOFTWARE FOR ANALYSIS OF BEHAVIOR AND WELFARE OF BROILERS
ABSTRACT The objective of this study was to develop a software based on image processing and computer vision techniques for monitoring the feeding/collective behavior of broilers (Cobb) and validate it based on the results obtained from the visual analysis of an expert. The visual analysis was performed based on the observation and quantification of behavior
Eng. Agríc.. Publicado em: 2020-12
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6. Determination of Ethanol in Gel Hand Sanitizers Using Mid and Near Infrared Spectroscopy
Alcohol-based gel hand sanitizers became very popular during the COVID-19 (coronavirus disease 2019) pandemic. In Brazil, several irregular factories emerged requiring an efficient control by the police and regulatory agencies to guarantee product quality. This problem required a method to determine ethanol content, which led to the development of two method
J. Braz. Chem. Soc.. Publicado em: 2020-09
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7. DEVELOPMENT OF AN ANALYTICAL METHOD FOR THE DETERMINATION OF LEAD BASED ON LOCAL SURFACE PLASMON RESONANCE OF SILVER NANOPARTICLES
Lead is environmental pollutant that even in low trace is harmful for human health and wildlife. In this study we presented a colorimetric method for determination of Pb2+ in water by aggregation of silver nanoparticles capped citrate in the presence of deferoxamine as chelating agent. Silver nanoparticles were prepared by reduction of AgNO3 with NaBH4. In t
Quím. Nova. Publicado em: 2020-06
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8. Comparative assessment of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss Walbaum, 1792) mince
Abstract Freeze drying is known as the excellent drying method for heat sensitive food products. In this research was aimed to determination of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss) mince. Sample groups were established as fresh trout mince, freeze-dried trout mince a
Food Sci. Technol. Publicado em: 2020-06
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9. Comparative assessment of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss Walbaum, 1792) mince
Abstract Freeze drying is known as the excellent drying method for heat sensitive food products. In this research was aimed to determination of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss) mince. Sample groups were established as fresh trout mince, freeze-dried trout mince a
Food Sci. Technol. Publicado em: 28/11/2019
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10. Fruit quality in Hass avocado and its relationships with different growing areas under tropical zones
ABSTRACT Avocado is currently an important crop in Colombia, given its growth in planted area and the increase in exports. The destination market of Colombian avocado is mainly international, and its quality is outstanding. However, the physical and chemical characteristics associated with the quality of the avocados produced are not currently well known in
Rev. Ceres. Publicado em: 11/11/2019
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11. Determination of the junction angle in fluvial channels from georeferenced aerial images from Google Earth Pro and UAV
Resumo Os ângulos de junção em canais fluviais são determinados a partir de complexos processos de erosão e deposição, resultantes da dinâmica do fluxo da vazão, da morfologia do leito e das margens, das feições hidrogeomorfológicas da bacia, de sua ordem e do uso e da ocupação do solo. Conhecer os valores desses ângulos é importante para mel
Rev. Ambient. Água. Publicado em: 03/10/2019
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12. Distribuição das características clínicas do fenótipo gengival em pacientes saudáveis
Resumo Introdução A determinação do fenótipo gengival possibilita compreender melhor as variações e diferenças clínicas intra e interindividuais dos tecidos periodontais saudáveis. Objetivo O objetivo deste estudo foi determinar os perfis do fenótipo gengival e compará-los em diferentes regiões da cavidade oral, levando em consideração parâ
Rev. odontol. UNESP. Publicado em: 23/09/2019