Hibiscus
Mostrando 13-24 de 90 artigos, teses e dissertações.
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13. Recombination Study of Dye Sensitized Solar Cells with Natural Extracts
Natural dyes can be used in dye sensitized solar cells (DSSCs) to generate low-cost devices, although with low light harvesting because of energy losses from the recombination process. This study investigates recombination reactions in DSSCs with natural dyes extracted from eggplants, plums, and hibiscus flowers. Titanium dioxide films were coated on a fluor
J. Braz. Chem. Soc.. Publicado em: 2019-02
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14. Characterization of hibiscus sabdariffa fiber as potential reinforcement for denture acrylic resins
ABSTRACT This study aimed to determine the characteristics of Hibiscus sabdariffa as a fiber-reinforcement material for denture acrylic resins. The Hibiscus sabdariffa fiber was extracted by hot water retting. The fiber was treated at room temperature in aqueous solution of NaOH for 8 hours at 8% concentration. Micrometre gauge and Field emission scanning el
Matéria (Rio J.). Publicado em: 06/12/2018
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15. AVALIAÇÃO DA ADSORÇÃO E ESTUDO ELETROQUÍMICO DE CÉLULAS SOLARES PRODUZIDAS COM TiO2 E CORANTE EXTRAÍDO DO HIBISCUS
Dye-sensitized solar cells using natural dyes have lower cost when compared to ruthenium-based dyes. This paper aims to evaluate, electrochemically, solar cells composed of TiO2 with dye extracted from the Hibiscus(var. Sabdariffa) and propose an adsorption model capable of predicting the adsorption mechanism of the dye on the semiconductor surface. The char
Quím. Nova. Publicado em: 2018-05
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16. Nutritional Evaluation of Non-Conventional Vegetables in Brazil
ABSTRACT The objective of this study was to characterize the nutritional compounds of interest present in vegetables known as non-conventional, in Brazil. The following evaluations were carried out: antioxidant activity, phenolic compounds, vitamin C, calories, carbohydrates, humidity, lipids, proteins, fiber, acidity and quantification of minerals (P, K, Ca
An. Acad. Bras. Ciênc.. Publicado em: 23/04/2018
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17. COMPARISON OF RESPONSE SURFACE METHODOLOGY (RSM) AND ARTIFICIAL NEURAL NETWORKS (ANN) TOWARDS EFFICIENT OPTIMIZATION OF FLEXURAL PROPERTIES OF GYPSUM-BONDED FIBERBOARDS
ABSTRACT In this study, the hydration behavior of gypsum paste mixed with bagasse and kenaf fibers as lignocellulosic material and fiberglass as inorganic material is evaluated. Moreover, the properties of gypsum-bonded fiberboard (GBFB) are examined using bagasse fibers (Saccharum officinarum.L), kenaf fibers (Hibiscus cannabinus.L) and industrial fiberglas
CERNE. Publicado em: 2018-03
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18. Identification of roselle varieties through simple discriminating physicochemical characteristics using multivariate analysis
Abstract The objective of this work is to study the feasibility of a more objective and rigorous classification of the calices of Hibiscus sabdariffa based on their physicochemical profile. To do so, 19 analyses were carried out on 4 varieties of calices cultivated in Senegal: Vimto, Koor, Thaï and CLT92. Principal component analysis results showed that 15
Food Sci. Technol. Publicado em: 11/01/2018
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19. Unconventional vegetables collected in Brazil: chromosome number and description of nuclear DNA content
Abstract The aim of this study was to perform chromosome counts and nuclear DNA quantification of the unconventional vegetables species: bertalha (Basella alba L.), vinagreira verde (Hibiscus sabdariffa L.), azedinha (Rumex acetosa L.), peixinho (Stachys byzantina K. Koch), and capuchinha (Tropaeolum majus L.). Metaphase chromosomes were obtained from the pr
Crop Breed. Appl. Biotechnol.. Publicado em: 2017-12
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20. Stability and degradation kinetics of crude anthocyanin extracts from H. sabdariffa
Abstract Hibiscus sabdariffa is an under-utilized plant that has reported to have great potential in the food industry. The vibrant red pigment from the calyces indicate a source of anthocyanins. Anthocyanins would make ideal natural food colourants with additional nutritional benefits however stability is a hindering factor. Stability studies were the main
Food Sci. Technol. Publicado em: 29/05/2017
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21. Maconellicoccus hirsutus (Green) Register in Teak Forest Santds in the Mato Grosso State, Brazil
ABSTRACT The pink hibiscus mealybug, Maconellicoccus hirsutus Green (Hemiptera, Pseudococcidae) is registered for the first time in teak forest stands, Tectona grandis, in the municipality of São José de Quatro Marcos, State of Mato Grosso, Brazil. Information on the geographical distribution, biology, damage and management of this pest is provided.
Floresta Ambient.. Publicado em: 15/05/2017
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22. Anti-Escherichia coli effect of Hibiscus sabdariffa L. in a meat model
Abstract Hibiscus sabdariffa L. is used in traditional medicine because of its bioactive properties, such as antioxidant and antibacterial. Escherichia coli is a Gram-negative bacteria and as an indicator of contamination in food. The aim of this work was to evaluate the anti-Escherichia coli effect and the change in pH on the control of aerobic mesophilic m
Food Sci. Technol. Publicado em: 27/04/2017
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23. Harvesting Microalgal Biomass grown in Anaerobic Sewage Treatment Effluent by the Coagulation-Flocculation Method: Effect of pH
ABSTRACT Harvesting is a critical step in microalgal biomass production process for many reasons. Among the existing techniques available for harvesting and dewatering microalgal biomass, recovery from aqueous medium by coagulation-flocculation has been the most economically viable process, althoughit is highly dependent on pH. This study aims to assess alte
Braz. arch. biol. technol.. Publicado em: 30/03/2017
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24. Compostos químicos e atividade antioxidante analisados em Hibiscus rosa-sinensis L. (mimo-de-vênus) e Hibiscus syriacus L. (hibisco-da-síria)
Resumo O Hibiscus rosa-sinensis L. e o Hibiscus syriacus L., da família Malvaceae, são utilizados na área ornamental e gastronômica internacional, mas, nos últimos anos, vêm ganhando espaço como flores comestíveis não convencionais na alimentação alternativa. Este estudo objetivou quantificar a composição centesimal, pectina e compostos fitoquí
Braz. J. Food Technol.. Publicado em: 12/12/2016