Water Consumption
Mostrando 13-24 de 851 artigos, teses e dissertações.
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13. A Facile Synthesized Polyaniline Coated Zerovalent Iron-Silica as an Efficient Sorbent for Magnetic Solid Phase Extraction of Phenolic Pollutants in Water Samples
A magnetic material based on polyaniline coated zerovalent iron-silica (Fe@SiO2@PANI) was simply synthesized using a facile manner under low energy consumption and applied for magnetic solid phase extraction of phenolic pollutants prior to analysis by high performance liquid chromatography-photodiode array detection (HPLC-PDA). The parameters which affected
J. Braz. Chem. Soc.. Publicado em: 2021-01
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14. Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application
Abstract Pumpkin (Cucurbita maxima) research has been growing because of its characteristics, such as the attractive color, low-cost production, nutritional potential, and functional properties for food application. In this context, pumpkin processing for flour production provides a full possibility for the consumption of this vegetable, being thus an altern
Food Sci. Technol. Publicado em: 2020-12
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15. Development of diet cereal bar sweetened with stevia leaves pre-treated with ethanol
Abstract The objective of this work was to perform the ethanolic pretreatment of stevia leaves from the plant Stevia UEM-13 line and to characterize its physical-chemical properties aiming its use as a sweetener in the development of a diet cereal bar. The same formulation of the cereal bar with stevia leaves without pretreatment was elaborated for comparati
Food Sci. Technol. Publicado em: 2020-12
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16. Chemical, physicochemical, microbiological and sensory characterization of cow and buffalo ghee
Abstract Due to the increasing consumption of ghee in the Western countries, a complete characterization of buffalo and cow ghee was performed to complement and update the available literature. Ghee is a lipophilic dairy product with 98.9% lipids, 0.3% water and less than 0.9% nonfat solids. Fatty acids are the major lipid fraction and represent 85.1% and 83
Food Sci. Technol. Publicado em: 2020-12
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17. Malformação arteriovenosa do seio maxilar: uma entidade clínica rara
Abstract Due to the increasing consumption of ghee in the Western countries, a complete characterization of buffalo and cow ghee was performed to complement and update the available literature. Ghee is a lipophilic dairy product with 98.9% lipids, 0.3% water and less than 0.9% nonfat solids. Fatty acids are the major lipid fraction and represent 85.1% and 83
Braz. j. otorhinolaryngol.. Publicado em: 2020-12
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18. Optimization and Validation of LLE-LTP and QuEChERS Methodologies for Determining 2,4-D in Water Samples
2,4-Dichlorophenoxyacetic acid (2,4-D) has been one of the main herbicides used to control weeds, however, due to its high use it can promote episodes of environmental contamination. Therefore, this study aimed to optimize and validate the liquid-liquid extraction with low-temperature partition (LLE-LTP) and the quick, easy, cheap, effective, rugged, and saf
J. Braz. Chem. Soc.. Publicado em: 2020-09
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19. HPLC METHOD IMPROVEMENT FOR 4-NONYLPHENOL DETERMINATION IN ANAEROBIC REACTORS: DECREASING SOLVENT CONSUMPTION AND WASTE GENERATION
The aim of this study was to develop a chromatographic method for 4-NP determination in anaerobic batch reactors using low amount of organic solvents and also evaluate 4-NP degradation in the presence of different co-substrates. Chromatographic parameters was improved for stationary phase (C-8 column), mobile phase (acetonitrile/water solution 90:10, v:v), c
Quím. Nova. Publicado em: 2020-09
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20. REMEDIACIÓN ELECTROCINÉTICA DE UN SUELO REAL CONTAMINADO CON PLOMO ASISTIDA CON LA ADICIÓN DE UN AGENTE COMPLEJANTE
The use of ethylenediaminetetraacetic acid disodium salt (Na2EDTA) as a chelating agent presents ideal characteristics to be used for the removal of lead from a contaminated site. Batch experiments together with a simple local equilibrium model were carried out to evaluate the role of EDTA as enhancing agent in electrokinetic remediation of a Pb-contaminated
Quím. Nova. Publicado em: 2020-09
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21. Evaluation and Geostatistical Study of Toxicological Risk by Water Ingestion with Al, Ba, Fe and Pb in Communities Close to Industrial Areas in the Brazilian Amazon
This study provides a risk assessment and risk maps related to the consumption of water contaminated by Al, Ba, Fe and Pb in an industrial area in the Brazilian Amazon. A total of 120 samples of drinking water were collected from 26 locations in the municipality of Barcarena, Pará State. Multiple elements were analyzed by inductively coupled plasma optical
J. Braz. Chem. Soc.. Publicado em: 2020-07
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22. Irrigation management based on reference evapotranspiration for pre-sprouted plantlets of sugarcane cultivars
ABSTRACT The pre-sprouted sugarcane plantlets (PSP) system aims the production of healthy and vigorous plants in reduced time, reducing the number of stalks needed for planting. Irrigation is used in all PSP system stages and water management plays an important role. Stage 1 acclimation follows the budding stage and lasts for approximately 21 days. At this s
Bragantia. Publicado em: 2020-06
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23. HYDROPHILIC POLYMER CHANGES THE WATER DEMAND IN THE IMPLEMENTATION OF A DWARF CASHEW ORCHARD
ABSTRACT Important losses of dwarf cashew seedlings during the establishment of orchards in the Brazilian semiarid are related to the relatively short rainy season. This study aimed to evaluate biochar and hydrophilic polymer as soil amendments to increase water retention and reduce plant death in the first year. An experiment was conducted at the Curu Stati
Eng. Agríc.. Publicado em: 2020-06
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24. Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.)
Abstract The objective of this study was to characterize the structural and physicochemical properties, the bioactive compounds and the antioxidant activity of freeze-dried açaí pulp (FDAP). The morphology of freeze-dried açaí pulp showed a continuous matrix with a spongey aspect, and the X-ray diffractometry indicated that 96.17% of the molecular struct
Food Sci. Technol. Publicado em: 2020-06