Cup Quality
Mostrando 1-12 de 22 artigos, teses e dissertações.
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1. Brush Biopsy Sample Quality: Preliminary Investigation of a Metal Brush Prototype
Abstract Objective: To qualitatively investigate whether a prototype brush composed of metal bristles collects oral epithelial cells effectively for cytological evaluation of oral mucosal lesions. Material and Methods: Twenty patients with suspicious oral mucosal lesions were enrolled. Patients were asked to gargle with saline and to deposit the oral rinse
Pesqui. Bras. Odontopediatria Clín. Integr.. Publicado em: 10/10/2019
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2. IAC Obatã 4739 - dwarf arabic coffee cultivar with yellow fruits and resistant to leaf rust
Abstract Cultivar IAC Obatã 4739 was derived from a cross between coffee tree IAC 1669-20-1 and cultivar Catuaí Amarelo IAC 62. It is short and high-yielding, rust-resistant, has large and yellow fruits, medium to late maturation, excellent cup quality, and responds effectively to irrigation.
Crop Breed. Appl. Biotechnol.. Publicado em: 2018-09
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3. Multistage Deep Drawing with Ironing of Al-killed AISI 1040 Graded Medium Carbon Steel: a Parametric Study
Analysis of multistage deep drawing with ironing was made while manufacturing of cups from 12 mm thick, 60 mm diameter circular blanks of Al-killed AISI 1040 graded medium carbon steel. Quality requirements of the steel in heat treated condition were examined in terms of tensile properties, formability characteristics, and formability limit diagram. Drawabil
Mat. Res.. Publicado em: 26/06/2017
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4. Métodos para resgate, conservação e multiplação em larga escala de matrizes de Eucalyptus benthamii Maiden &Cambage / Methods for rescue, conservation and multiplication of matrices Eucalyptus benthamii Maiden &Cambege
The E. benthamii presents a great aptitude for cultivation in Brazil, especially in cold climates and with frequent frosts, this is due to your west of Sydney origin in Australia, where temperatures are very low, with frosts. Taking into account their optimal silvicultural performance, selected genotypes will certainly represent an excellent alternative for
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 28/06/2012
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5. Caracterização in silico e análise da expressão de genes das rotas de biossíntese e sinalização do etileno em frutos de diferentes cultivares de café (coffea arabica) / In silico characterization and expression analysis of genes of the ethylene biosynthesis and signaling pathways in fruits of different coffee (Coffea arabica) cultivars
Coffee is the second most commercialized product in the world posing as an important source of income and jobs in several countries, mainly in developing countries such as Brazil, the largest producer and the second largest consumer of coffee in the world. Coffee quality, among other factors, is directly associated to the fruit ripening stage at harvest time
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 28/07/2011
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6. ATUAÇÃO DE BENTONITE E POLIVINILPOLIPIRROLIDONA (PVPP) NA CLARIFICAÇÃO DE VINHOS ESPUMANTES / PERFORMANCE OF BENTONITE AND POLYVINYLPOLYPYRROLIDONE (PVPP) IN THE CLARIFICATION OF SPARKLING WINE
The size and persistence of the bubbles is one of the characteristics pursued by consumers of sparkling wine. The perlage is closely linked to nitrogen products, usually proteins of low molecular weight. Furthermore, bentonite and polyvinylpolypyrrolidone (PVPP) are glues used both in cleaning up the base wine and the sparkling wines, in other words, the fer
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 14/04/2011
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7. Altered expression of the caffeine synthase gene in a naturally caffeine-free mutant of Coffea arabica.
In this work, we studied the biosynthesis of caffeine by examining the expression of genes involved in this biosynthetic pathway in coffee fruits containing normal or low levels of this substance. The amplification of gene-specific transcripts during fruit development revealed that low-caffeine fruits had a lower expression of the theobromine synthase and ca
In.: GENETICS AND MOLECULAR BIOLOGY. Publicado em: 2011
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8. Altered expression of the caffeine synthase gene in a naturally caffeine-free mutant of Coffea arabica.
In this work, we studied the biosynthesis of caffeine by examining the expression of genes involved in this biosynthetic pathway in coffee fruits containing normal or low levels of this substance. The amplification of gene-specific transcripts during fruit development revealed that low-caffeine fruits had a lower expression of the theobromine synthase and ca
In.: GENETICS AND MOLECULAR BIOLOGY. Publicado em: 2011
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9. Crescimento vegetativo, produÃÃo e composiÃÃo quÃmico-bromatolÃgica da palma forrageira consorciada com cajà (Spondias spp) / Vegetative growth, production and chemical composition of cactus pear intercroppedwith caja (Spondias spp)
In the Brazilian Northeast the efficiency of the animal production was increased when combining native pastures and grass adapted in consequence of the low productivity of the native grass, mainly at that time of drought. The importance of the forager palm as one of the most important grass, for your high productivity and quality for the ruminant. However, t
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 26/02/2009
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10. Composição volátil dos defeitos intrínsecos do café por CG/EM-headspace
About 20% of Brazilian raw coffee production is considered inappropriate for exportation. Consequently, these beans are incorporated to good quality beans in the Brazilian market. This by-product of coffee industry is called PVA due to the presence of black (P), green (V) and sour (A) defective beans which are known to contribute considerably for cup quality
Química Nova. Publicado em: 2009
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11. Green and roasted arabica coffees differentiated by ripeness, process and cup quality via electrospray ionization mass spectrometry fingerprinting
A habilidade da técnica de espectrometria de massas com infusão direta e ionização por eletronebulização (IES-EM), nos modos de íons positivos e negativos, foi avaliada na diferenciação de cafés Arábica verdes e torrados e com diferentes estágios de amadurecimento (verde, maduro e passado), processo pós-colheita (seco, úmido e semi-úmido) e ca
Journal of the Brazilian Chemical Society. Publicado em: 2009
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12. Quality of coffee (Coffea arabica L.) pre-processed in coconut / Qualidade de café (Coffea arabica L.) pré-processado por via seca
The maturity stage physiological of coffee fruit after their harvest may influence on the physiological quality of grains and the final quality of coffee drink, mainly because of their peculiarities. The objective of this study was to verify some aspects of pre-process of coffee in coconut, harvesting at different percentages of cherry maturation stage, rela
Publicado em: 2009