Sodium Salts
Mostrando 1-12 de 315 artigos, teses e dissertações.
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1. Application of artificial neural networks in the study of Mozzarella cheese salting
Abstract A highly efficient tool that has stood out in data processing and treatment is Artificial Neural Networks (ANNs). Self-organized maps (SOM), which is a type of ANNs, are easy-to-view computational models that simulate information processing and knowledge acquisition. Applying this tool, we analyzed the behavior of the film formed on the mozzarella c
Food Sci. Technol. Publicado em: 2021-06
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2. Application of self-organizing maps to evaluate the influence and behavior of the film formed during salting of Prato cheese
Abstract Problems related to high blood pressure have led consumers to choose foods with low levels of sodium chloride, and an alternative to reduce the salt content of this salt is its partial replacement with KCl. In order to not affect the sensory properties of cheese, salting was performed using a solution containing 70% of NaCl and 30% of KCl in a stati
Food Sci. Technol. Publicado em: 2020-12
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3. A QUÍMICA DOS SANEANTES EM TEMPOS DE COVID-19: VOCÊ SABE COMO ISSO FUNCIONA?
In December 2019, the first case of severe acute respiratory syndrome (COVID-19), caused by the new coronavirus (SARS-CoV-2) was reported and the disease was declared as a worldwide pandemic in March 2020. As there is no vaccine currently available, the daily hygiene cleaning habits and social distance are the ways to fight COVID-19 indicated by the WHO. Han
Quím. Nova. Publicado em: 2020-05
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4. Saline-sodic soil treated with gypsum, organic sources and leaching for successive cultivation of sunflower and rice
RESUMO A correção de solos salinos e sódicos objetiva reduzir os sais dissolvidos na solução e sódio trocável, respectivamente, possibilitando o crescimento e a produção das culturas. Neste contexto, um experimento foi desenvolvido, entre agosto/2011 e setembro/2012, em solo salino-sódico do Perímetro Irrigado de São Gonçalo, no município de So
Rev. bras. eng. agríc. ambient.. Publicado em: 25/11/2019
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5. Germination of chia seeds submitted to saline stress
Resumo A salinidade, tanto dos solos como das águas, é uma das principais causas da queda de rendimento das culturas. Neste contexto, o objetivo deste estudo foi avaliar a influência de diferentes sais na germinação de sementes de chia. O experimento foi conduzido em câmara BOD, na temperatura constante de 20 °C e em presença de luz. As sementes fora
Braz. J. Biol.. Publicado em: 04/07/2019
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6. Initial development of Combretum leprosum Mart. seedlings irrigated with saline water of different cationic natures
RESUMO Dentre os fatores que limitam a propagação de plantas, principalmente no semiárido brasileiro, destaca-se o problema de salinidade que afeta os solos em função da dissolução e intemperismo dos minerais e do solo. Objetivou-se avaliar a emergência e crescimento inicial de plantas de C. leprosum irrigadas com águas salinas de diferentes naturez
Rev. Ciênc. Agron.. Publicado em: 2019-06
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7. Liquid-liquid equilibria in aqueous two-phase ethanol/salt systems at different temperatures and their application to anthocyanins extraction
Abstract Aqueous two-phase systems (ATPS) are formed by mixtures of chemical species that, under certain conditions, separate into two immiscible phases, with water as the major component in global terms and, at lower concentrations, polymers, salts, ionic liquids and alcohols, depending on the system type. Different parameters influence ATPS equilibrium suc
Food Sci. Technol. Publicado em: 16/05/2019
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8. Adaptation of domestic effluent for agricultural reuse by biological, physical treatment and disinfection by ultraviolet radiation
Resumo O reúso de efluente doméstico é uma alternativa para a agricultura irrigada em situações de reduzida disponibilidade de água. No entanto, como é comum a presença de patógenos em águas residuárias, torna-se necessário um processo de desinfecção previamente à sua utilização. Com o desenvolvimento da pesquisa, avaliou-se a viabilidade sa
Rev. Ambient. Água. Publicado em: 11/03/2019
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9. Combining a probiotic with organic salts presents synergistic in vitro inhibition against aquaculture bacterial pathogens
ABSTRACT This study aimed to evaluate 1) the in vitro effect of organic salts on the growth of the probiotic Lactobacillus plantarum and then 2) the combined use of a probiotic with organic salts on the in vitro inhibition of V. alginolyticus, A. hydrophila, E. coli, P. aeruginosa, and S. agalactiae. In vitro tests were performed with eight different organic
Braz. arch. biol. technol.. Publicado em: 08/10/2018
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10. SEPARATION OF ZINC FROM MANGANESE BY SOLVENT EXTRACTION FROM ACIDIC LEACHATES OF SPENT ZINC-MnO2 DRY CELLS USING NEUTRAL ORGANOPHOSPHORUS EXTRACTANTS
This paper describes a route for recovering manganese and zinc from spent zinc-MnO2 dry cells via acid leaching using sulfuric or hydrochloric acids as leachants. Hydrogen peroxide was added as reductant. Experiments were run at 25-40 °C for 1-3 h. Under the best optimal conditions, over 97.5 wt.% of zinc and manganese were leached by both acids. Zn(II) was
Quím. Nova. Publicado em: 2018-07
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11. Ultrasound-Promoted Chemoselective Oxysulfonylation of Alkenes
The ultrasound-assisted oxysulfonylation of different alkenes using sodium salts of organosulfinic acids under air atmosphere is described. The reaction is chemo- and regioselective and the corresponding β-keto-sulfones were obtained in good yields as major products. The use of ultrasound greatly accelerated the formation of products when compared to the co
J. Braz. Chem. Soc.. Publicado em: 2018-06
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12. Effects of hurdle technology on Monascus ruber growth in green table olives: a response surface methodology approach
ABSTRACT An ascomycetes fungus was isolated from brine storage of green olives of the Arauco cultivar imported from Argentina and identified as Monascus ruber. The combined effects of different concentrations of sodium chloride (3.5-5.5%), sodium benzoate (0-0.1%), potassium sorbate (0-0.05%) and temperature (30-40 °C) were investigated on the growth of M.
Braz. J. Microbiol.. Publicado em: 2018-03