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Nitrogen and potassium fertilization affect apple fruit quality in southern Brazil

NAVA, Gilberto; DECHEN, Antonio Roque; NACHTIGA, Gilmar Ribeiro
Fonte: TAYLOR & FRANCIS INC Publicador: TAYLOR & FRANCIS INC
Tipo: Artigo de Revista Científica
Português
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48.22581%
Nitrogen (N) and potassium (K) are usually found in higher concentrations than other macronutrients in apple (Malus x domestica Borkh) fruits and are most frequently associated with changes in fruit quality. The aim of this article was to evaluate the effects of N and K fertilization on some fruit quality attributes of Fuji apple. The experiment was conducted at Sao Joaquim, State of Santa Catarina, Brazil, during 2004 and 2005. A factorial design was used with N and K annual fertilizer rates (0, 50, 100, and 200 kg ha(-1) of N and K2O) replicated in three orchards. Fifteen days prior to harvest, three fruit samples were collected from each treatment and site. One sample was used for total soluble solid content (TSS), titratable acidity, pulp firmness, and fruit color parameter analyses, and the other samples were refrigerated in a conventional atmosphere for 3 and 6 months for subsequent determination of fruit quality. Nitrogen fertilization negatively affected fruit color, flesh firmness, and TSS content. These same variables were positively affected by K fertilization, except for flesh firmness.

Acidez total titulável, pH e tempo de redução do azul de metileno no fluido ruminal de caprinos mantidos em pastagens artificiais, exclusiva de gramíneas, ou em caatinga

FIGUEIREDO, Mauro Pereira de; QUADROS, Danilo Gusmão de; CRUZ, Jurandir Ferreira da
Fonte: Universidade de São Paulo (USP), Faculdade de Medicina Veterinária e Zootecnia (FMVZ) Publicador: Universidade de São Paulo (USP), Faculdade de Medicina Veterinária e Zootecnia (FMVZ)
Tipo: Artigo de Revista Científica
Português
Relevância na Pesquisa
38.43567%
O objetivo deste trabalho foi o de determinar a concentração hidrogeniônica (pH), acidez total titulável e tempo de redução do azul de metileno no fluido ruminal de caprinos com ou sem raça definida, mantidos em pastagens artificiais, exclusivas de gramíneas, ou em caatinga, durante as épocas chuvosa e seca do ano. O delineamento experimental foi inteiramente casualizado, sendo analisado em esquema fatorial 2³ (animais com e sem raça definida, pastagens artificiais e em caatinga, épocas chuvosa e seca do ano). O tipo de pastagem influenciou significativamente (p < 0,05) os valores encontrados para acidez total titulável. em relação ao pH, o tipo de pastagem e época do ano foram significativamente (p < 0,05) os fatores mais incisivos. A atividade microbiana, avaliada através dos parâmetros estudados, foi mais intensa na época das águas e na caatinga em relação à da seca e pastagens artificiais, respectivamente. Na avaliação dos resultados desses testes, deve-se sempre levar em consideração principalmente a época do ano e o tipo de pastagem, sem, no entanto, desprezar o fator raça.; A completely randomized trial was conducted in order to evaluate the hydrogen ion concentration (pH), total titratable acidity and methylene blue reduction time test in rumen fluid of cross bred and raced goats...

Sequential determination of titratable acidity and tartaric acid in wines by flow injection spectrophotometry

Rangel, António, O.S.S.; Tóth, Ildikó V.
Fonte: Royal Society of Chemistry Publicador: Royal Society of Chemistry
Tipo: Artigo de Revista Científica
Publicado em //1998 Português
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A flow injection manifold is proposed for the sequential determination of titratable (total) acidity based on a pseudotitration and of tartaric acid based on the formation of a coloured vanadate complex. The method involves in-line dialysis prior to injection to avoid interference from the sample background absorption in the spectrophotometric detection. The changes in the colour of both reactions were monitored using two flow cells aligned in the optical path of a single spectrophotometer. Wine samples were analysed without any sample pre-treatment; table wines in the range 1–10 g l21 (total acidity) and 0.5–4 g l21 (tartaric acid) and port wines in the range 1–8 g l21 (total acidity) and 0.5–5 g l21 (tartaric acid). Sixteen samples can be measured per hour, and the results were comparable to those obtained by reference procedures for both determinations. RSDs (n = 10) generally lower than 3% were obtained

Validação de um dispositivo não-invasivo e não-destrutivo para avaliação do estado de maturação das uvas

Graça, João Nuno Duarte
Fonte: ISA Publicador: ISA
Tipo: Dissertação de Mestrado
Publicado em //2014 Português
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Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do Porto; In this work, WinePen validation procedures were applied in order to verify the robustness of the device in the field and the models used to estimate the parameters Brix, Titratable acidity and Anthocyanins. This device’s operating system is based on reflectance and fluorescence. This validation was held in 2013, on vineyards with white and red varieties, in the Superior Institute of Agronomy, situated in the Wine Region of Lisbon. For WinePen validations, 25 berries of each variety were measured, under different conditions (laboratory and field) in order to verify the light effect on measurements. The berries were first analyzed by WinePen and afterwards examined in the laboratory. In order to select the best models, the fitting quality of the observed values was evaluated using the following deviance measures: determination coefficient (R2), mean absolute error (MAE); root mean square error (RMSE). High and significant correlations for Brix (0.93 to 0.96) and for titratable acidity (0.86 to 0.96) were observed for different types of environment (laboratory and field) and for different varieties (whites and reds). However...

Fruit size and quality of pineapples cv. Vitória in response to micronutrient doses and way of application and to soil covers

Amorim,Aiala Vieira; Lacerda,Claudivan Feitosa de; Moura,Carlos Farley Herbster; Gomes Filho,Enéas
Fonte: Sociedade Brasileira de Fruticultura Publicador: Sociedade Brasileira de Fruticultura
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/10/2011 Português
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The objective of this study was to evaluate the effects of foundation and leaf fertilization with micronutrients on fruit size and quality of pineapple cv. Vitória under the environmental conditions of the Baixo Acaraú irrigated perimeter in Northern Ceará State, Brazil, under two covers (bagana and black plastic) of the sandy soil of low fertility. The experimental design was a randomized split blocks one with four levels of soil dressing and four levels of foliar fertilization, with five replications. Micronutrient soil dressing was studied as FTE-12 at doses of 0, 60, 120 and 180 kg ha-1. The four levels of foliar fertilization were: LF0 (without fertilizer), LF 1 (15 leaf fertilization, using the amount of 1158.75 g Fe ha-1, 844.65 g Mn ha-1, 391.5 g ha-1 Zn, 322.65 g ha-1 Cu and 216 g ha-1 B), LF2 (15 leaf fertilization, using twice the quantities of level LF1) and LF3 (15 leaf fertilization, using three times the amount of level LF1). At 13 months after planting the micropropagated plantlets was carried out the floral induction treatment and five months later the fruit harvest determining the following variables: fruit weight and median diameter, soluble solids content (SS) and titratable acidity (TA). Both fruit weight and diameter increased with increasing doses of micronutrients applied to the soil and to the leaves...

Sensory analysis and chemical characterization of strawberry fruits

Resende,Juliano Tadeu V de; Camargo,Letícia KP; Argandoña,Eliana JS; Marchese,Aline; Camargo,Cristhiano K
Fonte: Associação Brasileira de Horticultura Publicador: Associação Brasileira de Horticultura
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/09/2008 Português
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The aim of this work was to carry out the chemical characterization and sensory analysis of strawberry fruits from cultivars Camp-dover, Dover, Camp-oso, Oso Grande, and Tudla-Milsei, grown in the southern region of Minas Gerais State. Soluble solids, titratable acidity, and the ratio between both characteristics were evaluated, in three replications. Sensory analysis was carried out by a panel of 34 non-trained assessors, recruited out of UNICENTRO students, professors, and employees. Assessors evaluated the samples for aroma and flavor using sorting-preference tests, with scores from 1 (less preferred) to 5 (most preferred). Appearance was assessed by means of a hedonic scale, from 1 (dislike very much) to 9 (like very much). Each assessor evaluated five samples of each cultivar for aroma and flavor. To evaluate external appearance, fruits were presented in polystyrene trays, covered with transparent film. Cultivars Camp-dover, Oso Grande, and Tudla-Milsei had the highest (p<0.05) contents of soluble solids (respectively 8.1, 7.8, and 7.6ºBrix); while for titratable acidity, the highest values were found in fruits of cultivars Tudla-Milsei, Oso Grande, and Dover (0.88, 0.80, and 0.60). For the soluble solids:titratable acidity ratio...

Titratable acidity of beverages influences salivary pH recovery

TENUTA,Livia Maria Andaló; FERNÁNDEZ,Constanza Estefany; BRANDÃO,Ana Carolina Siqueira; CURY,Jaime Aparecido
Fonte: Sociedade Brasileira de Pesquisa Odontológica - SBPqO Publicador: Sociedade Brasileira de Pesquisa Odontológica - SBPqO
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/01/2015 Português
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A low pH and a high titratable acidity of juices and cola-based beverages are relevant factors that contribute to dental erosion, but the relative importance of these properties to maintain salivary pH at demineralizing levels for long periods of time after drinking is unknown. In this crossover study conducted in vivo, orange juice, a cola-based soft drink, and a 10% sucrose solution (negative control) were tested. These drinks differ in terms of their pH (3.5 ± 0.04, 2.5 ± 0.05, and 5.9 ± 0.1, respectively) and titratable acidity (3.17 ± 0.06, 0.57 ± 0.04 and < 0.005 mmols OH- to reach pH 5.5, respectively). Eight volunteers with a normal salivary flow rate and buffering capacity kept 15 mL of each beverage in their mouth for 10 s, expectorated it, and their saliva was collected after 15, 30, 45, 60, 90, and 120 s. The salivary pH, determined using a mini pH electrode, returned to the baseline value at 30 s after expectoration of the cola-based soft drink, but only at 90 s after expectoration of the orange juice. The salivary pH increased to greater than 5.5 at 15 s after expectoration of the cola drink and at 30 s after expectoration of the orange juice. These findings suggest that the titratable acidity of a beverage influences salivary pH values after drinking acidic beverages more than the beverage pH.

Evaluation of the pH and titratable acidity of teas commercially available in Brazilian market

LUNKES,Letícia Bello Flores; HASHIZUME,Lina Naomi
Fonte: Faculdade São Leopoldo Mandic Publicador: Faculdade São Leopoldo Mandic
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/03/2014 Português
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OBJECTIVE: Tea has been considered a healthy alternative to other industrialized beverages. The objective of this study was to assess the erosive potential of teas commercially available in Brazil by pH and titratable acidity measures. METHODS: Eighteen teas available in Brazilian market were selected for this study (read to drink and brewed tea), and a brand of yerba mate (Ilex paraguariensis). Each product was analyzed for pH and titratable acidity. For comparison between different kinds of teas, the Student t test was used. RESULTS: The mean pH values for ready to drink teas ranged between 2.89 and 4.03, while for the brewed teas and yerba mate the values ranged between 6.75 and 7.89. The difference between the two groups was significant (p < 0.05). Regarding titratable acidity, the ready to drink teas showed mean values ranging between 3.77 ml and 12.68 ml. Brewed teas (including yerba mate) were not tested for titratable acidity because their pH values were greater than 7.0. CONCLUSION: Among the teas commercially available, ready to drink teas have lower pH values and higher titratable acidity compared to other teas. It suggests that they have an erosive potential.

Micronutrients affecting leaf biochemical responses during pineapple development

Amorim,Aiala Vieira; Lacerda,Claudivan Feitosa de; Marques,Elton Camelo; Ferreira,Francisco Jardelson; Silva Júnior,Ricardo José da Costa; Andrade Filho,Francisco Luciano; Gomes-Filho,Enéas
Fonte: Sociedade Brasileira de Fisiologia Vegetal Publicador: Sociedade Brasileira de Fisiologia Vegetal
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/01/2013 Português
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An adequate mineral nutrition is essential for the development and productivity of pineapple. However, little is known about the nutritional and metabolic changes that occur in this crop in response to micronutrient deficiency or excess, particularly on tropical conditions. Thus, the objective of this study was to evaluate the application effects of micronutrients in soil and in leaf on biochemical responses of leaves during the development cycle of the pineapple crop. Samples were collected at 3, 6, 9, 12, and 17 months after transplantation. Leaf soluble carbohydrates and N-aminosoluble compounds were determined, as well as variations in the titratable acidity and pH. The soil and leaf micronutrient application increased the concentrations of carbohydrates and N-aminosoluble and reduced the leaf pH, and the changes were more significant in the last sampling (17 months after transplantation). Reductions in concentrations of carbohydrates and increase in the titratable acidity of the pineapple leaves collected at the end of the night were also observed, a fact that reflects the metabolism of Crassulacean acid metabolism species. The strategy of micronutrient application contributes positively to alter the metabolism of plants of pineapple cv. Victoria...

Responses of grape berry anthocyanin and titratable acidity to the projected climate change across the Western Australian wine regions

Barnuud, Nyamdorj N.; Zerihun, Ayalsew; Mpelasoka, Freddie; Gibberd, Mark; Bates, Bryson
Fonte: Springer Berlin Heidelberg Publicador: Springer Berlin Heidelberg
Tipo: Artigo de Revista Científica
Português
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48.22581%
More than a century of observations has established that climate influences grape berry composition. Accordingly, the projected global climate change is expected to impact on grape berry composition although the magnitude and direction of impact at regional and subregional scales are not fully known. The aim of this study was to assess potential impacts of climate change on levels of berry anthocyanin and titratable acidity (TA) of the major grapevine varieties grown across all of the Western Australian (WA) wine regions. Grape berry anthocyanin and TA responses across all WA wine regions were projected for 2030, 2050 and 2070 by utilising empirical models that link these berry attributes and climate data downscaled (to ∼5 km resolution) from the csiro_mk3_5 and miroc3_2_medres global climate model outputs under IPCC SRES A2 emissions scenario. Due to the dependence of berry composition on maturity, climate impacts on anthocyanin and TA levels were assessed at a common maturity of 22 °Brix total soluble solids (TSS), which necessitated the determination of when this maturity will be reached for each variety, region and warming scenario, and future period. The results indicate that both anthocyanin and TA levels will be affected negatively by a warming climate...

Qualidade do leite produzido no estado de Goiás - ocorrência de resíduos de antimicrobianos e acidez titulável; Quality of milk produced in the state of Goias - occurrence of antimicrobial residues and acidity

SILVA, Thaysa dos Santos
Fonte: Universidade Federal de Goiás; BR; UFG; Mestrado em Ciência Animal; Ciências Agrárias - Veterinaria Publicador: Universidade Federal de Goiás; BR; UFG; Mestrado em Ciência Animal; Ciências Agrárias - Veterinaria
Tipo: Dissertação Formato: application/pdf
Português
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39.057712%
Milk is considered one of the nutritionally complete foods, consumers and inspection organizations require that this product has innocuousness and good quality. The veterinary medicinal products, in particular antimicrobials have been widely used in stockfarming to treat and preventi diseases (mastitis). However, when they are used in an inappropriate manner, the presence of residues of antimicrobials such as sanitizers, antibiotics or chemotherapic drugs, endanger animals´ and humans´ health, predisposing the population to allergic reactions, carcinogenic activity, microbial resistance, in addition to causing economic losses to industries, producers and governments. Furthermore, the analysis of titratable acidity in milk is one of the parameters used by dairy industry for the indirect determination of its quality, being compulsory in the milk reception platforms the industries. In this study 992 samples (441 of raw, 327 of pasteurized and 224 of Ultra High Temperature (UHT) milk) were collected from April to November 2010 in the properties and places of commercialization, and analyzed in the State of Goias. The commercial kit Delvotest® SP-NP was used to carry out the antimicrobials research, a methodology according the federal law for the titratable acidity...

Effects of elevated temperature in grapevine. II juice pH, titratable acidity and wine sensory attributes

Sadras, V.O.; Petrie, P.R.; Moran, M.A.
Fonte: Wiley Publicador: Wiley
Tipo: Artigo de Revista Científica
Publicado em //2013 Português
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Background and Aims: The effects of vineyard temperature on wine attributes are largely inferred from indirect comparisons between thermally contrasting regions and vintages. Here, we directly assessed wine attributes in trials where manipulation of temperature in the field minimised confounded effects typical of indirect comparisons. Methods and Results: Cabernet Franc, Chardonnay, Semillon and Shiraz vines were exposed to two thermal regimes (elevated temperature, control) over two growing seasons. Juice titratable acidity (TA) and pH, and wine sensory attributes were assessed. Three types of responses to elevated temperature were found for juice TA and pH: (i) pH increased and TA decreased (Cabernet Franc, Chardonnay); (ii) both traits were unresponsive (Shiraz); and (iii) pH increased but acidity was unresponsive (Semillon). Elevated temperature consistently reduced green and citrus aromas, and enhanced rich mouth feel and tropical flavours in Semillon. Thermal effects on sensory traits of Shiraz and Cabernet Franc were strongly season-dependent. Conclusions: Responses of juice TA and pH to elevated vineyard temperature in Shiraz and Semillon did not conform to expectations from indirect comparisons. Owing to confounded environmental factors...

Development and quality of pineapple guava fruit in two locations with different altitudes in Cundinamarca, Colombia

Parra-Coronado,Alfonso; Fischer,Gerhard; Camacho-Tamayo,Jesús Hernán
Fonte: Instituto Agronômico de Campinas Publicador: Instituto Agronômico de Campinas
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/09/2015 Português
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Fruit growth is stimulated by different weather conditions. The aim of this study was to determine the influence of weather conditions on the physicochemical properties of pineapple guava fruit growth. Twenty trees were marked in two production areas located at different altitudes (1,800 and 2,580 m.a.s.l.), and measurements were performed every 7 days from 99 and 141 days post-anthesis to harvest at altitudes of 1,800 and 2,580 m.a.s.l., respectively. The results indicate that altitude and weather conditions greatly influence the growth and development of pineapple guava fruit, and these effects are primarily manifested in the physical characteristics of the fruit. The weight and size of the fruit at harvest are directly related to the altitude of the production area. The weather condition that has the greatest impact on total titratable acidity at harvest is cumulative radiation during fruit growth; the highest value of total soluble solids at harvest corresponds to the location with the higher altitude, lower rainfall and relative humidity and higher cumulative radiation during the fruit growth period. The hue angle and pulp firmness at harvest are not influenced by the location or weather conditions at any location and do not determine the fruit quality at harvest time.

A Sensory and Chemical Analysis of Fresh Strawberries Over Harvest Dates and Seasons Reveals Factors That Affect Eating Quality

Jouquand, Celine; Chandler, Craig; Plotto, Anne; Goodner, Kevin
Fonte: American Society of Horticultural Science; American Society of Horticultural Science ( Alexandria, VA, USA ) Publicador: American Society of Horticultural Science; American Society of Horticultural Science ( Alexandria, VA, USA )
Tipo: mixed material Formato: Journal Article
Publicado em //2008 Português
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(Acquisition) Collected for University of Florida's Institutional Repository by the UFIR Self-Submittal tool. Submitted by Suzanne Stapleton.; (Publication Status) Published; (Additional Physical Form) NALT Terms: Fragaria ananassa, strawberries, flavor, sensory properties, fruit quality, seasonal variation, harvest date, fruit composition, genotype, cultivars, genetic variation, sweetness, food acceptability, soluble solids, titratable acidity, flavor compounds, volatile compounds, Florida; (Preferred Citation) Journal of the American Society for Horticultural Science (2008) 133 (6): 859-867

Estabilidade térmica e ao álcool do leite de cabras Saanen e Alpina; Thermal and alcohol stability of Saanen abd Alpine goat's milk

Mello, Fernanda Assaife de; Pinto, Andrea Troller; Zanela, Maira Balbinotti; Schmidt, Veronica
Fonte: Universidade Federal do Rio Grande do Sul Publicador: Universidade Federal do Rio Grande do Sul
Tipo: Artigo de Revista Científica Formato: application/pdf
Português
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49.2608%
Background: The increase in the goat’s milk production chain has been intensified in recent years. However, little is known about the quality characteristics of goat’s milk. In this sense, the present assay aimed to evaluate the physical parameters of goat’s milk: titratable acidity, alcohol and heat stability and its possible relations. Materials, Methods & Results: 71 samples of Saanen and Alpine goat’s milk were collected during the second lactation phase. In the milk samples were determined the titratable acidity and thermal and alcohol stability. Besides milk samples, date of individual milk production, race, date of birth and order of birth were collected. The titratable acidity values ranged between 11 and 20°D. The median stability of alcohol 52ºGL was verified and 76.4% of the samples presented an alcohol stability in which the graduation was lower than 60ºGL. A low negative (r = -0.1914) and non significant (P = 0.1073) correlation was determined between milk production and alcohol stability. In addition to this, a low negative (r = -0.05702) non-significant (P = 0.6223) correlation between alcohol stability and acidity, measured in Dornic degrees was determined; however, these results did not present a significant association between each other (k = -0.006). During the clot-on boiling test...

Determination of the pH and total titratable acidity of the rumen liquor from australian merino and corriedale sheep, fed on pasture; Determinação da concentração hidrogeniônica (pH) e acidez total titulável do líquido ruminal de ovinos das raças Merino Australiano e Corriedale, criados em regime extensivo de pastagem

Feitosa, Francisco Leydson Formiga; Almeida, Clóvis Teixeira de; Mogami, Suely Regina kato; Curi, Paulo Roberto; Feitosa, Mary Marcondes
Fonte: Universidade de São Paulo. Faculdade de Medicina Veterinária e Zootecnia Publicador: Universidade de São Paulo. Faculdade de Medicina Veterinária e Zootecnia
Tipo: info:eu-repo/semantics/article; info:eu-repo/semantics/publishedVersion; ; ; Formato: application/pdf
Publicado em 01/01/1993 Português
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48.68664%
Determination of the pH and total titratable acidity from rumen liquor was carried out in Australian Merino and Corriedale sheep fed on pasture, in two seasons of the year (winter and summer), in Botucatu City, São Paulo, Brazil. Ruminal samples were collected using a standard tube, from 103 sheep during the winter period (50 Corriedale and 53 Australian Merino) and from 107 sheep in the summer (52 Corriedale and 55 Australian Merino). The results obtained for pH and total titratable acidity in Australian Merino sheep in winter and summer were, respectively 6,69 ± 0,20 and 6,75 ± 0,23, and 26,27 ± 5,02 and 29,24 ± 6.24 units. The results observed in these tests for Corriedale sheep in winter and summer were, respectively, 6,70 ± 0,21 and 6,84 ±0,28, and 27,26 ± 4,82 and 30,40 ± 5,11 units.; Objetivou-se estabelecer padrões de normalidade para a concentração hidrogeniônica (pH) e acidez total titulável do líquido ruminal de ovinos das raças Merino Australiano e Corriedale, criados em regime extensivo de pastagem em duas épocas do ano (inverno e verão), no município de Botucatu, Estado de São Paulo. No invemo foram utilizados 103 animais, sendo 50 ovelhas da raça Corriedale e 53 da raça Merino Australiano e, no verão...

Acidez total titulável, pH e tempo de redução do azul de metileno no fluido ruminal de caprinos mantidos em pastagens artificiais, exclusiva de gramíneas, ou em caatinga; Total titratable acidity, pH and methylene blue reduction time test in ruminal fluid of goats maintained in grasslands or rangelands

Figueiredo, Mauro Pereira de; Quadros, Danilo Gusmão de; Cruz, Jurandir Ferreira da
Fonte: Universidade de São Paulo. Faculdade de Medicina Veterinária e Zootecnia Publicador: Universidade de São Paulo. Faculdade de Medicina Veterinária e Zootecnia
Tipo: info:eu-repo/semantics/article; info:eu-repo/semantics/publishedVersion; ; ; Formato: application/pdf
Publicado em 01/01/2000 Português
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58.81578%
O objetivo deste trabalho foi o de determinar a concentração hidrogeniônica (pH), acidez total titulável e tempo de redução do azul de metileno no fluido ruminal de caprinos com ou sem raça definida, mantidos em pastagens artificiais, exclusivas de gramíneas, ou em caatinga, durante as épocas chuvosa e seca do ano. O delineamento experimental foi inteiramente casualizado, sendo analisado em esquema fatorial 2³ (animais com e sem raça definida, pastagens artificiais e em caatinga, épocas chuvosa e seca do ano). O tipo de pastagem influenciou significativamente (p < 0,05) os valores encontrados para acidez total titulável. Em relação ao pH, o tipo de pastagem e época do ano foram significativamente (p < 0,05) os fatores mais incisivos. A atividade microbiana, avaliada através dos parâmetros estudados, foi mais intensa na época das águas e na caatinga em relação à da seca e pastagens artificiais, respectivamente. Na avaliação dos resultados desses testes, deve-se sempre levar em consideração principalmente a época do ano e o tipo de pastagem, sem, no entanto, desprezar o fator raça.; A completely randomized trial was conducted in order to evaluate the hydrogen ion concentration (pH), total titratable acidity and methylene blue reduction time test in rumen fluid of cross bred and raced goats...

Comparison of buffering capacity measures on feedstuffs and diets for piglets; COMPARAÇÃO DE MEDIDAS DA CAPACIDADE TAMPONANTE DE MATÉRIAS–PRIMAS E DIETAS UTILIZADAS PARA LEITÕES

Bockor, L; Dahlke, F; Maiorka, A; Castro, O S; Oliveira, E G; Krabbe, E L; Warpechowski, M B
Fonte: UFPR Publicador: UFPR
Tipo: info:eu-repo/semantics/article; info:eu-repo/semantics/publishedVersion; Artigo Avaliado pelos Pares Formato: application/pdf
Publicado em 18/03/2008 Português
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Buffering capacity (BC) of severalfeeds and diets for pigs was evaluated by differentways: initial pH (pHi), titratable acidity or alkalinity(AT) and BC. For the experiment were used 32samples of different ingredients, mineral supplementmix and diets, classified as amino acids, mineralsupplements, cereals and its raw products, soybeanand its raw products, animal products, and completediets. PHi was measured in three solutions with 10g sample diluted in 90 ml distilled deionized water,in which one either chloridric acid, formic acid ora commercial acidifier based in formic acid, wereused to reduce the pH just to 5.0, or NaOH, whenthe pHi was lower than 5.0. AT was defined as theoverall acid or alkali amount required to change thepH between the pHi and 5.0, and was expressed asmEq/100 g sample dry matter. CT was calculatedby dividing the AT values by the whole pH range,with the values obtained with each acid sourceused as replicates of each sample. Results of eachmeasure were submitted to an ANOVA consideringthe classifications. Linear correlation between thepHi and BC was also evaluated. Minerals and aminoacids showed extreme higher and lower values inall measures and were divided in subgroups. Dietsand products of soybean and cereal showed similarpHi values...

The effect of foliar potassium and seaweed products in combination with a leonardite fertigation product on flame seedless grape quality

Strydom,J.
Fonte: South African Journal of Enology and Viticulture Publicador: South African Journal of Enology and Viticulture
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/01/2014 Português
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Berry colour and size are important factors determining Flame Seedless quality. Supplementary to standard cultivation, foliar application of potassium (K) and seaweed or soil application of vegetable extracts affect grape quality. The purpose of this trial was to determine if combined product application (CPA) of K, seaweed and leonardite (organic material of vegetable origin) can improve Flame Seedless grape colour, berry size and composition. This study was conducted on Flame Seedless in the Berg River Valley in two seasons. In 2011/2012, leonardite was applied through fertigation six, four and three weeks before harvest, while K and seaweed were applied as foliar sprays four and three weeks before harvest. In 2012/2013, all products were applied eight and six weeks before harvest. Treatments included (1) control (ethephon/ ethephon and abscisic acid - ABA); (2) CPA with ethephon/ethephon and ABA (CPA-plus); and (3) CPA without ethephon/ethephon and ABA (CPA-minus). All vines received standard gibberellic acid treatments. Berry quality was determined. In 2011/2012, CPA-minus reduced anthocyanin concentration significantly compared to the control. CPA-plus increased berry diameter significantly compared to the control on the first harvest date in 2012/2013. Compared to the control...

Effect of processing and storage time on the vitamin C and lycopene contents of nectar of pink guava (Psidium guajava L.)

Ordóñez-Santos,Luís E; Vázquez-Riascos,Andrea
Fonte: Sociedad Latinoamericana de Nutrición Publicador: Sociedad Latinoamericana de Nutrición
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/09/2010 Português
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In this study, the effect of processing and storage time on the vitamin C and lycopene contents was evaluated. Guavas were washed, cut in quarters, blanched, pulped and the pulp pasteurized. The pulp was used for the production of nectar: guava pulp, sugar and water were mixed in 5:3:12 proportions, and the mixture was pasteurized, poured while hot into 125 mL glass jars, and cooled rapidly to 25°C. The production of nectar from fresh guava reduced vitamin C, lycopene and titratable acidity, by contrast soluble solid and pH increased significant. Vitamin C content from 168.9 to 62.3 mg/(100 g fresh weight), and lycopene content from 3.55 to 1.35 mg/(100 g fresh weight) (p < 0.001 in both cases. After 240 days at 10.0 ± 2°C, no further statistically significant change in lycopene and soluble solid content was observed (p > 0.05). Storage time did affect vitamin C, pH, and titratable acidity content, vitamin C content fell by 89.3% to 6.67 mg/(100 g fresh weight) (p < 0.001). Based on this study, guava nectar storage at 10 ° C retained 46% of the content of vitamin C for 120 days.