Produtividade de cana-de-açúcar sob adubação com torta de filtro enriquecida com fosfato solúvel

Phosphorus is considered an essential element for plants and it is found in small amounts in Brazilian soils. The filter cake residue, composed of a mixture of bagasse and decanting sludge, has high levels of organic matter, phosphorus and calcium. The phosphorus present in the filter cake is organic, and its release, as it happens to the nitrogen, occurs gradually by mineralization and by microorganisms attack in the soil. This study aimed to evaluate sugarcane vegetative growth and yield under fertilization with filter cake enriched with soluble phosphate. The experiment was carried out in Presidente Prudente, São Paulo State, Brazil, by using a randomized complete block design, in a 5x4 factorial scheme, where the first factor consisted of filter cake doses (0 t ha-1, 0.5 t ha-1, 1.0 t ha-1, 2.0 t ha-1, and 4.0 t ha-1) and the second of phosphorus fertilizer doses (0 kg ha-1, 50 kg ha -1, 100 kg ha-1, and 200 kg ha-1 of P 2O5), with 4 repetitions, totalizing 80 plots. The experiment evaluated the tiller number, at 30, 60, 90, and 120 days after planting, oBrix, and yield. The stalk yield and tillering were influenced by the filter cake rates applied to the soil. Filter cake doses and their combination with phosphate did not change the juice quality (Brix) at harvest.

Características sensoriais da carne de cordeiro maturada e injetada com cloreto de cálcio: Sensory characteristics of lamb meat ageing and injected with calcium chloride

Sensory characteristics of Morada Nova lambs meat (muscles Biceps femoris, Longissimus and Triceps brachii) submitted to effects of ageing and injection of calcium chloride were studied. The lambs were slaughtered at 25 kg of body weight. After rigor mortis, muscles were removed and submitted to treatments. The variance analysis indicated that ageing and calcium chloride didn't influence the attributes flavor (6.71) and tenderness (7.13) of meats from Biceps femoris. The interaction among the factors wasn't significant for tenderness, however it was significant for flavor. Ageing didn't affect colour (7.08), flavor (7.42), tenderness (7.83) and global impression (7.58) of meats from Longissimus without calcium chloride, and meats with calcium chloride also didn't affect. Ageing and calcium chloride factor didn't influence the attributes flavor and tenderness of meats from Triceps brachii. The interaction among the factors wasn't significant for attributes flavor and tenderness. The sensory quality of Morada Nova lambs meat, was shown similar with relationship to evaluated attributes when it was submitted to ageing and injection with calcium chloride.

Obtenção de fosfatos de cálcio pelo método biomimético sobre a superfície da liga Ti-6Al-4V modificada pelo laser Nd:YAG

In this work, surface modification of the Ti-6Al-4V alloy by irradiation with a Nd:YAG laser beam was studied. The matrix spacing was varied and the other parameters were kept constant. After theirradiation, the samples were immersed into SBF solution (Simulated Body Fluid) for 7 days at 37 ° C for nucleation and formation of calcium phosphates. After this period, the samples were subjected to a heat treatment at 600 °C. X-ray diffraction results indicated the formation of a mixture of phases containing hydroxyapatite and tricalcium phosphate. Infrared analysis demonstrated the presence of bands related to hydroxyapatite. SEM micrographs showed that different matrix spacing used leads to the formation of different morphologies.The 0.01 cm spacing induced the formation of microspheres, characteristic of the hydroxyapatite phase, while for 0.02 cm spacing, only a non-homogeneous coating was obtained. Therefore, the use of laser in the production of active surfaces for deposition of bioceramics proved to be viable, and the final coating has potential for applications in the field of dental implants.

Análise metaloproteômica de cálcio, ferro e zinco em colostro, leite de transição e leite maduro humanos

Pós-graduação em Biologia Geral e Aplicada - IBB

Cálcio e ethephon no desenvolvimento e produção de óleo essencial de menta (Mentha Piperita L.), cultivada em solução nutritiva

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Influência da obesidade sobre a expressão gênica das proteínas reguladoras do trânsito de cálcio miocárdico

Pós-graduação em Fisiopatologia em Clínica Médica - FMB

Glicerol-3-Fosfato oxidase em levedura de panificação

Pós-graduação em Alimentos e Nutrição - FCFAR

Estudo da eficiência do fosfato monoamônico na formação da piromorfita

Pós-graduação em Ciência dos Materiais - FEIS

Avaliação da ingestão de cálcio, vitamina D e macronutrientes e do metabolismo ósseo em pacientes submetidos à cirurgia bariátrica de Bypass Gástrico em Y de Roux

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito do consumo de iogurte de soja suplementado com isoflavonas e cálcio sobre o tecido ósseo de ratas maduras ovariectomizadas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Indução da expressão da Glicerol-3-Fosfato desidrogenase em levedura

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Perfil metabólico de cálcio e ósseo de pacientes soropositivos para HIV em uso ou não da terapia antirretroviral

Pós-graduação em Alimentos e Nutrição - FCFAR

Estudo da ação do ácido trissódio-cálcio-dietileno-triaminopentaacético (CaNa3DTPA) nas lesões de isquemia-reperfusão em membro posterior de rato

Pós-graduação em Bases Gerais da Cirurgia - FMB

Efeito do tratamento da superfície radicular com própole ou com flúor no reimplante tardio de dentes de ratos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Análise histomorfométrica e imunoistoquímica do processo de reparo alveolar de ratas ovariectomizadas com dieta pobre em cálcio e submetidas à terapia com raloxifeno ou com alendronato

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)