158 resultados para NIOBIUM ADDITION


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Este trabalho foi conduzido para avaliar o valor nutritivo de silagens de capim-elefante (Pennisetum purpureum, Schum.) com 0, 4, 8, 12 e 16% de pedúnculo de caju (Anacardium occidentale L.) desidratado, com base na matéria natural. Utilizou-se o delineamento inteiramente casualizado com quatro repetições. Como silos experimentais, foram utilizados tambores plásticos de 210 L. Determinaram-se a composição nutricional, os valores de pH e os teores de nitrogênio amoniacal, ácido lático, acético, propiônico e butírico. A inclusão de pedúnculo de caju desidratado na ensilagem de capim-elefante promoveu aumento das concentrações de matéria seca (MS), proteína bruta (PB), extrato etéreo (EE), carboidratos não-fibrosos (CNF), nitrogênio insolúvel em detergente neutro (NIDN, % do N total), nitrogênio insolúvel em detergente ácido (NIDA, % do N total), pH e ácidos lático e propiônico. Por outro lado, os teores de FDN, FDA, hemicelulose, N-NH3 (% do N total) e ácido butírico diminuíram de forma linear conforme aumentaram os níveis do subproduto na ensilagem. O pedúnculo de caju desidratado não influenciou os teores de carboidratos totais e ácido acético das silagens. Esse subproduto pode ser ensilado com o capim-elefante até o nível de 16%, uma vez que aumenta os teores de PB e CNF e reduz os teores de FDN e FDA, melhorando o padrão de fermentação das silagens.

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One-pot multicomponent synthesis of tetrahydropyridine derivatives between aniline derivatives, benzaldehyde and two different β-keto ester (methyl and ethyl acetoacetate) using niobium pentachloride as catalyst under mild conditions, providing good yields.

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The interaction among heavy interstitial atoms present in metals with bcc structure is studied using anelastic spectroscopy. This technique makes it possible to obtain information on interstitial concentration, precipitation, solubility limit, and diffusion. The diffusion coefficients of nitrogen in niobium were obtained using the relaxation parameters obtained from anelastic spectroscopy measurements for different oscillation frequencies of the system. The results showed the interstitial diffusion of nitrogen present in solid solution in niobium when submitted to different charges of nitrogen at a temperature of 1373 K and a partial pressure in the order of 10-4 Torr. The exponential variation of the pressure experimentally in function of the time was thus obtained.

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The Ti-15Mo-xNb system integrates a new class of titanium alloys without the presence of aluminum and vanadium, which exhibit cytotoxicity, and that have low elasticity modulus values (below 100 GPa). This occurs because these alloys have a beta structure, which is very attractive for use as biomaterials. In addition, Brazil has about 90% of the world’s resources of niobium, which is very important economically. It strategically invests in research on the development and processing of alloys containing this element. In this paper, a study of the influence of heat treatments on the structure and microstructure of the alloys of a Ti-15Mo-xNb system is presented. The results showed grain grown with heat treatment and elongated and irregular grains after lamination due to this processing. After quenching, there were no changes in the microstructure in relation to heat-treated and laminated conditions. These results corroborate the x-ray diffraction results, which showed the predominance of the β phase.

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A multicomponent reaction of β-naphthol, dimethyl malonate, and aromatic aldehydes in the presence of NbCl5 as promoter is described. Under similar conditions, aromatic aldehydes with different substituents exhibited different behaviors than β-naphthol and dimethyl malonate. In these MCRs, 4-aryl-3,4-dihydrobenzo[f]coumarins are obtained as the major products (41–93%) and 14-aryl-14H-dibenzo[a,j]xanthenes as the minor products (1–38%).

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

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Sensorial and microbiological characteristics of a Brazilian fresh cheese samples with Bifidobacterium animalis subps. lactis as well as samples with this probiotic and polydextrose, a prebiotic ingredient, were evaluated. The addition of this microorganism was studied as: (1) lyophilized probiotic added to cheese curd and (2) by using milk previously fermented by this probiotic to produce the cheese. Cheese samples were microbiologically characterized after 0, 7, 14, 21 and 28 days of storage at a temperature of 4 °C. The microbiological analyses conducted were quantification of total lactic acid bacteria, mesophilic microorganisms, Bif. animalis subps. lactis, coliforms at 30 °C and 45 °C. Affective sensory test was conducted for two different cheese samples (with probiotic and with probiotic and prebiotic) as well as for control one week after manufacturing date. Cheese samples provided acceptable results for coliform counts at 30 °C and 45 °C in compliance with legislation. The cheese samples produced using milk fermented by probiotic showed counts of 107 -108 CFU/g after 28 days of storage, which assures functional property for this product to be claimed.