283 resultados para Magnésio
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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
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The electrical measures of the soil have been used as variables that correlate with its characteristics. This study aimed at developing an electrical capacitance sensor of low cost, to evaluate its performance on the field and verify the correlation between the measurements of electrical capacitance with physical properties (sand, silt and clay) and chemical properties of soil (pH, MO, P resin, H + Al, K, Ca, Mg, SB, CTC and V%) and the moisture content. The data sampling was performed at the farm named "Capão da Onça" which belongs to the State University of Ponta Grossa. The samples collection was conducted in an area of approximately 13 hectares, totalizing 81 samples. In each sampling the electrical capacitance of the soil was measured. After the sensor withdrawal, soil samples were collected and sent to be analysed in the laboratory of the College of Agronomics Science of the Paulista State University. The measuring instrument used to collect data on electric capacitance of the soil a digital multimeter was used. The data were submitted to the analysis of correlation and regression. The developed system presented a low cost and it was capable to measuring variation of the electrical capacitance of the soil. The obtained measures satisfactorily correlated with the levels of clay and sand, and weakly with the moisture content. This had demonstrated the possibility to use a sensor to verify the soil texture in not homogeneous areas. The measures of the electrical capacitance of the soil obtained by the sensor had significantly correlated with the soil attributes: calcium, magnesium, pH, SB and CTC. These results had demonstrated the possibility to use a sensor for soil fertility control.
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The aim of this study was to verify the carrot cooking most suitable method to minimize nutrient losses. Carrot peel slices were subjected to pre cooking tests that were initiated with 0.5 min of duration and then increased in 0.5 min successively. The carrot pieces texture was monitored during the pre tests so all would havethe same texture independent of the type of cooking. The degree of softennes was evaluated by pressuring the pieces between the toes. The carrot pulp and pell were subjected to four types of heat treatment (pressure, immersion, microwave, and steam), after that they were pounded with a food processor and stored at -18 ºC. The nutritional analyses were as follow: The evalu determination of proteins, lipids, fibers, sugars reducers, total of ascorbic acid content and minerals (iron, calcium, zinc, magnesium, potassium, phosphorus, and calcium). The analyses were accomplished with fresh carrot and after cooking with the different methods. The peel of the carrot presented as amounts of proteins, lipids, fibers percentages, sugars reducers, total and ascorbic acid content equivalent to the pulp. In addition, the minerals content was superior in the peel in relation to the pulp, presenting respective percentages of 38,10%, 95,12%, 47,04%, 58,88%, 70,27% and 21,27%. There were nutrient losses in relation to the raw vegetable, when the carrot pieces were submitted to the different cooking methods. The methods of steaming and microwave had lower nutritional losses.
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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
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The machining process is so much important in the economic world. Many machining parameters have been studied to maximize results, in terms of cost and lifetime. (decrease of cutting tool wear, improved surface finish, among others). The objective of this study is to evaluate the wear of a ceramic tool in the machining of the aluminum alloy 6005 A. The analysis of the wear of the cutting tools is very important due to its big impact on the final finishing of the piece as a whole. The evaluation took place in two stages, first it was done a detailed study of the literature of the whole machining process, where the study of the formation and swarf classification were among the most important steps in this phase. The second step consisted in the machining of the piece of aluminum 6005 A with a ceramic cutting tool constituded of aluminum oxide and magnesium oxide with silicon carbide impregnation. The swarf generated in this process was then photographed with a Zeiss optical microscope and analyzed for its size and shape. Through this comparison it was concluded that the swarf are generated shear swarfs, shaped like a tangled, fragmented and arcs connected, thus classifying the material as medium difficulty machining. Through the image analysis tool it was concluded that the parameter of lower wear was the: Vc = 500m / min, f = 0.10mm / rev and ap = 0.5mm
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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)