Formas de aplicación de zinc para las plantas de maíz que crecen en Oxisol: Efectos sobre el suelo, la nutrición de las plantas y la productividad

The way of applying zinc can influence the zinc uptake and productivity of crops, especially cereals that have high demand for this nutrient. The aim of this study is to evaluate methods of Zn application on soil, nutritional status and productivity of maize. For this, an experiment was undertaken at FCAV/UNESP, Jaboticabal-SP, in Oxisol clay (DTPA on Zn: 0.5 mg dm-3) with maize (hybrid Simple Impact), from December through May 2009. Nine treatments with three doses of Zn in soil banded application (in furrows) and three doses of Zn by incorporation in soil (0-20 cm depth), foliar application, seed application and control (no Zn). The treatments were arranged in a randomized block design with four replications. Regardless of the method, Zn application promoted higher contents of this micronutrient in soil and higher accumulation in the shoots as well as increasing Zn in the maize grain. However, it did not affect the nutritional status and yield of the maize. The Zn application in the soil resulted in a greater Zn uptake by plants and maize yield, compared to Zn application in the plant by seed or foliar.

Effect of precursor solution on the formation of perovskite phase of Pb(Mg-1/Nb-3(2/3))O-3 thin films

Precursor solutions for Pb(Mg1/3Nb2/3)O-3 (PMN) synthesis were obtained by Pechini's method. The influence of the concentration of organic materials on the phase formation has been studied. For this purpose, PMN solutions were prepared with different precursors and were characterized by thermogravimetric and differential thermal analysis. The obtained solutions were deposited onto a Si (100) substrate by dip coating and pre-treated in a hot plate at 300 degreesC for 1 h. The films were annealed at 600, 700, 800 and 900 degreesC for 1 h and characterized by X-ray diffraction. The perovskite phase was formed after annealing at 600 and 700 degreesC when the solution of PMN was prepared with a lower amount of organic material and starting with mobium oxide. By increasing the temperature to 800 or 900 degreesC, only the formation of pyrochlore phase was observed. With the solution prepared from mobium ethoxide, only the presence of pyrochlore phase was observed independently of the annealing temperature. (C) 2002 Elsevier B.V. B.V. All rights reserved.

The influence of thermal treatment on the preparation of PNM and PMN-PT thin films

Ferroelectric thin films belong to a class of materials with great technological importance in optic fibers, micro-electromechanical systems, and microprocessors and computers memories.The (1-x)PbMg1/3Nb2/3O3(x)PbTiO3 (PMN-PT) thin films, with x=0, 0.1, 0.35 and 0.5, were prepared by Pechini's process and deposited by spin-coating on Si(100), Pt/Ti/SiO2/Si(100) and quartz substrates. The goal of the present paper is to verify the thermal treatment influence on the perovskite phase formation, which is desirable for these applications. The phase formation was analyzed by X-ray diffraction. The film's surface was characterized by atomic force microscopy to analyze the roughness and the homogeneity. The results of this study indicate that the optimum conditions for obtaining the perovskite phase using a Pt/Ti/SiO2/Si(100) substrate, were drying each deposited layer at 140 degreesC (heating plate), and a final thermal treatment at 600 degreesC for 3 h in a closed system with a lead-rich atmosphere. (C) 2003 Elsevier B.V. All rights reserved.

Caracterização de hambúrguer elaborado com farinha de folhas de Moringa (Moringa oleífera Lam.)

The aim of this study was to determine the antioxidant activity of Moringa (Moringa oleifera Lam.) leaves flour in beef burger during storage for 120 days. Six hamburger formulations were processed: one control (without the use of additives), four with addition of Moringa leaves flour (0.10, 0.15, 0.20, and 0.25 g/100 g aggregate), and one with addition of synthetic antioxidant Propyl Gallate (0.01 g/100 g aggregate). The products were analyzed for their chemical composition with determinations of moisture, protein, dietary fiber, lipids, ash, carbohydrate, and caloric value after preparation. Microbiological and acceptance testing were performed at the beginning and after 120 days of storage. Determination of pH, instrumental color and lipid oxidation (TBARS) were performed at 1, 30, 60, 90 and 120 days of storage. All samples showed physical-chemical and microbiological tests in accordance with the Brazilian legislation. pH measurements were between 5.48 and 5.90; however, the intensity of red has changed according to the treatments and storage periods. The addition of Moringa leaves flour had no antioxidant effect on burgers, but its inclusion not only contributed to the improvement of nutritional quality, but also did not harm product acceptance.

Yuca ensilada como fuente de energía para cerdos en crecimiento

Se condujeron dos experimentos para determinar el comportamiento de cerdos en crecimiento, comparando la dieta de maíz-soya con otra de raíz de yuca ensilada con agua o vinaza. Se utilizaron 16 cerdos de cruce comercial alojados en corrales individuales, mediante clasificación simple y dos tratamientos con ocho repeticiones/ tratamiento. En el segundo trabajo se utilizaron 16 animales en similares condiciones, con vinaza para ensilar. No fueron encontradas diferencias significativas para la ganancia diaria (g) y conversión alimentaria (kg kg-1). Se concluye que la raíz de yuca ensilada con agua y yogurt o vinaza, puede sustituir totalmente la energía del maíz para cerdos en crecimiento.