999 resultados para Características hipotecas


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In the present study were observed changes in morphology of the bed of the lower course of the river Ivaí, made by bathymetric surveys, granulometric analysis and measures the flow velocity. Changes made considerable changes in relation to flow and bad load. The study was conducted in the last 110 km of the river Ivaí, between the municipalities Tapira and Icaraíma - PR. In this section the channel flows with meandering pattern, embedded in sandstone Caiuá and sediment modern of its flood plain. This is the only major river in the state that so far has no modifications, making it an important site for studies of fluvial geomorphology.

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The experiment was carried out aiming to evaluate the gas exchange of dwarf elephant grass genotypes under different hydric conditions, in a randomized design with three replications. Genotypes of dwarf elephant grass (Mott, CNPGL 94-34-3 and CNPGL 92-198-7) were analyzed under two hydric conditions: irrigated (I) and non-irrigated (NI). Differences between treatments I and NI were observed for all genotypes for photosynthesis, stomatal conductance, transpiration and water vapor pressure deficit. Genotype CNPGL 94-34-3 presented highest tolerance to hydric stress, followed by Mott and CNPGL 92-198-7 genotypes. All genotypes presented high photosynthetic rate, under ideal conditions of soil humidity, thus characterizing the analyzed dwarf elephant grass genotypes as plants with high photosynthetic efficiency.

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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.

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The aim of the present work was to study the morphological characteristics of the hair coat, coat thickness (E), hair length (C), number of hair by unit area (N), hair angle to skin (A) and hair diameter (D) of Saanen and Oberhasli goats, measured under the conditions of tropical environment. The observed averages of these traits were: E= 6.04±0.08 mm; C= 33.17±0.24 mm; N= 191.50±4.67 hairs.cm-2; A= the 10.67±0.15 degrees; D= 0.203±0.0013 mm.

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