947 resultados para CPP-ACP


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Pós-graduação em Engenharia Mecânica - FEIS

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Utilização de fermento de descarte da indústria cervejeira na produção da aguardente de liquor de laranja. A indústria de suco de laranja produz ao final do processo um subproduto denominado "liquor" de laranja, que é gerado na operação de prensagem do bagaço, e após concentrado, é adicionado ao farelo de polpa cítrica peletizado (CPP) para a elaboração de ração animal. A indústria brasileira de cerveja, por sua vez, tem descartado anualmente cerca de 160 milhões de litros de fermento, ainda com boa viabilidade (com um percentual de células mortas inferior a 5%). A cerveja mais difundida no mercado brasileiro é a do tipo "larger", produzida por cepas S. uvarum, que são caracterizadas pela baixa fermentação e normalmente utilizadas no máximo de 4 a 10 gerações.

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Pós-graduação em Química - IQ

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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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BackgroundConditioned place preference (CPP) to ethanol (EtOH) is an important addiction-related alteration thought to be mediated by changed neurotransmission in the mesocorticolimbic brain pathway. Stress is a factor of major importance for the initiation, maintenance, and reinstatement of drug abuse and modulates the neurochemical outcomes of drugs. Thus, the aim of this study was to investigate the effects of concomitant exposure to chronic EtOH and stress on CPP to this drug and alterations of dopaminergic and serotonergic neurotransmission in mice.MethodsMale Swiss mice were chronically treated with EtOH via a liquid diet and were exposed to forced swimming stress. After treatment, animals were evaluated for conditioning, extinction, and reinstatement of CPP to EtOH. Also, mice exposed to the same treatment protocol had their prefrontal cortex (PFC), nucleus accumbens (NAc), and amygdala dissected for the quantitation of dopamine, serotonin, and their metabolites content.ResultsData showed that previous chronic exposure to EtOH potentiated EtOH conditioning and increased dopaminergic turnover in PFC. Exposure to stress potentiated EtOH conditioning and decreased dopaminergic turnover in the NAc. However, animals exposed to both chronic EtOH and stress did not display alterations of CPP and showed an elevated content of dopamine in amygdala. No treatment yielded serotonergic changes.ConclusionsThe present study indicates that previous EtOH consumption as well as stress exposure induces increased EtOH conditioning, which can be related to dopaminergic alterations in the PFC or NAc. Interestingly, concomitant exposure to both stimuli abolished each other's effect on conditioning and PFC or NAc alterations. This protective outcome can be related to the dopaminergic increase in the amygdala.

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Objective. Assessment of genetic parameters for accumulative productivity trait (ACP) and genetic correlations with age at first calving (AFC), between calving interval of first and second parity (BCI1) and longevity (LONG). Materials and methods. 8584 Brahman female records were used with an animal model in multi-trait analysis with restricted maximum likelihood method, implemented using the WOMBAT software. The models considered the fixed effects of contemporary group, parity and weaning weight of first calf covariate, the only random effect was the genetic additive direct. Weaning weight (P240) was included to reduce the effect of selection on the estimation of variance components. Results. The heritability estimates were 0.3 +/- 0.04, 0.11 +/- 0.03, 0.07 +/- 0.03 and 0.24 +/- 0.04 for AFC, BCI1, LONG and ACP respectively. Correlations between ACP and the other features were moderate to high and favorable. Conclusions. ACP can be included in breeding programs for Brahman, and used as selection criteria for its moderate heritability and genetic correlation with reproductive traits.

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

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Pós-graduação em Genética e Melhoramento Animal - FCAV

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Brazilian wines are appreciated by consumers for having fruity odor and taste which are typical from Vitis labrusca cultivars. The rusticity of these cultivars, the winemaking and the physicochemical properties are some of the key factors to obtain a quality beverage. In this context, the aim of this article was to analyze the quality of three white wines from wineries located in northwest region of São Paulo state by determining physicochemical properties and sensory profile. Data were analyzed by statistical tests and by Principal Component Analysis (PCA). It was possible to observe statistical differences (P<0,05) in most physicochemical properties. Furthermore, the PCA showed that the attributes body and color significantly explained the variance of the first and second component, respectively, higlighting the Vitis vinifera wine. Thus the connection between the physicochemical and sensory properties of white wines was important for characterization of these beverages produced in the northwest of São Paulo.

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Pós-graduação em Ciências Ambientais - Sorocaba

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Pós-graduação em Agronomia (Ciência do Solo) - FCAV

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Pós-graduação em Ciência e Tecnologia Animal - FEIS

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