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Effect of source of carbohydrate in concentrate on the performance of high producing dairy cows during spring grazing
(Facultad de Ciencias Veterinarias, Universidad Austral de Chile, 2007)
Influence of Bleaching Gel Peroxide Concentration on Color and Penetration through the Tooth Structure
(2021-05-01)
AbstraAct Aim and objective: The purpose of this study was to assess the effect of hydrogen peroxide concentration on the bleaching efficacy and penetration through the tooth structure. Materials and methods: One hundred ...
Suspension and infiltration of copper concentrate in a gravel bed: a flume study to evaluate the fate of a potential spill in a Chilean river
(Springer, 2020)
This paper shows the advances of an experimental study of the spill of copper concentrate into immobile gravel beds. The purposes of this research are to identify the dynamics of the copper concentrate as it spills in ...
Concentrations of Se, Ba, Zn and Mn in Brazil nuts
(Associa????o Brasileira de Energia Nuclear, 2018)
Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract
(Journal of Food Engineering, 2015-05-12)
Coffee extract was freeze-concentrated through block and falling-film techniques. Solute retention and concentration efficiency were determined after one stage of these processes. Ice morphology was characterized through ...
Influence of Fluid Concentration on the Elevation of Boiling Point of Blackberry Juice
(Taylor & Francis Inc, 2008-01-01)
The rise in boiling point of blackberry juice was experimentally measured at soluble solids concentrations in the range of 9.4 to 58.4Brix and pressures between 4.9 103 and 9.0 104 Pa (abs.). Different approaches to ...
Influence of Fluid Concentration on the Elevation of Boiling Point of Blackberry Juice
(Taylor & Francis Inc, 2008-01-01)
The rise in boiling point of blackberry juice was experimentally measured at soluble solids concentrations in the range of 9.4 to 58.4Brix and pressures between 4.9 103 and 9.0 104 Pa (abs.). Different approaches to ...
Evaluation of water and sucrose diffusion coefficients in potato tissue during osmotic concentration
(Elsevier B.V., 2003-05-01)
The water and sucrose effective diffusion coefficients behavior were studied in potato tubers immersed in aqueous sucrose solution, 50% (w/,A), at 27 degreesC. Water and sucrose concentration profiles were measured as ...