Navegando por Assunto "temperatura"
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Item Análise multivariada de características que influenciam a tolerância ao calor em equinos, ovinos e bovinos(Universidade Federal de Goiás, 2009-03-27) CASTANHEIRA, Marlos; FIORAVANTI, Maria Clorinda Soares; http://lattes.cnpq.br/8772502020076257; PIMENTEL, Concepta Margaret Mcmanus; http://lattes.cnpq.br/6052239712915301Heat stress is a limiting factor in animal production in the tropics. The physical, physiological and hematological are often used to evaluate the adaptation of animals to heat. The objective was to perform multivariate analysis of physiological characteristic "tolerance to heat, horses, sheep and cattle in the Federal District, to determine whether measured characteristics were able to separate groups of animals and determine the most important variables in differentiating groups in the adaptation of animal heat. A total of 40 horses, 50 sheep and 90 cattle, all adults. The quantitative characters were subjected to multivariate statistical tests of cluster analysis and canonical discriminant. Analyses were performed in the Statistical Analysis System - SAS ® procedures using cluster stepdisc, cancorr and discrim. The dendrogram was able to separate and demonstrate the genetic distance between groups of animals analyzed. The canonical analysis separated the individuals into groups. The discriminant analysis identified the variables that are most important in adapting these to the heat in the Federal District, the conditions were in the polls.Item Avaliação de polpa de cagaita (eugenia dysenterica DC.) submetida ao congelamento e atomização(Universidade Federal de Goiás, 2015-04-02) Santos, Mara Núbia Guimarães dos; Silva, Flávio Alves da; Damiani, Clarissa; http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4771335D2; Vera, Rosângela; Orsine, Joice Vinhal Costa; Damiani, ClarissaThe Brazilian Cerrado presents great diversity of native species, but the form of agricultural expansion has ignored the high potential of this biome. Among the fruits of the Cerrado, has the cagaita (Eugenia dysenterica DC.), with great potential for consumption mainly by the possible uses in culinary. The high perishability of most fruits, combined with seasonality, have driven the development of technological processes, with a view to better use of these fruits, beyond the scope of its postharvest life. Given these factors, this study aimed to evaluate the effect of freezing and atomization on the bioactive compounds of cagaita and evaluate the working life of cagaita atomized pulp stored for 45 days at a temperature of 30 °C. The study was conducted with fruit cagaita collected mature in the morning at the Federal University of Goiás, in Goiânia, GO, to obtain the frozen pulp, and then atomized. The samples were analyzed for content of total phenolics, total flavonoids, tannins, antioxidant potential (for ABTS and DPPH), vitamin C, β-carotene (HPLC), sugars (fructose, glucose, sucrose) (for HPLC), mineral profile, volatile compounds. The results showed influence of conservation methods (freezing and atomization). May be considered that the drying method spray dryer showed better performance when compared to freezing technique cagaita pulp, one time showed higher levels of total phenolics, total flavoinoides and condensed tannins, after drying the pulp, contributing to increase the antioxidant potential (ABTS). However, food preservation methods studied were not effective for the preservation of the vitamin C content of cagaita fresh. The methods of preservation (freezing and spray) showed different levels of sugars (fructose, glucose), but showed no sucrose contents to nennhum method. Using the spray technique, there is the possibility of extracting volatile compounds different in the lowest percentage of area compared with fresh fruit and also the frozen pulp. During the storage time (45 days) at 30 °C was observed the increase of the maintainer and bioactive compounds present in the pulp atomized cagaita, indicating that the atomization may be a technique for preserving fruit. The work contributed to a greater appreciation and enjoyment of the Brazilian Cerrado and at the same time, encouraging the preservation of this biome