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 | Acesso ao texto completo restrito à biblioteca da Embrapa Suínos e Aves. Para informações adicionais entre em contato com cnpsa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Suínos e Aves. |
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Data corrente: |
04/12/2017 |
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Data da última atualização: |
04/12/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
ASSIS, T. M. de; SCHLICHITING, M. V.; LOPES, C. L.; KUNZ, A.; GOMES, S. D. |
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Afiliação: |
TATIANE MARTINS DE ASSIS, UNIOESTE/Cascavel; MARCOS VINICIUS SCHLICHITING, UNIOESTE/Cascavel; CARLA LIMBERGER LOPES, UNIOESTE/Cascavel; AIRTON KUNZ, CNPSA; SIMONE DAMASCENO GOMES, UNIOESTE/Cascavel. |
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Título: |
Stability of partial nitritation of poultry slaughterhouse wastewater in a sequential batch reactor. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Engenharia Agrícola, v. 37, p. 323-332, 2017. |
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DOI: |
10.1590/1809-4430 |
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Idioma: |
Inglês |
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Conteúdo: |
ABSTRACT: The aim of this study was to monitor the stabilization of a sequential batch reactor (SBR) regarding the partial nitritation of poultry slaughterhouse wastewater, aiming at preparing it for a reactor with bacteria that promote anaerobic ammonia oxidation (anammox). A cylindrical reactor with a useful volume of 3.5 L, mechanical agitation (50 rpm), and suspended biomass was used in the experiment. The strategies adopted for nitrite-oxidizing bacteria (NOB) inhibition were cycle time (CT: 24, 16, 6, 5, 4 h and real-time monitoring), free ammonia accumulation, alkalinity restriction and low concentrations of dissolved oxygen (DO). The ammonification process, observed at all experimental phases, negatively influenced the control of partial nitritation process. Alkalinity restriction under low cycle times (4 and 5 h) conditions, together with low dissolved oxygen concentration, was a key factor for nitrite-oxidizing bacteria inhibition. Stability of partial nitritation was only reached by real-time monitoring, being the cycles stopped when 50% N?NH4 + and 50% N?NO2 − were present in the reactor. |
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Palavras-Chave: |
Anammox. |
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Thesagro: |
Dejeto; Meio ambiente; Tecnologia agrícola. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01790naa a2200229 a 4500
001 2081289
005 2017-12-04
008 2017 bl uuuu u00u1 u #d
024 7 $a10.1590/1809-4430$2DOI
100 1 $aASSIS, T. M. de
245 $aStability of partial nitritation of poultry slaughterhouse wastewater in a sequential batch reactor.$h[electronic resource]
260 $c2017
520 $aABSTRACT: The aim of this study was to monitor the stabilization of a sequential batch reactor (SBR) regarding the partial nitritation of poultry slaughterhouse wastewater, aiming at preparing it for a reactor with bacteria that promote anaerobic ammonia oxidation (anammox). A cylindrical reactor with a useful volume of 3.5 L, mechanical agitation (50 rpm), and suspended biomass was used in the experiment. The strategies adopted for nitrite-oxidizing bacteria (NOB) inhibition were cycle time (CT: 24, 16, 6, 5, 4 h and real-time monitoring), free ammonia accumulation, alkalinity restriction and low concentrations of dissolved oxygen (DO). The ammonification process, observed at all experimental phases, negatively influenced the control of partial nitritation process. Alkalinity restriction under low cycle times (4 and 5 h) conditions, together with low dissolved oxygen concentration, was a key factor for nitrite-oxidizing bacteria inhibition. Stability of partial nitritation was only reached by real-time monitoring, being the cycles stopped when 50% N?NH4 + and 50% N?NO2 − were present in the reactor.
650 $aDejeto
650 $aMeio ambiente
650 $aTecnologia agrícola
653 $aAnammox
700 1 $aSCHLICHITING, M. V.
700 1 $aLOPES, C. L.
700 1 $aKUNZ, A.
700 1 $aGOMES, S. D.
773 $tEngenharia Agrícola$gv. 37, p. 323-332, 2017.
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Registro original: |
Embrapa Suínos e Aves (CNPSA) |
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Classificação |
Cutter |
Registro |
Volume |
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Registro Completo
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
26/10/2018 |
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Data da última atualização: |
27/04/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
ANZANELLO, R.; FIALHO, F. B.; SANTOS, H. P. dos. |
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Afiliação: |
Rafael Anzanello, secretaria da Agricultura, Pecuária e Irrigação, Departamento de Diagnóstico e Pesquisa Agropecuária, Veranópolis, RS, Brasil; FLAVIO BELLO FIALHO, CNPUV; HENRIQUE PESSOA DOS SANTOS, CNPUV. |
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Título: |
Chilling requirements and dormancy evolution in grapevine buds. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Ciência e Agrotecnologia, v. 42, n. 4, p. 364-371, Jul./Aug. 2018. |
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DOI: |
http://dx.doi.org/10.1590/1413-70542018424014618 |
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Idioma: |
Inglês |
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Conteúdo: |
Fluctuations in winter chilling availability impact bud dormancy and budburst. The objective of this work was to determine chilling requirements to induce and overcome endodormancy (dormancy controlled by chilling) of buds in different grape cultivars. "Chardonnay", "Merlot" and "Cabernet Sauvignon" shoots were collected in Veranópolis-RS vineyards in 2010, and submitted to a constant 3 °C temperature or daily cycles of 3/15 °C for 12/12h or 18/6h, until reaching 1120 chilling hours (CH, sum of hours with temperature ≤ 7.2 °C). Periodically, part of the samples in each treatment was transferred to 25 °C for budburst evaluation (green tip). Chilling requirements to induce and overcome endodormancy vary among cultivars, reaching a total of 136 CH for "Chardonnay", 298 CH for "Merlot" and 392 CH for "Cabernet Sauvignon". Of these, approximately 39, 53 and 91 CH are required for induction of endodormancy in the three cultivars, respectively. The thermal regimes tested (constant or alternating) do not influence the response pattern of each cultivar to cold, with 15 °C being inert in the CH accumulation process. In addition, time required to start budburst reduces with the increase in CH, at a rate of one day per 62 CH, without significant impacts on budburst uniformity. Index terms: Chilling hours; endodormancy; budburst; Vitis vinifera . |
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Palavras-Chave: |
Budburst; Chilling hours; Endodormancy; Endodormência; Horas de frio. |
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Thesagro: |
Brotacao; Vitis Vinifera. |
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Categoria do assunto: |
A Sistemas de Cultivo |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/185206/1/Anzanelo-Ciencia-e-agotecnologia-N42-v4-p364-371-2018.pdf
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Marc: |
LEADER 02080naa a2200241 a 4500
001 2098301
005 2019-04-27
008 2018 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1590/1413-70542018424014618$2DOI
100 1 $aANZANELLO, R.
245 $aChilling requirements and dormancy evolution in grapevine buds.$h[electronic resource]
260 $c2018
520 $aFluctuations in winter chilling availability impact bud dormancy and budburst. The objective of this work was to determine chilling requirements to induce and overcome endodormancy (dormancy controlled by chilling) of buds in different grape cultivars. "Chardonnay", "Merlot" and "Cabernet Sauvignon" shoots were collected in Veranópolis-RS vineyards in 2010, and submitted to a constant 3 °C temperature or daily cycles of 3/15 °C for 12/12h or 18/6h, until reaching 1120 chilling hours (CH, sum of hours with temperature ≤ 7.2 °C). Periodically, part of the samples in each treatment was transferred to 25 °C for budburst evaluation (green tip). Chilling requirements to induce and overcome endodormancy vary among cultivars, reaching a total of 136 CH for "Chardonnay", 298 CH for "Merlot" and 392 CH for "Cabernet Sauvignon". Of these, approximately 39, 53 and 91 CH are required for induction of endodormancy in the three cultivars, respectively. The thermal regimes tested (constant or alternating) do not influence the response pattern of each cultivar to cold, with 15 °C being inert in the CH accumulation process. In addition, time required to start budburst reduces with the increase in CH, at a rate of one day per 62 CH, without significant impacts on budburst uniformity. Index terms: Chilling hours; endodormancy; budburst; Vitis vinifera .
650 $aBrotacao
650 $aVitis Vinifera
653 $aBudburst
653 $aChilling hours
653 $aEndodormancy
653 $aEndodormência
653 $aHoras de frio
700 1 $aFIALHO, F. B.
700 1 $aSANTOS, H. P. dos
773 $tCiência e Agrotecnologia$gv. 42, n. 4, p. 364-371, Jul./Aug. 2018.
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