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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
08/09/1997 |
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Data da última atualização: |
18/07/2018 |
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Autoria: |
RAMALHO, M. A. P. |
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Afiliação: |
EMBRAPA-CNPMS. |
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Título: |
Consorciação milho-feijão. |
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Ano de publicação: |
1982 |
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Fonte/Imprenta: |
In: RECOMENDAÇÕES técnicas para o cultivo do milho. 2. ed. Sete Lagoas: EMBRAPA-CNPMS, 1982. p. 11-15. |
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Série: |
(EMBRAPA-CNPMS. Circular técnica, 4). |
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Idioma: |
Português |
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Palavras-Chave: |
Bean; Consorciacao; Maize. |
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Thesagro: |
Feijão; Milho; Phaseolus Vulgaris; Zea Mays. |
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Thesaurus Nal: |
intercropping. |
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Categoria do assunto: |
A Sistemas de Cultivo |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/57157/1/Circ-4-Consorciacao-milho.pdf
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Marc: |
LEADER 00631naa a2200217 a 4500
001 1476279
005 2018-07-18
008 1982 bl uuuu u00u1 u #d
100 1 $aRAMALHO, M. A. P.
245 $aConsorciação milho-feijão.$h[electronic resource]
260 $c1982
490 $a(EMBRAPA-CNPMS. Circular técnica, 4).
650 $aintercropping
650 $aFeijão
650 $aMilho
650 $aPhaseolus Vulgaris
650 $aZea Mays
653 $aBean
653 $aConsorciacao
653 $aMaize
773 $tIn: RECOMENDAÇÕES técnicas para o cultivo do milho. 2. ed. Sete Lagoas: EMBRAPA-CNPMS, 1982. p. 11-15.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Instrumentação. Para informações adicionais entre em contato com cnpdia.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
06/04/2005 |
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Data da última atualização: |
06/04/2005 |
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Autoria: |
RIUL JÚNIOR, A.; MALMEGRIM, R. R.; FONSECA, F. J.; MATTOSO, L. H. C. |
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Título: |
Nano-assembled films for taste sensor application. |
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Ano de publicação: |
0 |
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Fonte/Imprenta: |
Artificial organs, v. 27, n. 5, p. 457-460, 2003. p. 457-460. |
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Idioma: |
Inglês |
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Conteúdo: |
The field of nano-science and nano-technology is a broad and interdisciplinary world-wide research area, developing activities that have been growing explosively in the last few years. Through the use of nanostructured thin films of conducting polymers and a lipid-like material coating gold microelec- trodes we were able to mimic the human perception of taste by way of artificial sensors called "electronic tongues." Tt is well known that the human tongue cannot discriminate each and every chemical sub- stance it comes in contact with, but it groups alI the information received in distinct pattems of response encoding the taste quality (global selectivity concept) (1-3). Therefore, unlike devices mimicking vision, hearing, and tact, which may in principIe respond to a single physical stimulus, an artificial tongue must be able to recognise tastes (sweet, salty, sour, bitter, and umami) and respond to suppression effects like its human counterpart. Consequently, artificial taste sensors must have high sensitivity and stability, as selectivity is not a crucial requirement in this sort of application. |
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Palavras-Chave: |
Língua eletrônica; Polímeros condutores; Sensor de paladar. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01655naa a2200193 a 4500
001 1028945
005 2005-04-06
008 bl --- 0-- u #d
100 1 $aRIUL JÚNIOR, A.
245 $aNano-assembled films for taste sensor application.
260 $c0
520 $aThe field of nano-science and nano-technology is a broad and interdisciplinary world-wide research area, developing activities that have been growing explosively in the last few years. Through the use of nanostructured thin films of conducting polymers and a lipid-like material coating gold microelec- trodes we were able to mimic the human perception of taste by way of artificial sensors called "electronic tongues." Tt is well known that the human tongue cannot discriminate each and every chemical sub- stance it comes in contact with, but it groups alI the information received in distinct pattems of response encoding the taste quality (global selectivity concept) (1-3). Therefore, unlike devices mimicking vision, hearing, and tact, which may in principIe respond to a single physical stimulus, an artificial tongue must be able to recognise tastes (sweet, salty, sour, bitter, and umami) and respond to suppression effects like its human counterpart. Consequently, artificial taste sensors must have high sensitivity and stability, as selectivity is not a crucial requirement in this sort of application.
653 $aLíngua eletrônica
653 $aPolímeros condutores
653 $aSensor de paladar
700 1 $aMALMEGRIM, R. R.
700 1 $aFONSECA, F. J.
700 1 $aMATTOSO, L. H. C.
773 $tArtificial organs$gv. 27, n. 5, p. 457-460, 2003. p. 457-460.
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