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Registro Completo |
Biblioteca(s): |
Embrapa Suínos e Aves. |
Data corrente: |
25/04/2015 |
Data da última atualização: |
13/05/2016 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
CRUZ, V. A. R. da; IBELLI, A. M. G.; BUZANSKAS, M. E.; ROSA, J. O.; CHUD, T. C. S.; LEDUR, M. C.; PEIXOTO, J. de O.; MUNARI, D. P. |
Afiliação: |
VALDECY APARECIDA ROCHA DA CRUZ, UNESP; ADRIANA MERCIA GUARATINI IBELLI, CNPSA; UNESP; JAQUELINE OLIVEIRA ROSA, UNESP; UNESP; MONICA CORREA LEDUR, CNPSA; JANE DE OLIVEIRA PEIXOTO, CNPSA; DANÍSIO PRADO MUNARI, UNESP. |
Título: |
Association of Apolipoprotein B gene with carcass, performance, and organ traits in a paternal broiler line. |
Ano de publicação: |
2014 |
Fonte/Imprenta: |
In: REUNIÃO ANNUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 51, 2014, Barra dos Coqueiros. Anais ... Barra dos Coqueiros: SBZ, 2014. 1 CD-ROM. |
Idioma: |
Inglês |
Thesagro: |
Melhoramento genético animal. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/122819/1/final7500.pdf
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Marc: |
LEADER 00731nam a2200193 a 4500 001 2014223 005 2016-05-13 008 2014 bl uuuu u00u1 u #d 100 1 $aCRUZ, V. A. R. da 245 $aAssociation of Apolipoprotein B gene with carcass, performance, and organ traits in a paternal broiler line.$h[electronic resource] 260 $aIn: REUNIÃO ANNUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 51, 2014, Barra dos Coqueiros. Anais ... Barra dos Coqueiros: SBZ, 2014. 1 CD-ROM.$c2014 650 $aMelhoramento genético animal 700 1 $aIBELLI, A. M. G. 700 1 $aBUZANSKAS, M. E. 700 1 $aROSA, J. O. 700 1 $aCHUD, T. C. S. 700 1 $aLEDUR, M. C. 700 1 $aPEIXOTO, J. de O. 700 1 $aMUNARI, D. P.
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Embrapa Suínos e Aves (CNPSA) |
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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
Biblioteca(s): |
Embrapa Instrumentação. |
Data corrente: |
06/04/2005 |
Data da última atualização: |
06/04/2005 |
Autoria: |
RIUL JÚNIOR, A.; MALMEGRIM, R. R.; FONSECA, F. J.; MATTOSO, L. H. C. |
Título: |
Nano-assembled films for taste sensor application. |
Ano de publicação: |
0 |
Fonte/Imprenta: |
Artificial organs, v. 27, n. 5, p. 457-460, 2003. p. 457-460. |
Idioma: |
Inglês |
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. |
Palavras-Chave: |
Língua eletrônica; Polímeros condutores; Sensor de paladar. |
Categoria do assunto: |
-- |
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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