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Registro Completo |
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Biblioteca(s): |
Embrapa Suínos e Aves. |
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Data corrente: |
27/10/2017 |
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Data da última atualização: |
27/10/2017 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
CHINI, A.; HOLLAS, C. E.; ANTES, F. G.; PEREIRA NETO, S.; DIAS, J. R.; KUNZ, A. |
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Afiliação: |
ANGELICA CHINI, UNIOESTE; CAMILA ESTER HOLLAS, UNIOESTE; FABIANE GOLDSCHMIDT ANTES, CNPSA; UNIOESTE; JESSICA ROSA DIAS, UNC/Concórdia; AIRTON KUNZ, CNPSA. |
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Título: |
Study of nitrogen consumption by nitrification process. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
In: SIMPÓSIO INTERNACIONAL SOBRE GERENCIAMENTO DE RESÍDUOS AGROPECUÁRIOS E AGROINDUSTRIAIS, 5., 2017, Foz do Iguaçu, Anais... Concórdia: Sbera: Embrapa Suínos e Aves, 2017. SIGERA. p. 15-18. |
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Idioma: |
Inglês |
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Conteúdo: |
ABSTRACT: Biological processes are being applied to nitrogen removal from wastewater. The conventional process is based on nitrification followed by denitrification. In nitrification process the ammoniacal nitrogen is oxidized to nitrate and it is strongly influenced by availability of dissolved oxygen. In this context, kinetics studies are an alternative used to evaluate the microorganisms activity by defining substrate (NH3-N) consumption and the influence of others parameters, like oxygen and substrate. The present study aims to evaluate the ammonium consumption rate by nitrification process at three different ammonia concentrations (100, 200 and 300 mg NH3-N L -1 ) at air flow rates of 20, 30, 50, 100, 200 and 500 mLair min−1 L −1 reactor. The kinetics were made by batch tests in an EGSB reactor at temperature of 25ºC for 2h30min. It was visualized that with 100 and 200 mg N-NH3 L - ¹ the substrate concentration was fully consumed. However, at the substrate concentration of 300 mg NH3-N L - ¹ an increase of substrate consumption was observed but ammonia was not entirely consumed. Furthermore, for the three initial ammonia concentrations, the behavior of substrate consumption was similar in function of air flow rate. Additionally, it was possible to conclude that as the supply of oxygen increased, the nitrogen ammoniacal consumption rate also increased. |
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Thesagro: |
Águas residuais; Nitrificação. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/165656/1/final8596.pdf
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Marc: |
LEADER 02081nam a2200193 a 4500
001 2078323
005 2017-10-27
008 2017 bl uuuu u00u1 u #d
100 1 $aCHINI, A.
245 $aStudy of nitrogen consumption by nitrification process.$h[electronic resource]
260 $aIn: SIMPÓSIO INTERNACIONAL SOBRE GERENCIAMENTO DE RESÍDUOS AGROPECUÁRIOS E AGROINDUSTRIAIS, 5., 2017, Foz do Iguaçu, Anais... Concórdia: Sbera: Embrapa Suínos e Aves, 2017. SIGERA. p. 15-18.$c2017
520 $aABSTRACT: Biological processes are being applied to nitrogen removal from wastewater. The conventional process is based on nitrification followed by denitrification. In nitrification process the ammoniacal nitrogen is oxidized to nitrate and it is strongly influenced by availability of dissolved oxygen. In this context, kinetics studies are an alternative used to evaluate the microorganisms activity by defining substrate (NH3-N) consumption and the influence of others parameters, like oxygen and substrate. The present study aims to evaluate the ammonium consumption rate by nitrification process at three different ammonia concentrations (100, 200 and 300 mg NH3-N L -1 ) at air flow rates of 20, 30, 50, 100, 200 and 500 mLair min−1 L −1 reactor. The kinetics were made by batch tests in an EGSB reactor at temperature of 25ºC for 2h30min. It was visualized that with 100 and 200 mg N-NH3 L - ¹ the substrate concentration was fully consumed. However, at the substrate concentration of 300 mg NH3-N L - ¹ an increase of substrate consumption was observed but ammonia was not entirely consumed. Furthermore, for the three initial ammonia concentrations, the behavior of substrate consumption was similar in function of air flow rate. Additionally, it was possible to conclude that as the supply of oxygen increased, the nitrogen ammoniacal consumption rate also increased.
650 $aÁguas residuais
650 $aNitrificação
700 1 $aHOLLAS, C. E.
700 1 $aANTES, F. G.
700 1 $aPEREIRA NETO, S.
700 1 $aDIAS, J. R.
700 1 $aKUNZ, A.
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Registro original: |
Embrapa Suínos e Aves (CNPSA) |
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Biblioteca |
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Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Soja; Embrapa Unidades Centrais. |
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Data corrente: |
09/08/1999 |
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Data da última atualização: |
23/04/2012 |
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Autoria: |
CARRÃO-PANIZZI, M. C.; BELÉIA, A. D. P.; PRUDÊNCIO-FERREIRA, S. H.; OLIVEIRA, M. C. N.; KITAMURA, K. |
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Título: |
Effects of isoflavones on beany flavor and astringency os soymilk and cooked whole soybean grains. |
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Ano de publicação: |
1999 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, Brasília, v. 34, n. 6, p. 1045-1052, jun. 1999. |
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Idioma: |
Inglês |
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Conteúdo: |
Flavor is the main limiting factor affecting soybean acceptability in the Occidental countries. The purpose of this study was to determine the effects of isoflavones on soybean flavor. Differences in beany flavor and astringency of soymilk and cooked whole soybean grains, prepared with cultivar IAS 5 and BR-36 (136 and 54 mg of total isoflovones/100 g of sample, respectively) with pre-soaking and pre-heading of grains, were sensorially analised, by an unstructured category scale of ascending intensity. Differences in isoflavone content for both soybean cultivars were maintained in the two products, despite the pre-treatments in the processing. Pre-soaking of grains intensified beany flavor in the soymilk, reducing the perception of astringency, which is caused by the aglucones that were developed in reduced amounts. The whole soybean grains cooked under pressure (1.5 kgf/cm2 at 127 Graus C.) presented reduced levels of isoflavones malonyl-glucosides. Due to thermal instability, these compounds were converted to conjugated glucosides, genistin and daidzin. In the cooked whole soybean grains, no aglucones were formed and consequently it was not possible to detect differences in astringency. Results suggest that pre-heating of grains promote better flavor in soybean products. |
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Palavras-Chave: |
Cultivares. |
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Thesagro: |
Glycine Max; Leite de Soja. |
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Thesaurus NAL: |
cultivars. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/CNPSO/19645/1/pab97228ing.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/AI-SEDE/6021/1/pab97278j.pdf
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Marc: |
LEADER 01959naa a2200217 a 4500
001 1463637
005 2012-04-23
008 1999 bl uuuu u00u1 u #d
100 1 $aCARRÃO-PANIZZI, M. C.
245 $aEffects of isoflavones on beany flavor and astringency os soymilk and cooked whole soybean grains.
260 $c1999
520 $aFlavor is the main limiting factor affecting soybean acceptability in the Occidental countries. The purpose of this study was to determine the effects of isoflavones on soybean flavor. Differences in beany flavor and astringency of soymilk and cooked whole soybean grains, prepared with cultivar IAS 5 and BR-36 (136 and 54 mg of total isoflovones/100 g of sample, respectively) with pre-soaking and pre-heading of grains, were sensorially analised, by an unstructured category scale of ascending intensity. Differences in isoflavone content for both soybean cultivars were maintained in the two products, despite the pre-treatments in the processing. Pre-soaking of grains intensified beany flavor in the soymilk, reducing the perception of astringency, which is caused by the aglucones that were developed in reduced amounts. The whole soybean grains cooked under pressure (1.5 kgf/cm2 at 127 Graus C.) presented reduced levels of isoflavones malonyl-glucosides. Due to thermal instability, these compounds were converted to conjugated glucosides, genistin and daidzin. In the cooked whole soybean grains, no aglucones were formed and consequently it was not possible to detect differences in astringency. Results suggest that pre-heating of grains promote better flavor in soybean products.
650 $acultivars
650 $aGlycine Max
650 $aLeite de Soja
653 $aCultivares
700 1 $aBELÉIA, A. D. P.
700 1 $aPRUDÊNCIO-FERREIRA, S. H.
700 1 $aOLIVEIRA, M. C. N.
700 1 $aKITAMURA, K.
773 $tPesquisa Agropecuária Brasileira, Brasília$gv. 34, n. 6, p. 1045-1052, jun. 1999.
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Registro original: |
Embrapa Soja (CNPSO) |
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