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Search Results: 1 - 10 of 144533 matches for " F. Graner "
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Are large two-dimensional clusters of perimeter-minimizing bubbles of equal-area hexagonal or circular?
S. J. Cox,F. Morgan,F. Graner
Mathematics , 2012,
Abstract: A computer study of clusters of up to 200,000 equal-area bubbles shows for the first time that rounding conjectured optimal hexagonal planar soap bubble clusters reduces perimeter.
Two-dimensional shear modulus of a Langmuir foam
S. Courty,B. Dollet,F. Elias,P. Heinig,F. Graner
Physics , 2003, DOI: 10.1209/epl/i2003-00283-5
Abstract: We deform a two-dimensional (2D) foam, created in a Langmuir monolayer, by applying a mechanical perturbation, and simultaneously image it by Brewster angle microscopy. We determine the foam stress tensor (through a determination of the 2D gas-liquid line tension, 2.35 $\pm$ 0.4 pJ$\cdot$m$^{-1}$) and the statistical strain tensor, by analyzing the images of the deformed structure. We deduce the 2D shear modulus of the foam, $\mu= 38 \pm 3 \mathrm{nN}\cdot \mathrm{m}^{-1}$. The foam effective rigidity is predicted to be $ 35 \pm 3 \mathrm {nN}\cdot \mathrm {m}^{- 1}$, which agrees with the value $37.5 \pm 0.8 \mathrm {nN}\cdot \mathrm {m}^{-1}$ obtained in an independent mechanical measurement.
Microbiologia da carne moida: 1. contagem total de bactérias
Graner, Murilo;Martinelli Filho, Alcides;Cruz, Vivaldo F. da;
Anais da Escola Superior de Agricultura Luiz de Queiroz , 1971, DOI: 10.1590/S0071-12761971000100014
Abstract: as a first step in a program of evaluation of ground beef microbiological quality in the city of piracicaba, sp, forty samples of ground beef were taken at two kinds of retail markets (meat shop and supermarket), related to an old and a new system of meat merchandising. the samples were taken weekly in the morning and in the afternoon, during a two month period. total bacterial counts were determined by a procedure recommended by the american public health association and plates were incubated at 21oc (72 hours) and at 32oc (48 hours). the results can be summarized as follows = 1) total counts were generally high, with several samples in the range 107 to 109 cells/gram; average counts were 6.9x 107 cells/gram (21oc) and 2.5xl07 cell/gram (32oc). 2) incubation at 21oc resulted in total counts generally higher than those found at 32oc, although there was no statistically significant difference between the two incubation temperatures. 3) total counts were found to be higher in samples from the small shop (old system) than in samples from the supermarket (new system); the difference was related to higher counts in the morning samples taken at the former retail market.
Microbiologia da carne moída: 3. avalia??o da qualidade em diferentes épocas do ano
Martinelli Filho, Alcides;Graner, Murilo;Cruz, Vivaldo F. Da;
Anais da Escola Superior de Agricultura Luiz de Queiroz , 1975, DOI: 10.1590/S0071-12761975000100008
Abstract: in brazilian supermarkets, ground beef may sometimes be prepared using meat that has been previously frozen and stored to be consumed during periods of the year when there is a decrease in the amount of fresh meat available. the results of this study suggest that a modified resazurin test, previously described by the authors for the evaluation of ground beef microbiological quality, can be used in different periods of the year, even if frozen meat is involved.
Microbiologia da carne moida = 2. Avalia??o da qualidade por método modificado, baseado na redu??o da resazurina
Graner, Murilo;Martinelli Fo, Alcides;Cruz, Vivaldo F. da;
Anais da Escola Superior de Agricultura Luiz de Queiroz , 1973, DOI: 10.1590/S0071-12761973000100014
Abstract: forty samples of ground beef were taken at four supermarkets in the city of piracicaba, sp. total bacterial counts were determined using a produre recommended by the american public health association; the plates were incubated at 32°c (48 hours). a modified procedure based on resazurin reduction for the determination of ground beef microbiological quality was studied. the results can be summarized as follows = 1) total counts were generally higth, with several samples in the range 107 to 109 cells/gram; the average count was 3,0 x 107 cells/gram. 2) the differences between counts related to any two supermarkets were not statistically significant. 3) resazurin reduction to colorless was significantly correlated with total bacterial counts (r=-0,91).
Screening in two-dimensional foams
Simon Cox,Fran?ois Graner,M. F. Vaz
Physics , 2008,
Abstract: Using the Surface Evolver software, we perform numerical simulations of point-like deformations in a two-dimensional foam. We study perturbations which are infinitesimal or finite, isotropic or anisotropic, and we either conserve or do not conserve the number of bubbles. We measure the displacement fields around the perturbation. Changes in pressure decrease exponentially with the distance to perturbation, indicating a screening over a few bubble diameters.
Influence of Sub-Lethal and Lethal Concentrations of Chlorhexidine on Morphology and Glucosyltransferase Genes Expression in Streptococcus mutans UA159  [PDF]
Andréa Cristina Barbosa da Silva, Rafael Nóbrega Stipp, Renata de Oliveira Mattos-Graner, Fábio Correia Sampaio, Demetrius Ant?nio Machado de Araújo
Advances in Microbiology (AiM) , 2014, DOI: 10.4236/aim.2014.413105
Abstract: Chlorhexidine (CHX) is regarded as one of the most successful antiplaque agents in controlling the formation of dental biofilm. Nevertheless, molecular mechanisms of their effects in Streptococcus mutans are largely unknown. In this work, the effects of sub-lethal and lethal concentrations of chlorhexidine (CHX) on planktonic or biofilm-organized Streptococcus mutans cells were investigated in dose- and time-dependent manner. The Minimum Inhibitory Concentration (MIC) and the Minimum Bactericidal Concentration (MBC) for planktonic cells and biofilm conditions were determined by standard methods. Quantitative PCR (qPCR) was used to quantify the relative levels of glucosyltransferase B (gtfB), gtfC and gtfD transcription of S. mutans in the presence of CHX. The CHX activity in the initial biofilm structure and morphological alterations in planktonic cells were examined by Scanning Electron Microscopy (SEM). The results indicate that CHX increased expression of gtfC and gtfD in planktonic S. mutans cells and CHX reduced the expression of gtfB, gtfC, and gtfD in biofilms. High concentrations of CHX resulted in several wilted S. mutans planktonic cells with spilled intracellular material, while decreased cells’ chain length and matrix was found when the initial biofilm was exposed to increasing concentrations of CHX. CHX’s effects against bacteria depend on the type of growth organization and the concentration and time of exposure to the drug. At sub-lethal concentrations, CHX affects the expression of glucosyltransferases, which may have anticariogenic effect.
Efeito de algumas variáveis de processamento sobre propriedades organoléticas, físicas e químicas de massa obtida com a carne de poedeiras (Gallus gallus domesticus)
Graner, Murilo;
Anais da Escola Superior de Agricultura Luiz de Queiroz , 1974, DOI: 10.1590/S0071-12761974000100009
Abstract: boned light weight hen meat was ground, cured, flavored with liquid smoke, and cooked. the effect of salts (sodium chloride alone and combined with phosphates), added at different time intervals postmortem, and before and after freezing, on sensory, physical, and chemical properties of the loaves was studied. poultry loaves of acceptable quality were obtained with meat that had been slowly frozen and stored at -23°c for a 40-50 day period. when the carcasses were pumped with salt solutions before freezing, only those samples having added phosphates were satisfactory as far as binding and other properties were concerned. the results suggest that tetrasodium pyrophosphate, combined with sodium chloride, when added to the meat immediately after slaughter, could improve the meat binding properties.
Elabora??o de fiambre com emuls?o de carne mista e gordura de frango (Gallus gallus), sem e com pele
Graner, Murilo;
Anais da Escola Superior de Agricultura Luiz de Queiroz , 1987, DOI: 10.1590/S0071-12761987000100013
Abstract: chicken loaves (emulsion type) were prepared with light and dark meat from broiler hand deboned breasts and legs, chicken fat, with and without skin. the meat was cured and smoked. processing yields were 1.10 - 1.22 1b of final product for each 1b of meat (or 0.38 - 0.42 1b for each 1b of ready-to-cook bird); the yield was higher for loaves containing skin. this meat ingredient (at 10% level) had no significant influence on quality and chemical composition of the product, which had approximately 64.9% of moisture, 18.4% of protein (moisture/protein ratio = 3.5), 12.6% of fat, 2.4% of sodium chloride and 63 ppm od sodium nitrite. the ph of the loaves averaged 6.1. storage of the loaves at -25°c for 30 days apparently did not affect quality.
Rendimentos no corte e na desossa manual parcial de carca?as resfriadas comerciais de frango (Gallus gallus)
Graner, Murilo;
Anais da Escola Superior de Agricultura Luiz de Queiroz , 1987, DOI: 10.1590/S0071-12761987000200015
Abstract: as part of a poultry meat processing study, breast (29%), legs (31%), back (26%) and wings (12,5%) were obtained from chilled ready-to-cook broiler carcasses of retail market. light meat (separated from breast) yield was 65% based ond breast weight and 18% based on carcass weight. dark meat (separated from legs) yield was 58% based on leg weight and 18% based on carcass weight. the carcasses had 5% of fat and 14% of skin. the yield of dark meat (based on carcass weight) decreased with the increase of carecass weight (p < 0.01) (r = -0,53).
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