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Avaliação de ovos brancos e marrons em função do ambiente de estocagem para utilização industrial / Evaluation of white and brown eggs as a function of environment storage for industrial useGherardi, Sandra Regina Marcolino 14 October 2014 (has links)
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Previous issue date: 2014-10-14 / In this work we aimed to evaluate the effect of time and temperature of storage on
the quality, chemical composition and functional properties of white and brown
eggs from commercial hens aged 50 and 30 weeks, respectively. We conducted
two experiments, and in each experiment 240 eggs, white (exp. 1) and brown
(Exp. 2) eggs were randomly selected, with an average weight between 55 and
65g stored in natural environment and refrigerated for a period of 28 days. A
completely randomized design was adopted in a factorial arrangement with two
temperatures (ambient and refrigerated)and five storage periods (1, 7, 14, 21 and
28 days) totaling 10 treatments with six replications and four eggs per
experimental unit. The quality parameters evaluated were weight of egg, yolk,
albumen and shell, yolk index, Haugh Unit, percentage of eggshell, albumen and
yolk and pH of albumen and yolk. In the chemical composition analysis of albumen
and yolk, we determined moisture, total lipids, protein, total solids and ash
contents. The functional properties studied were foaming, foam stability, emulsion
formation, time necessary to destabilize the emulsion and yolk color index. The
storage time influenced negatively the parameters for both white and brown eggs
with more marked influence on eggs stored under ambient condition. In case of
changes, they were more intense in the first seven days of storage regardless of
storage condition. The refrigerated conditions improved the stability of foams,
decreased the amount of oil required to form emulsion and intensified the yolk
color index. Storage under refrigeration guarantees the quality, chemical
composition and functional properties of white and brown eggs, during 28-day
study, extending the shelf life and hence the use by food industries. / Objetivou-se com este trabalho avaliar a influência do tempo e temperatura de
estocagem sobre a qualidade, composição química e propriedades funcionais de
ovos brancos e marrons oriundos de aves comerciais com 50 e 30 semanas de
idade respectivamente. Foram conduzidos dois experimentos e em cada
avaliação, foram selecionados 240 ovos, brancos (Exp. 1) e marrons (Exp. 2), ao
acaso, com peso médio entre 55 e 65g sendo armazenados em ambiente natural
e sob refrigeração por um período de 28 dias. Foi adotado delineamento
inteiramente casualizado, em esquema fatorial, composto de duas temperaturas
(ambiente e refrigeração) e cinco períodos de estocagem (1, 7, 14, 21 e 28 dias)
totalizando 10 tratamentos com seis repetições e quatro ovos por unidade
experimental. Os parâmetros de qualidade avaliados foram peso do ovo, gema,
albúmen e casca, índice de gema, Unidade Haugh, porcentagem de casca,
albúmen e gema e pH de gema e albúmen. Para determinação da composição
química foram determinados os teores de umidade, lipídios totais, proteína bruta,
sólidos totais e cinzas tanto de albúmen quanto da gema. As propriedades
funcionais estudadas foram capacidade de formação de espuma, estabilidade da
espuma formada, capacidade de formação de emulsão, determinação do início da
desestabilização da emulsão e índice de coloração da gema. O tempo de
armazenamento influenciou negativamente sobre os parâmetros avaliados, tanto
para ovos brancos quanto marrons, apresentando influência mais marcante sobre
ovos mantidos sob condição ambiente. As modificações quando ocorreram, foram
mais intensas nos primeiros dias de estocagem independentemente da condição
de armazenagem. A refrigeração melhorou a estabilidade das espumas, diminuiu
o volume de óleo necessário para formar emulsão e intensificou o índice de
coloração das gemas. O armazenamento sob refrigeração garantiu a manutenção
da qualidade, composição química e propriedades funcionais durante os 28 dias
do estudo para ovos brancos e marrons, ampliando a vida de prateleira e
consequentemente o uso pelas indústrias alimentícias.
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Studies on the Ascaridia galli embryonal stages, potential maternal protection and immune response in chickenRahimian, Shayan 04 November 2016 (has links)
No description available.
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Perspectives de l'usage de poudre de jaunes d’oeuf comme additif alimentaire contre Campylobacter jejuni chez le poulet : mode d'immunisation et effet de l’encapsulationSoumaila Garba, Amina 08 1900 (has links)
No description available.
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Optimal Analysis of Sulfonamides From Biological Matrices Using Supercritical FluidsCombs, Michael T. 11 March 1997 (has links)
The objective of this research was to develop new sample preparation procedures for the isolation of sulfonamides, as well as, to determine the applicability of employing on-line nitrogen selective and mass spectrometric detection methods.
The first phase of this research investigated the effect of temperature and pressure on the supercritical fluid extraction (SFE) of sulfonamides from a spiked sand matrix. Temperature effects were either positive or negative with respect to extraction rate and total recovery, depending on the pressure and extraction fluid employed.
The second portion of this research compared trifluoromethane (CHF3) and carbon dioxide (CO2) as fluids for the extraction of sulfonamides from spiked non-fat dry milk, beef liver, and egg yolk were found to be more selective using CHF3 than CO2. The polar trifluoromethane improved the extraction efficiency of the polar sulfonamides from the biological matrices and also reduced the amount of co-extractives.
The next phase of this research considered the effect of organic modifier and CO2 in the SFE of sulfonamides from chicken liver, beef liver and egg yolk. Methanol, ethanol, acetone, acetonitrile were compared to determine optimum conditions. A SFE method employing 20% acetonitrile modified CO2 yielded quantitative recovery of sulfonamides from chicken liver, but 20% acetone modified CO2 was required to obtain quantitative recovery from beef liver. Either 20% acetone or 20% acetonitrile yielded quantitative recovery from egg yolk.
The last phase of this research focused on the evaluation of selective detection methods for sulfonamide analysis. Chemiluminescence nitrogen detection (CLND) parameters were optimized for use with packed column supercritical fluid chromatography (SFC) yielding a minimum detectable quantity (MDQ) of 5 ng of sulfamethazine, on column. Improvements in the detector design decreased the MDQ to 0.5 ng, while, decreasing the column diameter further reduced the MDQ to 125 pg. The second part of this phase evaluated PLC/Atmospheric pressure chemical ionization (APCI) mass spectrometry for the detection of sulfonamides. Sensitivity in selective ion mode was found to be as low as 50 pg on column for sulfamethazine. Supercritical fluid extracts of sulfonamides spiked at 100μg/kg in chicken liver were found to be readily detected by this method. / Ph. D.
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Étude du mécanisme de protection des spermatozoïdes de mammifères par le laitLusignan, Marie-France 06 1900 (has links)
Le lait écrémé est utilisé depuis plus d’un demi-siècle comme diluant protecteur
des spermatozoïdes de mammifères. Depuis quelques années, il existe une demande
grandissante pour des diluants exempts de produits d’origine animale. Toutefois, le
mécanisme par lequel le lait protège les spermatozoïdes n’est pas connu, ce qui rend
difficile de lui trouver un substitut.
Les protéines majeures du plasma séminal de taureau, les protéines « Binder of
SPerm » (BSP), sont néfastes lors de la conservation de la semence. Les spermatozoïdes
sont en contact avec une grande concentration de protéines BSP qui stimulent une
extraction continuelle de cholestérol/phospholipides de leur membrane plasmique. Les
lipoprotéines de faible densité (LDL) du jaune d’oeuf, un autre composé utilisé dans les
diluants, empêcheraient les protéines BSP de se lier à la membrane des spermatozoïdes de
taureaux et de stimuler un efflux des lipides membranaires, ce qui les protégerait durant la
conservation. Notre hypothèse était que les protéines du lait protègent les spermatozoïdes
durant la conservation en séquestrant les protéines BSP.
Premièrement, nous avons démontré par filtration sur gel qu’il y a une interaction
entre les protéines BSP bovines et les protéines du lait. Le lait écrémé a été fractionné en
trois fractions : F1 (alpha-lactalbumine, bêta-lactoglobuline et caséine kappa), F2 (toutes les
protéines du lait) et F3 (sels, sucres et petits peptides). Les protéines BSP1 et BSP5 ont
une affinité plus grande pour F1 que BSP3, tandis que toutes les protéines BSP ont une
affinité pour F2. Le titrage calorimétrique isotherme a permis de confirmer l’interaction
entre les protéines BSP et les protéines du lait. L’association entre la protéine BSP1
bovine et les micelles de caséines est caractérisée par une constante d’affinité (Ka) de 3.5
× 10^5 M-1 et un paramètre stoichiométrique (n) de 4,5 BSP1 pour une caséine.
L’association entre la protéine BSP1 bovine et l’alpha-lactalbumine (une protéine du sérum
principale), est caractérisée par un Ka de 2.4 × 10^5 M-1 et une valeur “n” de 0,8. Ces
résultats indiquent que le lait protège les spermatozoïdes bovins en séquestrant les
protéines BSP grâce à une interaction protéine : protéine, tandis que le jaune d’oeuf les
protège grâce à une interaction protéine : lipoprotéine. Deuxièmement, nous avons
démontré par filtration sur gel que les protéines homologues aux BSP bovines retrouvées
dans le plasma séminal de porc, d’étalon et de bélier ont une affinité avec les protéines du
lait, ce qui suggère que le mécanisme de protection des spermatozoïdes par le lait pourrait
être le même chez ces espèces. Troisièmement, nous avons caractérisé l’interaction entre
BSP1 bovine et les LDL du jaune d’oeuf qui a un Ka de 3.4 ± 0.4 × 10^6 M-1 et une valeur
de « n » de 104 BSP1 pour une particule de LDL, indiquant qu’il existe des différences
entre le mécanisme de protection des spermatozoïdes par le lait et le jaune d’oeuf.
Nous croyons que les résultats présentés dans cette thèse aideront à créer de
nouveaux diluants ne contenant pas de produits d’origine animale afin de cryoconserver
les spermatozoïdes des mammifères. / Skim milk is being used as a protective agent for mammalian semen conservation
over half a century. Recently, there has been increased interest in developing extenders
free of animal products. However, it is difficult to find suitable component in order to
replace milk as an extender, because the mechanisms by which milk protect sperm against
cooling and freezing damages during the storage is unknown.
The Binder of SPerm (BSP) proteins are the major proteins of bull seminal plasma
and they are harmful during sperm storage. In fact, sperm would be in contact with a large
quantity of BSP proteins that induce a continuous cholesterol and phospholipids efflux
from the sperm membrane during storage. When bull sperm is diluted with an extender
containing egg yolk, another compound frequently used in extender, the low-density
lipoproteins (LDL) present in the egg yolk prevent the binding of the BSP proteins to the
sperm membrane, thus, preventing the lipid efflux from the sperm membrane induced by
the BSP proteins. Our hypothesis was that milk proteins would protect sperm during
storage by binding BSP proteins.
First, we demonstrated by gel filtration that bovine BSP proteins could bind the
milk proteins. Skim milk was fractionated into three fractions: F1 (alpha-lactalbumin and beta-
lactoglobulin, the major whey proteins and kappa-casein), F2 (mainly caseins and all other
milk proteins in small amounts) and F3 (salts, sugars and small peptides). Bovine BSP1
and BSP5 have more affinity for F1 as compared to BSP3 and all the BSP proteins have
affinity for F2. We confirmed the interaction between bovine BSP proteins and milk
proteins by isothermal titration calorimetry. The binding of BSP1 to casein micelles is
characterized by an affinity constant (Ka) of 3.5 × 10^5 M-1 and of a stoichiometric
parameter for the association (n) of 4.5 BSP1 per casein. The association between BSP1
and alpha-lactalbumin (one of the major whey proteins) is characterized by a Ka of 2.4 × 10^5
M-1 and a “n” value of 0.8. These results support our contention that milk can protect
sperm by preventing the BSP proteins’ binding to the sperm membrane attributable to a
protein : protein interaction, while egg yolk sperm protection is attributable to a protein :
lipoprotein interaction. Second, our studies showed that the homologous BSP proteins
found in the boar, stallion and ram seminal plasma can bind the milk proteins. These
results indicate that the mechanism of sperm protection by milk in these species should be
similar to the one in bovine species. Third, we characterized the interaction between
bovine BSP1 protein and LDL from hen’s egg yolk. The binding was characterized by a
Ka of 3.4 ± 0.4 × 10^6 M-1 and a « n » value of 104 BSP1 per LDL particle. Our results
indicated that there is difference between the mechanism of sperm protection by milk and
egg yolk.
We believe that the results presented in this thesis may help to create new
extenders free of animal product for mammal sperm preservation in liquid or frozen state.
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Étude du mécanisme de protection des spermatozoïdes de mammifères par le laitLusignan, Marie-France 06 1900 (has links)
Le lait écrémé est utilisé depuis plus d’un demi-siècle comme diluant protecteur
des spermatozoïdes de mammifères. Depuis quelques années, il existe une demande
grandissante pour des diluants exempts de produits d’origine animale. Toutefois, le
mécanisme par lequel le lait protège les spermatozoïdes n’est pas connu, ce qui rend
difficile de lui trouver un substitut.
Les protéines majeures du plasma séminal de taureau, les protéines « Binder of
SPerm » (BSP), sont néfastes lors de la conservation de la semence. Les spermatozoïdes
sont en contact avec une grande concentration de protéines BSP qui stimulent une
extraction continuelle de cholestérol/phospholipides de leur membrane plasmique. Les
lipoprotéines de faible densité (LDL) du jaune d’oeuf, un autre composé utilisé dans les
diluants, empêcheraient les protéines BSP de se lier à la membrane des spermatozoïdes de
taureaux et de stimuler un efflux des lipides membranaires, ce qui les protégerait durant la
conservation. Notre hypothèse était que les protéines du lait protègent les spermatozoïdes
durant la conservation en séquestrant les protéines BSP.
Premièrement, nous avons démontré par filtration sur gel qu’il y a une interaction
entre les protéines BSP bovines et les protéines du lait. Le lait écrémé a été fractionné en
trois fractions : F1 (alpha-lactalbumine, bêta-lactoglobuline et caséine kappa), F2 (toutes les
protéines du lait) et F3 (sels, sucres et petits peptides). Les protéines BSP1 et BSP5 ont
une affinité plus grande pour F1 que BSP3, tandis que toutes les protéines BSP ont une
affinité pour F2. Le titrage calorimétrique isotherme a permis de confirmer l’interaction
entre les protéines BSP et les protéines du lait. L’association entre la protéine BSP1
bovine et les micelles de caséines est caractérisée par une constante d’affinité (Ka) de 3.5
× 10^5 M-1 et un paramètre stoichiométrique (n) de 4,5 BSP1 pour une caséine.
L’association entre la protéine BSP1 bovine et l’alpha-lactalbumine (une protéine du sérum
principale), est caractérisée par un Ka de 2.4 × 10^5 M-1 et une valeur “n” de 0,8. Ces
résultats indiquent que le lait protège les spermatozoïdes bovins en séquestrant les
protéines BSP grâce à une interaction protéine : protéine, tandis que le jaune d’oeuf les
protège grâce à une interaction protéine : lipoprotéine. Deuxièmement, nous avons
démontré par filtration sur gel que les protéines homologues aux BSP bovines retrouvées
dans le plasma séminal de porc, d’étalon et de bélier ont une affinité avec les protéines du
lait, ce qui suggère que le mécanisme de protection des spermatozoïdes par le lait pourrait
être le même chez ces espèces. Troisièmement, nous avons caractérisé l’interaction entre
BSP1 bovine et les LDL du jaune d’oeuf qui a un Ka de 3.4 ± 0.4 × 10^6 M-1 et une valeur
de « n » de 104 BSP1 pour une particule de LDL, indiquant qu’il existe des différences
entre le mécanisme de protection des spermatozoïdes par le lait et le jaune d’oeuf.
Nous croyons que les résultats présentés dans cette thèse aideront à créer de
nouveaux diluants ne contenant pas de produits d’origine animale afin de cryoconserver
les spermatozoïdes des mammifères. / Skim milk is being used as a protective agent for mammalian semen conservation
over half a century. Recently, there has been increased interest in developing extenders
free of animal products. However, it is difficult to find suitable component in order to
replace milk as an extender, because the mechanisms by which milk protect sperm against
cooling and freezing damages during the storage is unknown.
The Binder of SPerm (BSP) proteins are the major proteins of bull seminal plasma
and they are harmful during sperm storage. In fact, sperm would be in contact with a large
quantity of BSP proteins that induce a continuous cholesterol and phospholipids efflux
from the sperm membrane during storage. When bull sperm is diluted with an extender
containing egg yolk, another compound frequently used in extender, the low-density
lipoproteins (LDL) present in the egg yolk prevent the binding of the BSP proteins to the
sperm membrane, thus, preventing the lipid efflux from the sperm membrane induced by
the BSP proteins. Our hypothesis was that milk proteins would protect sperm during
storage by binding BSP proteins.
First, we demonstrated by gel filtration that bovine BSP proteins could bind the
milk proteins. Skim milk was fractionated into three fractions: F1 (alpha-lactalbumin and beta-
lactoglobulin, the major whey proteins and kappa-casein), F2 (mainly caseins and all other
milk proteins in small amounts) and F3 (salts, sugars and small peptides). Bovine BSP1
and BSP5 have more affinity for F1 as compared to BSP3 and all the BSP proteins have
affinity for F2. We confirmed the interaction between bovine BSP proteins and milk
proteins by isothermal titration calorimetry. The binding of BSP1 to casein micelles is
characterized by an affinity constant (Ka) of 3.5 × 10^5 M-1 and of a stoichiometric
parameter for the association (n) of 4.5 BSP1 per casein. The association between BSP1
and alpha-lactalbumin (one of the major whey proteins) is characterized by a Ka of 2.4 × 10^5
M-1 and a “n” value of 0.8. These results support our contention that milk can protect
sperm by preventing the BSP proteins’ binding to the sperm membrane attributable to a
protein : protein interaction, while egg yolk sperm protection is attributable to a protein :
lipoprotein interaction. Second, our studies showed that the homologous BSP proteins
found in the boar, stallion and ram seminal plasma can bind the milk proteins. These
results indicate that the mechanism of sperm protection by milk in these species should be
similar to the one in bovine species. Third, we characterized the interaction between
bovine BSP1 protein and LDL from hen’s egg yolk. The binding was characterized by a
Ka of 3.4 ± 0.4 × 10^6 M-1 and a « n » value of 104 BSP1 per LDL particle. Our results
indicated that there is difference between the mechanism of sperm protection by milk and
egg yolk.
We believe that the results presented in this thesis may help to create new
extenders free of animal product for mammal sperm preservation in liquid or frozen state.
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Geração de dados espaciais vagos baseada em modelos exatosProença, Fernando Roberto 29 May 2013 (has links)
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Previous issue date: 2013-05-29 / Universidade Federal de Sao Carlos / Geographic information systems with the aid of spatial databases store and manage crisp spatial data (or exact spatial data), whose shapes (boundaries) are well defined and have a precise location in space. However, several spatial data do not have precisely known boundaries or have an uncertain location in space, which are called vague spatial data. The boundaries of a given vague spatial data may shrink or extend, therefore, may have a minimum and maximum extension. Clouds of pollution, deforestation, fire outbreaks, route of an airplane, habitats of plants and animals are examples of vague spatial data. In the literature, there are currently vague spatial data models, such as Egg-Yolk, QMM and VASA. However, according to our knowledge, they focus only on the formal aspect of the model definition. Thus, real or synthetic vague spatial data is not available for use. The main objective of this master thesis is the development of algorithms for the generation of synthetic vague spatial data based on the crisp models of spatial data vague Egg-Yolk, QMM and VASA. It was also implemented a tool, called VagueDataGeneration, to assist in the process of generation such data. For both the algorithms and the tool, the user is able to set the properties related to the data type of model, such as size, shape, volume, complexity, location and spatial distribution. By using the proposed algorithms and the VagueDataGeneration tool, researchers can generate large samples of vague spatial data, enabling new research, such as testing indexes for vague spatial data or evaluating query processing over data warehouses that store vague spatial data. The validation of the vague spatial data generation was conducted using a case study with data from vague rural phenomena. / Sistemas de informação geográfica com o auxílio de bancos de dados espaciais armazenam e gerenciam dados espaciais exatos, cujas formas (fronteiras) são bem definidas e que possuem uma localização exata no espaço. Entretanto, vários dados espaciais reais não possuem os seus limites precisamente conhecidos ou possuem uma localização incerta no espaço, os quais são denominados dados espaciais vagos. Os limites de um dado espacial vago podem encolher ou estender, portanto, podem ter uma extensão mínima e máxima. Nuvens de poluição, desmatamentos, focos de incêndios, rota de um avião, habitats de plantas e de animais são exemplos de dados espaciais vagos. Na literatura, atualmente existem modelos de dados espaciais vagos, tais como Egg-Yolk, QMM e VASA. No entanto, segundo o nosso conhecimento, estes enfocam apenas no aspecto formal da definição do modelo. Com isso, dados espaciais vagos reais ou sintéticos não estão disponíveis para uso. O principal objetivo deste trabalho de mestrado consiste no desenvolvimento de algoritmos para a geração de dados espaciais vagos sintéticos baseados nos modelos exatos de dados espaciais vagos Egg-Yolk, QMM e VASA. Também foi implementada uma ferramenta, chamada VagueDataGeneration, para auxiliar no processo de geração desses dados. Nos algoritmos propostos e na ferramenta desenvolvida, o usuário define as propriedades referentes ao tipo de dado de um modelo, tais como tamanho, formato, volume, complexidade, localização e distribuição espacial dos dados espaciais vagos a serem gerados. Por meio do uso dos algoritmos propostos e da ferramenta VagueDataGeneration, os pesquisadores podem gerar grandes amostras de dados espaciais vagos, possibilitando novas pesquisas, como exemplo, testar índices para dados espaciais vagos ou testar técnicas de processamento de consultas em Data Warehouses que armazenam dados espaciais vagos. A validação da geração de dados espaciais vagos foi efetuada usando um estudo de caso com dados de fenômenos rurais vagos.
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