Graduation date: 1992

Copies of author's previously published articles inserted. / Bibliography: leaves 121-144. / xiii, 150 leaves : ill. (chiefly col.) ; 30 cm. / Title page, contents and abstract only. The complete thesis in print form is available from the University Library. / This study investigates the site of biosynthesis of flavour compounds in the grapevine. Most of the secondary metabolites, including flavour compounds, are glycosylated and stored in plant tissues as glycosides. The chemical properties of these compounds, especially their water solubility, suggests that glycosides might be forms of translocated secondary metabolites in plants. / Thesis (Ph.D.)--University of Adelaide, Dept. of Horticulture, Viticulture and Oenology, 1996?

Thesis (Ph. D.)--University of Wisconsin--Madison, 1956. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 122-126).

Thesis (M.S.)--University of Wisconsin--Madison, 1970. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

O Modelo Padrão das partículas elementares descreve com sucesso as interações eletrofracas e fortes, mostrando-se consistente com os dados experimentais disponíveis. Entretanto, há diversas questões que não são respondidas pelo mesmo, entre elas, o problema da hierarquia de gauge e o problema associado à origem das massas dos férmions. Ambos podem ser solucionados de forma natural em teorias com uma dimensão extra curva. No entanto, essas teorias violam sabor em primeira ordem de teoria de perturbações e são não renormalizáveis. Nesta dissertação utilizamos técnicas de desconstrução dimensional para resolver os problemas da hierarquia de gauge e da hierarquia de massas dos férmions com mínima violação de sabor em um modelo puramente quadridimensional. / The Standard Model of elementary particles describes the electroweak and strong interactions, and its predictions have successfully matched existing experimental data. However, there are some issues that are not addressed by this model, such as the gauge hierarchy problem and the origin of fermion masses. Both problems can be solved naturally using Warped Extra Dimensions. On the other hand, these theories are flavor-violating in tree level and are non-renormalizable. In this dissertation we apply dimensional deconstruction techniques to solve the gauge hierarchy problem and the fermion masses hierarchy problem achieving minimal flavor violation in a purely four-dimensional model

Orientador: Celio Kenji Miyasaka / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-03T20:55:28Z (GMT). No. of bitstreams: 1 Silva_LucianoBrunodeCarvalho_M.pdf: 1363000 bytes, checksum: e8be41339935878e0220e14d99b01b70 (MD5) Previous issue date: 2004 / Resumo: A degradação oxidativa dos ácidos graxos da soja, ocorrida durante o processamento dos grãos, desenvolve o sabor de feijão verde ou de soja crua que altera a palatabilidade e conseqüentemente aceitabilidade dos produtos à base de soja, resultando em problemas para a indústria. A enzima lipoxigenase (linoleato: O2 oxirredutase, EC 1.13.11.12), catalizadora dessa reação, está presente na soja sob a forma de três isoenzimas caracterizada por três genes dominantes, LOX-1, LOX-2 e LOX-3. O objetivo do presente trabalho foi a identificação e determinação qualitativa e quantitativa das frações de lipoxigenases em sementes de soja Glycine Max provenientes da quarta geração do primeiro retrocruzamento (F4) dos mutantes isentos das respectivas LOX {PI-408251 (-LOX-1), PI-86023 (-LOX-2), TOHOKU nº 74 (-LOX- 3)}, com o cultivar comercial IAC-8, resultando nas linhagens IAC 97-3503, IAC 97- 3512, IAC 97-3545 e IAC 97-3803, fornecidas pelo Instituto Agronômico de Campinas (IAC). A análise qualitativa e quantitativa destes quatro genótipos e do IAC 8-2 foi realizada através de 1) Eletroforese em gel de poliacrilamida contendo SDS, para discriminar as bandas existentes; 2) Teste colorimétrico e; 3) Determinação da atividade enzimática em espectrofotometria na presença de: 3.1)substratos específicos e, 3.2) reação acoplada de descoramento do b-caroteno. Observou-se por eletroforese em gel as bandas correspondentes a cada isoenzima. A reação de oxidação da LOX sobre o b- caroteno (LOX-3) e azul de metileno (LOX-2 e LOX-1) foi sensível para a detecção da LOX-1 e LOX-3. O método de determinação de atividade enzimática com a utilização de substratos específicos (ácido linoléico para LOX-1 e LOX-3, e metil-linoleato para LOX- 2) também foi sensível somente para a detecção de LOX-1 e LOX-3. Através da reação de cooxidação do b-caroteno pela LOX-2 e LOX-3 foi possível determinar todas as isoenzimas, complementando os resultados obtidos através da eletroforese em gel de poliacrilamida. Constatou-se que através dos cruzamentos e retrocruzamentos realizados pelo IAC, na linhagem IAC 97-3503 não demonstrou atividade de LOX-1, não tendo ocorrido redução significativa (p<0,05) nos outras três linhagens estudadas. Evidenciou-se redução significativa (p<0,05) da LOX-2 nas linhagens IAC 97-3512 e IAC 97-3545, quando comparados ao padrão IAC 8-2. Para a LOX-3 ocorreu redução significativa (p<0,05) no cultivar IAC 97-3503, não ocorrendo diminuição nas outras três linhagens em estudo / Abstract: The oxidative degradation of the soybean fatty acids which has taken place at the grain processing, have developed the flavor of green been or raw soybean. This degradation alters the palatability and consequently the acceptability of the products made by soybean, resulting in some industries problems. The lipoxygenase enzyme (linolenato: O2 oxirredutase, EC 1.13.11.12), which is the component that catalyze the reaction, exists in soybean in the shape of 3 isoenzymes characterized by 3 dominant genes, LOX-1, LOX-2 and LOX-3. The main propose of this work was the identification and qualitative and quantitative determination of the lipoxygenase fractions in Glycine max soybean seeds, which had come from the fourth generation of the first crossing (F4) of the mutants that didn¿t have the respective LOX {PI-408251 (-LOX-1), PI-86023 (- LOX-2), TOHOKU no 74 (-LOX-3)}, using the commercial cultivar IAC-8, resulting in the seeds IAC 97-3503, IAC 97-3512, IAC 97-3545 and IAC 97-3808, which have been furnished by the Instituto Agronômico de Campinas (IAC). The qualitative and quantitative analysis of the samples were done beyond: 1)Electrophoresis in gel of poliacrilamida and SDS, to discriminate the existing bands; 2) color test and; 3) determination of the enzymatic activity using espectofotometric in the presence of: 3.1) specific subtracts and; 3.2) connected reaction of ß-carotene bleaching. It has been observed that beyond electrophoresis in gel each band corresponds to each isoenzyme. The oxidation reaction of LOX in the ß-carotene (LOX-3) and methyl blue (LOX-2 and LOX-1) was sensible for the detection of LOX-1 and LOX-3. The method for determination of enzymatic activities with utilization of substrates (linoleic acid for LOX-1 and LOX-3, and methyl-linoleate acid for LOX-2) it was sensible for detection of LOX-1 and LOX-3. Beyond the reaction of the co-oxidation of ß-carotene by LOX-2 and LOX-3, it was possible to determinate all the isoenzymes, adding the final result which was obtained first beyond electrophoresis in gel of poliacrylamide, and it has been saw that beyond the crossing and backcrosses been made by the IAC, the seed IAC 97-3503 haven¿t shown any activity of LOX-1, to he step of it hasn¿t been observed any significant reduction (p<0,05) in the others seeds that had been studied. A significant reduction had been shown (p<0,05) in LOX-2 in the seeds IAC 97-3512 and IAC 97- 3545 when they were compared to the standard IAC 8-2. To LOX-3 it had been observed a significant reduction (p<0,05) in the seed IAC 97-3503, and no reduction had taken place in the others cultures three seeds / Mestrado / Mestre em Alimentos e Nutrição

<div> <div> <div> <div> <p>Due to the large masses, heavy quarks are produced early and experience the full evolution of the medium. The comparison between the nuclear modification factors of heavy flavor and light hadrons can provide insights into the expected flavor dependence of parton energy loss. The relative coalescence contribution to baryon production is expected to be more significant than that to mesons because of their larger number of constituent quarks. In particular, models involving coalescence of charm and light-flavor quarks predict a large enhancement in the Λ+c /D0 production ratio in the heavy ion collisions relative to pp collisions and also predict that this enhancement has a strong pT dependence. </p><p>This dissertation presents the production of inclusive (prompt) Λ+c baryons in proton- proton and lead-lead collisions at 5.02 TeV in 2015 (2017 and 2018) with CMS detector at the CERN LHC. These two analyses show that Λ+c baryons production is found to be suppressed in heavy ion collisions. This suppression is consistent with the suppression observed in D0 meson measurements. The Λ+c /D0 production ratios in pp collisions are consistent with a model obtained by adding color reconnection in hadronization to PYTHIA8. Also the Λ+c /D0 production ratios in pp collisions are consistent with the model that includes enhanced contribution from the decay of excited charm baryons and the model includes the effect of fragmentation and coalescence. There is a hint of an enhancement in the Λ+c /D0 production ratio in PbPb collisions in the pT range of 6–12.5 GeV/c compared to pp collisions. The Λ+c /D0 ratios in pp and PbPb collisions for pT > 12.5 GeV/c are found to be consistent with each other. </p> </div> </div> </div> </div>

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