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Aroma and flavor of cachaca, Brazilian rumBrown, Laurie L. (Laurie Lee) 30 July 1999 (has links)
Graduation date: 2000
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Studies on Vanadium Analyses of Stretford LiquorsThornton, Barry Kenneth 08 1900 (has links)
<p> A brief review of the industrial methods employed to remove hydrogen sulfide from contaminated gas streams is given, with particular emphasis centred on the Stretford process.</p> <p> A summary of some recent developments in the solvent extraction of vanadium(5) is also given, together with the relevant aqueous vanadium chemistry.</p> <p> The experimental section deals with the development and optimization of an analytical procedure for vanadium(5) determination in alkaline solution. This developed procedure is then applied to the analysis of Stretford liquor.</p> / Thesis / Master of Science (MSc)
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An overall model of the combustion of a single droplet of kraft black liquorKulas, Katherine A. 01 January 1990 (has links)
No description available.
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Sulfur release during the pyrolysis of kraft black liquorHarper, Frank D. 01 January 1989 (has links)
No description available.
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An investigation of the coloring matter of sulfite liquorSimerl, Linton Earl 01 January 1939 (has links)
No description available.
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Impacto da Expectativa ao Beber na Aceitação da Cachaça /Rodrigues, Mariana Gouvêa. January 2018 (has links)
Orientador: João Bosco Faria / Banca: Valéria Paula Rodrigues Minim / Banca: Dirceu da Silva / Banca: Daniela Cardoso Umbelino Cavallini / Banca: Wanderson Roberto da Silva / Resumo: Objetivo: Avaliar as validades de face, conteúdo e fatorial do Questionário de Expectativa ao Beber (DEQ) para o contexto brasileiro quando aplicado em consumidores de cachaça; propor um modelo de mensuração para verificar a aceitação da cachaça que leve em consideração não só o perfil sensorial da bebida, mas também a expectativa ao beber, o perfil de consumo alcoólico e as características demográficas e econômicas de seus consumidores. Métodos: O DEQ passou pela adaptação cultural e análise de conteúdo. A versão em português foi aplicada a 172 consumidores de bebidas alcoólicas recrutados pelos pesquisadores em bares da cidade de Araraquara/SP, dos quais 111 compuseram a amostra utilizada não só para avaliar a validade e confiabilidade do DEQ, mas também do modelo de mensuração da aceitação. A validade fatorial foi implementada no PLS-SEM por meio do Smart PLS 3. O nível de significância adotado no estudo foi de 5%. Resultados: A versão original ajustada do instrumento, que possui 31 itens, mostrou-se válida e confiável na amostra do estudo e fez parte do modelo de mensuração da aceitação que apresentou uma explicação moderada (R2=0,33) e significante. Conclusões: A versão brasileira do DEQ foi capaz de medir a expectativa ao beber dos brasileiros. O modelo de mensuração da aceitação mostrou que as variáveis advindas dos consumidores têm maior impacto que as da bebida, permitindo identificar o perfil de consumo de alto risco e a relação negativa frente ao consumo alcoólico ... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: Aim: To evaluate the face, content and factorial validity of the Drinking Expectation Questionnaire (DEQ) for the Brazilian context when applied to cachaça consumers; to propose a measurement model to verify the acceptance of cachaça that takes into account not only the sensorial profile of the drink, but also the drinking expectations, the profile of alcohol consumption and the demographic and economic characteristics of its consumers. Methods: The DEQ underwent cultural adaptation and content analysis. The Portuguese version was applied to 172 consumers of alcoholic beverages recruited by the researchers in bars in the city of Araraquara, SP, of which 111 composed the sample used not only to evaluate the validity and reliability of the DEQ, but also the measurement model of acceptance. The factorial validity was implemented in the PLS-SEM using Smart PLS 3. The level of significance adopted in the study was 5%. Results: The adjusted original version of the instrument, which has 31 items, was valid and reliable in the study sample and was part of the acceptance measurement model that presented a moderate (R2 = 0.33) and significant explanation. Conclusions: The Brazilian version of DEQ was able to measure the expectation of Brazilian drinking. The acceptance measurement model showed that the variables coming from the consumers have a greater impact than those of the drink, allowing to identify the high-risk consumption profile and the negative relation to the alcohol consumption as exclusion factors to be considered in Acceptance Tests. It will also allow the evaluation of the impact of new variables... (Complete abstract click electronic access below) / Doutor
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Kinetics of Autocausticization Using Borates in a Black Liquor Gasification ProcessGershon, Daniel 09 April 2004 (has links)
The path of research in the pulp and paper industry is heading towards the elimination of the lime cycle, which requires large amounts of energy, and changing the conventional recovery boiler system to a gasification process that will reduce the possibility of smelt water explosions while meeting future environmental regulations. Research has been carried out on both gasification processes and on causticizing processes that can replace or complement the lime cycle, however very little research has gone into the actual kinetics of causticization using black liquor in gasification processes. This research project fills in some of the missing knowledge in the area of kinetics of autocausticization reactions, which entails the use of borates as the autocausticizing agent. A temperature dependent kinetic model coupled with a mass transfer coefficient has been developed and compared to experimental data.
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An investigation of the mechanisms of heat transfer to multicomponent solutions under convective boiling conditions.Lavery, Hugh P. 01 January 1981 (has links)
No description available.
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The hydrolysis of sodium sulfide in mixtures with sodium hydroxideMartin, George E. (George Edward) 01 January 1948 (has links)
No description available.
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Inorganic aerosol formation during black liquor drop combustionVerrill, Christopher Lee 01 January 1992 (has links)
No description available.
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