Submitted by Sandra Pereira (srpereira@ufrrj.br) on 2017-04-27T13:51:34Z No. of bitstreams: 1 2012 - Andr? Luis R. de Souza.pdf: 1971622 bytes, checksum: 5237bc23d365c59e774d9f8776efabf1 (MD5) / Made available in DSpace on 2017-04-27T13:51:34Z (GMT). No. of bitstreams: 1 2012 - Andr? Luis R. de Souza.pdf: 1971622 bytes, checksum: 5237bc23d365c59e774d9f8776efabf1 (MD5) Previous issue date: 2012-03-06 / Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico - CNPq / Camu-camu is a native fruit from the Amazonian region, cultivated in the margins of rivers, lakes and Amazonian creeks called igarap?s. It is known as one of the fruit with the highest content of vitamin C. Reverse osmosis is a membrane concentration process in which the applied pressure is higher than the juice osmotic pressure. Such process favors the solvent permeation from the region with the highest concentration to the one with the lowest. Osmotic evaporation is another membrane concentration process in which a porous hydrophobic membrane separates the solution that is going to be concentrated from a concentrate brine solution. Microencapsulation is the process in which an active agent is entrapped by means of a polymer cover. Such process promotes the release of these active agents under specific conditions. The aim of this work is to evaluate the use of membrane separation processes and microencapsulation for the processing of camu-camu fruits. The camu-camu pulp, which has been obtained through the depulping of camu-camu fruits, was first centrifuged, in order to decrease its suspended solids content, and clarified by microfiltration with polysulfone membranes. Six clarification processes have carried out at 2.5 bar transmembrane pressure and 45?C. The clarified juice was concentrated by reverse osmosis at 60 bar and 20 ?C. The avarage permeate flux has been of 11.3 L/hm2. The preconcentrated juice had 28.8?Brix and the concentration degree of the process was 3.8. The pre-concentrated juice has been concentrated by osmotic evaporation in a laboratorial system with polytetrafluoroethylene membrane. The process presented an average pemeate flux of 2.4 Kg/hm2. The soluble solids content of the concentrated juice was of 56.6 ?Brix, presenting a concentration degree of 1.98. The retentate fraction of the microfiltration process was microencapsulated in a spray dryer. Three encapsulation agents were evaluated: starch, maltodextrin and the mixture of both. The values presented for the physicochemical caracterization of the pre-concentrated and concentrated camu-camu juices indicate that there has been an increase both in the physical characteristics of the juice, such as soluble solids, total solids and acidity, and in the concentration of camu-camu bioactive compounds. The dehydrated camu-camu juice presented a high concentration of bioactive substances. Nevertheless, there has been no stability of such compounds during storage. Through the results obtained in the present work, it is possible to observe that the integration of membrane processes proved efficient in the concentration of camu-camu juice, with a final product of high nutritional value / O camu-camu ? um fruto nativo da regi?o amaz?nica, cultivado as margens de rios, lagos e igarap?s. ? reconhecido como um dos frutos com um dos maiores teores de vitamina C. Osmose inversa ? o processo de concentra??o por membranas onde a press?o aplicada ? maior que a press?o osm?tica do suco, favorecendo a permea??o do solvente da regi?o de maior concentra??o para regi?o de menor concentra??o. Evapora??o osm?tica ? um outro processo de concentra??o, onde uma membrana hidrof?bica porosa separa a solu??o que ser? concentrada e uma salmoura concentrada. A microencapsula??o ? o processo onde um agente ativo ? protegido por meio de uma cobertura de pol?meros, ocorrendo a libera??o desses agentes ativos em condi??es espec?ficas. O objetivo desta disserta??o foi avaliar o uso dos processos de separa??o com membranas e microencapsulamento para o processamento de suco de camu-camu. Os frutos de camu-camu foram despolpados, sendo o suco submetido a centrifuga??o, com o objetivo de reduzir os s?lidos em suspens?o, e posteriormente clarificado por microfiltra??o em um sistema de membranas de polissulfona. Foram realizados seis processos de clarifica??o a 2,5 bar e 45?C. O suco clarificado foi pr?-concentrado por osmose inversa a 60 bar e 20 ?C. O fluxo permeado m?dio foi de 11,3 L/hm2. O suco pr?-concentrado apresentou teor de s?lidos sol?veis de 28,8?Brix e grau de concentra??o de 3,8. O suco pr?-concentrado foi processado por evapora??o osm?tica em um sistema laboratorial constitu?do por membranas de politetrafluoretileno. O processo apresentou fluxo m?dio permeado de 2,4 kg/hm2. O teor de s?lidos sol?veis do suco concentrado foi de 56,6 ?Brix, apresentando um grau de concentra??o de 1,98. O processo de microencapsula??o da fra??o retida do suco de camucamu foi realizado em um spray dryer Buchi Modelo B-190. Foram realizados tr?s ensaios com tr?s formula??es diferentes: mistura entre amido e maltodextrina, somente amido e somente maltodextrina. Os valores apresentados para a caracteriza??o f?sico-qu?mica do suco de camu-camu pr?-concentrado e concentrado indicam que houve um aumento nos s?lidos sol?veis e totais e da acidez, bem como no teor das subst?ncias bioativas do camucamu. O suco de camu-camu desidratado apresentou alto teor de subst?ncias bioativas, onde a estabilidade desses compostos durante o per?odo de armazenamento n?o foi alcan?ada. Observa-se que a integra??o dos processos com membranas se mostrou eficaz na concentra??o do suco de camu-camu, obtendo um produto com alta qualidade nutricional.

Diss. (sammanfattning) Stockholm : Karolinska institutet, 2007. / Härtill 5 uppsatser.

Made available in DSpace on 2014-12-17T15:01:20Z (GMT). No. of bitstreams: 1 JosilmaSS.pdf: 490115 bytes, checksum: b796ab795af867ca3ee2bfaee9a69f80 (MD5) Previous issue date: 2002-06-07 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior / Vegetables drying plays an important role in the field of food dehydration, being a very old practice that was originated from sun drying items of food in order to preserve them to be consumed during the periods of scarcity. One of these vegetables is the tomato, that was originally grown in South America. Tomatoes are easily perishable after being picked up from the tree and this makes the process of tomato dehydration a challenge due to the high amount of water (95%) contained in them. The present research work was mainly intended to develop alternative processes for tomato conservation, by drying slices of skinned and unskinned tomatoes in the in natura form or in the osmotically pre-dehydrated form. Firstly, the best conditions of the osmotic pre-dehydration process were defined including temperature, immersion time and concentration of the osmotic solution, based on the results of water loss, solids gain and weigh reduction of the pre-dehydration tomatoes at different processing conditions. The osmotic solution used was made up of NaCl (5 and 10%) and sucrose (25 and 35%) at different combinations. For a fixed conditions of osmotic pre-dehydration, the drying tests of the pre-processed and in natura tomatoes were carried out in a stove with air circulation and a convective dryer with trays, at two levels of temperature. The sensorial analysis of the osmotically pre-treated and unskinned dehydrated tomatoes was carried out as well as a study on the their shelf-live. The results obtained showed that the drying of the tomatoes took place as a result of the internal control of the water transport, and did not show a constant rate, while two distinct periods of the decreasing phase were observed. The osmotic pre treatment substancially reduced the initial amount of humidity in the tomatoes, thus reducing the necessary time for the product to attain levels of intermediate humidity. The impermeability of the tomato skin was identified as well as the unfavorable influence of the pre-treatment on the unskinned tomatoes, whose solid gain brought about a decrease in the water activity with subsequent reduction of the drying rate. Despite the various simplifications carried out during the development of this study, the proposed diffusive model adjusted to the experimental data satisfactorily, thus making it possible to determine the effective coefficients of diffusion, whose results were consistent and compatible with those found in the current literature. Concerning the higher rates of evaporation and the lowest processing time, the best results were obtained in the drying of the unskinned, in natura tomatoes and of the skinned, pre-dehydrated tomatoes, at 60?C, both processed in the convective drier. The results of the sensorial analysis of the unskinned and pre-treated product did not prove to be satisfactory. Regarding the shelf-live of the tomatoes, for a period of 45 days, no physicochemical or microbiological alteration of the product was noted / A secagem de hortali?as ocupa uma posi??o muito representativa na ?rea de desidrata??o de alimentos, processo esse que teve in?cio com a secagem ao sol, tem a finalidade de preservar os excedentes das colheitas para serem consumidos nos per?odos de escassez. Dentre estas hortali?as se encontra o tomate, originado da Am?rica, que ap?s a colheita apresenta-se um fruto bastante perec?vel fazendo com que a sua desidrata??o seja um desafio, devido ao seu alto teor de ?gua (95% b.u.). Esse trabalho teve como principal objetivo encontrar formas alternativas de conserva??o do tomate, atrav?s da secagem de peda?os com e sem pele, na forma in natura ou pr?-desidratados osmoticamente. Inicialmente, foram definidas as melhores condi??es da pr?-desidrata??o osm?tica (temperatura, tempo de imers?o, concentra??o da solu??o osm?tica) baseados nos resultados de perda de umidade, ganho de s?lidos e redu??o de peso, dos tomates pr?-desidratados em diferentes condi??es de processamento. A solu??o osm?tica utilizada foi composta de NaCl (5 e 10%) e sacarose (25 e 35%) em diversas combina??es. Para uma condi??o fixa de desidrata??o osm?tica, realizou-se os ensaios de secagem dos tomates pr?-processados e in natura em estufa com circula??o de ar e em secador convectivo de bandejas, em dois n?veis de temperatura. Foi realizada a an?lise sensorial e o estudo de prateleira dos tomates desidratados sem pele e pr?-tratados osmoticamente. Os resultados obtidos mostraram que a secagem dos tomates ocorre sob condi??o de controle interno do transporte de umidade, n?o apresentando per?odo de taxa constante, e verificando-se dois per?odos distintos da fase decrescente. O pr?-tratamento osm?tico reduziu substancialmente a umidade inicial dos tomates, reduzindo o tempo necess?rio para o produto atingir n?veis de umidade intermedi?rios. Foi identificado o car?ter impermeabilizante da pele do tomate, e a influ?ncia desfavor?vel do pr?-tratamento nos tomates sem pele, cujo ganho de s?lidos provocou a diminui??o da atividade de ?gua com conseq?ente redu??o das taxas de secagem. Apesar das in?meras simplifica??es, o modelo difusional proposto ajustou-se de forma satisfat?ria aos dados experimentais, possibilitando a determina??o de coeficientes de difus?o efetivos, cujos resultados mostraram-se consistentes e compat?veis com os encontrados na literatura. Com rela??o as maiores taxas de evapora??o e ao menor tempo de processamento, os melhores resultados foram obtidos na secagem ? 60?C de tomates in natura sem pele e os tomates com pele pr?-desidratados, ambos processados no secador convectivo. Os resultados da an?lise sensorial do produto pr?-tratado e sem pele, n?o foram satisfat?rios. Com rela??o a vida de prateleira, durante um per?odo de 45 dias de armazenamento, n?o se verificou qualquer altera??o f?sico-qu?mica ou microbiol?gica do produto

Made available in DSpace on 2014-12-17T15:01:24Z (GMT). No. of bitstreams: 1 PaulyannaMA_DISSERT.pdf: 1268166 bytes, checksum: cabfafbcdec9a837c1e9a990c1cdc369 (MD5) Previous issue date: 2010-04-30 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior / In the area of food dehydration, drying of vegetables has a very representative position, it has the objective to preserve the surplus of crops and began with sun drying. Among the vegetable is the carrot, which had its origin in Southeast Asia and in Brazil is a vegetable cultivated enough. The principal objective of this works is to find alternative ways for the conservation of carrot slices by osmotic dehydration with additional drying in heart. Were initially defined the best conditions of pre-osmotic dehydration (temperature, immersion time, type of osmotic solution) based on the results of humidity loss, solid gain, weight reduction and efficiency ratio of predehydrated carrots slices. The osmotic solutions used were composed by NaCl (10%) and sucrose (50 ? Brix) named DO1 and sucrose (50 ? Brix) called DO2. Was made experiment of pre-osmotic dehydration of carrot slices in two temperature levels, with complementary drying in heart with air circulation at 70 ? C. Sensory analysis was performed and the study of slices dehydration osmotically and the slices without osmotic treatment. The best results were obtained with the solution DO1 60?C with immersion time of 60 min. The drying of carrot slices presented period of constant rate and decreasing rate. The osmotic pre-treatment reduced the initial humidity of carrot slices, reducing the time to the product to reach the same humidity content. Fick's model, considering the shrinkage, and the Page s model, adapt satisfactorily to experimental datas, allowing the determination of effective diffusion coefficients, consistent with the references. The results of sensory analysis of dry product, showed greater acceptance of sliced carrots with osmotic treatment / Na ?rea de desidrata??o de alimentos, a secagem de hortali?as ocupa uma posi??o muito representativa, tem a finalidade de preservar os excedentes das colheitas e teve in?cio com a secagem ao sol. Dentre as hortali?as encontra-se a cenoura, que teve sua origem no Sudoeste Asi?tico e no Brasil ? uma hortali?a bastante cultivada. Esse trabalho teve como objetivo principal encontrar formas alternativas de conserva??o para fatias de cenoura, atrav?s da desidrata??o osm?tica com secagem complementar em estufa. Inicialmente foram definidas as melhores condi??es da pr?-desidrata??o osm?tica (temperatura, tempo de imers?o, tipo de solu??o osm?tica) baseadas nos resultados de perda de umidade, ganho de s?lidos, redu??o de peso e ?ndice de efici?ncia das fatias de cenoura pr?-desidratadas. As solu??es osm?ticas utilizadas foram compostas de NaCl (10%) e sacarose (50? Brix) denominada DO1, e sacarose (50? Brix) denominada DO2. Realizaram-se os ensaios de pr?-desidrata??o osm?tica das fatias de cenouras em dois n?veis de temperatura, com secagem complementar em estufa com circula??o de ar a 70?C. Foi realizada an?lise sensorial e o estudo da reidrata??o das fatias desidratadas osmoticamente e das fatias sem tratamento osm?tico. Os melhores resultados foram obtidas com as cenouras desidratadas com a solu??o DO1 a 60?C com tempo de imers?o de 60 min. A secagem das fatias de cenoura apresentou per?odo de taxa constante e de taxa decrescente. O pr?-tratamento osm?tico reduziu a umidade inicial das fatias de cenoura, reduzindo o tempo para o produto atingir o mesmo teor de umidade. O modelo de Fick, considerando o encolhimento, e o modelo de Page, se ajustaram de forma satisfat?ria aos dados experimentais, possibilitando a determina??o de coeficientes de difus?o efetivos, consistentes com a literatura. Os resultados de an?lise sensorial do produto seco indicaram maior aceita??o das fatias de cenouras com tratamento osm?tico

The subject of this thesis is a design of new building boarding house with attic flat in Velké Karlovice. House has eight flats and house is designed for temporary accommodation, the capacity is maximum 20 guests. The object is situated on a large and almost a flat land at parcel no. 3640/1. Pension is detached building. The main entrance and arrival is oriented in the northern part of the building. Plan dimensions of the house are 9,5×15 m and 10×15 m. Vertical constructions are made of ceramic bricks of Porotherm, ceiling construction is designed using technology of Spiroll. Stairs construction is a precast element. The building is roofed by saddle roof with purlins.

In the workflow of computational fluid dynamics, geometry preparation is commonly the most time-consuming step. For a fast CFD simulation, automatic surface reconstruction to obtain 3D city models for a chosen area is essential. To address this need, a literature study was conducted to map available data suitable for 3D city models. The properties investigated included geographical coverage, resolution, accuracy and licensing. A surface reconstruction using different topographical data was conducted using the 3D finite element mesh generator Gmsh and various GIS analysis tools. The findings of the literature study found no global data enabling a fully automatic solution with sufficient results. However, the open geographic database OpenStreetMap has potential for future work. Today, the method developed in this project is restricted to country-by-country applications and uses a terrain model, LiDAR data and building footprints as input data. The generated 3D city model has a level of detail 1.2, consisting of valid geometries without self-intersection, overlapping or gaps. The method is a semi-automatic workflow with a time consumption of less than one hour, from the extraction of data to a simulation-ready 3D city model. The model shows satisfactory agreement with the reference material but needs improvements regarding the detail of height setting, for more accurate airflow simulations. The method contributes to the field of automatic 3D city model reconstruction. Future work includes improvement regarding level of detail and automation of data attainment.

Extraction of information from semi-structured or unstructured documents, such as Web pages, is a useful yet complex task. Research has demonstrated that ontologies may be used to achieve a high degree of accuracy in data extraction while maintaining resiliency in the face of document changes. Ontologies do not, however, diminish the complexity of a data-extraction system. As research in the field progresses, the need for a modular data-extraction system that de-couples the various functional processes involved continues to grow. In this thesis we propose a framework for such a system. The nature of the framework allows new algorithms and ideas to be incorporated into a data extraction system without requiring wholesale rewrites of a large part of the system’s source code. It also allows researchers to focus their attention on parts of the system relevant to their research without having to worry about introducing incompatibilities with the remaining components. We demonstrate the value of the framework by providing a implementation of it, and we show that our implementation is capable of achieving accuracy in its extraction results comparable to that achieved by the legacy BYU-Ontos data-extraction system. We also suggest alternate ways in which the framework may be extended and implemented, and we supply documentation on the framework for future use by data-extraction researchers.

<p>Lung cancer is the leading cause of cancer related deaths in both the US and Canada and efforts still need to be made towards understanding the disease. The role of inflammation in the promotion of cancer development represents a newer avenue of research. The glycoprotein (gp)-130 cytokine interleukin-6 (IL-6) has a well established role in promoting inflammation and recent evidence suggests roles in development of certain tumors in animal models. Less is known of the related family member oncostatin M (OSM) and the functions of either IL-6 or OSM in lung cancer development is not known. Based on the hypothesis that these cytokines promote lung cancer development, IL-6 and OSM were overexpressed in the lungs of two separate mouse models for lung cancer utilizing adenovirus vectors encoding IL-6 or OSM. The first mouse model utilized a Cre-conditional oncogene KRAS G12D (developed by Tyler Jacks) in which endotracheal administration of adenovirus (Ad)-encoded Cre-recombinase resulted in increases in lung densities in a dose-dependent fashion over a period of 6 weeks that were measurable by CT scanning and histology. Increases in cytokines IL-6 and kertinocyte chemoattractant (KC) were detectable in the bronchoalveolar lavage (BAL) by week 4, as well as marked increases in alveolar macrophage numbers. Macrophages were also shown as a possible target for Cre-mediated recombination and mutant KRAS expression. Administration of either AdIL-6 or AdOSM as well as AdCre resulted in a trend toward increases in tumor burden with AdOSM based on experiments terminated at 4 weeks. The second mouse model involved endotracheal administration of the lewis lung carcinoma (LLC) cell line, which after 7 days resulted in detectable tumor burden. Administration of either AdIL-6 or AdOSM and LLC cells simultaneously was shown to increase tumor burden relative to AdDl70 co-administration. These results suggest a possible role of IL-6 or OSM in promoting lung tumor development in animal models and may ultimately reveal gp130 cytokines IL-6 or OSM as a possible therapeutic target for the treatment of lung cancer.</p> / Master of Science (MSc)

Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2017-05-09T17:18:58Z No. of bitstreams: 1 2016 - Ana Paula Miguel Landim.pdf: 1756748 bytes, checksum: edb655700eacaf99a7fa2c3d482f3283 (MD5) / Made available in DSpace on 2017-05-09T17:18:58Z (GMT). No. of bitstreams: 1 2016 - Ana Paula Miguel Landim.pdf: 1756748 bytes, checksum: edb655700eacaf99a7fa2c3d482f3283 (MD5) Previous issue date: 2016-06-02 / CAPES / Banana is a perishable fruit, as it ripens fast and cannot be adequately preserved by the cold, resulting in large post-harvest losses. The application of preservation techniques, such as osmotic dehydration, reduces losses of the commodity in post-harvest stage, extend its shelf-life, while not severely affecting its nutritional values, and functional and sensorial properties, which makes it at processing alternative for the fruit. The aim of this study is to evaluate the kinetics of osmotic dehydration, as well as the quality of the osmotically dehydrated samples in terms of color, texture, and antioxidant capacity, using fructo-oligosaccharide, corn syrup and the mixture of both, under different temperatures. To determine the kinetics, the fruit, cut in cubes, was dehydrated in different solutions, under temperatures of 40, 50 and 60 ? C. The kinetics of water loss (WL) and solid gain (SG) were evalueted at 30, 60, 90, 120, 180, 240, 360, 720 to 1440 minutes. The analysis of variance was used to verify the effect of each solution and temperature on kinetics. The kinetic parameters were modeled based on the equations of Peleg, Page modified and Barbosa Junior et al. using non-linear regression. The time to reduce the dehydration rate or penetration to one third of its initial values (t(1/3)) and the process average time (t(average)) were obtained on the Barbosa Junior et al. model The quality of the samples was accessed at these two times, in different solutions under different temperatures. For such, the variation of the instrumental parameters of color, antioxidant capacity (FRAP, DPPH and total phenolic content), and texture (axial compression tests) of samples, in nature as well as processed, were verified. The WL was not affected significantly by the type of solute used, however, the temperature presented significant influence over these parameters (p < 0.05). The experimental data for the WL was adequately adjusted to the Peleg and Page modified models with coefficients of determination (R?) superior than 0.98, mean relative error (E) inferior than 6.5% in all treatments. The water loss content values varied from 15.75 to 28.79% at time t(1/3), while for the time t(averege) 15.75 to 30.27% between treatments. The process of osmotic dehydration had affect on the quality of the final product, showing significant differences between the fruits in natura and processed state, in terms of color, antioxidant capacity and texture of the samples. / A banana ? um fruto perec?vel, pois sofre r?pido amadurecimento, n?o pode ser devidamente conservado pelo frio, sendo acometido por grandes perdas p?s-colheita. A utiliza??o de t?cnicas de conserva??o, como a desidrata??o osm?tica, reduz as perdas p?s-colheita, estende a validade comercial, n?o acarreta em severas altera??es nas caracter?sticas nutricionais, funcionais e sensoriais e mostra-se como uma alternativa de processamento para este fruto. O objetivo desde trabalho foi avaliar a cin?tica da desidrata??o osm?tica, bem como, a qualidade das amostras desidratadas osmoticamente em termos de cor, textura e capacidade antioxidante, utilizando fruto-oligossacar?deo, xarope de milho e a mistura de ambos, em diferentes temperaturas. Para determina??o da cin?tica, a banana, cortada em cubos foi desidratada nas diferentes solu??es, sob as temperaturas de 40, 50 e 60 ?C. As Cin?ticas de Perda de ?gua (PA) e ganho de s?lidos (GS) foram avaliadas nos tempos 30, 60, 90, 120, 180, 240, 360, 720 e 1440 minutos. A an?lise de vari?ncia foi usada, a fim de verificar o efeito do tipo de soluto e da temperatura na cin?tica. Os par?metros cin?ticos foram modelados de acordo com a equa??o Peleg, Page modificado e Barbosa J?nior et al. utilizando regress?o n?o-linear. A partir do modelo de Barbosa J?nior et al., obteve-se o tempo para reduzir a taxa de desidrata??o ou impregan??o a um ter?o de seus valores iniciais (t(1/3)) e o tempo m?dio de processo (t(m?dio)). A qualidade das amostras foi avaliada nestes dois tempos, nos diferentes solutos e temperaturas. Para tal, foram verificadas a varia??o dos par?metros instrumentais de cor, a capacidade antioxidante (FRAP, DPPH e teor de fen?licos totais) e a textura (ensaios de compress?o axial) das amostras in natura e processadas. A PA n?o foi afetada significamente pelo tipo de soluto empregado, no entanto, a temperatura apresentou influ?ncia significativa neste par?metro (p < 0,05). Os dados experimentais para a PA se ajustaram adequadamente ao modelo de Peleg e Page modificado e obtiveram-se coeficientes de determina??o (R?) maiores do que 0,98, desvio relativos m?dios (E) inferiores a 6,5% em todos os tratamentos. O modelo do tempo de n-redu??o da taxa de desidrata??o se mostrou uma boa alternativa na defini??o do tempo de processamento das amostras submetidas ? desidrata??o osm?tica. Os valores de perda de ?gua variaram de 15,70 a 28,79% no tempo t(1/3), enquanto que para o tempo de t(m?dio) de 15,75 a 30,27% entre os tratamentos. O processo de desidrata??o osm?tica influenciou na qualidade final dos produtos, apresentando diferen?as significativas entre a fruta in natura e a processada para varia??o dos par?metros de cor, a capacidade antioxidante e a textura das amostras in natura e processadas.

Submitted by Natalie Mendes (nataliermendes@gmail.com) on 2015-07-28T01:01:50Z No. of bitstreams: 1 Disserta??o_RGV_Maria Reis.pdf: 1106415 bytes, checksum: 7034ec4c42920fa1bf7a9238be4d7eb7 (MD5) / Made available in DSpace on 2015-07-28T01:01:50Z (GMT). No. of bitstreams: 1 Disserta??o_RGV_Maria Reis.pdf: 1106415 bytes, checksum: 7034ec4c42920fa1bf7a9238be4d7eb7 (MD5) Previous issue date: 2014-03-28 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - CAPES / Hyptis fruticosa Salzm. Ex. Benth and Ocimum gratissimum Lindi are species from lamiaceae family of great medicinal importance, notwithstanding, they have been goals of few studies related to the cultivation techniques. Therefore, the study?s goal was to evaluate the behavior and tolerance of plants of H. fruticosa and O. gratissimum cultivated in vases submitted to different levels of evapotranspired water reposition during thirteen days (H. fruticosa) and nine days (O. gratissimum). The experiment was made in greenhouse under randomized complete block design with four treatments (100, 75, 50 and 0% of evapotranspired water reposition). It was verified that there were not any significant difference of total dry mass and leaf area among the treatments in the species H. fruticosa and O. gratissimum. Both of them presented the lowest values of relative water content, water potential, chlorophylls and carotenoids in the water reposition 0% treatment. In O. gratissimum, there was the decrease in net assimilation of carbon, stomatal conductance and transpiration with the water deficit increase, but the CO2 inside concentration was higher in the water reposition 0% treatment. The two species presented amino acid accumulation, proline, soluble proteins and soluble carbohydrate according to the water deficit increase. The essential oil content increased with the water availability increment in O. gratissimum, but it did not present the significant difference among the treatments in H. fruticosa. O. gratissimum revealed itself more sensitive and H. fruticosa more tolerant to the water deficiency. / Hyptis fruticosa Salzm. ex. Benth e Ocimum gratissimum Lindl. s?o esp?cies da fam?lia lamiaceae de grande import?ncia medicinal, no entanto, t?m sido objetos de poucos estudos relacionados ?s t?cnicas de cultivo. Assim, o objetivo deste trabalho foi avaliar o comportamento e toler?ncia de plantas de H. fruticosa e O. gratissimum cultivadas em vasos submetidas a diferentes n?veis de reposi??o de ?gua evapotranspirada durante o per?odo de treze dias (H. fruticosa) e nove dias (O. gratissimum). O experimento foi realizado em telado sob delineamento em blocos casualizados com quatro tratamentos (100, 75, 50 e 0% de reposi??o de ?gua evapotranspirada). Verificou-se que n?o houve diferen?as significativas da massa seca total e ?rea foliar entre os tratamentos nas esp?cies H. fruticosa e O. gratissimum. As duas esp?cies apresentaram os menores valores de teor relativo de ?gua, potencial h?drico, clorofilas e caroten?ides no tratamento 0% de reposi??o de ?gua. Em O. gratissimum, houve redu??o da assimila??o l?quida de carbono, condut?ncia estom?tica e transpira??o com o aumento do d?ficit h?drico, por?m a concentra??o interna de CO2 foi superior no tratamento 0% de reposi??o de ?gua. As duas esp?cies apresentaram ac?mulo de amino?cidos livres, prolina, prote?nas sol?veis e carboidratos sol?veis de acordo com o aumento do d?ficit h?drico. O teor de ?leo essencial aumentou com o incremento da disponibilidade h?drica em O. gratissimum, mas n?o apresentou diferen?a significativa entre os tratamentos em H. fruticosa. A esp?cie O. gratissimum mostrou-se mais sens?vel e H. fruticosa mais tolerante ? defici?ncia h?drica.