Orientador: Flávio Henrique Baggio Aguiar / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Odontologia de Piracicaba / Made available in DSpace on 2018-08-27T02:52:29Z (GMT). No. of bitstreams: 1 Theobaldo_JessicaDias_M.pdf: 1963787 bytes, checksum: cb1d935e6d8c39551ed0eb14ebf3065f (MD5) Previous issue date: 2015 / Resumo: Este estudo avaliou o efeito da fumaça do cigarro nas propriedades físico-químicas da estrutura dental e na resistência de união à resina composta utilizando diferentes sistemas adesivos, em dois estudos. O objetivo do Estudo 1 foi avaliar a influência da exposição à fumaça (20 cigarros/dia, durante 5 dias) e da ciclagem de pH (8 dias) na composição química e na dureza superficial e sub-superficial do esmalte dental. Foram utilizados 40 fragmentos dentais bovinos (esmalte e dentina), divididos em 4 grupos (n=10): Controle¿ sem nenhum tratamento; CS- exposição à fumaça de cigarro; PC- ciclagem de pH; e CS-PC¿ exposição à fumaça e ciclagem de pH. Após os tratamentos, as amostras foram submetidas à análise de Microfluorescência por Rx, Fluorescência por Rx e análise de microdureza superficial e sub-superficial. Os dados foram submetidos à análise estatística ANOVA e teste de Tukey, além do Teste de Fisher para análise de Microfluorescência por Rx (?<0,05). Na microfluorescência, observou-se uma maior quantidade dos elementos Cádmio e Níquel, e traços de Chumbo e Arsênio para CS e CS-PC. A microdureza superficial e sub-superficial de esmalte foi maior para o grupo CS diferindo estatisticamente do grupo controle. Para os grupos submetidos à ciclagem de pH, houve menor microdureza, sem diferença entre amostras expostas ou não à fumaça de cigarro, e estas diferiram dos grupos Controle e CS. No Estudo 2, analisou-se resistência adesiva de restaurações realizadas com diferentes sistemas adesivos, através do teste de microcisalhamento em esmalte e dentina, sendo o esmalte submetido ou não à exposição à fumaça de cigarro. Utilizou-se 80 fragmentos dentais bovinos, divididos em 8 grupos (n=10), de acordo com o tipo de adesivo [SBMP- Scotchbond¿ Multi-uso (3M ESPE), SB- Single Bond 2 (3M ESPE); CSEB- Clearfil SE Bond (Kuraray) e SBU- Single Bond Universal (3M ESPE)] e a exposição à fumaça (sem exposição; exposição), previamente à realização da restauração com resina [Filtek Z350XT flow (3M ESPE)]. Após o microcisalhamento em esmalte, o mesmo foi desgastado até exposição da dentina, e o procedimento restaurador foi repetido. Para esmalte, não houve diferença em relação à exposição ou não à fumaça de cigarro (p=0,1397), somente entre os sistemas adesivos (p<0,001). CSEB e SBU apresentaram os maiores valores de resistência de união, mas ambos diferiram do SB, que apresentou os menores valores. SBMP apresentou valores intermediários. Para dentina, os grupos submetidos à fumaça de cigarro obtiveram valores de resistência de união menores que os não expostos (p<0,001). Para os grupos não expostos à fumaça de cigarro, CSEB apresentou os maiores valores diferindo do SBMP. SB e SBU apresentaram valores intermediários. Para os grupos expostos à fumaça de cigarro, SBU apresentou os maiores valores diferindo de SB e CSEB. SBMP apresentou valores intermediários. Conclui-se que a exposição à fumaça de cigarro permitiu a incorporação de metais pesados na estrutura dental, aumentou a microdureza do esmalte sem promover efeito no processo de desenvolvimento da cárie in vitro, e a fumaça de cigarro diminui a resistência de união adesiva para alguns sistemas adesivos em dentina, mas não em esmalte / Abstract: This study evaluated the effect of cigarette smoke on physico-chemical properties of enamel and dentin and bond strength to resin composite using different adhesive systems. For this, it was divided into two studies. Study 1 evaluated the influence of exposure to smoke (20 cigarettes per day for 5 days) and pH cycling (8 day cycle) in the chemical composition and surface and cross-sectional microhardness of dental substrate. 40 bovine dental fragments (enamel and dentin) were allocated into 4 groups (n=10): Control- without any treatment, CS- exposure to cigarette smoke, PC- pH cycling and CS-PC- exposure to smoke and pH cycling. After that, samples are subjected to X¿Ray Microfluorescence, X¿Ray Fluorescence and surface and cross-sectional microhardness. It was possible to observe a high amount of Cd and Pb and a low amount of Ni and As in dental structure. The enamel surface and cross-section microhardness means of CS was statistically higher than the control group. The samples exposed to pH cycling (PC and CS-PC) showed lower surface microhardness means than the groups not exposed to the cycling (CS and Control), did not differ them. Study 2 evaluated the bond strength of composite resin restorations in teeth submitted or not to exposure to cigarette smoke. The bond strength was be evaluated in both enamel and dentin tissue. A total of 80 bovine dental fragments will be used. The fragments are divided into 8 groups (n=10), according to the type of adhesive (Scotchbond ¿ Multi-Purpose - 3M ESPE; Single Bond 2 - 3M ESPE; Clearfil SE Bond ¿ Kuraray; Single Bond Universal - 3M ESPE) and exposure to smoke (no exposure; exposure for 5 days, using 1 pack per day) previously to restoration with composite resin [Filtek Z250 (3M ESPE)]. After microshear enamel, it has been worn to exposed dentin and the restorative procedure was repeated. Data were statistically analyzed using ANOVA and Tukey test (p <0.05). For enamel, there was no difference in relation to exposure or not to cigarette smoke (p=0.1397), however, there were differences among the adhesive systems (p<0.001). CSEB showed higher values and did not differ from SBU, but both were statistically different from SB. The SBMP showed intermediate values while SB demonstrated lower values. For dentin, specimens subjected to cigarette smoke obtained bond strength values smaller to those not exposed to smoke (p<0.001). For the groups without exposure to cigarett smoke, CSEB showed higher values, differing from SBMP (lower values). SB and SBU showed intermediary values. For the groups with exposure to cigarett, SBU showed higher values differing from adhesives SB and CSEB that showed the lower. The adhesive SBMP showed intermediate value. It is possible to conclude that the exposure to cigarette smoke promoted heavy metal contamination both in surface and in depth, the smoke exposure increased the enamel microhardness without promoting an effect on the development of caries in vitro and the exposure of the tooth structure to cigarette smoke influence on the bonding strength of some adhesive on dentin, but not in enamel / Mestrado / Dentística / Mestra em Clínica Odontológica

O arroz sofre danos principalmente pelo ataque de insetos, causando grandes perdas qualitativas e quantitativas, devido a isso, a presente pesquisa teve como objetivo verificar a viabilidade da radiação gama como método de conservação do arroz (Oryza sativa L.), sua eficiência no controle de uma importante praga de grão armazenado Sitophilus oryzae L. e os efeitos que a irradiação pode apresentar nos grãos irradiados considerando o aspecto sensorial e alteração no amido. As amostras foram constituídas de arroz polido e as doses de radiação gama utilizadas foram 0,5; 1,0; 3,0; e 5,0 kGy, sendo mantidas em temperatura ambiente. Foram realizadas análises da porcentagem de quebra do grão durante o beneficiamento e análise da longevidade e reprodução do gorgulho arroz. Foram realizadas também, as análises da composição centesimal, ácido fítico, conteúdo de amilose aparente e propriedades de pasta dos amidos além das análises para cor (instrumental) em arroz e a aceitabilidade (teste hedônico) visando à determinação da qualidade sensorial do arroz cru e cozido. Verificou-se que a irradiação não alterou de maneira significativa à quebra dos grãos durante o beneficiamento e causou efeito negativo no desenvolvimento dos insetos. A irradiação não alterou de maneira significativa à composição centesimal. Não foi encontrado valor significativo de ácido fítico, devido ao arroz ter sofrido o beneficiamento, retirando a parte externa (farelo) onde contém 85 &#150; 92% de fitatos totais. Foram encontrados valores de 17,33 a 18,44% para conteúdo de amilose aparente, sendo que a irradiação não afetou significativamente a conteúdo de amilose do amido do arroz. Os resultados da propriedade de pasta foram significativamente alterados, ocorrendo à redução da temperatura de pasta, diminuição do tempo para ocorrência do pico viscosidade, redução nos valores de viscosidade máxima e viscosidade final e a tendência de retrogradação se tornou menos acentuada nos amidos com doses crescente de radiação gama. Foram detectadas diferenças estatísticas (p<0,05) no aspecto sensorial entre as amostras irradiadas e não irradiadas, sendo que a amostra irradiada com a dose de 1,0 kGy obteve maiores médias para os atributos sensoriais. Para os resultados encontrados na cor instrumental observou a diferença estatística nos valores b* indicando que o arroz sofreu mudanças de branco para amarelada com o aumento da dose de radiação gama. Conclui-se que o uso da radiação gama, especialmente a dose de 1,0 kGy, mesmo apresentando diferença significativa (p< 0,05) nas propriedades de pasta, proporcionou maior aceitação pelos provadores, não afetou as análises físico-químicas, assegurando maior vida-útil contra o ataque de insetos, desde que não haja reinfestação, sendo portanto a dose recomendável para a conservação do arroz polido. / Rice is exposed to injuries especially due to the attack of insects, which represent great qualitative and quantitative losses. The aim of the present research was to verify the viability of the gamma irradiation as rice (Oryza sativa L.) conservation method; its efficiency in the control of an important pest for stored grains Sitophilus oryzae L. and the effects that irradiation may present in irradiated grains in relation to the sensory aspect and starch alterations. Samples were composed of polished rice and the gamma irradiation dosages used were 0.5; 1.0; 3.0; and 5.0 kGy, and kept at room temperature. Analyses of the grain breakage percentages during processing and the longevity and reproduction of the rice weevil were performed. Analyses of the centesimal composition, phytic acid, apparent amylose content and starch paste properties were also conducted, as well as analyses of the rice color (instrumental) and acceptability (hedonic test), aimed at the determination of the raw and cooked rice sensory quality. It was verified that the gamma irradiation did not change the grain breakage percentage significantly and caused a negative effect on the insect development. Irradiation did not change the centesimal composition significantly. No significant values of phytic acid were found because during rice processing, the outer part (bran) containing 85-92% of total phytates was removed. Values from 17.33 to 18.44% for the apparent amylose content were found, and irradiation did not affect the rice starch amylose content significantly. The paste properties results were significantly changed, where reduction on the paste temperature, decrease on the time for the occurrence of the peak viscosity, reduction on the final viscosity values were observed. The retrogradation tendency became less intense in starches with increasing irradiation dosages. Statistical differences (p<0.05) were detected in the sensory aspect between irradiated and non-irradiated samples, and the sample irradiated with 1.0 kGy obtained the highest means for the sensory attributes. For results obtained for instrumental color, a statistical difference was observed in b* values, indicating that the rice color changed from white to yellowish with increased irradiation dosages. One concluded that the use of the gamma irradiation especially at dosage of 1.0 kGy, even presenting significant difference (p<0.05) in the paste properties, obtained higher acceptance; this irradiation level did not affect the rice physical-chemical analyses and provided longer shelf-life against the attack of insects, being therefore, the recommended dosage for the conservation of the polished rice.

Thesis (MSc. Agriculture (Horticulture)) -- University of Limpopo, 2016 / The Agricultural Research Council-Institute for Tropical and Subtropical Crops (ARC-ITSC) is continuously developing new avocado selections, in order for the South African Avocado Industry (SAAI) to remain competitive in various international avocado markets. However, information on the response of some of these selections, including ‘Fuerte 2 and 4’, ‘BL1058’ and ‘H287’ to low temperature storage and ripening physiology, has not been investigated. Thus, the objective of this study was to evaluate the effect of harvest season and ripening duration on the physico-chemical properties of newly developed ‘Fuerte-type’ avocado fruit selections during ripening. ‘Fuerte-type’ avocado fruit were indexed for maturity using moisture content, thereafter harvested and stored at 5.5°C for 28 days during the 2014 and 2015 harvest seasons. The experiment comprised five treatments: control (commercial ‘Fuerte’), ‘Fuerte 2 and 4’, ‘BL1058’ and ‘H287’ arranged as a factorial in a completely randomised design (RCD) with 3 replicates. The treatment factors were: (i) 2 x harvest seasons, (ii) 5 x selections and (iii) 6 x ripening days. After withdrawal from low storage temperature, fruit were ripened at ambient temperature. During ripening, the following physico-chemical properties were evaluated; external chilling injury, electrolyte leakage, mass loss, firmness, respiration rate and peel colour. Results showed that selections and harvest seasons had no significant effect (P=0.668) on the moisture content of the evaluated ‘Fuerte-type’ avocado fruit. After withdrawal from low storage temperature, there was a significant interaction (P˂0.05) between selections and harvest seasons on external chilling injury and electrolyte leakage. Results further showed that external chilling injury correlated with electrolyte leakage during both harvest seasons. Treatment factors had no significant effect (P=0.997) on mass loss. Similarly, treatment factors had no significant effect (P=0.139) on firmness. However, selection ‘H287’ had hard skin with an average firmness of 83.44 densimeter units during ripening in both harvest seasons. Treatment factors were highly significant (P˂0.05) on respiration rate. Respiration rate followed a climacteric pattern and the magnitude of climacteric peak and day of occurrence varied amongst selections during both harvest seasons. Ripening percentage differed significantly (P˂0.05) amongst harvest seasons, selections and ripening days. Treatment factors had no significant effect on lightness (P=0.711), chroma (P=0.378) and hue angle (P=0.536) skin colour parameters,however, variations were recorded as a result of the cold damage black spots. The results indicated that the ‘Fuerte-type’ avocado selections had poor storage qualities. Further studies are required to evaluate physico-chemical properties during low storage temperature and the effect of season, production conditions and maturity level on development of chilling injury. In addition, studies on application of treatments to reduce chilling injury symptoms and analysis of bioactive compounds should be considered for conclusive recommendations. Thereafter, the selections can be planted in different production regions to assess and select the best producing and quality combinations for a given region as part of phase III of the project / Agricultural Sector Education Training Authority (AgriSeta) and National Research Foundation (NRF)

Orientador: Maria Helena Moraes / Banca: Roberto Lyra Villas Bôas / Banca: José Frederico Centurion / Banca: Maria de Fátima Guimarães / Banca: Ricardo Ralisch / Resumo: A suinocultura é uma exploração pecuária concentradora de dejetos, possuindo alta carga poluidora para o solo, ar e água. Nos últimos quinze anos muita atenção passou a ser dada às necessidades de desenvolvimento tecnológico, com vista à disposição dos resíduos gerados por animais, de forma a causar o mínimo impacto sobre o ambiente, obtendo um aproveitamento na reciclagem destes resíduos. O descarte destes dejetos no solo surge como uma possibilidade de reaproveitar a energia indisponível pelos vários segmentos da atividade antrópica e, desta forma, transformá-los em subprodutos através da capacidade cicladora do solo, proporcionada pela ampla diversidade de espécies microbianas e de vias metabólicas. O trabalho teve por objetivo avaliar as propriedades físicas, químicas e microbiológicas de um LATOSSOLO VERMELHO Distroférrico mediante a aplicação de resíduo líquido de suínos, após os períodos de aplicação de 3, 7 e 26 anos sob a cultura do café, em comparação com área testemunha. O delineamento experimental utilizado foi o inteiramente casualisado com 4 tratamentos e 6 repetições. As amostras de solo foram coletadas em quatro profundidades 0-0,05;0,05-0,10; 0,20-0,40; 0,60-0,80 m. Os resultados foram submetidos a análise de regressão e análise de variância e as médias comparadas pelo teste de Tukey a 5 % de probabilidade. A aplicação do resíduo líquido de suíno promoveu aumento da matéria orgânica, dos ácidos húmicos e da humina até 0,80m, em relação a área de mata. A aplicação de resíduo diminuiu o diâmetro médio ponderado dos agregados, a porcentagem de agregados com diâmetro entre 8 e 2 mm e a permeabilidade do solo, aumentou a porcentagem de agregados com diâmetro entre 2 e 0,105 mm e não influiu na macroporosidade... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: Pig production is a cattle breeding exploration which aims to get dejections, having high polluted power for the soil, air and water. In the last fifteen years, a special attention has been given to the tecnologic development needs, aiming the deposition of the residue generated by animals, to cause the minimum impact in the environment, getting the utilization of these residue recicled. With the discarding of these dejections in the soil, a possibility of utilization of the energy available by the several segments of the antropic activity and, thus, transform them in subproducts through that cycling capacity of the soil, given through the wide diversity of microbes species and metabolic ways. The research had the objective to evaluate the physical, chemical and microbiological properties of an OXISOL with the application of a pig liquid residue after the application, a period of 3, 7 and 26 years over the coffee crop, in comparison with a control tratement. The experimental design used was the completely randomized with 4 treatments and 6 replications. The soil samples were collected in 4 layers in the soil 0-0.05; 0.05-0.10; 0.20-0.40; 0.60-0.80 m. The results wee submitted to regression analysis and variance analysis and the means were compared through the Tukey test with 5% of probability. The residue application decreased the medium diameter of the agregates, the percentage of agregates with diameter between 8 and 2 mm and the soil permeability, increased the percentage of agregates with diameter between 2 and 0.105 mm and didn't influenced the macroporosity, microporosity, total porosity, clay dispersed in water and the soil resistance to penetration in relation to the soil under the forest. The soil chemical properties (P, K, Ca, Mg, Zn, CTC, SB, V% e CE) were positively correlated in relation to the soil of the higher layers (0-0.05 and 0.05-0.10 m)... (Complete abstract, click eletronic address below) / Doutor

Edamame is becoming more popular in the U.S. due to its high nutritional value and potential health benefits. However, more than 70% of edamame is imported from outside of the U.S. Therefore, developing elite edamame genotypes is critically desirable to increase the domestic production of edamame in the U.S. Genotype, planting location, and harvest time play essential roles in the chemical composition of edamame, which further decide edamame's nutritional value and sensory characteristics. Therefore, the first goal of this study is to comprehensively evaluate the chemical composition of edamame genotypes grown in different locations. Ten selected edamame genotypes were grown in three locations in the U.S. - Whitethorne, Virginia (VA), Little Rock, Arkansas (AR) and Painter, VA. Sugars, alanine, protein, oil, neutral detergent fiber (NDF), starch, ash, and moisture contents, were comprehensively analyzed. The results showed that location had significant effects on all chemical components of edamame with p < 0.05. Compared to Painter and Little Rock, genotypes planted in Whitethorne had higher averaged free sucrose, fructose, glucose, raffinose, stachyose, and starch contents and total sweetness. The highest crude protein and oil contents were found on edamame planted in Painter, while Little Rock produced edamame with the highest free alanine, ash, and moisture contents. Genotype significantly affected chemical compositions except for NDF and raffinose. Therefore, planting location and edamame genotype should be considered when producing elite edamame for the U.S. market. Chemical composition changes with the development of edamame; therefore, harvest time is essential for harvesting high-quality edamame. The second objective of this study is to quantify the changes in both physical and chemical properties of edamame over bean development and apply a combined spectroscopy and machine learning (ML) technique to help determine the optimal harvest time. Physical and chemical properties were analyzed for edamame harvested at R5 (beginning seed), R6 (full seed), and R7 (beginning maturity) growth stages, and the spectral reflectance (360 – 740 nm) of edamame pods was measured using a handheld spectrophotometer. The samples harvested at different stages were labeled as 'early,' 'ready,' and 'late.' At R6, pod/bean weight and pod thickness reached the peak and then stayed stable, while sugar, alanine, starch, and glycine also peaked at R6 but declined afterward. The spectra-based ML method had high accuracy (0.95) when classifying 'early' and 'late' edamame, and the accuracy was 0.87 for classifying 'early' and 'ready' edamame. These results indicated that this spectra-based ML method could determine the optimal harvest time of edamame. Food waste and loss not only lead to economic loss but also significant greenhouse gas emissions. With edamame food/snack production increasing, edamame shells, the low-value byproduct from this processing, will potentially threaten the environment. Similar to other food processing byproducts, edamame shell is rich in dietary fiber (DF). However, the high concentration of insoluble dietary fiber (IDF) limits its application as a food additive. Therefore, extraction/modification processes are needed to convert IDF to soluble dietary fiber (SDF) and improve the properties of edamame shell-derived DF. Ball milling is one of the most efficient techniques to break down biomaterials into sub-micro-level particles. Citric acid, as a natural and safe food additive, can help break down cell walls and improve the dissolution of SDF by ionizing the hydrogen ions with carboxyl groups. Therefore, the third objective of this study is to develop a process that combines ball milling and citric acid treatments to produce SDF from edamame shells. We investigated different treatment parameters, including different citric acid concentrations, treatment temperatures and time, and the application of ball milling. To determine if the combined treatment can potentially improve the properties of the produced SDFs, we characterized the physicochemical, morphological, structural, rheological, thermal, and functional properties of SDFs produced at different conditions. The results showed that the highest SDF yield (19.5%) was found when the edamame shells were pretreated by a ball mill. In addition, the combined citric acid and ball milling treatment altered several properties of the produced SDFs, including particle size, morphology, and crystallinity. Moreover, ball milling treatment led to a higher exothermic temperature peak of SDF indicating better thermal stability. All produced SDFs significantly elevated the production of short-chain fatty acids during in vitro fermentation (compared to the control fermentation) which indicated their potential benefits of promoting gut health. Overall, we demonstrated that ball-milling-assisted citric acid processing can be an effective green technique to produce SDF from edamame shells. The SDF produced from edamame shells can be regarded as a promising and novel ingredient with great potential to be used in foods. / Doctor of Philosophy / Edamame is becoming increasingly popular among consumers in the U.S. because it is nutritious and good for health. However, more than 70% of edamame in the U.S. market is imported from other countries. Therefore, having more edamame genotypes that adapt to the growing environment in the U.S. will help increase the domestic production of edamame. Genotype and planting location are essential in deciding edamame's nutritional value and taste. Therefore, the first objective of this study is to comprehensively understand the nutritional value of different edamame genotypes grown in three planting locations. The results showed that both location and genotype affected the nutritional values of edamame, indicating that planting location and edamame genotype should be considered when developing better edamame for the U.S. market. Nutritional value and sweetness change with the growth of edamame beans. Therefore, harvest time is crucial for harvesting edamame with better nutrition and taste. This study's second objective is to observe edamame's nutritional factors and sweetness over bean development and develop a method using a handheld colorimeter to help determine the optimal harvest time. The results showed that the edamame harvested at the full seed stage (called R6) is the sweetest compared to the other two stages. In addition, the handheld colorimeter combined with the machine learning technique showed high accuracy in separating 'early' and 'late' harvested edamame and 'early' and 'ready' harvested samples. These results indicated that the combination of colorimeter and machine learning could help determine the optimal harvest time of edamame. Food waste and loss not only lead to economic loss but also significant greenhouse gas emissions. Edamame shells, the low-value byproduct from edamame snack/food processing, will potentially threaten the environment if edamame consumption keeps increasing. Like other food waste, edamame shell is rich in dietary fiber (DF). Therefore, it is vital to find a way to recover the DF in edamame for other applications. Ball milling is a green technology that can efficiently break down big particles. Citric acid is a natural and safe food additive and can help break down insoluble cell walls. Therefore, this study aims to produce soluble dietary fiber (SDF) from edamame shells using ball milling and citric acid. We proved that ball-milling assisted acid processing can be an environmentally friendly method to produce edamame shell SDF which can potentially be used as a suitable food ingredient.

Soil fertility is an important component of forest ecosystem, yet evaluating soil fertility remains one of the least understood aspects of forest science. Phytocentric and geocenctric approaches were used to assess soil fertility in loblolly pine plantations throughout their geographic range in the United States. The model to assess soil fertility using a phytocentric approach was constructed using the relationship between site index and aboveground productivity. Geocentric models used physical and chemical properties of the A-horizon. Soil geocentric models were constructed using two modeling approaches. In the first approach, ordinary least squares methods of multiple regression were used to derive soil fertility estimated from site index using soil physical and chemical properties from the A-horizon. Ordinary least squares methods were found unsuitable due to multicollinearity among the soil variables. In the second approach, a multivariate modeling approach, partial least squares regression, was used to mitigate multicollinearity effects. The best model to quantify soil fertility using soil physical and chemical properties included N, Ca, Mg, C, and sand percentage as the significant predictors. The 3-PG process-based model was evaluated for simulating the response of loblolly pine to changes in soil fertility. Fertility rating (FR) is a parameter in 3-PG that scales soil fertility in the range of 0 to 1. FR values estimated from phytocentric and geocentric approaches were tested against observed production. The 3-PG model prediction of aboveground productivity described 89% percent of the variation in observed aboveground productivity using FR derived from site index and 84% percent of the vari- ation in observed aboveground productivity using FR derived from physical and chemical properties of the A-horizon. A response function to model dynamics of FR (∆FR) due to one time midrotatoin fertilization of N and P was developed using the Weibull function. The magnitude of ∆FR varied with intensity of N and time since application of fertilizer. The hypothesis that repeated fertilization with N and P eliminate major nutrient deficiency in the southeastern US was tested and a relationship between baseline fertility rating and fertilizer response was developed. An inverse relationship was observed between fertilizer response and baseline FR. / Ph. D.

In the long-term fertilization experiment on the light sandy loam over moraine clay (Calc(ar)i-Epihypogleyic Luvisols) there were the integrated evaluation of the changes in arable layer done and the estimation of the tendencies and consistent patterns in the productivity of crop plants performed. The obtained research results of the organic, organic-mineral and mineral fertilization impact on the Gleyic Luvisols bulk density, porosity and composition of aggregates, the changes in qualitative composition of organic matter and humus, the phosphorus and it fractions, the soil nitrogen accumulation, the potassium and also the productivity of crop plants in 4-year crop rotation are novel. The performed research also gained the knowledge on the main properties and productivity of the Gleyic Luvisols and on the technology patterns within the soil-fertilisers-plant systems evaluation. The mentioned aspects are actual in the agriculture within the tendencies of decreasing in the extent of fertile soil sources. On the bases of the long-term researches in the Calc(ar)i-Epihypogleyic Luvisols there were either determined the proper fertilisation systems not only for the obtaining of the consistent crop plant productivity but also for the estimating the certain stabilisation and improving of soil use and productivity parameters. The estimated consistents could be further used in performing the fertilisation recommendations, thus, the fertilisation then could correspond the requirements... [to full text] / Daugiamečiame tręšimo bandyme, karbonatingame sekliau glėjiškame išplautžemyje, taikant skirtingas tręšimo sistemas, kompleksiškai ištirti armens pokyčiai bei sėjomainos augalų derlingumo tendencijos bei dėsningumai. Gauti nauji tyrimų duomenys apie organinių, organinių-mineralinių ir mineralinių trąšų poveikį glėjiškųjų išplautžemių tankiui, poringumui ir struktūriniams agregatams, organinės medžiagos ir humuso kokybinės sudėties pokyčiams, fosforo ir jo frakcijų pasiskirstymui, o taip pat jo azotingumui, kalingumui, bei augalų derlingumui keturlaukėje sėjomainoje. Šiais moksliniais tyrimais pagilintos žinios apie glėjiškųjų išplautžemių pagrindines savybes bei našumą, išsiaiškintos technologinių grandžių reikšmė apytakos procesų cikle dirvožemis-trąšos-augalas, kas yra aktualu mažėjant žemės ūkio paskirties derlingos žemės ištekliams. Karbonatingajame sekliau glėjiškame išplautžemyje daugiamečių tyrimų pagrindu išaiškintos tinkamiausios tręšimo sistemos ne tik pastoviam žemės ūkio augalų derliui gauti, bet ir užtikrinančios racionalų šio dirvožemio naudojimą bei jo našumo parametrų stabilizavimą ir gerinimą. Nustatytus dėsningumus galima taikyti rengiant rekomendacijas tręšimui, kurios atitiktų keliamus reikalavimus siekiant užtikrinti taršos mažinimą iš žemės ūkio šaltinių bei palaikytų ir gerintų glėjiškųjų išplautžemių derlingumą.

Dviejų veiksnių mulčiavimo tyrimai buvo vykdyti 2004 – 2009 m. Lietuvos žemės ūkio universiteto Pomologiniame sode. 2010 m. tirtas organinių mulčių liekamasis poveikis. Visuose laukeliuose eilutėmis augintas valgomojo svogūno (Allium cepa) pasėlis. Atstumas tarp eilučių - 0,5 m. Nevartotos trąšos ir cheminės augalų apsaugos priemonės. Norint išsiaiškinti greitesnį organinių mulčių poveikį dirvožemio savybėms ir augančių augalų pasėliams, nuo 2004 m. nevartotos trąšos ir cheminės augalų apsaugos priemonės. Tyrimų variantai – veiksnys A - skirtingi organiniai mulčiai: Al - nemulčiuota (NE), A2 - šiaudai (ŠD), A3 - durpės (DU), A4 - pjuvenos (PJ), A5 - smulkinta žolė (ŽO), veiksnys B - mulčio sluoksnio storis: Bl - 5 cm, B2 - 10 cm. Pradinis bandymo laukelio ilgis 6 m., plotis 2 m., plotas 12 m2. Apskaitinio laukelio ilgis 5 m., plotis 1 m., plotas 5 m2. Variantai pakartojimuose išdėstyti rendomizuotai. Pakartojimai išdėstyti dviem eilėmis. Bandymas vykdytas 4 pakartojimais. Nustatyta, kad anksčiau įterpti organiniai mulčiai esmingai nepakeitė dirvožemio temperatūros, tačiau esmingai didino dirvožemio drėgnumą. Storesnis mulčio sluoksnis turėjo tendenciją didinti dirvožemio temperatūrą ir dirvožemio drėgnumą. Ilgametis organinių mulčių įterpimas esmingai nepakeitė dirvožemio pH, tačiau dirvožemio azotingumą esmingai didino šiaudų mulčias, o fosforingumą ir kalingumą esmingai didino šiaudų ir žolės mulčiai. Vegetacijos periodo metu piktžolių dygimas kito nevienodai... [toliau žr. visą tekstą] / Two factors mulching studies were carried out 2004 - 2009 in Lithuanian University of Agriculture Pomology garden. 2010 studied the residual effect of organic mulch. All lines grown in the fields of edible onion (Allium cepa) crops. The distance between the lines – 0,5 in Unused fertilizer and chemical plant protection measures. To find out more rapid organic mulches on soil properties and crop-growing plants since 2004 unused fertilizer and chemical plant protection measures. Study options - a factor - the different mulches in Al – no mulching (N) A2 - straw (ND), A3 - peat (DU), A4 - sawdust (PJ), A5 - minced herb (ZO), factor B - mulch thickness: BL - 5 cm, B2 - 10 cm. Initial field testing of length 6, width of 2, an area of 12 m2. Accounting field, length 5 m, width 1, the area 5 m-2. Variants rendomizuotai reps out. Reps set in two rows. The test is carried out by four repetitions. It was found that mulches before insert substantially changed the soil temperature, but substantially increased soil moisture. A thicker layer of mulch tended to increase soil temperature and soil moisture. Insert a long-time organic mulch on soil pH did not change substantially, however, substantially increased the soil nitrogen content of straw mulch, phosphorus and potassium and substantially increased the straw and grass mulches. During the growing season germination of weeds did not move. Short-emergence weed mulches had previously used sedative. Promoted the regeneration of perennial... [to full text]

Afin de dépolluer et de réhabiliter les sols contaminés par des hydrocarbures aromatiques polycycliques (HAP), différentes techniques ont été développées durant les dernières décennies, mais leur impact sur les fonctions du sol est rarement pris en compte. L'objectif de ce travail était d'évaluer l'impact des traitements par oxydation chimique sur différents paramètres physico-chimiques et biologiques de terres contaminées aux HAP et de proposer des solutions pour restaurer le fonctionnement biologique des terres oxydées. Les différentes expérimentations de laboratoire et de terrain ont montré que l'efficacité des réactions d'oxydation chimique (réaction de Fenton et persulfate activé) sur la teneur en HAP dépendait de la disponibilité de la pollution et des propriétés physico-chimiques des terres. Par ailleurs, des processus d'acidification ont été observés sur des terres non carbonatées, altérant fortement et durablement les paramètres physico-chimiques et biologiques. Cette altération était plus forte après utilisation du persulfate activé, engendrant ainsi des pertes en éléments traces métalliques dans les eaux de percolations. L'apport de matériaux susceptibles d'augmenter le pH a permis la restauration des activités biologiques et la capacité des terres à supporter la végétation lorsque les terres ont fortement été acidifiées. L'association de traitements d'oxydation chimique et de refonctionnalisation pourrait présenter un moyen de réhabilitation efficace. Un indice, dont l'objectif était de représenter l'état du sol en fonction du poids accordé à différents paramètres, a été proposé et a permis d'évaluer les variations induites par les traitements d'oxydation et les procédés de refonctionnalisation / In order to clean up polycyclic aromatic hydrocarbon (PAH) contaminated soils, various techniques have been developed during the last decades, but their impact on soil functions was rarely considered. The objective of this study was to assess the impact of chemical oxidation treatments on different physico-chemical and biological parameters of PAH contaminated soil and to propose solutions to improve the biological functioning of oxidized soil. Various laboratory and field experiments have shown that the efficiency of chemical oxidation reactions (Fenton reaction and activated persulfate) on PAH concentrations depended on pollutant availability and soil physico-chemical properties. Besides, intense acidification processes have been observed on uncarbonated soil with a strong impact on soil physico-chemical and biological parameters. Moreover, this alteration was higher with activated persulfate treatment, leading to the loss of trace metals in water percolation. In the strongly acidified soil, the input of materials, suitable for pH increase, resulted in the restoration of biological activities and soil capacity to support vegetation. The association of chemical oxidation treatment and restoration techniques could present a good mean for soil rehabilitation. Finally, an index, which aimed to represent soil conditions based on the weight given to different parameters, was proposed and was used to evaluate changes induced by oxidation treatments and restoration techniques

La libération des composés d'arôme détermine la qualité aromatique des produits alimentaires, et contribue ainsi aux choix et préférences des consommateurs. Dans ce contexte, la compréhension et la modélisation de la cinétique de libération est un défi scientifique et un enjeu de santé afin de pouvoir formuler des produits en intégrant des critères nutritionnels et sensoriels. Ce travail de thèse a permis d'étudier et de modéliser les mécanismes en bouche responsables de la dynamique de libération des stimuli olfactifs lors de consommation d'un aliment liquide ou solide chez l'homme.<br />• Dans un premier temps, un modèle mécanistique décrivant la libération des composés d'arôme au cours de la consommation d'un aliment liquide ou semi-liquide a été développé. Ces produits ont un temps de résidence en bouche très court et ne nécessitent pas de manipulation intra-orale complexe. Le modèle a été construit sur la base de bilans de matière prenant en compte des mécanismes de transfert entre certains sous-compartiments du système, ainsi que les conditions spécifiques aux différentes étapes de la consommation. Une comparaison du modèle avec des données de libération in vivo lors de la consommation de fluides newtnoniens aromatisés avec du diacétyle et de l'hexanoate d'éthyle a été effectuée. Cette étude nous a permis de comprendre le rôle du résidu post-pharyngé et de la viscosité sur la libération des composés d'arôme : • l'épaisseur du bol tapissant les muqueuses a pu être estimée à environ 15µm; • contrairement à l'hypothèse initiale, il a été mis en évidence que les propriétés pertinentes à prendre en considération pour la libération des composés d'arôme à partir d'un fluide newtonien sont celles d'un mélange de produit hautement dilué par la salive. • Dans un second temps, le modèle a été adapté à des produits nécessitant une mastication. Pour en rendre compte, de nouveaux mécanismes ont été intégrés: phénomènes de transfert de matière et de dissolution du produit dans la salive, génération d'une surface d'échange produit/fraction liquide du bol et l'ouverture vélopharyngienne lors de la mastication du produit. Le modèle a ensuite été confronté avec les données de libération du propanoate d'éthyle in vivo lors de la consommation de matrices fromagères modèles. Le modèle a pu être ajusté de façon satisfaisante à l'ensemble des données expérimentales et les deux paramètres inconnus de notre modèle (la vitesse d'incorporation moyenne de salive dans le bol au cours de la consommation et la fréquence d'ouverture du vélopharynx) ont pu être estimés. Cette étude nous a permis de comprendre le rôle de la mastication sur la libération des composés d'arôme lors de la consommation d'aliments solides. De plus, l'étude de la libération de la 2-nonanone a permis de mettre en évidence un phénomène d'adsorption sur les muqueuses pour cette molécule. • Enfin, il ressort de la comparaison des deux modèles que les paramèters clés gouvernant la libération des composés d'arôme ne sont pas les mêmes selon la catégorie de produit (liquide ou solide) considérée: • lors de la consommation d'aliments liquides ou semi-liquides, le coefficient de transfert de matière dans le bol, la fréquence respiratoire de l'individu et l'épaisseur du résidu post-pharyngé sont les trois facteurs clés gouvernant la libération des composés d'arôme; • en revanche, lors de la consommation de produits solides mastiqués, ce sont la vitesse d'incorporation moyenne de salive dans le bol, la fréquence d'ouverture du vélopharynx et la durée de mastication qui sont les trois paramètres ayant un effet majeur sur les cinétiques de libération. La démarche de modélisation nous a permis de mieux comprendre les parts relatives du produit, de l'individu, et de l'interaction produit-individu sur la libération des composés d'arôme au cours de la consommation d'un aliment. / Delivery of aroma compounds to olfactory receptors determines the aromatic quality of food products and contributes to consumer choices and preferences. Therefore, understanding and modelling the release kinetic is a scientific challenge and a health issue in order to formulate products of both high nutritional and sensory quality. This thesis studied in-mouth mechanisms responsible of the dynamics of olfactory stimuli release during food consumption. • First, a mechanistic model describing the aroma compounds release during consumption of a liquid or semi-liquid food has been developed. These products have a very short in-mouth residence time and do not require complex intra-oral manipulation. The model takes into account mass balances, transfer mechanisms occurring between some sub-compartments of the system, and the specific conditions at the different stages of consumption. A comparison of the model predictions with in vivo release data during the consumption of Newtnonien fluids flavored with diacetyl and ethyl hexanoate was performed. This study highlighted the role of post-pharyngeal residue and viscosity on the aroma compounds release: • the thickness of bolus covering the mucous membranes has been estimated at about 15μm; • it was found that the relevant properties to be considered for the release of aroma compounds from a Newtonian fluid are those of a mixture highly diluted by saliva. • Second, the model previously developed was adapted for products requiring chewing. It takes into account the phenomena of mass transfer and dissolution of the product in the saliva during chewing. The generation of a product/liquid contact surface as well as the velopharyngial opening that occurs during the mastication of the product were also integrated into the model. The model was then confronted with in vivo release data for ethyl propanoate during consumption of four cheese matrices. All simulations have been satisfactorily fitted to experimental data and the two unknown parameters of our model (the average rate of saliva incorporation into the bolus and the frequency of velopharyngial opening) could be estimated. This study has enabled us to understand the role of mastication on the release of aroma compounds during consumption of solid food: • the opening of velopharynx during intra-oral manipulation of the product produces a continuous supply of aroma compounds in the nose; • the residence time of solid product in the mouth are much longer than for the consumption of liquid and semi-liquid foods, allowing the secretion of significant volumes of saliva. In addition, the study of the release of 2-nonanone highlighted an adsorption phenomenon on the mucous membranes for this molecule. • Finally, sensitivity analysis of the two release models indicates that: • when eating a liquid or semi-liquid food, the mass transfer coefficient in the bolus, the breath rate and the thickness of post-pharyngeal residue are the three key factors governing the release of aroma compounds; • however, when eating a solid food product, it is the average rate of saliva incorporation into the bolus during consumption, the frequency and duration of velopharyngeal opening, and the mastication time which are the three parameters that have major effects on the kinetics of release. The modeling approach allowed us to better understand the relative effects of the product, the individual, and individual-product interaction on the release of aroma compounds during food consumption. The results of this work indicated that the most important parameters depend on the category of product (liquid or solid) under consideration.