Water Desalting
Mostrando 1-7 de 7 artigos, teses e dissertações.
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1. Cultivo de tilápia rosa (Oreochromis sp.) em água de rejeito de dessalinizadores.
1999
Petrolina: Embrapa Semi-Árido. Publicado em: 2011
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2. Caracterização e prevenção de incrustações em sistemas de dessalinização por osmose inversa.
1999
Petrolina: Embrapa Semi-Árido. Publicado em: 2011
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3. Alguns aspectos importantes da erva sal (Atriplex nummularia) quando irrigada com o rejeito da dessalinizacao de agua salobra no semi-arido brasileiro.
2000
REUNIAO BRASILEIRA DE MANEJO E CONSERVACAO DO SOLO E DA AGUA.,2000. Publicado em: 2011
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4. Dessalinização por osmose inversa: um estudo de caso em Petrolina-PE.
1999
Petrolina : Embrapa Semi-Árido. Publicado em: 2011
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5. Process analysis of crude oil desalting - water uses optimization. / Análise do processo de dessalgação de petróleo - otimização do uso de água.
The aim of this work is the study of the reduction of water consumption in petroleum desalting processes. The study of the attraction forces acting on the droplets was necessary to know how the emulsion water/oil is separated. A mathematical model based upon these forces was built to calculate the time between each droplets collision and to establish criteri
Publicado em: 2009
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6. Latex constituents from Calotropis procera (R. Br.) display toxicity upon egg hatching and larvae of Aedes aegypti (Linn.)
Calotropis procera R. Br. (Asclepiadaceae) is a well-known medicinal plant with leaves, roots, and bark being exploited by popular medicine to fight many human and animal diseases. This work deals with the fractionation of the crude latex produced by the green parts of the plant and aims to evaluate its toxic effects upon egg hatching and larval development
Memórias do Instituto Oswaldo Cruz. Publicado em: 2006-08
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7. Desenvolvimento de um produto desidratado combinando pescado salgado com uma base proteica obtida de farinhas de soja e trigo
The present work was undertaken with the aim of developing a dehydrated product (fish-balls) by combining defatted soy flour, wheat flour and minced salted fish. Defatted soy flour and wheat flour were mixed at levels of 1.0 : 1.0 , 0.75 : 1.0 , 0.50 : 1.0 and 0.5 : 1.0 parts respectively, leavened with 6% of commercial yeast for 45 minutes, baked at 200-210
Publicado em: 1985