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Técnicas ópticas para o controle microbiológico de sangue
(Universidade Federal de São Carlos, 2017-11-09)
Blood, considered a highly nutritive medium, can be the target of bacterial, fungal, viral and parasitic contamination. Blood bags containing erythrocytes, platelets, and plasma, used in hemotherapy for transfusion, are ...
Avaliação da produção de biopolímeros pelas cepas bacterianas DsA.N042 e DsA.N049 isoladas de Diabrotica speciosa usando subprodutos industriais
(Universidade Federal de São Carlos, 2018-10-26)
The global development has enabling the improvement of daily life to human. However, the large production of manufactured materials such as plastics, it has generating environmental unbalanced, especially when they are ...
Isolamento, caracterização e potencial biotecnológico de fungos endofíticos associados à plantas do cerrado
(Universidade Federal de São Carlos, 2018-03-27)
Endophytic microorganisms are fungi or bacteria that colonize the interior of plant tissues without causing damage to the host plant. Endophytic fungi have interested the scientific community due to the production of ...
Avaliação das atividades antimicrobiana, leishmanicida e citotóxica dos fungos endofíticos Diaporthe sp. E Pseudofusicoccum sp. obtidos de mangue e cerrado brasileiros
(Universidade Federal de São Carlos, 2020-09-25)
The mangrove is a transition ecosystem between the terrestrial and the marine environment, typical of tropical and subtropical regions. The Brazilian savannah is an ecosystem that is mainly characterized by the savanna ...
Aplicação do mapeamento vetorial para biomoléculas
(Universidade Federal de São Carlos, 2017-10-09)
The main focus of this work was to study two types of non-covalent interactions: π interactions and hydrogen bonds. This type of study is necessary when one wants to analyze, for example, enzyme-ligand or DNA-ligand ...
Filmes de Zeína e óleos essenciais para revestimento e conservação de Castanha-do-Brasil
(Universidade Federal de São Carlos, 2017-06-30)
Brazil is a major producer of brazil nuts and the fatty acids present can be oxidized
through natural and spontaneous factors causing spoilage of the food and a
considerable modification in taste and aroma, characteristically ...