Tesis sobre el tema "MIBK"
Crea una cita precisa en los estilos APA, MLA, Chicago, Harvard y otros
Consulte los 50 mejores tesis para su investigación sobre el tema "MIBK".
Junto a cada fuente en la lista de referencias hay un botón "Agregar a la bibliografía". Pulsa este botón, y generaremos automáticamente la referencia bibliográfica para la obra elegida en el estilo de cita que necesites: APA, MLA, Harvard, Vancouver, Chicago, etc.
También puede descargar el texto completo de la publicación académica en formato pdf y leer en línea su resumen siempre que esté disponible en los metadatos.
Explore tesis sobre una amplia variedad de disciplinas y organice su bibliografía correctamente.
ZARPELON, LIA M. C. "Contribuicao ao estudo da separacao zirconio/hafnio no sistema MIBK-HSCN-HCL". reponame:Repositório Institucional do IPEN, 1995. http://repositorio.ipen.br:8080/xmlui/handle/123456789/10423.
Texto completoMade available in DSpace on 2014-10-09T14:04:40Z (GMT). No. of bitstreams: 1 06010.pdf: 10090735 bytes, checksum: 27ba3c575e2c6be05736a4e1e736812a (MD5)
Dissertacao (Mestrado)
IPEN/D
Instituto de Pesquisas Energeticas e Nucleares - IPEN/CNEN-SP
Waters, Gerrit. "Single Stage Aldol Condensation and Hydrogenation of Acetone to MIBK in the Gas Phase". [S.l. : s.n.], 2007. http://digbib.ubka.uni-karlsruhe.de/volltexte/1000007395.
Texto completoRizzo, Ricardo Buono. "Tratamento oxidadtivo e redutivo de efluentes industriais visando a destruição de Percloroetileno (PCE) e Metil Isobutil Cetona (MIBK)". [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/249655.
Texto completoDissertação (mestrado) - Universidade Estadual de Campinas, Instituto de Quimica
Made available in DSpace on 2018-08-05T11:13:59Z (GMT). No. of bitstreams: 1 Rizzo_RicardoBuono_M.pdf: 2115132 bytes, checksum: 7aea5731fd5c49b280db63fc4f1f2aaf (MD5) Previous issue date: 2005
Resumo: Neste trabalho foi estudada a eliminação dos solventes Percloroetileno (PCE) e Metil Isobutil Cetona (MIBK), em efluentes líquidos de uma planta industrial. A análise pelo período de 4 meses, mostrou valores médios de 17.565 mg/L de PCE e 41.340 mg/L de MIBK. Como tratamento inicial, foi avaliada a eficiência de um POA empregando o reagente de Fenton (H2O2 e Fe). No teste inicial com uma solução sintética a 5000 mg/L, de PCE, foi obtida uma destruição superior a 99% dentro de um período de 6 horas, empregando uma concentração de 1000 mg/L de H2O2 a 60% (m/m), sendo que a reação apresentou uma cinética de 1 ordem (k = 1,94 x 10 s). Para amostras do efluente, foram obtidas eficiências de destruição variáveis com as concentrações iniciais e dosagens aplicadas dos reagentes. Empregando dosagens de H2O2 : Fe (9000 mg/L : 900 mg/L), para uma amostra contendo 10.546 mg/L de PCE e 6.704 mg/L de MIBK, foram obtidas eficiências de remoção superiores a 99,9%, dentro de períodos de 3 horas de tratamento, com cinéticas variáveis entre 1 ordem e 2 ordem. A otimização dos reagentes demonstrou a necessidade de aplicar dosagem correta para obter a destruição total do PCE e MIBK. Com relação ao pH, foi observado que o ajuste para pH 3,0 promoveu um aumento da eficiência da destruição, contra o teste em pH 2,0. Para a maior dosagem de reagentes, observou-se um aumento de 6% na destruição. Paralelamente foi avaliada a eficiência da eliminação do PCE pelo processo de descloração redutiva por Ferro Zero Valente, com remoções de até 89,4%, e a geração do subproduto tricloroetileno. Finalmente, como proposta de trabalho foi estudada a combinação do processo redutivo (Ferro Zero Valente) e oxidativo (Fenton) como uma alternativa para a maximização da eficiência de tratamento e minimização de custos, visto que possibilita a destruição completa tanto do PCE quanto do MIBK dentro do período de 2 horas de tratamento, eliminando ainda a necessidade da adição de ferro.
Abstract: This work is about the removal of Perchloroethylene (PCE) and MethylIsobutyl Ketone (MIBK) in a liquid effluent from an industrial plant. A 4-month analysis has shown average levels of 17,565 mg/L of PCE and 41,340 mg/L of MIBK. Initially, the AOP using Fenton's reagent (H2O2 and Fe) was evaluated. First, a synthetic solution containing 5,000 mg L of PCE was tested and reached elimination greater than 99% within 6 hours of treatment, using a concentration of 1,000 mg/L of H2O2 at 60% (w/w). In this test, a 1 order kinetics (k = 1,94 x 10-4 s-1) was observed. For wastewater samples, using dosages of H2O2 : Fe (9000 mg L:mg L), an elimination destruction above 99,9% was obtained within 3 hours of treatment, for a sample containing 10,546 mg L of PCE and 6,704 mg L of MIBK. Data showed variations between 1st and 2nd order kinetics. Optimization of reactant dosage showed that it is necessary to apply the right dosage to get total elimination of PCE and MIBK. Regarding pH, it was observed that adjustment to pH 3 always gives better results than pH 2. For the greatest dosage of chemicals, an improvement of 6% in the destruction was observed. Simultaneously, a PCE elimination by reductive dechlorination using Zero Valent Iron with removal efficiencies up to 89.4% and generation of trichloroethylene as a by-product was evaluated. Finally, a combination of Oxidative (Fenton) and Reductive (Zero Valent Iron) processes was proposed as an alternative to improve the treatment efficiency and reduce costs. The application of this treatment made it possible to reach complete removal of both contaminants within 2 hours of treatment, besides allowing the elimination of the iron added.
Mestrado
Quimica Analitica
Mestre em Química
Fazzini, Francesco. "Catalizzatori polifunzionali per la sintesi di Metil Isobutil Chetone". Master's thesis, Alma Mater Studiorum - Università di Bologna, 2016. http://amslaurea.unibo.it/11867/.
Texto completoQuerengässer, Julia. "Studies on milk flow, milk yield and milk quality from teats with milk flow disorders /". [S.l.] : [s.n.], 2002. http://www.stub.unibe.ch/html/haupt/datenbanken/diss/bestell.html.
Texto completoThörnqvist, Linnea. "A conversation on milk : Exploring Swedish milk history on Arla's milk panels". Thesis, Uppsala universitet, Institutionen för arkeologi och antik historia, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-356161.
Texto completoMcConaghy, Elizabeth Cundiff. "Milk winter". Diss., St. Louis, Mo. : University of Missouri--St. Louis, 2010. http://etd.umsl.edu/r5183.
Texto completoWarren, Kelly D. "Spilled milk". Honors in the Major Thesis, University of Central Florida, 2001. http://digital.library.ucf.edu/cdm/ref/collection/ETH/id/309.
Texto completoBachelors
Arts and Sciences
English
Hongu, Nobuko, Martha I. Mosqueda y Jamie M. Wise. "Milk Matters!" College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2009. http://hdl.handle.net/10150/146672.
Texto completoWhy Milk? Facts about Fat in Milk
Milk contains 9 essential nutrients, making it one of the most nutrient-rich beverages that both children and adults can enjoy. We recommend consuming 3 cups per day of fat-free (skim), low-fat (1% or 2%), or equivalent milk products for healthy adults and children 2 years of age and older. We have illustrated the amount of total fat and saturated fat in 1 cup of milk. A delicious and easy recipe for rice pudding using skim milk is also included.
Marschke, Ronald James. "Milk enzymes as diagnostic indicators of milk secretory disorders". Thesis, Queensland University of Technology, 1987. https://eprints.qut.edu.au/36796/1/36796_Marschke_1987.pdf.
Texto completoRoznowski, Dayna M. "Validity of Hourly Breast Milk Expression in Estimating Maternal Milk Production and Infant Breast Milk Intake". University of Cincinnati / OhioLINK, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1554211389510255.
Texto completoLennox, Samuel David. "The applied mathematical modelling of milk and milk solids production". Thesis, Queen's University Belfast, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.317476.
Texto completoCrielly, Williamson Elaine M. "Studies on the Bacillus flora of milk and milk products". Thesis, Glasgow Caledonian University, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.308117.
Texto completoKari, Jacqueline E. "Drunk the Milk". Miami University / OhioLINK, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=miami1282870734.
Texto completoLerberg, Pernilla y Kajsa Nilsson. "“Milk is milk” versus “Ditch milk” : A case study of consumers’ attitudes towards brands involved in brand rivalry". Thesis, Högskolan Kristianstad, Fakulteten för ekonomi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-20851.
Texto completoWang, Jing. "Supplying cow's milk and soy milk to Beijing : a developmental dilemma /". Access Digital Full Text version, 1989. http://pocketknowledge.tc.columbia.edu/home.php/bybib/10857412.
Texto completoKraft, Jamie. "Exosome Protein Diversity is Greater in Preterm Milk than Term Milk". Thesis, Université d'Ottawa / University of Ottawa, 2019. http://hdl.handle.net/10393/39006.
Texto completoElías-Argote, Xiomara E. "Effects of Milk Processing on the Milk Fat Globule Membrane Constituents". DigitalCommons@CalPoly, 2011. https://digitalcommons.calpoly.edu/theses/616.
Texto completoPfeilsticker, Hans Ulrich. "Availability and distribution of milk in the bovine mammary gland : cisternal milk and milk ejection in familiar and unfamiliar surroundings /". [S.l.] : [s.n.], 1995. http://www.ub.unibe.ch/content/bibliotheken_sammlungen/sondersammlungen/dissen_bestellformular/index_ger.html.
Texto completoWalker, Myrtis Harrington. "Influence of sugar sweetened milk and unsweetened milk on food group consumption". Thesis, Middle Tennessee State University, 2013. http://pqdtopen.proquest.com/#viewpdf?dispub=1538419.
Texto completoDiets of children and adolescents do not meet current national dietary recommendations for food groups. Yet these diets include higher than recommended consumption of added sugars. Food group servings decrease as low-nutrient, energy-dense sugar-sweetened beverages increase. The purpose of this study was to examine whether the consumption of meats, grains, vegetables, and fruits are influenced by consumption of sugar-sweetened milk. Consumption was evaluated in kindergarten, third, and sixth grade students.
Results indicate that consumption of sugar-sweetened milk decreased fruit consumption in all grades, with a significant decrease in sixth grade. All grades had mixed results with meat and vegetable consumption. Grain consumption increased in all grades with sugar-sweetened milk. Further research using sweetened milk with larger groups is needed to document trends in eating patterns that may indicate nutrient dilution through decreased food group consumption.
Al-Tahiri, R. "Studies on the reconstitution and recombination of milk constituents and milk products". Thesis, University of Glasgow, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.372398.
Texto completoWaltz, Miriam H. A. "Milk, meaning and morality : tracing donated breast milk from donor to baby". Master's thesis, University of Cape Town, 2015. http://hdl.handle.net/11427/20107.
Texto completoHallén, Elin. "Coagulation properties of milk : association with milk protein composition and genetic polymorphism /". Uppsala : Department of Food Science, Swedish University of Agricultural Sciences, 2008. http://epsilon.slu.se/200875.pdf.
Texto completoMcDermott, Audrey Ann. "Genetics of milk protein composition and milk colour in irish dairy cattle". Doctoral thesis, Università degli studi di Padova, 2017. http://hdl.handle.net/11577/3426223.
Texto completoL’obiettivo generale della presente tesi è stato quello di determinare la possibilità di poter migliorare, tramite programmi di selezione genetica, la qualità del latte e in particolare le frazioni proteiche, gli amino acidi liberi (FAA) e il colore. Per essere migliorato geneticamente un carattere (incluso la qualità del latte) deve: i) essere di importanza, sia essa economica o anche sociale; ii) esibire variabilità genetica, ossia deve essere ereditabile; iii) essere misurabile o correlato geneticamente con un carattere che sia misurabile. Le analisi di riferimento per i suddetti parametri di qualità del latte sono state determinate su 715 campioni di latte. Il dataset di spettri includeva misurazioni infrarosse su circa 95 000 campioni di latte raccolti in sette aziende sperimentali, mentre altri circa 40 000 spettri (determinati su campioni di latte di entrambe le mungiture giornaliere) erano provenienti da 69 aziende commerciali. I più alti coefficienti di correlazione, in validazione esterna, ottenuti per frazioni proteiche, FAA e colore del latte sono stati rispettivamente di 0.74 (caseine totali), 0.74 (glicina) e 0.72 (indice del giallo). Le frazioni proteiche del latte e gli FFA hanno dimostrato variazioni tra mesi dell’anno, tra stadi di lattazione e tra ordini di parto. Un picco nella concentrazione di tutte le frazioni caseiniche è stato evidente nei mesi di Agosto, Settembre ed Ottobre. La concentrazione di acido glutammico è stata maggiore nei mesi di Febbraio, Marzo, Aprile e Giugno a parità di produzione di latte giornaliera. Le variazioni di frazioni proteiche e FAA attraverso mesi dell’anno e stadi di lattazione possono fornire all’industria di trasformazione lattiero-casearia uno strumento per gestire il proprio portafoglio prodotti lungo uno specifico periodo produttivo. I valori di ereditabilità dei fenotipi predetti hanno avuto un minimo di 0.04 (beta caseina) ed un massimo di 0.61 (lattoglobulina totale) per le frazioni proteiche, mentre per quanto riguarda gli FAA hanno variato tra 0.05 (acido aspartico) e 0.58 (serina). Il coefficiente di variazione genetico per frazioni proteiche misurate ha variato tra 3.01% (alfa lattoalbumina) e 22.98% (lattoglobulina totale), mentre per gli FFA misurati ha variato tra 1.01% (acido glutammico) e 25.65% (serina). Il caratteri di colore del latte hanno dimostrato una ereditabilità medio-bassa, con un range compreso tra 0.29 (luminosità) e 0.35 (indice del giallo). Il coefficiente di variazione genetico del colore del latte ha avuto un minimo di 0.37% (luminosità) ad un massimo di 6.68% (indice del giallo). I risultati della presente tesi dimostrano chiaramente che alcune frazioni proteiche, alcuni FAA e il colore del latte sono di possibile predizione attraverso la tecnologia nel medio-infrarosso, e tali fenotipi predetti hanno variabilità genetica il che implica che programmi di selezione per migliorare la qualità del latte sono possibili. I risultati principali di questa tesi sono che le predizioni di questi caratteri usando la spettroscopia nel medio infrarosso possono rappresentare un beneficio per gli allevatori di vacche da latte attraverso la selezione genetica di animali con una migliore qualità del latte. Inoltre, questa tesi offre delle opportunità per una selezione più accurata del latte destinato al consumo umano, alla produzione di latte per neonati e alla produzione di formaggio. Inoltre, tali predizioni possono rappresentare dlle opportunità per il management aziendale e industriale.
Bermúdez, Luz Daniela. "Nonthermal processing of milk". Online access for everyone, 2008. http://www.dissertations.wsu.edu/Dissertations/Spring2008/l_bermudez_041508.pdf.
Texto completoRajah, Kanes K. "Fractionation of milk fat". Thesis, University of Reading, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.233844.
Texto completoKaczmarek, Ginny. "Blood into Milk: Poems". ScholarWorks@UNO, 2007. http://scholarworks.uno.edu/td/602.
Texto completoChen, Shwu-Pyng T. "Lipoproteins in human milk /". The Ohio State University, 1986. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487264603219615.
Texto completoGullers, Johan. "The Motorcycle Milk Bar". Thesis, Umeå universitet, Arkitekthögskolan vid Umeå universitet, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-138333.
Texto completoFarrell, Vanessa A. "Milk Upsets My Stomach". College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2011. http://hdl.handle.net/10150/146464.
Texto completoOriginally published: 2002
If drinking milk or eating foods made from milk, like cheese, yogurt, or ice cream, upsets your stomach then you may be lactose intolerant. Some people make too little lactase, so lactose from milk is not absorbed. There are alternatives to obtain the daily calcium if you are lactose intolerant.
Vatter, Katherine Johanna. ""Milk River" And Stories". VCU Scholars Compass, 2019. https://scholarscompass.vcu.edu/etd/5952.
Texto completoMore, O'Ferrall-Berndt Marianne. "A comparison of selected public health criteria in milk from milk-shops and from a national distributor". Pretoria : [s.n.], 2009. http://upetd.up.ac.za/thesis/available/etd-01052007-104002/.
Texto completoDžidić, Alen. "Studies on milk ejection and milk removal during machine milking in different species". [S.l. : s.n.], 2004. http://deposit.ddb.de/cgi-bin/dokserv?idn=971646945.
Texto completoAllmere, Toomas. "Influence of milk protein polymorphism on acidified milk gels : protein interactions and rheology /". Uppsala : Swedish Univ. of Agricultural Sciences (Sveriges lantbruksuniv.), 1998. http://epsilon.slu.se/avh/1998/91-576-5549-9.gif.
Texto completoYu, Feiran. "Physicochemical Modifications of Milk Fat Globule Membrane Proteins During Temperature Processing of Milk". The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1534770720065921.
Texto completoRogers, Sheryle Ann. "The influence of somatic cell count on milk composition and milk product quality". Thesis, Queensland University of Technology, 1986. https://eprints.qut.edu.au/35983/1/35983_Rogers_1986.pdf.
Texto completoÅkerlind, Maria. "Milk composition and metabolism of cows selected for high or low milk-fat concentration /". Uppsala : Swedish Univ. of Agricultural Sciences (Sveriges lantbruksuniv.), 1999. http://epsilon.slu.se/avh/1999/91-576-5702-5.pdf.
Texto completoWedholm, Anna. "Variation in milk protein composition and its importance for the quality of cheese milk /". Uppsala : Dept. of Food Science, Swedish University of Agricultural Sciences, 2008. http://epsilon.slu.se/200813.pdf.
Texto completoDotz, Viktoria [Verfasser]. "Milk sugars beyond lactose : metabolic fate of neutral milk oligosaccharides in infants / Viktoria Dotz". Gießen : Universitätsbibliothek, 2016. http://d-nb.info/1097168646/34.
Texto completovan, Aardt Marleen. "Controlled Release of Antioxidants via Biodegradable Polymer Films into Milk and Dry Milk Products". Diss., Virginia Tech, 2003. http://hdl.handle.net/10919/11069.
Texto completoPh. D.
Jose, Kristelle. "Exploring Digital Tools for Donor Mothers: Understanding Human Milk Donation & Milk Banking Challenges". Thesis, Malmö universitet, Fakulteten för kultur och samhälle (KS), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-21095.
Texto completoVassilieva, Ekaterina. "What lies beneath the milk mustache? : rhetorical analysis of the "got milk?" advertising campaign /". free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p1421165.
Texto completoBastian, Eric D. "Plasmin in Milk: Activity Measurement, Effect of Environmental Factors, and Correlation with Milk Coagulation". DigitalCommons@USU, 1989. https://digitalcommons.usu.edu/etd/5361.
Texto completoPerkins, Melinda Louise. "Stale flavour volatiles in UHT milk /". [St. Lucia, Qld.], 2004. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe18113.pdf.
Texto completoFisher, Llewellyn Glenn. "An investigation into the occurrence, growth properties and characteristics of psychrotrophic coliform organisms in refrigerated pasteurised bovine milk in the Western Cape". Thesis, Peninsula Technikon, 1999. http://hdl.handle.net/20.500.11838/2019.
Texto completoThe Dairy industry, one of the larger food industries in South Africa processes probably the most perishable and possibly the most regulated foodstuff, namely mille The unique combination of vitamins, proteins, carbohydrates, lipids, moisture and near neutral pH, offers a suitable environment for the proliferation of microbes. Milk is therefore highly susceptible to microbiological activity resulting in the irreversible spoilage of this food (Frazier & Westhoff, 1988). The coliform group of organisms comprises all aerobic and anaerobic, gram-negative, non-spore-forming rods that are able to ferment lactose with the production of acid and gas at 32°C within 48 hours (Richardson, 1985). The primary purpose of the coliform detection test is to measure the quality of the practices used to minimise bacterial contamination of processed dairy products (Richardson, 1985). IDF Standard 132A: (1991) defines psychrotrophic organisms as organisms forming countable colonies when incubated aerobically at 6.5°C for 10 days under the conditions specified in IDF standard 101A. Shelf-life tests conducted in the fresh milk laboratory of a processing plant, revealed significant growth of coliforms in samples stored at 5°C. Luch, (1985) reported that other contaminating psychrotrophs together with the coliforms reduce the shelf-life of the milk when the storage temperature thereof is above 10°C.
Axelsson, Stefan. "Innovative Milk Foamer : Product Development". Thesis, Linköping University, Machine Design, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-58870.
Texto completoThis report presents the primary development process of an innovative milk foamer. The project is structured as the primary development process that is used at Electrolux Floor Care and Small Appliances AB, Global Primary Development and Innovation department in Stockholm, Sweden. The aim was to develop a milk foamer with innovative solutions to provide Electrolux with a unique product. The objective was to create a product that highly meets customer requirements and in the same time is feasible to develop into a selling product. All the aspects regarding a consumer product had to be considered. To create innovative solutions thorough investigations of the physics behind foaming and foam are studied and documented. The difference in foam quality when using different ways of foaming is documented and possible explanations is discussed. The primary development process range from pre-study and customer research to designing prototypes and verifications. Most of the report deals with standalone solutions but there is also a part of the report that deals with integrated solutions and cooperating solutions that would be used together with espresso machines. The result is a variety of concepts and four fully working standalone prototypes. Two prototypes are further developed and are highly interesting to Electrolux.
Matthews, Jaimie P. "Local control of milk secretion". Thesis, University of Glasgow, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.484928.
Texto completoGoss, Stephen Richard. "Optimising milk production under quota". Thesis, Imperial College London, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.388910.
Texto completoIvanova, Maria. "Milk : in ancient Egyptian religion". Thesis, Uppsala universitet, Institutionen för arkeologi och antik historia, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-223600.
Texto completoStevenson, Robert Gregory. "Psychrotrophic spoilage of pasteurised milk". Thesis, Queen's University Belfast, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.342983.
Texto completo