Soft singularity and the fundamental length

It is shown that some regular solutions in 5D Kaluza-Klein gravity may have interesting properties if one from the parameters is in the Planck region. In this case the Kretschman metric invariant runs up to a maximal reachable value in nature, i.e. practically the metric becomes singular. This observation allows us to suppose that in this situation the problems with such soft singularity will be much easier resolved in the future quantum gravity then by the situation with the ordinary hard singularity (Reissner-Nordstr\"om singularity, for example). It is supposed that the analogous consideration can be applied for the avoiding the hard singularities connected with the gauge charges.Comment: 5 page

Estimativas de parâmetros genéticos visando a seleção para resistência à queima-das-folhas em populações de cenoura do grupo Brasília.

bitstream/CNPH-2009/34418/1/bpd_36.pd

Desafios da pecuaria de corte a pasto na regiao do cerrado.

Os mercados e os desafios para producao animal a pasto; Mercado; Eliminacao da pratica do extrativismo; Equacionamento da oferta de forragem de qualidade durante todo o ano; Integracao dos sistemas de producao de graos e carne.bitstream/CPAC-2010/23700/1/doc-31.pd

Technology roadmapping, uma ferramenta eficaz para o delineamento da pesquisa agropecuária: estudo de caso da cadeia de cenoura.

Trabalho apresentado no Congresso Brasileiro de Olericultura, 50., 2010, Guarapari. Cinquenta anos contribuindo para a saúde da população brasileira. Trabalho A3085-T4992

Antioxidant and antimicrobial activity of cathode and anode water in Coffea arabica L. seeds.

Seed deterioration induces the formation of free radicals and proliferation of microorganisms, but the application of external antioxidants may lessen these effects. The aim of this study was to investigate the antioxidant and antimicrobial activity of cathode and anode water on the physiological quality and health of Coffea arabica L. seeds. Part of the seeds were soaked in cathode water and the other part in anode water for periods of 1, 6, 12, 24, and 36 hours. The physiological quality of the seeds was evaluated by the germination test and tetrazolium test, and seed health by the Blotter test. Analysis of variance and Pearson correlation analysis were performed on the data for all the response variables. Soaking in cathode water or anode water up to 24 hours improves the physiological quality of coffee seeds. Anode water has a beneficial effect on the health of coffee seeds, reducing the incidence of Fusarium spp., Penicillium spp., Cladosporium spp., and Alternaria spp. after one hour of soaking and of Aspergillus spp. after six hours. Soaking in cathode water for a period of one hour leads to a reduction in the fungi Aspergillus spp., Fusarium spp., Cladosporium spp., and Alternaria spp., and reduction in Penicillium spp. after six hours

Protein profile in arabica coffee seeds in electrophoresis gel: importance of freeze-drying.

Coffee seeds are sensitive to desiccation and are used or stored with different moisture content values, which may affect the results of quality assessment. The aim of this study was to evaluate the changes in protein profile in electrophoresis gel in coffee seeds with different moisture content values under freeze-drying and without freeze-drying. Two lots of arabica coffee seeds were used, one of newly-harvested seeds and another of stored seeds. The seeds were dried to the moisture content values of 12, 15, 20, 25, 30, 35, and 40%. The physiological quality of the seeds was assessed through the germination test, electrical conductivity, and the profiles of the enzymes SOD, CAT, PO, GOT, MDH, and EST and of heat-resistant proteins. In general, there is an effect on expression of these enzymes in accordance with the presence of free water in the seeds. Moist seeds have little to no enzyme expression. The freeze-drying process allows preservation of coffee seed quality and does not change the functionality of the enzymes studied. The isoenzyme profiles of the antioxidant process in arabica coffee seeds are affected by the initial moisture content of the seeds. The freeze-drying process of the seeds ensures greater sensitivity in detection of the expression of these isoenzymes