Search results for " PC"

Analisi di usabilità di archeoguida su PC palmare

2009

A single tube PCR assay for detecting viruses and their recombinants that cause tomato yellow leaf curl disease in Mediterranean basin

2007

Tomato yellow leaf curl disease (TYLCD) is well known in Mediterranean countries, where it has been causing severe losses in tomato crops for decades. Until recently, two viruses (with several isolates) in the genus Begomovirus, family Geminiviridae, have been associated with the epidemics: Tomato yellow leaf curl virus (TYLCV) and Tomato yellow leaf curl Sardinia virus (TYLCSV). However, recombinants between these, such as Tomato yellow leaf curl Malaga virus (TYLCMalV), are spreading, and new methods for detecting all viruses present in the region are needed. By considering all DNA sequences available of viruses causing TYLCD in the Mediterranean basin, a PCR/RFLP protocol was developed t…

Rivelazione e Caratterizzazione di Consorzi Microbici in Reperti Lignei Sommersi

2009

In questa lavoro sono state affrontate le problematiche relative alla valutazione dello stato di conservazione del legno archeologico sommerso (waterlogged wood) in relazione ai fattori che ne inducono il degrado. L’attenzione è stata rivolta ai processi di biodeterioramento, indotti dall’attività di alcuni microrganismi che utilizzano le componenti principali del legno, la cui identificazione è stata eseguita ricorrendo a tecniche sia colturali sia molecolari. In particolare, le tecniche molecolari che si sono rivelate di immediata applicazione per lo studio e la caratterizzazione dei microrganismi che colonizzano i beni di interesse storico artistico e i manufatti d’interesse archeologico…

Implementation of an innovative technique to improve Sauvignon Blanc wine quality

2018

The purpose of the study was to compare two different pressing systems of Sauvignon Blanc grapes using an innovative wine press manufactured by Puleo Srl Company (Marsala, Italy). Grape pressing is a very important step in the winemaking process as it may promote the presence and/or absence of enzyme processes on the must, leading to the creation of different products in terms of chemical composition from the same grapes. Chemical composition of must firstly and wine after, obtained from the two pressing mode, was analysed in first instance with PCA method.