Search results for "dehydration"

showing 4 items of 134 documents

Transport of Antarctic stratospheric strongly dehydrated air into the troposphere observed during the HALO-ESMVal campaign 2012

2015

Abstract. Dehydration in the Antarctic winter stratosphere is a well-known phenomenon that is annually observed by satellites and occasionally observed by balloon-borne measurements. However, in situ measurements of dehydrated air masses in the Antarctic vortex are very rare. Here, we present detailed observations with the in situ and GLORIA remote sensing instrument payload aboard the German aircraft HALO. Strongly dehydrated air masses down to 1.6 ppmv of water vapor were observed as far north as 47° S in an altitude between 12 and 13 km in the lowermost stratosphere. The dehydration can be traced back to individual ice formation events above the Antarctic Peninsula and Plateau, where ice…

polar vortexAtmospheric ScienceRossby waveAtmosphärische SpurenstoffedehydrationAtmospheric scienceslcsh:QC1-999Tropospherelcsh:ChemistryEarth scienceslcsh:QD1-999Potential vorticityMiddle latitudesClimatologyddc:550Environmental scienceAntarcticTropopauseStratosphereWater vaporAir masslcsh:PhysicsAtmospheric Chemistry and Physics
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Influence of different dehydration levels on volatile profiles, phenolic contents and skin hardness of alkaline pre-treated grapes cv Muscat of Alexa…

2020

A dehydration experiment was carried out on Vitis vinifera L. cv Muscat of Alexandria (synonym Zibibbo) following the process for the production of renowned special dessert wines produced on Pantelleria island (Sicily, Italy). Harvested berries were pre-treated in a sodium hydroxide dipping solution (45 g/L, dipped for 185 s, 25 &deg

postharvest dehydrationHealth (social science)linaloolPlant Sciencelcsh:Chemical technology01 natural sciencesHealth Professions (miscellaneous)Microbiologychemistry.chemical_compound0404 agricultural biotechnologyLinaloolNerolmedicinelcsh:TP1-1185Dehydrationalkaline pre-treatmentAromaCitronellolWinearoma compoundaroma compoundsbiology010401 analytical chemistryfood and beveragesSettore AGR/15 - Scienze E Tecnologie Alimentari04 agricultural and veterinary sciencesbiology.organism_classificationmedicine.diseasealkaline pre-treatments040401 food science0104 chemical sciencesHorticulturePassito winechemistrySodium hydroxideZibibbo<i>Passito</i> wineGeraniolFood Science
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Propan-2-ol dehydration on acidic zeolite fragments: a DFT study

2008

propan-2-ol dehydration DFTZSM5
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Cryopreservation of Hazelnut (Corylus avellana L.) Axillary Buds from In Vitro Shoots Using the Droplet Vitrification Method

2021

Cryopreservation by droplet vitrification was applied to hazelnut (Corylus avellana L.). axillary buds of the Italian cultivated variety Tonda Gentile Romana, which were collected from in vitro growing shoots, immersed in ice cooled PVS2 or PVS3 for 60 or 90 min, then transferred to a droplet of vitrification solution, placed on a strip of aluminium foil, and plunged into liquid nitrogen (LN). Additionally, the effect on the recovery of the mother plant after cryopreservation was evaluated, following a cold pre-treatment at 4 °C for 3 months. The highest regrowth percentage (56.7%) was obtained after applying PVS3 for 60 min, while the application of PVS2 for the same amount of time reduced…

rootingChemistrylength of dehydrationPlant cultureregrowthPlant ScienceHorticultureLiquid nitrogen<i>in vitro</i> cultureCryopreservationSB1-1110Settore AGR/03 - Arboricoltura Generale E Coltivazioni ArboreeHorticultureAluminium foilAxillary budin vitro cultureShootPVS3PVS2VitrificationHorticulturae
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