Restauração de dentes posteriores endodonciados

A restauração de dentes endodonciados é um verdadeiro desafio perante as inúmeras possibilidades restauradoras que atualmente se apresentam. A decisão na escolha da melhor restauração para dentes posteriores endodonciados, com intuito de promover uma reabilitação estética e funcional, com menor prejuízo possível dos tecidos dentais e com maior longevidade é portanto, bastante complexa. Este estudo faz uma revisão de literatura para inter-relacionar o planeamento, a posição do dente na arcada e o tecido dentário remanescente com os diversos tipos de restauração (direta ou indireta). Avalia também a necessidade da colocação ou não de espigão e o seu tipo, assim como os tipos de cimentos utilizados durante o procedimento restaurador. Para tal foi efetuada uma pesquisa bibliográfica recorrendo aos motores de busca de MEDLINE, LILACS e PubMED, entre 2000 e 2015, com as seguintes palavras-chaves: “endodontically treated teeth”, “teeth restoration”, “tooth structure”, “post use”, “post materials”, “resin-based composite”, “ceramic”, “tooth fracture”, “cusp coverage”, “bicuspid”, “weakened teeth”, “cavity preparation design”. Concluiu-se que o sucesso de uma restauração em dentes posteriores endodonciados está na interpretação inicial do prognóstico antes mesmo do inicio do tratamento endodôntico e que quantidade e qualidade do tecido remanescente e o tipo de forças que incidirão no dente em questão, serão aspectos importantes na escolha do tipo de restauração e sua longevidade.

Recomendações para o desenvolvimento de uma ferramenta de suporte às primeiras decisões projetuais visando ao desempenho energético de edificações de escritório em clima quente

PEDRINI, Aldomar; SZOKOLAY, Steven. Recomendações para o desenvolvimento de uma ferramenta de suporte às primeiras decisões projetuais visando ao desempenho energético de edificações de escritório em clima quente. Ambiente Construído, Porto Alegre, v. 5, n. 1, p.39-54, jan./mar. 2005. Trimestral. Disponível em: . Acesso em: 04 out. 2010.

Caracterização da fração de óleo de café extraido de grãos sadios, verdes e preto-verdes, e a influência na adição deste na sensorial de café liofilizado

The application of roasted coffee oil directly on freeze dried soluble coffee is used to minimize the formation of fine poder which adhere on the glass packaging, which results in a negative visual appearance, as well as contributes to the aromatic impact when opening the packaging. The coffee oil is considered a high cost product obtained from Arabica coffee beans, previosly selected and roasted, by mechanical press. In Brazil the coffee culture and marketing results in the selection of the beans by type of defects and beverage, the volume of exportation works with types of coffee beans with low quantity of defects resulting in a large volume of defective coffee beans trading on the domestic market. Nevertheless, coffees which present defective grains like green, black-green beans present differences in the final flavor of the roasted coffees. The aim of this study was to evaluate the chemical composition of the oils extracted from grains classified as normal, green and black-green, at natural and roasted conditions. The oil was obtained by cold extraction using solvents of different polarities, and yield was calculated as well as its fatty acid composition. The oil of the roasted defective coffee grains was also used to prepare drinks of lyophilized soluble coffee in order to verify if jugdes were able to differenciate the sensory caracteristics of the beverages, in comparison to the product prepared using commercial oil obtained by mechanical pressing. Samples of oil obtained from defective grains showed similar extraction yields compared to hot extraction. Cromatographs of oils of the deffective grains did not showed differences compared to normal grains. In relation to the sensory analysis of the soluble coffee beverages, it was verified that when applying oils of light roasted black-green beans or oils of medium and dark roasted green beans obtained with rapid process, judges had more difficulties to distinguish differences between samples. Economic viability demonstrated that with the actual prices of the coffee beans, the use of defective beans could reduce in 64% the costs of the raw beans.

Influência de variáveis arquitetônicas no desempenho energético de hotéis no clima quente e úmido da cidade de Natal/RN

This master thesis aims to assess the influence of the design decisions on the energy building performance of hotels. The research is based on the integration of field study and computer simulation. Firstly, a detailed field study is carried out to identify the characteristics of hotels in Natal, Rio Grande do Norte. The items assessed are occupancies, light and equipment densities, types of air conditioning, total and monthly energy consumption, among others. A second and more comprehensive field study is carried out to identify the range of occurrence of architectural variables, with a larger number of buildings. A base case is modelled in VisualDOE, based on the first field study. Then, a first set of simulations are run to explore the sensitivity of the variables on the energy consumption. The results analyses were the base of a second set of simulations, which combined the most influential variables. The results of 384 models were assessed, and the impacts of design decisions were quantified. The study discusses tendencies and recommendations, as well as the methods advantages and disadvantages