Estudo do desempenho de betões com incorporação de agregados finos provenientes de resíduos industriais

A crescente preocupação relacionada com a sustentabilidade ambiental e o risco de esgotamento de recursos naturais, tem levado à necessidade de encontrar novos materiais e novas técnicas construtivas. Nesse pressuposto, o presente trabalho tem como principal objetivo avaliar a viabilidade de utilização de resíduos provenientes de indústrias da região (lamas de cal e cinzas de biomassa) em produção de betões que possam vir a ser utilizados na construção civil. Neste sentido, desenvolveu-se uma campanha experimental com o intuito de comparar desempenho de sete tipos diferentes de betões: um de referência e seis com taxas de substituição de 20, 50 e 100% de agregados finos naturais por cinzas de biomassa e lamas de cal. A composição dos diferentes betões foi determinada pelo método de Faury, cumprindo-se as exigências na norma NP EN 206-1. O desempenho dos betões foi avaliado através da análise dos resultados de ensaios sobre o betão fresco (consistência, massa volúmica e teor de ar) e sobre o betão endurecido (massa volúmica, resistência à compressão, resistência à tração por compressão diametral, absorção de água por capilaridade e absorção de água por imersão). No presente trabalho, procedeu-se, também, à realização de ensaios químicos aos betões produzidos (lixiviação). No final do trabalho é feita uma discussão dos resultados experimentais e são evidenciadas as principais conclusões deste estudo.

Fiber, a component for health gastrointestinal endocrine system

Dietary fiber was classified according to its solubility in an attempt to relate physiological effects to chemical types of fiber. Soluble fibers (B-glucans, gums, wheat dextrin, psyllium, pectin, inulin) were considered to have benefits on serum lipids, while insoluble fibers (cellulose, lignin, pectins, hemicelluloses) were linked with laxation benefits. More important characteristics of fiber in terms of physiological benefits are viscosity and fermentability. Viscous fibers (pectins, B-glucans, gums, psyllium) are those that have gel-forming properties in the intestinal tract, and fermentable fibers (wheat dextrin, pectins, B-glucans, gum, inulin) are those that can be metabolized by colonic bacteria. Objective: To summarize the beneficial effects of dietary fiber, as nutraceuticals, in order to maintain a healthy gastrointestinal system. Methods: Our study is a systematic review. Electronic databases, including PubMed, Medline, with supplement of relevant websites, were searched. We included randomized and non-randomized clinical trials, epidemiological studies (cohort and case-control). We excluded case series, case reports, in vitro and animal studies. Results: The WHO, the U.S. Food and Drug Administration (FDA), the Heart Foundation and the Romanian Dietary Guidelines recommends that adults should aim to consume approximately 25–30 g fiber daily. Dietary fiber is found in the indigestible parts of cereals, fruits and vegetables. There are countries where people don’t eat enough food fibers, these people need to take some kind of fiber supplement. Evidence has been found that dietary fiber from whole foods or supplements may (1) reduce the risk of cardiovascular disease by improving serum lipids and reducing serum total and low-density lipoprotein (LDL) cholesterol concentrations, (2) decreases the glycaemic index of foods, which leads to an improvement in glycemic response, positive impact on diabetes, (3) protect against development of obesity by increasing satiety hormone leptin concentrations, (4) reduced risk of developing colorectal cancer by normalizes bowel movements, improve the integrity of the epithelial layer of the intestines, increase the resistance against pathogenic colonization, have favorable effects on the gut microbiome, wich is the second genomes of the microorganisms, (5) have a positive impact on the endocrine system by gastrointestinal polypeptide hormonal regulation of digestion, (6) have prebiotic effect by short-chain fatty acids (SCFA) production; butyrate acid is the preferred energy source for colonic epithelial cells, promotes normal cell differentiation and proliferation, and also help regulate sodium and water absorption, and can enhance absorption of calcium and other minerals. Although all prebiotics are fiber, not all fiber is prebiotic. This generally refers to the ability of a fiber to increase the growth of bifidobacteria and lactobacilli, which are beneficial to human health, and (7) play a role in improving immune function via production of SCFAs by increases T helper cells, macrophages, neutrophils, and increased cytotoxic activity of natural killer cells. Conclusion: Fiber consumption is associated with high nutritional value and antioxidant status of the diet, enhancing the effects on human health. Fibers with prebiotic properties can also be recommended as part of fiber intake. Due to the variability of fiber’s effects in the body, it is important to consume fiber from a variety of sources. Increasing fiber consumption for health promotion and disease prevention is a critical public health goal.