3 resultados para Doña Bárbara
em Repositório Institucional da Universidade de Aveiro - Portugal
Resumo:
The main purpose of this thesis was to produce new formulations of PMMA-co- EHA and study its feasibility as being an alternative to traditional PMMA bone cements. Thus, were originally produced several co-polymers of PMMA-co-EHA and its mechanical properties and in vitro behaviour were evaluated. The copolymers were obtained by radical polymerization and several formulations were produced by partial replacement of MMA (up to about 50%) for EHA. Overall, the results suggest that the partial replacement of MMA by EHA decreased the modulus of the materials and, consequently, increased its flexibility. Then, PMMA commercial beads were added to PMMA-co-EHA formulations (to get bone cement) and the general properties of the resulting bone cements were evaluated. In general, the results revealed that the partial replacement of MMA by EHA led to beneficial changes in curing parameters (there was a reduction of the peak temperature and an increase of curing/setting time), in the in vitro behaviour (the water capacity increased) and in the mechanical properties (the bending strength increased) of new cements. The in vitro cellular response of new formulations of PMMA-co-EHA was compared with that of traditional PMMA bone cement. To this end, we tested the cell adhesion and proliferation of osteoblast-like MG63 cells and human cells from bone marrow. The results revealed that both types of cells were able to attach and proliferate in both formulations. The only exception was observed for the formulation prepared with the highest percentage of EHA, where a few cells that adhere failed to proliferate. Moreover, it was found that increasing the amount of EHA in cement led to an increasing inhibition of cell growth, especially during the first week of culture. This was related to increased water uptake capacity by the new formulations and consequent release of some of its toxic components. Finally, PMMA commercial beads were partially replaced by HA particles and the influence of this substitution on the curing parameters, the mechanical properties and in vitro behaviour of the resulting composites was also evaluated. Incorporation of HA into the bone cements induced a number of significant changes in its final properties: 1) decrease the peak temperature; 2) increase of curing time, 3) increasing the value of elastic modulus accompanied by decrease of the strength/tension. This last finding was related to poor interfacial adhesion between the various components of the bone cements and a heterogeneous distribution (possible agglomeration) of HA particles.
Resumo:
The main goal of this study was to analyse the development of a pedagogy for autonomy tuned to the current situation in which Higher Education finds itself, namely of implementation of the Bologna Process in Europe, and in particular at the Escola Superior Agrária of the Polytechnic School at Coimbra. For this purpose new course units were created, new descriptors written, new materials developed and new methodologies tried. A case study was undertaken to observe and analyse the changes the institution was undergoing and to assess the impact of the new methodologies, particularly regarding the development of student autonomy. The target population for this study were the first year students on the Biotechnology degree in the year 2007/2008, to whom a battery of tests were applied, namely proficiency tests, belief tests, metacognitive tests, as well as methods of ethnographic research. The study relied on the European Framework of Reference for Languages and the European Language Portfolio to establish recognised levels and competences, and employed the portfolio as its main tool for measuring student autonomy. This portfolio was simultaneously biographical and descriptive and was organised by the students in their own time. Great incentive was given to this independent work. The ethnographic component of the study was of significant importance being given to students learning histories and to the collection of students’ reflections. This component aimed in particular to allow students the opportunity to express their thoughts on the experience they underwent during 20 weeks. From the analysis of the data, a significant improvement in self-confidence and motivation for lifelong learning is observable in the development of multiple tasks. Regarding the students’ progression towards proficiency, this improvement is less clear, but the final results of educational success were generally of great relevance.
Resumo:
Esta tese teve como objectivo estudar estratégias de conservação de pescado fresco, recorrendo ao uso de extractos e óleos essenciais de plantas e do processamento por alta pressão (HPP), usando filetes de robalo como um caso de estudo modelo. Relativamente aos extractos e óleos essenciais, avaliaram-se as suas propriedades antibacterianas e antioxidantes. Os extractos aquosos quente de poejo e de orégão e o óleo essencial de cravinho apresentaram a maior actividade antioxidante. Os óleos essenciais foram mais eficientes do que os extractos para inibir o crescimento das estirpes bacterianas testadas, tendo-se observado os menores valores de concentração mínima inibitória nos óleos essenciais de orégão, citronela, alho e orégão Espanhol. De seguida, estudou-se o efeito dos óleos essenciais de orégão Espanhol e de limão na conservação de filetes de robalo fresco tendo em conta critérios microbiológicos, químicos, físicos e sensoriais. A aplicação do óleo essencial de orégão Espanhol aumentou o tempo de vida útil dos filetes sob o ponto de vista bacteriano, mas não em termos sensoriais. A combinação dos óleos essenciais de orégão Espanhol e de limão melhorou o efeito antioxidante e reduziu a intensidade do odor e a sua eficácia em relação às Enterobacteriaceae, comparando com o tratamento com óleo essencial de orégão Espanhol per se. No sentido de reduzir o odor conferido pelos óleos essenciais realizou-se um estudo de conservação para avaliar o efeito de películas com óleos essenciais (citronela, alho e tomilho) em filetes de robalo, recorrendo a uma teste de desafio bacteriano. As películas sem óleos essenciais aumentaram o tempo de vida útil sob o ponto de vista bacteriano, mas este efeito não foi observado com a incorporação dos óleos essenciais nas películas. Em relação ao HPP, testaram-se diversas condições (nível de pressão, tempo de pressurização e taxa de pressurização) e avaliaram-se os efeitos na actividade enzimática, na qualidade global e na conservação de filetes de robalo fresco. Em geral, o aumento do nível de pressão e do tempo de pressurização diminuiu a actividade da fosfatase ácida e das enzimas proteolíticas, a carga bacteriana e a capacidade de retenção de água, enquanto que os filetes ficaram mais brancos. O HPP revelou potencial para o desenvolvimento de novos produtos: mais brancos, não translúcidos, mais firmes e com maior tempo de frescura e estabilidade microbiológica. Em conclusão, os óleos essenciais e o HPP têm potencial para conservar pescado fresco, devido aos seus efeitos na qualidade bacteriana. Ainda assim, mais esforços devem ser feitos no sentido de reduzir a transferência de odor dos óleos essenciais para o pescado e os efeitos do HPP no aspecto do pescado e na oxidação lipídica.