Efeitos da aplicação tópica do mel de melipona subnitida em feridas infectadas de ratos

Avaliar efeitos do uso tópico do mel da abelha silvestre Melipona subnitida na evolução de feridas infectadas de pele. Método: Ratos Wistar foram distribuídos aleatoriamente em grupos de 6, anestesiados com tiopental sódico 20mg/Kg IP e cetamina 30mg/Kg IM e submetidos a exérese de segmento de 1 cm2 de pele total do dorso. Os ratos do grupo C (não infectado) foram tratados com solução salina sobre a ferida diariamente e no grupo MEL (não infectado) as feridas foram tratadas com mel uma vez por dia. Nos grupos C/I e MEL/I as feridas foram inoculadas com solução polimicrobiana. Culturas foram feitas 24 horas após. Caracterizada a infecção, as feridas foram tratadas com solução salina e mel, respectivamente. No terceiro dia de tratamento foi feita nova cultura. Após epitelização foi contado o tempo de cicatrização e as feridas foram biopsiadas para histopatologia e dosagem de TNF-a, IL-1b e IL-6 no tecido. Resultados: O tempo médio de cicatrização do grupo MEL/I foi menor que nos demais grupos(P<0,05). Verificou-se que a densidade de colágeno, leucócitos, fibroblastos e dosagem de citocinas (especialmente TNF) foi maior no grupo infectado e tratado com mel que nos demais grupos. Houve significante redução de bactérias Gram-negativas e positivas nas feridas após o tratamento com mel. Conclusão: O uso tópico de mel de Melipona subnitida em feridas infectadas da pele de ratos estimulou a resposta imunológica, reduziu a infecção e o tempo de cicatrização

Avaliação das condições higiênico-sanitárias da produção de refeições à base de carne da alimentação escolar no município de Natal-RN

The National School Nutrition Program is the oldest program in the country directed at food and nutrition safety. Its aims are to offer nutritional food as a supplement to students of public and philanthropic schools. Studying school nutrition transcends the investigation as a purely social program, given that it reaches the fields of public health, nutrition and food, using a wide variety of approaches. Thus, it is characterized by a multidisciplinary study, where the disciplines work side by side in distinct aspects of a single problem. Aim: This study aims to assess hygiene practices during the preparation of meat-based meals in public schools in the city of Natal, Brazil. Methods: A list was applied at 27 schools to identify the procedures of good food preparation practices. In addition, cooking and meal distribution temperature were measured and a microbiological analysis of the final preparation and of the water used in preparing it was performed. For microbiological analyses of the food, we analyzed coliforms at 45°C, coliforms at 35°C and Enterococcus, and for the water, we analyzed thermotolerant coliforms and total coliforms, using the methods recommended by APHA, 1995. Results: Most of the schools did not meet the required standards in all the variables related to good food preparation practices, except for the time spent preparing the meat, in which 89% were within the norm. Cooking temperature of the meals was within the standard; however, the temperature at distribution and the time spent dispensing the meals were inadequate. Of the 27 schools, 22 (81.5%) showed the presence of coliforms at 35° C in at least one meal sample and 18 (66.7%) had values above the recommended limit for coliforms at 45°C. The presence of E. coli was identified in 6.1% of the samples analyzed. The presence of Enterococcus was not found at any of the schools. With respect to the water, the North district of the city was the only one that did not meet the standards for the two indicators evaluated. The contamination found was not associated with the hygiene or food storage problems observed. Conclusions: The results show that the hygiene-sanitary conditions of meat-based public school meals were unsatisfactory, demonstrating the need for improvements in the production process to preserve the health of the student population. Multidisciplinarity: Researchers from the areas of food microbiology, nutrition, public health and statistics took part in this study, a decisive factor for characterizing the research as multidisciplinary

Limites e possibilidades do programa nacional de alimentação escolar enquanto estratégia de promoção da segurança alimentar e nutricional no municipio de Macaíba/RN

This dissertation aims to understand the importance of the National School Feeding as a strategy for ensuring the promotion of food and nutrition security in the municipality of Macaíba / RN, taking into account the implementation of the Law School Feeding, 11,947, 2009. The program was extended to all public basic education, youth and adults, in addition to ensuring that 30% of transfers from FNDE, were intended for the purchase of products from family farms. The survey was conducted with 160 students from public schools and farmers nesting Quilombo dos Palmares II, who produce on their land vegetables, fruits and cereals for their own consumption, for sale in local markets, in addition to providing for PNAE. The reciprocity between neighbors, such as mutual aid and sharing of common goods was noticeable in this group of farmers, since it was necessary to meet weekly deliveries of products to schools. As students, we applied a test of acceptability in two schools located in rural and in urban areas, to learn the opinion of ourselves in relation to school food consumed. It was concluded that to be most effective program in the region, there must be a better match in school menus, so that it can be attractive to students and to ensure greater use of fresh food, the main ingredient of same, practice of nutrition education in schools, to teach students the importance of food to health. In relation to local management, noted the need for adjustments bureaucratic as hiring staff for the departments, in order to be more agile in releasing payments to farmers, in addition to hiring assistants general services for schools, one Since the cooks exert dual role, the cooking while being responsible for cleaning the entire school environment. Government investments in the rural sector would be extremely valuable for farmers, since they need financial resources to purchase inputs, irrigation projects for gardens, availability of land for planting, transportation to facilitate the delivery of its products to schools and technical assistance more frequently

A expansão da agroindústria do mel no Rio Grande do Norte

The beekeeping activity has become in all regions of Brazil until the early 80s and from 2000 to beekeeping Northeast also has developed, becoming a major oil producing honey. The Rio Grande do Norte following these developments happened to occupy fourth place in the ranking of export of honey between the states of the Northeast in 2007. Therefore, the aim of this paper is to present a macro radiography of recent developments in the production chain of honey in the state of Rio Grande do Norte, organizing and discussing the information, collected in the period 2004 to 2007, as well as evaluating the prospect of the honey industry in order to provide a diagnosis able to identify opportunities and enhance the marketing of their products. From the methodological point of view, this study can be classified as a research study exploratory and descriptive by using questionnaires. The group of several studies has been productivity, production and market. Search results indicated the growth of industry in 4 years of activity by the number of beehives full and populated, infrastructure, production and marketing of the state. It can be said that beekeeping of Rio Grande do Norte, despite its potential for developing the activity comes in a different way when compared to other activities, because the actors who play to start the activity through training and to play with it in a professional manner, in addition to support staff who work in the industry

Estratégia de produçãp agroindustrial :um estudo dos fatores que afetam a exportação do mel

This thesis approaches the situation of small and medium Brazilian companies facing the exportation process, focusing honey (Apis Mellifera). The world economy has had growing market internationalization, known as globalization. In this context, the exportation has to be faced as a way to minimize the inner market difficulties and increase the levels of quality and productivity to attend the external markets in a competitive way. A company exportation process is not linked to its dimensions, but connected to the commitment with quality, creativity and professionalism. The search for new productive frontiers has benefited Brazilian beekeeper, mainly the northeast ones. Besides, the claim for products that are free of chemical remains, with a bigger aggregate value has increased every day, and the Apismel Company is benefited for having potential to produce organic honey. This paper approaches a case study realized with Sixty-nine beekeeper from Serra do Mel, RN, that make the Apismel Company and it aims to investigate the competitive factors that affects honey exportation. In order to obtain subsidies to execute the objective of this work, it was chosen a questionnaire as instrument of research. The questionnaire was structured from variables that were considered as directions of competition in honey exportation. The results were tabled in Software (Statistics version 11.0). The descriptive, exploiter and Kolmogorov-Smirnov analyses were used to analyze the obtained results. At the end, this work recommends that the Apismel Company promote capacitating courses and technical consultations at the many villages that make the county, to ripen and add efficiency in handling implementation in order to equilibrate production factors and to attract inner and external markets

Gestão agroindustrial: um estudo sobre o modelo SEBRAE-RN de produção de mel de abelha no Rio Grande do Norte

The present study makes an analysis of the Development Program of Beekeeping on Rio Grande do Norte, evaluating the model of management implanted for the SEBRAE/RN in the production of bee honey in Rio Grande do Norte; on the basis of the annual reports emitted by the company in 2003, 2004 and 2005 a discerning survey is done in order to identify to the positive points and the possible imperfections that need to be readjusted, or to be substituted for the success of the program; a bibliographical study of the main authors of the subject with the purpose to gound the study, necessary base for the good performance of this work; the study made with the reports identifies some readjustments that need to be corrected, that will be suggested in the end of this study. However the work developed for the SEBRAE/RN is of good quality and the identified negative points do not compromise the good performance of the program, but it can delay the success desired; Despite the studied reports being inconsistent in some points, it can be identified significant improvements with the result of the work developed for the SEBRAE/RN, among others the creation of financial alternatives for the agriculturists who deal with the beekeeping, the employment, income and development of the enterprising capacity of the producers. However, is verified that it would have to exist more efficient ways that made possible a bigger interaction among the managers of the program and the participant public so that the continuous and necessary improvements were made to any well guided project

Construção e análise de desempenho de um fogão solar à concentração utilizando dois focos para cozimento direto

A model of a solar oven with a reflective surface composed of two mirror segments is presented, constituting a two semi-parabolic surfaces made of fiberglass, applied on a ceramic mold, intended to be used in residential and commercial cooking. The reflective surface of the semi-parable is obtained with the use of multiple plain segments of 2 mm wide mirrors. The semi-parabolic structure has visible movements that are comparable to that of the sun. The technical details of the manufacturing and assembling processes will be presented with an analysis of the viability of thermal, economic, and materials of such prototype. This prototype has important social implications and primordial aspects, which combats the ecological damages caused by the wide-scale use of firewood during cooking. It has been demonstrated that the solar oven has the capacity to cook simultaneous two meals distinct for a family of four

Projeto, construção e análise de desempenho de um forno solar alternativo tipo caixa a baixo custo

An alternative box-type solar oven constructed from the scrap iron of a gas conventional cook is presented, which functions principles are the effect greenhouse and the concentration. The oven of the conventional cook is the baking enclosure where the absorber (pot) of the solar oven is located, being re-covered for a glass blade for the generation of the greenhouse effect isolated lateral and having deep its and for a composite the plaster base and EPS. Segments of plain mirrors had been placed in the laterals of the oven for the concentration of the radiation and a reflecting parabola was introduced in the baking enclosure for the exploitation of the incident reflected radiation in the interior of the oven. The oven is mobile to allow one better aiming of exactly in relation to the apparent movement of the sun. The thermal economic and of materials viabilities of the stove in study will be demonstrate The average internal temperature of the absorber was around 150°C and the internal temperature around 120°C. Will demonstrate that its low cost and good thermal performance represents basic characteristics for the viability of large use of such archetype, mainly for cooking the decreases and averages temperatures. One will reveal that the archetype in study is competitive with the box-type solar cooker conceived in the whole world

Construção e análise de desempenho de um forno/fogão solar tipo caixa construído a partir de uma sucata de pneu

An alternative box-type solar cooker built starting from the scrap of a tire and a scrap of old office chair is presented, which principles functions are the effect greenhouse and the concentration. The tire served as structure for making of is the baking enclosure where the absorber (roasting pan 20x30cm) of the solar is located, being re-covered for a glass blade for the generation of the greenhouse effect isolated lateral and having deep its and for a composite the plaster base and EPS. Segments of plain mirrors had been placed in the laterals of the oven/cook for the concentration of the radiation and a reflecting parable was introduced in the baking enclosure for the exploitation of the incident reflected radiation inside of the oven/cook. The oven/cook is mobile to allow one better aiming of exactly in relation to the apparent movement of the sun. The thermal economic and of materials viabilities of the stove/cook in study will be demonstrate. The average internal temperature of the absorber was around 152,3°C and the internal temperature around 110°C. Will demonstrate that toits low cost and good thermal performance, represents basic characteristics for the viability of large use of such archetype, mainly for cooking the decreases and averages temperatures. One will reveal that the archetype in study is competitive with the box-type solar cooker conceived in the whole world

Análise de desempenho de um fogão solar com parabola fabricada em material compósito

It is presented a solar cooker made with a parabolic reflector composed by a composite material. For this purpose, it was utilized a cast concrete with a parabolic profile obtained by means of modeling. It will be demonstrated the manufacturing process and settings, as well as tests results, in order to determine the contact temperature and cooking time of some foods. This solar cooker presents the following main characteristics: the concentration method, low cost and easy manufacturing process. It was performed by employing recycled materials such as cement, plaster, crushed polystyrene and wheels. The captation area measures 1 square meter and its parabole was covered with a mirrors measuring 25 cm2. A temperature higher than 650°C was obtained. Furthermore, it has been demonstrated that the cooking viability for several type of foods such as beans, potatoes, rice, yams and pasta can be used in two meals for a family of four. In addition, the advantages of this cooker were analysed in comparison with others described in literature as well as those operating on gas. Especially in Northeast of Brazil, where there is a potential for solar energy, this prototype is an important tool, because it avoids not only desertification, but also pollutants from burning firewoods which cause ecological imbalance

Análise de desempenho de um fogão solar construído a partir de sucatas de antena de tv

Given the growing environmental crisis caused by degradation, mainly due to the use of polluting energy sources, increasing the growing use of renewable energies worldwide, with emphasis on solar energy, an abundant supply and available to everyone, which can be harnessed in several ways: electricity generation; dehydration of food; heating, disinfection and distillation and cooking. The latter has as its primary feature the viability of clean, renewable energy for society, combating ecological damage caused by large-scale use of firewood for cooking foods, use in tropical countries with high solar radiation, and has funding NGOs throughout the world with the goal of achieving low-income population. The proposed project consists of a solar cooker for concentration, working from the reflection of sunlight by a hub that they converge to a focal point at the bottom of the pot, getting lots of heat. The solar cooker under study consists of two elliptical reflecting parabolas made from the recycling of scrap TV antenna, having 0.29 m² of surface area for each antenna, which were covered by multiple mirrors of 2 mm thick and mounted on a metal structure, with correction for the mobility of the apparent movement of the sun. This structure was built with the recycling of scrap metal, possessing a relatively low cost compared with other solar cookers, around US$ 50.00. This cost becomes negligible, since that will involve a great benefit to not have fuel costs for each meal, unlike the use of gas or firewood for cooking food. The tests show that the cooker has reached the maximum temperature of 740 ° C, for boiling water in an average time of 28 minutes, cooking various types of foods such as potatoes, rice and pasta in an average time of 45 minutes and still going as a solar oven, making pizza baking and meat. These cooking times do not differ much from the cooking times on a gas stove, it becomes the solar cooker as a good consumer acceptance, and furthermore not to deliver the same gases that can poison the food as with the wood stove. Proves the viability of using the stove to cook or bake in two daily meals for a family, still presenting a position to improve his performance with the addition of new materials, equipment and techniques

Desenvolvimento de um laminado compósito híbrido a base de fibras de vidro/licurí

This research work is based, in search of reinforcement s vegetable alternative to polymer composites. The idealization of making a hybrid composite reinforced with vegetable fibers licuri with synthetic fibers is a pioneer in this area. Thus was conceived a hybrid composite laminate consisting of 05 (five) layers being 03 (three) webs of synthetic fibers of glass and E-02 (two) unidirectional fabrics of vegetable fibers licuri. In the configuration of the laminate layers have alternating distribution. The composite laminate was manufactured in Tecniplas Commerce & Industry LTD, in the form of a card through the manufacturing process of hand lay up. Licuri fibers used in making the foil were the City of Mare Island in the state of Bahia. After cooking and the idealization of the hybrid composite laminate, the objective of this research work has focused on evaluating the performance of the mechanical properties (ultimate strength, stiffness and elongation at break) through uniaxial tensile tests and three point bending. Comparative studies of the mechanical properties and as well as among other types of laminated hybrid composites studied previously, were performed. Promising results were found with respect to the mechanical properties of strength and stiffness to the hybridization process idealized here. To complement the entire study were analyzed in terms of macroscopic and microscopic characteristics of the fracture for all tests.

Viabilidade térmica de um forno solar fabricado com sucatas de pneus

The proposed design provides a solar furnace alternative, box-like, low-cost operation to be used in cooking, comprising three scrap tires to make the recycling thereof. The tires were coupled to each other, forming an enclosure, which stood on its bottom covered by a parable multiple mirrors made from a urupema (sieve indigenous) and the inner sides of the oven aluminum sheet painted black, obtained from beer cans, thus being made to obtain the increase in the concentration of solar radiation incident on the inside of the prototype studied. Two tires were attached, leaving an air layer between them, with the function of thermal insulation. The third tire aimed to support the other two and thermally insulate the bottom of the oven. Externally was placed a metal frame with flat mirrors to reflect the incident rays into the oven, having a mobility to correct the apparent motion of the sun. Its primary feature is the viability of clean, renewable energy to society by tackling the ecological damage caused by the large-scale use of wood for cooking food. The tests show that the furnace reached the maximum temperature of 123.8 °C and baking various foods such as pizza, bun, and other lasagne in an average time 50 minutes. Proves the feasibility of using the oven. Presenting still able to improve their performance with the addition of new materials, equipment and techniques

Viabilidade de uso de um fogão solar para cocção de alimentos com parábola refletora fabricada em compósito que utiliza fibras de Carnaúba e resina Ortoftálica

Presents a composite formed by orthophthalic resin and fiber loading of carnauba straw. The fibers were first dried in direct sun exposure and subsequently ground into fodder for the reduction in size. Various formulations of the composite were preliminarily tested by choosing the one presenting the best processability in applying the mold. The composite produced is used for the manufacture of a parabolic surface subsequently coated with mirror segments, flexible plastic, for reflecting the solar rays incident on it. The reflective parable represents the main element of the solar cooker that works with the concentration of sunlight and has dimensions of 1.14 m in diameter and area of 1.0 m². Manufacturing processes and assembly of solar cooker concentration produced are presented. The results of tests for cooking and baking various foods, including rice, pasta, beans, cake, cassava, shrimp, beef, breaded demonstrating the competitiveness of solar cooker studied with other stoves already manufactured and tested in Brazil are presented and in the world. It was also demonstrated the feasibility of the proposed composite for Prototypes manufacture of solar and other structures that do not require great efforts resistance

Análise técnica e econômica do processo de obtenção de espaguetes com adição de farinha de trigo integral e farinha de linhaça

This work studies the fabrication of spaghetti through the process at high temperatures through the use of flour added to flour and flaxseed meal, with the aim of evaluating the final product quality and estimate the cost of production. The values of moisture, ash, protein, wet gluten, gluten index, falling number and grain of flour and mixtures to test to be the possible use in mass manufacturing and technological criteria for compliance with current legislation. Spaghetti noodles type were manufactured by adding 10% and 20% flour and 10% and 20% flaxseed meal with performance of physical-chemical, sensory and rheological properties of the products. Further analysis was performed on the product acceptance and estimation of production cost in order to create subsidies to enable the introduction of products with greater acceptance and economic viability in the market by the food industry. On the rheology of the product test was cooking the pasta, specifying the volume increase, cooking time and percentage of solid waste. In the sensory evaluation was carried out the triangular test of product differentiation with 50 trained judges and acceptance testing by a hedonic scale with evaluation of the aspects color, taste, smell and texture. In defining the sensory profile of the product was performed with ADQ 9 judges recruited and trained at the factory, using unstructured scale of 9 cm, assessing the attributes of flavor of wheat, flax flavor, consistency, texture of raw pasta, raw pasta color and color of cooked pasta. The greater acceptance of product quality was good and the pasta with 20% flour, 10% followed by the full product, 10% and 20% flaxseed characterized the average quality of the criterion of loss analysis of solids, together with mass full commercial testing. In assessing the estimated cost of production, the two products more technologically feasible and acceptable (20% whole and 10% flaxseed) were evaluated in high temperature processes. With total cost of R $ 4,872.5 / 1,000 kg and R $ 5,354.9 / 1,000 kg respectively, the difference was related to the addition of lower inputs and higher added value in the market, flour and flaxseed meal. The comparative analysis of cases was confirmed the reduction in production time (10h), more uniform product to the drying process at high temperature compared to conventional