Avaliação histomorfológica da movimentação dentária induzida em ratos com diferentes tipos de força sob ação da terapia a laser em baixa intensidade

Pós-graduação em Odontologia - FOA

Dispositivo para controle da contaminação microbiana dos fluidos de corte com utilização de baixa temperatura

A presente patente diz respeito a um dispositivo de refrigeração de fluidos de corte interligado em máquinas de usinagem, retificadoras e/ou de corte, visando reduzir a contaminação microbiana dos fluidos de corte, oferecendo, paralelamente, maior poder de refrigeração sobre a peça e a ferramenta de corte, composto por caixa de resfriamento (2) com serpentina em banho de gelo ou um refrigerador de líquidos (2A), depósito do fluido (3), sendo que a caixa de resfriamento e o depósito de fluido são revestidos com material isolante térmico (4) e devidamente interligados por tubos (5).

Formulação dentifrícia líquida acidulada com baixa concentração de flúor e seu uso

A presente invenção provê uma formulação dentifricia "líquida" (gel fluido) com baixa concentração de flúor e pH reduzido, de forma a aumentar a eficácia do produto no controle da cárie dentária e diminuir o risco de ocorrência da fluorose dentária.

Contribuição da aplicação do ultrassom de baixa potência na prevenção de osteopenia em tíbias de ratos sob ausência de carga

Este trabalho objetivou verificar se o ultrassom de baixa potência (US) previne a ocorrência de osteopenia em tíbias de ratos sob ausência de carga. Foram utilizados 45 Rattus novergicus albinus, Wistar adultos, machos, distribuídos em cinco grupos iguais: C - animais-controle livres em gaiolas por 21 dias; S - animais suspensos pela cauda por 21 dias; ST - suspensos pela cauda por 21 dias e concomitantemente tratados com US; S→C - suspensos por 21 dias e depois permanecendo livres em gaiolas por mais 21 dias; S→CT - suspensos por 21 dias e depois permanecendo livres em gaiolas por mais 21 dias e concomitantemente tratados com US. O tratamento foi realizado com US de 1,5MHz, ciclo de trabalho 1:4, 30mW/cm², na tíbia direita, por 15 sessões de 20 minutos cada, cinco sessões por semana. Ainda vivos, os animais foram submetidos a exame de densitometria óssea para verificação da densidade mineral óssea (DMO) e do conteúdo mineral ósseo (CMO). Após a eutanásia dos animais, as tíbias foram desarticuladas, dissecadas e submetidas a ensaio mecânico destrutivo para análise da força máxima (Fmáx) e da rigidez (R). Foram avaliados também o comprimento (L) e o diâmetro (D) no ponto médio da tíbia. O grupo S apresentou valores de DMO, CMO, Fmáx, R, L e D menores em relação ao grupo C, demonstrando que a suspensão pela cauda é prejudicial a estas variáveis. O tratamento dos animais suspensos com o US, grupo ST, elevou os valores de CMO e DMO em relação aos do grupo S, igualando-os aos do grupo C. A Fmáx, R e L do grupo ST aumentou em relação ao grupo S e também em relação ao grupo C (p<0,05). Nenhuma diferença significativa foi encontrada entre as variáveis analisadas para os grupos S→CT e S→C (p>0,05). Os resultados obtidos neste estudo permitem concluir que o US de baixa potência contribuiu na prevenção e reversão da ocorrência da osteopenia nos animais submetidos à suspensão pela cauda, demonstrando que a ausência do estímulo mecânico causada pela impossibilidade da deambulação pode ser minimizada pela ação mecânica deste.

Controle de doenças fúngicas e de danos por frio em pós-colheita de lima ácida Tahiti

The Tahiti lime appears very susceptible to attack by post-harvest diseases, primarily by the fungi Penicillium and Phomopsis, and also because of its high sensitivity to storage at low temperatures. In order to reduce such damage, the present study aimed to verify the efficiency of heat treatment and disinfection of pathogens in the prevention of post-harvest chilling injury of this cultivar and to compare this treatment with other products using the conventional fungicides. The heat treatments were studied with hot-water temperatures ranging between 48 and 56° C. Water at room temperature was used as a control treatment. After treatment, the fruits were kept under cold temperature at 10° C and RH 90% for about 45 days. For comparison, three other treatments were carried out simultaneously, one using imazalil, one with baking soda, and a third with sodium carbonate, these three products being applied by baths in cold water. Two groups of fruit were evaluated, one treated by immersion considering pathogens coming from the field and another by inoculation with spores of the previously isolated pathogens. For the evaluation of physical and chemical parameters of fruits, determinations were made of the skin color, texture, weight loss, size, juice yield, soluble solids, total acidity and vitamin C content. The determination of the sensitivity of the fruit to cold was made by their exposure at temperatures inducing cold damage. The design was a randomized block design with nine treatments, analyzed by the Statgraphics statistical package. Heat treatments, especially at 52° C, were shown to be more promising in the control of pathogenic fungi and cold damage, surpassing the conventional fungicides. No changes were found in the intrinsic and extrinsic parameters in relation to the application of the different treatments.

Sour taste and cold temperature in the oral phase of swallowing in patients after stroke

PURPOSE: To determine the effect of sour flavor and cold temperature on oral transit time during swallowing. METHODS: Participants were 52 subjects (28 male and 24 female) with ages between 50 and 80 years (median=66 years), after ischemic stroke involving right or left side damage and mild to moderate oropharyngeal dysphagia. Videofluoroscopy was performed to analyze the swallowing times. Each subject was assessed during swallowing of a paste consistency bolus offered in 5 ml spoons, with a total of four different stimuli (natural, cold, sour and sour-cold). After the exam, the oral transit time was measured using specific software. The oral transit time (starting at the beginning of the bolus movement in the mouth) and the total oral transit time (starting at the moment that the bolus is placed in the mouth) were measured. RESULTS: The association between sour and cold stimuli caused a significant decrease of oral transit time and total oral transit time. CONCLUSION: Sour flavor and cold temperature reduced oral transit time in stroke patients.

Metabolismo oxidativo e cardíaco de equinos submetidos a exercício de baixa intensidade antes e após suplementação com antioxidante

The present study aimed to evaluate cardiac and lipoperoxidation markers in horses subjected to low intensity and long duration (TLD) exercise test, before and after vitamin E supplementation. For this purpose, 10 horses were used, subjecting them to the first TLD with a workload based on individual maximal oxygen uptake (VO2max). Then, horses received vitamin E (dl-alpha-tocopherol) during 59 days at a daily oral dose of 1,000IU, and thereafter they performed a second TLD with the same protocol as the first. Blood samples were collected to determine plasma malondialdehyde (MDA) as an index of lipoperoxidation, serum cardiac troponin I (cTnI) and creatine kinase MB isoenzyme (CK-MB) as cardiac markers. As a result of the exercise, there was no significant increase in MDA or cTnI, but serum CK-MB increased suggesting myocardial stress. The supplementation was able to minimize reactive oxygen species production, as evidenced by lower concentrations of MDA at all times evaluated, but it didn't cause protective effect on the myocardium. It was concluded that the low intensity and long duration exercise promoted light myocardial stress in horses and vitamin E supplementation reduced lipoperoxidation.

Digestible lysine levels for laying hens and their effects on egg quality

Egg quality of semi-heavy laying hens fed on low protein diets (14.0% CP) and on different lysine levels is evaluated, while maintaining the same ratio of digestible amino acids / digestible lysine. Four hundred and twenty commercial strain Isa Brown laying hens, 28 weeks old, were divided into 42 experimental plots. A completely randomized design with six treatments and seven replicates was employed in four production cycles of 28 days each. Treatments comprised Control - 16.92% CP; 0.750% digestible lysine. Treatments 1 to 5, with CP levels 14% and digestible lysine levels 0.600, 0.675, 0.750, 0.825 and 0.900% respectively. Levels of Treatments 1 and 2 (0.546 and 0.640% digestible Met + Cys / 0.600 and 0.675% digestible lysine) provided smaller egg size. On the other hand, eggs had higher shell percentage when compared to control diet. When compared to other digestible amino acids, digestible lysine requirement may be estimated at 0.750% in a diet with 14% CP, which corresponds to the average daily intake of 876 mg dig. lysine hen-1 day-1 and 798 mg dig. Met + Cys hen-1 day-1, without jeopardizing performance and eggs' internal and external quality.

Biodegradação de filmes de polietileno de baixa densidade (PEBD), polihidroxibutirato-co-hidroxivalerato (PHBV) e blenda de PEBD/PHBV (70/30), em coluna de solo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Treinamento em corrida de baixa intensidade: propriedades estruturais e mecânicas da epífise proximal do fêmur de ratas osteopênicas

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Atividades inovativas em indústrias de baixa e média-baixa tecnologias: um exame dos mecanismos de difusão da inovação

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Prevalência da baixa densidade mineral óssea em mulheres na pós-menopausa tratadas de câncer de mama

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Avaliação da atenção concentrada e memória em tabagistas com baixa carga tabágica

Introduction: Smoking is considered by World Health Organisation (WHO) a disease, since nicotine is addictive and cause physical, emotional and behavioral disorders in people who smoke. The objective of this study was to evaluate the concentrated attention and memory in smokers and nonsmokers, and the influence of one cigarette in this variables. Material and Methods: We selected two groups of subjects between 18 and 25 years, with no history of acute or chronic respiratory disease. Group 1 (G1) consist of 40 nonsmoking individuals and group 2 (G2) 40 smokers (who smoked less than 20 cigarettes per day, for up to 10 years). The subjects were tested for concentrated attention and memory test (AC Test), nonsmokers performed the test once, smokers performed the test twice, before smoking and after five minutes after smoking one cigarette. Smokers stayed without cigarret for one our before the first test. Results: Comparing the tests nonsmokers versus smokers first test, there was no significant difference (p> 0.05), however, the analysis of the two trials of smokers, showed improvement in concentrated attention and memory after smoke (p <0.0001). Conclusions: There was no difference in Concentrated Attention and Memory among nonsmokers and smokers in abstinence, however smokers showed significant improvement in AC Test after smoking.

Formulação de uma bebida ice a base de cachaça e quinino

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Risco climático, vulnerabilidade socioespacial e eventos climáticos extremos relacionados ao calor e ao frio no estado do Rio Grande do Sul- Brasil

Pós-graduação em Geografia - FCT