Estudo da influência da cinza de casca de arroz e da cal nas propriedades do solo-cimento auto-adensável

Pós-graduação em Engenharia Civil - FEIS

Contração de polimerização e expansão higroscópica de resinas compostas: análise pela técnica de video-imagem

To evaluate the volumetric changes due to polymerization and thermocycling on different resin-composites. Methods: Thirteen A2 Universal Dentin shade resin-composites (n = 10) from eight manufacturers were evaluated (4Seasons, Grandio, Venus, Amelogen Plus, P90, Z350, Esthet-X, Amaris, Vita-l-escence, Natural-Look, Charisma, Z250 and Opallis). The polymerization shrinkage percentage (PS) was calculated using an image measurement device (ACUVOL - Bisco Dental). Equal volumes of material, standardized by a semisphere polyurethane matrix (d = 3mm) were used and, after 5 minutes of relaxation, the baseline volume measurements were obtained with 18 J of energy dose from the LED light-curing unit. Measurements were obtained after 5 minutes and PS values calculated. Specimens were stored in a drydark environment for 24 hours and re-measured. Specimens were then thermocycled in distilled water between 5oC and 55oC for 20,000 cycles, subjected to another volume measurement at 5,000 cycle intervals. Specimens were gently dried prior to each measurement. Results: Repeated measurements were made using ANOVA (α = 0.05) showed that all resin-composite volumes were influenced by the number of cycles. Volumes at 5 minutes post-polymerization (12.47 ± 0.08) were significantly lower than those at baseline (12.80 ± 0.09). Volumes at 24 hours (12.43 ± 0.19) were insignificantly lower than those at 5 minutes postpolymerization. With regards to the impact of thermocycling, all specimens showed statistically significant increases in volume after 5,000 cycles (13.04 ± 0.22). Although statistically different from those after 5,000 cycles, there was no statistically significant difference between volumes measured at 10,000 (12.87±0.21), 15,000 (12.92±0.24), and 20,000 (12.84±0.23) cycles. Conclusion: According to the video-imaging analysis, thermocycling caused a significant expansion in resin-composites tested, the volume increase was not able to...

Compósitos preparados a partir de resíduo industrial de couro com elastômeros termoplásticos obtidos através de blendas de polietileno de baixa densidade e borracha natural

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

Avaliação da termociclagem sobre a estabilidade de cor de diferentes matizes de resina composta

The objective was to evaluate the effect of thermocycling on the color variation of three different composite resins . We studied was Resin Enamel on 3 levels : ( Esthetic X , Opallis and Venus ) ; Resin Dentin in three levels : ( Esthetic X , Opallis and Venus ) and Thermocycling on level 1 : ( 3,000 cycles ) ; variable was the change of color gauged by spectrophotometry . 60 specimens , subdivided into 6 groups were made : GI - Esthetic X Enamel ; GII - Esthetic X dentin ; GIII - Opallis Enamel ; GIV - Opallis dentin ; GV - Enamel and GVI Venus - Venus dentin . The specimens were prepared with a matrix to standardize samples . The inserts of incrementally resins and polymerized with a halogen light Ultralux unit ( Dabi Atlante , Brazil ) with a power of 450mW / cm ² . After fabrication , underwent color reading with a UV Visible Spectrophotometer reflection , UV -2450 ( Shimadzu , Kyoto , Japan ) , with the changes calculated by the system CIE L * a * b * . Then isolates were stored in artificial saliva at 35 ° C ± 2 ° C during 3 months containers being subjected to the effects of thermal cycling for 3000 cycles over the range of 5C to 55C . Again subjected to chromatic evaluation. For the analysis of the results of color change of the studied resins was applied ANOVA two factors at 5 % . The results showed a statistically equal resins enamel GI and GV ( p = 0.79 ) ; the same was not observed for GI and G III resins , where the color change was higher for resin G III ( p = 0.0000002 ) . The same was observed between G III and GV , where the resin enamel G III showed a statistically superior to the color change ( p = 0.0000005 ) Average . Resins to dentin was there a statistical equality between the materials studied . We conclude that the resins studied change in color and resin enamel G III was the most suffered major color changes after aging by thermocycling .

O emprego de okara no processamento de hambúrger de frango fermentado com Lactobacillus acidophilus CRL 1014

Okara is a residue of production process of soy milk, wich has a considered nutritional value for containing proteins, lipids and fi bers in signifi cant amount, besides bioactive compounds, such as isofl avone. Despite these qualities, the great amount of okara produced annually in Brazil and in other countries generates a problem of disposal waste and it has served only for animal food products. Such situation can be changed by studies, that demonstrate the viability of okara’s utilization in human nourishment. Thus, the purpose of this research was to develop a fermented hamburger with a probiotic bacteria, based on chicken meat and okara fl our. Five formulations were processed: F1-100% of chicken meat, unfermented and containing curing salts, F2-100% of chicken meat, fermented with L. acidophilus, F3 - 90% of chicken meat and 10% of okara meal, fermented with L. acidophilus, F4 - 70% of chicken meat and 30% of okara meal, fermented with L. acidophilus; F5 - 50% of chicken meat and 50% of okara meal, fermented with L. acidophilus. All formulations were evaluated for the viability of the probiotic culture, determination of cooking yield and shrinkage percentage, pH and sensory characteristics. The results have demonstrated that it is possible to elaborate a chicken hamburger, fermented with Lactobacillus acidophilus CRL 1014, with the addition of 10% okara fl our.

Evaluation of the use of probiotic acid lactic bacteria in the development of chicken hambúrguer

The objective of this study was to investigate the effect of fermentation with Lactobacillus acidophilus CRL 1014 on the physicochemical, microbiological and sensory characteristics of a hamburger product like processed with chicken meat and okara flour, with reduction of curing salts. A mixture of ingredients containing 90% chicken meat and 10% okara flour was subjected to the following treatments: F1: fermented with Lactobacillus acidophilus; F2:75 mg nitrite/kg and fermented with Lactobacillus acidophilus; F3: 150 mg nitrite/kg and unfermented. The quality of the “hamburgers” was assessed by physical and chemical analysis (pH, cooking yield and shrinkage), chemical composition, microbiological tests (Salmonella spp., count of sulphite-reducing clostridia, staphylococos coagulase-positive, total coliforms and Escherichia coli) and sensory analysis (sensory acceptance and purchase intent). During the first six days of fermentation, there was a decrease in pH from approximately 6.33 to 5.10. All the samples showed the same chemical composition (p < 0.05). The fermentation process was observed to inhibit the multiplication of microorganisms of several groups: coagulasepositive staphylococci, sulphite-reducing clostridia, Salmonella spp. and E. coli. The different “hamburgers” formulations showed high scores for all the sensory attributes evaluated, without differing from each other (p < 0.05). The results showed that the use of L. acidophilus CRL 1014 enabled the production of a safe product, with good physicochemical and sensory characteristics, in the absence of curing salts.

Avaliação da influência do agente de cimentação na cor imediata e pós-envelhecimento de materiais restauradores indiretos

Pós-graduação em Odontologia Restauradora - ICT

Modificação de eletrodos de carbono vítreo e nanotubos de Ti/TiO2 com aspirinato de cobre (II) para detecção eletroquímica e redução fotoeletrocatalítica de íons nitrito

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Restaurações cerâmicas minimamente invasivas executadas por cirurgiões dentistas com diferentes níveis de experiência profissional: estudo clínico cego, longitudinal e prospectivo

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

Características genotípicas de Staphylococcus coagulase-negativos e taxas de cura da mastite ovina

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

Monitoramento do tempo de prensagem e do comportamento da temperatura através da espessura de painéis LVL (Laminated veneer lumber)

The aim of this study was to analyze the behavior of the flow of heat (temperature) through the thickness of panels LVL (Laminated veneer lumber) produced with phenol formaldehyde adhesive, in laboratorial and industrial scales. Experimental program was conducted with five LVL panels (three produced in laboratorial scale and two in industrial scale) with different arrangements of a mix of commercial veneers from tropical pinus from the south region of Sao Paulo State, Brazil, bonded using phenol formaldehyde adhesive. The temperature inside the panels during the pressing process was evaluated using thermocouples type T (cooper-constantan), installed mostly in the center of the glue lines and connected to a data acquisition system. The graphics of temperature as a function of the time showed a gradual increase of temperature up to pre-set values, remaining constant from them. The temperature reached at the center of the panels was adequate to promote the curing of the adhesive. These pre-set values were similar to the minimum values presented by other authors and manufacturers of these adhesives that affirm that temperatures above 100ºC at the center of laminated panels bonded with phenolic adhesives are sufficient to ensure proper cure of the resin. The time necessary for curing of the adhesives confirmed the validity of practical expressions provided by adhesive manufacturers.

Ocorrências e usos do Tucumã (astrocaryum vulgare mart) em comunidades ribeirinhas, quilombolas e de agricultores tradicionais no município de Irituia, Pará

The aim of the study is to demonstrate the occurrence and usage of the Tucumã (Astrocaryum vulgare Mart.) in rural areas of the Municipality of Irituia, in the State of Pará (Brazil), since the use of the palm part of the traditional culture of communities of farmers, riparian and quilombola, used in curing diseases in human and domestic animals, building shelters, obtaining fibers, production of tools and crafts, hunting and fishing. In addition to the uses reported by the population, tucumã has potential for the production of oil and biodiesel. In this sense, the Federal University of Pará – UFPA, in a partnership with the Irituia’s Municipal Government, is studying the implementation of an oleaginous processing plant in the municipality, among them, and includes the Tucumã as a potential source. Such proposal stipulates the production in the agroforestry system, as an alternative to the slash and burn agriculture in the region, reconciling environmental conservation with territorial rural development. Considering the results obtained in the field, it has been found an average of 9.4 stumps per hectare, each stump having 7.7 stipes and 4.7 racemes with up to 146 fruits. If all the Tucumã’s stumps were kept until they reached their average productivity capacity, it is estimated that the fruit production in the rural area of the municipality would be around 132.060 tons, which could produce up to 12.665,4 tons/year of pulp oil and 4.768,4 tons/year of nut oil, confirming the supply of raw material to move this productive chain.

Desenvolvimento de um embutido cárneo fermentado, com teores reduzidos de gordura e sais de cura, através da utilização de culturas probióticas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação in vitro do tempo de fotopolimerização com led de alta potência de bráquetes ortodônticos e remoção de adesivo remanescente sob luz ultravioleta

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação da resistência de união de reparos em resinas compostas convencionais e bulkfill

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)