Comparação de dois métodos de profilaxia dental: avaliação da pressão arterial e do conforto do paciente. Ensaio clínico controlado e randomizado

GOALS: This research evaluated the change in arterial pressure before and after two procedures of dental prophylaxis: Jet system baking soda and conventional prophylaxis and patient's opinion regarding the comfort of each one. MATERIAL AND METHOD: Were selected 32 patients with age between 18 to 30 years old, who need prophylaxis to remove biofilm and were subjected to three different types of treatment: sodium bicarbonate jet (G1), prophylaxis conventional (G2) and placebo (G3) at intervals of one month between them. Patients were divided randomly. Arterial pressure was measured by wrist digital Omron HEM – 6111. The measurements were realized in four times: before the prophylaxis, immediately the end of procedure, 15 and 30 minutes after finished of treatment. Patient comfort was measured by a Visual Analog Scale (VAS) after the end of the treatment. The data were analyzed using the variance test. The results showed that there was statistically significant difference to the comfort of the procedures. RESULTS: There was a statistically significant difference to the comfort of the procedures, and G2 and G3 better than G1. Regarding the variation of arterial pressure there was no statistically significant difference between groups. CONCLUSIONS: The methods of prophylaxis no effect on arterial pressure, but conventional prophylaxis is more comfortable than others treatments

Sobre as considerações de uma concepção de um projeto de um forno cerâmico

The current competitiveness of the market has generated the need to minimize the cost of production companies in any field of activity, aimed at reducing the cost of production, the cost of purchasing and manufacturing processes interruption of manufacturing processes for possible maintenance. In this sense, companies are seeking methods to improve and streamline their production line. In ceramics industries, cooking the pieces is the portion of the production process that influences the total costs. The oven construction and maintenance represent a large portion embedded in the cost of the final ceramic product. The proposal for a type of oven for baking the parts that takes into account a better burning process, knowledge of the causes of disease and cost analysis of purchasing both of the constituent materials and labor for its construction, can be significant importance to the composition of final product costs or time analysis of ROI. It is proposed a streamlined design of an oven that takes into account the positive characteristics of the furnaces already built and that the experience has endorsed, and also others that are added at the end, lead to a reduction in production cost, the cost income and the number of pathologies arising from wear of the furnace along the lifespan. Therefore, according to the experiences gained over the years in the construction of furnaces and experience of manufacturing of ceramic, it is proposed a project that has an oven improvement over those now being built and that include, among other topics, economy in fuel burning, streamlining the building process

Fibras alimentares: efeito na farinha, reologia das massas, qualidade e taxa de envelhecimento de pães

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

Aplicação de um modelo numérico na otimização de fornos alimentícios usando o OpenFOAM®

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Modificação de amido de mandioca com peróxido de hidrogênio e ácido lático em diferentes processos de secagem

The oxidized cassava starch is widely used in various industrial sectors, the major textile, paper and more recently by the food industry due to its characteristics, such as expansion property to baking. This study aimed to develop a modification of cassava starch by reaction with hydrogen peroxide and lactic acid, with two different types of drying, in the sun and in oven dried, in order to develop the expansion with increase of carboxyl groups and to evaluate differences between the types of drying and compare them with Expandex® starch and pre-gelatinized. The results indicated an increase in the rate of expansion of the modified starch dry in the sun, however the results of the content carboxylic groups haven't indicated the relationship with their rate expansion.