Avaliação da resistência adesiva de diferentes sistemas resinosos de colagem ortodôntica

Recent orthodontic bonding materials have aimed to reduce the working time of the clinician, by simplifying the acid etching procedure by applying self-etching primer adhesive systems. However, the adhesion quality of these materials still demands investigation. Thus, the present study aimed to evaluate the bond strengths of three different adhesive systems. A hundred and eighty bovine lower incisors were cut and embebbed in acrylic resin matrices, in which orthodontic brackets were bonded with Transbond XT (2n = 60), Transbond XT Self Etching Primer (2n = 60) e Tyrian (2n = 60). For each composite, bond strength tests were executed immediately (n = 30) and 24 hours (n = 30) after the bonding, in the assay machine Versat 2000 (Pantec), by applying 500 Kgf of load at 1mm/min of velocity. Transbond XT, Transbond XT Self Etching Primer and Tyrian presented, respectively, average values of bond strength of 7.43, 7.09 and 3.41 MPa at the time immediately, and 7.42, 8.81 and 5.35 MPa at 24 hours after the bonding, where differences were statistically significant at 5% between Tyrian and Transbond groups at both observation times. It was concluded that Tyrian was the material that presented significant lower bond strength with regard to Transbond groups that were similar.

Influência do veículo na remoção da pasta tri antibiótica do canal radicular

Pós-graduação em Ciência Odontólogica - FOA

Propriedades de pasta e concentração de amido resistente em duas variedades de féculas de raízes de mandioca em diferentes estágios de desenvolvimento

The objective of this work was to analyze the profiles of the concentrations of resistant starch and respective properties of paste of two cassava varieties with different development stages. For the evaluation of the profile of the concentration of resistant starch and paste properties, the starches of the cassava varieties were used IAC 576/70 and Fécula Branca, which were collected with different times of cultivation (10, 11, 12, 13, 14 and 15 months), and the use of these times were according the crop of cassava variety IAC 576/70. For the analysis of paste property the apparel was used RVA and for analysis of resistant starch the enzymatic method was used. The results showed for the paste properties happened significant differences among the two varieties of cassava starch, and in some months they there wasn't differences, and as the results of resistant starch happened differences among the starches the months of July and August, and as for the different development stages only the starch of Fécula Branca that happened significant differences.

Utilização do gesso para fabricação de artefatos alternativos, no contexto de produção mais limpa

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

Composição química e propriedades de pasta de farinhas de mandioca

This work aimed to analyze the chemical composition and paste properties of cassava flours, from several producers and classifications, marked in different Brazilian cities. Flours were characterized to moisture, ash, fibers, protein, lipids, total sugars and starch. The paste properties were analyzed in RVA. The results showed significant differences to chemical components in cassava flours. The moisture ranged from 4.39 to 10.26, starch (82.19 to 88.90%), ash (0.48 to 1.07%), fiber (3.23 to 6.41%), protein (1.15 to 2.13%), total sugar (0.05 to 0.56%) and lipids (0.40 to 1.24). These differences can be due the variations of raw material and process. The paste properties of flours were different, with viscosity peak ranged from 73.33 to 387.08 RVU, breakdown (2.42 to 248.83RVU, final viscosity (154.92 to 275.5 RVU) and retrogradation tendency (50.75 to 132.5 RVU), showing the influence of kind of processing on flour viscosity.

Propriedades de pasta e térmicas de misturas instantâneas de farinha de soja, fécula e farelo de mandioca

The application of extrusion technology in the food industry has enabled the development of new commercial products of fast preparation, and maintaining the nutritional characteristics after the process. During this process there are changes in raw material due to the action of temperature, humidity and mechanical friction resulting in a modified product which can be used in various industrial applications. This work aimed to evaluate the effect of the composition of the raw material and operating conditions of the extrusion process on the properties of paste and thermal properties in the development of a functional instant flour of cassava and soybean. The results showed significant effects of all operating parameters on the rheological properties studied. The extruded flours showed no residual gelatinization enthalpy, suggesting that the starch in the samples was gelatinized. The experimental conditions of the smallest percentages of cassava residue (10%) and high soybean flour (25%) mixed with cassava starch, extrusion temperature of 75ºC and low screw speed (170rpm) leads to obtain instant flour with desirable characteristics.

Modificação química de amido de mandioca e aplicação em emulsão

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Detecção e quantificação eletroquímica de substâncias de interesse clínico, ambiental e forense utilizando eletrodo de pasta de grafite modificado com trisilanol poss ligado a suportes porosos e eletrodos impressos obtidos via screen-printed

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)