Effect of salinity on the metabolism and osmoregulation of selected ontogenetic stages of an Amazon population of Macrobrachium amazonicum shrimp (Decapoda, Palaemonidae)

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

Transcriptionally active LTR retrotransposons in Eucalyptus genus are differentially expressed and insertionally polymorphic

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Alocação diferencial do 13C em Copaifera langsdorffii Desf. (Fabaceae - Caesalpinoideae) sob deficiência hídrica

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

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...

Análise por computação gráfica das alterações produzidas em próteses totais superiores imersas diretamente em água e pela termociclagem

Objectives: This study aimed to assess dimensional changes in acrylic resin base and artificial teeth position after water storage and thermocycling using computer graphics measurements. Methods: Twenty-four waxed replicas were obtained from a previous upper complete denture. For linear measurements, points in cusps tips of left central incisor and second premolars and molars were marked in one of the prostheses with graphite and transferred to the others using an acrylic resin guide. The prostheses were scanned after waxing, polymerization and treatments and the images were exported to “AutoCad 2002 Today®” software for measurements. Results: There was no statistically significant difference in changes of each segment for each group and between the phases evaluated after polymerization and thermocycling. In groups I and III, the values after polymerization are higher than those after treatment, which suggests shrinkage while the prostheses in group II have expanded. Conclusion: The three groups exhibited artificial teeth movement after tests in comparison to the polymerized prosthesis. The prostheses submitted to water storage in kiln at 36ºC during seven days showed different behavior than the other groups.

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.

Caracterização funcional de um fator de transcrição hipotético no fungo Neurospora crassa

Pós-graduação em Biotecnologia - IQ

Transições reversíveis de células de leveduras entre estados viáveis, mas não cultiváveis (VBNC) e estados viáveis e cultiváveis

Pós-graduação em Biotecnologia - IQ

Re-indução da tolerância à dessecação em sementes germinadas de feijão-caupi (Vigna unguiculata )L. (Walp.))

Pós-graduação em Agronomia (Agricultura) - FCA

Efeito de diferentes cargas orgânicas em cimentos resinosos experimentais

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

Propriedades mecânicas, físico-químicas e biológica de adesivo experimental com incorporação de epigalocatequina-3-galato

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

O papel da ciclooxigenase-2 da pressão arterial na lesão renal de ratos submetidos à infusão contínua de angiotensina II

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

Variation of soil and water volumes in riparian jungle soils of Brazil

The objective of this work is to study the relation between humidity, density, porosity and shrinkage of the floodplain soil and riparian vegetation and their ability to store water. For this purpose, two locations for every type of soils were evaluated. Both were placed at the Agronomy University (Faculdade de Ciências Agronômicas) in São Manuel, State of São Paulo, Brazil. The floodplain soil was vegetated with Southern Cattail (Typha domingensis). In both places, soil samples were collected from several depths: 0, 30, 60 and 100 cm. Results show that lower soil density values (0.15 g/cm3) with organic texture and high porosities values (up to 86.2%) were found in samples with the highest organic material content in the floodplain soil. For this field experiment, flood plains soils (characterised as basin gley soils) presented high volumetric instability with a retratibility of 67.49% and higher water storage capacities compared to riparian stands soils (characterised as fluvic neosoils).

Pré-tratamentos com luz em sementes de tomateiro para indução de tolerância ao déficit hídrico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)