Carbendazim e modelos de biomembrana via filmes de Langmuir e Layer-by-Layer: mecanismos de interação e desenvolvimento de sensores

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Crescimento epitaxial e caracterização de filmes finos: óxidos condutores e ferroelétricos preparados por deposição de solução química

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

Fabricação e caracterização elétrica de filmes nanoestruturados de derivados do politiofeno

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

A formação continuada de educadores ambientais a partir de filmes

Pós-graduação em Educação Escolar - FCLAR

Cine física: estudo de vídeos e filmes e possibilidades para o ensino de física na educação básica

In this work we present a didactic proposal of the use of movies and videos for the Physics teaching directed to the Basic Education and we bring a discussion about how the materials addresses this topic. For this, we selected three cinematographic works, one chapter of the TV show and videos found in the web and we analyse the physics concepts found particularly about the issue electromagnetism. We developed the activity denominated Cine - Física in a public school from Rio Claro - SP, through presentations of these movies, shows and videos. Those works were exhibited in full and then we discussed the concepts involved in these movies. With the perform of this didactic proposal we verified that is possible insert the use of movies and videos in the classroom activities, and go beyond the entertainment or using those materials as supplements of classes. Dialoguing with students was possible to realize that they visualize the effects and physical concepts in a different way than other that used to be shown in the blackboard through formulas, providing positive effects to the learning of Physics

Efeito in vivo da deposição de filmes de DLC com e sem nanopartículas de prata sobre liga de titânio para utilização em próteses articulares

Pós-graduação em Biopatologia Bucal - ICT

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.

Obtenção de vinagre a partir de mandioca e gengibre

Vinegar is a food product that has a great market potential and beneficial health properties. Each type of vinegar has its taste, since the transformation of alcoholic into acetic acid preserves the raw materials fragrancesand other organic acids can be formed. This study produced and characterized vinegars from ginger and cassava starch. The raw materials were first hydrolyzed by an enzymatic process, thenthey suffered an alcoholic fermentation,and finally an acetic fermentation by the Orleans process. The ash quantity, total acidity in acetic acid, dry extract, and alcohol content of the final product were analyzed based on the current vinegars legislation.The results showed that it is possible to obtain vinegars with good quality from ginger and cassava starch.

Composição físico-química e propriedades tecnológicas da farinha de folhas de mandioca

Cassava leaves can be considered an important nutritional source when compared to other commonly consumed vegetables leaves. Cassava leaves have high levels of protein, fiber and minerals, and arestill underexplored due to the lack of information regarding the use of them as afood product, as well as, their use as an industrial raw material. The consumption of cassava leaves in fresh form is impractical due to the presence of cyanide, thereby it is required a pretreatment to be performed to reduce this component. The objective of this study was to produce and characterize the four made with cassava leaves as its chemical composition, color, indices of absorption and water solubility, and pasting properties, aiming to provide information of interest for possible application as an ingredient in the food industry. Cassava leaf flour showed low moisture content (6.6 %)and significant amounts of fiber (30.68 %), protein (23.00 %), and total carbohydrate (22.27%). Drying and milling processes allowed to obtain a flour with a low content of total cyanide (0.3 mg 100g-1 ), and the presence of vitamin C (56.6 mg 100g-1 ) and β –carotene (38 mg 100g- 1 ). The color analysis of cassava leaf flour showed low lightness with, predominantly, green and yellow pigments. The cassava leaf flour presented good solubility (14.85 %) and water absorption (6.87 g gel. g-1 ). Pasting properties showed a low peak of viscosity and a higher final viscosity with a retrogradation tendency, indicating a low capacity of this flour to form gel. The flour of cassava leaves can be a good source of nutrition when used as a food ingredient in soups and pasta. However, it is not indicated to products that require high gel formation.

Filmes finos depositados pela técnica de implantação iônica por imersão em plasma e deposição (IIIPD), utilizando o monômero HMDSN e os gases argônio, hélio e nitrogênio

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Incorporação de nanoemulsões de óleos essenciais de melaleuca, copaíba e limão em filmes de alginato de sódio para utilização como curativo

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Modificação química de amido de mandioca e aplicação em emulsão

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Adição de maltodextrina e farelo de mandioca na formulação de sorvetes

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Filmes de borracha natural com nanopartículas de prata e pontos quânticos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estabilização da fase perovskita e propriedades estruturais de filmes finos relaxores do sistema PLZT

Pós-graduação em Ciência dos Materiais - FEIS