Clinical evaluation of multiple-surface ART restorations: three-year follow-up

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

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.

Evaluation of preservative effectiveness of liquid crystalline systems with retinyl palmitate by the challenge test and D-value

The objective of this work was to evaluate the preservative effectiveness of liquid crystalline systems containing retynil palmitate (RP) by the challenge test (CT) and D-value. A system was developed containing water, silicon glycol copolymer, and polyether functional siloxane with 1% RP added. The analyses were carried out by methods in the U.S. Pharmacopeia (USP 31, 2008) using the microorganisms Escherichia coli, Staphylococcus aureus,Pseudomonas aeruginosa, Candida albicans, and Aspergillus niger. The CT showed that after 7 days, all microorganisms were eliminated except A. niger, which maintained viability for at least 28 days after inoculation. Moreover, the microorganisms E. coli, P. aeruginosa, S. aureus, C. albicans and A. niger presented different growth behaviors, evidenced by differences among the D-values calculated. It was concluded that the CT and D-value were efficient methods for evaluation of the preservative property of these formulations.

Evaluation of maturity levels in the management of product development: case studies in the capital goods industry

In recent approaches to the management of product development process (PDP), maturity levels have attracted the attention of practitioners and researchers. The CMMI model contributes to evaluate the maturity levels and improvement of the product development process management. This paper, based on CMMI model, analyzes the practices adopted in two companies of the capital goods industry, which develop and manufacture equipment upon request. It was observed that on account of market conditioning factors and different practices adapted to PDP management, these companies are at different maturity levels. One company is at the initial level of maturity while the other at the most advanced one. It was also noted that the application of CMMI model can provide improvement to PDP management, as well as present guidelines to achieve higher maturity levels, adequate to companies' needs.

Evaluation of discomfort in manual activities using hand mapping: the influence of age

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

Evaluation of the best-designed graded exercise test to assess peak treadmill speed

This study examined the influence of different speed increments during treadmill exercise tests on peak treadmill speed (Vpeak) and its relationship with a 1-h treadmill running performance. 18 male recreational and amateur runners (10-km running pace: 10–15 km·h−1) performed, in an alternate order, 3 continuous incremental exercise tests with different speed increments (0.5, 1.0 and 2.0 km·h−1) on a motorized treadmill to determine Vpeak. Thereafter they undertook a 1-h time trial on a treadmill. Vpeak was determined as either (a) the highest speed that could be maintained for a complete minute (Vpeak-60 s), (b) the speed of the last complete stage (Vpeak-C), or (c) the speed of the last complete stage added to the product of the speed increment and the completed fraction of the incomplete stage (Vpeak-P). The Vpeak values were highly influenced by the different speed-incremented rates and the Vpeak-P determined during the protocol comprising speed increments of 1 km·h−1 presented the highest correlation with 1-h time trial performance (r=0.89). The results suggest that a protocol with speed increments comprising 1 km·h−1 and with a 3-min stage duration should be used as standard for the determination of Vpeak to assess aerobic fitness and predict endurance performance in recreational runners. Furthermore, the Vpeak-P should be used for the determination of Vpeak.

Evaluation of a plastic composite produced with residues of sugarcane bagasse and polypropylene without additives

In this research the aim was produce and evaluate a plastic composite using recycled polypropylene (PP) and fibers from sugarcane bagasse residues (SC), without the use of additives. This analysis was based on laboratorial tests for physical and mechanical characterization, according to the standards ASTM D256-00, D638-101 and D570-98 were analyzed: water absorption, thickness swelling, impact resistance, tensile strength and its correspondent deformation. For comparison it was elaborated three different compositions: 100% PP; 80% PP+20%SC; 70%PP+30%SC. The results indicate a positive correlation with the content of fiber and water absorption and thickness swelling. In the tension tests, the composites with fibers increase the value of resistance for physical efforts, bringing advantages as durability and integrity of the material, showing a viability of the composites.

Evaluation of a plastic composite produced with residues of sugarcane bagasse and polypropylene wihtout additives

In this research the aim was produce and evaluate a plastic composite using recycled polypropylene (PP) and fibers from sugarcane bagasse residues (SC), without the use of additives. This analysis was based on laboratorial tests for physical and mechanical characterization, according to the standards ASTM D256-00, D638-101 and D570-98 were analyzed: water absorption, thickness swelling, impact resistance, tensile strength and its correspondent deformation. For comparison it was elaborated three different compositions: 100% PP; 80% PP+20%SC; 70%PP+30%SC. The results indicate a positive correlation with the content of fiber and water absorption and thickness swelling. In the tension tests, the composites with fibers increase the value of resistance for physical efforts, bringing advantages as durability and integrity of the material, showing a viability of the composites.

Evaluation of pure and Ag-doped TiO2 films in the photocatalytic activity of phenol

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