Simulação numérica através do método dos elementos finitos e comparação experimental para obtenção de tensões e deformações específicas em fêmur com prótese total de quadril

Pós-graduação em Engenharia Mecânica - FEG

Características agronômicas e qualidade comercial de cultivares de milho pipoca em alta população

Agronomic characteristics and commercial quality of popcorn maize cultivars. In order to identify popcorn cultivars that constitute a viable alternative For popcorn producers, an experiment was conducted using a randomized blocks experimental design with Five genotypes (BRS Angela, Zelia, IAC 112, IAC 12 and IAC TC-01) and four repetitions, during the 2003/2004 crop. The experiment was carried out with 60 cm spacing between lilies and density of 75 thousand plants per hectare. During the experiment, agronomic and commercial characteristics were evaluated, under field and laboratory conditions. The variety BRS Angela featured increased yield, followed by simple hybrids IAC, with Zelia (triple hybrid) showing lower yield. The simple hybrid IAC 12 showed the lowest commercial quality of popcorn. Grain production was positively associated with the number of grains per car and with the weigh of 1,000 grains, and negatively with the level of N(total) in grain. The commercial quality was negatively influenced by the weigh of 1,000 grains.

Estudo da qualidade da água distribuída pelo poço artesiano da FEG em relação à água servida pelo abastecimento público de Guaratinguetá

We conducted a study of the quality of water distributed by Artesian Well in relation to water supply served by the public for purposes of human consumption of UNESP Campus Guaratinguetá. Two sections of the network were randomly chosen and monitored for 105 days: the stretch of the pipeline started off the Water Treatment Station of the Autonomous Service of Water, Sewage and waste in the Municipality of Guaratinguetá and ended in a point consumption of the Child Family Center, while the section B began at the output of an artesian well and finished in a point of consumption of the Department of Civil Engineering. It is the deterioration of water quality in parts A and B, through comparative analysis of Bicarbonates, Total Hardness, Total Iron, free residual chlorine, pH, Total Residual, Turbidity, Conductivity, Color, Fecal Coliforms and Total Coliforms. Among the observations that can be highlighted: the Total Hardness was found in highest concentration in the extract; for Total Iron significant variations were obtained for both parts, and reduction of this parameter in two points of consumption analyzed, not the expected increase concentration, because the contact of water along the pipe, the CRL showed significant depletion to section A, which can be related to impurities in the water, the presence of biofilm on the walls of pipes, or because this is the stretch of greater extent to be covered by water for pH, this indicated that the water is alkaline and slightly acidic stretch in section B; Turbidity was found for the higher concentration to the passage, and a considerable reduction of this parameter at point consumption due to deposition of particulate matter along the stretch, the conductivity also showed a higher concentration in the extract, as well as an increase in this parameter at the point of consumption. Upon leaving ... (Complete abstract click electronic access below)

Desenvolvimento de um protocolo de dosimetria para o tratamento de total skin irradiation (TSI)

A técnica radioterápica Total Skin Irradiation (TSI), utilizada para tratamento de Micose Fungóide e doenças similares, apresenta grande complexidade na sua dosimetria e implementação nos Serviços de Radioterapia. No SUS – Sistema Único de Saúde - do Brasil, só há esse tratamento no Serviço de Radioterapia do Hospital das Clínicas da UNICAMP (Campinas) e no Instituto Nacional do Câncer (INCA) (Rio de Janeiro). O objetivo deste trabalho é o estudo e o desenvolvimento de um protocolo de controle de qualidade e dosimetria a ser implementado na técnica utilizada no Serviço de Radioterapia do Hospital de Clínicas da Universidade Estadual de Campinas (HC - UNICAMP). Todos os estudos e análises para a elaboração do protocolo foram baseados no Report 23[1] da AAPM – American Association of Physicists in Medicine - e no TRS-398[3] da IAEA – International Atomic Energy Agency. A metodologia e os resultados obtidos apresentam-se descritos neste relatório

Qualidade microbiológica de lanches e salgados comercializados em Botucatu, SP

A entrada das mulheres no mercado de trabalho, a dificuldade de locomoção do local de trabalho até a residência, a falta de tempo para o preparo das refeições e o preço mais acessível fez com que a escolha por lanches e refeições rápidas tenha crescido muito, nos últimos anos. Entretanto, esses alimentos estão sujeitos a contaminação desde seu preparo até o momento do consumo, além da manutenção em temperaturas inadequadas. Assim, o objetivo do trabalho foi avaliar microbiológica lanches e salgados comercializados em lanchonetes, “lojas de conveniência” e trailers das principais áreas da cidade de Botucatu, deacordo com os padrões estabelecidos pela ANVISA (RDC N º 12, 2001). As análises foram realizadas de acordo com o Compendium (APHA, 2001). Foram analisadas 122 amostras de salgados de carne, coxinhas, risoles de queijo, camarão e palmito, enrolado de salsicha além de salgado de frios e sanduíches, das quais 17 (13,9%) excederam aos limites microbiológicos. Excesso de coliformes termotolerantes foram encontrados 2 coxinhas, 2 risoles de palmito e 6 salgados de carne, no total de 10 amostras (8,2%). A presença Salmonella spp. foi detectada em duas amostras (1,6%) e clostrídios sulfito redutores apresentaram concentrações acima dos limites em somente uma (0,8%) amostra de salgado de carne. Não foram encontradas amostras com excesso de Bacillus cereus. Staphyloccocus aureus foi observado em valores acima dos permitidos em 8 amostras (6,6%) (5 coxinhas, 2 risoles de frios e 1 salgado). A partir das amostras analisadas, os resultados obtidos indicam que a maioria dos salgados estava dentro dos limites microbiológicos estabelecidos pela ANVISA (2001). Entretanto, 9% das amostras apresentaram patógenos, expondo a população a riscos. É necessária maior vigilância das autoridades competentes e, principalmente, conscientização por parte dos vendedores

Qualidade microbiológica de peixes e frutos do mar em Botucatu, SP

whole world. The world production of fish is around 100 million tons/year and 70% of them is destined exclusively to the human feeding. The fish and derived have a great importance in the human diet, contributing with ¼ of offer of protein of animal origin. Sseafood and fish are health, because they are rich in proteins, vitamins, micronutrients and insatured fats. However, one of the most important themes, in public health, refers to the safe food. Only in the USA, 76 million case of foodborne diseases occurs every year, with 325 thousand hospitalized and 5 thousand deaths. According to the microbiological parameters, the Brazilian Food Sanitation Standard (Decree No. 12, 2001) defined that fish, roes of fish, crustaceans and mollusks in natura cooled or frozen, no consumed raw should present up to 103 MPN of coagulase positive Staphylococcus in the absence of Salmonella in 25g. Based on this, this work verified the microbiological quality of fish and seafood retailed in supermarkets and fish store in Botucatu city. A hundred samples were analyzed, being 65 frozen (65%) and 35 cooled (35%). The samples included various kinds of fish and seafood. Among the frozen samples, 31 were fish and 34 seafood. About the cooled ones, 28 were fish and 7 seafood. The methods used for analysis are in agreement with APHA (2001). The samples were acquired in 4 establishments (3 supermarkets and a fish store). Ina total of 100 samples, all were negative to coagulase positive Staphylococcus and 2 were positive for Salmonella (2%). According to the results, we conclude that the presence of Salmonella is a risk factor for the consumers' health and these foods should not be consumed raw. In spite of the freezing to be a good conservation way, this process doesn't totally eliminate the pathogens of the food

Análise da qualidade microbiológica em leite pasteurizado, tipo C, recém pasteurizado e na data de validade

The conservation of raw milk for long periods of time under refrigeration can result in the lost of its quality. This happens because bacterias, capable of developing in low temperatures, as psichrotrophics, in milk, associates with its enzymatic activities, are capable to degradate it. Although the pasteurization of milk sufficiently diminishes the transmission of the illnesses, that generally eliminates such microorganisms, is not a total efficient process because many enzymes produced for such bacterias are termostable, being able to resist the treatment and to remain active, leading to the loss of the quality of milk and its derivatives. The Normative Instruction 51 of 2002 established that milk must be cooled and stored in the production property, what resulted increasing the incidence of such bacteria in population destined milk. In some parts of the world contaminated milk is causing serious risks to the health of the population, assuming great importance in Public Health, mainly in relation to the hygienic-sanitary conditions of the product. ANVISA establishes, thus, maximum bacteriological concentration that must be evidenced before commercializing the product, guaranteeing the quality of milk as proper for consumption. Based on these aspects, the objective of this work is the microbiological analysis of 30 milk samples type C, collected in bakeries of the city Botucatu, in the state of São Paulo. Analysis were made to determinate the most likely number of termotolerants coliforms, as well the number of colony units of psichrotrophics bacterias, the presence of Salmonella and the enumeration of positive Staphylococcus aureus, at the moment of purchase and validity of the products

Susceptibilidade ao estresse e qualidade de carne de suínos suplementados com diferentes níveis de Ractopamina

The ractopamine is a β-adrenergic agonist used as a divider of energy in diets for finishing pigs. However, research shows that this additive may effect on welfare and meat quality. In this context, the aim was to evaluate the influence in three levels of inclusion of ractopamine (0, 5 and 10ppm) in commercial pigs diet (castrated, males and females, n = 340) for 28 days pre-slaughter on the welfare and meat quality. The wellbeing was assessed by the behavior of animals, number of skin damages, carcass damages and physiological stress (lactate, cortisol and creatinine phosphokinase). The evaluation of meat quality was performed by analyzing pH, color, drip and cooking loss, shear force and marbling of the longissimus dorsi muscle of 90 selected pigs. There was no influence of treatments on the behavior, the total number of skin damages and carcass damages or concentration of cortisol and lactate. However, levels of the enzyme creatine phosphokinase (CPK) increased in pigs supplemented with ractopamine. This shows that, somehow, this additive led to physiological changes in animals that consumed it. PH and drip loss did not change by the addition of ractopamine in the diet. In contrast, the Longissimus dorsi of pigs that received ractopamine presented less intense red color and no difference was found in L* and b*. The inclusion of ractopamine in the diet reduced the degree of marbling, cooking loss and tenderness of the muscle. Supplementation did not lead to behavioral change, increased incidence of injury, plasma cortisol and lactate and minimal impact on meat quality. However, there was evidence that the animals fed the additive suffered physiological changes

Indicadores de qualidade física em latossolos cultivados com milho e soja sob semeadura direta e cultivo convencional

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

Efeito de atmosfera controlada no desenvolvimento de Monilinia fructicola e na qualidade pós-colheita de pêssegos 'Aurora-1'

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

Produtividade, qualidade do fruto e desenvolvimento radicular do abacaxizeiro irrigado por gotejamento

Pós-graduação em Agronomia (Ciência do Solo) - FCAV

Desenvolvimento de um equipamento para análise de desgastes em prótese de articulação total de quadril

Pós-graduação em Engenharia Mecânica - FEG

Qualidade e erodibilidade de latossolos sob mata e cultivo de cana-de-açúcar

Pós-graduação em Agronomia (Ciência do Solo) - FCAV

Condições higiênico-sanitárias e de manejo de rebanhos leiteiros correlacionados à qualidade do leite cru refrigerado

Pós-graduação em Medicina Veterinária - FCAV

Avaliação da qualidade de óleos de fritura utilizados em restaurante universitário

Frying is a widely used method of preparing food, because it is a very fast and convenient process, and because it provides specific characteristics of color, flavor, odor, and texture, besides having great consumer acceptance. Therefore, the interest in the physiological effects that oils heated at high temperatures can cause to the human body arises. The aim of this work was to analyze the levels of frying used oil alteration in different kinds of foods served at the university restaurant at “Instituto de Biociências, Letras e Ciências Exatas” (IBILCE), in São José do Rio Preto-SP. In addition, it aims to make the restaurant aware of the good ways to fry and the commitment of providing good quality food to students and professionals of the Institute. With this purpose, determination of total polar compounds, conjugated dienoic acids, peroxide value, and fatty acid profile were analyzed. Two rapid tests were also used: 3M Fat Monitor and Oil Test kit. The results were compared with limits recommended for the disposal of oils and fats used in frying by the Brazilian Health Surveillance Agency (ANVISA), by other countries, and by other researches. Thus, it was concluded that the university restaurant provides the consumers with fried food of good quality, since none of the analyses showed results above recommended, although there is a need of improvement in the quality control of the oil used, in order to avoid unnecessary costs to the university restaurant.