Utilization of Minimum Quantity Lubrication (MQL) with Water in CBN Grinding of Steel

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

Maturação e qualidade de cortes cárneos de cordeiros terminados em confinamento

Pós-graduação em Ciência e Tecnologia Animal - FEIS

Ethyl biodiesel: Microwave irradiation aiding ethanolysis of waste cooking oil.

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

Carotenoid Profile of Tomato Sauces: Effect of Cooking Time and Content of Extra Virgin Olive Oil

The consumption of carotenoid-rich vegetables such as tomatoes and tomato sauces is associated with reduced risk of several chronic diseases. The predominant carotenoids in tomato products are in the (all-E) configuration, but (Z) isomers can be formed during thermal processing. The effect of cooking time (15, 30, 45 and 60 min) and the addition of extra virgin olive oil (5% and 10%) on the carotenoid extractability of tomato sauces was monitored using liquid chromatography-tandem mass spectrometry (LC-ESI-MS/MS) and LC-ultraviolet detection (LC-UV). The thermal treatment and the addition of extra virgin olive oil increased the levels of antioxidant activity, total carotenoids, Z-lycopene isomers, -carotene and -carotene. These results are of particular nutritional benefit since higher lycopene intake has been associated with a reduced risk of lethal prostate and a reduction of prostate-specific antigen (PSA) levels. Moreover, -carotene has been reported to suppress the up-regulation of heme oxygenase-1 gene expression in a dose dependent manner and to suppress UVA-induced HO-1 gene expression in cultured FEK4.

Influence of the quantity of coloring agent in bleaching gels activated with LED/laser appliances on bleaching efficiency

The aim of this study was to assess the influence of the quantity of coloring agent on the bleaching efficiency of gels containing 35% H2O2. Sixty human third molars were sectioned mesiodistally, darkened in a coffee solution and sectioned in the occlusal-cervical direction, resulting in mesial (not bleached) and distal halves (bleached). They were distributed into three groups: Whiteness HP, Total Bleach, and Whiteform Perox Red Gel; and subdivided into four sub-groups: no coloring agent, manufacturer's standard, double the standard, and triple the standard. The gels were activated with light-ermitting diode/laser appliances. The images were analyzed with the Adobe Photoshop program (deltaEL*a*b*). The variation was submitted to the ANOVA test (two factors: type of gel and quantity of coloring agent) and Tukey test. Differences were observed for the quantity of coloring agent. The mean (+/-SD) was determined for each quantity of coloring used: no coloring agent -6.85 (+/-2.26)a, manufacturer's standard -794 (+/-2.55)ab, double the standard -8.65 (+/-2.47)b, triple the standard -9.05 (+/-2.72)b. In conclusion, the standard quantity of coloring agent did not provide significantly more intense bleaching than when it was completely absent. The use of double and triple the amount provided greater bleaching than that observed for the gel without coloring agent. No significant differences were observed between the tested gels.

A study on the viability of minimum quantity lubrication with water in grinding of ceramics using a hybrid-bonded diamond wheel

With the currently strict environmental law in present days, researchers and industries are seeking to reduce the amount of cutting fluid used in machining. Minimum quantity lubrication is a potential alternative to reduce environmental impacts and overall process costs. This technique can substantially reduce cutting fluids in grinding, as well as provide better performance in relation to conventional cutting fluid application (abundant fluid flow). The present work aims to test the viability of minimum quantity lubrication (with and without water) in grinding of advanced ceramics, when compared to conventional method (abundant fluid flow). Measured output variables were grinding power, surface roughness, roundness errors and wheel wear, as well as scanning electron micrographs. The results show that minimum quantity lubrication with water (1:1) was superior to conventional lubrication-cooling in terms of surface quality, also reducing wheel wear, when compared to the other methods tested.