Pesquisa de SALMONELLA spp. em abatedouros avícolas

Pós-graduação em Microbiologia Agropecuária - FCAV

Estudo da atividade biológica de compostos de paládio (II)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Preparação e caracterização de coacervatos e vidros a base de fosfato, dopados com európio

Pós-graduação em Química - IQ

Desenvolvimento de eletrodos modificados para determinação de compostos sulfurados em gasolina

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Dimensionamento da equipe de enfermagem de um hospital psiquiátrico de referência

Pós-graduação em Enfermagem (mestrado profissional) - FMB

Synthesis, characterization, and thermal behavior of palladium(II) complexes containing 4-iodopyrazole

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Synthesis and thermal behavior study of complexes of the type [Pd(mu-X)(4-eb-p-phen)](2) (X = Cl, Br, I, N-3, NCO, SCN) and 4-eb-p-phen [bis(4-ethylbenzyl)p-phenylenediimine]

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Mapeamento geológico-geomorfológico do Morro Azul na região de Limeira, SP, na escala 1:10 000

Geologic and geomorphologic mapping are important ways to characterize the environment, because they look to describe and diagnose landforms, identifying and understanding the morphogenetic processes, making it possible to comprehend the landscape dynamic. This work aimed to make a geological and geomorphological map, in a 1:10.000 scale, of the Morro Azul, the main elevation in the city of Limeira – SP, with the application of photogeological techniques and field descriptions. As final products are presented a geological-geomorphological map, a topographical profile, a slope map, beyond the main characteristics of the geological-geomorphological units of the area. This study presents itself as a preliminary work, and can serve as a subsidy to more specific works, such as geotechnics, environmental problems, among others

Manejo pré-abate de bovinos

The pre-slaughter moment begins with the animal´s loading on the farm and ends up in its drain. It is a period in which the animal is under physical stress caused by hunger, thirst, fatigue, injuries, and extremes of temperature and psychological stress, due to restraint, handling, innovation and fear. Stress and inappropriate handling bring bad consequences for the final product´s quality, requiring better handling conditions, facilities and equipment. Examples of consequences of mishandling: meat with abnormal color, DFD meat (dark, firm and dry), reduced product´s shelf life, bruises and broken bones in carcasses. The operators should be trained and oriented on the basic principles of biology, behavior and management of cattle. At every step of the pre-slaughter moment, the animals should be handled calmly and quietly to avoid excitement and stress. Operators should avoid shouting, whistling or any noise since cattle have very sensitive ears and can become stressed. If the animals refuse to move, the cause of the problem should be determined

Queijo Prato com teor reduzido de gordura adicionado de enzima proteolítica: características físicas e sensoriais

The Prato cheese is the second most consumed cheese in Brazil. It is produced by milk enzymatic coagulation, and maturated for at least 25 days; it is classified as fatty cheese and of medium moisture. Due to the concern to health, the cheeses consumers have been seeking for products with low fat contents; however fat is essential for providing desirable sensory and physiologic characteristics, such as flavor, softness and texture to cheeses. Alterations on the technological processing of low fat cheeses have been made seeking for improved products, and the use of proteolytic enzymes has been a significant strategy. The meltability, color and sensory characteristics are fundamental quality indicators of the final products. This study reports the findings from the analyses on the physical and sensory characteristics of low fat Prato cheese with addition of proteolytic enzyme – fastuosain, that is extracted from unripe gravata fruit. The addition of fastuosain improved the quality of the product, as this additive neither affected the meltability, nor produced bitterness, which is a common unpleasant taste in low fat cheeses.

Análises microbiológicas e quantificação de proteína de soja pela metodologia isotípica (δ13C and δ15N) em hambúrgueres bovinos de marcas comerciais brasileiras

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Análise de problemas em comum encontrados entre as unidades de prédios residenciais em grandes empreendimentos

As the market expands, especially about construction, further treatments were required on the development of a building. This fact is noted due to the need to satisfy the client each time more, which requires more quality in the product final delivery. Therefore, the competition between companies grows every day to the effective and efficient production of their final products. This work shows negative factors that have influence in the product final delivery and consequently presents methods to improove the quality of this product. This study is characterized in management methods that are wrongly applied to the study of case of this work, which took place in the city of Guarulhos and was carried out during a work conducted by a large construction company

Determination of quality parameters for mustard sauces in sealed packets using time-domain nuclear magnetic resonance spectroscopy and chemometrics

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Características agronômicas, bromatológicas e econômicas de alturas de corte para ensilagem da cultura do milho

The aim was to evaluate agronomic, bromatologic and economical characteristics harvest heights for ensiling of corn. The trial was conducted in randomized block design and treatments corresponded to harvest heights of 20; 50; 80 and 110 cm from the soil surface. The agronomic evaluations were conducted 114 days after planting. The percentage of dry matter (DM) and productivity of stem, grain and participation of potassium remaining in the stem increased linearly with increasing cutting height (p<0.05). Therefore, the mass used at ensiling decreased proportionally with increasing cutting height (p<0.05). The silage quality was improved because of the increase in the cutting height. We observed higher crude protein (CP) content and energetic value in the silage harvested at 110 cm from the soil surface, while there was lower fiber content. However, silages produced with plants harvested at 110 cm from the soil surface showed the highest production cost (4.47 times greater than cycling through K in the remainder of the stem). The agronomic and bromatologic characteristics of corn silage improves with increasing cutting height, but the increase cutting height unfeasible economically the practice silage when the generation of final products is not computed. Thus, it is recommended that the cutting height of the corn plant is at most 50 cm.

Correlation between i.r. spectra and thermal decomposition of cobalt(II), nickel(II), copper(II) and mercury(II) complexes with piperidinedithiocarbamate and pyrrolidinedithiocarbamate

The thermal decomposition of pyrrolidinedithiocarbamate and piperidinedithiocarbamate complexes of CoII, NiII, CuII and HgII have been studied by thermogravimetry and differential scanning calorimetry. The decomposition intermediates and final products were identified by their X-ray diffraction patterns. The i.r. spectra are discussed in terms of the thermal decomposition pathways.