Do oral biofilms influence the wear and corrosion behavior of titanium?

The main aim of this work was to study the simultaneous wear-corrosion of titanium (Ti) in the presence of biofilms composed of Streptococcus mutans and Candida albicans. Both organisms were separately grown in specific growth media, and then mixed in a medium supplemented with a high sucrose concentration. Corrosion and tribocorrosion tests were performed after 48 h and 216 h of biofilm growth. Electrochemical corrosion tests indicated a decrease in the corrosion resistance of Ti in the presence of the biofilms although the TiO2 film presented the characteristics of a compact oxide film. While the open circuit potential of Ti indicated a tendency to corrosion in the presence of the biofilms, tribocorrosion tests revealed a low friction on biofilm covered Ti. The properties of the biofilms were similar to those of the lubricant agents used to decrease the wear rate of materials. However, the pH-lowering promoted by microbial species, can lead to corrosion of Ti-based oral rehabilitation systems.

Determinação de sacarose no xarope artificial de groselha por medidas de viscosidade: uma abordagem interdisciplinar

The development of the National Curriculum Parameters for High School (PCN) is established from a logic in which the disciplines are integrated and coordinated in order to promote interdisciplinarity. However, there are few didactic-pedagogic activities that enable teachers in practice to reach this goal. In this paper, we propose an experimental activity to be used with High School students, addressing the concept of viscosity from an interdisciplinary perspective between the disciplines of Physics and Chemistry. For that purpose, flow times of sucrose solutions of different concentrations will be measured in a glass Ford and these data will be used to construct a calibration curve, which will be used to determine the concentration of sucrose in artificial flavor syrup of gooseberry.

Biofilm formation on the surface of Ti–7.5Mo alloy after surface treatment

Purpose: In the present work, a susceptibility and efficacy of the Ti–7.5Mo alloy and Ti alloy to bacterial biofilm formation after surface treatment was evaluated. Methods and materials: The alloy Ti–7.5Mo was obtained in arc furnace under an argon atmosphere. Ingots were then homogenized under vacuum at 1100 °C for 86.4 ks to eliminate chemical segregation and after cold worked discs were cutting. Samples were immersed in NaOH aqueous solution (5 M) and treated at 450 °C. Biofilms were grown in Ti–7.5Mo discs immersed in sterile brain heart infusion broth (BHI)containing 5% sucrose, inoculated with microbial suspension (106 cells/ml) and incubated for 5 days. Next, the discs were placed in tubes with sterile physiological solution 0.9% sodium chloride (NaCl) and sonicated for to disperse the biofilms. Tenfold serial dilutions were carried and aliquots seeded in selective agar, which were then incubated for 48 h. Then, the numbers CFU/ml (log 10) were counted and analyzed statistically. Scanning electron microscopy (SEM) on discs with biofilms groups was performed, atomic force microscope (AFM) and contact angle. Results: The results show that there is a 5% difference in bacterial adhesion between pure titanium and Ti–7.5Mo alloy. Conclusion: It was concluded that the greater the roughness, the greater the hydrophilic effect.

Análise metabolômica do cérebro de abelhas (Apis mellifera) submetidas a ensaio de Reflexo de Extensão de Probóscide (REP)

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

Obtenção e caracterização molecular e fisiológica de plantas de soja contendo o gene AtGolS2 sob déficit hídrico

Pós-graduação em Agronomia (Genética e Melhoramento de Plantas) - FCAV

Transições reversíveis de células de leveduras entre estados viáveis, mas não cultiváveis (VBNC) e estados viáveis e cultiváveis

Pós-graduação em Biotecnologia - IQ

Re-indução da tolerância à dessecação em sementes germinadas de feijão-caupi (Vigna unguiculata )L. (Walp.))

Pós-graduação em Agronomia (Agricultura) - FCA

Influência da palha e tempo de preparo da calda antes da hidrólise da cana-de-açúcar em dietas de vacas leiteiras

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Efeitos das cepas probioticas de Lactobacillus acidophilus ATCC 4356, Lactobacillus rhamnosus ATCC 1465 e ATCC 7469 sobre o crescimento planctonico e formação de biofilme de Streptococcus mutans UA 159

Pós-graduação em Biopatologia Bucal - ICT

Temperaturas de armazenamento e uso de soluções de manutenção na pós-colheita de gérberas vermelhas

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

Acidose láctica ruminal aguda induzida experimentalmente em ovinos: estudo clínico e laboratorial

Pós-graduação em Medicina Veterinária - FCAV

Desenvolvimento in vitro e criopreservação de sementes de orquídeas

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

Suco integral de amora (Morus nigra L.) obtido através de prensagem e despolpamento: rendimento e caracterização físico-química

Mulberry (Morus nigra L.) is a fruit with a great potential for technological uses, which could be employed to manufacture of syrups, ice cream, candies, yoghurts, beverages, jam, etc. Only the leaf from mulberry trees is commercially used for silkworm feeding. This tree is cultivated on many agricultural environments such as small rural proprieties and settlements. Small farmers waste a great amount of their production for not knowing about mulberry technology. Thus, the objective of this work was to access extraction yield and physical-chemical properties of mulberry whole juice from ripe, green and a mixture of both by using press and depulper. Statistical analysis of results was carried by media and standard deviation calculations. 173 kg of mulberry were picked being 49.31% ripe and 50.68% green. Press delivered greater extraction yield of whole juice (80.50% to 81.60%) when compared to press (71.43% to 77.50%). Whole juice obtained from both equipments has shown the following values: soluble solids 7.45% - 12.11%, titrable acidity 0.45 – 1.23%, ratio 6.03 – 26.84, pH 3.69 – 4.35, total reducing sugar 4.05% – 9.96%, reducing sugar 3.95% - 9.15%, sucrose 0.00% - 0.04%, turbidity 221.25 NTU - >4,000 NTU. Whole juices obtained from both equipments has shown similar physical-chemical characteristics except turbidity. The authors concluded that press was the best extraction equipment due to its greater yield and whole juice quality regarding turbidity

Caracterização química e sensorial de bebida mista de soja e uva

The aim of this study was to produce mix beverages of grape juice and soybean hydrosoluble extract (SHE) in laboratory scale. The raw materials were soybean (variety BRS 213), grape (species Vitis labrusca, variety Niagara Rosada), citric pectin, water and sugar. The mix beverage was produced with different proportions of SHE and grape juice (1:1; 1:1.5 and 1:2; respectively; m/m) and different soluble solids concentrations (10, 12 and 14 °Brix) obtained by adding granulated sugar (sucrose). Soybean hydrosoluble extract, grape juice and mix beverages were chemically analyzed (humidity, ash, protein, lipids, carbohydrate, reducing sugars, total reducing sugars, sucrose, titratable acidity and pH). The mix beverages were sensorial analyzed through the acceptance test (hedonic scale). The results of chemically analyzed were expressed as mean and standard deviation and the results of sensorial analyzed were submitted to variance analysis and the means were compared using the Tukey test at 5% of probability. The pH of mix beverages was lower than 3.9, without addition of acidulants. Sugar addition to mix beverages (10; 12 and 14ºBrix) increased the levels of soluble solids, total reducing sugar and carbohydrates, but it did not interfere in the reducing sugar concentration. The increased proportion of grape juice in mix beverages allowed observing the elevation of titratable acidity and reducing sugars levels, as well as the pH reduction. The increase of grape juice in mix beverage did not interfere in the acceptance of mix beverages. The more sweetened beverages were preferred by the sensory panel.

Relação ideal dos aminoácidos essenciais para mantença, crescimento e produção de aves

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