Prevalence of low back pain and associated factors in adults from a middle-size Brazilian city

Objective: To determine the prevalence of low back pain and some related variables among adults of both genders. Methods: Was conduct a cross-sectional study of population-based in the urban area of Presidente Prudente, São Paulo. The sample consisted of 743 adult residents for over two years in this city. Low back pain, quality of sleep and physical activity were collected through face to face interview at the residence of respondents. Was used the chi-square test to analyze the association between variables, later was created tree multivariate models with hierarchical inclusion of confounding factors. Results: The prevalence of low back pain reported last year was 50.2% (95% CI: 46.6, 53.8), and the last week 32.3% (95% CI: 28.9, 35.6). Was association among low back pain and females (p-value = 0.031), older age, lower education, altered sleep and overweight, the adjusted model found that people over the age of 45 years (45 to 59.9 years, OR = 13.1 [1.72-98.5] and ≥ 60 years, OR = 9.10 [1.15-71.7]), with some alteration of sleep (OR = 3.21 [1.84-5.61]) and obese (OR = 2.33 [1:26 to 4:33]) seems to be a risk group for low back pain. Conclusion: The prevalence of low back pain is high and obese people aged over 45 years, with any sleep disturbance are a group at higher risk for low back pain.

Individual and contextual factors related to dental caries in underprivileged Brazilian adolescents

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

Quality assessment of eggs packed under modified atmosphere

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

Power quality, smart meters and additional information from different power terms

This paper shows how the detailed examination of active and nonactive power components may produce new information for modern smart meters. For this purpose, a prototype of electronic power meter has been implemented and applied to the evaluation of the Conservative Power Theory (CPT). Considering five sorts of loads, under four different operating conditions, the experimental results indicate that the CPT is able to provide a good methodology for load characterization, which could possibly benefits consumers and power utilities in several different ways. The results also show that depending on the situation, the analysis of nonactive power terms may be more important than the observation of traditional power quality indices, such as total harmonic distortion, unbalance factors or the fundamental positive sequence power factor.

Extrinsic factors affecting water absorption in chilling of broiler chicken carcasses

Brazil occupies an outstanding position as a producer and exporter of chicken meat, and the maintenance and expansion of this position require a constant evolution, especially in variables which determine quality. An important quality parameter of poultry meat is the amount of water absorbed by the carcass during processing. In Brazil, carcasses chilling is done by immersion in chilled water. In this process, the carcass is rehydrated and the water lost during transport and initial operations is replaced. At this stage, some care is needed to prevent the absorption of water upper than the level allowed by Brazilian law. This project aimed to evaluate extrinsic factors that can influence the absorption of water by the chicken meat. For this, 144 Cobb chickens divided into 24 groups of six birds were used. At 42 days of age, one chicken of each group, with weight ranging up to 10% more or less from the average of the group, was slaughtered in an experimental pilot scale abattoir where slaughter procedures were conducted under strictly controlled conditions. The chilling procedure was performed following a completely randomized design with factorial arrangement 3x2, where the factors were: three temperatures in the first section of the chilling system (4, 10 and 16ºC) and two degrees of water hardness (hard and soft water), with six treatments and four replications. Brazilian law provides that the water temperature in the first section of the chiller must not be higher than 16ºC, and the length of the carcasses in this section shall not exceed 30 minutes. All carcasses remained in the first section of the chiller for 30 minutes and then were transferred to another tank with water at 4ºC, remaining there until reaching 7ºC. The carcasses were weighed before and after chilling, to evaluate the percentage of water absorbed. The water absorption was influenced by the initial temperature of the water in the chiller and by the water hardness. When initially immersed in water at 4ºC, carcasses water absorption averaged 2.70%, a significantly lower absorption than the values found for the carcasses that were initially immersed in water at 16ºC, 3.83% (p<0.05). The carcasses immersed in water at 10ºC had mean water absorption of 3.66%, not differing from the means observed in the other two treatments (p>0.05). In hard water, the average water absorption was 2.46% and, in soft water, 4.33% (p<0.05). In all treatments, the water absorption did not exceed the limit established by Brazilian legislation, which is a maximum of 8%. This information is important to control the absorption of water by carcasses in chicken meat processing, preventing consumers from being harmed.

Estudo das interações de eIF5A com a maquinaria de tradução e com o complexo Ribosome Quality Control, utilizando modelo de Saccharomyces cerevisiae

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

Production of alcoholic beverage from ginger: study of fermentation process and final product quality

Introduction: In Brazil part of the production of ginger is of inadequate quality for export. The production of spirit from felt-over rhizomes is an alternative of great interest to producers of these rhizomes. Aim: Aiming to increase the value of felt-over rhizomes, this work aimed to study the use of ginger as a raw material for alcoholic beverage production. It was evaluated the effect of fermentation conditions on the components of fermented alcoholic, as well as, the quality of alcoholic distilled beverage of ginger. Methods: Dehydrated ginger passed by enzymatic hydrolysis-saccharification processes. The hydrolysate obtained was analyzed for sugar profile in HPLC. The alcoholic fermentation process followed the central composite rotational design for three factors: fermentation temperature (23 to 37ºC), time of fermentation (17 to 33 h) and concentration of inoculum (0.22 to 3.00%). The fermented alcoholic obtained was analyzed in HPLC for the contents of ethanol, methanol, glycerol and residual sugars. The distillated alcoholic beverage of ginger was analyzed for ethanol, methanol, acetaldehyde, ethyl acetate and higher alcohols in the gas chromatography (GC). In addition, copper content and acidity were analyzed Results: Sugar profile of the ginger hydrolysate revealed the presence of 77.8% of glucose. Data analysis of fermentation process showed influence of temperature on ethanol and methanol content of the fermented alcoholic of ginger. Time of fermentation had effect on glycerol content. All parameters of process had influence on residual sugars contents. The HPLC analysis has shown presence of methanol, ethyl acetate, aldehyde, acids, higher alcohols and esters in distilled alcoholic beverage of ginger. Conclusion: Fermented alcoholic of ginger with higher levels of ethanol can be obtained under the conditions of 1.5% w/w of inoculum, 30°C of temperature and 24 hours of fermentation time. In this condition of fermentation process the beverage of ginger had good quality.