Decoration of Ti/TiO2 Nanotubes with Pt Nanoparticles for Enhanced UV-Vis Light Absorption in Photoelectrocatalytic Process

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Luminescent threat: toxicity of light stick attractors used in pelagic fishery

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

Streptococcus Mutans Photoinactivation by Combination of Short Exposure of a Broad-Spectrum Visible Light and Low Concentrations of Photosensitizers

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Use of nonlinear asymmetrical shock absorber to improve comfort on passenger vehicles

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

The Epstein-Glaser causal approach to the light-front QED(4). I: Free theory

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

SIMULATION OF USE AND MANAGEMENT EFFECTS ON THE SOIL ORGANIC MATTER POOLS OF THE ATLANTIC FOREST BIOME, BRAZIL

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito da utilização de substitutos de gordura em queijos light

Cheeses are known to be sources of calcium, phosphorus and protein, important nutrients for a suitable nutrition. However, certain cheeses imply the ingestion of large amounts of fats, which can cause the development of coronary heart and carcinogenic diseases. Although consumers are aware of the necessity of reducing the fats intake, they are still not pleased with the quality of light cheeses available on the market, because the partial or total fat removal provides some undesirable changes, especially regarding to the product texture and flavor. In order to offer products nutritionally adequate and palatable, alternatives have been developed to improve the characteristics of light cheeses. Such alternatives include the use of fat substitutes, those additives that improve the functional and sensory characteristics of cheeses with reduced fat. Fat substitutes composed of proteins, carbohydrates and lipids, or a combination of them, help the retention of moisture and eliminate the undesirable characteristics of fat reduced-cheeses. In this context, this review aims at reporting the innovations and trends on the use of fat substitutes to produce light cheeses.

Control of white spot lesion adjacent to orthodontic bracket with use of fluoride varnish or chlorhexidine gel

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

In-Office dental bleaching efficacy assessment in function of the light exposure regime by digital colometric reflectance spectroscopy

In-office dental bleaching has been subject of several studies. Generally those studies quantify through visual analysis, the shade reduction of the teeth submitted to different bleaching protocols (light sources, bleaching agent concentrations and irradiation time). The objective of this work is the determination of the influence of four irradiation protocols on the obtainment of better aesthetic results using a colorimetric spectrophotometer that quantifies color changes in each situation imposed. Forty bovine incisors were selected in function of similar anatomic characteristics; a concentrated coffee solution was used to stain the teeth. A commercial spectrophotometer was used to measure the color changes during evolution of the experiment (stain and bleaching phases) and the obtained data was analyzed by the ANOVA test. The obtained data showed the evolution of teeth color during the staining period, as well as, the color reduction that each bleaching protocol achieved. Based on our findings it is possible to conclude that bleaching protocols with larger irradiation periods did not showed significant differences when compared with shorter irradiation protocols, in that way the use of protocols with 30 min or more of consecutive irradiation are not clinically justified and also can cause several side effects.

Can an LED-laser hybrid light help to decrease hydrogen peroxide concentration while maintaining effectiveness in teeth bleaching?

The aim of this study was to compare the bleaching efficacy of 35% hydrogen peroxide and 15% hydrogen peroxide with nitrogen-doped titanium dioxide catalysed by an LED-laser hybrid light. We studied 70 patients randomized to two groups. Tooth shade and pulpal sensitivity were registered. Group 1: 15% hydrogen peroxide with nitrogen-doped titanium dioxide. Group 2: 35% hydrogen peroxide. Both groups were activated by an LED-laser light. No significant differences were seen in shade change immediately, one week or one month after treatment (p > 0.05). Differences were seen in pulpal sensitivity (p < 0.05). The use of an LED-laser hybrid light to activate 15% hydrogen peroxide gel with N_TiO2 permits decreasing the peroxide concentration with similar aesthetic results and less pulpal sensitivity than using 35% hydrogen peroxide for bleaching teeth.

Occupational exposure to contaminated biological material: perceptions and feelings experienced among dental students

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Synthesis, evolved gas analysis (EGA) during pyrolysis and spectroscopic study of light lanthanide nicotinate in solid state

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

Initial growth of bauhinia variegata trees under different colored shade nets and light conditions

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Use of anatomical, chemical, and molecular genetic characteristics in the quality control of medicinal species: a case study of sarsaparilla (Smilax spp.)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Correlative light-electron fractography of interlaminar fracture in a carbon-epoxy composite

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