10 resultados para Formaciones carbonatadas
em Repositório Institucional UNESP - Universidade Estadual Paulista "Julio de Mesquita Filho"
Resumo:
O crescimento da hidroxiapatita - HA, tanto no meio biológico quanto em soluções aquosas como a Synthetic Body Fluid - SBF, ocorre em meio contendo, além dos elementos Ca e P, elementos-traços essenciais tais como: Mg2+, HCO3-, K+ e Na+. Alguns destes elementos são conhecidos como inibidores do crescimento da HA, como Mg2+ e HCO3-. Neste trabalho, estudou-se a influência dos íons K+ e Mg2+ na formação de apatitas sobre substratos metálicos de Ti c.p. previamente tratados com NaOH 5M. Os efeitos destes íons no recobrimento obtidos, antes e após o tratamento térmico a 800ºC, foram analisados por microscopia eletrônica de varredura - MEV, espectroscopia de energia dispersiva de raios-X - EDX, difratometria de raios-X - DRX e espectroscopia no infravermelho - IV e mostraram que o efeito inibitório do Mg2+ na formação da HA se manifesta após o tratamento térmico. Diferentemente, o crescimento cristalino da HA não foi afetado pela presença do íon K+. Além disso, a formação de apatita carbonatada se deu também em soluções que não continham o íon CO3(2-) em sua composição.
Resumo:
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
Resumo:
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
Resumo:
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
Resumo:
Desde perspectivas poscoloniales, se pretende comprender el tema de la mirada latinoamericana sobre las Relaciones Internacionales, teniendo como ejes las formaciones de identidades de la "periferia" del sistema internacional, las cuales poseen reminiscencias de los procesos coloniales. Por lo tanto, iniciamos con las siguientes preguntas: "¿Cuál es el papel de la cultura en la política mundial?", "Es posible entender las Relaciones Internacionales como un campo de conocimiento sin tener en cuenta las voces silenciadas por los procesos históricos de colonización?", "¿Cuáles son las características del sistema internacional actual y cuál es la relación entre ellas y los procesos locales de subordinación en América Latina? ". En base a estas preguntas, tratamos de contextualizar la disciplina de RI como poseedora de dinámicas de poder internas, que son influenciadas por la coyuntura jerárquica y colonial del sistema internacional, configurando, así, un círculo de prácticas y fundamentos teóricos que afectan localidades fuera de los grandes centros de poder.
Resumo:
Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
Resumo:
Pós-graduação em Geociências e Meio Ambiente - IGCE
Resumo:
The goal of this work was to develop a strawberry fl avored dairy beverages carbonated and fermented with potential probiotic bacteria. Four formulations of dairy beverages were elaborated: Control (BL); Fermented (BLF); Carbonated (BLC) and Carbonated Fermented (BLFC). In samples submitted for carbonation, a carbonator was used for the carbon dioxide (CO2 ) gas injection dissolved in drinking water and the cultivation consisting of lactic bacteria Lactobacillus acidophilusLA-5®, Bifi dobacterium BB-12® and Streptococcus thermophilus (Biorich, Chr. Hansen) was employed on the fermented samples. The samples were characterized by physical and chemical, microbiological and sensory parameters. The BLC sample showed the presence of yeasts and coliform counts, but the counts indicated that it was suitable for consumption in 28 days time. The BL presented average coliform counts above the limit established by the law after 21 days of refrigerated storage. The presence of lactic bacteria and CO2 and their effects on lower proteolysis indexes, lower pH values and higher acidity values were correlated with signifi cant inhibitory effect of contaminated microorganisms in the BLF and BLFC. The carbonation was not stimulatory for the growth of lactic crops, mainly in the genus Bifi dobacterium spp. and Streptococcus spp. The BLF drink presented greater sensory acceptance and purchase intention test results, however the carbonated beverage presented positive results, with mean values greater than 50% in the acceptance tests with potential inclusion as sensory differential in dairy beverages. Just BLFC drink was considered potentially probiotic, by presenting minimum counts of Lactobacillus spp. during storage. Further studies should be conducted with the technology of carbonation, since it has been proven the correlation of the presence of CO2 with inhibitory effect of contaminated microorganisms and lower physical and chemical changes of dairy beverages.
Resumo:
Taking into consideration various argumentation perspectives, the introduction of Modern and Contemporary Physics at High School level has been defended by various researchers. In the present qualitative nature research, we heard and interpreted ten High School physics teachers’ discourses, aiming to analyze how their initial education, regarding to Modern and Contemporary Physics, was based in a rationality which matches with the communicative and the dialogical actions. Teachers of our sample were individually interviewed and, at that time, they had finished their initial undergraduate program at least five years before. Teachers’ discourses interpretation was supported by some French school discourse analysis’ concepts, Jürgen Habermas’ communicative action, Freire’s dialogical action, as well as teachers’ education research critical referential. The discourses interpretations evidenced that these teachers’ education, with respect to Modern and Contemporary Physics, was mainly based in technical-instrumental rationality basis. This perspective did not help teachers’ autonomy construction in order to work these subjects in their classes, mainly in a perspective coherent with the teachers’ emancipation, producing reflexes in classroom physics teaching. The study evidenciates the necessity of future teachers’ professors revise theirs teaching practice, as well studying other curricular structures, regarding to Modern and Contemporary Physics teaching.
Resumo:
Pós-graduação em Agronomia (Energia na Agricultura) - FCA