14 resultados para Kitchen

em Repositório Institucional UNESP - Universidade Estadual Paulista "Julio de Mesquita Filho"


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Introduction: Impacted knife injuries in the maxillofacial region are rare and infrequently reported. In cases of injury involving orbit or eye, these reports are even rarer. Discussion: Damage to the orbital contents may result in a rupture of the globe, extraocular muscle injury, lacrimal gland damage, and others. Orbital foreign bodies are not only difficult to detect, and clinical features vary according to its size, characteristics, shape, penetrating method, and site. In this report, a case of abducens nerve palsy after orbitoethmoidal knife injury is presented. © 2010 Springer-Verlag.

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In Brazil, since the studies on urban ants started only in the 1980's, the urban myrmecofauna is still poorly known. Therefore, we herein carried out a survey of the myrmecofauna associated with residences in the municipality of Campinas, São Paulo state, Brazil, with the aim of verifying the existing ant species and their dynamics, which may be used in pest management programs. For this survey, baits and manual collection were utilized in the peridomiciles and intradomiciles of 38 houses. 4,308 samples were obtained, 51% of which presented ants, from five subfamilies, 18 genera and 19 species. The predominant subfamily was Myrmicinae, with 8 species. The predominant species was Tapinoma melanocephalum. In the intradomicile, during the diurnal period, the most visited rooms were the kitchen and the living room; during the nocturnal period, the kitchen was the most visited room.

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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

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The human ZC3H14 gene encodes an evolutionarily conserved Cys(3)His zinc finger protein that binds specifically to polyadenosine RNA and is thus postulated to modulate post-transcriptional gene expression. Expressed sequence tag (EST) data predicts multiple splice variants of both human and mouse ZC3H14. Analysis of ZC3H14 expression in both human cell lines and mouse tissues confirms the presence of multiple alternatively spliced transcripts. Although all of these transcripts encode protein isoforms that contain the conserved C-terminal zinc finger domain, suggesting that they could all bind to polyadenosine RNA, they differ in other functionally important domains. Most of the alternative transcripts encode closely related proteins (termed isoforms 1, 2. 3, and 3short) that differ primarily in the inclusion of three small exons, 9, 10, and 11, resulting in predicted protein isoforms ranging from 82 to 64 kDa. Each of these closely related isoforms contains predicted classical nuclear localization signals (cNLS) within exons 7 and 11. Consistent with the presence of these putative nuclear targeting signals, these ZC3H14 isoforms are all localized to the nucleus. In contrast, an additional transcript encodes a smaller protein (34 kDa) with an alternative first exon (isoform, 4). Consistent with the absence of the predicted cNLS motifs located in exons 7 and 11, ZC3H14 isoform 4 is localized to the cytoplasm. Both EST data and experimental data suggest that this variant is enriched in testes and brain. Using an antibody that detects endogenous ZC3H14 isoforms 1-3 reveals localization of these isoforms to nuclear speckles. These speckles co-localize with the splicing factor, SC35, suggesting a role for nuclear ZC3H14 in mRNA processing. Taken together, these results demonstrate that multiple transcripts encoding several ZC3H14 isoforms exist in vivo. Both nuclear and cytoplasmic ZC3H14 isoforms could have distinct effects on gene expression mediated by the common Cys(3)His zinc finger polyadenosine RNA binding domain. (C) 2009 Elsevier B.V. All rights reserved.

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The presence of anti-Toxoplasma gondii IgM and IgG antibodies was studied in samples of blood serum taken from eighty dogs with nervous symptoms at the Serviço de Enfermidades Infecciosas dos Animais, Faculdade de Medicina Veterinária e Zootecnia, Unesp, Botucatu, São Paulo, Brazil. The frequency of IgG titers were 16 (13.7%), 64 (13.7%), and 256 (5%), and for IgM titers were 16 (7.5%), 64 (15%), and 256 (8.7%). Positive reactions were more frequent in the older animals, males, from a rural environment, in constant contact with small animals, principally birds and rodents. There was a higher frequency of a positive reaction in dogs fed with kitchen food, especially in those fed with raw ingredients. The most common neurological pictures were alterations in consciousness, in movement, and in the hand-cart test. The percentage of reagents with specific IgM antibodies was high, indicating active infections, but the possibility of co-infection with the distemper virus can not be discarded, and this may be a predisposing factor for toxoplasmosis infection, once the distemper virus has a potent immunosupressive action.

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Studies of cooking-generated NO2 effects are rare in occupational epidemiology. In the present study, we evaluated the lung function of professional cooks exposed to NO2 in hospital kitchens. We performed spirometry in 37 cooks working in four hospital kitchens and estimated the predicted FVC, FEV1 and FEF25-75, based on age, sex, race, weight, and height, according to Knudson standards. NO2 measurements were obtained for 4 consecutive days during 4 different periods at 20-day intervals in each kitchen. Measurements were performed inside and outside the kitchens, simultaneously using Palm diffusion tubes. A time/exposure indicator was defined as representative of the cumulative exposure of each cook. No statistically significant effect of NO2 exposure on FVC was found. Each year of work as a cook corresponded to a decrease in predicted FEV1 of 2.5% (P = 0.046) for the group as a whole. When smoking status and asthma were included in the analysis the effect of time/exposure decreased about 10% and lost statistical significance. on predicted FEF25-75, a decrease of 3.5% (P = 0.035) was observed for the same group and the inclusion of controllers for smoking status and asthma did not affect the effects of time/exposure on pulmonary function parameter. After a 10-year period of work as cooks the participants of the study may present decreases in both predicted FEV1 and FEF25-75 that can reach 20 and 30%, respectively. The present study showed small but statistically significant adverse effects of gas stove exposure on the lung function of professional cooks.

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OBJETIVO: Observar a ocorrência de amebas de vida livre dos gêneros Acanthamoeba e Naegleria em amostras de poeira coletadas em hospitais. MÉTODOS: Foram coletadas 132 amostras de poeira em dois hospitais do município de Presidente Prudente, São Paulo. Os locais da coleta foram: Unidade de Terapia Intensiva, Centro Cirúrgico, Isolamento de Moléstias Infecciosas, Berçário, Emergência e Cozinha. As amostras foram semeadas em três meios de cultura: meio de ágar não nutriente com Escherichia coli, meio de ágar infusão de soja e microcultivo em meio de Pavlova modificado por Giazzi. As amebas isoladas foram identificadas segundo critérios morfológicos. RESULTADOS: O índice geral de positividade para amebas de vida livre, potencialmente patogênicas, dos gêneros Acanthamoeba e Naegleria, foi de 45,5%, sendo positivas 41,6% das amostras de poeira coletadas no hospital universitário e 50% no hospital estadual. Obtiveram-se 45,5% de positividade do gênero Acanthamoeba e 3,8% para amebas do gênero Naegleria. CONCLUSÕES: As amebas de vida livre, potencialmente patogênicas, estavam presentes em todos os ambientes estudados dos dois hospitais, sendo que as espécies do gênero Acanthamoeba foram as isoladas com maior freqüência.

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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

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Pós-graduação em Alimentos e Nutrição - FCFAR

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Pós-graduação em Agronomia (Irrigação e Drenagem) - FCA

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

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A consequence of population growth is the increased generation of solid waste, which requires environmentally and economically viable suitable disposal sites. The scarcity of such sites makes necessary to adopt non-generation measures, reduction, reuse , recycling and treatment of solid waste before final disposal of waste. This paper presents the quantification and qualification of organic waste generated in each sector of the University Restaurant (UR) , by proposing indicators of waste generation per meal (index of waste) . Then, from the characterization of the waste management practices adopted internally, evaluates the potential deployment of the composting process for organic waste, with signaling for opportunities to improve waste management. The diagnosis of waste generation was made based on data collected during the period of 10 days. The waste were classified into 3 groups (organic, recyclable and waste) in each sector of the restaurant ( pre preparation , kitchen and tray return) . The results reveal that 33 % of the waste generated in the UR currently has the potential to be composted in a suitable place on campus. Every meal served generat approximately 124g of waste, of which 35g are organic waste of the pre preparation sector, 49g are remnants of food in the tray’s return and 40g are other kinds of waste, including recyclable and non recyclable. You can still get a higher percentage of compostable if the trays pre-wash is not performed with detergent and water. To minimize the generation of waste trays can be replaced by plates and skimmers and ladles can be replaced by smaller ones. The food exposed in the counter but not consumed, can be distributed to students after the restaurant is closed so this material would not be disposed in the garbage

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Foods are susceptible to be contaminated with several etiologic agents, which can lead to the development of illnesses, triggered by pathogenic microorganisms or their toxins. Food prepared and improperly stored can be the diseases vehicle. This study aimed at evaluating the sanitary conditions in preparing free school meals in the nursery schools, located in a city of the state of São Paulo. This study was conducted by performing microbiological analyses of samples collected from hands of workers responsible for preparing food, and of the water samples used for cleansing and preparing foods. The kitchen physical, structural and cleaning conditions were assessed by means of a checklist. This study analyzed 31 samples from worker hands swab, and 21 samples of water collected from three school kitchens. This study pointed out that the food handlers training should be improved, and a peremptory control of the water used for food preparation purpose should be established. Also, this study showed that the evaluated schools maintain the respective kitchens in a good standard of conservation and cleanliness.