Teste sensorial quantitativo no estudo da sensibilidade dentária decorrente de tratamentos clareadores

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

Estudo clínico longitudinal de dentes restaurados com sistemas cerâmicos livres de metal: estudo prospectivo sobre a hipersensibilidade dental pós-operatória

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Qualitative and quantitative characterization of aluminium alloys after corrosion testing

The 2024 and 7050 aluminium alloys used as aircraft components were subjected to laboratory corrosion tests in sodium chloride solution, Light-microscope examinations make it possible to characterise morphological aspects of the localised corrosion. Image analysis was used to determine both depth and width of pits over corroded surfaces. It has been concluded that the annealing could reduce the pit growth in both alloys, by means of grains recrystallization or recovery. The 2024 alloy also tends to present an exfoliation mechanism, mainly throughout non-recrystallized and recrystallized grain boundaries, increasing the width and sustaining the depth of pit cavities during exposition to saline atmosphere. SEM and EDS analysis reveal the morphology and elemental distribution of the corrosion products formed after immersion corrosion test. Some of these products were identified by X-ray diffraction analysis. For 2024, Al(OH)(3), MS(OH)(2) and Cu2O were found. AI(OH)(3) and Cu2O were also found in 7050 samples.

Sensory aspects of liquid smoking of giant river prawn: comparison with traditional smoking

P>The purpose of this paper is to investigate the impact of liquid smoke on the sensory characteristics of giant river prawn (Macrobrachium rosenbergii). The sensorial profile was plotted using quantitative descriptive analysis and assessment of the acceptability of samples of beheaded and peeled and only beheaded freshwater prawns smoked using the traditional method or liquid smoke (LS). The prawns subjected to LS were characterised by their aroma, artificial flavour and bitter flavour. The beheaded, peeled prawns were found to be more acceptable, confirming that the presence of the shell is a limiting factor in the acceptability of smoked prawns.

Quantitative fractography under light microscopy: A digital image processing approach

This work is an example of the improvement on quantitative fractography by means of digital image processing and light microscopy. Two techniques are presented to investigate the quantitative fracture behavior of Ti-4Al-4V heat-treated alloy specimens, under Charpy impact testing. The first technique is the Minkowski method for fractal dimension measurement from surface profiles, revealing the multifractal character of Ti-4Al-4V fracture. It was not observed a clear positive correlation of fractal values against Charpy energies for Ti-4Al-4V alloy specimens, due to their ductility, microstructural heterogeneities and the dynamic loading characteristics at region near the V-notch. The second technique provides an entire elevation map of fracture surface by extracting in-focus regions for each picture from a stack of images acquired at successive focus positions, then computing the surface roughness. Extended-focus reconstruction has been used to explain the behavior along fracture surface. Since these techniques are based on light microscopy, their inherent low cost is very interesting for failure investigations.

Quantitative microscopy characterization of hydrous niobium phosphate into bleached cellulose

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

Quantitative real-time RT-PCR and chromogenic in situ hybridization: precise methods to detect HER-2 status in breast carcinoma

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Ozonized Oils: A qualitative and quantitative analysis

Most of the problems of endodontic origin have a bacterial etiological agent. Thus, there is a continued interest in seeking more effective chemical substances that can replace the camphorated paramonochiorophenol or antibiotics as intracanal medicaments. Among the possible substances, ozone has some interesting biological characteristics: bactericidal action, debriding effect, angiogenesis stimulation capacity and high oxidizing power. The purpose of this study was to chemically evaluate the presence of ozone in sunflower, castor, olive and almond oil, as well as in propylene glycol and byproducts of ozonation, such as formaldehyde. These compounds were ozonized, inserted into empty and sterile vials, and analyzed by testing the reaction between ozone and indigo, for determining the presence of ozone, and subjected to the chromotropic acid test for determining the presence of formaldehyde. It was observed complete absence of ozone in all samples tested and presence of formaldehyde. The bactericidal and healing action of ozonized oils could be attributed to products formed by the ozonation of mineral oils, such as formaldehyde, not to the ozone itself.

Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose

Orange cakes with addition of inulin and oligofructose to justify a prebiotic claim (minimum of 3 g of fructans in a 60 g serving of cake) were investigated regarding sensory aspects. The sensory profile of cakes with inulin, with inulin/oligofructose and without prebiotics (standard cake) was evaluated using descriptive quantitative analysis. Preference mapping was assessed using multidimensional scaling on data obtained through an acceptability test with a nine-point hedonic scale. The cakes with prebiotics presented greater crust brownness, dough beigeness, hardness and stickiness than the standard cake and lower crumbliness. Principal Component Analysis (69.5 and 10.7% of explanation to the first and second principal components, respectively) showed that crust brownness, dough beigeness, hardness and stickiness contributed to distinguish the cakes with prebiotics from standard cakes. The sensory acceptability was similar for the three cakes and higher when compared to three commercial cakes, but the preference mapping showed that cakes with prebiotics were preferred to commercial cakes. Addition of prebiotics in orange cakes is feasible, based on the sensory results, which may facilitate marketing of this functional food with sensorial qualities equivalent to conventional products. © 2012 Elsevier Ltd.

Influence of natural polymer derived from starch as a sensory modifier in sunscreen formulations

Background: Nowadays, there has been increased incidence of skin cancer, which is mainly related to increased sun exposure. Although sunscreen products may prevent the appearing of this disease, consumers may not use them due to some factors, including the sensory properties. The Aluminum Starch Octenylsuccinate (Dry-Flo® Pure, Akzo Nobel), an aluminum salt produced by the reaction of anhydride octenylsuccinic with starch, is able to improve the spreadability on the skin and reduce the oiliness of the formulation. Objective: To verify volunteers' acceptance for sunscreen formulation with natural polymer, compared with a control formulation (without polymer). Methods: To carry out the sensory analysis a formulation with or without 2. 0% Aluminum Starch Octenylsuccinate was prepared. Formulations had FPS 15, with critical wavelength of 353 nm, determined by testing in silico using the BASF® Sunscreen Simulator. Sensory analysis was performed on 60 students of both sexes, aged between 18 and 25 years, regular users of sunscreen products. Results: The results suggested that the polymer was able to promote a very soft and velvety feel on the skin when used in a sunscreen formulation, and it was able to mitigate and noticeably reduce the oiliness of the skin. Of the 60 volunteers who participated in the study, 45 volunteers (75%) considered that the polymer formulation provides little brightness or did not notice the difference in brightness of the skin after application. Conclusions: It was able to improve the sensory of the product, contributing to greater volunteers' acceptance.

Sensory profile and acceptability of traditional and double-distilled cachaca aged in oak casks

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

The effects of fiber inclusion on pet food sensory characteristics and palatability

The objectives of this study were to determine (a) the influence of fiber on the sensory characteristics of dry dog foods; (b) differences of coated and uncoated kibbles for aroma and flavor characteristics; (c) palatability of these dry dog foods; and (d) potential associations between palatability and sensory attributes. A total of eight fiber treatments were manufactured: a control (no fiber addition), guava fiber (3%, 6%, and 12%), sugar cane fiber (9%; large and small particle size), and wheat bran fiber (32%; large and small particle size). The results indicated significant effects of fibers on both flavor and texture properties of the samples. Bitter taste and iron and stale aftertaste were examples of flavor attributes that differed with treatment, with highest intensity observed for 12% guava fiber and small particle size sugar cane fiber treatments. Fracturability and initial crispness attributes were lowest for the sugar cane fiber treatments. Flavor of all treatments changed after coating with a palatant, increasing in toasted, brothy, and grainy attributes. The coating also had a masking effect on aroma attributes such as stale, flavor attributes such as iron and bitter taste, and appearance attributes such as porosity. Palatability testing results indicated that the control treatment was preferred over the sugar cane or the wheat bran treatment. The treatment with large sugarcane fiber particles was preferred over the treatment with small particles, while both of the wheat bran treatments were eaten at a similar level. Descriptive sensory analysis data, especially textural attributes, were useful in pinpointing the underlying characteristics and were considered to be reasons that may influence palatability of dog foods manufactured with inclusion of different fibers.