Propriedades de pasta e térmicas de misturas instantâneas de farinha de soja, fécula e farelo de mandioca

The application of extrusion technology in the food industry has enabled the development of new commercial products of fast preparation, and maintaining the nutritional characteristics after the process. During this process there are changes in raw material due to the action of temperature, humidity and mechanical friction resulting in a modified product which can be used in various industrial applications. This work aimed to evaluate the effect of the composition of the raw material and operating conditions of the extrusion process on the properties of paste and thermal properties in the development of a functional instant flour of cassava and soybean. The results showed significant effects of all operating parameters on the rheological properties studied. The extruded flours showed no residual gelatinization enthalpy, suggesting that the starch in the samples was gelatinized. The experimental conditions of the smallest percentages of cassava residue (10%) and high soybean flour (25%) mixed with cassava starch, extrusion temperature of 75ºC and low screw speed (170rpm) leads to obtain instant flour with desirable characteristics.

Fast optical preparation, control, and readout of a single quantum dot spin

We propose and demonstrate the sequential initialization, optical control, and readout of a single spin trapped in a semiconductor quantum dot. Hole spin preparation is achieved through ionization of a resonantly excited electron-hole pair. Optical control is observed as a coherent Rabi rotation between the hole and charged-exciton states, which is conditional on the initial hole spin state. The spin-selective creation of the charged exciton provides a photocurrent readout of the hole spin state.

Coagglutination for viral DNA preparation of canine parvovirus for molecular diagnosis

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

Fast ultrasound-assisted treatment of urine samples for chronopotentiometric stripping determination of mercury at gold film electrodes

This work describes an efficient, fast, and reliable analytical methodology for mercury determination in urine samples using stripping chronopotentiometry at gold film electrodes. The samples were sonicated in the presence of concentrated HCl and H2O2 for 15 min in order to disrupt the organic ligands and release the mercury. Thirty samples can be treated over the optimized region of the ultrasonic bath. This sample preparation was enough to allow the accurate stripping chronopotentiometric determination of mercury in the treated samples. No background currents and no passivation of the gold film electrode due to the sample matrix were verified. The samples were also analyzed by cold vapour atomic absorption spectrometry (CV-AAS) and good agreement between the results was verified. The analysis of NIST SRM 2670 (Toxic Metals in Freeze-Dried Urine) also validated the proposed electroanalytical method. Finally, this method was applied for mercury evaluation in urine of workers exposed to hospital waste incinerators. (c) 2006 Elsevier B.V. All rights reserved.

Preparation and characterization of ceria nanospheres by microwave-hydrothermal method

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

Preparation and Characterization of Novel Micro- and Nanocomposite Hydrogels Containing Cellulosic Fibrils

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Preparation of CeO2 by a simple microwave-hydrothermal method

Cerium carbonate hydroxide (orthorhombic Ce(OH)CO3) hexagonal-shaped microplates were synthesized by a simple and fast microwave-hydrothermal method at 150 degrees C for 30 min. Cerium nitrate, urea and cetyltrimethylammonium bromide were used as precursors. Ceria (cubic CeO2) rhombus-shape was obtained by a thermal decomposition oxidation process at 500 degrees C for 1 h using as- synthesized Ce(OH)CO3. The products were characterized by X-ray powder diffraction, field-emission scanning electron microscopy, thermogravimetric analysis and Fourier transformed infrared spectroscopy. The use of microwave-hydrothermal method allowed to obtain cerium compounds at low temperature and shorter time compared to other synthesis methods. (C) 2008 Elsevier B.V. All rights reserved.

Gestão do Conhecimento aplicada à redes de Fast-Food

The knowledge currently stands as one of the intangible assets of fundamental importance in the competitive market in which it is organizations. Knowledge management has become mandatory in the competitive environment of today, as a tool to systematize knowledge within the organization. Underscoring the importance of this management process, this thesis aimed to identify possible problems and generate recommendations for improving the performance of Knowledge Management. The objective was achieved by conducting the analysis of a case study of a fast-food franchise through a case study in the ground plan of all the franchise restaurants. For the preparation of the case study was required to respect a theoretical review on the introduction of the concepts of knowledge management in fast-food restaurants, in addition to reviewing the theory on the concepts of organizational learning and on Standardization. When finalizing the theoretical review and analyze the case study was proposed recommendations and highlight difficulties and good practice found in the analyzed organization, and procedures for demonstrating the success of knowledge management in organizations