Colonografia por tomografia computadorizada na visão do médico encaminhador: qual o seu valor segundo a visão de especialistas?

Objetivo: Mapear a visão dos cirurgiões sobre o papel da colonografia por tomografia computadorizada (CTC). Materiais e Métodos: Envio de questionário eletrônico aos membros do Colégio Brasileiro de Cirurgiões. O questionário constou de 16 questões de múltipla escolha que abordaram dados demográficos e conhecimentos gerais sobre a CTC. Resultados: Foram obtidas 144 respostas; 90,3% dos especialistas eram homens, 60% com menos de 30 anos de formado, 77,1% eram gastrocirurgiões, 22,9% eram cirurgiões gerais, 53,5% encontravam-se na vida acadêmica e 59,7% exerciam sua atividade profissional em cidades com mais de 500.000 habitantes. Em relação ao conhecimento da CTC, 84,7% conheciam o método, 70,8% sabiam como é realizado, 56,9% relataram conhecer o preparo intestinal utilizado, 31,3% utilizavam o método e 53,5% conheciam algum serviço de CTC na cidade em que atuam. Cerca de metade dos profissionais não conhecia a precisa indicação do método. Profissionais que atuam em cidades com mais de 500.000 habitantes conhecem e utilizam mais o método (p < 0,005). Houve uma tendência de os profissionais com carreira acadêmica utilizarem mais o método. Conclusão: A CTC, embora ainda pouco utilizada em nosso meio, é bastante conhecida, principalmente em grandes centros urbanos e no ambiente acadêmico.

A nova lei de patentes, a indústria química e a universidade

This paper aims to present some features of the Industrial Property Law now in force in Brazil, as far as they could be regarded to the activities of research and development in the field of Chemistry and related areas, not only in the chemical industry but also in the university. By means of analysis of the main articles and paragraphs, which could deal with the mentioned activities, the author points out the scope and limitations of that law and explains the meaning of common technical terms usually found in patent concerns. Ultimately, a brief discussion on the actual and the potential role of the Brazilian university in the sphere of the Industrial Property is made.

A formulação ab-initio da segunda lei da termodinâmica

This paper deals with Carathédory's formulation of the second law of thermodynamics. The material is presented in a didatical way, which allows a second year undergraduate student to follow the formalism. An application is made to an ideal gas with two independent variables. A criticism to Carnot formulation of the second law and an investigation of the historical origins of the Carathéodory formalism are also presented.

Sobre a primeira lei da termodinâmica

Entropy is a concept that has long stimulated human curiosity, resulting in an huge intelectual production. The same has not occurred for the first law of thermodynamics, perhaps because of its apparent obviousness. In this article the first law presentation, as displayed in most traditional physical chemistry textbooks, is criticized. An alternative view is suggested, in accordance with temporal thermodynamics. The time derivative local form of the second law is used to stress the entropy concept implications on the notion of internal energy.

Reflexões sobre a contribuição da Carnot à primeira lei da termodinâmica

The classical interpretations of Nicolas Léonard Sadi Carnot on some physical principles involved in the operation of heat engines were fundamental to the development and formulation of the Second Law of Thermodynamics. Moreover, an accurate historical survey clearly reveals that Carnot was, by that time, also well aware about some new concepts, which were further worked out by other scientists to lead to what was, some time later, known as the mechanical equivalent of heat and the conservation of energy. Benoit Paul Émile Clapeyron recognized these original concepts in the first of Carnot´s monographs, published in 1824, but no explicit citation is found in any post-Carnot classical texts dealing with the First Law of Thermodynamics, including those by Julius Robert Mayer, James Prescott Joule and Hermann Ludwig Ferdinand von Helmholtz. The main objective of the present work is to point out some historical evidences of the pioneering contribution of Carnot to the modern concept of the First Law of Thermodynamics.

Sobre a primeira lei da termodinâmica: as diferenciais do calor e do trabalho

We treat some subtleties concerning the First Law of Thermodynamics and discuss the inherent difficulties, namely the interpretation of the heat and the work differentials. By proposing a new differential equation for the First Law, which is written using both system and neighborhood variables, we overcome the mentioned difficulties and establish a criterion for the definition of heat and work.

Determinação da diferença entre o valor real e o teórico do triglicerídeo ECN 42 para a detecção de adulteração em azeites de oliva comercializados no Brasil

The difference between the actual ECN 42 triacylglyceride content in vegetable oils, obtained by HPLC analysis, and the theoretical value calculated from the fatty acid composition was applied to detect the addition of seed oils with high contents of linoleic acid to olive oils commercialized in Brazil. The results indicate that samples analyzed were probably adulterated with low commercial value seed oils, rich in linoleic acid, like soybean, sunflower or corn.

Otimização dos parâmetros de produção de hidrolisados protéicos enzimáticos utilizando pescado de baixo valor comercial

The enzymatic modification of proteins has been widely studied with the aim of add value to low commercial value fish. The objective of this work was to evaluate and optimize the parameters involved in the production process of an enzymatic protein hydrolyzed with high protein content. The results showed that for Alcalase the most significant parameters were temperature, pH and substrate concentration and for Flavourzyme were pH, substrate concentration and enzyme concentration. It was obtained for Alcalase a predictive model for the recovered nitrogen and for Flavourzyme a predictive model for the hydrolysis degree.

A primeira lei da termodinâmica dos processos homogêneos

Thermodynamics of homogeneous processes, which corresponds to the very special situation in thermodynamics of continuous media, is used to discuss the first law. An important part of this work is the exposition of some typical mathematical errors, frequently found in the traditional presentation of thermodynamics. The concepts of state and process functions are discussed, as well as reverse and reversible processes, temporality and its implications on thermodynamics, energy reservoirs and symmetry. Our proposal is to present the first law by using a time dependent viewpoint coherent with mechanics and the foundations of that viewpoint.

Polissacarídeos da biodiversidade brasileira: uma oportunidade de transformar conhecimento em valor econômico

A brief comment about general characteristics of polysaccharide was presented. Brazilian trade of polysaccharides was obtained from the "Ministério de Desenvolvimento, Indústria e Comércio Exterior" - Brazil. A list of these products was prepared and their price and amount analyzed in the period of 1998-2007. Some chemical properties and application of polysaccharides from our biodiversity was described. In this review they were classified by origin, in vegetal (exudate, seed, fruit, seaweed), animal and bacteria source. There is a trade deficit that can be reverted if part of the accumulated scientific knowledge was used to promote the national economic development in the field.

Modificação química de argilas: desafios científicos e tecnológicos para obtenção de novos produtos com maior valor agregado

Chemical modification of clays is possible due to their ion-exchange and adsorption capacities, which allows the adjustment of the physicochemical properties of the surfaces of their layers. This modification makes possible the use of clays to produce a great number of new materials, which range from coarse applications such as oil based drilling fluids to refined applications such as pharmaceutical products. This article intends to expose where there is still space for research and investment aiming at the performance improvement of clay-based materials.

O valor energético dos alimentos: exemplo de uma determinação experimental, usando calorimetria de combustão

The energies involved in the combustion, under atmosphere of oxygen, of breakfast cereals and dehydrate powdered whole milk samples, were determined by combustion calorimetry. This practical work, in the field of human nutrition, involved the characterization of the nutritional composition and the combustion of samples of the two foods that are part of the alimentary diet, namely, at breakfast. The obtained results allowed to assess the energy value printed in the foods labels and discuss the way those values are estimated.

Um método verde, rápido e simples para determinar o valor energético de farinhas e cereais matinais

The Energy Value (EV) corresponds to the sum of the energetic contributions from food macronutrients (proteins, carbohydrates and fats) and is required on the labels of pre-packaged foods. The determinations of these parameters are based on distinct analytical procedures, each one being time-consuming, laborious and producing residues. This work presents multivariate models to determine the EV contents of industrialized foods for human consumption by using X-ray fluorescence spectra of samples with known parameters, determined through conventional methods. The proposed method is an alternative to conventional analytical methods and does not require any reagent, given the demands of the "green chemistry".

Aumento da resposta analítica por meio da otimização do sistema de injeção sem divisão de fluxo em cromatografia gasosa empregando a lei dos gases ideais

This paper reports the development of an easy, fast and effective procedure for the verification of the ideal gas law in splitless injection systems in order to improve the response. Results of a group of pesticides were used to demonstrate the suitability of the approach. The procedure helps establish experimental parameters through theoretical aspects. The improved instrumental response allowed extraction with lower sample volumes, the minimization of time and costs and the simplification of sample preparation.