Evolu����o e classifica����o do peso corporal em rela����o aos resultados da cirurgia bari��trica: derivação g��strica em Y de Roux

OBJETIVO: Avaliar a evolu����o e a classifica����o do peso corporal em rela����o aos resultados da cirurgia bari��trica em mulheres submetidas ao procedimento cir��rgico h�� mais de dois anos. SUJEITOS E M��TODO: Foram avaliadas 141 mulheres submetidas �� derivação g��strica em Y de Roux (DGYR) com anel de conten����o. As participantes foram divididas de acordo com o tempo de p��s-operat��rio e conforme o percentual da perda do excesso de peso (%PEP): < 50; 50 ��� 75; e, > 75. RESULTADOS: As mulheres do grupo com %PEP < 50 (15,6%) se mantiveram obesas, enquanto aquelas que apresentaram %PEP > 75 (36,2%) situaram-se entre a eutrofia e pr��obesidade e tiveram menor ��ndice de recupera����o tardia de peso em rela����o aos demais grupos. CONCLUS��O: A evolu����o de peso ap��s dois ou mais anos da cirurgia mostrou sua esperada redu����o com variados graus de resposta, apontando a necessidade de monitoramento, investiga����o e interven����o para obten����o dos resultados esperados.

Uso de produto �� base de enzima e levedura na dieta de bovinos: digestibilidade dos nutrientes e desempenho em confinamento

Objetivou-se, com este trabalho, avaliar os efeitos da adi����o de diferentes n��veis de enzima mais levedura na dieta de bovinos sobre a digestibilidade aparente dos nutrientes e o desempenho em confinamento, utilizando-se 18 animais machos, mesti��os, de origem leiteira, com peso vivo (PV) m��dio de 190��10 kg e 12 meses de idade, e 27 animais da ra��a Guzer�� com PV m��dio de 325 kg e idade m��dia de 27 meses. Os n��veis de enzima mais levedura foram zero (controle), 5 g de enzima (E) mais 5 g de levedura (L) e 10 g de E mais 5 g de L por animal por dia. Todos os animais receberam a mesma dieta, constitu��da de 65% de silagem (50% de milho:50% de sorgo) e 35% de concentrado composto de milho (24,6%), farelo de algod��o (7,4%), ur��ia (1,2%), sal mineralizado (0,54%) e calc��rio (0,86%). Esta dieta apresentava 12,4% de PB; 10,1 MJEM/kg MS e 41,1% de FDN. A adi����o de enzima mais levedura n��o alterou o consumo de MS (3,31% do PV ou 126,6 g/kg PV0,75), e CDA da MS (63,0%), PB (68,2%), EE (83,3%), CHOT (61,3%), FDN (47,2%), FDA (43,8%) e valor de NDT (62,8%). O GMD e o CMS diminu��ram de forma quadr��tica e a CA alimentar piorou linearmente, em fun����o dos dias de confinamento. O fornecimento de enzima mais levedura para bovinos de corte n��o traz benef��cios nutricionais ou de desempenho.

An��lise de impacto baseada em rastreabilidade de artefatos para linhas de produto de software

Software Product Line (SPL) consists of a software development paradigm, whose main focus is to identify features common and variability among applications in a specific domain. An LPS is designed to attend all products requirements from its product family. These requirements and LPS may have changes over time due to several factors, such as evolution of product requirements, evolution of the market, evolution of SLP process, evolution of the technologies used to develop the products. To handle these changes, LPS should be modified and evolve in order to not become obsolete, and adapt itself to new requirements. The Changes Impact Analysis is an activity that understand and identify what consequences these changes are cause on LPS. Impact Analysis on LPS may be supported by traceability relationships, which identify relationships between artefacts created during all phases of software development. Despite the solutions of change impact analysis based on traceability for software, there is a lack of solutions for assessing the change impact analysis based on traceability for LPS, since existing solutions do not include estimates specific to the artefacts of LPS. Thus, this paper proposes a process of change impact analysis and an tool for assessing the change impact through traceability of artefacts in LPS. For this purpose, we specified a process of change impact analysis that considers artifacts produced during the development of LPS. We have also implemented a tool which allows estimating and identifying artefacts and products of LPS affected from changes in other products, changes in class, changes in features, changes between releases of LPS and artefacts related to changes in core assets and variability. Finally, the results were evaluated through metrics

Uma abordagem dirigida por modelos para ger��ncia de variabilidade e execu����o de processos de software

This dissertation presents a model-driven and integrated approach to variability management, customization and execution of software processes. Our approach is founded on the principles and techniques of software product lines and model-driven engineering. Model-driven engineering provides support to the specification of software processes and their transformation to workflow specifications. Software product lines techniques allows the automatic variability management of process elements and fragments. Additionally, in our approach, workflow technologies enable the process execution in workflow engines. In order to evaluate the approach feasibility, we have implemented it using existing model-driven engineering technologies. The software processes are specified using Eclipse Process Framework (EPF). The automatic variability management of software processes has been implemented as an extension of an existing product derivation tool. Finally, ATL and Acceleo transformation languages are adopted to transform EPF process to jPDL workflow language specifications in order to enable the deployment and execution of software processes in the JBoss BPM workflow engine. The approach is evaluated through the modeling and modularization of the project management discipline of the Open Unified Process (OpenUP)

Reqsys-MDD: uma ferramenta para mapeamento entre modelos de features e requisitos em linhas de produto de software

The approach Software Product Line (SPL) has become very promising these days, since it allows the production of customized systems on large scale through product families. For the modeling of these families the Features Model is being widely used, however, it is a model that has low level of detail and not may be sufficient to guide the development team of LPS. Thus, it is recommended add the Features Model to other models representing the system from other perspectives. The goals model PL-AOVgraph can assume this role complementary to the Features Model, since it has a to context oriented language of LPS's, which allows the requirements modeling in detail and identification of crosscutting concerns that may arise as result of variability. In order to insert PL-AOVgraph in development of LPS's, this paper proposes a bi-directional mapping between PL-AOVgraph and Features Model, which will be automated by tool ReqSys-MDD. This tool uses the approach of Model-Driven Development (MDD), which allows the construction of systems from high level models through successive transformations. This enables the integration of ReqSys-MDD with other tools MDD that use their output models as input to other transformations. So it is possible keep consistency among the models involved, avoiding loss of informations on transitions between stages of development

Caracterizando os fluxos excepcionais em linhas de produto de software: um estudo explorat��rio

The Exception Handling (EH) is a widely used mechanism for building robust systems. In Software Product Line (SPL) context it is not different. As EH mechanisms are embedded in most of mainstream programming languages (like Java, C# and C++), we can find exception signalers and handlers spread over code assets associated to common and variable SPL features. When exception signalers and handlers are added to an SPL in an unplanned way, one of the possible consequences is the generation of faulty family instances (i.e., instances on which common or variable features signal exceptions that are mistakenly caught inside the system). In this context, some questions arise: How exceptions flow between the optional and alternative features an LPS? Aiming at providing answers to these questions, this master thesis conducted an exploratory study, based on code inspection and static analysis code, whose goal was to categorize the main ways which exceptions flow in LPSs. To support the study, we developed an static analysis tool called PLEA (Product Line Exception Analyzer) that calculates the exceptional flows of LPSs, and categorize these flows according to the features associated with handlers and signalers. Preliminary results showed that some types of exceptional flows have more potential to yield failures in exceptional behavior of SLPs

Squid impact analyser: uma ferramenta para an��lise de impacto de mudan��a em linhas de produto de software

Software Products Lines (SPL) is a software engineering approach to developing software system families that share common features and differ in other features according to the requested software systems. The adoption of the SPL approach can promote several benefits such as cost reduction, product quality, productivity, and time to market. On the other hand, the SPL approach brings new challenges to the software evolution that must be considered. Recent research work has explored and proposed automated approaches based on code analysis and traceability techniques for change impact analysis in the context of SPL development. There are existing limitations concerning these approaches such as the customization of the analysis functionalities to address different strategies for change impact analysis, and the change impact analysis of fine-grained variability. This dissertation proposes a change impact analysis tool for SPL development, called Squid Impact Analyzer. The tool allows the implementation of change impact analysis based on information from variability modeling, mapping of variability to code assets, and existing dependency relationships between code assets. An assessment of the tool is conducted through an experiment that compare the change impact analysis results provided by the tool with real changes applied to several evolution releases from a SPL for media management in mobile devices

Avalia����es sensoriais, bioqu��micas e microbiol��gicas do guacamole, um produto �� base de abacate, sob armazenamento a frio e com adi����o de ��cido asc��rbico

The elaboration of avocado products for commercialization keeping their characteristics of fresh product has been limited. The cut avocado darkens quickly and their sensorial characteristics are modified with the storage. In the present research, the sensorial parameters, microbiological stability, and peroxidase and polyphenoloxidase activity were evaluated in guacamole added with ascorbic acid and conserved under low temperature, by using avocado variety Hass. Products were conditioned in polyethylene+nylon packages with and without vacuum application; then, they were subjected to the slow and fast freezing (-18 degrees C) and stored in freezer (-18 degrees C). Evaluations were performed at the moment of elaboration of the product (t0) and at 3, 7 and 30 days post-storage. At t30, samples were kept under refrigeration (4 +/- 1 degrees C) and evaluated at 3, 5 and 7 days. After the 30 days of storage, -18 degrees C under freezing, followed by thawing and keeping at 4 +/- 1 degrees C for 7 days, the notes for the sensorial parameters decreased. The peroxidase activity was totally inhibited in the elaborated product and the polifenol oxidase activity considerably decreased in the guacamole (20.07 mM catechol/g fresh matter) relative to those in the fruit (58.31 mM catechol/g fresh matter), however with no significant variation during storage (at -18 degrees C). The samples were microbiologically stable under the conditions of the present study. The addition of ascorbic acid contributed to the conservation of the frozen avocado product by decreasing the enzymatic activity. However, the sensorial parameters are prejudiced under thawing and storage at 4 +/- 1 degrees C.

Liofiliza����o de fatias de abacaxi: avalia����o da cin��tica de secagem e da qualidade do produto

O objetivo deste trabalho foi avaliar a cin��tica de secagem e os par��metros de qualidade - conte��do de vitamina C, reidrata����o e textura - de fatias de abacaxi liofilizadas em fun����o da espessura e da temperatura de congelamento. Abacaxis do tipo Hava��, variedade Smooth Cayenne, foram fatiados transversalmente em espessuras de 0,5, 1,0 e 1,5 cm. As fatias foram congeladas nas temperaturas de -14, -24 e -34 ��C, sendo, em seguida, conduzidas ao liofilizador. Uma parcela das amostras era destinada ao estudo da cin��tica de secagem pela pesagem peri��dica das mesmas, enquanto outra foi reservada para os testes de qualidade. O teor de vitamina C foi quantificado por adi����o de ��cido ox��lico na amostra e titulado com 2,6-diclorofenolindofenol. O par��metro de textura avaliado foi a dureza, por testes de compress��o em textur��metro, enquanto a reidrata����o foi obtida pela pesagem das amostras antes e ap��s a imers��o em ��gua destilada por 5 min. Os resultados do presente trabalho mostraram que existe uma forte depend��ncia da cin��tica de secagem e dos atributos de qualidade de fatias de abacaxi liofilizadas em fun����o das condi����es utilizadas durante a etapa de congelamento, mesmo sendo este classificado como congelamento lento. Por outro lado, a taxa de congelamento n��o �� a ��nica vari��vel que tem influ��ncia sobre a cin��tica de secagem e os atributos de qualidade. A combina����o de temperatura e umidade, tanto durante a liofiliza����o propriamente dita, quanto durante a etapa de reidrata����o, tem influ��ncia sobre a transi����o v��trea do material que, por sua vez, afeta a extens��o do colapso estrutural sofrido pelo produto.

A influ��ncia do anel na evolu����o ponderal ap��s quatro anos da derivação g��strica em y-de-roux laparosc��pica

RACIONAL: A utiliza����o de anel nas deriva����es g��stricas em Y-de-Roux ainda �� motivo de pol��mica entre os cirurgi��es bari��tricos. N��o h�� consenso quanto ��s suas repercuss��es em rela����o �� perda ponderal e �� manuten����o do peso em longo prazo. OBJETIVO: Avaliar a influ��ncia do anel sobre a evolu����o do peso corporal no decorrer de quatro anos ap��s opera����o bari��trica. M��TODO: Foram analisadas retrospectivamente 143 mulheres submetidas �� derivação g��strica em Y-de-Roux videolaparosc��pica pareadas pela utiliza����o ou n��o do anel de Silastic��. O tempo de seguimento foi de at�� 48 meses. Os crit��rios de inclus��o foram idade superior a 18 anos, opera����o bari��trica prim��ria e frequ��ncia regular �� cl��nica no per��odo de interesse para a pesquisa. A t��cnica manteve reservat��rio g��strico de pequena curvatura, volume estimado em 30 ml. A al��a alimentar media 150 cm e a biliar 40 cm a partir do ��ngulo duodenojejunal. O grupo com anel utilizou anel tubular de Silastic�� com comprimento de 6,5 cm, colocado �� 2 cm da anastomose gastrojejunal. O anel era fechado por cinco n��s com fio de polipropileno em seu interior. Na manh�� seguinte ao procedimento cir��rgico as pacientes recebiam l��quidos isot��nicos; no segundo dia dieta l��quida salgada sem res��duos e alta hospitalar no terceiro dia. Dieta pastosa iniciava a partir do 20o dia e s��lida no 30o, juntamente com uma dr��gea di��ria de polivitam��nico. RESULTADOS: O emagrecimento do grupo com anel foi maior que o sem anel em todos os per��odos analisados a n��vel de 10% e de 5% apenas no 3o ano p��s-operat��rio. A propor����o das operadas que n��o atingiram perda do excesso de peso de 50% foi significativamente maior no grupo sem anel que no grupo com anel (31% entre as sem anel e 8% das com anel no 4o ano). N��o houve diferen��a entre os grupos na recupera����o tardia do peso perdido na opera����o. CONCLUS��ES: Os resultados foram favor��veis �� utiliza����o do anel ao se analisar exclusivamente a perda de peso.

TRATAMENTO DE SEMENTES DE ARROZ, TRIGO, FEIJ��O E SOJA COM UM PRODUTO FORMULADO �� BASE DE C��LULAS E DE METAB��LITOS DE Bacillus subtilis

Conselho Nacional de Desenvolvimento Cient��fico e Tecnol��gico (CNPq)

Comportamento dos ��leos de girassol, soja e milho em frituras de produto c��rneo empanado pr��-frito congelado

A utiliza����o crescente de alimentos r��pidos determinou a expans��o de uma ind��stria de produtos fritos e pr��-fritos. A compreens��o das mudan��as que o ��leo sofre durante os processos de fritura �� importante, pois pode levar �� otimiza����o destes processos, e a melhoria da qualidade do ��leo de fritura e do produto final. Neste trabalho, objetivou-se determinar os n��veis de altera����o de diferentes ��leos vegetais, girassol, soja e milho, no processo de fritura dos snacks produto c��rneo empanado pr��-frito congelado. As frituras foram conduzidas em temperatura de 180��C, rela����o superf��cie/volume (S/V) de 0,3 cm-1 e tempo total de aquecimento de 12 horas. Nos snacks procederam-se as an��lises de teor de umidade e lip��dios; nos ��leos as determina����es de compostos polares totais, ��cidos graxos livres e ��ndice de per��xidos. Nenhuma an��lise apresentou altera����o acima dos limites recomendados por alguns pa��ses. Desta forma, concluiu-se que as condi����es estabelecidas no processo de fritura s��o seguras, indicando que todos os ��leos foram adequados �� fritura, sendo o ��leo de milho de maior estabilidade oxidativa.

Efeito de um novo produto fermentado de soja sobre os l��pides s��ricos de homens adultos normocolesterol��micos

This study was undertaken to verify the effect of a daily intake of a new fermented soy milk produced with Enterococcus faecium and Lactobacillus jugurti on the serum lipid levels in normocholesterolemic middle-aged men. The study was randomized, double-blind and placebo-controlled and was performed for a period of 6 weeks. Forty-four normocholesterolemic healthy, male volunteers, aged 40-55 years old were randomly separated in two groups: The F-group received 200 ml of the fermented product daily and the P-group received 200 ml of placebo (chemically fermented). The blood samples were drawn initially and after 3 and 6 weeks and serum values for total cholesterol, HDL-cholesterol and triglyceride were determined. The LDL-cholesterol value was estimated. No significant changes in the fermented group (F) were observed for total cholesterol, LDL-cholesterol or triglyceride levels, while the HDL-cholesterol level was significantly higher (p��� 0,05) after 6 weeks. The total cholesterol and LDL-cholesterol levels were significantly higer (p��� 0,05) in the placebo group (P), but no changes were found for the HDL-cholestrol and triglyceride levels during the experimental period. In conclusion, the intake of 200 ml/day of the fermented soy milk, produced with E.faecium and L. jugurti, for 6 weeks, did not affect the serum total cholesterol and LDL-cholesterol, and led an increase of 10% in the HDL-cholesterol level.