An alternative experimental model for training in microsurgery

OBJECTIVE: to describe a new model of training in microsurgery with pig spleen after splenectomy performed by undergraduate students of the Discipline of Operative Technique of the UFPR Medical School. METHODS: after the completion of splenectomy we performed dissection of the vascular pedicle, distal and proximal to the ligation performed for removal of the spleen. After complete dissection of the splenic artery and vein with microscope, clamps were placed and the vessels were cut. We then made the anastomosis of the vessels with 9.0 nylon. RESULT: the microsurgical training with a well-defined routine, qualified supervision and using low cost experimental materials proved to be effective in the practice of initial microvascular surgery. CONCLUSION: the use of pig spleen, which would be discarded after splenectomy, is an excellent model for microsurgical training, since besides having the consistency and sensitivity of a real model, it saves the sacrifice of a new animal model in the initial learning phase of this technique.

Slurry flows in progressive cavity and in hose pumps

The aim of this thesis was to research how slurry’s viscosity and rheology affect to pumping in peristaltic hose pump and in eccentric progressive cavity pump. In addition, it was researched the formed pressure pulsation in hose pump. Pressure pulsation was studied by pumping different slurries and by using different pipe materials. Pressure and power curves were determined for both used pumps. It was also determined NPSHR curve for the progressive cavity pump. Literature part of the thesis considered to distribute fluids to different rheology types, as well as theories and models to identify different rheology types. Special attention was paid to non-Newtonian fluids, which were also used in experimental part of this thesis. In addition, the literature part discusses about pumps, parameters for pump sizing, and pressure pulsation in hose pump. Starch, bentonite, and carboxymethyl cellulose slurries were used in the experimental part of this thesis. The slurries were pumped with Flowrox peristaltic hose pump (LPP-T32) and eccentric progressive cavity pump (C10/10). From the each slurry was taken a sample, and the samples were analyzed for concentration, viscosity and rheology type. The used pipe materials in pressure pulsation experiments were steel and elastic, and it was also used a prototype of pulsation dampener. The pulsation experiments indicated that the elastic pipe and the prototype of pulsation dampener attenuated pressure pulsation better than the steel pipe at low pressure levels. The differences between different materials disappeared when pressure level and pump rotation speed increased. In slurry experiments, pulsation was different depending on rheology and viscosity of the slurry. According to experiments, the rheology did not significantly affect to pump power consumption or efficiency.

Ruuviliitosten lujuustarkastelu voimansiirtolinjoissa

Voimansiirtolinjojen ristikkopylväiden rakentamisessa on tyypillisesti käytetty osittaiskierteisiä ruuveja, mutta työmaatyöskentelyä helpottaisi siirtyminen täyskierteisten ruuvien käyttöön. Tämä mm. vähentäisi käytettävien ruuvinimikkeiden määrää. Tämän diplomityön tarkoituksena on selvittää laskemalla ja Ftower -laskentaohjelmaa käyttämällä, onko siirtyminen täyskierteisten ruuvien käyttöön mahdollista. Tarkastelua suoritetaan lisäksi myös FEM -analyysilla. Lisäksi tarkastellaan myös muita voimansiirtolinjojen ruuviliitoksiin liittyviä ongelmia, ja pyritään löytämään näihin ratkaisuehdotuksia.

Kylmälaitekoneikon runkorakenteen kehittäminen

Kylmälaitekoneikot ovat kylmäkomponentteja sisältäviä rakenteita, joiden avulla toteutetaan suurten tilojen, kuten elintarvikemyymälöiden sisäilman jäähdytys. Lisäksi koneikkojen avulla jäähdytetään matalampiin lämpötiloihin pienempiä kylmähuoneita. Osa koneikoista ottaa talteen kylmäprosessissa syntyvän lämmön, jota hyödynnetään tilojen lämmityksessä. Tämän diplomityön tavoitteena oli suunnitella ja mitoittaa kahdeksalle eri kylmälaitekoneikolle entistä kustannustehokkaammat runkorakenteet, jotka ovat niin kestäviä, että koneikkoja on mahdollista pinota tilan säästämiseksi kolme päällekkäin. Lisäksi runkorakenteilta vaadittiin helppoa kuljetettavuutta, hyviä kiinnitysominaisuuksia ja korroosionkestävyyttä. Aluksi työssä selvitettiin runkorakenteisiin kohdistuvat vaatimukset, jonka jälkeen materiaalin valinta tehtiin materiaaliin kohdistuvien vaatimusten perusteella. Rakenteiden palkit mitoitettiin tarvittavan taivutusvastuksen ja kiepahduksen mukaan. Pilarit puolestaan mitoitettiin nurjahduksen ja kaksiaksiaalisen taivutustilan perusteella. Tämän jälkeen mitoitettiin eri sauvojen väliset hitsi- ja ruuviliitokset siten, että rakenne hajoaa ylikuormitustilanteessa mahdollisimman turvallisesti. Työssä tehdyt laskelmat varmennettiin elementtimenetelmän avulla ja lopullisille rakenteille tehtiin elementtimenetelmällä vielä ominaistaajuusanalyysejä. Lopuksi työssä suunniteltiin runkorakenteille sopiva korroosionsuojaus.

Naudanlanta biokaasulaitosraaka-aineena, käsittely ja logistiikka

Maatalouden lietelannasta saatavien ravinteiden talteenotto ja kierrätys ovat viime aikoina nousseet yhä tärkeämmäksi tavoitteeksi. Ravinteiden tehokas kierrätystapa saadaan ai-kaiseksi käsittelemällä lietelantaa. Lannan käsittelyketjuja on monenlaisia; tässä työssä naudan lannan käsittelyketju muodostuu separoinnista ja mädätyksestä. Tämän diplomityön tarkoituksena oli selvittää naudan lannan mekaanisen separoinnin ja logistiikan kannattavuus märkämädätys- ja kuivamädätyskäsittelyketjussa. Käsittelyketju-jen kannattavuus tai kannattamattomuus on esitetty eri skenaarioissa muodostettujen kus-tannuslaskentojen perusteella. Skenaarioiden kustannuslaskelmat ovat toisiinsa verratta-vissa, jolloin ne voidaan asettaa niin ikään paremmuusjärjestykseen. Viides skenaario ei ole suoraan verrattavissa muihin skenaarioihin, koska siinä lannankäsittelyketjua on tar-kasteltu eri näkökulmasta, keskittämällä suurimmalle maatilalle. Mekaanisista separaattoreista tarkasteltiin työssä ruuvipuristinta, dekantterilinkoa ja ul-koistettua separointipalvelua. Lannan logistiikkakustannuksissa huomioitiin lannan kulje-tusta traktori- ja säiliöautolla tai traktorilla. Separoinnin kustannus liitettiin osaksi logis-tiikkakustannusta. Työn tuloksien perusteella voidaan todeta dekantterilingon separointi-kustannuksen olevan taloudellisesti kannattamattomin johtuen pienestä lantakapasiteetista ja separaattorin korkeasta investointihinnasta. Ravinteiden osalta linko osoittautui tehok-kaimmaksi menetelmäksi erottamaan ravinteet eri jakeisiin. Lannan käsittely separointipalvelulla oli edullisin skenaario, jonka vuosittaiseksi kustan-nukseksi saatiin säiliö- ja kuorma-autolla lantaa kuljetettaessa 58 700 € ja traktorilla kul-jetettaessa 60 400 €. Kallein lannan käsittely oli dekantterilingolla, jonka vuosittaiseksi kustannukseksi saatiin lantaa säiliö- ja kuorma-autolla kuljetettaessa 121 000 € ja trakto-rilla kuljetettaessa 123 300 €. Lannan separointi maatilalla osoittautui kannattavammaksi kuin käsittelemättömän lietteen kuljetus biokaasulaitokselle.

Contribution of CD4+ T cells to the early mechanisms of ischemia- reperfusion injury in a mouse model of acute renal failure

Renal ischemia-reperfusion (IR) injury is the major cause of acute renal failure in native and transplanted kidneys. Mononuclear leukocytes have been reported in renal tissue as part of the innate and adaptive responses triggered by IR. We investigated the participation of CD4+ T lymphocytes in the pathogenesis of renal IR injury. Male mice (C57BL/6, 8 to 12 weeks old) were submitted to 45 min of ischemia by renal pedicle clamping followed by reperfusion. We evaluated the role of CD4+ T cells using a monoclonal depleting antibody against CD4 (GK1.5, 50 µ, ip), and class II-major histocompatibility complex molecule knockout mice. Both CD4-depleted groups showed a marked improvement in renal function compared to the ischemic group, despite the fact that GK1.5 mAb treatment promoted a profound CD4 depletion (to less than 5% compared to normal controls) only within the first 24 h after IR. CD4-depleted groups presented a significant improvement in 5-day survival (84 vs 80 vs 39%; antibody treated, knockout mice and non-depleted groups, respectively) and also a significant reduction in the tubular necrosis area with an early tubular regeneration pattern. The peak of CD4-positive cell infiltration occurred on day 2, coinciding with the high expression of ßC mRNA and increased urea levels. CD4 depletion did not alter the CD11b infiltrate or the IFN-g and granzyme-B mRNA expression in renal tissue. These data indicate that a CD4+ subset of T lymphocytes may be implicated as key mediators of very early inflammatory responses after renal IR injury and that targeting CD4+ T lymphocytes may yield novel therapies.

The effects of water and sucrose contents on the physicochemical properties of non-directly expanded rice flour extrudates

Rice flour was processed by extrusion cooking in the presence of variable contents of water and sucrose. The process was carried out in a twin-screw extruder under the conditions given by a centre rotational experimental design of second order. The effects of the independent variables, water content (27.9 to 42.1%), and sucrose content (0.1 to 19.9%) on the physicochemical properties of the extrudates were investigated. The water absorption index (WAI), water solubility index (WSI), volumetric expansion index (VEI), and bulk density (BD) were determined as dependent variables. BD was determined for samples before and after frying. An increase in water contents resulted in higher WAI and VEI, and lower WSI and BD for extrudates before and after frying. Higher sucrose levels led to increased values of WAI and VEI and to reduced values of WSI and BD. Both independent variables had significant influence on the physicochemical properties of rice flour extrudates. However, the sucrose content was the most significant. The interaction between these two independent variables and their quadratic effect were also important for the responses studied.

Functional extruded snacks with lycopene and soy protein

In this work, the effects of thermoplastic extrusion process parameters (raw material moisture content and temperature) and the addition of functional ingredients (lycopene and soy protein) on quality characteristics of a base-formulation for extruded corn snacks were studied, with the objective of developing an easy-to-eat functional product. A single-screw Labor PQ 30 model Inbramaq extruder was used for extrusion and a central composite rotational design (CCRD) was followed. The independent variables were: i) percentage of soy protein isolate (0-30%); ii) percentage of lycopene preparation (0-0.1%); iii) raw material moisture content (20-30%); and iv) 5th zone temperature (100-150 °C). The expansion index reached maximum values with the lowest raw material moisture content (20%) and intermediate temperatures (approximately 125 °C). Instrumental hardness was higher with high moisture and low temperature; however, increasing the percentage of soy protein was beneficial for the texture of the product, reducing hardness. The red color intensity increased with the increase in lycopene content and moisture, and with the reduction of temperature. Sensory acceptance tests were carried out for two products, with maximum percentages of the functional ingredients, 20% moisture and temperatures of 125 and 137 °C, with greater acceptance for the product extruded at 125 °C.

Effect of sugar and water contents on non-expanded cassava flour extrudates

The effects of sucrose and water contents on cassava flour processed by extrusion at varied concentrations of sucrose (0-20% w/w) and water (28-42% w/w) were studied by applying response surface methodology. The extrusion of the mixtures was performed in a twin screw extruder fitted to a torque rheometer. The specific mechanical energy (SME) dissipated inside a conical twin-screw extruder was measured. Water absorption index (WAI), water solubility index (WSI) and paste viscosity readings (cold viscosity (CV), peak viscosity (PV), breakdown (BD) and set back (SB)) during a gelatinization-retrogradation cycle measured in a Rapid Visco Analyzer were determined on non-directly extruded products. The results indicated that SME and WSI decreased as a function of water and sucrose contents. WAI and pasting properties were influenced by water content. A non antiplasticizing effect of the sucrose content was observed on pasting properties, suggesting that sucrose did not reduce the availability of water available for gelatinizing cassava flour during the extrusion process. The nature of the optimum point was characterized as a saddle point for WAI, WSI, PV and BD, whereas SME showed a maximum and CV and SB a minimum. The results indicated to be valuable for the production of non-expanded cassava flour extrudates with desirable functional properties for specific end users.

Pre-treatment of thermoduric spores in CO2 modified atmosphere and their survivability during food extrusion

The aim of this experiment was to evaluate how susceptible spores become to mechanical damage during food extrusion after being submitted to CO2. B. stearothermophilus spores sowed to corn and soy mix were submitted to 99% CO2 for 10 days and extruded in a single-screw extruder. The treatments were: T1 - spore-containing samples, extruded at screw rotational speed of 65 rpm and barrel wall temperature of 80 °C; T2 - as T1, except for screw rotational speed of 150 rpm; and T3 - as T2, except that samples were submitted to the modified atmosphere. The results for cell viability, minimum and maximum residence times, and static pressure were T1 - 19.90 ± 3.24%, 123.3 ± 14.50 seconds; 203.3 ± 14.05 seconds; 2.217 ± 62 kPa; T2 - 21.42 ± 8.24%, 70.00 ± 5.77 seconds; 170.00 ± 4.67 seconds; 2.310 ± 107 kPa; and T3 - 11.06 ± 2.46%, 86.00 ± 7.23 seconds; 186.00 ± 7.50 seconds; 2.403 ± 93 kPa, respectively. It was concluded that the extrusion process did reduce the cell count. However, screw rotational speed variation or CO2 pre-treatment did not affect cell viability.

Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch

Blends of fiber from sugar cane bagasse, corn starch, and whey protein concentrate were extruded. A single screw extruder, equipped with a screw at a constant compression ratio of 1:1 and a die diameter of 3 mm, was used. The best processing conditions were determined according to a central composite rotatable design (α = 1.41) with 5 central points, which gives a total of 13 tests. During the extrusion process the content of insoluble fiber decreased and that of soluble fiber increased. An increase in the contents of fiber and in the barrel temperature resulted in a decrease in the expansion index values and an increase in the water absorption index values; whereas in blends with intermediate fiber contents the effects in these parameters were found to be the opposite. High fiber contents increased penetration force but decreased luminosity, water solubility index values and the adhesive force in gels. The extrusion process improved the functional properties of sugarcane fiber bagasse enabling its addition to diverse alimentary systems.

Sugarcane spirit market share simulation: an application of conjoint analysis

This study evaluated the influence of packaging and labeling attributes of sugarcane spirit on consumers' behavior by applying the results of conjoint analysis in sugarcane spirit market share simulation. Firstly, a conjoint analysis was performed aiming to estimate the part-worths of each consumer for some sugarcane spirit packaging and labeling attributes. These part-worths were used in the market share simulation using the maximum utility model. It was observed that some packaging and labeling attributes affected consumer's purchase intention and that most consumers showed a similar preference pattern regarding these attributes. These consumers showed preference for the Seleta brand, which was bottled in 700 mL clear glass bottles with a metal screw cap that bore a label illustration unrelated to sugarcane spirit production process and had the information "aged 36 months in oak barrels". This study also showed that conjoint analysis and the use of its results in the market share simulation proved important tools to better understand consumer behavior towards intention to purchase sugarcane spirit.

Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks

Given the broad acceptance of sour cassava starch biscuits in Brazil and the nutritional quality of quinoa flour, this study aimed to evaluate the effect of extrusion temperature, screw speed, moisture, and amount of quinoa flour on the physical properties of puffed snacks. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Effects of moisture and amount of quinoa flour on the expansion index and specific volume of snacks were observed. There was a pronounced increase in water solubility index of blends with the extrusion process with significant effects of all process parameters on the WSI. Higher water absorption index (WAI) was observed under high temperature, low moisture, and lower quinoa flour amount. Temperature and amount of quinoa flour influenced the color of the snacks. A positive quadratic effect of quinoa flour on hardness of products was observed. Blends of sour cassava starch and quinoa flour have good potential for use as raw material in production of extruded snacks with good physical properties.

Technological properties of precooked flour containing coffee powder and rice by thermoplastic extrusion

Although Brazil is a country of tradition in both the production and consumption of coffee, the most of the coffee is consumed as a beverage, which reduces greatly the competitiveness on international market, for reducing the chances of supplying the product under other forms of consumption. Owing to that, the aim of this study was developing a precooked mixed flour containing coffee powder and rice for use in coffee flavored products. Mixtures of rice and coffee in the proportions of 900:100, 850:150 and 800:200 g, respectively, were processed in a single screw extruder (Brabender DS-20, Duisburg, German) and the effect of the extrusion process on the variables moisture content (16%, 18% and 20%) and temperature in the third extruding zone (140 °C, 160 °C and 180 °C) was studied. The results for expansion index ranged from 2.91 to 11.11 mm in diameter; the water absorption index from 4.59 to 6.33 g gel/g sample and the water solubility index varied from 4.05% to 8.57%. These results showed that, despite coffee powder influenced the variables studied, the expanded product after milling resulted in a extruded mixture with good absorption and water solubility indices, which favors the use of the precooked mixed flour for human consumption.

Characterization of pre-gelatinized rice and bean flour

The objective of this study was to develop a pre-gelatinized flour using a mixture of broken rice and split beans by thermoplastic extrusion, and to evaluate the physicochemical, nutritional, and technological quality of the final product. The extrusion parameters were maintained using three heating zones with temperatures of 30 ºC, 40 ºC, and 70 ºC; screw speed of 177 rpm; feed rate of 257 g/m, and circular matrix of 3.85 mm. The following characterization analyses were performed: physicochemical, nutritional, water absorption index (WAI), water solubility index (WSI), and paste viscosity. The pre-gelatinized rice and bean flour had an intermediate value of WAI, 7.51 g/g, and high WSI value, 24.61%. Regarding proteins, it was verified an average content of 12.9% in the final product. The amino acid contents found in the pre-gelatinized flour indicate that the mixture has the essential amino acids. It was also found that the pre-gelatinized flour supplies more than 60% of the essential amino acids recommended for children aged one to three years old. The gelatinized flour composed of broken rice and split beans is an alternative to the use of these by-products of the manufacture process of rice and beans to obtain a product with viable technological characteristics and high nutritional value.