Color stability of composites: effect of immersion media.

Coloring in drinks decreases the color stability of composite restorations, reducing their longevity. The purpose of this in vitro study was to evaluate the effect of immersion media on color stability of seven different composite resins (Solidex - Shofu, Resilab-Wilcos, Signum - Heraeus, Epricord - Tokuyama, Adoro - Ivoclar Vivadent, Admira - Voco and Sinfony - 3MESPE). Seven resin-based composite specimens were prepared using a cylindrical teflon mold 2 mm thick and 10 mm in diameter Fifteen specimens of each resin were light-cured according to manufacturers' instructions and randomized into 3 groups (n= 5) according to immersion media: coffee, cola beverage and water A digital spectrophotometer Easy Shade (VITA) was used to evaluate the color changes at baseline and 7 days after immersion in each solution. Specimens were stored in the different staining media for 24 h/day during one week. The color differences were analyzed by two-way ANOVA and Tukey 's test (p< 0.05). Color change was observed after one week of immersion and there were statistical differences in staining, composite and interaction factors. The least staining was observed in Admira (deltaE= 3.934+/-0.814) and Resilab (deltaE= 3.993+/-0.735), followed by Adoro (deltaE= 4.044+/-1.001), Epri-cord (deltaE= 4.049+/-1.234), Signum (deltaE= 4.260+/-1.785), Solidex (deltaE=5,122+/-0.534) and Sinfony (deltaE=5.126+/-0.838). All of the composites tested except Adoro were susceptible to staining by substances present in coffee and cola, when stored in beverage for seven days. The lowest deltaE means were obtained with Admira.

Strategies to model scheduling decisions to plan the soft drink production process

In this paper we present a mixed integer model that integrates lot sizing and lot scheduling decisions for the production planning of a soft drink company. The main contribution of the paper is to present a model that differ from others in the literature for the constraints related to the scheduling decisions. The proposed strategy is compared to other strategies presented in the literature.

In vitro assessment of dentin erosion after immersion in acidic beverages: Surface profile analysis and energy-dispersive X-ray fluorescence spectrometry study

The aim of this study was to investigate the effects of some acidic drinks on dentin erosion, using methods of surface profile (SP) analysis and energy-dispersive X-ray fluorescence spectrometry (EDXRF). One hundred standardized dentin slabs obtained from bovine incisor roots were used. Dentin slabs measuring 5x5 mm were ground flat, polished and half of each specimen surface was protected with nail polish. For 60 min, the dentin surfaces were immersed in 50 mL of 5 different drinks (Gatorade®, Del Valle Mais orange juice®, Coca-Cola®, Red Bull® and white wine), 20 blocks in each drink. The pH of each beverage was measured. After the erosive challenge, the nail polish was removed and SP was analyzed. The mineral concentration of dentin surfaces was determined by means of EDXRF. Data were analyzed statistically by ANOVA and Tukey's test (α=0.05). SP analysis showed that Red-Bull had the highest erosive potential (p<0.05). EDXRF results exhibited a decrease in phosphate in the groups immersed in Red-Bull, orange juice and white wine (p<0.05), and no significant difference in calcium content between the reference surface and eroded surface. In conclusion, this study demonstrated that all studied beverages promoted erosion on root dentin and Red Bull had the highest erosive potential. There was no correlation between pH of beverages and their erosive potential and only the P content changed after erosive challenge.

Bioactive substance contents and antioxidant capacity of the lipid fraction of Annona crassiflora Mart. seeds

Annona crassiflora Mart. is a typical fruit of the Brazilian cerrado, considered to be a species of economic interest, mainly for its use in cooking, which is widespread among the inhabitants of that region, and can be found in many typical local dishes, especially sweets, jellies, liqueurs, soft drinks, ice creams and juices. Thus, the objective of this study was to determine the bioactive substance contents and the antioxidant capacity of the lipid fraction of A. crassiflora Mart. seeds in the interest of better identifying the quality of this raw material from the Brazilian cerrado. After the receipt of the fruits, the seeds were removed manually and, then, the lipid fraction was obtained by cold extraction with chloroform:methanol:water (2:1:0.8, v/v/v) and analyzed for the composition of phytosterols, tocopherols, fatty acids, total carotenoids, antioxidant activity and oxidative stability index. The lipid fraction showed significant quantity of bioactive substances, especially phytosterols, tocopherols and unsaturated fatty acids, as well as significant antioxidant capacity and oxidative stability, influenced by the content of phytosterols and the composition of fatty acids present in the analyzed fraction. © 2012 Elsevier B.V.

Produção de etanol a 40-42ºC em uma co-cultura de Saccharomyces cerevisiae e Issatchenkia orientalis

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estado nutricional de indivíduos alcoolistas crônicos na internação e na alta médica, em um hospital psiquiátrico, Araçatuba/SP

Pós-graduação em Alimentos e Nutrição - FCFAR

Qualidade físcio-química e microbiológica de refrigerantes sabor guaraná em embalagens PET-2000mL e ocorrência de leveduras

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

A influência do design na aplicação de forças manuais para abertura de embalagens plásticas de refrigerantes

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Uso de álcool e julgamento sócio-moral de estudantes do ensino médio

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Adolescente, uso de álcool, depressão e desenvolvimento cognitivo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Bebida mista de extrato de soja e suco de amora: análises químicas e sensorial

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Aplicação da razão isotópica do carbono (13C/12C) para detecção de adulteração em bebidas a base de maracujá – Passiflora edulis Sims. f. flavicarpa Deg

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Análise de investimentos para implantação de unidade industrial de pequeno porte de refrigerantes de acerola

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Refrigerantes de acerola produzidos a partir de suco desidratado e extrato seco da fruta: análise química, sensorial e econômica

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

Produção de refrigerante a partir de acerola (Malpighia glabra L.)

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