Efeitos da utiliza����o do anel silastic em cirurgias de derivação g��strica em Y de Roux para tratamento das obesidades graus II e III: an��lise comparatica

P��s-gradua����o em Bases Gerais da Cirurgia - FMB

Derivação de c��lulas tronco de tecido ovariano na esp��cie canina

P��s-gradua����o em Medicina Veterin��ria - FCAV

Corpos (con) sentidos: cartografando processos de subjetiva����o de produto(re)s de corporalidades singulares

P��s-gradua����o em Psicologia - FCLAS

Emprego de t��cnica dedicada de an��lise de imagem na avalia����o do produto GT no desempenho da flocula����o

Funda����o de Amparo �� Pesquisa do Estado de S��o Paulo (FAPESP)

Fingerbyte: utilizando conceitos te��ricos de comunica����o e pesquisa de opini��o para adequa����o de um produto

This project aims to use concepts of innovation and obsolescence in products, to analyze and test the technological product FingerByte, a blend glove and joystick that needs to be appropriate for specific audiences. For this adjustment, this project uses a qualitative opinion survey, known as focus group in order to obtain data during product testing with certain audiences. Another purpose of the paper is to serve as a guide to readers in similar situations where you wish to use focus groups to develop products that have not been put on the market. The experiment uses the knowledge of public relations, both in research and in data analysis. The main results of the research are described in this monograph, in order to demonstrate what are the possible types of data being collected, helping the reader to approach the experience of qualitative research

De um subproduto industrial para um produto destinado �� alimenta����o animal: produ����o de biomassa bacteriana

A grande diversidade das atividades industriais ocasiona durante o processo produtivo a gera����o de res��duos s��lidos, l��quidos e gasosos, que podem poluir e/ou contaminar o solo, a ��gua e o ar. Embora existam regulamentos para o descarte desses res��duos, a inobserv��ncia ��s regras, a inefici��ncia dos tratamentos despoluentes e a inoper��ncia de ��rg��os fiscalizadores permitem que, ainda hoje, sejam lan��ados ao ambiente grandes cargas de poluentes. Isso se aplica ��s ind��strias de alimentos de origem animal. Felizmente, a vis��o dos empres��rios do setor vem mudando, na medida em que a imagem de uma empresa que conta com produtos e processos ambientalmente respons��veis representa parte das estrat��gias competitivas atuais. O objetivo deste trabalho foi demonstrar como um efluente industrial pode ser transformado em mat��ria prima para a obten����o de um produto com valor comercial, utilizando tecnologias reconhecidas pela ind��stria e a atividade microbiana. O efluente foi obtido em ind��stria de abate e processamento de til��pias, apresentado (valores m��dios) pH = 9,4, DQO = 1.127 mg/L, ��leos e graxas = 1.166 mg/L, nitrog��nio total = 813 mg/L, coliformes a 30���35o C = 1,0x105 NMP/mL, coliformes a 45o C = 0,41 NMP/mL, bolores e leveduras = 4,6x103 UFC/mL e, ocasionalmente, contendo Salmonella sp e Aeromonas sp. Os tratamentos f��sicos aplicados ao efluente inclu��ram gradeamento, filtra����o (50��m) e pasteuriza����o (65o C/30 min). O cultivo de Rubrivivax gelatinosus foi realizado sob anaerobiose em reatores de vidro durante 7 dias, em temperatura ambiente (30��5o C) e 2.000��500 lux. A recupera����o da biomassa foi feita por filtra����o tangencial (0,2 ��m; 1,5 bar), centrifuga����o (3.400 g/30 min; 5o C) e liofiliza����o (-40o C) e a pulveriza����o foi realizada manualmente. A produ����o de massa celular atingiu 0,18 g/L, com produtividade de 0,0634 g/L.dia. O processo promoveu redu����o de 52% na DQO, 48% em ��leos e graxas e 22% no nitrog��nio total, gerando um res��duo com pH 7,9, livre de bact��rias patog��nicas e, portanto, apto ao descarte. O produto obtido apresentou cor vermelho escuro (L = 22,42; C = 14,22; h = 25,48), 4,55% de umidade, 57,39% de prote��na, 11,08% de extrato et��reo, 4,05% de mat��ria mineral, 3,03 mg/g de oxicaroten��ides, 20,27 NMP/g de coliformes a 30���35o C, <1,0 NMP/g de coliformes a 45o C, 1,2x103 UFC/g de bolores e leveduras e aus��ncia de microrganismos patog��nicos. Essas caracter��sticas apontam para um potencial pigmentante e nutricional positivo no produto, que pode encontrar aplica����o na produ����o animal, com seguran��a microbiol��gica. Dessa forma, fecha-se um ciclo autosustent��vel que pode ser adotado na pr��pria fonte geradora do res��duo industrial, permitindo a revers��o de gastos com tratamento despoluente em receitas advindas da comercializa����o de um novo produto.

A influ��ncia do anel na evolu����o ponderal ap��s quatro anos da derivação g��trica em Y-de-Roux laparosc��pica

Use of ring in Roux-en-Y gastric bypass is still a matter of controversy among bariatric surgeons. There is no consensus on its impact in relation to weight loss and weight maintenance in the long term. AIM: To evaluate the influence of the ring on the evolution of body weight over four years after bariatric surgery. METHODS: Retrospective analyzis of 143 women who underwent laparoscopic Roux-en-Y gastric bypass paired on the use or not use of Silastic�� ring. Follow-up time was 48 months. Inclusion criteria were age over 18 years, primary bariatric operation and regular attendance at the clinic during the period of interest for research. The technique kept small gastric reservoir estimated in a volume of 30 ml. The food limb had in average 150 cm and the bile one 40 cm from the duodenojejunal angle. The group "ring" used Silastic�� device with length of 6.5 cm, placed 2 cm from gastrojejunal anastomosis. The ring was closed for five polypropylene surgical thread sutures. In the morning after surgery the patients received isotonic fluids; on the second day salty liquid diet and were discharged on the third day. Semisolid diet started from the 20th day and solid on the 30th, with daily tablet of polivitamins. RESULTS: The weight loss was larger on the ring than without ring groups in all periods, respectively 10% and only 5% in the third postoperative year. The proportion of not having reached the 50% excess weight loss expectative was significantly higher in the group without ring than in the group with the ring (31% and 8% respectively in the fourth year). There was no difference between groups in delayed recovery of weight lost with the operation. CONCLUSIONS: The results were favorable to use the ring exclusively when it is analyzed only the weight loss.

Elabora����o de produto c��rneo de til��pia com antioxidantes visando sua utiliza����o como recheio ou acompanhamento de refei����o

The aim of this study is to evaluate the effi ciency of oregano, sage, moringa and rosemary as natural antioxidants and propyl gallate as artifi cial antioxidant used in ���stuffed food��� made with CMS of tilapia (minced fi sh) and stored frozen for 120 days. Protein, fat, moisture and ashes determination, microbiological analysis and sensory evaluations were conducted in the beginning and the end of storage period. TBARS, BNVT, pH and psychrotrophic microorganism count were determined periodically. The antioxidants interfered in pH (6.17 and 6.55) and TBARS values during 120 days under freezing (-18o C). The lowest TBA values were found for oregano (0.158 mg de MDA. kg-1) and sage (0.186 mg de MDA.kg-1). The stuffed food made with CMS of tilapia, without antioxidant, had the most oxidation, and sage and moringa were not good source of antioxidant. BNVT values (11.41 ��� 12.35 mgN.100g-1) were not altered. The lowest pH value was found for the product with sage (6.20), but similar to the moringa and propyl gallate, while oregano and rosemary showed the highest values (6.63 and 6.29), at 5 days of storage. Microbiological analyses were in accordance with Brazilian legislation. Sensory evaluation indicated that the panelists preferred the formulations made with oregano and propyl gallate. The results showed that it is feasible to elaborate stuffed food made with CMS of tilapia as an alternative for the fi shery��s consumption, and sage was the most effi cient natural antioxidant among those tested in this study.

M��todo de modifica����o da superf��cie de ligas de tit��nio e produto obtido

�� descrita a inven����o de um m��todo de modifica����o da superf��cie 5 de ligas de tit��nio empregando a oxida����o an��dica em ligas de Ti- 30Ta e Ti-7,5Mo para a obten����o de nanotubos perpendiculares ao substrato com di��metro de 80-120 nm e comprimento de 100 nm-500 nm.

Design & sele����o de materiais: elabora����o e execu����o de um sistema de informa����es para projeto do produto: madeiras

Wood is a renewable material and has unique characteristics that stem from its orthotropic properties. The objective of this study was to develop and implement an informational Selection of Materials and Manufacturing Processes appropriate to the activity of Product Design - Woods. Composed of a Digital Information System, distributed, and an ordered collection of samples. The design of a product, carries with it the choice of material, and the choice of a manufacturing process. Information on materials and manufacturing processes are available with different content, media and interfaces. However, such information is not systematized so that they can be recovered, as the need for the designer, especially on wood. This set of methods is called the Selection of Materials and Manufacturing Processes. It is hoped through this study that the methodologies for SMPF are employed by product designers, architects and engineers in Brazil.

O design e o produto: par��metros projetuais para o planejamento de jogos geom��tricos pr��-escolares

Educational games are responsible for part of the information assimilated by the child, because these games respect the individual learning time, enabling experimentation and, consequently, being an accessory to retain the acquired knowledge spontaneously. However, the analogy between stimulus and reception/result is not always the expected. On the one hand, there are the pedagogues, bearing the knowledge necessary to the children���s development. On the other hand, are the children, who cannot completely assimilate the concept, commonly because of lack of planning on the product. After all, the children become not interested in the game, without developing the expected cognitive abilities planned for the product. Whereas the importance of the games on children���s development, this work aimed to analyze and select educational games presented on the preschool, based on the language exploration from the Design���s knowledge and skills. Specifically, the research intends to investigate games targeted to stimulate geometric concepts, and so, to describe parameters that must be observed during the product planning.

Estrat��gias construtivas para a configura����o do produto de moda

This article approaches possibilities and strategies of building to development of fashion product. It investigates the application of different constructive resources of textile materials of same composition and trim, establishing for this parameters of formal similarity. The conception of products process is conducted by three-dimensional expression, which allows the steps for creating and delivering happen simultaneously. Three-dimensional modeling techniques enable the buildings that are structured by the following features investigated: intervention in the textile surface, insertion of independent elements, and different confection resolutions. The results instigate reflection about the processes involved.

Percep����o de desconforto na utiliza����o de um produto: ralador de queijo

This study presents an analysis of the discomfort in the use of a cheese grater. Data was collected using a protocol of perceived discomfort and the results show that the subjects with no experience in cooking reported more experiences of discomfort and higher intensity than the subjects with experience in cooking.

Design emocional e an��lise observacional: inter-rela����es entre produto e usu��rio

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