Estudo da associação de polimorfismos no gene MC1R com cor de pele e cor de cabelo para fins forenses

Melanin is a very important pigment to human species, and besides defining skin, eyes and hair color, it is also involved in sun exposure protection. This pigment is classified into two subtypes: pheomelanin, which is responsible for lighter pigmentation and eumelanin, the dark pigment related. Due to this type of melanin variation it is possible to found different phenotypes of hair and skin color. The genetics MC1R variations are described as the most important for diversity in pigmentation, and this gene is directly related to the complex process of melanin synthesis. The use of these variations to phenotype prediction using genetic information has been used in Europe countries to infer physical features from biological samples, with the purpose of directing searches of criminal suspects and victims identification. The aim of this study was to analyze 8 major MC1R polymorphisms in a sample of Brazilian individuals. Analyzing 91 individuals, we observed with higher frequencies the polymorphisms rs1805005:G>T, rs2228479:G>A and rs885479:G>A, which are related to skin and hair colors, as previously showed in literature. These data suggest the possibility of predicting phenotype from genetic polymorphisms in Brazilian population. However it will be necessary to analyze a larger number of individuals to be able to confirm these associations and to perform a more detailed statistical analysis

A cor do citrino: efeito de irradiação e tratamento térmico

Quartz crystals under natural or artificial irradiation can acquire dark shades and variations btween smoky, black and brown but when submitted at heat-treatment they can become greenish, yellowish or brownish, called citrine at gem shops. In this work a lot of samples was collected from different places in Brazil (Corinto - MG, Diamantina - MG, Sento Sé - BA and Santana do Araguaia – PA) and at first they were submitted at artificial irradiation resulting in dark colours. After that they were submitted at heat-treatment in differents temperatures and time of exposure to record when color change happened to light colours. It variated according to each origin, temperature, time of expousure and different aluminiun and other chemical elements content. Its was possible to define the ideal conditions to results better colours and related it with geology and chemical quartz composition.

A percepção da arquitetura através da cor: um estudo de caso da cor aplicada no complexo do centro Dragão do Mar de arte e cultura em Fortaleza/CE

Este trabalho é uma pesquisa sobre a cor, suas teorias, seu processo de percepção pelo ser humano e sua aplicabilidade na arquitetura. O estudo de caso foi realizado no entorno do Centro Dragão do Mar de Arte e Cultura, localizado na cidade de Fortaleza, Ceará, cujo processo de restauração se iniciou pelo projeto cromático, através do movimento Cores da Cidade, proporcionando um novo espaço urbano multicolorido. Resgata-se um pouco da história das cores através de uma abordagem sobre as teorias elaboradas por diversos estudiosos do tema ao longo dos anos, considerando seus aspectos físicos, químicos e psicológicos. Além disso, é apresentado um item indispensável para a leitura de projetos: a percepção. Recorrer às principais abordagens feitas sobre este tema é importante para dispormos de ferramentas necessárias a uma boa compreensão do projeto selecionado, a fim de entendermos como a cor participa do processo de concepção do mesmo, e como atua perante os usuários e observadores no espaço construído. A idéia foi trabalhar a cor situando-a num contexto: o contexto da arquitetura. Qual seu real papel ao constituir um ambiente construído? Será mesmo real ou depende do emocional de cada um? Como perceber a arquitetura através das cores? Estas e outras perguntas guiaram as buscas para a elaboração deste trabalho

A influência do estresse sobre a qualidade da carne

The meat quality is evaluated by consumers according to their physical characteristics, such as color, texture, juiciness, tenderness and odor. The stress during the life of the animal and at the moment before the slaughter may be responsible for changes in the transformation of muscle into meat. Such changes may lead to the appearance of DFD (Dark, Firm and Dry) and PSE (Pale, Soft and Exudative) meats, which are poorly accepted in the market – because of their unusual aspect – and inadequate to industrial processing. Factors related to the handling, loading, transport, unloading, resting period and stunning are singled out as critical, since that, in these phases the animals are subjected to adverse situations to which they are accustomed. The aim of this study is to identify the process of ante-mortem and the slaughter itself in which the animals are subjected to stressful situations, as well as the consequences of stress on meat quality

Susceptibilidade ao estresse e qualidade de carne de suínos suplementados com diferentes níveis de Ractopamina

The ractopamine is a β-adrenergic agonist used as a divider of energy in diets for finishing pigs. However, research shows that this additive may effect on welfare and meat quality. In this context, the aim was to evaluate the influence in three levels of inclusion of ractopamine (0, 5 and 10ppm) in commercial pigs diet (castrated, males and females, n = 340) for 28 days pre-slaughter on the welfare and meat quality. The wellbeing was assessed by the behavior of animals, number of skin damages, carcass damages and physiological stress (lactate, cortisol and creatinine phosphokinase). The evaluation of meat quality was performed by analyzing pH, color, drip and cooking loss, shear force and marbling of the longissimus dorsi muscle of 90 selected pigs. There was no influence of treatments on the behavior, the total number of skin damages and carcass damages or concentration of cortisol and lactate. However, levels of the enzyme creatine phosphokinase (CPK) increased in pigs supplemented with ractopamine. This shows that, somehow, this additive led to physiological changes in animals that consumed it. PH and drip loss did not change by the addition of ractopamine in the diet. In contrast, the Longissimus dorsi of pigs that received ractopamine presented less intense red color and no difference was found in L* and b*. The inclusion of ractopamine in the diet reduced the degree of marbling, cooking loss and tenderness of the muscle. Supplementation did not lead to behavioral change, increased incidence of injury, plasma cortisol and lactate and minimal impact on meat quality. However, there was evidence that the animals fed the additive suffered physiological changes

A eugenia no humor da Revista Ilustrada Careta: raça e cor no Governo Provisório (1930-1934)

Pós-graduação em História - FCLAS

Cor do solo na caracterização de áreas específicas de manejo para cultura do café

Pós-graduação em Agronomia (Ciência do Solo) - FCAV

Queijo Prato com teor reduzido de gordura adicionado de enzima proteolítica: características físicas e sensoriais

The Prato cheese is the second most consumed cheese in Brazil. It is produced by milk enzymatic coagulation, and maturated for at least 25 days; it is classified as fatty cheese and of medium moisture. Due to the concern to health, the cheeses consumers have been seeking for products with low fat contents; however fat is essential for providing desirable sensory and physiologic characteristics, such as flavor, softness and texture to cheeses. Alterations on the technological processing of low fat cheeses have been made seeking for improved products, and the use of proteolytic enzymes has been a significant strategy. The meltability, color and sensory characteristics are fundamental quality indicators of the final products. This study reports the findings from the analyses on the physical and sensory characteristics of low fat Prato cheese with addition of proteolytic enzyme – fastuosain, that is extracted from unripe gravata fruit. The addition of fastuosain improved the quality of the product, as this additive neither affected the meltability, nor produced bitterness, which is a common unpleasant taste in low fat cheeses.

Avaliação da adesão de Staphylococcus spp. em resina acrílica específica para prótese ocular e alteração de cor de botões de íris artificiais, variando a cor e as técnicas de obtenção, ambos após desinfecção química

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

Utilização de informações genômicas para o melhoramento genético de características da carne em bovinos da raça Nelore

Pós-graduação em Genética e Melhoramento Animal - FCAV

Influência da concentração de peróxido de hidrogênio nos agentes clareadores na cor e penetração através da estrutura dental

Pós-graduação em Odontologia Restauradora - ICT

Classificações e identidades: mudanças e continuidades nas definições de cor ou raça na PCERP/2008

Este artigo, elaborado à convite do IBGE (Instituto Brasileiro de Geografia e Estatística), pretende realizar uma problematização das categorias de classificação, na área temática da cor ou raça, mobilizadas e resultantes da Pesquisa das Características Étnico-raciais da População (PCERP/2008). Para satisfazer esta proposta, refletiu-se em diálogo com a literatura especializada a respeito das relações entre as categorias de cor ou raça, adotadas pela PCERP/2008, e aquelas apresentadas, espontaneamente, pelo público pesquisado destacando, de forma comparativa, os resultados dos procedimentos de autoclassificação (aberta e fechada) e de heteroclassificação. Em seguida, analisaram-se as dimensões mais frequentes, selecionadas pelos entrevistados, seja para a definição de sua autoidentificação seja para a identificação das pessoas em geral. Com estas abordagens, concluiu-se que as definições de cor ou raça, presentes na PCERP/2008, apresentaram mudanças e continuidades, as quais dialogaram, diretamente, com os métodos de classificação e com a terminologia oficial adotada para induzir e para traduzir o complexo processo de construção de identidades étnico-raciais, individuais e coletivas, no Brasil.

Correspondência de cor de diferentes marcas e sistemas de resina c omposta em relação à escala vita classical

The objective of this study was to compare different resins and determine their matching color with Vita shade, also investigating the possibility of substitution among them and the correlation between the visual and spectrophotometry methods of color selection. The composite resin Tetric N-Ceram® shade A1 was used as light-control and color A4 as dark-control. For each material were prepared five 10 x 2 mm disks. Analyses were performed in a metamerism box by volunteers who ordered the specimens from the lightest to the darkest. The spectrophotometry was carried out using the spectrophotometer Vita Easyshade®. ∆E values were subjected to analysis of variance with 5% significance level. The Fisher exact test showed that there was no color match among the materials and the reference Vita shade. The possibility of substitution among the composites could not be established. The two methods are able to correctly differentiate the control resin A4 as distinct from the other resins shade A2.