Avaliação da influência da taxa de resfriamento posterior ao tratamento térmico nas propriedades mecânicas do aço API 5L X70

In this work a study about the mechanical properties of the API 5L X70 steel, with or without heat treating, has been made, with the intetion of assess the influence of cooling after the austenitization heat treating by air cooling (normalizing) and a rapid cooling with oil (tempering). This steel is known by high strength and ductility values and it is commonly used in the manufacture of oil pipes. The growing energy demand encouraged the study and manufacture of this material. Although this microalloyed dispense subsequent heat treatings, it was proven that its implementation is very advantageous for this type of application, improving hardness and plastic stability. It was also assessed that the faster the cooling rate is, the better will be these properties

Estudo do comportamento térmico e reológico de amidos na conformação cerâmica de compostos multicamada com alumina, titanato de alumínio e dióxido de titânio

The project aims to develop ceramic compounds with gradients of the mechanical properties, using the molding technique with commercial starches. To understand the process of interaction between starch and ceramic powders, the proposed methodology involves viscometry tests (up to 200 °C). Viscometric assays were carried out with slurries of alumina, titania and aluminum titanate with potato starch, cassava and corn. The specimens were tested for dilatometry, thermomechanical, thermal shock, mechanical and characterization by SEM. The ceramic powders and starches were analyzed using the optical microscope to measure the size of these. It was made of th kinetics of starch gelatinization and titania with the cornstarch in theoptical microscope to observe how the grains of starch behaved in welling

Síntese, caracterização e estudo do comportamento térmico dos oxanatos de lantanídeos(III) e de ítrio(III), no estado sólido

Pós-graduação em Química - IQ

Estudo acústico das vogais do português brasileiro

In the area of Phonetics, current studies are mainly geared toward acoustic analysis of the speech. The technology of personal computers and available software made these analyses easier to be carried out. The following work used the software called PRAAT. Besides showing how it helps the researcher, the aim of this work is to bring new data for future consultation in this field, allowing comparisons and discussions about this subject. At FONAC, a place where a Project of Departmental Traineeship is run, coordinated by Prof. Dr. Luiz Carlos Cagliari and aimed at training on Acoustic Phonetics for undergraduates and graduates, there is a good quality recording, in which a speaker of the paulista dialect reads an excerpt of Michael Ende and Annegert Fuchshuber’s book named ‘The Dream-eater’ twice. The data obtained through it were analyzed directly or by statistic procedures. Tables and charts, created from these data, helped to visualize the similarities and differences between the vowels allowing an easier comprehension of the articulatory phenomenon. With the formants, specifically, prototypical values for the vowels of Portuguese and the dialect in study were obtained

Comportamentos, térmico e mecânico, de compósitos de polipropileno e resíduo da hidrólise enzimática do bagaço de cana de açúcar

Pós-graduação em Engenharia Mecânica - FEG

Desenvolvimento de uma metodologia para elaboração de modelos de predição dos níveis de ruído do campo acústico de usinas hidrelétricas

Pós-graduação em Engenharia Mecânica - FEIS

Uso de microarray para determinação da expressão gênica diferencial em oócitos Bos Taurus Indicus e Bos Taurus Taurus submetidos ao estresse térmico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Validação de métodos nociceptivos elétrico, mecânico e térmico para avaliação de dor de equinos tratados com metadona associada à detomidinaou acepromazina

Pós-graduação em Anestesiologia - FMB

Efeito da limpeza pós-condicionamento e do tratamento térmico do silano na resistência de união de um cimento resinoso à cerâmica

Pós-graduação em Odontologia - FOA

Modelagem do equilíbrio térmico de frangos de corte: um estudo da geração e transferência de calor

Pós-graduação em Zootecnia - FCAV

Efeito do tratamento térmico em cerâmica feldspáticas silanizada na adesão do cimento resinoso

Pós-graduação em Odontologia Restauradora - ICT

Estudo das alterações das propriedades mecânicas em aço A-516 grau 70 soldado e submetido a tratamento térmico de alívio de tensões

Pressure vessels are equipments that require a great care because of their high cost and human life risk in case of fail, and its fabrication methods are different for each manufacturer. Normally, pressure vessels and its parts are fabricated by welding, which may change local properties of metals. The head of a pressure vessel is a very important structural component and it is fabricated by welding and mechanical conformation. Because its excellent mechanical properties, de steel A-516 Grade 70 is often used in manufacturing of large pressure vessels that are subjected to high pressure and temperature, but was verified that its mechanical resistance is decreased when submitted to a tension relief heat treatment. By experience it was defined that before mechanical conformation of the head of a large pressure vessel, the steel should be submitted to a stress relief heat treatment in order to facilitate the mechanical conformation, but there is no quantitative analysis to prove this method and study its possible risks. In the present work the steel A-516 Grade 70 demonstrated a decrease of its mechanical resistance when submitted to a stress relief heat treatment, but keeping above the minimum limit defined in the literature. By other side its ductility was substantially increased, being possible to deduce that the stress relief heat treatment before mechanical conformation is a viable e recommended technique, but with reservations. With the data acquired during the fabrication e preparation of the specimen and the result of the tests, it was possible to elaborate a welding procedure that provides the same results obtained in this present work

Estudo acústico da fala de Ibiraci-MG

The present monograph studies the speech of the people from Ibiraci, MG. It is a phonetic study which collects speech data by recordings. It has been recorded the speech of eight informants with the age between 20 and 85 years old. The phonetic objective is to transcribe the recordings for acoustic analysis with Praat program, considering aspects such as duration and intonation. The present monograph represents a contribution for the linguistic phonetic description of a Brazilian Portuguese variety. In Brazil, linguistic studies have always been considered the speech of people from big and capital cities. There are a great deal of data related to those cities, but only a few data collection for the other cities and communities

Caracterização química e estudo térmico de lodos provenientes da estação de tratamento de esgotos de Ribeirão Preto, SP, Brasil

Pós-graduação em Química - IQ

Avaliação sensorial e influência do tratamento térmico no teor de ácido ascórbico de sorvete de pimenta

In this work were prepared with three ice cream added peppers of different varieties: Capsicum baccatum, Capsicum annuum and Capsicum frutescens. The peppers were first pasteurized and evaluated in relation to the effect of heat treatment on the ascorbic acid content. Results showed that the Capsicum annuum showed higher ascorbic acid content, but the heat treatment resulted in greater loss of biocompounds. The higher retention of ascorbic acid was observed with Capsicum frutescens, which presented lower content of biocompound, but near of the pepper Capsicum annuum. The follow attributes was performed to evaluate the acceptance of ice cream through the sensory attributes: color, aroma, flavor and texture. Analysis of variance showed no significant difference between ice cream formulations at the 5% level of significance with regard to color, aroma and texture. Regarding taste, the samples differed significantly, at 5% significance, and the most preferred was the ice cream made with pepper Capsicum frutescens.