Correlação das características ultrassonográficas com perfil imunoistoquímico dos tumores mamários malignos

Pós-graduação em Ginecologia, Obstetrícia e Mastologia - FMB

Análise da reversão do fundo de latas de alumínio para bebidas - Buckle

This work approaches the main methods of plastic deformation of metals, with a focus on the deep drawing process. The mechanical properties were evaluated with the tension tests. It is presented the aluminum alloys designation, followed by applying heat treatments and the designation of tempers. The manufacture of aluminum beverage cans is described step by step, in general terms. The main objective is to analyze how different cans background geometries have great influence on the dome reversal. To be able to achieve the goal it was necessary to use cans of different manufacturers, which were used in buckle tests to obtain the reversal pressures, tensile tests and geometric analysis. Finally empirical equations were obtained correlating these variables, and it was observed that the conformation of reforming change significantly it's behavior

Caracterização do fator de intensidade de tensão em corpos trincados através do método dos elementos finitos

The industry generally has sought materials with high mechanical resistance, low density, thermal stability and corrosion resistance. In the aerospace industry, for example, the use of aluminum alloys, such as Al 2024-T351 and Al 7075-T7351, have become essential. However, the use of these materials often do not resulted in a satisfactory performance of the component, since the presence of cracks can cause total rupture of the component, even with a tension below the yield stress of the material, unexpectedly. In this work, these aluminum alloys were analyzed and samples were modeled by the finite element method. Moreover, in the models were applied two different types of cracks, central and edge crack, a vertical force was applied to result in a tension 70% of the yield stress of the material analyzed. Through stress asymptotic distribution in the region near the crack tip were calculated the values of the stress intensity factors for each crack length, after the stress intensity factors characterized were compared graphically with the values of fracture toughness found in the available literature

Meloidogyne inornata em feijoeiro: aspectos biológicos e reação de cultivares

Pós-graduação em Agronomia (Proteção de Plantas) - FCA

As condições de vida e saúde de pessoas acima de 50 anos com deficiência e seus cuidadores em um município paulista

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

Preanesthetic assessment data do not influence the time for tracheal intubation with Airtraq (TM) video laryngoscope in obese patients

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

Biomassa da bactéria Rubrivivax gelatinosus proveniente do tratamento de efluente de piscicultura melhora a saúde dos peixes

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

MicroRNoma do carcinoma de pulmão de células não pequenas

Pós-graduação em Bases Gerais da Cirurgia - FMB

O que os homens têm a dizer sobre as mulheres? Os novos posicionamentos de jovens do gênero masculino frente às transformações femininas nas relações afetivas: uma leitura sob a ótica da Psicologia Analítica

Pós-graduação em Educação Sexual - FCLAR

Qualidade microbiológica de alimentos servidos em restaurantes self-service

Collective food services have been increasing worldwide, and the self-service restaurant has been the current preference by consumers. Considering the importance of hygienic quality of food, the microbiological composition of ready-to-eat food was assessed. In the second semester of 2008, 20 samples of meals, mainly meat-based foods, were collected from different self-service restaurants in Araçatuba city, SP. Bacteriological analyses were performed following the conventional methodologies, and the results were compared with the standards established by the effective Brazilian legislation. Coliforms at 35ºC were detected in 90% of analyzed samples. Coliforms at 45°C were found in 55% of the samples and, among these, in 63.63%, the occurrence of Escherichia coli was confirmed. Coagulase-positive staphylococci were detected in 10% of samples and no sample showed Salmonella spp. or Bacillus cereus contamination. Sulfite reducing clostridia at 42o C were not investigated in this study. These findings indicate the need for a rigorous approach for improving the sanitary conditions during preparation and presentation of ready-to-eat food, as the consumption of contaminated products represents a potential risk to public health.

Contribuições a uma teoria da democracia digital como suporte à formulação de políticas públicas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Fatores de risco cardiovascular em mulheres com antecedente de pré-eclâmpsia e sua associação com hipertrofia miocárdica e espessamento médio-intimal de carótidas

Pós-graduação em Fisiopatologia em Clínica Médica - FMB

Influência da aplicação de laser de baixa intensidade no recobrimento radicular associado à técnica de enxerto de tecido conjuntivo em indivíduos fumantes: ensaio clínico controlado randomizado

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

Temperaturas de armazenamento e uso de soluções de manutenção na pós-colheita de gérberas vermelhas

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

Avaliação das áreas de conflito de uso em APP na microbacia do ribeirão Morro Grande

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)