946 resultados para aquatic contamination


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Pós-graduação em Engenharia Civil - FEIS

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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

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This study evaluated the efficiency of a toothbrush holder to prevent contamination of toothbrushes used by preschool children. For that, the sample was composed by children 6 years old, enrolled in an educational and recreational center in Araraquara/SP, and divided into 3 groups: G1: same continuing routine storage toothbrushes, G2: children received only a new toothbrush holder for storage; G3: they received new toothbrushes holder for storage and solution of chlorhexidine digluconate to 0.12% to dabble in the toothbrush after use. After brushing their teeth, toothbrushes were collected for microbiological analysis. The data were analyzed using the distribution of frequencies. It was observed that, in general, higher prevalence of the microorganism in the toothbrushes was Streptococcus viridans (58.97%), followed by Estafilococcus (35.90%), the bacillus of air (28.21%) and Neisseria mucosa (5.13%). Evaluating frequency, it was noted that the contamination presented by Streptococcus is higher in G1 when compared to G2 and G3, while for Estafilococcus, the presence was more significant in G3. Thus, it was concluded that the use of new toothbrushes holder able to avoid direct contact between brushes and allow drying without smothering could be an excellent alternative to educational institutions that require the storage group.

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

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This study aimed to evaluate the efficiency of natural biocides, brown and green propolis, for the control of bacterial contamination in the production of sugarcane spirit. The treatments consisted of brown and green propolis extracts, ampicillin, and a control and were assessed at the beginning and end of harvest season in ten fermentation cycles. In the microbiological analyses, the lactic acid bacteria were quantified in the inoculum before and after the treatment with biocides, and the viability of yeast cells during fermentation was evaluated. The levels of acids, glycerol, total residual reducing sugars, and ethanol were analyzed for the wine resulting from each fermentation cycle. A reduction in the number of bacterial contaminants in the inoculum in the treatments with the natural biocides was observed, but it did not affect the viability of yeast cells. The control of the contaminants led to the production of higher levels of ethanol and reduced acidity in the wine produced. The results of the use of brown and green propolis to control the growth microorganisms in the fermentation of sugarcane spirit can be of great importance for using alternative strategies to synthetic antibacterials in fermentation processes including other distilled beverage or spirits.

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

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

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

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

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

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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

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