Interação entre odontologia restauradora e periodontia - parte 1: planejamento e protocolo cirúrgico

Current dental treatments search for alternatives to achieve restablishment of esthetics and function. The increased demand for high esthetic patterns stimulates an interaction between the dental specialties towards a comprehensive treatment in order to solve slinical cases effectively. Knowing the components involved in the dental smile harmony is essential for treatment planning and implementation. It is also important to be aware of the changes that may impair suck harmony and become a patient's complaint. This article addresses a multidisciplinary treatment that involved the integration between Periodontics and Restorative Dentistry. After the surgical-restorative planning, periodontal procedures were performed to obtain an adequate balance between the teeth and soft tiessues.

Usabilidade, percepção estética e força de preensão manual: influência no design ergonômico de instrumentos manuais : um estudo com tesouras de poda

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

Imunocastração e ractopamina na qualidade de lombos suínos processados com sal e tripolifosfato

The objective of this work was to evaluate the effect of immunocastration and supplementation with ractopamine in the quality of pork loin enhanced with salt and sodium tripolyphosphate. Treatments consisted of the sexual condition of the swine (females, physically castrated and immunocastrated males) and supplementation or not with ractopamine in finishing diet. The loins subjected to the enhancement with sodium tripolyphosphate and salt were evaluated as to physical-chemical, microbiological, and sensory parameters. There was no interaction between sexual condition and ractopamine on fresh pork loin characteristics. The addition of ractopamine in the diet increased the shear force in fresh loins. There was also no effect of sexual condition nor of ractopamine in purge loss and loin protein content. Loins of immunocastrated animals had less weight loss by cooking, whereas loins of animals non-supplemented with ractopamine showed higher moisture than those supplemented. Enhancement decreases the shear force of the cuts, which was lower in the immunocastrated animals without ractopamine supplementation. Immunocastration provided pork loins with high a* and L* values. Differences in the appearance and texture of pork loins, regardless of sexual condition and ractopamine, are not perceived by consumers, showing that enhancement standardizes the cuts.

Caracterização de surimi obtido a partir da carne mecanicamente separada de tilápia do Nilo e elaboração de fishburger

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

Qualidade de cebola minimamente processada em diferentes tipos de cortes

The high perishability of the onion has limited its conservation period and caused great post-harvest losses. The need of consuming fresh products has led the market of minimally processed products to considerably rise. Cut operations during the minimal processing may not only cause important biochemical reactions in the onion tissues, but also affect its sensorial quality, resulting in a drastic reduction in the post-harvest life of the product. In this study the influence of different cut types was assessed on the quality of minimally processed onions. 'Baia Periforme'onions were transported to the laboratory, where they were selected, cleaned, classified, peeled, minimally processed into slices, grated and chopped, and subsequently sanitized for 10 minutes in sodium hypochlorite at 100 mg L-1. The product was kept on polystyrene trays covered with plastic film (PVC) as 80 g portions and conserved in a cold chamber at 5 +/- 1 degrees C and 85 +/- 5% RH, during 6 days. Physical, chemical and physico-chemical assays were carried out. Statistical design was completely randomized with 3 treatments and 3 replications (plot group) and 5 replicationss for the control group. For sensorial analysis (aspect and smell), 10 replications were used. To compare means, Tukey test at 5% significance was adopted. During the refrigerated conservation, sliced onions kept more stable levels of soluble solids, titratable acidity, total sugars, reducing and non-reducing sugars. The grated onion was superior considering the sensorial characteristics, indicating that the cut types interfered in these features and the grated onion was more accepted by evaluators.

Uso de ácido ascórbico e cloreto de cálcio na qualidade de repolho minimamente processado

The objective of this trial was to evaluate the effect of ascorbic acid (AA) and calcium chloride (CaCl2) applied by immersion at temperatures of 20 and 40 degrees C on the physicochemical and sensory characteristics of minimally processed cabbage, stored under refrigeration. Cabbages were processed in an industrial food processing equipment to be cut in slices with thickness of 3 mm. Slices were immersed in sodium hypochlorite (50 ppm) during 5 minutes for sanitization. After, the following treatments were carried out T1= control (immersion in water during 5 minutes at 20 degrees C); T2= immersion in 1% AA solution, during 5 minutes at 20 degrees C; T3= immersion in 2% AA solution, during 5 minutes at 20 degrees C; T4= immersion in 1% CaCl2 solution during 5 minutes at 20 degrees C; T5= immersion in 2% CaCl2 solution during 5 minutes at 20 degrees C, T6= immersion in 1% CaCl2 solution during 5 minutes at 40 degrees C; and T7= immersion in 2% CaCl2 solution during 5 minutes at 40 degrees C; with four replications each one. After application of treatments, cabbage was centrifuged during one minute, wrapped with polyvinyl chloride, 20 mu m, in trays of expanded polystyrene and maintained in refrigerated environment, at 6 +/- 1 degrees C and 85-90% of relative humidity, during eight days. Little increasing was observed in pH and titratable acidity values and reduction in soluble solids during conservation period on all treatments. Treatment with AA did not differ from control for color and general appearance, while treatment with 2% CaCl2 at 20 degrees C maintained the best quality, with less intensity of browning, best general appearance and purchase intent and least strange odor at the end of evaluation period.

Tradução para o português brasileiro, adaptação transcultural e validação do 3D Assessment of Hand Function

Pós-graduação em Bases Gerais da Cirurgia - FMB

Avessos do excesso: a assexualidade

Pós-graduação em Psicologia - FCLAS

Retenção de clorofila em sementes de soja (Glycine max (L.) Merr.): estudos fisiológicos, bioquímicos e moleculares

Pós-graduação em Agronomia (Agricultura) - FCA

Avaliação do perfil dos consumidores de carne de frango no município de Araçatuba - SP

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Influence of lineage of oocyte donor on the yield and morphology of oocytes recovered by ultrasound-guided follicular aspiration in nellore cows

The objective of this study was to investigate the influence of lineage of oocytes donors on the number and quality of oocytes obtained through ultrasound-guided follicular aspiration in Nellore breed cows derived from two lineages of bulls (Karvadi; K and Taj-Mahal; T). Both maternal (Km and Tm) and paternal (Kp and Tp) lineages, as well as their combinations were investigated. Oocyte aspirations were repeatedly performed with an aspiration interval of 15 days in 56 donor females. Recovered cumulus oocyte-complexes (COCs) were counted, morphologically examined and classified into seven categories (grades from I to VII) according to the number of layers of the cumulus oocyte and cytoplasm appearance. The mean number of oocytes retrieved from donors of lineage Tp-Tm was significantly higher (28.23±1.92, P<0.05) than those obtained from lineages Kp-Tm, Kp-Km, and Tp-Km (21.34±1.32, 21.28±1.73, and 16.72±1.31, respectively). There was no significant difference in the mean number of recovered oocytes between donors of lineages Kp-Km and Kp-Tm, whereas animals of lineage Tp-Km yielded the lowest number of oocytes. Higher mean number of grade III oocytes was recovered from donors of lineage Kp than lineage Tp (10.11±0.66 versus 8.79±0.58, respectively), with more grade III oocytes being obtained in both lineages as compared to the others. Paternal lineage did not influence the quality of recovered oocytes in any other category, but both Kp and Tp yielded a great mean number of oocytes graded as I, II, and III (3.14±0.21; 4.93±0.33, and 10.11±0.66 versus 3.19±0.21, 5.59±0.44, and 8.79±0.58, respectively) than those classified as IV, V, VI, and VII. However, when considering the data from the maternal lineage significantly more oocytes (P<0.05) of grade I, II and III were obtained from Taj-Mahal (11.67 ± 0.67, 5.9±0.42 and 3.64±0.25, respectively) than for lineage Karvadi, with similar results for oocytes of grades IV, V, VI, and VII. Similarly to the paternal lineage, the number of oocytes of grade III was superior (P<0.05) when compared to other categories for both lineages. In conclusion, we demonstrate here a direct influence of lineage of oocyte donor on the production and quality of oocytes obtained through ultrasound-guided follicular aspiration in Nellore cows.

Recuperação da harmonia dos dentes anteriores por meio de implantes e restaurações cerâmicas

Introdução: a ausência ou alterações da estrutura dentária, principalmente em áreas estéticas, compromete a aparência, as relações sociais, a autoestima e, consequentemente, a qualidade de vida do indivíduo. Atualmente, avanços tecnológicos e científicos na Odontologia têm possibilitado várias opções de tratamentos reabilitadores e restauradores que oferecem resultados cada vez mais seguros e confiáveis. Objetivo: relatar, por meio de um caso clínico, a recuperação da harmonia dos dentes anteriores com a utilização de laminados de cerâmica e prótese sobre implante associada a recursos para recuperar a estética gengival. Conclusão: o planejamento adequado, associado aos conhecimentos de uma Odontologia integrada, possibilita resultados extremamente satisfatórios, resgatando a função e a estética, tanto dentária quanto gengival, proporcionando um sorriso harmonioso e o bem-estar social do paciente.

Qualidade de vida de pacientes submetidos à radioterapia para tratamento de lesões malignas de cabeça e pescoço

In order to evaluate the quality of life of patients with head and neck cancer, this study analyzed data of 24 patients with squamous cell carcinoma, which indicated therapy was radiotherapy or not be combined with chemotherapy and surgery. The study was conducted in the Unit of Radiotherapy of Megavoltage located in the São José de Rio Preto-SP, in the period August 2007 to January 2008. Then, it was used the questionnaire of quality of life from University of Washington which enabled the identification of different quality of life patterns associated with the different stages of radiotherapy, indicating to be viable the prospect of recognition of prognostic factors of reduction in multiple domains of quality of life. From the data collected and analyzed, it was identified that the areas with the worst score in the begin of radiotherapy were appearance, speech and anxiety; during the treatment were taste, saliva and anxiety; and in the end were taste, saliva and swallowing. Throughout the treatment, it was observed the deterioration of patients' mood. In this regard, emphasizes the importance of dental and psychological follow-up, within the framework of a multidisciplinary care for patients with head and neck cancer during radiotherapy treatment.

Avaliação da composição química, proteólise e propriedades funcionais do queijo mussarela comercial com teor reduzido de gordura

Chemical composition, proteolysis and functional properties of commercial Mozzarella cheese with reduced fat content found in the market of Londrina – PR were evaluated. The cheeses were analyzed for chemical composition, meltability, free oil formation, and the indexes of extension and depth of proteolysis during 30, 45 and 60 days of storage at 5°C. The samples showed no significant difference in chemical composition. The fat content of all samples complied with current legislation regarding the minimum percentage (25%) of fat reduction. Among the three brands tested, the cheeses of brand C showed the highest depth index of proteolysis. In all chesses, the meltability has increased during storage period. The, the brand C had significantly higher (p <0.05) free oil content when compared to other brands tested.

Formulação de extrato aquoso de tremoço branco (Lupinus albus L.) adicionado de suco de pitanga utilizando metodologia de superfície de resposta

The aim of the present study was to verify, through the response surface methodology, the optimum conditions for the combined use of aqueous extract of white lupine (Lupinus albus L.) and tropical pitanga juice (Eugenia unifl ora L.) in the development of a drink. Therefore, the independent variables were represented by the volume of aqueous extract of lupine (mL) and by the volume of pitanga juice (mL). The dependent variables (responses) were obtained through sensory test of acceptance (“appearance”, “aroma”, “taste” and “overall acceptability”). The combined optimization of the variables pointed the second formulation (50mL of aqueous extract of lupine and 30mL of pitanga juice) of the experimental project as the most adequate. In conclusion it was possible to get a drink with attractive sensory characteristics using aqueous extract of white lupine and tropical pitanga juice. The usage of response surface methodology made possible the determination of regions of maximum acceptance for each attribute evaluated in the formulation of a drink with aqueous extract of white lupine and pitanga juice, with a minimum of tests.