Espectrometria de massa para análise isotópica dos bio-elementos

Mass spectrometry is an analytical technique widely used in several areas of academic research. It allows the knowledge of the information about the micro-world of atoms leading to significant advances in science today. The analysis of stable isotopes of carbon, hydrogen, oxygen, nitrogen and sulfur, also known as bio-elements, shows itself as a major area of interest in using the proposed method. The development of techniques and equipment coupled with mass spectrometry promises to deliver even greater progress in this field, in particular, for the biological sciences and related areas. The pyrolytic method in reduction of organic compounds at high temperatures provides simultaneous isotopic analysis of bio-elements H and O, by the gases released, H2 and CO after the pyrolitic process, significantly reducing analysis time and the amount of material to sample. This paper presents a review of mass spectrometry with its basic principles of operation, and pyrolytic method for reducing compounds at temperatures above 1400 ° C for isotopic analysis of bio-elements

Avaliação da qualidade de óleos de fritura utilizados em restaurante universitário

Frying is a widely used method of preparing food, because it is a very fast and convenient process, and because it provides specific characteristics of color, flavor, odor, and texture, besides having great consumer acceptance. Therefore, the interest in the physiological effects that oils heated at high temperatures can cause to the human body arises. The aim of this work was to analyze the levels of frying used oil alteration in different kinds of foods served at the university restaurant at “Instituto de Biociências, Letras e Ciências Exatas” (IBILCE), in São José do Rio Preto-SP. In addition, it aims to make the restaurant aware of the good ways to fry and the commitment of providing good quality food to students and professionals of the Institute. With this purpose, determination of total polar compounds, conjugated dienoic acids, peroxide value, and fatty acid profile were analyzed. Two rapid tests were also used: 3M Fat Monitor and Oil Test kit. The results were compared with limits recommended for the disposal of oils and fats used in frying by the Brazilian Health Surveillance Agency (ANVISA), by other countries, and by other researches. Thus, it was concluded that the university restaurant provides the consumers with fried food of good quality, since none of the analyses showed results above recommended, although there is a need of improvement in the quality control of the oil used, in order to avoid unnecessary costs to the university restaurant.

Avaliação da capacidade antioxidante de derivados dos ácidos hidroxibenzoico e hidroxicinâmico, em sistemas-modelo in vitro

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

Filmes de 'CO' obtidos por deslocamento galvânico e suas propriedades magnéticas

Pós-graduação em Química - IQ

Caracterização do lodo de esgoto, após desaguamento e secagem térmica, da Estação de Tratamento de Esgoto de Araraquara

Pós-graduação em Química - IQ

Modificação superficial de nanopartículas de óxido de ferro por poli(ácido aspártico) reticulado

Pós-graduação em Química - IQ

Desenvolvimento de revestimentos siloxano-PMMA reforçados por nanotubos de carbono, óxido de grafite e óxido de grafite reduzido para aplicações anticorrosivas

Pós-graduação em Química - IQ

Obtenção e estudo de polímeros supramoleculares derivados de ácidos carboxílicos-meglumina em fase aquosa

Pós-graduação em Química - IQ

Efecto del blanqueamiento dental con peroxido de hidrógeno al 35% en la resistencia de unión de dientes restaurados con resina compuesta

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

Effect of different bleaching protocols on dental enamel and composite resin

To evaluate changes in microhardness, roughness and surface morphology of dental enamel and composite resin after different tooth bleaching techniques. Material and Methods: Dental fragments from bovine incisors with composite resin restorations were submitted to different bleaching protocols: G1 – daily 8 hours application of a 10% carbamide peroxide (CP) gel during 21 days; G2: 3 applications of 15 minutes of a 38% hydrogen peroxide (H2O2) gel; G3: 38% H2O2 gel associated to irradiation with LED (470nm) during 6 minutes. The Knoop micro hardness of enamel and composite resin were evaluated at 1, 7, 14 and 21 days for G1, and after 1, 2 and 3 sessions for G2 and G3. The roughness and superficial morphology (atomic force microscopy) were evaluated before and at the end of the bleaching treatment. The data were analyzed by Mann-Whitney and Wilcoxon tests (=5%). Results: Significant reduction on enamel hardness was observed after 2 and 3 sessions for G2 and G3. For composite, the reduction occurred after 21 days for G1, and after 3 sessions for G2 and G3 (p<0.05). Significant reduction on roughness and superficial morphology were observed only for enamel of G1 group (p<0.05). Conclusion: The 10% CP gel promoted only superficial alterations on dental enamel, while the 38% H2O2 gel promoted mineral reduction of this dental tissue. All the bleaching protocols promoted reduction on hardness of composite resin.

Estudio descriptivo in vitro de dos agentes blanqueadores de distinta concentración sobre la micromorfología del esmalte bovino

Dental tooth bleaching is a conservative option for the treatment of tooth stains. It is based on the use of hydrogen peroxide as an active agent. Despite its effectiveness to lighten tooth colour, there is concern regarding its use due to the effects it could have over enamel surface. There is scarce evidence on the subject and contradictions exist between different authors. The aim of this study was to compare enamel surface micromorphology after bleaching teeth with different concentrations of hydrogen peroxide solutions. Method: 50 healthy bovine incisors sectioned horizontally at the cemento-enamel junction were prepared. Contents of pulp chamber and tooth surfaces were cleaned. The buccal surface of each tooth was divided vertically, assigning one half to the control group (CG) and the other randomly to: Group 1: 25 samples treated with 15% hydrogen peroxide with nitrogen doped titanium dioxide. Group 2: 25 samples treated with 35% hydrogen peroxide. Square samples (2x2 mm.) were obtained and observed by SEM (magnification of 5.000x and 10.000x). Results: All treated groups showed longitudinal depressions on the surface and increased surface roughness. Conclusions: Tooth bleaching with hydrogen peroxide produces subclinical alterations over bovine enamel surface. 15% hydrogen peroxide bleaching agent produced less micromorphology alteration over bovine enamel surface than the 35% hydrogen peroxide agent.

Mineral Loss and Morphological Changes in Dental Enamel Induced by a 16% Carbamide Peroxide Bleaching Gel

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Biodessulfurização do biogás gerado no processo de digestão anaeróbia da estação de tratamento de efluentes de uma indústria cervejeira

Pós-graduação em Química - IQ

Estudo físico-químico da atividade fungicida de derivados anfifílicos de quitosana contra fungos do gênero Aspergillus : interação com modelos de membranas

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

Confinamento das moléculas H2 e O2 como modelo para o estudo da ligação ligante-sítio ativo em macromoléculas biológicas

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