Spatial variability of soil attributes and sugarcane yield in relation to topographic location

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

The use of landforms to predict the variability of soil and orange attributes

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

Inside-out vs. standard vein graft to repair a sensory nerve in rats

Nerve regeneration in a sensory nerve was obtained by the application of different techniques: inside-out vein graft (IOVG group) and standard vein graft (SVG group). These techniques provide a good microenvironment for axon regeneration in motor nerves, but their efficiency for regeneration of sensory nerves is controversial. The saphenous nerve was sectioned and repaired by the inside-out and standard vein graft techniques in rats. After 4, 12, and 20 weeks the graft and the distal stump were observed under electron microscopy. In each studied period, the pattern, diameters, and thickness of the myelin sheaths of the regenerated axons were measured in the graft and distal stump. A comparative study about the regenerated nerve fibers by these two different techniques was performed. Regenerated nerve fibers were prominent in both vein grafts 4 weeks after the surgical procedures. On the other hand, in the distal stump, regenerated nerve fibers were observed only from 12 weeks. In both inside-out vein graft and standard vein graft statistical difference was not observed about the diameters and thickness of the myelinated fibers after 20 weeks. On the other hand, the inside-out group had greater regenerated axon number when compared to the standard group. There is a capillary invasion in both graft and distal stump, especially in the IOVG group. The regenerated axons follow these capillaries all the time like satellite microfascicles. After 20 weeks, the diameters of regenerated fibers repaired by the standard vein graft technique were closer to the normal fibers compared to the inside-out vein graft. On the other hand, the pattern of these regenerated axons was better in the IOVG group.

Adaptive control charts for attributes

We develop a general model for adaptive c, np, u and p control charts in which one, two or three design parameters (sample size, sampling interval and control limit width) switch between two values, according to the most recent process information. For a given in-control average sampling rate and a given false alarm rate, the adaptive chart detects changes in the process much faster than a chart with fixed parameters. Moreover, this study also offers general guidance on how to choose an effective design.

Características reológicas e sensoriais de bebidas lácteas funcionais

This research studied the effects of the independent variables whey protein concentrate - WPC (3.0; 3.5; 4.0%), skimmed milk powder - SMP (4.0; 5.0; 6.0%), and isolated soy protein - IPS (1.5; 2.0; 2.5%) on the rheological and sensorial characteristics of functional dairy beverages. In all tests 7% of sucrose was added to the ingredients. The rheological parameters were obtained in duplicate at the temperature of 10° C using a cone and plate rheometer, and fitted to the Power law model. The samples revealed a non-Newtonian fluid behavior both in the upward and downward curves, typical of a tixotropic fluid. The dairy beverages were submitted to a sensory analysis by a group of fifty untrained tasters who used a hedonic scale of nine points, the extremes being 1 - disliked extremely and 9 - liked extremely, in order to evaluate the following parameters: general acceptability; appearance and color; consistency; taste and aroma. The dairy beverage produced with 3% WPC, 6% SMP and 1.5% IPS, (treatment 3), was the one that obtained the best average score for those attributes and was preferred by the tasters. The variables SMP and IPS and the interaction between WPC and SMP presented a positive effect on the sensory consistency attributes: the higher amount of those ingredients in the formula the more the tasters liked the consistency.

Shelf Life of Fresh and Pasteurized Organic Passion Fruit (Passiflora Edulis F. Flavicarpa Deg.) Pulp

The shelf life of the organic passion fruit pulp, both fresh and pasteurized at 70C and 90C and stored under refrigeration, was evaluated. The heat treatment did not affect the sensory and physicochemical characteristics of the pasteurized pulps when compared with the fresh pulp, except for the ascorbic acid content. The pulps were also microbiologically safe. The pulps pasteurized at 70 and 90C were suitable for consumption for a minimum shelf-life period of 207 days of storage under refrigeration and for the fresh pulp it was attributed a shelf-life period of 60 to 90 days. The pulp pasteurized at 70C showed higher acceptance scores for all the attributes and purchase intention scores, suggesting a more stable behavior and higher sensory quality. Practical Applications: This work intended to evaluate the influence of the minimum pasteurization on the sensory acceptance and microbiological and physicochemical characteristics of the organic passion fruit pulp stored under refrigeration, with the aim to identify the shelf life. Heat treatment is one of the processes used for food preservation. Lower pasteurization temperature than that used by the Brazilian industries and storage under refrigeration showed to be appropriate for passion fruit pulp quality. In this way, the microbiological, physicochemical and sensory features of passion fruit were preserved. This work can be used as a reference for passion fruit pasteurization, which is able to increase the shelf life of this fruit while preserving its desirable original features. Journal Compilation © 2012 Wiley Periodicals, Inc.

A Bayesian nonparametric model for Taguchi's on-line quality monitoring procedure for attributes

A Bayesian nonparametric model for Taguchi's on-line quality monitoring procedure for attributes is introduced. The proposed model may accommodate the original single shift setting to the more realistic situation of gradual quality deterioration and allows the incorporation of an expert's opinion on the production process. Based on the number of inspections to be carried out until a defective item is found, the Bayesian operation for the distribution function that represents the increasing sequence of defective fractions during a cycle considering a mixture of Dirichlet processes as prior distribution is performed. Bayes estimates for relevant quantities are also obtained. © 2012 Elsevier B.V.

Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose

Orange cakes with addition of inulin and oligofructose to justify a prebiotic claim (minimum of 3 g of fructans in a 60 g serving of cake) were investigated regarding sensory aspects. The sensory profile of cakes with inulin, with inulin/oligofructose and without prebiotics (standard cake) was evaluated using descriptive quantitative analysis. Preference mapping was assessed using multidimensional scaling on data obtained through an acceptability test with a nine-point hedonic scale. The cakes with prebiotics presented greater crust brownness, dough beigeness, hardness and stickiness than the standard cake and lower crumbliness. Principal Component Analysis (69.5 and 10.7% of explanation to the first and second principal components, respectively) showed that crust brownness, dough beigeness, hardness and stickiness contributed to distinguish the cakes with prebiotics from standard cakes. The sensory acceptability was similar for the three cakes and higher when compared to three commercial cakes, but the preference mapping showed that cakes with prebiotics were preferred to commercial cakes. Addition of prebiotics in orange cakes is feasible, based on the sensory results, which may facilitate marketing of this functional food with sensorial qualities equivalent to conventional products. © 2012 Elsevier Ltd.

Prospective study of postoperative sensory disturbances after surgical treatment of mandibular fractures

Introduction: This present study's purpose is to evaluate the degree of paresthesia and recovery of inferior alveolar nerve in patients with mandible fractures who underwent surgical treatment. Material and methods: Nineteen patients were evaluated (27 hemimandibles) at six different times: preoperative (T1), postoperative 1 week (T2), postoperative 1 month (T3), postoperative 3 months (T4), postoperative 6 months (T5), and postoperative 1 year (T6). Subjective and objective methods were used for this evaluation. Results: The results were analyzed using likelihood ratio chi-square test for the hypothesis of no association between indicators of sensitivity and responses to the questionnaire, and the Cochran-Mantel-Haenszel test for equality hypothesis. All objective tests showed a statistically significant worsening in sensitivity at T2 (p < 0. 0001) and a significant improvement after T4 (α < 0. 05). The subjective tests showed an association with the objectives tests, and improvement in sensitivity after T4 (p < 0. 0001) was noted. Discussion: The first postoperative week is the period in which there are major changes with respect to sensitivity, and after 3 months postoperatively, the recovery reaches its apex with little difference observed after this period. In this research 100 % of the patients analyzed recovered all sensibility until T6. © 2012 Springer-Verlag.

Influence of natural polymer derived from starch as a sensory modifier in sunscreen formulations

Background: Nowadays, there has been increased incidence of skin cancer, which is mainly related to increased sun exposure. Although sunscreen products may prevent the appearing of this disease, consumers may not use them due to some factors, including the sensory properties. The Aluminum Starch Octenylsuccinate (Dry-Flo® Pure, Akzo Nobel), an aluminum salt produced by the reaction of anhydride octenylsuccinic with starch, is able to improve the spreadability on the skin and reduce the oiliness of the formulation. Objective: To verify volunteers' acceptance for sunscreen formulation with natural polymer, compared with a control formulation (without polymer). Methods: To carry out the sensory analysis a formulation with or without 2. 0% Aluminum Starch Octenylsuccinate was prepared. Formulations had FPS 15, with critical wavelength of 353 nm, determined by testing in silico using the BASF® Sunscreen Simulator. Sensory analysis was performed on 60 students of both sexes, aged between 18 and 25 years, regular users of sunscreen products. Results: The results suggested that the polymer was able to promote a very soft and velvety feel on the skin when used in a sunscreen formulation, and it was able to mitigate and noticeably reduce the oiliness of the skin. Of the 60 volunteers who participated in the study, 45 volunteers (75%) considered that the polymer formulation provides little brightness or did not notice the difference in brightness of the skin after application. Conclusions: It was able to improve the sensory of the product, contributing to greater volunteers' acceptance.

Design of personal protective equipment: To promote of Brazilian artefacts with ergonomic attributes

This research aims to investigate a topic sometimes overlooked among the research of ergonomics. Particularly, we treat the garments as personal protective equipment. In this study we abode on clothing produced and used in Brazil, making notes about the management of occupational safety for the use of such equipment. In turn, identify Relevant requirements for the design of personal protective equipment used in Brazil, in line with what is being studied in global forums on the subject. © 2013 Taylor & Francis Group.

Preliminary assessment of the quantitative relationships between testicular tissue composition and ultrasonographic image attributes in the ram

This study examined the relationships between gross chemical composition and ultrasonographic characteristics of the ram testes. Ten testes from sexually mature Karakul rams were scanned ex situ with an 8-MHz linear-array transducer, in a transverse and longitudinal plane. All ultrasonograms were saved as digital images and subjected to computerized analyses. Crude protein content was determined by the Kjeldahl method, moisture was determined with an oven-drying method, and fat was measured by the Soxhlet extraction of dried samples. Mean pixel values (r = -0.64, P = 0.04), pixel heterogeneity (standard deviation of pixel values; r = -0.64, P = 0.04) and maximum pixel intensity (r = -0.76, P = 0.01) were all negatively correlated with parenchymal protein content. Pixel heterogeneity correlated directly with extractable lipids (r = 0.66, P = 0.02). The quantitative correlations between echotextural and biochemical parameters found in the present experiment confirm the utility of ultrasonographic imaging combined with computer-assisted image analysis for determining changes in testicular histophysiology. © 2013 Elsevier Ltd. All rights reserved.

Sensorimotor Integration in Dyslexic Children under Different Sensory Stimulations

Dyslexic children, besides difficulties in mastering literacy, also show poor postural control that might be related to how sensory cues coming from different sensory channels are integrated into proper motor activity. Therefore, the aim of this study was to examine the relationship between sensory information and body sway, with visual and somatosensory information manipulated independent and concurrently, in dyslexic children. Thirty dyslexic and 30 non-dyslexic children were asked to stand as still as possible inside of a moving room either with eyes closed or open and either lightly touching a moveable surface or not for 60 seconds under five experimental conditions: (1) no vision and no touch; (2) moving room; (3) moving bar; (4) moving room and stationary touch; and (5) stationary room and moving bar. Body sway magnitude and the relationship between room/bar movement and body sway were examined. Results showed that dyslexic children swayed more than non-dyslexic children in all sensory condition. Moreover, in those trials with conflicting vision and touch manipulation, dyslexic children swayed less coherent with the stimulus manipulation compared to non-dyslexic children. Finally, dyslexic children showed higher body sway variability and applied higher force while touching the bar compared to non-dyslexic children. Based upon these results, we can suggest that dyslexic children are able to use visual and somatosensory information to control their posture and use the same underlying neural control processes as non-dyslexic children. However, dyslexic children show poorer performance and more variability while relating visual and somatosensory information and motor action even during a task that does not require an active cognitive and motor involvement. Further, in sensory conflict conditions, dyslexic children showed less coherent and more variable body sway. These results suggest that dyslexic children have difficulties in multisensory integration because they may suffer from integrating sensory cues coming from multiple sources. © 2013 Viana et al.

Effects on performance and carcass and meat quality attributes following immunocastration with the gonadotropin releasing factor vaccine bopriva or surgical castration of bos indicus bulls raised on pasture in brazil

Bos indicus bulls 20. months of age grazed on pasture in Minas Gerais, Brazil either received 2 doses of the GnRF vaccine Bopriva at d0 and d91 (group IC, n. =. 144) or were surgically castrated on d91 (group SC, n. =. 144). Slaughter on d280, was 27. weeks after castration. Adverse safety issues in 8% of group SC bulls following surgery contrasted with 0% in group IC bulls. At d105 testosterone levels were suppressed to similar levels in both groups. Importantly, group IC bulls had higher live weight, hot carcass weight, ADG (P<. 0.005) and dressing percentage (P<. 0.0001) compared to group SC animals. There were no negative effects on carcass or meat quality traits, thus immunocastration was concluded to offer a safe and effective method that provides production gains, and improves animal welfare in Bos indicus beef bulls without impacting meat and carcass quality. © 2013 Elsevier Ltd.