Analytical procedures for cadmium determination in facial make-up samples by graphite furnace AAS

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

Opportunistic pathogens and elements of the resistome that are common in bottled mineral water support the need for continuous surveillance

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Analysis of mesiodistal angulations of preadjusted brackets

Manufacturers offer various prescriptions of preadjusted brackets for use in the "straight-wire" orthodontic technique. However, the need to incorporate bends in the rectangular wires during orthodontic finishing has led to concerns regarding the type of prescription chosen and the credibility of information provided by the manufacturer. The aim of this study was to compare the slot angulations of Roth prescription preadjusted metallic brackets for the maxillary left central incisor and maxillary left canine. For each tooth type, 10 brackets of three commercial brands (GAC, Forestadent and Morelli) were selected. Two individual metal matrices for brackets and tooth positioning were made for each group of teeth. Captured images were obtained by standardized ortho-radial photography with a digital camera. Images were exported and analyzed with the Image J software package. One-way ANOVA and Tukey statistical analyses were performed at the 5% significance level. For brackets of the maxillary left central incisor, differences in mean angulation were observed between the Morelli and GAC groups (p < 0.01) and between the Forestadent and GAC groups (p < 0.01). For brackets of the maxillary left canine, differences in mean angulation were found between the Morelli and GAC groups (p < 0.01) and between the Morelli and Forestadent groups (p < 0.05). In conclusion, despite their same prescription name, the different brands exhibited significantly different angulation measurements.

Isotope analysis (δ 13c) of pulpy whole apple juice

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

Effect of polymerization methods and thermal cycling on color stability of acrylic resin denture teeth

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

Fluoride concentrations of milk, infant formulae, and soy-based products commercially available in Brazil

To assess the fluoride (F) content in commercially available milk formulae in Brazil and to estimate the F intake in children from this source in the first year of life. Samples of cow's milk (n = 51), infant formulae (n = 15), powdered milk (n = 13), and soy-based products (n = 4) purchased in Araçatuba (Brazil) had their F content measured using an ion-specific electrode, after hexamethyldisiloxane-facilitated diffusion. Powdered milk and infant formulae were reconstituted with deionized water, while ready-to-drink products were analyzed without any dilution. Using average infant body masses and suggested volumes of formula consumption for infants 1-12 months of age, possible F ingestion per body mass was estimated. Data were analyzed by descriptive analysis. Mean F content ranged from 0.02 to 2.52 mg/L in all samples. None of the cow's milk provided F intake higher than 0.07 mg/kg. However, two infant formulae, one powdered milk, and one soy-milk led to a daily F intake above the suggested threshold for fluorosis when reconstituted with deionized water. Assuming reconstitution of products with tap water at 0.7 ppm F, two infant formulae, five powdered milk, and four soymilks led to daily F intake ranging from 0.108 to 0.851 mg/kg. The results suggest that the consumption of some brands of infant formulae, powdered milk, and soy-based milk in the first year of age could increase the risk of dental fluorosis, reinforcing the need for periodic surveillance of the F content of foods and beverages typically consumed by young children.

Relações públicas e web 2.0: a manutenção do relacionamento entre artista e público pela internet

The objective of this study is a explanation about the action possibilities of the Public Relations professional as a manager of communication between the musical celebrity and his publics. For this purpose, a bibliographical research was made about Internet question like his history, the evolution of Web 2.0 and even about different kinds of virtualization, introducing with interactivity. Other researches was been made like social culture topics and even the studies of Public Relations actions in the artistic scene, acting like a manager of different publics relationships in the virtual contacts. A study case with the virtual communication tools employed in the career of Hugo e Tiago, one of the country artists in Brazil, is also in this studies. Otherwise, the study explains about the different ways of Public Relations actions, his upgrades along with the new communication tools and his new types of making relations with more and more different publics. Working with new strategies and keeping his objectives in the organization and public relationship, Public Relations brands a new vision to this type of communication professional, who becomes even more important in the actual organizations scenario

Resistant starch in cassava products

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

Análise dos fatores influentes nos riscos de descontinuidade na cadeia de peças de reposição automotivas

Pós-graduação em Engenharia Mecânica - FEG

Efeito da desinfecção e do tempo de armazenagem na molhabilidade de moldes de alginato

The cares at the manipulation of the alginate (condensation, disinfection of the impression and the time elapsed until the leak of the plaster) deserve special attention considering the great amount of distortions occurring every time the impression is not fill of plaster in a brief space of time and appropriate storage conditions. Besides its adaptation to the plaster suffers influence of the events happened after the impression is removed of the mouth. The purpose of this research was to evaluate the wetting capacity of three brands of alginate (Jeltrate™,Hydrogum™ e Orthoprint™) by the plaster type III (Rio™) under the influence of disinfection by sodium hypochlorite 1% sprays and the time of storage of 15 minutes,30 minutes, 1 hour, 6, 12 and 24 hours. There were made 60 impressions of each brand of alginate divided in two groups (water and sodium hypochlorite 1%) rearranged after the application of the sodium hypochlorite spray according to the storage time (15 or 30 minutes and 1,6,12, or 24 hours). On the surface of the impressions 2ml of plaster were flowed, proportioned and condensed in agreement with manufacturer‘s instructions. After the final setting expansion the casts were sectioned vertically and medially, regularized at the cut surface (emery paper 400) and setted for reading the contact angle at the microscope Carl Zeiss. The obtained results, submitted to statistical treatment (ANOVA) revealed significant differences when compared the employed solutions (water and sodium hypochlorite 1%) and the time of storage. The sodium hypochlorite 1% exhibited the smallest contact angles and the times of storage of 15 minutes and 6 hours the smallest and larger angles, respectively. It can be concluded that the alginate impressions exhibited larger adaptation to the plaster when disinfected by hypochlorite of sodium 1% and stocked by 15 minutes.

Alteração cromática de resinas compostas laboratoriais submetidas à imersão em diferentes soluções

The pigmentation of indirect composite resins has been one of the most common reasons that lead the restorative treatment to failure. The purpose of this study was to investigate the effect of different solutions on color stability of indirect composite resins. Five brands of indirect composite resins were tested: Adoro, Resilab, Cristobal, Sinfony and Epricord. The samples were immerged in eleven solutions (n=10): common liquid foods (coke soft drink, red wine, coffee and orange juice), mounthrinses (Listerine, Oral-B, Colgate Plax and Periogard) and bleaching agents (carbamide peroxide 16%, 7.5% and hydrogen peroxide 38%) and artificial saliva (control group). The color was measured by a spectrophotometer before and after 7, 14 and 21 days of immersion in common liquid foods, after 12, 24, 36 and 60 hours of immersion in mounthrinses and after 7 and 14 days of immersion in bleaching agents. The Cristobal and Adoro resins showed highest values of ΔE statistically significant compared to the others resin brands. Adoro’s ΔE values changed significantly after the immersion process in red wine and coffee and also between periods measured. The resins Cristobal and Sinfony showed the highest values of ΔE after the immersion process in Listerine with difference statistically significant in comparison to control group. Besides, there was difference statistically significant of the ΔE values  for  Cristobal  after  immersion  in hydrogen peroxide 7,5% in comparison to control group. It can be conclude that all the solutions promoted color change on the indirect composite resins. However, ΔE values  are  whitin  the  values clinically acceptable.

Effect of different solutions on knoop hardness of indirect composite

Introduction: Indirect dental composites may have adequate clinical performance. However, the literature is scarce regarding indirect composite resins and these solutions should be considered to maintain their properties. The aim of the study was to evaluate the influence of beverages, mouthwashes and bleaching agents on the hardness of indirect composite resins. Methods: Five different brands of indirect composite resins were evaluated: Adoro, Resilab, Cristobal, Sinfony and Epricord. Ten specimens of each brand were immersed in eleven different solutions: four mouthwashes (Listerine, Oral-B, Plax, Periogard), four beverages (coke soft drink, red wine, coffee, orange juice), three dental bleaching agents (16% peroxide of carbamide, 7.5% and 38% peroxide of hydrogen) and artificial saliva (control group). The Knoop hardness was measured before (baseline) and after 12, 24, 36 and 60 hours of immersion in mouthwashes; after 7, 14 and 21 days of immersion in beverages and after 7 and 14 days of immersion in dental bleaching agents. The results were analyzed using 3-way repeated measures ANOVA and Tukey’s test (p<0.05). Results: All resins presented significant decrease on hardness values after immersion process whereas this reduction was higher for Resilab and Sinfony. The latter exhibited the lowest initial values of hardness while Cristobol resin presented the highest hardness values. The mouthwashes promoted a significant decrease in the hardness of specimens.

Effect of weathering and thickness on the opacity of acrylic resin and ocular button for artificial eyes

The aim of this study was to evaluate the opacity of the polymethylmethacrylate for ocular prosthesis using an ocular button, a colorless resin for the ocular prostheses, and 4 brands of acrylic colorless resin in the function of weathering (0, 504, or 1008 h) and thickness (1 and 3.5 mm). One hundred twenty specimens were confectioned (made) and allocated into 12 groups (n = 10). Opacity analysis was carried out with a spectrophotometer of visible ultraviolet reflection before and after weathering by 504 and 1008 hours. Data for the opacity were expressed in ΔE. Data were then analyzed statistically by analysis of variance and the Tukey test (P < 0.01). The data demonstrated statistically significant differences; manufactured ocular button (ΔE = 47.4) and the resin Vipi Cril (ΔE = 38.11) presented greater and minor values of opacity, respectively. The weathering showed statistical difference among times (0 h, ΔE = 36.32; 504 h, ΔE = 39.98; and 1008 h, ΔE = 43.9). Ocular button and evaluated resins presented greater values of opacity when presented in 3.5 mm in thickness. The values of opacity increased with the progression of the time of weathering, independent of the evaluated material and the thickness.

Efeito de diferentes gomas de mascar sobre o pH salivar de crianças

Objective: To evaluate the effect of different chewing gum brands on the salivary pH of children with primary dentition. Method: Forty children were selected and assigned to four groups: control (no chewing gum); sugarless chewing gum; chewing gum with casein phosphopeptide-amorphous calcium phosphate; and chewing gum with xylitol. The first saliva collection was made after supervised tooth brushing for stabilization of the oral pH. Next, all children were instructed to drink slowly 100 mL of a cola-based soft drink (Coca-Cola®) and a new saliva collection was made 10 min later. Then, each group chewed on the chewing gum for 5 min and discarded it after this time. Saliva was collected again at 5, 10 and 15 min intervals after start using the chewing gum. Measurement of salivary pH was made with colorimetric test papers and a digital pH-meter. Data were analyzed statistically by analysis of variance and Tukey’s test at a 5% significance level. Results: The use of chewing gums accelerated the increase of salivary pH to considerably alkaline levels after consumption of an acidic beverage, especially within the first minutes. The highest levels were obtained in the groups of children that used chewing gums containing xylitol and casein phosphopeptide-amorphous calcium phosphate. Conclusion: Children that used the chewing gums after ingestion of an acidic soft drink presented an increase in salivary pH, with the best results in the groups that used chewing gums containing casein phosphopeptide-amorphous calcium phosphate and xylitol.

Validação de protocolo sensorial para avaliação de carne bovina

Beef quality control, particularly its sensory characteristics, is an important factor for producers and retailers in order to satisfy consumer’s choices. Sensory analysis is an important tool to evaluate attributes that cannot be measured by easily available instrumental techniques, as well as texture – tenderness and juiciness – whose human perception is more complete, through trained panels. The aim of this study was evaluate the use of a beef sensory analysis protocol in three different laboratories. Six commercial samples of different brands of aged beef and 14 samples from crossbred animals (Bonsmara × Nelore - 7 and Canchim × Nelore - 7), aged during 14 days were analyzed. The samples were distributed to each participant laboratory, where 7 to 12 panelists were trained. A sheet containing a 9 cm non-structured scale with 14 attributes was used. The attributes were brown colour (CMAR); aponevrosis (PNAP); hydration degree (GH); characteristic beef aroma (SCCB); salty taste (SS); liver flavour (SF); fat flavour (SG); metallic flavour (SM); tenderness (MZ); juiciness (SL); fibrosity (FBS) and liver texture (SF). Obtained data was analyzed using analysis of variance and principal component analysis (PCA). The results showed that there was no interaction between samples and laboratories, indicating that all of them responded in a similar manner in relation to the samples, except PNAP attribute, which was expected as meat is very non-uniform normally. Samples were well differentiated in all laboratories as it could be observed in PCA graphs. With proper training it is possible to use a standard protocol for beef sensory analysis.