Avaliação da cimentação de pinos não metálicos na dentina intraradicular utilizando cimentos resinosos auto-adesivos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação por microdureza Vickers da profundidade de polimerização de cimentos resinosos na cimentação de pinos de fibra de vidro empregando diferentes fontes de luz

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação da dureza superficial de cimentos resinosos após cimentação de pinos de fibra de vidro: efeito de profundidade de polimerização e sistemas adesivos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Subchronic effects of fluoxetine on conditioned suppression produced by a hot air blast

Conditioned suppression is an animal model of anxiety disorders that has been broadly used to investigate the behavioral effects of different drugs. However, various methodological variables (e.g., the type of aversive stimulus) that supposedly interfere with the acquisition of conditioned suppression may also contribute to conflicting results among the studied drugs. Additionally, few studies have sought to investigate the effects of selective serotonin reuptake inhibitors (SSRIs). The present study investigated the effect of subchronic 5-day administration of 5 mg/kg fluoxetine in the retention of conditioned suppression produced by a hot air blast (HAB). The subjects were 12 albino Wistar rats distributed into an Experimental Group (EG) and Control Group (CG). After sessions were conducted to pair two stimuli, a sound and HAB, fluoxetine (EG) or saline (CG) was administered. Twentyfour hours after the last injection, a test session was conducted. The results showed no difference between groups. Fluoxetine (5 mg/kg) did not exert anxiolytic effects in this model of conditioned suppression produced by a HAB. Keywords: conditioned suppression; fluoxetine; subchronic; hot air blast.

Nutritional potential of green banana flour obtained by drying in spouted be

Este estudo avaliou a composição química da farinha de banana verde sem casca e com casca, obtido por secagem em leito de jorro, com o objetivo de agregar valor nutricional a produtos alimentícios. As bananas foram cortadas e trituradas para a obtenção de uma pasta, sendo esta alimentada no secador leito de jorro (12 cm de altura e T = 80 º C), a fim de obter uma farinha. As farinhas obtidas foram submetidas a análise da umidade, proteína, cinzas, Carboidratos totais, amido total, amido resistente, e fibras. As farinhas de banana verde, principalmente com casca, são boas fontes de fibras e amido resistente, com uma média de 21,91g/100g e 68,02g/100g respectivamente. O teor médio de proteína encontrado foi para 4,76g/100g, sendo classificada como uma proteína de baixo valor biológico, tendo a lisina como o primeiro aminoácido limitante. Os resultados mostraram que a farinha de banana verde com casca obtida por secagem em leito de jorro pode ser uma ferramenta valiosa para agregação de valor nutricional aos produtos, a fim de aumentar a sua fracção não digerível.

Avaliação da retençao de coroas de Ytrio-zircônia cimentadas à diferentes substratos, com quatro agentes cimentantes, após termociclagem

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Influência do tratamento de superfície e do tipo de cimento na retenção de coroas YTZP

Pós-graduação em Odontologia Restauradora - ICT

Effect of adjuvants on the amount of air included in droplets generated by spray nozzles

The air included in droplets generated by spray nozzles directly int0erferes in transport, deposition and retention of the droplets after its impact on the target. The objective of this study was to analyze the interference of adjuvants in the amount of air included in droplets generated by spray nozzles. The treatments were composed by four spray solutions containing mineral oil, vegetable oil, surfactant and water, and three spray nozzles, two air induction type and one pre-orifice. The air included was calculated by the difference between the volume of spray mix (air plus liquid) and only the liquid, which was made by means of sprayed samples captured in a funnel and collected in a graduated cylinder. The surface tension was estimated by the gravimetric method using a precision scale and a graduated pipette. The surfactant provided the largest percentage of air included in the spray. For the surface tension, the mineral oil and the surfactant had the lowest values. It was concluded that the use of adjuvants had a direct influence on the percentage of air included. In addition, products with greater ability to reduce surface tension and to form homogeneous solutions provided the increase in the percentage of air included in the droplet.

Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten-free cheese bread

The present research was undertaken to explore the influence of fructooligosaccharides (FOS) on the functional and thermal properties of sour cassava starch and the quality characteristics of gluten-free (GF) cheese bread. Fructooligosaccharides were used to replace sour cassava starch at substitution level of 9% (SF1), 17% (SF2), and 29% (SF3). The functional and thermal properties of the starch-FOS mixtures were determined by the water absorption index (WAI), water solubility index (WSI), pasting profile analysis, thermal transition temperatures and enthalpy of gelatinization. Moreover, the GF cheese breads with starch-FOS mixtures were analyzed for height, diameter, weight, specific volume and dough moisture content. The sample with the highest FOS content (SF3) presented the lowest WAI (1.44), peak (62.4 rapid visco units (RVU), breakdown (53.4 RVU), final (13.8 RVU), and setback (4.9 RVU) viscosities, dough moisture content (31.7%), and enthalpy of gelatinization (9.5 J/g) and the highest WSI (29.4%) and pasting temperature (69.1 degrees C). The height, diameter and specific volume of GF cheese bread samples made from sour cassava starch were 3.14 cm, 6.35 cm, and 1.49 cm(3)/g, respectively. The SF1 mixture samples resulted in a 3.01 cm height, 6.34 cm diameter, and 1.55 cm(3)/g specific volume. According to Brazilian food labeling regulations, the latter product cannot be categorized as a good source of fiber because the minimum level of fiber per portion was not reached.

Phytase production by Rhizopus microsporus var. microsporus biofilm: characterization of enzymatic activity after spray drying in presence of carbohydrates and nonconventional adjuvants

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

Resveratrol improves bone repair by modulation of bone morphogenetic proteins and osteopontin gene expression in rats

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

Effect of fluoride gels supplemented with sodium trimetaphosphate in reducing demineralization

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

Skin Delivery of Kojic Acid-Loaded Nanotechnology-Based Drug Delivery Systems for the Treatment of Skin Aging

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

Speciation analysis of inorganic arsenic in river water by Amberlite IRA 910 resin immobilized in a polyacrylamide gel as a selective binding agent for As(v) in diffusive gradient thin film technique

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

Flavones from Erythrina falcata are modulators of fear memory

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