Avaliação da farinha de mandioca e do fubá de milho como substratos para a obtenção de bebida fermento-destilada

A farinha de mandioca e o fubá de milho foram avaliados como matérias-primas alternativas na obtenção de uma bebida fermento-destilada, visando gerar informações úteis à aplicação industrial. Os substratos foram caracterizados e comparou-se a eficiência da mosturação, o perfil de açúcares no mosto, bem como as curvas de fermentação dos substratos. Os resultados demonstraram que o conteúdo de amido foi de 78,1 % para o fubá de milho e 92,7 % para a farinha de mandioca. Quanto ao rendimento da mosturação foi de 57, 4 % para o milho e 66,4 % para a mandioca, sendo que o perfil de açúcares no mosto demonstrou que 95 % dos açúcares presentes no mosto de mandioca foi glicose e o restante pequenas porcentagens de dextrinas e maltose. Já o perfil do mosto de milho apresentou cerca de 85 % de glicose , 10 % de dextrinas e cerca de 4 % de maltose. Para o processo fermentativo, observou -se que o consumo de açúcares no mosto de mandioca foi mais rápido que no mosto de milho.

Effects of chronic experimental alcoholism on the epithelium of the uterine horn of rats (Rattus norvegicus albinus)

Sixty adult tats (Rattus norvegicus albinus) of the same age (3 months) and with a mean body weight of 228 g were divided into two experimental groups. The control group received solid diet (Purina rat chow) and tap water ad libitum. The other (alcoholic group), received the same solid diet and was allowed to drink only sugar cane brandy dissolved in 30° Gay Lussac (v/v). At the end of periods of 90, 180 and 270 days of treatment, the animals were anaesthetized with ethyl ether during estrus, weighed and sacrificed. The final mean body weights were similar in the control and alcoholic groups. The results showed intense atrophy on the lining epithelium of the endometrium of uterine horns in the alcoholic group. Important ultrastructural epithelial alterations were also observed in the female alcoholic group, such as: intense lipid droplet accumulation, increased rough endoplasmic reticulum cisternae and mitochondrial size and presence of intraepithelial neutrophils. The secretory activity of these rats was reduced. Therefore, we concluded that alcohol acts as a toxin on the epithelial layer of the rat endometrium.

P-100. Habits and prevalence of lesions in an oral cancer prevention program

Aim: The aim of this study was to evaluate the prevalence and characterises of oral lesion in individuals that participated in an Oral Cancer Prevention Program, and also to verify the habits related to tobacco, alcoholic beverages and sun screen. Methods: Seven-hundred and thirty-eight subjects were examined (354 women and 384 men), in Valparaiso, S.P., Brazil. A questionaire was used for the interview for information about habits and characteristics of the lesions. Results: The data showed that 11 % of the subjects had lesions, 13.58% extra oral, and 86.42% intraoral, mainly located in the buccal mucosa, alveolar ridge and floor of mouth. These subjects were sent to the Oral Oncology Center of UNESP-School of Dentistry. As for the habits, 24% smoke (57.7% of them smoke more than 10 cigarettes per day), and 21.4% drink alcoholic beverage frequently. Only 43% used sun screen. Conclusion: According to the results the population has to be aware of lesions, particularly with regard to oral cancer prevention.

Occupational exposure to paint solvents and particulate material in car repair shops

Aims: We evaluated solvents and total particulates exposures in auto body repair shops together with a search of painter's related complaints. Methods: 26 painters exposures were evaluated by pumped personal sampling; solvents were retained in charcoal sorbent tubes and the particulates in PVC filters. Painter's personal habits and their work characteristics were obtained through a questionnaire, applied in a private interview. For the symptoms the Q16 questionnaire was used, added of questions about complaints during the painting. Results: High exposures were detected during spray painting. For solvents, the TLV-STEL adjusted for the mixtures was surpassed in six evaluations. However, as repaint is a short-term operation, it makes the average concentrations weighed for the work shift lower than the TLV-TWA adjusted for the mixtures. Total particulate concentrations had surpassed the TLV-TWA in four of the evaluations. Symptoms frequency in the Q16 questionnaire was higher for painters than for the controls (Mann-Whitney test U=193; p=0.008), and they showed positive correlations with the age (Spearman r=0.354, t=1.85, p=0.076), the number of years in the profession (Spearman r=0.433, t=2.35, p=0.027) and the alcoholic beverage consumption (Spearman r=0.457, t=2.516, p=0.019). Conclusions: The painting work done at car repair shops can result in high solvent and particulate exposures, although they are short-term operations. Their acute and chronic effects for the painters do not have been clearly evidenced in the present study, continuing deserving multidisciplinary attention.

Cytologic analysis of alterations induced by smoking and by alcohol consumption

Objective: To analyze cytologically the buccal mucosa of smoking and nonsmoking volunteers to determine what cellular changes are induced by cigarettes and alcohol consumption. Study Design: In order to evaluate cellular changes induced by smoking and alcohol consumption, exfoliative cytology was used for the analysis of mucosal smears obtained from the buccal mucosa of 25 smokers and 25 nonsmokers. The number of cigarettes consumed, duration of smoking, presence or absence of alcohol ingestion, ingested alcohol dose and frequency of consumption, and most frequently used type of alcoholic beverage were determined using a questionnaire. Three smears from each individual stained by the Papanicolaou method were analyzed quantitatively and qualitatively under a light microscope by 2 experienced examiners in terms of inflammatory and dysplastic alterations and of the degree of epithelial maturation. Results: Although numerous alterations were observed in smokers they corresponded up to only Papanicolaou class II and were not significantly different from nonsmokers (Mann-Whitney and χ 2 tests, p < 0.05). A higher proportion of inflammatory cells (polymorphonuclear and mononuclear cells) were obtained from smokers as compared to nonsmokers, while the proportion of bacteria was similar in the 2 groups. Conclusion: The findings indicate that even after a short period of cigarette use and alcohol consumption, inflammatory alterations were detectable on exfoliative cytology of the buccal mucosa in a young group, demonstrating the usefulness of cytology for early detection in smokers. © The International Academy of Cytology.

Consumo de bebidas alcoólicas e risco nutricional em universitários do campus da Unesp - Araraquara-SP

Pós-graduação em Alimentos e Nutrição - FCFAR

Produção de cerveja com mel: características físico-químicas, energética e sensorial

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

O consumo de bebidas alcoólicas por estudantes do ensino médio e características do grupo de pares

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Errâncias e errantes: um estudo sobre a mobilidade do sujeito e o uso de bebidas alcoólicas na contemporaneidade

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Eficiência energética em sistemas de refrigeração industrial: estudo de caso

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Caracterização físico-química de cervejas elaboradas com mel

The aim of this study was to produce and physicochemically characterize beer elaborated with honey. Beer production assays were carried out with nine treatments, the combination of three concentrations of the original extract (11, 13 and 15 ºBrix) with three percentages of honey in the wort formulation (0, 20 and 40%). The experiment was completely randomized with two replicates, giving a total of eighteen trials. Mashing was carried out by infusion and the honey was added during the boiling step. After clarification, the extract content was corrected with water and the wort then inoculated with bottom-fermenting yeast. Fermentation was at 10 ºC. The beer was bottled manually and stored in a freezer at a temperature of 0 ºC for 15 days, for maturation. The beers were analyzed for their alcohol content, true extract, apparent extract, colour, bitterness, turbidity, pH, total acidity, carbon dioxide, foam density and total foam. The results of the physicochemical analysis were subjected to an analysis of variance, and the means compared by Tukey's test at 5% probability. All beers were considered to be pale. The presence of honey in the formulation enhanced carbonation, foam density and total foam, but the beers were less bitter and less acid.

Uso arriscado de álcool entre escolares de duas cidades do interior do Estado de São Paulo

Alcoholic beverage and the factors associated with the consumption of this substance among teenagers worry authorities linked to education and health. This study aimed to investigate the use of risky alcohol among schoolchildren. The study was conducted in two cities in the countryside of São Paulo. Attended by 54 students of a city with 5,000 inhabitants (City A) and 53 students in a city of 35,000 inhabitants (City B). It was applied in the classroom a questionnaire for screening on the use of alcohol (AUDIT). In the results if notes that the percentage of participants who reached score above 7 points, was 25.9 % for the City A and 11.3 % for the city B. It was concluded that there was a greater frequency of students doing risky use of alcohol among students of the city with the lowest number of inhabitants, there are significant differences (p ≤ 0.001 ). Further studies are needed to identify possible variables involved in the results between the cities.

Effectiveness of different methods for the detection of binge drinking in dentistry students

The purpose of this study was to estimate the alcoholic beverage consumption among undergraduate students of a Dentistry Course and compare the effectiveness of screening methods for the detection of binge drinking. A total of 284 undergraduate students participated in the research. We used the full AUDIT and their reduced forms (AUDIT-3 and AUDIT-C). In addition, a ROC curve was created and its area was calculated. Of the students, 91.0% and 90.6% of the male and female genders, respectively, reported alcohol beverage consumption. Bing-drinking behavior occurred in 69.2% of the men and in 52.4% of the women. The 3 methods showed good discriminatory ability. For the women, there was a significant difference between the AUDIT-3 and AUDIT-C. Both the complete version of AUDIT and its reduced forms presented good discriminatory ability

Estudo longitudinal sobre a prática de aleitamento materno e fatores associados ao desmame precoce

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

Análise energética de cerveja eleborada com mel

The objective of this study was to characterize energetically beersmade withhoney. The tests of beer production weremade withninetreatments,threecombination of the originalextract concentrations (11, 13and 15 °Brix) and threepercentagesof honeyin the wort formulation(0, 20 and 40%).The experimentwas completely randomizedwith two replications, totaling eighteenplots.Themashingprocesswas performed byinfusion, with honey added in the boiling step. After clarified, the wort had its extract contents corrected with the addition of filtered water and was inoculated withlowfermentation yeast .The fermentation occurred at 10 ° C. The beer was manually bottled and stored in a freezer at 0 °C for 15 days, formaturation. The beers were chemically analyzed on proximate composition (moisture, protein, lipid, ash, and carbohydrate), alcohol content (% m / m) and then calculated the energy value. The results ofchemical analysis andenergetic valuesof the beerswere subjected to analysisof variance (F test) and the means werecompared byTukey testat 5% probability. The commonbeershad the lowestenergy value (31.05 to 31.95 kcal100g-1) in relation toextra(36.42 to 38.42 kcal100g-1) and strong(38.20 to 40.17 kcal100g-1) beers. Theincrease in the original extractin beerraises theircaloric values. The presenceof honeyin the formulationincreasedthe energetic valuesincommon andextrabeersand decreasedin strong.The levelsof alcohol andcarbohydratewere predominant in thebeer energetic values,beingpossible to observeadirect relation amongthese components ofbeer and theircaloric value.