Resveratrol como meio de estocagem para dentes avulsionados: estudo in vitro da viabilidade celular

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Consumo de leite informal na cidade de Araraquara-SP

Brazil is one of the largest milk producers in the world, with an estimated total production of 37 billion liters in 2014. Of this total, 33% is not inspected, being destined for the informal market. Objective: The aim of this study was to collect and analyze data on raw milk consumption in the city of Araraquara (SP, Brazil). Methods: Regular milk consumers were provided with exploratory questionnaires in locations chosen for convenience. The reproducibility of each question was tested by Kappa statistics. Associations of interest were 2 detected by the chi-squared (χ ) or Fisher's exact test. Statistical significance was established when p0.05. Results: Most of the volunteers (97.6%) reported consuming milk daily, the type of milk chosen most, mainly for ease of purchase, being boxed UHT. Regarding raw milk, 15.3% of volunteers said they consume it, the greatest consumption being observed among subjects with complete secondary or higher education. The majority of the participants reported knowing of the possibility of diseases being transmitted by unprocessed milk. Most respondents pointed to "flavor" as the main reason for consumption. Only 15.3% reported that someone in their house had become ill from drinking milk, and only 4.1% attributed this to the ingestion of raw milk. Conclusion: It was found that 15.3% of consumers drink raw milk in the city of Araraquara, which is more than the expected proportion in a medium sized city located in the state of São Paulo.

Effect of beverages on bovine dental enamel subjected to erosive challenge with hydrochloric acid

This study evaluated by an in vitro model the effect of beverages on dental enamel previously subjected to erosive challenge with hydrochloric acid. The factor under study was the type of beverage, in five levels: Sprite® Zero Low-calorie Soda Lime (positive control), Parmalat® ultra high temperature (UHT) milk, Ades® Original soymilk, Leão® Ice Tea Zero ready-to-drink low-calorie peach-flavored black teaand Prata® natural mineral water (negative control). Seventy-five bovine enamel specimens were distributed among the five types of beverages (n=15), according to a randomized complete block design. For the formation of erosive wear lesions, the specimens were immersed in 10 mL aqueous solution of hydrochloric acid 0.01 M for 2 min. Subsequently, the specimens were immersed in 20 mL of the beverages for 1 min, twice daily for 2 days at room temperature. In between, the specimens were kept in 20 mL of artificial saliva at 37ºC. The response variable was the quantitative enamel microhardness. ANOVA and Tukey's test showed highly significant differences (p<0.00001) in the enamel exposed to hydrochloric acid and beverages. The soft drink caused a significantly higher decrease in microhardness compared with the other beverages. The black tea caused a significantly higher reduction in microhardness than the mineral water, UHT milk and soymilk, but lower than the soft drink. Among the analyzed beverages, the soft drink and the black tea caused the most deleterious effects on dental enamel microhardness.

The igneous charnockite—high-K alkali-calcic I-type granite—incipient charnockite association in Trivandrum Block, southern India

The Pan-African (640 Ma) Chengannoor granite intrudes the NW margin of the Neoproterozoic high-grade metamorphic terrain of the Trivandrum Block (TB), southern India, and is spatially associated with the Cardamom hills igneous charnockite massif (CM). Geochemical features characterize the Chengannoor granite as high-K alkali-calcic I-type granite. Within the constraints imposed by the high temperature, anhydrous, K-rich nature of the magmas, comparison with recent experimental studies on various granitold source compositions, and trace- and rare-earth-element modelling, the distinctive features of the Chengannoor granite reflect a source rock of igneous charnockitic nature. A petrogenetic model is proposed whereby there was a period of basaltic underplating; the partial melting of this basaltic lower crust formed the CM charnockites. The Chengannoor granite was produced by the partial melting of the charnoenderbites from the CM, with subsequent fractionation dominated by feldspars. In a regional context, the Chengannoor I-type granite is considered as a possible heat source for the near-UHT nature of metamorphism in the northern part of the TB. This is different from previous studies, which favoured CM charnockite as the major heat source. The Occurrence of incipient charnockites (both large scale as well as small scale) adjacent to the granite as well as pegmatites (which contain CO2, CO2-H2O, F and other volatiles), suggests that the fluids expelled from the alkaline magma upon solidification generated incipient charnockites through fluid-induced lowering of water activity. Thus the granite and associated alkaline pegmatites acted as conduits for the transfer of heat and volatiles in the Achankovil Shear Zone area, causing pervasive as well as patchy charnockite formation. The transport Of CO2 by felsic melts through the southern Indian middle crust is suggested to be part of a crustal-scale fluid system that linked mantle heat and CO2 input with upward migration of crustally derived felsic melts and incipient charnockite formation, resulting in an igneous charnockite - I-type granite - incipient charnockite association.

Methods of detecting fouling caused by heating of milk

Fouling is the deposition of milk solids on heat transfer sur aces, particularly heat exchangers. It is a major industrial problem, which causes a decrease in heat transfer efficiency and shortens run times. The resultant effect is a decrease in process efficiency and economy. For studying and monitoring deposit formation, suitable fouling detectors or methods of measuring the deposit are required. This can be achieved through direct means, whereby the deposit is analyzed after a certain time, or indirectly through instrumentation for monitoring parameters such as temperature, pressure, flow rate, overall heat transfer coefficient, heat flux, and other physical properties. This article reviews the various reported fouling detection methods.

Comparison of gelation profile of yoghurts during fermentation measured by RVA and ultrasonic spectroscopy

The gelation profile of yoghurts from conventionally treated (85 degrees C/30 min) and UHT treated (143 degrees C/6s) milks at 16, 18, and 20% total solids was analyzed during fermentation for 4 hrs using the invasive Rapid Visco Analyzer (RVA) and the non-invasive ultrasonic spectroscope. The viscosity measured by the RVA and the ultrasonic velocity measured by the ultrasonic spectroscope exhibited similar sigmoid trends with respect to fermentation time. The ultrasonic spectroscope detected the onset of gelation of yoghurt milk earlier (by an average of 52 min) than did the RVA, indicating a higher sensitivity of ultrasonic spectroscopy. The delay of gelation time of UHT-treated yoghurt milk as compared to conventionally treated yoghurt milk was detected by both techniques. A non-significant ( P > 0.05) effect of solids content in the yoghurt milks on their gelation time was also observed by both instruments.