Análise estrutural de aerogéis via espalhamento de luz a baixo ângulo

The sol-gel process is a method for obtaining vitreous or vitro-ceramic materials which, are prepared a sol and by drying the liquid phase. This technique has been used extensively for the preparation of glassy gels, films, fibers and particles from the hydrolysis and polycondensation reactions of metal alkoxides. The usual methods for drying are: evaporation drying (xerogels), freeze drying (criogéis) and via supercritical CO2 extraction (aerogels). In the present work, we studied the preparation of silica gels by the sol-gel process from the hydrolysis of alkoxides tetraethylorthosilicate (TEOS) and 3-glycidoxypropyltrimethoxysilane (GPTS). The hydrolysis was promoted from GPTS and TEOS in proportion (4: 1) under acidic conditions. The hydrolysis reaction was promoted inside a Becker at room temperature. After hydrolyses the prepared sol had pH 2, and kept under mechanical agitation for a period of 1 hour. In order to accelerate the polycondensation reaction, the pH was corrected to a value near 5 by slowly adding NH4OH. Then the sols were leaked in sealed polycarbonate containers and maintained for 20 days at 40°C for gelation. Silica aerogels were prepared via supercritical CO2 extraction of the wet gel at temperature and pressure higher than 31°C and 74 atm, in an autoclave specially developed for the process. The structural characteristics were studied in the dry gel (aerogel). Aerogels were then characterized by nitrogen adsorption and small angle light scattering. The nitrogen adsorption data were analyzed for the determination of the BET specific surface (SBET), the total pore volume Vp, the pore mean size (lP=4Vp/SBET), the particle mean size (lS) and the pore size distribution (PSD). And the data from small angle light scattering were analyzed to determine the correlation function (γ'), the area per unit volume (S/V), average pore size (l ) and the average particle size...

Viabilidade do recipiente biodegradável na produção de mudas florestais nativas

Pós-graduação em Ciência Florestal - FCA

Microbiota fúngica de passeriformes de cativeiros da Região Noroeste do Estado de São Paulo

Birds are hosts for a rich fungal microbiota which can act as potent pathogens for humans and other species of animals, causing thereby serious public health problems. The objective of this study was to evaluate the participation of birds kept in containers in the epidemiology of infectious diseases such as cryptococcosis and aspergillosis, thus verifying the maintenance and spread of pathogens in the environment. 36 samples of excretas of passeriformes were collected and were cultivated in Sabouraud Dextrose Agar 4% at room temperature and 37°C. The isolated fungal colonies were classified according to their morphological and staining characteristics. Subsequently, those in yeast form were peaked in Niger Agar, incubated at 30°C. In one sample showed growth of more than one type of colony and there was verified the presence of 25.0% of Penicillium spp., 19.4% of Trichosporon spp., 13.9% of C. gattii, 11.1% of C. neoformans, 11.1% of Candida spp., 8.3% of Rhizomucor spp., 8.3% of Aspergillus spp., 2.8% of Nigrospora spp. and 2,8% of Geotrichum spp. It can be conluded by the expost that birds shed continuously pathogenic microorganisms in their feces acting in definitive form in the infectious diseases ecoepidemiology.

Effect of polymerization techniques and cleaning solution on flexural resistance of acrylic resin chemically activated

The purpose of this study was to evaluate the impact of different disinfection solutions on flexural resistance of chemically-activated acrylic resin. Test pieces were made of clear acrylic resin using a rectangular mold and employing two techniques: wet polymerization under pressure (n = 20) and dry polymerization under pressure (n = 20). Test pieces were subdivided into four equal groups: distilled water (control), sodium bicarbonate, 1% sodium hypochlorite and effervescent ats. The 30-day cycling technique consisted of immersing the test pieces in 100 ml of solution for 10 min three times a day and placing them in closed containers containing artificial saliva at 37°C. Subsequently, the flexural resistance of samples was tested. Data were analyzed using two-way analysis of variance (ANOVA) with forces serving as the dependent variables and the polymerization technique and cleaning agents as independent variables. Post hoc multiple comparisons were performed using Tukey’s test. There was no statistically significant difference in the flexural strength between the two polymerization techniques. The greatest flexural strength was observed for the effervescent tablets group followed by the control and 1% sodium hypochlorite groups which were statistically similar. Thus, the sodium bicarbonate solution caused the lowest flexural resistance of the test pieces.

Gerenciamento de resíduos odontológicos no serviço público

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

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)

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.

Avaliação da termociclagem sobre a estabilidade de cor de diferentes matizes de resina composta

The objective was to evaluate the effect of thermocycling on the color variation of three different composite resins . We studied was Resin Enamel on 3 levels : ( Esthetic X , Opallis and Venus ) ; Resin Dentin in three levels : ( Esthetic X , Opallis and Venus ) and Thermocycling on level 1 : ( 3,000 cycles ) ; variable was the change of color gauged by spectrophotometry . 60 specimens , subdivided into 6 groups were made : GI - Esthetic X Enamel ; GII - Esthetic X dentin ; GIII - Opallis Enamel ; GIV - Opallis dentin ; GV - Enamel and GVI Venus - Venus dentin . The specimens were prepared with a matrix to standardize samples . The inserts of incrementally resins and polymerized with a halogen light Ultralux unit ( Dabi Atlante , Brazil ) with a power of 450mW / cm ² . After fabrication , underwent color reading with a UV Visible Spectrophotometer reflection , UV -2450 ( Shimadzu , Kyoto , Japan ) , with the changes calculated by the system CIE L * a * b * . Then isolates were stored in artificial saliva at 35 ° C ± 2 ° C during 3 months containers being subjected to the effects of thermal cycling for 3000 cycles over the range of 5C to 55C . Again subjected to chromatic evaluation. For the analysis of the results of color change of the studied resins was applied ANOVA two factors at 5 % . The results showed a statistically equal resins enamel GI and GV ( p = 0.79 ) ; the same was not observed for GI and G III resins , where the color change was higher for resin G III ( p = 0.0000002 ) . The same was observed between G III and GV , where the resin enamel G III showed a statistically superior to the color change ( p = 0.0000005 ) Average . Resins to dentin was there a statistical equality between the materials studied . We conclude that the resins studied change in color and resin enamel G III was the most suffered major color changes after aging by thermocycling .

Femoral Biomechanic and microtomography from male rats submitted to dietary restricition supplemented with sucrose

Food restriction reduces body weight and influence bone mass and also is correlated with bone mineral density (BMD). Mechanisms have been proposed for the loss of BMD after body weight reduction, including reduced energy intake. Growing 8 wk-old Wistar male rats were randomly divided into Control and Calorie restriction associated with sucrose 30% (CRS). These animals were subjected to intermittent food restriction during 8 weeks and had free access to tap water and sucrose30% in distilled water. The rats were euthanized at the end of week 8, blood collected from abdominal aorta artery, femurs cleaned of adherent soft tissues, scanned using dual energy X-ray absorptiometry, structural and material properties determined by three-point bending testing in the mid-diaphyseal region, bone surface tested in a microhardness tester and microstructure was assessed in a microcomputer tomography. In CRS animals body weight decreased significantly relative to the Control animals. There was a clear option for high-sucrose beverage in CRS animals. No difference was observed in biochemical, densitometric and biomechanical analyzes. Results from micro CT showed only significant difference in connectivity of trabecular bone. It has been suggested that rats submitted to food restriction consumed sugar not because of its inherent palatability, but in order to alter their macronutrient balance and animals need to meet energy demands in high-sucrose.

Yeast CA-11 fermentation in musts treated with brown and green propolis

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Ciclamato de sódio em refrigerantes de baixa caloria

Sodium cyclamate contents in the widely consumed low calorie soft drinks were determined. Low calorie soft drinks made from cola, guarana, orange, lemon and grape were analyzed following the technique described by Sjörberg and Alanko (1987), with some modifications. The methodology recovery assays were carried out at three spiked levels, and the average recovery of 92.5% and 110.3% were found in cola and guarana, respectively; and the relative standard deviation was of 3.7%. The average sodium cyclamate contents ranged from 27.1 ± 1.1 (cola A) to 127.3 ± 1.5 mg.100 mL-1 (lemon B), indicating that the acceptable daily intake of the sweetener can be easily exceeded after drinking low calorie beverages. All of the analyzed low calorie soft drinks showed sodium cyclamate contents higher than those stated on the label, ranging from 12.9% (cola A) to 19.0% (lemon B). Among 18 low calorie soft drinks analyzed, only four showed the average sodium cyclamate contents in accordance with the maximum limit permitted by Brazilian legislation, that is 40 mg.100 mL-1 of beverage; and in other samples the sweetener exceeded ranging from 74.8% (orange) to 218.3% (lemon B) above of the limit permitted.

Envelhecimento da cachaça sob circulação forçada e aeração

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

Efeito da adição de açúcar na qualidade sensorial de cachaças obtida tradicionalmente e redestilada

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Desenvolvimento de bebida láctea potencialmente probiótica carbonatada: características físico-químicas, microbiológicas e sensoriais

The goal of this work was to develop a strawberry fl avored dairy beverages carbonated and fermented with potential probiotic bacteria. Four formulations of dairy beverages were elaborated: Control (BL); Fermented (BLF); Carbonated (BLC) and Carbonated Fermented (BLFC). In samples submitted for carbonation, a carbonator was used for the carbon dioxide (CO2 ) gas injection dissolved in drinking water and the cultivation consisting of lactic bacteria Lactobacillus acidophilusLA-5®, Bifi dobacterium BB-12® and Streptococcus thermophilus (Biorich, Chr. Hansen) was employed on the fermented samples. The samples were characterized by physical and chemical, microbiological and sensory parameters. The BLC sample showed the presence of yeasts and coliform counts, but the counts indicated that it was suitable for consumption in 28 days time. The BL presented average coliform counts above the limit established by the law after 21 days of refrigerated storage. The presence of lactic bacteria and CO2 and their effects on lower proteolysis indexes, lower pH values and higher acidity values were correlated with signifi cant inhibitory effect of contaminated microorganisms in the BLF and BLFC. The carbonation was not stimulatory for the growth of lactic crops, mainly in the genus Bifi dobacterium spp. and Streptococcus spp. The BLF drink presented greater sensory acceptance and purchase intention test results, however the carbonated beverage presented positive results, with mean values greater than 50% in the acceptance tests with potential inclusion as sensory differential in dairy beverages. Just BLFC drink was considered potentially probiotic, by presenting minimum counts of Lactobacillus spp. during storage. Further studies should be conducted with the technology of carbonation, since it has been proven the correlation of the presence of CO2 with inhibitory effect of contaminated microorganisms and lower physical and chemical changes of dairy beverages.

Produção de lacases pelo fungo filamentoso de origem marinha Peniophora sp. CBMAI 1063 em biorreator de bancada

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