Diretrizes para o uso da gestão de design a partir de um diagnóstico setorial das microrregiões de Araçatuba e Birigui do Estado de São Paulo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

De um subproduto industrial para um produto destinado à alimentação animal: produção de biomassa bacteriana

A grande diversidade das atividades industriais ocasiona durante o processo produtivo a geração de resíduos sólidos, líquidos e gasosos, que podem poluir e/ou contaminar o solo, a água e o ar. Embora existam regulamentos para o descarte desses resíduos, a inobservância às regras, a ineficiência dos tratamentos despoluentes e a inoperância de órgãos fiscalizadores permitem que, ainda hoje, sejam lançados ao ambiente grandes cargas de poluentes. Isso se aplica às indústrias de alimentos de origem animal. Felizmente, a visão dos empresários do setor vem mudando, na medida em que a imagem de uma empresa que conta com produtos e processos ambientalmente responsáveis representa parte das estratégias competitivas atuais. O objetivo deste trabalho foi demonstrar como um efluente industrial pode ser transformado em matéria prima para a obtenção de um produto com valor comercial, utilizando tecnologias reconhecidas pela indústria e a atividade microbiana. O efluente foi obtido em indústria de abate e processamento de tilápias, apresentado (valores médios) pH = 9,4, DQO = 1.127 mg/L, óleos e graxas = 1.166 mg/L, nitrogênio total = 813 mg/L, coliformes a 30–35o C = 1,0x105 NMP/mL, coliformes a 45o C = 0,41 NMP/mL, bolores e leveduras = 4,6x103 UFC/mL e, ocasionalmente, contendo Salmonella sp e Aeromonas sp. Os tratamentos físicos aplicados ao efluente incluíram gradeamento, filtração (50µm) e pasteurização (65o C/30 min). O cultivo de Rubrivivax gelatinosus foi realizado sob anaerobiose em reatores de vidro durante 7 dias, em temperatura ambiente (30±5o C) e 2.000±500 lux. A recuperação da biomassa foi feita por filtração tangencial (0,2 µm; 1,5 bar), centrifugação (3.400 g/30 min; 5o C) e liofilização (-40o C) e a pulverização foi realizada manualmente. A produção de massa celular atingiu 0,18 g/L, com produtividade de 0,0634 g/L.dia. O processo promoveu redução de 52% na DQO, 48% em óleos e graxas e 22% no nitrogênio total, gerando um resíduo com pH 7,9, livre de bactérias patogênicas e, portanto, apto ao descarte. O produto obtido apresentou cor vermelho escuro (L = 22,42; C = 14,22; h = 25,48), 4,55% de umidade, 57,39% de proteína, 11,08% de extrato etéreo, 4,05% de matéria mineral, 3,03 mg/g de oxicarotenóides, 20,27 NMP/g de coliformes a 30–35o C, <1,0 NMP/g de coliformes a 45o C, 1,2x103 UFC/g de bolores e leveduras e ausência de microrganismos patogênicos. Essas características apontam para um potencial pigmentante e nutricional positivo no produto, que pode encontrar aplicação na produção animal, com segurança microbiológica. Dessa forma, fecha-se um ciclo autosustentável que pode ser adotado na própria fonte geradora do resíduo industrial, permitindo a reversão de gastos com tratamento despoluente em receitas advindas da comercialização de um novo produto.

Adesivo tecidual de fibrina e sua aplicação na implantodontia

The purpose of this literature review was to evaluate the use of fibrin tissue adhesive in implant dentistry. Materials and Methods: A literature search of Medline-PubMed for articles published, describing the use of fibrin tissue adhesive in implant dentistry was performed and articles were critically reviewed. Results: The literature review reveals clinical trials and experimental studies with regard to the use of fibrin tissue adhesive in implant dentistry. This material consists of 2 components: highly purified, freeze-dried human fibrinogen with factor XIII and a starter solution containing human thrombin. Clotting factor XIII is admitted for reinforcement of the fibrin network. The components are reconstituted before use and when mixed form a clot by mimicking the terminal phase of the physiological clotting cascade. Several studies showed that fibrin tissue adhesive is fully absorbed by macrophages within 2 weeks of application. Adhesive fibrin tissue may be used for to prevent bone loss, to create contour in the periimplant soft tissue and osseous tissue, to sculpt emergence profile for prosthetic components and to mimic tissue architecture. In the last years fibrin tissue adhesive also find use as material for the controlled delivery of drugs and biologics. Conclusions: The fibrin tissue adhesive presents good properties such as biocompatibility, hemostatic properties and ability to break down like the physiologic clot. This material, alone or associated with other materials, can be used with the implants immediately after extraction. In this condition it brings the necessary anchoring and efficient maintenance of osseous/mucosal contour, which it is important for the clinical success.

Elaboração de produto cárneo de tilápia com antioxidantes visando sua utilização como recheio ou acompanhamento de refeição

The aim of this study is to evaluate the effi ciency of oregano, sage, moringa and rosemary as natural antioxidants and propyl gallate as artifi cial antioxidant used in “stuffed food” made with CMS of tilapia (minced fi sh) and stored frozen for 120 days. Protein, fat, moisture and ashes determination, microbiological analysis and sensory evaluations were conducted in the beginning and the end of storage period. TBARS, BNVT, pH and psychrotrophic microorganism count were determined periodically. The antioxidants interfered in pH (6.17 and 6.55) and TBARS values during 120 days under freezing (-18o C). The lowest TBA values were found for oregano (0.158 mg de MDA. kg-1) and sage (0.186 mg de MDA.kg-1). The stuffed food made with CMS of tilapia, without antioxidant, had the most oxidation, and sage and moringa were not good source of antioxidant. BNVT values (11.41 – 12.35 mgN.100g-1) were not altered. The lowest pH value was found for the product with sage (6.20), but similar to the moringa and propyl gallate, while oregano and rosemary showed the highest values (6.63 and 6.29), at 5 days of storage. Microbiological analyses were in accordance with Brazilian legislation. Sensory evaluation indicated that the panelists preferred the formulations made with oregano and propyl gallate. The results showed that it is feasible to elaborate stuffed food made with CMS of tilapia as an alternative for the fi shery´s consumption, and sage was the most effi cient natural antioxidant among those tested in this study.

Método de modificação da superfície de ligas de titânio e produto obtido

É descrita a invenção de um método de modificação da superfície 5 de ligas de titânio empregando a oxidação anódica em ligas de Ti- 30Ta e Ti-7,5Mo para a obtenção de nanotubos perpendiculares ao substrato com diâmetro de 80-120 nm e comprimento de 100 nm-500 nm.

Design & seleção de materiais: elaboração e execução de um sistema de informações para projeto do produto: madeiras

Wood is a renewable material and has unique characteristics that stem from its orthotropic properties. The objective of this study was to develop and implement an informational Selection of Materials and Manufacturing Processes appropriate to the activity of Product Design - Woods. Composed of a Digital Information System, distributed, and an ordered collection of samples. The design of a product, carries with it the choice of material, and the choice of a manufacturing process. Information on materials and manufacturing processes are available with different content, media and interfaces. However, such information is not systematized so that they can be recovered, as the need for the designer, especially on wood. This set of methods is called the Selection of Materials and Manufacturing Processes. It is hoped through this study that the methodologies for SMPF are employed by product designers, architects and engineers in Brazil.

O design e o produto: parâmetros projetuais para o planejamento de jogos geométricos pré-escolares

Educational games are responsible for part of the information assimilated by the child, because these games respect the individual learning time, enabling experimentation and, consequently, being an accessory to retain the acquired knowledge spontaneously. However, the analogy between stimulus and reception/result is not always the expected. On the one hand, there are the pedagogues, bearing the knowledge necessary to the children’s development. On the other hand, are the children, who cannot completely assimilate the concept, commonly because of lack of planning on the product. After all, the children become not interested in the game, without developing the expected cognitive abilities planned for the product. Whereas the importance of the games on children’s development, this work aimed to analyze and select educational games presented on the preschool, based on the language exploration from the Design’s knowledge and skills. Specifically, the research intends to investigate games targeted to stimulate geometric concepts, and so, to describe parameters that must be observed during the product planning.

Estratégias construtivas para a configuração do produto de moda

This article approaches possibilities and strategies of building to development of fashion product. It investigates the application of different constructive resources of textile materials of same composition and trim, establishing for this parameters of formal similarity. The conception of products process is conducted by three-dimensional expression, which allows the steps for creating and delivering happen simultaneously. Three-dimensional modeling techniques enable the buildings that are structured by the following features investigated: intervention in the textile surface, insertion of independent elements, and different confection resolutions. The results instigate reflection about the processes involved.

Modelo de aplicação interativa para middleware Ginga de Televisão Digital: ambiente virtual de aprendizagem para Educação a Distância

O desenvolvimento de um modelo de aplicação interativa para Televisão Digital sobre a plataforma do middleware Ginga, do SBTVD, ainda em processo, é o tema deste artigo. A referida aplicação se traduz em um Ambiente Virtual de Aprendizagem, para Educação a Distância, aplicativo destinado a acesso on demand, fora da grade de programação síncrona da emissora, em TV Digital dotada de set top box, ou conversor digital, embarcado com Ginga NCL. A metodologia utilizada na construção deste produto da pesquisa de Mestrado (que também abrange uma monografia na área de Comunicação) integra três metodologias: um modelo de Design Instrucional (ou Educacional) adequado aos recursos da TV Digital; técnicas de Usabilidade e Arquitetura da Informação para a construção de um protótipo interativo; e um modelo de Desenvolvimento de Software de ciclo de vida ágil baseado em Prototipagem Evolutiva, a fim de se gerar um modelo de aplicação interativa para criação de conteúdos instrucionais focados em EaD através da mídia TV Digital.

Narrativa audiovisual complexa: modular narratives e database narratives

Procura-se nesse trabalho expor as considerações levantadas sobre a modularidade e a temporalidade do filme Pulp Fiction (1994), de Quentin Tarantino, enquadrada por Simons (2008) nas categorias de narrativa audiovisual complexa denominadas modular narratives e database narratives. Com Ricoeur (1983), discutiu-se a sua organização temporal a partir do conceito de tríplice presente em Santo Agostinho, enquanto com Propp (1970) e Cameron (2008) o cará- ter modular dessa narrativa.

Professores de arquitetura diante da questão do desenvolvimento humano e da inclusão social das pessoas com deficiência

Professors of Architecture on the Subject of Human Development and Social Inclusion of People With Disabilities Historical-Cultural Psychology believes that the people appropriate the culture and develop themselves by social interactions. The architect acts indirectly on human development by producing spaces that allow varying levels of interaction between individuals. To know if the Brazilian Architecture courses are graduating professionals who facilitate the social inclusion of people with disabilities, this research aimed to investigate the concepts of Architecture teachers of a public university about this theme. After the interviews, the reports obtained were submitted to the categorical-content analysis method. Technical concepts predominated over reflective ones, except for the architecture concept, classified as a knowledge area which brings gains to human life.

Arquitetura de um sistema multiagente autônomo para supervisão e controle

This paper presents a multi-agent architecture that was designed to develop processes supervision and control systems, with the main objective to automate tasks that are repetitive and stressful, and error prone when performed by humans. A set of agents were identified, based on the study of a number of applications found in the literature, that use the approach of multi-agent systems for data integration and process monitoring to faults detection and diagnosis, these agents are used as basis of the proposed multi-agent architecture. A prototype system for the analysis of abnormalities during oil wells drilling was developed.

Pano Kente: estrutura e estética africana

The fractal geometry of nature is seen in organizations and has set handcrafted artifacts, among them African Kente cloth traditionally produced by Ewe and Ashanti of West Africa. Incorporating parameters also classify products as carriers of fractal geometry, the Kente fabrics exhibit built from geometric shapes classified as seeds or unique architecture. This article aims to analyze examples of Kente cloths and establish the existence of geometric structures formed from a parent cell, exposing how this cell and how its architecture and formed patterns are maintained throughout the finished product.

Percepção de desconforto na utilização de um produto: ralador de queijo

This study presents an analysis of the discomfort in the use of a cheese grater. Data was collected using a protocol of perceived discomfort and the results show that the subjects with no experience in cooking reported more experiences of discomfort and higher intensity than the subjects with experience in cooking.