Geometric modeling from the medical images in the CAD system to support prosthesis design

This paper presents an individual designing prosthesis for surgical use and proposes a methodology for such design through mathematical extrapolation of data from digital images obtained via tomography of individual patient's bones. Individually tailored prosthesis designed to fit particular patient requirements as accurately as possible should result in more successful reconstruction, enable better planning before surgery and consequently fewer complications during surgery. Fast and accurate design and manufacture of personalized prosthesis for surgical use in bone replacement or reconstruction is potentially feasible through the application and integration of several different existing technologies, which are each at different stages of maturity. Initial case study experiments have been undertaken to validate the research concepts by making dimensional comparisons between a bone and a virtual model produced using the proposed methodology and a future research directions are discussed.

Enzyme effects on extruded diets for dogs with soybean meal as a substitute for poultry by-product meal

The effects of exogenous enzymes supplementation on kibble diets for dogs formulated with soybean meal (SBM) as a substitute for poultry by-product meal (PM) was investigated on nutrient digestibility, fermentation products formation, post-prandial urea response and selected faecal bacteria counts. Two kibble diets with similar compositions were used in two trials: PM-based diet (28.9% of PM; soybean hulls as a fibre source) and SBM-based diet (29.9% of SBM). In experiment 1, the SBM diet was divided into three diets: SBM-0, without enzyme addition; SBM-1, covered after extrusion with 7500U protease/kg and 45U cellulase/kg; and SBM-2, covered with 15000U protease/kg and 90U cellulase/kg. In experiment 2, the SBM diet was divided into three diets: SBM-0; SBM-1, covered with 140U protease/kg; 8U cellulase/kg, 800U pectinase/kg, 60U phytase/kg, 40U betaglucanase/kg and 20U xylanase/kg; and SMB-2, covered with 700U protease/kg, 40U cellulase/kg, 4000U pectinase/kg, 300U phytase/kg, 200U betaglucanase/kg and 100U xylanase/kg. Each experiment followed a block design with six dogs per diet. Data were submitted to analysis of variance and means compared by orthogonal and polynomial contrasts (p<0.05). In both experiments, nutrients and energy digestibility did not differ between diets (p>0.05). SBM consumption resulted in increased faecal moisture and production (p<0.05), without effect on faecal score. Higher concentration of propionate, acetate and lactate, and lower ammonia and pH were found in the faeces of dogs fed SBM (p<0.05). Higher post-prandial urea was verified in dogs fed SBM (p<0.05). In experiment 2, the addition of enzymes increased faecal concentration of propionate, acetate and total short-chain fatty acid (p<0.05) and tended to reduce post-prandial urea concentration (p=0.06). Although with similar digestibility, SBM shows a worse utilization of absorbed amino acids than the PM. Soybean oligosaccharides can beneficially change gut fermentation product formation. Enzymes can increase the gut fermentation activity and improve the SBM proteic value. © 2013 Blackwell Verlag GmbH.

Realidade virtual aplicada à ergonomia por meio do design participativo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

O Design nos jogos geométricos aplicados ao ensino infantil

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Design da notícia: o desenvolvimento da indústria gráfica e a comunicação visual no Jornal Diário

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Design com identidade: por meio de estudos sócio-culturais e dos signos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação de força de torção manual infantil: o design ergonômico aplicado ao desenvolvimento de tampas seguras para embalagens de domissanitários

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Design de superfície: por uma visão projetual geométrica e tridimensional

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Subjetividade e complexidade em design: um mapeamento acerca do design de relações

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Análise da percepção de desconforto/conforto e antropometria em calçados femininos: uma abordagem do design ergonômico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Assento adaptável para pessoas com paralisia cerebral e seqüela de escoliose: aplicando ergonomia por meio do design - num estudo de caso

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estudo da interface e aplicação dos materiais mimétricos ao design de produto e segurança do trabalho

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

O design de brinquedos voltado para as crianças com deficiência visual

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Vitrina, design e emoção: uma investigação sobre a percepção visual feminina

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

A intervenção do design nas superfícies projetadas: processos multifacetados e estudos de caso

Pós-graduação em Design - FAAC