Estudo da aromatização pré-extrusão e das condições de extrusão sobre as características físicas e retenção de aroma em proteína isolada de soja

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Influência de características físicas e química dos materiais de abutments de implantes em zircônia e titânio na adesão e viabilidade de células epiteliais gengivaiS OBA-9

Pós-graduação em Reabilitação Oral - FOAR

Influência da vinhaça e da palhada de cana-de-açúcar na sorção de herbicidas aplicados em diferentes solos

Pós-graduação em Agronomia (Agricultura) - FCA

Structural, electronic and optical properties of Fe(III) complex with pyridine-2,6-dicarboxylic acid: A combined experimental and theoretical study

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

Time reduction of light curing: Influence on conversion degree and microhardness of orthodontic composites

Introduction: The aim of this study was to assess the influence of curing time and power on the degree of conversion and surface microhardness of 3 orthodontic composites. Methods: One hundred eighty discs, 6 mm in diameter, were divided into 3 groups of 60 samples according to the composite used-Transbond XT (3M Unitek, Monrovia, Calif), Opal Bond MV (Ultradent, South Jordan, Utah), and Transbond Plus Color Change (3M Unitek)-and each group was further divided into 3 subgroups (n = 20). Five samples were used to measure conversion, and 15 were used to measure microhardness. A light-emitting diode curing unit with multiwavelength emission of broad light was used for curing at 3 power levels (530, 760, and 1520 mW) and 3 times (8.5, 6, and 3 seconds), always totaling 4.56 joules. Five specimens from each subgroup were ground and mixed with potassium bromide to produce 8-mm tablets to be compared with 5 others made similarly with the respective noncured composite. These were placed into a spectrometer, and software was used for analysis. A microhardness tester was used to take Knoop hardness (KHN) measurements in 15 discs of each subgroup. The data were analyzed with 2 analysis of variance tests at 2 levels. Results: Differences were found in the conversion degree of the composites cured at different times and powers (P < 0.01). The composites showed similar degrees of conversion when light cured at 8.5 seconds (80.7%) and 6 seconds (79.0%), but not at 3 seconds (75.0%). The conversion degrees of the composites were different, with group 3 (87.2%) higher than group 2 (83.5%), which was higher than group 1 (64.0%). Differences in microhardness were also found (P < 0.01), with lower microhardness at 8.5 seconds (35.2 KHN), but no difference was observed between 6 seconds (41.6 KHN) and 3 seconds (42.8 KHN). Group 3 had the highest surface microhardness (35.9 KHN) compared with group 2 (33.7 KHN) and group 1 (30.0 KHN). Conclusions: Curing time can be reduced up to 6 seconds by increasing the power, with a slight decrease in the degree of conversion at 3 seconds; the decrease has a positive effect on the surface microhardness.

Direct Spectrometry: A New Alternative for Measuring the Fluorescence of Composite Resins and Dental Tissues

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

Real-time monitoring of ozone in air using substrate-integrated hollow waveguide mid-infrared sensors

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Monitoring of hydrogen sulfide via substrate-integrated hollow waveguide mid-infrared sensors in real-time

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

ANTIDIARRHEAL MECHANISM AND IONIC PROFILE OF CARPOLOBIA LUTEA ETHANOLIC STEM-BARK EXTRACT IN RATS

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

Production of the Quinone-Methide Triterpene Maytenin by In Vitro Adventitious Roots of Peritassa campestris (Cambess.) ACSm. (Celastraceae) and Rapid Detection and Identification by APCI-IT-MS/MS

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay

Herbs and spices have long been used to improve the flavour of food without being considered as nutritionally significant ingredients. However, the bioactive phenolic content of these plant-based products is currently attracting interest.In the present work, liquid chromatography coupled to high-resolution/accurate mass measurement LTQ-Orbitrap mass spectrometry was applied for the comprehensive identification of phenolic constituents of six of the most widely used culinary herbs (rosemary, thyme, oregano and bay) and spices (cinnamon and cumin). In this way, up to 52 compounds were identified in these culinary ingredients, some of them, as far as we know, for the first time. In order to establish the phenolic profiles of the different herbs and spices, accurate quantification of the major phenolics was performed by multiple reaction monitoring in a triple quadrupole mass spectrometer. Multivariate statistical treatment of the results allowed the assessment of distinctive features among the studied herbs and spices. (C) 2014 Elsevier Ltd. All rights reserved.

Analysis of ibuprofen enantiomers in rat plasma by liquid chromatography with tandem mass spectrometry

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

Radiant exposure effects on physical properties of methacrylate - and silorane-composites

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

Rapid calcination of ferrite Ni0.75Zn0.25Fe2O4 by microwave energy

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Evaluation of Fe uptake and translocation in transgenic and non-transgenic soybean plants using enriched stable Fe-57 as a tracer

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