A cachaça nos dois lados do Atlântico: produção comércio e proibição

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

Effect of Beverages and Mouthwashes on the Hardness of Polymers Used in Intraoral Prostheses

PurposeThe mechanical properties of acrylic resins used in intraoral prostheses may be altered by frequent exposure to liquids such as beverages and mouthwashes. This study aimed to evaluate the effect of thermocycling and liquid immersion on the hardness of four brands of acrylic resins commonly used in removable prostheses (Onda Cryl, QC-20, Classico, Lucitone).Materials and MethodsFor each brand of resin, seven specimens were immersed in each of six solutions (coffee, cola, red wine, Plax-Colgate, Listerine [LI], Oral B), and seven more were placed in artificial saliva (control). The hardness was tested using a microhardness tester before and after 5000 thermocycles and after 1, 3, 24, 48, and 96 hours of immersion. The results were analyzed using three-way repeated-measures ANOVA and Tukey's test (p < 0.05).ResultsThe hardness of the resins decreased following thermocycling and immersion in the solutions. Specimens immersed in cola and wine exhibited significant decreases in hardness after immersion for 96 hours, although the greatest significant decrease in hardness occurred in specimens immersed in LI. However, according to American Dental Association specification 12, the Knoop hardness of acrylic resins for intraoral prostheses should not be below 15. Thus, the median values of superficial hardness observed in most of the acrylic resins in this study are considered clinically acceptable.ConclusionsThe microhardness of polymers used for intraoral prostheses decreases following thermocycling. Among specimens immersed in beverages, those immersed in cola or wine experienced the greatest decrease in microhardness. Immersion of acrylic resins in LI significantly decreased the microhardness in relation to the initial value. Among the resins assessed, QC-20 exhibited the lowest initial hardness.

Produção de hidrolisado enzimático de farinha de batata-doce para fermentação etanólica

Recently there is a great quest of producing alcohol from starchy resources, replacing the sugar cane. The most common starchy sources are cassava, maize and sweet potatoes and a lot of research are been realized with excellent results. In this work it was evaluated the influence of the concentration of dry matter on the enzymatic hydrolysis process of starch from sweet potato for ethanol production. Through the sweet potato was produced a flour using a low-cost method and easy operation equipments. The sweet potato flour was characterized physical and chemically and from these results was prepared the treatments for enzymatic hydrolysis. The experimental design considered as independent variable the dry matter concentration of the sweet potato flour in 3 levels; 10, 15 and 20% in the formulation of suspensions. The other variables were keeping constant being: temperature in the 1° hydrolysis step of 90°C and time of 2 hours; temperature in the 2° saccharification step of 60°C and time of 17 hours. The hydrolysates obtained at the three assays were transferred to six liter enlerynmeyer and inoculated with a biologic catalyst, Saccharomyces, dehydrated yeasts of Saccharomyces cerevisiae CAT 1, at a rate of 5% in weight. The flasks were placed in a shaker type orbital with controlled temperature of 30°C during a time of 15 hours. The initial reducer sugars concentration and respective ethanol concentrations in wine were: 11.2% glucose and 2.16% ethanol in the suspension with 10% of dry matter; 13.5% glucose and 4.39% ethanol with 15% and 17.5% glucose and 6.03% ethanol in suspension with 20% of dry matter. ix The results showed that the higher percentage of dry matter carried out to higher sugar yield in hydrolyzed. It was possible observed that products quality improved with a higher concentration of dry matter

Comunidade de formigas (Hymenoptera: formicidae) em cultivo de videiras no município de São Roque - São Paulo

The cultivation of grapes is one of the most traditional cultures and the world's oldest one. In Brazil, cultivars occupy an area of approximately 90 thousand hectares, covering the south, southeast and northeast, in latitudes ranging from 30 º 56 '15''S up to 5 º 11' 15''S. The culture of the vine may be the target of the attack of some diseases and pests, and currently the main concern for growers is the subterranean mealybug, Eurhizococcus brasiliensis (Hemiptera: Margarodidae), known as pearl-ground. This arthropod infests the roots causing a progressive languish of the vine, even causes its death. In southern Brazil it is known that some species of ants can disperse pearl-ground for short distances, however, there is no information about that in the State of Sao Paulo. Thus, it is extremely important to perform studies with this focus on wine regions in this State. Therefore, this study aimed to identify the species of underground ant community in different grape varieties found in vineyards in the town of São Roque – SP, Brazil. With that purpose, samples were collected within one year. We used underground pitfalls spread across twelve points. In each of the points were placed two traps, one containing honey and the other containing sardine as attractive. The results revealed the presence of three morphospecies of ants in Niágara Rosada and four in other grape varieties, there was no significant difference in the species richness among the cultivars (Kruskal-Wallis - 0.33, p = 0.5). In both trials, the most frequent species was Brachymyrmex sp.4, suggesting that there is no dominance of distinct species of Niágara Rosada and the other grape varieties. There was no dissimilarity in species richness of the ones visiting honey or sardines (Kruskal-Wallis - 0.08, p = 0.7) and the analysis of variance indicated a great similarity in species richness between the rainy and dry seasons (Kruskal-Wallis - 0.09, p = 0.7)

Quantificação de carbamato de etila em vinhos

The ethyl carbamate is a compound present in most foods yeast-distillates; due to its carcinogenic potential, national legislation has established a limit of 0.150 µg / mL for spirits, so the values above the same, pose a threat to both public health as well for the economic sector by preventing the export of these products. The aim of this work is to provide the optimization of an analytical method employing the technique of gas chromatography equipped with flame ionization detector (FID) to determine the concentration levels of ethyl carbamate in some samples of wine. The use of ethyl acetate as solvent employed in the extraction, the ethyl carbamate present in wine samples proved to be suitable, where Recoveries were between 97.6 to 103.3% (m / m), with a standard deviation for between 0.56 to 3.50%. The concentrations of ethyl carbamate in particular wine samples vary between 3.22 µg / ml and 3.80 µg / mL, with a mean of 3.48 µg / mL. These valuesare all above the limit set by law. Thus, the results indicate the need for changes in the process of wine production, in order to control the levels of the substance

Os cadernos de física: algumas inquietações sobre o currículo oficial do Estado de São Paulo

The assumptions of Marxist philosophy helps us understand the inherent contradictions of the historical process. The category mode of production is understood as the means and the ends for which mankind produces and reproduces reality objectively and subjectively. The temporal evolution of the mode of production has spurred antagonistic social classes, which are the world capitalist bourgeoisie and proletariat. At the rise of the current mode of production each class produced a pedagogy according to your interests. The proposal of the workers is centered on unity between teaching and non-alienated labor, enabling the development of human potential and building a new social order. The last historical period was marked by the implementation of the neoliberal agenda to reduce social spending and market liberalization. The educational reforms of the state of São Paulo followed the same goals. From the program São Paulo Faz Escola, São Paulo School Curriculum was introduced in the State of São Paulo, which integrates several documents. The Student Notebook, separated by discipline and delivered bimonthly to students of public schools, is one of those publications. Specifically, the physics notebook brings a content with no depth, where theories are presented by minimizing the mathematical formalism for a broad education that meets the needs for dynamize the economy

Caracterização físico-química e sensorial de vinhos brancos da região noroeste de São Paulo

Brazilian wines are appreciated by consumers for having fruity odor and taste which are typical from Vitis labrusca cultivars. The rusticity of these cultivars, the winemaking and the physicochemical properties are some of the key factors to obtain a quality beverage. In this context, the aim of this article was to analyze the quality of three white wines from wineries located in northwest region of São Paulo state by determining physicochemical properties and sensory profile. Data were analyzed by statistical tests and by Principal Component Analysis (PCA). It was possible to observe statistical differences (P<0,05) in most physicochemical properties. Furthermore, the PCA showed that the attributes body and color significantly explained the variance of the first and second component, respectively, higlighting the Vitis vinifera wine. Thus the connection between the physicochemical and sensory properties of white wines was important for characterization of these beverages produced in the northwest of São Paulo.

Porta-enxertos na produção e nas características físico-químicas da uva e do vinho de diferentes cultivares em Jundiaí, SP

Pós-graduação em Agronomia (Horticultura) - FCA

Influência do desponte de panículas de sorgo sacarino sobre a qualidade da matéria-prima e produção de bioetanol

Pós-graduação em Microbiologia Agropecuária - FCAV

Efeito da escovação dentária no manchamento de braquetes estéticos cerâmicos

Objective: this study aimed to analyze the in vitro effect of brushing on the color stability of ceramic brackets immersed in dye solutions. Materials and Methods: seven ceramic brackets of four commercial brands were tested: two monocrystalline and two polycrystalline. The parameters of color were obtained by spectrophotometer before and after 21 days of immersion of the brackets in coffee, red wine, Coca-Cola, black tea and artificial saliva. Another group of brackets of each brand were also immersed in the same solutions and for an equal time to the previous group, but with intervals of daily brushing performed by a toothbrushing machine (Mavtec). The data were evaluated by analysis of variance, multiple comparison tests for means and Student's t-test. Results: the mean color change of the brackets without brushing ranged from 0.46 to 7.61, while in the group with brushing these means ranged from 0.36 to 2.50. The staining still remained noticeable (change of color greater than 3.7) for all brackets when immersed in black tea. Conclusion: daily brushing helped significantly in the color stability of ceramic brackets, maintaining the color change to levels considered not visible to the human eye, except for the solution of black tea in which the staining remained relevant.