Chilling of Steindachneridionparahybae (siluriformes: pimelodidae) embryos

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

Como os sintomas de transtornos mentais e comportamentais influenciam a memória operacional de universitários?

Pós-graduação em Psicologia do Desenvolvimento e Aprendizagem - FC

Saúde bucal e educação infantil: avaliação do desgaste e do acondicionamento de escovas dentárias utilizadas por pré-escolares

Introduction: Early childhood is an essential phase of life for the future of oral health. The link between educational and health sectors can facilitate incorporating educational and preventive oral health practices in daily teaching in pre-schools. The main measure is manual tooth-brushing, which is the most accessible method for most of the population. Objective: The objective of this study is to evaluate macroscopically the wear on the bristles, form of storage, and identification of tooth brushes. Material and method: 345 toothbrushes used by children between the ages of 2 and 5 were evaluated in 4 pre-schools, by 2 participants from the oral health program. The Rawls et al. index was used to evaluate the bristles. Result: There were statistically significant differences (p = 0.020 - Mann-Whitney U test) between the frequency of toothbrushes, with the highest being (n = 205) stored at participating school; and, between adequate and inadequate brushes (p < 0.05 - X2 test) with 31.7 and 60%, respectively, classified as unfit for tooth-brushing. Of the toothbrush holders evaluated 100% were used collectively. Regarding identification, 18% of the toothbrushes were not identified in participating schools, and 37% in the others. Conclusion: The toothbrushes exhibited marked wear, and storage was inadequate; however, the schools participating in the oral health program showed toothbrushes with bristles less worn. It is suggested that training of educators regarding correct storage and evaluation of toothbrushes for wear of the bristles should be undertaken in all early childhood schools.

Caracterização de hambúrguer elaborado com farinha de folhas de Moringa (Moringa oleífera Lam.)

The aim of this study was to determine the antioxidant activity of Moringa (Moringa oleifera Lam.) leaves flour in beef burger during storage for 120 days. Six hamburger formulations were processed: one control (without the use of additives), four with addition of Moringa leaves flour (0.10, 0.15, 0.20, and 0.25 g/100 g aggregate), and one with addition of synthetic antioxidant Propyl Gallate (0.01 g/100 g aggregate). The products were analyzed for their chemical composition with determinations of moisture, protein, dietary fiber, lipids, ash, carbohydrate, and caloric value after preparation. Microbiological and acceptance testing were performed at the beginning and after 120 days of storage. Determination of pH, instrumental color and lipid oxidation (TBARS) were performed at 1, 30, 60, 90 and 120 days of storage. All samples showed physical-chemical and microbiological tests in accordance with the Brazilian legislation. pH measurements were between 5.48 and 5.90; however, the intensity of red has changed according to the treatments and storage periods. The addition of Moringa leaves flour had no antioxidant effect on burgers, but its inclusion not only contributed to the improvement of nutritional quality, but also did not harm product acceptance.

O papel dos consumidores residencias no ambiente das redes inteligentes: medidores eletrônicos de energia

Pós-graduação em Engenharia Mecânica - FEG

Desenvolvimento de um sistema de telemetria para monitoramento térmico em casas de vegetação

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Desenvolvimento de dispositivos computacionais para registro de dados pluviométricos e análise operacional de pluviômetros basculantes

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeitos da mobilização miofascial plantar no equilíbrio corporal, mobilidade funcional e ativação muscular em idosas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Secagem por atomização do suco de uva: microencapsulação das antocianinas

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

Levantamento de coeficientes de desempenho de refrigeradores domésticos associados a armazenador térmico

Pós-graduação em Engenharia Mecânica - FEB

Avaliação fitoquímica e microbiológica da espécia Artemisia annua L. submetida a tratamentos de armazenamento e condições de ambiente

The species Artemisia annua L. (Asteraceae) is native to China and has artemisinin as its main active component, substance that is considered a potent antimalarial drug. With the increased interest in natural active principles, studies related to post-harvest and storage of vegetable material become important for better conservation of its phytotherapic properties. Therefore, the present study had as objectivedefine the best storage conditions to preserve and keep the quality of phytotherapic drugs. Leaves of A. annua dried were stored for six months in polyethylene bags wrapped in Kraft paper and packed in four treatments: at ambient condition, refrigerated at 4 ± 2 oC, using normal packing, and using vacuum packing. Samples were taken for microbiological, moisture content, and level of artemisinin analyses before the experiment begun and at 30, 90, 120 and 180 days. The results of microbiological tests showed no significant contamination, as well as the moisture content of the stored (biological) material, which remain between 5% and 10%, keeping within acceptable parameters. The ambient without vacuum treatment (SVA) was the treatment that better maintained the sample stability during 180 days, however, the refrigerated without vacuum (SVR) showed greater efficiency to conserve the content of artemisinin.

Sistema informatizado para dispositivos móveis de coleta dos dados referentes à cesta básica do município de Botucatu/SP

The collection of prices for basic goods supply is very important for the population, based on the collection and processing of these data the CLI (Cost Living Index) is calculated among others, helping consumers to shop more rationally and with a clearer view of each product impact of each product on their household budget, not only food, but also cleaning products and personal hygiene ones. Nowadays, the project of collection of prices for basic goods supply is conducted weekly in Botucatu - SP through a spreadsheet. The aim of this work was to develop a software which utilized mobile devices in the data collection and storage phase, concerning the basic goods supply in Botucatu -SP. This was created in order to eliminate the need of taking notes in paper spreadsheets, increasing efficiency and accelerating the data processing. This work utilized the world of mobile technology and development tools, through the platform".NET" - Compact Framework and programming language Visual Basic".NET" was used in the handheld phase, enabling to develop a system using techniques of object oriented programming, with higher speed and reliability in the codes writing. A HP Pavilion dv3 personal computer and an Eten glofish x500+ handheld computer were used. At the end of the software development, collection, data storing and processing in a report, the phase of in loco paper spreadsheets were eliminated and it was possible to verify that the whole process was faster, more consistent, safer, more efficient and the data were more available.

Determinação do rendimento na barra de tração de tratores agrícolas com tração dianteira auxiliar (4X2 TDA)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Alterações na composição química e sensorial de café (Coffea arabica L.) nos processos pós-colheita

An interdisciplinary study was conducted to evaluate the effects of drying and storage time on changes in the quality of natural and fully washed coffees beans dried out in the yard and mechanically dried at a temperature of 60/40°C in air dryer machine. The coffee beans (Coffea arabica L.) harvested in cherries were processed by dry and wet methods, being subjected to pre-drying yard, followed by drying yard in the sun with air heated of 60/40°C until it reached the water content of 11% (wb). After reached the thermal equilibrium with the environment, the beans were packed in jute bag with a capacity of five kilograms and stored in uncontrolled environment during the period of one year, and removing material from each treatment every three months. To characterize the effect of drying and storage time on the coffee quality different methodologies was evaluated. It was observed less drying time for the fully washed coffee 60/40°C, and thus less energy consumed in the drying process until the point of storage, for the natural coffee there was significant effect of time on the chemical quality, biochemical and sensory; fully washed coffee proved to be more tolerant to drying than natural coffee, regardless of drying method, showing a better drink quality and less variation in chemical composition and biochemistry.

Qualidade pós-colheita do Maná cubiu frigorificado

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)