Detecção do operon ica da produção de biofilme, gene mecA de resistência à oxacilina e identificação de espécies de Staphylococcus spp. diretamente dos frascos de hemoculturas pela técnica de PCR multiplex

Pós-graduação em Doenças Tropicais - FMB

Efeitos do tratamento térmico em separado da polpa e do suco sobre a qualidade físico-química, microbiológica, enzimática e sensorial do suco de laranja mantido sob refrigeração

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Diagnóstico de resistência anti-helmíntica em bovinos

Pós-graduação em Medicina Veterinária - FMVZ

Efeitos do diâmetro oocitário, configuração da cromatina em VG e avaliação da atividade quinase p34cdc2 na maturação in vitro de oócitos caninos

Pós-graduação em Medicina Veterinária - FMVZ

Produção de etanol utilizando mix de sorgo sacarino e cana-de-açúcar em processo de maturação

Pós-graduação em Microbiologia Agropecuária - FCAV

Efeito protetor do suco de laranja vermelha e dieta hiperlipídica nos parâmetros fisiológicos e marcadores bioquímicos em ratos submetidos à dieta hiperlipídica

Pós-graduação em Alimentos e Nutrição - FCFAR

Efeito do laser ER:YAG e ponta diamantada na morfologia da camada híbrida obtida com um adesivo autocondicionante: resistência de união ao microcisalhamento análise por MEV e MLCF

Pós-graduação em Ciências Odontológicas - FOAR

Efeitos dos ascorbato de sódio e alfatocoferol na resistência à fratura, resistência de união e na interface adesiva na dentina de dentes tratados endodonticamente submetidos a clareamento dental com peróxido de hidrogênio

Pós-graduação em Ciências Odontológicas - FOAR

Resistência de união ao microcisalhamento de sistemas adesivos autocondicionates com graus de acidez distintos: efeito de diferentes tratamentos em substrato dentinário normal e hipermineralizado artificialmente

Pós-graduação em Ciências Odontológicas - FOAR

Caracterização mecânica de uma porcelana de aplicação convencional e uma prensada para recobrimento de infraestruturas de zircônia e o efeito do método de resfriamento na resistência à flexão biaxial do conjunto zircônia/porcelana

Pós-graduação em Reabilitação Oral - FOAR

Resistência à fratura entre a resina acrílica e a resina composta em coroas provisórias implanto-suportadas unitárias imediatas anteriores: estudo in vitro

Pós-graduação em Reabilitação Oral - FOAR

Aplicação foliar de indutor de resistência em feijoeiro comum: efeito sobre desempenho da cultura, qualidade fisiológica e sanitária das sementes

Pós-graduação em Agronomia - FEIS

Características químicas, físicas e sensoriais de bolos de laranja e pães adicionados de inulina e oligofrutose

Inulin and oligofructose are fructans that can change important characteristics in original products when added in food. Two formulations of orange cakes (one containing 77.7g of inulin and another one 77.7g of oligofructose/inulin) and two formulations of breads (one containing 130g of inulin and another one 175g of oligofructose/inulin) were compared to the respective standard formulations (with no fructans) in relation to chemical composition, texture, volume, color and sensory acceptability with a nine-point hedonic scale. The cakes and breads with inulin and oligofructose/inulin showed greater amount of total dietary fiber in relation to standard products. The orange cake with inulin had lower cohesiveness and yellower dough when compared to the standard cake, but the addition of inulin and oligofructose/inulin reduced the acceptability for appearance, texture and flavor and the overall acceptability, although the acceptability for aroma was the same for the three products. The breads with inulin and oligofructose/inulin were harder and less cohesive than the standard bread, and bread with inulin showed minor volume in relation to the standard. The bread with inulin also presented crust with lower luminosity, dough with higher intensity of redness and yellowness and higher intensity of color in relation to standard, besides different hue. In relation to sensory acceptability, the bread with oligofructose/inulin had higher overall acceptability and flavor when compared to standard bread.

Divergência genética de cultivares de cana-de-açúcar quanto à resistência a Diatraea saccharalis

The objective was to evaluate the genetic diversity of cultivars in sugar cane for resistance to D. saccharalis. The experiment was carried out in the laboratory in completely randomized design with 11 treatments (one control and 10 treatments) in ten replications. The replications were made from artificial diets (food and refood) made with dry steam crushed from sugar cane cultivars stems, except for one of them considered standard diet. The cultivars used were: RB867515, RB855453, RB855536, CTC 15, CTC 9, SP80-1842, SP79-1011, SP89-1115, SP81-3250 and SP87-365. In the evaluation biological characteristics of the insect considered were: larval development (days), larval viability (%), pupal development (days), pupal weight (g), pupal viability (%), period of hatched larvae to adults emergence (days), total viability (%) and adults longevity without food (days). The generalized Mahalanobis distance (D-2) for the cluster analysis by the method of average linkage between groups (UPGMA) and Tocher's method optimization was determined. Four and five groups were formed, respectively, by the method of average linkage between groups (UPGMA) and Tocher's method optimization. We concluded that the cultivar CTC 15 standed out as highly susceptible to D. saccharalis, while the cultivar SP87-365 behaved as moderately resistant by antibiosis to D. saccharalis.

Comparação entre valores de ensaios experimentais e calculados da resistência ao embutimento da madeira de Pinus taeda L.

To design connections between timber parts with metal dowels (nails or bolts), two phenomena must be considered: bending of the metal dowel and the embedment strength in the wood. The Brazilian Standard ABNT NBR 7190:1997 proposes the methods used in the laboratory tests to determine the embedment strength with the metal dowell and, in the absence of testing, specifies relations to calculate the embedment strength from the compression strength. The aim of this research was to compare the embedment strength values obtained by experimental tests and calculated by the relationships established by the Brazilian Standard ABNT NBR 7190:1997. By the results of the hypothesis tests, it was possible to conclude that the estimate of the embedment strength parallel to the grain proposed by the Brazilian standard ABNT NBR 7190:1997, establishing equivalence with the strength compression results in the same direction, must be effective to the wood species Pinus taeda L., however, the same was not found in the perpendicular direction with respect to the grain, possibly explained by the alpha(e) values in the equation to calculed fe(90)