999 resultados para Composição de governo
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Introduction: Osteoarthritis, osteoarthrosis or degenerative joint disease characterized by progressive loss of articular cartilage, pain, changes in subchondral bone, osteophyte formation and proliferation. Age, bone mineral density, joint instability, excess weight among others, are risk factors. Methods: To check the influence os physical exercise in patients with the disease were evaluated 39 patients over 50 years, both genders, with clinical and / or radiographic osteoarthritis were divided into experimental group (EG) and control group (CG). EG performed regular physical activity (aerobics) three times a week for four months, while CG was submitted to physical therapy painkiller in the same period. We analyzed demographics, BMI, basal metabolic rate and percentage of fat mass. Results: The results showed that regular physical activity reduced the body fat, but because of their characteristics and low-impact aerobics was not observed consistent benefits in muscle component. However, compared with the CG demonstrated a positive impact on other parameters of body composition.
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Pós-graduação em Agronomia (Horticultura) - FCA
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Pós-graduação em Educação - IBRC
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Pós-graduação em Ciência da Informação - FFC
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Pós-graduação em Relações Internacionais (UNESP - UNICAMP - PUC-SP) - FFC
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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
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This study aimed to evaluate the use of sweet potato as a substrate for the production of spirits. In order to promote an alternative technologically feasible, an experimental design was performed to minimize the operations of preparation, defining the most adequate conditions for the fermentation process. From sweet potato flour obtained by milling and dehydration process of the roots was carried out an enzymatic process of hydrolysis-saccharification of suspension of sweet potato flour with 18% dry matter. The hydrolyzate was used in the fermentation process which followed the 23 full factorial experimental design with central and axial points, and the independent variables were the concentration of reducing sugars, concentration of viable yeast and fermentation temperature. The dependent variables were viable cells, residual sugar, ethanol, glycerol and methanol. The dependent variables were quantified by liquid chromatography. The data analysis indicate that the best fermentation conditions among the tested conditions were: concentration of yeast 5 x 107-1 x 108 in number of viable cells, total reducing sugars from 12.5 to 13.5% and temperature between 33 -34ºC.