Efeito de reagentes de branqueamento na classificação e refinação de polpa de eucalipto

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

Composição química e atividade antioxidante da polpa e resíduos de abacate 'Hass'

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

Nanocompósito de polpa de mamão e nanopartículas de quitosana para aplicação em embalagens

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

Processamento de farinha de resíduo de polpa de amora-preta (Rubus sp.) e avaliação de biocompostos

Pós-graduação em Biociências - FCLAS

Produção de polpa solúvel a partir de Eucalyptus urograndis

The wood of the gender Eucalyptus occupies a prominence place in relation to other cellulose sources, due to its chemical composition, its low cost, abundance and availability. The dissolving pulp obtaining occurs basically starting from three stages: prehydrolysis of the wood following by cooking and finally by the bleaching process. In the dissolving pulp production is necessary a pretreatment stage for the hemicelluloses removal. Among the chemical cooking processes, the Kraft process is the most used for cellulosic pulps production starting from eucalyptus, in the additive presence or not. The anthraquinone uses in the pulping process has as main purposes increasing the delignification rate as well as protecting the pulp regarding the degradation of the polysaccharide chains. The ECF bleaching process consists of the purification of the pulp through bleaching agents, being excepted the elementary chlorine. The dissolving pulp is a pulp of high a-cellulose content and purity destined to the cellulose derivatives production as carboxymethyl cellulose, nitrocellulose and microcrystalline cellulose. The production of a certain product, as well as its final application, is determined by the chemical properties of the pulp. The present work had as purpose producing cellulosic pulp with kappa number around 9 destined to the production of dissolving pulp in way to evaluate the use of the anthraquinone (AQ) in the Kraft process according to the chemical properties of the obtained pulps. It has been still intended developing an effective technology of bleaching for the high purity and quality dissolving pulp production. The prehydrolysis was accomplished in laboratory rotational autoclave for 30 minutes at 170ºC in the water:wood rate 3,5:1 (L:kg). The Kraft/AQ pulping were accomplished in laboratory rotational autoclave being initially modified the active alkali load (10, 13, 16 and 19%) at sulfidity of 25% ...

Estudos exploratórios sobre propriedades térmicas do compósito cimento-polpa celulósica(CPC)

The search for a more aware use of available raw materials has led to a need to create more sustainable products. The use of natural fibers to reinforce cement, for instance, has been widely studied in the past decades because of the possibility that they can improve material properties such as thermal resistance and to compression, besides conferring a decrease in their total weight. This present study aimed at to conduct preliminary studies on the thermal resistance of the composite cement - Cellulose Pulp, using waste from the pulp and paper industry. Through experiments, it was found that the composite manufactured using the ratio 30 % Portland cement and 70 % pulp, showed satisfactory results regarding its thermal resistance, so it could be considered as a potential thermal insulation material, for use in constructions

Qualidade nutricional e aceitabilidade da geleia convencional e light de maná cubiu

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Efeitos do LPS bacteriano nos processos funcionais e de diferenciação de células progenitoras da polpa dentária

Pós-graduação em Odontologia Restauradora - ICT

Desidratação de polpa de manga em leito de espuma com e sem intermitência térmica

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

Avaliação dos parâmetros físico-químicos e estabilidade de compostos bioativos em óleos de polpa e amêndoa de frutos amazônicos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Influência da clareação sobre a polpa dentária

Tooth bleaching is the most common treatment and more conservative to get a smile with white teeth. However, the tooth sensitivity has been a major adverse effects caused by this treatment, which raises questions about the effect of bleaching the pulp. Therefore, we performed a literature review in order to study the relationship between bleaching agents and their possible effects on the dental pulp. We review various articles showing that the peroxide compound used to whiten teeth, penetrates through enamel and dentin until the pulp chamber causing changes of variable intensity or induce pulp necrosis. Moreover, we found that the higher the concentration of peroxide in the bleaching agent, and the greater the contact time with this dental structure, the greater the damage caused in the pulp. Although several studies show that the bleaching agent hydrogen peroxide-based pulp can make changes, there are still many gaps to be filled.

Efeito de biomateriais no crescimento e funcionalidade de células progenitoras da polpa dentária

Pós-graduação em Odontologia Restauradora - ICT

Extração e caracterização qualitativa do óleo da polpa e amendoas de frutos de macaúba [Acrocomia aculeata (Jacq) Lodd. ex Mart] coletada na região de Botucatu - SP

The international energy situation indicates to the depletion of oil reserves in the short term. Brazil, considering its potential, has sought through public policy, encourage the study of alternative forms of energy. Many of these forms are based on sub-products and agricultural products, especially the ethanol industry for fuel purposes. Another alternative of vegetable origin, most recently discussed, would be the production of fuel oil called biodiesel. The study aimed to extract and measure the pulp oil production of macaúba palm [Acrocomia aculeata (Jacq) Lodd. ex Mart], collected in Botucatu (SP). In addition, the qualitative analysis of the pulp and almond oil are determined. The results showed low productivity in oils, compared to the reported for macauba natural populations of Minas Gerais. The qualitative analysis of the macauba pulp shows to be rich in long chain fatty acids, while the almond have significant amounts of lauric acid.

Caracterização físico-química e avaliação energética de geléia elaborada em diferentes tipos de tachos com polpa e suco de acerola

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

Alterações nuricionais em casca e polpa de cenoura decorrentes de diferentes métodos de cozimento

The aim of this study was to verify the carrot cooking most suitable method to minimize nutrient losses. Carrot peel slices were subjected to pre cooking tests that were initiated with 0.5 min of duration and then increased in 0.5 min successively. The carrot pieces texture was monitored during the pre tests so all would havethe same texture independent of the type of cooking. The degree of softennes was evaluated by pressuring the pieces between the toes. The carrot pulp and pell were subjected to four types of heat treatment (pressure, immersion, microwave, and steam), after that they were pounded with a food processor and stored at -18 ºC. The nutritional analyses were as follow: The evalu determination of proteins, lipids, fibers, sugars reducers, total of ascorbic acid content and minerals (iron, calcium, zinc, magnesium, potassium, phosphorus, and calcium). The analyses were accomplished with fresh carrot and after cooking with the different methods. The peel of the carrot presented as amounts of proteins, lipids, fibers percentages, sugars reducers, total and ascorbic acid content equivalent to the pulp. In addition, the minerals content was superior in the peel in relation to the pulp, presenting respective percentages of 38,10%, 95,12%, 47,04%, 58,88%, 70,27% and 21,27%. There were nutrient losses in relation to the raw vegetable, when the carrot pieces were submitted to the different cooking methods. The methods of steaming and microwave had lower nutritional losses.