Orientador: Mário Tanomaru Filho / Abstract: Tricalcium silicate cements associated with radiopacifiers are used as repair materials. Publication 1: Evaluation of tricalcium silicate-based cements (TCS) associated with zirconium oxide (ZrO2), calcium tungstate (CaWO4) or niobium oxide (Nb2O5) radiopacifiers compared to MTA Repair HP (MTA HP). Publication 2: Evaluation of tricalcium silicate-based cements (TCS) associated with zirconium oxide (ZrO2) radiopacifier with 10% or 20% of Biosilicate (TCS ZrO2 + 10% Biosilicate and TCS ZrO2 + 20% Biosilicate) compared to Biodentine. Setting Time (ST) and radiopacity were evaluated based on ISO 6876/2002 standard. Solubility was evaluated according to the method proposed by Carvalho-Júnior et al. (2007) modified. pH was measured at 3, 12 and 24 hours and 7, 14 and 21 days after immersion in distilled water. Cellular cytotoxicity and bioactivity were evaluated by methyltetrazolium (MTT), neutral red (NR), alkaline phosphatase (ALP), alizarin red (ARS) and real time PCR (qPCR) (Publication 1) assays in different periods of contact with eluates of the materials in Saos-2 cells. Antibacterial activity was evaluated by direct contact on Enterococcus faecalis in the planktonic form. For the physico-chemical and ARS tests, the data were submitted to ANOVA and Tukey tests; for MTT, NR and ALP tests the data were analyzed by the Two-Way ANOVA and Bonferroni tests; the antibacterial activity, were submitted to Kruskall-Wallis and Dunn tests (α = 0.05). Publication 1: TCS + CaWO4 presented... (Complete abstract click electronic access below) / Resumo: Cimentos de silicato tricálcico com radiopacificadores são utilizados como materiais reparadores. Publicação 1: Avaliação de cimento à base de silicato tricálcico (STC) associado aos radiopacificadores óxido de zircônio (ZrO2), tungstato de cálcio (CaWO4) ou óxido de nióbio (Nb2O5) em comparação ao MTA Repair HP (MTA HP). Publicação 2: Avaliação de material à base de silicato tricálcico (STC) e radiopacificador óxido de zircônio (ZrO2) e 10% ou 20% de Biosilicato (STC ZrO2 + 10% de Biosilicato e STC ZrO2 + 20% de Biosilicato) em comparação ao Biodentine. Tempo de presa e a radiopacidade foram avaliados seguindo ISO 6876/2002. A solubilidade foi avaliada de acordo com o método proposto por Carvalho-Júnior et al. (2007) modificado. pH foi avaliado 3, 12 e 24 horas, 7, 14 e 21 dias após imersão em água destilada. A citotoxidade e bioatividade celular foram avaliadas pelos testes metiltetrazólio (MTT), vermelho neutro (VN), atividade de fosfatase alcalina (ALP), ensaio de vermelho de alizarina (ARS) e PCR em tempo real (qPCR) (Publicação1), em diferentes períodos de contato com eluídos dos materiais em células Saos-2. Atividade antimicrobiana dos materiais foi avaliada por meio do teste de contato direto com Enterococcus faecalis na forma planctônica. Para os testes físicoquímicos e ARS, os dados foram submetidos aos testes ANOVA e Tukey; para os ensaios do MTT, VN e ALP e qPCR os dados foram analisados aos testes Two Way ANOVA e Bonferroni; os dados da atividade antimicrobiana f... (Resumo completo, clicar acesso eletrônico abaixo) / Mestre

The removal of vegetation and overburden changes the naturalwater purifying processes and thus decreases the groundwaterprotection in gravel pit areas. The sand and gravel depositsusedfor aggregate extraction in Sweden are also often valuablefor extraction of groundwater as a drinking water resource. TheSwedish legislation requires that gravel pits be restored afterthe cessation of extraction, the aim being to reestablishvegetation and to reinstate groundwater purifyingprocesses. The objective of this study was to improve our understandingof the processes governing groundwater protection andvegetation establishment so that these could be applied toimproving restoration methods for reestablishing naturalgroundwater protection. The focus was on the importance of soilphysical properties of the topsoil for vegetation establishmentand groundwater recharge. Actual field methods for restoration were reviewed.Conflicts between aggregate extraction and groundwaterinterests were common. In many cases the actual restorationcarried out differed from pre-planned specifications in permitdocumentation. Commonly available substrates that might be used forrestoration of gravel pits were investigated. The soils weredescribed as regards texture, organic content, porosity, waterretention and hydraulic conductivity. The way in which acombination of the water retention characteristic and theunsaturated conductivity influenced the behaviour of thesoil-plant-atmosphere system was demonstrated using aprocess-orientated simulation model. Plants with well-developedaboveground characteristics and shallow roots in particularexerted the highest requirements on the soil physicalproperties. Key words:groundwater protection, soil physicalproperties, CoupModel, unsaturated conductivity, waterretention, transpiration, soil evaporation

Variables affecting the physical properties of Mozzarella cheese were investigated. The effects of various milk-clotting enzymes were examined. The type of milk coagulating enzyme used played a significant role in determining physical properties of direct acid Mozzarella cheese. Cook color was not affected by enzyme type, but melt and stretch were significantly affected. Proteolytic nature of starter cultures was reviewed and recommendation s were give n. Cheese made with proteinase-deficient strains had more stretch after holding for 14 and 28 d than cheese made with non-deficient strains. Cheese made with pairs or single strains of L. helveticus had the same melt, more stretch, and less cook color than cheeses made with paired strains of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus. Frozen storage, thawing, and shredding of Mozzarella cheese were described and suggestions given for optimizing shelf life. Shredding, freeze temperature, thaw temperature , and time of storage had no effect on cook color. Frozen, shredded cheese stretched more and melted less than non-shredded frozen cheese. Reduced fat, high moisture Mozzarella cheese was made and found acceptable when compared to low moisture part-skim Mozzarella cheese. Reduced fat cheeses decreased in stretch and increased in melt throughout storage. Differences in stretch, melt, and cook color were not significant from one casein-to-fat ratio to another. Reduced fat, high moisture Mozzarella cheese was made with partial or total replacement of L. helveticus with L. casei ssp. casei and was found to compare well with low moisture part-skim Mozzarella cheese. Cheese made with L. casei ssp. casei cultures, paired with either S. salivarius ssp. thermophilus and L. helveticus or just S. salivarius ssp. thermophilus, had the least stretch and the greatest melt.

The process of partial hydrogenation produces trans fats and the fats that undergo this process are called partially hydrogenated fats (PHF). Clinical studies have shown a strong association between PHF and coronary heart diseases. In 2015 The U.S. Food and Drug Administration removed the Generally recognized as safe or "GRAS" status of PHF. These fats were used in confectionary, margarines, shortenings, doughnuts, cookies, cakes, etc. The PHF serve a function in food by providing a higher shelf life and a desired harder structure due to their higher melting point. Hence, the food industry is currently looking for PHF alternatives which serve the function but have no harmful health effects. One of the alternatives to replace PHF is to use interesterified fats that have a low level of saturation that makes them healthier. However, these new fats are too soft with restricted use in many food applications. In this study, we explored the use of high intensity ultrasound (HIU) to improve the functional properties of interesterified fats and make them harder. Our study showed that HIU formed small crystals in these fats and increased their viscosity. The results from this study on the flavor release from the interesterified fats showed that the physical structure and hence the amount of solid fat in the sample affected its flavor perception. The solid fats had higher flavor perception than the liquid fat samples. The goal of this study is to improve the functionality of the interesterified fats using HIU and understand the flavor release from these fats to make substitution in food products easier.

No description available.

Traditional aerification programs can cause substantial damage to the playing surface resulting in prolonged recovery. A growing trend in the industry involves using aerification techniques that cause minimum surface disruption; however, despite growing interest in new and alternative aerification technology, there is a lack of information in the literature comparing new or alternative technology with traditional methods on warm season grasses. Therefore, the objective of this research was to determine the best combination of new dry-injection (DI) cultivation technology with modified traditional aerification programs to achieve minimal surface disruption without a compromise in soil physical properties. Research was conducted at the Mississippi State University golf course practice putting green and at the Mississippi State University practice football field during. Treatments compared different combinations of hollow tine (HT) aerification and DI from Jun to Aug in 2014 and 2015.

No description available.

As many of the dairy powders manufactured have to travel long distances to reach their customers, both domestically and internationally, there is considerable interest among dairy powder manufacturers to maintain the quality of their products for relatively long storage periods. Dairy powders can have a long shelf life if packaged and stored properly. Vacuum packaging can be an attractive packaging strategy to maintain the quality of dairy powders and provide added value by improving the efficiency of using the storage space; because of the inherent compactness of these products. Vacuum packaged dry dairy ingredients may also have added ease of handling for end users. However, little is known about the impact of vacuum packaging on the physical properties of dry dairy ingredients. The main objective of this study was to determine the effect of vacuum packaging over 12 months storage on particle size, particle density, bulk density, tapped density, flowability, compressibility, color, moisture content, surface morphology, and solubility of six types of dairy powders. In addition, the effect of dairy ingredients type was also assessed. Commercial samples of nonfat dry milk powder, whole milk powder, buttermilk powder, milk protein Isolate, whey protein concentrate#80, and sweet whey powder were repackaged in duplicate using multi-wall foil side gusseted bags under varying degrees of vacuum (1, 0.7, 0.4 bar) and a control with no vacuum, then stored for 3, 6, and 12 months at 25°C and 60% relative humidity. Each powder was sampled and analyzed in duplicate for all the above listed quality attributes, upon receiving the powder and after 3, 6, and 12 months of storage. Moreover, the effect of vacuum packaging on storage space was evaluated comparing three different models; Model (1) represented a 25 kg bag of atmospheric packaged non fat dry milk with the actual dimensions of a commercial 25 kg bag of non fat dry milk. Model (2), a hypothetical model, represented a 25 kg bag of vacuum packaged non fat dry milk with a length and a width equal to those of model (1). Model (3), another hypothetical model, also represented a 25 kg bag of vacuum packaged non fat dry milk with a length equal to half of a pallet width and a width equal to one third of a pallet length, in order to achieve the highest pallet efficiency possible. The pallet used for all three models was considered to be a (48 × 40) pallet. The height of models 2 and 3 was allowed to reflect the bulk reduction effect of vacuum packaging and was determined based on the weight, density and the known dimensions of the bags. It is important to note that the density of models 2 and 3 was assumed to be equal to the density of a small bag of nonfat dry milk. The saved space per bag and pallet efficiency of vacuum packaging and atmospheric packaging were compared using the three models described above. Physical properties analyses of the dairy powders revealed statistically significant effect of vacuum pressure on only color values: L-, a-, and b but none of the other powder quality attributes examined. Powders packaged under vacuum showed a significantly higher mean of L- color value (p-value = 0.003 < 0.01), but significantly lower means of (a- and b-) color values (p-values = 0.005, and 0.001, respectively). This effect was more dramatic in high fat containing powder such as whole milk powder. In fact, vacuum packaged whole milk powders were significantly whiter, less red, and less yellow. It is likely that vacuum packaging has prevented color changes due to lipid oxidation in whole milk powder. Physical properties analyses of the dairy powders also revealed statistically significant increases in the particle density, particle size, bulk density, and tapped density due to the effect of storage time (all p-values = 0.000 < 0.01), statistically significant decreases in the angle of repose and compressibility due to the effect of storage time (p = 0.000 < 0.01) and (p = 0.004 < 0.01), respectively. The physical properties analyses also revealed a statistically significant effect of the powder type on particle density, particle size, bulk density, and tapped density, angle of repose, compressibility, and color values: L-, a-, and b- (all p-values = 0.000 < 0.01). In other words, particle density, particle size, bulk density, and tapped density of the powders increased over the storage time, while angle of repose (AOR) and compressibility decreased over the storage time. The powder type had a significant effect on particle density, particle size, bulk density, tapped density, AOR, compressibility, and color values: L-, a-, and b; however, it did not have any significant effect on solubility and moisture content. In addition, observations of the surface morphology of dairy powders were made using a scanning electron microscope. This evaluation demonstrated the differences in powder particle shape and surface morphology which are believed to be partially responsible for the significant differences observed in the physical properties, due to the effect of powder type. It was shown that vacuum packaging does increase the efficiency of using the storage space by removing the interstitial air and increasing the density of the powder. As described above, the height of model (2) and the length of model (3) both were expectedly shorter compared to those of model (1). Storage space calculations for non fat dry milk were performed based on comparing the volume of the 3 models and showed 15 % saving in storage space per bag and per pallet, due to vacuum packaging. The effect of space saving on the number of bags per pallet was evaluated using CAPE PACK v2.09 software and showed an increase from 45 bags/ pallet in model (1) to 50 bags/ pallet in model (2) and 54 bags/ pallet in model (3). Overall, this study demonstrates the impact of vacuum packaging on physical properties, solubility, and storage properties of dairy powders. The data suggest that the proposed vacuum packaging method may be beneficial to maintain the quality of the powders studied and it results in space savings per unit of dairy powder compared to conventional atmospheric packaging.

<p>   Organic electronics has been a highly researched field owing to the low cost, biocompatibility, mechanical flexibility, and superior performance relative to their inorganic counterparts in some applications. Significant advancement has been achieved across various device platforms including organic light-emitting diodes (OLEDs), organic field effect transistors (OFETs), and organic solar cells, for instance. Recently, soft materials that can conduct both charge and ions simultaneously (i.e., organic mixed conductors) have been a major catalyst in the fields of biosensors and energy storage. Extensive research efforts in the organic electronics field are being invested to establish the relevant structure-property relationships to design and develop higher performing organic mixed conductors. Simultaneously, these materials are utilized in developing prototype biosensors with the aim of superior performance, lower cost, and better patient comfort and outcomes than currently available technologies. Following suit, this dissertation is dedicated to furthering organic electronics on both fundamental and applied fronts. Specifically, this work examines a novel class of redox-active macromolecules, radical polymers, as the organic electrochemical transistor (OECT) active layer. In addition, wearable ocular biosensors utilizing soft materials to realize design innovation are presented.</p> <p>   For the first part of the present dissertation, radical polymer-based blends are evaluated for mixed electron and ion conduction in OECTs. Traditional macromolecular design motifs for OECT active layer materials have been a closed-shell macromolecular backbone for electron conduction with charge-neutral hydrophilic side chains (e.g., triethylene glycol) for ion conduction. When poly(4-glycidyloxy-2,2,6,6-tetramethylpiperidine-1-oxyl) (PTEO) is blended with poly(3-hexylthiophene) (P3HT), 2,2,6,6-tetramethylpiperidin-N-oxy (TEMPO) radicals in PTEO act as an independent voltage regulator that modulates the ionic and hence electronic transport of the OECT devices. Electrochemical analysis of the blend films reveals that the ionic transport and hence electrochemical doping of the P3HT phase occur when the applied bias matches the onset oxidation potential of TEMPO radicals in PTEO even though that of P3HT is lower than that of TEMPO oxidation. By optimizing the blend ratio, figure-of-merit (i.e., μC*) values over 150 F V–1 cm–1 s–1 at loadings as low as 5% PTEO (by weight) are achieved, placing the performance on the same order as top-performing conjugated polymers despite the mediocre performance of pristine P3HT (<10 F V–1 cm–1 s–1). These findings suggest that introduction of open-shell moieties in the OECT active layer as a secondary redox-active species may significantly improve OECT performance metrics and offer a new paradigm for future macromolecular designs.</p> <p>   In the second part of the dissertation, novel design strategies for wearable ocular electroretinography (ERG) sensors are presented. Typically, wearable sensors are custom-made contact lenses fabricated in a bottom-up fashion where the pre-fabricated sensor component is either embedded in the contact lens body or sandwiched between two. The present work instead utilizes commercially available contact lenses, and the corneal electrode is integrated via electropolymerization of poly(3,4-ethylenedioxythiophene):iron(III) p-toluenesulfonate (PEDOT:Tos) on the lens surface. Electrochemical analysis of the PEDOT:Tos reveals that the measured impedance is several orders of magnitude lower than that of noble metals (e.g., Au) used as the working electrode in commercial electrodes. The mechanical and chemical stability along with the soft form factor of the present design strategy enables high-fidelity recording of ERG signals in human subjects without the need for topical anesthesia.</p> <p>   Following the similar strategy, a new seamless wearable ocular sensor integration strategy utilizing polydopamine (PDA) conformal coating is demonstrated. In this work, we utilize its strong adhesive property originating from the van der Waals interactions between catechol moieties of PDA and various hydrophilic functional groups (e.g., hydroxy, ether, etc.) already present in commercial contact lens materials. The facile integration demonstrates high peeling strength (> 55 J m-2), chemical and mechanical stability. A series of <em>in vivo</em> assessments demonstrates high accuracy, reliability, and user comfort of the fabricated wearable sensor in both animal and human subjects. The findings suggest that the PDA-assisted integration strategy may be applied in designing various future-generation wearable ocular electrophysiological sensors.</p>

京都大学 / 新制・論文博士 / 博士(農学) / 乙第13413号 / 論農博第2896号 / 新制||農||1085(附属図書館) / 学位論文||R3||N5323(農学部図書室) / 京都大学大学院農学研究科農学専攻 / (主査)教授 松村 康生, 教授 白岩 立彦, 教授 丸山 伸之 / 学位規則第4条第2項該当 / Doctor of Agricultural Science / Kyoto University / DGAM