Este estudo in vitro avaliou o efeito do bicarbonato de sódio 10% (BS) e do hidrogel de ascorbato de sódio 10% (AS) na resistência adesiva à microtração de uma resina composta unida à superfície de esmalte bovino clareado com peróxido de hidrogênio 35% (PH). Cento e vinte superfícies de esmalte vestibular com dimensões de 4mmX4mm de incisivos bovinos foram planificadas e separadas em cinco grupos: C - não clareado e restaurado; OI - clareado com PH e restaurado imediatamente; O7 - clareado com PH, armazenado por 7 dias em água destilada e restaurado; OBS - clareado com PH, BS 10% durante 5 min e restaurado; OAS - clareado com PH, AS 10% durante 15 min e restaurado. O gel de PH (Total Blanc Office, Nova DFL) foi aplicado duas vezes de 20 minutos em cada espécime e as restaurações foram confeccionadas com sistema adesivo restaurador (Natural Bond DE + Natural Look, Nova DFL). Após uma semana, os espécimes foram seccionados para obtenção de palitos com 1,00 mm2 de área média e submetidos ao teste de microtração em máquina de teste universal a 0,5mm/min, imediatamente e após 6 meses. As falhas foram avaliadas em estereomicroscópio digital (200x) e classificadas em: adesiva, coesiva em esmalte, coesiva em resina e mista. Os dados foram analisados por ANOVA a dois critérios e teste de Tukey para comparações múltiplas (p<0,05). Os valores médios de resistência adesiva (MPa ± DP; imediatamente / 6 meses) foram: C (24,22 ± 7,74 Ba / 20,13 ± 6,43 BCa); OI (18,29 ± 5,88 Ca / 25,85 ± 5,23 Ab); O7 (40,88 ± 7,95 Aa / 24,61 ± 7,83 ABb); OBS (19,95 ± 5,67 BCa / 15,94 ± 5,57 CDa); OAS (24,43 ± 6,43 Ba / 13,69 ± 5,58 Db). Das estratégias antioxidantes avaliadas após 7 dias, os grupos OAS e OBS não diferiram estatisticamente do grupo C, nem OBS diferiu estatisticamente do grupo OI. Nesse período de avaliação, somente o grupo O7 apresentou diferença significativa em relação aos demais grupos. Após 6 meses de envelhecimento, apenas O7 e OBS apresentaram desempenho semelhante estatisticamente ao grupo C. O percentual de falhas (7 dias / 6 meses) foi: adesiva (65,26% / 67,06%); coesiva em esmalte (14,74% / 24,71%); coesiva em resina (1,58% / 2,35%); mista (18,42% / 5,88%). Em função dos resultados apresentados, a estratégia mais segura é aguardar 7 dias após o clareamento para a realização de restaurações adesivas. Quando não for possível aguardar este tempo, a aplicação de bicarbonato de sódio 10% por 5 minutos sobre o esmalte clareado deve ser feita. / This \"in vitro\" study evaluated the effect of 10% sodium bicarbonate (SB) and 10% sodium ascorbate (SA) hydrogel on the composite resin microtensile bond strength of bleached bovine enamel with 35% hydrogen peroxide (HP). One hundred and twenty buccal enamel surfaces with dimensions of 4mmX4mm of bovine incisors were flattened and separated into five groups: C - not bleached and restored, OI - bleached with HP and immediately restored; O7 - bleached with HP, stored for 7 days in distilled water and restored; OBS - bleached with HP, 10% SB for 5 min and restored; OAS - bleached with HP, 10% SA for 15 min and restored. HP gel (Total Blanc Office, Nova DFL) was applied twice for 20 minutes on each specimen and the restorations were performed with an adhesive restorative system (Natural Bond DE + Natural Look, Nova DFL). After a week, the specimens were sectioned into sticks with a 1.00 mm2 average area and submitted to a microtensile test in a universal testing machine at 0.5 mm/min, immediately and after 6 months. The failures were evaluated in a digital stereoscope (200x) and classified as: adhesive, cohesive in enamel, cohesive in resin and mixed. Data was analyzed by two-way ANOVA and Tukey\'s test for multiple comparisons (p <0.05). The average values of the bond strength (MPa ± SD; immediately / 6 months) were: C (24.22 ± 7.74 Ba / 20.13 ± 6.43 BCa) OI (18.29 ± 5.88 Ca / 25.85 ± 5.23 Ab); O7 (40.88 ± 7.95 Aa / 24.61 ± 7.83 ABb), OBS (19.95 ± 5.67 BCa / 15.94 ± 5.57 CDa), OAS (24.43 ± 6.43 Ba / 13.69 ± 5.58 Db). Among the antioxidant strategies evaluated after 7 days, the OAS and OBS groups did not differ from group C and neither OBS group differed from the OI group. In the same evaluation period, only the O7 group presented a significant difference compared to the other groups. After 6 months of aging, only the O7 and OBS groups performed statistically similar to group C. The percentage of failures (7 days / 6 months) was: adhesive (65.26% / 67.06%); cohesive in enamel (14.74% / 24.71%); cohesive in resin (1.58% / 2.35%); mixed (18.42% / 5.88%). According to the results presented, the safety strategy is waiting 7 days after bleaching for the adhesive restorative procedures. When this waiting period is not possible, 10% sodium bicarbonate should be applied for 5 minutes on the bleached enamel.

Made available in DSpace on 2016-02-26T14:51:13Z (GMT). No. of bitstreams: 1 VivianeMariaOSFerreira.pdf: 589373 bytes, checksum: 61aa87cfad00f34ca4954e81485219c4 (MD5) Previous issue date: 2011-06-30 / Conselho Nacional de Desenvolvimento Científico e Tecnológico / The experiment was conducted to evaluate the effects of marination with alkaline solutions on sensory and physical characteristics of normal and PSE pork. In a commercial slaughterhouse was measured the pH of carcasses (n = 526) for 45 minutes after slaughter (pH45), classified them into PSE (pH45 <5.8) or normal (pH45 &#61619; 5.8). After 24 hours of chilling of carcasses, meat samples from the Longissimus dorsi muscle from 20 carcasses were collected and distributed in the treatments in a completely randomized design, in the 2x4 factorial arrangement, being two conditions (normal and PSE) and four solutions of marination (TC control without marination; TM1 sodium bicarbonate and sodium chloride solution (pH 8.02), TM2 sodium tripolyphosphate and sodium chloride solution (pH 10.34) and TM3 sodium bicarbonate, sodium tripolyphosphate and sodium chloride solution (pH 8.97). The samples were evaluated for pH, color (L * a * b *), purge loss (PP), exudate loss (PE), cooking loss (PPC), shear force (FC) and sensory attributes (tenderness, juiciness and flavor). There was no interaction between the condition of the meat and the marination solutions on these parameters. The PSE meat did not differ from normal meat as to final pH, however showed higher lightness, PP, PE, PPC and FC. The marination increased the pH of the meat, reduced the lightness, PE, PPC and FC and improved tenderness, juiciness and flavor. For most traits the best values were observed in meat marinated with a mixture of three salts (TM3), demonstrating the synergy between them. The marination with solutions containing chloride, bicarbonate, tripolyphosphate sodium was effective in improving the quality of pork, making PSE meat similar to normal fresh pork. / O experimento foi conduzido com o objetivo de avaliar os efeitos da marinação com soluções alcalinas sobre características físicas e sensoriais da carne suína normal e PSE. Em um abatedouro comercial aferiu-se o pH das carcaças (n = 526) aos 45 minutos após o abate (pH45), classificado-as em PSE (pH45<5,8) ou normais (pH45&#61619;5,8). Após 24 horas de resfriamento das carcaças, amostras de carne provenientes do músculo Longissimus dorsi de 20 carcaças foram coletadas e distribuídas nos tratamentos, em delineamento inteiramente casualizado, em arranjo fatorial 2x4, sendo duas condições (normal e PSE) e quatro soluções de marinação (TC controle sem marinação; TM1 solução de bicarbonato de sódio e NaCl (pH 8,02); TM2 solução de tripolifosfato de sódio e NaCl (pH 10,34) e TM3 solução de bicarbonato de sódio, tripolifosfato de sódio e NaCl (pH 8,97). As amostras foram avaliadas quanto ao pH, coloração (L*, a*, b*), perda por purga (PP), perda de exsudato (PE), perda de peso por cozimento (PPC), força de cisalhamento (FC) e atributos sensoriais (maciez, suculência e sabor). Não houve interação entre a condição da carne e os tratamentos de marinação para os parâmetros avaliados. Carnes PSE não diferiram de carnes normais quanto ao pH final, entretanto apresentaram maior luminosidade, PP, PE, PPC e FC. A marinação aumentou o pH da carne, reduziu a luminosidade, PE, PPC e FC e melhorou a maciez, suculência e sabor. Para a maioria das características avaliadas os melhores valores foram observados para carnes marinadas com a mistura dos três sais (TM3), evidenciando o sinergismo entre eles. A marinação com soluções contendo cloreto, bicarbonato e tripolifosfato de sódio foram eficientes em melhorar as características de qualidade da carne suína, tornando as carnes PSE semelhantes à carne normal in natura.

Uma das medidas recomendadas para o controle da progressão de lesões de erosão dental de origem intrínseca é o enxágüe bucal com solução de bicarbonato de sódio, visando à neutralização de ácidos gástricos presentes na boca. Contudo, a prescrição de tal solução faz-se em bases empíricas. Assim, este estudo avaliou, através de um modelo in situ, o efeito de uma solução de bicarbonato de sódio no controle da erosão dental causada por desafios ácidos endógenos. Este estudo caracterizou-se por um experimento do tipo cross-over 2x2, composto por duas fases experimentais de 5 dias cada. Após um período de lead-in de 2 dias, quatorze voluntários utilizaram dispositivos intrabucais contendo, em cada lado (direito e esquerdo), um fragmento de esmalte bovino polido, esterilizado e delimitado de modo a obter áreas hígidas de referência. Duas vezes ao dia, um dos espécimes foi exposto, ex-vivo, à solução de ácido clorídrico (0,01 M, pH = 2) por 2 min. Imediatamente após, os aparelhos foram reinseridos na boca e os voluntários realizaram enxágüe bucal com solução de bicarbonato de sódio ou água deionizada por 1 min. Após um período de wash-out de 2 dias, os voluntários iniciaram a segunda fase empregando a substância alternativa para o enxágüe bucal. Ao término das duas etapas, foram avaliadas a profundidade de desgaste através de perfilometria ótica e a microdureza Knoop. ANOVA e o teste de Tukey demonstraram que o desgaste do esmalte foi significativamente reduzido quando se empregou a solução de bicarbonato de sódio para o enxágüe bucal. Para a microdureza, ANOVA demonstrou apenas presença de diferença significativa em função da condição do substrato (p < 0,0001). Os espécimes erodidos apresentaram valores de microdureza significativamente menores do que o grupo não submetido ao desafio ácido. O enxágüe bucal com solução de bicarbonato de sódio controlou a erosão no esmalte submetido a simulações de episódios erosivos endógenos. / One of the recommended measures to control dental erosion of intrinsic origin is the oral rinse with sodium bicarbonate solution, which has been suggested to neutralize the gastric acid regurgitated into the oral cavity. However, the efficacy of this prescription has not yet been proved. Therefore, the aim of this study was to evaluate in situ the effect of a sodium bicarbonate rinse in the control of dental erosion in enamel exposed to gastric acid-like solution. This study comprised two experimental legs. After a 2-day lead-in period, fourteen volunteers wore palatal devices containing two polished, sterilized enamel slabs. Throughout the experimental period of 5-d, one of the two specimens was exposed twice daily extra-orally to hydrochloric acid solution (0,01 M, pH=2) for 2 min. Immediately after, devices were reinserted in the mouth and volunteers rinsed their oral cavity with a sodium bicarbonate solution or deionized water for 60s. In the second leg of this study, after a 2-day washout period, appliances were refilled with a new set of enamel specimens and participants were crossed over to receive the alternate rinse. The wear depth accessed using optical profilometry and Knoop surface microhardness were evaluated. Analysis of Variance (ANOVA) and Tukey\'s test demonstrated that wear of enamel was significantly reduced when a sodium bicarbonate solution was used to rinse the oral cavity following erosive episodes. For microhardness, ANOVA demonstrated only significant differences in function of the enamel condition (p < 0,0001). The eroded specimens presented microhardness values significantly lower than the group not submitted to the acid challenge. Sodium bicarbonate rinse controlled erosion of enamel caused by gastric acid-like solution.

Indiana University-Purdue University Indianapolis (IUPUI) / Introduction: Profound pulpal anesthesia is not always adequate in mandibular teeth after the administration of local anesthesia, especially in the presence of irreversible pulpitis. Failure to achieve anesthesia has been seen in 30–80% of patients in teeth with a diagnosis of irreversible pulpitis. Onpharma™ developed an FDA-approved device that uses sodium bicarbonate to buffer a standard local anesthetic (LA) solution so that its pH may become closer to its pKa. Claims have been made that buffering a local anesthetic increases the anesthetic’s effect. Previous studies on the anesthetic efficacy of Onpharma’s Onset buffering system were inconclusive and may be dependent on the techniques used. Objectives: The aim of this study is to determine whether a buffered local anesthetic can lead to more profound and faster pulpal anesthesia in mandibular molars diagnosed with symptomatic irreversible pulpitis as compared to a standard, unbuffered local anesthetic. Materials and Methods: 40 total subjects completed the study. Screened and eligible subjects with a mandibular molar diagnosed with symptomatic irreversible pulpitis were randomly allocated into 2 groups so 1 group received a total of 3 cartridges of a standard, unbuffered 2% lidocaine with 1:100,000 epinephrine via inferior alveolar nerve block (IANB) followed by supplemental buccal and lingual infiltrations, while the other received the equivalent yet buffered formulation. An electronic pulp tester (EPT) was used to objectively determine baseline pulpal status of the affected tooth, followed by 2-minute interval testing following the administration of all local anesthesia. The onset of pulpal anesthesia was defined by the first of 2 consecutive EPT=80 readings, and the endodontic treatment could begin. Profound pulpal anesthesia was ultimately determined if the patient reported a comfortable pulpotomy as reflected on the Wong-Baker FACES Visual Analog Scale. Null Hypothesis 1: Subjects possessing mandibular molars diagnosed with symptomatic irreversible pulpitis will not achieve pulpal anesthesia more profoundly using buffered 2% lidocaine w/ 1:100,000 epinephrine in comparison to the standard, unbuffered anesthetic formulation. Null hypothesis 2: Subjects possessing mandibular molars diagnosed with symptomatic irreversible pulpitis will not achieve pulpal anesthesia faster using buffered 2% lidocaine w/ 1:100,000 epinephrine in comparison to the standard, unbuffered anesthetic formulation. Results: We observed a local anesthetic success rate of 45% in the buffered group, 70% in the unbuffered group, and ultimately 57.5% between both groups. The findings further indicate that the VAS scores after pulpotomy is significantly different between the 2 groups (p=0.019), with the unbuffered group having a more profound mean VAS score of 1.2 (as opposed to a buffered mean of 3.1). Regarding the time of onset for pulpal anesthesia, there was no statistically significant difference noted between the buffered and unbuffered groups. Conclusion: Based on the findings of this study, the null hypothesis 1 cannot be rejected since unbuffered 2% lidocaine with 1:100,000 epinephrine had a statistically significant increase in profound pulpal anesthesia compared to the buffered equivalent. The null hypothesis 2 cannot be rejected since there was no evidence of a significant difference in the time to pulpal anesthesia between the buffered and unbuffered groups.

Articular cartilage has a low propensity for self-repair, due to which 27 million people are affected by osteoarthritis every year in North America. The current repair techniques used for cartilage defects possess flaws that reduce long-term clinical success. Tissue engineering carries with it the promise of engineering hyaline-like cartilage with physical and biochemical properties, similar to that of native cartilage. This being said, the primary objective of my project was to engineer clinically relevant sized articular cartilage constructs. To achieve my objective, first, I investigated the effect of continuous culture on cartilaginous tissue growth. Constructs grown under continuous media flow significantly accumulated more collagen and glycosaminoglycan, and displayed a stratified morphology, similar to that found in native cartilage. The second goal was to further increase chondrocyte proliferation, and extracellular matrix (ECM) accumulation. To achieve this, constructs were grown in a bioreactor with media supplemented with 14 mM sodium bicarbonate (NaHCO3). Constructs cultivated in the bioreactor with NaHCO3 supplementation exhibited a significant (p<0.05) increase in ECM accumulation (a 98-fold increase in glycosaminoglycans and a 25-fold increase in collagen content), cell proliferation (a 13-fold increase), and thickness (a 28-fold increase) compared to all other conditions (static and reactor without NaHCO3 supplementation). The third goal was to engineer cartilage constructs with as little cells as possible, reducing donor site morbidity. From the results obtained, it was evident that the monolayer constructs outperformed all the other constructs (pellet, biopsy, and minced). The final goal was to understand the underlying reason for the increased proliferation. First, I investigated if there were any differences present in intracellular pH (pHi) and intracellular buffering capacity. Second, I determined the role of extracellular pH (pHe) on cell proliferation. In an effort to accurately achieve this, I, for the first time, have reported on measuring pHi of chondrocytes while still in culture (2D and 3D cultures) using a confocal microscope. This study demonstrated the importance of extracellular environments, such as pHe, extracellular buffering capacity, and the presence of carbon dioxide and bicarbonate ions for chondrocyte proliferation. / Thesis (Ph.D, Chemical Engineering) -- Queen's University, 2012-10-30 19:19:32.026

Made available in DSpace on 2017-07-10T19:24:03Z (GMT). No. of bitstreams: 1 Tese revisada_ (Vanderleia) 29 10 2015.pdf: 2119451 bytes, checksum: 2a331a8e454522cd4dc600544af51cd4 (MD5) Previous issue date: 2015-10-26 / Currently an alternative that meets the demands of the modern consumer is the industrial processing. Due to the necessity of scientific materials about beans industrial processing in the national literature, then the objective in the first stage of this work (Paper 1) was prepare a review about this topic. Were presented some concepts and details of the industrial processing, unit operations and quality parameters evaluated in canned beans. In sequence (Paper 2) were presented the results of the study that evaluated the adaptability of eight bean cultivars for industrial processing. Cultivars evaluated were by commercial Carioca class: BRS Perola, BRS Estilo, BRS Ametista e BRS Notável and also the Black class: IPR Uirapuru, BRS Campeiro, BRS Esteio and BRS Esplendor. First the physical parameters of the grains were evaluated: water content, measurement of the size, roundness, weight of 100 seeds, density, bulk density, apparent moisture ratio and color components. Then the beans were processed at an industry of canning, using cans with a capacity of 420 g, in which the samples were put without the use of soaking. For sauce was used water at a temperature of 75°C and the cooking process and sterilization was performed in a rotary retort. The quality parameters were evaluated in canned beans: total, net and drained weight, headspace, damage index, color, soluble solids and total solids in the sauce, texture, acidity and pH. Data were submitted to multivariate analysis: Principal Components and Hierarchical Clustering. As a result it was found that the Carioca class BRS Estilo differs from others due to low drained weight that contributed to the increase of total solids in the broth, with low hardness values, not adapting to the type of process used in this experiment. In Black class were observed similar quality characteristics between cultivars BRS Esplendor and IPR Uirapuru, and between BRS Campeiro and BRS Esteio, especially this last one by having smaller index of damaged grains after processing. Lastly, in the last work (Paper 3) was presented information about a different option of product by beans, the quick cooking dehydrated, pointing details of the processing and the performance of Brazilian bean varieties, as well as the technological quality of the final product. In the processing of quick-cooking dried beans was used a Central Composite Design (CCD) with two factors. The first factor was cultivar, evaluating BRS Pérola, BRS Madrepérola, BRS Estilo and IAPAR 81. The second factor was concentration of NaHCO3 used in soaking operation followed by drying of the beans. Were evaluated the parameters: cooking time, damage index and color difference in the processed product. It was found that the effects on these quality parameters are dependent upon the cultivar factor, because BRS Estilo and BRS Madrepérola stood out due to reduced cooking time and color difference when compared to BRS Pérola and IAPAR 81. For BRS Estilo cultivar the increased of NaHCO3 concentration in the soaking reduced significantly the cooking time, with lower rates of damage when compared to BRS Madrepérola. Finally, the information in this work intends to contribute with future research on this topic and therefore increase the bean consumption, whether in the form of an innovative product like the quick cooking dehydrated or as canned beans. / Atualmente uma alternativa alimentar que atende às demandas do consumidor moderno é o processamento industrial do feijão. Devido à necessidade de materiais científicos sobre processamento industrial do feijão na literatura nacional, objetivou-se na primeira etapa deste trabalho (Artigo 1) elaborar uma revisão de literatura sobre o tema. São apresentados alguns conceitos e detalhes do processamento industrial, das operações unitárias e dos parâmetros de qualidade avaliados no feijão enlatado. Na sequência (Artigo 2), apresentam-se os resultados do trabalho que avaliou a adaptabilidade de oito cultivares de feijão ao processamento industrial. Foram avaliados cultivares da classe comercial Carioca: BRS Pérola, BRS Estilo, BRS Ametista e BRS Notável; da classe Preto: IPR Uirapuru, BRS Campeiro, BRS Esteio e BRS Esplendor. Primeiramente, foram verificados os parâmetros físicos nos grãos: teor de água, aferição das dimensões, esfericidade, massa de 100 grãos, densidade, massa específica aparente, coeficiente de hidratação e componentes de cor. Em seguida, os grãos foram processados em uma indústria do setor, utilizando-se embalagens metálicas com capacidade de 420 g, nas quais as amostras foram acondicionadas sem o emprego de hidratação prévia. Como calda, utilizou-se água na temperatura de 75 °C e o processo de cozimento e esterilização foi realizado em autoclave rotativa. No feijão enlatado, avaliaram-se os parâmetros de qualidade: peso bruto, líquido e drenado, altura de headspace, índice de danos, cor, sólidos solúveis e sólidos totais no caldo, textura, acidez e pH. Os dados foram submetidos à análise multivariada: componentes principais e de agrupamento. Como resultado, verificou-se que, na classe Carioca, o cultivar BRS Estilo diferencia-se dos demais, devido ao baixo peso drenado que contribuiu para o aumento de sólidos totais no caldo, com baixos valores de dureza, não se adaptando ao tipo de processo utilizado neste experimento. Na classe Preto, observaram-se características de qualidade semelhantes entre BRS Esplendor e IPR Uirapuru, e entre BRS Esteio e BRS Campeiro, destacando-se esta última por apresentar menores índices de grãos danificados após o processamento. Por fim, no último trabalho (Artigo 3), apresentam-se informações sobre uma opção diferenciada de produto derivado do feijão, o desidratado de cozimento rápido, apontando-se detalhes sobre o processamento e a performance de diferentes cultivares brasileiros, assim como a qualidade tecnológica. No processamento do feijão desidratado de cozimento rápido foi empregado um delineamento composto central (DCC) com dois fatores. O primeiro fator foi cultivar, avaliando-se BRS Pérola, BRS Madrepérola, BRS Estilo e IAPAR 81; o segundo fator foi a concentração de NaHCO3 (bicarbonato de sódio) empregado na hidratação, seguida da secagem dos grãos. Foram avaliados os parâmetros tempo de cozimento, índice de dano e diferença de cor no produto processado. Verificou-se que os efeitos nos parâmetros de qualidade são dependentes do fator cultivar, visto que BRS Estilo e BRS Madrepérola destacaram-se devido ao menor tempo de cozimento e diferença de cor, quando comparados ao BRS Pérola e IAPAR 81. Para BRS Estilo, o aumento na concentração de NaHCO3 reduz significativamente o tempo de cozimento, com menor índice de dano quando comparado ao cultivar BRS Madrepérola. Por fim, com as informações presentes neste trabalho pretende-se contribuir com pesquisas futuras sobre o tema e dessa forma incrementar o consumo do feijão, seja na forma de um produto inovador como o desidratado de cozimento rápido ou na forma de enlatado.

Made available in DSpace on 2017-05-12T14:47:17Z (GMT). No. of bitstreams: 1 Tese revisada_ (Vanderleia) 29 10 2015.pdf: 2119451 bytes, checksum: 2a331a8e454522cd4dc600544af51cd4 (MD5) Previous issue date: 2015-10-26 / Currently an alternative that meets the demands of the modern consumer is the industrial processing. Due to the necessity of scientific materials about beans industrial processing in the national literature, then the objective in the first stage of this work (Paper 1) was prepare a review about this topic. Were presented some concepts and details of the industrial processing, unit operations and quality parameters evaluated in canned beans. In sequence (Paper 2) were presented the results of the study that evaluated the adaptability of eight bean cultivars for industrial processing. Cultivars evaluated were by commercial Carioca class: BRS Perola, BRS Estilo, BRS Ametista e BRS Notável and also the Black class: IPR Uirapuru, BRS Campeiro, BRS Esteio and BRS Esplendor. First the physical parameters of the grains were evaluated: water content, measurement of the size, roundness, weight of 100 seeds, density, bulk density, apparent moisture ratio and color components. Then the beans were processed at an industry of canning, using cans with a capacity of 420 g, in which the samples were put without the use of soaking. For sauce was used water at a temperature of 75°C and the cooking process and sterilization was performed in a rotary retort. The quality parameters were evaluated in canned beans: total, net and drained weight, headspace, damage index, color, soluble solids and total solids in the sauce, texture, acidity and pH. Data were submitted to multivariate analysis: Principal Components and Hierarchical Clustering. As a result it was found that the Carioca class BRS Estilo differs from others due to low drained weight that contributed to the increase of total solids in the broth, with low hardness values, not adapting to the type of process used in this experiment. In Black class were observed similar quality characteristics between cultivars BRS Esplendor and IPR Uirapuru, and between BRS Campeiro and BRS Esteio, especially this last one by having smaller index of damaged grains after processing. Lastly, in the last work (Paper 3) was presented information about a different option of product by beans, the quick cooking dehydrated, pointing details of the processing and the performance of Brazilian bean varieties, as well as the technological quality of the final product. In the processing of quick-cooking dried beans was used a Central Composite Design (CCD) with two factors. The first factor was cultivar, evaluating BRS Pérola, BRS Madrepérola, BRS Estilo and IAPAR 81. The second factor was concentration of NaHCO3 used in soaking operation followed by drying of the beans. Were evaluated the parameters: cooking time, damage index and color difference in the processed product. It was found that the effects on these quality parameters are dependent upon the cultivar factor, because BRS Estilo and BRS Madrepérola stood out due to reduced cooking time and color difference when compared to BRS Pérola and IAPAR 81. For BRS Estilo cultivar the increased of NaHCO3 concentration in the soaking reduced significantly the cooking time, with lower rates of damage when compared to BRS Madrepérola. Finally, the information in this work intends to contribute with future research on this topic and therefore increase the bean consumption, whether in the form of an innovative product like the quick cooking dehydrated or as canned beans. / Atualmente uma alternativa alimentar que atende às demandas do consumidor moderno é o processamento industrial do feijão. Devido à necessidade de materiais científicos sobre processamento industrial do feijão na literatura nacional, objetivou-se na primeira etapa deste trabalho (Artigo 1) elaborar uma revisão de literatura sobre o tema. São apresentados alguns conceitos e detalhes do processamento industrial, das operações unitárias e dos parâmetros de qualidade avaliados no feijão enlatado. Na sequência (Artigo 2), apresentam-se os resultados do trabalho que avaliou a adaptabilidade de oito cultivares de feijão ao processamento industrial. Foram avaliados cultivares da classe comercial Carioca: BRS Pérola, BRS Estilo, BRS Ametista e BRS Notável; da classe Preto: IPR Uirapuru, BRS Campeiro, BRS Esteio e BRS Esplendor. Primeiramente, foram verificados os parâmetros físicos nos grãos: teor de água, aferição das dimensões, esfericidade, massa de 100 grãos, densidade, massa específica aparente, coeficiente de hidratação e componentes de cor. Em seguida, os grãos foram processados em uma indústria do setor, utilizando-se embalagens metálicas com capacidade de 420 g, nas quais as amostras foram acondicionadas sem o emprego de hidratação prévia. Como calda, utilizou-se água na temperatura de 75 °C e o processo de cozimento e esterilização foi realizado em autoclave rotativa. No feijão enlatado, avaliaram-se os parâmetros de qualidade: peso bruto, líquido e drenado, altura de headspace, índice de danos, cor, sólidos solúveis e sólidos totais no caldo, textura, acidez e pH. Os dados foram submetidos à análise multivariada: componentes principais e de agrupamento. Como resultado, verificou-se que, na classe Carioca, o cultivar BRS Estilo diferencia-se dos demais, devido ao baixo peso drenado que contribuiu para o aumento de sólidos totais no caldo, com baixos valores de dureza, não se adaptando ao tipo de processo utilizado neste experimento. Na classe Preto, observaram-se características de qualidade semelhantes entre BRS Esplendor e IPR Uirapuru, e entre BRS Esteio e BRS Campeiro, destacando-se esta última por apresentar menores índices de grãos danificados após o processamento. Por fim, no último trabalho (Artigo 3), apresentam-se informações sobre uma opção diferenciada de produto derivado do feijão, o desidratado de cozimento rápido, apontando-se detalhes sobre o processamento e a performance de diferentes cultivares brasileiros, assim como a qualidade tecnológica. No processamento do feijão desidratado de cozimento rápido foi empregado um delineamento composto central (DCC) com dois fatores. O primeiro fator foi cultivar, avaliando-se BRS Pérola, BRS Madrepérola, BRS Estilo e IAPAR 81; o segundo fator foi a concentração de NaHCO3 (bicarbonato de sódio) empregado na hidratação, seguida da secagem dos grãos. Foram avaliados os parâmetros tempo de cozimento, índice de dano e diferença de cor no produto processado. Verificou-se que os efeitos nos parâmetros de qualidade são dependentes do fator cultivar, visto que BRS Estilo e BRS Madrepérola destacaram-se devido ao menor tempo de cozimento e diferença de cor, quando comparados ao BRS Pérola e IAPAR 81. Para BRS Estilo, o aumento na concentração de NaHCO3 reduz significativamente o tempo de cozimento, com menor índice de dano quando comparado ao cultivar BRS Madrepérola. Por fim, com as informações presentes neste trabalho pretende-se contribuir com pesquisas futuras sobre o tema e dessa forma incrementar o consumo do feijão, seja na forma de um produto inovador como o desidratado de cozimento rápido ou na forma de enlatado.

Paraplegia or paraparesis caused by temporary cross-clamping of the aorta is a devastating sequela in patients after surgery of the thoracoabdominal aorta. No effective clinical method is available to protect the spinal cord from ischemic reperfusion injury. A small animal (rat) model of spinal cord ischemia is established to better understand the pathophysiological events and to evaluate potential treatments. Eighty-one male Sprague-Dawley rats weighing 300 g to 350 g were used for model development (45) and treatment evaluation (36). The heparinized and anesthetized rat was supported by a respirator following tracheostomy. The thoracic aorta was cannulated via the left carotid artery for post-clamping intra-aortic treatment solution administration. After thoracotomy, the aorta was freed and temporarily clamped just distal to the left subclavian artery and just proximal to the diaphragm for different time intervals: 0, 5, 10, 15, 20, 25, 30, 35, and 40 minutes (five animals per group). The motor function of the lower extremities postoperatively showed consistent impairment after 30 minutes clamping (5/5 rats were paralyzed), and this time interval was used for treatment evaluation. For each treatment, six animals per group were used, and direct local intra-aortic infusion of physiologic solution (2 mL) at different temperatures with or without buffer substances was given immediately after double cross-clamp to protect the ischemic spinal cord. Arterial blood (2 mL) was infused in the control group. The data indicate that the addition of HCO3-(20 mM) to the hypothermic (15 degrees C) solution offered complete protection of the spinal cord from ischemic injury.(ABSTRACT TRUNCATED AT 250 WORDS)