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Search Results: 1 - 10 of 51537 matches for " Carlos Alvim "
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REFLEX ES SOBRE O CONHECIMENTO MODERNO FRENTE AOS AVAN OS CIENTíFICOS E TECNOLóGICOS CONTEMPOR NEOS
Carlos Alvim,Elemar Kleber Favreto
Griot : Revista de Filosofia , 2011,
Abstract: A partir de uma analise da rela o entre o conhecimento e o conceito de corpo, este artigo percorre o caminho que se iniciou com o filósofo que marcou a modernidade, René Descartes. Tendo em vista a perspectiva de refletir sobre as mudan as consideráveis que ocorreram na concep o desse filósofo em rela o ao que ele entendia por corpo, buscamos na realidade contemporanea da inteligência artificial meios de explicar a nova perspectiva de homem. Os avan os científicos e tecnológicos produzem instrumentos capazes de expandir cada vez mais os sentidos humanos, além disso a inteligência artificial pode também render ao homem uma nova concep o de mente e de consciência.
Microparticles obtained by complex coacervation: influence of the type of reticulation and the drying process on the release of the core material
Alvim, Izabela Dutra;Grosso, Carlos Raimundo Ferreira;
Ciência e Tecnologia de Alimentos , 2010, DOI: 10.1590/S0101-20612010000400036
Abstract: microparticles obtained by complex coacervation were crosslinked with glutaraldehyde or with transglutaminase and dried using freeze drying or spray drying. moist samples presented encapsulation efficiency (%ee) higher than 96%. the mean diameters ranged from 43.7 ± 3.4 to 96.4 ± 10.3 μm for moist samples, from 38.1 ± 5.36 to 65.2 ± 16.1 μm for dried samples, and from 62.5 ± 7.5 to 106.9 ± 26.1 μm for rehydrated microparticles. the integrity of the particles without crosslinking was maintained when freeze drying was used. after spray drying, only crosslinked samples were able to maintain the wall integrity. microparticles had a round shape and in the case of dried samples rugged walls apparently without cracks were observed. core distribution inside the particles was multinuclear and homogeneous and core release was evaluated using anhydrous ethanol. moist particles crosslinked with glutaraldehyde at the concentration of 1.0 mm.g-1 protein (ptn), were more efficient with respect to the core retention compared to 0.1 mm.g-1 ptn or those crosslinked with transglutaminase (10 u.g-1 ptn). the drying processes had a strong influence on the core release profile reducing the amount released to all dry samples
Energia nuclear em um cenário de trinta anos
Alvim, Carlos Feu;Eidelman, Frida;Mafra, Olga;Ferreira, Omar Campos;
Estudos Avan?ados , 2007, DOI: 10.1590/S0103-40142007000100016
Abstract: the perspectives of nuclear energy in brazil is analyzed regarding demand, costs, environmental, technological and strategic aspects. the projected energy demand, even for a growth rate below the desired one and considering some efforts relative to energy intensity reduction, shows the need of adding thermal energy to electricity generation, now predominantly hydraulic. nuclear energy should have a share in this generation due to economical, environmental, technological and strategic reasons.
Desenvolvimento de farinhas mistas extrusadas à base de farinha de milho, derivados de levedura e caseína
Alvim, Izabela Dutra;Sgarbieri, Valdemiro Carlos;Chang, Yoon Kil;
Ciência e Tecnologia de Alimentos , 2002, DOI: 10.1590/S0101-20612002000200012
Abstract: the main objective of the present work was the development of extruded mixed flours based on corn flour, yeast derivatives (autolysate or extract), and casein, as ingredients. the extrusion process was used as unit operation with the purpose of achieving good operation condition for the equipment, and extruded products of good functional properties and acceptability and high nutritive properties. the adopted operational conditions for the process were: feeding rate of the extruder; 85g/min; screw velocity, 150rpm; screw compression ratio, 1:3; sample initial moisture, 25%; and extrusion temperature, 170oc. improvement of the nutritional characteristics was assured by the elevation of protein and total fiber content and a decrease in carbohydrate, as related to the corn flour without enrichment. the extrusion promoted an adequate degree of radial expansion (dre), increased the indexes of water absorption (iwa) and solubility (iws), and significantly decreased viscosity, as related to the unextruded corn flour.
A importancia da Química Analítica Qualitativa nos cursos de Química das institui??es de ensino superior brasileiras
Alvim, Terezinha Ribeiro;Andrade, Jo?o Carlos de;
Química Nova , 2006, DOI: 10.1590/S0100-40422006000100030
Abstract: the results of a survey of institutions offering undergraduate studies, with the objective of evaluating the importance of qualitative analytical chemistry for chemistry courses in brazil, are presented and discussed. judging by the data, the content of the course of qualitative analytical chemistry is considered by the brazilian institutions offering undergraduate studies to be a body of knowledge essential for the formation of the chemist. this aspect is deemed valid for both baccalaureate and teaching license studies.
Determina??o do valor protéico de células íntegras, autolisado total e extrato de levedura (Saccharomyces sp.)
VILELA, Elke Simone Dias;SGARBIERI, Valdemiro Carlos;ALVIM, Izabela Dutra;
Revista de Nutri??o , 2000, DOI: 10.1590/S1415-52732000000300005
Abstract: clean and debittered yeast cells biomass and its derivatives, total autolisate and extract, after dehydration (spray dryer), were used in a bioassay with wistar rats for determination of protein nutritive value and evaluation of the impact of the yeast products on the blood serum levels of uric acid, triacylglycerols, total cholesterol and high density lipoproteins-cholesterol. integral cells, total autolisate and yeast extract did not differ statistically (p £ 0.05) regarding protein efficiency ratio and net protein ratio, which were significantly lower than the casein value. the growth promoting capacity was higher for casein, followed by integral cells, yeast extract and total autolisate, in decreasing order of magnitude. net protein utilization values confirmed the protein efficiency ratio and net protein ratio results. yeast products protein nutritive value was statistically identical but inferior to casein value. on the whole, the nutritive value of the yeast products protein ranked between 80-85% of the casein value. uric acid serum concentration increased in the rats fed the diets containing yeast products, but the values remained in the range considered of normality for rats. the diet containing yeast autolisate produced a reduction of the triacylglycerols content, which was not observed in the other diets. for total cholesterol and high density lipoproteins-cholesterol all three yeast diets were similar and did not differ from the casein diet.
Valor nutritivo da biomassa de células íntegras, do autolisado e do extrato de levedura originária de cervejaria
VILELA, Elke Simone Dias;SGARBIERI, Valdemiro Carlos;ALVIM, Izabela Dutra;
Revista de Nutri??o , 2000, DOI: 10.1590/S1415-52732000000200007
Abstract: the main objective of this research was to check on the capacity of yeast cells and its derivatives, autolisate and extract, to sustain weaning rats growth, when part of a standard diet for rat growth american institute of nutrition-93g was replaced 10, 20 or 30% in proportion of by a mixture (corn starch + yeast product + soy oil) to maintain the substituted diets isoproteic (20% protein) and isocaloric. in the modified diets, the yeast products participate in the diets in concentrations of 4, 8 and 12%, respectively. the diets containing different proportions of yeast product promoted equal or better growth than the standard diet. the growth rate of the rats augmented proportionally to the increase of yeast products in the diets. blood serum determination of uric acid, urea and transaminases activities showed no evidences of intoxication symptoms by the ingestion of yeast products.
Valor nutritivo da biomassa de células íntegras, do autolisado e do extrato de levedura originária de cervejaria
VILELA Elke Simone Dias,SGARBIERI Valdemiro Carlos,ALVIM Izabela Dutra
Revista de Nutri??o , 2000,
Abstract: Esta pesquisa teve como principal objetivo verificar a capacidade da levedura e seus derivados, autolisado e extrato, em manter o crescimento de ratos recém-desmamados, quando usados em substitui o parcial a uma dieta-padr o ideal. Usou-se substitui o de 10, 20 ou 30% da dieta-padr o recomendada pelo American Institute of Nutrition -- 93G, por uma mistura (amido de milho + produto de levedura + óleo de soja), mantendo as dietas modificadas isoprotéicas (20% proteína) e isocalóricas. Com as substitui es, os produtos de levedura participaram das dietas nas concentra es de 4, 8 ou 12%, respectivamente. As dietas substituídas, contendo diferentes propor es de produtos de levedura, provocaram crescimento dos ratos igual ou superior ao da dieta-padr o. O ritmo de crescimento foi proporcional ao aumento da participa o dos produtos de levedura. Os índices séricos de ácido úrico, uréia e atividade de transaminases n o revelaram sintomas de intoxica o pelo uso dos produtos de levedura.
Determina o do valor protéico de células íntegras, autolisado total e extrato de levedura (Saccharomyces sp.)
VILELA Elke Simone Dias,SGARBIERI Valdemiro Carlos,ALVIM Izabela Dutra
Revista de Nutri??o , 2000,
Abstract: Biomassa de células de levedura, limpa e desamargada, bem como seus derivados autolisado total e extrato de levedura, desidratados em spray dryer foram analisados por ensaio biológico com ratos da linhagem Wistar, em crescimento, para determina o do valor nutritivo da proteína e avalia o do impacto da utiliza o desses produtos, como única fonte de proteína, nos níveis séricos de triacilgliceróis, colesterol total, ácido úrico e de Lipoproteína de Alta Densidade-colesterol. Células íntegras, autolisado total e extrato de levedura n o diferiram estatisticamente (p.<= 0,05) quanto aos índices do quociente de eficiência protéica e quociente de eficiência protéica líquida, significativamente inferiores aos da caseína. A capacidade de produzir crescimento foi maior para a caseína, seguida das células íntegras, do extrato e do autolisado total, em ordem decrescente. A utiliza o líquida da proteína das dietas confirma os resultados de quociente de eficiência protéica e quociente de eficiência protéica líquida, em que os produtos de levedura n o diferiram entre si, mas foram inferiores à caseína. No geral, o valor nutritivo da proteína de levedura variou na faixa de 80-85% da caseína. Os níveis séricos de ácido úrico se elevaram nos ratos em dietas de levedura, permanecendo porém na faixa considerada de normalidade. A dieta com autolisado total produziu uma redu o na concentra o sangüínea de triacilgliceróis, o que n o ocorreu nas demais dietas. Para colesterol total e Lipoproteína de Alta Densidade-colesterol, todas as dietas de levedura se comportaram semelhantemente, n o diferindo entre si e do controle de caseína.
A importancia da Química Analítica Qualitativa nos cursos de Química das institui es de ensino superior brasileiras
Alvim Terezinha Ribeiro,Andrade Jo?o Carlos de
Química Nova , 2006,
Abstract: The results of a survey of institutions offering undergraduate studies, with the objective of evaluating the importance of Qualitative Analytical Chemistry for Chemistry courses in Brazil, are presented and discussed. Judging by the data, the content of the course of Qualitative Analytical Chemistry is considered by the Brazilian institutions offering undergraduate studies to be a body of knowledge essential for the formation of the chemist. This aspect is deemed valid for both baccalaureate and teaching license studies.
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