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Search Results: 1 - 10 of 5544 matches for " Gorayb Susane Bruder Silveira "
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Umidifica??o e aquecimento do gás inalado durante ventila??o artificial com baixo fluxo e fluxo mínimo de gases frescos
Gorayb, Susane Bruder Silveira;Braz, José Reinaldo Cerqueira;Martins, Regina Helena Garcia;Módolo, Norma Sueli Pinheiro;Nakamura, Giane;
Revista Brasileira de Anestesiologia , 2004, DOI: 10.1590/S0034-70942004000100004
Abstract: background and objectives: inhaled gas humidification and heating are necessary in patients under tracheal intubation or tracheostomy to prevent damage to respiratory system resulting from the contact of cold and dry gas with the airways. this study aimed at evaluating the effect of respiratory circle systems with carbon dioxide absorbers from dr?ger's cicero anesthesia machine (germany) as to inhaled gases heating and humidification ability using low fresh gases flow (1 l.min-1) or minimum flow (0.5 l.min-1). methods: participated in this study, 24 patients, physical status asa i, aged 18-65 years, submitted to general anesthesia using dr?ger's cicero workstation (germany) for abdominal surgery, who were randomly distributed in two groups: low flow group (lf) received 0.5 l.min-1 oxygen and 0.5 l.min-1 nitrous oxide, and minimum flow group (mf) received 0.5 l.min-1 oxygen only. evaluated attributes were temperature, relative and absolute humidity of the operating room and of respiratory circuit gas. results: there were no significant differences in inhaled gas temperature, relative and absolute humidity between groups, but they have increased along time in both groups, with influence of operating room temperature on inhaled gas temperature for both groups. near optimal levels of humidity and temperature were reached as from 90 minutes in both groups. conclusions: there have been no significant differences in inhaled gas humidity and temperature with fresh gases low flow or minimum flow.
Umidifica o e aquecimento do gás inalado durante ventila o artificial com baixo fluxo e fluxo mínimo de gases frescos
Gorayb Susane Bruder Silveira,Braz José Reinaldo Cerqueira,Martins Regina Helena Garcia,Módolo Norma Sueli Pinheiro
Revista Brasileira de Anestesiologia , 2004,
Abstract: JUSTIFICATIVA E OBJETIVOS: Em pacientes sob intuba o traqueal ou traqueostomia, a umidifica o e o aquecimento do gás inalado s o necessários para a preven o de les es no sistema respiratório, conseqüentes ao contato do gás frio e seco com as vias aéreas. O objetivo da pesquisa foi avaliar o efeito do sistema respiratório circular com absorvedor de dióxido de carbono do aparelho de anestesia Cícero da Dr ger, quanto à capacidade de aquecimento e umidifica o dos gases inalados, utilizando-se fluxo baixo (1 L.min-1) ou mínimo (0,5 L.min-1) de gases frescos. MéTODO: O estudo aleatório foi realizado em 24 pacientes, estado físico ASA I, com idades entre 18 e 65 anos, submetidos à anestesia geral, utilizando-se a Esta o de Trabalho Cícero da Dr ger (Alemanha), para realiza o de cirurgias abdominais, os quais foram distribuídos aleatoriamente em dois grupos: grupo de Baixo Fluxo (BF), no qual foi administrado 0,5 L.min-1 de oxigênio e 0,5 L.min-1 de óxido nitroso e fluxo mínimo (FM), administrando-se somente oxigênio a 0,5 L.min-1. Os atributos estudados foram temperatura, umidade relativa e absoluta da sala de opera o e do gás no sistema inspiratório. RESULTADOS: Os valores da temperatura, umidade relativa e umidade absoluta no sistema inspiratório na saída do aparelho de anestesia e junto ao tubo traqueal n o apresentaram diferen a significante entre os grupos, mas aumentaram ao longo do tempo nos dois grupos (BF e FM), havendo influência da temperatura da sala de opera o sobre a temperatura do gás inalado, nos dois grupos estudados. Níveis de umidade e temperatura próximos dos ideais foram alcan ados, nos dois grupos, a partir de 90 minutos. CONCLUS ES: N o há diferen a significante da umidade e temperatura do gás inalado utilizando-se baixo fluxo e fluxo mínimo de gases frescos.
Características físicas de filmes biodegradáveis produzidos a partir de amidos modificados de mandioca
Henrique, Celina Maria;Cereda, Marney Pascoli;Sarmento, Silene Bruder Silveira;
Ciência e Tecnologia de Alimentos , 2008, DOI: 10.1590/S0101-20612008000100033
Abstract: cassava starches may be used as raw materials for developing biodegradable films. some starch modification processes can make them miscible in cold water and others can modify their film properties, making them stronger and more flexible. the aim of this study was to evaluate the physical characteristics of biodegradable films developed from cassava modified starches using the casting process (dehydration of a filmogenic solution on petri dishes). the modified starches used were cross linked, low and high viscosity carboxymethyl starches and esterified starch. starch viscosity is an important property to produce the filmogenic solution and it was tested using the rapid visco analyser (rva). excepting cross linked starch, all modified starches presented cold solubility. this property enables an easier preparation of the filmogenic solutions. however, all modified starches presented a severe reduction of setback values, property associated with film formation. the cassava modified starch films were compared to commercial pvc films of 0.0208 to 0.0217 mm thickness. the cassava modified starch films presented thickness values from 0.0551 to 0.1279 mm. the minimum thickness values were observed in pre-gelatinized and cross linked films. the scanning electron microscopy analysis of the films showed differences among the starches. the resulting films were transparent and homogeneous. there was no significant interference of film thickness in water vapor permeability and the films with 5% dry matter were more permeable than the pvc film. however, when modified starch films are compared to pvc commercial films, there is still much research to be made in the formulation to improve several properties necessary to fulfill the requirements of food packaging today.
Efeito do cloreto de cálcio e da película de alginato de sódio na conserva??o de laranja 'Pera' minimamente processada
Groppo, Vanessa Daniel;Spoto, Marta Helena Fillet;Gallo, Cláudio Rosa;Sarmento, Silene Bruder Silveira;
Ciência e Tecnologia de Alimentos , 2009, DOI: 10.1590/S0101-20612009000100017
Abstract: the aim of this study was to assess the effect of a calcium chloride solution and a film of sodium alginate on the conservation of minimally processed 'pera' oranges. the quality of minimally processed orange submitted to treatments with 1% calcium chloride and 1% sodium alginate and the control (without treatment application) were monitored by physical, chemical, microbiological, and sensorial analyses every 3 days during storage at 5 oc for a period of 12 days. treatment with sodium alginate (1%) showed loss of smaller mass over the period of storage; however, the quality of the samples subjected to this treatment was compromised regarding the contents of ascorbic acid, sugars, soluble solids, and firmness. at the end of the storage period, the treatment with calcium chloride (1%) showed the best performance in maintaining the initial characteristics of the fruit preserving the contents of ascorbic acid, acidity, 'ratio', sugars, and firmness evidenced by the lower pectin solubilization. the microbiological analysis found negligible values of psycrotrophic bacteria, yeasts, molds, and total coliforms in all treatments. this indicates that a control of hygienic conditions led to a standard microbiological product according to the food legislation without salmonella and coliforms under 45 oc. sensorially, minimally processed orange treated with calcium chloride (1%) and control proved good for consumption for up to nine days of storage.
Características sensoriais e microbiológicas de ma??s minimamente processadas recobertas com películas
Fontes, Luciana Cristina Brigatto;Sarmento, Silene Bruder Silveira;Spoto, Marta Helena Fillet;
Ciência e Tecnologia de Alimentos , 2007, DOI: 10.1590/S0101-20612007000100016
Abstract: the aim of this work was to evaluate the sensorial and microbiological characteristics during the refrigerated storage of royal gala fresh cut (fc) apples treated with conservative solution and edible coating (dextrin, cassava starch and sodium alginate). freshly cut apples treated with a conservative solution are only really close to the natural ones for presenting characteristics similar in parameters of appearance, odor and texture. in the flavor parameters, this treatment revealed a different flavor to the natural one due to acids and salts found in the conservative solution. the alginate coating was presented visibly thicker and brightly, which the tasters had associated as being a characteristic of artificial appearance. considering the storage time, the majority of significant alterations in the evaluated sensorial parameters were disclosed on the 5th day of storage for fc apples in the standard apples and mainly on the 9th day of storage for the treated ones. salmonella was not detected in apples used in this work. fecal and total coliforms were not detected in fc apples during the whole storage period of this study.
INFLUêNCIA DE ENZIMAS DE MACERA??O NA PRODU??O DE PUBA
MENEZES, Tobias José Barreto de;SARMENTO, Silene Bruder Silveira;DAIUTO, érica Regina;
Ciência e Tecnologia de Alimentos , 1998, DOI: 10.1590/S0101-20611998000400005
Abstract: retting is the natural fermentation of cassava for the production of puba, a common food of the northeast of brazil. in addition to a predominant lactic acid fermentation, the microoganisms also cause the softening of the roots which is important for obtaining a good quality product. the objective of this work was to detect the presence of macerating enzymes and to verify the influence of the addition of a commercial preparation of cellulase and pectinase on the retting of cassava. it was found that the activities of cellulases, xilanase and poligalacturonase increased during natural fermentation. this increase was higher than that expected by natural fermentation when commercial preparations of cellulase and pectinase were added. the additions of these enzymic preparations speeded up the fermentation process increasing the acidity and reducing the ph more rapidly than in the control samples.
Planting time, developmental stages and characteristics of roots and starch of Pachyrhizus ahipa
Leonel, Magali;Ferrari, Tainara Bortolucci;Sarmento, Silene Bruder Silveira;Oliveira, Marcelo Alvares de;
Scientia Agricola , 2005, DOI: 10.1590/S0103-90162005000600003
Abstract: starch characteristics generally alter with plant developmental stage. the object of this study is to evaluate the effects of planting and harvesting dates on root physical-chemical characteristics, starch granule size distribution, and viscographics properties of starches in pachryrhizus ahipa. harvesting dates influenced root and starch characteristics for the two planting dates. the best conditions for cultivating pachyrhizus ahipa for starch extraction are october planting and july harvesting dates. their flowers must be cut after three months of cultivation.
Características das raízes e do amido de Pachyrhizus ahipa em diferentes épocas de plantio e estádios de desenvolvimento da planta
Leonel Magali,Ferrari Tainara Bortolucci,Sarmento Silene Bruder Silveira,Oliveira Marcelo Alvares de
Scientia Agricola , 2005,
Abstract: De forma geral, as características do amido variam n o somente com a planta de origem, mas também com o estádio de desenvolvimento desta. Neste trabalho objetivou-se avaliar a influência da época de plantio e estádio de desenvolvimento da planta de ahipa sobre as características físico-químicas das raízes, tamanho de granulos do amido e suas propriedades viscográficas. Constatou-se influência do estádio de desenvolvimento da planta nas características físico-químicas das raízes e do amido, independentemente da época de plantio. A melhor época para o plantio de Pachyrhizus ahipa é outubro e a colheita deve ser feita no máximo com 9 meses, adotando-se o procedimento de retirada das flores a partir dos 3 meses.
Efeito de revestimentos comestíveis na conserva o de mam es minimamente processados Effect of edible coatings on the preservation of fresh cut papayas
Juliana Moreno Trigo,Silvana Albertini,Marta Helena Fillet Spoto,Silene Bruder Silveira Sarmento
Brazilian Journal of Food Technology , 2012,
Abstract: Avaliou-se o efeito de revestimentos à base de carboidratos nas características microbiológicas, físicas, físico-químicas e sensoriais de mam o Formosa minimamente processado (MP), armazenado sob refrigera o. Após tratamento com cloreto de cálcio, os frutos descascados e cortados foram imersos em solu es de amido de arroz (AA) 3%; alginato de sódio (AS) 0,5%; carboximetilcelulose (CMC) 0,25%, e armazenados a 5 oC e 90% de UR. Os produtos foram avaliados nos dias 1, 3, 6, 9, 12 e 15. O uso de revestimentos à base de AA, AS e CMC em mam es MP resultou em menor contagem de coliformes totais que o controle. Mam es revestidos com AA e CMC apresentaram redu o e aumento do processo respiratório, respectivamente. Os frutos revestidos apresentaram menores teores de sólidos solúveis e seus valores de pH se tornaram menores após o 9o dia de armazenamento. O uso da CMC como revestimento proporcionou, no 15o dia, maior firmeza da polpa. As varia es nos parametros de cor (Luminosidade, Hue e Croma) n o comprometeram a qualidade sensorial do mam o MP. Os atributos sensoriais dos mam es com revestimentos n o diferiram do controle durante os 15 dias de estudo. Como a maioria dos efeitos positivos das coberturas ocorreu aos 12o e 15o dias e, considerando-se o custo da tecnologia e o pre o dos revestimentos, a melhor op o, até 9 dias de armazenamento, consiste em apenas sanitizar os frutos, como feito no controle. Se o interesse for preservar a vida útil por um período maior, até 15 dias, os revestimentos utilizados podem ter resultados satisfatórios, desde que respeitadas as condi es de estocagem utilizadas no estudo. The experiment evaluated the effects of carbohydrate-based coatings on the microbiological, physical, physical-chemical and sensory properties of the fresh cut (FC) Formosa papaya stored under refrigeration. After treatment with calcium chloride, peeled and sliced portions of the fruit were immersed in 3.0% rice starch (RS), 0.5% sodium alginate (SA) and 0.25% carboxymethylcellulose (CMC) solutions, and stored at 5 oC and 90% RH. The products were assessed after 1, 3, 6, 9, 12 and 15 days of storage. The use of the RS, SA and CMC-based coatings for TC papaya resulted in lower total coliform counts than presented by the control sample. The papaya coated with RS and CMC showed decreased and increased respiration rates, respectively. The coated samples showed lower soluble solid contents, with decreased pH values after storage day 9, and the use of CMC as a coating resulted in increased pulp firmness on day 15. Variations in the colour parameters (Lumino
INFLUêNCIA DE ENZIMAS DE MACERA O NA PRODU O DE PUBA
MENEZES Tobias José Barreto de,SARMENTO Silene Bruder Silveira,DAIUTO érica Regina
Ciência e Tecnologia de Alimentos , 1998,
Abstract: Pubagem é a fermenta o natural de raízes de mandioca para produ o da puba, um alimento popular do Nordeste do Brasil. Além da fermenta o lática predominante, os microrganismos também causam o amolecimento das raízes, importante para a obten o de um produto de boa qualidade. O objetivo deste trabalho foi detectar a presen a de enzimas de macera o e verificar a influência da adi o de preparados comerciais de celulase e pectinase na pubagem. Constatou-se que as atividades de celulases, xilanase e poligalacturonase aumentaram durante a fermenta o natural. Ao se adicionar preparados comerciais de celulase e pectinase este aumento foi maior do que o esperado pela fermenta o natural. A adi o desses preparados enzímicos acelerou a fermenta o aumentando a acidez e reduzindo o pH mais rapidamente do que o tratamento-testemunha.
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