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Niveis de TSH e maturação do sistema auditivo em RN a termo: dados de pesquisa
(Universidade Federal de São Carlos, 2021-05-11) Germano, Carla Maria Ramos; Pallone, Leticia Valerio; Melo, Debora Gusmão; Gonçalves, Gleice Aline; Navarra, Laura Carvalho; Ferreira, Rodrigo Alves; https://lattes.cnpq.br/1685750854841732; https://lattes.cnpq.br/1429629739012337; https://lattes.cnpq.br/2587800992546559; https://lattes.cnpq.br/9045204140980864; https://lattes.cnpq.br/2457688782813612; https://lattes.cnpq.br/3757336302848715
Avaliação da integridade superficial de insertos retificados da liga WC-Co para ferramentas de corte
(Universidade Federal de São Carlos, 2021-05-11) Cruz, Dennis Coelho; Ventura, Carlos Eiji Hirata; https://lattes.cnpq.br/1689198421096127; Sordi, Vitor Luiz; https://lattes.cnpq.br/8364164402481940; https://lattes.cnpq.br/1938053027300180
Cutting tools produced from cobalt tungsten carbide alloy (WC-Co), compared to conventional cutting tools, provide lower cost of machining, with increasing productivity and acceptable combination of hardness and fracture toughness. Due to the high value of hardness, the finished product after sintering is obtained by grinding process, which produces high thermal and mechanical loads. However, this process may change the surface characteristics, which affect the cutting insert performance during the application in the machining process. In this context, the present work evaluates the influence of the grinding process variables on the surface integrity of carbide inserts and, consequently, on the tool life in service, in this case, the orthogonal turning of a nodular cast iron. The effects of different conditions of the grinding process were observed (cutting and axial feed speeds, dressing axial speed, diamond grinding wheel of different grain size and bonding material) on the surface roughness (Rz) and edge roughness (∆r), variation in hardness in relation to that of the base material (∆HK) and residual stress in the perpendicular direction to the grinding (σ) of the cemented tungsten carbide cutting inserts. As main results, it was verified that the use of the grinding wheel with smaller grain size (D15) and the use of resinoid binder improved the achievement of lower values of Rz and ∆r, with the consequent generation of more regular surfaces and edges. Higher compressive residual stress and higher hardness in the surface were found after grinding with a vitrified binder wheel and larger grain size (D46). The compressive residual stress e high hardness contributed to increase of the insert ́s life in turning experiments, due to the formation of crack by mechanical effort determining factor for the end of tool life.
Queijo artesanal Porungo: melhorias na produção e qualidade microbiológica
(Universidade Federal de São Carlos, 2021-05-11) Cardoso, Maria Luiza; Silva, Naaman Francisco Nogueira; https://lattes.cnpq.br/8255475072902530; Pimentel Filho, Natan de Jesus; https://lattes.cnpq.br/9157232954010211; https://lattes.cnpq.br/5730405531015391
Porungo cheese is a product traditionally present in the southwest region of São Paulo with its own characteristics of mozzarella cheese. During the manufacture of Porungo cheese, a microbiota naturally present in milk, endogenous yeast, is used. Lactic acid bacteria, the main components of endogenous yeast, in addition to contributing to the acidification process of the dough, which is fundamental from a technological and sensory point of view, provide an increase in its useful life through the production of several metabolites with antimicrobial potential, such as bacteriocins. Since 2015, researchers from the Federal University of São Carlos (UFSCar) have assisted the producers of Porungo cheese, visiting the producing properties, analyzing the cheeses and offering training courses focusing on good manufacturing practices. Thus, this work sought to assess the impact of UFSCar's research on different aspects of traditional Porungo cheese production, as well as the microbiological quality of these cheeses over the shelf life. To assess the impact of the research carried out to date with producers of Porungo cheese, a structured questionnaire was developed for 10 producers. The microbiological quality of the cheeses was evaluated based on data collected from five rural properties. The cheeses were analyzed over 60 days in two different periods of the year (dry and rainy) for the total coliform parameters, thermotolerant coliforms and Staphylococcus aureus. The interviewed producers reported that UFSCar's research activities were essential for the improvement of cheese production and quality. Increased product advertising has increased consumer demand, improving the product's sales value. There are still some issues to be improved, mainly in relation to its legalization with the Municipal Inspection Service. The contamination of cheeses by total and thermotolerant coliforms was below the maximum limit established by the legislation over the analyzed time, indicating the probable safety regarding contamination by other important pathogenic microbial groups. On the other hand, the high count of S. aureus is impossible to correlate with the requirement of the legislation, since the legislation determines limits for the count of positive coagulase S. aureus, and the coagulase test was not performed. Thus, it is concluded that producers must be attentive to the hygiene of the milking and cheese handling through the effective implementation of good manufacturing practices.