Encontrados 24 documentos, a visualizar página 1 de 3

Gastroenterite aguda em crianças internadas na área de Lisboa

Introdução: A Gastroenterite Aguda (GEA) é uma patologia com importante morbilidade sendo a segunda causa de internamento na idade pediátrica. Objetivo: Caracterizar a GEA, em crianças internadas em dois hospitais da área de Lisboa com diferentes características demográficas. Métodos: Estudo prospetivo de maio 2011 a junho 2012. Pesquisados potenciais agentes etiológicos por técnicas convencionais e de biologia...

Kinematic and electromyographic analyses of a karate punch

The aims of this study were: (i) to present the kinematic and electromyographic patterns of the choku-zuki punch performed by 18 experienced karatekas from the Portuguese team, and (ii) to compare it with the execution of 19 participants without any karate experience. The kinematic and electromyographic data were collected from the arm and forearm during the execution of the specific punch. A two-way analysis o...

Poliangeíte microscópica: evolução clínica de um doente

Healthy bread as an alternative to traditional bread

Today, bread is part of the culture and eating habits of most people and can be considered one of the most consumed foods in the world. The bread is made from a simple mixture of flour, water, salt and yeast, and it is an extremely versatile food and with a very good digestibility. Since it was first produced for thousands of years, it has undergone changes both ...

Pão são, uma alternativa ao pão tradicional

Hoje em dia o pão faz parte da cultura e dos hábitos alimentares da maioria dos povos, podendo considerar-se um dos alimentos mais consumidos do mundo. O pão é feito a partir de uma mistura simples de farinha, água, sal e fermento, sendo um alimento extremamente versátil e com uma enorme digestibilidade [1]. Desde que foi produzido pela primeira vez há milhares de anos, foi sofrendo evoluções quer ao nível dos ...

Avaliação das propriedades químicas e sensoriais de bolachas do tipo Maria

Os objectivos deste trabalho prenderam-se com a avaliação das propriedades químicas e sensoriais de bolachas do tipo Maria à venda em Portugal, nomeadamente de marca industrial, de marca branca e uma marca de origem Espanhola, num total de oito amostras. As análises químicas realizadas foram humidade, cinza, proteína, gordura, fibra e hidratos de carbono. A análise sensorial foi realizada por um painel de prefe...

Development and recovery of iron deficiency by iron resupply to roots or leaves...

Bare-root transplants of strawberry (Fragaria ananassa Duch. cv. ‘Selva’) were transferred to nutrient solutions with or without iron (Fe). After six weeks of growth, plants grown in solution lacking Fe were chlorotic and showed morphological changes in roots typical of Fe deficiency. Subsequently, four treatments were applied for nine days: plants grown in continued absence of Fe (Fe0); plants grown in continu...

The root ferric-chelate reductase of Ceratonia siliqua (L.) and Poncirus trifol...

Iron (Fe) deficiency is a common nutritional disorder in several crops grown in calcareous soils, but some species are well adapted to these conditions. A hydroponic experiment was conducted to compare the response of a calcicole species Ceratonia siliqua L. (carob) and of Poncirus trifoliata (L.) Raf., a citrus rootstock very sensitive to Fe deficiency. Rootstocks from both species were grown in nutrient solut...

Treatment of wastewater containing mineral oil by sorption onto granulated cork

The aim of this work is the development of a new method to remove oils from wastewaters, namely hydrocarbons. These contaminants, when present in high concentrations, are efficiently removed by physical and chemical processes, such as gravity separators, flocculation and flotation processes; however for low concentrations, these methods are not applicable [1]. Moreover, advanced separation processes such as mem...

Valorisation of cork by-products for the treatment of vegetal and animal oil co...

In this study, cork granules, which are by-products of the cork processing industry, were used as biosorbents for the removal of vegetable and animal oils from water. Simple oil-in-water emulsions were created by ultrasonic emulsification and batch adsorption tests were performed by contacting cork with these emulsions for a defined period of time. A mass transfer model was able to predict adequately the kineti...