Estratégias de raciocínio clínico dos enfermeiros que cuidam de clientes em situação crítica: revisão sistemática da literatura

Identificar estratégias de raciocínio clínico dos enfermeiros que cuidam de clientes, em situação crítica. Foi realizada uma revisão sistemática da literatura com recurso ao método PI[C]O na EBSCO (CINAHL (Plus with Full Text), MEDLINE (Plus with Full Text)) com limitador temporal entre 2009-2015, dos quais foram selecionados 8 artigos. As estratégias de raciocínio clínico de enfermagem que emergiram foram: a relação de confiança com o cliente e envolvimento da família, aplicação de competências de negociação e compromisso, de competências crítico-reflexivas, a intuição, o reconhecimento de situações similares e teste de hipóteses. E, como critérios de raciocínio clínico, o enfermeiro avalia o risco-benefício para o cliente, avalia as necessidades organizacionais e pesquisa informação em fontes complementares(11). Esta revisão permitiu conhecer algumas estratégias e critérios de raciocínio clínico do enfermeiro que cuida de clientes em situação crítica. No entanto, são necessários mais estudos para aprofundar conhecimento sobre o processo de raciocínio clínico que promove resultados positivos para o cliente decorrentes da intervenção autónoma e capacidade de decisão da enfermagem. Descritores: Raciocínio Clínico; tomada de decisão; cuidados de enfermagem

Conhecimento dos serviços da FCCN junto da comunidade científica e tecnológica nacional: um inquérito por questionário

O relatório aqui apresentado resulta de uma prestação de serviços, por parte de uma equipa do ISCTE-IUL, à FCCN (Fundação para a Computação Científica Nacional). Esta visou apoiar o lançamento de um inquérito por questionário aos membros da comunidade científica e tecnológica nacional, com o fim de aferir a perceção acerca dos serviços da FCCN, designadamente em termos de Conectividade, Computação, Colaboração, Conhecimento e Segurança.info:eu-repo/semantics/publishedVersio

Laccases to improve the whiteness in a conventional bleaching of cotton

This study reports for the first time on the enhancement of the bleaching effect achieved on cotton using laccase enzyme. Laccases applied in short-time batchwise or pad-dry processes prior to conventional peroxide bleaching, improved the end fabric whiteness. The whiteness level reached in the combined enzymatic/peroxide process was comparable to the whiteness in two consecutive peroxide bleaches. Effect of 10 min laccase pre-treatment at 60 8C, pH 5 on fabrics whiteness before and after a conventional hydrogen peroxide bleaching

Stability and decolourization ability of trametes villosa laccase in liquid ultrasonic fields

We report in this study that the sonication of laccase from Trametes villosa and bovine serum albumin promotes the formation of protein aggregates with high molecular weight. The formation of aggregates leads to the deactivation of the enzyme, fact that was confirmed by the analysis of the enzyme stability (half-life time) upon ultrasound treatment. This inactivation was mainly caused by the radicals formed by the cavitation phenomenon. It was verified that the addition of polyvinyl alcohol to laccase had a protecting effect against enzyme inactivation. The performance of laccase in the decolourization of indigo carmine was studied. It was observed that the best results were attained when the dye solution was treated with ultrasound and enzyme stabilized with polyvinyl alcohol, where more than 65% of decolourization was achieved. This value is remarkably higher than that attained for the enzyme alone, which was only able to decolourize 20% of the dye solution within 1 h of treatment. These results have important implications for the exploitation of sonication in textile industry, where the pollution caused by the release of dyes into effluents is one of the major concerns.Fundação para a Ciência e a Tecnologia (FCT) - SFRH/BD/8651/2002União Europeia - Projecto ULTRATEC (NMP2- CT-2003-505892)

Staining of wool using the reaction products of ABTS oxidation by Laccase : synergetic effects of ultrasound and cyclic voltammetry

The effects of ultrasound on 2,2′-Azinobis(3-ethylbenzothiazoline-6-sulfonate) enzymatic oxidation by laccase (Trametes villosa) has been studied by means of cyclic voltammetry. The reaction was allowed to proceed in the presence of a piece of wool and the coloration depth of the wool fabric was measured by means of K/S. It was observed that cyclic voltammetry is influenced the dyeing process and higher K/S values were obtained when the cyclic voltammetry was combined with the ultrasonic irradiation. Moreover, the K/S value is the sum of the values obtained when the wool staining is done in just the presence of cyclic voltammetry or in just the presence of ultrasound. The results obtained on the indigo carmine decolourization gives information on the importance of controlling the amount of ABTS+ formed during the ultrasonication process

Agrio et Emulsio – development of fruity mustard creams

Agrio et Emulsio project (POCI-01-0145-FEDER-023583) presents an proposal in the areas of vinegar products and food emulsions. Combining technical features with mediterranean traditions and Nouvelle Cuisine, two prototypes of fruity mustards are undergoing final development, valuing regional raw materials and profiling into the gourmet/vegan/veggie markets. Mustard creams are oil-in-water emulsions but its practice is linked to vinegar traditions since the thirteenth century, in France, with the foundation of the first confraternity of Maîtres Vinaigrier-Moutardier. Thus, by applying the ancestral practice, mustard (seeds, fragments, powder) was first submitted to maturation studies, varying the type of vinegar and the time of immersion/contact. Maturation reached equilibrium on the 16th day, but pH evolution shows a practically stationary state from the 7th. Best results were obtained with seeds and powdered mustards in red wine vinegar, 4 %(m/v) acidity. The assays were carried out at room temperature using Sinapis Alba (Linnaeus) mustard species. Prototyping articulated technical, analytical (physicochemical, rheological, microbiological) and sensory tests. Each final prototype has a distinct profile of ingredients, mustard, fruits (raspberry and beet or blueberry), olive oil, water, salt, sugar, honey and spices. Both creams retain the sui generis taste of mustard tinted with the fruit flavour plus an innovative pink colour.info:eu-repo/semantics/publishedVersio

Ability of salt marsh plants for TBT remediation in sediments

The capability of Halimione portulacoides, Spartina maritima, and Sarcocornia fruticosa (halophytes very commonly found in salt marshes from Mediterranean areas) for enhancing remediation of tributyltin (TBT) from estuarine sediments was investigated, using different experimental conditions