Applying operations management concepts to mainframes response time improvement

Orientador: Marcius Fabius Henriques de CarvalhoDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia MecanicaResumo: Esta dissertação propõe um método para reduzir o tempo de resposta de aplicativos batch e de transações on-line em computadores de grande porte, sem fazer modificação em seus códigos de programação. Devido às diferenças de velocidade entre discos e processadores, o método proposto visa reduzir o tempo de espera pelas solicitações feitas aos discos através da aplicação de alguns conceitos de administração da produção, como Teoria das Filas, Teoria das Restrições, Processamento em Lotes e Tempo de Setup. O método utilizado reestruturou a forma de uso do hardware disponível ao invés de modificar códigos de aplicativos ou aumentar a capacidade do hardware, duas das opções utilizadas para redução de tempo de resposta. As influências de um ambiente operacional competitivo sobre o desempenho dos aplicativos foram reduzidas a partir do mapeamento das etapas dos processos de Tecnologia da Informação e da utilização dos conceitos de melhoria de produção. O resultado obtido foi uma redução significativa do tempo de processamento de aplicativos e do uso de processador, sem oferecer riscos ao ambiente de apoio aos negócios.Abstract: This dissertation proposes a method to reduce process response time in mainframes without modifying the software codes. Due to the differences between disks and processors speed, the benefits were reached through the disk queue reduction applying some concepts of operations management such as Queuing Theory, Theory of Constraints, Batch Processing and Setup Time reduced the response time in mainframes. The method proposed restructured the use of the hardware available instead of modifying the software codes or increasing hardware capacity, which are two options for response time reduction. Mapping the steps in information technology processes and using concepts of production improvement reduced the influences of a competitive operational environment on software performance. The outcome was a significant processor and run time reduction, without business environment risks.MestradoEngenharia de FabricaçãoMestre em Engenharia Mecânic

Purple corn (zea mays l.) pericarp hydroalcoholic extracts obtained by conventional processes at atmospheric pressure and by processes at high pressure

Extracts of Peruvian purple corn pericarp (Zea mays L.) were obtained: (1) via supercritical fluid extraction with CO2 as solvent and EtOH-H2O (70:30, v/v) as co-solvent, (2) via pressurized liquid extraction (PLE) with EtOH-H2O (70:30, v/v) and, (3) via two conventional extraction processes, stirred vessel and Soxhlet. The extraction yields and extract compositions were compared to each other. The parameters measured were the point-to-point extraction yield, the global extraction yield and composition of extracts regarding contents of total phenolics, total flavonoids, total anthocyanins and specific anthocyanins such as cyanidin-3-glucoside, peonidin-3-glucoside and pelargonidin-3-glucoside. Antioxidant activity by DPPH and in vitro antiproliferative activity were also evaluated considering seven cancer cell lines. High yields and higher contents of phenolic compounds, accompanied by a high antioxidant activity at 50 °C, were obtained for supercritical extraction at 60 °C. Antioxidant activity showed good correlation with the content of phenolic compounds, but there was no antiproliferative activity37237248COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPSem informação12/51317-

Docosahexaenoic Acid Ethyl Esther (dhaee) Microcapsule Production By Spray-drying: Optimization By Experimental Design [obtenção De Microcápsulas Do éster Etílico Do ácido Docosa-hexaenoico (dhaee) Por Atomização: Otimização Através De Planejamento Experimental]

Docosahexaenoic acid is an essential polyunsaturated fatty acid with important metabolic activities. Its conjugated double bonds make it susceptible to decomposition. Its stability may be improved through fatty acid entrapment with a spray-drying technique; however, the many parameters involved in this technique must be considered to avoid affecting the final product quality. Therefore, this study aimed to evaluate the entrapment conditions and yields of fish oil enriched with docosahexaenoic acid ethyl ester. Microcapsules were obtained from Acacia gum using a spray-drying technique. The experimental samples were analyzed by chromatography and delineated by Statistica software, which found the following optimum entrapment conditions: an inlet temperature of 188 °C; 30% core material; an N 2 flow rate of 55 mm; and a pump flow rate of 12.5 mL/minute. These conditions provided a 66% yield of docosahexaenoic acid ethyl ester in the oil, corresponding to 19.8% of entrapped docosahexaenoic acid ethyl ester (w/w). This result was considered significant since 30% corresponded to wall material.313589596Ahn, J.H., Optimization of microencapsulation of seed oil by response surface methodology (2008) Food Chemistry, 107, pp. 98-105. , http://dx.doi.org/10.1016/j.foodchem.2007.07.067Bertolini, A.C., Siani, A.C., Grosso, C.R.F., Stability of monoterpenes of encapsulated in gum arabic by spray drying (2001) Journal of Agricultural and Food Chemistry, 49 (2), pp. 780-785. , http://dx.doi.org/10.1021/jf000436y, PMid:11262028Botelho, M.L.R., (1999) Propriedades Físico- Químicas Do Exsudato De Anacardium Occidentale L Para Indústria De Alimentos, , 113 f. Dissertação (Mestrado em Quimica)-Universidade Federal do Rio de Janeiro, Rio de Janeiro, 1999Buffo, R.A., Reineccius, G.A., Oehlert, G.W., Factors affecting the emulsifying and rheological properties of gum acacia in beverages emulsions (2001) Food Hydrocolloids, 15, pp. 53-66. , http://dx.doi.org/10.1016/S0268-005X(00)00050-3Cappi, A., de Jesus, S.S., Maciel, F., Secagem de α-amilase em spray dryer (2001) CONGRESSO INTERNO DE INICIAÇÃO CIENTIFICA DA UNICAMP, 9, p. 2001. , Campinas. Anais... Campinas: UnicampChang, Y.I., Scire, J., Jacobs, B., Effect of particle size and microstructure properties on encapsulated orange oil (1988) Flavor Encapsulation. Washington: American Chemical Society, pp. 87-102. , RISCH, S. J.REINECCIUS,G. A, cap. 10. (ACS Symposium Series 370Chattopadhyaya, S., Singhal, R.S., Kulkarn, P.R., Oxidized starch as gum Arabic substitute for encapsulation of flavours (1998) Carbohydrate Polymers, 37, p. 144. , http://dx.doi.org/10.1016/S0144-8617(98)00054-Xde Paula, R.C.M., Rodrigues, J.F., Composition and rheological properties of cashew tree gum, the exudates polysaccharide from Anacardium occidentale L (1995) Carbohydrate Polymers, 26, pp. 177-181. , http://dx.doi.org/10.1016/0144-8617(95)00006-Sde Jesus, S.S., (2002) Desenvolvimento E Analise Do Processo De Secagem De [alfa]-amilase Por Microondas a Vácuo, , 161 f. Dissertação (Mestrado em Engenharia Quimica)-Universidade Estadual de Campinas, Campinas, 2002Dziezak, J.D., A focus on gums. Building in texture, stability, and emulsification are just some of ways in which gums aid product development: Special Report (1991) Food Technology, 45 (3), pp. 116-132Filková, I., Mujumdar, A.S., (1995) Industrial Spray Drying Systems In Handbook of Industrial Drying, p. 742. , New York: Marcel Dekker IncGoubet, I., Quere, J.L., Voilley, A.J., Retention of aroma compounds by carbohydrates: Influence of their physicochemical characteristics and of their physical state. A review (1998) Journal Agricultural of Food Chemistry, 46, pp. 1981-1990. , http://dx.doi.org/10.1021/jf970709yInhamuns, A.J., Franco, M.R.B., EPA and DHA quantification in two species of freshwater fish from Central Amazonia (2008) Food Chemistry, 107, pp. 587-591. , http://dx.doi.org/10.1016/j.foodchem.2007.07.032Krabbendam, L., Relationship between DHA status at birth and child problem behaviour at 7 years of age. Prostaglandins (2007) Leukotrienes and Essential Fatty Acids, 76, pp. 29-34. , http://dx.doi.org/10.1016/j.plefa.2006.09.004, PMid:17074476Lamprecht, A., Schäfer, U., Lehr, C.M., Influences of process parameters on preparation of microparticle used as a carrier system for Ω-3 unsaturated fatty acid ethyl esters used in supplementary nutrition (2001) Journal of Microencapsulation, 18, pp. 347-357. , http://dx.doi.org/10.1080/02652040010000433, PMid:11308225Leite, J.T.C., (2001) Obtenção De Extrato De Inulina De Chicória (Cichorium Intybus) Por Abaixamento De Temperatura E Secagem Por Spray Dryer, , 120 f. Dissertação (Mestrado em Engenharia Agrícola)-Universidade Estadual de Campinas, Campinas, 2001Martin, C.A., Ácidos graxos poliinsaturados ômega-3 e ômega-6: Importância e ocorrência em alimentos (2006) Revista De Nutrição, 19 (6), pp. 761-770Narayan, B., Miyashita, K., Hosakawa, M., Physiological effects of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) - A review (2006) Food Reviews International, 22 (3), pp. 291-307. , http://dx.doi.org/10.1080/87559120600694622Nori, M.A., Ingredientes e aditivos microencapsulados na indústria de alimentos (1996) Engenharia De Alimentos, 1 (6), pp. 33-34Pauletti, M.S., Amestoy, P., Butter microencapsulation as affected by composition of wall material and fat (1999) Journal of Food Science, 64, pp. 279-282. , http://dx.doi.org/10.1111/j.1365-2621.1999.tb15882.xRé, M.I., Microencapsulation by spray drying (1998) Drying Technology, 16 (6), pp. 1195-1236. , http://dx.doi.org/10.1080/07373939808917460Ré, M.I., Microencapsulação: Em busca de produtos' inteligentes (2000) Ciência Hoje, 27 (162), pp. 24-29Robbers, J.E., Speedie, M.K., Tyler, V.E., (1997) Farmacognosia E Farmacobiotecnologia, p. 372. , Tradução de Benedetti, I. C. Supervisão Científica de Bastos, J. K. e outros. 1 a ed., Editorial Premier. São PauloRodrigues, R.A.F., (2004) Preparo, Caracterização E Avaliação Functional De Microcápsulas Obtidas Por Spray Drying, Contendo Extrato De Café Crioconcentrado, , 239 f. Tese (Doutorado em Engenharia de Alimentos)-Universidade Estadual de Campinas, Campinas, 2004Seaton, T., The Omega 3 Explosion (2006) Nutraceuticals World MagazineShahidi, F., Wanasundara, U.N., Omega 3-fatty acids: Nutritional aspects and production technologies (1998) Trends Food Science Technology, 9, pp. 230-240. , http://dx.doi.org/10.1016/S0924-2244(98)00044-2, PMid:21299575Shahidi, F., Han, X., Encapsulation of food ingredients (1993) Boca Raton, 33 (6), pp. 501-547. , http://dx.doi.org/10.1080/10408399309527645, Critical Review in Food Science and Nutrition PMid:8216812Simopoulos, A.P., Omega-3 fatty acids in wild plants, nuts and seeds (2002) Asia Pacific Journal of Clinical Nutrition, 11 (6), pp. 163-173. , http://dx.doi.org/10.1046/j.1440-6047.11.s.6.5.xUauy, R., Valenzuela, A., Marine oils: The health benefits of n-3 fatty acids (2000) Nutrition, 6 (7-8), pp. 680-684. , http://dx.doi.org/10.1016/S0899-9007(00)00326-9Wareing, M.V., (1997) Exudate Gums, pp. 87-118. , IMESON, A. Thickening and gelling agents for food. 2th ed. London: Blackie Academic & Professional, Chapman & HallWendel, S., Çelik, M., Uma visão geral sobre o uso da tecnologia de Spray-Drying (1998) Pharmaceutical Technology, pp. 31-45Zakaria, M.B., Rahman, Z.A., Rheological properties of cashew gum (1996) Carbohydrate Polymers, 29 (1), pp. 25-27. , http://dx.doi.org/10.1016/0144-8617(95)00132-

Composição química e atividade antimicrobiana do óleo essencial de folhas e flores de Aloysia gratissima

Volatile oils from leaves and flowers of Aloysia gratissima were investigated for their chemical composition and antimicrobial activity against the bacteria Bacilus subtilis, Staphylococcus aureus, Salmonella choleraesuis, Pseudomonas aeruginosa, Streptococcus pneumoniae and the Candida albicans yeast. The minimum inhibitory concentrations (MIC) of the oils were determined by the micro-dilution method, while the chemical composition was determined by GC-MS (gas chromatography mass spectrometry). The fresh leaves and inflorescence were subjected to hydrodistillation for 120 min using a Clevenger-type apparatus, and the essential oil was tested against microorganisms. High concentrations of sesquiterpenes were observed for the inflorescence, and monoterpenes were observed for the leaves. The main compounds of the inflorescence essential oil were E-caryophyllene, germacrene B, guaiol and bulnesol, while in the leaves the main compounds were trans-pinocamphone, trans-pinocarveyl acetate, and guaiol. The essential oil from the leaves showed an effect against P. aeruginosa and S. pneumonia, and the essential oil of the inflorescence showed an effect against P. aeruginosa, S. pneumonia, and Candida albicans.O óleo essencial de folhas e de flores de Aloysia gratissima foi avaliado quanto à composição química e ação antimicrobiana contra as bactérias Bacilus subtilis, Staphylococcus aureus, Salmonella choleraesuis, Pseudomonas aeruginosa, Streptococcus pneumoniae, e a levedura Candida albicans. A concentração mínima inibitória (MIC) dos óleos essenciais foi determinada pelo método da microdiluição e a composição química determinada por CG-EM (Cromatografia Gasosa acoplada a Espectrômetro de Massas). Folhas e inflorescências frescas foram hidrodestiladas por 120 minutos em aparelho Clevenger sendo o óleo essencial testado contra microorganismos. Para as flores foi observada maior concentração de sesquiterpenos, enquanto que as folhas apresentaram maior concentração de monoterpenos. Os principais constituintes do óleo essencial da flor foram: E-cariofileno, germacreno B, guaiol e bulnesol; e das folhas foram: trans-pinocamfona, acetato de trans-pinocarveol e guaiol. O óleo essencial da folha mostrou atividade contra P. aeruginosa e S. pneumoniae, e o óleo essencial da flor mostrou atividade contra P. aeruginosa, S. pneumoniae e Candida albicans.583588Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES

A PERCEPÇÃO DOS ESTUDANTES DE CIÊNCIAS CONTÁBEIS SOBRE SEUS CONHECIMENTOS EM CONTROLADORIA

O presente artigo busca identificar as percepções dos estudantes de Ciências Contábeis sobre seus conhecimentos das funções da controladoria e as características que compõe o seu perfil, a fim de verificar se eles se enquadram nos padrões exigidos pelo mercado brasileiro. O estudo foi realizado através da aplicação de questionários aos acadêmicos da disciplina de Controladoria, dos períodos diurno e noturno, da Universidade Federal de Santa Catarina-Brasil. Os resultados demonstram que apesar do conhecimento técnico ser apresentado através das disciplinas, os estudantes não se sentem confiantes para atuar como controllers. E ainda, foi possível perceber que as características pessoais desejadas pelas empresas não estão presentes nos perfis dos acadêmicos

In vitro effects of Melaleuca alternifolia essential oil on growth and production of volatile sulphur compounds by oral bacteria

Objective Halitosis can be caused by microorganisms that produce volatile sulphur compounds (VSCs), which colonize the surface of the tongue and subgingival sites. Studies have reported that the use of natural products can reduce the bacterial load and, consequently, the development of halitosis. The aim of this study was to evaluate the antimicrobial activity of the essential oil of Melaleuca alternifolia on the growth and volatile sulphur compound (VSC) production of oral bacteria compared with chlorhexidine. Material and Methods The effects of these substances were evaluated by the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) in planktonic cultures of Porphyromonas gingivalis and Porphyromonas endodontalis. In addition, gas chromatography analyses were performed to measure the concentration of VSCs from bacterial cultures and to characterize M. alternifolia oil components. Results The MIC and MBC values were as follows: M. alternifolia - P. gingivalis (MIC and MBC=0.007%), P. endodontalis (MIC and MBC=0.007%=0.5%); chlorhexidine - P. gingivalis and P. endodontalis (MIC and MBC=1.5 mg/mL). M. alternifolia significantly reduced the growth and production of hydrogen sulfide (H2S) by P. gingivalis (

In Vitro Cytotoxic Potential of Essential Oils of Eucalyptus benthamii and Its Related Terpenes on Tumor Cell Lines

Eucalyptus L. is traditionally used for many medicinal purposes. In particular, some Eucalyptus species have currently shown cytotoxic properties. Local Brazilian communities have used leaves of E. benthamii as a herbal remedy for various diseases, including cancer. Considering the lack of available data for supporting this cytotoxic effect, the goal of this paper was to study the in vitro cytotoxic potential of the essential oils from young and adult leaves of E. benthamii and some related terpenes (α-pinene, terpinen-4-ol, and γ-terpinene) on Jurkat, J774A.1 and HeLa cells lines. Regarding the cytotoxic activity based on MTT assay, the essential oils showed improved results than α-pinene and γ-terpinene, particularly for Jurkat and HeLa cell lines. Terpinen-4-ol revealed a cytotoxic effect against Jurkat cells similar to that observed for volatile oils. The results of LDH activity indicated that cytotoxic activity of samples against Jurkat cells probably involved cell death by apoptosis. The decrease of cell DNA content was demonstrated due to inhibition of Jurkat cells proliferation by samples as a result of cytotoxicity. In general, the essential oils from young and adult leaves of E. benthamii presented cytotoxicity against the investigated tumor cell lines which confirms their antitumor potential

Chemical constituents of the volatile oil from leaves of Annona coriacea and in vitro antiprotozoal activity

The essential oil of the leaves from Annona coriacea Mart., Annonaceae, was extracted by hydrodistillation in a Clevenger apparatus and analyzed by GC/MS and GC/FID. The oil yield was 0.05% m/m. Sixty compounds were identified, in a complex mixture of sesquiterpenes (76.7%), monoterpenes (20.0%) and other constituents (3.3%). Bicyclogermacrene was its major compound (39.8%) followed by other sesquiterpenes. Most of the monoterpenes were in low concentration (<1%). Only &#946;-pinene and pseudolimonene presented the highest level of 1.6%. The volatile oil presented anti-leishmanial and trypanocidal activity against promastigotes of four species of Leishmania and trypomastigotes of Trypanosoma cruzi, showing to be more active against Leishmania (L.) chagasi (IC50 39.93 µ g/mL) (95% CI 28.00-56.95 µ g/mL)

Obtenção de microcápsulas do éster etílico do ácido docosa-hexaenoico (DHAEE) por atomização: otimização através de planejamento experimental

Docosahexaenoic acid is an essential polyunsaturated fatty acid with important metabolic activities. Its conjugated double bonds make it susceptible to decomposition. Its stability may be improved through fatty acid entrapment with a spray-drying technique; however, the many parameters involved in this technique must be considered to avoid affecting the final product quality. Therefore, this study aimed to evaluate the entrapment conditions and yields of fish oil enriched with docosahexaenoic acid ethyl ester. Microcapsules were obtained from Acacia gum using a spray-drying technique. The experimental samples were analyzed by chromatography and delineated by Statistica software, which found the following optimum entrapment conditions: an inlet temperature of 188 °C; 30% core material; an N2 flow rate of 55 mm; and a pump flow rate of 12.5 mL/minute. These conditions provided a 66% yield of docosahexaenoic acid ethyl ester in the oil, corresponding to 19.8% of entrapped docosahexaenoic acid ethyl ester (w/w). This result was considered significant since 30% corresponded to wall material.O ácido docoso-hexaenoico é um ácido graxo poli-insaturado essencial que desempenha importantes ações metabólicas. Entretanto, por possuir duplas ligações conjugadas torna-se suscetível à decomposição. Uma das formas de minimizar esta possível decomposição é o emprego da técnica de atomização para microencapsulação. Porém, esta técnica envolve uma série de parâmetros de processo, que podem vir a alterar a qualidade do produto final. Assim, o objetivo deste trabalho foi microencapsular óleo de peixe enriquecido no éster etílico do ácido docoso-hexaenoico (DHAEE-85%), variando condições operacionais e avaliar o rendimento pela análise por cromatografia gasosa, após extração das microcápsulas. Para tanto, foi utilizado o processo de microencapsulação por atomização e o agente encapsulante foi a goma arábica. A avaliação cromatográfica de vários experimentos delineados pelo software Statistica, mostrou que os pontos ótimos para obtenção das microcápsulas de DHAEE foram: temperatura de entrada 188 °C, porcentagem de recheio 30%, vazão de nitrogênio 55 mm N2 e vazão da bomba de 12,5 mL/minuto. Estas condições de processo foram testadas experimentalmente, resultando no teor de 66% m/m de DHAEE no óleo extraído, valor correspondente a 19,8% m/m de DHAEE encapsulado, valor considerado satisfatório uma vez que 30% das microcápsulas correspondiam teoricamente ao material de parede.589596Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP