State University of North Parana

North, Brazil

State University of North Parana

North, Brazil
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Menolli A.,Pontifical Catholic University of Parana | Menolli A.,State University of North Parana | Pinto H.S.,University of Lisbon | Reinehr S.,Pontifical Catholic University of Parana | Malucelli A.,Pontifical Catholic University of Parana
CEUR Workshop Proceedings | Year: 2013

The ontology development area has received some attention over the years. Methodologies focusing in diverse aspects of ontology development have emerged. Some of these methodologies are consolidated, presenting phases and activities. However, existing methodologies do not fully consider the ontology integration process. Therefore, based on METHONTOLOGY and a methodology for integrating ontologies we proposed an incremental and iterative process. We have used this process to develop an ontology following three iterations, which we present in this paper. Furthermore, we discuss the main features of the proposed process.


Fagnani R.,Sudan University of Science and Technology | Battaglini A.P.P.,State University Londrina | Beloti V.,State University Londrina | Urbano A.,State University Londrina | de Camargo Bronzol J.,State University of North Parana
Food Biophysics | Year: 2016

The stability of alcohol solutions is an issue that is still important for the dairy industry. The crystallographic profile of milk that is stable or unstable to alcohol has never previously been evaluated by X-ray diffractometry. In order to provide more information about aspects of crystallinity, we investigated the crystallographic profile of milk that was stable or unstable in 72 % (v/v) alcohol solution. The samples were lyophilized and analyzed by diffractometer and scanning electron microscopy. The unstable milk samples showed higher relative crystallinity and more intense peaks in the X-ray spectra. This suggested that the crystallographic structure of the milk that was unstable to alcohol may have been different to the stable milk. The intensity of the peaks could be explained by the quantity of α-lactose crystals, which were present in a greater ratio in the unstable milk, while the stable milk presented other lactose-crystal forms, such as β-lactose or crystals of α and b-lactose in different molar ratios. The findings of this study reinforce the fact that the alcohol stability test is not always a reliable indicator in predicting the microbiological origin of acidity and thermal stability. In terms of food and pharmaceutical technology, the results of this study provide another variable that is useful to control the alcohol stability of any product containing ethanol and lactose, i.e. the ratio between the polymorphisms of lactose. © 2016, Springer Science+Business Media New York.


Andrade Menolli A.L.,State University of North Parana | Andrade Menolli A.L.,Pontifical Catholic University of Parana | Reinehr S.,Pontifical Catholic University of Parana | Malucelli A.,Pontifical Catholic University of Parana
38th Latin America Conference on Informatics, CLEI 2012 - Conference Proceedings | Year: 2012

Organizational learning is an area that helps companies to improve their processes significantly through the reuse of experiences. An area that may help in this way is social learning. Collaborative tools, such as social network and wiki, enable collaborative work and are important facilitators of social learning process. However, collaboration is one of the several necessary components for learning. Therefore, it is important that all acquired knowledge be organized to be reused faster, easily and efficiently. Therefore, we propose using learning objects to organize the content inserted in collaborative tools. There are some learning object metadata to describe relevant learning objects characteristics and to catalog them. As these metadata are proposed to describe educational learning objects, they do not contemplate organizational characteristics, important for knowledge-intensive organizations. Moreover, the metadata are formally modeled through the XML-Schema language, which has a lack of expressiveness. Thus, trying to solve these limitations, the paper presents an ontology for organizational learning object based on IEEE LOM standard. The paper describes the ontology building process, following all the activities proposed in Methontology. Some experiments to evaluate the ontology are also presented © 2012 IEEE.


PubMed | University of Campinas, State University of North Parana and University North of Parana
Type: Journal Article | Journal: European journal of dentistry | Year: 2014

To evaluate the surface roughness of acrylic resin submitted to chemical disinfection via 1% sodium hypochlorite (NaClO) or 1% peracetic acid (C2H4O3).The disc-shaped resin specimens (30 mm diameter 4 mm height) were polymerized by heated water using two cycles (short cycle: 1 h at 74C and 30 min at 100C; conventional long cycle: 9 h at 74C). The release of substances by these specimens in water solution was also quantified. Specimens were fabricated, divided into four groups (n = 10) depending on the polymerization time and disinfectant. After polishing, the specimens were stored in distilled deionized water. Specimens were immersed in 1% NaClO or 1% C2H4O3 for 30 min, and then were immersed in distilled deionized water for 20 min. The release of C2H4O3 and NaClO was measured via visual colorimetric analysis. Roughness was measured before and after disinfection. Roughness data were subjected to two-way ANOVA and Tukeys test.There was no interaction between polymerization time and disinfectant in influencing the average surface roughness (Ra, P = 0.957). Considering these factors independently, there were significant differences between short and conventional long cycles (P = 0.012), but no significant difference between the disinfectants hypochlorite and C2H4O3 (P = 0.366). Visual colorimetric analysis did not detect release of substances.It was concluded that there was the difference in surface roughness between short and conventional long cycles, and disinfection at acrylic resins polymerized by heated water using a short cycle modified the properties of roughness.

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