Post-doctorate Biochemist, Public Health Specialist, with experience as a researcher, manager and trainer. Project Specialist, NGO experience, scientific & medical field expert, with extensive background in research planning and implementation, monitoring and evaluating protocols. Expertise in monitoring and evaluation for scientific-based program, and commodities, supply chain management, forecasting and procurement. Experience with International Cooperation, Case-Control investigation Studies, proposal writing, program design, implementation and management within international organizations. Experience working with bilateral, multilateral and implementing agencies, as a liaison with the US Government (CDC, USAID, DoD, DoS) and with the national governments of Mozambique, South Africa, Bolivia, Colombia, USA and Brazil.
Primary Affiliation: Centers for Disease Control and Prevention - United States
The use of natural gums, taken from the exudates and extracts of plants, has been given a strong impulse due to both the many and lucrative possibilities for industrialization and to the excellent international market. A gum or resin of a yellowish color, soluble in water, and which presents a great potential for industrialization, appears on the trunk and branches of the cashew tree; that is known mainly for its nuts that are used as a food ingredient. Cashew gum interacts with water and it has emulsifier, adhesive and stabilizer properties, occurring in the form of pale yellow to reddish am- bers. In cold water, it swells into a jelly like mass but dissolves rapidly when heated. The resin/gum secretory ducts that appear along the cashew tree bark were studied using histological procedures and microscopic observations. The gum was studied at its crude state and then chemically treated in order to obtain a kind of gel (microbiofilm).
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