O documentário, o real e o ponto de vista

Relatório de estágio de mestrado em Ciências da Comunicação (área de especialização em Audiovisual e Multimédia)

An overview of the brewing process

The first chapter of this book has an introductory character, which discusses the basics of brewing. This includes not only the essential ingredients of beer, but also the steps in the process that transforms the raw materials (grains, hops) into fermented and maturated beer. Special attention is given to the processes involving an organized action of enzymes, which convert the polymeric macromolecules present in malt (such as proteins and polysaccharides) into simple sugars and amino acids; making them available/assimilable for the yeast during fermentation.

Beeswax organogels: Influence of gelator concentration and oil type in the gelation process

This work focused on how different types of oil phase, MCT (medium chain triglycerides) and LCT (long chain triglycerides), exert influence on the gelation process of beeswax and thus properties of the organogel produced thereof. Organogels were produced at different temperatures and qualitative phase diagrams were constructed to identify and classify the type of structure formed at various compositions. The microstructure of gelator crystals was studied by polarized light microscopy. Melting and crystallization were characterized by differential scanning calorimetry and rheology (flow and small amplitude oscillatory measurements) to understand organogels' behaviour under different mechanical and thermal conditions. FTIR analysis was employed for a further understanding of oil-gelator chemical interactions. Results showed that the increase of beeswax concentration led to higher values of storage and loss moduli (G, G) and complex modulus (G*) of organogels, which is associated to the strong network formed between the crystalline gelator structure and the oil phase. Crystallization occurred in two steps (well evidenced for higher concentrations of gelator) during temperature decreasing. Thermal analysis showed the occurrence of hysteresis between melting and crystallization. Small angle X-ray scattering (SAXS) analysis allowed a better understanding in terms of how crystal conformations were disposed for each type of organogel. The structuring process supported by medium or long-chain triglycerides oils was an important exploit to apprehend the impact of different carbon chain-size on the gelation process and on gels' properties.

Transnational identities in the fiction of Monica Ali: In the Kitchen and Alentejo Blue

Monica Ali’s In the Kitchen shows London as a cosmopolitan and postmodern city, a locus of transnational identities. Although this is not a new theme in contemporary English writing, in this novel the topic of migration is detached from the usual postcolonial loci that feature in “immigrant” or “diasporic” literature. In the novel Alentejo Blue, set in the South of Portugal, Monica Ali had already approached the question of migration from the point of view of the exiled citizen, whose situation is part of globalization processes outside of the normal push/pull (centre/periphery, east/west, north/south) conceptions of migration. The focus in the article is, thus, on the ways the new world order of economic globalization relates to the processes of immigration and the dispersal of a stable sense of individual and national identity.