Construções geométricas como recurso pedagógico no ensino médio

This work aims to provide high school students an development in his mathematical and geometrical knowledge, through the use of Geometric Constructions as a teaching resource in Mathematics classes. First a literature search to understand how it emerged and evolved the field of geometry was carried out and the Geometric Constructions. The ways in which the teaching of geometry happened in our country, also were studied some theories related to learning and in particular the Van Hiele theory which deals with the geometric learning also through the literature search were diagnosed. Two forms of the Geometric Constructions approach are analyzed in class: through the design of hand tools - ruler and compass - and through the computational tool - geometric software - being that we chose to approach using the ruler and compass instruments. It is proposed a workshop with nine Geometric Construction activities which was applied with a group of 3rd year of high school, the Escola de Educac¸ ˜ao B´asica Professor Anacleto Damiani in the city of Abelardo Luz, Santa Catarina. Each workshop activity includes the following topics: Activity Goals, Activity Sheet, Steps of Construction Activity Background and activity of the solution. After application of the workshop, the data were analyzed through content analysis according to three categories: Drawing Instruments, angles and their implications and Parallel and its Implications. Was observed that most of the students managed to achieve the research objectives, and had an development in their mathematical and geometrical knowledge, which can be perceived through the analysis of questionnaires administered to students, audio recordings, observations made during the workshop and especially through the improvement of the students in the development of the proposed activities.

Desenvolvimento e caracterização do queijo Santo Giorno, típico do sudoeste do Paraná, produzido com leite cru e fermento endógeno

Two cheese formulations made from raw milk and endogenous yeasts with 30, 60 and 180 days of maturation in two dairy Paraná Southwest were studied to evaluate their quality through physical, physical-chemical, microbiological and sensorial characteristics, as one of the stages of development of a typical regional cheese. The production was accompanied from designing the flowchart processing, where the samples were collected to perform the analysis of proteins, lipids, moisture, ash, carbohydrates, total solids, fat in dry matter, calories; water activity, instrumental texture (hardness, adhesiveness, springiness, cohesiveness, resiliency and chewiness), instrumental color (CIE Lab); microbiological quality was assessed searching for total and thermotolerant coliforms, coagulase positive staphylococci and Salmonella spp.; the acceptance related to sensory characteristics of color, appearance, flavor, texture, taste and purchase intent was evaluated through the structured hedonic scale. This research contributed information relevant to the production process, such as the realization of the viability in freeze-drying lactic acid bacteria yeast isolated from milk in the Southwestern Mesoregion of Parana and the results of the analysis of the cheese showed similarity between formulations, regarding the physical, physical-chemical characterization, moreover good microbiological quality, where the differences between samples of dairy products were not perceived by sensory panelists. Adjustments in standardization related to technological quality control is an extremely important factor for the success of dairy companies and small producers involved in the project and that they have the option of producing the Santo Giorno, a fine cheese, with the great advantage of adding features of region, with high standard of sanitary conditions and with great consumer acceptance of indicative.