Telefone celular como recurso didático no ensino de física

Currently, there are several factors that suggest the need for the school to review their teaching practices: 1) the speed with which information and communication technologies - ICT are spread throughout society and in particular the increasing use of mobile phone by groups in school age;2) the scope and power of integrating ICT convergence of these technological resources, that can be used as teaching resources; 3) the fact that nowadays students grow up in a technological world and make their thought patterns operating in accordance with this reality, etc... In contrast, there are educators unrelated to the appropriation of ICT, presenting, in many cases, resistance to them. There is a incongruity between how individuals use mobile phones, for example, inside and outside the school. There are also educators, schools, public educational departments claiming to be against mobile phones usage; bills and laws regulating their use in educational space, etc... For these controversial aspects we have investigated whether cell phone use as a teaching resource practices mediator in Physics teaching. For this purpose, we developed an applied research with qualitative and exploratory approach about the objectives, adopting participant and the technical procedures. A documental and bibliographical research was taken. First of all, data were collected by e-mail, through a multiple choice questionnaire applied to private school teachers in southern Brazil, to identify the researched reality and develop teaching practices likely to be applied in the studied corpus. Then, such practices were applied in workshops located in Curitiba and Ponta Grossa cities, in Paraná state. During the application, data was collected by the researcher's field notes. Then, we recorded chats about the workshops from an instant message software (msn messenger), and we took photographic records. Data analysis was performed by triangulation. The results showed the need to enhance continuing education courses for teachers and the production of national academic literature, such as articles, dissertations, theses and books that explore the theme of the cell phone and its functionality in educational spaces as an educational resource mediator in the practices of teaching Physics. They are available in the dissertation defended in 2012, and now are also systematized in this book, organized as a final product of research conducted by the Graduate Program in Science Education and Technology UTFPR, Campus Ponta Grossa-PR.

Caracterização da fração de óleo de café extraido de grãos sadios, verdes e preto-verdes, e a influência na adição deste na sensorial de café liofilizado

The application of roasted coffee oil directly on freeze dried soluble coffee is used to minimize the formation of fine poder which adhere on the glass packaging, which results in a negative visual appearance, as well as contributes to the aromatic impact when opening the packaging. The coffee oil is considered a high cost product obtained from Arabica coffee beans, previosly selected and roasted, by mechanical press. In Brazil the coffee culture and marketing results in the selection of the beans by type of defects and beverage, the volume of exportation works with types of coffee beans with low quantity of defects resulting in a large volume of defective coffee beans trading on the domestic market. Nevertheless, coffees which present defective grains like green, black-green beans present differences in the final flavor of the roasted coffees. The aim of this study was to evaluate the chemical composition of the oils extracted from grains classified as normal, green and black-green, at natural and roasted conditions. The oil was obtained by cold extraction using solvents of different polarities, and yield was calculated as well as its fatty acid composition. The oil of the roasted defective coffee grains was also used to prepare drinks of lyophilized soluble coffee in order to verify if jugdes were able to differenciate the sensory caracteristics of the beverages, in comparison to the product prepared using commercial oil obtained by mechanical pressing. Samples of oil obtained from defective grains showed similar extraction yields compared to hot extraction. Cromatographs of oils of the deffective grains did not showed differences compared to normal grains. In relation to the sensory analysis of the soluble coffee beverages, it was verified that when applying oils of light roasted black-green beans or oils of medium and dark roasted green beans obtained with rapid process, judges had more difficulties to distinguish differences between samples. Economic viability demonstrated that with the actual prices of the coffee beans, the use of defective beans could reduce in 64% the costs of the raw beans.