Bullying, envolvimento parental e percurso curricular: um estudo com alunos do 3º ciclo numa escola rural da Região Autónoma da Madeira

A investigação sobre o bullying reconhece que este fenómeno está disseminado nas relações estabelecidas pelos alunos com o grupo de pares no ambiente escolar e o entendimento dos mecanismos subjacentes ao desenvolvimento das ações de bullying deve integrar uma perspetiva sistémica. Um aluno está a ser vítima de bullying quando este encontra-se exposto, repetidamente e ao longo do tempo a ações negativas realizadas por um ou mais estudantes causando dor e sofrimento na vítima. O envolvimento parental na escola pode beneficiar os alunos, os professores e as famílias correlacionando-se positivamente com o desempenho académico dos alunos. A finalidade do currículo escolar consiste na aquisição de competências e conhecimento fundamentais para o desenvolvimento das dimensões cognitivas, emocionais e sociais dos discentes. O presente estudo pretende analisar a relação entre os comportamentos de bullying na escola, o envolvimento parental na escola e o percurso curricular dos alunos de uma escola pública da Região Autónoma da Madeira (RAM). A amostra é constituída por 270 alunos do 3º ciclo do ensino básico, com idades compreendidas entre os 12 e os 18 anos. Para a avaliação dos fenómenos foram utilizados métodos mistos de investigação. Para a recolha de dados foram utilizados o Questionário para o Estudo da Violência entre os Pares de Freire, Simão, e Ferreira (2006) e as Escalas de Sucesso Escolar de Gouveia (2008). Na análise dos dados foram utilizadas as correlações, a regressão múltipla, e a análise de conteúdo. Os resultados obtidos indicam que a prevalência do bullying na escola é relativamente baixa e que os rapazes são maioritariamente as vítimas e os agressores. Os resultados indicam que os alunos com um maior envolvimento em comportamentos de bullying apresentam perceções elevadas de envolvimento educativo parental e apenas os alunos agressores apresentam perceções reduzidas de apoio parental emocional. Verificou-se também que o envolvimento parental pode ser considerado um preditor do envolvimento dos alunos em comportamentos de bullying assim como as retenções escolares não predizem o envolvimento dos alunos neste tipo de comportamentos. Os resultados deste estudo fornecem pistas relevantes para a intervenção no fenómeno do bullying na escola integrando as escolas, as famílias, os alunos e as comunidades.

Color measurement using a smartphone applied to Madeira wines

Computer vision is a field that uses techniques to acquire, process, analyze and understand images from the real world in order to produce numeric or symbolic information in the form of decisions [1]. This project aims to use computer vision to prepare an app to analyze a Madeira Wine and characterize it (identify its variety) by its color. Dry or sweet wines, young or old wines have a specific color. It uses techniques to compare histograms in order to analyze the images taken from a test sample inside a special container designed for this purpose. The color analysis from a wine sample using an image captured by a smartphone can be difficult. Many factors affect the captured image such as, light conditions, the background of the sample container due to the many positions the photo can be taken (different to capture facing a white wall or facing the floor for example). Using new technologies such as 3D printing it was possible to create a prototype that aims to control the effect of those external factors on the captured image. The results for this experiment are good indicators for future works. Although it’s necessary to do more tests, the first tests had a success rate of 80% to 90% of correct results. This report documents the development of this project and all the techniques and steps required to execute the tests.

Olfactory perception threshold assessment of volatile acidity in Madeira wines

Madeira wine is a fortified wine with impact in the Madeira Island’s economy. Similarly to other wines, its acidity should be well controlled in order to ensure Madeira wine quality, mostly the volatile acidity. Due to Madeira wine complex flavour, it is crucial to get a better knowledge about the volatile acidity impact in its features, namely determine the perception limit of acetic acid and ethyl acetate, as both are the main contributors for volatile acidity. Firstly, the olfactory perception threshold of volatile acidity was assessed by a trained and an untrained panel, using 5 and 10 years-old Sercial and Malvasia wines. Moreover, the current work also presents the evolution of organic acids, acetic acid and ethyl acetate during 540 days of ageing of Madeira wines (Malvasia, Bual, Verdelho and Sercial), comparing the same wines aged by both traditional ageing processes: canteiro and estufagem. Other wine samples, aged in wood casks (canteiro) for at least 5 years, were also evaluated. HS-SPME followed by GC-MS analysis was used to determine ethyl acetate concentration and IEC-HPLC-DAD was used for the organic acids determination, including acetic acid. The results indicated that acetic acid and ethyl acetate olfactory perception threshold depends essentially on wine’s age. Concerning acetic acid, the untrained panel was in average 5.45 g/L (5 years-old) and 6.22 g/L (10 years-old). Training the expert panel to recognize acetic acid odour, the values decreased for 1.44 g/L (5 years-old) and 1.87 g/L (10 years-old), but still remained higher than the established volatile acidity legal limits. Ethyl acetate threshold was similar for both panels (in average 327.97 mg/L). Both compounds tend to increase exponentially with age, being more evident in sweet wines. Organic acids in young Madeira wines depend mostly on the nature of grape varieties, but this difference is minimized with wine ageing.

Relatório de estágio apresentado à Universidade da Madeira para obtenção do grau de mestre em Educação Pré-Escolar e Ensino do 1º Ciclo do Ensino Básico

O presente relatório surge como resultado de vivências e aprendizagens feitas pelas crianças da Pré I e do 3.ºB da Escola Básica do 1.º Ciclo do Ensino Básico com PréEscolar do Lombo Segundo durante o período de prática pedagógica em ambas as valências. Desta partilha, perspetiva-se não só uma coletânea de relatos mas também uma introspeção da prática realizada visto que o docente como investigador-reflexivo é capaz de analisar fundamentos da sua própria ação educativa como problematizar a sua ação, investigar e refletir sobre a mesma. Por fim, pretende solucioná-la da melhor forma possível para que as crianças consigam tirar o melhor partido de todas as aprendizagens desenvolvidas. Especificando a investigação tomada, numa abordagem metodológica qualitativa à turma do 3.ºB, compreende-se a emergente necessidade de procurar estratégias de melhoramento da escrita e leitura uma vez que, para a estrondosa maioria dos alunos estas capacidades são muito redutoras. Foram utilizados como recolha de dados diversos instrumentos, colocando em ênfase a observação participante e entrevista informal ao professor cooperante, permitindo desta forma o acesso a formas de entendimento e compreensão acerca da realidade apontada. As conclusões tiradas desta investigação apontam para a emergência da implementação de novas estratégias de ensino-aprendizagem, motivadoras e inovadoras, relativas a competências linguísticas, reconhecendo-se desta forma a dificuldade apresentada pelos alunos nesta área. Neste sentido, e a partir desta postura tomada pelo docente, são traçados neste relatório pressupostos teóricos e metodológicos que vão suportar toda a prática desenvolvida através de uma pedagogia ativa, participativa, cooperativa e construcionista. Da mesma forma, são descritas as experiências resultantes da prática pedagógica desenvolvida in loco que decorreram nas duas valências de ensino, integrantes no Mestrado em Ensino Pré-Escolar e Ensino do 1.º Ciclo do Ensino Básico.

Changes in volatile composition of Madeira wines during their oxidative ageing

The influence of the age in the volatile composition of Madeira wines made with Boal, Malvazia, Sercial and Verdelho varieties and aged in oak barrel during 1, 11 and 25 years old was been studied. For this purpose, the evolution of volatile compounds: higher alcohols, ethyl esters, fatty acids, furan compounds, enolic compounds, γ-lactones, dioxanes and dioxolanes, of the four most utilised varieties were determined using liquid–liquid extraction with dichloromeihane. Octan-3-ol was used as internal standard. The wines made with these varieties showed great differences in sugar content and small variations on pH and alcoholic degree. The results show that during ageing, the concentration of fatty acids ethyl esters, acetates and fatty acids decrease significantly contrarily to the great increase of ethyl esters of diprotic acids. There is a strong correlation between sotolon, 2-furfural, 5-methyl-2-furfural, 5-hydroxymethyl-2-furfural and 5-ethoxymethyl-2-furfural with wine ageing. These findings indicate that these compounds can be used as ageing wine markers. Among the molecules studied, sotolon [3-hydroxy-4,5-dimethyl-2(5H)-furanone] was one of the few molecules present in concentrations above the perception threshold in Madeira wines. 5-Eihoxymethyl-2-furfural formed from 5-hydroxymethyl-2-furfural and 2-furfural, derived from sugars, are also involved in the aroma of sweet fortified white wines aged in oxidative conditions. The sensory properties change significantly after long periods of conservation.

Multivariate analysis for the classification and differentiation of Madeira wines according to main grape varieties

In order to differentiate and characterize Madeira wines according to main grape varieties, the volatile composition (higher alcohols, fatty acids, ethyl esters and carbonyl compounds) was determined for 36 monovarietal Madeira wine samples elaborated from Boal, Malvazia, Sercial and Verdelho white grape varieties. The study was carried out by headspace solid-phase microextraction technique (HS-SPME), in dynamic mode, coupled with gas chromatography–mass spectrometry (GC–MS). Corrected peak area data for 42 analytes from the above mentioned chemical groups was used for statistical purposes. Principal component analysis (PCA) was applied in order to determine the main sources of variability present in the data sets and to establish the relation between samples (objects) and volatile compounds (variables). The data obtained by GC–MS shows that the most important contributions to the differentiation of Boal wines are benzyl alcohol and (E)-hex-3-en-1-ol. Ethyl octadecanoate, (Z)-hex-3-en-1-ol and benzoic acid are the major contributions in Malvazia wines and 2-methylpropan-1-ol is associated to Sercial wines. Verdelho wines are most correlated with 5-(ethoxymethyl)-furfural, nonanone and cis-9-ethyldecenoate. A 96.4% of prediction ability was obtained by the application of stepwise linear discriminant analysis (SLDA) using the 19 variables that maximise the variance of the initial data set.

Heterocyclic acetals in Madeira wines

The maturation of Madeira wines usually involves exposure to relatively high temperatures which affect the aroma and flavour composition leading to the formation of the typical and characteristic bouquet of these wines. The formation of heterocyclic acetals (1,3-dioxanes and 1,3-dioxolanes) was investigated in order to determine levels and for possible use as indicators of wine age. The results show a linear correlation of the investigated acetals with wine age but suggest that the acetalization reaction is not particularly affected by the drastic oxidative conditions observed during maturation.

Varietal flavour compounds of four grape varieties producing Madeira wines

Boal, Malvasia, Sercial and Verdelho are the main white grape varieties used in Madeira wine production. To estimate the free fraction of varietal aroma compounds of these varieties, 39 samples of musts were analysed to determine their content of monoterpenols and C13 norisoprenoids (terpenoids), using dynamic headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry. The r-values for linearity studies of the analytical method used, varied between 0.977 (nerolidol) and 0.999 (linalool). The repeatability for each compound varied between 2.5% (citronellol) and 11.8% (β-ionone). The mean values from three vintages (1998, 1999 and 2000) confirmed that these musts have differentiated contents of terpenoids. In opposition to Verdelho musts, Malvasia showed the highest free terpenoids content. In order to establish relations between the compounds and the varieties under investigation, principal component analysis and linear discriminant analysis were applied to the data, revealing a good separation and classification power between the four groups as a function of varietal origin.

3-Hydroxy-4, 5-dimethyl-2 (5 H)-furanone levels in fortified Madeira wines: Relationship to sugar content

The maturation of Madeira wines usually involves exposure to relatively high temperatures and humidity levels >70%, which affect the aroma and flavor composition and lead to the formation of the typical and characteristic bouquet of these wines. To estimate the levels of sotolon [3-hydroxy4,5-dimethyl-2(5 H )-furanone] and their behavior over time, 86 aged Madeira wines samples (1-25 years old), with different sugar concentrations, respectively, 90 g L-1 for Boal, 110 g L-1 for Malvazia, 25 g L -1 for Sercial, and 65 g L-1 for Verdelho varieties, were analyzed. Isolation was performed by liquid-liquid extraction with dichloromethane followed by chromatographic analysis by GC-MS. The reproducibility of the method was found to be 4.9%. The detection and quantification limits were 1.2 and 2.0 µgL-1, respectively. The levels of sotolon found ranged from not detected to 2000 µgL-1 for wines between 1 and 25 years old. It was observed that during aging, the concentration of sotolon increased with time in a linear fashion ( r ) 0.917). The highest concentration of sotolon was found in wines with the highest residual sugar contents, considering the same time of storage. The results show that there is a strong correlation between sotolon and sugar derivatives: furfural, 5-methylfurfural, 5-hydroxymethylfurfural, and 5-ethoxymethylfurfural. These compounds are also well correlated with wine aging. These findings indicate that the kinetics of sotolon formation is closely related with residual sugar contents, suggesting that this molecule may come from a component like sugar.

Famílias com necessidades educativas especiais: lutos e perdas: um estudo na Região Autónoma da Madeira

Quando nasce um indivíduo com uma incapacidade ou a adquire ao longo do percurso de vida, a família lida de uma determinada forma com essa nova e indesejada notícia. O presente estudo teve como intuito verificar que impacto tem a presença de filhos portadores de incapacidade no ciclo vital da família. Pretende-se compreender a perda e o processo de luto inerente a estas famílias, nomeadamente os sentimentos e reações face à incapacidade dos filhos, mudanças na vida dos pais, momentos mais difíceis e relacionamento que os pais têm com os filhos com necessidades educativas especiais. Para a realização da investigação, recorreu-se às entrevistas semiestruturadas a 13 pais, 12 do género feminino e 1 do género masculino com idades compreendidas entre os 30 e 63 anos, com escolaridade desde a 4ª classe até o Doutoramento. Recorreu-se à Grounded Theory com o intuito de encontrar as categorias principais relacionadas com o impacto da presença de necessidades educativas especiais na família. As quatro categorias identificadas demonstram que o diagnóstico é um fator importante para o processo de aceitação do indivíduo com NEE. Os pais relatam sentimentos negativos perante a incapacidade do filho, falta de informação, falta de diversos apoios, nomeadamente o social, monetário, terapêutico, médico e psicológico. Falam também dos preconceitos existentes na sociedade e a falta de recursos para a inclusão do indivíduo com NEE. Os pais demonstram preocupação em relação às transições intrínsecas ao próprio ciclo de vida dos indivíduos com NEE, à inclusão na sociedade e à incerteza do futuro. Estas preocupações podem afetar a funcionalidade da família, constituindo as causas para diversas mudanças e reajustes no seio familiar, manifestando-se maioritariamente na mudança de rotinas. Podendo também ocorrer mudanças estruturais na família, como sendo o divórcio. A relação dos pais com os filhos pode ser considerada como boa, caracterizada por sentimentos positivos e amor incondicional.

Relatório de estágio apresentado à Universidade da Madeira para obtenção do grau de mestre em Educação Pré-Escolar e Ensino do 1º Ciclo do Ensino Básico

O percurso pedagógico de formação inicial docente, descrito ao longo do relatório apresentado, teve como epítome os estágios realizados na Escola Básica do 1.º Ciclo com Pré-Escolar do Lombo Segundo. As práticas enunciadas decorreram na turma do 4.ºA, entre outubro e dezembro de 2013, e na sala da Pré 2, com crianças com idades compreendidas entre os quatro e cinco anos, tendo iniciado em março de 2014 e findando em junho do mesmo ano. Logo, importa apresentar os pressupostos teóricos que sustentaram a ação pedagógica desenvolvida num contexto determinado por fatores económicos e socioculturais, e que determinaram a correlação entre a teoria e a prática, com repercussões diretas e constantes na competência reflexiva do aprendente – a estagiária. Neste sentido, existiram observações e registos diários para uma prática conducente às necessidades e potencialidades dos alunos e crianças. Em contexto de 1.ºCEB foi, portanto, desenvolvido um projeto de investigaçãoação com o propósito de se assinalarem aspetos que poderiam influenciar as aprendizagens. Surgiu, então, a seguinte questão: De que forma ampliar competências sociais através do trabalho cooperativo numa turma de 4.º ano?, que se tornou orientadora do estágio realizado no seio da turma do 4.ºA. O principal objetivo foi o de, pela valorização do outro e aumento de autoestima, criar oportunidades de aprenderem com o outro e, mais importante, aprenderem a estar com o outro, de forma a passarem para o conhecimento de conteúdos específicos das áreas curriculares e extracurriculares. À semelhança deste grupo, em educação pré-escolar, as situações que exigiam inter-relação também foram otimizadas, tendo em conta que a implicação nas tarefas surge quando as crianças se situam em níveis de bem-estar elevados, sempre consoante uma atitude democrática, pois as crianças eram verdadeiramente os principais agentes das suas aprendizagens, visto que a sala regia-se pelo modelo pedagógico do Movimento da Escola Moderna.

Impact of forced-aging process on Madeira Wine flavor

The aim of this study was to determine the optimal temperature and baking time to obtain a Madeira wine considered typical by an expert panel. For this purpose simultaneous descriptive analyses of typical Madeira wines were performed, and seven descriptors were selected: “dried fruit”, “nutty”, “musty”, “baked”, “oak”, “mushroom”, and “brown sugar”. Up to 10 odor-active zones were the most frequently cited by the members of the GC-olfactometry panel as corresponding to the panel’s descriptors. The odor importance of each of the zones reported by the GC-O analysis was ranked by AEDA. Three odor zones were identified as common to both Malvasia and Sercial wines and had retention indices (RI) of 1993 (“brown sugar” and “toasted”), 2151 (“brown sugar”), and 2174 (“nutty”, “driedfruits”);sotolonwasidentifiedasresponsibleforthislastaroma.Severalmoleculeswereselected to be quantified on baked wines on the basis of AEDA results and expected Maillard volatiles, such as sotolon, furfural, 5-methylfurfural, 5-ethoximethylfurfural, methional, and phenylacetaldehyde. It was observed that typicity scores were positively correlated with the concentrations of sotolon and sugar and baking time and negatively with the fermentation length.

Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry combined with solid phase microextraction as a powerful tool for quantification of ethyl carbamate in fortified wines. The case study of Madeira wine

An analytical methodology based on headspace solid phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography—time-of-flight mass spectrometry (GC × GC–ToFMS) was developed for the identification and quantification of the toxic contaminant ethyl carbamate (EC) directly in fortified wines. The method performance was assessed for dry/medium dry and sweet/medium sweet model wines, and for quantification purposes, calibration plots were performed for both matrices using the ion extraction chromatography (IEC) mode (m/z 62). Good linearity was obtained with a regression coefficient (r2) higher than 0.981. A good precision was attained (R.S.D. <20%) and low detection limits (LOD) were achieved for dry (4.31 μg/L) and sweet (2.75 μg/L) model wines. The quantification limits (LOQ) and recovery for dry wines were 14.38 μg/L and 88.6%, whereas for sweet wines were 9.16 μg/L and 99.4%, respectively. The higher performance was attainted with sweet model wine, as increasing of glucose content improves the volatile compound in headspace, and a better linearity, recovery and precision were achieved. The analytical methodology was applied to analyse 20 fortified Madeira wines including different types of wine (dry, medium dry, sweet, and medium sweet) obtained from several harvests in Madeira Island (Portugal). The EC levels ranged from 54.1 μg/L (medium dry) to 162.5 μg/L (medium sweet).

Content in metallic ions of wines from the Madeira and Azores archipelagos

This study determines for the first time Na, K, Ca, Mg, Fe, Cu, Zn, Mn, Sr, Li and Rb contents in wines from the archipelagos of Madeira and Azores (Portugal). The greater part of the mean content for the different parameters fell within the ranges described in the literature, except for sodium whose higher content may be due to the effect of marine spray. ANOVA was used to establish the metals with significant differences in mean content between the wines from both archipelagos, between table and liquor wines of Madeira, and between wines of Pico and Terceira Islands from the Azores archipelago. Principal component analysis shows differences in the wines according to the wine-making process and/or the equipment employed. Stepwise linear discriminant analysis achieves a good classification and validation of wines according to the archipelago of origin, and the island in the case of Azores wines.