Função motora fina de escolares com dislexia, distúrbio e dificuldades de aprendizagem

TEMA: função motora fina em escolares com dislexia, distúrbio e dificuldades de aprendizagem. OBJETIVO: este estudo teve por objetivo caracterizar o desempenho da função motora fina, sensorial e perceptiva em escolares com dislexia, distúrbio e dificuldades de aprendizagem e correlacionar estes achados à escrita destes escolares. MÉTODO: participaram deste estudo 80 escolares da 2ª à 4ª série do ensino fundamental, na faixa etária de 7 a 12 anos de idade, de ambos os gêneros, distribuídos em: GI: formado por 20 escolares com dislexia, GII: formado por 20 escolares com distúrbio de aprendizagem, GIII: formado por 20 escolares com dificuldades de aprendizagem e GIV: formado por 20 escolares sem dificuldades de aprendizagem. Os escolares foram submetidos à avaliação da função motora fina, sensorial e perceptiva e análise da escrita por meio da escala de disgrafia. RESULTADOS: os resultados evidenciaram que a maioria dos grupos apresentou desempenho inferior nas provas de FMF7 (oposição de dedos), S8 (grafoestesia) e P1 (imitar posturas). Os GI e GII foram os grupos que apresentaram desempenho inferior na maioria das provas em relação aos GIII e GIV. Quanto à grafia, observou-se que no GII todos os escolares são disgráficos. CONCLUSÃO: a presença de alterações motora fina, sensorial e perceptiva é característica de escolares com distúrbio de aprendizagem e dislexia, entretanto esta característica pode ou não ser encontrada nos escolares com dificuldades de aprendizagem, sendo, portanto, esta alteração responsável pelo comportamento disgráfico dos escolares com transtornos de aprendizagem deste estudo.

Diferenças sensoriais e motoras entre jovens e idosos: contribuição somatossensorial no controle postural

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

O emprego de linguagens acessíveis para alunos com deficiência visual em aulas de Óptica

O presente artigo encontra-se inserido dentro de um estudo que busca compreender as principais alternativas para a inclusão de alunos com deficiência visual no contexto do ensino de física. Focalizando aulas de óptica, analisa as viabilidades comunicacionais entre licenciandos e discentes com deficiência visual. Para tal, enfatiza as estruturas empírica e semântico-sensorial das linguagens utilizadas, indicando fatores geradores de acessibilidade às informações veiculadas. Recomenda, ainda, alternativas que visam dar condições à participação efetiva do discente com deficiência visual no processo comunicativo, das quais se destacam: a identificação da estrutura semântico-sensorial dos significados veiculados, o conhecimento da história visual do aluno, a utilização de linguagens de estrutura empírica tátil-auditiva interdependente em contextos interativos, bem como, a exploração das potencialidades comunicacionais das linguagens constituídas de estruturas empíricas fundamental auditiva, e auditiva e visual independentes.

Quality of natural coffee subjected to different rest periods during the drying process

O parcelamento da secagem pode ser eficiente tanto no que diz respeito à qualidade final do café, quanto na redução do consumo específico de energia. Diante disso, objetivou-se, com o presente trabalho, avaliar o efeito do teor de água dos frutos no momento da interrupção da secagem e do período de repouso até a retomada da secagem na qualidade do café natural, por meio da análise sensorial e dos testes de condutividade elétrica e lixiviação de potássio. Frutos de café maduros foram colhidos manual e seletivamente e, em seguida, secados ao sol em terreiros de concreto por dois dias e, então, submetidos à secagem mecânica em secadores de camada fixa. Quando o café atingiu os teores de água de 20%, 17% e 14% (base úmida, bu), a secagem foi interrompida e o café permaneceu em repouso por cinco, quinze e trinta dias e, posteriormente, foi secado em secadores mecânicos até o teor de água de 11% (bu). O controle constituiu-se na secagem completa em terreiro. Observou-se que as combinações entre o menor teor de água e o maior período de repouso e entre o maior teor de água e o menor período de repouso, proporcionam menores valores de lixiviação de potássio. A qualidade da bebida melhora progressivamente com o aumento do período de repouso. A interrupção da secagem com teores de água de 17% e 20% (bu) não altera a qualidade do café natural, comparativamente à secagem completa em terreiro.

Conhecimentos de professores sobre perda auditiva e suas atitudes frente á inclusão

OBJETIVOS: verificar os conhecimentos dos professores sobre a perda auditiva, suas opiniões sobre a educação de alunos com esse tipo de privação sensorial e também conhecer suas atitudes frente à proposta da inclusão. MÉTODOS: participaram desta pesquisa quatro grupos de professores do ensino fundamental, com e sem experiência com aluno com perda auditiva. Os instrumentos utilizados na coleta de dados foram a Escala Lickert de Atitudes Sociais em Relação à Inclusão (ELASI) e um questionário. Comparações entre os resultados de diferentes grupos, por meio de provas estatísticas apropriadas, foram feitas, sempre que a natureza dos dados o recomendava. RESULTADOS: os professores de 1ª a 4ª séries, com e sem experiência com alunos com perda auditiva, apresentaram respostas semelhantes com referência às atitudes sociais acerca da inclusão, tanto na dimensão ideológica quanto na operacional. Professores de 5ª a 8ª séries, com e sem experiência com alunos com perda auditiva, apresentaram respostas semelhantes nos itens ideológicos, porém divergiram nos itens operacionais. em relação aos conhecimentos, os grupos de professores com experiência não apresentaram conhecimentos diferenciados sobre aspectos relativos à perda auditiva, quando comparados com os grupos de professores sem experiência, e todos os grupos enfatizaram os aspectos comunicativos. CONCLUSÃO: a análise revela que os dados provenientes de diferentes instrumentos se complementam e sugerem que os professores são ideologicamente favoráveis à inclusão, entretanto, não têm conhecimentos suficientes para operacionalizar tal proposta.

Continuous pasteurization of egg yolk: Thermophysical properties and process simulation

This article presents empirical correlations to predict the density, specific heat, thermal conductivity and rheological power-law parameters of liquid egg yolk over a temperature range compatible with its industrial thermal processing (0-61 C). Moreover, a mathematical model for a pasteurizer that takes into account the spatial variation of the overall heat transfer coefficient throughout the plate heat exchanger is presented, as are two of its simplified forms. The obtained correlations of thermophysical properties are applied for the simulation of the egg yolk pasteurization, and the obtained temperature profiles are used for evaluating the extent of thermal inactivation. A detailed simulation example shows that there is a considerable deviation between the designed level of heat treatment and that this is predicted through process simulation. It is shown that a reliable mathematical model, combined with specialized thermophysical property correlations, provide a more accurate design of the pasteurization equipment that ensures effective inactivation, while preserving nutritional and sensorial characteristics.

Influência da utilização da proteína texturizada de soja nas características sensoriais, químicas e funcionais e de processamento do fiambre de frango

This research was designed to study the effect of addition of 5, 10 e 15% of textured soy protein (TSP) on sensorial, chemical, and physical-chemical parameters of chicken loaf with ground meat. The sensorial properties were not affected by textured soy protein. The addition of textured soy protein in preparing chicken loaf increased the water absorption and holding capacity, and decreased the moisture and ether extract content, but did not increase the final product yield.

Shelf-life of chicken loaves

This research was designed to study the elaboration of chicken loaf with ground meat. The products were elaborated in laboratory scale utilizing broiler meat bought at the market. The products were conditioned in vacuum-packages and stored for 133 days at 5 and 10 degrees C. Chemical, sensorial and microbiological analyses of the elaborated products were performed. The storage temperature affected the total bacterial counts, pH, characteristic aroma and rancid aroma. In both treatments (storage temperature: 5 and 10 degrees C), depletion of nitrites, reaching 24 ppm in 133 days of storage, and exudate formation after 77 days were observed. The storage of chicken leaves, vacuum-packaged, at 5 degrees C for a maximum of 77 days is recommended.

Produção de polpas de mangas Tommy Atkins, na Amazônia setentrional, através da aplicação de preservativos e da pasteurização

The present work had evaluated the efficiency of the pasteurization and the use of preservatives in mangos pulps (Mangifera indica L.) refrigerated. Before carrying out the treatments, the fruits had been cleaned in solution of sodium hypochlorite (NaOCl) at 100 mg. L(-1), for 10 minutes. After the processing, it was carried out through the adjustment of pH of pulps for 3.0 and the adjustment of the water activity (W(a)) at 0.95. The used variable had been the branching (hot water at 95 +/- 5 degrees C, for 0 and I minute), the addition of sodium benzoate in the concentrations of 0; 200 and 500 mL.L(-1) and, sulfite dioxide (SO(2)) in 0, 100 and 200 mL.L(-1). Then the pulps had been packed in low density polyethylene (LDPE) bags of 0,060 mm (0.10 x 0.12 m - without free space and content of 500g of pulp) and, conditioned in at 20 +/- 1 degrees C e 80 +/- 3% of R.H, for 28 days. At the end of the experiment, the treatments not submitted to the branching had shown the biggest ascorbic acid levels. However, in these same treatments had been noticed intense microbiological activity and raised levels of pH. There aren't significant differences between the tested treatments in the titratable acidity (TA) and soluble solids (SS) analyses. Due to the absence of black spot in the pulps used during all the experimental period, it couldn't be detected the differences between the application of the SO(2) and the use of the branching. The lower index of microbiological contamination and the preference of the judges in the sensorial panel had been attributed to the submitted treatments to the branching, addition of 500mL.L(-1) of sodium benzoate and addition of 200mL.L(-1) of sulfite dioxide.

THE CASSAVA (MANIHOT-ESCULENTA, C) CV PIONEIRA .3. COOKING CHARACTERISTICS

The edible parts of cassava cultivar Pioneira roots after 12 and 24 months of cultivation were analysed for human consum. The yield was 63% when the roots were harvested at the right time (12 months), and lower (58%) for older roots, with 24 months. Total cyanide contents were 62,0 - 61,8 and 58,0 - 63,4 ppm, respectively. Cooking time was 13,5 min and 19,5 min, respectively, although the cooked mass quality was similar good. The edible part of the roots was processed in french fries or tholes, submited to two treatment: blanching for three minutes and boiling for ten minutes. Treated and in natura tholes were fried in vegetable oil at 190-degrees-C. The effect of freezing (-20-degrees-C for 60 days) on the cooking quality was also evaluated. The frozen storage reduced the total cyanid content in all treatment. The rate of cyanid decrease were 45%, 84% and 88% with frying, blanching and frying, and boiling and frying, respectively. Blanching followed by frying assured a safe cyanid level for human consum as well as a good acceptance in sensorial analysis. The influence of the age of the roots in cooking quality was a decrease in softness. Frozen storage softened the 24 month old roots and worsened the flavor of 12 month old root. For table purposes cassava roots should be processed in french fries and blanching, what would allow frozen storage of edible part.

Cognitive and olfactory deficits in Machado-Joseph disease: A dopamine transporter study

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Efeito de diferentes sais de ferro sobre as características sensoriais do iogurte de soja

The soy-yogurt was used as food vehicle due to its therapeutic and nutritionalproperties and lower cost. The aim of this work was to develop an enriched soy-yogurt with 12 mg of elementary iron/1, with suitable sensory and technological properties. Four iron sources were tested: FeSO 4.7H 2O, NaFeEDTA, Ferrochel® and microencapsulated FeSO 4.7H 2O. The products were evaluated by fermentation time, pH, titratable acidity, viscosity, consistency, iron concentration and sensory properties (difference from the control and acceptance tests). Viscosity and consistency data were submitted to analysis of variance and Tukey's test. Difference from the control data was evaluated by analysis of variance and Dunnett's test and the acceptance test was evaluated by analysis of variance and Tukey's test. For all iron salts used in the enrichment process, only the FeSO 4JH 2O did not work out because of the undesirable sensorial characteristics of the final products. The others sources used in the enrichment process (NaFeEDTA, Ferrochel® and microencapsulated FeSO 4.7H 2O) did not alter the fermentation time, titratable acidity and sensory and reologics properties of the soy-yogurt.

Seqüência de moebius: Manifestações clínicas e avaliação auditiva

Introduction: Children with Moebius syndrome may present paralysis of cranial nerves III, IV, V, VI, VII, VIII, IX, X and XII, compromising motor and sensorial functions. Hands and feet defects (syndactyly, equinovarus and arthrogryposis) are frequently associated. These manifestations can be attributed to the use of misoprostol during pregnancy to induce abortion. Study design: Clinical prospective. Aim: To evaluate the main clinical manifestations, hearing acuity and possible etiologic factors in children with Moebius syndrome. Material and method: The children were submitted to clinical, otolaryngological and hearing acuity assessment. Hearing acuity was evaluated through behavioral tests, pure tone audiometry, tympanometry and auditory brainstem response (ABR). We investigated possible etiologic factors. Results: Three boys and two girls were evaluated. The main manifestations were: facial paralysis, paralysis of masseter muscle, defects in dental occlusion, retraction of tympanic membrane, equinovarus, oblique palpebral fissure and tongue atrophy. Conductive hearing loss was detected in three children and sensorineural hearing loss in one child. The use of misoprostol during pregnancy was reported by four mothers. Conclusions: The children with Moebius syndrome evaluated in the present study manifested palsies of various cranial nerves, especially V, VII and XII nerves, responsible for motor and sensorial alterations. Inadequate eustachian tube function associated to conductive hearing loss was frequent. The use of misoprostol during pregnancy was reported by the mothers and it was considered a possible etiologic factor.

Environment mapping for mobile robots navigation using hierarchical neural network and omnivision

Autonomous robots must be able to learn and maintain models of their environments. In this context, the present work considers techniques for the classification and extraction of features from images in joined with artificial neural networks in order to use them in the system of mapping and localization of the mobile robot of Laboratory of Automation and Evolutive Computer (LACE). To do this, the robot uses a sensorial system composed for ultrasound sensors and a catadioptric vision system formed by a camera and a conical mirror. The mapping system is composed by three modules. Two of them will be presented in this paper: the classifier and the characterizer module. The first module uses a hierarchical neural network to do the classification; the second uses techiniques of extraction of attributes of images and recognition of invariant patterns extracted from the places images set. The neural network of the classifier module is structured in two layers, reason and intuition, and is trained to classify each place explored for the robot amongst four predefine classes. The final result of the exploration is the construction of a topological map of the explored environment. Results gotten through the simulation of the both modules of the mapping system will be presented in this paper. © 2008 IEEE.

Análise cinemática da marcha em indivíduos com Acidente Vascular Encefálico

Introduction. Gait becomes the individual independence for their daily activities. The functional deficit caused by central lesion as stroke, makes difficult this motor independence, mainly the locomotion. Objective. Analyze the kinematics gait in stroke patients. Method. It was included 8 patients with clinical diagnosis of stroke, 4 with hemiparesia on the right and 4 on the left. It was analyzed gait spatial-temporal parameters as: length, duration and average speed of the step, using the register in videotape and the software of image 6.3 Dvideow Barros. Results. All patients presented alterations in the kinematics standards of the gait, with lesser duration and length of step, and greater speed than normal subjects. Conclusion. The motor disorder caused by the central lesions produces alterations in the kinematics standards of the gait, in order to adapt the neuro-sensorial sequels, the demands of the task and the way where they live.