Estudo de materiais supercondutores em forma de SQUID com uma constrição usando métodos de paralelização computacional

Pós-graduação em Ciência e Tecnologia de Materiais - FC

Construção e avaliação térmica de um sistema concentrador parabólico com seguidor solar

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Baccharis dracunculifolia DC. (Asteraceae): composição do óleo essencial, diversidade e parâmetros genéticos

Pós-graduação em Agronomia (Horticultura) - FCA

A produção técnico-científica de James Precott Joule: uma leitura a partir da epistemologia de Ludwig Fleck

This paper aims an epistemologically analysis of the attempt of James Prescott Joule to replace the steam engine by the electric one. In this historical analysis, we use the epistemological categories: style of thinking, collective thinking, intercollective circulation of ideas and practices,Joule and other technicians in Machester received in that time financial incentives from governments and industry to replace the steam engine by the electric one, since it was in Manchester a culture of the technique of the accuracy and precision in which Joule was immersed, which allowed us to initially identify the styles of techniques thinking and experimental efficiency. However, Joule could not replace the steam engine by the electric; and the awareness of the problems faced by him, in the attempt to make such a substitution, led him to seek, through an intercollective circulation of ideas and practices, such as the studies of Faraday and Jacobi, a change of direction in his researches. According to our analysis, what happened was a change of style from a technical to a scientific thinking. In this sense, Joule began to investigate issues of a scientific nature, as the Joule’s effect and the mechanical equivalent of heat, which contributed significantly to the establishment of the principle of conservation of energy. We present here the contributions of this epistemological analysis to the discussion of questions of the nature of science in the basic education and for the training of physics teachers.

Formas de N-orgânico em latossolo em função de nitrogênio e de plantas de cobertura em pré-safra do milho

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

Aluminas macro-mesoporosas produzidas pelo método sol-gel para aplicação em catálise heterogênea

Pós-graduação em Química - IQ

Trehalose and a calcium chelator for ram semen cryopreservation

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

Alterações nuricionais em casca e polpa de cenoura decorrentes de diferentes métodos de cozimento

The aim of this study was to verify the carrot cooking most suitable method to minimize nutrient losses. Carrot peel slices were subjected to pre cooking tests that were initiated with 0.5 min of duration and then increased in 0.5 min successively. The carrot pieces texture was monitored during the pre tests so all would havethe same texture independent of the type of cooking. The degree of softennes was evaluated by pressuring the pieces between the toes. The carrot pulp and pell were subjected to four types of heat treatment (pressure, immersion, microwave, and steam), after that they were pounded with a food processor and stored at -18 ºC. The nutritional analyses were as follow: The evalu determination of proteins, lipids, fibers, sugars reducers, total of ascorbic acid content and minerals (iron, calcium, zinc, magnesium, potassium, phosphorus, and calcium). The analyses were accomplished with fresh carrot and after cooking with the different methods. The peel of the carrot presented as amounts of proteins, lipids, fibers percentages, sugars reducers, total and ascorbic acid content equivalent to the pulp. In addition, the minerals content was superior in the peel in relation to the pulp, presenting respective percentages of 38,10%, 95,12%, 47,04%, 58,88%, 70,27% and 21,27%. There were nutrient losses in relation to the raw vegetable, when the carrot pieces were submitted to the different cooking methods. The methods of steaming and microwave had lower nutritional losses.

Aproveitamento energético de uma planta de sulfatação

Pós-graduação em Engenharia Mecânica - FEG

Análise de oportunidades de poligeração em edificações e cidades

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Processamento térmico e estádio fenológico na atividade antioxidante do jambu

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)