A manifestação dos saberes docentes na prática pedagógica de professores de educação física iniciantes e experientes

Pós-graduação em Educação - IBRC

Colaboração universidade-escola: contribuições para o desenvolvimento profissional de professores de matemática

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Uma exploração dos modelos de uso integrado da teoria das restrições, produção enxuta e seis sigma

Pós-graduação em Engenharia de Produção - FEB

A vós suspiramos neste trem da vida: catolicismo, criação religiosa e identidade na devoção a Nossa Senhora Aparecida do Vagão Queimado de Ourinhos-SP (1954-2006)

Pós-graduação em História - FCLAS

Gestão do conhecimento científico: proposta de um modelo para a área de Ciência da Informação da Universidade Estadual Paulista (Unesp)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

O tratamento do erro na oralidade: uma proposta focada em características da interlíngua de alunos de inglês como língua estrangeira

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

A mulher na mitologia e dramaturgia irlandesa: o feminino no mito de Deirdre, em peças de John M. Synge e Vincent Woods

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Eficiência do processo de ultrafiltração seguido de biodigestão anaeróbia no tratamento de efluente de frigorífico de tilápia

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Proposta de Algoritmos Inteligentes para Localizar Faltas e Monitorar a Qualidade da Energia em Redes de Distribuição de Energia Elétrica

Pós-graduação em Engenharia Elétrica - FEIS

Estudo genômico e transcritômico de isolados selecionados de alto rendimento de dorna de fermentação alcoólica de Saccharomyces cerevisiae

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estudo de fluxos metabólicos na produção de Cefamicina C por Streptomyces clavuligerus

Pós-graduação em Biotecnologia - IQ

Propriedades físicas de snacks de farinha de folhas de mandioca

The food industry is continually growing with new products becoming available every year. Extrusion combines a number of unit operations in one energy efficient rapid continuous process and can be used to produce a wide variety of snacks foods. The objective of this study was to evaluate the effect of extrusion temperature, screw speed, and amount of cassava leaf flour mixed with cassava starch on the physical properties of extruded snacks processed using a single screw extruder. A central composite rotational design, including three factors with 20 treatments, was used in the experimental design. Dependent variables included the expansion index, specific volume, color, water absorption index, and water solubility index. Among the parameters examined, the amount of cassava leaf flour and extrusion temperature showed significant effects on extruded snack characteristics. Mixtures containing 10% of cassava leaf flour extruded at 100 degrees C and 255 rpm shows favorable levels of expansion, color, water absorption index, and water solubility index.

Políticas públicas na educação inclusiva: da legislação a concepção docente

This project was grounded in public policy for inclusive education in the city of Bauru / Brazil. Its objective was to examine the struture of these public policies aimed at inclusive education, which are in place and their effectiveness from the viewpoint of specialist teachers in municipal schools in Bauru/ Brazil. Subjects were 20 teachers of special education specialists who work with students from kindergarten and elementary school in the city of Bauru. To collect data were questionnaires and interviews. The theoretical studies carried out showed that the legislation today was the result of many years of changes in structure and design on the figure of people with disabilities and their integration into society. As a result it was possible to draw a profile of specialist teachers, their training, and that has knowledge about the specific legislation. As the profile of the specialist teacher noticed that they have good training, but this should be a continuous process, during his performance.Public policy for Special Education but there are geared towards a macro-structure, which makes them often decontextualized from everyday classroom, and often not enforced because of lack of policies in other areas of basic needs that are constitutional law as well as education

Diversification events and the effects of mass extinctions on Crocodyliformes evolutionary history

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

Relação entre a concentração dos compostos fenólicos do mosto e a eficiência da fermentação alcoólica por subprodutos em processo contínuo

The objective of this work was to evaluate the relationship between phenolic compounds and alcoholic fermentation efficiency. The yield of sugarcanebyproducts (glycerol, acidity, and biomass) was determined in a continuous process at SaoManoel Sugarcane Mill, (Sao Paulo, Brazil) during the 2011/2012 harvest period. The Saccharomyces cerevisiae strain used as inoculum was the CAT-1. During the harvest, the endogenous yeast outcompeted the selected strain, hence eliminating it from the process. This research consists of a case of study on the ethanol production facility. FolinCiocauteau and methylene blue method was used to assess phenolic compounds. The efficiencyof the byproducts generated during the fermentation processwas calculated. Statistics analyses were carried out using Pearson correlation and its significance, by thet-test. We concluded that the phenolic compounds within the must could not be correlated to the byproducts’fermentation efficiency calculated during a continuous fermentation process.