Controle estatístico aplicado ao processo de colheita mecanizada de cana-de-açúcar

O avanço da mecanização na colheita da cana-de-açúcar (Saccharum spp.) proporcionou o uso de novas tecnologias e ganho em produtividade para a cultura. O controle da qualidade do processo de colheita da cana-de-açúcar é fundamental para reduzir as perdas. Este trabalho teve o objetivo de avaliar as perdas na colheita mecanizada de cana-de-açúcar, utilizando-as como indicadores de qualidade do processo de colheita. Os dados foram coletados em duas propriedades próximas a Jaboticabal - SP, com a variedade SP80-3280, em 3º e 4º cortes. Caracterizou-se o porte do canavial e, após a colheita, demarcou-se área de 1,5 ha, sendo demarcados 25 pontos, espaçados de 12 x 50 m, quantificando-se as perdas visíveis. Posteriormente, foi aplicado o controle estatístico do processo pela média, que consta de três vezes o desvio-padrão para mais ou para menos, sendo esses os limites superior e inferior de controle, respectivamente. A média das perdas de pedaço solto foi estatisticamente maior do que as médias de perdas em pedaço fixo, cana inteira, cana-ponta e toco. A ocorrência de perdas em rebolo estilhaçado foi menor para o 4º corte em relação ao 3º corte, enquanto as perdas em pedaço fixo e toco foram menores no 3º corte, comparadas às perdas no 4º corte. em cada corte, as médias para as perdas totais estiveram próximas dos valores encontrados na bibliografia. Pedaço solto foi a variável de perdas visíveis com maior percentagem de ocorrência. As perdas demonstraram que a colheita mecanizada não se encontra sob controle estatístico de processo.

Evaluation of the performance of pharmacists in terms of providing health assistance at a university hospital

OBJETIVE: This study aimed to assess the practices of pharmacists in Hospital Care. Method - we interviewed 20 pharmacists from the Pharmacy Division by applying a structured instrument, in September 2005. This instrument addressed aspects related to the main activities at the Hospital Pharmacy, which were assessed according to indicators organized into five areas: sector management, hospital pharmacotechniques, committee activities, information and pharmacotherapeutic follow-up, as well as teaching and research activities.RESULTS: the Pharmacy Division considered all structural aspects under analysis as essential for the good development and application of its services. We found that some essential services, such as the Medication Information Service and Pharmacotherapeutic Follow-up, were absent. Pharmacist professionals were dissatisfied about human resource and physical structure dimensioning, and they presented as not very active in terms of Pharmaceutical Care.CONCLUSION: Results indicate that care is still centered on the drug, with few clinical activities. We suggest reformulations in service management, particularly in the management of pharmacists.

Stimulation of polygalacturonase production in an immobilized system by Aspergillus sp.: effect of pectin and glucose

The synthesis of polygalacturonases (PG) is known to be influenced by Aspergillus growth conditions, namely, environmental factors and pectin content in the cultivation medium containing a mixed carbon source. Optimal conditions were attained at a temperature of 30 A degrees C and an initial pH of 4.5. PG activity (3.29 and 2.48 U/mL) was determined after a two-day culture of Aspergillus sp. HC1 and Aspergillus sp. CC1, respectively, in a basic medium containing 2% citrus pectin as the sole carbon source. The addition of glucose (2% w/v) to the basic medium led to a 2-fold increase in PG production. However, enzyme synthesis was repressed when a higher concentration of glucose was used in the medium containing the mixed carbon source. Spores from the two fungi were immobilized in a 3% Ca-alginate system and the mechanical strength of the gel beads allowed the use of this process system 6-fold longer (288 h) than the free culture. In the Aspergillus sp. CC1 immobilized system, PG production increased nearly 10-fold in the medium with 2% glucose added (5.95 U/mL) in comparison to the medium without sugar (0.55 U/mL). The results demonstrate that a different response in activity was produced by free and entrapped spore systems. PG production remained approximately constant throughout the six 48 h cycles in the medium containing citrus pectin (2% w/v) as the sole carbon source.

Avaliação do processo de produção de cachaça em pequenas empresas em relação às boas práticas de fabricação

Pós-graduação em Alimentos e Nutrição - FCFAR

Estudo ultra-estrutural e citoquímico da relação entre o desenvolvimento da musculatura do vôo e a demanda por vôo dos componentes de colônias de abelhas eussociais

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

Afastamento por licença-saúde, readaptação funcional e suas implicações no gerenciamento de enfermagem

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

Caracterização, confirmação diagnóstica e avaliação da gravidade dos pacientes com DPOC internados em hospital geral com recursos adequados para o geenciamneto da doença

Pós-graduação em Saúde Coletiva - FMB

Caracterização higiênico-sanitária de restaurantes comerciais do município de Botucatu-São Paulo

Pós-graduação em Medicina Veterinária - FMVZ

Caracterização da pulverização de mistura de tanque com diferentes pontas de jato plano

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Influence of Edible Coating on the Drying and Quality of Papaya (Carica papaya)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação de qualidade de amidos de mandioca modificados utilizados na fabricação de pão de queijo

The food industry looks for new ways and strategies to standardize the marketing products in the customer market. The modification of the cornflour that are produced in the manufacturing of the cheese bread has been one of the these ways, since some raw materials that are used to make the cornflour present different features in each supplyed allotment. The present research had as a main purpose to analyse such features looking forward to improving the quality of the final product. Thus, some tests were done to verify the pH, humidity and acidity; it was checked the percentage of carbonyl and carboxylic groups and the power of expansion to five different allotments and to farina, for example: pre-gel, natural, expandex farina as the combination of the three cited kinds. After diversifying the allotments, different results were acquired, even to an unique kind of farina and it was not possible to correlate the results of acidity, the percentage of carbonyl and carboxylic groups and the power of expansion. The pH and humidity are proper for each kind of farina. This way, the raw materials that are used for each cheese bread manufacturing must be analysed in each allotment

Economia solidária e tecnologias sociais: mediação para a emancipação social de grupos autogestionários

The goal of this paper is to critically analyze the practices developed by Solidarity Economy and to merge them with social technologies, aiming to achieve social transformation of popular groups. This transformation consists in the empowerment of those groups in means of work organization, considering their self-management and also the development of techniques and technologies utilized. Based on the understanding that technical development has no neutral character and it follows linearity within society, a discussion around the forms and uses of technology is conducted here, aiming at the perspective of changes in technologies’ development and also assigning social character to them. To think of social technology requires us to consider the space in which it is inserted, once it refers to a collective demand that belongs to self-managed groups. Therefore, to intent beyond self-management work, new productive forces are discussed here, and also the analysis and adhesion of an alternative technology for popular cooperatives

Uma Experiência de implantação do método da corrente crítica no gerenciamento de portfólio de projetos de uma empresa tecnológica

TFor companies to remain competitive should seek investment in the project management through new tools. The method Critical Chain has been considered an innovative way to manage projects, to promote change and give great results. However, there are still some questions to be answered and there are few papers reporting on the implementation of CCPM method in real environment of multiple projects. This work analyze the deployment process of Critical Chain at a company in the technology sector, in order to check the risk factors, advantages and difficulties in that process. Showing not only the likely benefits, but also the possible difficulties, mainly cultural and behavioral, inherent in all business transformation processes in order to support the implementation of all theoretical architecture for corporate reality

Enhancement of quality and stability of dried papaya by pectin-based coatings as air-drying pretreatment

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Effects of edible coatings on convective drying and characteristics of the dried pineapple

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)