Metodologia para ensaio de sistemas de direcionamento via satélite em percursos retos e curvos

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

Atropelamento de vertebrados nas rodovias MG-428 e SP-334 com análise dos fatores condicionantes e valoração econômica da fauna

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Características e valoração da pesca esportiva, profissional e do turismo da Cachoeira de Emas, no rio Mogi-Guaçu - SP

Pós-graduação em Ciências Biológicas (Zoologia) - IBRC

Entre a diplomacia e a historiografia: a visão de mundo de Hélio Lobo (1908-1939)

Pós-graduação em História - FCHS

Análise dialógica do discurso publicitário

From the questions raised by Bakhtin Circle, especially those intended to gender and dialogue, this work aims to study the relationships of meaning that are established between the statements present in commercial advertising discourse. For each sphere of production, circulation and reception of discourses, genres are appropriate, therefore, all discourse requires a different choice of language resources, which determines, among other things, the style of the message. The advertising genre, a genre characterized as complex, as it works, reframes and incorporates primary genres, has the central objective of building the next one idea being to buy something more frequent. This process occurs mainly through the use of persuasive speeches, compelling, authoritative, imperative and seduction. Our goal is to analyze an advertising piece, discussing how the resources used in advertising participate in the process of enunciation and persuasion and the manner in which the voices of others (previous authors, recipients hypothetical ) mingle with the voice of the subject's explicit enunciation. (Bakhtin, 2010, p. XXVII). Thus, based on Bakhtinian studies, we will think about the relation of the dialogical voices raised in question in advertising, and attend to the role of the other, with his active responsive understanding, how to be active and modifying agent

Localização e preço de contrato ótimo da geração distribuída em sistemas de distribuição radiais de energia elétrica

Pós-graduação em Engenharia Elétrica - FEIS

Responsabilidade socioambiental: conhecimento dos profissionais da saúde sobre o gerenciamento de resíduos no serviço público

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estudo randonizado duplo-cego da capacidade funcional e da prática de atividade física em indivíduos com diagnóstico polissonográfico de SAOS antes e após uso de CPAP

Pós-graduação em Bases Gerais da Cirurgia - FMB

Chicken meat consumer profile in northwestern São Paulo State, Brazil

Brazil is the world’s first chicken meat exporter nowadays. The maintenance of this position requires a constant quality attributes evolution. This work evaluated the chicken meat consumer profile in the northwest region of São Paulo state, the most important Brazilian poultry meat consumer market, in order to provide information to the productive sector. The data were collected using 482 interviews and questionnaires that were answered by e-mail. The questionnaires involved questions related to the consumer identification, habits and preferences and their knowledge about food safety, production system, sustainability and animal welfare. Most of the consumers, 62%, were female, with ages ranging from 20 to 50 years. Beef was preferred by the majority of the answerers and chicken and pork meat were together the second choice. Only 2% of the interviewed consumers mentioned not enjoying poultry meat. The main part of consumers, 67%, prefer to buy breast and leg cuts and only 11% are used to buy the whole poultry carcass. More than 60% of the interviewed have already eaten free range chicken meat, but the majority of them, 89%, are used to consume regular industrialized poultry. About 75% of the consumers believe hormones are used to grow the birds. Over 80% of people observe the expiration date before buying the product, but only 55% check if it has the stamp of the official inspection service. Color and appearance of meat are the most important factors that influence the consumer’s choice. The amount of water that drips on the tray is a rejection factor to 88% of answerers. Most of them, 66%, prefer lighter colored meat. Only 27% of them believe that chicken meat causes an environmental impact and 48% do not know the meaning of animal welfare. More than half of the interviewed do not consider animal welfare aspects before consuming any kind of meat. From these results obtained, it is possible to conclude that any effort to improve the product quality, mainly concerned to animal welfare and sustainability aspects, requires prior educational initiatives.

Boas práticas de laboratório e biossegurança: prevenção dos riscos ergonômicos

El control de los riesgos ergonómicos es parte del paquete de medidas de Buenas Prácticas de Laboratorio y Bioseguridad. De este modo, la mala postura, la iluminación o ventilación inadecuadas , prolongada jornada de trabajo, la monotonía y la actividad repetitiva, intensa rutina, el control de la productividad , el estrés y el trabajo por la noche son factores a los riesgos ergonómicos. Como se relacionan a los elementos físicos y de organización también pueden interferir con la comodidad y la salud del personal de laboratorio. Riesgos ergonómicos no sólo pueden generar trastornos psicológicos y fisiológicos que causan graves daños a la salud, sino también comprometer la productividad del laboratorio y reducir el equipo de seguridad , ya que producen cambios en el cuerpo y el estado emocional, tales como trastornos o lesiones relacionadas con el cansancio físico producido por el trabajo repetitivo, dolor muscular, alteraciones del sueño, diabetes, trastornos de los nervios , la taquicardia , las enfermedades del aparato digestivo (gastritis y úlcera ), tensión, ansiedad, problemas de espalda y la hipertensión. En este trabajo se propone una secuencia de actividad laboral (gimnasia) en el intervalo de tiempo pequeño, respetando las instalaciones y el espacio físico disponible en el ambiente del trabajo, como una estrategia para mejorar la calidad de vida laboral, para aumentar la productividad, mejorar la disposición a trabajar y para aumentar el conocimiento del cuerpo y de la interacción social.

Tolerance and nutritional therapy of dietary fibre from konjac glucomannan hydrolysates for patients with inflammatory bowel disease (IBD)

Carbohydrates may provide an alternative therapeutic approach for a number of digestive health disorders such as inflammatory bowel disease (IBD). The aim of this work was to characterise the tolerance and efficacy of low and high molecular weight konjac glucomannan hydrolysates within healthy volunteers and patients suffering from IBD and associated gut conditions. These conditions included constipation, Crohn's disease and ulcerative colitis. For general tolerance, fourteen patients participated whilst for the digestive disorder trial, there were twenty. Scores of taste/texture of the product, bowel movement, stool consistency, diarrhoea, existence/absence of blood in the faeces, abdominal pains, flatulence, vomiting, fever, improvement of life style after use, willingness to use in the future and clinician's statements about each patient's conditions before and after use were recorded. The results showed that the hydrolysates were tolerated well for patients with diarrhoea and had a significant improvement on bowel movement, stool consistency, abdominal pain and flatulence after ten days. With respect to effects on IBD, there was a significant health benefit after fourteen days of consumption for bowel movement, stool consistency, diarrhoea, existence/absence of blood in the faeces, abdominal pain, flatulence and vomiting. Most patients declared an improvement of their life style after consuming the hydrolysates. The use of konjac glucomannan hydrolysates as a therapeutic agent or adjunct to standard treatments could prove a successful tool for the treatment of a range of disorders; although large scale studies are required to characterise further the role of the carbohydrates.

O uso de MC em uma abordagem Socio-interacionista no ensino de Física

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)