Dificuldades de aprendizagem no contexto escolar: perspectivas para sua compreensão e superação

Inside my participation in the Teacher Education for the Educational Service of Students with Learning Disabilities extension project, which serves elementary school students which are presented by the school as students with learning desabilities in reading and writing, and in view of the large amount of material already published in relation of this issue it is necessary theoretical depth to better understand these entitled desabilities. Considering as how they are perceived and diagnosed by the school team, worked in the context of the classroom, understood by the parents and how these difficulties intefere in the lives of these students. It is known that due to these difficulties many students end up producing a feeling of school failure, a fact that leads, in many cases, to the dropout of these students. Given the need to discuss such pressing issues I present as the goal of this paper: characterize what learning to write and reading difficulties really are and speculate what are the possibilities of educational interventions within the school context to motivate and assist in overcoming the students‟ learning difficulties. Using resources such as a record notebook, activities already implemented, and leaning on the concept of school failure and learning difficulties, the metodology of this study is defined as documentary literature

Imunocastração e ractopamina na qualidade de lombos suínos processados com sal e tripolifosfato

The objective of this work was to evaluate the effect of immunocastration and supplementation with ractopamine in the quality of pork loin enhanced with salt and sodium tripolyphosphate. Treatments consisted of the sexual condition of the swine (females, physically castrated and immunocastrated males) and supplementation or not with ractopamine in finishing diet. The loins subjected to the enhancement with sodium tripolyphosphate and salt were evaluated as to physical-chemical, microbiological, and sensory parameters. There was no interaction between sexual condition and ractopamine on fresh pork loin characteristics. The addition of ractopamine in the diet increased the shear force in fresh loins. There was also no effect of sexual condition nor of ractopamine in purge loss and loin protein content. Loins of immunocastrated animals had less weight loss by cooking, whereas loins of animals non-supplemented with ractopamine showed higher moisture than those supplemented. Enhancement decreases the shear force of the cuts, which was lower in the immunocastrated animals without ractopamine supplementation. Immunocastration provided pork loins with high a* and L* values. Differences in the appearance and texture of pork loins, regardless of sexual condition and ractopamine, are not perceived by consumers, showing that enhancement standardizes the cuts.

Experiências com livros que exploram a sua materialidade: mediações e leituras possíveis

Pós-graduação em Artes - IA

Uma, nove ou dez narrativas sobre as licenciaturas em ciências e matemática em Mato Grosso do Sul

Pós-graduação em Educação Matemática - IGCE