A característica universal de Leibniz: contextos, trajetórias e implicações

Pós-graduação em Educação Matemática - IGCE

Técnicas de parametrização para o fluxo de carga continuado desenvolvidas a partir da análise das trajetórias de soluções do fluxo de carga

Pós-graduação em Engenharia Elétrica - FEIS

Trajetórias escolares no ensino fundamental: estudo de uma escola pública

Pós-graduação em Educação Escolar - FCLAR

Bauhaus: conjuntura política e trajetórias

The Bauhaus began its activities in 1919, in Weimar - Germany, under the direction of architect Walter Gropius, as an association of craftsmen without distinction. For his inclusive approach, its professors were many artists, architects and craftsmen from different ideals. Thus were brought together painters, sculptors, decorators, architects and other professionals from many different locations. With their existence tied to political events of the interwar period, this school has several limitations and had to move its headquarters several times. The aim of this paper is to report briefly the main events in the short existence of this school forerunner of contemporary design.

Trajetórias Formativas Docentes: buscando aproximações na bibliografia sobre formação de professores

This paper is a theoretical review where we present teachers’ formative trajectories, according to concepts and significations from teachers' education literature, bibliography references to the UNESP Science Education Research Group. We summarize, in an overview table, different typologies associated to teachers' formative and professional development, trying to establish relationships among them. This study is aimed at to rethink these trajectories, in order to provide subsidies for future investigation in this research line.

Inovações tecnológicas e contexto escolar: reflexões necessárias

In modern society technologies have played an important space exerting influences in different spheres. Today's young people are born immersed in the digital and virtual reality, which has changed the ways of learning, as well as to relate to the world. All this context has intensified the debate on the potential of ICT in education and training means. In this study, we sought to investigate the teachers' vision of ICT in the school environment, how they are being incorporated into the school and the limits and possibilities of the use of ICT in the learning process. Questionnaires were administered to 150 teachers who teach in high school in the state network of São Paulo teaching, but specifically in Piracicaba. Continuing, semi-structured interviews with a group of 8 directors were carried out so that there was a deepening on the issues raised by teachers in the questionnaire. The research brought to light important issues for discussion and referral measures striving to support public policies of integration of ICT in schools. Teachers spoke about the advantages and disadvantages of their use and the process of integration. It was observed that, despite efforts to implementation, there are still problems with infrastructure of schools, teacher training and working conditions

A fotografia amadora e fotoclubista no Brasil e no México: trajetórias e conexões latino-americanas (1940-1950)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Trajetórias negligenciadas: processos de resiliência em adolescentes com histórico de envolvimneto no tráfico de drogas

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

Composição físico-química e propriedades tecnológicas da farinha de folhas de mandioca

Cassava leaves can be considered an important nutritional source when compared to other commonly consumed vegetables leaves. Cassava leaves have high levels of protein, fiber and minerals, and arestill underexplored due to the lack of information regarding the use of them as afood product, as well as, their use as an industrial raw material. The consumption of cassava leaves in fresh form is impractical due to the presence of cyanide, thereby it is required a pretreatment to be performed to reduce this component. The objective of this study was to produce and characterize the four made with cassava leaves as its chemical composition, color, indices of absorption and water solubility, and pasting properties, aiming to provide information of interest for possible application as an ingredient in the food industry. Cassava leaf flour showed low moisture content (6.6 %)and significant amounts of fiber (30.68 %), protein (23.00 %), and total carbohydrate (22.27%). Drying and milling processes allowed to obtain a flour with a low content of total cyanide (0.3 mg 100g-1 ), and the presence of vitamin C (56.6 mg 100g-1 ) and β –carotene (38 mg 100g- 1 ). The color analysis of cassava leaf flour showed low lightness with, predominantly, green and yellow pigments. The cassava leaf flour presented good solubility (14.85 %) and water absorption (6.87 g gel. g-1 ). Pasting properties showed a low peak of viscosity and a higher final viscosity with a retrogradation tendency, indicating a low capacity of this flour to form gel. The flour of cassava leaves can be a good source of nutrition when used as a food ingredient in soups and pasta. However, it is not indicated to products that require high gel formation.