Ecos do surrealismo e o grupo OULIPO

This article aims to trace a brief panorama of the Oulipo group, founded in France in the sixties and still in existence. This group became known by the rules imposed on its members for the creation of any literary text and also, for fl irting with mathematics. The purpose of this study is to enumerate some of the many constraints created by the group and connect some procedures to the surrealist movement.

A formação de professores de espanhol língua estrangeira (Ele) no Brasil e de português língua estrangeira (Ple) na Argentina: identidade(s) em processo de construção e reconstrução

Bajo la perspectiva discursiva, específicamente francesa y según estudios realizados por Hall (2002), Souza Santos (2005) entre otros, que están analizando el concepto de identidad, como los estudios de Celada (2002, 2009, 2010), Serrani (1997, 2003, 2005) y Zoppi-Fontana (2009), con relación al proceso de enseñanza y aprendizaje de Lengua Extranjera, verificamos que la construcción de la identidad se da en proceso de constante reconfiguración, visto que aprender otra lengua implica entrar en contacto con otros modos de ver y de nombrar el mundo, y de este modo es necesario “desplazarse” de sí mismo y reconfigurarse con relación a otro(s) hablante(s) de esta nueva lengua a ser aprendida. En nuestro caso se trata de aprender y enseñar lenguas próximas: portugués y español, con rasgos lingüístico-discursivos de aproximaciones y de distanciamientos. Para tanto, este estudio preliminar tiene como objetivos: verificar como acontece actualmente la constitución de la(s) identidad(es) en el proceso de enseñanza y aprendizaje de Español Lengua Extranjera (ELE) en Brasil y de Portugués Lengua Extranjera (PLE) en Argentina, en especial en la formación del profesor de estas lenguas; observar contextos de enseñanza y aprendizaje, los que posibilitan la inserción del profesor de Portugués (PLE) en Argentina y del profesor de Español (ELE) en las regiones enfocadas, considerando las Leyes brasileña y argentina que determinan la oferta de la enseñanza de las referidas lenguas: Ley 26.468, de enero de 2009, que determina la oferta obligatoria del Portugués en Argentina y la Ley no. 11.161, de agosto de 2005, sobre la enseñanza de la Lengua Española en Brasil. La metodología, de tipo interpretativista, presupone como instrumentos la realización de análisis de las Leyes que promueven la enseñanza de ELE en Brasil y de PLE en Argentina, así como de entrevistas, preguntas e análisis de los datos levantados.

A formação do professor de espanhol no Centro de Línguas da FCL UNESP/Assis: histórias compartilhadas

This paper presents some reflections regarding Spanish/FL teachers professional development process, considering their experiences in the context of the project “Center for Languages and Teachers Development”, UNESP – Assis. The study aimed to develop a space for reflection and to identify the main concerns that the teachers-students have in their initial education trajectory. To do so, we use the qualitative approach principles and the narrative research method.

Resistência à flexão em porcelana feldspática: efeito da ciclagem mecânica e limite de fadiga pelo método escada

This study evaluated the fatigue limit (FL) by the staircase method and the effect of mechanical cycling on the flexural strength (FS) of Duceragold feldspathic porcelain. Specimens (25 x 5 x 2 mm) were made according to manufacturer’s directions and submitted to three-point flexural strength test (n = 10). To determine FL (n = 30; 10,000 cycles; 2 Hz), an initial loading of 60% of the FS and an incremental loading (step) of 3% of the FS were used. Data were analyzed by Anova and Tukey´s test (p < 0.05). Although the proposed cycles have not reduced FS significantly, fractography analysis showed striation, characteristic signs of mechanical fatigue.

Leaf gas exchange and yield of three upland rice cultivars

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

Avaliação de produções escritas em português para falantes de outras línguas em contexto teletandem: contribuições para a formação inicial de professores

Pós-graduação em Estudos Linguísticos - IBILCE

Bayesian age and growth analysis of the shortfin mako shark Isurus oxyrinchus in the Western South Atlantic Ocean using a flexible model

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Fenologia reprodutiva e distribuição espacial de Oeceoclades maculata (Lindl.) Lindl. (Orchidaceae) em Cerrado do município de Mogi Guaçu, São Paulo, Brasil

Oeceoclades aculate (Lindl.) Lindl., an invasive orchid, was analyzed as to its reproductive phenology and spatial distribution, correlation between abundance of mature and immature individuals, and verifying these with microclimate patterns in the Cerrado (savanna-like vegetation) of Mogi Guacu, Sao Paulo State, Brazil. For the reproductive phenology 100 plants were followed and the distribution pattern was identified by the Morisita Index (MI) and the Variance Ratio/Average (R) in 20 plots of 20x10m, reduced to 10x10m afterwards. The phenology presented seasonality, with flowering from November to February, fructification from February to June, and dehiscence from June to July. Mature and immature individuals aggregated and correlated to each other, indicating dependence between the ontogenetic stages. The luminosity was the preponderant microclimatic factor in the allocation of plants. Seasonal climatic changes and intensity of anthropogenic disturbances seem to be more important for the establishment of the species than microclimate.

Implicações clínicas da doença de Lyme em região facial: revisão da literatura

Lyme disease (LD) is a systemic infl ammatory changes resulting from direct action and the immune response to the spirochete Borrelia burgdoferi transmitted by inoculation of the fl ow of the genus Ixodes tick and is most commonly found in North America, Europe and Asia. This disease can lead to facial and peripheral neurological manifestations, such as Bell’s palsy, eye changes, disorders in the temporo-mandibular joint in addition to paresthesia of superior and inferior alveolar nerves. In Brazil, the diagnosis of LD is primarily based on clinical presentation, the erythema migrans skin, and epidemiological information of the patient. Recognition of the onset of the DL by health professionals is essential for the correct antibiotic treatment preventing the progression of the disease, and also relevant preventive guidelines for those living or working in endemic areas.

Efeito da adição de açúcar na qualidade sensorial de cachaças obtida tradicionalmente e redestilada

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Desenvolvimento de bebida láctea potencialmente probiótica carbonatada: características físico-químicas, microbiológicas e sensoriais

The goal of this work was to develop a strawberry fl avored dairy beverages carbonated and fermented with potential probiotic bacteria. Four formulations of dairy beverages were elaborated: Control (BL); Fermented (BLF); Carbonated (BLC) and Carbonated Fermented (BLFC). In samples submitted for carbonation, a carbonator was used for the carbon dioxide (CO2 ) gas injection dissolved in drinking water and the cultivation consisting of lactic bacteria Lactobacillus acidophilusLA-5®, Bifi dobacterium BB-12® and Streptococcus thermophilus (Biorich, Chr. Hansen) was employed on the fermented samples. The samples were characterized by physical and chemical, microbiological and sensory parameters. The BLC sample showed the presence of yeasts and coliform counts, but the counts indicated that it was suitable for consumption in 28 days time. The BL presented average coliform counts above the limit established by the law after 21 days of refrigerated storage. The presence of lactic bacteria and CO2 and their effects on lower proteolysis indexes, lower pH values and higher acidity values were correlated with signifi cant inhibitory effect of contaminated microorganisms in the BLF and BLFC. The carbonation was not stimulatory for the growth of lactic crops, mainly in the genus Bifi dobacterium spp. and Streptococcus spp. The BLF drink presented greater sensory acceptance and purchase intention test results, however the carbonated beverage presented positive results, with mean values greater than 50% in the acceptance tests with potential inclusion as sensory differential in dairy beverages. Just BLFC drink was considered potentially probiotic, by presenting minimum counts of Lactobacillus spp. during storage. Further studies should be conducted with the technology of carbonation, since it has been proven the correlation of the presence of CO2 with inhibitory effect of contaminated microorganisms and lower physical and chemical changes of dairy beverages.

Isoflavones supplementation of a probiotic soy product: effects on quality characteristics and isoflavones profile

The aim of the present study was to investigate the effect of isofl avones supplementation of a fermented soy product on its sensory acceptance, physicochemical properties and probiotic cell viable count. Additionally we also investigated the ability of the mixed starter cultures (Enterococcus faecium CRL 183 and Lactobacillus helveticus 416) to modify the isofl avones profi le of soy product during the fermentation process. Three products were analysed: soy product fermented with E. faecium CRL 183 and L. helveticus 416, isofl avonessupplemented soy product (fermented with E. faecium CRL 183 and L. helveticus 416; 50mg/100g, Isofl avin®, Galena, Brazil) and unfermented soy product. A panel of judges evaluated the acceptability of the samples on a nine point structured hedonic scale. The chemical composition namely fat, protein, ash and total carbohydrate contents, pH, enumeration of viable Lactobacillus spp. and Enterococcus spp. and quantifi cation of isofl avones using HPLC were investigated. All determinations were conducted after 7 days storage at 10°C. The sensorial acceptance was reduced in the isofl avones-supplemented soy product, but this effect was not signifi cant compared to the sample without isofl avones addition. Chemical composition did not differ (p<0.05) among the samples. Cell viable counts were reduced and total fermentation time was longer in the isofl avonessupplemented soy product, suggesting that the isofl avone addition could inhibit the starter cultures. However, all the products may be considered probiotic since they exhibited lactic acid bacterial populations varying from 2.3 x 109 up to 1.22 x 1010 CFU/mL. Fermentation of soymilk did not change the isofl avones profi le. In conclusion, it was possible to obtain a fermented soy product containing a high isofl avones concentration, adequate sensory and chemical characteristics and lactic acid bacterial viability suffi ciently high to characterize the product as a probiotic. The mixed starter culture was not able to convert the glycoside isofl avones into aglycone or produce equol during the fermented soy product processing.

O emprego de okara no processamento de hambúrger de frango fermentado com Lactobacillus acidophilus CRL 1014

Okara is a residue of production process of soy milk, wich has a considered nutritional value for containing proteins, lipids and fi bers in signifi cant amount, besides bioactive compounds, such as isofl avone. Despite these qualities, the great amount of okara produced annually in Brazil and in other countries generates a problem of disposal waste and it has served only for animal food products. Such situation can be changed by studies, that demonstrate the viability of okara’s utilization in human nourishment. Thus, the purpose of this research was to develop a fermented hamburger with a probiotic bacteria, based on chicken meat and okara fl our. Five formulations were processed: F1-100% of chicken meat, unfermented and containing curing salts, F2-100% of chicken meat, fermented with L. acidophilus, F3 - 90% of chicken meat and 10% of okara meal, fermented with L. acidophilus, F4 - 70% of chicken meat and 30% of okara meal, fermented with L. acidophilus; F5 - 50% of chicken meat and 50% of okara meal, fermented with L. acidophilus. All formulations were evaluated for the viability of the probiotic culture, determination of cooking yield and shrinkage percentage, pH and sensory characteristics. The results have demonstrated that it is possible to elaborate a chicken hamburger, fermented with Lactobacillus acidophilus CRL 1014, with the addition of 10% okara fl our.

Qualidade de água utilizada para consumo em escolas e creches no município de São Carlos - SP

We know the importance of treating water for human consumption because changes in the physicochemical and / or biological has been associated with various health problems, the quality of water intended for human consumption must meet potability standards established by governmental decree 518/2004. The aim of this study was to evaluate the quality of water supplied schools and daycare in the city of São Carlos - SP. We selected 31 schools and kindergartens, and at intervals of 3 months, two water samples taken at three different points - network, tank and fi lter - totaling 186 samples, with an interval of three months, to verify possible differences in sampling points and at different times. The samples were evaluated for the following parameters: presence of total coliform and fecal coliform / E. coli count of heterotrophic bacteria, determination of pH, fl uoride, free residual chlorine, turbidity and color. The largest number of samples outside the standard for coliform was coming from the fi lters and the network, heterotrophic bacteria in most samples was taken out of standard fi lters. In the physical-chemical analysis of samples as many non-standard pH occurred in the network, network, and fl uoride in the fi lter pair in the fi lter to free chlorine and turbidity in the reservoir. The parameter with a larger sample size was inadequate fl uoride. We need more attention to the conservation, cleaning and maintenance of building reservoirs and fi lters in schools and kindergartens of San Carlos, since the water was considered unfi t for consumption.