Synganglion histology in different stages of Rhipicephalus sanguineus ticks (Acari: Ixodidae)

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

Efeito de produtos a base de Bacillus thuringiensis Berliner em aspectos biológicos de Podisus nigrispinus (Dallas, 1851) (Hemiptera: Pentatomidae)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Crescimento de bulbos de calla cultivados em substrato em função do nível freático

Pós-graduação em Agronomia (Irrigação e Drenagem) - FCA

Autonomia do aluno na sala de aula de língua portuguesa: uma proposta de atividade articulando línguas e linguagem

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Proposição de uma prática experimental significativa em aulas de física

A remarkable characteristic of the physics subject is the abstraction ability needed during the learning process, which means a non-trivial comprehension and understanding. If the students could not link the themes learned in this subject with observable effects, physics would tend to be a group of mathematical formulas to be memorized. In general, it creates a distance between the student and the subject, and also a prejudice vision of the physics, sometimes for the whole life. Beyond this particular characteristics of physics, the education deals with a source of distraction reinforced by the popularization of mobile access such as cellphones and tablets. The traditional role played by the teacher becomes weak to attract student’s attention. It is necessary that the classes could be planned in such way to achieve three goals: attract student attention, link analytical concepts with real effects and, the most important, gives to the student the ability to use the learned concepts as the key to develop new knowledge. In this work, we present a research based in some experiments used in a CBEF (Brazilian magazine about physical education) and develop an activity consistent with the aims to be reached. To prepare of the experimental activity, we based on Piaget and Vygotsky theories. This work aimed to developed a theoretical research to obtain a didactical activity that deals with the current challenges of the society

A senhora dona da memória: autobiografia e memorialismo em obras de Zélia Gattai

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Um predador generalista na fronteira entre ecossistemas: interações tróficas e os processos ecossitêmicos bromelícolas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo)

The aim of this work was to develop a quality index method (QIM) scheme for whole ice-boxed refrigerated blackspot seabream and to perform shelf-life evaluations, using sensory analysis, GR Torrymeter measurements and bacterial counts of specific spoilage organisms (SSO) during chilled storage. A QIM scheme based on a total of 30 demerit points was developed. Sensory, physical and microbiological data were integrated and used to determine the rejection point. Results indicated that the shelf-life of blackspot seabream is around 12-13 days. (C) 2011 Elsevier Ltd. All rights reserved.

Obesity and Physical Activity in the Daily Life of Patients with COPD

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Changes during chilled storage of whole tilapia and short-term frozen storage of tilapia fillets

This study evaluated the physicochemical changes in Nile tilapia (n = 82, 373.71 ± 61.91 g) refrigerated for up to 92 h and in the frozen fillets. The tilapias were captured with nets, slaughtered by ice and water shock (1:1) in a temperature of approximately 2°C for 30 min, and stored refrigerated at 4°C in polystyrene boxes containing ice. The fish were filleted, and filets were weighed and frozen. The drip loss and protein were determined after 23 days of frozen storage. After 4 h of storage, all fish were in full rigor mortis. The pH of the muscles decreased for up to 45 h of the storage period. The fillets obtained from tilapia stored for more than 72 h lost more weight and protein. Thus, the filleting or processing of tilapia should be done before 72 h of cold storage, since deterioration of the fish starts to occur after this period. Copyright © Taylor & Francis Group, LLC.