Creole discourse and social development

Contiene el informe del proyecto sobre la promoción del desarrollo social y el lenguaje criollo en el Caribe

Avaliação de sistemas para a aplicação de inseticidas para controle de Aedes aegypti (l.) (Diptera: Culicidae)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Aderência in vitro de Streptococcus sanguinis e Candida albicans em implantes dentários de superfície lisa ou tratada

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Bivalves da Formação Taciba, Cisuraliano, Grupo Itararé, Bacia do Paraná, e seu significado bioestratigráfico e paleoambiental no contexto da glaciação neopaleozóica no Gondwana central

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

Early Permian post-glacial bivalve faunas of the Itarare Group, Parana Basin, Brazil: Paleoecology and biocorrelations with South American intraplate basins

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

Home Cooking and Phenolics: Effect of Thermal Treatment and Addition of Extra Virgin Olive Oil on the Phenolic Profile of Tomato Sauces

Tomato products are a key component of the Mediterranean diet, which is strongly related to a reduced risk of cardiovascular events. The effect of cooking time (15, 30, 45, and 60 min) and the addition of extra virgin olive oil (5 and 10%) on the phenolic content of tomato sauces was monitored using liquid chromatography coupled to tandem mass spectrometry. Concentration of phenolics in the tomato sauces decreased during the cooking process, with the exception of caffeic acid and tyrosol. The main degradation observed was the oxidation of quercetin, since the hydroxy-function at the C-ring of this flavonoid is not blocked by a sugar moiety, unlike rutin. Higher levels of virgin olive oil in tomato sauce seemed to enhance the extraction of phenolic compounds from the tomato, leading to higher phenolic contents in the sauces. Thus, the food matrix containing the phenolic compounds plays a crucial role in determining their accessibility.

Da serra à costa: migração e modernização peruana na obra de Mario Vargas Llosa (1950-1960)

Pós-graduação em História - FCHS

Caracterização e aceitabilidade de tomate seco

In this work evaluated the content of vitamin C and total carotenoid in tomatoes fresh and dehydrated for conserve, with posterior immersion in sauce, verifying its sensorial acceptability. Dehydration was performed in dryer with airflow at 70 °C to obtain a product with final moisture of 45%. Determinations were carried out ascorbic acid, soluble solids, acidity, sugars and carotenoid before and after the dehydration process. The dehydrated tomatoes had been immersed in three types of sauces (pepper sauce, oregano with parrot leaves sauce and garlic sauce) per 25 days. After this period, the dry tomatoes in conserve had been submitted to the sensorial analysis in the pate form, applying themselves preference test. The results had been showed that retention of vitamin C and total carotenoid in the dehydrated product showed retention of 14.0% and 44.3%, respectively, in tomatoes after the dehydration process. Among the formulation of canned t

Genome-wide association study and ancestral origins of the slick-hair coat in tropically adapted cattle

The slick hair coat (SLICK) is a dominantly inherited trait typically associated with tropically adapted cattle that are from Criollo descent through Spanish colonization of cattle into the New World. The trait is of interest relative to climate change, due to its association with improved thermo-tolerance and subsequent increased productivity. Previous studies localized the SLICK locus to a 4 cM region on chromosome (BTA) 20 and identified signatures of selection in this region derived from Senepol cattle. The current study compares three slick-haired Criollo-derived breeds including Senepol, Carora, and Romosinuano and three additional slick-haired cross-bred lineages to non-slick ancestral breeds. Genome-wide association (GWA), haplotype analysis, signatures of selection, runs of homozygosity (ROH), and identity by state (IBS) calculations were used to identify a 0.8 Mb (37.7-38.5 Mb) consensus region for the SLICK locus on BTA20 in which contains SKP2 and SPEF2 as possible candidate genes. Three specific haplotype patterns are identified in slick individuals, all with zero frequency in non-slick individuals. Admixture analysis identified common genetic patterns between the three slick breeds at the SLICK locus. Principal component analysis (PCA) and admixture results show Senepol and Romosinuano sharing a higher degree of genetic similarity to one another with a much lesser degree of similarity to Carora. Variation in GWA, haplotype analysis, and IBS calculations with accompanying population structure information supports potentially two mutations, one common to Senepol and Romosinuano and another in Carora, effecting genes contained within our refined location for the SLICK locus.

Ethanol intake-induced apoptosis in glial cells and axonal disorders in the cerebellar white matter of UChA rats (voluntary ethanol consumers)

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

Effect of the rest interval duration between contractions on muscle fatigue

Background: We aimed to investigate the effect of rest interval, between successive contractions, on muscular fatigue. Methods: Eighteen subjects performed elbow flexion and extension (30 repetitions) on an isokinetic dynamometer with 80 degrees of range of motion. The flexion velocity was 120 degrees/s, while for elbow extension we used 5 different velocities (30, 75, 120, 240, 360 degrees/s), producing 5 different rest intervals (2.89, 1.28, 0.85, 0.57 and 0.54 s). Results: We observed that when the rest interval was 2.89 s there was a reduction in fatigue. On the other hand, when the rest interval was 0.54 s the fatigue was increased. Conclusions: When the resting time was lower (0.54 s) the decline of work in the flexor muscle group was higher compared with different rest interval duration.

Taller del proyecto AVORA, robot submarino de la ULPGC-PLOCAN dentro de Ciberlandia 2013

Celebrado el 24 de mayo en el Edificio de Informática y Matemáticas de la ULPGC

Nuevas especies de líquenes para las Islas Canarias

Departamento de Biología Vegetal, Botánica. Facultad de Farmacia, Universidad de La Laguna, Tenerife

Equipo AVORA de Robótica Marina de la ULPGC: experiencia y Perspectivas

[ES] AVORA es un grupo de trabajo multidisciplinar integrado por 11 estudiantes (este año con un nuevo miembro, Michael Smith proveniente de la Universidad de Rhode Island, USA) y 3 supervisores. Se ha creado para diseñar y desarrollar un AUV (Autonomous Underwarter Vehicle) capaz de detectar objetos bajo el agua sin supervisión, así como navegar de manera autónoma con la ayuda de un sonar. Todo esto se está llevando a cabo para superar las misiones que se plantean en la competición europea SAUCE. Como novedad este año, el equipo tiene intenciones también de presentarse a la competición EUROATHLON

Consumer Perception and Willingness to Pay for Local Food

A growing number of empirical studies recently investigated consumers' valuation for local food products. However, different aspects related to the local food consumption still remain vague or unexplored. As such, the objective of the present research is to fulfill the existing literature using a mixed methodological approach for the investigation of consumers' preferences and Willingness to Pay (WTP) for local food products. First of all, local food is still a blurred concept and this factor might be source of individuals' misperception for the local origin meaning. Therefore, a qualitative research has been performed in order to investigate the meaning and the perception of the local food in the Italian food market. Results from this analysis have been used as inputs for the building of a non-hypothetical Real Choice Experiment (RCE) to estimate consumers' WTP for locally and organically produced apple sauce. The contribution of this study is three-fold: (1) consumers' valuation for the local origin is interpreted in terms of regional borders, over the organic food claim in case of an unusual food product in the area of interest, (2) the interaction between individuals' personality traits and consumers’ preferences for local and organic foods is analyzed, (3) the role of Commitment Cost creation in consumers' choice making in case of uncertainty due to the use of a novel food product and of an unconventional food claim is investigated. Results suggest that consumers are willing to pay a higher price premium for organic over locally produced apple sauce, possibly because of the presence of a regulated certification. In accordance with Commitment Cost theory, the organic label might thus decrease consumers' uncertainty for the features of the product in question. Results also indicate that individuals' personality can be source of heterogeneity in consumers' preferences.