Da política educacional à política da escola: os silêncios e sussurros da diversidade sexual na escola pública

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Avaliação do comportamento ao desgaste de compósitos poliméricos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Análise funcional e estrutural comparativa da fastuosaina com papaína e bromelinas

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

Tempo de festas: homenagens a Santa Bárbara, N. S. da Conceição e Sant'Ana em Salvador (1860-1940)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

O SLA funk de Fernanda Abreu

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Resposta da reeducação sensitiva no trajeto do nervo intercostobranquial em mulheres pós mastectomia, submetidas à linfadenectomia axiliar

Pós-graduação em Ginecologia, Obstetrícia e Mastologia - FMB

Caracterização mecânica e microestrutural de um aço 4340 com estrutura multifásicas e tratamento de nitrocarbonetação a plasma

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

As representações das mulheres no filme garotas e samba (1957)

Este artigo visa apresentar uma análise das representações femininas contidas no filme Garotas e Samba (1957), dirigido por Carlos Manga, por meio de seu enredo, personagens e marchinhas carnavalescas. Essa produção pertence ao gênero cinematográfico conhecido como chanchada, considerado um tipo de comédia musical que recebeu influências diversas, advindas do circo, do carnaval, do rádio, do teatro de variedades e do cinema estrangeiro. O carnaval representado no filme é o das músicas das rádios – principalmente das marchinhas carnavalescas, que favoreciam sátiras e inversões – e dos bailes de salão – onde eram utilizadas fantasias estilizadas e curtas, típicas do período. Este filme evidencia, de forma clara, o “mundo às avessas” apresentado pelas chanchadas, uma vez que as mulheres aparecem em uma posição muito mais ativa no espaço público em relação à situação real de grande parte das mulheres dos anos 1950. Não obstante, o filme expressou representações ora conservadoras, ora ousadas a respeito da mulher, demonstrando a ambiguidade de uma sociedade em fase de transição.

Silver Molybdate and Silver Tungstate Nanocomposites with Enhanced Photoluminescence

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Vitrocerâmicas porosas via conformação e consolidação com amidos

The search for new methods of manufacture of glass-ceramics with controlled porosity and permeability is interesting of the industrial and commercial point of view, and a challenge of great complexity. Porous glass-ceramics produced by sintering and crystallization of glasses can find applications, for example, as filters, materials with bactericidal properties, bio-implants, as catalytic and enzymes supports, among others. An alternative and low cost method of ceramic manufacture reaching different levels of porosity, for diverse purposes, is the conformation assisted by addition of starch, known as consolidation with starch. The objective of this project is to study the process of conformation with starch for making porous glass-ceramics from a commercial glass in the system Na2O-CaO-SiO2, whose kinetics of sintering by viscous flow and surface crystallization are known. The method of conformation with starches is innovative for glass-ceramics and its development opens the way for obtaining a new class of materials. We found a possible route for the production of porous compacts of glass particles, from the powder preparation to the removal of starch. It was observed that a glass powder obtained by dry milling in a ball mill with alumina balls for 24 h, afterwards mixed with water in an eccentric ball mill for 2 h, without the addition of a deflocculant, and subsequently mixed with starch also in an eccentric ball mill for 5 min resulted in slurries stable against sedimentation

Queijo Prato com teor reduzido de gordura adicionado de enzima proteolítica: características físicas e sensoriais

The Prato cheese is the second most consumed cheese in Brazil. It is produced by milk enzymatic coagulation, and maturated for at least 25 days; it is classified as fatty cheese and of medium moisture. Due to the concern to health, the cheeses consumers have been seeking for products with low fat contents; however fat is essential for providing desirable sensory and physiologic characteristics, such as flavor, softness and texture to cheeses. Alterations on the technological processing of low fat cheeses have been made seeking for improved products, and the use of proteolytic enzymes has been a significant strategy. The meltability, color and sensory characteristics are fundamental quality indicators of the final products. This study reports the findings from the analyses on the physical and sensory characteristics of low fat Prato cheese with addition of proteolytic enzyme – fastuosain, that is extracted from unripe gravata fruit. The addition of fastuosain improved the quality of the product, as this additive neither affected the meltability, nor produced bitterness, which is a common unpleasant taste in low fat cheeses.

Aspectos da cultura rural tradicional na Reforma Agrária: estudo nos assentamentos de Presidente Venceslau, SP

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Reconhecimento de cores de objetos e de alimentos de cromaticidades opostas por pintos de corte

The aim of this research was to evaluate, by preference tests, the ability of perception of broiler chicks in the recognition of objects and foods of different colors. The survey was conducted in Brazil and consisted in the conditioning of 60 sexed one-day-old chicks using 30 male chicks and 30 female chicks for three days with blue balls and red food colors chosen for having opposed chromaticities. After the conditioning phase, a preference test was performed, in which the animals were placed individually in the center of an arena test with four options: red food, blue food, red balls and blue balls. Each bird was measured for 10 minutes. Latency to the first peck and the number of pecks, the number of sequential pecks at each object type or food, the total time the bird in each occupied compartment and the first occupied slot were recorded. According to the results, female chicks are less inhibited when in contact with a new situation when compared with males. However, males were able to establish a standard environment in the conditioning phase and opted for the compartment which was closer to that situation, associating the blue color to the ball and red color to the food. Overall, among the types of object colors and between types of food colors, the birds took less time for the decision on the choice of blue food and blue ball, showing a greater attraction, at first, to this color. Between the two ball colors, shorter latency period, greater number of interactions as well as more time spent on site were related to the blue sphere, verifying greater preference for this object. When evaluating the types of food colors, it was observed that the highest averages related to the number of pecks, and sequential pecks occurred with red food. Therefore, it is concluded that the birds recognized the red and blue food object, with the blue color having greater attractiveness for broiler chicks when compared to red.

Entropic information for travelling solitons in Lorentz and CPT breaking systems

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Comparison of anaerobic threshold, oxygen uptake and heart rate between specific table

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)