Epäeuklidisen geometrian synty

Referee-artikkeli

Lähteekö äly lentoon?

Kirjallisuusarvostelu

Evolutionary transition to freshwater by ancestral marine palaemonids: evidence from osmoregulation in a tide pool shrimp

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

Influence of different drying methods on tbe rheological properties of raisins

The rheological parameters of raisins were obtained after three different drying methods: convective, osmo-convective and solar drying. Compression tests were applied to rehydrated samples by using a Texture Analyzer TAXT2i. A mathematical trick was used to determine the stress and area was calculated along the deformation. A power law model could adequately fit stress-true strain curves and parameters; K (measure of stiffness) and n (solid behavior index) were obtained as a function of water activity between 0.755 to 0.432. Results showed that these parameters were strongly dependent on water activity for all drying methods. The constant K, which indicates the resistance against deformation, increased with decreasing water activity. on the other hand, increasing water activity resulted in higher solid behavior indexes, showing a large deviation from the Hookean behavior.

A performance do narrador em Clarice Lispector e em Hilda Hilst: O narrar que (se) frustra

This paper aims at analyzing at which extent the narrators in Antes da ponte Rio-Niterói by Clarice Lispector, and in Osmo by Hilda Hilst, undertake, in their own fashion, a dramatized narration by resorting to procedures such as fait divers; a seemingly didatic presentation of the facts; a reiterated concern with the text reception; irony and self-referentiality.

Cinética de secagem de abóboras (Curcubita moschata) pré-tratadas osmoticamente em soluções contendo sacarose

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação da desidratação de mamão utilizando métodos combinados

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Hilda Hilst e a (im)possibilidade de (se) dizer

Investiga-se em que medida Hilda Hilst, em Fluxo-floema, vale-se de um conjunto de procedimentos que colocam em cena tanto o sujeito-narrador quanto o próprio narrar, de maneira destoante do que predominantemente se fazia à época. Se no contexto ditatorial era tendência relacionar a literatura a uma “função compensatória”, o que a autora oferece em sua estreia na prosa mostra-se de modo ambivalente, já que não abdica desse prisma, porém o relaciona à frustração. No caso do texto “Osmo”, isso se dá à medida em que se instaura um descompasso entre o “narrar prometido” e o “narrar empreendido”, o que acaba por evidenciar tanto o texto como construção verbal encenada quanto a ambígua atitude do narrador-personagem diante da necessidade de verbalizar a sua história e de se aproximar de seus receptores. O postergamento da história prometida gera a frustração, que é alegoricamente abarcada como um procedimento de tessitura do texto hilstiano relacionado à ironia, à violência, ao fracasso, e que ilumina a condição paradoxal do narrar e da relação do/da artista com o mercado literário.

Effects of edible coatings on convective drying and characteristics of the dried pineapple

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Effect of salinity on the metabolism and osmoregulation of selected ontogenetic stages of an Amazon population of Macrobrachium amazonicum shrimp (Decapoda, Palaemonidae)

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

Exogenous ornithine is an effective precursor and the delta-ornithine amino transferase pathway contributes to proline accumulation under high N recycling in salt-stressed cashew leaves

The role of the delta-ornithine amino transferase (OAT) pathway in proline synthesis is still controversial and was assessed in leaves of cashew plants subjected to salinity. The activities of enzymes and the concentrations of metabolites involved in proline synthesis were examined in parallel with the capacity of exogenous ornithine and glutamate to induce proline accumulation. Proline accumulation was best correlated with OAT activity, which increased 4-fold and was paralleled by NADH oxidation coupled to the activities of OAT and Delta(1)-pyrroline-5-carboxylate reductase (P5CR), demonstrating the potential of proline synthesis via OAT/P5C. Overall, the activities of GS. GOGAT and aminating GDH remained practically unchanged under salinity. The activity of P5CR did not respond to NaCl whereas Delta(1)-pyrroline-5-carboxylate dehydrogenase was sharply repressed by salinity. We suggest that if the export of P5C from the mitochondria to the cytosol is possible, its subsequent conversion to proline by P5CR may be important. In a time-course experiment, proline accumulation was associated with disturbances in amino acid metabolism as indicated by large increases in the concentrations of ammonia, free amino acids, glutamine, arginine and ornithine. Conversely, glutamate concentrations increased moderately and only within the first 24 h. Exogenous feeding of ornithine as a precursor was very effective in inducing proline accumulation in intact plants and leaf discs, in which proline concentrations were several times higher than glutamate-fed or salt-treated plants. Our data suggest that proline accumulation might be a consequence of salt-induced increase in N recycling, resulting in increased levels of ornithine and other metabolites involved with proline synthesis and OAT activity. Under these metabolic circumstances the OAT pathway might contribute significantly to proline accumulation in salt-stressed cashew leaves. (C) 2011 Elsevier GmbH. All rights reserved.

Confusão de línguas, trauma e hospitalidade em Sándor Ferenczi

Neste trabalho discutimos as ideias de confusão de línguas, de trauma e de hospitalidade no campo psicanalítico. Para Ferenczi, a relação adulto-criança é marcada por uma confusão decorrente de uma diferença de línguas, de forma que muitas vezes um não entende o outro. Nesse contexto, é possível a emergência do trauma patogênico. A experiência analítica, ao invés de levar o acontecimento traumático a domínios psíquicos melhores, pode reproduzir e até agravar o que foi vivido como catastrófico na infância. Neste sentido, o princípio de hospitalidade na clínica analítica é de suma importância para se evitar uma possível reprodução do trauma entre analista e analisando. Neste artigo utilizamos como referência principal a obra de Sándor Ferenczi, estabelecendo relações em alguns pontos com textos de Jacques Derrida e de Walter Benjamin, que discutem a origem da confusão de línguas e o problema da possibilidade da tradução.

Quali-quantitative study of the phenolic and polyphenolic compounds and their antioxidant capacity in vegetal matrix processed with different technologies

Food technologies today mean reducing agricultural food waste, improvement of food security, enhancement of food sensory properties, enlargement of food market and food economies. Food technologists must be high-skilled technicians with good scientific knowledge of food hygiene, food chemistry, industrial technologies and food engineering, sensory evaluation experience and analytical chemistry. Their role is to apply the modern vision of science in the field of human nutrition, rising up knowledge in food science. The present PhD project starts with the aim of studying and improving frozen fruits quality. Freezing process in very powerful in preserve initial raw material characteristics, but pre-treatment before the freezing process are necessary to improve quality, in particular to improve texture and enzymatic activity of frozen foods. Osmotic Dehydration (OD) and Vacuum Impregnation (VI), are useful techniques to modify fruits and vegetables composition and prepare them to freezing process. These techniques permit to introduce cryo-protective agent into the food matrices, without significant changes of the original structure, but cause a slight leaching of important intrinsic compounds. Phenolic and polyphenolic compounds for example in apples and nectarines treated with hypertonic solutions are slightly decreased, but the effect of concentration due to water removal driven out from the osmotic gradient, cause a final content of phenolic compounds similar to that of the raw material. In many experiment, a very important change in fruit composition regard the aroma profile. This occur in strawberries osmo-dehydrated under vacuum condition or under atmospheric pressure condition. The increment of some volatiles, probably due to fermentative metabolism induced by the osmotic stress of hypertonic treatment, induce a sensory profile modification of frozen fruits, that in some way result in a better acceptability of consumer, that prefer treated frozen fruits to untreated frozen fruits. Among different processes used, a very interesting result was obtained with the application of a osmotic pre-treatment driven out at refrigerated temperature for long time. The final quality of frozen strawberries was very high and a peculiar increment of phenolic profile was detected. This interesting phenomenon was probably due to induction of phenolic biological synthesis (for example as reaction to osmotic stress), or to hydrolysis of polymeric phenolic compounds. Aside this investigation in the cryo-stabilization and dehydrofreezing of fruits, deeper investigation in VI techniques were carried out, as studies of changes in vacuum impregnated prickly pear texture, and in use of VI and ultrasound (US) in aroma enrichment of fruit pieces. Moreover, to develop sensory evaluation tools and analytical chemistry determination (of volatiles and phenolic compounds), some researches were bring off and published in these fields. Specifically dealing with off-flavour development during storage of boiled potato, and capillary zonal electrophoresis (CZE) and high performance liquid chromatography (HPLC) determination of phenolic compounds.