Processamento auditivo em trabalhadores expostos a ruído e inseticida: testes de ordenação temporal e P300

Pós-graduação em Fonoaudiologia - FFC

Revisão crítica das canções para a voz e piano de Heitor Villa-Lobos: publicadas pela Editora Max Eschig

Esta revisão crítica apresenta uma análise do conjunto de canções de Heitor Villa-Lobos (1887-1959), publicado pela editora Max Eschig de Paris. As trinta canções publicadas formam um painel importante do estilo vocal e pianístico do compositor, pontuando praticamente toda sua vida criativa. O trabalho respeitou a ordem cronológica da criação das coleções de canções: de 1919 e 1946. Além das trinta canções publicadas, incluiu-se no trabalho as três canções não publicadas que fazem parte da série Canções Típicas Brasileiras. Tais obras estão depositadas nos arquivos do Museu Villa-Lobos no Rio de Janeiro, Brasil.

Processamento sonoquímico de materiais mesoestruturados de óxido de zinco dopados com terras-raras

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Processamento, caracterização microestrutural e propriedades elásticas de metais celulares do sistema Ti-6Al-4V para fins de regeneração óssea

Pós-graduação em Ciência e Tecnologia de Materiais - FC

Processamento e propriedades magnéticas de manganitas multiferróicas = Mise en forme et propriétés magnétiques de manganites multiferróïques

Pós-graduação em Ciência e Tecnologia de Materiais - FC

A contribuição do canto para a voz falada do ator

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Otimização de rotas tecnológicas de processamento e distribuição de resíduos municipais

Pós-graduação em Engenharia Mecânica - FEG

Análise microbiológica e físico-química de material proteico comestível derivado do processamento da gordura oriunda do abate de bovinos

Background: The use of all by-products of bovine slaughter is of high economic importance for the industries of products of animal origin. Among these products, fat has an important role, once fat rendering may generate several different products, such as protein material that may be used in the manufacture of meat products. However, in spite of the importance that the use of all by-products has for the economic balance of the industry, there are no reports on their use in Brazil, or studies that supply data on microbiological and physical-chemical local standards for this protein. Thus, the objective of this study was to evaluate microbiological and physical-chemical characteristics of protein material obtained from fat rendering, as well as to provide support for companies to use fat rendering to generate protein material, adding value to industrialized meat products.Materials, Methods & Results: The experimental production of edible protein obtained of fat rendering was conducted in slaughterhouse with supervision of the Brazilian Ministry of Agriculture, Livestock and Food Supply. Protein material was obtained in a continuous, humid heat system at high temperatures. Fat scraps containing protein were ground and cooked at high temperature (85 degrees C), and placed in a three phase decanter centrifuge. After centrifugation, protein material was ground again and packed. Samples were collected from 15 batches of protein material, and the following microbiological analyses were carried out: counts of aerobic mesophilic and psychrotrophic microorganisms, coliforms at 35 degrees C, Escherichia coli, sulfite-reducing Clostridium, and Staphylococcus aureus, besides presence or absence of Salmonella and Listeria monocytogens. The following physical-chemical analyses were also carried out: protein, total lipid, moisture, ash, carbohydrate, and energy content. Mean counts of mesophiles, psychrotrophs, and coliforms at 35 degrees C were 4.17; 3.69 and 1.87 (log CFU/g), respectively. Levels of protein, total lipids, moisture, ashes and carbohydrates were 27.50; 7.83; 63.88%; 0.24%; and 0.55%, respectively, and energy content was 182.63 kcal/100g.Discussion: Results of microbiological analyses demonstrated that, although low, the final product showed to be contaminated. Contamination that occurred during the second grinding procedure may be an explanation for these bacterial counts. Also, the temperature used for fat fusion was not enough to eliminate thermoduric microorganisms. However, even with the presence of indicator microorganisms in the samples, none was contaminated by E. coli, sulfite-reducing Clostridium, S. aureus, Salmonella or L. monocytogenes. Physical-chemical analyses showed that the product had adequate nutritional quality. Based on these results, it was possible to conclude that protein material obtained in fat rendering showed characteristics that enable the use of this product as raw material for processed meat products. Besides, the present study was the first one to present scientific results in relation to edible by-products obtained in fat rendering, supplying important information for slaughterhouses and meat-processing plants. The study also produced relevant data on the innocuousness of the product, which may be used to guide decision-making of health inspectors.

Características morfométricas, rendimentos no processamento e composição centesimal da carne do barbado

This study was carried out to evaluate the morphometric characteristics, the yield and the centesimal composition of different cuts of the Barbado's (Pinirampus pirinampu) flesh, captured in the Itaipu Reservoir. Were used 55 animals randomly distributed into three classes of body weight [less than 620 g (n = 15), between 620 and 1.120 g (n = 16) and greater than de 1.120 g (n = 24)]. Were measured the standard length (SL), the total length (TL), the head length (HL), the head height (HH), the trunk length (TRL), the trunk height (TH) and width of the trunk (WT). Then were established the morphometric relationships: (HL/SL), (HL/HH), (SL/TL), (WT/TRL), (WT/TH) (TH/TRL). Afterwards were measured the flesh's cut yield and the residue waste yield called: trunk (TC), fillet (FILLET), abdominal fillet (AF), head (HEAD), viscera (VISC), fin, spine and skin (SKSF). The levels of moisture, ash, fat and crude protein from FILLET and AF were determined. The body weight affected (P<0.05) the WT/TRL, WT/TH, TH/TRL, TR, FILLET, HEAD and SKSF, however didn't affected the centesimal parameters. In conclusion, the Barbado (Pinirampus pirinampu) has allometric growth and the flesh processing from fishes with more than 620 g provides better yields of edible parts. In addition, the chemical composition of meat suggests its potential for use in the manufacture of artisanal or industrial products.

A constituição da subjetividade feminina em Alfonsina Storni: uma voz gritante na América

Pós-graduação em Linguística e Língua Portuguesa - FCLAR

Aplicação de água ozonizada como agente sanitizante durante o processamento de café arábica

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

ZTD em tempo quase real via Estações GNSS Terrestres: estratégia de processamento para o GIPSY-OASIS II e combinação das séries temporais

Pós-graduação em Ciências Cartográficas - FCT

Processamento de frutos de abacaxizeiro cv smooth cayenne: perfil de açúcares e ácidos dos sucos e composição nutricional da farinha de cascas

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

O uso da voz e do tablet em narrativas de histórias

Introduction: This study is part of some activities developed in a school library in Marília - SP. Objective: To approach the voice pad use in historical narratives. Methodology: The book chosen by the storyteller for this experiment was “A Menina do Narizinho Arrebitado” written by Monteiro Lobato, the first Brazilian book to gain an interactive version for the pad device. Results: It was observe in that activity like a digital device excites children, being a new way to interaction with stories. With features enticing and easier to use, the tablets provide the reading levels of dynamism and interactivity so far unthinkable. Conclusions: With the results of this research, it is concluded that audiovisual resources allow interaction and dynamism, providing enthusiasm to the listeners; being a pleasurable and diverse action that enables the professional to use new tools to stimulate the taste to hear and share stories as well as to attend a school library.

Seminários de Voz da PUC-SP: análise da trajetória entre os anos de 1993 a 2009

This is a reflexive analysis of the Voice Seminaries at PUC SP, realized between 1993 and 2009. The analysis points out to the involvement of the organizers, talkers and participants with the theme “occupational voice”.Each year, the suggestion of subjects occured methodically, conducted by events and by the direction of the late year seminary, or stimulated by a new proposition. During these years, it was observed the effort made towards a social modification, in this case, a government recognition of the vocal disorder as a desease related to working conditions of determined professional categories which use voice intensily.