A leitura na perspectiva de Bakhtin e suas possibilidades na formação do leitor: na educação infantil e no primeiro ano do ensino fundamental

Overall, in Brazilian schools, the concept of reading does not take into account its possibilities and its meaning for life. But read is assigning meaning to something , make sense, interact with the text read. Thus, the present study addresses the mechanical reading, that without contextualization, performed on a technique by joining letters and syllables loose and also reading social use, consisting of statements, dialogism , polyphony and heteroglossy. It is known that the mechanical reading brings undesirable consequences, including learning problems, such as lack of attention, concentration, memory, imagination. When the reading is taught in a systematic way, with only the goal of the code decoding of written language, destroys social perspectives and intellectual development. It is common, when you offer the children a book, there the difficult disinterest of textual interpretation, because there is no attribute meaning to the content, and even the ability to interact with the text. With the interest in studying the dialogic reading this and the statements and genres, the present study was based on several authors: Bakhtin (1988, 2000), Schneuwly and Dolz (2000), Faraco (2009) and Ponzio (2009) Jolibert (1994), Bajard (2002; 2007) Foucambert (1997) Martins ( 1985) and Smith ( 1999). Aim for this study the following research question: what are the contributions of Mikhail Bakhtin's theory to the teaching of reading from kindergarten through the first grade of elementary school? Our hypothesis is that if they are guaranteed to pre -school and elementary school beginners diversified materials and new approaches in teaching reading and encouragement to her, will be developed in children a taste for the act of reading, so that they can assign meaning and significance, making reading part of their lives...

Construtivismo e métodos tradicionais: uma análise dos processos de alfabetização atuais

The constructivist methodology of literacy has been adopted in many schools, however, there are many criticism regarding the way teacher are devising the way how to teach children. To reflect on this aspect this research were carried out theoretical studies about the subject, as well as observations and reflections about the current process of literacy in Brazilian schools. Thus, in this research, the constructivist methodology of literacy was analyzed from its bases, in order to observe if the teachers are actually accomplishing their practice according to this “theory”, as well as the difficulties encountered by students on this methodology. Also was analyzed the methodology syllabic literacy, to be able to make a mapping of the positive aspects and the limitations presented by this method, in this way being able to reflect about adequacy of the analyzed methods of a better learning process of written language by children. This research aims to show that more important than the stark choice between a literacy method and the another is the commitment of the literacy teacher with the students who want to alphabetize, noting that the teacher should used, sometimes several methods to get the largest number of literate children in the classroom, emphasizing the work with good texts, so that children feel the taste and enjoyment of reading in their daily lives

Influência do porta-enxerto, da configuração de extração e do período de maturação no teor de limonina e na aceitação sensorial do suco de laranja Pêra-Rio

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Influência do boro no crescimento e acúnulo de nutrientes em porta-enxertos de caramboleira

Pós-graduação em Agronomia (Ciência do Solo) - FCAV

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.

Caracterização físico-química e sensorial de vinhos brancos da região noroeste de São Paulo

Brazilian wines are appreciated by consumers for having fruity odor and taste which are typical from Vitis labrusca cultivars. The rusticity of these cultivars, the winemaking and the physicochemical properties are some of the key factors to obtain a quality beverage. In this context, the aim of this article was to analyze the quality of three white wines from wineries located in northwest region of São Paulo state by determining physicochemical properties and sensory profile. Data were analyzed by statistical tests and by Principal Component Analysis (PCA). It was possible to observe statistical differences (P<0,05) in most physicochemical properties. Furthermore, the PCA showed that the attributes body and color significantly explained the variance of the first and second component, respectively, higlighting the Vitis vinifera wine. Thus the connection between the physicochemical and sensory properties of white wines was important for characterization of these beverages produced in the northwest of São Paulo.

Vinhos tintos do Noroeste Paulista: relação entre os perfis físico-químico e sensorial.

Brazilian red wines are very appreciated by consumers from tropical regions, because they typically have aromatic and fruity taste. Thus, the aim of this article is to verify the quality of red wines from wineries located in Northwest region of São Paulo, based on the relationship between physicochemical properties and sensory attributes. Three red wines from this region was evaluated by sensory and analytical methods and it was possible to observe significant differences in the fixed acidity, alcoholic content, total phenolic content and total dry extract. Multidimensional Scaling showed relationship between total phenolic content and astringency, total dry extract and body and the relationship of volatile acidity in the assessment of odor samples. It was possible to see the physicochemical influence in sensory evaluation, indicating the importance of the chemical profile in the elucidation of possible sensory alterations in red wines.

Formação de professores: uma breve reflexão sobre as razões da escolha profissional

This text, supported by the Social Representations Theory (SRT), reports some results of a research with students from the 1st/4th years of the College of Sciences and Technology from the State University of São Paulo (FCT-Unesp) on the teacher’s work/identity. We applied 278 questionnaires (free association questions on the teacher’s work and profile). Two groups with former students (five with teaching degrees and four with degrees in Education) were organized. We analyzed issues regarding the choice for the teaching profession (Geography - 3; Math - 04; Physical Education - 01 and Pedagogy – 10). Partial results: 1. There are differences between the social representations of students enrolled in Teaching and Education courses; 2. These people say the profession requires dedication and commitment; 3. They establish a strong relationship between career choice and the “taste” for the profession; 4. They believe that their role is greatly challenging: it involves helping prospective students and commitment to the school.

Caracterização clínica, demográfica e nutricional de pacientes oncológicos atendidos em um hospital público - 2008

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

Dor orofacial e qualidade de vida de adultos

To determine the prevalence and intensity of orofacial pain in adults that participated in a health program at Ribeirão Preto. Methodology: The study was conducted by a self-administered questionnaire, with 19 questions in 99 people aged 18 to 66 years. The method used for data collection was the index Oral Impacton Daily Performances (OIDP), which evaluated the six months preceding the survey, pain experiences in the mouth, teeth or dentures and how these factors interfere with daily activities. Statistical analysis was performed using Epi Info version 3.4. Results: The majority of the adults who participated in this survey (52.5%) reported having an excellent or good oral health, reported having problems with their teeth (60.6%), no problems with the gums (77.8%), no bad taste in mouth (77.8%) or bad breath (77.8%). Among the participants of the study, 56.6% felt orofacial pain in the last six months and the pain were more frequently caused by cold or hot liquids (30.3%), spontaneous pain (17.2%), during the mouth opening (17.2%), pain in the face (13.1%) and ATM (13.1%). Regarding the severity rate, the highest proportion varied from mild to moderate. Conclusions: Even observing a low severity of orofacial pain, its prevalence was high, which probably has a negative effect on life quality of these people.

Tipos de condução de hastes na produção e na qualidade de mini tomate em manejo orgânico

Pós-graduação em Agronomia (Horticultura) - FCA

Avaliação sensorial e influência do tratamento térmico no teor de ácido ascórbico de sorvete de pimenta

In this work were prepared with three ice cream added peppers of different varieties: Capsicum baccatum, Capsicum annuum and Capsicum frutescens. The peppers were first pasteurized and evaluated in relation to the effect of heat treatment on the ascorbic acid content. Results showed that the Capsicum annuum showed higher ascorbic acid content, but the heat treatment resulted in greater loss of biocompounds. The higher retention of ascorbic acid was observed with Capsicum frutescens, which presented lower content of biocompound, but near of the pepper Capsicum annuum. The follow attributes was performed to evaluate the acceptance of ice cream through the sensory attributes: color, aroma, flavor and texture. Analysis of variance showed no significant difference between ice cream formulations at the 5% level of significance with regard to color, aroma and texture. Regarding taste, the samples differed significantly, at 5% significance, and the most preferred was the ice cream made with pepper Capsicum frutescens.

Desenvolvimento e avaliação físico-química, sensorial e da estabilidade de ácido ascórbico de doce de leite com pimenta

The dulce de leche or milk candy is a food widely consumed in Brazil, which shows typical characteristics of taste, color, flavor and texture. The lady-finger red pepper is regularly present on the Brazilian people table as this product contains a pungent flavor favoring various spices; and it is also rich in ascorbic acid (vitamin C) which is an excellent antioxidant. This study aimed at developing a dulce de leche containing lady-finger red pepper, and to determine the composition of the product. Also, the ascorbic acid contents were quantified in products stored for different periods (0, 30 and 60 days). The product acceptance by consumers on the sensory characteristics was evaluated by means of hedonic scale for color, aroma, flavor and texture attributes. The composition of the product was in accordance with the legislation in force, and the ascorbic acid contents were practically stable during the storage, and the sensory analyses indicated that the red pepper-containing dulce de leche was well accepted.

Efeito do processo de descafeinação de café arábica em meio aquoso auxiliado por ultrassom sobre a composição química e o perfil sensorial

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Tratamentos pré-germinativos e substratos na emergência de sementes e qualidade de mudas de pinhão manso (Jatropha curcas L.)

The physic nut can be propagated asexually or sexually. Using cuttings have been earlier yield and more fidelity characteristics of the parent plant. However, there is less initial vegetative growth. The seeds from the plants have increased genetic variability, are more vigorous and begin production later. To get quality changes, the substrate is an important factor. With that the objective was to taste pre-germinated treatments and different substrate on seeds emergence and quality physic nut seedlings. The experimental design was completely randomized, in factorial scheme 6 x 3 (pre-germinated treatments x substrate), 18 treatments and 4 repetition, 8 seeds to each repetition. It was evaluated six pre-germination treatments: T1: witness (without treatments); T2: water immersion for 12 hours; T3: water immersion for 24 hours; T4: mechanical scarification; T5: mechanical scarification + water immersion for 12 hours; T6: mechanical scarification + water immersion for 24 hours, using as substrate: commercial, expanded vermiculite and sand washed. The mechanical scarification was realized opposite the micropyle using sandpaper n. 60. After the pre-germination treatments, the seeds were emergence in plastic cups (200mL) with substrates. We evaluated the characteristics: percentage, beginning and emergence speed index, mean length of plant, diameter of plant stem, SPAD index, fresh and dry shoot and root. The results showed that in seeds of Jatropha do not need pre-germinative treatments; and the use of commercial substrate showed seedling development.