Din, don, don: Mestre Paraná e o Grupo Folclórico de Capoeira São Bento Pequeno (1950-1960)

Este trabalho questiona a construção da memória e da história da capoeira no Rio de Janeiro na segunda metade do século XX. A capoeira como manifestação cultural é tema de um crescente número de trabalhos artísticos, desde peças de teatro, filmes para o cinema, bem como de ações do governo, com destaque para seu tombamento como "patrimônio imaterial da cultura brasileira". É praticada em mais de 150 países, onde se apresenta como mais uma das identidades dos brasileiros no exterior. No Rio de Janeiro, deixou marcas profundas na memória do século XIX, representada em documentos variados do Estado e nas letras dos intelectuais da época. História que tem sido pesquisada por autores que já assistem suas obras sendo consagradas pelo crescente número de interessados no tema. Em contrapartida, a história recente desta prática ainda é assunto raro na historiografia, bem como nas demais disciplinas das ciências humanas. Assim, através da pesquisa etnográfica com o Grupo Folclórico de Capoeira São Bento Pequeno, escola de capoeira de Mestre Paraná, questionamos esta lacuna no conhecimento acadêmico, bem como seu reflexo na formação das "tradições" da capoeira no Rio de Janeiro. O Grupo São Bento Pequeno esteve em atividade nas décadas de 1950 e 1960, período de retomada do crescimento da capoeira no Rio de Janeiro.

Speech development: Toddlers don't mind getting it wrong

A recent study has found that toddlers do not compensate for an artificial alteration in a vowel they hear themselves producing. This raises questions about how young children learn speech sounds. © 2012 Elsevier Ltd.

Three into one don't go.

Attempts to consolidate three specialist community nursing roles into one generalist post in community nursing in Scotland have prompted opposition.

Investigation of lactic acid bacteria mediated bioprotection with applications in cereal industry. Case-study: malting process

Antifungal compounds produced by Lactic acid bacteria (LAB) metabolites can be natural and reliable alternative for reducing fungal infections pre- and post-harvest with a multitude of additional advantages for cereal-base products. Toxigenic and spoilage fungi are responsible for numerous diseases and economic losses. This thesis includes an overview of the impact fungi have on aspects of the cereal food chain. The applicability of LAB in plant protection and cereal industry is discussed in detail. Specific case studies include Fusarium head blight, and the impact of fungi in the malting and baking industry. The impact of Fusarium culmorum infected raw barley on the final malt quality was part of the investigation. In vitro infected barley grains were fully characterized. The study showed that the germinative energy of infected barley grains decreased by 45% and grains accumulated 199 μg.kg-1 of deoxynivalenol (DON). Barley grains were subsequently malted and fully characterized. Fungal biomass increased during all stages of malting. Infected malt accumulated 8-times its DON concentration during malting. Infected malt grains revealed extreme structural changes due to proteolytic, (hemi)-cellulolytic and starch degrading activity of the fungi, this led to increased friability and fragmentation. Infected grains also had higher protease and β-glucanase activities, lower amylase activity, a greater proportion of free amino and soluble nitrogen, and a lower β-glucan content. Malt loss was over 27% higher in infected malt when compared to the control. The protein compositional changes and respective enzymatic activity of infected barley and respective malt were characterized using a wide range of methods. F. culmorum infected barley grains showed an increase in proteolytic activity and protein extractability. Several metabolic proteins decreased and increased at different rates during infection and malting, showing a complex F. culmorum infection interdependence. In vitro F. culmorum infected malt was used to produce lager beer to investigate changes caused by the fungi during the brewing processes and their effect on beer quality attributes. It was found, that the wort containing infected malt had a lower pH, a higher FAN, higher β-glucan and a 45% increase in the purging rate, and led to premature yeast flocculation. The beer produced with infected malt (IB) had also a significantly different amino acid profile. IB flavour characterization revealed a higher concentration of esters, fusel alcohols, fatty acids, ketones, and dimethylsulfide, and in particular, acetaldehyde, when compared to the control. IB had a greater proportion of Strecker aldehydes and Maillard products contributing to an increased beer staling character. IB resulted in a 67% darker colour with a trend to better foam stability. It was also found that 78% of the accumulated mycotoxin deoxynivalenol in the malt was transferred into beer. A LAB cell-freesupernatant (cfs), produced in wort-base substrate, was investigated for its ability to inhibit Fusarium growth during malting. Wort was a suitable substrate for LAB exhibiting antifungal activity. Lactobacillus amylovorus DSM19280 inhibited 104 spores.mL-1 for 7 days, after 120 h of fermentation, while Lactobacillus reuteri R29 inhibited 105 spores.mL-1 for 7 days, after 48 h of fermentation. Both LAB cfs had significant different organic acid profiles. Acid-base antifungal compounds were identified and, phenyllactic, hydroxy-phenyllactic, and benzoic acids were present in higher concentrations when compared to the control. A 3 °P wort substrate inoculated With L. reuteri R29 (cfs) was applied in malting and successfully inhibited Fusarium growth by 23%, and mycotoxin DON by 80%. Malt attributes resulted in highly modified grains, lower pH, higher colouration, and higher extract yield. The implementation of selected LAB producing antifungal compounds can be used successfully in the malting process to reduce mould growth and mycotoxin production.

Don d’ovocytes :synchronisation et cycles différés: expérience de la clinique de fertilité de l’hôpital Erasme (Belgique)

info:eu-repo/semantics/nonPublished