Relatório de estágio apresentado à Universidade da Madeira para obtenção do grau de mestre em Educação Pré-Escolar e Ensino do 1º Ciclo do Ensino Básico

O presente relatório de estágio foi realizado para obtenção do grau de mestre em Educação Pré-Escolar e Ensino do 1.º Ciclo do Ensino Básico. Este reflete todo o caminho percorrido no desenrolar da prática pedagógica, no contexto de estágio em educação de infância, na EB1/PE da Achada, mais precisamente, na sala dos Cristais. Neste, procura-se expor um enquadramento teórico e metodológico que, por sua vez, sustentam toda intervenção pedagógica, com base na aprendizagem pela ação. A criança, através de uma aprendizagem construtiva, torna-se o principal autor na construção da mesma e o adulto, apenas um mediador e orientador. O educador deve estar atento relativamente à escolha das atividades, tendo em atenção as necessidades da criança, o nível de desempenho, os ritmos de aprendizagem e os seus interesses, proporcionando assim a sua estimulação. Na construção do percurso educativo, a prática pedagógica circunscreveu-se na investigação-ação, com recurso à utilização de diversos instrumentos e técnicas de recolha de dados, de modo a se perceber o que decorre na prática e que não é passível de inferir através da observação. Foi por meio desta metodologia de investigação que se delineou os pressupostos a utilizar para promover melhorias ao nível do contexto educativo em questão. A intervenção realizada incitou a um levantamento de dados acerca do contexto, da sala de atividades e do grupo, confinando os interesses, desejos, necessidades e aspirações das crianças e contribuindo para a desenvoltura da praxis. Pretendeu-se, na intervenção educativa, estimular o desenvolvimento sociomoral das crianças, a comunicação e o gosto pela leitura. Este relatório desfecha com uma síntese acerca da prática pedagógica desenvolvida ao longo do estagio curricular, composta por conjunturas que revelam a (des)construção da identidade profissional.

Evolution of ethyl carbamate during Madeira wine ageing by GC-MS: a new methodology

Recently, ethyl carbamate (EC) was reclassified by the International Agency for Research on Cancer (IARC) as "probably carcinogenic to humans" and occurs mainly in fermented beverages. Nowadays many countries have set limit values for EC in alcoholic beverages. In this sense and taking into account the low concentrations found in alcoholic beverages, the scientific community has shown interest for the development of new analytical methods, whereby its simplification plays an important role in the EC control and prevention. Firstly, a simple, rapid and sensitive methodology was developed for the EC quantification in fortified wines by microextraction by packed sorbent (MEPS) with gas chromatography coupled with a mass spectrometer detector (GC-MS). This method showed good linearity (R2 = 0.999) and sensitivity (LOD = 1.5 μg/L). The accuracy of the method was assessed by means of repeatability and reproducibility (RSD < 7%). Moreover, a good recovery has been demonstrated (97 – 106%) as well as its applicability (16 fortified wines). Thus, the developed methodology has proven to be an excellent approach for routine quantification of EC in fortified wines. The EC evolution was also evaluated during a year and half of Madeira wine ageing submitted to two traditional ageing methods, estufagem and canteiro, in order to evaluate the formation kinetic. The results revealed that estufagem process increased the formation kinetic and promoted a linear increase of the EC concentration (R2 ≥ 0.977), proportionally to the ageing time (4 months). However, when the wines are firstly submitted to estufagem and then undergo canteiro ageing, the EC values remain almost constant during the following 14 months. The results suggest that estufagem does not seem to be the critical factor in the EC formation, but instead the amount of precursors in the medium.

Asthma Polymorphic Loci genotyping in Madeira population: identification of potential genetic markers of disease susceptibility, severity and clinical relevance

Asthma is a complex disease, influenced by both environmental and genetic factors. In this study, the analysis of multiple environmental factos assessed by questionnaire and the genotyping of SNPs IL131c.144 G/A, IL41590 C/T, IL41RP2 253183, ADRB21c.16 A/G, ADAM331V4 C/G, ADAM331S1 c.710 G/A, GSDML1236 C/T and STAT6121 C/T were performed in a sample of Madeiran asthmatic patients and their families, and their association to asthma susceptibility and severity was assessed. Family, environmental, social and individual factos such as the presence of rhinitis in one of the parents,the habitation conditions, the family smoking habits, individual food habits and allergen sensitivity, were found to account for asthma severity. IL41590*T and IL41RP2*183$ alleles as well as the combined genotypes IL41590*CT/IL41590*TT and IL41 RP2*253183/IL41RP2*253183 were associated to both asthma susceptibility and severity.GSDML1236*TT was found associated only to asthma severity.Allele ADAM331 V4*C was significantly overM transmitted to asthmatic offspring being linked with the disease by TDT. These findings suggest that in addition to environmental influences, IL41 590 C/T, IL41RP2 253183, ADAM331V4 C/G and GSDML1236 C/T SNPs may constitute important genetic factos contributing to asthmasusceptibility and/or severity in Madeira population.

Color measurement using a smartphone applied to Madeira wines

Computer vision is a field that uses techniques to acquire, process, analyze and understand images from the real world in order to produce numeric or symbolic information in the form of decisions [1]. This project aims to use computer vision to prepare an app to analyze a Madeira Wine and characterize it (identify its variety) by its color. Dry or sweet wines, young or old wines have a specific color. It uses techniques to compare histograms in order to analyze the images taken from a test sample inside a special container designed for this purpose. The color analysis from a wine sample using an image captured by a smartphone can be difficult. Many factors affect the captured image such as, light conditions, the background of the sample container due to the many positions the photo can be taken (different to capture facing a white wall or facing the floor for example). Using new technologies such as 3D printing it was possible to create a prototype that aims to control the effect of those external factors on the captured image. The results for this experiment are good indicators for future works. Although it’s necessary to do more tests, the first tests had a success rate of 80% to 90% of correct results. This report documents the development of this project and all the techniques and steps required to execute the tests.

Olfactory perception threshold assessment of volatile acidity in Madeira wines

Madeira wine is a fortified wine with impact in the Madeira Island’s economy. Similarly to other wines, its acidity should be well controlled in order to ensure Madeira wine quality, mostly the volatile acidity. Due to Madeira wine complex flavour, it is crucial to get a better knowledge about the volatile acidity impact in its features, namely determine the perception limit of acetic acid and ethyl acetate, as both are the main contributors for volatile acidity. Firstly, the olfactory perception threshold of volatile acidity was assessed by a trained and an untrained panel, using 5 and 10 years-old Sercial and Malvasia wines. Moreover, the current work also presents the evolution of organic acids, acetic acid and ethyl acetate during 540 days of ageing of Madeira wines (Malvasia, Bual, Verdelho and Sercial), comparing the same wines aged by both traditional ageing processes: canteiro and estufagem. Other wine samples, aged in wood casks (canteiro) for at least 5 years, were also evaluated. HS-SPME followed by GC-MS analysis was used to determine ethyl acetate concentration and IEC-HPLC-DAD was used for the organic acids determination, including acetic acid. The results indicated that acetic acid and ethyl acetate olfactory perception threshold depends essentially on wine’s age. Concerning acetic acid, the untrained panel was in average 5.45 g/L (5 years-old) and 6.22 g/L (10 years-old). Training the expert panel to recognize acetic acid odour, the values decreased for 1.44 g/L (5 years-old) and 1.87 g/L (10 years-old), but still remained higher than the established volatile acidity legal limits. Ethyl acetate threshold was similar for both panels (in average 327.97 mg/L). Both compounds tend to increase exponentially with age, being more evident in sweet wines. Organic acids in young Madeira wines depend mostly on the nature of grape varieties, but this difference is minimized with wine ageing.

Relatório de estágio apresentado à Universidade da Madeira para obtenção do grau de mestre em Educação Pré-Escolar e Ensino do 1º Ciclo do Ensino Básico

O presente relatório surge como resultado de vivências e aprendizagens feitas pelas crianças da Pré I e do 3.ºB da Escola Básica do 1.º Ciclo do Ensino Básico com PréEscolar do Lombo Segundo durante o período de prática pedagógica em ambas as valências. Desta partilha, perspetiva-se não só uma coletânea de relatos mas também uma introspeção da prática realizada visto que o docente como investigador-reflexivo é capaz de analisar fundamentos da sua própria ação educativa como problematizar a sua ação, investigar e refletir sobre a mesma. Por fim, pretende solucioná-la da melhor forma possível para que as crianças consigam tirar o melhor partido de todas as aprendizagens desenvolvidas. Especificando a investigação tomada, numa abordagem metodológica qualitativa à turma do 3.ºB, compreende-se a emergente necessidade de procurar estratégias de melhoramento da escrita e leitura uma vez que, para a estrondosa maioria dos alunos estas capacidades são muito redutoras. Foram utilizados como recolha de dados diversos instrumentos, colocando em ênfase a observação participante e entrevista informal ao professor cooperante, permitindo desta forma o acesso a formas de entendimento e compreensão acerca da realidade apontada. As conclusões tiradas desta investigação apontam para a emergência da implementação de novas estratégias de ensino-aprendizagem, motivadoras e inovadoras, relativas a competências linguísticas, reconhecendo-se desta forma a dificuldade apresentada pelos alunos nesta área. Neste sentido, e a partir desta postura tomada pelo docente, são traçados neste relatório pressupostos teóricos e metodológicos que vão suportar toda a prática desenvolvida através de uma pedagogia ativa, participativa, cooperativa e construcionista. Da mesma forma, são descritas as experiências resultantes da prática pedagógica desenvolvida in loco que decorreram nas duas valências de ensino, integrantes no Mestrado em Ensino Pré-Escolar e Ensino do 1.º Ciclo do Ensino Básico.

Changes in volatile composition of Madeira wines during their oxidative ageing

The influence of the age in the volatile composition of Madeira wines made with Boal, Malvazia, Sercial and Verdelho varieties and aged in oak barrel during 1, 11 and 25 years old was been studied. For this purpose, the evolution of volatile compounds: higher alcohols, ethyl esters, fatty acids, furan compounds, enolic compounds, γ-lactones, dioxanes and dioxolanes, of the four most utilised varieties were determined using liquid–liquid extraction with dichloromeihane. Octan-3-ol was used as internal standard. The wines made with these varieties showed great differences in sugar content and small variations on pH and alcoholic degree. The results show that during ageing, the concentration of fatty acids ethyl esters, acetates and fatty acids decrease significantly contrarily to the great increase of ethyl esters of diprotic acids. There is a strong correlation between sotolon, 2-furfural, 5-methyl-2-furfural, 5-hydroxymethyl-2-furfural and 5-ethoxymethyl-2-furfural with wine ageing. These findings indicate that these compounds can be used as ageing wine markers. Among the molecules studied, sotolon [3-hydroxy-4,5-dimethyl-2(5H)-furanone] was one of the few molecules present in concentrations above the perception threshold in Madeira wines. 5-Eihoxymethyl-2-furfural formed from 5-hydroxymethyl-2-furfural and 2-furfural, derived from sugars, are also involved in the aroma of sweet fortified white wines aged in oxidative conditions. The sensory properties change significantly after long periods of conservation.

Multivariate analysis for the classification and differentiation of Madeira wines according to main grape varieties

In order to differentiate and characterize Madeira wines according to main grape varieties, the volatile composition (higher alcohols, fatty acids, ethyl esters and carbonyl compounds) was determined for 36 monovarietal Madeira wine samples elaborated from Boal, Malvazia, Sercial and Verdelho white grape varieties. The study was carried out by headspace solid-phase microextraction technique (HS-SPME), in dynamic mode, coupled with gas chromatography–mass spectrometry (GC–MS). Corrected peak area data for 42 analytes from the above mentioned chemical groups was used for statistical purposes. Principal component analysis (PCA) was applied in order to determine the main sources of variability present in the data sets and to establish the relation between samples (objects) and volatile compounds (variables). The data obtained by GC–MS shows that the most important contributions to the differentiation of Boal wines are benzyl alcohol and (E)-hex-3-en-1-ol. Ethyl octadecanoate, (Z)-hex-3-en-1-ol and benzoic acid are the major contributions in Malvazia wines and 2-methylpropan-1-ol is associated to Sercial wines. Verdelho wines are most correlated with 5-(ethoxymethyl)-furfural, nonanone and cis-9-ethyldecenoate. A 96.4% of prediction ability was obtained by the application of stepwise linear discriminant analysis (SLDA) using the 19 variables that maximise the variance of the initial data set.

Heterocyclic acetals in Madeira wines

The maturation of Madeira wines usually involves exposure to relatively high temperatures which affect the aroma and flavour composition leading to the formation of the typical and characteristic bouquet of these wines. The formation of heterocyclic acetals (1,3-dioxanes and 1,3-dioxolanes) was investigated in order to determine levels and for possible use as indicators of wine age. The results show a linear correlation of the investigated acetals with wine age but suggest that the acetalization reaction is not particularly affected by the drastic oxidative conditions observed during maturation.

Varietal flavour compounds of four grape varieties producing Madeira wines

Boal, Malvasia, Sercial and Verdelho are the main white grape varieties used in Madeira wine production. To estimate the free fraction of varietal aroma compounds of these varieties, 39 samples of musts were analysed to determine their content of monoterpenols and C13 norisoprenoids (terpenoids), using dynamic headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry. The r-values for linearity studies of the analytical method used, varied between 0.977 (nerolidol) and 0.999 (linalool). The repeatability for each compound varied between 2.5% (citronellol) and 11.8% (β-ionone). The mean values from three vintages (1998, 1999 and 2000) confirmed that these musts have differentiated contents of terpenoids. In opposition to Verdelho musts, Malvasia showed the highest free terpenoids content. In order to establish relations between the compounds and the varieties under investigation, principal component analysis and linear discriminant analysis were applied to the data, revealing a good separation and classification power between the four groups as a function of varietal origin.

3-Hydroxy-4, 5-dimethyl-2 (5 H)-furanone levels in fortified Madeira wines: Relationship to sugar content

The maturation of Madeira wines usually involves exposure to relatively high temperatures and humidity levels >70%, which affect the aroma and flavor composition and lead to the formation of the typical and characteristic bouquet of these wines. To estimate the levels of sotolon [3-hydroxy4,5-dimethyl-2(5 H )-furanone] and their behavior over time, 86 aged Madeira wines samples (1-25 years old), with different sugar concentrations, respectively, 90 g L-1 for Boal, 110 g L-1 for Malvazia, 25 g L -1 for Sercial, and 65 g L-1 for Verdelho varieties, were analyzed. Isolation was performed by liquid-liquid extraction with dichloromethane followed by chromatographic analysis by GC-MS. The reproducibility of the method was found to be 4.9%. The detection and quantification limits were 1.2 and 2.0 µgL-1, respectively. The levels of sotolon found ranged from not detected to 2000 µgL-1 for wines between 1 and 25 years old. It was observed that during aging, the concentration of sotolon increased with time in a linear fashion ( r ) 0.917). The highest concentration of sotolon was found in wines with the highest residual sugar contents, considering the same time of storage. The results show that there is a strong correlation between sotolon and sugar derivatives: furfural, 5-methylfurfural, 5-hydroxymethylfurfural, and 5-ethoxymethylfurfural. These compounds are also well correlated with wine aging. These findings indicate that the kinetics of sotolon formation is closely related with residual sugar contents, suggesting that this molecule may come from a component like sugar.

Relatório de estágio apresentado à Universidade da Madeira para obtenção do grau de mestre em Educação Pré-Escolar e Ensino do 1º Ciclo do Ensino Básico

O percurso pedagógico de formação inicial docente, descrito ao longo do relatório apresentado, teve como epítome os estágios realizados na Escola Básica do 1.º Ciclo com Pré-Escolar do Lombo Segundo. As práticas enunciadas decorreram na turma do 4.ºA, entre outubro e dezembro de 2013, e na sala da Pré 2, com crianças com idades compreendidas entre os quatro e cinco anos, tendo iniciado em março de 2014 e findando em junho do mesmo ano. Logo, importa apresentar os pressupostos teóricos que sustentaram a ação pedagógica desenvolvida num contexto determinado por fatores económicos e socioculturais, e que determinaram a correlação entre a teoria e a prática, com repercussões diretas e constantes na competência reflexiva do aprendente – a estagiária. Neste sentido, existiram observações e registos diários para uma prática conducente às necessidades e potencialidades dos alunos e crianças. Em contexto de 1.ºCEB foi, portanto, desenvolvido um projeto de investigaçãoação com o propósito de se assinalarem aspetos que poderiam influenciar as aprendizagens. Surgiu, então, a seguinte questão: De que forma ampliar competências sociais através do trabalho cooperativo numa turma de 4.º ano?, que se tornou orientadora do estágio realizado no seio da turma do 4.ºA. O principal objetivo foi o de, pela valorização do outro e aumento de autoestima, criar oportunidades de aprenderem com o outro e, mais importante, aprenderem a estar com o outro, de forma a passarem para o conhecimento de conteúdos específicos das áreas curriculares e extracurriculares. À semelhança deste grupo, em educação pré-escolar, as situações que exigiam inter-relação também foram otimizadas, tendo em conta que a implicação nas tarefas surge quando as crianças se situam em níveis de bem-estar elevados, sempre consoante uma atitude democrática, pois as crianças eram verdadeiramente os principais agentes das suas aprendizagens, visto que a sala regia-se pelo modelo pedagógico do Movimento da Escola Moderna.