Apenas um CLICK!: revelando atos de leitura e escrita de jovens, adultos e idosos na prática social

A pesquisa empreendida teve como objetivo investigar, por meio de imagens fotográficas, atos de leitura e escrita de jovens, adultos e idosos realizados na prática social. Para tanto, tomei como locus o cotidiano onde os sujeitos produzem conhecimento e participam de eventos de leitura e escrita, à medida que constatei na literatura acadêmico científica que poucos são os estudos que contemplam a perspectiva da prática social como ambiente de formação de sujeitos para o universo da cultura escrita. Ressignificando a fotografia para o campo da educação e como instrumento de coleta de dados em minha pesquisa, registrei diferentes formas de circulação de textos em espaços sociais, assim como modos de leitura e escrita de sujeitos jovens, adultos e idosos em eventos cotidianos. No mundo contemporâneo, os sujeitos leem múltiplas linguagens que se estabelecem no mundo, com participação diferenciada na sociedade grafocêntrica. Como práticas sociais formam sujeitos para o universo da cultura escrita, investigo a expressão de atos formadores a partir dos conceitos de disponibilidade, acesso, contexto e participação, de acordo com estudos de Kalman (2009).

Observations on the inhibitory effect of sodium chloride on molds met with in smoked fishery products

Even though smoke curing is a very elegant method of preserving fish, the resultant products have only a very restricted shelf-life, unless stored under refrigerated conditions. The main source of spoilage is the early setting in of a vigorous growth of moulds. This problem is of a serious nature even in temperate climatic conditions. In full and universal recognition of the gravity of the problem, the FAO conference on herring technology held in September 1950 at Bergen in Norway has recommended the problem of "means of prevention of mould growth in smoked products" for future research study. This note records an interesting observation made at this Laboratory on the inhibitory action of sodium chloride on the development of mould in smoked fishery products.

Single domain YBCO/Ag bulk superconductors fabricated by seeded infiltration and growth

We have applied the seeded infiltration and growth (IG) technique to the processing of samples containing Ag in an attempt to fabricate Ag-doped Y-Ba-Cu-O (YBCO) bulk superconductors with enhanced mechanical properties. The IG technique has been used successfully to grow bulk Ag-doped YBCO superconductors of up to 25 mm in diameter in the form of single grains. The distribution of Ag in the parent Y-123 matrix fabricated by the IG technique is observed to be at least as uniform as that in samples grown by conventional top seeded melt growth (TSMG). Fine Y-211 particles were observed to be embedded within the Y-123 matrix for the IG processed samples, leading to a high critical current density, Jc, of over 70 kA/cm2 at 77.3 K in self-field. The distribution of Y-211 in the IG sample microstructure, however, is inhomogeneous, which leads to a variation in the spatial distribution of Jc throughout the bulk matrix. A maximum-trapped field of around 0.43 T at 1.2 mm above the sample surface (i.e. including 0.7 mm for the sensor mould thickness) is observed at liquid nitrogen temperature, despite the relatively small grain size of the sample (20 mm diameter × 7 mm thickness). © 2008 IOP Publishing Ltd.

Effects of gamma radiation on nutritional and microbial quality of Pampus chinensis (Euphrasen 1788)

To evaluate the efficiency of gamma radiation in combination with low temperature Chinese pomfret, Pampus chinensis were preserved by the treatment of different doses of gamma radiation (3, 5 and 8 KGy) at freezing temperature (-20°C) during 90 days of storage period. Quality assessments for fish were carried out at an interval of 15 days during the storage period. Quality assessments were done by organoleptic, chemical (Total Volatile Nitrogen, TVN and Trimethylamine, TMA) and microbiological (Total Bacterial Count, TBC and Total Mould Count, TMC) evaluation. From the analysis of all parameters, maximum shelf-life was observed for irradiated (8 KGy) sample. It remained acceptable up to 75 days and that was the highest duration among 4 types of samples.

Effects of gamma radiation and -20°C temperatures on the shelf life of Hilsa, Tenualosa ilisha (ham.-Buch. 1822)

The combined effect of radiation and refrigeration on the shelf life of hilsa, Tanualosa ilisha was studied by monitoring the microbiological, chemical and sensory changes of unirradiated and irradiated fish samples using low dose irradiation, doses of 300 krad, 600 krad and 900 krad. Irradiation (900 krad) dramatically reduced population of bacteria, namely total viable counts 48.850cfu per gm for unirradiated, 31.850cfu per gm and 19.600cfu per gm of 300 krad and 600 krad, respectively. The effect was more pronounced at the higher dose (900 krad), total viable count were 14.100cfu per gm. Another microbial indicator total mould counts (TMC) was 8.750cfu per gm, 6.350cfu per gm, and 19.600cfu per gm for 300 krad and 600 krad, respectively. The effect was more pronounced at the higher dose (900 krad) where total viable counts were 14,100cfu per gm. Total volatile nitrogen values increased slowly attaining a value of 101.02mgN per 100gm for unirradiated T. ilisha during refrigerated storage, whereas for irradiated fish, lower values of 71.13, 59.33 and 47.03mgN per 100gm muscle were recorded. Sensory evaluation showed a good correlation with bacterial populations on the basis of overall acceptability scores.

Microbiological quality study of Macrobrachium rosenbergii (de Man 1879) during storage at -20°C temperature

The shelf life of fresh water prawn Macrobrachium rosenbergii by applying low temperature was investigated. M. rosenbergii preserved at -20°C was subjected for quality assessment before storage and at 15, 30, 45, and 90 days of storage period. The quality assessments as done microbiological viz. total bacterial count (TBC), total mould count (TMC), total yeast count (TYC), total coliform count (TCC) and salmonella count. All the samples were acceptable during 90 days because the upper limit of all spoilage indicator was not exceeding within the experimental time period.

Effect of thawing methods on the chemical, biochemical, microbiological and sensory indices of Caspian Sea kutum (Rutilus frisii kutum) and rainbow trout (Oncorhynchus mykiss)

Effects of different thawing method i.e. in a refrigerator, in water, at air ambient temperature and in a microwave oven on proximate, chemical (PV, TBA, FFA, TVB-N, SSP, FA), biochemical (pH, WHC,ThL), microbial (total viable, psychrotrophic, coliform, Shewanella and yeast-mould count) and sensory analysis were carried out on frozen whole Caspian sea Kutum (Rutilus frisii kutum) and Rainbow trout (Oncorhynchus mykiss) carcasses. The values of ash, protein, SSP, WHC, PUFA, PUFA/SFA. EPA+DHA/C16:0, pH, and microbial count of thawed samples decreased significantly while fat, PV, TBA, FFA, TVB-N, SFA and MUFA increased compared to the fresh fish (unfrozen) as control samples. Also, sensory evaluation all of thawed samples showed a significant (p<0.05) quality loss compared to the fresh fish as control samples. The lowest chemical and biochemical values as well as microbial growth were determined in water thawed samples. Therefore, based on this study thawing in water is most suitable for frozen whole rainbow trout.

Development of soy protein fortified fish sticks from Tilapia

The objective of this study was to develop soy protein fortified fish sticks from Tilapia. Two preliminary studies were conducted to select the best fish-soy protein-spice mixture combination with four treatments to develop breaded fish sticks. Developed products were organoleptically assessed using 30 untrained panellists with 7-point hedonic scale. The product developed with new combination was compared with market product. Sixty percent of Tilapia fish mince, 12% of Defatted Textured Soy protein (DTSP), 1.6% of salt and 26.4% of ice water (<5°C) and Spice mixture containing 3g of garlic, 2g of pepper 2g of onion and 1.6g of cinnamon were selected as the best formula to manufacture the product. There was no significant difference when compared with market samples in relation to the organoleptic attributes. Proximate composition of the product was 25.76% of crude protein, 2.38% of crude fat, 60.35% of moisture and2.75% of ash. Products were packaged in Poly Vinyl Chloride clear package (12 gauge) and were stored at -1°C and changes in moisture content, peroxide value, pH value and microbiological parameters were assessed during five weeks of storage. Organoleptic acceptability was not changed significantly in all parameters tested (p>0.05). Total aerobic count and yeast and mould count were in acceptable ranges in frozen storage for 5 weeks. Data were analyzed using AN OVA and Friedman non-parametric test.

Casting preforms for microstructured polymer optical fibre fabrication

A monolithic structured polymer preform was formed by in-situ chemical polymerization of high-purity MMA monomer in a home-made mould. The conditions for fabrication of the preforms were optimized and the preform was drawn to microstructured polymer optical fibre. The optical properties of the resultant elliptical-core fibre were measured. This technique provides advantages over alternative preform fabrication methods such as drilling and capillary stacking, which are less suitable for mass production. (c) 2006 Optical Society of America.

Investigation on the microstructure and mechanical properties of a cast Mg–6Zn–5Al–4RE alloy

Mg-6Zn-5Al-4RE (RE = Mischmetal, mass%) alloy was prepared by metal mould casting method. The microstructure and mechanical properties of the as-cast and heat-treated alloys were investigated

Effects of cerium on the microstructure and mechanical properties of Mg–20Zn–8Al alloy

Mg-20Zn-8Al-xCe(x=0-2 wt.%) alloys were prepared by metal mould casting method, the effects of Ce on the microstructure and mechanical properties of the alloys were investigated. The results showed that the dendrite as well as gram size were refined by the addition of Ce, and the best refinement was obtained in 1.39% Ce containing alloy.

The microstructure and mechanical properties of Mg-3Al-3RE alloys

The Mg-3Al-3RE alloys (RE, the cerium-rich or the yttrium-rich misch metal) were smelted in a resistance furnace under the protective flux from the Mg-RE master alloys and pure magnesium ingots. The microstructure and mechanical properties of samples prepared by steel mould casting method were investigated.

Glass formation ability and mechanical properties of Ti40Cu40Zr10Ni10 alloy

Melt-spun ribbon and bulk samples in cylindrical rod form with diameter ranging from 2 mm to 4 mm of Ti40Cu40Zr10Ni10 alloy were prepared by melt-spinning technique and copper mould casting method, respectively. The microstructure, thermal stability and mechanical properties of the bulk samples were investigated. A completely glassy single phase is formed in the 2 mm rod sample. Increasing the diameter of the rod samples resulted in the formation of CuTi crystalline phase in the 3 mm and 4 mm rod samples.

Microstructures and mechanical properties of as-cast Mg–5Al–0.4Mn–xNd (x=0, 1, 2 and 4) alloys

Mg-5Al-0.4Mn-xNd (x=0, 1, 2 and 4wt.%) alloys were prepared by metal mould casting method. The microstructures and mechanical properties were investigated. The results demonstrated that Al11Nd3 phase was formed and mainly aggregated along the grain boundaries with the addition of Nd. Meanwhile, the grain sizes were greatly reduced with the increasing Nd content.

Microstructure and mechanical properties of Mg-4Al-4Nd-0.5Zn-0.3Mn alloy

Mg-4Al-4Nd-0.5Zn-0.3Mn alloy was prepared by metal mould casting method. Microstructure, aging behavior, mechanical properties and fracture morphology of the alloy were investigated. The results showed that alpha-Mg, Al-11 Nd-3, Al2Nd and Mg-32(Al,Zn)(49) phases were the main phases of the as-cast alloy. And the long rod-like Al-11 Nd-3 phase was decomposed to granular Al2Nd through T6 heat treatment. The tensile strength was also enhanced by T6 treatment. The yield strength was increased by 17% and 21% at RT and 150 degrees C, respectively. It was mainly because that the precipitates were refined through T6 treatment and this became more benefit to hinder dislocations slipping.