O papel das tecnologias na aprendizagem da matemática em alunos com síndrome de asperger - estudo de caso

Dissertação para obtenção do Grau de Mestre em Ensino de Matemática no 3º ciclo do Ensino Básico e no Secundário

Aprendizagem das funções e sistemas de equações no 8.º ano com recurso à calculadora gráfica

Este estudo, realizado no 8.º ano de escolaridade, tem como principal objetivo compreender como a calculadora gráfica medeia a aprendizagem das Funções e dos Sistemas de Equações. Foca-se na aprendizagem que os alunos fazem destes conceitos, na relação que estabelecem entre as várias representações e no modo como utilizam a calculadora gráfica na realização das tarefas propostas. Ao longo deste estudo, procura-se responder às seguintes questões: Como é que os alunos usam a calculadora gráfica na resolução de tarefas que envolvem Funções e Sistemas de Equações? Como é que os alunos integram o uso de diferentes representações do conceito de Função? Qual o papel deste artefacto enquanto mediador das aprendizagens? Far-se-á o enquadramento teórico baseado na literatura de referência, no que respeita ao processo de apropriação da calculadora gráfica por parte dos alunos; à álgebra e ao pensamento algébrico; às Funções e diferentes representações; aos Sistemas de Equações; à calculadora gráfica; ao papel do professor; às tarefas e à modelação matemática. Seguiu-se uma metodologia de investigação de natureza qualitativa, baseada num estudo de caso referente a alunos com desempenhos académicos distintos. A recolha de dados foi baseada na observação de aulas, nos registos escritos pelos alunos e na análise dos procedimentos recolhidos das calculadoras gráficas ao longo da realização das tarefas propostas. A investigadora assumiu, essencialmente, o papel de observadora participante. Da análise dos dados pode constatar-se que no seu trabalho com Funções e Sistemas de Equações, os alunos, optam muitas vezes pelo uso da calculadora gráfica, nomeadamente em questões relacionadas com a representação gráfica, no entanto, conseguem usar de forma eficaz as várias representações. As conclusões alcançadas apontam sobretudo para uma forma diferente de olhar estes temas quando a abordagem é feita através de várias representações com recurso à calculadora gráfica. Esta ferramenta, além de ser utilizada de diferentes modos, desempenhou um papel fundamental como mediadora das aprendizagens desenvolvidas.

As tecnologias no ensino da matemática - Tarefas matemáticas no Ensino Básico com utilização da folha de cálculo

O presente trabalho teve por objetivo estudar o impacto da folha de cálculo na aprendizagem da matemática em alunos de cursos vocacionais. Procurou-se analisar a influência da folha de cálculo Excel, no ambiente de aula e no desempenho dos alunos e identificar potencialidades e dificuldades na sua utilização educativa, nomeadamente, no ensino e aprendizagem de temas estatísticos. Na revisão de literatura são abordados temas relacionados com a teoria da atividade, génese instrumental, folha de cálculo Excel, educação financeira e didática da estatística. O estudo tem por base uma metodologia qualitativa, assente num estudo de caso, com recolha e análise de dados, no decorrer da resolução das tarefas pelos alunos de um curso vocacional ocorrida no primeiro período do ano letivo de 2014/2015. Da análise de dados, observa-se em ação a génese instrumental, visto que os alunos revelaram algum domínio da folha de cálculo na sua aplicação à resolução das tarefas propostas. Os resultados do estudo revelaram as potencialidades do software no ensino e aprendizagem da estatística mas também evidenciaram dificuldades e obstáculos na sua implementação. Reconhecidos os benefícios para alunos e professores da utilização da folha de cálculo a sua implementação prática para ser eficaz requer tempos letivos para a aprendizagem da tecnologia a existência de uma adequada infraestrutura tecnológica das escolas e atitudes favoráveis à sua utilização por parte de alunos, professores e responsáveis educativos.

Artefatos ou instrumentos no Métier do professor de língua inglesa da rede pública: recursos tecnológicos e o agir docente nos textos de instrução ao sósia

Pós-graduação em Linguística e Língua Portuguesa - FCLAR

Procedimentos coletivos de saúde bucal: gênese, apogeu e ocaso

Descreve-se o surgimento e o que significaram para a política nacional de saúde bucal os procedimentos coletivos (PC) de saúde bucal, introduzidos em 1992 e extintos em 2006. Realizou-se pesquisa bibliográfica e análise documental. Criados no governo Collor (1990-1992) como elemento central da sua política de saúde bucal, os PC pretendiam reverter o modelo assistencial cirúrgico-restaurador e extinguir o TC (tratamento completado) como instrumento para remuneração do setor, visando a possibilitar que estados e municípios fossem remunerados por ações preventivas. Durante os anos 1990, os PC ocuparam lugar de destaque nas ações de saúde bucal no SUS, impulsionando, sob apoio financeiro, as ações de promoção e prevenção em centenas de municípios. Mas a sua vinculação com os mecanismos de transferência de recursos, tida inicialmente como um avanço, foi tirando a sua característica de instrumento potente para mudar o modelo de atenção. Não obstante as dificuldades e limitações, sua criação e amplo emprego representaram um esforço para alterar substancialmente o modelo de prática odontológica predominante no setor público, redirecionando-o para ações preventivas e de promoção da saúde, o que se tornou seu principal legado.

Gênese dos Discursos

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Effect of glutamate and inosinate on sensory and instrumental texture of extruded products

Expanded products have been developed by extrusion of non-conventional highly nutritious raw materials such as amaranth and chickpea blended with bovine lung. As sensory acceptance of these snacks is restricted, this study aimed at improving their texture, through the addition of monosodium glutamate (MSG) and disodium inosinate (IMP) flavor enhancers to the feeding material, or to the flavor added after the extrusion. Sensory and mechanical analyses showed that both enhancers affected texture, assessed by sensory and instrumental methods. Addition of IMP together with MSG to the chickpea-based snacks presented the best results. This beneficial effect was not observed in the amaranth-based snack, suggesting that IMP and MSG can favorably impact texture of extruded products depending on the amount and type of protein present

Compton suppression instrumental neutron activation analysis performance in determining trace- and minor-element contents in foodstuff

In 2003-2004, several food items were purchased from large commercial outlets in Coimbra, Portugal. Such items included meats (chicken, pork, beef), eggs, rice, beans and vegetables (tomato, carrot, potato, cabbage, broccoli, lettuce). Elemental analysis was carried out through INAA at the Technological and Nuclear Institute (ITN, Portugal), the Nuclear Energy Centre for Agriculture (CENA, Brazil), and the Nuclear Engineering Teaching Lab of the University of Texas at Austin (NETL, USA). At the latter two, INAA was also associated to Compton suppression. It can be concluded that by applying Compton suppression (1) the detection limits for arsenic, copper and potassium improved; (2) the counting-statistics error for molybdenum diminished; and (3) the long-lived zinc had its 1115-keV photopeak better defined. In general, the improvement sought by introducing Compton suppression in foodstuff analysis was not significant. Lettuce, cabbage and chicken (liver, stomach, heart) are the richest diets in terms of human nutrients.

Characterization of Brazilian commercial milks by instrumental neutron activation analysis

Aiming at the determination of toxic and essential elements in Brazilian commercial bovine milk, 25 ultra high temperature (UHT) milk samples were acquired in the local market of Piracicaba, SP. The samples were freeze-dried and analyzed by instrumental neutron activation analysis (INAA) allowing the determination of Br, Ca, Co, Cs, Fe, K, Na, Rb and Zn. When the results were expressed as concentration (mg.l(-1)) no significant differences were found. However, considering the dry matter, results showed a clear difference between the mass fractions (mg.kg(-1) d.w.) of skim milk and whole milk for the elements Br, Ca, K, Na, Rb and Zn, indicating that the removal of fat caused a concentration effect in the dry matter of skim milks. Discrepancies were found between the concentrations of Ca and Na measured by INAA and the values informed in the labels. Ca showed variations within 30% for most samples, while concentrations of Na were up to 190% higher than informed values. The sample preparation and the LNAA procedure were appropriate for the determination of Br, Ca, Co, Cs, Fe, K, Na, Rb and Zn in milk samples.

Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds

To evaluate the potential for fermentation of raspberry pulp, sixteen yeast strains (S. cerevisiae and S. bayanus) were studied. Volatile compounds were determined by GC-MS, GC-FID, and GC-PFPD. Ethanol. glycerol and organic acids were determined by HPLC. HPLC-DAD was used to analyse phenolic acids. Sensory analysis was performed by trained panellists. After a screening step, CAT-1, UFLA FW 15 and S. bayanus CBS 1505 were previously selected based on their fermentative characteristics and profile of the metabolites identified. The beverage produced with CAT-1 showed the highest volatile fatty acid concentration (1542.6 mu g/L), whereas the beverage produced with UFLA FIN 15 showed the highest concentration of acetates (2211.1 mu g/L) and total volatile compounds (5835 mu g/L). For volatile sulphur compounds. 566.5 mu g/L were found in the beverage produced with S. bayanus CBS 1505. The lowest concentration of volatile sulphur compounds (151.9 mu g/L) was found for the beverage produced with UFLA FW 15. In the sensory analysis, the beverage produced with UFLA FW 15 was characterised by the descriptors raspberry, cherry, sweet, strawberry, floral and violet. In conclusion, strain UFLA FW 15 was the yeast that produced a raspberry wine with a good chemical and sensory quality. (C) 2010 Elsevier Ltd. All rights reserved.

Influence of Lactobacillus paracasei and inulin on instrumental texture and sensory evaluation of fresh cream cheese

The influence of the addition of a potential probiotic culture of Lactobacillus paracasei and of the prebiotic fiber inulin on the texture profile and on the sensory evaluation of probiotic and synbiotic fresh cream-cheeses was monitored. Three cheese-making trials were prepared in quintuplicate, all supplemented with a Streptococcus thermophilus starter culture (T1, T2 and T3). L. paracasei subsp. paracasei was added to T1 and T2, and inulin, to T2. The instrumental texture profile was determined after 1, 7, 14 and 21 days of storage of the cheeses. Sensory evaluation was performed after 7 days of storage. The presence of Lactobacillus paracasei in cheeses T1 and T2 and of inulin in cheeses T2 did not alter the texture profile significantly. Cheeses T1 were the least preferred in the sensory evaluation and differed signifcantly from T2 and T3, due to acidic taste, according to panelists. On the other hand, T2 was the most preferred one, though not significantly different from T3. The addition of the prebiotic ingredient inulin to fresh cream cheese processed with a potentially probiotic Lactobacillus paracasei strain resulted in a product with appropriate features and with aggregated functional properties.

Effect of inulin and Lactobacillus paracasei on sensory and instrumental texture properties of functional chocolate mousse

BACKGROUND: This study evaluated the effect of a potentially probiotic bacteria (Lactobacillus paracasei subsp. paracasei LBC 82), added solely or together with the prebiotic ingredient inulin on instrumental texture attributes and sensory properties of a functional chocolate mousse during storage at 4 +/- 1 degrees C for up to 28 days. RESULTS: The addition of Lactobacillus paracasei resulted in a firmer and more adhesive chocolate mousse. This effect was intensified with the presence of inulin in the synbiotic formulation (5.24 N and -0.956 N, respectively, for firmness and adhesiveness after 28 days of storage) (P < 0.05). L. paracasei population did not vary (P > 0.05) during storage (always between 7.27 and 7.35 log cfu g(-1)), both for the probiotic and the synbiotic mousses. Synbiotic mousse differed from control and probiotic mousses during storage with respect to the color attribute. Moreover, both probiotic and synbiotic mousses presented taste, aroma and texture perceptions which were different from one another and from the control mousse after 14 and 21 days of storage. CONCLUSION: The use of inulin, together with the potentially probiotic strain of Lactobacillus paracasei subsp. paracasei, is advantageous, conferring potentially symbiotic potential to the chocolate mousse, as well as favorable texture and sensory properties. (c) 2008 Society of Chemical Industry.

Rewarded associative and instrumental conditioning after neonatal ventral hippocampus lesions in rats

Sprague Dawley rats were submitted to bilateral ventral hippocampus lesions 7 days after birth. This corresponds to the Lipska and Weinberger`s procedure for modeling schizophrenia. The aim of the present work was to test the learning capacity of such rats with an associative Pavlovian and an instrumental learning paradigm, both methods using reward outcome (food, sucrose or polycose). The associative paradigm comprised also a second learning test with reversed learning contingencies. The instrumental conditioning comprised an extinction test under outcome devaluation conditions. Neonatally lesioned rats, once adults (over 60 days of age), showed a conditioning deficit in the associative paradigm but not in the instrumental one. Lesioned rats remained able to adapt as readily as controls to the reversed learning contingency and were as sensitive as controls to the devaluation of outcome. Such observations indicate that the active access (instrumental learning) to a reward could have compensated for the deficit observed under the ""passive"" stimulus-reward associative learning condition. This feature is compared to the memory management impairments observed in clinical patients. (c) 2008 Elsevier B.V. All rights reserved.

Structural shifts of aldehyde dehydrogenase enzymes were instrumental for the early evolution of retinoid-dependent axial patterning in metazoans

Aldehyde dehydrogenases (ALDHs) catabolize toxic aldehydes and process the vitamin A-derived retinaldehyde into retinoic acid (RA), a small diffusible molecule and a pivotal chordate morphogen. In this study, we combine phylogenetic, structural, genomic, and developmental gene expression analyses to examine the evolutionary origins of ALDH substrate preference. Structural modeling reveals that processing of small aldehydes, such as acetaldehyde, by ALDH2, versus large aldehydes, including retinaldehyde, by ALDH1A is associated with small versus large substrate entry channels (SECs), respectively. Moreover, we show that metazoan ALDH1s and ALDH2s are members of a single ALDH1/2 clade and that during evolution, eukaryote ALDH1/2s often switched between large and small SECs after gene duplication, transforming constricted channels into wide opened ones and vice versa. Ancestral sequence reconstructions suggest that during the evolutionary emergence of RA signaling, the ancestral, narrow-channeled metazoan ALDH1/2 gave rise to large ALDH1 channels capable of accommodating bulky aldehydes, such as retinaldehyde, supporting the view that retinoid-dependent signaling arose from ancestral cellular detoxification mechanisms. Our analyses also indicate that, on a more restricted evolutionary scale, ALDH1 duplicates from invertebrate chordates (amphioxus and ascidian tunicates) underwent switches to smaller and narrower SECs. When combined with alterations in gene expression, these switches led to neofunctionalization from ALDH1-like roles in embryonic patterning to systemic, ALDH2-like roles, suggesting functional shifts from signaling to detoxification.