Suchergebnisse

O texto trata do processamento da morte na sociedade moderna; objetiva problematizar as estratégias psicossociais empregadas na sociedade moderna para conviver com a morte. Argumenta-se que a forma como a morte é processada socialmente na sociedade moderna é uma conseqüência de como nos relacionamos com a vida. Partindo do exame das contribuições de Philippe Ariès e Norbert Elias e nos conceitos de individualização formuladopor Ulrich Beck e segregação da experiência proposto por Anthony Giddens, procuramos demonstrar que quanto menos problemática se torna a morte socialmente, mais angustiante se torna seu processamento para o indivíduo. Para desenvolver este argumento e mostrar como é segregada a experiência de morte, aplicamos a noção de ator-rede que permite a interpretação da justaposição de atores heterogêneos no processamento da morte. PALAVRAS-CHAVE: morte, processamento do morrer, segregação da morte, ator-rede, sociedade moderna. LIVING WITH DEATH: the processing of dying in the modern society Marcos Antônio Mattedi Ana Paula Pereira This paper is about the processing of the death in the modern society; it aims to problematize the psychosocial strategies used in the modern society to live together with death. It is argued that the form as death is processed socially in the modern society is a consequence of how we relate to life. Beginning from the exam of contributions by Philippe Ariès and Norbert Elias and in the individualization concepts formulated by Ulrich Beck and segregation of experience proposed by Anthony Giddens, we tried to demonstrate that the less problematic death becomes socially, the more distressing its processing becomes for the individual. To develop this argument and to show how the death experience is segregated, we applied the actor-net notion that allows the interpretation ofthe heterogeneous actors' juxtaposition in the processing of death. KEYWORDS: Death, processing of dying, segregation of death, actor-net, modern society. VIVRE AVEC LA MORT: l'élaboration du mourir dans la société moderne Marcos Antônio Mattedi Ana Paula Pereira Le texte aborde le problème de l'élaboration de la mort dans la société moderne; il cherche à poser le problème des stratégies psychosociales utilisées dans la société moderne pour vivre avec la mort. On y démontre que la manière dont la mort est traitée socialement dans la société moderne est une conséquence de notre manière d'établir des liens avec la vie. A partir de l'analyse des contributions apportées par Philippe Ariès et Norbert Elias et des concepts d'individualisation énoncés par Ulrich Beck ainsi que de la ségrégation de l'expérience proposée par Anthony Giddens, on essaie de démontrer que moins la mort est problématique sur le plan social plus son élaboration est angoissante pour l'individu. Pour développer cet argument et montrer combien l'expérience de la mort est discriminée, nous avons utilisé la notion d'acteur - réseau qui permet l'interprétation de la juxtaposition d'acteurs hétérogènes dans l'élaboration de la mort. MOTS-CLÉS: mort, l'élaboration du mourir, discrimination de la mort, acteur réseau, société moderne. Publicação Online do Caderno CRH: http://www.cadernocrh.ufba.br

La circulación territorial es una base de diferenciación geográfica y se materializa por el interés corporativo and por la disputa de los territorios que poseen más grande potencial de generación de tráfico. La circulación es elemento constituyente y dinamizador de la mega-región Rio de Janeiro–São Paulo y, con respecto a las nociones de centro y centralidad, se percibe la relevancia del flujo de pasajeros entre los aeropuertos Santos Dumont (Rio de Janeiro, RJ, Brasil) y Congonhas (São Paulo, SP, Brasil), formando un puente aéreo caracterizado como importante eje conectivo de enlaces rápidos y constantes en esa mega-región. La representatividad de esa ruta en la red aérea brasileña se configura por el expresivo potencial de tráfico y por la lógica de los procesos globales en la organización de la (re) producción del capital, que permiten una evolución de la demanda efectiva, pero sobre todo porque tal mega-región concentra tanto la oferta y la demanda de flujos cuanto la operacionalización de las compañías aéreas, mallas de vuelos y conexiones/escalas en los principales nodos de esa red.

The concentration and the chemical composition of the essential oils obtained from different samples of Cymbopogon citratus were evaluated. Among the 12 samples investigated (11 dried leaf samples and fresh plant leaves), seven presented essential oil concentrations within the threshold established by the Brazilian legislation. The moisture content was also determined and the majority of the samples presented humidity contents near 12%. The GC and GC/MS analyses of the essential oils led to identification of 22 compounds, with neral and geranial as the two major components. The total percentage of these two compounds varied within the investigated sample oils from 40.7% to 75.4%. In addition, a considerable variation in the chemical composition of the analyzed samples was observed. The process of grinding the leaves significantly decreased (by up to 68%) the essential oil content, as well as the percentage of myrcene in the oils.

Este artigo é resultado de uma dissertação de mestrado que versa sobre a inclusão de estudantes público-alvo da Educação Especial na Educação Superior. Pretendeu-se analisar os indicadores de matrículas do público-alvo da Educação Especial (PAEE) na Educação Superior no Brasil entre 2008 e 2018. Os procedimentos metodológicos consistiram no levantamento dos resultados disponíveis nos resumos técnicos e microdados do Censo da Educação Superior, publicados pelo Instituto Nacional de Estudos e Pesquisas Educacionais (INEP). Para a leitura dos microdados, utilizou-se o software IBM Statistical Package for the Social Sciences (SPSS). Os dados foram analisados em diálogo com a literatura referente ao processo de inclusão dos estudantes PAEE. Os microdados mostram que, em 2009, o Brasil apresentou 1.122 matrículas de estudantes PAEE na graduação; e, em 2018, registraram-se 62.724 matrículas. Embora a presença de estudantes PAEE na Educação Superior no Brasil tenha, nos últimos anos, aumentado gradativamente, o número de matrículas do PAEE ainda é significativamente inferior às matrículas gerais nesse nível de ensino.

Linguiça is a Portuguese popular ready-to-eat dry fermented sausage. Despite the high diversity of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt, garlic, pepper, and undergoes processes of maturation, smoking and drying. During the fermentation and drying of sausages, L. monocytogenes tends to decrease considerably. However, despite the various hurdles in the dry sausage manufacturing process, this foodborne pathogen is able to survive and is detected in the final product. Factors that may affect the growth or survival of foodborne pathogens in sausage products such as linguiça include water activity (aw), pH, temperature, use of starter cultures and use of ingredients with antimicrobial activity (e.g., garlic, smoke). The present study has evaluated the influence of the addition of a commercial starter culture and ripening temperature (10º C and 18ºC) on growth and survival of L. monocytogenes strains, isolated from sausage, in experimentally inoculated linguiça. Sliced raw meat was mixed with salt (20g/kg), dry garlic (4,5g/kg), sweet paper (12,5g/kg), laurel (0,5g/kg), dextrose (10g/kg), a mix of red/white wine (410ml/kg) and water (410ml/kg) and inoculated with L. monocytogenes (5 log10/g). Additionally Commercial starter culture (5 log10/g) was added to one batch. The batter was macerated for 3 days at 4ºC. After stuffing into natural pork casings, sausages were hung vertically in a climate controlled chamber, for ripening at 10℃ or 18ºC with 83% relative humidity (RH) during ten days. During maceration step was observed no changes in growth rate of LAB and L. monocytogenes. However during ripening step was verified an increase of the count of LAB and a concomitantly decrease of L. monocytogenes. In the batches not inoculated with a commercial starter culture was observed a decrease of L. monocytogenes of 1 log10/g at 10ºC and 1,57log10/g at 18ºC of ripening temperature. The addition of a commercial starter culture increased the reduction of pathogen at both temperatures (1,57log10/g at 10ºC and 2,24log10/g at 18ºC). This study points out the fact that the decrease of L. monocytogenes contamination rate during the manufacturing process of sausages is due to the drying and ripening step than to the maceration itself and is due mainly to the effect of starter culture and ripening temperature. ; financial support (Project PTDC/AGR-TEC/3107/2012) from Fundação para a Ciência e Tecnologia (FCT) of the Portuguese Republic Government. ; info:eu-repo/semantics/publishedVersion

Table olives are a traditional component of the Mediterranean diet and are largely consumed in the world. There are different trade treatments that originate different types of olives. The aim of the present work was to proceed to the microbiological characterization of table olives commercialized in the Portuguese market, with respect to their microbiological safety. The microbiological characterization was made in the olive pulp and packing brine of thirty-five table olives samples of different types and trade treatments, namely natural olives Cv. Galega (NOG), natural turning colour olives (NTCO), green olives (GO), black ripe olives (BO) and natural olives purchased in the traditional market and obtained from traditional producers (NOt). Simultaneously it was verified specific legislation of the table olives in what it concerns to labeling rules, pH values and the identification of isolated yeasts. In general, table olives consumed showed acceptable security with exception of four NOt samples that presented Staphylococcus aureus. In a considerable number of samples high number of microorganisms indicators of contaminations were observed that reveals the need of optimization the hygienic procedures during production process to improve the quality and safety of table olives. During the work seven yeasts were isolated from olive pulp and brine.

O monitoramento na rodovia PA-458 foi realizado com o objetivo de quantificar o número de atropelamentos letais de mamíferos ao longo de dois ciclos anuais e identificar as espécies mais suscetíveis a esses acontecimentos. Foram realizadas três visitas semanais ao longo desta rodovia, durante o período de dezembro de 2001 a dezembro de 2003. Os mamíferos mortos por atropelamento foram identificados, sexados, pesados e medidos, bem como anotado o ponto onde o animal foi encontrado na rodovia. Um total de 44 mamíferos de médio e pequeno porte foi registrado, sendo distribuídos em três ordens, seis famílias, sete gêneros e sete espécies (Procyon cancrivorus, Cerdocyon thous, Eira barbara, Cyclopes didactylus, Tamandua tetradactyla, Euphractus sexcinctus e Didelphis marsupialis). A espécie que apresentou o maior número de indivíduos mortos foi P. cancrivorus (n=21). C. didactylus, E. barbara e E. sexcinctus apresentaram os menores valores (n=1). A análise de variância mostrou que não houve diferença significativa entre o número de indivíduos mortos nos dois anos de monitoramento (ANOVA, F=0,35; gl=1; p>0,05). No entanto, a comparação do número de indivíduos mortos por quilômetro ao longo da rodovia mostrou diferença bastante significativa (K-S, DM=0,22; p<0,01), sendo os quilômetros 13 e 20 os pontos onde foram registrados os maiores índices de atropelamentos. A análise comparativa do número de atropelamentos entre o período chuvoso e seco para os dois anos não apresentou diferença significativa (c²=0,151; gl=1; p>0,05), porém os registros triplicaram durante os meses de junho e julho nesses dois anos. Considerando que o tráfego de veículos tende a aumentar na rodovia PA-458 durante o verão em função do aumento no número de turistas atraídos pelas praias de Ajuruteua, é razoável sugerir que a mortalidade dos mamíferos associados às florestas adjacentes, por exemplo, terra firme e manguezal, poderia estar diretamente relacionada a este intenso tráfego durante este período do ano.

Mead, one of the oldest fermented drinks, is derived from the fermentation of diluted honey by yeasts. In the context of wine production, several procedures are applied to stabilize the beverage and to improve its organoleptic properties. This study aims to evaluate the impact of adding fining agents on the production of mead. In general, the best results were obtained for the samples containing just one fining agent instead of two combined. However, the best performance was obtained for the combined fining agents (bentonite + gelatine + egg albumin). Tannins decreased significantly the content of volatile compounds. On the other hand, silica appears to be the best fining agent, resulting in the lowest loss of volatile compounds. Thirty-six volatile compounds were determined by gas chromatographflame ionization detector and gas chromatographymass spectrometry, including alcohols (42.5%), carbonyl compounds (40.4%), acetates (14.4%) and esters (1.8%). Eleven volatile compounds had odour activity values >1, representing those with a major impact on the aroma of mead. Significant differences (p 0.05) were observed for remaining compounds. ; A. Pascoal would like to thank Fundação para a Ciência e Tecnologia (FCT), Programa Operacional Pontencial Humano and European Union for his postdoctoral grant (SFRH/BPD/91380/2012). The authors are grateful to FCT, Portugal and Fundo Europeu de Desenvolvimento Regional (FEDER) under Programme PT2020 for financial support to Centro de Investigação de Montanha (CIMO) (UID/AGR/00690/2013). This work was supported by the strategic programme UID/BIA/04050/2013 (POCI-01-0145-FEDER-007569) funded by national funds through the FCT I.P. and by the European Regional Development Fund (ERDF) through the COMPETE2020 – Programa Operacional Competitividade e Internacionalização. ...

RESUMO Este artigo analisa a integração sistêmica da atenção à saúde da linha de cuidado do câncer de mama, no contexto da regionalização da saúde no estado da Bahia, sob a perspectiva da macrogestão. Estudo transversal retrospectivo, de natureza exploratória e descritiva, com uso da abordagem qualiquantitativa e referencial da rede de políticas públicas. Foram utilizadas as técnicas de análise documental, extração de dados dos sistemas de informação, entrevistas semiestruturadas com 141 participantes na coleta de dados. Elegeram-se como categorias analíticas: Desenho institucional da rede de oncologia; Atenção Primária à Saúde como porta de entrada e ordenadora da rede; Sistemas de apoio; e Sistemas logísticos. Os resultados sinalizaram que as normas, embora necessárias, não são per si suficientes para garantir a integração sistêmica; o desenho de redes de atenção à saúde tem seguido a lógica de estruturação por oferta, adensando-se nos grandes centros populacionais, gerando vazios assistenciais; predomina o acesso da população aos serviços não complementares ao Sistema único de Saúde (SUS) e/ou de alta densidade tecnológica, evidenciando a hegemonia do modelo médico-centrado e privatista; mecanismos de regulação do acesso e de gestão dos sistemas de informação ainda ocorrem de forma incipiente, com pouca e/ou esparsa interação entre si.

Traditionally, melissopalynological and physicochemical analyses have been the most used to determine the botanical origin of honey. However, when performed individually, these analyses may provide less unambiguous results, making it difficult to discriminate between mono and multifloral honeys. In this context, with the aim of better characterizing this beehive product, a selection of 112 Lavandula spp. monofloral honey samples from several regions were evaluated by association of multivariate statistical techniques with physicochemical, melissopalynological and phenolic compounds analysis. All honey samples fulfilled the quality standards recommended by international legislation, except regarding sucrose content and diastase activity. The content of sucrose and the percentage of Lavandula spp. pollen have a strong positive association. In fact, it was found that higher amounts of sucrose in honey are related with highest percentage of pollen of Lavandula spp. The samples were very similar for most of the physicochemical parameters, except for proline, flavonoids and phenols (bioactive factors). Concerning the pollen spectrum, the variation of Lavandula spp. pollen percentage in honey had little contribution to the formation of samples groups. The formation of two groups regarding the physicochemical parameters suggests that the presence of other pollen types in small percentages influences the factor termed as "bioactive", which has been linked to diverse beneficial health effects. ; info:eu-repo/semantics/publishedVersion

While Portuguese fermented sausages are highly appreciated, research has shown that their microbiological quality is inconsistent due to the high variability in the production process and insufficient hygiene quality. Linguica is a dryfermented sausage, which has been found to harbour food-borne pathogens. Hence, the objective of this study was to investigate the changes in the levels of total viable counts (TVC), Enterobacteriaceae, L. monocytogenes and S. aureus at the key production stages of Linguica (raw meat, maceration, stuffing and smoking/drying). A microbiological survey followed a batch throughout production, extracting samples of raw meat (n=3), batter before maceration (n=3), batter after 3- or 4-day maceration (n=3) and sausages after curing/drying (n=5). Samples were taken from a total of three batches from each of the two factories under examination. Overall, TVC counts did not change considerably from raw meat to stuffing (5.5-5.9log CFU/g, 95% Cl: 5.15-5.82 log CFU/g), yet it increased significantly up to the end of drying (7.83 log CFU/g, 95% Cl: 7.57- 8.09 log CFU/g)- seemingly, because of the multiplication of lactic acid bacteria (LAB). Unlike the Enterobacteriaceae counts, which decreased (p<0.001) from batter before maceration (3.23 log CFU/g, 95% Cl: 2.80-3.66 log CFU/g) to the end of drying (1.56 log CFU, 95 percent Cl: 1.23-1.90 log CFU/g), S. aureus increased significantly between these two processing stages (2.58 log CFU/g; 95% Cl: 2.20-2.93 log CFU/g in the finished product). L. monocytogenes was detected in the products of one of the factories although their counts decreased after batter maceration. Because Linguica is a product that can be consumed without cooking, there is a need to further investigate the risk factors that determine their presence along processing. The presence of these two pathogens should also prompt industries to reinforce good hygiene practices in the processing of traditional sausages. ; (Project PTDC/AGR-TEC/3107/2012) from Fundação para a Ciência e Tecnologia (FCT) of the Portuguese Republic Government ; info:eu-repo/semantics/publishedVersion