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Search Results: 1 - 10 of 14346 matches for " Marcelo Oswaldo Alvares; "
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Tuberculose e leite: elementos para a história de uma polêmica
Antunes, José Leopoldo Ferreira;Moraes, Mirtes de;Biazevic, Maria Gabriela Haye;Waldman, Eliseu Alves;Corrêa, Marcelo Oswaldo Alvares;
História, Ciências, Saúde-Manguinhos , 2002, DOI: 10.1590/S0104-59702002000300007
Abstract: can human beings get tuberculosis from the milk taken from cows infected with tuberculosis? are the diagnosis and control of cattle tuberculosis effective for the protection of human populations? questions such as these were the main concern of doctors from s?o paulo at the beginning of the twentieth century. the present study tried to recover elements from the polemic that took place in s?o paulo, in order to encourage the coming up of complementary facts about such matter. the article presents some indicators of confronting positions: on one hand, the goal of intensifying the control of tuberculosis among the cattle; on the other hand, the attempt not to bring up any loss to national cattle raisers through the demand of additional precaution measures, which would affect the production and distribution of their products. medical publications kept records of the interventions, which have allowed the author to identify the first position as the stronger one, which has brought up relevant consequences for the sanitary food control.
Somos todos brasileiros? Estudo sociológico sobre a moderna divis o do trabalho social brasileira (trajetórias ocupacionais de trabalhadores brasilienses da constru o civil - 1992/2003)
Marcelo Alvares de Sousa
Sociedade e Estado , 2007, DOI: 10.1590/s0102-69922007000100011
Somos todos brasileiros? Estudo sociológico sobre a moderna divis o do trabalho social brasileira: trajetórias ocupacionais de trabalhadores brasilienses da constru o civil - 1992/2003
Marcelo Alvares de Sousa
Sociedade e Estado , 2006, DOI: 10.1590/s0102-69922006000300014
Pós-colheita de pêssegos (Prunus pérsica L. Bastsch) revestidos com filmes a base de amido como alternativa à cera comercial
Oliveira, Marcelo Alvares de;Cereda, Marney Pascoli;
Ciência e Tecnologia de Alimentos , 2003, DOI: 10.1590/S0101-20612003000400006
Abstract: the main objective of this work was to prolong the shelf life of peaches at ambient conditions. initially, the studies were to get a film forming of cassava starch and bee wax with similar properties of commercial waxes. the second pass was apply in the surface of the fruits, commercial wax (" fruit wax") or film-forming of cassava starch and bee wax. the peaches of the variety 'biuti' were picked in 14/01/1999 and 120 uniform fruits were scratched. the analyses were of loss of fresh mass, respiration, texture, total soluble solids (tss), total acidity, and ph tested every 3 days during 12 days. at first, fruits were put into 0.3g/l of "benomyl" in hot water (52oc) during 2 minutes. four treatments were made: control, fruit wax, film-forming of cassava starch and film forming of cassava starch and bee wax. the fruits treated fruit wax and film forming of cassava starch and bee wax showed improved efficiency in relation to loss of fresh mass to the control and film forming of cassava starch treatments. the respiration was measured to be in the order of 40mg de co2.kg-1.h-1. sugar profile verified that sucrose is a sugar found in larger quantities, and verified traces of glucose and fructose in some samples. equally to total soluble solids, the fruit wax treatment decreased the values of sucrose compared with the control. the use of film forming of cassava starch and bee wax was better than the expectations, being very similar to the fruit wax treatment in all attributes. it was also superior to control and film forming of cassava starch with respect to loss of fresh mass.
Características físico-químicas, cozimento e produtividade de mandioca cultivar IAC 576-70 em diferentes épocas de colheita
Oliveira, Marcelo Alvares de;Moraes, Paulo Sergio Beraldo de;
Ciência e Agrotecnologia , 2009, DOI: 10.1590/S1413-70542009000300024
Abstract: the instability of cassava culinary quality is a problem in the market. this work had the purpose of evaluating the interference of the productivity, rain precipitation and physical-chemical characteristics on the cooking time of the iac 576-70 cultivar, from the 6th to the 12th month after the planting. the physical parameters evaluated were: difficulty in peeling (easy, medium, and hard), difficulty in cutting in long, thin sticks with a manual machine, being those cut in a subjective way. in the analysis of the cooked root, the percentage of water absorbed into the cassava pieces, the color, white points formed inside the pieces of cassava, gel formation around the pieces of cassava, and cooking time were evaluated. the ph, acidity, moisture, ashes, fibers, ether extract, protein, reducing sugars, and starch of the roots were also monthly evaluated. from the results obtained in the present work, it may be concluded that the cassava iac 576-70, when planted in july, in botucatu-sp area, must be harvested at the age of nine months, without damage to the productivity, starch level and root cooking, and the harvest could be extended up to ten months. the producers should follow the sum of precipitation index ten days before the harvest, and this value should be the smallest as it may be and the producers should not harvest when this value is more than 100 mm, in order not to hinder the cooking of the root.
Partial Hopf module categories
Edson R. Alvares,Marcelo M. S. Alves,Eliezer Batista
Mathematics , 2012,
Abstract: The effectiveness of the aplication of constructions in $G$-graded $k$-categories to the computation of the fundamental group of a finite dimensional $k$-algebra, alongside with open problems still left untouched by those methods and new problems arisen from the introduction of the concept of fundamental group of a $k$-linear category, motivated the investigation of $H$-module categories, i.e., actions of a Hopf algebra $H$ on a $k$-linear category. The $G$-graded case corresponds then to actions of the Hopf algebra $k^G$ on a $k$-linear category. In this work we take a step further and introduce partial $H$-module categories. We extend several results of partial $H$-module algebras to this context, such as the globalization theorem, the construction of the partial smash product and the Morita equivalence of this category with the smash product over a globalization. We also present a detailed description of partial actions of $k^G$.
Religi?o, patrim?nio histórico e turismo na Semana Santa em Tiradentes (MG)
Camur?a, Marcelo Ayres;Giovannini Jr., Oswaldo;
Horizontes Antropológicos , 2003, DOI: 10.1590/S0104-71832003000200012
Abstract: through an event, the holy week at tiradentes, touristic destination and historical city of minas gerais (brazil), the present article examines the meeting of three different views on the world - the traditional catholic religion, the cultural and historic patrimony, and tourism. each of these three conceptions, by means of their agents and institutions, according to their own historical, cultural and aesthetic experiences, will give a different meaning to the very same phenomena and objects: churches, sacred images, religious processions and ceremonies. a reflection is also offered, analyzing the interactions between these three dimensions and the result of these interactions, as reinterpretations, negotiations, and competitions among them.
Religi o, patrim nio histórico e turismo na Semana Santa em Tiradentes (MG)
Camur?a Marcelo Ayres,Giovannini Jr. Oswaldo
Horizontes Antropológicos , 2003,
Abstract: Este artigo aborda, a partir do evento da Semana Santa em Tiradentes, cidade histórica e turística de Minas Gerais, a confluência de três vis es de mundo: a religi o católica tradicional, o patrim nio histórico e cultural e o turismo. Procura-se analisar como essas três concep es, através de seus agentes e suas institui es, de acordo com suas experiências históricas, culturais e estéticas, v o atribuir sentidos distintos aos mesmos fen menos e objetos: igrejas, imagens sacras, prociss es e cerim nias religiosas. Por fim, busca-se encaminhar uma reflex o sobre as intera es entre as três dimens es e a resultante disso em termos de reinterpreta es, negocia es e competi es entre elas.
Metodologia para avalia??o do tempo de cozimento e características tecnológicas associadas em diferentes cultivares de mandioca
Oliveira, Marcelo Alvares de;Leonel, Magali;Cabello, Cláudio;Cereda, Marney Pascoli;Janes, Douglas Alexandre;
Ciência e Agrotecnologia , 2005, DOI: 10.1590/S1413-70542005000100016
Abstract: the cassava roots are consumed cooked, fritted or integrating more complex foods. this work had a purpose to evaluate the cooking time and some characteristics associated to the process in 26 varieties of cassava. the parameters analyzed were color of the skin without external pellicle, color of the pulp, difficulty of peeling, difficulty of cutting, percentage of water absorbed/losted in relation to the weight of the peaces during the cooking process, color of the cooked peaces, formations of white punctuations inside the peaces, gel formation in turn of the peaces and cooking time observed to delay 13 toothpicks. the best varieties selected for use were srt-1105 (mico), mantiqueira, milagrosa rg, iac 522-30, iac 576-70. the iac 576-70 showed the best results in test of cooking time.
Revista Brasileira de Fruticultura , 2001, DOI: 10.1590/S0100-29452001000200046
Abstract: this work had the objective to identify and to quantify the sugars of the 'biuti' peaches stored under environment conditions (27,3oc; 70%ur) and refrigeration (4oc; 90%). the method utilized was chromatography in liquid phase. in both experiments that the sucrose was the sugar found in the largest amount, being just verified traces of glucose and frutose in some fruits. the experiment in environmental conditions the values of sucrose of the 3rd to the 9th day of storage didn't differ significantly, meantime in the 12th day, the fruits obtained low sucrose values, because the fruits were already in the senescence process. now, in the experiment under refrigeration the increase in the values of sugars of the fruits happened during the whole storage. the values of sucrose, frutose and glucose values were higher than the values found in the experiment in environmental conditions.
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