Risks of data science projects: A Delphi study

Risk is one of the most crucial components of a project. Its proper evaluation and treatment increase the chances of a project's success. This article presents the risks in Data Science projects, assessed through a study conducted with the Delphi technique, to answer the answer the question, "What are the risks of Data Science projects". The study allowed the identification of specific risks related to data science projects, however it was possible to verify that over a half of the most mentioned risks are similar to other types of IT projects. This paper describes the research from expert selection, risk identification and analysis, and the first conclusions.info:eu-repo/semantics/publishedVersio

Tailoring: A case study on the application of the seventh principle of PMBOK 7 in a public institution

In the 7th edition of PMBOK the Tailoring process is legitimized as an essential ally in project management, since it makes several adjustments throughout the project's life cycle to provide the best possible environment to achieve the deliverables and the value added to the organization. Tailoring as a principle further highlights the unique nature of each project and the need to carry out this process continuously. Based on a unique case study, the beginning of the management functions in a sector of a public organization is discussed, as well as the adaptations made to optimize the workflow and productivity in the deliverables. From this investigation results the proposal of a framework adapted to the needs of the institution, as a starting point for the professionalization of project management.info:eu-repo/semantics/publishedVersio

The effect of the electric field on lag phase, β-galactosidase production and plasmid stability of a recombinant Saccharomyces cerevisiae strain growing on lactose

Ethanol and β-galactosidase production from cheese whey may significantly contribute to minimise environmental problems while producing value from lowcost raw materials. In this work, the recombinant Saccharomyces cerevisiae NCYC869-A3/pVK1.1 flocculent strain expressing the lacA gene (coding for β-galactosidase) of Aspergillus niger under ADHI promoter and terminator was used. This strain shows high ethanol and β-galactosidase productivities when grown on lactose. Batch cultures were performed using SSlactose medium with 50 gL−1 lactose in a 2-L bioreactor under aerobic and microaerophilic conditions. Temperature was maintained at 30 °C and pH 4.0. In order to determine the effect of an electric field in the fermentation profile, titanium electrodes were placed inside the bioreactor and different electric field values (from 0.5 to 2 Vcm−1) were applied. For all experiments, β-galactosidase activity, biomass, protein, lactose, glucose, galactose and ethanol concentrations were measured. Finally, lag phase duration and specific growth rate were calculated. Significant changes in lag phase duration and biomass yield were found when using 2 Vcm−1. Results show that the electric field enhances the early stages of fermentation kinetics, thus indicating that its application may improve industrial fermentations’ productivity. The increase in electric field intensity led to plasmid instability thus decreasing β-galactosidase production.The authors gratefully acknowledge Fundacao para a Ciencia e a Tecnologia (Portugal) for the scholarships SFRH/BD/11230/2002 and SFRH/BDP/63831/2009 granted to authors I. Castro and C. Oliveira, respectively

Efect of bovine milk addition to buffalo's milk on different characteristics of artisanal Marajó "cream cheese" type.

1 CD-ROM

Características biológicas de Rhipicephalus (Boophilus) microplus mantidos em novilhas naïve da raça Angus.

SIEPE

Preparing multicomponent snack bars based on tapioca flour, Brazil nut, and regional fruits.

This study aimed to develop and assess the physicoche-mical, sensory parameters, and shelf life estimation of multicomponent snack bars based on tapioca flour, Brazil nut, and açaí or cupuassu pulp. The physicochemical composition of açaí- and cupuassu-flavored snack bars had, respectively, 0.92 and 0.99% ash, 19.22 and 17.02% lipids, 3.02 and 3.03% protein, 1.06 and 1.69% fiber, and 448 and 436 kcal/100 g energy value. The shear stress test showed the consumer needs to bite more strongly to break the açaí-flavored bar. The opposite was observed in the hardness test, in which the bite compression force during mastication was greater for the cupuassu-flavored bar. The bars had water activity below 0.6, which deno-tes microbiological stability. The sensory analysis ranked the bars between ?liked slightly? and ?liked very much,? which was confirmed by the acceptability index above 75% for all attributes assessed. According to the results a significant increase in water activity over storage was observed suggest the packaging used in the tests did not present a satisfactory barrier to water vapor permeability. Only water activity was used to estimate shelf life, which was determined as 58 days and 49 days for the açaí- and cupuassu-flavored bars, respectively. Thus, the snack bars represent an alternative for athletes as well as individuals with celiac disease since they are gluten fre

Distribuição de elementos transponíveis em cromossomos de coffea arabica

Nos últimos anos o Brasil vem se destacando na pesquisa genética de cafeeiros, principalmente na área de melhoramento. Recentemente, a pesquisa em biotecnologia de cafeeiros vem ganhando espaço devido aos trabalhos em genômica, estes trabalhos juntamente com estudos citogenéticos têm contribuído muito para o entendimento da organização genômica em algumas espécies de Coffea. Neste gênero com mais de 100 espécies, as mais importantes economicamente são Coffea arabica e C. Canephora. A primeira espécie é a única e tetraplóide (2n = 44) do gênero, enquanto as demais são auto-incompatíveis e diplóides. Apesar das análises citogenéticas e moleculares indicarem que C. arabica é um anfidiplóide, ainda existe dificuldade para se confirmar os seus parentais. Isto se deve possivelmente a alta similaridade do genoma entre estas espécies de Coffea, uma possível consequência da presença de famílias repetitivas de DNA comuns a essas espécies. Porém, ainda são escassos os estudos sobre a distribuição e caracterização de famílias de DNA repetitivos em Coffea. Estes estudos limitam-se a identificar regiões heterocromáticas e localização de sítios de DNA ribossômico (DNAr) 45S e 5S. Com relação aos elementos transponíveis (TEs), foi encontrado um predomínio de retrotransposons Copia e Gypsy. Uma vez que a identificação e localização destes elementos transponíveis pode auxiliar a compreensão da organização genômica das espécies de Coffea, o objetivo deste estudo foi identificar a distribuição cromossômica em C. arabica de três elementos transponíveis. Para isso sondas de três clones contendo as sequências de elementos transponíveis, dois transposons MuDR e Tip100 (Ca_TE-009, Ca_TE-050) e um retrotransposon LTR deal (Ca_TE-079), foram hibridadas em Coffea arabica. Os resultados indicam uma distribuição co-localizada entre os transposons analisados e regiões terminais heterocromáticas, contudo o retroelemento possui uma distribuição mais dispersa. Estudos futuros serão feitos para identificar a distribuição destes elementos transponíveis nas espécies consideradas progenitoras de C. arabica

Physicochemical properties of Butter cheese from Marajó manufactured with buffalo milk and cow milk.

This study aimed to evaluate the physicochemical characteristics, texture and color parameters of the artisanal Butter cheese from Marajó, manufactured with partial substitution of buffalo milk for cow milk. Four formulations were elaborated: B100 (100% buffalo milk); B80 (80% buffalo milk + 20% cow milk); B70 (70% buffalo milk + 30% cow milk) and B60 (60% buffalo milk + 40% cow milk). Three replicates were performed. The partial substitution of 20%, 30% and 40% of buffalo milk caused the reduction of fat in 16.2%, 21.6% and 25.4%, and protein in 5.2%, 5.7%, and 6%, respectively, with decrease of elasticity, cohesiveness, gumminess and chewiness, but had no influence on the hardness. Moisture had significant and strongly negative correlation with elasticity, cohesiveness, gumminess and chewiness. Fat and protein had significant and strongly positive correlations with elasticity, cohesiveness, gumminess and chewiness. Significant differences were found for color variables L*, a*, b* and ho. The increase in cow milk concentration increased the yellowgreenish tonality, with an emphasis in yellow tones