La Relación Entre la Motivación Docente y Variables de la Organización: Revisión de la Literatura

Abstract Teacher motivation plays a central role in education because ofitsimpacton student motivation. Previous reviews of teacher motivation have focused on individual variables and psychopathology indicators. However, it is also important to understand the effect of organizational variableson teacher motivationbecause these highlightthe contextthat the teacher is a part of(i.e.,the school). The literature review in this paper analysed studies related to teacher motivation and a pre-defined group of organizational variablesthat werepublished between 1990 and 2014 in several electronic databases.The study found that organizational culture was the most studied variable associated with teacher motivationand most studies in this area were published between 2010 and 2014.Further,there was a prevalence of quantitative studies. This paper concludes with the theoreticaland practical implications of the results,as well assuggestions for future research directions

Chemical analysis of turmeric from Minas Gerais, Brazil and comparison of methods for flavour free oleoresin

Chemical analysis of turmeric (Curcuma longa L) cultivated in eight different cities in the state of Minas Gerais, Brazil was carried out. The levels of curcuminoid pigments varied from 1.4 to 6.14 g/100 g and of volatile oil from 0.97 to 7.55 mL/100 g (dry basis). Samples from Patrocínio, Arinos and Brasilândia contained higher pigment levels compared to the others. The sample from Patrocínio contained the highest volatile oil content. The mean levels of ethyl ether extract, protein, fiber, ash and starch were 8.51, 7.01, 7.22, 7.81 and 39.87 g/100 g dry basis, respectively. Laboratory extraction of flavour free oleoresin was performed in triplicate. A higher yield of pigment in the oleoresin was obtained when the volatile oil was extracted with water vapor and the oleoresin with ethanol. The oleoresin obtained was free of flavour and could be used in a wider range of food applications.<br>Análise química de cúrcuma (Curcuma longa L) provenientes de oito municípios do Estado de Minas Gerais - Brasil foi efetuada. Os teores (base seca) de pigmentos curcuminóides variaram de 1,4 a 6,14 g/100 g e os de óleo volátil, de 0,97 a 7,55 mL/100 g. Amostras de Patrocínio, Arinos e Brasilândia continham os maiores teores de pigmentos e as de Patrocínio os maiores teores de óleos voláteis. Os teores médios (base seca) de extrato etéreo, proteínas, fibras, cinzas e amido encontrados foram 8,51; 7,01; 7,22; 7,81 e 39,87 g/100 g, respectivamente. Com o objetivo de obter corante amarelo isento de flavor, métodos de extração em laboratório foram comparados em triplicata. Um maior rendimento de pigmento na oleoresina foi obtido extraindo-se o óleo volátil com vapor d'água e a oleoresina com etanol. A oleoresina obtida é isenta de flavor e pode ser utilizada em um número maior de aplicações na indústria alimentíci