DIAGNOSING DEATH BY DROWNING THROUGH THE ANALYSIS OF BLOOD MARKERS BY INDUCTIVELY COUPLED PLASMA-MASS SPECTROMETRY

Investigation of bodies recovered out of water is a complex but frequent medico-legal task. The key problem is if the victim died due to drowning or by the means of other cause and placed in water. At the moment, the diagnosis of drowning is based on some unspecific findings during autopsy (lung distension and the presence of froth in upper airways and lungs) and the results of laboratory tests. Our project aimed to evaluate the usefulness of the determination by ICP-MS of trace elements (TE) in blood of the cardiac cavities of corpses found in aquatic environment as a tool to increase the certainty of the diagnostic of death by drowning. Blood samples were collected from 18 cadavers found in water, from 2006-2008, in Oporto area. The advantage of ICP-MS compared to other instrumental analytical techniques is clear and it proved to be useful. It allowed us to perform a multielemental analysis of blood, and the results highlight the importance of this kind of approach, compared to previous studies where we are dependent on the results of a single TE

Amendoeira: estado da transformação

Nesta revisão pretende-se abordar: a composição química da amêndoa; os efeitos da ingestão deste fruto na saúde humana; e indicar as condições de armazenamento mais aplicadas a este fruto seco e de que forma influem na composição química do fruto. Adicionalmente são discutidas as formas mais usuais de consumo da amêndoa, designadamente, em fresco e após transformação, como por exemplo, despelada, granulada, palitada, laminada e em pó. Também é referida a utilização da amêndoa em produtos de pastelaria, na extração de óleos e na produção de “leite de amêndoa”, como alternativa aos leites de origem animal. Na última secção, aborda-se a questão da valorização da produção deste fruto seco através do desenvolvimento de novas aplicações para os subprodutos da amêndoa, tais como, a casca verde, casca exterior e película interior, as quais até ao momento têm tido utilizações menos nobres. No entanto, estes subprodutos são importantes fontes de compostos bioativos e podem vir a ser utilizados como adsorventes de compostos tóxicos; para obtenção de carvão ativado; como meios de cultivo para culturas sem solo; e para a produção de xilo-oligossacáridos, compostos utilizados pelas indústrias alimentar e farmacêutica.info:eu-repo/semantics/publishedVersio

Caracterização do pão do nordeste transmontano com vista à sua certificação

O presente estudo descreve todo o trabalho de investigação desenvolvido na caracterização do pão do Nordeste Transmontano com vista à sua futura certificação. Para atingir este objetivo, vinte e quatro amostras foram recolhidas nos doze concelhos que integram a região do Nordeste Transmontano, designadamente, Bragança, Vimioso, Vinhais, Miranda do Douro, Torre de Moncorvo, Carrazeda de Ansiães, Freixo de Espada à Cinta, Mogadouro, Mirandela, Macedo de Cavaleiros, Alfândega da Fé e Vila Flor. Em cada concelho foram adquiridos dois pães em diferentes padarias, tendo-se, em simultâneo procedido a um inquérito para recolher informações sobre o modo de produção. Com o intuito de futuramente se proceder à certificação do Pão Transmontano, procedeu-se à caracterização física, química e microbiológica das amostras recolhidas. Determinaram-se parâmetros como a dimensão, a cor, os teores de humidade, cinzas, gordura, proteína, fibra dietética, valor de pH e o teor de sal. Os dados que os operadores forneceram, permitiram concluir que as etapas do processo de fabrico foram semelhantes em todas as padarias visitadas. Contudo, observaram-se diferenças nas quantidades das matérias-primas utilizadas e nos tempos e temperaturas aplicados. Assim, no fabrico do Pão Transmontano é utilizada farinha do tipo 65 e/ou 55, levedura (fresca, seca, fermento, na proporção de 100 a 800 g/100 kg de farinha), água (30 a 80 L/100 kg de farinha) e sal (70 a 700 g/100 kg de farinha). Os tempos de amassadura, levedação e cozedura variaram entre 7-30 min, 45-120 min e 45-90 min, respectivamente. A temperatura de cozedura variou entre os 190 e os 500 ºC. Em termos de comercialização o pão é vendido embalado ou não, fatiado ou inteiro. A forma é redonda e os pães com 1 kg de massa apresentaram uma altura de 7 a 12 cm e um diâmetro entre os 22 e 29 cm. A côdea apresentou um tom acastanhado a amarelado, e o miolo uma cor amarelo claro. Em termos químicos, os pães analisados apresentaram um teor de humidade entre 30,4 e 39,6%, um valor de pH entre 4,6 a 6,0, um teor de cinzas entre 1 a 2% p.f., teor de gordura entre 1,4 e 2,2% p.f., teor de proteína entre 8,8 e 10,2% p.f., teor de fibra dietética entre 1,9 e 3,2% p.f., e teor de sal entre 0,3 e 0,8 g NaCl/100 g de amostra p.f.. Relativamente às análises microbiológicas, todas as amostras se mostraram satisfatórias e aceitáveis em termos de mesófilos totais, e leveduras e bolores. Ao comparar com o pão de trigo “comum”, o Pão Transmontano apresentou uma composição nutricional significativamente diferente. Este mostrou menores teores de cinzas, gordura e fibra aos determinados no pão de trigo “comum”, tendo, pelo contrário, um maior teor de proteína. Contudo, deve ser referido que as diferenças encontradas entre os valores médios não foram muito elevadas. Ao agrupar as amostras por concelho de produção não foi possível detetar diferenças significativas entre os concelhos, tanto ao nível da caracterização física como química. Ao comparar os valores obtidos pelas duas zonas do Nordeste Transmontano, Terra Fria e Terra Quente, não se observaram, na maioria dos parâmetros, diferenças significativas entre os pães nelas produzidos, não sendo possível distinguir claramente em termos físicos e químicos os pães produzidos nestas duas áreas. Em termos globais, mesmo que se tenham observado algumas diferenças pontuais nas características físico-químicas dos pães dos doze concelhos do Nordeste Transmontano, compilaram-se resultados que podem vir a ser incluídos num caderno de especificações para este tipo de pão, que no futuro possa vir a ser usado na sua certificação como Indicação Geográfica Protegida.This study describes the research work developed to characterize the bread of Trás-os-Montes region in order to perform its certification in the future. To achieve this goal, twenty-four samples were collected in twelve municipalities that make up the Trás-os-Montes region, namely, Bragança Vimioso, Vinhais, Miranda do Douro, Torre de Moncorvo, Carrazeda the Ansiães, Freixo de Espada à Cinta, Mogadouro, Mirandela, Macedo de Cavaleiros, Alfândega da Fé and Vila Flor. In each municipality two breads were purchased in different bakeries. Simultaneously, a survey was carried out to collect information on the production process. In order to perform the certification of the Transmontano Bread in the future, a physical, chemical and microbiological characterization of the samples was undertaken. Several parameters were determined such as size, color, moisture and pH, as well as ash, fat, protein, dietary fiber and salt contents. The data provided by the operators allowed concluding that the steps of the manufacturing process were similar in all visited bakeries. However, some differences in the amounts of raw materials used and in the times and temperatures applied were observed. Thus, in the production of Transmontano Bread, flour of the type 65 and/or 55, yeast (fresh, dried or yeast in a proportion of 100 to 800 g/100 kg flour), water (30 to 80 L/100 kg flour) and salt (70 to 700 g/100 kg flour) were used. The kneading, leavening and baking times ranged between 7-30 min, 45-120 min and 45-90 min, respectively. The cooking temperature ranged between 190 and 500 °C. Concerning marketing, the bread is sold unpackaged or packaged, sliced or whole. The shape is round and breads with 1 kg mass have a height between 7 and 12 cm and a diameter between 22 and 29 cm. The crust had a brownish to yellowish tone and the crumb was bright yellow. In chemical terms, the bread analyzed showed a moisture content between 30.4 and 39.6%, pH between 4.6 and 6.0, ash between 1 and 2% f.w., fat between 1.4 and 2.2% f.w., protein between 8.8 and 10.2% f.w., dietary fiber between 1.9 and 3.2% f.w., and salt content between 0.3 and 0.8 g NaCl/100 g of sample in f.w.. Regarding microbiological analysis, all samples were satisfactory and acceptable in terms of total mesophylls, and yeasts and molds. When comparing with "common” wheat bread, the Transmontano bread presented a significantly different nutritional composition. The Transmontano bread showed lower levels of ash, fat and fiber than the "common" wheat bread. On contrary, in the Transmontano bread higher protein content was determined. However, it should be noted that the differences between the mean values were not very high. By grouping samples by municipalities, no great differences were observed, regarding physical and chemical characteristics. Moreover, when grouping the values obtained by the two areas of Trás-os-Montes region, Terra Fria and Terra Quente, no significant differences were observed in almost all parameters of the breads produced in both areas, not being possible to differentiate them. Overall, even though some differences in the physicochemical characteristics of the breads of the twelve municipalities of Trás-os-Montes region have been detected, a compilation of results was done to be included in a specification book for this type of bread, which in the future is likely to be used in its certification as a Protected Geographical Indication

Topónimos no espaço da CPLP: o vocabulário toponímico

A toponímia é o ramo da onomástica que estuda os nomes atribuídos a lugares. De entre as abordagens que a disciplina explora, importa neste trabalho aquela que está diretamente relacionada com repositórios toponímicos padronizados: bases de dados lexicais toponímicos. A adequada padronização em língua portuguesa da toponímia maior no espaço da CPLP assume especial relevância, pela função normalizadora que desempenha e pela abrangência que a caracteriza. O Vocabulário Toponímico (VT), aqui estudado, é um recurso toponímico digital, um vocabulário de especialidade que é parte destacada do Vocabulário Ortográfico Comum da Língua Portuguesa (VOC). Com aproximadamente 70000 vocábulos padronizados, o VT inclui todos os topónimos com relevância administrativa no espaço da CPLP – quase exclusivamente endónimos –, bem como os nomes de todos os países e das suas capitais – maioritariamente exónimos. Nesta dissertação foram analisados os métodos seguidos para a constituição da nomenclatura do vocabulário, as implicações da partição entre toponímia maior e toponímia menor e a relevância sociolinguística da toponímia, em geral, e de um recurso como o VT, em particular. Examinou-se cada subconjunto de topónimos, tendo em conta as relações hierárquicas estabelecidas entre as realidades que denominam, a sua distribuição geográfica e as relações derivacionais entre topónimos e gentílicos. Concluímos que a padronização da toponímia e a possibilidade de verificação sistemática de relações toponímicas são de importância maior para a descrição de uma língua viva, permitindo referenciação geográfica inequívoca e homogénea e consolidando papéis identitários.Toponymy is the branch of Onomastics that studies place names. From among the subfields in Toponymy, in this work we focus on standardized toponymic repositories: toponymic lexical data bases. An adequate standardization of the major toponymy in the CPLP area assumes special relevance, as it embodies a normalizing function and is characterized by its enlarged scope. The Vocabulário Toponímico (VT – toponymic wordlist), studied here, is a digital toponymic resource, a specialized vocabulary that is a relevant part of the Vocabulário Ortográfico Comum da Língua Portuguesa (VOC – the common Portuguese language wordlist). With nearly 70000 standardized vocables, the VT includes every toponym corresponding to an administrative division in the participating CPLP countries – almost exclusively endonyms –, as well as the name for every country and capital in the world – a large part of which are exonyms. In this dissertation we analyzed the methodology used to gather the main entries of the wordlist, as well as the sociolinguistic relevance of toponymy, in general, and of a resource like the VT, in particular. We examined each subset of toponyms, taking into account the hierarchical relations between the realities they denote, their geographic distribution and the derivational relations between toponyms and gentiles. We concluded that the standardization of toponyms and the possibility of systematic verification of toponymic relations are of major importance to the description of a living language, supporting unambiguous geographical references and the consolidation of identity roles

Alkali metals levels in the human brain tissue: Anatomical region differences and age-related changes

The link between trace elements imbalances (both "toxic" and "essential") in the human brain and neurodegenerative disease has been subject of extensive research. More recently, some studies have highlighted the potential role of the homeostasis deregulation of alkali metals in specific brain regions as key factor in the pathogenesis of neurodegenerative diseases such as multiple sclerosis and Alzheimer's disease. Using flame atomic emission spectrometry and inductively coupled plasma-mass spectrometry after microwave-assisted acid digestion of the samples, alkali metals (Na, K, Li, Rb and Cs) were determined in 14 different areas of the human brain (frontal cortex, superior and middle temporal gyri, caudate nucleus, putamen, globus pallidus, cingulated gyrus, hippocampus, inferior parietal lobule, visual cortex of the occipital lobe, midbrain, pons, medulla and cerebellum) of adult individuals (n=42; 71±12, range: 50-101 years old) with no known history and evidence of neurodegenerative, neurological or psychiatric disorder. Potassium was found as the most abundant alkali metal, followed by Na, Rb, Cs and Li. Lithium, K and Cs distribution showed to be quite heterogeneous. On the contrary, Rb and Na appeared quite homogeneously distributed within the human brain tissue. The lowest levels of Na, K, Rb and Li were found in the brainstem (midbrain, medulla and pons) and cerebellum, while the lowest levels of Cs were found in the frontal cortex. The highest levels of K (mean±sd; range 15.5±2.5; 8.9-21.8mg/g) Rb (17.2±6.1; 3.9-32.4μg/g and Cs (83.4±48.6; 17.3-220.5ng/g) were found in putamen. The highest levels of Na and Li were found in the frontal cortex (11.6±2.4; 6.6-17.1mg/g) and caudate nucleus (7.6±4.6 2.2-21.3ng/g), respectively. Although K, Cs and Li levels appear to remain largely unchanged with age, some age-related changes were observed for Na and Rb levels in particular brain regions (namely in the hippocampus).info:eu-repo/semantics/publishedVersio

A post-mortem study of the anatomical region differences and age-related changes on Ca and Mg levels in the human brain

Calcium and magnesium levels in 14 different areas of the human brain [frontal cortex, superior and middle temporal gyri, caudate nucleus, putamen, globus pallidus, cingulated gyrus, hippocampus, inferior parietal lobule, visual cortex of the occipital lobe, midbrain, pons-locus coeruleus, medulla and cerebellum-dentate nucleus] of adult individuals (n = 42; 71 +/- 12, range: 50-103 years old) without a known history of neurodegenerative, neurological or psychiatric disorder were studied. Considering the mean values for the 14 regions, Mg was present at ca. 2.3-fold higher levels than Ca (mean +/-: 527 +/- 34 mu g/g versus 226 +/- 53 mu g/g). Calcium distribution within the brain showed to be quite heterogeneous: highest levels were found in the occipital (306 +/- 156 mu g/g) and frontal cortex (287 +/- 78 ug/g), while lowest levels were found in the medulla (186 +/- 70 mu g/g) and cerebellum (145 +/- 42 mu g/g). Higher Ca levels were found in women than in men (248 +/- 59 mu g/g versus 213 +/- 46 mu g/g; p < 0.05). A tendency for Ca levels to increase with age in all studied brain regions and in both genders was also observed. On the contrary, Mg presented a highly homogeneous distribution and seems to remain quite unchanged irrespective of aging.The authors thank to Universidade do Porto and Santander Totta for financial support through the project "TRAIN: Trace elements in human brain: age-related changes and anatomic region specific differences" (PP_IJUP 2011 342)

A literatura infantil no processo de humanização das crianças na educação infantil

Anais do II Seminário Seminário Estadual PIBID do Paraná: tecendo saberes / organizado por Dulcyene Maria Ribeiro e Catarina Costa Fernandes — Foz do Iguaçu: Unioeste; Unila, 2014Pretendemos neste artigo destacar a importância da intencionalidade da prática docente voltada para a humanização na Educação Infantil. Para tanto, questionamos: “Como a literatura contribui no processo de organização das práticas pedagógicas voltadas para as crianças pequenas?”. No intuito de responder à questão desenvolvemos uma pesquisa bibliográfica tendo como objetivo identificar como a Literatura possibilita a apropriação das qualidades humanas às crianças contempladas por essa etapa educacional, com base na Teoria Histórico-Cultura

Pão transmontano: the use of physicochemical characterization and chemometrics in order to achïeve the PGI certification

The purpose of the present work was to perform the physicochemical characterization and chemometrics of a traditional Portuguese bread, called "Pão do Nordeste Transmontano", towards PGt certíftcation application. This bread is typical of the Northeast region of Portugal and hás distinguíshed characteristics. Twentyfour samples were randomty cottected in the twefve munícípaïítíes that constitute the Northeast region of Portugal. In addition to the food quality parameters a survey was carried out per bakery to collect o^rational information on the production and marketing. More than 50% of the bakeries used floúrs of the types 65 and 55, yeast, water (60-70 L/100 kg flour) and salt (1.2-1.4 kg/100 kg flour). The kneading, leavening and baking times ranged between 15-20, 60-90 and 50-60 min, respectively. The cooking temperature ranged between 220 and 250°C. Conceming marketing, the bread is sold with a weight of 0.5 and 2 Kg, unpackaged or packaged, sliced or whole. Concerning chemical properties, the breads analyzed showed a pH, moisture, ash, fat, protein, díetary fíber and salt contents bebween 5. 0-6.0, 30.0- 40. 0%, 1. 7-2.5% d.w, 2. 3-3. 1% d.w., 14. 5-15.4% d.w, 3. 2-4.7% d.w., 0. 7-1.0% d.w, respectively. Regarding microbiological analysis, ali samples were satisfactory and acceptable in terms of total mesophylls, and yeasts and molds. Moreover, when grouping the values obtained by the two áreas that characterize Trásos-Montes region, Terra Fria and Terra Quente, no significant differences were observed in almost ali parameters of the breads produced in both áreas, not being possible to differentiate them and allowing its PGI certification.This work was performed in collaboration with the TRADEIT project which has received funding from the European Union’s Seventh Framework Programme for research, technological development and demonstration under grant agreement n° 613776.info:eu-repo/semantics/publishedVersio

Physicochemical characterization of a traditional Portuguese bread (Pão Transmontano) towards its future certification – preliminary results

In Trás-os-Montes region, Northeast of Portugal, it is tradition to produce a kind of bread, called pão transmontano. In the present work two breads from Vale de Nogueira and Bragança were physic-chemical characterized in order to collect data for pão transmontano future certification. Results regarding dimensions, colour, water activity, pH, moisture, ash, salt, fat, protein and total dietary fibre contents are presented and discussed, being both breads compared with the "common" wheat bread. The mean composition of this bread is described on the Food Composition Table that is a national reference paper for the composition of food products and is regularly updated by “Instituto Ricardo Jorge”, a well-known Portuguese institution. Vale de Nogueira’s bread presented a total weight of 987.6 g, diameter of 23.0 cm and height of 8.5 cm; water activity of 0.975 ± 0.012; salt content 0.32 ± 0.04% (d.w.); moisture content of 31.18 ± 4.15% (f.w.); ash content 1.19 ± 0.03% (d.w.); pH value 6.36 ± 0.02; fat content 0.95 ± 0.22% (d.w.); total dietary fibre content of 4.11± 0.50% (d.w.), and total protein content of 7.18 ± 0.08% (d.w.). Bragança’s bread presented a total weight of 1123.8 g, diameter of 24.0 cm and height of 10.0 cm; water activity of 0.965 ± 0.005; salt content 0.79 ± 0.04%; moisture content of 35.09 ± 1.12% (f.w.); ash content 1.73% ± 0.01%; pH value 6.28 ± 0.02; fat content 1.50 ± 0.26%; total dietary fibre content of 6.03 ± 0.51%, and total protein content of 7.98 ± 0.16%, suggesting some differences between the two breads. Moreover, the breads of Vale de Nogueira and Bragança showed lower fat and protein contents than the "common" wheat bread. In terms of the colour coordinates for the crust and crumbs, both breads presented similar values in relation to L*, a*, b*, chroma or saturation (C*) and hue angle (h*), indicating that the major differences are found in their nutritional composition instead format and colour.This work was performed in collaboration with the TRADEIT project which has received funding from the European Union’s Seventh Framework Programme for research, technological development and demonstration under grant agreement n° 613776.info:eu-repo/semantics/publishedVersio