Ética e integridade na ciência: da responsabilidade do cientista à responsabilidade coletiva

The objective of this work is to show that questions about ethics and integrity in research should be addressed from the discussion about the responsibility of the scientist and also of collective responsibility. This notion of collective responsibility implies a reflection on the values attributed to current scientific work as a whole in recent years, which has been directing the decisions of many researchers and organizations linked to the research and the results derived from it.O objetivo deste trabalho é mostrar que as questões sobre ética e integridade na pesquisa devem ser abordadas a partir da discussão sobre a responsabilidade do cientista e também da responsabilidade coletiva. Essa noção de responsabilidade coletiva implica uma reflexão sobre os atuais valores atribuídos ao trabalho científico como um todo nos últimos anos, os quais vêm direcionando as decisões de muitos pesquisadores e organismos ligados à pesquisa e aos resultados que dela derivam.Universidade Federal de São Paulo (UNIFESP) Departamento de FilosofiaUNIFESP, Depto. de FilosofiaSciEL

Ética e integridade na ciência: da responsabilidade do cientista à responsabilidade coletiva

The objective of this work is to show that questions about ethics and integrity in research should be addressed from the discussion about the responsibility of the scientist and also of collective responsibility. This notion of collective responsibility implies a reflection on the values attributed to current scientific work as a whole in recent years, which has been directing the decisions of many researchers and organizations linked to the research and the results derived from it.O objetivo deste trabalho é mostrar que as questões sobre ética e integridade na pesquisa devem ser abordadas a partir da discussão sobre a responsabilidade do cientista e também da responsabilidade coletiva. Essa noção de responsabilidade coletiva implica uma reflexão sobre os atuais valores atribuídos ao trabalho científico como um todo nos últimos anos, os quais vêm direcionando as decisões de muitos pesquisadores e organismos ligados à pesquisa e aos resultados que dela derivam

Episódios de intervenção sócio-educativa: uma reflexão

A supervisão da intervenção socioeducativa faz parte do quotidiano da nossa atividade profissional na Escola Superior de Educação de Bragança. Assumindo uma supervisão ecológica (Alarcão & Canha, 2013; Shon, 2001) e uma reflexão analisada mais como uma prática social do que como uma atividade privada (Dewey, 1953; Zeichner, 1993), apresentamos um estudo que visa explorar os episódios de intervenção socioeducativa relatados pelos formandos (N=67), no âmbito da licenciatura em Educação Social. Para isso foi utilizada uma abordagem qualitativa, de natureza exploratória. Assim esperamos contribuir para que os supervisores possam refletir acerca do papel que desempenham e, em conformidade, melhorar os serviços prestados aos formandos

Microwave and ultrasound pre-treatments for drying of the “Rocha” Pear: impact on phytochemical parameters, color changes and drying kinetics

The objective of this research was to evaluate the effect of drying temperature and innovative pre-treatments (i.e., microwave and ultrasound) on “Rocha” pear drying behavior and quality characteristics, such as color, total phenolic content and antioxidant activity. Experiments were carried out with pear slabs subjected to microwaves (2450 MHz, 539 W, 4 min, microwave oven) and ultrasounds (35 kHz, 10 min, in an ultrasonic bath) as well as control samples. The drying process was conducted in a tray dryer at three different temperatures (50, 55 and 60 °C) and a fixed air velocity of 0.75 m/s. Microwave technology resulted in a higher quality deterioration in dried pear samples compared to those of controls and ultrasound pre-treated samples. The combined application of ultrasound pre-treatment and the higher drying temperature of 60 °C was characterized by the lowest color changes (ΔE = 3.86 ± 0.23) and higher preservation of nutritional parameters (total phenolic content, TPC = 345.60 ± 8.99; and antioxidant activity, EC50 = 8.80 ± 0.34). The drying characteristics of pear fruits were also analyzed by taking into account empirical models, with the Page model presenting the best prediction of the drying behavior. In conclusion, ultrasound application is a promising technology to obtain healthy/nutritious dried “Rocha” pear snacks as dietary sources for consumers.info:eu-repo/semantics/publishedVersio

Microwave and ultrasound pre-treatments for ‘Rocha’ Pear: impact on drying kinetics and selected quality attributes

Rocha’pear (Pyruscommunis L.) is the main cultivar produced in Portugal, and is classified as protected designation of origin (PDO).This pear fruit is characterized by its own typical and specific properties, such as pleasant flavor, crispness and also sweetness.Pears are rich in polyphenols with strong antioxidant activity,offering health promoting benefits. In order to extend its shelf life and increase availability along the year, drying processes are widely applied as a good alternative method for fruits preservation. Drying is used to improve food stability, decrease moisture content and microbial activity, and minimize physico-chemical changes during storage. However, drying process conditions (i.e. air temperature, time, and velocity) usually may lead to food quality degradation in terms of physico-chemical and nutritional attributes. In this context, drying combined with pre-treatments have been proposed in order to reduce the drying impact on products quality. The objective of this work was to evaluate the use of microwave and ultrasound pre-treatments on ‘Rocha’ pear drying kinetics and quality attributes (water activity, color, shrinkage, total phenolics, antioxidant activity, and texture and rehydration behavior of dried slabs).Three different samples were compared: a) Control, b) Microwave Pre-treatment (1540 MW, 4 min) (MW), and c) Ultrasound Pre-treatment (35 kHz, 10 min, 25°C) (US). Drying experiments were conducted on pear slabs (thickness and diameter of 6 and 38 mm, respectively) in a tray dryer with an air temperature of 60°C and a fixed velocity of 0.75 m/s. Pear samples pre-treated with MW had shorter drying time than control and ultrasound treated ones.Pear samples pre-treated with US showed the lowest colour changes and shrinkage, higher total phenolics and antioxidant activity, the highest rehydration capacity, and similar drying time to the control. This study contributes with information for the development of new drying pre-treatment conditions of ‘Rocha” pear fruits, as an alternative to traditional drying in an industrial context.info:eu-repo/semantics/publishedVersio

Microwave and ultrasound pre-treatments for ‘Rocha’ pear: impact on drying kinetics and selected quality attributes

info:eu-repo/semantics/acceptedVersio

Micro structural approach of potato and pumpkin drying and rehydration

The food structure is subjected to a change of the integrity during dehydration which will affect rehydration. Changes in the underlying microstructure of this deformation and rehydration generally fails in restoring the integrity and quality of the food material to the original status. In this context, there are not many studies performed which correlate cellular structural changes to the desorption-sorption behaviour of food materials after dehydration. This study was undertaken to understand desorption-sorption behaviour of food considering potato (cv Sebago) and pumpkin (cv ecotype) as the model materials during drying and further explanations on rehydration. Pumpkin was used to construct only for dehydration and rehydration graphs. For potato SEM images were taken for dehydration and rehydration. Corresponding behaviours show the irreversible trend of dehydration-rehydration exists and changes to the scenario of relationship of the cellular structure

Radiation Macular Edema after Ru-106 Plaque Brachytherapy for Choroidal Melanoma Resolved by an Intravitreal Dexamethasone 0.7-mg Implant

Purpose: To report the effective treatment of radiation macular edema following ruthenium-106 plaque brachytherapy for a choroidal melanoma with a dexamethasone 0.7-mg (Ozurdex®) intravitreal implant. Methods: An interventional case report with optical coherence tomography (OCT) scans. Results: A 65-year-old Caucasian woman was suffering from radiation macular edema following ruthenium-106 plaque brachytherapy for a choroidal melanoma on her left eye. She had undergone one intravitreal injection of 0.5 mg bevacizumab (Avastin®, Genentech/Roche) in the following months without functional or anatomical improvement. Seven months after the development of radiation macular edema, she received a single intravitreal injection of dexamethasone 0.7 mg (Ozurdex). Four weeks following the injection, her best-corrected visual acuity improved from 0.3 to 0.5. Radiation macular edema resolved with a reduction of central retinal thickness from 498 µm before Ozurdex injection to 224 µm after Ozurdex injection, as measured by OCT scan. Conclusion: Dexamethasone 0.7 mg (Ozurdex) has proven to be an effective treatment option in retinal vein occlusion and noninfectious uveitis. It can also be considered as off-label treatment in radiation macular edema following ruthenium-106 plaque brachytherapy for a choroidal melanoma

Inulin-enriched pasta improves intestinal permeability and modifies the circulating levels of zonulin and glucagon-like peptide 2 in healthy young volunteers

Apart from the intestinal environment, inulin induces physiological effects, which includes a reduction in glucose and lipid concentrations and modulation of gastrointestinal motility through the release of different peptides. We hypothesized that inulin-enriched pasta may also improve small intestine permeability in relation to zonulin and glucagon-like peptide 2 (GLP-2) levels in healthy young subjects. Twenty healthy, young male volunteers completed a randomized, double-blind crossover study consisting of a 2-week run-in period and two 5-week study periods (11% inulin-enriched or control pasta), with an 8-week washout period in between. The intestinal barrier function was assessed by lactulose-mannitol excretion in urine. Zonulin values and GLP-2 release were evaluated by enzyme-linked immunosorbent assay. In the inulin group, the urinary lactulose recovery was significantly lower than the other 2 groups. There were no significant differences in urinary mannitol levels between groups. Accordingly, the lactulose-mannitol excretion ratio was significantly decreased in the inulin-enriched pasta group compared with the other 2 groups. The inulin-enriched pasta group had significantly lower zonulin serum values and significantly higher GLP-2 basal values when compared with the baseline and control pasta groups. The dietary use of inulin-enriched pasta preserves intestinal mucosal barrier functioning and modulates circulating levels of zonulin and GLP-2, suggesting that prebiotics could be used in the prevention of gastrointestinal diseases and metabolic disorders