Velho lugar em novos contextos: representações historiográficas de uma estrutura arquitetônica

Este estudo tem como objetivo trazer à tona a relevância semântica que uma estrutura arquitetônica, como lugar possuí para os indivíduos que se relacionam com este espaço. A pesquisa só se efetiva com o apoio de suportes metodológicos adequados. Assim o presente trabalho basear-se-á no método de pesquisa qualitativa, buscando novas interpretações na análise dos materiais. Através da História oral, onde as vozes dos entrevistados relembram fatos relacionados à construção e o cotidiano da residência da família Hepp em Arroio Alegre, Município de Sério/RS. No processo de rememorar emergem-se vestígios deixados pelo passado, dos quais o historiador compõe e constrói suas análises. Concluiu-se durante a construção deste estudo que a estrutura arquitetônica está diretamente relacionada com o sujeito e seus apegos e sentimentos. São esses laços que possibilitam que a estrutura arquitetônica seja um símbolo e que gere um lugar de importância para o indivíduo, muito além da materialidade

Betalains and phenolic compounds of leaves and stems of Alternanthera brasiliana and Alternanthera tenella

Betacyanins and phenolic compounds from acetonitrile:acidified water extracts of Alternanthera brasiliana and Alternanthera tenella were characterized and quantified using a high-performance liquid chromatography system coupled with diode array and electrospray mass spectrometry detection. Four betacyanins (amaranthine, isoamaranthine, betanin and isobetanin) were tentatively identified and quantified. Twenty eight phenolic compounds of four different families (hydroxybenzoic and hydroxycinnamic acids, flavones and flavonols) were separated and characterized on the basis of their accurate MS and MS/MS information out of which ten compounds were confirmed by authentic standards. These plant species could be considered as an especially rich source of natural bioactive compounds and potential food colorants. A. brasiliana showed the highest betacyanin and polyphenols content (89 μg/g and 35,243 μg/g, respectively). Among polyphenols, flavonols were the more abundant (kaempferol-glucoside, kaempferol-rutinoside and kaempferol-rhamnosyl-rhamnosyl-glycoside). Meanwhile, A. tenella showed a different polyphenols profile with flavones as major compounds (glucopyranosil-vitexin and vitexin). As a novelty, pentosyl-vitexin and pentosyl-isovitexin were detected for the first time in Alternanthera plants. Both A. brasiliana and A. tenella leaves showed high total polyphenol content and in vitro antioxidant activity (FRAP). These results provide an analytical base concerning the phenolic and betalains composition and the antioxidant properties of two members of the promising Alternanthera gender, for subsequent applications, such as functional food ingredients.Fil: Deladino, Lorena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Alvarez, I.. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; EspañaFil: De Ancos, B.. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; EspañaFil: Sánchez Moreno, C.. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; EspañaFil: Molina García, A. D.. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; EspañaFil: Schneider Teixeira, Aline. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; Españ

Michael Porter 30 anos depois de Estratégia Competitiva

Os estudos de estratégia empresarial têm sido muito influenciados pelos trabalhos de Michael Porter, em particular na estratégia competitiva, análise da indústria e das vantagens competitivas das nações. Neste artigo, analisamos a influência de Porter nos trabalhos brasileiros em estratégia, a partir dos trabalhos selecionados e apresentados no ENANPAD. No levantamento para a análise dos artigos, considerando 10 anos de ENANPAD (1997 – 2006), foram selecionados 46 artigos. A identificação e seleção dos artigos envolveram os seguintes critérios: busca complementar por palavra-chave Porter na base de dados do ENANPAD; avaliação dos títulos e resumos dos artigos apresentados na área de estratégia entre 1997 e 2006, bem como na íntegra quando necessário. Procedemos também à análise das referências utilizadas nos artigos e o posicionamento dos autores em relação as tipologias de Porter. Na primeira parte revemos brevemente aspectos fundamentais sobre estratégia desenvolvido por Porter. Na segunda parte apresentamos a metodologia seguida da coleta dos dados e fazemos à análise dos resultados. Concluímos com uma discussão geral, apresentando nossas considerações finais sobre a importância dos trabalhos de Porter para a pesquisa brasileira em estratégia

Esculhambada : um modo bufo de criação

O trabalho reflete sobre o processo criativo do espetáculo solo Esculhambada, que propõe o cruzamento entre bufonaria e atuação em primeira pessoa, em um modo bufo de criação. Em cena, a atriz pesquisadora assume a primeira pessoa, em diferentes modulações do corpo-memória da atriz e em conexão com seu repertório de bufonaria. Sem fazer uso de recursos concretos convencionalmente envolvidos na construção do corpo-máscara do bufão, como enchimentos, maquiagens, acessórios, dialoga com as bagagens teórico-práticas que fazem parte de sua formação e trajetória. A atriz pesquisadora, seu corpo, sua vida e suas memórias na cena, em diálogo com os aportes da bufonaria e com referências e temas urgentes de nosso tempo.The work reflects on the creative process of the solo theater performance Esculhambada, which proposes the crossing between buffoonery and first-person acting, in a buffoonery way of acting. On stage, the researching actress assumes the first person, in different modulations of the actress' body-memory and in connection with her repertory of buffoonery. Without using concrete resources conventionally involved in the construction of the buffoon's body-mask, such as fillers, make-up, accessories, she dialogues with the theoretical and practical experiences that is part of her education and professional trajectory. The researching actress, her body, her life, and her memories on stage, in dialogue with the contributions of buffoonery and with references and urgent themes of our time

Estudios termodinámicos de los procesos de vitrificación en la crioconservación de germoplasma vegetal=Thermodynamic studies of vitrification processes in plant germplasm cryopreservation

En la actualidad, las técnicas de crioconservación poseen una importancia creciente para el almacenamiento a largo plazo de germoplasma vegetal. En las dos últimas décadas, estos métodos experimentaron un gran desarrollo y se han elaborado protocolos adecuados a diferentes sistemas vegetales, utilizando diversas estrategias como la vitrificación, la encapsulación-desecación con cuentas de alginato y el método de “droplet”-vitrificación. La presente tesis doctoral tiene como objetivo aumentar el conocimiento sobre los procesos implicados en los distintos pasos de un protocolo de crioconservación, en relación con el estado del agua presente en los tejidos y sus cambios, abordado mediante diversas técnicas biofísicas, principalmente calorimetría diferencial de barrido (DSC) y microscopía electrónica de barrido a baja temperatura (crio-SEM). En un primer estudio sobre estos métodos de crioconservación, se describen las fases de enfriamiento hasta la temperatura del nitrógeno líquido y de calentamiento hasta temperatura ambiente, al final del periodo de almacenamiento, que son críticas para la supervivencia del material crioconservado. Tanto enfriamiento como calentamiento deben ser realizados lo más rápidamente posible pues, aunque los bajos contenidos en agua logrados en etapas previas de los protocolos reducen significativamente las probabilidades de formación de hielo, éstas no son del todo nulas. En ese contexto, se analiza también la influencia de las velocidades de enfriamiento y calentamiento de las soluciones de crioconservación de plantas en sus parámetros termofísicos referente a la vitrificación, en relación su composición y concentración de compuestos. Estas soluciones son empleadas en la mayor parte de los protocolos actualmente utilizados para la crioconservación de material vegetal. Además, se estudia la influencia de otros factores que pueden determinar la estabilidad del material vitrificado, tales como en envejecimiento del vidrio. Se ha llevado a cabo una investigación experimental en el empleo del crio-SEM como una herramienta para visualizar el estado vítreo de las células y tejidos sometidos a los procesos de crioconservación. Se ha comparado con la más conocida técnica de calorimetría diferencial de barrido, obteniéndose resultados muy concordantes y complementarios. Se exploró también por estas técnicas el efecto sobre tejidos vegetales de la adaptación a bajas temperaturas y de la deshidratación inducida por los diferentes tratamientos utilizados en los protocolos. Este estudio permite observar la evolución biofísica de los sistemas en el proceso de crioconservación. Por último, se estudió la aplicación de películas de quitosano en las cuentas de alginato utilizadas en el protocolo de encapsulación. No se observaron cambios significativos en su comportamiento frente a la deshidratación, en sus parámetros calorimétricos y en la superficie de las cuentas. Su aplicación puede conferir propiedades adicionales prometedoras. ABSTRACT Currently, cryopreservation techniques have a growing importance for long term plant germplasm storage. These methods have undergone great progress during the last two decades, and adequate protocols for different plant systems have been developed, making use of diverse strategies, such as vitrification, encapsulation-dehydration with alginate beads and the dropletvitrification method. This PhD thesis has the goal of increasing the knowledge on the processes underlying the different steps of cryopreservation protocols, in relation with the state of water on tissues and its changes, approached through diverse biophysical techniques, especially differential scanning calorimetry (DSC) and low-temperature scanning electron microscopy (cryo-SEM). The processes of cooling to liquid nitrogen temperature and warming to room temperature, at the end of the storage period, critical for the survival of the cryopreserved material, are described in a first study on these cryopreservation methods. Both cooling and warming must be carried out as quickly as possible because, although the low water content achieved during previous protocol steps significantly reduces ice formation probability, it does not completely disappear. Within this context, the influence of plant vitrification solutions cooling and warming rate on their vitrification related thermophysical parameters is also analyzed, in relation to its composition and component concentration. These solutions are used in most of the currently employed plant material cryopreservation protocols. Additionally, the influence of other factors determining the stability of vitrified material is studied, such as glass aging. An experimental research work has been carried out on the use of cryo-SEM as a tool for visualizing the glassy state in cells and tissues, submitted to cryopreservation processes. It has been compared with the better known differential scanning calorimetry technique, and results in good agreement and complementary have been obtained. The effect on plant tissues of adaptation to low temperature and of the dehydration induced by the different treatments used in the protocols was explored also by these techniques. This study allows observation of the system biophysical evolution in the cryopreservation process. Lastly, the potential use of an additional chitosan film over the alginate beads used in encapsulation protocols was examined. No significant changes could be observed in its dehydration and calorimetric behavior, as well as in its surface aspect; its application for conferring additional properties to gel beads is promising

Glassy State and Cryopreservation of Mint Shoot Tips

Vitrification refers to the physical process by which a liquid supercools to very low tem- peratures and finally solidifies into a metastable glass, without undergoing crystallization at a practical cooling rate. Thus, vitrification is an effective freeze-avoidance mechanism and living tissue cryopreservation is, in most cases, relying on it. As a glass is exceedingly vis- cous and stops all chemical reactions that require molecular diffusion, its formation leads to metabolic inactivity and stability over time. To investigate glassy state in cryopreserved plant material, mint shoot tips were submitted to the different stages of a frequently used cryopreservation protocol (droplet-vitrification) and evaluated for water content reduction and sucrose content, as determined by ion chromatography, frozen water fraction and glass transitions occurrence by differential scanning calorimetry, and investigated by low-tempera- ture scanning electron microscopy, as a way to ascertain if their cellular content was vitri- fied. Results show how tissues at intermediate treatment steps develop ice crystals during liquid nitrogen cooling, while specimens whose treatment was completed become vitrified, with no evidence of ice formation. The agreement between calorimetric and microscopic observations was perfect. Besides finding a higher sucrose concentration in tissues at the more advanced protocol steps, this level was also higher in plants precultured at 25/21?C than in plants cultivated at 25?C

Fast measurement of cooling and heating rates in standard cryopreservation protocols based on vitrification

Estudio de la cinética de la crioconservación de tejidos vegetale

“At first, I was only a subscriber”: re-mediating food citizens’ solidarity practices through digital technologies

In this paper, we explore how digital technologies re-mediate solidarity practices in alternative food networks (AFNs). To do so, the first author conducted an 8-month (auto-)ethnography of a community supported agriculture (CSA) initiative in Switzerland and 12 semi-structured interviews with CSA members. We identified three types of solidarity practices in our analysis that aim to support social inclusiveness, increase responsibility and sustainability, and foster the sharing of risk, work and infrastructure amongst CSA members. Digital technologies are central for joining and becoming a member of the CSA and also play a vital role in sharing information and organizing members’ work assignments. By becoming a member, consumers become subscribers voting with their wallet. If they regularly engage in farm work, they become prosumers or co-producers. Thus, our analysis foregrounds the continuum of food citizenship in the CSA we studied. However, the number of subscribers increases through digital technologies, transforming the initiative from an alternative to the market to an alternative within the market, whereby certain aspects of solidarity, such as social inclusiveness and sharing, are not realized anymore. Our study contributes to the emerging field of digital food studies by showing how solidarity is digitally enabled and negotiated in CSA, and how this shapes food citizenship