Discursos de estudantes de ciências sobre as mudanças climáticas na TV

O objetivo deste trabalho foi compreender as relações discursivas que estudantes estabelecem com textos televisivos e com a ciência significada pela TV em sala de aula. Analisamos, com aportes da Análise de Discurso francesa, as respostas escritas por estudantes do ensino médio em uma das atividades de uma unidade de ensino que trabalhou o efeito-leitor da TV quando esta traz como referentes discursos científicos sobre Mudanças Climáticas. Apontamos sentidos construídos por esses estudantes e deslocamentos quanto ao texto televisivo e à ciência significada pela televisão, relacionados a mediações produzidas em aula, como o reconhecimento da não transparência da linguagem televisiva. Percebemos também que, ao ser trabalhada a materialidade discursiva, ocorrem mudanças nos modos de significar os próprios discursos científicos

Modelling and optimization of the processing of a healthy snack bar made of grape and tomato pomaces

A snack made of 36% by-products of grape and tomato pomaces was developed, also including other ingredients such as oats, chia, quinoa, honey, and peanut butter. The recipe was defined as tasty and healthy by a focus group. The snack was produced by using forced air at three different drying temperatures (50 °C, 60 °C and 70 °C). The Newton, Page, Henderson & Pabis, and Midil-li-Kucuk models fit the drying curves well. The average values for the Newton’s model drying constants were: k50= 2.71x10-1 ± 3x10-3 min-1; k60= 2. 76x10-1 ± 4x10-3 min-1 and k70= 3.91x10-1 ± 8x10-3 min-1; at 50 °C, 60 °C and 70 °C, respectively. The product’s quality was assessed over storage, regarding water activity and texture (hardness, springiness, cohesiveness, chewiness and resilience). The three tested processing temperatures did not influence the final product’s quality differently. Since there are no significant differences between initial and final water activity and texture attributes for any temperature, and they were mainly unaltered over storage, the snack bar was considered stable during this period. This new snack which includes by-products from the food industry reduces food waste and contributes to a circular economy model, simultaneously presenting environmental and economic advantages.info:eu-repo/semantics/publishedVersio

BYOD for physics lab: Studying Newton's law of cooling with a smartphone

In this paper we discuss a simple and inexpensive method to introduce students to Newton''s law of cooling using only their smartphones, according to the Bring-Your-Own-Device philosophy. A popular experiment in basic thermodynamics, both at a high-school and at University level, is the determination of the specific heat of solids and liquids using a water calorimeter, resourcing in many cases to a mercury thermometer. With our approach the analogical instrument is quickly turned into a digital device by analyzing the movement of the mercury with a video tracker. Tus, using very simple labware and the students'' smartphones or tablets, it is possible to observe the decay behavior of the temperature of a liquid lef to cool at room temperature. Te dependence of the time constant with the mass and surface of the liquid can be easily probed, and the results of the different groups in the classroom can be brought together to observe the linear dependence