Maturação fisiológica do colmo e da semente de sorgo sacarino.

No processamento do sorgo sacarino pelas industrias, somente os colmos tem sido utilizados na fabricacao de alcool, enquanto que as paniculas sao descartadas ou aproveitadas na alimentacao animal. Com o objetivo de investigar a possibilidade de um aproveitamento dos graos como sementes, tres cultivares de sorgo sacarino, BR 501, BR 503 e BR 505 foram testadas em Sete Lagoas, MG. Utilizaram-se 7 epocas de colheita, que se iniciaram 15 dias apos o florescimento. A maturidade fisiologica dos colmos e das sementes das tres cultivares, ocorreu quando as sementes estavam com a umidade variando de 30 a 33% correspondente ao intervalo de 35 a 44 dias apos o florescimento. Neste estagio, houve maiores indices de extracao de acucar e tambem maior indice de germinacao e vigor da semente. Com excecao da BR 501, no ano de 1985, as demais cultivares acusaram ate o final do experimento (58 dias apos o florescimento) um rendimento de acucar extraido superior a 8%, que e considerado o limite minimo economico para a utilizacao industrial. Concluiu-se que para as cultivares estudadas, as paniculas podem ser utilizadas para a producao de sementes, quando sua umidade estiver proxima dos 30%

Psychological empowerment for the future of work: Evidence from Portugal

In the competitive global marketplace, it is becoming important for organizations to empower employees for productivity reasons. One of the organizational empowerment models with greater support and consistency in the various studies in which it has been used is Spreitzer's Model of Psychological Empowerment in the Workplace, published in 1995. The model is composed of four dimensions that allow the measurement of the components of meaning, competence, self-determination and the impact of work on individual empowerment. The present study aims to evaluate the psychometric properties, in the Portuguese context, of the referred model. After the translation and adaptation of the psychological empowerment scale, the questionnaire was applied to a sample of 545 workers from Portuguese industrial organizations. The results of the application of structural equation modeling allow identifying the same components defined by the Spreitzer model, so it can be considered a reliable and valid instrument to measure organizational empowerment in the Portuguese context. However, we consider that complementary studies are necessary to analyze the psychometric properties of the scale and to further advance the research. The results obtained allow us to affirm that empowerment will be a basic strategy to improve the organizational transformations that companies constantly face. It is therefore important for Portuguese organizations to analyze the level of psychological empowerment of their employees, in order to find solutions to problems such as turnover, talent attraction, performance, work demotivation and improve human resource management practices. This is particularly important following the COVID-19 pandemic in which the psychology of employees was tested due to working from home and social distancing requirements.info:eu-repo/semantics/publishedVersio

Analytical results for long time behavior in anomalous diffusion

We investigate through a Generalized Langevin formalism the phenomenon of anomalous diffusion for asymptotic times, and we generalized the concept of the diffusion exponent. A method is proposed to obtain the diffusion coefficient analytically through the introduction of a time scaling factor $\lambda$. We obtain as well an exact expression for $\lambda$ for all kinds of diffusion. Moreover, we show that $\lambda$ is a universal parameter determined by the diffusion exponent. The results are then compared with numerical calculations and very good agreement is observed. The method is general and may be applied to many types of stochastic problem

Composição nutricional do filete de três espécies piscícolas de águas interiores com interesse gastronómico

Composição nutricional do filete de três espécies piscícolas de águas interiores com interesse gastronómico