Exploring where science is made in an outdoor and digital museum in a Brazilian university

In conventional science museums, where collections are at the centre of activities, large financial contributions and staff are required, which results in their existence being unfeasible in many cases, especially in developing countries. We present an alternative proposal: a science centre called Knowledge Paths, which is, simultaneously, a virtual platform and an outdoor museum located on one of the campuses of the Federal University of São Carlos (UFSCar), Brazil. The project has a much lower cost than traditional institutions and presents itself as a possibility for mediation between different audiences and scientific knowledge. The approach used is supported by the theoretical framework from Educating Cities and science, technology, society (STS) education. The project proposes itineraries to be followed on campus, through signposts that, in addition to texts about great scientists and other thinkers, contain QR codes linking them to videos, other texts and supplementary materials related to the areas of knowledge associated with the marked places. The project also offers guided tours in which participants visit laboratories and other locations where science is made. The museum has two functioning itineraries: the Epistemological Trail, about history and the main characteristics of different areas of knowledge; and the Light Trail, which is aimed at children

Restructuring Passiflora Cincinnata Fruit Pulp: Influence Of Hydrocolloids [estruturação De Polpa De Passiflora Cincinnata: Influência De Hidrocoloides]

This study evaluated the effect of mixtures of alginate, low methoxy pectin and gelatin on characteristics of P. cincinnata fruit gels, containing pulp with high soluble solids content (50 °Brix). The results of a central composite design showed that the models obtained, except for water activity and pH, were predictive. Gelatin was an important factor affecting firmness and colour parameters since higher concentrations of this hydrocolloid, combined with alginate concentrations greater than 1.3% and pectin quantity up to 1.26%, could be used to obtain clear yellow products with firmness greater that 1.2 kg.311160166(2000) Official methods of analysis of the Association of Official Analytical Chemists International, , ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS-AOAC, 17th ed. Arlington: AOACAmeny, M.A., Wilson, P.W., Relationship between hunter color values and beta carotene contents in white-fleshed African sweet potatoes (Ipomoea batatas Lam.) (1997) Journal of the Science of Food and Agriculture, 73, pp. 301-306Araújo, F.P., Caracterização de frutos de maracujá do mato (Passiflora cincinnata Mast.) cultivado em condições de sequeiro (2002) Congresso Nacional de Botânica, 53, p. 10. , In:, Recife. Resumos... São Paulo: Sociedade Botânica do Brasil, 2002Araújo, F.P., Estratégias para coleta de germoplasma de maracujá do mato (Passiflora cincinnata Mast.) (2006) Magistra, 18, pp. 35-37Bruckner, C.H., Picanço, M.C., (2001) Maracujá: Tecnologia de produção, pós-colheita, agroindústria e mercado, , Porto Alegre: Cinco ContinentesCervi, A.C., (1997) Passifloraceae do Brasil. Estudo do gênero Passiflora L., subgênero Passiflora, , Madrid: FontqueiraChirife, J., Buera, M.D.P., Water activity, glass transition and microbial stability in concentrated/semi moisture food systems (1994) Journal of Food Science, 59, pp. 925-927Gill, B.S., Effects of oBrix, sodium alginate and drying temperature on colour, texture and sensory properties of 'ushehari' mango leather (2004) International Journal of Food Science and Technology, 41, pp. 373-378Glicksman, M., The hydrocolloids industry in the 80's-problems and opportunities (1982) Progress in Food and Nutrition Science, 6, pp. 299-321Grizotto, R.K., Otimização via metodologia da superfície de resposta dos parâmetros tecnológicos para produção de fruta estruturada e desidratada a partir de polpa concentrada de mamão (2005) Ciência e Tecnologia de Alimentos, 25, pp. 158-164Grizotto, R.K., Technological aspects for restructuring concentrated pineapple pulp (2007) Lebensmittel-Wissenschaft und-Technologie, 5, pp. 759-765Laboissière, L.H.E.S., Effect of high hydrostatic pressure (HHP) on sensory characteristics of yellow passion fruit juice (2007) Innovative Food Science and Emerging Technologies, 8, pp. 469-477Mancini, F., McHugh, T.H., Fruit-alginate interactions in novel restructured products (2000) Nahrung, 44, pp. 152-157Mouquet, C., Dumas, J.C., Guilbert, S., Texturization of sweetened mango pulp: Optimization using Response Surface Methodology (1992) Journal of Food Science, 6, pp. 1395-1400Nunes, T.S., de Queiroz, L.P., A família Passifloraceae na Chapada da Diamantina, Bahia, Brasil (2001) Sitientibus-Séries Ciências Biológicas, 1, pp. 33-46Olivier, D., Guigou, B., Bouillette, T., (1998) Produit alimentaire reconstitué, procede et mélanger pour sa préparation, , EP 0274301 AlRodrigues, M.I., Iemma, A.F., (2005) Planejamento e otimização de processos: Uma estratégia seqüencial de planejamentos, p. 326. , Campinas: Casa do Pão EditoraTenn, F.E., (1985) Fruit filler for pastry products and process for its preparation, , US 4562080Sass-Kiss, A., Differences in anthocyanin and carotenoid content of fruits and vegetables (2005) Food Research International, 38, pp. 1023-1029(1995) Computer program manual, , STATISTICA for Windows 5.0, Tulsa: StatSoft In

Conjugated Linoleic Acid Supplementation: Lipid Content And Hepatic Histology In Healthy Wistar Rats [suplementação Com ácido Linoleico Conjugado: Conteúdo De Lípides E Histologia Hepática De Ratos Wistar Saudáveis]

This work aimed to evaluate the effects of the consumption of two commercial conjugated linoleic acid (CLA) mixtures on lipid content and liver histology of healthy rats. The investigation was carried out using thirty rats divided into three groups: C (control), AE (AdvantEdge®CLA), and CO (CLA One®). The concentration of CLA was 2% of feed consumption, and the animals were supplemented daily for 42 days. The total lipid content of the liver was determined, and the histology of the organ was examined by Transmission Electronic Microscopy. The results of total liver lipid contents did not exhibit significant differences between the groups. With regard to hepatic histology, it was observed that although fat globules were visibly present in higher numbers and bigger size in the CLA groups, the organ histology was considered normal since both cytoplasm and organelles showed integrity. It was concluded that even though liver microscopic images indicated the presence of fat globules in the liver, from a statistical point of view, the supplementation for 42 days did not bring about lipid accumulation, nor did it alter hepatic histology.311141146Adams, L.A., Angulo, P., Lindor, K.D., Nonalcoholic fatty liver disease (2005) Canadian Medical Association Journal, 172 (7), pp. 899-905Akbiyik, F., Ligand-induced expression of peroxissome proliferators activated receptor α and activation of fatty oxidation enzymes in fatty liver (2004) European Journal of Clinical Investigation, 34 (6), pp. 429-435Akyüz, F., What is the best indicator for evaluating treatment response in nonalcoholic fatty liver disease: Histology or aminotransferase levels? (2005) Journal of Gastroenterology and Hepatology, 20 (1), pp. 167-168Basu, S., Smedman, A., Vesby, B., Conjugated linoleic acid induces lipid peroxidation in humans (2000) FEBS Letters, 468 (1), pp. 33-36Belury, M.A., Conjugated linoleic acid is na activator and ligand for peroxissome proliferator-activated receptor-gama (PPARγ) (2002) Nutrition Research, 22 (7), pp. 817-824Belury, M.A., Kempa-Steczko, A., Conjugated linoleic acid modulates hepatic lipid composition in mice (1997) Lipids, 32 (2), pp. 199-204Bligh, E.G., Dyer, W.J., A rapid method of total lipid extration and purification (1959) Canadian Journal of Biochemistry and Physiology, 37 (8), pp. 911-917Brown, J.M., McIntosh, M.K., Conjugated linoleic acid in humans: Regulation of adiposity and insulin sensitivity (2003) Journal of Nutrition, 133 (10), pp. 3041-3046Brunt, E.M., Nonalcoholic steatohepatitis: Definition and pathology (2001) Seminars in Liver Disease, 21 (1), pp. 3-16Cherian, G., Dietary CLA alters yolk and tissue FA composition and hepatic histopathology of laying hens (2002) Lipids, 37 (8), pp. 751-757Cherian, G., Goeger, M.P., Hepatic lipid characteristics and histopathology of laying hens fed CLA or n-3 fatty acids (2004) Lipids, 39 (1), pp. 31-36Chituri, S., Farel, G.C., Etiopathogenesis of nonalcoholic steatohepatitis (2001) Seminars in Liver Disease, 21 (1), pp. 27-41Choi, J.S., Song, J., Conjugated linoleic acid, obesity, and insulin resistance: Waiting for the day of liberation from chronic disease (2005) Nutrition, 21 (11), pp. 1170-1172Clement, L., Dietary trans-10, cis-12 conjugated linoleic acid induces hyperinsulinemia and fatty liver in the mouse (2002) Journal Lipid Research, 43 (9), pp. 1400-1409Elitsur, Y., Treatment for NASH: The value of histology (2005) Journal Gastroenterology: A Journal of Clinical Gastroenterology, 100 (1), pp. 250-251Goena, M., Effect of the raw legume Vicia ervilha on muscle and liver protein metabolism in growing rats (1989) Revista Española de Fisiologia, 45 (SUPPL.), pp. 55-60Granlund, L., Trans10, cis12-conjugated linoleic acid prevents triacylglycerol accumulation in adipocytes by acting as a PPARγ modulator (2003) Journal of Lipid Research, 44 (8), pp. 1441-1452Haddad, A., (1998) Técnicas básicas de microscopia eletrônica aplicadas às ciências biológicas, , Rio de Janeiro: Sociedade Brasileira de MicroscopiaHoek, B.V., Non-alcoholic fatty liver disease: A brief review (2004) Scandinavian Journal of Gastroenterology, 39 (SUPPL.), pp. 56-59Kang, K., Trans-10, cis-12 CLA inhibits differentiation of 3T3-L1 adipocytes and decreases PPARγ expression (2003) Biochemical and Biophysical Research Communications, 303 (3), pp. 795-799Lavine, J.E., Vitamin E treatment of nonalcoholic steatohepatitis in children: A pilot study (2000) Journal of Pediatrics, 136 (6), pp. 734-738Ludwig, J., Nonalcoholic steatohepatitis. Mayo Clinic experience with a hitherto unnamed disease (1980) Mayo Clinic Procedings, 55 (7), pp. 434-438McArulla, M.T., Effects of conjugated linoleic acid on liver composition and fatty acid oxidation are isomer-dependent in hamster (2005) Nutrition, 21 (4), pp. 512-519Moya-Camarena, S.Y., Conjugated linoleic acid is a potent naturally occurring ligand and activator of PPARα (1999) Journal Lipid Research, 40 (8), pp. 1426-1433Oustrowska, E., Milk conjugated linoleic and trans-vaccenic acids are highest in Spring in grazing cows (2004) Asian Pacific Journal of Clinical Nutrition, 13 (SUPPL.), pp. S53Pariza, M.W., Effects of temperature and time on mutagen formation in pan-fried hamburger (1979) Cancer Letter, 7 (2-3), p. 63Pariza, M.W., Hargraves, W.A., A beef-derived mutagenesis modulator inhibits initiation of mouse epidermal tumors by 7,12-dimethylbenz[a]anthracene (1985) Carcinogenesis, 6 (4), p. 591Parodi, P.W., Conjugated octadecadienoic acids of milk fat (1977) Journal of Dairy Science, 60 (10), pp. 1550-1553Reeves, P.G., Nielsen, F.H., Fahey Jr., G.C., AIN-93 Purified diets for laboratory rodents: Final report of the American Institute of Nutrition Ad Hoc Writing Committee on the Reformulation of the AIN-76A rodent diet (1993) Journal of Nutrition, 123 (11), pp. 1939-1951Risérus, U., Effects of cis-9, trans-11 conjugated linoleic acid supplementation on insulin sensitivity, lipid peroxidation, and proinflamatory markers in obese men (2004) American Journal of Clinical Nutrition, 80 (2), pp. 279-283Salas-Salvadó, J., Marquez-Sandoval, F., Bulló, M., Conjugated linoleic acid intake in humans: A systematic review focusing on its effects on body composition, glucose, and lipid metabolism (2006) Critical Reviews in Food Science and Nutritio, 46 (6), pp. 479-488Santos-Zago, L.F., Botelho, A.P., Oliveira, A.C., Supplementation with commercial mixtures of conjugated linoleic acid in association with vitamin E and the process of lipid autoxidation in rats (2007) Lipids, 42 (9), pp. 845-854Sato, S., Ultrastructural and morphometric studies of normal rat hepatocytes (2004) Journal of Submicroscopic Cytology and Pathology, 36 (2), pp. 131-140Sehat, N., Identification of conjugated linoleic acid isomers in cheese by gas chromatography, silver ion high performance liquid chromatography and mass spectral reconstructed ion profiles. Comparison of chromatographic elution sequences (1998) Lipids, 33 (10), pp. 963-971(2003) Institute Project for Windows: User's guide: Statistics, , STATISTICAL ANALYSIS SYSTEM-SAS, Version 8.0. Cary: USA instVidela, L.A., Oxidative stress-related parameters in the liver of non-alcoholic fatty liver disease patients (2004) Clinical Science, 106 (3), pp. 261-268Yamasaki, M., Effect of Dietary Conjugated Linoleic Acid on Lipid Peroxidation and Histological Change in Rat Liver Tissues (2000) Journal of Agriculture and Food Chemistry, 48 (12), pp. 6367-637

The Heumann-Hotzel model for aging revisited

Since its proposition in 1995, the Heumann-Hotzel model has remained as an obscure model of biological aging. The main arguments used against it were its apparent inability to describe populations with many age intervals and its failure to prevent a population extinction when only deleterious mutations are present. We find that with a simple and minor change in the model these difficulties can be surmounted. Our numerical simulations show a plethora of interesting features: the catastrophic senescence, the Gompertz law and that postponing the reproduction increases the survival probability, as has already been experimentally confirmed for the Drosophila fly.Comment: 11 pages, 5 figures, to be published in Phys. Rev.

Which mechanism underlies the water-like anomalies in core-softened potentials?

Using molecular dynamics simulations we investigate the thermodynamic of particles interacting with a continuous and a discrete versions of a core-softened (CS) intermolecular potential composed by a repulsive shoulder. Dynamic and structural properties are also analyzed by the simulations. We show that in the continuous version of the CS potential the density at constant pressure has a maximum for a certain temperature. Similarly the diffusion constant, $D$, at a constant temperature has a maximum at a density $\rho_{\mathrm{max}}$ and a minimum at a density $\rho_{\mathrm{min}}<\rho_{\mathrm{max}}$, and structural properties are also anomalous. For the discrete CS potential none of these anomalies are observed. The absence of anomalies in the discrete case and its presence in the continuous CS potential are discussed in the framework of the excess entropy.Comment: 8 page

Avaliação química e nutricional do queijo mozzarella e iogurte de leite de búfala

The chemical and nutritional compositions of cheese and yogurt made from buffalo and cow milk were compared. The following conclusions were obtained: mozzarella type cheese and yogurt made from buffalo milk exhibited higher content of protein, fat, minerals, calcium and phosphorus when compared to those made from cow milk; in vitro digestibility tests of mozzarella type cheese and yogurt made from buffalo milk were similar to those of cow milk, indicantig suitable digestibility levels for human consumption.O presente trabalho teve por objetivo verificar a composição química e nutricional do queijo e iogurte elaborados com leite de búfala e comparados com aqueles elaborados com leite de vaca. Dos resultados obtidos foram obtidas as seguintes conclusões: o queijo tipo mozzarella e o iogurte elaborado com leite de búfala apresentaram níveis superiores em proteína, gordura, cinzas, cálcio e fósforo, estando relacionados com a composição química inicial do leite. Os níveis de digestibilidade in vitro dos queijos tipo mozzarella e iogurte de leite de búfala apresentaram resultados semelhantes aos elaborados com leite de vaca, indicando níveis adequados de digestibilidade para consumo humano

Surface boundary layer characteristics over caatinga vegetation in tropical semiarid region of N-E Brazil

Some characteristic features of the atmospheric surface layer over a tropical semiarid station Petrolina (9.9◦S, 40.22◦W, 365.5 m) in N-E Brazil, are investigated, using data collected from a micrometeorological tower of 9 m height. This study utilizes the wind, temperature, humidity and carbon dioxide (CO2) data obtained for the month of July 2004. The diurnal variation of mean parameters such as temperature, relative humidity, wind speed and CO2 are studied. Turbulent statistics are computed using the eddy correlation technique, and are studied under the framework of Monin-Obukhov similarity theory with results compared with other experimental studies reported in the literature

Azeite, Manteiga ou Margarina?As Gorduras Alimentares em Rosa Maria no Portugal de meados do século XX

EnThis text aims to understand the relevance of the different fats in Portuguese recipes of the 20th century, specifically, in eight books written by Rosa Maria, published in 1956, by Civilização Publisher. On the other hand, through the study of publicity in five women's magazines, also published in the same year, the article also analyzes the importance of olive oil and other fats of animal origin. Which fats and brands were announced? What are the characteristics of those advertisements? What strategies have been adopted by advertisers? Some of the issues to which we seek to address, in an investigation that analyzes the olive oil, one of the relevant products of the so-called Mediterranean diet, compared to other animal fats, in the Portuguese diet in the middle of 20th century.Keywords: Portugal, 20th century, Olive oil and animal fats, Rosa Maria, Publicity.ItQuesto testo vuole analizzare la rilevanza dei diversi grassi alimentari nei ricettari portoghesi del Novecento, in concreto, relativamente a otto libri di Rosa Maria, pubblicati nell’anno 1956 dalla Casa Editrice Civilização. Lo studio inoltre, attraverso lo studio della pubblicità presente in cinque riviste femminili pubblicate in quello stesso anno, intende analizzare il peso degli annunci riguardanti l’olio e altri grassi di origine animale. Che grassi e marche erano pubblicizzate? Quali le caratteristiche delle pubblicità? Che strategie vennero adottare dalle imprese? Sono queste alcune delle questioni a cui si cerca di dare risposta nella ricerca che vuole esaminare la posizione dell’olio, prodotto rilevante nella cosiddetta dieta mediterranea, a fronte di altri grassi animali presenti nell’alimentazione portoghese della metà del XX secolo

Azeite, Manteiga ou Margarina?As Gorduras Alimentares em Rosa Maria no Portugal de meados do século XX

EnThis text aims to understand the relevance of the different fats in Portuguese recipes of the 20th century, specifically, in eight books written by Rosa Maria, published in 1956, by Civilização Publisher. On the other hand, through the study of publicity in five women's magazines, also published in the same year, the article also analyzes the importance of olive oil and other fats of animal origin. Which fats and brands were announced? What are the characteristics of those advertisements? What strategies have been adopted by advertisers? Some of the issues to which we seek to address, in an investigation that analyzes the olive oil, one of the relevant products of the so-called Mediterranean diet, compared to other animal fats, in the Portuguese diet in the middle of 20th century.Keywords: Portugal, 20th century, Olive oil and animal fats, Rosa Maria, Publicity.ItQuesto testo vuole analizzare la rilevanza dei diversi grassi alimentari nei ricettari portoghesi del Novecento, in concreto, relativamente a otto libri di Rosa Maria, pubblicati nell’anno 1956 dalla Casa Editrice Civilização. Lo studio inoltre, attraverso lo studio della pubblicità presente in cinque riviste femminili pubblicate in quello stesso anno, intende analizzare il peso degli annunci riguardanti l’olio e altri grassi di origine animale. Che grassi e marche erano pubblicizzate? Quali le caratteristiche delle pubblicità? Che strategie vennero adottare dalle imprese? Sono queste alcune delle questioni a cui si cerca di dare risposta nella ricerca che vuole esaminare la posizione dell’olio, prodotto rilevante nella cosiddetta dieta mediterranea, a fronte di altri grassi animali presenti nell’alimentazione portoghese della metà del XX secolo