Submitted by Sandra Pereira (srpereira@ufrrj.br) on 2018-08-20T13:21:14Z No. of bitstreams: 1 2010 - Maria Nubia Gomes de Lucena Pereira.pdf: 3051812 bytes, checksum: 81841ffaf806c12662c2ec81c36821cc (MD5) / Made available in DSpace on 2018-08-20T13:21:14Z (GMT). No. of bitstreams: 1 2010 - Maria Nubia Gomes de Lucena Pereira.pdf: 3051812 bytes, checksum: 81841ffaf806c12662c2ec81c36821cc (MD5) Previous issue date: 2010-10-08 / This work has analyzed the contribution of the development of activities of a research project applied in the teaching-learning process, hoping that the students of the Technical Course in Agroindustry of the Federal Institute of Education, Science and Technology ? Campus Iguatu, in the class of fruits and vegetables processing as active agents, comprehend and solidify their knowledge. In that sense, students of the Technical Course in Agroindustry produced teaching materials that could be used for the capacity of the producers of Vila Cajazeiras, with formulation techniques that could assemble value to the fruit of umbucaj? (Spondias sp). To evaluate the pedagogical process, two groups of 16 students have been created. The first group consisted of students from the Technical Course in Agroindustry with the curriculum in the integrated course (test group) and the second, students from the Technical Course in Agroindustry with the curriculum in the modulated course (control group). These students had already taken the class of fruits and vegetables processing the semester before. The evaluation method used was to evaluate the attitude of the individual, building a questionnaire about the umbu-caj? fruit with affirmatives referent to the necessary concepts and knowledge to comprehend these steps. This instrument has been applied in three different steps. For the control group, the instrument has been applied only once. In the extension activity, 16 people from the community have participated. The students were evaluated by the producers that participated in the extension activity. The processed product, nectar of umbu-caj?, has been evaluated referencing the physical-chemical, sensorial and microbiological parameters. In the physical-chemical determinations, the current legislation has been used to compare the results. In the sensorial evaluations, accepting tests have been used. As for the teaching-learning process, it has been observed that the test scores for each subject have been gradually rising as the learning would materialize, reaching the final test with more homogeneous answers. The medium scores were 4,8; 5,2 and 6,9 for T1, T2 and T3, respectively. As the students were being inserted in the context of the contemplated units of the class, it has been noted that the developed activities contributed to elevate their knowledge. In the control group the learning level was lower than in the test group. The results of the second group (control group) indicate that the students of the first group (test group) obtained higher comprehension of the proposed activities in this project, making this student search for interdisciplinary, produce his own learning, establish non-traditional pedagogical relations and learn new methods to assimilate new information and processing technologies of the umbu-caj? fruit, to better support its proposed work. Therefore, this work was important to link the student to the researching world, making him an active agent of all the process, assigning him with responsibility and making it possible for him to create different ways of constructing his own knowledge. / O presente trabalho analisou a contribui??o do desenvolvimento de atividades de um projeto de pesquisa aplicado no processo de ensino-aprendizagem, esperando-se que os estudantes do Curso T?cnico em Agroind?stria do Instituto Federal de Educa??o, Ci?ncia e Tecnologia - Campus Iguatu, da disciplina de processamento de frutos e hortali?as, como agentes ativos, compreendessem e solidificassem o conhecimento. Nesse sentido, estudantes do Curso T?cnico em agroind?stria produziram o material did?tico que pudesse ser utilizado para a capacita??o dos produtores da Vila Cajazeiras, com t?cnicas de formula??es para que eles pudessem agregar valor ao fruto do umbu-caj? (Spondias sp). Para avaliar o processo pedag?gico, foram constitu?dos dois grupos de 16 estudantes, sendo o primeiro do Curso T?cnico em Agroind?stria da matriz curricular do Curso integrado (Grupo Teste) e o segundo, por alunos do Curso T?cnico em Agroind?stria da matriz curricular do curso modulado (Grupo Controle). Esses alunos j? haviam cursado a disciplina de processamento de frutos e hortali?as no semestre anterior. Utilizou-se o m?todo de avalia??o de atitude do indiv?duo construindo-se question?rio relativo ao fruto do umbu-caj? com afirmativas referentes aos conceitos e conhecimentos necess?rios para compreender estas etapas. Esse instrumento foi aplicado em tr?s etapas diferentes. Para o Grupo controle, o instrumento foi aplicado apenas uma vez. Na atividade de extens?o participaram 16 pessoas da comunidade. Os alunos foram avaliados pelos produtores que participaram da atividade de extens?o. O produto processado, n?ctar de umbu-caj?, foi avaliado em rela??o aos par?metros f?sico-qu?micos, sensoriais e microbiol?gicos. Nas determina??es f?sico-qu?micas, para comparar os resultados, utilizou-se a legisla??o vigente. Nas avalia??es sensoriais, utilizaram-se testes de aceita??o. Quanto ao processo de ensino-aprendizagem, verificou-se que a m?dia para cada sujeito foi aumentando gradativamente nos testes, ? medida que a aprendizagem se concretizava, chegando ao ?ltimo teste com uma maior homogeneidade nas respostas, cujas m?dias foram 4,8; 5,2 e 6,9 para T1, T2 e T3, respectivamente. Na medida em que os alunos foram sendo inseridos no contexto das unidades contempladas na disciplina, verificou-se que as atividades desenvolvidas contribu?ram para elevar seu n?vel de conhecimento. O Grupo Controle o n?vel de aprendizagem foi menor do que no grupo teste. Os resultados obtidos no segundo grupo (grupo controle) indicaram que os estudantes do primeiro grupo (grupo teste) obtiveram melhor compreens?o das atividades propostas neste projeto, proporcionando a esse aluno buscar a interdisciplinaridade, produzir seus pr?prios conhecimentos, estabelecer rela??es pedag?gicas n?o-tradicionais e aprender outro m?todo para assimilar novos conhecimentos e tecnologias de processamento do fruto de umbu-caj?, para melhor fundamentar a sua proposta de trabalho. Portanto, o trabalho foi importante para vincular o estudante ao mundo da pesquisa, fazendo-o um agente ativo de todo o processo, atribuindo-lhe responsabilidade e possibilitando-lhe um modo diferente de construir seu pr?prio conhecimento.

La protéine multidomaine Pr55Gag de VIH-1 joue un rôle crucial dans les étapes finales de la réplication virale, notamment lors de la reconnaissance et la sélection de l’ARN génomique ainsi que lors de la production de nouvelles particules virales. Outre son rôle structural, Pr55Gag chaperonne aussi les séquences d’acides nucléiques, une propriété cruciale pour la dimérisation de l’ARN génomique et l’hybridation de l’amorce ARNt à l’ARN génomique. Des partenaires cellulaires comme la protéine ribosomale RPL7 sont supposées être recrutées par Pr55Gag afin d’augmenter son potentiel chaperon. Afin d’étudier le mécanisme d’hybridation des acides nucléiques par Gag et RPL7, nous avons examiné leur effet sur la réaction d’hybridation entre dTAR, la version ADN de l’élément de transactivation virale et sa séquence complémentaire cTAR. Nos résultats révèlent que Gag et RPL7 présentent des mécanismes différents pour promouvoir l’hybridation cTAR/dTAR. Utilisés de concert, RPL7 peut aider Gag à chaperonner des séquences stables de l’ARN génomique que Gag seule pourrait difficilement chaperonner. Ce renforcement par RPL7 de l’activité chaperonne de Gag jouerait un rôle critique dans l’assemblage du virus. / The multidomain Pr55 Gag protein of HIV-1 plays a crucial role during late stages of viral replication, notably for the recognition and selection of genomic RNA as well as for the production of new viral particles. In addition to its structural role, Pr55 Gag also chaperones nucleic acid sequences, a property which is crucial for genomic RNA dimerization and annealing of the primer tRNA to the genomic RNA. Cellular partners like ribosomal protein RPL7 are thought to be recruited by Pr55 Gag to enhance its chaperoning potential. To investigate the nucleic acid annealing mechanism of Gag and RPL7, we examined their effect on the annealing reaction between dTAR, the DNA version of the viral transactivation element and its complementary cTAR sequence taken as relevant model HIV-1 sequences. Our data show that Gag and RPL7 exhibit different mechanisms for promoting the cTAR/dTAR annealing. When used together, RPL7 can help Gag to chaperone stable sequences of the genomic RNA that Gag would hardly be able to chaperone alone. This RPL7-driven boost in Gag chaperone activity is thought to be critical in the viral assembly process.

Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2018-10-19T17:51:25Z No. of bitstreams: 1 2013 - Ellen Almeida dos Santos Ferreira.pdf: 1317610 bytes, checksum: dd687bdd4e12dc0f868a15a961aa31ed (MD5) / Made available in DSpace on 2018-10-19T17:51:25Z (GMT). No. of bitstreams: 1 2013 - Ellen Almeida dos Santos Ferreira.pdf: 1317610 bytes, checksum: dd687bdd4e12dc0f868a15a961aa31ed (MD5) Previous issue date: 2013-05-06 / Brazil is a big producer and exporter of fruits and fruit juice. The sale, in many cases, is limited to the seasonality of production and perishability of fruits. The Brazilian cherry is a tropical fruit originally from the South and Southeast regions of Brazil, with high perishability and susceptibility to physical damage during transport. Considering all the losses that the productive chain of fresh Brazilian cherry may suffer, it is evident the importance of producing the juice of this fruit. Traditionally, thermal treatment has been employed in the processing and preservation of these products; however, undesirable changes in sensory and nutritional characteristics can happen. Among the innovative technologies to reduce these undesirable changes is High Hydrostatic Pressure (APH). This method of food preservation provides additional benefits to the product allowing products closer to the fresh product. This study aimed to investigate the process of high pressure in the preservation of Brazilian cherry pulp (Eugenia uniflora L.) to assess their microbiological safety and sensory quality and nutritional nectar obtained. The study was conducted at Embrapa Food Technology (Rio de Janeiro-RJ, Brazil). The Brazilian cherry pulp was processed by high hydrostatic pressure using different pressure levels, temperatures and retention time, following a central composite design. Microbiological analyzes were performed (for Salmonella spp., Coliforms at 45? C, mesophilic aerobic, yeasts and molds), physico-chemical (pH, acidity, soluble solids, fibers), antioxidant activity and instrumental color. It was investigated nectar microbiological shelf life obtained from the pressurized pulp. Shelf life estimation through Survival Analysis was also carried out, and the nectar exceeded 35 days of storage. Further studies are recommended. The sensory characteristics of nectars obtained from the pressurized pulp, non-pressurized pulp (Control), pasteurized Control, and three commercial brands available in the market were evaluated by consumer acceptance and through the methodology check all that apply (CATA). Data were analyzed using analysis of variance, Tukey test, and Multiple Factor Analysis. The high pressure process has been effective in preserving the nectar refrigerated for up to 35 days. There was no significant negative effect on antioxidant activity and color of the samples subjected to high pressure. The results obtained in the determination of "ideal" pulp concentration and sweetness for the nectar formulation cherry were 36% and 10%, respectively. In Acceptance Test samples pressurized and commercial B had the highest scores and the terms most frequently used in the methodology check all that apply were reddish, cherry flavor, presence of particles, attractive color, acid, astringent, off-flavor, sweet, bitter, gritty look. Such terms are therefore considered the most suitable to describe the samples by consumers. / O Brasil ? um grande produtor e exportador de frutas e suco de frutas. A comercializa??o, em muitos casos, ? limitada ? sazonalidade da produ??o e ? perecibilidade das frutas. A pitanga ? uma fruta tropical origin?ria das regi?es Sul e Sudeste do Brasil, com alta perecibilidade e susceptibilidade a danos f?sicos durante o transporte. Tendo em vista todas as perdas que a cadeia produtiva da pitanga in natura pode sofrer, fica evidente a relev?ncia da obten??o do suco deste fruto. Tradicionalmente o tratamento t?rmico tem sido empregado no processamento e conserva??o destes produtos; no entanto, altera??es indesej?veis nas caracter?sticas nutricionais e sensoriais podem acontecer. Entre as tecnologias inovadoras para redu??o dessas altera??es indesej?veis, est? a Alta Press?o Hidrost?tica (APH). Este m?todo de conserva??o de alimentos oferece benef?cios adicionais ao produto permitindo a obten??o com caracter?sticas mais pr?ximas do produto in natura. Este estudo teve como objetivo investigar o processo de alta press?o na conserva??o de polpa de pitanga (Eugenia uniflora L.) de modo a avaliar a seguran?a microbiol?gica e a qualidade sensorial e nutricional do n?ctar obtido. O trabalho foi realizado na Embrapa Agroind?stria de Alimentos (Rio de Janeiro, RJ, Brasil). A polpa de pitanga foi processada por alta press?o hidrost?tica utilizando diferentes n?veis de press?o e tempo de reten??o, seguindo delineamento experimental do tipo composto central. Foram realizadas an?lises microbiol?gicas (para Salmonella spp., coliformes ? 45?C, aer?bios mes?filos e fungos filamentosos e leveduras), f?sico-qu?micas (pH, acidez, s?lidos sol?veis, fibras), atividade antioxidante, cor instrumental e avalia??o sensorial. Foi avaliada a vida ?til microbiol?gica do n?ctar obtido a partir da polpa pressurizada e sensorialmente atrav?s da an?lise de sobreviv?ncia (Survival Analysis). O n?ctar apresentou vida ?til superior a 35 dias, necessitando estudos subsequentes. As caracter?sticas sensoriais dos n?ctares obtidos a partir da polpa pressurizada, da polpa n?o pressurizada (controle), do controle pasteurizado e de tr?s marcas comerciais dispon?veis no mercado foram avaliadas atrav?s da aceita??o do consumidor e utilizando a metodologia check all that apply (CATA). Os dados foram analisados por An?lise de Vari?ncia, teste de m?dia, e An?lise M?ltipla de Fatores. O processamento da polpa por alta press?o foi eficaz na preserva??o do n?ctar refrigerado por at? 35 dias. N?o houve efeito negativo da APH na atividade antioxidante das amostras. Nas an?lises de cor todos os par?metros analisados (L*, a* e b*) diferiram (p<0,05) do controle (polpa n?o pressurizada) e as amostras pressurizadas. Os resultados obtidos na determina??o de concentra??o de polpa e do?ura ?ideais? para a formula??o do n?ctar de pitanga foram 36% e 10%, respectivamente. No Teste de Aceita??o as amostras pressurizada e comercial B obtiveram as maiores m?dias e na metodologia check all that apply, os termos utilizados mais frequentemente como descritores foram cor avermelhada, sabor de pitanga, presen?a de part?culas, cor atrativa, ?cido, adstringente, sabor estranho, gosto doce, gosto amargo, aspecto arenoso. Tais termos podem ser, portanto, considerados os mais apropriados na descri??o das amostras pelos consumidores.