El presente trabajo de investigación plantea como premisa la necesidad de que la cultura organizacional de la Intendencia de Aduana Marítima del Callao (IAMC) facilite la adecuación y el cumplimiento de los principios que se desprenden del Acuerdo sobre Facilitación de Comercio (AFC), que constituye el primer acuerdo multilateral concertado por la Organización Mundial del Comercio y que entró en vigor en el año 2017. A partir de ello, se pretende establecer si el tipo de cultura organizacional de la IAMC permite un adecuado alineamiento a los principios que se desprenden del AFC, lo que ha permitido plantearse la pregunta de investigación: ¿El tipo de cultura organizacional actual en la IAMC, favorece el alineamiento a los principios que se desprenden del Acuerdo de Facilitación de Comercio? Se ha pretendido realizar una aproximación a las características de la cultura predominante, mediante un diagnóstico de la cultura organizacional de la Intendencia de Aduana Marítima del Callao (IAMC), utilizando como ayuda para este propósito, la metodología del Modelo de Valores en Competencia propuesta por Cameron y Quinn. Se realizó una investigación bajo el enfoque cualitativo de tipo descriptivo, bajo un diseño no experimental de carácter transversal, para lo cual se utilizó como apoyo el instrumento denominado Organizational Culture Assessment Instrument (OCAI) para realizar el diagnóstico señalado. Finalmente, luego del análisis realizado, se determina que de los 7 principios identificados que se desprenden del Acuerdo sobre Facilitación de Comercio (AFC) de la Organización Mundial de Comercio (OMC) cinco de ellos pueden ser facilitados por el actual tipo de cultura de la organización y dos de ellos encuentran dificultades para su alineamiento. Dentro de las recomendaciones se indica el desarrollo de una estrategia de comunicación que contribuya en facilitar un mejor alineamiento de todos los principios del AFC en la cultura de la organización. / The present research work raises as a premise the need for the organizational culture of the Callao Maritime Customs Intendancy (IAMC) to facilitate the adaptation and compliance of the principles that emerge from the Trade Facilitation Agreement (TFA), which constitutes the first multilateral agreement concluded by the World Trade Organization (WTO), which entered into force in 2017. Based on this, it is intended to establish whether the type of organizational culture of the IAMC allows an adequate alignment to the principles that emerge from the TFA, which has allowed to pose the research question: Does the current type of organizational culture in the IAMC favor alignment with the principles that emerge from the Trade Facilitation Agreement? It has been intended to make an approach to the characteristics of the predominant culture, through a diagnosis of the organizational culture of the Callao Maritime Customs Intendancy (IAMC), using as an aid for this purpose, the methodology of the Competing Values Framework proposed by Cameron and Quinn. An investigation was carried out under a qualitative, descriptive approach, under a non-experimental design of a cross-sectional nature, for which the instrument called Organizational Culture Assessment Instrument (OCAI) was used as support to make the diagnosis indicated. Finally, after the analysis carried out, it is determined that of the 7 identified principles that emerge from the Trade Facilitation Agreement (TFA) of the World Trade Organization (WTO), five of them can be facilitated by the current type of culture of the organization and two of them encounter difficulties for their alignment. The recommendations indicate the development of a communication strategy that contributes to facilitating a better alignment of all the principles of the TFA in the culture of the organization. / Tesis

Submitted by Biblioteca da Faculdade de Farmácia (bff@ndc.uff.br) on 2018-03-05T14:14:06Z No. of bitstreams: 1 JÚLIA GONÇALVES MAYER.pdf: 2883327 bytes, checksum: 6ae955490e1664e27d2c9669ad07a02c (MD5) / Made available in DSpace on 2018-03-05T14:14:06Z (GMT). No. of bitstreams: 1 JÚLIA GONÇALVES MAYER.pdf: 2883327 bytes, checksum: 6ae955490e1664e27d2c9669ad07a02c (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / Os métodos analíticos utilizados para medir o percentual de ácido graxo trans (AGT) em alimentos envolvem cromatografia em fase gasosa com detecção de ionização de chama (CG-DIC), espectrometria de massas (CG-EM) e espectroscopia no infravermelho com transformada de Fourier e refletância total atenuada (FT-IR-ATR). O presente estudo teve como objetivo investigar a viabilidade e a aplicabilidade do uso das técnicas de FT-IR-ATR, sem extração, com extração prévia da gordura e após hidrólise e metilação dos ácidos graxos, para avaliar o conteúdo de AGT em biscoitos recheados e comparar os resultados obtidos com os encontrados para a determinação de ácido elaídico pela técnica de CG-EM. Foram escolhidas 9 marcas de biscoitos recheados sabor chocolate e 1 pacote de gordura vegetal hidrogenada, para ser usada como padrão secundário para análise de AGT por FT-IR-ATR. As amostras foram analisadas, inicialmente, quanto aos seus conteúdos de umidade e lipídeos totais. Para todas as amostras não foi observada concentração de umidade superior a 6,03 g/100 g. Os lipídeos totais variaram de 12,51±0,58 a 23,84±0,09 g/100 g. A presença de AGT foi identificada por FT-IR-ATR pela visualização da banda próxima a 966 cm−1 e confirmada com adição de padrão às amostras. Ao analisar as amostras de biscoito homogeneizadas e sem outro preparo, não foi viável a utilização do método de FT-IR-ATR, visto que a absorção de radiação infravermelha de substâncias da amostra se sobrepõe à absorção na região das ligações duplas trans, o que demonstra que a matriz do alimento pode influenciar na análise. Quanto a presença dos AGT, ácido elaídico (C18:1, n-9 trans) foi identificado e confirmado em todas as amostras através de CG-EM. Ao comparar a quantificação pelos métodos CG-EM e FT-IR-ATR em amostras de extratos e na forma de ácidos graxos metilados (FAME), foram observadas concentrações baixas de ácido elaídico/ácidos graxos trans (de 0,03±0,01 a 0,86±0,01 g/100 g de biscoito) obtidas pelos diferentes métodos. Não foram encontradas diferenças significativas entre as concentrações de AGT determinadas pelos três métodos testados para oito das nove amostras analisadas. O presente trabalho mostrou que a técnica de FT-IR-ATR, analisando o extrato lipídico e as amostras em forma de FAME foi adequado para estimar os teores de AGT em biscoito recheado de chocolate, visto que proporciona uma análise mais rápida, com um menor número de etapas e menor consumo de reagentes em relação às análises por CG-EM / The analytical methods used to measure the percentage of trans fatty acids in foods involve gas chromatography with flame ionization detection (GC-FID), mass spectrometry (GC-MS) and attenuated total reflectance fourier transform infrared spectroscopy (ATR-FT-IR). The aim of the present study was to investigate the feasibility and applicability of ATR-FT-IR techniques, without extraction, with previous extraction of fat and after hydrolysis and methylation of fatty acids to evaluate the content of TFA in filled biscuits, and compare the results obtained with those found for the determination of elaidic acid by the CG-MS technique. Were chosen 9 marks of chocolate filled biscuit and 1 packet of hydrogenated vegetable fat to be used as a secondary standard for AGT analysis by ATR-FT-IR. The samples were initially analyzed for their moisture contents and total lipids. For all samples, no moisture content higher than 6.03 g/100 g. Total lipids ranged from 12.51 ± 0.58 to 23.84 ± 0.09 g/100g. The presence of TFA was identified by ATR-FT-IR through the visualization of the band near 966 cm−1 and confirmed with addition of standard to the samples. When analyzing the homogenized cookie samples and without further preparation, the use of the ATR-FT-IR method was not feasible because the absorption of infrared radiation from sample substances overlaps the absorption in the region of the trans double bonds, which demonstrates that the food matrix may influence the analysis. Regarding the presence of TFA, elaidic acid (C18: 1, n-9 trans) was identified and confirmed in all samples by GC-MS. When comparing quantification by GC-MS and ATR-FT-IR in samples of extracts and in the form of fatty acids methly esters (FAME), low concentrations of elaidic acid / trans fatty acids were observed (0.03 ± 0.01 to 0.86 ± 0.01 g / 100 g of biscuit) obtained by the different methods. No significant differences were found between the concentrations of TFA determined by the three methods tested for eight of the nine samples analyzed. The present study showed that the ATR-FT-IR technique, analyzing the lipid extract and the samples in the form of FAME, was adequate to estimate the TFA contents in chocolate filled biscuit, because it provides a faster analysis with a smaller number of steps and lower toxic chemicals in relation to GC-MS analyzes

This study was conducted to identify and characterize rumen bacteria that are able to degrade the toxic compound, 3-hydroxy-4(lH)-pyridone (3,4 DHP), that is produced in the rumen from mimosine. Mimosine is a non-protein amino acid that is found in leaves and seeds of Leucaena leucocephala, a leguminous tree used as a forage crop for ruminants in the tropics, and degradation of 3,4 DHP by ruminal microbes is critical for protection of animals from leucaena toxicity. Microbes with this capacity are, however, not ubiquitous and microbial populations in the rumens of animals in some parts of the world are unable to metabolize 3,4 DHP. Four strains of obligately anaerobic, gram-negative, rod-shaped bacteria that degrade 3,4 DHP were isolated from rumen contents from a goat in Hawaii. The isolates do not ferment carbohydrates, but are able to use both 3,4 DHP and its isomer, 3-hydroxy-2(lH)-pyridone (2,3 DHP), as well as arginine and histidine as substrates for growth. Comparisons of the 16S rRNA sequence from one of these isolates with sequences from a widely diverse group of bacteria agree with other information indicating that these isolates do not fit into any existing taxon. Thus, we are hereby proposing a new genus and species designation, Synergistes jonesii, for these organisms.