[pt] A maneira como a narrativa de ficção de Nelson Rodrigues é convencionalmente tratada por pesquisadores e pela crítica especializada parece não contemplar aspectos dramatúrgicos que singularizam a construção escritural do texto dramático-literário rodrigueano. O objetivo deste trabalho é apresentar e discutir o conceito de melodrama, que Rodrigues retoma imprimindo seu estilo autoral à escrita, que altera a fórmula melodramática tradicional. Esse conceito envolve questões que inter-relacionam sensorialidade, gesto, movimento, dramaturgia corporal e vocalidade na carpintaria dessa arte-escrita, o romance-folhetim. Uma produção cujo próprio modo de registrar o diálogo e as expressões do corpo no texto é suficiente para questionar a posição marginal do folhetim na carreira do romancista. A linguagem gestual do corpo da personagem, ao ser insistentemente indicada por Rodrigues na escrita, sugere reações emocionais que provocam reações no leitor; e o diálogo o tangencia com energia incorpórea. Na intenção de não negligenciar esses preponderantes aspectos inerentes ao procedimento de escrita teatral rodrigueano, proponho a leitura da construção escritural do folhetim como o processo de produção de uma escritura cênica, que possui uma impactante dimensão espetacular e uma relação direta com espetáculos populares. As reflexões propostas nesta pesquisa, relacionadas com o campo sensível e a percepção sensorial, visam, através de uma sondagem antenada com questões contemporâneas, contribuir para a leitura do segmento folhetinesco da obra em prosa de Nelson Rodrigues. / [en] The way Nelson Rodrigues fictitious narrative is conventionally treated by researchers and specialized criticism does not seem to contemplate dramaturgical aspects that singularize the scriptural construction of his dramatic-literary text. The objective of this thesis is to present and discuss the concept of melodrama that Rodrigues resumes by writing the prose narrative in his own style, which changes the traditional melodramatic formula. This concept involves questions that interrelate sensoriality, gesture, movement, body dramaturgy and vocality in the carpentru of his art-writing, the novel. A piece of writing in which the way of organizing dialogue and indicating body expressions in the next is enough yo question the fringe position of the novel in the novelist s career. The gesture language of the character s body, as Rodrigues repeatedly insists on writing it, suggests emotional reactions that affect the reader; and the dialogue touches him/her with incorporeal energy. In order to not neglect these preponderant aspects inherent to the procedure of theatrical writing of Rodrigues, I propose the reading of the construction of his novel as the process of scenic writing, which has a chocking spectacular dimension and a direct relation with popular spectacles. The reflections proposed in this research, related to the sentitive field and the sensorial perception, aim, through a survey linked to contemporary questions, to contribute to the reading of Nelson Rodrigues prose narrative of book length.

"Passage" presents a negotiation between the natural and the human-made realms and comments on the duality of perceptions and emotional responses associated with each. On the one hand, I aim to create a calm, quiet and peaceful environment offering a pleasant and meditative experience.  On the other hand, I offer the challenge of contemplation in a city-like space that evokes dense urban architecture in the process of decay. Both experiences draw on my personal histories of fact and fiction, reality and dream, hopefully resulting in evocative parallel experiences for those who encounter my exhibition space.

Alstroemeria is an important cut flower and its breeding has been developed focused on aesthetic characteristics and vase life longevity, but little is known about its scent. Five different genotypes were assessed including the non scented cultivars ‘Rebecca’ and ‘Samora’ and the scented cultivars, ‘Sweet Laura’, ‘Ajax’ and the species A. caryophyllaea. The scented Alstroemerias emitted the terpenoids: isocaryophyllene and ocimene as the major floral volatile compounds. Characterization of an Alstroemeria TPS (ALSTER) was based on four ESTs previously found in A. cv ‘Rebecca’. Rapid amplification of cDNA ends (RACE) was performed and the full length ORF was used for characterizations of the genomic organization and amino acid sequences (phylogenetic analysis). ALSTER genomic region contains five introns and six exons. This unique genomic organization classified ALSTER as a member of the class III with a merged 5-6 exon. The deduced amino acid sequence was classified into the subfamily TPS-b. A functional analysis showed enzymatic activity of ALSTER with geranyl diphosphate (GPP) and the monoterpene myrcene was the only product obtained. Gene expression evaluated through real time and semi q RT-PCR on eight different stages of development (SO to S7) showed high expression of ALSTER at around S2 - S4 in the scented Alstroemerias, coinciding with high scent emission perceived and also with the maturation of reproductive organs. Evaluations through surveys focused on level of liking of floral scent, were performed finding positive correlations between floral scent liking and floral appearance liking and between floral scent liking and floral scent intensity. Finally, 17 new lines of A. caryophyllaea were evaluated in terms of their morphology, phenology and productivity. Although none of them were suitable for the market because of their low productivity, short stems and small flowers, they were all scented and identified as promising starting points for breeding purposes.

This thesis approaches 'trauma' in theatre and performance from the perspective of communication studies. Since 'trauma' is an unspeakable and unrepresentable inner state, I thus conceptualize the term 'the traumatic/spectrum' to refer to layers of reality, meaning and experience that can be expressed, represented and/or spoken about in relation to a traumatizing encounter. Through practice-led research, I propose a multi-sensorial devising tool for theatre & performance makers primarily, and artists of all disciplines, to facilitate a performance process for individuals who have walked through a traumatic or post-traumatic journey ('journeyers'), and have a desire, need or purpose to communicate to an audience. Based on a syncretism in journalism, ethnography, psychology, and art therapy techniques, this methodology draws out the form and the content through which individuals desire to communicate about their experiences. Conceptualized here as the re-creation process, this methodology tackles different types of communication predicaments or 'distance' between audiences and 'journeyers' when addressing the traumatic, including: disbelief, voyeurism or sensationalism, and the tendency to habituate, fatigue, de-sensitize, avoid, avert and/or alienate from the traumatic and those who journey with this reality. In response, I endorse the interrelation of two aesthetic manifestations that can 'bridge' different types of psychological, emotional, sociocultural and physical 'distance': one is a realm of theatre & performance which renders semantic and somatic forms of expression indivisible, and the other is Magical Realism. These aesthetics are applied as channels and strategies to engage participants in a meaningful, empowering, and pleasurable 'shared' experience beyond the therapeutic. Finally, I propose the term traumagical realism to further identify and explore the parallels between Magical Realism and the traumatic. Traumagical Realism is a liminal territory that can offer a deeper understanding of the traumatic, and catalyze a social, aesthetic and affective force of engagement or 'commun(e)ication' between 'journeyers' and all participants involved in the devising process and culmination of a performance.

No description available.

Orientador: Hirasilva Borba / Banca: Jane Maria Bertocco Ezequiel / Banca: Cristiana Andrighetto / Resumo: O objetivo deste estudo foi avaliar as diferenças entre os parâmetros qualitativos, quantitativos e sensoriais do músculo Longissimus de bovinos e bubalinos. Foram utilizados animais das espécies bovina (Nelore) e bubalina (cruzados Mediterrâneo e Murrah). Os animais foram mantidos em confinamento comercial, por 102 dias, em baias coletivas, de acordo com a espécie, recebendo, no período de acabamento, 8,07% de proteína bruta e 72,10% de nutrientes digestíveis totais. O delineamento experimental foi inteiramente casualizado com 2 tratamentos (espécie animal) e 40 repetições. As médias foram comparadas pelo teste de Tukey, considerando o nível de significância de 5%, quando o teste F foi significativo. Os bovinos apresentaram melhor rendimento de carcaça (57,16 ± 1,42%), maior área de olho de lombo (59,38 ± 5,72 cm2), maior porcentagem de dianteiro (40,68 ± 1,30%), cortes mais pesados do dianteiro, menor oxidação lipídica (0,155 ± 0,033 mgMDA/kg), maior porcentagem de proteína (21,16 ± 0,97%) e cinzas (1,08 ± 0,06%), enquanto que os bubalinos obtiveram maior espessura de gordura subcutânea (13,85 ± 3,00 mm), menor perda no resfriamento (1,26 ± 0,15%), maior porcentagem de ponta de agulha (14,50 ± 0,57), cortes mais pesados do traseiro, menor porcentagem de perda por cocção (29,42 ± 3,04%), maior porcentagem de umidade (75,13 ± 0,89%), menor porcentagem de colágeno (4,81 ± 0,79%) e maior índice de fragmentação miofibrilar (79,91 ± 17,50). No painel sensorial somente a variável odor apresentou diferença (P<0,05) entre as espécies, sendo a carne bubalina com maior nota (7,30 ± 0,98 pontos). Conclui-se que a carne bovina diferencia da carne bubalina em termos de desempenho, características físicas e químicas. Porém a carne bubalina tem potencial para ... / Abstract: The aim of this study was to evaluate the differences between qualitative, quantitative and sensory parameters of the Longissimus muscle of cattle and buffaloes. Were used cattle of Nellore breed and buffalo of Murrah and Mediterranean crossed. The animals were maintained on a commercial feedlot for 102 days in collective boxes according to species, getting in the finishing period, 8.07% crude protein and 72.10% total digestible nutrients. The experimental design was completely randomized with two treatments (species) and 40 repetitions. Means were compared by Tukey test, considering significance level of 5%, when the F test was significant. The cattle have higher carcass yield (57.16 ± 1.42%), a larger rib eye area (59.38 ± 5.72 cm2), higher percentage of forequarter (40.68 ± 1.30%), heavier cuts forequarter, lower lipid oxidation (0.155 ± 0.033 mgMDA/kg), increased percentage of protein (21.16 ± 0.97%) and ash (1.08 ± 0.06%) , while buffaloes showed greater fat thickness (13.85 ± 3.00 mm), smaller loss in cooling (1.26 ± 0.15%), higher percentage of spare rib (14.50 ± 0.57), heavier cuts of hindquarter, lower percentage cooking loss (29.42 ± 3.04%), higher percentage of moisture (75.13 ± 0.89%), lower percentage of collagen (4.81 ± 0.79%) and higher rate of myofibrillar fragmentation (79.91 ± 17.50). In sensory panel only odor variable showed differences (P < 0.05) between species, with the buffalo meat with highest score (7.30 ± 0.98 points). It is concluded that beef differs from buffalo meat in terms of performance, physical and chemical characteristics. But the buffalo meat has the potential to enter the consumer market / Mestre

Publicación a texto completo no autorizada por el autor / Consiste en un estudio de pre-factibilidad para la instalación de un negocio de estimulación temprana en la educación de menores en el cual se demuestra mediante técnicas de ingeniería industrial su viabilidad técnica, legal, económica y financiera. Realiza el estudio de mercado, determinando un tamaño de muestra de 383 personas. Con estos puntos definidos se realiza el análisis del mercado, en el cual se determinó una gran cantidad de demanda insatisfecha por lo que existe un amplio campo para realizar el proyecto. Expone el diseño tecnológico y la gestión organizacional; describiendo cuales son los requerimientos para la puesta en marcha del negocio, su localización y el diseño del proceso. Debido a que se decide ubicar el negocio en el distrito de Comas, se tuvo en cuenta el nivel socioeconómico al que se le ofrecerá el servicio, por lo que el precio de servicio de estimulación y adicionales deben ser atractivos al público, ante esto se definen estrategias como ofrecer paquetes y facilitar la atención en distintos horarios. Estima el capital a invertir, se detallan los activos fijos y el capital de trabajo requerido para empezar el negocio, optando por cubrir el 66,43% de la inversión estimada mediante una deuda bancaria y el resto mediante aporte de capital del inversionista. Adicionalmente, se realizan los presupuestos de ventas, presupuestos de costos y gastos operativos, los estados financieros y el análisis de rentabilidad económico y financiero obteniendo indicadores favorables, lo que demuestra que la idea de negocio es rentable financiera y económicamente. / Trabajo de suficiencia profesional

Determina la relación del Bullying y el procesamiento sensorial en los estudiantes del primer y segundo grado de primaria en la Institución Educativa Regular Particular Alma América Lima, 2017. Realiza un estudio de tipo observacional de enfoque cuantitativo, con diseño descriptivo, correlacional, de corte transversal. Se seleccionó a 43 niños con características de ser víctimas del bullying del Instituto Educativo Regular Particular Alma América, evaluándoles con el test de Sensory Profile. Se utilizaron procedimientos estadísticos descriptivos como la frecuencia y porcentajes para la medición del procesamiento sensorial en los estudiantes y categorizar según género y grado académico, asimismo la prueba estadística Chi- Cuadrado para muestras relacionadas. En el sistema visual se encuentra relación en un nivel de significancia de (95%); al igual que el sistema auditivo; multisensorial y táctil; mientras el sistema vestibular también existe relación, aunque con nivel de significancia de 50%. Y nula relación con el sistema orofacial. Existe mayor frecuencia de casos reportados de víctimas del bullying en el género masculino respecto al género femenino en un 72% de estudiantes y mayor frecuencia de casos en la sección B y C respecto a la A. / Tesis

Tesis para optar al título de Diseñadora Gráfica / Dentro de esta sociedad, donde pareciera que la vista predomina por sobre todos los sentidos que se nos han entregado, existen personas que quedan ‘‘relegadas’’ debido a algún tipo de discapacidad visual. Estas personas carecen del sentido de la vista en distintos niveles. Algunos poseen una discapacidad visual parcial otros poseen una discapacidad visual total. Algunos nacieron con esta condición y otros la adquieren a través de los años por diversos motivos. Este proyecto de investigación tiene como iniciativa adaptar recursos educativos para ampliar sus oportunidades de aprendizaje a través de la exploración de los diferentes sentidos, para así lograr una experiencia multisensorial que aporte en el aprendizaje en niños con discapacidad visual.

Memoria para optar al título de Ingeniero en Alimentos / El chorizo español es un producto cárnico listo para el consumo, altamente apetecido por los consumidores de embutidos y carnes. Su intenso sabor y sus distintas formas de consumirlo lo sitúan en una posición privilegiada, sin embargo, es importante tener en cuenta los riesgos potenciales que podría tener el producto por una mala elaboración o por contaminación durante o posterior al proceso de fabricación, especialmente de tipo microbiológica, donde uno de los microorganismos más importantes tanto por su resistencia como por su nocividad es Listeria monocytogenes. El objetivo de este estudio fue determinar el efecto de la radiación sobre L. innocua como marcador de L. monocytogenes y como afecta las propiedades sensoriales en el producto. Fueron determinadas las características fisicoquímicas y microbiológicas del producto, midiendo pH, actividad de agua y recuento de contaminación natural del chorizo español con L. monocytogenes. Se determinó la sobrevida de L. innocua como marcador de L. monocytogenes en el producto inoculado durante un periodo de 11 d, almacenado en condiciones de refrigeración (4±1°C). Se realizó la dosimetría específica para el producto a través de ensayos realizados en el Irradiador experimental de 60Co, obteniendo los tiempos utilizados para cada dosis, las cuales fueron de 0,5; 1,0; 2,0 y 3,0 kGy. Se determinó el valor D10 y posteriormente se efectuó la irradiación del producto con dosis de 4D10 y 5D10 en el producto inoculado con L. innocua para ver el efecto sobre las características organolépticas del producto irradiado. El efecto en las propiedades sensoriales con las dosis utilizadas fue evaluado por un panel de 15 jueces entrenados, a través de un test triangular a los 0 y 7 d. Los valores obtenidos para pH y aw fueron 4,5 y 0,8432 respectivamente. En cuanto a la contaminación inicial de L. monocytogenes en el producto, el recuento arrojó un resultado de <10 ufc/g en todos los ensayos realizados. Para el estudio de la sobrevida de L. innocua en el producto inoculado, se obtuvo como carga inicial en el día 0 una concentración de 1,5 x 102 ufc/g, y para el día 11 una concentración de 5 x 101 ufc/g. A partir del estudio dosimétrico se obtuvieron las posiciones de máxima y mínima radiación, siendo las posiciones 2 y 5 respectivamente. También se establecieron los tiempos de irradiación para las distintas dosis utilizadas en este estudio, los cuales oscilaron entre 40 a 242 minutos aproximadamente. El valor D10 calculado fue de 0,65 kGy para el producto inoculado con L. innocua como marcador de L. monocytogenes. Los resultados del test triangular arrojaron diferencias significativas al día 0 para la muestra con mayor dosis de irradiación con respecto a la muestra no irradiada, mientras que la con menor dosis no mostró diferencias significativas. Los resultados del día 7 fueron iguales para las 2 muestras analizadas, los cuales no mostraron diferencias significativas entre las muestras, independiente de la dosis de irradiación. De acuerdo a los resultados del estudio, la radiación ionizante es un buen tratamiento para productos con alta composición grasa, pero manteniendo una dosis de irradiación menor a 5 kGy, con la cual es posible obtener una reducción de microorganismos contaminantes sin afectar la calidad sensorial / Spanish sausage is a ready-to-eat meat product highly desired by consumers of sausages and meats. Its intense flavor and its different ways of consuming it place it in a privileged position, however, it is important to take into account the potentials risks that could have the product due to poor processing or contamination during and after the manufacturing process, especially microbiological, where one of the most important microorganisms due to its resistance and harmfulness is Listeria monocytogenes. The objective of this study was to determine the effect of radiation on L. innocua as a surrogate of L. monocytogenes and how it affects the sensory properties in the product. The physicochemical and microbiological characteristics of the product were determined by measuring pH, water activity and natural contamination of the Spanish chorizo with L. monocytogenes. The survival of L. innocua as a surrogate of L. monocytogenes in the inoculated product was determined for a period of 11 days, stored under refrigeration conditions (4 ± 1° C). The specific dosimetry for the product was carried out through tests performed in a 60Co experimental irradiator, obtaining the required times for each dose, which were 0,5; 1,0; 2,0 and 3,0 kGy. The D10 value was determined and the irradiation of the product, inoculated with L. innocua, with doses of 4D10 and 5D10 was carried out in order to evaluate the effect on the organoleptic characteristics of the irradiated product. A panel of 15 trained judges, through a triangular test at 0 and 7 days, performed the sensory evaluation. The values obtained for pH and aw were 4,5 and 0,8432 respectively. As for the initial contamination of L. monocytogenes in the product, the count had a result of <10 CFU/g in all tests performed. For the study of survival of L. innocua in the inoculated product, a concentration of 1,5 x 102 CFU/g was obtained as initial loading on day 0 and for day 11 the contamination was reduced to 5 x 101 CFU/g. From the dosimetric study, the positions of maximum and minimum radiation were obtained, with positions 2 and 5 respectively. The irradiation times were also established for the different doses used in this study, which ranged from approximately 40 to 242 minutes. The calculated D10 value was 0,65 kGy for the product inoculated with L. innocua as a surrogate of L. monocytogenes. The results of the triangular test revealed significant differences at day 0 for the sample with a higher irradiation dose compared to the non-irradiated sample, while the one with the lowest dose did not show significant differences. The results of day 7 were the same for the 2 sets analyzed, which did not show significant differences between the samples, independent of irradiation dose. According to the results of the study, ionizing irradiation is a good treatment for products with high fat composition. By using an irradiation dose of less than 5 kGy, is possible to obtain a reduction of the microbiological contamination without affecting the sensory quality