A vida útil de um óleo vegetal depende de algumas variáveis que envolvem desde o cultivo, extração, transporte e, principalmente, o armazenamento dos grãos. Os processos de oxidação são responsáveis pela redução da vida útil das matérias-primas lipídicas. Dentre os processos de oxidação, a rancidez é a principal alteração que ocorre, resultando em modificações consideráveis na qualidade final e sensorial dos óleos vegetais e determinando, de uma forma direta, a vida útil do mesmo. A auto oxidação, a polimerização térmica ou a oxidação térmica também são alterações químicas que ocorrem nos óleos vegetais, sendo essas reações aceleradas pelo mal armazenamento e também pelo calor. O óleo de café torrado é um produto de altíssimo valor agregado, uma vez que seu valor de mercado é muito maior que a matéria-prima principal, o café. Assim sendo, o objetivo deste estudo foi avaliar as características físico-químicas do óleo de café torrado (Coffea arabica) no período de 12 meses, armazenados sob refrigeração e temperatura ambiente. Na análise de acidez não houve grande variação devido à degradação da lipase durante o processo de torra dos grãos de café, o índice de peróxidos mostrou-se crescente durante armazenamento, no entanto, manteve-se dentro do limite estabelecido pela legislação atual, que é de no máximo 15 mEq kg-1. O índice de iodo e de refração apresentaram aumento no tempo T6 e um leve decréscimo no tempo final (T12) devido a uma pequena mudança nas configurações dos ácidos graxos. O índice de saponificação a partir do sexto mês elevou-se devido a um aumento na quantidade de ácidos graxos de menor massa molecular e o teor de cafeína manteve-se constante, sem variações significativas, enquanto a densidade elevou-se em ambas as temperaturas devido às interações moleculares. Os compostos aromáticos mostraram-se mais estáveis em temperatura de refrigeração durante seis meses de armazenamento. A análise cromatográfica demonstrou que ocorrem alterações nos ácidos graxos, sendo destaque as alterações nos ácidos graxos oleico e linoleico. A viscosidade do óleo de café apresentou variação apenas sob refrigeração, consequência da formação de cristais (polimorfismo). Nos dois testes sensoriais realizados, as amostras não diferiram significativamente entre si ao nível de significância de 5%. De forma geral, o óleo de café demonstrou estabilidade e condições de uso nas duas temperaturas de armazenamento (6 °C ± 2 °C e 25 °C ± 2 °C) durante o período de 12 meses. / The shelf life of a vegetable oil depends on some variables which involves steps from cultivation, extraction, transport and, mainly, storage. Oxidation processes are responsible for reducing the useful life of the lipid raw materials. Among the oxidation processes, rancidity is the main alteration that occurs, resulting in considerable changes in the final and sensorial quality of the vegetable oils and determining, in a direct way, its shelf life. Auto oxidation, thermal polymerization or thermal oxidation are also chemical changes that occur in vegetable oils, and these reactions are accelerated by poor storage and by heat. Roasted coffee oil is a product of very high added value, since its market value is much higher than the main raw material, coffee. Therefore, the objective of this study was to evaluate the physicochemical characteristics of roasted coffee oil (Coffea arabica) in a period of 12 months, stored under refrigeration and at room temperature. In the analysis of acidity there was no great variation due to the low amount of lipase in the oil, the peroxide index increased during storage, however, it remained within the limit established by the current legislation, which is a maximum of 15 mEq kg-1. The iodine and refractive index showed an increase after six months and a small decrease after twelve months of storage due to small changes in fatty acid configurations. The saponification index after sixth months increased due to an increase in the amount of fatty acids with low molecular weight and the caffeine content remained constant, without significant variations, while density increased in both temperatures, due to molecular interactions. Aromatic compounds were more stable at refrigeration temperature during six months of storage. Chromatographic analysis demonstrated changes occurring with fatty acids, were one can notice changes in oleic and linoleic fatty acids. The viscosity of the coffee oil varied only under refrigeration, due to the formation of crystals (polymorphism). Sensory tests demonstrated that the samples did not differ significantly from each other at a significance level of 5%. In general, coffee oil showed stability and conditions of use at both storage temperatures (6 °C ± 2 °C and 25 °C ± 2 °C) during the 12 month period.

CNPQ / A produção e consumo de queijos finos especialmente queijo Azul e tipo Gorgonzola tem intensificado no Brasil. A natamicina é intencionalmente utilizada no processo industrial para este tipo de produto pelo seu potencial antifúngico. O uso da natamicina é permitido pela legislação brasileira na quantidade de até 5 mg/kg na casca, e não deve ser detectável a 2 mm de profundidade. No que se refere ao queijo tipo Gorgonzola são poucas as pesquisas direcionadas à determinação de natamicina, além de pouca fiscalização sobre seu uso e quase nenhuma análise sobre o perfil nutricional destes queijos. O objetivo deste estudo foi determinar a concentração, migração e declínio do teor de natamicina, assim como avaliar as características físicas de cor, físico-químicas e químicas além de avaliar o perfil de ácidos graxos do queijo Azul industrializado e tipo Gorgonzola comercializado na Região Sudoeste do Paraná e Oeste de Santa Catarina. Para isto, foram coletadas oito amostras de queijo tipo Gorgonzola de diferentes marcas em distintos municípios pertencentes a estas regiões, e na indústria foram coletadas amostras de queijo Azul ao longo da maturação. Na determinação de natamicina, foi utilizada espectrofotometria UV na terceira derivada na casca e internamente a cada 2 mm até a profundidade de 8 mm em queijo Azul e tipo Gorgonzola. Para a caracterização físico-química foram realizadas análises de umidade, cinzas, proteínas, lipídeos, carboidratos e valor calórico. Na avaliação química determinou-se o pH, atividade de água e concentração de sódio total. Para avaliação da cor utilizou-se o método instrumental CIELAB e o perfil de ácidos graxos foi determinado por cromatografia em fase gasosa. Do total de amostras de queijo avaliadas, os resultados da quantificação de natamicina mostraram que 50% das marcas apresentaram concentração na casca acima da quantidade preconizada pela legislação, enquanto que na massa do queijo 87,5% das marcas avaliadas ultrapassaram a concentração máxima de natamicina permitida. Em queijo Azul, houve declínio da natamicina ao longo da maturação, e a concentração de 1,5% do banho de imersão em natamicina foi ideal para que a partir dos 25 dias o queijo estivesse adequado para consumo. Por meio da caracterização físico-química de queijo tipo Gorgonzola foi possível observar que as marcas diferenciam-se sob a maioria dos aspectos, porém, ainda assim, todas tiveram valores baixos de umidade e altos percentuais de lipídeos e consequentemente elevado valor energético. Do perfil de ácidos graxos, foi possível constatar que majoritariamente, estes queijos são constituídos de ácidos graxos saturados (principalmente ácido Palmítico, ácido Esteárico e ácido Mirístico). Na maturação de queijo Azul houve redução da umidade, atividade de água, aumento do teor de sódio, cinzas e do pH. Na avaliação da cor observou-se que houve alterações com redução da luminosidade e aumento da predominância do verde sobre o amarelo. / The production and consumption of fine cheeses especially blue cheese and Gorgonzola type has stepped up in Brazil. Natamycin is intentionally used in the industrial process for this type of product for its antifungal potential. The use of natamycin is allowed by Brazilian legislation in the amount of up to 5 mg/kg in the bark, and should not be detectable at 2 mm depth. Regarding to the type cheese gorgonzola there are few researches directed to the determination of natamycin, besides the little supervision over its use and almost no analysis on the nutritional profile of these cheeses. The objective of this study was to determine the concentration, migration and decline of natamycin, as well as assess the physical characteristics of color, physical chemistry and chemistry in addition to assessing the fatty acids profile of blue cheese and Gorgonzola type sold in the southwest region of Paraná and west of Santa Catarina. For this, it was collected eight samples of cheese gorgonzola type of different brands in different municipalities belonging to these regions, and in industry were collected repetitions of blue cheese along the maturation. In the determination of natamycin, was used UV spectrophotometry in the third derived in the bark and internally to each 2 mm to a depth of 8 mm in blue cheese and Gorgonzola type. For the physico-chemical characterization were performed analyzes of moisture, ashes, proteins, lipids, carbohydrates and caloric value. In the chemical evaluation it was determined that the pH, water activity and concentration of sodium. For evaluation of the color we used the method CIELAB instrumental and the fatty acids profile was determined by gas chromatography. The total number of samples of cheese evaluated, the results of the quantification of natamycin showed that 50% of the brands showed, in the skin, concentration above of the quantity recommended by legislation, while the mass of the cheese 87.5% of registered evaluated exceeded the maximum concentration of natamycin allowed. In blue cheese, there was a decrease of natamycin along the maturation, and the concentration of 1.5% of the immersion bath in natamicyn was ideal for that from the 25 days the cheese was suitable for consumption. Through the physico-chemical characterization of cheese gorgonzola type it was possible to observe that the brands differ in most aspects, however, still, all had low levels of moisture and high percentages of lipids and consequently high energy value. From the fatty acids profile, it was established that mostly, these cheeses are made up of saturated fatty acids (mainly Palmitic acid, stearic acid and myristic acid). In the maturation of blue cheese, there was a reduction of moisture and the water activity, increased sodium content, ash and pH. In the evaluation of the color, it was observed that there have been changes with reduction of brightness and increased prevalence of green on the yellow.

Made available in DSpace on 2014-12-17T15:13:41Z (GMT). No. of bitstreams: 1 SauloCM.pdf: 959868 bytes, checksum: 64b02736330e52023dcc97349273dfec (MD5) Previous issue date: 2007-10-22 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior / In the past 50 years, large efforts have been made toward the understanding of the stellar evolution. In the observational context, large sets of precise measurements of projected rotational velocity were produced, in particular by the Natal and Geneva groups. From these data, it is now possible to establish the behavior of stellar rotation from the turnoff to the red giant branch. In addition, these data have shown the role of tidal effects on stellar rotation in close binary systems. Nevertheless, relatively little attention has been paid to theoretical studies on the evolution of rotation along the HR Diagram, a topic itself directly associated to the evolution of the stars. Basically, there are two reasons for such a fact, (i) spherical symmetry is not assumed, what leads to a substantial increase in the numerical complexity of equations and (ii) non rotating models have been very successful in explaining relevant observational data, including the mass-luminosity relation and chemical abundances. In spite of these facts, it is clear that considerable work remains to be done on the role of rotation in the later stages of the evolution, where clear disagreements arise from confrontations between theoretical predictions and observations. In the present work we study the evolutionary behavior of stellar rotation along the HR Diagram, taking into account constraint conditions issued from recent observational survey of rotational velocity carried out with high precision procedures and new evolutionary codes / Nos ?ltimos cinq?enta anos, grandes esfor?os foram feitos no intuito de se entender a evolu??o estelar. No contexto observacional, medidas precisas da velocidade rotacional projetada foram produzidas, em particular, pelos grupos de Natal e Genebra. Destes dados ? poss?vel no presente momento estabelecer o comportamento da rota??o estelar do turnoff at? o ramo das gigantes vermelhas. Em adicional, estes dados t?m mostrado o papel dos efeitos de mar?s na rota??o estelar em sistemas bin?rios pr?ximos. Mesmo tendo sido feitos bons avan?os c no ambito observacional, pouca aten?? tem sido dada a estudos te?ricos da evolu??o da rota??o ao longo do diagrama HR, um t?pico que est? intimamente ligado a evolu??o das estrelas. Basicamente, existem dois motivos para tal fato,(i) a n?o suposi??o de simetria esf?rica leva a um aumento substancial da complexidade num?rica das equa??es, e (ii) os modelos sem rota??o t?m tido bastante sucesso na explica??o de relevantes dados observacionais, incluindo as rela??es entre massa e luminosidade e abund?ncias qu?micas. Diante do avan?o do estudo da rota??o, ainda restam trabalhos a serem feitos sobre o seu papel em est?gios mais tardios da evolu??o, uma vez que existem discord?ncias entre predi??es te?ricas e observacionais. No presente trabalho, n?s estudamos o comportamento evolucion?rio da rota??o ao longo do diagrama HR, levando em conta condi??es de contorno baseadas em recentes medidas de velocidade rotacional obtidas a partir de procedimentos de alta precis?o e novos c?digos evolutivos

I dagsläget saknas till stor del publikationer avseende minkastare och framför allt minvapnets indirekta stridseffekter, vilket denna rapport syftar till att undersöka. I rapporten skapas ett antal simplifierade taktiska scenarier där metoden för utläggning av minor varierar för att simulera vilken direkt stridseffekt mineringarna får. En hypotes angående vilken stridseffekt som skulle uppstå skapas innan simuleringarna, och används för att genomföra en spelteoretisk analys på de beslut våra egna förband och motståndaren kan ta. Utifrån den spelteoretiska analysen kan slutsatser dras kring de indirekta stridseffekter som minkastare kan tänkas bidra med i verkligheten, såsom att binda motståndarens minbrytningsresurser, höja den egna beredskapen till att minera snabbt, och att minska motståndarens reaktions- och omplaneringstid vid sammanstöt med minering.  Minkastare bidrar enligt rapporten inte med bättre direkta stridseffekter än manuellt utlagda mineringar då vi har god tid för förberedelser. Dock bedöms minkastare kunna bidra med en förmågehöjning inom Försvarsmakten då vi exempelvis har ont om förberedelsetid eller behöver en hög flexibilitet i var minering ska ske, och kan komplettera dagens metoder för minering väl. Arbetet belyser också de begränsningar som dagens tillgängliga simuleringsmjukvara har, och bidrog till Totalförsvarets forskningsinstituts vidareutveckling av mjukvaran för att bättre kunna simulera mineringars effekter i framtiden. / Today there is largely a lack of publications regarding mine dispensers and the indirect effects of mines, which this report aims to investigate. In the report several simplified tactical scenarios are created, where the method of mine laying varies to simulate which combat effectiveness the minefields create. A hypothesis about the combat effectiveness is made before the simulations and is used in a game theoretical analysis of our own and the opponent’s choices in the scenarios. From the game theoretical analysis the report is able to conclude which indirect effects a mine dispenser could have in practice, such as binding the opponent’s minefield breaching resources, improving our readiness to mine quickly, and to lower the opponent’s reaction- and replanning time when met with a minefield. According to the report, mine dispensers do not provide better combat effectiveness than manually placed mines when we have lots of time for preparations. Mine dispensers can however provide a raise in ability when we for example have little time for preparations or when we need to maintain a high flexibility in where to mine, and could well complement today’s methods for mine laying. The report also illuminates the limitations of the simulation software available today, and contributed to the Swedish Defence Research Agency’s further development of the software to better simulate the effects of minefields in the future.

The main objective of this thesis is the verification of the buckling strength of the composite compression members which were made from high-strength materials. This thesis is divided into four main chapters which are interconnected. The first chapter summarizes the current state of the problem of the compression members. The basis of this part is the elementary theories and researches, the task of this text is attempted to understand and obtain normative procedures which are important for practical use. The second part deals with the theoretical analysis of composite column, mainly with the examination of the individual effects on the buckling strength. The result of the first and the second parts is analytical algebraic equations which determine the buckling strength of the member. The third part contains the numerical analysis, which leads to create a numerical model of the compression column. The numerical model is used for the verification of the theoretical analysis and for the investigation of the behaviour of the column loaded by axial force. The last part deals with the experimental verification of the previous analyses. There are tested various types of the composite columns, which were made of steel with a yield strength up to 455 MPa and of the concrete with a cube compression strength up to 102 MPa. Experimental results confirmed the high reliability of centrally loaded column and every tested columns failed by flexural buckling. The final step is evaluation and comparison of the results obtained from previous four parts. It was founded that design criteria for centrally loaded steel-concrete column are too conservative and design relationships doesn´t use the positive properties of high-strength materials for economic design.

Police brutality is a problematic feature of the American society that has caused civil unrest among the vast majority. The excessive use of force from American police forces sparked off a wave of protests during 2020 in which people called for the abolishment of unnecessary and unethical police violence against civilians. The importance of the Black Lives Matter movement has been highlighted by the authoritarian response to the protests and the inhumane treatment of ethnic minorities in the United States. But given the strong protection of the freedom of speech and the freedom of assembly in the U.S. constitution, the problem seems to be intertwined with inappropriate attitudes of officials rather than written shortcomings in the law. In this thesis, I investigate how structural racism has affected the freedom of assembly in the United States, which is done through a critical review of relevant literature and documents concerning contemporary challenges for the Black Lives Matter movement. Various reports have addressed the mishandling of Black Lives Matter protests from American police forces and their arbitrarily use of the law to disperse them, e.g., by classifying predominantly peaceful demonstrations as “unlawful assemblies”. This is the kind of dishonest behaviour that I scrutinize further in this study, which is of great importance since it affects peoples’ human rights and ultimately threatens the collective well-being of the American people.  I also investigate and critically discuss the components of a sustainable understanding of the freedom of assembly, which is done through a theoretical analysis of the views of Ronald Dworkin and Jeremy Waldron. From this analysis, I learn about substantial problems that may arise from different theoretical understandings of this right and about the importance of spreading awareness of different forms of racism. Only by acknowledging the existence of racism in our societies, we can protect vulnerable groups from derogatory behaviours and together achieve social justice.

Femicides are not a new phenomenon. Marches involving thousands of people all around the Latin American continent to fight them, however, is. Ni Una Menos - Not one woman less - is the slogan that also mobilized Bolivians to mass-based protests in November 2016.This thesis investigates the counterpublic of #NiUnaMenosBolivia for the purpose of understanding its discursively articulated identities. A multidisciplinary discourse theoretical analysis combines Ernesto Laclau and Chantal Mouffe’s discourse theory with Nancy Fraser’s contributions to the struggle over needs of counterpublics to examine textual, photographic and ethnographic data.Two levels of identities of #NiUnaMenos are extracted from the investigation: Internal agonistic identities pinpoint at the friction between the representors and the represented identities of the counterpublic. A collective identity evolves in the context of the struggle for justice, freedom and dignity through the construction of an antagonistic “Others” who are held responsible for femicidal violence.This study builds a bridge between feminist activism and academic discourse for feminist studies of the region. It further develops and exemplifies a methodological toolkit for a theoretically based discourse analysis on contemporary women’s movements.