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Reforma sanitária e política paulista: as relações entre o processo de profissionalização dos médicos de São Paulo e políticas de saúde do governo estadual de Adhemar de Barros (1947-1951)
(Universidade Federal de São Carlos, 2010-06-28) Almeida, Fabio de Oliveira; Bonelli, Maria da Glória; https://lattes.cnpq.br/6908556393056032
Comunidades ribeirinhas, engenheiros e conservação da floresta: construção participativa do espaço tecnológico em empreendimentos econômicos solidários na Amazônia
(Universidade Federal de São Carlos, 2010-06-28) Candido, Silvio Eduardo Alvarez; Eid, Farid; https://lattes.cnpq.br/0194644249955417
The purpose of this research is to analyse the participatory construction of the technological space of a solidarity economy organization of production and commercialization of Brazil nuts integrated by inhabitants of riverside communities of the Lower Madeira River, in Rondônia. The restore of household extractive economies is one of the proposals of forest peoples social movements to match life quality improvement and environmental conservation. This opposes to the hegemonic model of development of the Amazon Rainforest region, based on technocratic state intervention, which is responsible for the harsh social and environmental crises that hit the region and which has in the expel of.traditional forest people from their home lands one of the most perverse effects. New extractive economies have two features that also oppose the early rubber tapping period. Firstly it is based on democratic work relations, what suggest a connection with solidarity economy movement. On the other hand, it purposes it should incorporate new technologies which would radically improve productive forces, calling for integration with social technology movement. Exploring the existing synergies of these counter-hegemonic movements, the dissertation aims to demonstrate that engineers, technologists and other professionals involved with technological development may assume an important role to merge community strengthen and forest conservation. To do so, the methodology developed by Herrera (1981), alluding to the generation and technology for rural areas, is taken as an important reference. The scope of this method is adapted to be applicable to a solidarity economy organization including extractivists of the Lower Madeira River producing and commercializing Brazil nuts. Recognizing the social character of rational systems, the methodology demands qualified participation of the workers and results in the technological space of the organization, agreed upon the associated producers and the professionals aiming to support them. The experience of the adapted method proved to be effective, pointing out that real engagement of specialists with social transformation demands the capacity of dialoguing with groups which and usually considered irrelevant in the technological development process.
Uma abordagem ACO para a programação reativa da produção
(Universidade Federal de São Carlos, 2010-06-28) Fonseca, Marcos Abraão de Souza; Kato, Edilson Reis Rodrigues; https://lattes.cnpq.br/8517698122676145; https://lattes.cnpq.br/5145882170059241
In the context of automated manufacturing systems, combinatorial optimization problems, such as determining the production schedule, have been focused in many studies due to the high degree of complexity to their resolution. Several studies point to use of metaheuristics for the problem dealt, where different approaches perspectives have been proposed in order to find good solutions in a short time. In this paper, we propose an approach based on Ant Colony Optimization metaheuristic (ACO) for the reactive production scheduling problem in an FMS aiming the combination of problem characteristics with metaheuristic characteristics. For this, the problem is addressed from two perspectives, based on modeling and the search method. The problem representation is characterized by a description of the problem at the operations level, since the production schedule is included in this context. On the model is applied a constructive search method based on ACO that using the collaboration principle, establishing a relationship between operations so that it lead the search for promising regions of the solution space. The goal of this work is to obtain a reactive programming in acceptable response time in order to minimize the makespan values. Experimental results showed an improvement of the results obtained so far by other approaches.
Influência do tipo de fermento e do envelhecimento sobre a qualidade da cachaça artesanal orgânica
(Universidade Federal de São Carlos, 2010-06-28) Gabriel, Afra Vital Matos Dias; Ceccato-Antonini, Sandra Regina; https://lattes.cnpq.br/7600793543184032; https://lattes.cnpq.br/4733088669579609
The current market of artisanal cachaça has growing continuously in the last years, especially in the last decade. This is a result of governmental programs to stimulate low-scale producers, which correspond to 30% of the cachaça production in Brazil. These familiar producers have been using traditional and rudimentary processes and techniques, with a little or no quality control. The ferment is prepared in an artisanal way (caipira ferment or natural ferment), with autochthonous yeasts and bacteria present in the sugar cane juice. This obviously difficultates the quality control of the beverage, however, it may contribute to a better sensorial quality. The organic cachaça production appears to be a promising alternative for low-scale producers because the demand for natural products, healthy and ecologically correct is increasing. In this context, this work aimed to evaluate the contribution of the type of the ferment (caipira and commercial) and the ageing (in oak barrels) to the chemosensory quality of the cachaça and to the development of this agro-industrial segment. The fermentation with the caipira ferment has shown a great number of wild yeasts and a lower number of total yeasts, however, there was no difference in the number of bacteria comparing to the fermentation with a commercial strain. For the latter, an increased or stabilized number of wild yeasts was observed along the fermentative cycles, white for the caipira ferment this number decreased or stabilized. There was an intense acidification of the medium during the preparation of the caipira ferment, which was repeated in the initial cycles of the fermentation with this ferment, decreasing afterwards. Significant alterations in the composition of redistilled cachaças were observed after ageing in oak barrels, especially concerning to pH, total acidity (fixed and volatile), alcoholic content and secondary compounds, as npropanol, acetaldehyde, isobutanol and total volatile compounds. All the parameters presented values within the limits of Brazilian laws. The type of the ferment influenced the beverage quality, because the cachaça produced with the caipira ferment has shown increased fixed acidity with the ageing, while for the one produced with the commercial strain, there was an increase in the volatile acidity. The sensory tests of preference revealed that the cachaças produced with the caipira ferment were significantly different (p<0.05) from the cachaças produced with the commercial strain regarding the aroma and global impression, after ageing. Although the fermentation with caipira ferment has shown a great number of wild yeasts in the inoculum and in the sugar cane juice, the cachaça produced with this ferment showed better preference. There were no differences in the sensory tests concerning both ferments for the non-aged cachaças, showing that not only the ageing influenced the quality of the cachaça, but also the type of ferment utilized in the fermentation for the cachaça production.