cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14290666.v1
title: SCIENTIFIC DISSEMINATION TEXTS: ANALYSIS OF TWO REPORTS ON PESTICIDES

description: ABSTRACT: This work is constructed with the intention of examining the text of scientific dissemination as a syncretic text to verify how the senses are constructed in each of the reports, also highlighting the concept of observer in discursive semiotics as responsible for the maintenance of perspective or the point of view of discourse. To reach its objective, the work, because both journals use visual and verbal language to compose their reports, firstly aims to verify how their texts selected for analysis create unity of meaning by integrating the two modalities of language. Second, it proposes to examine how the issue of pesticides is approached by the report of the magazine Super Interessante and by the magazine Pesquisa Fapesp. What is observed in the texts is the purpose of disseminating scientific information in a more accessible way to the public for which they are intended. Although both use similar language resources, they are used differently in function of the difference of their interlocutors, which establishes the observer responsible for conducting the point of view. The discursive semiotics will be the theoretical-methodological basis to understand the syncretic mechanisms involved in the constitution of the mentioned texts of scientific divulgation and, in using it, we will try to highlight its proposals for the treatment of the verbo-visual texts.
DOI: 10.6084/m9.figshare.14290673.v1
title: Levels of selected essential and non-essential metals in seeds of korarima (Aframomum corrorima) cultivated in Ethiopia

description: SummaryThe levels of essential (Ca, Mg, Fe, Zn, Cu, Co, Cr, Mn and Ni) and non-essential (Cd and Pb) metals were determined by flame atomic absorption spectrometry in samples of korarima (Aframomum corrorima) seeds and the corresponding soils collected from southern and southwestern Ethiopia. A wet digestion procedure involving the use of 3 mL of HNO3 (69-72%) and 1 mL of HClO4 (70%) were used to solubilize the metals from the korarima seed samples, and a modified aqua regia (HCl:HNO3) reagent with added hydrogen peroxide (6 mL of aqua regia and 1.5 mL of H2O2) was used for the soil samples. The levels of the nutrients in the korarima seed samples were in the following ranges: Ca (1794-2181); Mg (1626-2067); Mn (141-180); Fe (37-46); Zn (12-18); Ni (6.6-8.5); Cu (5.8-8.3); Cr (3.8-5.8) and Co (2.0-2.3) in µg g–1, respectively. The concentration of non-essential cadmium was in the range from 0.9-1 µg g–1 while that of lead was below the detection limit of the method. There was good correlation between the levels of some metals (Ni, Fe, Cd, Ca, Cu, Mg) in the korarima seeds and soil samples but poor correlation between other metals (Cr, Zn, Mn, Co).
DOI: 10.6084/m9.figshare.14290676.v1
title: Physicochemical and sensory characteristics of potato chips made from blanched potatoes of the cultivar BRS Ana and coated with methylcellulose

description: Summary The present study aimed to evaluate the effect of blanching combined with the use of salts and methylcellulose coatings (MC) on fat absorption and the physicochemical and sensory characteristics of potatoes of the cultivar BRS Ana, subjected to frying in the form of chips. The experiment was carried out with the cultivars BRS Ana and Asterix, Asterix potatoes being adequate for fried products. The control samples for the cultivars BRS Ana (T0') and Asterix (T0”) were not subjected to either blanching or any type of coating. Three treatments were tested for each cultivar, as follows: for the cultivar BRS Ana: T1: with blanching, without coating; T2: with blanching and coating using 1% MC; T3: with blanching and coating using 2% MC; for the cultivar Asterix: T4: with blanching, without coating; T5: with blanching and coating using 1% MC; T6 with blanching and coating using 2% MC. For the treatments subjected to blanching (T1, T2, T3, T4, T5 and T6), the sliced potatoes were immersed in water at 85 ° C for 3 minutes with the addition of 0.5% CaCl2 and 2.5% NaCl, followed by cooling and centrifugation. The potatoes used in treatments T2, T3, T5 and T6, which were coated with MC, were immersed in 1 or 2% (w / v) MC solution for 1 minute and then drained. All the potato chips were subjected to frying in vegetable oil at 180 ° C. The cultivar BRS Ana subjected to blanching and coating with 1% MC showed the lowest fat absorption (13%) during frying, with 29.37% fat in the final product. Furthermore, coating with 1% MC did not significantly affect the attributes of colour and texture of the potato chips or the consumer preference for the attributes studied (appearance, colour, flavour, and texture), with a sensory acceptance score of 85.9%. The cultivar BRS Ana potatoes subjected to blanching with the addition of NaCl and CaCl2 and coated with 1% MC showed good potential for use in the form of potato chips.
DOI: 10.6084/m9.figshare.14268600
title: Effect of wheat flour substitution on the development of gluten-free cookies

description: Summary Gluten can determine the quality of wheat flour, providing elasticity and the water holding characteristics of the dough, which makes the preparation of gluten-free bakery products a challenge. Thus the aim of this study was to evaluate the physicochemical and sensory characteristics of cookies made with wheat flour substitutes such as cassava starch, soy, quinoa and amaranth flours. The physical characterization was determined according to the weight, diameter, thickness, expansion factor and specific volume. The chemical composition was determined according to the moisture, ash, protein, fat, dietary fibre and total carbohydrate contents, and also the energy, pH and acidity. Acceptability was determined using a nine-point hedonic scale. The formulations containing the wheat flour substitutes showed good yields, and higher ash, protein, lipid and dietary fibre contents. They also showed percentages of acceptability above 70%, except for the flavour of the sample with the highest soy content (40 g/100g). It was concluded that the formulations containing wheat flour substitutes could be considered promising alternatives for food products with superior nutritional value and a unique market opportunity, since the products available frequently have a low nutritional value due to the fact that they are elaborated with starchy flours.
DOI: 10.6084/m9.figshare.14268600.v1
title: Effect of wheat flour substitution on the development of gluten-free cookies

description: Summary Gluten can determine the quality of wheat flour, providing elasticity and the water holding characteristics of the dough, which makes the preparation of gluten-free bakery products a challenge. Thus the aim of this study was to evaluate the physicochemical and sensory characteristics of cookies made with wheat flour substitutes such as cassava starch, soy, quinoa and amaranth flours. The physical characterization was determined according to the weight, diameter, thickness, expansion factor and specific volume. The chemical composition was determined according to the moisture, ash, protein, fat, dietary fibre and total carbohydrate contents, and also the energy, pH and acidity. Acceptability was determined using a nine-point hedonic scale. The formulations containing the wheat flour substitutes showed good yields, and higher ash, protein, lipid and dietary fibre contents. They also showed percentages of acceptability above 70%, except for the flavour of the sample with the highest soy content (40 g/100g). It was concluded that the formulations containing wheat flour substitutes could be considered promising alternatives for food products with superior nutritional value and a unique market opportunity, since the products available frequently have a low nutritional value due to the fact that they are elaborated with starchy flours.
DOI: 10.6084/m9.figshare.14290677
title: Rheological characterization and stability study of an emulsion made with a dairy by-product enriched with omega-3 fatty acids

description: This study involved a rheological characterization of a W/O emulsion manufactured on a pilot scale using omega-3 fatty acids as part of the oil phase and butter milk as the emulsifier. Polyunsaturated omega-3 fatty acids are essential to prevent cardiovascular diseases, improve pulmonary function and also form part of the neurological structure. Buttermilk is a by-product of the dairy industry and has a high organic load which possesses surfactant properties and constitutes a good substitute for conventional emulsifiers in the food industry. The microstructural nature of the emulsion was characterized from the viscoelastic parameters and mechanical spectra. The linear viscoelastic range was determined, from which the maximum stress that the emulsion could withstand from the processing conditions without altering its microstructure was established. In addition, the storage stability of the emulsion was studied to instrumentally predict the rheological behaviour before sensory destabilization of the emulsion was observed. At the frequencies used, a significant decrease in dynamic viscoelastic parameters was periodically observed (G 'and G''), showing a structural change during storage. Furthermore, a coalescence phenomenon was observed after 18 months. The formulation with added omega-3 fatty acids and buttermilk provided a basis for obtaining a functional food as well as adding value to an industrial by-product.
DOI: 10.6084/m9.figshare.14095694.v1
title: Establishing the integrated science of movement: bringing together concepts and methods from animal and human movement analysis

description: Movement analysis has become an integral part of many disciplines, yet with relatively little overlap. A foresight paper in this journal entitled “Towards an integrated science of movement: converging research on animal movement ecology and human mobility science” argued for a better integration of concepts across the divide of animal and human movement, which would lead to the Integrated Science of Movement, but did so from a top-down perspective based on a series of expert workshops. We argue that for a solid establishment of the Integrated Science of Movement, a bottom-up approach is necessary, one based on existing literature which identifies similarities and differences across disciplines. We therefore review, compare, and contrast movement analysis methodologies from GIScience, movement ecology, geography, transportation, public health, computer science, and physics. We structure our review along the dichotomy of individual versus population-based movement or, using terminology from wildlife ecology, between the Lagrangian and Eulerian perspectives. We further introduce a new unifying framework for movement research that is sufficiently general to cover any type of movement study in any discipline and that spans the Lagrangian/Eulerian divide, with the ambitious goal to bridge the gap between disciplines and lay a solid foundation for a new Integrated Science of Movement.
DOI: 10.6084/m9.figshare.14290662
title: MORPHOSYNTACTIC ALIGNMENT OF HÑÄHÑU (MEZQUITAL VALLEY OTOMI)

description: ABSTRACT: This paper describes the subject and object alignments in Hñähñu (Mezquital Valley Otomi), and compares some of their grammatical, lexical, and semantic features to those in the corresponding descriptions of Querétaro Otomi and Acazulco Otomi. The analysis presented is based on the characterization of semantic alignment by Mithun (1991) and Donohue (2008), and that of object alignment by Dryer (1986) and Haspelmath (2005); thematic roles are defined by following Bickel's (2012) grammatical relation typology. With respect to subject alignment, the split-S systems in the three languages being compared has two classes of intransitive verbs: verbs with a non-agentive S (O-verbs), and the rest (A-verbs). The three languages differ in the number of lexemes within the O-verb class, and in the number of fluid-S verbs; the morphology of O-verbs presents minor contrasts among the three. As for object alignment, the mixed characterization (i.e., indirective, as well as secundative, features) of the Hñähñu system derived from four morphosyntactic criteria suggests that the marking of object in Otomi languages obeys mechanisms that go beyond thematic roles.
DOI: 10.6084/m9.figshare.14290678
title: Desorption isotherms of green bell peppers and the energy involved in the process

description: SummaryThis study aimed to obtain the desorption isotherms of green bell peppers and evaluate the thermodynamic properties of the moisture sorption of the fruit. The isotherms were obtained as a function of temperature (30°C, 40°C, 50°C and 60 °C) between 4.0 and 90.0% of relative humidity. The experimental data were fitted to the GAB, BET, Halsey, Henderson and Oswin mathematical models to describe their behaviour. The results showed that the GAB model described the sorption isotherms of green bell peppers with greater accuracy in the range of water activities (aw) selected, at a fixed temperature. The isosteric sorption heat (qst) could be determined from the moisture sorption data using the derivative of the Clasius-Clapeyron equation, to obtain the heat involved in the desorption process of the moisture of fresh green bell peppers. The enthalpy-entropy compensation or isokinetic theory was applied to the experimental data and suggested that the desorption process was driven by enthalpy.
DOI: 10.6084/m9.figshare.14290678.v1
title: Desorption isotherms of green bell peppers and the energy involved in the process

description: SummaryThis study aimed to obtain the desorption isotherms of green bell peppers and evaluate the thermodynamic properties of the moisture sorption of the fruit. The isotherms were obtained as a function of temperature (30°C, 40°C, 50°C and 60 °C) between 4.0 and 90.0% of relative humidity. The experimental data were fitted to the GAB, BET, Halsey, Henderson and Oswin mathematical models to describe their behaviour. The results showed that the GAB model described the sorption isotherms of green bell peppers with greater accuracy in the range of water activities (aw) selected, at a fixed temperature. The isosteric sorption heat (qst) could be determined from the moisture sorption data using the derivative of the Clasius-Clapeyron equation, to obtain the heat involved in the desorption process of the moisture of fresh green bell peppers. The enthalpy-entropy compensation or isokinetic theory was applied to the experimental data and suggested that the desorption process was driven by enthalpy.
DOI: 10.6084/m9.figshare.14290680
title: Physicochemical characteristics of commom and european chives

description: Summary Chives are a leafy vegetable widely used as a condiment in Brazil, where the most used species are popularly known as common and European. The aim of this study was to evaluate the physicochemical quality of in natura Allium fistulosum (common) and Allium schoenoprasum(European) chives. The samples of the different species were harvested and analysed for colour (brightness, hue angle and chromaticity); soluble solids (SS); titratable acidity (TA); SS/TA; pH; moisture; chlorophylla; chlorophyll b; total chlorophyll and total carotenoids. Regarding the colour parameters, the species showed similar results, with the characteristic colour of chives, expressed by the colour green with a tendency to yellow. The pH values were also similar, both fitting into the low acid range. However for SS and acidity, the European variety showed higher levels. The values found for the pigments evaluated were also similar, the average ratio of chlorophyll a:b being 2.3:1. The physicochemical data also showed similarities, both species presenting low acidity, high moisture and chlorophyll contents, and reasonable levels of soluble solids and carotenoids. This information about the chives grown in Brazil, still scarce in the literature, contributes to the production of data about this plant and could motivate its consumption and the expansion of its marketing in diverse ways.
DOI: 10.6084/m9.figshare.14290680.v1
title: Physicochemical characteristics of commom and european chives

description: Summary Chives are a leafy vegetable widely used as a condiment in Brazil, where the most used species are popularly known as common and European. The aim of this study was to evaluate the physicochemical quality of in natura Allium fistulosum (common) and Allium schoenoprasum(European) chives. The samples of the different species were harvested and analysed for colour (brightness, hue angle and chromaticity); soluble solids (SS); titratable acidity (TA); SS/TA; pH; moisture; chlorophylla; chlorophyll b; total chlorophyll and total carotenoids. Regarding the colour parameters, the species showed similar results, with the characteristic colour of chives, expressed by the colour green with a tendency to yellow. The pH values were also similar, both fitting into the low acid range. However for SS and acidity, the European variety showed higher levels. The values found for the pigments evaluated were also similar, the average ratio of chlorophyll a:b being 2.3:1. The physicochemical data also showed similarities, both species presenting low acidity, high moisture and chlorophyll contents, and reasonable levels of soluble solids and carotenoids. This information about the chives grown in Brazil, still scarce in the literature, contributes to the production of data about this plant and could motivate its consumption and the expansion of its marketing in diverse ways.
DOI: 10.6084/m9.figshare.14095694
title: Establishing the integrated science of movement: bringing together concepts and methods from animal and human movement analysis

description: Movement analysis has become an integral part of many disciplines, yet with relatively little overlap. A foresight paper in this journal entitled “Towards an integrated science of movement: converging research on animal movement ecology and human mobility science” argued for a better integration of concepts across the divide of animal and human movement, which would lead to the Integrated Science of Movement, but did so from a top-down perspective based on a series of expert workshops. We argue that for a solid establishment of the Integrated Science of Movement, a bottom-up approach is necessary, one based on existing literature which identifies similarities and differences across disciplines. We therefore review, compare, and contrast movement analysis methodologies from GIScience, movement ecology, geography, transportation, public health, computer science, and physics. We structure our review along the dichotomy of individual versus population-based movement or, using terminology from wildlife ecology, between the Lagrangian and Eulerian perspectives. We further introduce a new unifying framework for movement research that is sufficiently general to cover any type of movement study in any discipline and that spans the Lagrangian/Eulerian divide, with the ambitious goal to bridge the gap between disciplines and lay a solid foundation for a new Integrated Science of Movement.
DOI: 10.6084/m9.figshare.14290682
title: RAMOS SYSTEM: METHOD FOR MULTIMODAL CAPTURE OF COLLABORATIVE WRITING PROCESSES IN PAIRS IN REAL TIME AND SPACE IN THE CLASSROOM

description: ABSTRACT: A large number of studies on real-time writing processes apply methods and techniques for data collection, under experimental methodological conditions. This article presents a multimodal capture system (visual, audio and written), which provides the researcher with simultaneous information of the writing process across the time and space of the classroom (ecological and didactic context). Visual recording is done through video cameras, capturing the context of the classroom and the interaction between students and teacher; audio recording is done through digital recorders and microphones, capturing the spontaneous speech of the writing process of students and the dialogue between the participants; the written registration is performed through smart pens and the HandSpy program, capturing the pen strokes on the sheet of paper. We describe each of these instruments, how they are used and the synchronization technique, generating a single media (film-synchronized). To illustrate how the Ramos System works, its importance and the advantages it offers to better understand the process of textual production (textual genesis) in didactic and ecological context, we present a qualitative and microgenetic analysis of pauses made by a pair of students (9 years old) while writing an invented story.
DOI: 10.6084/m9.figshare.14290696
title: Clarification of sugarcane juice by hydrogen peroxide: effects of the presence of dextran

description: Summary The quality of crystal sugar is directly associated with the quality of the sugarcane (Saccharum s.p.) delivered to the mills and to the efficiency of the industrial process. Dextran is considered to be a quality parameter of the raw material, since its presence indicates the sugarcane suffered deterioration between the cutting and processing steps. During processing of the juice, dextran can interfere in the process efficiency. In the clarification step, the main objective of sulphiting is to promote a reduction in the ICUMSA colour of the sugarcane juice. The ICUMSA colour is the most important parameter for the classification of commercial sugar in Brazil and the lower the ICUMSA colour the whiter the sugar. Hydrogen peroxide (H2O2) has been studied as a possible clarifying agent to replace sulphite in the clarification of sugarcane juice, since sulphite has some contraindications for human respiratory health. The objective of the present work was to determine the impact of the presence of dextran on the efficiency of the reduction in ICUMSA colour of sugarcane juice by peroxidation. During peroxidation, the temperature and pH significantly influenced the reduction in ICUMSA colour of the juice, increases in temperature, increases in the dose of hydrogen peroxide and decreases in the pH, all leading to decreases in ICUMSA colour. The values for dextran used (up to 1,000 ppm) showed no significant influence on the colour of sugarcane juice, however they showed significant interactions with other parameters.
DOI: 10.6084/m9.figshare.14290696.v1
title: Clarification of sugarcane juice by hydrogen peroxide: effects of the presence of dextran

description: Summary The quality of crystal sugar is directly associated with the quality of the sugarcane (Saccharum s.p.) delivered to the mills and to the efficiency of the industrial process. Dextran is considered to be a quality parameter of the raw material, since its presence indicates the sugarcane suffered deterioration between the cutting and processing steps. During processing of the juice, dextran can interfere in the process efficiency. In the clarification step, the main objective of sulphiting is to promote a reduction in the ICUMSA colour of the sugarcane juice. The ICUMSA colour is the most important parameter for the classification of commercial sugar in Brazil and the lower the ICUMSA colour the whiter the sugar. Hydrogen peroxide (H2O2) has been studied as a possible clarifying agent to replace sulphite in the clarification of sugarcane juice, since sulphite has some contraindications for human respiratory health. The objective of the present work was to determine the impact of the presence of dextran on the efficiency of the reduction in ICUMSA colour of sugarcane juice by peroxidation. During peroxidation, the temperature and pH significantly influenced the reduction in ICUMSA colour of the juice, increases in temperature, increases in the dose of hydrogen peroxide and decreases in the pH, all leading to decreases in ICUMSA colour. The values for dextran used (up to 1,000 ppm) showed no significant influence on the colour of sugarcane juice, however they showed significant interactions with other parameters.