Showing papers by "Universidade São Judas Tadeu published in 2000"

NN→NNπ+reaction near threshold in a chiral power counting approach

Abstract: Power-counting arguments are used to organize the interactions contributing to the $N\stackrel{\ensuremath{\rightarrow}}{N}d\ensuremath{\pi},pn\ensuremath{\pi}$ reactions near threshold. We estimate the contributions from the three formally leading mechanisms: the Weinberg-Tomozawa (WT) term, the impulse term, and the \ensuremath{\Delta}-excitation mechanism. Subleading but potentially large mechanisms, including S-wave pion rescattering, the Galilean correction to the WT term, and short-ranged contributions are also examined. The WT term is shown to be numerically the largest, and the other contributions are found to approximately cancel. Similarly to the reaction $p\stackrel{\ensuremath{\rightarrow}}{p}\mathrm{pp}{\ensuremath{\pi}}^{0},$ the computed cross sections are considerably smaller than the data. We discuss possible origins of this discrepancy.

Desenvolvimento de cookies adicionados de farinha de yacon (Smallanthus sonchifolius): caracterização química e aceitabilidade sensorial entre portadores de Diabetes Mellitus

Abstract: This study analyzed the sensory acceptability of yacon flour (YF) added-cookies, and determined the chemical composition of the traditional formulation and of those containing the highest contents of YF with the sensory acceptance similar to the standard product. Five formulations of biscuits have been prepared, being: standard (0 %) and four samples containing 5 %, 7.5 %, 10 % and 12.5 % of YF, respectively. For conducting the sensory analysis, 55 untrained tasters participated, who were diabetic patients of both genders, aged from 18 to 70 years. The results of sensory analysis showed that the addition of 7.5 % of YF was the best contents of yacon, and with the acceptance similar to the standard product, and mainly for the attributes appearance, aroma, taste, overall acceptance and purchase intention. The chemical analysis of standard samples and of 7.5 % YF-containing cookies showed higher levels of fiber, protein, ash and moisture in the sample with YF; however lower concentrations of carbohydrates and total calories were found. The development of products has demonstrated that the cookies containing YF up to 7.5 % were well accepted by the tasters and these samples evidenced the sensory acceptance similar to the standard product.

A ética e o pós-colonialismo: uma prática de tradução

Abstract: Este trabalho foi concebido como uma introducao a algumas das questoes levantadas pelos estudos do pos-colonialismo e suas interseccoes com os estudos da traducao. Nosso objetivo foi estimular uma reflexao, informada pela nocao pos-moderna de negacao de significados transcendentais, que determinasse em que medida concepcoes tradicionais de traducao e do papel reservado ao tradutor poderiam contribuir na construcao e conservacao de relacoes assimetricas de poder no encontro entre culturas. A questao da invisibilidade do tradutor foi tratada de um ponto de vista etico e diretamente relacionada aos interesses das culturas dominantes na manutencao de hierarquias, tratando-as como naturais e universais e nao como sendo construidas a partir de interesses especificos.

Constraining models with superlight gravitino, scalar and pseudoscalar particles

Abstract: In some supergravity models there are light weakly coupled scalar (S) and pseudoscalar (P) particles. These particles arise following a superlight gravitino. In these models the decay S/P→γγ exists. We examine constraints on this process considering these photons as responsible by the extragalactic background light. We also consider the amount of S/P particles produced through the fusion of the cosmic background photons and contributing to the effective number of light neutrino species during primordial nucleosynthesis. We obtain bounds on the gravitino mass complementary to the existing ones.