https://repositorio.ufu.br/handle/123456789/20038 2026-08-02T07:08:18Z 2026-08-02T07:08:18Z https://repositorio.ufu.br/handle/123456789/49021 2026-07-24T06:17:16Z 2024-04-24T00:00:00Z

Title: As dificuldades enfrentadas por adultos com 30 anos ou mais no curso de Licenciatura em Química da Universidade Federal de Uberlândia Abstract: The mean Brazilian age has increased, just as the need of improvement in many social layers, such as the education field. Because of that increase, there was also a growth in encouraging people to enter Universities, no matter the age. Being so, this assignment will show the profile and the obstacles of the students, who are 30 years old or more, that are / were enrolled in Chemistry Graduation of Universidade Federal de Uberlândia, related with their difficulties and facilities that they found for entering on the Institution later on life. Therefore, 13 students had participated on the data collection and they have answered the questions on Google Forms. The analyses were made based on those answers wanting to understand the reasons that took them to want to enter the University a long time after they have finished High School, by which ways were they able to enroll, which were the difficulties found, just as the facilities, the kind of relationship stablished between the students and the professors, and also with their colleagues, and what could have been done to make the quality of the education of Chemistry Graduation of Universidade Federal de Uberlândia better. With that said, it is concluded that what made the students come back to study was to pursue a better quality of professional and personal life, having the biggest difficulty as to conciliate the job and family with the studies and the biggest facility is referred to be the responsibility with their learning process.

2024-04-24T00:00:00Z https://repositorio.ufu.br/handle/123456789/48568 2026-04-10T14:49:57Z 2026-03-10T00:00:00Z

Title: Determinação espectrofotométrica do teor de polifenóis de diferentes cultivares de Humulus lupulus adaptadas ao Cerrado Abstract: Hops (Humulus lupulus L.) are an essential raw material for the brewing industry, responsible for imparting bitterness, aroma, and microbiological stability to beer through their secondary metabolites, as well as contributing to its chemical and sensory stability. Despite being one of the largest beer producers in the world, Brazil remains highly dependent on imported hops. This study aimed to analyze the total polyphenol content in different hop cultivars grown under environmental conditions of the Brazilian Cerrado. The methodology was based on internationally recognized analytical protocols, using the colorimetric method standardized by the European Brewery Convention (EBC 7.14) for polyphenol determination. From a chemical standpoint, the quantification of these compounds is based on the formation of colored complexes between phenolic hydroxyl groups and ferric ions (Fe³⁺) in an alkaline medium, with absorbance measured at 600 nm using UV-Vis spectrophotometry. The results showed differences in total polyphenol content among the three hop cultivars analyzed, even when cultivated under the same environmental conditions. The Triple Pearl cultivar presented the highest total polyphenol content (5.08 ± 0.38%), followed by Zeus (3.00 ± 0.08%), while Comet showed the lowest value (2.48 ± 0.22%). This variation indicates the influence of genetic factors on the biosynthesis of phenolic compounds, even under the same cultivation conditions. The values obtained are within the same order of magnitude as those reported in the literature for hops grown in traditional regions and other areas, suggesting that tropical conditions in the Cerrado do not prevent the formation of these secondary metabolites. Thus, the chemical characterization of total polyphenols indicates the technical feasibility of hop cultivation under tropical climate conditions and reinforces the potential of this raw material for application in the brewing industry, contributing to the strengthening of national production and the reduction of dependence on imported hops.

2026-03-10T00:00:00Z https://repositorio.ufu.br/handle/123456789/48560 2026-03-21T06:26:20Z 2026-03-14T00:00:00Z

Title: História da ciência no ensino de química: análise historiográfica da radioatividade e estrutura da matéria

2026-03-14T00:00:00Z https://repositorio.ufu.br/handle/123456789/47938 2025-12-24T06:16:34Z 2025-09-19T00:00:00Z

Title: Do forno ao laboratório: uma proposta didático sobre fermentação a partir da pizza Abstract: This work explores the potential of gastronomy, a central theme for interdisciplinary science teaching for elementary school teachers. The content was developed with the aim of providing a theoretical foundation for later adaptation to different age groups and various educational contexts. The interdisciplinary approach connects historical and geographical aspects and highlights African contributions, emphasizing the origins of leavened bread in Ancient Egypt up to Neapolitan pizza, along with fundamental scientific concepts. In the biological dimension, the morphology of the wheat grain is analyzed. In chemistry, the processes of hydrolysis and gluten network formation are addressed. In physics, the transformations during baking are highlighted. The biochemical nature of fermentation serves as an example of the need for interconnection among the natural sciences. Aligned with the National Common Curricular Base (BNCC), the proposal values the relationship between culture, history, and science, transforming pizza into a versatile educational tool. The material provides a theoretical foundation for the development of theoretical-practical workshops that can be conducted with different audiences (high school, undergraduate students, and the elderly), enabling the development of active and contextualized learning. In addition to allowing the investigation of the multicultural contributions of this dish, it offers a new perspective on the construction of history. Pizza, as an object of study, has proven particularly effective for integrating scientific, historical, and sociocultural knowledge, demonstrating that gastronomy can be a powerful ally in the construction of meaningful and interdisciplinary learning.

2025-09-19T00:00:00Z