Perceptions of plagiarism among PhDs across the sciences, engineering, humanities, and arts: Results from a national survey in Brazil.

Plagiarism allegations are not rare in the history of science, and credit for prior work was and continues to be a source of disputes, involving notions of priority of discovery and of plagiarism. However, consensus over what constitutes plagiarism among scientists from different fields cannot be taken for granted. We conducted a national survey exploring perceptions of plagiarism among PhD holders registered in the database of the Brazilian National Council for Scientific and Technological Development. This survey was sent to 143,405 PhD holders across the fields, in the sciences, engineering, humanities, and arts, with a response rate of about 20%. The results suggest that core principles about plagiarism are shared among this multidisciplinary community, corroborating Robert K. Merton's observations that concerns over plagiarism and priority disputes are not field specific. This study offers insight into the way plagiarism is perceived in this community and sheds light on the problem for international collaborative research networks. The data focus on a particular research system in Latin America, but, given the cultural similarities that bind most Latin American nations, these results may be relevant to other PhD populations in the region and should provide an opportunity for comparison with studies from other emerging, non-Anglophone regions.

Brazilian Science and Research Integrity: Where are We? What Next?

Building a world-class scientific community requires first-class ingredients at many different levels: funding, training, management, international collaborations, creativity, ethics, and an understanding of research integrity practices. All over the world, addressing these practices has been high on the science policy agenda of major research systems. Universities have a central role in fostering a culture of research integrity, which has posed additional challenges for faculty, students and administrators - but also opportunities. In Brazil, the leading universities and governmental funding agencies are collaborating on this project, but much remains to be done.

Sensory evaluation of cakes prepared with orange-fleshed sweet potato flour (Ipomoea batatas L. ) / Evaluación sensorial de pasteles con harina de camote (Ipomoea batatas L. )

Objective: to assess students´ acceptability and preference for cakes prepared with orange-fleshed sweet potato flour (Ipomoea batatas L.). Materials and methods: the cakes were prepared with wheat flour (sample A) and a mixture where 40% of the wheat flour was replaced by orange-fleshed sweet potato flour (sample B). Questionnaires were applied to 100 students between 10 and 12 years old from a public school in the city of Rio de Janeiro; sensory acceptance and preference tests were also applied. Results: participants were on average 11,7 years old, 80% were 6th graders, 50% were female and 97% of the students reported liking the cakes. In this group, 14% reported consuming cakes less than once a month; 27%, 1-3 times per month; 37%, 1-4 times per week; 19%, 1-2 times a day; and only 2% reported never consuming them. Both cakes had high acceptability; with an average score of 9,27 (A) and 9,26 (B) out of a maximum of 10, without any significant differences in preference. Cake consumption was part of the children´s eating habits. Conclusions: cakes prepared with 40% sweet potato flour were as well accepted as conventional cakes. Further, a portion of this cake (60 g) can contribute up to 22% of daily vitamin A needs. Key words: sweet potato (Ipomoea batatas L.), food fortified, food analysis, sensory evaluation, consumer satisfaction, food preferences.

Objetivo: evaluar la aceptabilidad y preferencia de los estudiantes por los pasteles preparados con harina de camote (Ipomoea batatas L.). Materiales y metódos:los pasteles fueron preparados con harina de trigo (muestra A) y una mezcla donde se reemplazó el 40% de la harina de trigo por harina de camote (muestra B). Se aplicaron cuestionarios a 100 estudiantes entre 10 y 12 años de edad de una escuela pública en la ciudad de Río de Janeiro, a quienes se les aplicaron pruebas sensoriales de aceptación y preferencia. Resultados:los participantes tenían en promedio 11,7 años, 80% cursaban sexto grado, 50% eran mujeres y el 97% de los estudiantes reportaron gustarles los pasteles. En este grupo, 14% informó que consumían los pasteles menos de una vez al mes, 27%, 1-3 veces al mes, 37%, 1-4 veces por semana, 19%, 1-2 veces al día y sólo un 2% informó no consumirlos. Ambos pasteles tuvieron una alta aceptación, con puntuación media de 9,27 (A) y 9,26 (B) de un máximo de 10 sin diferencias significativas en la preferencia. El consumo de pasteles fue parte de los hábitos alimentarios de estos niños. Conclusiones: pasteles elaborados con 40% de harina de camote podría tener tan buena aceptación como los convencionales. Además, una porción de este pastel (60 g) puede alcanzar hasta 22% de las necesidades diarias de vitamina A.

Próteses totais imediatas convencionais / Complete immediated denture convention

Com base na revisão de literatura, este trabalho visa à conceituação das Próteses Totais Imediatas Convencionais, a apresentação de suas vantagens e desvantagens, considerando ainda, suas indicações e contra-indicações, além de referir-se a sua classificação e aos passos necessários para a correta confecção desse aparelho, mencionando também os cuidados que devem ser observados tanto no pré quanto pós-instalação destas próteses totais imediatas. Fazendo ainda, alusão à importância do exame clínico e dos registros das relações maxilo-mandibulares e da aplicação da laserterapia de baixa potência em pacientes indicados para tais aparelhos. Mostrando assim, aos cirurgiões-dentistas, a importância dessas peças protéticas quanto à estética e função ofertadas aos pacientes

Produtos de panificaçäo com conteúdo calórico reduzido / Breadmaking products with reduced caloric content

Trata-se de revisäo de literatura sobre os tipos de ingredientes desenvolvidos e/ou recomendados para serem utilizados em formulaçöes de produtos de panificaçäo com conteúdo calórico reduzido. Foram identificadas diversas possibilidades de reduçäo do conteùdo calórico de produtos de panificaçäo, cujos ingredientes devem ser testados e combinados, visando a obtençäo de produtos que atendam às demandas do consumidor e às exigências da legislaçäo em vigor

O uso de massa congelada na produçäo de päo / The use of frozen dough in bread production

O artigo apresenta revisäo de literatura sobre o uso de massa congelada na produçäo de päo. Säo abordados os diferentes tópicos que compöe o assunto, desde a escolha da farinha mais adequada até as condiçöes de forneamento do päo produzido, passando pela formulaçäo e condiçöes de mistura, fermentaçäo, congelamento e descongelamento da massa. Conclui que é difícil esclarecer as questöes mais frequentes sobre o assunto, relativas ao melhor tipo de congelamento(criogênico ou mecânico), à fermentaçäo (antes ou depois do congelamento) e às condiçöes de congelamento e de descongelamento (rápido ou lento). Isto porque a literatura disponível trata de massas destinadas à produçäo dos mais variados tipos de päes e do processo como um todo, o que dificulta a adaptaçäo da tecnologia existente ao päo francês consumido no Brasil