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Este trabalho discute uma pesquisa que procurou verificar se estratégias como oficinas de Astronomia e o uso das tecnologias digitais são suficientes para despertar o interesse dos alunos. O referencial teórico baseou-se na Teoria da Aprendizagem Significativa de Ausubel. A metodologia de investigação foi a análise e triangulação dos dados, com ênfase nos métodos mistos. No grupo experimental as intervenções foram implementadas por meio de oficinas de Astronomia, observações telescópicas e as tecnologias digitais. No grupo controle aulas convencionais. Foi possível concluir que, para alcançar uma Aprendizagem Significativa, uma das possibilidades é que o aluno se disponha a aprender.

To study current myocardial protection practices, all 4,393 United States board-certified thoracic surgeons were surveyed in 1992. Of the 1,413 respondents (32% total response), 936 are in active practice dealing with acquired heart disease. Based on their frequency of cases, respondents perform approximately 32% of all acquired heart disease operations in the United States yearly and individually average 157 patients/year. For myocardial protection, 98% of respondents routinely use cardioplegic arrest. The primary method of cardioplegia delivery is antegrade 36%, retrograde 4%, and a combination of antegrade and retrograde 60%. The types of cardioplegic solutions used are blood 72%, crystalloid 22%, and oxygenated crystalloid 6%. Continuous warm blood cardioplegia is used by 10% of respondents, whereas most (75%) have adopted a skeptical "wait and see" attitude or have abandoned it (6%). Overall, most surgeons (78%) report that they are very satisfied with their present methods of myocardial protection, whereas only 2% are dissatisfied. Still, the three areas believed most important for future research are reperfusion injury (74%), acutely infarcting myocardium (61%), and metabolic enhancers in cardioplegia (58%).

Thermostability of red hake (Vrophycis chuss) mince and its temperature-dependent gel-forming properties were determined while using Alaska pollock (Theragra chalcogrumma) for comparison. Fish mince and surimi were subjected to various washwater, chopping and setting/ cooking temperatures, cooking times at varying salt concentrations and moisture levels. The optimal temperatures for washing and chopping were 15°C and 12°C for red hake and 10°C and 4°C for pollock, respectively. All treatments significantly affected gel properties. For red hake gels, 77% moisture, 2.0% salt, and a 40°C preheat-setting temperature produced the most cohesive gel. Gels of both red hake and pollock gradually became less cohesive with extended cooking time. The results suggest that red hake is more thermally stable than pollock.