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O presente trabalho analisa o Cisma do Ocidente (1378-1422) e seus efeitos no reino português. As opções de D. Fernando ao escolher ora Roma, ora Avignon ultrapassam as preocupações espirituais e ligam-se ao contexto político que se desenrola na Península Ibérica na segunda metade do século XIV. A crise dinástica castelhana leva a Guerra dos Cem Anos a este espaço da Cristandade e com ela os efeitos da fratura da Cristandade latina fomentada pelo antagonismo entre a França e a Inglaterra, opositores nesta guerra

Pretendemos analisar o conceito de fronteira na Idade Média e sua influência nas relações políticas da nobreza peninsular a partir do estudo de casos concretos e à luz da metodologia prosopográfica

A nossa proposta de estudo versa sobre o desencontro entre a evolução das estruturas econômicas, sociais e políticas no século XIV-XV, a partir da transição dinástica de Borgonha-Avis, e a análise das permanências e mudanças de elementos estruturais medievais num contexto econômico pré-moderno

The importance of STEAM education in preparing students to deal with societal challenges is nowadays an international recommendation. We may find different perspectives concerning STEAM education and the integration of its disciplines. A possible pathway to achieve a balanced integration is through Engineering Design (ED), starting from problems of reality that enable the articulated mobilization of concepts from various disciplinary areas, promoting interdisciplinary where teamwork and context play a fundamental role. This article reports a study with primary preservice teachers (6-12 years old) that aims to analyze the learning displayed and the difficulties underlying the usage of ED in solving STEAM problems. The participants were 45 preservice teachers. We adopted a qualitative methodology, and data were collected through observation, documents, artifacts, and photos. The preliminary results show a very positive reaction of the participants to the experience of solving real context problems collaboratively and mobilizing mathematical and physical science concepts in an integrated way. We identified active engagement, persistence, and motivation in the creation of a model that fulfilled the requested conditions. Difficulties were evidenced in the identification of some concepts and the mobilization of adequate scientific language in the argumentation of decisions.

Wine production is one of the most important agricultural activities. The winemaking process generates a considerable volume of different residues characterized as by-products, such as pomace, seeds, stems, and skins. By-products are rich in polyphenols with antioxidant and antibacterial properties and may act as bacteriostatic or bactericidal agents against food-borne pathogens, improving food safety by enhancing antibiotic efficacy and reducing bacterial resistance. The aim of this study was to evaluate the phenolic composition and antioxidant activity of grape components (skins, seeds, and stems) from three red grape varieties (Periquita, Gamay, and Donzelinho Tinto) and determine their antibacterial activity against antibiotic-resistant bacteria, including Escherichia coli in food-producing animals and Listeria monocytogenes from food products and food-related environments. Ten phenolic compounds were quantified in these red grape varieties, with specific compounds found in different parts of the grape, including phenolic acids and flavonoids. Flavonoids are abundant in seeds and stems, malvidin-3-O-glucoside being the main anthocyanin in skins. The ethanolic extract from the seeds showed in vitro concentration-dependent activity against reactive species like •NO and O2•−. Gamay extract was the most effective, followed by Donzelinho Tinto and Periquita. Extracts showed varying antibacterial activity against Gram-positive and Gram-negative bacteria, with stronger effects on Gram-positive bacteria. L. monocytogenes was more susceptible, while E. coli was limited to three strains. Seeds exhibited the strongest antibacterial activity, followed by stems. The results of our study provide evidence of the potential of grape by-products, particularly seeds, as sources of bioactive compounds with antioxidant and antibacterial properties, offering promising avenues for enhancing food safety and combating antibiotic resistance in food production and related environments. [ABSTRACT FROM AUTHOR]