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Virgílio de Lemos (1929-2013), poeta de vanguarda, é um dos precursores da modernidade e experimentalismo como criador do “barroco estético” que ele próprio designou como a linguagem poética marcante nas letras moçambicanas no das décadas de 50 e 60

<em>Gale</em> OneFile includes Macao Caught between the &quot;Tropical China&q by Isabel Morais. Click to explore.

This paper argues for paradigm pluralism in computing education research. The value of mixing paradigms, and the choice of methodological eclecticism and mixed methods is explored using pragmatic knowledge claims. A research study, which focused on the design of an introductory object-oriented programming (OOP) course for undergraduate students, is introduced as an illustration of paradigm pluralism. The study demonstrates methodological eclecticism and use of mixed methods for data collection and analysis. Meaningful outcomes resulting from the choice of the research design are described. A framework that focuses on the research problem and research questions to guide research design is presented as the outcome of the study. Through the discussion and demonstration of paradigm pluralism, this paper contributes to increased awareness of theoretically anchored research in computer science. © 2012, Australian Computer Society, Inc.

It is argued that the role of the Chinese government to support the cross-border operations of Chinese firms is to assist these firms in overcoming their limited established brands, and their disadvantages in technology and managerial resources, which were also the reasons why such firms decided to enter emerging markets instead of developed markets. This strategic choice is preferred to avoid direct confrontation with established firms from developed countries endowed with superior ownership advantages. Therefore, Chinese resources seeking firms innovate by increasing investment in developing and emerging markets to develop unique ownership advantages for sustainable market development and competitive advantage. This research investigates the ownership advantages of resources seeking Chinese firms in these markets using the OLI theory. The paper contributes to explaining the specific advantages of Chinese MNEs when entering emerging markets. The study applied a two-stage qualitative methodology to examine Chinese firms operating in Nigeria. The first stage included an exploratory study based on interviews with key informants and experts while the second stage included a case study methodology. The study focused on resources seeking Chinese MNEs operating in Nigeria.

The kinetics of thermal degradation of ascorbic acid was studied in a Maltodextrin matrix at different temperatures between 75 and 140 °C. Isothermal experiments were performed with samples earlier equilibrated in environments of known aw at 4 °C, enclosed in hermetically sealed vials, with water contents (w) between 0.17 and 1.68 g water/g solids. Sampling times were selected according to an optimal experimental design in terms of minimum confidence regions of the parameters estimated, using the Bigelow model and estimates from preliminary experiments. The results showed a quadratic dependence of the reference D-value and linear dependence of the z-value with moisture content: Dr(140 °C) = 150.07 − 290.73w + 269w2 (min); z = 12.14 + 22.99w (°C) and showed the applicability of D-optimal designs for determining kinetic parameters in complex situations, with limited experimental requirements. The dependence of the rate constants with water content could not be described by the WLF model in qualitative terms, although in absolute values this model could be used with constants similar to those expected from glass transition theory. The thermodynamic analysis of the results showed a good application of the compensation theory in the whole range of water contents.

This paper shows how mathematical concepts can be displayed on World Wide Web pages. A few of the most interesting solutions are outlined although a few others are missing and a few more will be invented very soon. It is for authors to decide which system is the most suitable for their purposes.

Adsorption of wine proteins is an essential step in the production of white and rosé wines. In order to develop environmentally friendly adsorption processes, non-swelling adsorbents are required. The performance of selected non-swelling ion-exchange resins (Macro-Prep™ 50S and Streamline® SP) was studied by describing the process kinetics of the adsorption of BSA in a model wine solution. The process was assumed to be diffusion controlled and a shrinking core model was applied. Experiments were performed in the 5–35°C temperature range and with different equilibrium partition coefficients. The results obtained with the shrinking core model were theoretically consistent and the apparent diffusivity values correlated very well with theoretically estimated effective diffusivities combined with a linear dependence of porosity with temperature. Separating the temperature effect on porosity, the apparent diffusivity followed an Arrhenius type dependency with temperature with 16.9 kJ/mole activation energy.

The inactivation kinetics of horseradish peroxidase were determined at several values of pH (3, 4, 7, 9 and 10), temperature (40 to 70 °C) and pressure (7, 8 and 9 kbar). The data were obtained by taking samples from the moment that pressure inside the hydrostatic high pressure vessels reached the value specified, and therefore relate to isothermal and isobaric conditions. The inactivation kinetics were non‐log linear and could be individually well described by the conventional two‐fraction model, but the overall consistency of the kinetic parameters of this model was poor and the model was clearly not robust. Inversely, the kinetic model based on the Weibull probability distribution function yielded good individual fits and also a good overall consistency of the kinetic parameters. The whole set of 327 data points could be well described by an overall model considering that the shape parameter (ß) varied with pressure but not with temperature and that the rate parameter (1/α) varied with temperature according to an Arrhenius law, with a pressure‐independent activation energy, and varied exponentially with pressure. The activation energy and the pressure‐sensitivity parameter did not vary with pH up to pH 9. The results suggested a discontinuity of the kinetic behaviour at pH 10, with a different inactivation mechanism prevailing.

This work describes a method to study glass transition on native starch powders, based on dynamical mechanical thermal analysis using compression tests, and was applied to wheat flour (13.5% water content). This method will allow the determination of Tg in native (unprocessed) starchy materials, with minimal disturbance of the natural structures. The influence of the test conditions (heating rate, frequency and strain) on the glass transition measurements was determined using factorial designs. The values of Tg determined as the maxima of the energy dissipation (peaks in E″) of native flour and of freeze-dried pre-gelatinized flour were not statistically different (around 64 °C). The heating rate did not affect the measurements in the range tested (0.25 to 1 °C min−1). An interactive effect of the strain amplitude and the frequency was detected. The significance of this interaction can be caused by differences in mechanical energy dissipation, which would indicate that not only temperature but also the total energy input may affect this transition. Slight effects of phase separation between gluten and starch were found on native flour.

The protein adsorption capacity of different materials was evaluated to assess their potential efficacy as alternative adsorbents for the removal of proteins from wines, with the purpose of finding suitable low-swelling materials that could be used in a percolated bed. The adsorbents tested were thermally treated sodium bentonite, low-swelling adsorbing clays, ion exchange resins and other protein adsorbents (silica gel, hydroxyapatite and alumina). The materials were evaluated by analysing both the capacity to stabilize untreated white wines, according to a heat test, and by characterizing the adsorption isotherms of bovine serum albumin (BSA) in a model wine (water, ethanol and K-bitartrate). Breakthrough curves in a packed bed were determined experimentally for some materials, showing the influence of the adsorption isotherm shape. Some ion-exchange resins showed a favourable behaviour and have good potential as alternative adsorbents.

Employees are vital for enhancing customer satisfaction and loyalty in service organizations because their proactive involvement is an essential part of delivering the services offered. With the recent rapid growth of tourism in the Macau SAR, service employee workloads are clearly increasing, and consequently one would expect that the incidence of job burnout is rising. This study uses the well-known Maslach Burnout Inventory (MBI) to investigate the relationship between service employees' burnout and their willingness to deliver quality services. Self-administered questionnaires from 110 operational staff in three hotels in Macau have been analyzed. The results indicate that job burnout reduces staff's willingness to deliver quality services and that this effect is moderated by individual staff's level of affective organizational commitment, and their perceptions of the extent of organizational and supervisor support provided by the organization. Based on these results, practical managerial strategies to improve service performance are identified.

The importance of empowerment in service industries is recognized by practitioners and scholars in the West but there has been limited investigation of its impact on the willingness of service personnel in a high power-distance culture. This study examines how empowerment can be facilitated in the high power-distance context of China. Regression and path model analysis using a sample of 290 service employees from six 4-star to 5-star hotels in the Macau SAR China indicate that empowerment positively leads to higher service willingness and this relationship is mediated by performance-based rewards, and organizational and supervisor support. These findings have implications for HR managers considering or using empowerment.

Purpose – Given the diversity which exists among various groups of consumers, the purpose of this paper is to explore students' consumption of non‐alcoholic beverages in Nigeria. Design/methodology/approach – Three focus groups and 20 in‐depth interviews were conducted with students in three universities located in Lagos, Nigeria. Findings – Initial findings indicate that these students' consumption of non‐alcoholic beverages is influenced in many ways. Nevertheless, the most striking of these influences are found to be convenience of purchase, along with availability, price, health concerns, and culture/social reasons. Originality/value – The main contribution of the study lies in the relevance of segmentation, targeting, and positioning activities of business organisations in respect of marketing of non‐alcoholic beverages. Based on the findings, the empirical study will serve as a valuable input to marketers in their planning, analysis, and implementation of appropriate marketing strategies to students vis‐à‐vis the highlighted influences on their consumption of this category of food. It will thus serve as a tool for creating competitive advantage in this prevailing volatile business environment.