{"id":1893,"date":"2010-07-24T08:43:00","date_gmt":"2010-07-24T08:43:00","guid":{"rendered":"http:\/\/alcantara.pro.br\/portal\/2010\/07\/24\/a-importancia-do-doutorado\/"},"modified":"2010-07-24T08:43:00","modified_gmt":"2010-07-24T08:43:00","slug":"a-importancia-do-doutorado","status":"publish","type":"post","link":"https:\/\/alcantara.pro.br\/portal\/2010\/07\/24\/a-importancia-do-doutorado\/","title":{"rendered":"A import\u00e2ncia do doutorado"},"content":{"rendered":"

QUANDO SE TEM DOUTORADO<\/span><\/i><\/b>
<\/span><\/p>\n

O dissacar\u00eddeo de f\u00f3rmula C12<\/sub>H22<\/sub>O11<\/sub>, obtido atrav\u00e9s da fervura e da evapora\u00e7\u00e3o de H2<\/sub>O do l\u00edquido resultante da prensagem do caule da
gram\u00ednea Saccharus Officinarum, (Linneu, 1758) isento de qualquer
outro tipo de processamento suplementar que elimine suas impurezas,
quando apresentado sob a forma geom\u00e9trica de s\u00f3lidos de reduzidas
dimens\u00f5es e restasretil\u00edneas, configurando pir\u00e2mides truncadas de
base oblonga e pequena altura, uma vez submetido a um toque no \u00f3rg\u00e3o do
paladar de quem se disponha a um teste organol\u00e9ptico, impressiona
favoravelmente as papilas gustativas, sugerindo impress\u00e3o sensorial
equivalente provocada pelo mesmo dissacar\u00eddeo em estado bruto, que
ocorre no l\u00edquido nutritivo da alta viscosidade, produzindo nos
\u00f3rg\u00e3os especiais existentes na Apis mellifera (Linneu, 1758). No entanto, \u00e9
poss\u00edvel comprovar experimentalmente que esse dissacar\u00eddeo, no
estado f\u00edsico-qu\u00edmico descrito e apresentado sob aquela forma
geom\u00e9trica, apresenta consider\u00e1vel resist\u00eancia a modificar
apreciavelmente suas dimens\u00f5es quando submetido a tens\u00f5es mec\u00e2nicas
de compress\u00e3o ao longo do seu eixo em conseq\u00fc\u00eancia da
pequena capacidade de deforma\u00e7\u00e3o que lhe \u00e9 peculiar.<\/span><\/span><\/i><\/b><\/p>\n

<\/p>\n

\n

<\/span><\/p>\n

QUANDO SE TEM MESTRADO<\/span><\/span><\/i><\/b><\/em>
<\/span><\/i><\/b>A sacarose extra\u00edda da cana de a\u00e7\u00facar, que ainda n\u00e3o tenha passado<\/span><\/span><\/i><\/b><\/em><\/span>
pelo processo de purifica\u00e7\u00e3o e refino, apresentando- se sob a forma<\/i><\/em>
de pequenos s\u00f3lidos tronco-piramidais de base retangular, impressiona<\/i><\/em>
agradavelmente o paladar, lembrando a sensa\u00e7\u00e3o provocada pela mesma<\/i><\/em>
sacarose produzida pelas abelhas em um peculiar l\u00edquido espesso e<\/i><\/em>
nutritivo. Entretanto, n\u00e3o altera suas dimens\u00f5es lineares ou suas<\/i><\/em>
propor\u00e7\u00f5es quando submetida a uma tens\u00e3o axial em conseq\u00fc\u00eancia da<\/i><\/em>
aplica\u00e7\u00e3o de compress\u00f5es equivalentes e opostas.<\/i><\/em><\/span><\/span><\/span><\/i><\/b><\/p>\n

<\/p>\n

\n

<\/span><\/p>\n

QUANDO SE TEM GRADUA\u00c7\u00c3O<\/span><\/span><\/span><\/i><\/b><\/em>
<\/span><\/span><\/i><\/b>O a\u00e7\u00facar, quando ainda n\u00e3o submetido \u00e0 refina\u00e7\u00e3o e, apresentando- se<\/span><\/span><\/i><\/b><\/em><\/span>
em blocos s\u00f3lidos de pequenas dimens\u00f5es e forma tronco-piramidal, tem<\/i><\/em>
sabor deleit\u00e1vel da secre\u00e7\u00e3o alimentar das abelhas; todavia n\u00e3o muda<\/i><\/em>
suas propor\u00e7\u00f5es quando sujeito \u00e0 compress\u00e3o.<\/i><\/em><\/span><\/span><\/i><\/b> <\/span><\/p>\n

<\/p>\n

\n

<\/span><\/p>\n

QUANDO SE TEM ENSINO M\u00c9DIO<\/span><\/span><\/span><\/i><\/b><\/em>
<\/span><\/span>A\u00e7\u00facar n\u00e3o refinado, sob a forma de pequenos blocos, tem o sabor<\/span><\/span><\/i><\/b><\/em><\/span>
agrad\u00e1vel do mel, por\u00e9m n\u00e3o muda de forma quando pressionado.<\/i><\/em><\/span><\/span><\/i><\/b> <\/span><\/p>\n

<\/p>\n

\n

<\/span><\/p>\n

QUANDO SE TEM ENSINO FUNDAMENTAL<\/span><\/span><\/span><\/i><\/b> <\/span><\/span><\/p>\n

A\u00e7\u00facar mascavo em tijolinhos tem o sabor adocicado, mas n\u00e3o \u00e9 macio
ou flex\u00edvel.<\/span><\/span><\/i><\/b> <\/span><\/span><\/span><\/p>\n

<\/span><\/p>\n

<\/p>\n
\n

<\/span><\/div>\n

QUANDO N\u00c3O SE TEM ESTUDO <\/span><\/span><\/span><\/i><\/b><\/p>\n

<\/span><\/p>\n

<\/span><\/span><\/p>\n

Rapadura \u00e9 doce, mas n\u00e3o \u00e9 mole, n\u00e3o!<\/span><\/span><\/i><\/b><\/p>\n","protected":false},"excerpt":{"rendered":"

QUANDO SE TEM DOUTORADO<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-1893","post","type-post","status-publish","format-standard","hentry","category-variedades"],"yoast_head":"\nA import\u00e2ncia do doutorado - Prof. Alexandre Alcantara<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/alcantara.pro.br\/portal\/2010\/07\/24\/a-importancia-do-doutorado\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A import\u00e2ncia do doutorado - Prof. Alexandre Alcantara\" \/>\n<meta property=\"og:description\" content=\"QUANDO SE TEM DOUTORADO\" \/>\n<meta property=\"og:url\" content=\"https:\/\/alcantara.pro.br\/portal\/2010\/07\/24\/a-importancia-do-doutorado\/\" \/>\n<meta property=\"og:site_name\" content=\"Prof. Alexandre Alcantara\" \/>\n<meta property=\"article:published_time\" content=\"2010-07-24T08:43:00+00:00\" \/>\n<meta name=\"author\" content=\"Editoria: Prof. Alexandre Alcantara\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Editoria: Prof. Alexandre Alcantara\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/alcantara.pro.br\\\/portal\\\/2010\\\/07\\\/24\\\/a-importancia-do-doutorado\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/alcantara.pro.br\\\/portal\\\/2010\\\/07\\\/24\\\/a-importancia-do-doutorado\\\/\"},\"author\":{\"name\":\"Editoria: Prof. Alexandre Alcantara\",\"@id\":\"https:\\\/\\\/alcantara.pro.br\\\/portal\\\/#\\\/schema\\\/person\\\/1991ac6c2adfbaedfb22ff57aed2c7db\"},\"headline\":\"A import\u00e2ncia do doutorado\",\"datePublished\":\"2010-07-24T08:43:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/alcantara.pro.br\\\/portal\\\/2010\\\/07\\\/24\\\/a-importancia-do-doutorado\\\/\"},\"wordCount\":9,\"publisher\":{\"@id\":\"https:\\\/\\\/alcantara.pro.br\\\/portal\\\/#\\\/schema\\\/person\\\/638376dc60edb285cf5914ea02e73975\"},\"articleSection\":[\"_VARIEDADES\"],\"inLanguage\":\"pt-BR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/alcantara.pro.br\\\/portal\\\/2010\\\/07\\\/24\\\/a-importancia-do-doutorado\\\/\",\"url\":\"https:\\\/\\\/alcantara.pro.br\\\/portal\\\/2010\\\/07\\\/24\\\/a-importancia-do-doutorado\\\/\",\"name\":\"A import\u00e2ncia do doutorado - 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