"Por causa da liberdade que eu tenho": trabalho e cotidiano de mulheres pipoqueiras / "For the freedom I have": work and daily life of female popcorn makers / "Por la libertad que tengo": trabajo y vida cotidiana de mujeres fabricantes de palomitas

Esta pesquisa buscou compreender, por meio dos discursos que atravessam o fazer pipoca, como se (re)produzem as identidades de gênero no cotidiano de mulheres pipoqueiras em Belo Horizonte. Para tanto, foi realizada uma análise do discurso de vinte e oito entrevistas semiestruturadas com mulheres pipoqueiras, além da observação participante e do diário de campo. Em consonância com as teorias discutidas, notamos que a divisão sexual do trabalho faz com que essas sujeitas sofram duplamente as consequências do cenário de precarização e informalidade do trabalho. À guisa de conclusão, estratégias de liberação e resistência caracterizadas por táticas singulares no cotidiano do fazer pipoca foram observadas e analisadas.

This work sought to understand how gender identities are (re)produced in the daily lives of female popcorn makers in Belo Horizonte through the conversations that surround the popcorn making. For this purpose, a discourse analysis of twenty-eight semi-structured interviews with female popcorn makers was carried out, in addition to participant observation and a field diary. In line with the theories discussed, it was noted that the gender division of labor makes them suffer twice the consequences of the precarious and informal work scenario. By way of conclusion, strategies of liberation and resistance characterized by singular tactics in the daily life of making popcorn were observed and analyzed.

Este trabajo buscó comprender, a través de los discursos que atraviesan la elaboración de las palomitas de maíz, cómo se (re)producen las identidades de género en la vida cotidiana de las mujeres fabricantes de palomitas en Belo Horizonte. Para ello, se realizó un análisis del discurso de veintiocho entrevistas semiestructuradas con mujeres fabricantes de palomitas, además de la observación participante y un diario de campo. En línea con las teorías discutidas, se observó que la división sexual del trabajo les hace sufrir el doble de las consecuencias del escenario de precarización e informalidad del trabajo. A modo de conclusión, se observaron y analizaron estrategias de liberación y resistencia caracterizadas por tácticas singulares en la vida cotidiana de hacer palomitas de maíz.

"Ser um ambulante é necessidade que nós temos de trabalhar": cotidiano e identificação de trabalhadores pipoqueiros de Belo Horizonte / "Being a street vendor is a necessity that we have to work on": daily life and identification of popcorn sellers of Belo Horizonte

O objetivo deste artigo é compreender o que é ser um trabalhador pipoqueiro na cidade de Belo Horizonte, as práticas cotidianas que envolvem a profissão e como é construída a identificação com esse trabalho. Para a proposta, adotamos uma abordagem qualitativa e realizamos sessenta e duas entrevistas com pipoqueiros atuantes na região central da cidade. Utilizamos a técnica de Análise Linguística do Discurso para analisarmos os dados e debruçamo-nos sobre o percurso semântico "cotidiano e identificações: ser ambulante e a necessidade de trabalhar", considerando o cotidiano como aquele que interfere na construção das identificações dos pipoqueiros. Por fim, buscamos também ampliar e fomentar o debate acerca de saberes não hegemônicos.

The objective of this article is to understand what it is to be a popcorn seller in the city of Belo Horizonte, the daily practices that involve the profession and how the identification with this work is constructed. For the proposal, we adopted a qualitative approach and carried out 62 interviews with popcorn sellers active in the central region of the city. The technique of Linguistics Discourse Analysis was used to analyze the data and in this article, we looked at the semantics path "daily life and identifications: being street vendor and the need to work", and we consider the daily life as one that interferes in the construction of the identifications of the popcorn workers. Finally, we seek to broaden and foster the debate on daily life and non-hegemonic knowledge.

Ancient schwannoma of vagus nerve mimicking hamartoma.

Schwannomas arising from vagus nerve sheath are rare mediastinal neurogenic tumours. Schwannomas usually arise from left hemithorax. Unlike a hamartoma, radiologically, calcification is rarely seen in schwannomas. We present the rare case of an ancient schwannoma arising from vagus nerve sheath from the right hemithorax presenting with gross calcification.

Growth and Productivity of Speciality Corn as Influenced by Different Levels of Nitrogen Under Pongamia Plantations.

A field experiment was conducted during kharif 2011 at the Student’s Farm, College of Agriculture, Rajendranagar, Hyderabad on red sandy loam soils to study the effect of nitrogen management in speciality corn under Pongamia + maize agri-silvi system. All the growth and yield attributes such as plant height, dry matter production, leaf area index, cob length, cob girth, number of cobs plant-1, number of rows cob-1, number of kernals cob-1 and 100 kernel weight were found maximum at 120 kg N ha-1 than at the remaining nitrogen levels. Whereas, cob weight (with husk) was found maximum at 120 kg ha-1 but was on par with 90 kg N ha-1. Similarly cob yield (with husk), green fodder/stover yield, harvest index, kernel yield of popcorn and shelling percentage of popcorn were found significantly higher at 120 kg N ha-1 than the other two lower doses of nitrogen. The different types of corn were found significantly different from each other regarding growth parameters such as plant height, days to 50 per cent silking and days to maturity. Regarding the effect on yield attributes and yield, all the three types of corn were found significantly different from each other in cob length, cob girth, cob weight (with husk), green cob yield as well as green fodder/stover yield.

Determination of Amino Acid, Fatty Acid, Mineral, Functional and Choking Properties of Germinated and Fermented Popcorn (Zea mays everta) Flour.

Background: Popcorn is cereal grains originated from a wild grass (Zea mays everta). Human consume popcorn as snacks. Popcorn provides a full complement of nutrition benefits, including dietary fibre, protein and essential micronutrient. Processing methods, such as, sprouting and fermentation improved the nutritional quality of cereals and legumes. In view of this, the present study, therefore, investigates the influence of germination and fermentation on nutrient composition, choking property and functional property of popcorn. Methodology: The popcorn kernels were obtained from a local market in Akure, Nigeria. The popcorn kernel was divided into three portions. Two portions were subjected into germination and fermentation respectively, while the third portion was processed as raw sample. Each of the samples was milled, sieved and analysed for proximate, minerals, amino acids and fatty acids using standard methods. Also, the functional and choking properties of the processed flour were determined using standard methods. Results: The result showed that the protein content of popcorn flour samples ranged between 12.13±0.56 - 14.37±0.52 g/100g; while the energy value was between 322.53±8.91 and 421.93±5.58 Kcal. The phosphorous, potassium, sodium, magnesium, iron and zinc content of germinated popcorn flour (GPF) were higher than fermented popcorn flour (FPF). The total amino acids content of the sample range between 13.52 - 26.55 mg/100g for essential amino acids, 28.08 - 40.57 mg/100g for conditional essential amino acids; while 20.90 - 23.71 mg/100g for the non-essential amino acids. The nutritional quality results were as follows: protein efficiency ratio (PER) range between 0.88 and 1.55, essential amino acid indices (EAAIs) was between 13.62% and 44.18%; while the biological values (BV) was between 3.15% and 36.45%. The overall dominant fatty acid in each of the samples was oleic acid (67.05501 mg/100g) for the raw popcorn flour (RPF), palmitic acid (50.42259 mg/100g) for GPF and linoleic (68.72825 mg/100g) for FPF; while the dominant polyunsaturated fatty acids in RPF, GPF and FPF samples was linoleic. For the functional property, the results showed that swelling capacity range between 4.224±0.005 and 4.958±0.020. Bulk density was between 0.783±0.001 and 0.821±0.012; while that of water absorption capacity was between 1.964±0.014 and 2.111±0.044. The protein solubility of the samples increased in both above and below pH 2 for RPF and GPF sample and pH 3 for FPF sample, i.e., at the isoelectric points. For sensory attributes, the FPF was significantly rated higher in the overall acceptability than GPF, but rated lower than the ‘ogi’ (a sweet corn gel). Conclusion: The present study evaluates the amino acid profiles, fatty acids composition, choking property and functional property of RPF, GPF and FPF. The result showed that germination and fermentation processing techniques improved on the nutrient composition and also, eliminate the choking property of the processed popcorn flour. In view of this, the germinated or fermented popcorn flour may be used as traditional breakfast meal (ogi) or in the formulation of complementary foods.

Trans Fatty Acid Content in Commercial Processed Food in Jeon-Buk Area

This study was carried out to examine the proportion of fatty acids and contents of trans fatty acid in commercial processed foods in Jeon-Buk area. Contents of trans fatty acid in bakery products ranged from 0.2% to 1.0% per 100 g food. Especially garlic bread and pastry contained the highest amount. Popcorns contained trans fatty acid from 0.0% to 13.4%. Among them, instant popcorns for microwave contained the highest amount, while trans fatty acid was hardly detected in popcorns for theater. And trans fatty acid detected in popcorns was mostly in the form of 18 : 1 trans. The content of trans fatty acid in pizza was nearly 0.2%. Amounts of saturated fatty acid and unsaturated fatty acid were similar between each type of pizza and frozen pizza. Fritters such as fried chickens and vegetables contained trans fatty acid less than 0.2% per 100 g food.