A anterioridade ontológica da individuação: segundo estudo / The ontological anteriority of individuation: second study

O artigo investiga como se constitui o sujeito na psicanálise desenvolvida por Sigmund Freud. Na teoria Freudiana, o sujeito é resultado de um constructo que se dá ao longo do tempo, desenvolvendo a sua subjetividade a partir de uma instância inconsciente. O artigo se desenvolve em dois momentos. No primeiro, trata dos principais conceitos desenvolvidos nas primeira e segunda tópicas do aparelho psíquico: inconsciente, pré-consciente/consciente, id, ego e superego. Após, trata da linguagem, uma vez que esta é a marca da estrutura do aparelho psíquico, e da alteridade, a qual possibilita o desenvolvimento da subjetividade. O desenvolvimento da subjetividade é resultado de um processo que se dá a partir da relação com o outro através da linguagem. No segundo momento, discute os elementos encontrados na teoria Freudiana, mostrando que o sujeito que emerge e se desenvolve possui um substrato ontológico denominado "indivíduo" e este lhe possibilita desenvolver a sua subjetividade. A subjetividade, portanto, não torna cada indivíduo único e irrepetível, mas expressa a singularidade de cada um.

The article investigates how the subject is constituted in the psychoanalysis developed by Sigmund Freud. In Freudian theory, the subject is the result of a construct that takes over time and develops its subjectivity from an unconscious instance. The article develops in two moments. In the first, it is the main concepts developed in the first and second topical of the psychic apparatus: unconscious, pre-conscious/conscious, id, ego and superego. After this, it is the language, since this is the hallmark of the structure of the psychic apparatus, and of alterity, which enables the development of subjectivity. The development of subjectivity is the result of a process that takes place from the relationship with the other through language. In the second moment, we discuss the elements found in Freudian theory, showing that the subject that emerges and develops has an ontological substrate called "individual", and this allows him to develop his subjectivity. Subjectivity, therefore, does not make each individual unique and unrepeatable, but expresses the uniqueness of each.

High isostatic pressure and thermal processing of açaí fruit (Euterpe oleracea Martius): Effect on pulp color and inactivation of peroxidase and polyphenol oxidase.

The present study evaluated the effect of high isostatic pressure (HIP) on the activity of peroxidase (POD) and polyphenol oxidase (PPO) from açaí. Açaí pulp was submitted to several combinations of pressure (400, 500, 600MPa), temperature (25 and 65°C) for 5 and 15min. The combined effect of HIP technology and high temperatures (690MPa by 2 and 5min at 80°C) was also investigated and compared to the conventional thermal treatment (85°C/1min). POD and PPO enzyme activity and instrumental color were examined after processing and after 24h of refrigerated storage. Results showed stability of POD for all pressures at 25°C, which proved to be heat-resistant and baro-resistant at 65°C. For PPO, the inactivation at 65°C was 71.7% for 600MPa after 15min. In general, the increase in temperature from 25°C to 65°C reduced the PPO relative activity with no changes in color. Although the thermal treatment and the HIP (690MPa) along with high temperature (80°C) reduced the PPO relative activity, and relevant darkening was observed in the processed samples. Thus, it can be concluded that POD is more baro-resistant than PPO in açaí pulp subjected to the same HIP processing conditions and processing at 600MPa/65°C for 5min may be an effective alternative for thermal pasteurization treatments.