TCC Técnico em Química

URI Permanente para esta coleção

https://repositorio.ifal.edu.br/handle/123456789/294

Navegar

Navegando TCC Técnico em Química por Autor "Cavalcante, Maria da Conceição Matos"

Agora exibindo 1 - 4 de 4
  • Imagem de Miniatura
    Item
    Aguardente de cana-de-açúcar (cachaça): processo produtivo aos riscos ocupacionais
    (Instituto Federal de Educação Ciência e Tecnologia de Alagoas, 2022-04-27) Alves, Arthur Mateus Ferreira; Rocha, Martha Suzana Rodrigues dos Santos; Rocha, Martha Suzana Rodrigues dos Santos; Cavalcante, Maria da Conceição Matos; Silva, Wcleuton Oliveira
    Sugarcane brandy or cachaça is a drink appreciated by many people. However, its production process consists of several risks and accidents at work, so it is of great importance to analyze which risks workers are subject to in their work environment. The methodology adopted for the construction of the work consisted of research by bibliographic review and field research, which aimed to analyze the occupational risks in the production of cachaça, propose solutions to mitigate these risks and associate the regulatory norms. In view of the study, it appears that workers are vulnerable to the most diverse occupational risks in their work environment, associated with the production process of cachaça. Many times, accidents at work occur due to the lack of good working conditions and lack of good training to perform the tasks, so it is of paramount importance that the industry propose ways to mitigate these risks and implement the necessary standards. to have an optimal production, thus providing the well-being of the workers and the best development in their functions.
  • Imagem de Miniatura
    Item
    Cana-de-açúcar e a produção de etanol
    (Instituto Federal de Educação Ciência e Tecnologia de Alagoas, 2022-03-18) Moreira, João Igor Andrade; Cunha, Simonise Figueiredo Amarante; Cunha, Simonise Figueiredo Amarante; Cavalcante, Maria da Conceição Matos; Tavares, Andreia Macleybiane Gois
    Thus, the objective of this work is to present the production of ethanol from sugarcane (Saccharum spp), its history in Brazil, cost reduction, ethanol production process, types of ethanol and by-products produced. Compared to other countries, Brazil has some advantages in ethanol production, such as mastery of the entire production process, plenty of land, skilled labor and worker safety. Usually, ethanol production involves the following steps: milling, juice treatment, fermentation and distillation and in some cases dehydration processes. The first generation of ethanol is a traditional system that produces ethanol from sugarcane juice, and which still leads the sugar and ethanol industry and its production by-products such as vinasse, bagasse and filter cake, which are of lower cost for the industry. As for anhydrous ethanol, in addition to the aforementioned stages, there is also the dehydration stage. Production is a positive perspective, given the increase in sales of flex-fuel vehicles, increased consumption and exports of sugar and ethanol, increased domestic consumption of anhydrous ethanol and hydrated and expansion of production, in this perspective it was possible to perceive the importance of the study of the sugar-alcohol area to understand how the process that transforms glucose into ethanol is carried out is of paramount importance.
  • Imagem de Miniatura
    Item
    Conhecimentos e atitudes da comunidade do Instituto Federal de Alagoas - Campus Penedo sobre os alimentos funcionais, com ênfase em leguminosas
    (2023) Leite, Anniele Sterfany Santos; Rocha, Martha Suzana Rodrigues Santos; Rocha, Martha Suzana Rodrigues Santos; Cunha, Simonise Figueiredo Amarante; Cavalcante, Maria da Conceição Matos
    Functional foods can affect one or more body functions, having basic nutritional characteristics and metabolic or physiological effects that benefit health. These foods are rich in nutrients and offer health benefits such as reducing the risk of colon cancer and improving bowel function. Thus, this work aims to analyze the relationship between employees and students of the Federal Institute of Alagoas Campus Penedo with functional foods. It is observed that most of the respondents (between 15 and 19 years old), even if they have not yet finished high school, have knowledge about functional foods. 63.3% of respondents report regular consumption of legumes, such as beans, soybeans, peanuts and chickpeas. Despite the knowledge of part of the respondents about the benefits of functional foods, there is still a significant number of young people who are not aware of the subject. Food education and the dissemination of information are important to encourage greater consumption of these foods and promote an increasingly healthier diet.
  • Imagem de Miniatura
    Item
    A queima da palha da cana-de-açúcar e suas consequências ao meio ambiente e a população
    (Instituto Federal de Educação Ciência e Tecnologia de Alagoas, 2022-03-18) Santos, Maria Laura dos; Cunha, Simonise Figueiredo Amarante; Cunha, Simonise Figueiredo Amarante; França, Márcio Abreu de; Cavalcante, Maria da Conceição Matos
    The sugar and alcohol sector is responsible for producing sugar, alcohol, and other products through the use of sugarcane as raw material. The most used process before the sugarcane harvest is the burning of the cane field to facilitate the cutting and manual harvesting. The use of this practice brings with it some harmful consequences for both the environment and the health of society. Given the above, the present work aimed to understand the consequences of burning sugarcane straw, in addition to showing the risks caused to the health of the population during the harvest period and identifying the effects and changes caused to the environment. Given the study, it was found that the harvest method to be used is of paramount importance for the success of all production, and the mechanization of cutting brings more benefits to the soil and economy for the industry.