-
40Comentário a “Ciência e ética em popper: a ética da responsabilidade dos cientistas”Trans/Form/Ação 44 (3): 101-106. 2021.
-
142A Obra Científica de Leonardo da Vinci: Controvérsias na Historiografia da CiênciaTrans/Form/Ação 39 (2): 53-86. 2016.RESUMO: Os intérpretes dos manuscritos de Leonardo da Vinci partilham dos mesmos sentimentos de espanto e de fascínio quando examinam sua contribuição para a ciência moderna. Podemos, contudo, perceber uma constante tentativa em prol de uma revisão histórica acerca do papel desempenhado por Leonardo. Observando a história dessas revisões, é possível detectar aspectos significativos das perspectivas históricas e historiográficas dos envolvidos nessa discussão. É o que pretendemos fazer neste trab…Read more
-
23Kuhn, Sarton, and the History of ScienceIn Raffaele Pisano, Joseph Agassi & Daria Drozdova (eds.), Hypotheses and Perspectives in the History and Philosophy of Science: Homage to Alexandre Koyré 1892-1964, Springer Verlag. pp. 277-293. 2017.This may possibly be the first work on Kuhn and Sarton despite the importance of the subject, since Sarton was one of the main representatives of the “old” historiography of science, essential to understanding Kuhn’s critical proposal of a “new historiography of science” and the “historiographic revolution”. The theme has not been explored up until now by Kuhn scholars perhaps due to the vastness of Sarton’s work and the inadequate resource of merely citing excerpts out of context. Seeking to ci…Read more
-
904Coeficiente de digestibilidade da proteína bruta e taxa de passagem de dietas vegetais para frangos de corte com variação na composição química e presença de enzimas exógenasBrazilian Journal of Animal and Environmental Research 8 (1): 1-9. 2025.A portion of the dietary nutrients is excreted due to the presence of antinutritional factors in some ingredients. This study aimed to determine the total and ileal digestibility coefficients of crude protein, as well as the passage rate of diets with different chemical compositions, supplemented or not with an enzymatic complex, in broiler chickens. No effect of the enzymatic complex was observed on the crude protein digestibility coefficient (P>0.05). However, the ileal digestibility coefficie…Read more
-
73O que é, afinal, conhecimento cumulativo?Veritas – Revista de Filosofia da Pucrs 63 (3): 822-855. 2018.Depois dos anos 60, e especialmente depois da repercussão da obra kunhiana, tornou-se comum a distinção entre o ponto de vista continuísta e o descontinuísta na avaliação do desenvolvimento científico. Kuhn passou a ser visto como o grande descontinuísta ao lado de Koyré e Butterfield e foi considerado o causador de uma grande mudança no modo de se conceber o desenvolvimento da ciência. Em diversas abordagens, a noção de continuidade tem sido, muito frequentemente, equiparada à acumulação, que i…Read more
-
86Duhem’s Legacy for the Change in the Historiography of Science: An Analysis Based on Kuhn’s WritingsTransversal: International Journal for the Historiography of Science 2 127. 2017.What is the contribution of Duhem’s work to the modern historiography? His interpreters have been discussing this question and ordinarily have recognized that the main aspect in his extensive work is connected with his research of medieval science. It has become customary to speak of the “discovery of medieval science” as his foremost historiographic achievement. This paper aims to discuss some aspects of Duhem’s historiography more for its promotion of a new historical perspective than for its …Read more
-
51The scientific work of Leonardo da Vinci may have served as the main inspiration for the historical research of George Sarton. Although he never produced a work he felt was worthy of its subject, the little that he did write about Leonardo reveals the importance he attributed to him in the history of science. This is especially clear in Sarton´s treatment of Leonardo and a discovery he did not make: William Harvey´s discovery of blood circulation in the 17th Century. In this article, we refer to…Read more