Questões de Vestibular: Sinônimos Synonyms

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A French art expert believes a charcoal drawing kept in a collection for more than 150 years may be a preparatory sketch made by Leonardo da Vinci of the Mona Lisa.

The black-and-white drawing of a woman, nude from the waist up, known as the Monna Vanna, was previously attributed to Leonardo’s studio, suggesting it was done in his style by a pupil or follower, not by the master himself.

But after preliminary tests at the Louvre Museum, experts believe the sketch may well have been drawn by Leonardo.

Among the signs, according to curator Mathieu Deldicque, are the fact the drawing was made during the same period as the Mona Lisa, the paper is from the same region of Italy, and the technique is very similar to that of the Mona Lisa.

“We know the drawing was made during the lifetime of Leonardo da Vinci, we know that the paper was made in Italy, between Venice and Florence, and the third discovery is the high quality of this drawing in the face of the Monna Vanna and in her arms,” Deldicque told reporters.

“That’s very interesting because the arms are the same as the Mona Lisa‘s.”

Leonardo, who lived from 1452 to 1519, was an engineer, scientist, inventor and sculptor, as well as one of the finest artists of the Italian Renaissance.

He painted the Mona Lisa, also known as La Gioconda and regarded as the world’s most valuable artwork, at the beginning of the 16th century. It is believed to depict Lisa Gherardini, the wife of a successful merchant.

EXCITING

The charcoal portrait, in which the woman is holding a similar pose to the Mona Lisa but with her body more side-on and her head turned further over her left shoulder, has been held in a collection at the Conde Museum at the Palace of Chantilly, north of Paris, since 1862.

The Mona Lisa and Monna Vanna hold their hands in very similar ways, the right hand across the left and resting on the forearm, the fingers gently extended.

Deldicque said that while it was exciting to think the charcoal drawing was created by Leonardo, there were more tests to be done.

“We have one more month of analysis and then a very slow process of history of art with a collection of analysts and advice by specialists,” he said.

It is possible that process will determine that the authorship is the same. But it may also be inconclusive, he said, adding:

“Maybe the mystery will remain.”

(Source: adapted from http://www.reuters.com/article/us-france-monalisa-sketch/is-16th-century-charcoal-sketch-a-naked-mona-lisa-idUSKCN1C42LD, retrieved on October 1, 2017)

Aborto: las luces verdes se apagaron entre lágrimas, bronca y desazón

INGLESIAS, Mariana. Disponible en . Accesado en 12 de ago. 2018. Adaptado.

Opportunity Cost

This phenomenon goes by the name of ‘opportunity cost,’ since by not investing in more equipment and a more rigid production flow, the company is forgoing the opportunity to earn increased profits. These costs are every bite as real as the payment of dollars out-of-pocket.

This notion _______ opportunity cost can be reinforced _________a famous saying ______ Benjamin Franklin, no slouch himself _________ operations management. To make the point, however, we must make a brief excursion into logic. One truth of logic is the validity of the so-called contrapositive, which says simply that if the statement “If A, then B” is true, then it is also true that “If not B, then not A.” That is, of every time A occurs B follows, then we can be sure that if B does not occur, then A did not occur as well. Enough logic then, and back to Ben Franklin.

One of his Poor Richard sayings is that “A penny saved is a penny earned.” We have all recognized the truth of that since childhood, but I assert that by this saying Ben showed us he knows everything about opportunity cost. After all, what is the contrapositive of “A penny not earned is a penny not saved (i.e., a penny sent). All we are saying by this notion of opportunity cost is that “a penny not earned (an opportunity forgone) is a penny spent.” We shall often have occasion to consider opportunity costs, in analyzing and deciding various operations issues.

SCHMENNER, Roger W. Production/Operations Management. 5th Edition. Prentice-Hall, 1993.

Opportunity Cost

This phenomenon goes by the name of ‘opportunity cost,’ since by not investing in more equipment and a more rigid production flow, the company is forgoing the opportunity to earn increased profits. These costs are every bite as real as the payment of dollars out-of-pocket.

This notion _______ opportunity cost can be reinforced _________a famous saying ______ Benjamin Franklin, no slouch himself _________ operations management. To make the point, however, we must make a brief excursion into logic. One truth of logic is the validity of the so-called contrapositive, which says simply that if the statement “If A, then B” is true, then it is also true that “If not B, then not A.” That is, of every time A occurs B follows, then we can be sure that if B does not occur, then A did not occur as well. Enough logic then, and back to Ben Franklin.

One of his Poor Richard sayings is that “A penny saved is a penny earned.” We have all recognized the truth of that since childhood, but I assert that by this saying Ben showed us he knows everything about opportunity cost. After all, what is the contrapositive of “A penny not earned is a penny not saved (i.e., a penny sent). All we are saying by this notion of opportunity cost is that “a penny not earned (an opportunity forgone) is a penny spent.” We shall often have occasion to consider opportunity costs, in analyzing and deciding various operations issues.

SCHMENNER, Roger W. Production/Operations Management. 5th Edition. Prentice-Hall, 1993.

LA UNIDAD DEL ESPAÑOL

En su intervención Villanueva ha descrito los momentos más transcendentales de la historia del español: «El primero es, obviamente, el fundacional, la constitución del romance castellano y su expansión por la Península ocupada por los árabes. El segundo comienza en 1492, el año de la Gramática de Nebrija, con la llegada de Colón a América. Y el tercero es el que hace del español una lengua ecuménica, la segunda por el número de hablantes nativos en todo el mundo: con este tercer momento me refiero al proceso de la independencia y constitución de las Repúblicas americanas a partir de finales del segundo decenio del siglo XIX».

El director de la RAE ha subrayado que «en la unidad de nuestra lengua universal, bien perceptible hoy gracias a la fluida comunicación que la movilidad de las personas y la transmisión a través de los medios de nuestras respectivas hablas facilita, tuvo mucho que ver, en este trascendental siglo XIX, la labor académica».

Darío Villanueva explicó que en 1871 se creó la Academia Colombiana de la Lengua, «la decana, detrás de la RAE, de las hoy existentes. La penúltima, cronológicamente hablando, sería precisamente la ANLE, constituida en 1973. La última establecida hasta el momento, ya en pleno siglo XXI, ha sido la del único país de África que tiene el español como lengua oficial: La Academia Ecuatoguineana. Sería de desear que esa nómina se cerrase con una vigesimocuarta Academia, que no sería otra que la del judeoespañol, la lengua que los judíos sefardíes, expulsados de España en 1492, mantuvieron viva hasta hoy en sus comunidades extendidas por gran parte de Europa, por el Imperio Otomano y algunos enclaves del Nuevo Mundo».

Texto extraído de www.rae.es

If you take a look at my smartphone, you’ll know that I like to order out. But am I helping the small local businesses? You would think that if you own a restaurant you’d be thrilled to have an outsourced service that would take care of your delivery operations while leveraging their marketing might to expand your businesses’ brand. However, restaurant owners have complained of lack of quality control once their food goes out the door. They don’t like that the delivery people are the face of their product when it gets into the customer’s hand. Some of the delivery services have been accused of listing restaurants on their apps without the owners’ permission, and oftentimes publish menu items and prices that are incorrect or out of date.

But there is another reason why restaurant owners aren’t fond of delivery services. It’s the costs, which, for some, are becoming unsustainable. Even with the increased revenues from the delivery services, the fees wind up killing a restaurant’s margins to the extent that it’s at best marginally profitable. Therefore, some restaurants are pushing harder to drive orders from their own websites and offering special deals for customers that use their in-house delivery people.

The simple fact is that these delivery apps are here to stay. They are enormously popular and have significantly grown. I believe that restaurant owners that resist these apps are hurting their brands by missing out on potential customers. The good news is that the delivery platforms are not as evil as some would portray them. They have some skin in the game. They are competing against other services. They want their listed restaurants to profit. Maybe instead of fighting, the nation’s restaurant industry needs to proactively embrace the delivery service industry and figure out ways to profitably work together.

The Guardian. 02 December, 2020. Adaptado.