FUVEST 2022

Questão 69256

(FUVEST - 2022- 1ª FASE) 

Eventos climáticos extremos marcaram este ano com vários exemplos no mundo, atingindo populações inteiras, tanto em ambientes rurais como urbanos. Dentre esses eventos, pode-se destacar as inundações na Alemanha no mês de julho, com regiões acometidas por fortes chuvas.

Um dos motivos que podem ser relacionados ao evento de inundação da área destacada é:

Questão 69257

(FUVEST - 2022 - 1ª fase)

Uma empresa construiu um poço para armazenar água de reúso. O custo para construir o primeiro metro foi de R$ 1.000,00, e cada novo metro custou R$ 200,00 a mais do que o imediatamente anterior. Se o custo total da construção foi de R$ 48.600,00, a profundidade do poço é:

Questão 69258

(FUVEST- 2022 - 1ª fase)

Os funcionários de um salão de beleza compraram um presente no valor de R$ 200,00 para a recepcionista do estabelecimento. No momento da divisão igualitária do valor, dois deles desistiram de participar e, por causa disso, cada pessoa que ficou no grupo precisou pagar R$ 5,00 a mais que a quantia originalmente prevista. O valor pago por pessoa que permaneceu na divisão do custo do presente foi:

Questão 69259

(FUVEST - 2022 - 1ª fase)

Fatbergs are a growing scourge infesting cities around the world— some are more than 800 feet long and weigh more than four humpback whales. These gross globs, which can cause sewer systems to block up and even overflow, have been plaguing the U.S., Great Britain and Australia for the past decade, forcing governments and utilities companies to send workers down into the sewers armed with water hoses, vacuums and scrapers with the unenviable task of prying them loose.

"It is hard not to think of [fatbergs] as a tangible symbol of the way we live now, the ultimate product of our disposable, out of sight, out of mind culture," wrote journalist Tim Adams in The Guardian.

At their core, fatbergs are the accumulation of oil and grease that's been poured down the drain, congealing around flushed nonbiological waste like tampons, condoms and baby wipes. When fat sticks to the side of sewage pipes, the wipes and other detritus get stuck, accumulating layer upon layer of gunk in a sort of slimy snowball effect.

Fatbergs also collect other kinds of debris—London fatbergs have been cracked open to reveal pens, false teeth and even watches.

Restaurants are a big contributor to fatbergs: Thames Water, the London utilities company, found nine out of 10 fast-food eateries lacked adequate grease traps to stop fat from entering the sewers. Homeowners also contribute to the problem by pouring grease and fat down the sink.

Even though its component materials are soft, fatbergs themselves can be tough as rocks. Researchers have found a host of dangerous bacteria in fatbergs, including listeria and e.coli.

Fatbergs are notorious for their fetid smell, which can make even the hardiest sewer workers gag, and chipping away at one can release noxious gases.

The key to fatberg prevention is remembering the four Ps: Pee, poo, puke and (toilet) paper are the only things that should be flushed.

Newsweek, 14 March, 2019. Adaptado.

De acordo com o texto, o processo de bloqueio do fluxo de esgoto, provocado pelos fatbergs, ocorre

Questão 69260

(FUVEST - 2022 - 1ª fase)

A escassez global de semicondutores continua a ter estranhas repercussões, sobretudo do ponto de vista geopolítico. Há um ano as indústrias lutam para se abastecer com chips eletrônicos que equipam aparelhos do dia a dia, de computadores a torradeiras, passando pelas máquinas de lavar e consoles de videogames. O episódio atual, no entanto, surge em um contexto marcado por um questionamento geral a respeito dos benefícios da globalização e do declínio da atividade industrial no Ocidente.

Evgeny Morzorov. “Devemos temer um colapso eletrônico?”. Le Monde Diplomatique Brasil, agosto/2021. Adaptado. 

O texto refere-se a uma questão geopolítica contemporânea: a disputa pelos semicondutores na indústria mundial. Sobre esse assunto, indique a alternativa correta:

Questão 69261

(FUVEST - 2022 - 1ª fase)

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.

De acordo com o texto, para os proprietários de restaurante, a principal vantagem dos aplicativos de entrega de comida é que eles

Questão 69262

(FUVEST- 2022 - 1ª fase)

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.

Segundo o texto, uma das soluções encontradas pelos donos de restaurante para amenizar os problemas com os serviços de entrega é

Questão 69263

(FUVEST - 2022 - 1ª fase)

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.

Em “I believe that restaurant owners that resist these apps are hurting their brands by missing out on potential customers” (3º parágrafo), a expressão sublinhada pode ser substituída, sem prejuízo de sentido, por:

Questão 69264

(FUVEST - 2022 - 1ª fase)

A produção do vidro tem por base a modificação da estrutura cristalina do quartzo (SiO₂) por meio do seu aquecimento e da adição de óxidos alcalinos, dentre eles o Na₂O. Esse processo adiciona cátions sódio à estrutura do quartzo, tornando-a amorfa. Alguns vidros, como os utilizados em telas de smartphones, passam ainda por processo de troca iônica para aumentar a resistência a quedas e riscos. Para isso, o vidro é banhado em uma solução salina contendo íons potássio. Dessa forma, o potássio substitui o sódio na estrutura, sem que o volume do vidro se altere.

Com base nessas informações, é correto afirmar que os íons potássio 

Questão 69265

(FUVEST - 2022 - 1ª fase)

O mapa mostra a topografia, os aspectos da paisagem e o tipo de cobertura vegetal da superfície numa determinada área, com um observador que, localizado próximo ao leito do rio, vê a paisagem direcionando seu olhar para o quadrante nordeste.

O cenário a ser visto pelo observador, considerando os aspectos evidenciados no mapa, é: