Línea de base para evaluar el impacto de una planta de celulosa en el Río Uruguay

In the framework of the environmental impact assessment process undertaken for the commissioning of the Kraft Botnia (currently UPM) paper mill, baseline studies were conducted between 2005 and 2007. The sampling design included three transections perpendicular to the coast line at three sites: Nuevo Berlín, Fray Bentos and Las Cañas. The work included testing of physicochemical parameters of water (nutrients, organic matter, metals, adsorbable organic compounds (AOX), dioxins and furanes), sediment organic matter and granulometry, biological studies of the planktonic, zoobenthonic and fish communities, and bioaccumulation of dioxins in fish. As an average, phosphorus in the water column presented values above those recommended by the national norms, while organic pollutants (AOX, chlorophenols, resinic acids, phytosterols, dioxins and furanes) remained below the guidance values recommended at an international level. Planktonic communities varied significantly across samplings; fish communities varied between sites and samplings, while the benthos results did not show significant space or time variations. The hag Iheringichthys labrosus has been proposed as the most suitable indicator species to be monitored, owing to its ubiquity and abundance. This paper offers an overview of the baseline assessments,highlighting the multiplicity and periodicity of the parameters collected in the course of two years.Como parte del proceso de evaluación del impacto ambiental ante la puesta en funcionamiento de la planta de pulpa de celulosa Kraft Botnia (actual UPM), se realizaron estudios de línea de base entre los años 2005 y 2007. El diseño de muestreo incluyó tres transectas perpendiculares a la línea de costa, en tres sitios: Nuevo Berlín, Fray Bentos y Las Cañas. Se realizaron estudios de parámetros físico-químicos del agua (nutrientes, sustancias orgánicas, metales, compuestos orgánicos adsorbibles (AOX), dioxinas y furanos), materia orgánica y granulometría del sedimento, estudios biológicos de las comunidades planctónicas, zoobentónicas e ícticas y bioacumulación de dioxinas en peces. El fósforo en la columna de agua presentó en promedio valores por encima de lo recomendado por la normativa nacional, mientras los contaminantes orgánicos (AOX, clorofenoles, ácidos resínicos, fitosteroles, dioxinas y furanos) se mantuvieron por debajo de los valores guía recomendados a nivel internacional. Las comunidades planctónicas variaron significativamente entre muestreos, la de peces entre sitios y muestreos, mientras que la de bentos no presentó variaciones significativas espaciales ni temporales. El bagre trompudo (Iheringichthys labrosus) es propuesto como especie a sermonitoreada debido a su ubicuidad y abundancia. Este trabajo ofrece una visión general de los estudios de línea de base, destacando la multiplicidad y la periodicidad de los parámetros en dos años de estudio

Aplicación de elastografía por retorno temporal a la evaluación de textura en quesos

The aim of this work was to study the application of the acoustic technique Time Reversal Elastography (TRE) for texture evaluation of different types of cheese. Eight commercial cheese samples were evaluated using TRE and Texture Profi le Analysis (TPA). Both methodologies were able to identify differences in the texture of the evaluated cheese samples, providing similar results. According to the partial least squares regression performed, the focalization width determined by TRE was positivelycorrelated (R2=0.89) to hardness and stiffness. This indicates that TRE could be considered as an adequate method for the non destructive evaluation of cheese texture.El objetivo de este trabajo fue estudiar la aplicación de la técnica acústica Elastografía por Retorno Temporal (TRE) a la evaluación de la textura de distintos tipos de queso. Se evaluaron ocho muestras comerciales de diferente textura mediante las técnicas de TRE y Análisis de Perfi l de Textura (TPA). Ambas metodologías permitieron detectar diferencias en la textura de las muestras, aportando resultados concordantes. De acuerdo a la regresión de mínimos cuadrados parciales realizada (PLS), el ancho de focalización obtenido por TRE se correlacionó positivamente (R2=0.89) con los parámetros dureza y rigidez del TPA. Esto indica que la técnica de TRE sería un método adecuado para evaluar la textura de los quesos de forma no destructiva. &nbsp

Fruto autóctono butiá : innovación y transferencia tecnológica

The “butiá” is the fruit of the Butia capitata palm, native of the East of the República Oriental del Uruguay. The idea of developing products based on “butiá” have been roaming in our minds for many years. Products made from butiá are common and home made in the area and their commercialization is still very local and small. Using the local knowhow and providing technology, we are aiming to adequate and/or improve the good quality products of the small artisans. This paper has two objectives. The first is the development of products made from butiá along with designing the adequate equipment to process them. The second is the technological transfer of the knowledge involved to every artisan in this area of our country, so they can finally improve their quality of life. Among the products we can find “butiá pulp” for different uses, for example to fill in chocolates, and products based on the seeds of butiá, for example toasted seeds for fillings. In respect to the equipment for this process, it is necessary to design a mechanism to extract the seeds, another to extract the pulp and a chocolate warmer. We aim to improve and/or develop products based on butiá which are already well known locally, and thus to promote the interaction with other activities (like self sustained tourism) in a setting that will be friendly with the preservation of the local ecosystem and the creation of commercialization channels for the products.Desde las primeras décadas del siglo XX existen referencias (Cardoso, 1995) sobre emprendimientos domésticos y comerciales que citan productos a base de butiá. En 1998 el Laboratorio Tecnológico del Uruguay (LATU) comienza a incursionar en asesoramientos a emprendimientos sobre este tema, y en 2006 lo retoma desde un ángulo más industrial, planteando la idea de desarrollar comercialmente productos a base de butiá, fruto de la palmera Butia capitata, autóctono de la zona Este de la República Oriental del Uruguay. Estos productos  de habitual consumo y elaboración casera están muy incorporados a la cultura local y su comercialización aún es muy pequeña. A través del conocimiento de los saberes locales y de la incorporación de tecnología se busca desarrollar, adecuar y/o mejorar productos de buena calidad de pequeños elaboradores. El presente trabajo tiene dos ejes: desarrollo de productos a base de butiá, junto con el diseño del equipamiento adecuado para su procesamiento, y la transferencia tecnológica de los conocimientos generados a los pequeños elaboradores de esta zona de Uruguay que le permitan mejorar su calidad de vida. Dentro de estos productos se encuentran: pulpa de butiá para diferentes usos (ej. relleno para bombones) y productos a base de semillas del butiá (ej. almendra tostada para rellenos). Respecto al equipamiento adecuado para estos procesos, se ve la necesidad de diseñar un equipo para la extracción de las semillas, otro para la extracción de pulpa del butiá y una templadora para chocolate. Los resultados esperados son la mejora y/o desarrollo de productos a base de butiá reconocidos en el medio local, promoviendo la interacción con otras actividades (turismo sustentable), dentro de un marco que favorezca la preservación del ecosistema y la generación de canales de comercialización estables para los productos. &nbsp

Capacidad emulsionante de sueros de soja

The objective was to analyze the emulsifying capacity of different soybean wheys as integral products. The following samples were tested: lyophilized soybean whey (LSW), heated LSW (HLSW), lyophilized tofu whey (LTW) and heat-dried tofu whey (HDTW). The emulsions were carried out at same level of total protein (0.1–1.0% w/v, phosphate buffer 10 mm, Φw=0.33, Ul- traturrax T-25). Emulsion stability (measured by the separated oil) decreased in the order: HLSW> HDTW> LTW> LSW. These results are correlated with emulsifying activity index (EAI) with and without SDS. Assays of backscattering and laser diffraction showed a reduction of particle size in emulsions prepared with heated whey (HLSW and HDTW in comparison with LSW and LTW, respectively). The differences between HLSW and TDTW can be attributed to the glycosilated products generated during thermal treatment under anhydrous conditions, factors which prevent the flock formation postulated as the main mechanism to destabilize these emulsions.El objetivo fue analizar la capacidad emulsionante de diferentes sueros de soja como productos integrales. Se ensayaron: suero de soja liofilizado (SSL), suero de soja liofilizado y calentado (SSLC), suero de tofu liofilizado (STL) y suero de tofu secado térmicamente (STST). Las emulsiones fueron realizadas a igual nivel de proteína bruta (0,1.1,0% p/v, buffer fosfato 10 mm, ƒ³masico =0,33, Ultraturrax T-25). La estabilidad de las emulsiones (medida a traves del aceite separado) decrecio en el orden: SSLC > STST > STL > SSL. Estos resultados se correlacionan con el índice de actividad emulsificante con y sin SDS. Por medidas de BackScattering y difracción láser se observo una reducción del tamaño de partícula en las emulsiones preparadas con sueros calentados (SSLC respecto a SSL y STST respecto a STL). Se observaron diferencias en la capacidad emulsionante de SSLC y STST, atribuidas a las condiciones de calentamiento. Las reacciones de desnaturalización y de formación de agregados glicosilados en el suero de soja liofilizado y calentado reducirían la formación de floculos en la emulsión, principal mecanismo de desestabilización en estas emulsiones

Método de Cuckow para la calibración de aerómetros : diseño y puesta a punto del equipo

The method used in Laboratorio Tecnológico del Uruguay (LATU) for hydrometers calibration is the “Cuckow method for hydrometers calibration using water added with a surfactant as a standard”. A surfactant is used to decrease the surface tension of distilated water used as a standar and is verified that the density variation of distilated water produced by the surfactant adds a small contribution to the uncertainty of the method and can be contemplated within the accepted uncertainty for the density of distilated water. A strategy to reduce the uncertainty calibration of the method was planned; to perform it a container with a system of thermostatization with recirculating water per jacket to provide thermal stabilization to the system was designed, shaking to improve the thermostatization and avoid gradients of density associated with inhomogeneities in the temperature. Improvements were made in the adjustment system of reading and shape of the meniscus. The improved method was validated again and it was demonstrated that improvements help to reduce the uncertainties of calibration, giving the possibility to apply it for calibration of precision hydrometers. In this article considerations in designing and working conditions adjustments of the improved equipment are detailed, mainly in the container and its jacket for recirculating water of thermostatization. This raises its construction with tubes of glass available on the market and lowering the costs.El método utilizado en el Laboratorio Tecnológico del Uruguay (LATU) para calibración de aerómetros es el “Método de Cuckow para calibración de aerómetros utilizando agua adicionada con un tensoactivo como fluido patrón”. En este método se usa un tensoactivo para bajar la tensión superficial del agua destilada utilizada como fluido patrón y se verifica que la variación en la densidad de la misma, producto del agregado del tensoactivo, contribuye en forma despreciable a la incertidumbre del método y puede ser contemplada dentro de la incertidumbre aceptada para la densidad del agua destilada. Se planificó una estrategia para bajar la incertidumbre de calibración del método; para ello se diseñó un recipiente con un sistema de termostatización con recirculación de agua por camisa, lo que aporta estabilidad térmica al sistema. Se utilizóagitación mecánica para favorecer la termostatización y evitar gradientes de densidad asociados a inhomogeneidad en la temperatura. También se realizaron mejoras en el sistema de ajuste de la lectura y formación del menisco. Luego de estas mejoras se validó nuevamente el método y se demostró que se alcanza la meta propuesta de disminuir las incertidumbres de calibración, estando en condiciones de aplicarlo a calibración de aerómetros de precisión. En el presente artículo se detallan las consideraciones realizadas en el diseño y puesta a punto del equipo mejorado, fundamentalmente el recipiente y el sistema de termostatización. Se plantea la construcción del recipiente a partir de tubos de vidrio disponibles en el mercado, bajando así sus costos. &nbsp

Occurrence of metal ions in rice produced in Uruguay

The United Nations General Assembly declared the year 2004 the International Year of Rice under the concept "Rice is Life". The largest nutritional problems occurring globally are protein-energy malnutrition, Ca, Fe, I, Zn and vitamin A deficiencies. Being rice the staple food more consumed worldwide, outstanding care is taken on its composition levels.Uruguay has emerged as medium-size rice producer and Latin America's major rice exporter, and is now amongst the world's top ten. Thus, the knowledge of toxic as well as micronutrient elements is very important. Here is reported the determination in forty nine samples of rice (Oryza sativa L.) of As, Cd, Cr, and Pb by ET AAS in samples digested by dry ashing, and Ca, Co, Cu, Fe, K, Mg, Mo, Mn, Na, Ni and Zn by FAAS and Hg by CV AAS using microwave-assisted decomposition.The amount of all the metal ions studied in this work fall within the range typical of rice around the world. All the rice samples tested showed lower levels of As, Cd, Hg and Pb than the maximum limit permitted by governmental and international organizations.Potassium was the most abundant mineral followed by Mg and Ca and amongst microelements the presence of Cu, Fe, Mo, Mn, Na and Zn was outstanding.The milling process highly affects the contents of K, Mg, Mn, Na and Zn while little influence has on Ca, Co, Cu and Fe concentrations.Unexpected loss of Ca, Fe and Mn during parboiling process was detected.

Application of flexible scope in large testing laboratories

According as the international definition of Flexible Scope, a laboratory must demonstrate face with the accreditation body that it has the knowledge, experience and competence to work within the full range of its flexible scope, as well as possessing suitable laboratory environments and equipment. The laboratory must also demonstrate that it has a management system in place that can control its proposed approach while continuing to comply with the requirements of ISO 17025:2005. In case of UKAS (Unites Kingdom Accreditation Service), prior to offering accreditation for flexible scope they must have a high degree of confidence that the staff are technically competent and that the management system controlling certain key processes as development, review, validation and authorization.LATU apply these requirements since 2004 as "Unified Tests". Until this date, LATU was doing the same type of tests in different materials departments using different equipment, personal, and testing quality control. In order to that were defined cross disciplinary groups to analyze this topic approaching in personal competence and quality control tests improvement, and resource's decrease. For example, LATU has the Unified Test Tensile Strength accredited by UKAS in: corrugated and solid fiberboard, paper board, linerboard, cork plugs, plastic bags, plastic sheeting, paper, woven fabrics, plastic woven bags and woven plastic. As a result of the Unified Tests was generated a general unified manage procedure with unified criteria's, responsibilities and actions. Was written a unique testing procedure not only with the actual flexible scope and the flexibilities limits but also the compliance requirements of ISO 17025 and the accreditations body methodology. We could decrease the amount of documentation to control. Was defined the methodology and implemented periodicaly internal inter comparisons between departments in order to valid the unified tests and has a unique calculation method of uncertainty of measurement for tests performed in different departments. The equipment joint control allows everybody to use all the equipment, optimization resources and assurance the maintenance and calibration of them. The training together lead to the polyvalence personal