On the full Kostant-Toda system and the discrete Korteweg-de Vries equations

The relation between the solutions of the full Kostant–Toda lattice and the discrete Korteweg–de Vries equation is analyzed. A method for constructing solutions of these systems is given. As a consequence of the matricial interpretation of this method, the transform of Darboux is extended for general Hessenberg banded matrices

Stern-Gerlach Entanglement in Spinor Bose-Einstein Condensates

Entanglement of spin and position variables produced by spatially inhomogeneous magnetic fields of Stern-Gerlach type acting on spinor Bose-Einstein condensates may lead to interference effects at the level of one-boson densities. A model is worked out for these effects which is amenable to analytical calculation for gaussian shaped condensates. The resulting interference effects are sensitive to the spin polarization properties of the condensate.Comment: 9 pages, 2 figure

Formulación de un aderezo a base de zapallo loche utilizando criterios de conservación y aceptación sensorial

In this investigation, a dressing based on loche squash was developed. Initially, nine formulations ere designed, being acidified with acetic acid until reaching a pH of 4.4. Sensory analyses were performed in four sessions by an untrained panel which assessed the characteristics of the formulations: appearance, aroma and flavor, the formulation with the highest degree of satisfaction being determined through the Analysis of Variance (ANOVA) and the Least Significant Difference (LSD) tests. Then, the formulation of greater satisfaction was subjected to three different heat treatments: 85°C for 10 min, 90°C for 6 minutes and 95°C for 3 minutes. Finally, two quality criteria were evaluated: Microbiological (mesophilic viable microorganisms) and enzymatic (pectinesterase), choosing the treatment of 90 °C for 6 minutes, which was subjected to physical and chemical tests. As a result, a loche squash dressing was obtained, preserving its initial organoleptic characteristics and achieving a safe product of good taste.En esta investigación se desarrolló un aderezo a base de zapallo loche; diseñándose nueve formulaciones iniciales, las cuales fueron acidificadas con ácido acético hasta llegar a un pH de 4.4. Se realizaron análisis sensoriales, donde jueces no entrenados, evaluaron en 4 sesiones los atributos de las formulaciones: Apariencia, aroma y sabor; determinando la formulación con mayor grado de satisfacción, a través  de Análisis de varianza (ANOVA) y Diferencia mínima significativa (DMS). Por consiguiente, la formulación de mayor grado de satisfacción, fue sometida a tres diferentes tratamientos térmicos: 85º C a 10 minutos; 90º C a 6 minutos y  95º C a 3 minutos.  Por último, se evaluaron dos criterios de calidad: Microbiológicos (microorganismos mesófilos viables) y enzimático (pectinesterasa), escogiendo el tratamiento de 90º C por 6 minutos, siendo sometido a pruebas físicas y químicas. Como resultado, se obtuvo un aderezo a base de zapallo loche, conservando características organolépticas iniciales y logrando un producto inocuo de  agradable sabor

Evolución del conocimiento físico

In this paper we wish to present the evolution of the structure of the physic knowledge from the level of 1st year BUP to science graduates. The reliability of the responses also analysed