Projecte de rehabilitació i canvi d'ús de les naus "Cal Berger" per adequació d'un nou centre de joventut a Vilafranca del Penedés

El projecte tracta de l’estudi per la rehabilitació i canvi d’ús de les Naus “Cal Berger” conjunt d’edificacions d’ús industrial format per 3 naus que daten l’any 1919, per l’adequació d’un nou centre de Joventut situades al carrer Pere Alegret núm. 90‐92 del municipi de Vilafranca del Penedès, comarca de l’Alt Penedès, propietat de l’Ajuntament d’aquest municipi

Old Rural England vs. the Advent of Modernity as Reflected in the Two Main Female Characters of Thomas Hardy’s “The Withered Arm”

Este trabajo estudia la importancia de Wessex y la tradición popular en la obra de Thomas Hardy a través del análisis del cuento “The Withered Arm”, incluido en su colección de historias cortas Wessex Tales (1888). El análisis de este relato revela la situación de una sociedad al borde del colapso, a saber, la Inglaterra rural Victoriana tardía y su choque con la nueva sociedad industrial emergente, tal y como ambas son representadas por los personajes Rhoda Brook y Gertrude Lodge, respectivamente. En concreto, se establecen comparaciones entre estas dos protagonistas del relato para ilustrar una de las principales dicotomías en torno a la cual giran los textos de Thomas Hardy: el choque entre Wessex y los miembros del ‘folk’ y los foráneos con respecto a esa tierra y al mundo rural en general. Esta dicotomía es muy importante para entender el destino de cada personaje y su evolución personal a lo largo del relato. Para concluir, este cuento, lleno de simbolismo, representa la importancia de la tierra para Thomas Hardy, un escritor post-romántico de finales del siglo XIX, que representa maravillosamente la transición y el choque entre dos mundos diferentes, tanto en su propia vida personal como en sus textos

Increasing the stability of Empeltre olive oils by aromatization with rosemary (Rosmarinus officinalis) and garlic (Allium sativum)

A strategy to increase shelf life of Empeltre olive oils could consist in the incorporation of flavoring agents (rich in antioxidant compounds). The aim of this study was to describe the quality of Empeltre olive oils flavored with rosemary and garlic at different concentrations and methods (maceration and co-processing during malaxation). The incorporation of garlic during malaxation increased total phenol content and antioxidant capacity. Aromatization with rosemary (added during malaxation) increased total phenol content more than 50%. Changes in individual phenols were observed after garlic and rosemary aromatization. Slight increases in α-tocopherol were also observed at 5 and 7% concentration. Pigment content increased with rosemary concentration. As a consequence, antioxidant capacity and oxidative stability increased. Aromatization with rosemary by co-processing during malaxation was more effective in increasing antioxidant compounds than the maceration method. Empeltre olive oils aromatized with garlic achieved a greater sensory acceptance and better scores than with rosemary

Modulating the bitterness of Empeltre olive oil by partitioning polyphenols between oil and water phases: Effect on quality and shelf life

Bitterness is a positive sensorial attribute of olive oil that mainly depends on phenol concentration. However, excessive bitterness may be unpleasant for consumers. The aim of this investigation was to evaluate if partitioning polyphenols between oil and water phases could modulate the bitterness of an Empeltre olive oil containing a phenolic concentration higher than the typical content for this olive oil variety. The linear relationship observed between the percentage of oil in the extraction system and the percentage of phenols removed from the oil permitted estimating the olive oil-to-water ratio required to reduce the concentration of phenols for a given value in order to modulate Empeltre olive oil bitterness. Olive oils after liquid–liquid extraction did not develop any negative sensory attributes, and their physicochemical parameters were not substantially affected. Liquid–liquid extraction using water as a solvent is a procedure capable of effectively reducing the total phenol compounds of Empeltre extra virgin olive oil and, as a consequence, of reducing its bitterness intensity without affecting the highest commercial category determined by the parameters legally established by European Community regulations just after extraction and during nine months of storage

Efecto del plan de fertilización en la planta madre sobre la producción de esquejes de cáñamo (Cannabis sativa L.)

Cannabis sativa L. has become a focus in recent years in the agricultural, social, political and pharmaceutical fields, which has led many people to notice this crop. This has made more and more countries legalize its cultivation for different uses, here in Spain its cultivation is allowed if the amount of tetrahydrocannabinol does not exceed 0.2%. As each year more popularity is generated, the purposes of its cultivation have been expanded, since historically it was only cultivated to obtain fiber. This has led to the generation of new ways of cultivation and consequently new market niches have been generated that have not yet been fully explored or without a scientific basis to corroborate it. The world of multiplication and nursery is a sector, with respect to cannabis, that here in Spain is not developed, there are only a few companies that offer this service, even though its scientific support is low. For this reason, a project was carried out together with Valenveras and the UPC to better understand and observe the behavior of the mother plants with different nutritional plans for two varieties of cannabis. Despite having variability in the results, it is observed how the commercial plan 1 or FR4 presents an improvement with respect to the control fertilization, one of the causes of the improvements being a greater presence of the cationic level in the sap.El Cànnabis sativa L. s'ha convertit durant els últims anys en un focus tant en l'àmbit agrícola, social, polític, farmacèutic pel que ha portat al fet que molta gent s'hagi fixat en aquest cultiu. Això ha fet que cada vegada més països legalitzin el seu cultiu per a diferents usos, aquí a Espanya es permet el seu cultiu si la quantitat de tetrahidrocannabinol no supero el 0,2%. En generar-se cada any més popularitat s'han anat ampliant els fins del seu cultiu, ja que històricament tan sols es conreava per a l'obtenció de fibra. Això ha fet que es generin noves maneres de cultiu i conseqüentment s'hagin generat nous nínxols de mercat encara no del tot explorats o bé sense una base científica que ho corrobori. El món de la multiplicació i viverismo és un sector, respecte al cànnabis, que aquí a Espanya no està desenvolupat, tan sols hi ha poques empreses que ofereixin aquest servei sent així que el seu suport científic sigui baix. Pel que es va realitzar un projecte al costat de Valenveras i la UPC per a conèixer millor i observar el comportament de les plantes mare amb diferents plans nutricionals per a dues varietats de cànnabis. Malgrat tenir variabilitat en els resultats s'observa com el pla comercial 1 o bé FR4 presenta una millora respecte a la fertilització control, sent una de les causes de les millores una major presència del nivell catiònic en la saba.El Cannabis sativa L. se ha convertido durante los últimos años en un foco tanto en el ámbito agrícola, social, político, farmacéutico por lo que ha llevado a que mucha gente se haya fijado en este cultivo. Esto ha hecho que cada vez más países legalicen su cultivo para diferentes usos, aquí en España se permite su cultivo si la cantidad de tetrahidrocannabinol no supero el 0,2%. Al generarse cada año más popularidad se han ido ampliando los fines de su cultivo, ya que históricamente tan solo se cultivaba para la obtención de fibra. Esto ha hecho que se generen nuevas maneras de cultivo y consecuentemente se hayan generado nuevos nichos de mercado todavía no del todo explorados o bien sin una base científica que lo corrobore. El mundo de la multiplicación y viverismo es un sector, respecto al cannabis, que aquí en España no está desarrollado, tan solo hay pocas empresas que ofrezcan este servicio siendo así que su respaldo científico sea bajo. Por lo que se realizó un proyecto junto a Valenveras y la UPC para conocer mejor y observar el comportamiento de las plantas madre con diferentes planes nutricionales para dos variedades de cannabis. Pese a tener variabilidad en los resultados se observa como el plan comercial 1 o bien FR4 presenta una mejora respecto a la fertilización control, siendo una de las causas de las mejoras una mayor presencia del nivel catiónico en la savia

The evolution of Arbequina olive oil quality during ripening in a commercial super-high density orchard in north-east Spain

The objective of this work was to follow the maturity of the olives in a commercial Arbequina super-high density orchard and to study the evolution of the olive oil quality. For this objective, the physicochemical, nutritional and sensory parameters were studied. The free acidity was found to be similar during ripening whereas the peroxide index and K232, K270 decreased. The total phenol content and oxidative stability showed a similar trend. First, it increased and then decreased. alpha-tocopherol, saturated fatty acid and pungency decreased. The polyunsaturated content increased while the MUFAS/PUFAS ratio decreased. In 2010, the crop maturity was quicker, and the maturity indexes were higher than in the 2009 crop for the same picking date. Even in the same orchard, the maturity is changing in each crop season. For this reason, it is necessary to choose the optimal harvesting date

Control de sistemes mitjançant arbres de comportament

Desenvolupar un IDE que permeti dissenyar de forma gràfica mitjançant arbres de comportament tasques pel control de sistemes i integri l'edició i generació del codi font corresponent

Desenvolupament de mòduls Moodle en l’entorn de la Universitat de Barcelona

Treballs Finals de Grau d'Enginyeria Informàtica, Facultat de Matemàtiques, Universitat de Barcelona, Any: 2013, Director: Manuel López de MiguelMoodle (Module Object-Oriented Dynamic Learning Environment) és una eina que crea entorns virtuals d’ensenyament i aprenentatge. Permet l'estudiant treballar en línia amb els continguts de l'assignatura, obtenir documentació i ajuda tant d'altres alumnes com del professor i realitzar treballs o exercicis a traves de la plataforma. Per part del professor facilita la distribució del material de l’assignatura, la organització d’aquesta i l’avaluació dels alumnes. Aquest projecte es centrarà en com s’estructura Moodle i els seus mòduls d’exercicis. Moodle ofereix per defecte un patró base d’exercicis variat, per exemple de tipus qüestionari, resposta curta, múltiple opció o assaig. Actualment però no hi ha cap mòdul específic per fer exercicis amb resposta escrita de tipus científic. Aquest projecte final de grau s’emmarca dins del projecte docent AUTOQUIM, on es pretén realitzar una aplicació per fomentar el autoaprenentatge de coneixements mínims necessaris pels alumnes a l’hora d’accedir al laboratori amb el màxim de seguretat, i que a més reforci i consolidi els coneixements adquirits a l’aula. L’objectiu d’aquest projecte és desenvolupar un mòdul integrable en Moodle que sigui capaç d’implementar equacions matemàtiques complexes de forma amigable per part dels alumnes i on el professor pugui fer la retroacció de manera similar

Effects of pulsed electric fields on yield extraction and quality of olive oil

The effect of the application of pulsed electric field (PEF) treatments of different intensities (0–2 kV/cm) on Arbequina olive paste in reference to olive oil extraction at different malaxation times (0, 15, and 30 min) and temperatures (15 and 26 °C) was investigated. The extraction yield improved by 54 % when the olive paste was treated with PEF (2 kV/cm) without malaxation. When the olive paste was malaxated at 26 °C, the application of a PEF treatment did not increase the extraction yield as compared with the control. However, at 15 °C, a PEF treatment of 2 kV/cm improved the extraction yield by 14.1 %, which corresponded with an enhancement of 1.7 kg of oil per 100 kg of olive fruits. The application of a PEF treatment could permit reduction of the malaxation temperature from 26 to 15 °C without impairing the extraction yield. Param-eters legally established (acidity, peroxide value, K232, and K270) to measure the level of quality of the virgin olive oil were not affected by the PEF tres. A sensory analysis revealed that the application of a PEF treatment did not generate any bad flavor or taste in the oil

Assessing the efficacy of PEF treatments for improving polyphenol extraction during red wine vinifications

The influence of the electric field intensity and pulse width on the improvement of total polyphenol index (TPI) and colour intensity (CI) during extraction in an ethanolic solution (30%) and during fermentation-maceration has been investigated in different grape varieties: Grenache from two harvesting times, Syrah and Tempranillo. The aim of this study was to develop a procedure to establish the PEF treatment conditions that cause enough permeabilization in the skin cells of different grape varieties to obtain a significant improvement in the vinification process in terms of increment on the polyphenol content or reduction of maceration time.Results obtained in this investigation indicate that extraction of polyphenols in a solution of ethanol (30%) for 2 h could be a suitable procedure to know if the PEF technology is effective for improving extraction of polyphenols from the grapes during vinification and to determine the most suitable PEF treatment conditions to obtain this objective. Improvement in the extraction during vinification only was observed with those grapes and under treatment conditions in which the improvement of the polyphenol extraction was higher than 40%. Other interesting observation from this research is the highest efficacy of PEF when treatments of the same duration are applied using longer pulses. Therefore, in a continuous process, where the flow processed is determined by the frequency applied by the PEF generator, it is possible to increase the processing capacity of the PEF installation.Industrial relevance. Benefits from PEF treatment of the grapes before the maceration step in the vinification process have been demonstrated. Nevertheless, the characteristics of the grapes may change in different vintages and grape varieties. Therefore, it is of high importance to be able to determine the optimum PEF conditions in order to obtain the desired benefit during the vinification. The rapid method developed permits to determine PEF process parameters before the application of the PEF treatment with the objective of facilitating the phenolic extraction and therefore, reducing the maceration time. In these cases, it would be possible to remove the skins from the rest of the wine earlier, and therefore, increase the processing capacity of the winery