Evaluation of green walls as passive acoustic insulation system for buildings

Greenery on buildings is being consolidated as an interesting way to improve the quality of life in urban environments. Among the benefits that are associated with greenery systems for buildings, such as energy savings, biodiversity support, and storm-water control, there is also noise attenuation. Despite the fact that green walls are one of the most promising building greenery systems, few studies of their sound insulation potential have been conducted. In addition, there are different types of green walls; therefore, available data for this purpose are not only sparse but also scattered. To gather knowledge about the contribution of vertical greenery systems to noise reduction, especially a modular-based green wall, two different standardised laboratory tests were conducted. The main results were a weighted sound reduction index (Rw) of 15 dB and a weighted sound absorption coefficient (a) of 0.40. It could be concluded that green walls have significant potential as a sound insulation tool for buildings but that some design adjustments should be performed, such as improving the efficiency of sealing the joints between the modular pieces.The authors would like to thank the FEDER of the European Union for financial support via the project ‘‘G-GI3000/IDIX SILENTVEG: Barreras vegetales autónomas y sostenibles para la mitigación acústica y compensación del CO2 en vías de transporte, con seguimiento telemático’’ of the ‘‘Programa Operativo FEDER de Andalucía 2007-2013’’

Comunicaciones electrónicas y competencia

La introducción de competencia en las comunicaciones electrónicas se ha conseguido con una regulación específica, en la medida en que las normas de competencia por sí solas no son suficientes, en un momento inicial, para la apertura de un mercado en monopolio en el que las infraestructuras -las redes, básicamente- son esenciales para el ejercicio de esa actividad. En este artículo se analiza la regulación del sector, distinta pero complementaria de la de competencia, así como su aplicación por la autoridad específica encargada de su vigilanci

Impact of Consuming Extra-Virgin Olive Oil or Nuts within a Mediterranean Diet on DNA Methylation in Peripheral White Blood Cells within the PREDIMED-Navarra Randomized Controlled Trial: A Role for Dietary Lipids

DNA methylation could be reversible and mouldable by environmental factors, such as dietary exposures. The objective was to analyse whether an intervention with two Mediterranean diets, one rich in extra-virgin olive oil (MedDiet + EVOO) and the other one in nuts (MedDiet + nuts), was influencing the methylation status of peripheral white blood cells (PWBCs) genes. A subset of 36 representative individuals were selected within the PREvención con DIeta MEDiterránea (PREDIMED-Navarra) trial, with three intervention groups in high cardiovascular risk volunteers: MedDiet + EVOO, MedDiet + nuts, and a low-fat control group. Methylation was assessed at baseline and at five-year follow-up. Ingenuity pathway analysis showed routes with differentially methylated CpG sites (CpGs) related to intermediate metabolism, diabetes, inflammation, and signal transduction. Two CpGs were specifically selected: cg01081346-CPT1B/CHKB-CPT1B and cg17071192-GNAS/GNASAS, being associated with intermediate metabolism. Furthermore, cg01081346 was associated with PUFAs intake, showing a role for specific fatty acids on epigenetic modulation. Specific components of MedDiet, particularly nuts and EVOO, were able to induce methylation changes in several PWBCs genes. These changes may have potential benefits in health; especially those changes in genes related to intermediate metabolism, diabetes, inflammation and signal transduction, which may contribute to explain the role of MedDiet and fat quality on health outcomes.This work was supported by CIBERobn (CB12/03/30002 to J.A.M.) and Ministerio de Economía y Competitividad (AGL2013-45554-R to J.A.M. and F.I.M.) and Red PREDIMED-RETIC RD06/0045. A.A. was supported by a grant from Centre for Nutrition Research (Universidad de Navarra) until august 2016, and from that day, by a “Formación de Profesorado Universitario” fellowship from Ministerio de Educación, Cultura y Deporte (FPU15/02790)