Taak in Sutik (I Want to Return)

The purpose of this film is to have four descendants of the Maya tell their stories and through them, explain four difficult concepts facing the 21st century contemporary Maya: * How do Mayan languages influence a worldview different than the westernized, globalized worldview? * How do the media, especially through movies, portray the Maya and other indigenous groups unfairly? * How have the descendants of the Maya coped with adapting to modernity while keeping their traditions intact? * How will the four protagonists ensure the protection of their language and their culture when they return home

Effect of calcium on bioaccessibility of milk fat during digestion of Cheddar-type cheeses

Le fromage cheddar est reconnu comme une excellente source de calcium. Outre son intérêt nutritionnel intrinsèque, le calcium favorise la lipolyse lors de la digestion. Cet effet s’explique par la formation de savons de calcium avec les acides gras saturés à longue chaîne, ce qui entraîne l’exposition de nouveau substrat à l’interphase huile-eau des gouttelettes de gras laitier, permettant à la lipase de continuer son action. En contrepartie, les savons de calcium limitent l'absorption des acides gras impliqués. D’un point de vue technologique, le calcium joue un rôle clé dans la structure du fromage car il participe à la formation du gel de paracaséine. Ayant un effet sur la matrice fromagère et sur la digestion des lipides, le calcium peut alors modifier la biodisponibilité du gras laitier. L’objectif de ce projet était de mieux comprendre l’effet du calcium sur la biodisponibilité du gras laitier à partir de fromages de type cheddar avec le but éventuel de développer des aliments pouvant contrôler la digestion et l’absorption des lipides. Dans un premier temps, des fromages de type cheddar enrichis en calcium par l’ajout de CaCl₂ ont été soumis à une digestion in vitro. L’analyse des chymes a permis de démontrer que les fromages enrichis se désintégraient plus lentement que leur contrôle sans calcium ajouté. D’une autre part, la libération d’acides gras des fromages enrichis progressait plus rapidement, mettant en évidence l’effet du calcium sur les mécanismes impliqués dans la lipolyse. Dans un second temps, des fromages de type cheddar ont été fabriqués à partir de lait standardisé avec des huiles de beurre contrôle, oléine et stéarine et salés avec ou sans CaCl₂. Les fromages ont été digérés in vitro pour étudier l’effet du calcium sur la lipolyse et la formation de savons de calcium avec les huiles de beurre ayant différents profils d’acides gras. Les fromages préparés avec la fraction stéarine (avec le rapport le plus élevé d’acides gras saturés à longue chaîne) étaient plus résistants à la désintégration physique et présentaient une lipolyse plus lente que les autres fromages, en raison du point de fusion élevé de cette matière grasse. Les fromages enrichis en calcium présentaient des taux de lipolyse supérieurs aux fromages sans enrichissement. Cette lipolyse accrue a été expliquée par la formation de savons de calcium avec des acides gras à longue chaîne. Ces composés insolubles pourraient toutefois réduire la biodisponibilité des acides gras impliqués en empêchant leur absorption. Pour confirmer l’effet du calcium et du type de matière grasse sur la biodisponibilité des lipides, les fromages ont été utilisés par la suite pour une étude chez le rat. La lipémie postprandiale des animaux a été mesurée suite à l’ingestion du fromage. Les matières fécales ont été analysées pour quantifier les acides gras excrétés sous forme de savons de calcium. Les fromages ont eu des effets différents au niveau de la lipémie postprandiale. L'enrichissement en calcium a entraîné une augmentation de la lipémie avec les fromages à l'oléine, alors qu'un pic différé a été observé avec les fromages à stéarine. Ceci s'explique par la formation de savons de calcium avec des acides gras saturés à longue chaîne, favorisant indirectement une lipolyse plus rapide de ceux à courtes et à moyennes chaînes. Le retard du pic pour les fromages à base de stéarine s’expliquait par leur teneur plus élevée en acides gras saturés à longue chaîne, qui formaient des savons avec le calcium et se retrouvaient dans les fèces. Les résultats confirment que le calcium affecte la digestion intestinale des lipides laitiers en augmentant le taux de lipolyse. Cependant, il limite également la bioaccessibilité des acides gras en produisant, au pH intestinal, des savons de calcium insolubles avec des acides gras saturés à longue chaîne. Ce projet démontre que la biodisponibilité des lipides peut être régulée par le calcium présent dans le fromage cheddar. Cette étude met en évidence l'interaction en cours de digestion du calcium et des lipides présents dans la matrice laitière et confirme sa répercussion physiologique. Ces effets sur la digestion et l'absorption des lipides sont d’intérêt pour la conception de matrices alimentaires pour la libération contrôlée de nutriments et bioactifs liposolubles. D'autres recherches dans ce domaine permettront de mieux comprendre le rôle joué par les aliments sur la santé humaine et d’habiliter le développement de produits laitiers pour contrôler la libération de nutriments afin de moduler les réponses métaboliques. Mots clés : fromage, gras laitier, digestion, lipolyse, savons de calcium.Cheddar cheese is recognized as an excellent source of calcium. In addition to its intrinsic nutritional value, calcium promotes lipolysis during digestion. This lipolysis enhancing effect is explained by the formation of calcium soaps with saturated long-chain fatty acids, resulting in the exposure of new substrate to the oil-water interphase of the milk fat droplets, thus enabling lipase to continue its action. On the other hand, the formation of calcium soaps reduces the absorption of saturated long-chain fatty acids. From a technological point of view, calcium plays a key role in the cheese structure as it participates in the formation of the paracasein gel. By such effects on the cheese matrix and the digestion of lipids, calcium can modify the bioavailability of the dairy fat. The objective of this project was to better understand the effect of calcium on the bioavailability of dairy fat from Cheddar cheeses, in aim to developing food matrices for controlled digestion and absorption of lipids. In a first step, Cheddar cheeses enriched with calcium by the addition of CaCl₂ were subjected to digestion in vitro. Chyme analysis showed that calcium-enriched cheeses disintegrated less rapidly than the non-enriched control but that their lipolysis progressed more rapidly, demonstrating the effect of calcium on the factors that influence lipolysis. In a second step, Cheddar cheeses were made from standardized milk with control, olein and stearin butter oils and salted with or without CaCl₂. The cheeses were digested in vitro to study the effect of calcium on lipolysis and the formation of calcium soaps from butter oils with different fatty acid profiles. Cheeses prepared with the stearin fraction (with the highest ratio of saturated long-chain fatty acids) were more resistant to physical disintegration and presented slower lipolysis than the other cheeses because of the high melting point of this fat. Cheeses enriched with calcium had higher levels of lipolysis than cheeses without enrichment. This increased lipolysis was due to the formation of calcium soaps with saturated long-chain fatty acids. These insoluble compounds could reduce the bioavailability of the fatty acids involved by preventing their absorption. To confirm the effect of calcium and type of fat on lipid bioavailability, the cheeses were subsequently used for an in vivo study. Postprandial lipemia of Wistar rats was monitored following ingestion of the cheese. The feces were analyzed to quantify the fatty acids excreted as calcium soaps. The cheeses had different effects in postprandial lipemia. Calcium enrichment led to a higher lipemic peak for the cheeses with olein, while a delayed peak was observed for cheeses with the stearin. This was explained by the increased affinity of calcium for saturated long-chain fatty acids, indirectly allowing faster lipolysis of other fatty acids, such as those with short- and medium-chains. The delay for stearin cheeses was due to their high content of saturated long-chain fatty acids, which formed soaps with calcium, thus reducing their absorption and ending up in feces. The results confirm that calcium plays an important role in intestinal digestion of dairy lipids by increasing the rate of lipolysis. However, it also limits the bioaccessibility of fatty acids by producing insoluble calcium soaps with saturated long-chain fatty acids at intestinal pH conditions. This project demonstrates that the bioavailability of lipids can be regulated by calcium in Cheddar cheese. This study demonstrates the interaction of calcium and lipids present in the dairy matrix during digestion and confirms its physiological repercussion. These effects on digestion and lipid absorption are of interest for the design of food matrices for the controlled release of liposoluble nutrients or bioactive molecules. Further research in this area will provide a better understanding of the role of foods in human health and enable the development of dairy products to control the release of nutrients to modulate metabolic responses. Keywords: Cheese, milk fat, digestion, lipolysis, calcium soaps

Educational Technology Workshops for the Seniors Adults

The City of Watsonville Parks and Community Services works with various ages, from toddlers to seniors, depending on the program or organization. The main focus of this project was to work towards keeping seniors up to date with advanced technology. The problem was that many seniors don’t have the knowledge when it comes to using technology properly. The project\u27s purpose was to educate as many senior citizens with basic computer skills. The workshop was offered both in Spanish and English once every month. The individual appointments are every week on Tuesdays. The project has exceeded expectations. The individual appointments get booked very quickly and the group tech workshop was somewhat successful. Some recommendations for the senior tech workshop was providing more dates available for individual consultations. The individual consultations seem more popular than the group workshops

Risk Management: Impact Of The Macroeconomic Variables In The Stock Market Sectors

This research enhances the importance of the risk management and decision analysis, specifically addresses the impacts of macroeconomic variables in the stock market.  The theoretical framework covers the evolution of investment analysis tools from portfolio management to recent financial theories applied to the Mexican Stock Market. In one of the recent works, Francisco Lopez, a Mexican researcher discovered evidences of different impacts of macroeconomic variables in the Mexican stock exchange market at a productive sector level.  The scope of this work is to expand and continue to exploring these findings.  The strategy is to apply statistical analysis over longitudinal data to identify and understand such impacts to the Mexican stock market. Volatility and risk impacts in the market create a challenging environment to the decision makers; analysis models could be enhanced to include these macroeconomic variables and assess impacts on specific productive sectors; the application of this knowledge will provide direct benefits to the market, the productive sectors and to the economy participants

Delay-robust stabilization of an n + m hyperbolic PDE-ODE system

International audienceIn this paper, we study the problem of stabilizing a linear ordinary differential equation through a system of an n + m (hetero-directional) coupled hyperbolic equations in the actuating path. The method relies on the use of a backstepping transform to construct a first feedback to tackle in-domain couplings present in the PDE system and then on a predictive tracking controller used to stabilize the ODE. The proposed control law is robust with respect to small delays in the control signal

El comportamiento ante la muerte en el Valle de Toluca a través de los testamentos. 1565-1623

Este artículo expone la mentalidad de la época para la vida y para la muerte, a través de las manifestaciones que sobre el destino fatal y la religiosidad tenían hombres y mujeres de la Toluca novohispana; esto mediante el análisis de los testamentos del Archivo Histórico de la Notaría N° 1 de Toluca. En el análisis de los testamentos se aborda a los sujetos que aparecen: testador, herederos, albaceas, testigos; así como las costumbres y ritos que sobre el momento de la muerte, y las postrimerías de ésta, efectuaban los sujetos involucrados, tales como la mortaja, las misas, las donaciones, etcétera. Quedan claras las últimas voluntades del testador, como las herencias de bienes muebles e inmuebles, de igual modo que semovientes, como ganado y esclavos. Bienes para Cofradías, fundación de capellanías, entre otras

Defining and Measuring Digital Transformation

There are many models that have been developed over time to measure the capacity of organizations to benefit from the implementation of Information Technologies (IT), so that efficiency and efficacy advantages may be obtained. However, the potential impact of IT has grown exponentially. Today, the profound appropriation of IT in organizations is represented by the concept of Digital Transformation. In the knowledge era, it is ever more important to understand the value that IT initiatives may bring to organizations. Many terms have been used and evolved to describe this evaluation, from IT maturity to Digital Transformation., along with e-readiness. However, the evolution has been slow, starting with simple studies on the profitability of establishing and IT infrastructure, and moving all the way to the concept of Digital Transformation. An ongoing research project in Latin America seeks to review the most important models that have emerged and evolved to the present day, now that we are immersed in the realm of Industry 4.0 and Society 5.0, to propose an integrated Digital Transformation model and an instrument to assess its state in a particular organization, Measuring its level of maturity, would provide a business the needed steps to follow, in order to better profit from an intelligent use of IT that takes into consideration the opportunities and challenges of a dynamic competitive environment. Based on classical models for IT productivity (Brynjolfsson 1993), IT planning and alignment (Zachman 1984; Kaplan and Norton 1992; Henderson and Venkatraman 1999; Luftman 2000), e-Readiness and Digital Maturity (Venkatraman 1994), and more recent models for Digital Transformation (Heilig, Schwarz and Voß, 2017; Rossman 2018; Morakanyane, Grace, and O\u27Reilly2017; Matt, Hess & Benlian 2015; Osmundsen, Iden & Bygstad 2018), an integrated model is proposed, comprised by a matrix relating five organizational dimensions and three transformational objectives. Innovation and financial aspects are included to impact across all combinations. Based on this model, a quantitative five-point scale instrument was developed to establish the level of Digital Transformation maturity of an organization. Such instrument is being pilot tested in five different countries for reliability, face, and content validity. Given its length, a possibility exists for dimension reduction. It is expected that the adjusted instrument will allow testing the model in a greater sample, and a practical consulting methodology can be derived from it for industry application. The validated model, could provide cohesion to previously developed research, as well as adaptation of the body of knowledge to the current times and need of Society 5.0. The Latin American context will provide a valuable testing ground, provided the particular challenges faced by organization located in countries where infrastructure and digital awareness may be strong limitations to the success of IT initiatives. Nonetheless, it is likely that the level of external validity will be more than acceptable, and the model may prevail after testing in different contexts

Constrained Model Predictive Control of a Skid-Steering Mobile Robot

International audienceAbstract—In this paper, a kinematic model of a four-wheelskid-steering mobile robot is presented and a receding horizonstabilizing control law for the system is developed, based onthe optimization of a quadratic cost function on the systemstates and control inputs. Global asymptotic stability of thenominal system with actuator saturation constraints is analyticallyproven and a simple dynamical model is constructed forvalidation purposes. The robustness and performance of thecontroller were tested under simulation on both models andthe results are presented and discussed

D1-Input-to-State Stability of a Time-Varying Nonhomogeneous Diffusive Equation Subject to Boundary Disturbances

International audienceD1-Input-to-state stability (D1ISS) of a diffusive equation with Dirichlet boundary conditions is shown, in the L2-norm, with respect to boundary disturbances. In particular, the spatially distributed diffusion coefficients are allowed to be time-varying within a given set, without imposing any constraints on their rate of variation. Based on a strict Lyapunov function for the system with homogeneous boundary conditions, D1ISS inequalities are derived for the disturbed equation. A heuristic method used to numerically compute weighting functions is discussed. Numerical simulations are presented and discussed to illustrate the implementation of the theoretical results