Effects of Accelerate Ageing and Low Temperatures on Germination of Range Grasses

Accelerated ageing and cold tests were used to determine the seed vigour of different valuable forage grasses from the temperate semiarid region of Argentina (Piptochaetium napostaense, Poa ligularis, Stipa longiglumis, Stipa tenuis, Digitaria californica, Pappophorum subbulbosum, Setaria leiantha, Sorghastrum pellitum, Trichloris crinita). In general, warm season species showed greater vigour than cool season species

Changes in volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage

The analysis of volatile compounds by gas chromatography- mass spectrometry after extraction by purge and trap has been used to investigate the volatile compounds of fresh and marinated pork loin after E-beam treatmet as a function of packaging type (air, vacuum and modified atmosphere), radiation dose (1 and 2 kGy) and storage temperature (4 and 8 °C). Major differences were found between fresh and marinated samples but, in general, only minor differences were found in the volatile compounds of both types of loin due to storage temperature, packaging method and doses of irradiation. It is concluded that the application of E-beam is a very useful way to extend the shelflife of fresh and marinated pork loin with no changes in the odor of the products.<br><br>Se ha utilizado la cromatografía de gases/espectrometría de masas, la extracción mediante purga y trampa para estudiar los compuestos volátiles de lomo de cerdo fresco y adobado, tratados con electrones acelerados (1 y 2 kGy) y almacenado en refrigeración (4 y 8 °C) bajo diferentes atmósferas (aire, vacío y atmósfera modificada). Se observaron diferencias importantes entre las muestras de lomo fresco y adobado pero, en general, solo pequeñas diferencias fueron observadas en algunos compuestos volátiles de ambos tipos de lomo debidas al efecto de la temperatura, tiempo de almacenamiento, tipo de atmósfera o dosis de radiación. Se ha concluido que la aplicación de electrones acelerados es una tecnología muy eficaz para ampliar la vida útil del lomo de cerdo fresco y adobado sin que se detecten cambios en el olor de los productos

Performance and challenges in the value chain of the Anadara tuberculosa bivalve mollusk in Ecuador

The bivalve mollusk, Anadara tuberculosa (Black Shell, in Spanish Concha Prieta), is found on America’s Pacific coast, where it is harvested for subsistence and commercial markets. This paper aims to diagnose the performance of the black shell’s value chain. We also identify several challenges that must be addressed to improve the sustainability of the black shell fishery in Ecuador. The applied methodology was quantitative and descriptive. Its design was non-experimental, field, cross-sectional and ex post facto. The investigation was carried out from January to October 2019 in the Jambelí archipelago, El Oro province, Ecuador. The study population consisted of 565 individuals, shellfish collectors, shellfish associations managers, traders, and restaurants from the A. tuberculosa production chain. The sample size was estimated at 222 informants. The type of sampling used was probabilistic, random, stratified, and with proportional allocation, with an effective participation rate of those selected of approximately 80%. The questionnaire was applied personally through the structured survey method, in writing, in the work area, and with their consent. The performance of the value chain was diagnosed in the dimensions of productivity, competitiveness, and quality of life, reaching a 75.1% index, a result that indicates that the value chain has a moderate to good performance level. The competitiveness dimension reached the highest performance, followed by productivity. Quality of life was the dimension with the lowest performance. The value chain can be improved if the following challenges are met: (1) Restoration of the mangrove ecosystem, (2) Promotion of low-intensity shellfish aquaculture, (3) Good sanitary management and purification, (4) Promotion of value-focused ventures, (5) Strengthening of organizations and agreements for the use and custody of mangroves, and (6) Strengthening of institutions that contribute to the advancement of these challenge

Common prefrontal activations during working memory, episodic memory, and semantic memory

Regions of the prefrontal cortex (PFC) are typically activated in many different cognitive functions. In most studies, the focus has been on the role of specific PFC regions in specific cognitive domains, but more recently similarities in PFC activations across cognitive domains have been stressed. Such similarities may suggest that a region mediates a common function across a variety of cognitive tasks. In this study, we compared the activation patterns associated with tests of working memory, semantic memory and episodic memory. The results converged on a general involvement of four regions across memory tests. These were located in left frontopolar cortex, left mid-ventrolateral PFC, left mid-dorsolateral PFC and dorsal anterior cingulate cortex. These findings provide evidence that some PFC regions are engaged during many different memory tests. The findings are discussed in relation to theories about the functional contribition of the PFC regions and the architecture of memory

Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality

[EN] The present work was carried out to model the effect of E-beam treatment on the safety,shelf-life and sensory attributes of two poultry products, steaks and hamburgers, and tooptimize the radiation treatment. The inactivation of Salmonella spp. by means of differ-ent irradiation doses was modeled using a first order kinetics. The shelf-life was studiedby periodically counting the bacterial number in samples. For the modeling of experimen-tal data, only the exponential phase of growth was taken into account. The effect of theirradiation dose on the sensory attributes (appearance, odor and flavor) and instrumen-tal color (L*, a* and b* parameters) was modeled using the Gompertz function and theActivation Inactivation or linear models. The optimization of the irradiation dose was car-ried out by maximizing the sensory scores of samples and minimizing the instrumentalcolor changes. The safety and the shelf-life of samples were ensured by introducing con-straints into the optimization problem. In the case of hamburgers, the optimum calculateddose was 2.04 kGy, which guarantees the safety of the product and provides the best combi-nation of sensory and instrumental attributes. As regards the steaks, the optimum assesseddose was 1.11 kGy, significantly lower than for hamburgersThe authors acknowledge the financial support from the Project CSD2007-00016 (CONSOLIDER-INGENIO 2010) and AGL 2010-19158, both funded by the Spanish Ministry of Economy and Competitiveness.Cárcel Carrión, JA.; Benedito Fort, JJ.; Cambero, M.; M. C. CABEZA; Ordóñez, J. (2015). Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality. Food and Bioproducts Processing. 96:133-144. https://doi.org/10.1016/j.fbp.2015.07.006S1331449

An overview of the ciao multiparadigm language and program development environment and its design philosophy

We describe some of the novel aspects and motivations behind the design and implementation of the Ciao multiparadigm programming system. An important aspect of Ciao is that it provides the programmer with a large number of useful features from different programming paradigms and styles, and that the use of each of these features can be turned on and off at will for each program module. Thus, a given module may be using e.g. higher order functions and constraints, while another module may be using objects, predicates, and concurrency. Furthermore, the language is designed to be extensible in a simple and modular way. Another important aspect of Ciao is its programming environment, which provides a powerful preprocessor (with an associated assertion language) capable of statically finding non-trivial bugs, verifying that programs comply with specifications, and performing many types of program optimizations. Such optimizations produce code that is highly competitive with other dynamic languages or, when the highest levéis of optimization are used, even that of static languages, all while retaining the interactive development environment of a dynamic language. The environment also includes a powerful auto-documenter. The paper provides an informal overview of the language and program development environment. It aims at illustrating the design philosophy rather than at being exhaustive, which would be impossible in the format of a paper, pointing instead to the existing literature on the system

Nitrosoderivados de Hidroxifeniletilaminas

N-nitrosated derivative of 1-(3-hydroxy-phenyl)-2-methylamine ethanol has been obtained. Spectroscopic characterization (IR, RMN and UV-Vis) of this compound has been made as well as it has been determinated the dissociation constant of its phenolic group.Se ha obtenido y caracterizado por espectroscopía IR, RMN Y UV-Visible el derivado nitrosado del 1-(3-hidroxifenil)-2-metilaminoetanol. Se ha determinado la constante de disociación ácida del grupo fenólico de este derivado

Nitrosoderivados de Hidroxifeniletilaminas

Se ha obtenido y caracterizado por espectroscopía IR, RMN Y UV-Visible el derivado nitrosado del 1-(3-hidroxifenil)-2-metilaminoetanol. Se ha determinado la constante de disociación ácida del grupo fenólico de este derivado.N-nitrosated deriva ti ve of 1-(3-hydroxy-phenyl)-2-methylamine ethanol has been obtained. Spectroscopic characterization (IR, RMN and UV-Vis) of this compound has been made as well as it has been determinated the dissociation constant of its phenolic group