Unemployment Syndrome during COVID-19: A Comparison of Three Population Groups

Introduction: Of the serious problems that characterise the current crisis in Spain, the most alarming and revealing is unemployment, which, despite being so common, continues to be quite a negative experience for most people, often with serious negative effects on their biopsychosocial health. The perpetuation of this situation has given rise to a new syndrome of the unemployed. If these effects of economic downsizing are accompanied by the magnitude of the current situation brought about by COVID-19, the results can be devastating for the individuals and families experiencing it. Objective: To compare the symptoms of the unemployed syndrome in three population groups. Method: Three groups were studied: short-term unemployed (n = 91), long-term unemployed (n = 150), and those unemployed during the COVID-19 pandemic (n = 94). Unemployment syndrome was assessed with the Unemployment Syndrome Scale (USS). The three population groups were contacted through web pages, social networks, etc. and answered the instruments online in a single session. Once the responses were obtained, their information was encoded in a database and analysed through the SPSS v. 21 program. Population groups were compared using the ANOVA analysis and the Bonferroni post hoc test. Results: The unemployed individuals who lost their job during the pandemic reported higher scores in the symptoms of the Unemployed Syndrome Scale compared to the long- and short-term unemployed individuals. ANOVA analyses for symptoms of USS were all significant in the different groups considering a significance level of <0.005. Participants who were unemployed for less than one year had lower scores in the USS than the long-term unemployed participants and those unemployed during the COVID-19 pandemic that reported a significantly higher number of symptoms in the USS

Study of the bed velocity induced by twin propellers

Twin propellers without a rudder were studied using a physical model with a fixed clearance distance and three different rotating velocities. Experimental results were compared with results from theoretical expressions developed over the past 50 years for the efflux velocity, axial velocity, and maximum bed velocity. It was found that the efflux velocity equations overestimated the experimental results, whereas the computed axial velocities matched the experimental data reasonably well. However, when maximum bed velocity expressions were compared with experimental results, only one method was found to behave better; overestimation resulted if a quadratic superposition of single jets was used.Peer ReviewedPostprint (published version

Tomato- Fusarium oxysporum interactions: II. Chitosan and MSB induced resistance against fol in young tomato plants

Qitosna, hidrolizados de quitosana y menadiona bisulfito de sodio (MBS), fueron aplicados al suelo y asperjados sobre plantas de tomate en diferentes experimentos, para evaluar su efecto combinado sobre el desarrollo de la enfermedad. Los tres productos protegieron con efectividad las plantas contra la enfermedad, mostrando los mejores resultados la aspersión al follaje con hidrolizados de quitosana y MBS (0.25 + 0.05 g.L$ respectivamente), sugiriendo que la inducción de resitencia sistémica juega un papel importante como mecanismop de defensa del tomate contra el ataque de Fusarium oxysporum f.sp lycopersicil (FOL). Se midierojn algunos mecanismos enzimáticos relacionados con la defensa en plantas tratadas con elicitores e inoculadas con FOL como marcadores de resistencia a la enfermedad.We gratefully acknowledge the fine technical assistance of Oligosaccharins Laboratory and the collaboration of the Technological Development Laboratory from CIGB. Special acknowledge to Maritza Mora Ruiz.Peer reviewe

Uso del lactosuero en el desarrollo de una bebida láctea saborizada con chocolate en polvo: propiedades sensoriales y bromatológicas

Con el fin de determinar la incidencia del uso de diferentes concentraciones de lactosuero en las propiedades sensoriales y bromatológicas de una bebida láctea saborizada con chocolate en polvo, se realizaron tres tratamientos: T1 (25% Lactosuero + 75% Leche), T2 (50% Lactosuero + 50% Leche) y T3 (75% Lactosuero + 25% Leche), aplicando un test de análisis sensorial con escala hedónica de cinco puntos a 30 jueves no entrenados de la Escuela de Ingeniería en Industrias Agropecuarias de la Universidad Técnica de Manabí, extensión Chone, quienes evaluaron los atributos de sabor, olor, color y textura; se aplicó un diseño completamente al azar con nivel de probabilidad del 5% de confianza. Los resultados obtenidos se analizaron en el programa estadístico SPSS, demostrando que el mejor tratamiento es el T3 (75% Lactosuero + 25% Leche); se realizó análisis bromatológicos obteniendo los siguientes resultados: proteínas 1,25%; acidez 0,61%, °Brix 13,50; sólidos totales 14,88% y cenizas 0,71% los cuales cumplen con los requisitos estipulados en la norma NTE INEN 2609:2012 para la elaboración de bebidas

Depletion of the gut microbiota differentially affects the impact of whey protein on high-fat diet-induced obesity and intestinal permeability

Acknowledgement: The authors thank Fiona Crispie and Amanda Brechon from Teagasc Moorepark Food Research Centre for their assistance in 16S library preparation and sequencing. The authors thank Thomaz Bastiaanssen for generating the pictures for caecal metabolomics analysis. The authors thank Joana Pereira, Eoin Sherwin and Marina Shverer for helping with the Ussing chambers experiment. S. B. was funded under the Teagasc Walsh Fellowship scheme (grant number 2016007). K. N. N. was supported by Teagasc, Ireland and in part by a research grant from Science Foundation Ireland (SFI) under grant numbers SFI/16/BBSRC/3389 and BBSRC under the grant number BB/P009875/1 (to K.N.N. and J.R.S). Funding information Teagasc Walsh Fellowship Programme, Grant/Award Number: 2016007; Science Foundation Ireland, Grant/Award Number: SFI/16/BBSRC/3389; Biotechnology and Biological Sciences Research Council, Grant/Award Number: BB/P009875/1Peer reviewedPublisher PD