Evaluación del efecto de diferentes cepas de levadura (montrachet, k1-v1116, ec-1118, 71b-1122 y ivc-gre ®) y clarificantes sobre los atributos sensoriales del vino de naranja criolla (citrus sinensis)

Evaluation of effect of various strains of yeast (Montrachet, K1-V1116, EC-1118, 71B-1122 y IVC-GRE ®) and clearer on the sensory attributes orange wine (Citrus sinensis) RESUMEN En este trabajo se evaluó el efecto de diferentes cepas de levadura (Montrachet, K1-V1116, EC-1118, 71B-1122 y IVC-GRE ®) sobre los atributos sensoriales del vino de naranja. Estos atributos fueron medidos utilizando la escala modificada de UC Davis. En una prueba de ordenamiento para determinar el mejor tratamiento de clarificación se determinó que la gelatina por sí sola no causa efecto sobre el atributo apariencia general, la combinación de la gelatina y la microfiltración tienen un efecto positivo sobre la apariencia del vino de naranja. Los cinco vinos tratados con diferentes levaduras presentaron diferencias significativas sobre la puntuación total, acidez total, sabor y calidad en general. En términos del efecto de las levaduras, la evaluación sensorial realizada a los vinos mostró que el de naranja con la levadura K1-V1116 fue el que sobresalió en términos de puntuación en los promedios de casi todos los atributos analizados por el panel sensorial.  Palabras clave: vino de naranja criolla, levaduras, clarificantes, atributos sensoriales.  ABSTRACT In this Wort was evaluated the effect of different types of strains of yeast (Montrachet, K1-V1116, EC-1118, 71B-1122 y IVC-GRE) over the sensorial attributes of orange wines were also studied. These attributes were measured in a modified scale of UC Davis. By using an order test in order to know the best cleared treatment, it was determined that gelatin by itself does not cause any effect over the general quality attribute, but the combination of gelatin and microfiltration, cause a positive effect over the orange wine appearance. The five wines treated with different yeasts presented significant differences on individual scores, total acidy, flavor and general quality of the UC Davis scale. The sensorial evaluation of wines showed that the yeast K1-V1116 produced the best rated orange wine. This wine was significantly different over many attributes when compared with the other wines evaluated by the sensorial panel.  Key words: Orange wines, strains of yeast, sensorial attributes

The use of immunohistochemistry for diagnosis of prostate cancer

PURPOSE: Atypical glands (ASAP) are diagnosed in 5.0% of prostate biopsies, and cancer identification in a rebiopsy is higher than 40.0%. The use of antibodies to mark basal cells is currently a common practice, in order to avoid rebiopsies. There has been no reported study that has reviewed characteristics of radical prostatectomies (RPs) when immunohistochemistry (IHC) was necessary for definitive diagnosis. MATERIALS AND METHODS: Out of 4127 biopsies examined from 2004 to 2008, 144 (3.5%) were diagnosed with ASAP. IHC was performed using antibody anti-34ßE12 and p63. The results of surgical specimens of 27 patients treated by RP after the diagnosis of prostate cancer (PC) was made using IHC (Group 1) were compared with 1040 patients where IHC was not necessary (Group 2). RESULTS: IHC helped to diagnose PC in 103 patients (71.5%). Twenty-seven (26.2%) underwent RP. In Group 1, two (7.4%) adenocarcinomas were insignificant versus 29 (2.9%) for Group 2. Patients from Group 1 were younger (p = 0.039), had lower Gleason scores (GS) (p < 0.001), lower percentage of Gleason pattern 4 (p < 0.001), and smaller tumors (p < 0.001). CONCLUSION: The use of IHC did not lead to diagnosis of insignificant tumors as illustrated by absence of differences in pathological stage or positive surgical margins in men submitted to RP. Therefore, our results suggest that this modality should be routinely used for a borderline biopsy and ASAP cases

Evaluación del proceso de desencalado de residuos de descarnes de un proceso de curtición

The productive transformation process in furs leather developed in the tanning industry generates different types of waste that should have a proper handling. This research consisted of find a separation of waste lime treatment of suede desencalado of the tanning process stage the process of tanning to be used in different applications. Descarnes whitewashed were selected for the implementation of 6 treatments with three replications of deliming through baths with water at room temperature by controlling the factors time in 3 levels (2, 3 and 4 hours) and sulfuric acid as an agent decalcifier at two levels 1 and 2(N). The best results in this process were obtained with the treatment with a concentration of sulfuric acid 2N and an agitation time of 3 hours.El proceso productivo de transformación de las pieles en cuero desarrollado en la industria curtiente genera diferentes tipos de residuos que deben tener un adecuado manejo. Esta investigación consistió en buscar un tratamiento de separación de cal de los residuos de descarne de la etapa de desencalado del proceso de curtición que le permitan ser aprovechados en diferentes usos. Se seleccionaron descarnes encalados, para la aplicación de 6 tratamientos con tres repeticiones de desencalado mediante baños con agua a temperatura ambiente controlando los factores tiempo en 3 niveles (2,3 y 4 Horas) y ácido sulfúrico como agente desencalante en dos niveles (1 y 2 N) . Los mejores resultados en este proceso se obtuvieron con el tratamiento con una concentración de ácido sulfúrico al 2N y un tiempo de agitación de 3 horas

Residuos agroindustriales su impacto, manejo y aprovechamiento

In the agroindustry, the matters are subject adaptation or transformation processes to provide added value through the implementation of unit operations to facilitate consumption, generating one of the major environmental concerns in our environment, the high production of waste. In some cases, these wastes are treated, to reduce the negative impact their emission, discharge or disposal could generate, making them a useful product and added value that solves a problem and generate additional income. In this review, we describe some research developed aimed at harnessing the waste generated in agribusiness.En la agroindustria, las materias primas son sometidas a procesos de adecuación o transformación para darle valor agregado, mediante la implementación de operaciones unitarias para facilitar su consumo; generando una de las principales problemáticas ambientales en nuestro medio, la alta producción de residuos. En algunos casos estos residuos son tratados; hasta reducir el impacto negativo que su emisión, vertimiento o disposición pudiera generar; convirtiéndolos en un producto útil y de mayor valor agregado que solucione una problemática y genere ingresos económicos adicionales. En esta revisión se describen algunas investigaciones desarrolladas tendientes al aprovechamiento de los residuos generados en las agroindustrias

Loxosceles gaucho Venom-Induced Acute Kidney Injury – In Vivo and In Vitro Studies

Loxosceles (recluse or brown spider) is the most important spider genus causing human envenomation. In Brazil Loxosceles spiders were responsible for approximately 7,000 cases of spider envenomation per year. The brown spider accidents may cause late cutaneous necrosis at the bite site, intravascular hemolysis, rhabdomyolysis, coagulation system changes and acute kidney injury (AKI). Even patients with mild cutaneous lesion may develop severe hemolysis and AKI, which is the main cause of death after these accidents. The mechanisms causing kidney injury are poorly understood. In this manuscript we described a consistent rodent model of Loxosceles gaucho venom-induced AKI and studied some of the possible mechanisms of the renal lesion. The results of this research showed that kidney injury may occur independently of the cutaneous lesion and without changes in the systemic blood pressure. Kidney dysfunction occurred likely due to intra-renal vasoconstriction and rhabdomyolysis, although a direct toxic effect of the venom on the proximal tubules cannot be ruled out

Evaluación del efecto de diferentes cepas de levadura (Montrachet, K1-V1116, EC-1118, 71B-1122 y IVC-GRE ®) y clarificantes sobre los atributos sensoriales del vino de naranja criolla (Citrus sinensis)

Evaluation of effect of various strains of yeast (Montrachet, K1-V1116, EC-1118, 71B-1122 y IVC-GRE ®) and clearer on the sensory attributes orange wine (Citrus sinensis)   RESUMEN   En este trabajo se evaluó el efecto de diferentes cepas de levadura (Montrachet, K1-V1116, EC-1118, 71B-1122 y IVC-GRE ®) sobre los atributos sensoriales del vino de naranja. Estos atributos fueron medidos utilizando la escala modificada de UC Davis. En una prueba de ordenamiento para determinar el mejor tratamiento de clarificación se determinó que la gelatina por sí sola no causa efecto sobre el atributo apariencia general, la combinación de la gelatina y la microfiltración tienen un efecto positivo sobre la apariencia del vino de naranja. Los cinco vinos tratados con diferentes levaduras presentaron diferencias significativas sobre la puntuación total, acidez total, sabor y calidad en general. En términos del efecto de las levaduras, la evaluación sensorial realizada a los vinos mostró que el de naranja con la levadura K1-V1116 fue el que sobresalió en términos de puntuación en los promedios de casi todos los atributos analizados por el panel sensorial.   Palabras clave: vino de naranja criolla, levaduras, clarificantes, atributos sensoriales.   ABSTRACT   In this Wort was evaluated the effect of different types of strains of yeast (Montrachet, K1-V1116, EC-1118, 71B-1122 y IVC-GRE) over the sensorial attributes of orange wines were also studied. These attributes were measured in a modified scale of UC Davis. By using an order test in order to know the best cleared treatment, it was determined that gelatin by itself does not cause any effect over the general quality attribute, but the combination of gelatin and microfiltration, cause a positive effect over the orange wine appearance. The five wines treated with different yeasts presented significant differences on individual scores, total acidy, flavor and general quality of the UC Davis scale. The sensorial evaluation of wines showed that the yeast K1-V1116 produced the best rated orange wine. This wine was significantly different over many attributes when compared with the other wines evaluated by the sensorial panel.   Key words: Orange wines, strains of yeast, sensorial attributes

Evaluation of the process of descarnes deliming waste of a process of tanning

The productive transformation process in furs leather developed in the tanning industry generates different types of waste that should have a proper handling. This research consisted of find a separation of waste lime treatment of suede desencalado of the tanning process stage the process of tanning to be used in different applications. Descarnes whitewashed were selected for the implementation of 6 treatments with three replications of deliming through baths with water at room temperature by controlling the factors time in 3 levels (2, 3 and 4 hours) and sulfuric acid as an agent decalcifier at two levels 1 and 2(N). The best results in this process were obtained with the treatment with a concentration of sulfuric acid 2N and an agitation time of 3 hours

Agroindustriales waste impact , management and exploitation

In the agroindustry, the matters are subject adaptation or transformation processes to provide added value through the implementation of unit operations to facilitate consumption, generating one of the major environmental concerns in our environment, the high production of waste. In some cases, these wastes are treated, to reduce the negative impact their emission, discharge or disposal could generate, making them a useful product and added value that solves a problem and generate additional income. In this review, we describe some research developed aimed at harnessing the waste generated in agribusiness