Humanizar emprendiendo: homenaje a Rafael Alvira

Este cuaderno contiene "El Instituto y Rafael Alvira" "La carta 9 de Séneca" "Rafael Alvira: la castiza filosofía del hombre que vuelve" "Añoranza del humanismo necesario" "Una reflexión filosófica sobre lo económico: comentario a un texto de Rafael Alvira" "La dimensión societaria de la economía y de la empresa" "Sobre el espíritu aristocrático y el empresario: responsabilidades de ayer, responsabilidades de hoy" "Sobre el sistema de los derechos del hombre: el punto de vista de Charles Péguy" "El hogar familiar: espacio de lo eterno" "¿Filosofar con el martillo o con la empresa?" "Qué queremos decir cuando hablamos de desarrollo" "Tipologías de la información económico-financiera en la empresa. Valores y valoración" "Rafael Alvira y la Universidad de Montevideo" "Breve introducción al examen sistemático de “Cristianismo y empresarialidad”" "La realidad del poder en la familia y en la empresa familiar" "El todo y la parte. Alabanza de la sinécdoque" "Las raíces del liderazgo auténtico. Una fenomenología básica" "Algunas consideraciones sobre el poder político

EUNIS Habitat Classification: Expert system, characteristic species combinations and distribution maps of European habitats

Aim: The EUNIS Habitat Classification is a widely used reference framework for European habitat types (habitats), but it lacks formal definitions of individual habitats that would enable their unequivocal identification. Our goal was to develop a tool for assigning vegetation‐plot records to the habitats of the EUNIS system, use it to classify a European vegetation‐plot database, and compile statistically‐derived characteristic species combinations and distribution maps for these habitats. Location: Europe. Methods: We developed the classification expert system EUNIS‐ESy, which contains definitions of individual EUNIS habitats based on their species composition and geographic location. Each habitat was formally defined as a formula in a computer language combining algebraic and set‐theoretic concepts with formal logical operators. We applied this expert system to classify 1,261,373 vegetation plots from the European Vegetation Archive (EVA) and other databases. Then we determined diagnostic, constant and dominant species for each habitat by calculating species‐to‐habitat fidelity and constancy (occurrence frequency) in the classified data set. Finally, we mapped the plot locations for each habitat. Results: Formal definitions were developed for 199 habitats at Level 3 of the EUNIS hierarchy, including 25 coastal, 18 wetland, 55 grassland, 43 shrubland, 46 forest and 12 man‐made habitats. The expert system classified 1,125,121 vegetation plots to these habitat groups and 73,188 to other habitats, while 63,064 plots remained unclassified or were classified to more than one habitat. Data on each habitat were summarized in factsheets containing habitat description, distribution map, corresponding syntaxa and characteristic species combination. Conclusions: EUNIS habitats were characterized for the first time in terms of their species composition and distribution, based on a classification of a European database of vegetation plots using the newly developed electronic expert system EUNIS‐ESy. The data provided and the expert system have considerable potential for future use in European nature conservation planning, monitoring and assessment

Effect of processing on properties of protein-lipid films from peanut milk

Lipid-protein films were prepared from full-fat and partially defatted peanut milk. Fat reduction of milk by creaming, removal of starch and boiling improved film quality but did not increase yield of film. Film yield from full-fat peanut milk was higher than the film yields of low starch milk and milk low in both starch and fat. The film contained higher crude fat, protein and carbohydrate compared with films prepared using diluted peanut milk. The fat content of films successively withdrawn from partially defatted peanut milk did not vary; however, the protein content decreased and the carbohydrate content increased. Films from full-fat peanut milk were more susceptible to oxidative rancidity than those from partially defatted peanut milk