The transformation of the cultural heritage into a tourist resource

Este ensayo parte de proponer que la manera como, en las diferentes culturas, ven y nombran las cosas incide sobre las relaciones que se establecen y la forma en que son tratados. En particular, se analizan las diferencias entre considerar las cosas como bienes, como patrimonio o como recurso, que respectivamente corresponden a la mirada de las comunidades, de los estados nacionales, o del mercado, asimismo se discuten las implicaciones de la transformación del concepto de bien a patrimonio y su transformación en recurso, y como esta última transformación supone la degradación y depredación del bien. Finalmente se plantea la posibilidad de cambiar la mirada, como parte de un movimiento que apunta a un cambio de paradigma.This essay proposes that the way how different cultures see and name things affects the relations that are established and how they are treated. In particular, discussed the differences between things considered goods, as patrimony or resource, which respectively correspond to the gaze of the communities, national Governments, or the market. Also discussed the implications of the transformation of the concept of heritage and its transformation into resource, effect is its good degradation and depletion. Finally, it presents the possibility of changing the look, as part of a movement that aims to a paradigm change

Temperature/end point monitoring and modelling of a batch freeze-drying process using an infrared camera

Temperature monitoring and accurate drying end time determination are crucial for final product quality in vacuum freeze-drying of pharmaceuticals. Whether crystalline or amorphous solutes are used in the formulation, product temperature during ice sublimation should be kept below a threshold limit to avoid damage to the product structure. Hence, there is a need to continuously monitor product temperature throughout the process. Current monitoring tools, such as thermocouples and Pirani gauge pressure sensors, have several limitations such as affecting product dynamics or imprecise end point determination. In this work, a monitoring tool based on infrared (IR) thermography is used for batch freeze-drying processes. Batches using three different vial sizes, with up to 157 vials, were studied, allowing to extend and better describe the representativeness of IR thermography for this application. The detailed axial temperature profiles obtained through IR imaging allowed not only a comprehensive non-invasive temperature monitoring of the product, but also tracking of the sublimation interface. IR temperature measurements and primary drying end point determination were compared to standard methods and thus verified. Parameters important for freeze drying design space calculation, namely the global heat coefficient (K_v) and cake resistance to vapor flow (R_p), were also accurately estimated with the proposed method

Micro Freeze-Dryer and Infrared-Based PAT: Novel Tools for Primary Drying Design Space Determination of Freeze-Drying Processes

Purpose: Present (i) an infrared (IR)-based Process Analytical Technology (PAT) installed in a lab-scale freeze-dryer and (ii) a micro freeze-dryer (MicroFD®) as effective tools for freeze-drying design space calculation of the primary drying stage. Methods: The case studies investigated are the freeze-drying of a crystalline (5% mannitol) and of an amorphous (5% sucrose) solution processed in 6R vials. The heat (Kv) and the mass (Rp) transfer coefficients were estimated: tests at 8, 13 and 26 Pa were carried out to assess the chamber pressure effect on Kv. The design space of the primary drying stage was calculated using these parameters and a well-established model-based approach. The results obtained using the proposed tools were compared to the ones in case Kv and Rp were estimated in a lab-scale unit through gravimetric tests and a thermocouple-based method, respectively. Results: The IR-based method allows a non-gravimetric estimation of the Kv values while with the micro freeze-dryer gravimetric tests require a very small number of vials. In both cases, the obtained values of Kv and Rp, as well as the resulting design spaces, were all in very good agreement with those obtained in a lab-scale unit through the gravimetric tests (Kv) and the thermocouple-based method (Rp). Conclusions: The proposed tools can be effectively used for design space calculation in substitution of other well-spread methods. Their advantages are mainly the less laborious Kv estimation process and, as far as the MicroFD® is concerned, the possibility of saving time and formulation material when evaluating Rp

Combining Mathematical Modeling and Thermal Infrared Data in the Freezing of Pharmaceutical Liquid Formulations

Infrared-based (IR) thermal imaging data was combined here with mathematical modeling to describe the freezing process of a pharmaceutical formulation being lyophilized using two different loading configurations; (i) vials in direct contact with the shelf and (ii) vials suspended over it. In all the experiments, the nucleation event was trigged at a specific time instant using the vacuum induced surface freezing (VISF) method. The IR thermal data was given as input to three different mathematical models for freezing and used to estimate the resulting cake's pore size (dp) distribution. The resulting dpvalues were then compared to experimental data obtained through SEM images coupled with an image segmentation tool. The supersaturation model showed the best agreement between the estimated dpand experimental values, while minor discrepancies were shown by the other two models. Nonetheless, the outcomes of these last two models, given as inputs to a mathematical model for the primary drying phase, resulted in satisfactory predictions of the product temperature at the moving front, the product resistance to vapor flow, and the primary drying end point. It follows that the combination of the IR thermocamera and freezing modeling is a promising tool for the in-line monitoring and optimization of a freeze-drying cycle

Investigation of the Freezing Phenomenon in Vials Using an Infrared Camera

The freezing phenomenon has a dramatic impact on the quality of freeze-dried products. Several freezing models applied to solutions in vials have been proposed to predict the resulting product morphology and describe heat transfer mechanisms. However, there is a lack of detailed ex-perimental observations of the freezing phenomenon in vials in the literature. Thus, the present work offers new experimental observations of the freezing phenomenon in vials by infrared (IR) thermography. IR imaging allowed each vial's whole axial temperature profile to be collected during freezing, which offersproviding significant insights into the process. Spontaneous nucle-ation and vacuum-induced surface freezing (VISF), as a controlled nucleation technique, are in-vestigated. Batches having vials in direct contact with the shelf (exchanging heat mainly through conduction) as well as suspended (exchanging heat mainly through natural convection and radi-ation) were tested. The study used three solutions: sucrose 5%, mannitol 5%, and dextran 10%. SEM images coupled with an automated image segmentation technique were also performed to ex-amine possible correlations between the freezing observations and the resulting pore size dis-tributions. IR thermography was found to be a promising tool for experimentally predicting the resulting product morphology in-line

DE LA IDENTIDAD FOLCLÓRICA A LA REIVINDICACIÓN DEL BUEN VIVIR

Si bien, prácticamente desde los albores de la disciplina, el relativismo cultural prescribía el respeto a las culturas otras, al menos desde hace cuatro décadas, con posterioridad a la reunión de Barbados, buena parte de los antropólogos hemos asumido, como parte de nuestra labor, la revalorización de las culturas étnicas. Esta tarea ha sido abordada tanto desde la academia como desde la antropología aplicada, con proyectos para el rescate del patrimonio cultural. Es más, en parte por nuestra labor, los propios pueblos indios tienden a identificar patrimonio cultural, cultura e identidad. En el artículo se argumenta en torno a la necesidad de superar esta visión folclórica de la cultura y la identidad, para transitar a la revaloración de las lógicas implícitas, como parece hacerlo la propuesta del buen vivir. FOLKLORIC IDENTITY AND RECLAIMING GOOD LIVING Cultural relativism has prescribed respect for other cultures practically since its beginning. In spite of this, at least since the last four decades, following the Barbados Meeting, a large number of anthropologists have taken on the revaluing of ethnic cultures as part of our work. Both academia and applied anthropology have approached this task with projects aiming to retrieve cultural heritage. Furthermore, it is in part due to our work as anthropologists that indigenous peoples have tended to identify cultural heritage, culture and identity. This article addresses the need to overcome a folkloric vision of culture and identity and thus move toward revaluing the implicit logic, as supported by the buen vivir ‘good living’ proposal

Caracterización fenotípica de plantas de <i>Medicago truncatula</i> con niveles reducidos de <i>Rop2</i>

El trabajo final denominado Laboratorio de Procesos Biotecnológicos tiene como finalidad que el estudiante obtenga una base firme de conocimientos que le permita adquirir experiencia en cuanto a la planificación, desarrollo y análisis de experimentos que requieren del uso de técnicas básicas de Biología Molecular. El objetivo general del presente trabajo es analizar la función que cumple la GTPasa monomérica ROP2 en el contexto de la interacción simbiótica entre M. truncatula y S. meliloti.Facultad de Ciencias Exacta

Development of freeze-drying cycles for pharmaceutical products using a micro freeze-dryer

This paper aims to investigate how a small-scale freeze-dryer can be used for process design. The system encompasses a temperature controlled metallic ring that surrounds a small batch of vials, in contact with the external vials through removable thermal conductors. The temperature of the ring can be modified to keep a constant difference with the temperature of one or more vials of the batch. In this paper an extensive validation of the system is given, considering 10% w/w sucrose and 5% w/w mannitol solutions, processed in different types of vials (6 R and 20 R) and in different operating conditions. The micro freeze-dryer was also shown to be able to provide accurate estimates of the overall heat transfer coefficient from the shelf to the product in the vials (Kv) and of the resistance of the dried cake to vapor flux (Rp): both values appeared to be very close to those obtained for the same case studies in a pilot-scale unit. Finally, the use of the micro freeze-dryer to control product temperature and drying time values to simulate a pilot-scale unit was addressed, thus demonstrating the adequacy of this system for process scale-up