Funerary practices in megalithic tombs during the Argaric Bronze Age in South-Eastern Iberia: the cemetery of Los Eriales

The transition between the Copper Age and the Argaric Bronze Age in south-eastern Iberia has traditionally been understood in an evolutionary framework that would have involved the replacement of some cultural forms by others. The chronology of megalithic societies has changed this assumption, revealing that the continuity of ancestral funerary practices is also a key feature of the Bronze Age. In this context, the new radiocarbon series from Los Eriales discussed in this paper can be considered a key contribution. Three main aspects stand out according to their statistical analysis: i) Los Eriales should be considered the most recent Iberian megalithic cemetery, as ritual activity began in the last centuries of the third millennium cal BC; ii) funerary activity took place during short events of intensive ritual depositions spanning a few decades, mainly in the 21st and 18th centuries; and iii) Los Eriales cemetery was mainly used during the Argaric period, which means the coexistence of two very different funerary practices: collective megalithic rituals and individual intramural inhumations. The continuity of megalithic rituals can be explained in terms of resilience to the social fragmentation that characterised Argaric societies.Funding for open access charge: Universidad de Málaga / CBUA. This research was supported by the FEDER programme–University of Granada (A-HUM-123-UGR18 and B-HUM-174-UGR20), the Regional Government of Andalusia (P18-FR-4123), and the Spanish Ministry of Science and Innovation (PID2020-114282GB-I00)

Burial taphonomy and megalithic ritual practices in Iberia: the Panoría cemetery

Supplementary Information The online version contains supplemen- tary material available at https://doi.org/10.1007/s12520-023-01716-5.Our ability to build precise narratives regarding megalithic funerary rituals largely depends on an accurate understanding of bone assemblage formation. The cemetery of Panoría offers an excellent opportunity for exploring the ritual variability through the study of funerary taphonomy, as four of the nine recently excavated dolmens are remarkably well-preserved. Based on a multi-proxy approach that includes the contextual archaeological features, skeletal preservation and representation indexes, taphonomic processes, and radiocarbon chronology, three main ritual practices can be outlined: (i) primary sequential inhumations followed by the differential in situ decomposition of skeletal remains; (ii) the selective removal of crania and long bones; and (iii) the curation of subadult crania and probably long bones. The use-life of tombs, the intensity of mortuary depositions, and the intentional protection of specific bones appear as key aspects for understanding the variability in bone assemblage formation.Funding for open access publishing: Universidad de Granada/ CBUAEuropean Regional Development Fund FEDER–programme–University of Granada (A-HUM- 123-UGR18 and B-HUM-174-UGR20)Regional Government of Andalusia (P18-FR-4123)Spanish Ministry of Science and Innovation (PID2020-114282 GB-I00

Estudio de la actividad biológica de hidrolizados proteicos de Vicia faba L.

Objective: Evaluate the antioxidant and quelating activity of Vicia faba protein hydrolysates. Design/methodology/approach: Bean seeds of the San Pedro Tlaltizapan variety, purchased from the Institute of Agricultural, Aquaculture and Forestry Research of the State of Mexico (ICAMEX) were used. A protein substrate was prepared for enzymatic hydrolysis by alkaline extraction of the protein, followed by isoelectric precipitation from the defatted flour, the concentrate obtained was named CP. Subsequently, enzymatic hydrolysis of the PC was carried out with a sequential pepsin-pancreatin system and the degree of hydrolysis was determined. Finally, the antioxidant and chelating activity of protein hydrolysates was determined. Results: The defatted bean flour presented 18.6g of protein / 100g sample. While the concentrate obtained with this flour presented 62.7g of protein / 100g of sample. The protein increase in the concentrate was 3.4 times showing a significant difference (p?0.05) with the defatted bean flour. The total hydrolysis time was 90 min (45 min for each enzyme in the case of the sequential system). The highest GH obtained with the sequential system was 16% at 45 min. On the other hand, the chelation percentage of these hydrolysates was less than 25%. Limitations on study/implications: The protein concentrate of Vicia faba was not free of phenolic compounds, so this would be a limitation in the degree of hydrolysis and consequently in the chelating and antioxidant activity. Findings/conclusions: The protein hydrolysates of Vicia faba obtained through the sequential pepsin-pancreatin system present good antioxidant activity by the various methods studied, showing that when pancreatin is added to the system, these activities improve, since hydrolysates are active, they could be used as functional ingredients in food products.Objetivo: Evaluar la actividad antioxidante y quelante de los hidrolizados proteicos de Vicia faba. Diseño/metodología/aproximación: Se utilizaron semillas de haba de la variedad San Pedro Tlaltizapan, adquiridas en el Instituto de Investigación Agropecuaria, Acuícola y Forestal del Estado de México (ICAMEX). Se preparó un sustrato proteínico para la hidrólisis enzimática por extracción alcalina de la proteína, seguida de precipitación isoeléctrica a partir de la harina desengrasada, el concentrado obtenido se denominó CP. Posteriormente se llevó a cabo la hidrólisis enzimática del CP con un sistema secuencial pepsina-pancreatina y se determinó el grado de hidrólisis. Finalmente se determinó la actividad antioxidante y quelante de los hidrolizados proteicos. Resultados: La harina de haba desengrasada presentó 18.6g de proteína/100g muestra. Mientras que el concentrado obtenido con esta harina presentó 62.7g de proteína/100g de muestra. El aumento de proteína en el concentrado fue 3.4 veces mostrando diferencia significativa (p?0.05) con la harina de haba desengrasada. El tiempo total de hidrólisis fue de 90 min (45 min para cada enzima en el caso del sistema secuencial). El mayor GH que se obtuvo con el sistema secuencial fue de 16% a los 45 min. Por otra parte, el porcentaje de quelación de estos hidrolizados fue menor al 25%. Limitaciones del estudio/implicaciones: El concentrado proteico de Vicia faba, no estaba libre de compuestos fenólicos, por lo que esto sería una limitante en el grado de hidrólisis y consecuentemente en la actividad quelante y antioxidante. Hallazgos/conclusiones: Los hidrolizados proteicos de Vicia faba obtenidos a través del sistema secuencial pepsina-pancreatina presentaron actividad antioxidante por los diversos métodos estudiados, mostrando que, al adicionar pancreatina al sistema, estas actividades mejoran, por lo tanto, los hidrolizados podrían ser utilizados como ingredientes funcionales en productos alimenticios

Análisis de la deslignificación de bagazo de agave por organosol

En la industria de producción de tequila, se generan anualmente miles de toneladas anuales de bagazo de agave, en su mayoría de la especie Agave tequilana Weber, el cual es rico en moléculas lignocelulósicas. El presente trabajo describe los resultados obtenidos a partir de la extracción de las fracciones lignocelulósicas utilizando dos disolventes: etanol y ácido acético, al 40% (v/v), durante un tiempo de reacción de 5 h, empleando HCl al 0.1 % como catalizador a una temperatura de ebullición. Después de la cocción se separaron tres fracciones lignocelulósicas (fibra, pulpa y licor), con rendimientos de extracción del 60.77%, celulosa del 29.37% y lignina total en la pulpa del 60.02%, del proceso etanosolv, los grupos funcionales fueron determinados espectroscopía de infrarojo por transformada de Fourier. Por lo que a partir de los desechos de la industria tequilera se puede obtener productos de valor agregado, con posibles aplicaciones en la industria farmacéutica y de alimentos, entre otras.In tequila production industry, are generated annually thousands of tons of agave bagasse, most of the species tequilana Weber Agave, which is rich in lignocellulosic molecules. This work describes the results obtained from the extraction of lignocellulosic fractions using two solvents: ethanol and acetic acid 40% (v:v), for a reaction time of 5 h, using HCl as a catalyst 0.1% to a boiling temperature. After this stage were obtained three lignocellulosic fractions (fiber, pulp and liquor), with extraction yields of 60.77%, 29.37% cellulose and lignin total 60.02% pulp by the process etanosolv, functional groups were determined spectroscopy separated Fourier transform infrared. As far as waste from the tequila industry can obtain value-added products, with potential applications in the pharmaceutical and food industries, among others

Needs of patients with multi-morbidity and heart failure for the development of a mHealth to improve their self-management: A qualitative analysis

Objective: To provide practical information regarding needs, preferences of content and format of an app to assist the self-management in patients with multi-morbidity and heart failure (HF). Methods: The three-phase study was conducted in Spain. Six integrative reviews, a qualitative methodology based on Van Manen's hermeneutic phenomenology through semi-structured interviews and user stories were used. Data collection continued until data saturation was reached. All data were transcribed verbatim and analysed using a framework approach. Thematic analysis technique following the methods of Braun and Clarke was used for emerging themes. Results: Integrative reviews conducted included practical recommendations to include in the content and format of the App and helped create the interview guide. Interviews revealed 15 subthemes that captured the meaning of narratives offering contextual insights into the development of the App. The main effective mechanisms of multicomponent interventions for patients with HF must contain (a) components that increase the patient's understanding of HF, (b) self-care, (c) self-efficacy and participation of the family/informal caregiver, (4) psychosocial well-being and (5) professional support and use of technology. User stories revealed that patients prioritized improvements in direct contact with health services in case of emergency (90%), nutritional information (70%), type of exercises in order to improve their physical condition (75%) and information about food and drug interaction (60%). The importance of motivation messages (60%) was highlighted by transversal way. Conclusions: The three-phase process integrating theoretical basis, evidence from integrative reviews and research findings from target users has been considered a guide for future app development17 página

Metodologías Activas para los “Cuidados de enfermería en el adulto con problemas en la eliminación urinaria y digestiva” de la asignatura Enfermería del Adulto III. Realidad Virtual para el marcaje del estoma

Dentro de la asignatura Enfermería de Adulto III hay un contenido denominado “Cuidados de enfermería en el adulto con problemas en la eliminación urinaria y digestiva”. El cuidado del estoma digestivo es una intervención principalmente de enfermería, por lo tanto, su formación y capacitación en este campo es imprescindible para garantizar la autonomía en los pacientes con estoma digestivo. Así pues, se hace necesaria la búsqueda y el establecimiento de las mejores prácticas pedagógicas para mejorar el aprendizaje y potenciar la formación de los alumnos de Grado en Enfermería para un desempeño autónomo y pertinente a las demandas sociales vinculadas al autocuidado de los pacientes con estoma digestivo. Por esta razón se elabora el presente proyecto, cuyo objetivo principal consiste en implementar las metodologías activas (MA) como estrategia didáctica para mejorar el nivel de enseñanza/aprendizaje en los estudiantes de Grado en Enfermería en el abordaje de las personas con estoma digestivo y analizar si estas metodologías mejoran su aprendizaje. Dentro de la gran variedad de métodos de aprendizaje activo, se ha seleccionado el Flipped Classroom (aula invertida), la Gamificación y la Realidad Virtual. El interés en estas MA se debe a su carácter innovador y por estar en pleno apogeo didáctico, además de los resultados relevantes mostrados en diferentes acciones formativas y los múltiples beneficios para el desarrollo del aprendizaje del alumno. Para alcanzar los objetivos propuestos, se organizará un seminario que se impartirá en los Campus Universitarios de Ceuta, Melilla y Granada. En una primera sesión se presentará el proyecto a los docentes encargados de la asignatura y se tendrá una primera toma de contacto con los alumnos, explicándoles cómo se va a desarrollar la acción formativa, así como la posibilidad de otorgar o no su consentimiento de participación. Tras finalizar la experiencia se llevará a cabo la evaluación de los resultados obtenidos, así como el impacto que han tenido las sesiones en los estudiantes a través de una encuesta de satisfacción

Análisis fisicoquímico y proteínico de la pasta de chapulín (Sphenarium purpurascens Charpentier)

Objective: Make grasshopper paste (Gp) and incorporate it into Mole Poblano (MP), evaluating the physicochemical characteristics and protein content of this mixture. Design / methodology / approach: Grasshoppers were collected and Gp was prepared. Later, the Gp was included in the Mole Poblano paste (MP) in the following treatments: T0 = 0Gp and 100% MP, T10 = 10% Gp and 90% MP, T15 = 15% Gp and 85% MP, T20 = 20 % Gp and 80% MP, T25 = 25% Gp and 75% MP and T30 = 30% Gp and 70% MP. The treatments were subjected to physical-chemical analysis and protein content. Findings / conclusion: Treatments T0 and T10 had the highest L *. the variable ?E was clearer for T0 and was different among all the other treatments. The C * saturation index decreased between treatments. Protein content increased with the inclusion of Gp. There were no differences between treatments in pH and water activity. It is concluded that the Gp can be incorporated into the MP to improve its nutritional value and there is no drastic change in the physicochemical variables of the evaluated treatments.Objetivo: Preparar pasta de chapulín (Pch) e incorporarla al mole poblano (MP), evaluando las características fisicoquímicas y el contenido proteínico del preparado. Diseño/metodología/aproximación: Se colectaron chapulines y se preparó Pch. Posteriormente la harina se incluyó en la pasta de MP en los siguientes tratamientos: T0= 0Ch y 100% MP, T10= 10% Pch y 90% MP, T15= 15% Pch y 85% MP, T20= 20% Pch y 80% MP, T25= 25% Pch y 75% MP y T30= 30% Pch y 70% MP. A los tratamientos se le realizó los análisis físicoquímicos y contenido de proteína.  Hallazgos/conclusión: Los tratamientos T0 y T10 tuvieron la mayor L*. la variable ?E fue más claro para T0 y fue diferente entre todos los demás tratamientos. El índice de saturación C* descendió entre los tratamientos. El contenido de proteína incrementó con la inclusión de la Pch. No hubo diferencias entre los tratamientos en el pH y la actividad de agua. Se concluye que la Pch se puede incorporar al MP para mejorar su valor nutricional y no existe un cambio drástico en las variables fisicoquímicas de los tratamientos evaluados

How is the perception of the certified organic food benefits in a population from Estado de México region

Objective: To study and understand the population's perception in a region of the Estado de Mexico about the role of certified organic food in health and the environment, as well as the economic impact generated by its consumption. Desing/methodology/approach: A survey was conducted among a population sample of 10 municipalities in the Estado de Mexico, which consisted of seven questions related to certified organic food. Results: The population has an idea about what certified organic food is, although they confuse it with other types of food.  Study limitations/ implications: Results were obtained from an e-mail survey because this study was conducted during the current 2020-2021 pandemic. Findings/conclusion: The information obtained suggests that the population has a great perception about the intake of certified organic food, but there is confusion about other types of food. However, the population is willing to consume them because of their potential health and environment benefits

Caracterización físico-química de maíz (Zea mays L.) criollo (azul y rojo) del Estado de México

Objective: To evaluate the physical and chemical characteristics of the creole corn (blue and red) from the Estado de México. Design / methodology / approach: Size (mm), hectoliter weight (kg/Hl-1), color and aw were evaluated on blue and red creole corn. Besides, moisture, ash, ethereal extract, and protein content were evaluated. Statistical analysis was performed to assess possible significant differences using the Tukey test (p <0.05). Results: Red creole corn had lower moisture and higher protein and ethereal extract contents also it was larger and had higher hectoliter weight therefore the flour yield of red corn could be higher than in blue corn. Study limitations / implications: Biological activity of the evaluated creole corn kernels is necessary for it use as a functional food. Findings / Conclusions: Red corn had better physicochemical characteristics than blue cornObjetivo: Evaluar las caracterísicas físicas y químicas de maíz criollo azul y rojo del Estado de México. Diseño/metodología/aproximación: Para la caracterización físicoquímica del maíz criollo azul y rojo, las variables que se evaluaron fueron tamaño (mm), peso hectolítrico (kg/Hl-1), color (escala LAB) así como la  actividad de agua (aw). Además se realizó un análisis químico proximal determinando humedad, cenizas, extracto etéreo y proteína. Se realizó un análisis estadístico para evaluar las posibles diferencias significativas utilizando la prueba de Tukey (p<0.05). Resultados: El maíz rojo tuvo menor valor de humedad, mayor contenido de extracto etéreo y proteína que el maíz azul, además tiene mayor tamaño y peso hectolítrico lo que lo hace buen candidato para la obtención de harina. Limitaciones del estudio/implicaciones: La determinación de la actividad biológica es necesaria para poder recomendar el uso de estos maíces criollos como alimentos funcionales. Hallazgos/conclusiones: El maíz rojo tiene mejores características físicoquímicas que el maíz azul