Opinión de la actividad física y deportiva de los alumnos y alumnas de NB5 y NB6 de colegios particulares subvencionados de la comuna de Viña del Mar

Tesis (Educación Física)Desde los once años y más, el pensamiento de los menores se encuentra en la etapa formal operacional. Al comienzo de esta etapa los niños y niñas ya tienen la lógica completamente desarrollada, piensan acerca de lo abstracto, pueden explicar que significa la palabra “creatividad” , se hacen hipótesis de sus pensamientos y se forman opiniones de acuerdo a como ellos piensan y lograr ver las cosas. El presente trabajo tuvo como objetivo conocer las opiniones e intereses que tienen los alumnos y alumnas de NB5 y NB6 sobre la Educación Física en nuestra región. Conociendo si hay satisfacción con respecto a la práctica deportiva, a los contenidos de la clase de Educación Física y para conocer la opinión que tienen sobre el profesor. Los resultados obtenidos determinaron que los alumnos y alumnas de NB5 y NB6 tienen una favorable opinión hacia la clase de Educación Física, ya que la tendencia indica que al finalizar la clase estos tienen un alto grado de satisfacción.From eleven years and more, the thought of the minors is in the formal operational stage. To the beginning of this stage the children and girls already have the completely developed logic, think it brings over of the abstract thing, they can make clear that it means the word "creativity", there are done hypotheses of his thoughts and opinions of agreement are formed to since them think and to manage to see the things. The present work had as aim knows the opinions and interests that have the pupils and pupils of NB5 and NB6 on the Physical Education in our region. Knowing if there is satisfaction with regard to the sports practice, the contents of the class of Physical Education and to know the opinion that they have on the teacher. The obtained results determined that the pupils and pupils of NB5 and NB6 have a favorable opinion towards the class of Physical Education, since the trend indicates that on having finished the class these have a high degree of satisfaction

Effect of drying process assisted by high-pressure impregnation on protein quality and digestibility in red abalone (Haliotis rufescens)

Abalone (Haliotis spp.) is an exotic seafood product recognized as a protein source of high biological value. Traditional methods used to preserve foods such as drying technology can affect their nutritional quality (protein quality and digestibility). A 28-day rat feeding study was conducted to evaluate the effects of the drying process assisted by high-pressure impregnation (HPI) (350, 450, and 500 MPa x 5 min) on chemical proximate and amino acid compositions and nutritional parameters, such as protein efficiency ratio (PER), true digestibility (TD), net protein ratio, and protein digestibility corrected amino acid score (PDCAAS) of dried abalone. The HPI-assisted drying process ensured excellent protein quality based on PER values, regardless of the pressure level. At 350 and 500 MPa, the HPI-assisted drying process had no negative effect on TD and PDCAAS then, based on nutritional parameters analysed, we recommend HPI-assisted drying process at 350 MPa x 5 min as the best process condition to dry abalone. Variations in nutritional parameters compared to casein protein were observed; nevertheless, the high protein quality and digestibility of HPI-assisted dried abalones were maintained to satisfy the metabolic demands of human beings.CONICYT/FONDECYT 1140067 DIUBB Project 152920 2/

Three-Dimensional Printing Parameter Optimization for Salmon Gelatin Gels Using Artificial Neural Networks and Response Surface Methodology: Influence on Physicochemical and Digestibility Properties

This study aimed to optimize the 3D printing parameters of salmon gelatin gels (SGG) using artificial neural networks with the genetic algorithm (ANN-GA) and response surface methodology (RSM). In addition, the influence of the optimal parameters obtained using the two different methodologies was evaluated for the physicochemical and digestibility properties of the printed SGG (PSGG). The ANN-GA had a better fit (R2 = 99.98%) with the experimental conditions of the 3D printing process than the RSM (R2 = 93.99%). The extrusion speed was the most influential parameter according to both methodologies. The optimal values of the printing parameters for the SGG were 0.70 mm for the nozzle diameter, 0.5 mm for the nozzle height, and 24 mm/s for the extrusion speed. Gel thermal properties showed that the optimal 3D printing conditions affected denaturation temperature and enthalpy, improving digestibility from 46.93% (SGG) to 51.52% (PSGG). The secondary gel structures showed that the β-turn structure was the most resistant to enzymatic hydrolysis, while the intermolecular β-sheet was the most labile. This study validated two optimization methodologies to achieve optimal 3D printing parameters of salmon gelatin gels, with improved physicochemical and digestibility properties for use as transporters to incorporate high value nutrients to the body