Empty Urbanism: the bursting of the Spanish housing bubble

The depth of the Spanish housing crisis manifests itself in the collapse of construction activity and in the amount of housing and land stocks. The geography of the crisis shows its widespread nature, and the intensity of the previous bubble explains spatial differences. Resulting from this collapse are some problematic areas of 'empty urbanism'. An enormous land bubble, emerging from the peculiar Spanish urban development model, was a key factor in the impacts - caused by the crisis - on the territory and land-use plans. The crisis has demonstrated the unsustainability of this and the urgency of change in the existing land-use plans

Signaling Overview of Plant Somatic Embryogenesis

Somatic embryogenesis (SE) is a means by which plants can regenerate bipolar structures from a somatic cell. During the process of cell differentiation, the explant responds to endogenous stimuli, which trigger the induction of a signaling response and, consequently, modify the gene program of the cell. SE is probably the most studied plant regeneration model, but to date it is the least understood due to the unclear mechanisms that occur at a cellular level. In this review, the authors seek to emphasize the importance of signaling on plant SE, highlighting the interactions between the different plant growth regulators (PGR), mainly auxins, cytokinins (CKs), ethylene and abscisic acid (ABA), during the induction of SE. The role of signaling is examined from the start of cell differentiation through the early steps on the embryogenic pathway, as well as its relation to a plant’s tolerance of different types of stress. Furthermore, the role of genes encoded to transcription factors (TFs) during the embryogenic process such as the LEAFY COTYLEDON (LEC), WUSCHEL (WUS), BABY BOOM (BBM) and CLAVATA (CLV) genes, Arabinogalactan-proteins (AGPs), APETALA 2 (AP2) and epigenetic factors is discussed

Nutrimental composition and physicochemical parameters of thermosonicated soursop nectar

Se evaluó el efecto de la termosonicación (TS) a dos diferentes condiciones experimentales [TS1 = 24 kHz, 1,3 W/mL de densidad de energía acústica (AED), 51 °C durante 8 min y TS2 = 24 kHz, 1,4 W/mL AED, 54 °C durante 10 min] sobre la composición nutrimental  y parámetros fisicoquímicos de néctar de guanábana almacenado a 4ºC. Como testigos se emplearon un néctar sin tratar y otro pasteurizado tradicionalmente (65 °C, 30 min). La TS no causó cambios en la mayoría de nutrientes y parámetros fisicoquímicos evaluados. Sin embargo, fue medido un mayor contenido de fibra dietética soluble (33%), turbidez (30%) y viscosidad (5%), en particular cuando el TS2 fue aplicado. La fibra dietética soluble es uno de los compuestos funcionales con efectos potenciales demostrados en la salud; por lo tanto, la TS podría incrementar la calidad funcional del néctar de guanábana. Así mismo, los cambios en algunos parámetros fisicoquímicos mejoraron su apariencia física. La TS puede ser considerada una excelente alternativa para procesar bebidas a base de guanábana.Effect of thermosonication (TS) at two different experimental conditions [TS1 = 24 kHz, 1.3 W/mL of acoustic energy density (AED), 51 °C for 8 min and TS2 = 24 kHz, 1.4 W/mL AED, 54 °C for 10 min] on the nutrimental composition and physicochemical parameters of soursop nectar stored at 4 ºC were evaluated. Fresh (untreated) and traditionally pasteurized (65 °C, 30 min) soursop nectars were used as controls. TS did not cause changes in the most nutrients and physicochemical parameters evaluated. However, it was measured a highest dietary fiber content (33 %), turbidity (30%) and viscosity (5%), when TS2 was applied. The soluble dietary fiber is one of the functional compounds with demonstrated potential effects on the health; therefore TS could increase the functional quality of soursop nectar. Also, the changes in some physicochemical characteristics improved its physical appearance. TS can be considered an excellent alternative to process soursop beverages.

Nutrimental Composition and physicochemical parameters of thermosonicated soursop Nectar

Se evaluó el efecto de la termosonicación (TS) a dos diferentes condiciones experimentales [TS1 = 24 kHz, 1,3 W/mL de densidad de energía acústica (AED), 51 °C durante 8 min y TS2 = 24 kHz, 1,4 W/mL AED, 54 °C durante 10min] sobre la composición nutrimental y parámetros fisicoquímicos de néctar de guanábana almacenado a 4ºC.Como testigos se emplearon un néctar sin tratar y otro pasteurizado tradicionalmente (65 °C, 30 min). La TS nocausó cambios en la mayoría de nutrientes y parámetros fisicoquímicos evaluados. Sin embargo, fue medido unmayor contenido de fibra dietética soluble (33%), turbidez (30%) y viscosidad (5%), en particular cuando el TS2 fueaplicado. La fibra dietética soluble es uno de los compuestos funcionales con efectos potenciales demostradosen la salud; por lo tanto, la TS podría incrementar la calidad funcional del néctar de guanábana. Así mismo, loscambios en algunos parámetros fisicoquímicos mejoraron su apariencia física. La TS puede ser considerada unaexcelente alternativa para procesar bebidas a base de guanábana

Synthesis and Characterization of TiO₂-ZnO-MgO Mixed Oxide and Their Antibacterial Activity

TiO2-ZnO-MgO mixed oxide nanomaterials (MONs) were synthetized via the sol-gel method and characterized by scanning electron microscopy (SEM) coupled with energy dispersive spectroscopy (EDS), transmission electron microscopy (TEM), nitrogen physisorption analysis, X-ray diffraction (XRD), UV-Vis diffuse reflectance spectroscopy (UV-Vis DRS), Fourier transform infrared spectroscopy (FTIR), and color (Luminosity (L), a, b, Chrome, hue) parameters. Furthermore, the antimicrobial activity of the MONs was tested against Escherichia coli (EC), Salmonella paratyphi (SP), Staphylococcus aureus (SA), and Listeria monocytogenes (LM). The MONs presented a semi globular-ovoid shape of ≤100 nm. Samples were classified as mesoporous materials and preserved in the TiO2 anatase phase, with slight changes in the color parameters of the MONs in comparison with pure TiO2. The MONs exhibited antimicrobial activity, and their effect on the tested bacteria was in the following order: EC > SP > SA > LM. Therefore, MONs could be used as antimicrobial agents for industrial applications

Auxin-Cytokinin Cross Talk in Somatic Embryogenesis of <i>Coffea canephora</i>

Cytokinins (CK) are plant growth regulators involved in multiple physiological processes in plants. One less studied aspect is CK homeostasis (HM). The primary genes related to HM are involved in biosynthesis (IPT), degradation (CKX), and signaling (ARR). This paper demonstrates the effect of auxin (Aux) and CK and their cross talk in a Coffea canephora embryogenic system. The transcriptome and RT-qPCR suggest that Aux in pre-treatment represses biosynthesis, degradation, and signal CK genes. However, in the induction, there is an increase of genes implicated in the CK perception/signal, indicating perhaps, as in other species, Aux is repressing CK, and CK are inducing per se genes involved in its HM. This is reflected in the endogenous concentration of CK; pharmacology experiments helped study the effect of each plant growth regulator in our SE system. We conclude that the Aux–CK balance is crucial to directing somatic embryogenesis in C. canephora

Effect of thermosonication on pathogenic bacteria, quality attributes and stability of soursop nectar during cold storage

En este trabajo se evaluó el efecto de la termosonicación sobre la inactivación de Escherichia coli y Staphyloccocus aureus en néctar de guanábana; así como la calidad y estabilidad del néctar durante su almacenamiento a 4°C. Se logró una reducción de 4,5–5,0 log CFU/mL con el tratamiento de termosonicación (24 kHz, temperatura promedio de 50–51°C, densidad de energía acústica de 1,3–1,4 W/mL, durante 10 min) en ambos patógenos. Del mismo modo, el néctar termosonicado conservó el 85% de ácido ascórbico, la inactivación de polifenol oxidasa y la estabilidad microbiológica y fisicoquímica durante 30 días a 4°C. Sensorialmente, el néctar termosonicado fue predominantemente preferido sobre un néctar comercial. La termosonicación es una alternativa viable para extender la vida útil del néctar de guanábana mínimamente procesado.In this work, the effect of the thermosonication (TS) on the inactivation of Escherichia coli and Staphylococcus aureus in soursop nectar was evaluated, as well as the quality and stability of the nectar during its storage at 4°C. A reduction of 4.5–5 log CFU/mL was achieved with the TS treatment (24 kHz, average temperature of 50–51°C, acoustic energy density of 1.3–1.4 W/mL for 10 min) in both pathogens. Likewise, thermosonicated nectar retained 85% of ascorbic acid, polyphenol oxidase inactivation and microbiological and physicochemical stability during 30 days at 4°C. Sensorially, the thermosonicated nectar was predominantly preferred over a commercial one. TS is a viable alternative to extend the shelf life of minimally processed soursop nectar