Study of the Acidification of Sherry Musts With Gypsum and Tartaric Acid

Must acidification is a necessary operation in hot regions due to the low natural acid content of the grapes grown there. Tartaric acid is what is most usually used for this purpose. Using gypsum (CaSO 4 • 2H20 ) allows the amount of tartaric acid needed to reach a given pH to be reduced. This paper is a study of the acidification of musts produced in Sherry area (Southern Spain) to a pH of 3.25 with tartaric acid alone and tartaric acid acting together with 2 g/L of gypsum. Using gypsum causes a reduction in must pH of approximately 0.2 units and allows the tartaric acid dosage to be cut down by 1.5 to 2.5 g/L. The concentration of sulfates in the fermented wine lies below 2.5 g/L (the maximum authorized by the European Community), and the calcium concentration is 130 mg/L. Both levels are compatible with a correct winemaking. The acid buffering power of the wine and the alkalinity of the ash are reduced by the use of gypsum, which makes later acidification easier. Other wine component levels are not affected

Reclutamiento de menores de edad en la Ley de Amnistía del proceso de paz en Colombia

Trabajo de InvestigaciónEl conflicto armado que ha atravesado Colombia por más de 50 años, ha evidenciado la difícil situación de la infancia en Colombia frente al reclutamiento forzado del que son víctimas por grupos armados al margen de la ley. La coacción a la que se ven sometidos determina la entrada de estos menores a grupos armados, donde deben ejercer diferentes funciones. En el marco del Acuerdo de Paz, se pactó la amnistía para una serie de delitos cometidos por los guerrilleros de las Fuerzas Armadas Revolucionarias de Colombia (en adelante FARC), buscando establecer condiciones especiales de juzgamiento. Resulta relevante determinar cómo se juzgará el delito de reclutamiento forzado de menores en el marco de la implementación del proceso de paz que atraviesa Colombia.Introducción 1. Delito de Reclutamiento forzado de niños, niñas y adolescentes: Definiciones y contexto en Colombia 2. Indulto y amnistía para crímenes de guerra como el reclutamiento forzado de menores de edad. 3. El análisis de constitucionalidad de la Ley de amnistía en Colombia Conclusiones ReferenciasPregradoAbogad

Halving poverty in Mexico

We estimate the required time and the minimum necessary growth rate to halve poverty incidence and poverty intensity in Mexico’s rural and urban areas for a series of counterfactual distribution and growth scenarios. Results show that, given the current income distribution, per capita incomes in the rural area would have to grow faster –in some cases eight times faster– than they have done historically to shrink poverty by half by 2015. In contrast, income in the urban sector would have to grow around 1 per cent per year to reach the same goal, which seems a more reasonable outcome given its behavior in past years.economic growth, millennium development goals, poverty goals, poverty measurement, Mexico.

From Yoke to the Cross. Radio Nacional de España: A Radio in Transition (1945-1951)

Este artículo plantea un análisis de Radio Nacional de España como medio oficial del franquismo en un periodo histórico determinado: los años de cambio en la dirección entre una Falange con posiciones cercanas a la órbita de los países del eje y su paso a posiciones menos beligerantes a medida que la suerte de la II Guerra Mundial cambiaba de dirección. En ese proceso, Radio Nacional de España fue un testigo sonoro de excepción y en este trabajo se analizan el proceso de construcción de la radiodifusión estatal desde una perspectiva institucional, los cambios sufridos como institución y algunos hitos de su programación dentro de un contexto histórico específico.This paper offers an analysis about Radio Nacional de España like official médium of the francoism in a specific historical period: the years of change in the direction by Falange with positions near the orbit of the countries of the axis and their passage enters less belligerent positions as the luck of II the World war changed. In that process, National Radio of Spain was a witness of exception and -in this paper- we analyze the process of construction of the state broadcasting from an institutional perspective, Radio nacional changes and its broadcasts in a specific historical context

Kinetics of drying process of red fruits and elaboration of fermented beverages. Color and bioactive compounds changes during processing

La investigación que compone la presente Memoria de Tesis doctoral forma parte de las principales líneas de investigación del grupo de investigación AGR-270 Fruit Processing de la Universidad de Córdoba, asumiendo como objetivo general la elaboración de bebidas alcohólicas a partir de zumos enriquecidos de frutas. En el primer trabajo descrito en el capítulo III de la Memoria de Tesis Doctoral, titulado “Bioactive compounds of chamber-dried blueberries at controlled temperature and wines obtained from them”, se ha estudiado la influencia del secado de arándanos de la variedad Star a 40 ºC, con el objetivo de aumentar el contenido en azúcar de los frutos y poder obtener vinos semi-dulces, dulces y secos con un contenido alcohólico similar a los vinos de uva comerciales. Para ello, se elaboraron tres tipos de vinos, un vino seco, uno semidulce y uno dulce, con diferentes tiempos de fermentación y, por lo tanto, diferentes contenidos de azúcares residuales. En primer lugar, se demostró que tras el proceso de secado aumentaron tanto el contenido de antocianos como el de taninos totales debido al efecto de deshidratación del fruto y a la mayor difusión de los compuestos de la piel a la pulpa; pero en cambio, se perdieron flavonoles, flavanoles y vitamina C que resultaron más sensibles a la temperatura. En segundo lugar, en el proceso de fermentación hubo una pérdida de compuestos fenólicos (antocianos, flavonoles, flavanoles y taninos) y actividad antioxidante con respecto al mosto de partida. En el análisis sensorial los vinos que tenían un mayor contenido de azúcar residual obtuvieron las mejores puntuaciones, siendo el vino fermentado hasta un 14 % v/v de alcohol el vino mejor valorado y con mayor carga de compuestos fenólicos y actividad antioxidante. En el segundo trabajo descrito en el capítulo IV de la Memoria de Tesis Doctoral, titulado “The influence of berry perforation on grape drying kinetic and total phenolic compounds”, se ha estudiado el secado en cámara con aire caliente en el rango de temperatura de 30 – 50 ºC, de uva de la variedad Tempranillo con y sin pedicelo, con el objetivo de evaluar la influencia que tiene la perforación de la baya a la hora de establecer modelos predictivos de la cinética de secado y en la composición de compuestos fenólicos y actividad antioxidante de la fruta. En primer lugar, el modelo Midilli et al. (MR = a exp(-kt) + bt) fue el modelo que mejor se ajustaba a las características de secado de las uvas que mantienen el pedicelo, mientras que en las uvas perforadas el modelo Two term (MR = a exp(-k0t) + b exp(-k1t)) fue el que presenta el mejor ajuste para las temperaturas de 30 y 40 ºC, y el modelo de Approximation of diffusion (MR = a exp(-kt) + (1-a) exp(-kbt)) para la temperatura de 50 ºC. El secado de la baya perforada permitió una mayor difusión del agua y, por lo tanto, presentó una mayor velocidad de secado. En todas las temperaturas la baya perforada tuvo un mayor coeficiente de difusividad y, además, la energía de activación para las bayas enteras fue de 56.49 kJ/mol mientras que para las perforadas fue de 54.43 kJ/mol, lo que indica que estas últimas necesitan menos energía para eliminar el agua de la fruta. Las uvas perforadas fueron las que tenían mayor velocidad de secado, pero fueron las bayas enteras las que obtuvieron la mayor concentración en compuestos fenólicos y actividad antioxidante. En el tercer trabajo descrito en el capítulo V de la Memoria de Tesis Doctoral, titulado “Influence of drying processes on anthocyanin profiles, total phenolic compounds and antioxidant activities of blueberry (Vaccinium corymbosum)”, se ha estudiado el secado convectivo de arándanos de la variedad Ventura hasta la pérdida del 50 % de su humedad inicial en una cámara con aire caliente, en el rango de temperatura de 30-50 ºC, con el objetivo de obtener zumos de arándanos enriquecidos en compuestos fenólicos y actividad antioxidante. Para poder predecir cambios en el contenido de humedad frente al tiempo de secado, se ajustaron los secados a diferentes modelos, siendo el modelo de Page (MR = exp(-ktn)) el que mejor se ajustó a las características de secado a 30 y 50 ºC, mientras que para el secado a 40 ºC el mejor modelo fue Approximation of diffusion (MR = a exp(-kt) + (1-a) exp(-kbt)). Además, se calculó el coeficiente de difusividad efectiva, que fue mayor conforme aumentó la temperatura y la energía necesaria para eliminar un mol de agua que fue de 23.13 kJ/mol. Estudiada la cinética de secado, se analizaron los zumos obtenidos del prensado de los arándanos secos, de donde se pudo establecer que conforme aumentaba la temperatura aumentaron tanto el color (absorbancia a 420, 520 y 620 nm), como el contenido en compuestos fenólicos totales, la concentración de antocianos y la actividad antioxidante, medida por los ensayos ABTS y DPPH. Siendo, por lo tanto, el secado de arándanos a 50 ºC el más efectivo eliminando agua y el que obtuvo el zumo de arándanos más enriquecido. En el cuarto trabajo descrito en el capítulo VI de la Memoria de Tesis Doctoral, titulado “Phenolic compounds, antioxidant activity and color in the fermentation of blueberry and grape juice with different yeasts”, se ha estudiado la fermentación de mostos de arándano y uva mezclados con una proporción 1:1 con 4 cepas de levaduras diferentes, con el objetivo de evaluar qué levaduras son las que mantienen el mayor contenido en compuestos fenólicos, color y actividad antioxidante. Los mostos fueron fermentados con cuatro tipos de cepas, de las cuales 3 eran levaduras comerciales QA23, Elegance MP061 y M05 Mead; y una aislada de mostos parcialmente fermentados de uva Pedro Ximenez, X5 (CECT131015). Además del uso de estas cepas de levaduras se utilizó como control la fermentación espontánea de los vinos con las levaduras autóctonas de las frutas. En primer lugar, se demostró que el uso de inóculos de levadura reducía el tiempo de fermentación evitando la fase de latencia donde la levadura se adapta al medio de fermentación de las dos frutas. De los vinos obtenidos, fue el vino control el que menos compuestos fenólicos totales perdió y, por ende, menos actividad antioxidante. En cambio, los vinos obtenidos de la fermentación con inóculos presentaron una menor pérdida de color (absorbancias a 420, 520 y 620 nm) y un mayor contenido en antocianos y flavonoles. La levadura M05 Mead fue la que obtuvo las menores pérdidas de color, compuestos fenólicos totales y actividad antioxidante, y la mayor concentración tanto de antocianos como de flavonoles de las levaduras utilizadas. Por lo tanto, la levadura más apropiada para la vinificación de mostos mezcla de arándanos y uvas es M05 Mead. En el quinto trabajo descrito en el capítulo VII de la Memoria de Tesis Doctoral, titulado “Fermentation of blueberry and grape dried mix juices. Color, phenolics compounds and antioxidant activity”, se ha estudiado la fermentación de mostos procedentes de la mezcla de arándano y uva 1:1, tras la deshidratación de una de las frutas de la mezcla, con el objetivo de obtener mostos enriquecidos en azúcar, compuestos fenólicos y actividad antioxidante. El proceso de secado se llevó a cabo en una cámara de secado por aire a 50 ºC, las frutas se deshidrataron hasta que perdieron el 50 % de la humedad inicial. Tras esto, se procedió a la mezcla de frutas y al prensado, de donde salieron dos mostos diferentes, uno procedente de uva y arándano deshidratado (M1) y otro procedente de arándano y uva deshidratada (M2). Estos mostos junto con parte de los restos sólidos del prensado se fermentaron a 25 ºC con las levaduras propias de las frutas (fermentación espontánea), con una levadura comercial (M05 Mead) y una levadura aislada de mostos de uva Pedro Ximénez (X5 CECT131015). Los vinos obtenidos de la fermentación espontánea son aquellos que presentaron los peores valores tanto de color, compuestos fenólicos y actividad antioxidante, así como las peores puntuaciones en el análisis sensorial. A pesar de que los mostos de partida (M1 y M2) presentaron diferentes contenidos en azúcar, y por lo tanto tiempos de fermentación y maceración diferentes, los vinos elaborados con la ayuda de preinóculos presentaron valores de compuestos fenólicos y actividad antioxidante muy similares, destacando aquellos que fueron elaborados con la levadura comercial M05 Mead. Siendo el vino W2M el mejor puntuado y de mayor calidad sensorial, tanto por catadores expertos como por consumidores habituales de vino.The research that composes the present Doctoral Thesis Report is part of the main lines of research from AGR-270 Fruit Processing research group of the University of Córdoba, assuming as a general objective the production of alcoholic beverages from enriched fruit juices. In the first work described in Chapter III of the Doctoral Thesis Report, entitled “Bioactive compounds of chamber-dried blueberries at controlled temperature and wines obtained from them”, the influence of drying blueberries of the variety Star at 40 ºC has been studied with the aim of increasing the sugar content of the fruits to obtain semi-sweet, sweet and dry wines with similar alcoholic content to commercial grape wines. For this purpose, three types of wines were produced, one dry, one semi-sweet and one sweet, with different fermentation times and, therefore, different residual sugar content. Firstly, it was shown that after drying process the anthocyanin and the total tannin contents increased due to the dehydration effect of the fruit and a greater diffusion of the compounds from the skin to the pulp, was achieved contrarily. Flavonols, flavanols and vitamin C were lost because they were more sensitive to temperature. Secondly, in the fermentation process there was a loss of phenolic compounds (anthocyanins, flavonols, flavanols and tannins) and antioxidant activity with respect to the starting must. In sensory analysis, wines with a higher residual sugar content obtained the best scores, among which fermented wine up to 14 % v/v of alcohol was the bestvalued wine and had the highest concentration of phenolic compounds and antioxidant activity. In the second work described in Chapter IV of the Doctoral Thesis Report, entitled “The influence of berry perforation on grape drying kinetic and total phenolic compounds”, chamber-drying process in temperature range of 30 – 50 ºC in Tempranillo grapes with and without pedicel has been studied, to evaluate the influence of berry perforation in establishing predictive models of drying kinetics and in the composition of phenolic compounds and antioxidant activity of the fruit. Firstly, the model Midilli et al. (MR = a exp(-kt) + bt) was the best fit of the drying characteristics of the grapes maintaining pedicel, while in the perforated grapes the model Two term (MR = a exp(-k0t) + b exp(-k1t)) was the best fit for 30 and 40 ºC and the Approximation of diffusion (MR = a exp(-kt) + (1-a) exp(-kbt)) model for the 50 ºC of temperature. The drying of punched berries allowed a greater diffusion of water and, therefore, presented a higher drying speed. In all temperatures, the punched berries had a higher coefficient of diffusivity and, in addition, the activation energy for whole berries was 56.49 kJ/mol while for punched berries was 54.43 kJ/mol, indicating that the latter need less energy to remove water from the fruit. The punched grapes were the ones having the highest drying speed, but whole berries obtained the highest concentration in phenolic compounds and antioxidant activity. In the third work described in Chapter V of the Doctoral Thesis Report, entitled “Influence of drying processes on anthocyanin profiles, total phenolic compounds and antioxidant activities of blueberry (Vaccinium corymbosum)”, convective drying of blueberries of variety Ventura up to the loss of 50 % of its initial humidity in a hot air chamber has been studied in a temperature range of 30 – 50 ºC. The aim was to obtain blueberry juices enriched in phenolic compounds and antioxidant activity. In order to predict changes in moisture content over drying time, the drying processes were adjusted to different models. Being Page model (MR = exp(-ktn)) the best fit for drying characteristics at 30 and 50 ºC, while for drying at 40 ºC the best model was Approximation of diffusion (MR = a exp(-kt) + (1-a) exp(-kbt)). In addition, the effective diffusivity coefficient was calculated, which was higher as the temperature increased and energy needed to remove a mole of water resulted 23.13 kJ/mol. After studying the drying kinetics, the juices obtained from the pressing of dried blueberries were analyzed. From results could be established that as the temperature increased so did the color (absorbance at 420, 520 and 620 nm), the content of total phenolic compounds, anthocyanin concentration and antioxidant activity, measured by the ABTS and DPPH assay. Therefore, the drying of blueberries at 50 ºC was the most effective removing water and obtained the most enriched blueberry juice. In the fourth paper described in Chapter VI of the Doctoral Thesis Report, entitled “A Phenolic compounds, antioxidant activity and color in the fermentation of blueberry and grape juice with different yeasts”, fermentation of blueberry and grape mixed musts in a 1:1 ratio with 4 different yeast strains has been studied. Searching the aim of evaluate that yeasts are those which maintain the highest phenolic compounds content, color and antioxidant activity. The musts were fermented with four types of strains, of which three were commercial yeasts QA23, Elegance MP061, M05 Mead and one isolated from partially fermented musts of Pedro Ximenez, X5 (CECT131015). In addition, the use of these yeast strains was used to control the spontaneous fermentation of the wines with the endigenous yeasts of the fruits. First, it was shown that the use of yeast inoculums reduced the fermentation time avoiding the latency phase where the yeast adapts to the fermentation medium of both fruits. Among the wines obtained, the control wine was the one losing the least total phenolic compounds and, therefore, less antioxidant activity. However, wines obtained from fermentation with inoculum showed the least color loss (absorbances at 420, 520 and 620 nm) and a higher content of anthocyanins and flavonols. In fact, the M05 Mead yeast obtained the lowest loss of color, total phenolic compounds and antioxidant activity; and the highest concentration of anthocyanins and flavonols. Therefore, the most appropriate yeast for the winemaking of mixed blueberries and grapes musts. In the fifth paper described in Chapter VII of the Doctoral Thesis Report, entitled “Fermentation of blueberry and grape dried mix juices. Color, phenolics compounds and antioxidant activity”, fermentation of must from the mixture of blueberry and grape 1:1 has been studied, after dehydration of one of the fruits of the mixture, with the aim of obtaining musts enriched in sugar, phenolic compounds and antioxidant activity. The drying process was carried out in an air-drying chamber at 50 ºC, the fruits were dehydrated until they lost 50 % of the initial humidity. This was followed by the mixing of fruits and pressing, from which two different musts were obtained, one from dried grapes and undried blueberries (M1) and the other from dried blueberries and undried grapes (M2). These musts with part of the solid remains of the pressing were fermented at 25 ºC with endogenous yeasts (spontaneous fermentation), with a commercial yeast (M05 Mead) and an isolated yeast from grape musts Pedro Ximenez (X5 CECT131015). The wines obtained from the spontaneous fermentation are those which presented the worst values of color, phenolic compounds and antioxidant activity, as well as the worst scores in sensory analysis. Although the starting musts (M1 and M2) had different sugar contents and, therefore, different fermentation and maceration times, wines made with the help of pre-inoculums had very similar values of phenolic compounds and antioxidant activity, highlighting those that were made with commercial yeast M05 Mead. Particularly, W2M wine was the best rated and that of higher sensory quality, after evaluation by expert tasters and regular wine consumers

ITERL: A Wireless Adaptive System for Efficient Road Lighting

This work presents the development and construction of an adaptive street lighting system that improves safety at intersections, which is the result of applying low-power Internet of Things (IoT) techniques to intelligent transportation systems. A set of wireless sensor nodes using the Institute of Electrical and Electronics Engineers (IEEE) 802.15.4 standard with additional internet protocol (IP) connectivity measures both ambient conditions and vehicle transit. These measurements are sent to a coordinator node that collects and passes them to a local controller, which then makes decisions leading to the streetlight being turned on and its illumination level controlled. Streetlights are autonomous, powered by photovoltaic energy, and wirelessly connected, achieving a high degree of energy efficiency. Relevant data are also sent to the highway conservation center, allowing it to maintain up-to-date information for the system, enabling preventive maintenance.Consejería de Fomento y Vivienda Junta de Andalucía G-GI3002 / IDIOFondo Europeo de Desarrollo Regional G-GI3002 / IDI

Pasado, presente y futuro de la dirección escolar en España: entre la profesionalización y la democratización

En este artículo, hace un repaso sobre la evolución de la dirección escolar en España centrándonos en los cambios que ha experimentado la normativa que la regula. Con ello, se invita al lector a realizar un viaje por el pasado, el presente y lo que regula para el futuro la nueva Ley Orgánica de Educación respecto a la dirección escolar. En cada etapa del recorrido nos pararemos en los hitos más significativos intentando, de esta forma, alumbrar las aportaciones y limitaciones de cada propuesta

Eco‐Holonic 4.0 Circular Business Model to Conceptualize Sustainable Value Chain Towards Digital Transition

The purpose of this paper is to conceptualize a circular business model based on an Eco-Holonic Architecture, through the integration of circular economy and holonic principles. A conceptual model is developed to manage the complexity of integrating circular economy principles, digital transformation, and tools and frameworks for sustainability into business models. The proposed architecture is multilevel and multiscale in order to achieve the instantiation of the sustainable value chain in any territory. The architecture promotes the incorporation of circular economy and holonic principles into new circular business models. This integrated perspective of business model can support the design and upgrade of the manufacturing companies in their respective industrial sectors. The conceptual model proposed is based on activity theory that considers the interactions between technical and social systems and allows the mitigation of the metabolic rift that exists between natural and social metabolism. This study contributes to the existing literature on circular economy, circular business models and activity theory by considering holonic paradigm concerns, which have not been explored yet. This research also offers a unique holonic architecture of circular business model by considering different levels, relationships, dynamism and contextualization (territory) aspects

Anthropometric measures as predictive indicators of metabolic risk in a population of “holy week costaleros”

Preventive measures are a priority in those groups that perform intense physical efforts without physical preparation and that can also be overweight or obese. One of the groups that reflect these characteristics is the costaleros of the Holy Week of Andalusia, Spain. This paper aims to describe the effect of obesity on blood pressure. A descriptive cross-sectional study was conducted on 101 costaleros. The anthropometric measures were determined through segmental impedance. Cardiac recovery and anaerobic power were measured through the Ruffier–Dickson test and the Abalakov test, respectively. Blood pressure was measured when the individuals were at rest. The Kruskal–Wallis test was applied for of continuous parameters and the X2 test for dichotomous measures. Binary logistic regression models were used for the subsequent analysis with R-square and Receiver Operating Characteristic (ROC) curves. The average population was 28 years of age, 173.7 cm tall, and 82.59 Kg weigh. The excess of body fat was 11.27 Kg and Body Mass Index was 27.33 Kg/m2. 72.3% showed abnormal blood pressure and 68.2% were overweight. 32.7% had a waist-hip ratio higher than 0.94. The probability of presenting abnormal blood pressure was higher among the subjects whose fat content was higher and muscle content was lower

Original Contents, Celebrities and Proximity. How Netflix Spain used Instagram to Bring its Catalogue to Young People during the Pandemics

This study focuses on how Netflix Spain harnessed Instagram to acquaint young people with its catalogue during the Covid-19 pandemic, with the sudden increase in OTT consumption. This led Netflix Spain to adapt its social media strategies and production release dates to a situation without parallel and in the face of intense competition. We analyze the messages during the state of alarm in Spain (from 15 March to 21 June of 2020), when Netflix was the most consumed OTT service. Netflix promoted recently released productions and used proximity strategies, both to GenZ and to Spanish audience, such as toning down with humor the daily problems of lockdown, using juvenile slang ("crush", "shipping"), referring to the habits of young people (taking selfies, sending audio messages) and using the social media of the cast of their most popular series, promoting them as "Netflix celebrities" and emphasizing their good-looks and sexual attractive.Esta investigación analiza cómo Netflix utilizó Instagram para hacer llegar su catálogo a las audiencias jóvenes durante la pandemia, con el repentino incremento del consumo de OTT. Esto llevó a Netflix a adaptar sus estrategias de redes sociales y las fechas de estreno a una situación incierta y con una intensa competencia. Se analizan los mensajes emitidos durante el estado de alarma en España (desde el 15 de marzo al 21 de junio de 2020), durante el cual fue la OTT más consumida. Netflix promocionó las producciones recientemente estrenadas y usó estrategias de proximidad hacia la Generación Z y la audiencia española, como bromear con los problemas cotidianos del confinamiento, usar jerga juvenil (“crush”, “shipear”), referirse a las costumbres de los jóvenes (hacerse selfies o mandar audios) y usar los perfiles en redes de los actores de sus series más populares, convirtiéndolos en “famosos de Netflix” y enfatizando su atractivo