A Multicriteria Approach to Adaptive Reuse of Industrial Heritage: Case Studies of Riverside Power Plants

City riverbanks usually have great landscape value and are iconic public spaces. However, there are many cities with large abandoned industrial buildings, such as power plants, on their riverbanks. Such buildings run the risk of being demolished in order to recover the surrounding natural landscape, despite having an important presence in the collective memory of the citizens and in the history of the city. This article seeks to analyse the reuse and refurbishment of industrial power plants on riversides from a modern artistic/recreational approach in order to restore and enhance the landscape value of the site by regenerating the environs and turning them into hubs of activity. Two case studies from different locations are considered in order to extract the information. A methodology is used that allows us to analyse and study a complex reality in a straightforward, concise and direct way. That means it can be used by many agents currently involved in those reuse processes to compare and to monitor the different cases over time. This research has sought to highlight the power plant typology, its relationship with the riverside, and subsequently, to extrapolate the criteria used to study other industrial buildings.This research was funded by UMA, University of Malaga, under the Research Project with the reference B3-2018_02. Partial funding for open access charge: Universidad de Málag

Seroprevalence of canine brucellosis in the district of Los Olivos, Lima, Peru

El estudio evaluó la seroprevalencia de brucelosis canina en el distrito de Los Olivos, Lima, Perú, mediante el método diagnóstico de Inmunodifusión en Gel de Agar (IDGA). Se recolectaron 288 muestras de sangre de canes mayores de dos meses de edad. Los sueros resultantes se analizaron para la determinación de seropositividad a Brucella canis. La seroprevalencia de brucelosis canina fue de 4.9 ± 1.8% (IC 95%) y una seroprevalencia corregida de 5.3 ± 2.6% (IC 95%), sin encontrar un efecto significativo para las variables edad, sexo, condición fisiológica, hábitos de paseo e historia reproductiva.The study evaluated the seroprevalence of canine brucelosis in the district of Los Olivos, Lima, Peru by the Agar Gel Immunodifussion test (AGID). Blood samples (n=288) were collected from dogs older than 2 months of age. The sera were tested for Brucella canis. The seroprevalence of canine brucelosis was 4.9 ± 1.8% (95% CI) and the corrected seroprevalence was 5.3 ± 2.6% (95% CI), without significant association for age, sex, physical condition, indoor/outdoor habits and reproductive history

Effect of the milk-whey relation over physicochemical and rheological properties on a fermented milky drink

(Eng) The effect of the milk-whey relation over the physicochemical properties (pH, total acidity, soluble solids and syneresis) and rheology (deformation rate, apparent viscosity, flow behavior index and consistency index) of a fermented dairy drink was studied. A completely randomized experimental design of two factors: percentage of whey (0, 5, 10 and 15% w/w) and type of milk (whole and skim) was used. The significance was determined using an analysis of variance (ANOVA). All properties analyzed except pH had statistically significant differences (P<0.05). The use of whole milk in comparison to skim milk generated an increase in soluble solids and viscosity of the beverage but caused a decrease in acidity and syneresis. The growth in whey concentration increased syneresis and apparent viscosity but decreased soluble solids and consistency index. The changes in properties are related to the contribution of fat from milk and the contribution of calcium and phosphate from whey, affecting both the interaction between the casein micelles and the water retention capacity, which changes the composition and fluidity of the beverage.(Spa) Se estudió el efecto de la relación leche-lactosuero sobre las propiedades fisicoquímicas (pH, acidez total, sólidos solubles y sinéresis) y reológicas (velocidad de deformación, viscosidad aparente, índice de comportamiento al flujo e índice de consistencia) de una bebida láctea fermentada. Se utilizó un diseño experimental completamente al azar de dos factores: porcentaje de lactosuero (0, 5, 10 y 15% p/p) y tipo de leche (entera y descremada). La significancia se determinó mediante un análisis de varianza (ANOVA). Todas las propiedades analizadas excepto el pH presentaron diferencias estadísticamente significativas (P<0,05). El uso de la leche entera en comparación con la leche descremada generó un incremento en los sólidos solubles y en la viscosidad de la bebida, pero causó una disminución en la acidez y la sinéresis. El incremento en la concentración de lactosuero aumentó la sinéresis y la viscosidad aparente pero disminuyó los sólidos solubles e índice de consistencia. Los cambios en las propiedades se relacionan con el aporte de grasa que realiza el tipo de leche y la contribución de calcio y fosfato que efectúa la adición de lactosuero, afectando tanto la interacción entre las micelas de caseína como la capacidad de retención de agua, que resulta en cambios en la composición y fluidez de la bebida

Efecto de la relación leche-lactosuero sobre las propiedades fisicoquímicas y reológicas en una bebida láctea fermentada

Se estudió el efecto de la relación leche-lactosuero sobre las propiedades fisicoquímicas (pH, acidez total, sólidos solubles y sinéresis) y reológicas (velocidad de deformación, viscosidad aparente, índice de comportamiento al flujo e índice de consistencia) de una bebida láctea fermentada. Se utilizó un diseño experimental completamente al azar de dos factores: porcentaje de lactosuero (0, 5, 10 y 15% p/p) y tipo de leche (entera y descremada). La significancia se determinó mediante un análisis de varianza (ANOVA). Todas las propiedades analizadas excepto el pH presentaron diferencias estadísticamente significativas (P<0,05). El uso de la leche entera en comparación con la leche descremada generó un incremento en los sólidos solubles y en la viscosidad de la bebida, pero causó una disminución en la acidez y la sinéresis. El incremento en la concentración de lactosuero aumentó la sinéresis y la viscosidad aparente pero disminuyó los sólidos solubles e índice de consistencia. Los cambios en las propie­dades se relacionan con el aporte de grasa que realiza el tipo de leche y la contribución de calcio y fosfato que efectúa la adición de lactosuero, afectando tanto la interacción entre las micelas de caseína como la capacidad de retención de agua, que resulta en cambios en la composición y fluidez de la bebida.The effect of the milk-whey relation over the physicochemical properties (pH, total acidity, soluble solids and syn¬eresis) and rheology (deformation rate, apparent viscosity, flow behavior index and consistency index) of a ferment¬ed dairy drink was studied. A completely randomized experimental design of two factors: percentage of whey (0, 5, 10 and 15% w/w) and type of milk (whole and skim) was used. The significance was determined using an analysis of variance (ANOVA). All properties analyzed except pH had statistically significant differences (P<0.05). The use of whole milk in comparison to skim milk generated an increase in soluble solids and viscosity of the beverage but caused a decrease in acidity and syneresis. The growth in whey concentration increased syneresis and apparent vis¬cosity but decreased soluble solids and consistency index. The changes in properties are related to the contribution of fat from milk and the contribution of calcium and phosphate from whey, affecting both the interaction between the casein micelles and the water retention capacity, which changes the composition and fluidity of the beverage.Centro de Investigación y Desarrollo en Criotecnología de Alimento

Efecto de la relación leche-lactosuero sobre las propiedades fisicoquímicas y reológicas en una bebida láctea fermentada

Se estudió el efecto de la relación leche-lactosuero sobre las propiedades fisicoquímicas (pH, acidez total, sólidos solubles y sinéresis) y reológicas (velocidad de deformación, viscosidad aparente, índice de comportamiento al flujo e índice de consistencia) de una bebida láctea fermentada. Se utilizó un diseño experimental completamente al azar de dos factores: porcentaje de lactosuero (0, 5, 10 y 15% p/p) y tipo de leche (entera y descremada). La significancia se determinó mediante un análisis de varianza (ANOVA). Todas las propiedades analizadas excepto el pH presentaron diferencias estadísticamente significativas (P<0,05). El uso de la leche entera en comparación con la leche descremada generó un incremento en los sólidos solubles y en la viscosidad de la bebida, pero causó una disminución en la acidez y la sinéresis. El incremento en la concentración de lactosuero aumentó la sinéresis y la viscosidad aparente pero disminuyó los sólidos solubles e índice de consistencia. Los cambios en las propie­dades se relacionan con el aporte de grasa que realiza el tipo de leche y la contribución de calcio y fosfato que efectúa la adición de lactosuero, afectando tanto la interacción entre las micelas de caseína como la capacidad de retención de agua, que resulta en cambios en la composición y fluidez de la bebida.The effect of the milk-whey relation over the physicochemical properties (pH, total acidity, soluble solids and syn¬eresis) and rheology (deformation rate, apparent viscosity, flow behavior index and consistency index) of a ferment¬ed dairy drink was studied. A completely randomized experimental design of two factors: percentage of whey (0, 5, 10 and 15% w/w) and type of milk (whole and skim) was used. The significance was determined using an analysis of variance (ANOVA). All properties analyzed except pH had statistically significant differences (P<0.05). The use of whole milk in comparison to skim milk generated an increase in soluble solids and viscosity of the beverage but caused a decrease in acidity and syneresis. The growth in whey concentration increased syneresis and apparent vis¬cosity but decreased soluble solids and consistency index. The changes in properties are related to the contribution of fat from milk and the contribution of calcium and phosphate from whey, affecting both the interaction between the casein micelles and the water retention capacity, which changes the composition and fluidity of the beverage.Centro de Investigación y Desarrollo en Criotecnología de Alimento

Optical properties of dissolved organic matter relate to different dept-specific patterns of archaeal and bacterial community structure in the North Atlantic Ocean

ArticleProkaryotic abundance, activity and community composition were studied in the euphotic, intermediate and deep waters off the Galician coast (NW Iberian margin) in relation to the optical characterization of dissolved organic matter (DOM). Microbial (archaeal and bacterial) community structure was vertically stratified. Among the Archaea, Euryarchaeota, especially Thermoplasmata, was dominant in the intermediate waters and decreased with depth, whereas marine Thaumarchaeota, especially Marine Group I, was the most abundant archaeal phylum in the deeper layers. The bacterial community was dominated by Proteobacteria through the whole water column. However, Cyanobacteria and Bacteroidetes ocurrence was considerable in the upper layer and SAR202 was dominant in deep waters. Microbial composition and abundande were not shaped by the quantity of dissolved organic carbon, but instead they revealed a strong connection with the DOM quality. Archaeal communities were mainly related to the fluorescence of DOM (which indicates respiration of labile DOM and generation of refractory subproducts), while bacterial communities were mainly linked to the aromaticity/age of the DOM produced along the water column. Taken together, our results indicate that the microbial community composition is associated with the DOM composition of the water masses, suggesting that distinct microbial taxa have the potential to use and/or produce specific DOM compounds.Versión del edito