A DEMANDA REGIONAL E A OFERTA DO ENSINO SUPERIOR EM UMA CIDADE MÉDIA NO ESTADO DE MATO GROSSO DO SUL: DOURADOS

Este texto visa analisar a oferta do ensino superior em Dourados-MS e sua relação/articulação com sua rede urbana. Com tal propósito, foram utilizados os dados do Sistema e-MEC, dos bancos de dados dos sistemas acadêmicos das Instituições de Ensino Superior (IES) de Dourados e das Avaliações Institucionais (auto-avaliações). Além disso, a quantidade de veículos de transporte coletivo estudantil interurbano estacionada nos pátios das instituições foi considerada como dado da pesquisa. A análise desses elementos contribuiu para comprovar que a oferta do ensino superior em Dourados não se assegura estritamente por demandas locais, mas se configura a partir da articulação da demanda local com a regional. Palavras-Chave: ensino superior; rede urbana; demandas regionais; centralidade; fluxos regionais

Productive, Structural and Dynamic Study of the Concept of Sustainability in the Educational Field

Sustainable education is currently booming in the teaching and learning processes, although it is not without complexity, due to its various dimensions and the evolution it has undergone to date. The objective of this research is to establish a mapping and scientific evolution of the term “sustainability” in education in theWeb of Science database. To do so, a bibliometrical method has been applied, through the analysis of the performance of the scientific production and the evolution of the structure and dynamism of sustainability in education, by means of an analysis of co-words. The total number of references analyzed, after following a debugging process, was 9441. The results show the boom of sustainability in education in recent times, with a great impact on research related to attitudes and sustainability. It can be concluded that a large part of the studies analyzed are of a descriptive nature, with a decrease in the number of exploratory studies, which can give a holistic vision to the subject matter presented, especially regarding the development of the curriculum and the teaching-learning process

Clinical practice guideline for surgical antimicrobial prophylaxis

La infección del sitio quirúrgico (ISQ) es una de las principales causas de infecciones asociadas a la atención en salud (IAAS), con un impacto significativo en la mortalidad y morbilidad del paciente quirúrgico, así como en los costos asociados a la atención en salud. El adecuado uso de la profilaxis quirúrgica antimicrobiana es un aspecto fundamental en la reducción del riesgo de ISQ, dado que su utilización inapropiada o indiscriminada puede representar un riesgo para los pacientes y contribuir al desarrollo de resistencia a los antimicrobianos, por lo que resulta de importancia generar directrices que permitan orientar el uso adecuado de antimicrobianos en la profilaxis del paciente quirúrgico, con el objetivo de obtener mejores desenlaces clínicos y propender por un uso racional de antibióticos. La presente guía contiene recomendaciones para profilaxis antibiótica de pacientes sometidos a procedimiento quirúrgico, basadas en la evidencia, realizadas mediante el proceso de adaptación de guías de práctica clínica para el contexto colombiano.Q4Pacientes sometidos a Profilaxis quirúrgica antimicrobianaSurgical site infection (SSI) is one of the main causes of healthcare associated infections (HAI), with a significant impact on the mortality and morbidity of the surgi-cal patient, as well as on the costs associated with health care. The adequate use of surgical antimicrobial prophylaxis being a fundamental aspect in reducing the risk of SSI, taking into account that the inappropriate or indiscriminate use of antibiotics in surgical prophylaxis may represent a risk for patients and contribute to the development of antimicrobial resistance, so it is important to generate guidelines that guide the appropriate antimicrobial prophylaxis in the surgical patient, with the aim of obtaining better clinical outcomes and promoting a rational use of antibiotics. This guide contains recommendations for antibiotic prophylaxis in patients undergoing a surgical procedure, based on evidence, carried out through the process of adapting clinical practice guidelines for the Colombian context.https://orcid.org/0000-0002-5392-7083https://orcid.org/0000-0003-2568-4667Revista Nacional - IndexadaCN

Free radical scavenging capacity of selected red, rosé and white wines

4 páginas, 1 figura, 2 tablas.The free radical scavenging capacity of selected red, rosé and white Spanish wines from different grape varieties was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH·) method using a new methodology developed at our laboratory. The amount of sample necessary to decrease by 50% the initial DPPH· concentration (EC50), the time needed to reach the steady state at EC50 concentration (TEC50) and the antiradical efficiency (AE = 1/EC50TEC50) were determined in the wine samples. Some differences between rosé wines made with Garnacha and Tempranillo grape varieties were observed in the UV-vis spectra and in the free radical scavenging parameters, those from Garnacha variety having the highest antioxidant activity. The antiradical efficiency of the wines followed a decreasing order: red wines (22.44 × 10−6) > rosé wines (4.90 × 10−6) > white wines (1.88 × 10−6). There was a correlation between antiradical efficiency and total polyphenol (TP): AE = −3.33135 + 0.0180535TP; the correlation coefficient was r = 0.951454.One of the authors (CS-M) wishes to thank the Comunidad de Madrid for the concession of a predoctoral fellowship. The sponsor of project (06G/048/ 96) Comunidad de Madrid and the gift of several wine samples by the Appellation of Origin Programme `Vinos de Madrid' are acknowledged.Peer reviewe

Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents

6 páginas, 3 figuras, 1 tabla.The antioxidant activity of grape juices, wines made from the same lot as juices and their major polyphenolic constituents was measured by the inhibition of lipid oxidation (ferric-thiocyanate) and free radical scavenging (2,2-diphenyl-1-picrylhydrazyl) methods. DL -α-Tocopherol and 3-tertiary-butyl-4-hydroxyanisole (BHA) were used as references. The inhibition of lipid oxidation of the standards followed the order: rutin = ferulic acid > tannic acid = gallic acid = resveratrol > BHA = quercetin > DL -α-tocopherol > caffeic acid. Meanwhile, the free radical scavenging activity of gallic acid was the highest, tannic acid, caffeic acid, quercetin, BHA and rutin activities were intermediate and that for ferulic acid, DL -α-tocopherol and resveratrol were the lowest. Wines had higher activity than the corresponding grape juices and red wine showed the strongest activity among the grape products tested. The antioxidant activity of the samples seems to be based on their free radical scavenging capacity.One of the authors (C S-M) wishes to thank the Comunidad de Madrid for the concession of a pre- doctoral fellowship. The sponsor of project 06G/048/96 of the Comunidad de Madrid is also acknowledged.Peer reviewe

A procedure to measure the antiradical efficiency of polyphenols

7 páginas, 2 figuras, 3 tablas.The kinetic behaviour of polyphenols common in fruits as free radical scavengers was studied using 2,2-diphenyl-1-picrylhydrazyl (DPPH•). After addi-tion of different standard concentrations to DPPH· (0·025 g litre−1), the percentage of remaining DPPH• was determined at different times from the absorbances at 515 nm. The percentage remaining DPPH• against reaction time followed a multiplicative model equation: ln [DPPHREM•]=b ln t+ln a. The slopes of these equations may be useful parameters to define the antioxidant capacity. The steeper the slope, the lower the amount of antioxidant necessary to decrease by 50% the initial DPPH• concentration (EC50). This parameter, EC50, is widely used to measure antioxidant power, but it does not takes into account the reaction time. Time needed to reach the steady state to the concentration corresponding at EC50 (TEC50) was calculated, and antiradical efficiency (AE) was proposed as a new parameter to characterise the antioxidant compounds where AE=1/EC50TEC50. It was shown that AE is more discriminatory than EC50. AE values are more useful because they also take into account the reaction time. The results have shown that the order of the AE (×10−3) in the compounds tested was: ascorbic acid (11·44)>caffeic acid (2·75)⩾gallic acid (2·62)>tannic acid (0·57)⩾DL-alfa-tocopherol (0·52)>rutin (0·21)⩾quercetin (0·19)>ferulic acid (0·12)⩾3-tert-butyl-4-hydroxyanisole, BHA (0·10)>resveratrol (0·05).One of the authors (C S-M) wishes to thank the Comunidad de Madrid for the concession of a predoctoral fellowship. The sponsorship of the project by the Comunidad de Madrid: 06G/048/96 is also acknowledged.Peer reviewe

Effect of Temperature on the Free Radical Scavenging Capacity of Extracts from Red and White Grape Pomace Peels

4 páginas, 2 figuras, 2 tablas.Free radical scavenging capacity of the extracts from red and white grape pomace peels (RGPP, WGPP) and as a reference for two commonly used antioxidants (BHA (synthetic) and dl-α-tocopherol (natural) heated at processing temperatures (80, 100, and 120 °C) was evaluated using the 2,2-diphenyl-1-picrylhidrazyl (DPPH•) reagent. Kinetic behavior of the sample extracts did not change when they were heated, following a general multiplicative model in which remaining DPPH• was more affected by temperature than the time needed to reach the steady state. The reduction of this property in the sample extracts heated at 120 °C as compared to those at 20 °C followed an increasing order: BHA (15.3%) < WGPP (22.9%) < RGPP (28.3%) < dl-α-tocopherol (69.8%). Color losses were also measured by a tristimulus colorimeter HunterLab and two parameters were used to express the sample extract color: hue angle (tan b*/a*)-1 and a*/b* ratio. The higher red color losses in RGPP extracts (12.9 times in hue angle) as compared to the yellow color losses in the WGPP extracts (1.5 times in a*/b* ratio) during heating may explain their differences in the free radical scavenging capacity.Peer reviewe

Free Radical Scavenging Capacity in the Aging of Selected Red Spanish Wines

4 páginas, 1 figura, 4 tablas.Free radical scavenging capacity by the DPPH• method and main physicochemical properties, polyphenols content by HPLC, color by a tristimulus colorimeter, and UV−vis spectra in the aging of selected red Spanish wines, were studied. As the wines age, they become darker (lower lightness, L*) and increase their hue angle (lower red color) as well as the ratio of absorbance at 420 nm to that at 520 nm. Main polyphenolics identified in the samples were tannic acid, oenin, and gallic acid. The antiradical efficiency of the samples increased during aging, which could be related to an increase in the tannic acid concentration shown by the following correlationship: EC50 = 1/(0.18 + 0.0011[tannic acid]mg/L) with a correlation coefficient of 0.744.The sponsor of the project 06G/048/96 by the Comunidad de Madrid is acknowledged. We especially thank Appellation of Origin Program “Vinos de Madrid” for donating wines. One of the authors (C.S.-M.) wishes to thank the Comunidad the Madrid for a concession of a predoctoral fellowship.Peer reviewe