Estudio comparativo de los procesos de handover en telefonía móvil

La presente tesis se hace una comparación entre tecnología de telefonía móvil, como han evolucionado para brindar un mejor servicio al usuario y como ha evolucionado cada uno de los elementos de su arquitectura así como sus protocolos y las ventajas que presentan con su tecnología predecesora

Prediction of enzyme function by combining sequence similarity and protein interactions

<p>Abstract</p> <p>Background</p> <p>A number of studies have used protein interaction data alone for protein function prediction. Here, we introduce a computational approach for annotation of enzymes, based on the observation that similar protein sequences are more likely to perform the same function if they share similar interacting partners.</p> <p>Results</p> <p>The method has been tested against the PSI-BLAST program using a set of 3,890 protein sequences from which interaction data was available. For protein sequences that align with at least 40% sequence identity to a known enzyme, the specificity of our method in predicting the first three EC digits increased from 80% to 90% at 80% coverage when compared to PSI-BLAST.</p> <p>Conclusion</p> <p>Our method can also be used in proteins for which homologous sequences with known interacting partners can be detected. Thus, our method could increase 10% the specificity of genome-wide enzyme predictions based on sequence matching by PSI-BLAST alone.</p

Asociación entre polimorfismos genéticos de los genes de la µ-calpaína, la m-calpaína y la calpastatina y actividad enzimática en el sistema calpaína-calpastatina en la raza retinta: primeros resultados

Ministerio de Agricultura, Pesca y Alimentació

A dedicated electric oven for characterization of thermoresistive polymer nanocomposites

AbstractThe construction, characterization and control of an electric oven dedicated to the study of thermoresistive polymer nanocomposites is presented. The oven is designed with a heating plate capable of reaching 300°C with a resolution of 0.3°C and an area of uniform temperature of 3.8cm×2.5cm. The temperature is regulated by means of a discrete proportional–integral–derivative controller. A heat transfer model comprising three coupled non-linear differential equations is proposed to predict the thermal profiles of the oven during heating and cooling, which are experimentally verified. The oven is used for thermoresistive characterization of polymer nanocomposites manufactured from a polysulfone polymer and multiwall carbon nanotubes

Physicochemical Composition, Antioxidant Status, Fatty Acid Profile, and Volatile Compounds ofMilk and Fresh and Ripened Ewes’ Cheese from a Sustainable Part-Time Grazing System

We conducted the first nutritional analysis of dairy products from the traditional Roja Mallorquina sheep breed. Samples of bulk raw milk were taken twice a month from December 2015 to March 2016 from sheep fed using a part-time grazing system, and fresh soft (FC, n = 8) and ripened (RC, n = 8) cheeses were made. The variability in vitamins, total phenolic compounds (TPC), total antioxidant capacity (TAC), and fatty acid (FA) content was influenced by the cheese-making process (differences between the cheese and the original milk) and by the type of cheese-making technology (mainly related to heating, the use of starter culture, and ripening). The most notable physicochemical characteristic of the cheeses was low fat content (24.1 and 29.6 g/100 g for FC and RC). Milk and RC were characterised by major concentrations of retinol (211.4 and 233.6 g/100 g dry matter (DM), respectively) and TPC (18.7 and 54.6 g/100 g DM, respectively), while FC was characterised by major concentrations of retinol (376.4 g) and -tocopherol (361.7 g). The fat soluble components of the FC generally exhibited better nutritional value for human health than those of the milk and RC, with a higher level of retinol and -tocopherol; lower values for saturated FA, atherogenic, and thrombogenic indices; and higher levels of monounsaturated FA, polyunsaturated FA, n-3, and n-6. Acids, alcohols, and ketones comprised almost 95% of the volatile compounds detected. Acetoin and products of lactose and citrate metabolism played an important role in the development of the aromatic attributes of both kinds of cheese. This preliminary study can contribute to add value to these traditional products according to healthy nutritional criteria and supports the implementation of strategies to promote their commercialisation and obtain product labelling as “pasture-fed” or specific marks

Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk

The increased use of concentrates to reduce pasture as a feed source in productive systems like Payoya breed goat farms has made it necessary to decrease feeding costs. The inclusion of agro-industry by-products such as dry orange pulp pellets in goat diets has been suggested as a sustainable alternative to cereal-based concentrates. The aim of this work was to assess the influence of diets including dry orange pulp pellets on the quality of cheeses traditionally made from Payoya breed goat milk. We analysed the physicochemical characteristics, sensory properties and volatile compound profiles of 18 artisanal cheeses made from raw Payoya milk. In this study, goats were fed with different concentrations of dry orange pulp; and cheeses were curdled with animal and vegetable coagulants. Slight differences were detected between some cheeses. However, the use of citrus by-products in the Payoya goat diets did not substantially affect the cheeses’ physicochemical properties, olfactory attributes, or volatile profiles. Therefore, dried citrus pulp can be used as a substitute for cereal concentrates without affecting the distinct properties of these ripened raw goat milk cheeses

Influence of Dietary Algae Meal on Lipid Oxidation and Volatile Profile of Meat from Lambs with Competent Reticular Groove Reflex

Dietary lipid sources influence intramuscular fatty acid composition, which in turn may affect the volatile profile of meat. The aim of this work was to investigate the effects of marine algae supplementation (Aurantiochytrium limacinum) on volatile compounds of cooked lamb meat. Forty-eight lambs with 42 days of age were divided into three groups: lambs fed a conventional diet without algae meal supplementation (NOALG), lambs with competent reticular groove reflex (RGR) fed the same diet supplemented with 2.5% marine algae meal mixed in the concentrate (ALGCON), and lambs with competent RGR, receiving the same diet and fed with 2.5% marine algae meal in a milk replacer to bypass the rumen (ALGMILK). Lipid and protein oxidation in raw meat was assessed and volatile compounds in grilled meat were determined. The highest and lowest lipid oxidations were observed in the ALGMILK and NOALG groups, respectively. Protein oxidation was unaffected. Out of 56 identified compounds, 12 volatiles significantly increased in both algae groups and 6 of them exclusively in the ALGCON treatment. Algae meal supplementation and its form of administration, either protected or not from rumen degradation, are important factors to consider in lipid oxidation and the aromatic profile of lamb meat

Diferencias físico-químicas del solomillo (illiopsoas y psoas menor) de las cuatro estirpes de cerdo ibérico reconocidas en el catálogo oficial de razas de ganado de España

Ministerio de Agricultura y Pesca, Alimentación y Medio Ambient