Estudio de las características físico–químicas de las aguas del Balneario de Villavieja (Castellón)

The Waters of the have been studied widely, specialy in the 19th century. Their characteristics were analyzed by different professionals, and they were classified according to the customs of the time. The waters of Pozo Monlleó Villavieja (Castellón) Spa are hypertermic (> 40oC), have a pH of 7.5. They have a high mineralization, with a residue content above 1500 mg/l. The waters are rich in calcium, magnesium and sulphates and can be considered as very hard water.  Las aguas de Villavieja (Castellón) han sido motivo de numerosos estudios, especialmente en el siglo XIX. Las características de sus aguas se determinaron mediante análisis realizados por distintos profesionales farmacéuticos o médicos, y se clasificaron en función de las costumbres de la época. Las del Balneario de Villavieja, Pozo Monlleó, son hipertermales ya que surgen a una temperatura de 40oC; tienen un pH de 7,5. Se caracterizan por su mineralización fuerte, con un residuo seco a 180oC superior a 1500 mg/l. Por su contenido salino, estas aguas se clasifican como cálcicas, magnésicas, muy duras y sulfatadas.

Influence of high‐pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L

The influence of high-pressure processing (HPP) prior to cooking on nutritional composition and bioactive compounds content of four varieties of Phaseolus coccineus L. was studied. Cooking and HPP+C increased the protein content. However, minerals, total carbohydrates, ciceritol and α-galactosides were reduced. Fat was not affected by cooking but decreased after HPP+C. For dietary fiber, the behavior observed was different depending on the sample and the treatment applied. HPP+C could be considered a good processing technology to retain the advantageous lower myo-inositol phosphates isoforms and supply prebiotic oligosaccharides. The trypsin inhibitors activity was lower in the cooked and HPP+C samples; however, there were no significant differences between both thermal treatments. Thus, HPP+C reduced cooking time and preserving or improving the nutritional composition of the beans and their bioactive compounds content

Mejora del aprendizaje universitario mediante una estrategia dinámica-docente que incluye el desarrollo de un videoclip para facilitar el conocimiento adquirido y la enseñanza colaborativa

En el proyecto desarrollado durante el presente curso, se ha tratado de implementar una estrategia activa innovadora basada en la adquisición de competencias transversales. Consta de una primera fase en la que a partir de la entrega al alumno de una serie de tareas dinámicas se le trata de motivar en la mejora del aprendizaje mediante la entrega en formato videoclip (ABV) previa realización de un guion que es corregido por el profesor. En la segunda fase aplicada a grupos numerosos en los que la participación fue escasa se realizaron tutorías interactivas personalizadas que permitieron el seguimiento del progreso en el aprendizaje de la asignatura, en la asimilación y relación de los contenidos de forma que mejorasen la gestión del conocimiento. Pese a las dificultades que han existido en este curso, las encuestas de opinión de los alumnos sobre la estrategia innovadora aplicada, han mostrado un elevado nivel de satisfacción

Estudio de las características físico–químicas de las aguas del Balneario de San Nicolás (Almería)

Las aguas del balneario de San Nicolás, de Alhama de Almería, fueron declaradas de utilidad pública por Real Orden de 16 de mayo de 1877, bajo la denominación de aguas de Alhama la Seca; en 1928 fue confirmada la utilidad pública de las aguas minero-medicinales de Alhama de Almería. Existen diferentes estudios de las aguas de este balneario, especialmente en el siglo XIX, en los que se comenta el tipo de aguas y su clasificación, y la mayoría de autores hacen referencia a una temperatura de las mismas superior a 40ºC. Se analizaron las aguas correspondientes al origen del manantial, a una de las bañeras y a la fuente que se encuentra en uno de los patios. Las aguas surgen a una temperatura de 48ºC; su pH es cercano a 8. El residuo seco, a 180ºC, es superior a 600 mg/L. La dureza es cercana a 500 mg/L de CaCO3, y predomina el calcio, cuyo contenido es ligeramente superior a 100 mg/L. De los aniones, bicarbonatos y sulfatos son mayoritarios; el contenido de estos últimos, ligeramente superior a los 200 mg/L, permite considerar estas aguas como sulfatadas. Los fluoruros se encuentran en cantidad ligeramente superior a 1 mg/L, lo que indica que se pueden considerar fluoradas. Los análisis realizados nos indican que se trata de aguas hipertermales, de mineralización media, muy duras, sulfatadas y fluoradas

Estrategias metodológicas enfocadas a la mejora del aprendizaje en estudiantes con diversidad

Diseño y desarrollo de estrategias metodológicas que faciliten el aprendizaje de los estudiantes en general y que permitan a los estudiantes con diversidad funcional la integración y participación en el proceso de aprendizaje, que refuercen su inclusión y que favorezcan la adquisición de competencias

Role of age and comorbidities in mortality of patients with infective endocarditis

[Purpose]: The aim of this study was to analyse the characteristics of patients with IE in three groups of age and to assess the ability of age and the Charlson Comorbidity Index (CCI) to predict mortality. [Methods]: Prospective cohort study of all patients with IE included in the GAMES Spanish database between 2008 and 2015.Patients were stratified into three age groups:<65 years,65 to 80 years,and ≥ 80 years.The area under the receiver-operating characteristic (AUROC) curve was calculated to quantify the diagnostic accuracy of the CCI to predict mortality risk. [Results]: A total of 3120 patients with IE (1327 < 65 years;1291 65-80 years;502 ≥ 80 years) were enrolled.Fever and heart failure were the most common presentations of IE, with no differences among age groups.Patients ≥80 years who underwent surgery were significantly lower compared with other age groups (14.3%,65 years; 20.5%,65-79 years; 31.3%,≥80 years). In-hospital mortality was lower in the <65-year group (20.3%,<65 years;30.1%,65-79 years;34.7%,≥80 years;p < 0.001) as well as 1-year mortality (3.2%, <65 years; 5.5%, 65-80 years;7.6%,≥80 years; p = 0.003).Independent predictors of mortality were age ≥ 80 years (hazard ratio [HR]:2.78;95% confidence interval [CI]:2.32–3.34), CCI ≥ 3 (HR:1.62; 95% CI:1.39–1.88),and non-performed surgery (HR:1.64;95% CI:11.16–1.58).When the three age groups were compared,the AUROC curve for CCI was significantly larger for patients aged <65 years(p < 0.001) for both in-hospital and 1-year mortality. [Conclusion]: There were no differences in the clinical presentation of IE between the groups. Age ≥ 80 years, high comorbidity (measured by CCI),and non-performance of surgery were independent predictors of mortality in patients with IE.CCI could help to identify those patients with IE and surgical indication who present a lower risk of in-hospital and 1-year mortality after surgery, especially in the <65-year group

Trihalomethane Levels in Municipal Drinking Water of Madrid (Spain) and Health Risk Assessment for Oral Exposure

Trihalomethanes (THMs) are generated in the drinking water treatment plant, due to the reaction of the halogenated disinfection compounds with the natural organic matter (NOM). They are related to health problems both from the point of view of cancer development and other important diseases. This study aimed to assess the quality of tap water in Madrid in terms of prevention and control of THMs risks in the supply water treated by Canal de Isabel II (CYII) in a total of 108 samples throughout 2015 to 2020, to distinguish the problems of the different 21 districts or types of buildings, the seasonality and to estimate the risk of exposure to THMs from tap water in the population of Madrid. The variables considered include year, seasonality, district of Madrid and sampling point. The concentrations of THMs detected in all samples were within the current legal limit (100 µg/l). Chloroform was the compound with the highest contribution to the sum of THMs. A decreasing trend in THMs concentrations was observed over the years of the study related to the removal of NOM and the use of chloramines. THM levels were higher in the central area than in the peripheral districts and the lowest concentrations were detected in summer. Regarding risk assessment, the results of the non-carcinogenic risk indicate that there is no potential risk from tap water consumption for the adult population. For the carcinogenic risk, only water samples with THM concentrations between 50 and 75 µg/l could constitute a risk for high consumers.Depto. de Nutrición y Ciencia de los AlimentosFac. de FarmaciaTRUEpu

Okara. A Soybean By-Product with Interesting Properties in Nutrition and Health

The environmentally friendly disposal of these residues is a major challenge for the industry. Okara is the residue of soybean milling after extraction of the aqueous fraction used for producing tofu and soy drink. Most of the articles are aimed at a better understanding of this by-product with a high interest in its nutritional composition, the presence of bioactive compounds, and its use as a potential new ingredient. The statistical data on production worldwide of okara is easily available. The production worldwide of okara is estimated to be more than four million tons, most of which is produced by Asian countries including Japan, Korea, China, and Singapore. In general, in the process soybeans are first soaked in water to allow complete hydration of the protein and other components. The amount of water that is added, the time, and the temperature of this step will depend on soybean variety which depends on the climate, soil composition, agricultural methods, among other factors.Depto. de Nutrición y Ciencia de los AlimentosFac. de FarmaciaTRUEpu

Trivializing with food

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