Kraft and diamond dotted paper thermally aged in mineral oil and natural ester: mechanical characterisation

Oil-immersed transformers, whose lifespan is defined by cellulose insulation's lifetime, utilize frequently mineral oil. However, this insulating fluid is being replaced by alternative liquids such as natural and synthetic esters. This replacement requires to guarantee a similar behavior of solid insulating materials immersed in them. Although there are different authors who have concluded that Kraft paper reduces its deterioration rate when it is immersed in biodegradable fluids, there are few works that have analyzed the effect of insulation liquids on the mechanical properties of other cellulosic materials such as diamond dotted paper (DDP) during laboratory tests. This paper shows a comparative analysis of four paper/oil specimens (a standard Kraft paper and a diamond dotted paper aged in both mineral oil and natural ester) under controlled laboratory accelerated thermal ageing. This work focuses on changes in mechanical properties such as the energy consumed per unit volume of the failure zone (E R ), rupture strength (σ R ) and strain under ultimate strength (ε cm ).This project has received funding from the European Union’s Horizon 2020 research and innovation programme under the Marie Sklodowska-Curie grant agreement No 823969-BIOTRAF

Don Salvino Sierra y el Instituto Anatómico de Valladolid

La Facultad de Medicina de Valladolid, seis veces centenaria ha contado siempre con unos prestigiosos estudios en anatomía desde su fundación. Sin embargo, en los inicios del siglo XX se produce en la Facultad de Medicina de Valladolid un desarrollo espectacular en estos estudios de la mano del catedrático de Anatomía don Salvino Sierra y Val que logra obtener los recursos para crear una de las instituciones más prestigiosas de la universidad vallisoletana proporcionando medios, dependencias y profesores, que elevaron a un rango de alto nivel científico y docente los estudios de Anatomía. Se analiza en el trabajo la creación del Instituto Anatómico que llevaría posteriormente el nombre de su fundador y la figura del Profesor Salvino Sierra

Don Salvino Sierra y el Instituto Anatómico de Valladolid

The Faculty of Medicine of Valladolid, six hundred years has always had prestigious studies in anatomy since its foundation. However, at the beginning of the 20th century, it was produced in the Faculty of Medicine of Valladolid or spectacular development in these studies by the hand of Professor of Anatomy Don Salvino Sierra y Val that manages to obtain the resources to create one of the most prestigious institutions of the Valladolid University providing means, dependencies and professors, who raised the anatomy studies to a high level of scientific and teaching. The creation of the Anatomical Institute that would later bear the name of its founder and the figure of Professor Salvino Sierra is analysed at work.La Facultad de Medicina de Valladolid, seis veces centenaria ha contado siempre con unos prestigiosos estudios en anatomía desde su fundación. Sin embargo, en los inicios del siglo XX se produce en la Facultad de Medicina de Valladolid un desarrollo espectacular en estos estudios de la mano del catedrático de Anatomía don Salvino Sierra y Val que logra obtener los recursos para crear una de las instituciones más prestigiosas de la universidad vallisoletana proporcionando medios, dependencias y profesores, que elevaron a un rango de alto nivel científico y docente los estudios de Anatomía. Se analiza en el trabajo la creación del Instituto Anatómico que llevaría posteriormente el nombre de su fundador y la figura del Profesor Salvino Sierra

Use of Hanseniaspora spp. in sequential fermentation with Saccharomyces cerevisiae to improve the aromatic complexity of Albillo Mayor white wines

Hanseniaspora spp apiculate yeasts can be found on ripe grape skins and during the first six days of the alcoholic fermentation. Generally, these yeasts have poor characteristics for its industrial application in winery as they are related with low fermentative power, low resistance to SO2 and even high volatile acidity production. However, some species have a better fermentative capacity and are producers of certain floral and fruity volatiles. This is the case of the two strains used in this study. Hanseniaspora vineae (HV) has a fermentative power around 8-10% v/v, low volatile acidity production and produces high levels of 2-phenylethyl acetate. Similarly, Hanseniaspora opuntiae (HO) also produces a low volatile acidity providing sweet and floral aromas, but has a fermentative power around 6% v/v, which means that it must be used in sequential fermentation with Saccharomyces cerevisiae (SC). In addition, several studies indicate that both species can increase the mouthfeel and wine body. The aim of this study was to evaluate the use of HV and HO in sequential fermentation with SC to improve the sensory profile of high quality white wines from the neutral grape variety Albillo Mayor. Fermentations were performed in triplicate in 150 L stainless steel barrels with grapes from the 2021 vintage. Pure SC fermentations were used as controls. After the fermentation, the polysaccharide content and the colour was measured, and an intensive study of the aromatic profile was done

Mujeres cirujanas en la historia de la medicina

Throughout the history of medicine, the number of women who have been able to practice as surgeons has always been considered as limited or irrelevant. In many occasions it has been due to the social role granted to women in relation to medicine with special dedication to other occupations. In many cases it has also been due to the lack of women who exercised this activity, to the impossibility due to the difficulties created by the members of society themselves and especially by those of the male sex as dominant. However, there have been times when women have had their role and even great contributions. It has been possible to detect its presence in ancient cultures although its references have not been sufficiently documented. On the other hand, in more recent times, there have been women who exercised surgery in some cases disguised as men having knowledge of very curious cases and had a great social impact at the time they occurred and are especially those of Elena Céspedes, Enriqueta Chaves and James Barry among others. At the present time, the number of women who perform surgery is very relevant, reaching outnumber men, in many specialties.  A lo largo de la historia de la medicina, siempre se ha considerado como limitado o irrelevante el número de mujeres que han podido ejercer como cirujanas. En muchas ocasiones se ha debido al papel social otorgado a las mujeres con relación a la medicina con dedicaciones en especial a otras ocupaciones. En muchos casos también se ha debido la inexistencia de mujeres que ejercieran esta actividad, a la imposibilidad por las dificultades creadas por los propios integrantes de la sociedad y en especial por los del sexo masculino como dominante. Sin embargo, han existido épocas donde la mujer ha tenido su protagonismo e incluso grandes aportaciones. Se ha podido detectar su presencia en culturas antiguas, aunque sus referencias no han sido suficientemente documentadas. Por otro lado, en épocas más recientes, han existido mujeres que ejercieron la cirugía en algunos casos disfrazadas como hombres teniendo conocimiento de casos muy curiosos y que tuvieron una gran repercusión social en la época en que se produjeron y son especialmente los de Elena Céspedes, Enriqueta Chaves y James Barry entre otros. En el momento actual el número de mujeres que ejerce la cirugía es muy relevante, llegando a sobrepasar en número al de varones, en muchas especialidades &nbsp

Mujeres cirujanas en la historia de la medicina

A lo largo de la historia de la medicina, siempre se ha considerado como limitado o irrelevante el número de mujeres que han podido ejercer como cirujanas. En muchas ocasiones se ha debido al papel social otorgado a las mujeres con relación a la medicina con dedicaciones en especial a otras ocupaciones. En muchos casos también se ha debido la inexistencia de mujeres que ejercieran esta actividad, a la imposibilidad por las dificultades creadas por los propios integrantes de la sociedad y en especial por los del sexo masculino como dominante. Sin embargo, han existido épocas donde la mujer ha tenido su protagonismo e incluso grandes aportaciones. Se ha podido detectar su presencia en culturas antiguas, aunque sus referencias no han sido suficientemente documentadas. Por otro lado, en épocas más recientes, han existido mujeres que ejercieron la cirugía en algunos casos disfrazadas como hombres teniendo conocimiento de casos muy curiosos y que tuvieron una gran repercusión social en la época en que se produjeron y son especialmente los de Elena Céspedes, Enriqueta Chaves y James Barry entre otros. En el momento actual el número de mujeres que ejerce la cirugía es muy relevante, llegando a sobrepasar en número al de varones, en muchas especialidades

Optical and AFM microscopy of grape juices treated with UHPH: Effects of microstructure and nanostructure

UHPH treatment of Vitis vinifera must for winemaking leads to fragmentation of colloidal particles into smaller structures. The shear and fracture forces experienced by grape juice during valve pressurization are sufficient to reduce the particle size of grape juice to below 500 nm. As a result, the applied force can disrupt bacterial and yeast cell structures, altering or breaking down proteins, polysaccharides and enzymes. This effect is not observed for low molecular weight compounds such as monomeric pigments and phenolic structures, varietal aroma precursors, fermentable sugars, etc. Treated and untreated samples can be compared using optical and atomic force microscopy. Optical microscopy images show reduction or elimination of bacteria and yeast and changes in microstructure. On the other hand, in addition to describing topography in the nanometer range, AFM can also measure particles in comparison to other techniques such as laser diffraction (LD). This work contributes to the characterization and better understanding of the effects of UHPH on grape juice for winemaking

The incidence of clinical fractures in adults aged 50 years and older in Spain

Objective. The aim of this study was to quantify the incidence of all clinical fractures, including traumatic and fragility fractures, in patients aged 50 years and older, and to describe their distribution by fracture location, sex and age. Methods. The incidence of clinical fractures at 10 hospitals in Catalonia, with a reference population of 3 155 000 inhabitants, was studied. For 1 week, from 30 May to 5 June 2016, we reviewed the discharge reports of the Traumatology section of the Emergency Department to identify all fractures diagnosed in patients ≥50 years of age. As a validation technique, data collection was carried out for 1 year at one of the centres, from 1 December 2015 to 30 November 2016. The fracture incidence, including the 95% CI, was estimated for the entire sample and grouped by fracture type, location, sex and age. Results. A total of 283 fractures were identified. Seventy per cent were in women, with a mean age of 72 years. The overall fracture incidence was 11.28 per 1000 person-years (95% CI: 11.10, 11.46), with an incidence of traumatic and fragility fractures of 4.15 (95% CI: 4.04, 4.26) and 7.13 per 1000 person-years (95% CI: 6.99, 7.28), respectively. The incidence of fractures observed in the validation sample coincided with that estimated for the whole of Catalonia. The most common fragility fractures were of the hip, forearm, humerus and vertebrae. Conclusion. The results of this study are the first to estimate the incidence of clinical fragility fractures in Spain, grouped by location, age and sex

Improving the implantation of non-Saccharomyces yeasts in winemaking by UHPH processing

The use of unconventional yeasts, also called non-Saccharomyces yeasts, is a hot topic in current enology due to the improvement that can be produced in the sensory profile during fermentation. However, the use of these yeasts have problems due to difficulties in the implantation and competition with wild Saccharomyces yeasts. Ultra-High Pressure Homogenization (UHPH) has demonstrated to be a powerful tool to eliminate microorganisms in grape must, specially yeast and bacteria even at low in-valve temperatures. UHPH can be considered a non-thermal technology with protective effect on sensitive molecules as terpenes and anthocyanins. The preprocessing of must by UHPH leaves it free of yeast with an optimal sensory quality, being this a perfect situation to inoculate non-Saccharomyces yeasts. We have fermented UHPH musts and controls with several non-Saccharomyces species (Lachancea thermotolerans, Metschnikowia pulcherrima, Torulaspora delbrueckii, Hanseniaspora vineae), reaching in most of the UHPH treatments better implantations of the inoculated yeasts and a complete elimination of wild yeasts. The impact of the UHPH treatment is a better expression of the metabolic and enzymatic activities of the non-Saccharomyces yeasts. That effect enhances the sensory quality and facilitates the use of non-Saccharomyces yeasts at industrial scale

Use of red grape juice (concentrated and treated by UHPH) as a base to produce isotonic drinks

The physical-chemical composition, sensory characteristics, and nutritional value of the grape juice can provide sports drink (isotonic beverage) with antioxidant compounds that complement the beneficial effect of these drinks to the rehydration and replacement of minerals and carbohydrates, during physical activity. Grape juice contains mainly water, sugars, organic acids, and phenolic compounds. By diluting the sugar content of the must to 40-50 g/L, it will allow us to obtain a drink with beneficial properties for health, avoiding the addition of sweeteners. Phenolic compounds play an important role in the prevention of various diseases through their biological activities related to antioxidant, anti-inflammatory, anticancer, anti-aging, antimicrobial and cardioprotective properties. Several studies have shown that grape juice allows to improve the performance of the activity, protect against oxidative damage, and reduce inflammation during, sports activities. The polyphenolic substances present in grape musts provide sensory characteristics of interest, mainly color and aroma, important indicators for consumers when choosing this type of beverage. The anthocyanin content of musts from red varieties, gives the drink a more natural and attractive character for the consumer without the use of synthetic dyes. It is important to recognize the demand of consumers for new innovative, and healthy products, so we focus on the development of a natural, functional drink using red grape musts as a base (concentrated or treated with UHPH) as a source of polyphenols and sugars, showing interesting organoleptic properties without chemical additives, and that allows to replenish electrolytes and energy