Root Density in \u3cem\u3ePanicum maximum\u3c/em\u3e cv. Tanzania Monoculture and in a Mixture with \u3cem\u3eLeucaena leucocephala\u3c/em\u3e with Different Densities in Mexico

In Yucatan cattle production is limited by forage availability during the dry season. L. leucocephala has good nutritive value (24 - 30% CP) and can stand drought and grazing, therefore its use in mixture with grasses is recommended. However, in association both species could compete for light, water and nutrients. The aim of this study was to assess the effect of introduction of L. leucocephala with different densities on root density of P. maximum

Forage Yield and Soil Moisture Content in \u3cem\u3ePanicum Maximum\u3c/em\u3e cv. Tanzania Monoculture and in a Mixture with \u3cem\u3eLeucaena Leucocephala\u3c/em\u3e with Different Densities in Mexico

Cattle production is limited by forage availability during the dry season since water and soil fertility are the main factors limiting production. Leucaena leucocephala has good nutritive value (24-30% CP). It can stand drought and grazing and so its introduction into pastures is recommended as an alternative to forage production during the dry season. The aim of this study was to assess the effect of the introduction of L. leucocephala with different densities on biomass production of P. maximum and soil water content

Servicio de Control Microbiológico (SCM), como Estrategia Didáctica para el laboratorio de Tecnología de Alimentos [Microbiological Control Service, as Didactic Strategy for Food Technology Lab]

Servicio de Control Microbiológico (SCM) es una Estrategia Didáctica dirigida a alumnos de Laboratorios de: Tecnología de Alimentos (LABTEC) y Microbiología de Alimentos (LMA), en la Facultad de Química (FQ) de la Universidad Nacional Autónoma de México (UNAM). Se basa en el desempeño de roles profesionales, donde alumnos de LABTEC que elaboran alimentos actúan como productores que requieren análisis microbiológicos; los alumnos de LMA actúan como proveedores del servicio de control microbiológico. Se elaboran solicitudes y reportes formales, basados en normas de referencia, para que se pueda concluir sobre la calidad higiénica del alimento. La estrategia ha permitido a los participantes, una experiencia muy cercana al ejercicio profesional, para evaluar buenas prácticas de manufactura, trabajo individual y en equipo. Todos desarrollaron habilidades de comunicación profesional, solución de problemas y conciencia sobre la importancia de la calidad higiénica de los alimentos. El control microbiológico en LABTEC se ha realizado sin recursos adicionales, pues se aplican aquellos destinados a las prácticas de LMA. Además de la experiencia de aprendizaje, se está generando mejora continua en ambas asignaturas. [Microbiological control service (SCM) as a didactic strategy is aimed to those students in laboratories of food technology (LABTEC) and food microbiology (LMA), at the Universidad Nacional Autónoma de México’s School of Chemistry (FQ). It is based in professional role playing; LABTEC students elaborate the products and act as food producers in need of microbiological analysis; LMA students perform as service providers, for microbiological control. They elaborate formal requests and microbiological analysis report, based on mandatory standards, which can lead to conclusions about product’s hygienic quality. The strategy has given students an experience close to professional practice, to evaluate good manufacturing practices, individual and team work. All developed professional communication skills, problems identification and proposals for solving them, as well as consciousness about the importance of hygienic quality of food. The microbiological control in LABTEC has been carried out without the need for additional resources, since those intended for LMA practices are applied to these real samples. The experience is generating continuous improvement in both courses.