LEAF AREA INDEX RELATED TO WEED SUPPRESSION IN UPLAND TARO

LEAF AREA INDEX RELATED TO WEED SUPPRESSION IN UPLAND TAR

Online information on chronic pain in 3 countries: an assessment of readability, credibility, and accuracy

Objectives:To assess the readability, credibility, and accuracy of online information on chronic pain in Australia, Mexico, and Nepal.Methods:We assessed Google-based websites and government health websites about chronic pain for readability (using the Flesch Kincaid Readability Ease tool), credibility (using the Journal of American Medical Association [JAMA] benchmark criteria and Health on the Net Code [HONcode]), and accuracy (using 3 core concepts of pain science education: (1) pain does not mean my body is damaged; (2) thoughts, emotions, and experiences affect pain; and (3) I can retrain my overactive pain system).Results:We assessed 71 Google-based websites and 15 government websites. There were no significant between-country differences in chronic pain information retrieved through Google for readability, credibility, or accuracy. Based on readability scores, the websites were "fairly difficult to read," suitable for ages 15 to 17 years or grades 10 to 12 years. For credibility, less than 30% of all websites met the full JAMA criteria, and more than 60% were not HONcode certified. For accuracy, all 3 core concepts were present in less than 30% of websites. Moreover, we found that the Australian government websites have low readability but are credible, and the majority provided all 3 core concepts in pain science education. A single Mexican government website had low readability without any core concepts but was credible.Conclusion:The readability, credibility, and accuracy of online information on chronic pain should be improved internationally to support facilitating better management of chronic pain

RELEASE OF 'CAMUY': A WHITE -FLESHED SWEET POTATO

RELEASE OF 'CAMUY': A WHITE -FLESHED SWEET POTAT

Plasma cytokines as potential biomarkers of kidney damage in patients with systemic lupus erythematosus

Background: Systemic lupus erythematosus is a heterogeneous chronic inflammatory autoimmune disorder characterized by an exacerbated expression of cytokines and chemokines in different tissues and organs. Renal involvement is a significant contributor to the morbidity and mortality of systemic lupus erythematosus, and its diagnosis is based on renal biopsy, an invasive procedure with a high risk of complications. Therefore, the development of alternative, non-invasive diagnostic tests for kidney disease in patients with systemic lupus erythematosus is a priority. Aim: To evaluate the plasma levels of a panel of cytokines and chemokines using multiplex xMAP technology in a cohort of Colombian patients with active and inactive systemic lupus erythematosus, and to evaluate their potential as biomarkers of renal involvement. Results: Plasma from 40 systemic lupus erythematosus non-nephritis patients and 80 lupus nephritis patients with different levels of renal involvement were analyzed for 39 cytokines using Luminex xMAP technology. Lupus nephritis patients had significantly increased plasma eotaxin, TNF-a, interleukin-17-a, interleukin-10, and interleukin-15 as compared to the systemic lupus erythematosus non-nephritis group. Macrophage-derived chemokine, growth regulated oncogene alpha, and epidermal growth factor were significantly elevated in systemic lupus erythematosus non-nephritis patients when compared to lupus nephritis individuals. Plasma eotaxin levels allowed a discrimination between systemic lupus erythematosus non-nephritis and lupus nephritis patients, for which we performed a receiver operating characteristic curve to confirm. We observed a correlation of eotaxin levels with active nephritis (Systemic Lupus Erythematosus Disease Activity Index). Our data indicate that circulating cytokines and chemokines could be considered good predictors of renal involvement in individuals with systemic lupus erythematosus

Microporous Polymer Networks for Carbon Capture Applications

Producción CientíficaA new generation of porous polymer networks has been obtained in quantitative yield by reacting two rigid trifunctional aromatic monomers (1,3,5-triphenylbenzene and triptycene) with two ketones having electron-withdrawing groups (trifluoroacetophenone and isatin) in superacidic media. The resulting amorphous networks are microporous materials, with moderate Brunauer–Emmett–Teller surface areas (from 580 to 790 m2 g–1), and have high thermal stability. In particular, isatin yields networks with a very high narrow microporosity contribution, 82% for triptycene and 64% for 1,3,5-triphenylbenzene. The existence of favorable interactions between lactams and CO2 molecules has been stated. The materials show excellent CO2 uptakes (up to 207 mg g–1 at 0 °C/1 bar) and can be regenerated by vacuum, without heating. Under postcombustion conditions, their CO2/N2 selectivities are comparable to those of other organic porous networks. Because of the easily scalable synthetic method and their favorable characteristics, these materials are very promising as industrial adsorbents.Ministerio de Economía, Industria y Competitividad (grants MAT2013-45071-R / MAT2016-76413-C2-R1 / MAT2016-76413-C2-R2 / MAT2015-69844-R / CTQ2016-80913-P / CTQ2014-52796-P)Junta de Castilla y León (projects VA248U13 / VA051P17

Diseño, análisis sensorial y caracterización fisicoquímica de un dip de berenjena ahumada (Solanum Melongena l.)

El dip es un tipo de salsa elaborada a base de varios ingredientes, que suele ser más espesa que las salsas habituales,este se unta en alimentos sólidos como verduras, pan, tostadas, carnes, nachos y otros, complementando las característicassensoriales del alimento y a su vez dando un aporte nutricional. Se realizó un dip de berenjena ahumada(Solanum melongena L) con el objetivo de evaluar la aceptabilidad y sus atributos (Textura, Color, Sabor, Aromay Apariencia); y a su vez determinar un acompañante. Para la elaboración del dip se utilizó una formulación estandarizadateniendo una concentración de berenjena del 45%; mayonesa, un 52%; ajo, 1%; limón, 1,7% y sal 0,3%empleando una estufa para el ahumado y una licuadora casera para la mezcla homogénea de todos los ingredientes,logrado un dip de textura y apariencia deseada. Se realizaron pruebas sensoriales evaluando los atributos con 19consumidores semi-entrenados, también se realizó pruebas físico-químicas obteniendo como resultado 76% de humedadpor gramo de producto, 8 °Brix, pH de 4,1 y 0,2% de ácido málico. Los resultados sensoriales revelaron queel aroma y el sabor fueron los atributos que presentaron menor aceptabilidad con un promedio de 3,26 manifestandopoca afinidad de los catadores con el olor ahumado. En general el dip tuvo una aceptabilidad media de 3,65,donde los acompañantes con mayor propuesta fueron carnes y tostadas con un porcentaje de elección del 35%

Diseño, análisis sensorial y caracterización fisicoquímica de un dip de berenjena ahumada (Solanum Melongena l.)

El dip es un tipo de salsa elaborada a base de varios ingredientes, que suele ser más espesa que las salsas habituales,este se unta en alimentos sólidos como verduras, pan, tostadas, carnes, nachos y otros, complementando las característicassensoriales del alimento y a su vez dando un aporte nutricional. Se realizó un dip de berenjena ahumada(Solanum melongena L) con el objetivo de evaluar la aceptabilidad y sus atributos (Textura, Color, Sabor, Aromay Apariencia); y a su vez determinar un acompañante. Para la elaboración del dip se utilizó una formulación estandarizadateniendo una concentración de berenjena del 45%; mayonesa, un 52%; ajo, 1%; limón, 1,7% y sal 0,3%empleando una estufa para el ahumado y una licuadora casera para la mezcla homogénea de todos los ingredientes,logrado un dip de textura y apariencia deseada. Se realizaron pruebas sensoriales evaluando los atributos con 19consumidores semi-entrenados, también se realizó pruebas físico-químicas obteniendo como resultado 76% de humedadpor gramo de producto, 8 °Brix, pH de 4,1 y 0,2% de ácido málico. Los resultados sensoriales revelaron queel aroma y el sabor fueron los atributos que presentaron menor aceptabilidad con un promedio de 3,26 manifestandopoca afinidad de los catadores con el olor ahumado. En general el dip tuvo una aceptabilidad media de 3,65,donde los acompañantes con mayor propuesta fueron carnes y tostadas con un porcentaje de elección del 35%

Diseño, análisis sensorial y caracterización fisicoquímica de un dip de berenjena ahumada (Solanum Melongena l.)

El dip es un tipo de salsa elaborada a base de varios ingredientes, que suele ser más espesa que las salsas habituales,este se unta en alimentos sólidos como verduras, pan, tostadas, carnes, nachos y otros, complementando las característicassensoriales del alimento y a su vez dando un aporte nutricional. Se realizó un dip de berenjena ahumada(Solanum melongena L) con el objetivo de evaluar la aceptabilidad y sus atributos (Textura, Color, Sabor, Aromay Apariencia); y a su vez determinar un acompañante. Para la elaboración del dip se utilizó una formulación estandarizadateniendo una concentración de berenjena del 45%; mayonesa, un 52%; ajo, 1%; limón, 1,7% y sal 0,3%empleando una estufa para el ahumado y una licuadora casera para la mezcla homogénea de todos los ingredientes,logrado un dip de textura y apariencia deseada. Se realizaron pruebas sensoriales evaluando los atributos con 19consumidores semi-entrenados, también se realizó pruebas físico-químicas obteniendo como resultado 76% de humedadpor gramo de producto, 8 °Brix, pH de 4,1 y 0,2% de ácido málico. Los resultados sensoriales revelaron queel aroma y el sabor fueron los atributos que presentaron menor aceptabilidad con un promedio de 3,26 manifestandopoca afinidad de los catadores con el olor ahumado. En general el dip tuvo una aceptabilidad media de 3,65,donde los acompañantes con mayor propuesta fueron carnes y tostadas con un porcentaje de elección del 35%

Race diversity in dryland maize (Zea mays L.) landraces from southern Nuevo León, Mexico

This study was done for reviewing the diversity and distribution of native maize grown at southern Nuevo León, Mexico, in 40 accessions collected in the area. Information obtained was on the production unit and on the ears traits, according to the CONABIO guidelines. In this area maize is usually grown during the Spring-Summer period, and using little technology, without fertilization or pest control. The 40 accessions correspond to seven races and seven interracial crosses. The most frequent maize races were Ratón and Cónico Norteño, especially in dry areas with little rain. Races Celaya, Tablilla de Ocho and Elotes Cónicos found in this study, had not been previously reported; but the Tabloncillo and Olotillo races that had previously been reported were no longer found. Three collections stood out for producing large ears with large kernels, thus having a high yield potential. Native maize harvested in dryland areas might offer advantages to be grown under harsh environments.Objective: To analyze the race diversity and geographic distribution of the native maize landraces currently cropped at southern Nuevo León, México. Design/Methodology/Approach: Data was obtained from 41 accessions which represent the commercial production in the dry land area, where fertilization and pest control are scarcely used. Landraces were classified according to the CONABIO guidelines for ear traits. Results: The measured accessions correspond to seven maize races and to seven interracial crosses. The two most frequent maize races were Ratón and Cónico Norteño, mostly located in the dry areas with less rain. Study Limitations/Implications: Three races, Celaya, Tablilla de Ocho and Elotes Cónicos, had not been previously reported; while two formerly reported races Tabloncillo and Olotillo, were no longer found. This study did not include the grain-colored accessions. Findings/Conclusions: Three collections stood out for producing large ears with large kernels, thus showing a high yield potential. The maize landraces harvested in dryland areas might offer advantages to be grown under harsh environments or be used as gene donors for drought tolerance