The second Feng-Rao number for codes coming from telescopic semigroups

In this manuscript we show that the second Feng-Rao number of any telescopic numerical semigroup agrees with the multiplicity of the semigroup. To achieve this result we first study the behavior of Ap\'ery sets under gluings of numerical semigroups. These results provide a bound for the second Hamming weight of one-point Algebraic Geometry codes, which improves upon other estimates such as the Griesmer Order Bound

Gamma Irradiation of Aqueos Solution of L-Aspartic Acid, L-Aspartic Acid in Solid State, and L-Aspartic Acid Adsorbed into Na-Montmorillonite: Its Relevance in Chemistry Prebiotic

Aspartic acid is an amino acid present in the modern proteins, however, is considered a primitive amino acid hence its importance in prebiotic chemistry experiments studies. In some works of prebiotic chemistry have been studied the synthesis and the stability of organic matter under high energy sources, and the role of clays has been highlighted due to clays that can affect the reaction mechanisms in the radiolytic processes. The present work is focused on the study of the role of Namontmorillonite in the gamma radiolysis processes of L-aspartic acid. Gamma radiolysis processes were carried out in three different systems a) L-aspartic acid in aqueous solution; b) L-aspartic acid in solid-state; and c) L-aspartic acid adsorbed into Na-montmorillonite. L-aspartic acid was analyzed by high-performance liquid chromatography−electrospray ionization−mass spectrometry (HPLCESI-MS). The results showed that the decomposition of L-aspartic acid considerably decreased in the presence of clay thus highlighting the protector role of clays and favors the stability of organic matter even under the possible high energy conditions of primitive environments. The principal product ofgamma radiolysis of L-aspartic acid was succinic acid produced by deamination reaction. On the other hand, when aspartic acid was irradiated in solid-state the main product was the L-aspartic acid dimer. Both radiolysis products are important for chemical evolution processes for L-aspartic acid in primitive environments

Color-copigmentation study by tristimulus colorimetry (CIELAB) in red wines obtained from Tempranillo and Graciano varieties

[EN] A study of the changes of copigmentation phenomenon in wines elaborated from different varieties has been undertaken. Colorimetric measurement of Tempranillo (T) and Graciano (G) monovarietal wines, and two 80:20 blend wines: M, (grape blending T and G, co-maceration) and W (wine blending T and G, co-vinification) was performed by spectrophotometry. Significant differences (p < 0.05) were found among the color of the wines. The Graciano cv. afforded somewhat darker and more colorful wines than the other wines. The color difference values, ΔE*ab suggested that co-vinification (W) led to wines being more similar to T than the co-maceration (M). The ΔE*ab[w − c] between untreated wines – whole wines, w – and the wines diluted to eliminate copigmentation – corrected wines, c – was 14.2 CIELAB units in the initial stages of winemaking and 6.7 in the final stages. M had a greater proportion of color due to copigmentation than the monovarietal wines. Evaluation of this parameter confirms the importance of copigmentation process into wine color during the early stages of the vinification. Also, through the full spectrum, quantitative data obtained allow a visual interpretation of the changes involved. In addition, with the aging in bottle, M wines had more stable color and more different color than W wines

Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time

[EN] Oak chips-related phenolics are able to modify the composition of red wine and modulate the colour stability. In this study, the effect of two maceration techniques, traditional and oak chips-grape mix process, on the phenolic composition and colour of Syrah red wines from warm climate was studied. Two doses of oak chips (3 and 6 g/L) at two maceration times (5 and 10 days) during fermentation was considered. Changes on phenolic composition (HPLC–DAD–MS), copigmentation/polymerisation (spectrophotometry), and colour (Tristimulus and Differential Colorimetry) were assessed by multivariate statistical techniques. The addition of oak chips at shorter maceration times enhanced phenolic extraction, colour and its stabilisation in comparison to the traditional maceration. On contrast, increasing chip dose in extended maceration time resulted in wines with lighter and less stable colour. Results open the possibility of optimise alternative technological applications to traditional grape maceration for avoiding the common loss of colour of wines from warm climate

Extensión del estudio de sequías hidrológicas a la región NOA y Cuyo de la República Argentina

Fil: Díaz, H. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Laboratorio de Hidráulica; Argentina.Fil: Heredia, A. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. CETA; Argentina.Fil: García, M. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. CETA; Argentina.Fil: Rodríguez, A. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Laboratorio de Hidráulica; Argentina.Fil: Dölling, O. Universidad Nacional de San Juan. Departamento de Ingeniería Civil; Argentina.Fil: Moya, G. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Laboratorio de Hidráulica; Argentina.Fil: Bertoni, J. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. CETA; Argentina.Las sequías son fenómenos complejos que afectan el desarrollo y aprovechamiento de los recursos hídricos en una misma región. En virtud de ello en este trabajo se abordó la identificación y caracterización de sequías desde el punto de vista hidrológico, con el fin de obtener el máximo aprovechamiento de las informaciones referidas a caudales anuales. Este estudio comprende un área de 13 cuencas hidrográficas argentinas (Río Colorado, Río Mendoza, Río San Juan, Río Ctalamochita, Río Anisacate, Río Xanaes, Río Suquía, Río Dulce, Río Juramento, Río Salado, Río Paraná, Río Bermejo y Río Pilcomayo). El objetivo del presente trabajo ha sido identificar y caracterizar temporal y espacialmente sequías hidrológicas para evaluar la disponibilidad hídrica regional, que es una componente esencial en la planificación del agua. El período de análisis seleccionado está comprendido entre los años 1906 y 2013. La metodología empleada responde a la definición de Yevjevich (1967), según la cual, dada una serie cronológica que representa la oferta de agua y otra la demanda, una sucesión de períodos en que la oferta no satisface la demanda puede considerarse como una sequía. Las sequías detectadas en cada zona han sido caracterizadas en cuanto a sus propiedades de duración, magnitud, intensidad media y máxima. Se observó un marcado agrupamiento espacial y temporal de los periodos de excesos y déficit hídricos en la región de estudio.http://www.CongresoLatinoamericanodeHidraulica.htmlFil: Díaz, H. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Laboratorio de Hidráulica; Argentina.Fil: Heredia, A. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. CETA; Argentina.Fil: García, M. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. CETA; Argentina.Fil: Rodríguez, A. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Laboratorio de Hidráulica; Argentina.Fil: Dölling, O. Universidad Nacional de San Juan. Departamento de Ingeniería Civil; Argentina.Fil: Moya, G. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Laboratorio de Hidráulica; Argentina.Fil: Bertoni, J. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. CETA; Argentina.Otras Ingeniería Civi

Application of differential colorimetry to evaluate anthocyanin-flavonol-flavanol ternary copigmentation interactions in model solutions

The combined effect of anthocyanin−flavanol−flavonol ternary interactions on the colorimetric and chemical stability of malvidin-3-glucoside has been studied. Model solutions with fixed malvidin-3-glucoside/(+)-catechin ratio (MC) and variable quercetin-3-β-D-glucoside concentration (MC+Q) and solutions with fixed malvidin-3-glucoside/quercetin-3-β-Dglucoside ratio (MQ) and variable (+)-catechin concentration (MQ+C) were tested at levels closer to those existing in wines. Color variations during storage were evaluated by differential colorimetry. Changes in the anthocyanin concentration were monitored by HPLC-DAD. CIELAB color-difference formulas were demonstrated to be of practical interest to assess the stronger and more stable interaction of quercetin-3-β-D-glucoside with MC binary mixture than (+)-catechin with MQ mixture. The results imply that MC+Q ternary solutions kept their intensity and bluish tonalities for a longer time in comparison to MQ+C solutions. The stability of malvidin-3-glucoside improves when the concentration of quercetin-3-β-D-glucoside increases in MC+Q mixtures, whereas the addition of (+)-catechin in MQ+C mixtures resulted in an opposite effec