Análisis histórico del derecho de autor y su inclusión constitucional como derecho humano en México

El derecho autoral desde tiempos antiguos ha sido observado y cuidado en mayor o menor medida por diversas civilizaciones, no obstante su carácter normativo lo obtuvo hasta mediados del siglo XV, sin considerar aquellos privilegios otorgados con anterioridad a los impresores en total omisión proteccionista del autor y su reación; pues si bien la importancia de la creatividad humana y las obras que se desprenden de ella, no solo radica en la conservación y enriquecimiento del patrimonio cultural de la humanidad; sino también en el impacto que ésta tiene en las vidas humanas. La protección de la dignidad del hombre como base fundamental de los derechos humanos sentó las bases de la decisión legislativa tanto nacional como internacional de protección autoral, tutelando con esto no solo el derecho del hombre a crear y ser reconocido por esto, sino también de gozar del producto de aquello con carácter primordial. La evolución histórica que ha tenido el derecho de autor ha sido lenta en comparación con el de sus derechos hermanos culturales, que si bien su reconocimiento humano es un avance sensible y jurídico importante, continua teniendo retos y desafíos en la actual era digital, teniendo que replantearse nuevas estructuras que den soluciones y protección al objeto tutelado del derecho autoral: la creatividad como elemento distintivo del hombre.En el contexto de los festejos del centenario de la Constitución Política de los Estados Unidos Mexicanos, e impulsada por la efervescencia que ha ganado la protección de los derechos humanos a partir de la segunda mitad del siglo XX en México, el presente análisis despliega una serie de referencias históricas normativas con las cuales se fincaron las bases y mecanismos constitucionales que dieron pauta al reconocimiento y vinculación de los derechos de autor y sus figuras complementarias como parte inalienable de los derechos fundamentales del hombre, salvaguardando constitucionalmente su poder de creación, así como los beneficios permanentes de ésta

Studies of Reinforced Concrete Beams and Slabs Reinforced with Steel Plates

United States Air ForceContract AF 33(600)-3131

Topological signature for periodic motion recognition

In this paper, we present an algorithm that computes the topological signature for a given periodic motion sequence. Such signature consists of a vector obtained by persistent homology which captures the topological and geometric changes of the object that models the motion. Two topological signatures are compared simply by the angle between the corresponding vectors. With respect to gait recognition, we have tested our method using only the lowest fourth part of the body's silhouette. In this way, the impact of variations in the upper part of the body, which are very frequent in real scenarios, decreases considerably. We have also tested our method using other periodic motions such as running or jumping. Finally, we formally prove that our method is robust to small perturbations in the input data and does not depend on the number of periods contained in the periodic motion sequence.Comment: arXiv admin note: substantial text overlap with arXiv:1707.0698

The Fermi problem with artificial atoms in circuit QED

We propose a feasible experimental test of a 1-D version of the Fermi problem using superconducting qubits. We give an explicit non-perturbative proof of strict causality in this model, showing that the probability of excitation of a two-level artificial atom with a dipolar coupling to a quantum field is completely independent of the other qubit until signals from it may arrive. We explain why this is in perfect agreement with the existence of nonlocal correlations and previous results which were used to claim apparent causality problems for Fermi's two-atom system.Comment: 4 pages, 2 figures; typos corrected, introduction revised and experimental discussion extended, results unchange

Impact of Microwave Processing on Quality of High Value Shelf Stable Fruit Products

Fruits and vegetables are a rich source of health promoting micronutrients and phytochemicals, and their consumption has been associated with reduction of many chronic and degenerative disease. Thermal processing techniques are used to preserve quality and extent of the shelf life of foods, although these traditional processes are associated with specific quality changes in fruits and vegetables. Compared to traditional thermal processing methods, microwave heating provides the potential to improve product quality by virtue of its energy transfer mechanism that provides rapid volumetric heating of food and can potentially enhance overall quality of processed fruit and vegetable products. Though direct comparisons between traditional and microwave heating on quality and nutritional value of commonly consumed fruits and vegetables remain limited. The objective of these studies was to compare high value applesauce and tomato puree products processed by conventional thermal (scraped surface and tubular heat exchangers) and microwave heating systems to better understand the impact of microwave processing on quality characteristics, phytochemical profile and bioaccessibility after process and following storage. Applesauce products formulated with apple puree were pasteurized at 96°C for 60 seconds by either a tubular (TB) heat exchanger or 915mHz Industrial Microwave System (MW) were compared after process and over 52 weeks of storage for color, viscosity and polyphenol content. Generally, no significant differences in polyphenol content of applesauce were observed between the two heating systems. Applesauce processed by MW was observed to maintain more stable color characteristics over shelf life compared to TB processed product (7.4 compared to 11). However, MW processed products were found to have slightly lower apparent viscosity (71.1Pa.s/°brix) compared to TB processed products (103.3Pa.s/°brix). Similarly, tomato puree (8°brix) was generated by hot-break (85°C) and pasteurization (121°C/4sec) using MW/MW or scraped surface/tubular configuration was compared for color, viscosity, and, carotenoid content and bioaccessibility. In contrast to applesauce findings, color stability was found to be higher in SS/TB processed products samples. Further, no differences were observed in consistency and apparent viscosity at low shear rate (1/s) between the two heating systems. However, higher apparent viscosity was observed for microwave products at higher shear rates suggesting some improvement in product consistency with MW processing. Interestingly, no significant differences were observed in lycopene content between processes, however, lycopene bioaccessibility was observed to be higher from tubular compared to microwave processed products. Combined these findings suggest product quality attributes are similar between microwave and conventionally processed tomato and apple products. However, further research is needed to optimize microwave processing parameters to better understand if it can be leveraged to improve product quality, flavor and other parameters for high value fruits and vegetables