El patrimonio territorial: El territorio como recurso cultural y económico

The consideration of territory as a cultural and economic resource develops on its recent and on-going valuation as part of the historic and cultural heritage. This understanding as «heritage», rests on two main coordinates: the evolution suffered by the very conception of heritage, key element in modern occidental culture, and the progressive theoretical re-elaboration of the concept of «territory». Both collide, in the last few years, in a identification that allows to talk of territorial heritage, qualifying, thus, not only the construed object but the «construction» of space, beyond the building. This perspective, which is the one to justify this meeting, constitutes the starting point of this analysis.La consideración del territorio como un recurso cultural y económico deriva de su reciente y progresiva valoración como parte del patrimonio histórico y cultural. Este entendimiento como «patrimonio», reposa sobre dos principales coordenadas: la evolución habida en la concepción del propio patrimonio, elemento clave de la cultura occidental moderna, y la progresiva reelaboración teórica del concepto de «territorio». Ambas confluyen, en los últimos años, en una identificación que permite hablar de patrimonio territorial, cualificando, de este modo, no sólo el objeto edificado, sino la «construcción» del espacio, más allá del edificio. Esta perspectiva, que es la que sustenta este encuentro, constituye el punto de partida de este análisis

La Montaña Palentina

Producción CientíficaEstudio del medio físico, población, poblamiento, economía y nivel de vida de la Montaña Palentina, analizando los problemas existentes, potencialidades y propuestas de actuación.GeografíaEstudio realizado en el marco del Convenio firmado entre la Consejería de Economía y Hacienda de la Junta de Castilla y León y la Universidad de Valladolid con fecha 26 de febrero de 1999

Pattern Recognition of GC-FID Profiles of Volatile Compounds in Brandy de Jerez Using a Chemometric Approach Based on Their Instrumental Fingerprints

Brandy de Jerez is a unique spirit produced in Southern Spain under Protected Geographical Indication “Brandy de Jerez” (PGI). Two key factors for the production of quality brandies are the original wine spirit and its aging process. They are significantly conditioned by specific variables related to the base wine and the distillation method employed to produce the wine spirit used to obtain a finally aged brandy. This final beverage is therefore strongly influenced by its production process. The chromatographic instrumental fingerprints (obtained by GC FID) of the major volatile fraction of a series of brandies have been examined by applying a chemometric approach based on unsupervised (hierarchical cluster analysis and principal component analysis) and supervised pattern recognition tools (partial least squares–discriminant analysis and support vector machine). This approach was able to identify the fermentation conditions of the original wine, the distillation method used to produce the wine spirit, and the aging process as the most influential factors on the volatile profil

Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints

Oak wood is the main material used by coopers to manufacture casks for the aging of spirits or wines. Phenolic compounds are the main components extracted from the wood during spirit aging. In the present study, a chemometric approach based on unsupervised (PCA) and supervised (PLS-DA) pattern recognition techniques has been applied to the chromatographic instrumental fingerprints, obtained by ultra-high-performance liquid chromatography (UHPLC) at 280 nm, of the phenolic profiles of brandies aged in casks made of different oak wood species. The resulting natural data groupings and the PLS-DA models have revealed that the oak wood species, the toasting level, and the aging time are the most influential factors on the phenolic profile of the final products. Fingerprinting should be considered as a very useful feature, as it represents a considerable advantage, in terms of internal and quality control, for brandy producers.This research has been supported by the University of Cádiz and Bodegas Fundador, S.L.U. (ref.: OT2019/108, OT2020/128, OT2021/076, OT2021/131, and OT2022/080). The authors wish to thank the University of Cádiz and Bodegas Fundador, S.L.U., for the industrial predoctoral contract TDI-8-18, granted to M.G.-C. and the technical support from the SPI of Viticulture and the Agri-food Research Institute (IVAGRO) of the University of Cádiz for the analysis of the samples

¿Cartografía antigua o Cartografía histórica?

Los términos relacionados con la Historia de la Cartografía necesitan ser revisados, a tenor de las confusiones y ambigüedades que se vienen produciendo. Muchas publicaciones o catálogos de mapas utilizan el término cartografía histórica para definir su contenido, cuando debería utilizarse la expresión cartografía antigua, y la traducción literal de algunas expresiones tomadas de otros idiomas, arroja resultados poco afortunados. Las nuevas tecnologías han provocado un desarrollo y una difusión inusitados de la Cartografía, y su empuje afecta a la cartografía antigua. Los principales archivos y bibliotecas publican sus fondos con gran resolución y sus documentos pueden ser analizados con herramientas más ágiles y amigables, pero no abundan los estudios teóricos sobre su naturaleza u objetivos, ni existen propuestas para reformular las definiciones básicas vinculadas a la Historia de la Cartografía. Desde estas líneas se pretende analizar y debatir el vocabulario que afecta a esta disciplina, facilitando la tarea de aquellos que se acercan a los mapas antiguos

Potential Polyunsaturated Aldehydes in the Strait of Gibraltar under Two Tidal Regimes

Diatoms, a major component of the large-sized phytoplankton, are able to produce and release polyunsaturated aldehydes after cell disruption (potential PUAs or pPUA). These organisms are dominant in the large phytoplankton fraction (>10 μm) in the Strait of Gibraltar, the only connection between the Mediterranean Sea and the Atlantic Ocean. In this area, the hydrodynamics exerts a strong control on the composition and physiological state of the phytoplankton. This environment offers a great opportunity to analyze and compare the little known distribution of larger sized PUA producers in nature and, moreover, to study how environmental variables could affect the ranges and potential distribution of these compounds. Our results showed that, at both tidal regimes studied (Spring and Neap tides), diatoms in the Strait of Gibraltar are able to produce three aldehydes: Heptadienal, Octadienal and Decadienal, with a significant dominance of Decadienal production. The PUA released by mechanical cell disruption of large-sized collected cells (pPUA) ranged from 0.01 to 12.3 pmol from cells in 1 L, and from 0.1 to 9.8 fmol cell−1. Tidal regime affected the abundance, distribution and the level of physiological stress of diatoms in the Strait. During Spring tides, diatoms were more abundant, usually grouped nearer the coastal basin and showed less physiological stress than during Neap tides. Our results suggest a significant general increase in the pPUA productivity with increasing physiological stress for the cell also significantly associated to low nitrate availability

La interseccionalidad como búsqueda de una sociedad inclusiva desde la comunicación, la educación y las ciencias sociales: Elaboración de materiales audiovisuales

Memoria ID-100.Ayudas de la Universidad de Salamanca para la innovación docente, curso 2020-2021

Plan piloto desarrollo de un programa de mentoría en el programa de doctorado “Formación en la Sociedad del Conocimiento” y creación de un espacio de trabajo colaborativo online

Memoria ID-027 Ayudas de la Universidad de Salamanca para la innovación docente, curso 2020-2021