La mímesis biológica: una aproximación hacia un nuevo paradigma

Tras una serie de consideraciones sobre el papel de los paradigmas en Ciencia y Tecnología, se presenta uno de los posibles avances que podrá tener lugar en los próximos años, basado en el estudio de los sistemas biológicos como modelos para la realización de funciones concretas. Según se muestra, este nuevo planteamiento podría desarrollar una forma mucho más efectiva de consecución de objetivos que la actualmente obtenida con sistemas artificiales. Como ejemplo concreto se muestra el caso de la visión en los mamíferos

Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines

The effects of five technological procedures and of the contents of total anthocyanins and condensed tan- nins on 19 fermentation-related aroma compounds of young red Mencia wines were studied. Multifactor ANOVA revealed that levels of those volatiles changed significantly over the length of storage in bottles and, to a lesser extent, due to other technological factors considered; total anthocyanins and condensed tannins also changed significantly as a result of the five practices assayed. Five aroma compounds pos- sessed an odour activity value >1 in all wines, and another four in some wines. Linear correlation among volatile compounds and general phenolic composition revealed that total anthocyanins were highly related to 14 different aroma compounds. Multifactor ANOVA, considering the content of total anthocy- anins as a sixth random factor, revealed that this parameter affected significantly the contents of ethyl lactate, ethyl isovalerate, 1-pentanol and ethyl octanoate. Thus, the aroma of young red Mencia wines may be affected by levels of total anthocyanins

Multidimensional, multislaces, and multiscale MRI for quality evaluation in food.

InsideFood explicitly aims at measuring food microstructure, the spatial distribution of food components within foods, with state of the art tomographic, spectroscopic and texture measurement techniques including X-ray micro-and nano CT, MRI,OCT, NMR, TRS and SRS, and acoustic emission. Nutritional quality (sugar and gluten free cereal products), sensory quality (texture of all foods) and safety (foreign material detection in cereal products) are considered. Online and inline techniques including NMR, MRI, TRS, SRS and X-ray imaging to visualise and monitor structure will be developed.

Influence of duration of storage on protein quality traits of soybean meals

Two experiments were conducted to determine the influence of duration of storage of soybean meal (SBM) on variables that define the quality of the protein fraction. Urease activity, protein dispersibility index (PDI), KOH protein solubility (KOHsol), and trypsin inhibitor activity were determined. In experiment 1, 8 samples of SBM, ranging in CP content from 55.4 to 56.5% DM, were collected from a US crushing plant at weekly intervals and analyzed at arrival to the laboratory and after 30, 60, 90, and 120 d of storage. In experiment 2, 7 samples of SBM, ranging in CP content from 49.0 to 55.0% DM, were collected from different Argentinean crushers and analyzed at arrival and after 24, 48, 80, and 136 wk of storage. In both experiments, samples were stored in hermetic glass containers in a laboratory room at 12 ± 2°C and a relative humidity of 70 ± 3%. Duration of storage did not affect urease activity or trypsin inhibitor activity values in either of the 2 experiments. However, PDI values decreased linearly with time of storage in both experiments (P menor que 0.001). Also, KOHsol decreased linearly (P menor que 0.05) with duration of storage in experiment 2 (long-term storage) but not in experiment 1(shorter term storage). Therefore, PDI values might not be adequate to compare protein quality of commercial SBM samples that have been stored for different periods of time. The KOHsol values are less affected by length of storage of the meals under current commercial practices.

Two risky and costly end-user related taboos when developing information systems: qualifications and accountability

This work highlights two critical taboos in organizations: 1)taking for granted the quality of certain capabilities and attitudes of the end-user representatives (EUR) in information systems development projects (ISDP), and 2) the EUR´s inherent accountability for losses in IS investments. These issues are neither addressed by theory nor research when assessing success/ failure. A triangulation approach was applied to combine quantitative and qualitative methods, having convergent results and showing that in problematic cases, paradoxically, the origin of IS rejection by end users (EU) points towards the EUR themselves. It has been evaluated to what extent some EUR factors impacted a macro ISDP involving an enterprise resource planning (ERP) package, ranking the ‘knowledge of the EUR’ as the main latent variable. The results validate some issues found throughout decades of praxis, confirming that when not properly managed the EUR role by itself has a direct relationship with IS rejection and significant losses in IS investments.

Flor de levaduras: Análisis morfológico del crecimiento en medio sólido.

La contaminación con levaduras es un factor muy relevante en el detrimento de la calidad de algunos alimentos. Cuando las levaduras se desarrollan en medio sólido lo hacen en forma de colonias superficiales. El análisis de imagen es una técnica idónea para el análisis objetivo de las diferencias morfológicas que se observan durante el crecimiento de las levaduras en medio sólido. En este trabajo se escogen los parámetros matemáticos que permitan establecer un procedimiento cuantitativo capaz de caracterizar el tránsito de una morfología circular a otra lobulada, programándolos empleando como base las librerías de análisis de imagen Matlab. El procedimiento propuesto se valida con un amplio diseño experimental: periodo de crecimiento y número de colonias por placa.

Use of Schizosaccharomyces pombe to produce stable pigments during red winemaking

This work has studied the production of stable pyranoanthocyanin pigments during fermentation using S. pombe and Saccharomyces cerevisiae. Along the fermentation, anthocyanins were determined by HPLC-DAD/MS, acetaldehyde was measured using GC-FID and pyruvic acid was quantified by enzymatic tests. Results show that S. pombe strains produce higher amounts of pyruvic acid, and therefore also of vitisin A, than Saccharomyces controls.

Reduction of 4-ethylphenol contents in red wines using HCDC+ yeasts and cinnamyl esterases

In this work we have studied the combined effect of using cinnamyl esterases (CE) and HCDC+ yeast strains of S. cerevisiae to transform TE-HCAs into vinylphenols to condense them with grape anthocyanins forming VPAs. These VPAs improve the color stability of the wine and at the same time remove EP precursors of the wine.

Supervisado del deshidratado de zanahorias con imagen de resonancia magnética nuclear.

La imagen de resonancia magnética nuclear (RMN) aplicada en el análisis de alimentos permite evaluar y cuantificar la humedad o grasa en un material entre otros. En el caso del análisis de productos deshidratados y el estudio evolutivo de la pérdida de agua a lo largo de la operación de secado, puede proporcionar información espacio temporal, importante para definir y mejorar las características del proceso orientado hacia la mejora de la calidad en el producto final. En el presente trabajo se evaluaron 9 muestras de zanahorias sin piel, quedando una fresca como referencia y las otras 8 se secaron en estufa con circulación de aire forzado a 50ºC. Las muestras se ensayaron por duplicado según 4 tiempos de secado diferentes 6, 12, 24 y 30 horas, con porcentajes finales de humedad desde el 90% (zanahoria fresca), hasta el 18%. Se obtuvo para cada muestra mapas de densidad protónica (DP) utilizando el equipo de RMN Bruker BIOSPEC 47/40 (de 4.7T, 200MHz y gradientes de 6cm de diámetro), al escanearlas se obtuvo un total de 10 cortes transversales cada 5 mm. Se construyó una matriz de 10 cortes x 9 muestras incluyendo todas las imágenes de DP, la imagen resultante se segmentó para establecer parámetros cuantitativos sobre cada corte, mediante técnicas de análisis de imagen. Los valores de DP representan la cantidad de protones H+ que han sido excitados proporcionales a la cantidad de agua en el alimento, a menores niveles de DP menor cantidad de agua en el alimento: se generaron histogramas representando el número de pixeles de la imagen que pertenecen a una clase de valores de DP por corte. Algunos de los histogramas presentaron un patrón bimodal, que puede asociarse a los distintos tejidos presentes en la zanahoria principalmente córtex y cilindro vascular, lo que indica, es que contiene diferentes coeficientes de difusividad efectiva, velocidades de secado y contenido final de humedad diferenciadas para cada tejido (Sriakatden y Roberts, 2008). La utilización de la RMN proporciona información acerca de la desigualdad en la distribución del agua en las diferentes estructuras de una misma matriz sólida. A la par del estudio en DP, se realizó un análisis para cuantificar la evolución de la contracción del tejido, parámetro de calidad importante, que aumenta con la pérdida de agua durante el proceso. Se obtuvieron los gráficos que muestran la relación perímetro/área sobre las imágenes de DP por corte, indicando una agrupación de las muestras según cuatro niveles de humedad correspondientes a diferentes tiempos de secado: 90% (fresca), 60% (6 h), 50%(12 h) y 18% (24 h y 30 h).

Advanced characterization of a coffee fermenting tank by multi-distributed wireless sensors: spatial interpolation and phase diagrams.

In coffee processing the fermentation stage is considered one of the critical operations by its impact on the final quality of the product. However, the level of control of the fermentation process on each farm is often not adequate; the use of sensorics for controlling coffee fermentation is not common. The objective of this work is to characterize the fermentation temperature in a fermentation tank by applying spatial interpolation and a new methodology of data analysis based on phase space diagrams of temperature data, collected by means of multi-distributed, low cost and autonomous wireless sensors. A real coffee fermentation was supervised in the Cauca region (Colombia) with a network of 24 semi-passive TurboTag RFID temperature loggers with vacuum plastic cover, submerged directly in the fermenting mass. Temporal evolution and spatial distribution of temperature is described in terms of the phase diagram areas which characterizes the cyclic behaviour of temperature and highlights the significant heterogeneity of thermal conditions at different locations in the tank where the average temperature of the fermentation was 21.2 °C, although there were temperature ranges of 4.6°C, and average spatial standard deviation of ±1.21ºC. In the upper part of the tank we found high heterogeneity of temperatures, the higher temperatures and therefore the higher fermentation rates. While at the bottom, it has been computed an area in the phase diagram practically half of the area occupied by the sensors of the upper tank, therefore this location showed higher temperature homogeneity

New Schizosaccharomyces applications in red wines alcoholic fermentation

The Schizosaccharomyces strains consumed less primary amino nitrogen and produced less urea and more pyruvic acid than other Saccharomyces species. Further, three of the four Schizosaccharomyces strains completed the breakdown of malic acid by day 4 of fermentation. The main negative effect of the use of Schizosaccharomyces was strong acetic acid production. The Schizosaccharomyces strains that produced most pyruvic acid (938 and 936) were associated with better ?wine? colour than the remaining yeasts. The studied Schizosaccharomyces could therefore be of oenological interest.

Nondestructive quality evaluation and monitoring of Braeburn apples by Spatially Resolved Spectroscopy.

Contact Spatially Resolved Spectroscopy (SRS) measurements by means of a fiber-optics probe were employed for nondestructive assessment and monitoring of Braeburn apples during shelflife storage. SRS measurements and estimation of optical properties were calibrated and validated by means of liquid optical phantoms with known optical properties and a metamodeling method. The acquired optical properties (absorption and reduced scattering coefficients) for the apples during shelf-life storage were found to provide useful information for nondestructive evaluation of apple quality attributes (firmness and SSC) and for monitoring the changes in their microstructure and chemical composition. On-line SRS measurement was achieved by mounting the SRS probe over a conveyor system

Optimización de parámetros fermentativos de calidad en vinos tintos de zonas cálidas

El aumento progresivo de la temperatura media anual y el déficit hídrico están provocando importantes cambios en la composición y la maduración de la uva, que repercuten directamente sobre el proceso fermentativo y, por ende, sobre la calidad del vino elaborado. En este trabajo se evalúan diferentes estrategias para la reducción del grado alcohólico, la mejora del color del vino y su estabilidad, y el incremento y la persistencia aromática. Mediante el empleo de levaduras con ineficiencia glicolítica se lograron reducciones medias en el grado alcohólico de entre 0.3 y 1.7 % v/v, mientras que con las fermentaciones secuenciales la máxima reducción lograda fue de 3.3 y 3.4 % v/v al combinar las cepas 938 (Schizosaccharomyces pombe) y 7013 (Torulaspora delbrueckii) con la 7VA (Saccharomyces cerevisiae). Al aplicar un tratamiento térmico sobre el inóculo, la TP2A(16) mostró una reducción media significativa en el grado alcohólico de 1 % v/v. El principal inconveniente en todas las técnicas empleadas para reducir el grado alcohólico fue la falta de repetibilidad en los resultados obtenidos. Por otra parte, la aplicación de altas presiones sobre uva despalillada resultó efectiva como tratamiento de pasteurización y como potenciador de la extracción de polifenoles, logrando un incremento en el contenido medio de antocianos totales del 12.4-18.5 %. La adición de flavonoides al mosto estimuló la formación de pigmentos estables como resultado de su condensación con antocianos mediada por acetaldehído. Con el empleo de Torulaspora delbrueckii en fermentación secuencial fue posible incrementar la producción de diacetilo y acetato de 2-feniletilo, además de la síntesis de un nuevo compuesto, el 3-etoxi-1-propanol. Sin embargo, su aportación sobre el color fue nula, así que debería combinarse con una cepa de Saccharomyces cerevisiae con buena formación de pigmentos piranoantociánicos. El empleo de Schizosaccharomyces pombe (938, V1) y Torulaspora delbrueckii (1880) en fermentaciones secuenciales y mixtas con Saccharomyces cerevisiae permitió mejorar el perfil sensorial del vino tinto mediante la mayor síntesis de polioles y la potenciación de aromas frutales, florales y herbáceos, e incrementar la estabilidad de la materia colorante al favorecer la formación de vitisinas y piranoantocianos vinilfenólicos. La crianza sobre lías en barrica a partir de levaduras seleccionadas, puede mejorar la complejidad y persistencia aromática del vino tinto, aunque sin grandes cambios en el color. ABSTRACT The progressive increase in annual average temperature, along with water deficit, is causing significant changes in grape composition and in its maturation, which directly affects the fermentative process and hence alters wine quality. In this work, different strategies for reducing the alcoholic strength, improve wine color and its stability, and increase aromatic complexity and its persistence, are evaluated. By using yeasts with glycolytic inefficiency, it was possible to achieve mean reductions between 0.3 and 1.7 % v/v in the alcoholic strength, while sequential fermentations allowed a maximum reduction of 3.3 and 3.4 % v/v by combining strains 938 (Schizosaccharomyces pombe) and 7013 (Torulaspora delbrueckii) with 7VA (Saccharomyces cerevisiae). When applying a heat shock treatment on the inoculum, only TP2A(16) strain showed a significant mean reduction of 1 % v/v in the alcohol content, compared with the control. The main drawback in all the techniques used to reduce the alcohol content was the lack of repeatability in the results. Moreover, the application of high pressures on destemmed grapes was effective as pasteurization treatment and also as enhancer of polyphenol extraction, achieving an increase of 12.4-18.5% in the average content of total anthocyanins. As expected, addition of flavonoids to the must, stimulated the formation of stable pigments, mainly as a result of condensation reactions between anthocyanins and flavanols mediated by acetaldehyde. With the use of Torulaspora delbrueckii strains in sequential fermentation with Saccharomyces cerevisiae, it was possible to increase the production of diacetyl and 2-phenylethyl acetate, besides the synthesis of a new compound: 3-ethoxy-1-propanol. The use of Schizosaccharomyces pombe (938, V1) and Torulaspora delbrueckii (1880) strains in sequential and mixed fermentations with Saccharomyces cerevisiae improved the sensory profile of red wine by increasing polyols synthesis and enhancing fruity, floral and herbaceous aromas, and it also increased the stability of the coloring matter by favouring vitisins and vinylphenolic pyranoanthocyanins formation. Ageing on lees in barrels from selected yeasts can improve the complexity and aromatic persistence of red wine, without major changes in the color.

Sensing Aeropolis. Urban air monitoring devices in Madrid, 2006-2010

Esta tesis examina las implicaciones técnicas, políticas y espaciales del aire urbano, y en concreto, de la calidad del aire, para tenerlo en cuenta desde una perspectiva arquitectónica. En oposición a formas de entender el aire como un vacío o como una metáfora, este proyecto propone abordarlo desde un acercamiento material y tecnológico, trayendo el entorno al primer plano y reconociendo sus múltiples agencias. Debido a la escasa bibliografía detectada en el campo de la arquitectura, el objetivo es construir un marco teórico-analítico para considerar el aire urbano. Para ello el trabajo construye Aeropolis, una metáfora heurística que describe el ensamblaje sociotecnico de la ciudad. Situada en la intersección de determinadas ramas de la filosofía de la cultura, los estudios sobre ciencia y tecnología y estudios feministas de la ciencia este nuevo paisaje conceptual ofrece una metodología y herramientas para abordar el objeto de estudio desde distintos ángulos. Estas herramientas metodológicas han sido desarrolladas en el contexto específico de Madrid, ciudad muy contaminada cuyo aire ha sido objeto de controversias políticas y sociales, y donde las políticas y tecnologías para reducir sus niveles no han sido exitosas. Para encontrar una implicación alternativa con el aire esta tesis propone un método de investigación de agentes invisibles a partir del análisis de sus dispositivos epistémicos. Se centra, en concreto, en los instrumentos que miden, visualizan y comunican la calidad del aire, proponiendo que no sólo lo representan, sino que son también instrumentos que diseñan el aire y la ciudad. La noción de “sensing” (en castellano medir y sentir) es expandida, reconociendo distintas prácticas que reconstruyen el aire de Madrid. El resultado de esta estrategia no es sólo la ampliación de los espacios desde los que relacionarnos con el aire, sino también la legitimación de prácticas existentes fuera de contextos científicos y administrativos, como por ejemplo prácticas relacionadas con el cuerpo, así como la redistribución de agencias entre más actores. Así, esta tesis trata sobre toxicidad, la Unión Europea, producción colaborativa, modelos de computación, dolores de cabeza, kits DIY, gases, cuerpos humanos, salas de control, sangre o políticos, entre otros. Los dispositivos que sirven de datos empíricos sirven como un ejemplo excepcional para investigar infraestructuras digitales, permitiendo desafiar nociones sobre Ciudades Inteligentes. La tesis pone especial atención en los efectos del aire en el espacio público, reconociendo los procesos de invisibilización que han sufrido sus infraestructuras de monitorización. Para terminar se exponen líneas de trabajo y oportunidades para la arquitectura y el diseño urbano a través de nuevas relaciones entre infraestructuras urbanas, el medio construido, espacios domésticos y públicos y humanos y no humanos, para crear nuevas ecologías políticas urbanas (queer). ABSTRACT This thesis examines the technical, political and spatial implications of urban air, and more specifically "air quality", in order to consider it from an architectural perspective. In opposition to understandings of the air either as a void or as a metaphor, this project proposes to inspect it from a material and technical approach, bringing the background to the fore and acknowledging its multiple agencies. Due to the scarce bibliography within the architectural field, its first aim is to construct a theoretical and analytical framework from which to consider urban air. For this purpose, the work attempts the construction of Aeropolis, a heuristic metaphor that describes the city's aero socio-material assemblage. Located at the intersection of certain currents in cultural philosophy, science and technology studies as well as feminist studies in technoscience, this framework enables a methodology and toolset to be extracted in order to approach the subject matter from different angles. The methodological tools stemming from this purpose-built framework were put to the test in a specific case study: Madrid, a highly polluted city whose air has been subject to political and social controversies, and where no effective policies or technologies have been successful in reducing its levels of pollution. In order to engage with the air, the thesis suggests a method for researching invisible agents by examining the epistemic devices involved. It locates and focuses on the instruments that sense, visualise and communicate urban air, claiming that they do not only represent it, but are also instruments that design the air and the city. The notion of "sensing" is then expanded by recognising different practices which enact the air in Madrid. The work claims that the result of this is not only the opening up of spaces for engagement but also the legitimisation of existing practices outside science and policymaking environments, such as embodied practices, as well as the redistribution of agency among more actors. So this is a thesis about toxicity, the European Union, collaborative production, scientific computational models, headaches, DIY kits, gases, human bodies, control rooms, blood, or politicians, among many others. The devices found throughout the work serve as an exceptional substrate for an investigation of digital infrastructures, enabling to challenge Smart City tropes. There is special attention paid to the effects of the air on the public space, acknowledging the silencing processes these infrastructures have been subjected to. Finally there is an outline of the opportunities arising for architecture and urban design when taking the air into account, to create new (queer) urban political ecologies between the air, urban infrastructures, the built environment, public and domestic spaces, and humans and more than humans.

Application of Improved Direct Calibration for Hyperspectral image processing: Detecting peanut traces in wheat flour.

NIR Hyperspectral imaging (1000-2500 nm) combined with IDC allowed the detection of peanut traces down to adulteration percentages 0.01% Contrary to PLSR, IDC does not require a calibration set, but uses both expert and experimental information and suitable for quantification of an interest compound in complex matrices. The obtained results shows the feasibility of using HSI systems for the detection of peanut traces in conjunction with chemical procedures, such as RT-PCR and ELISA