Chamber of valves in the Arenoso reservoir

Of the south of Spain, near the province of Cordova, in a tributary of the Guadalquivir River it has been constructed during the years 2004 to 2007 the reservoir called El Arenoso. El Arenoso reservoir that belongs to Environment Ministry is destined to downstream Guadalquivir’s water supply and the general regulation of the river. The dam is located on the same name river and it is next to the Montoro’s municipal district, 41 km northeast of Cordova. The main work consists on an embankment dam, with central clay core, and slates and greywacke shoulders. The core is covered downstream with a filter material and upstream with a transition material. The dimensions of the dam are 80 m high, 1.480 m long at its crest, and it has been needed more than 3 million m3 of materials, creating a waterproof barrier able to keep 160 hm3 as a useful reservoir. In the zone of the core is located the chamber of valves with a horizontal clearance of 10 m and a vertical clearance of 14,517 m. The present article exposes the most important characteristics of project and construction, of valves chamber of the Arenoso reservoir.

Evaluación de la calidad funcional y sensorial en cultivares de Triticum aestivum ssp. vulgare y ssp. spelta en cultivo ecológico

En esta Tesis Doctoral se ha estudiado la influencia del cultivar sobre el comportamiento reológico y panadero de cinco cultivares de trigo sembrados en el mismo año y en el mismo ambiente, en condiciones de cultivo ecológico. Tres de ellos eran de trigo panadero (Triticum aestivum ssp. vulgare), ‘Bonpain’, ‘Craklin’ y ‘Sensas’ y los otros dos de trigo espelta (Triticum aestivum ssp. spelta), ‘Espelta Álava’ y ‘Espelta Navarra’. Actualmente, el alohexaploide trigo panadero (2n=6x=42 genomio AABBDD) supone en torno al 90% del trigo cultivado en el mundo. En cambio, el cultivo del trigo alohexaploide espelta (2n=6x=42 genomio AABBDD) se limita a pequeñas regiones de Europa y de América del Norte. En España, el cultivo de trigo espelta se ha mantenido durante años ligado a la región de Asturias, aunque en la actualidad su cultivo está empezando a diversificarse hacia otras regiones. Esto se debe, fundamentalmente, a su potencial nutricional y a su adaptabilidad a condiciones de agricultura sostenible. El reciente resurgimiento de la espelta en productos de panificación, se debe, en gran parte, a la percepción del consumidor de que se trata de un producto ”más saludable” y “más natural” y con menor requerimiento de insumos que los trigos modernos. A medida que el consumo de alimentos a base de harina de espelta aumenta, se plantea la necesidad de evaluar su calidad harino-panadera, nutricional y sensorial en comparación con los productos elaborados con variedades de trigo común. Se caracterizaron las gluteninas de alto peso molecular (HMW) y las puroindolinas de los cinco cultivares. Se evaluó la calidad del grano, la reología de sus masas y se analizó la calidad instrumental y sensorial de sus panes. Para tal fin se ha puesto a punto un protocolo de panificación adecuado a las características particulares de los trigos espelta y se ha propuesto para el análisis sensorial de los panes un protocolo de selección, entrenamiento y validación de jueces. Teniendo en cuenta la composición en gluteninas HMW de los cultivares, se comprobó su influencia en el volumen de sedimentación y en la fuerza panadera. La composición en puroindolinas se vió reflejada en el parámetro dureza del endospermo. Los resultados indicaron que hay diferencias entre trigo panadero y trigo espelta en parámetros como, la tenacidad y el equilibrio de sus masas, la capacidad de absorción de agua de la harina y el comportamiento de la masa durante el amasado. Los trigos espeltas mostraron menor valor en el tiempo en alcanzar la presión máxima y la tolerancia al amasado, mientras que presentaron valores superiores en el decaimiento a los 250 y 450 segundos respectivamente. Respecto a la calidad de los panes elaborados, los trigos espeltas tenían mayor elasticidad en la miga y mayores valores en el área y en el diámetro de sus alveolos. Estas diferencias en la estructura y textura de la miga fueron también detectadas a nivel sensorial por el panel de jueces. Mediante el perfil sensorial descriptivo, se determinó que uno de los dos panes elaborado con trigo espelta (‘Espelta Navarra’) fue el pan más complejo considerando conjuntamente los atributos de aroma y flavor. En este trabajo no se apreciaron diferencias entre ambos tipos de trigo ni en el contenido en proteína, ni en minerales, ni en la viscosidad de su almidón. ABSTRACT In this Doctoral Thesis, the influence of various cultivars on rheological and baking behavior was studied. Five wheat cultivars were used, all planted in the same year and same organic farming environment. Three were bread wheat (Triticum aestivum ssp. vulgare), 'Bonpain', 'Craklin' and 'Sensas' and the other two were spelt wheat (Triticum aestivum ssp. spelta) , 'Espelta Álava' and 'Espelta Navarra' . Currently, the allohexaploid bread wheat (2n=6x=42 genome AABBDD) represents about 90% of global wheat production. On the other hand, allohexaploid spelt wheat (2n=6x=42 genome AABBDD) is merely produced in small areas of Europe and North America. For many years, the cultivation of spelt wheat in Spain was limited to the region of Asturias, although nowadays its production has begun to spread into other regions. This is owing to its nutritional potential and adaptability to conditions of sustainable agriculture. The recent resurgence of spelt in baking products is mainly due to consumers perception of it, as "healthier" and "more natural", and to the fewer agricultural input requirements compared to modern wheat products. As the consumption of foods made from spelt flour increases, there is a need to assess its baking, nutritional and sensory quality, compared to products made with common varieties of wheat. High molecular weight glutenins and puroindolines from the five cultivars were characterized. The quality of the grain and the rheology of the dough were evaluated and the instrumental and sensory quality of its breads were analyzed. To this end it a baking protocol was appropriately developed to the particular characteristics of spelt wheat and a selection protocol was proposed for the sensory analysis of breads, after proper training and validation of judges. Considering the HMW glutenin composition of the cultivars, the influence on the sedimentation volume and the baking strength was proven. The composition of puroindolines was reflected in the endosperm hardness parameter. The results show that there are differences between bread wheat and spelt wheat on parameters such as the tenacity and tenacity/elasticity ratio of their masses, the water absorption capacity of the flour and the behavior of the dough during kneading. The values for total time to reach maximum pressure and tolerance to mixing were lower for spelt wheat, and higher values were found for the drop at 250 s and 450 s. Regarding the quality of manufactured bread, spelt wheat had the greatest elasticity of the crumb and higher values in the area and diameter of the cells. These differences in the structure and texture of the crumb were also noticed at a sensory level by the panel of judges. It was determined by a descriptive sensory profile that one of the two loaves of bread made with spelt ('Espelta Navarra') was the most complex in the sense of its attributes of scents and flavors altogether. In this study, no differences were appreciated between the two types of wheat or the protein composition, or minerals or viscosity of the starch.

Using damage from 2010 Haiti earthquake for vulnerability estimation of typical structures in Port-au-Prince (Haiti).

After the 2010 Haiti earthquake, that hits the city of Port-au-Prince, capital city of Haiti, a multidisciplinary working group of specialists (seismologist, geologists, engineers and architects) from different Spanish Universities and also from Haiti, joined effort under the SISMO-HAITI project (financed by the Universidad Politecnica de Madrid), with an objective: Evaluation of seismic hazard and risk in Haiti and its application to the seismic design, urban planning, emergency and resource management. In this paper, as a first step for a structural damage estimation of future earthquakes in the country, a calibration of damage functions has been carried out by means of a two-stage procedure. After compiling a database with observed damage in the city after the earthquake, the exposure model (building stock) has been classified and through an iteratively two-step calibration process, a specific set of damage functions for the country has been proposed. Additionally, Next Generation Attenuation Models (NGA) and Vs30 models have been analysed to choose the most appropriate for the seismic risk estimation in the city. Finally in a next paper, these functions will be used to estimate a seismic risk scenario for a future earthquake.

Biomarkers and inorganic proxies in the paleoenvironmental reconstruction of mires: The importance of landscape in Las Conchas (Asturias, Northern Spain)

We determined the lipid distributions (n-alkanes, n-alkan-2-ones, n-alkanoic acids), total organic carbon (TOC), total nitrogen (TN), Ca/Mg and ash content in Las Conchas mire, a 3.2 m deep bryophyte-dominated mire in Northern Spain covering 8000 cal yr BP. Bog conditions developed in the bottom 20 cm of the profile, and good preservation of organic matter (OM) was inferred from n-alkanoic acid distribution, with the exception of the uppermost 20 cm (last ca. 200 yr). Microbial synthesis of long chain saturated fatty acids from primary OM likely produced a dominance of short chain n-alkanoic acids with a bimodal distribution, as well as the lack of correspondence between the n-alkane and n-alkanoic acid profiles in the upper 20 cm. This was accompanied by an increase in ash content, a decrease in TOC and variation in n-alkane ratios, thereby suggesting significant changes in the mire, namely drainage and transformation to a meadow, in the last ca. 200 yr. The distribution of n-alkan-2-ones indicated an increase in bacterial source from the bottom of the record to 94 cm, whereas their distribution in the upper part could be attributed mainly to plant input and/or the microbial oxidation of n-alkanes. The different n-alkane proxies showed variations, which we interpreted in terms of changes in vegetation (Sphagnum vs. non-Sphagnum dominated phases) during the last 8000 cal yr BP. C23 was the most abundant homolog throughout most of the record, thereby suggesting dominant humid conditions alternating with short drier phases. However, such humid conditions were not linked to paleoclimatic variation but rather to geomorphological characteristics: Las Conchas mire, at the base of the Cuera Range, receives continuous runoff—even during drier periods—which is not necessarily accompanied by additional mineral input to peat, producing the development of Sphagnum moss typical of waterlogged ecotopes and damp habitats. Thus, although geochemical proxies indicated an ombrotrophic regime in the mire, geomorphological characteristics may make a considerable contribution to environmental conditions.

Palaeoenvironmental reconstruction of Las Conchas Mire (Asturias, N. Spain) from the ketone and fatty acid record= reconstrucción paleoambiental de la Turbera de las Conchas (Asturias, N. España)a partir del registro de cetonas y ácidos grasos

Se han estudiado los biomarcadores, principalmente cetonas y ácidos, preservados en el registro de 3.2 m de la Turbera de Las Conchas. Las cetonas reflejan cierta actividad bacteriana desde 94 cm hasta la base del registro, Los ácidos grasos reflejan una buena preservación de la materia orgánica, salvo en los 20 cm superiores en los que hay indicios de oxidación microbiana de alcanos .The biomarkers, mainly ketones and fally aclds, preserved In 3.2 m deep Las Conchas Mire have been studied, Kelones reflect certain bacterial activity from 94 cm to the bottom of the record. Falty aclds indlcate a good preservation of the organlc matter, wlth the exception of the uppermost 20 cm In whlch mlcroblal oxldation of alkanes are likely to occur