El lenguaje de la piedra y su pervivencia en la escultura actual

La piedra ha sobrevivido al paso del tiempo, aparece en todas las manifestaciones artísticas y culturales como un material irreemplazable en la representación tridimensional. Fue el primer aliado que tuvo el ser humano en su confrontación con el medio natural, dejando una profunda huella en nuestra memoria cultural y genética. Artistas de antes y de hoy continúan aprovechando sus propiedades físicas y simbólicas, de modo que su valor no ha llegado a disolverse del todo en la multidireccionalidad de la escultura actual y continúa siendo un material potencialmente significante. En esta investigación trataremos de desentrañar la dialéctica que tiene en el presente, cuál ha sido su evolución y qué mecanismos ratifican su validez. Analizando casos particulares y periodos generales de la historia para determinar unas constantes y unas variables. Nuestro estudio se inicia en un periodo anterior a la historia, recorriendo en el transcurso de casi 3.000 años los principales movimientos e hitos que han abonado la escultura del siglo XX y consiguientemente el devenir del siglo XXI, examinando la obra de diferentes artistas que cotidianamente se han relacionado con la piedra. Hemos estructurado el contenido en tres partes: • 1ª Parte: “Arte con fronteras” (El principio de un ciclo: un recorrido por el pasado histórico). • 2ª Parte: “Arte sin fronteras” (El final de un ciclo: la senda del presente histórico). • 3ª Parte: “Laboratorio de ideas” (Renovación y supervivencia de un clásico: revisión del panorama actual y valoración de la escultura realizada en piedra)...

Optimization of Enzymes Inactivation in High Pressure Processes

The demand of highest quality foods in terms of taste and their properties preservation without the use of additives is constantly increasing. Consequently, new approaches to food processing have been developed, as for example high-pressure technology which has proven to be very valuable because it allows to maintain good properties of food like some vitamins and, at the same time, to reduce some undesirable bacteria. This technology avoids the use of high temperatures during the process (not like Pasteurization), which may have adverse effect on some nutritional properties of the food, its flavour, etc. The models for some enzymatic inactivations, which depend on the pressure and temperature profiles are presented. This work deals with the optimization of the inactivation of certain enzymes when high pressure treatment on food processing is applied. The optimization algorithms will minimize the inactivation not only of a certain isolated enzyme but also to several enzymes that can be involved simultaneously in the high-pressure process.

La perversión del lenguaje femenino en relatos de Ana María Shua y Silvina Ocampo

This thesis talks about the influence and impact of the folk and oral literature have in the women writers, especially the manipulations by two Argentine authors: Ana María Shua and Silvina Ocampo. Before analyzing the texts of these women, I begin with a reflection about the canon and writers who compose, to study the first women who approach it and they start with male models to write their texts. Therefore, each women writer has taken on elements of texts have been written by men, for example, themes, writing models, types of characters, etc., manipulating the canon to get a female voice from the concept of perversion, because everything is not standard it is perverse. One could say that the women writers start from male texts to pervert them, because these women steel male literatures language, especially in the twentieth century. They select different elements of male novels to get through the muses to produce own texts. They try to write something new from the known, and the Known is the male literature...