Actitudes hacia la química de estudiantes de diferentes carreras universitarias en Colombia

This work reports a study on the attitudes of Colombian students towards Chemistry in different undergraduate programs. The research was performed on 769 students belonging to several Chemistry courses, by applying an adaptation of Salta and Tzougraki's test and using Likert's scale. The results revealed that Chemistry is being considered as difficult and little useful, but very interesting. Thus, the difficulty to learn Chemistry may be associated with its language and abstract conceptual nature. In addition, more attention should be given to the class contents and methodologies provided to the students, in order to engage them with those interest aspects and meaningful topics of each program

Mapas conceptuales como herramienta pedagógica en la enseñanza de la química orgánica

Organic Chemistry is a branch of Chemistry involving the study of the carbon atom, its compounds and reactions. Numerous investigations carried out in the field of teaching and learning processes indicate that knowledge of a conceptual and explanatory type is not conveyed in a conventional manner, but rather each individual is constructed. Therefore, the proposal for this study was devised to help students achieve significant sustainable learning in the area of reactivity in organic chemistry, using the Concept Maps described by Novak (1998) as a teaching tool.

La formación de habilidades en Química General en la perspectiva de la teoría de P. Ya. Galperin, como actividad de contrucción de conocimientos

Thir paper presents the results of a pedagogical experiment conducted with chemistry students of the mechanical engineering curriculum. The aim of the experiment was to study the development of the a general ability for the study program as a process of knowledge construction based on the theory of assimilation of P. Ya. Galperin.

Aplicación de una lengua electrónica voltamétrica para la clasificación de vinos y estudio de correlación con la caracterización química y sensorial

This paper presents the analytical application of a novel electronic tongue based on voltammetric sensors array. This device was used in the classification of wines aged in barrels of different origins and toasting levels. Furthermore, a study of correlation between the response of the electronic tongue and the sensory and chemical characterization of samples was carried out. The results were evaluated by applying both principal component analysis and cluster analysis. The samples were clearly classified. Their distribution showed a high correspondence degree with the characteristics of the analyzed wines, it also showed similarity with the classification obtained from organoleptic analysis.

Variables cognitivas y metacognitivas en la resolución de problemas de química: propuesta de estrategias didácticas

This paper presents and classifies the cognitive and metacognitive variables involved in the processes that students execute in problem solving. Moreover, it shows how these variables affect the students success in problem solving. These variables are classified in: piagetian and neo-piagetian, representational, metacognitive and transfer of learning. In the first group of variables it is discussed formal reasoning ability and other neo-piagetian factors. In the second group of variables it is analysed mental models and external representations. Implications for chemistry education are collected as a proposal of didactic strategies in the classroom.

Química de productos naturales aplicada a la acuicultura: una revisión interdisciplinar

This review sought to highlight the importance of natural products versus synthetic products, as bioactive molecules, towards the development of better management practices in aquaculture. The nature, structure, activity, and applications of these naturally-occurring high value-added compounds are described, as well as the methodology used for their study. Examples include the well-known rotenone, eugenol, forskolin, isatin, malyngamide, chlorodesmine, pachydictyol, fimbrolide, and other potentially active molecules in aquaculture.

UNA PROPUESTA PARA ENSEÑAR EL EFECTO DE LA FORMA DE LAS MOLÉCULAS EN LA REACTIVIDAD QUÍMICA

We address the concept of steric effect in the pursuit of establishing quantitative correlations between reactivity of molecules and their molecular shape. To this end, a set of series of SN2 reactions were modeled to compute the energy barrier height and the molecular volume, atomic charges and dipole moment of molecules. We introduced the Kappa index to characterize the shape of molecules. Quantitative correlations between the change in the energy barrier with properties of molecules and Kappa index were presented and discussed.

ESTUDIO TEÓRICO DE LA REACTIVIDAD QUÍMICA DEL CARBÓN ACTIVO

We used conceptual DFT to study global and local reactivity of both nonfunctionalized and functionalized activated carbons, with groups -OH,-CHO, -NH2, -COOH, and -CONH2. Electron-withdrawing groups were observed to increase the reactive surface, while electro-donating groups increase stability as reactivity of the activated carbon decreases. Descriptor groups were used to study the reactivity of structural fragments of activated carbons. The electrophilic and nucleophilic sites indicate that the carbon surface has an amphiphilic behavior that allows it to be used as an adsorbent material for a variety of molecules.

Produção de massa de tomate com maior conteúdo de pró-vitamina A: avaliação microbiológica, físico-química e sensorial

A deficiência de vitamina A é um grande problema de saúde pública e um dos grupos mais vulneráveis a essa deficiência são as crianças em idade pré-escolar. Existem medidas de intervenção que podem ser adotadas como forma de preveni-la ou reduzi-la, sendo uma delas o enriquecimento de alimentos. O objetivo deste trabalho foi produzir massa de tomate com fontes naturais de carotenoides pró-vitamínicos A, oriundos de três diferentes concentrações de suco de cenoura, e caracterizar as formulações em relação à análise microbiológica (bactérias lácticas, bolores e leveduras, clostrídios butíricos e termófilos "flat-sour"), análise físico-química (pH, sólidos solúveis e carotenoides) e análise sensorial (teste de aceitação com escala hedônica e intenção de compra). Os resultados mostraram que todas as formulações foram aprovadas no teste microbiológico, durante 90 dias de armazenamento. Quanto às análises físico-químicas, verificou-se aumento significativo do pH, nas três formulações, enquanto o teor de sólidos solúveis manteve-se inalterado, durante os três meses, em cada um dos produtos. Apesar da degradação significativa ao longo do tempo, foi possível aumentar o conteúdo de carotenoides nas massas de tomate com suco de cenoura, nas formulações. Além disso, as formulações foram consideradas, sensorialmente, como boas, pelos provadores. Considerando-se o teor de carotenoides encontrados e a impressão sensorial, as formulações podem ser uma estratégia de prevenção ou de redução da carência de vitamina A.

UltramicroELISA para la detección de anticuerpos IgM anti M. leprae

La disponibilidad del sistema Ultramicroanalítico (SUMA) y de un antígeno especie-específico del M. leprae obtenido mediante síntesis química, permitió la normalización y validación de un ultramicroELISA para la detección de anticuerpos IgM específicos a esta micobacteria. El análisis de 433 sueros de banco de sangre y 265 sueros usados para validar el método y clasificados en un grupo control de donantes de banco de sangre (100), un grupo de pacientes tuberculosos (50), un grupo de enfermos de lepra (65) y un grupo de contactos de estos enfermos (50), mostró la especificidad del ensayo para evidenciar la infección con el M. leprae. Los resultados obtenidos del estudio adicional de 140 muestras de suero de contactos de enfermos estuvieron estrechamente correlacionados (r = 0,98) con los resultados obtenidos por la técnica de microELISA convencional. La utilización del SUMA no solo permite un notable ahorro de reactivos si no además facilita la lectura, cálculo, validación y almacenamiento automático de los resultados.