Jeux de langue et de culture : Je suis capable! Eu son capaz! ¡Soy capaz! 'Juego de lengua y cultura : ¡Soy capaz!'.

Resumen basado en el de la publicación

Cómo soy.

Premios Nacionales 1999 a la Innovación educativa. Anexo Memoria en C-Innov 6

Si estoy en tu recuerdo, soy parte de tu historia

Este art??culo pertenece a una secci??n monogr??fica de la revista dedicada a ??tica y educaci??n

Soy lo que como.

El artículo pertenece a una sección de la revista dedicada a propuestas didácticas. - Material fotocopiable. - A modo de anexo se incluyen las fichas de actividades y talleres a realizar por alumnado.

¿Quién soy?

El artículo pertenece a una sección de la revista dedicada a propuestas didácticas. - Material fotocopiable. - A modo de anexo se incluyen las fichas de actividades a realizar por alumnado.

Soy un caballero de La Mancha.

Entrevista ficticia realizada a Don Quijote de La Mancha. Se habla de su oficio, su tierra, su pasión por los viajes, de la sociedad actual (2006) y de Dulcinea.

Y tiro porque soy manchegote.

A través de un material curricular lúdico como la 'Oca Quijotesca', desarrollado en el Centro de Profesores y Recursos de Cuenca, se pretende acercar a los alumnos de Primaria el conocimiento de El Quijote. Se pretende que los estudiantes identifiquen los personajes, los lugares y la estructura del libro y se sientan motivados con la lectura. Se destaca la importancia del juego en el proceso de aprendizaje.

Es que, ¿sabes?, yo soy hombre.

Este trabajo obtuvo el segundo premio de la modalidad B de los Premios Joaquín Sama 2004

Creencias de profesores de ELE en formaci??n universitaria : ??qui??n soy y qu?? profesor quiero ser?

Se intenta averiguar algunas de las creencias de los profesores de ELE en formaci??n de una universidad federal del interior de Minas Gerais, as?? como tambi??n averiguar en qu?? medida estas creencias configuran la manera como se sienten y se ven como estudiantes de letras y futuros profesores. La investigaci??n se lleva a cabo con 6 estudiantes del sexto per??odo del curso de letras espa??ol/portugu??s; los datos son obtenidos a trav??s de un cuestionario respondido por los investigados. Los datos muestran que hay creencias sobre c??mo se aprende una LE y qu?? elementos son importantes en el proceso de aprendizaje para estos estudiantes. Se observa tambi??n la existencia de algunas creencias que impiden que estos profesores en formaci??n se sientan futuros profesores seguros y preparados para la labor docente.

Relaxation and derelaxation of pure and hydrogenated amorphous silicon during thermal annealing experiments

The structural relaxation of pure amorphous silicon (a-Si) and hydrogenated amorphous silicon (a-Si:H) materials, that occurs during thermal annealing experiments, has been analyzed by Raman spectroscopy and differential scanning calorimetry. Unlike a-Si, the heat evolved from a-Si:H cannot be explained by relaxation of the Si-Si network strain but it reveals a derelaxation of the bond angle strain. Since the state of relaxation after annealing is very similar for pure and hydrogenated materials, our results give strong experimental support to the predicted configurational gap between a-Si and crystalline silicon

Effect of circulating forms of soy isoflavones on the oxidation of low density lipoprotein

Soy isoflavones are thought to have a cardioprotective effect that is partly mediated by an inhibitory influence on the oxidation of low density lipoprotein (LDL). However, the aglycone forms investigated in many previous studies do not circulate in appreciable quantities because they are metabolised in the gut and liver. We investigated effects of various isoflavone metabolites, including for the first time the sulphated conjugates formed in the liver and the mucosa of the small intestine, on copper-induced LDL oxidation. The parent aglycones inhibited oxidation, although only 5% as well as quercetin. Metabolism increased or decreased their effectiveness. Equol inhibited 2.65-fold better than its parent compound daidzein and 8-hydroxydaidzein, not previously assessed, was 12.5-fold better than daidzein. However, monosulphated conjugates of genistein, daidzein and equol were much less effective and disulphates completely ineffective. Since almost all isoflavones circulate as conjugates, these data suggest that despite the increased potency produced by some metabolic changes, isoflavones may not be effective antioxidants in vivo unless they are deconjugated again.

Savory peptides present in Moromi obtained from soy sauce fermentation of yellow soybean

The presence of savory peptides in moromi has been investigated. Moromi was prepared by fermenting yellow soybean using Aspergillus oryzae as the starter at the first step (mold fermentation) and 20% brine solution at the next step (brine fermentation). The moromi was then ultrafiltered stepwise using membranes with MW cut-offs of 10,000, 3,000, and 500 Da, respectively. The fraction with MW < 500 Da was chromatographed using Sephadex G-25 SF to yield four fractions, 1-4. Analysis of soluble peptides, NaCl content, alpha-amino nitrogen, amino acid composition, peptide profile using CE coupled with DAD, taste profile and free glutamic acid content, were performed for each fraction. Fraction 2 contained a relatively high total glutamic acid content, but a relatively low free glutamic acid content and had the highest umami taste. This fraction also had more peptides containing non-aromatic amino acids than the other fractions. The peptides present in fraction 2 may play a role, at least in part, in its intense umami taste.

Soy isoflavones increase preprandial peptide YY (PYY), but have no effect on ghrelin and body weight in healthy postmenopausal women

Background: Soy isoflavones show structural and functional similarities to estradiol. Available data indicate that estradiol and estradiol-like components may interact with gut "satiety hormones" such as peptide YY (PYY) and ghrelin, and thus influence body weight. In a randomized, double-blind, placebo-controlled, cross-over trial with 34 healthy postmenopausal women (59 ± 6 years, BMI: 24.7 ± 2.8 kg/m2), isoflavone-enriched cereal bars (50 mg isoflavones/day; genistein to daidzein ratio 2:1) or non-isoflavone-enriched control bars were consumed for 8 weeks (wash-out period: 8-weeks). Seventeen of the subjects were classified as equol producers. Plasma concentrations of ghrelin and PYY, as well as energy intake and body weight were measured at baseline and after four and eight weeks of each intervention arm. Results: Body weight increased in both treatment periods (isoflavone: 0.40 ± 0.94 kg, P < 0.001; placebo: 0.66 ± 0.87 kg, P = 0.018), with no significant difference between treatments. No significant differences in energy intake were observed (P = 0.634). PYY significantly increased during isoflavone treatment (51 ± 2 pmol/L vs. 55 ± 2 pmol/L), but not during placebo (52 ± 3 pmol/L vs. 50 ± 2 pmol/L), (P = 0.010 for treatment differences, independent of equol production). Baseline plasma ghrelin was significantly lower in equol producers (110 ± 16 pmol/L) than in equol non-producers (162 ± 17 pmol/L; P = 0.025). Conclusion: Soy isoflavone supplementation for eight weeks did not significantly reduce energy intake or body weight, even though plasma PYY increased during isoflavone treatment. Ghrelin remained unaffected by isoflavone treatment. A larger and more rigorous appetite experiment might detect smaller differences in energy intake after isoflavone consumption. However, the results of the present study do not indicate that increased PYY has a major role in the regulation of body weight, at least in healthy postmenopausal women.