Bioactive and toxic compounds in different foodstuffs: analytical techniques and sensory analysis

Foods that provide medical and health benefits or have a role in disease risk prevention are termed functional foods. The functionality of functional foods is derived from bioactive compounds that are extranutritional constituents present in small quantities in food. Bioactive components include a range of chemical compounds with varying structures such as carotenoids, flavonoids, plant sterols, omega-3 fatty acids (n-3), allyl and diallyl sulfides, indoles (benzopyrroles), and phenolic acids. The increasing consumer interest in natural bioactive compounds has brought about a rise in demand for these kinds of compounds and, in parallel, an increasing number of scientific studies have this type of substance as main topic. The principal aim of this PhD research project was the study of different bioactive and toxic compounds in several natural matrices. To achieve this goal, chromatographic, spectroscopic and sensorial analysis were performed. This manuscript reports the main results obtained in the six activities briefly summarized as follows: • SECTION I: the influence of conventional packaging on lipid oxidation of pasta was evaluated in egg spaghetti. • SECTION II: the effect of the storage at different temperatures of virgin olive oil was monitored by peroxide value, fatty acid activity, OSI test and sensory analysis. • SECTION III: the glucosinolate and phenolic content of 37 rocket salad accessions were evaluated, comparing Eruca sativa and Diplotaxis tenuifolia species. Sensory analysis and the influence of the phenolic and glucosinolate composition on sensory attributes of rocket salads has been also studied. • SECTION IV: ten buckwheat honeys were characterised on the basis of their pollen, physicochemical, phenolic and volatile composition. • SECTION V: the polyphenolic fraction, anthocyanins and other polar compounds, the antioxidant capacity and the anty-hyperlipemic action of the aqueous extract of Hibiscus sabdariffa were achieved. • SECTION VI: the optimization of a normal phase high pressure liquid chromatography–fluorescence detection method for the quantitation of flavanols and procyanidins in cocoa powder and chocolate samples was performed.

Farmacocinetica della buprenorfina, e del suo metabolita norbuprenorfina, somministrata come infusione costante nel periodo post-operatorio in cagne sane sottoposte ad ovariectomia

Il dolore non è solo una conseguenza della malattia ma un fattore patogeno che è di per se stesso in grado di perpetuare il danno all’organismo. Il suo trattamento non è quindi solo un atto di umanità ma un contributo ad arrestare la malattia e restituire la salute al paziente. Tra i farmaci più popolari per la terapia del dolore negli animali da affezione si trova la buprenorfina. Questa molecola viene impiegata con successo da anni nel cane e nel gatto per motivi riconducibili, oltre che alla sua efficacia (la sua potenza è diverse volte quella della morfina), alla lunga durata d’azione e alla scarsità degli effetti collaterali. Nonostante l’ampia diffusione e longevità del suo utilizzo, però, sappiamo poco della farmacocinetica di questa molecola negli animali da affezione; i dosaggi clinicamente impiegati sono di fatto estrapolati dagli studi nell’uomo oppure basati su semplici osservazioni degli effetti; i pochi dati farmacocinetici ottenuti nel cane fanno riferimento a singoli boli di dosi che non sempre corrispondono a quelle clinicamente impiegate. Nonostante la buprenorfina trovi il suo principale impiego nelle somministrazioni protratte a lungo (durante il periodo post-operatorio o la degenza ospedaliera) non è mai stato indagato il profilo farmacocinetico della molecola somministrata a boli ripetuti o come infusione continua. Il nostro studio si pone come obiettivo di indagare la farmacocinetica della buprenorfina somministrata come bolo di carico seguito da un’infusione costante a dosaggi considerati clinici in cani sani nel periodo post operatorio. Lo scopo ultimo è quello di sviluppare un protocollo per la somministrazione di questa molecola in modo prolungato in pazienti degenti ed addolorati per poi, in futuro, confrontare la somministrazione come infusione continua con i tradizionali boli ripetuti. Per lo studio sono state utilizzate giovani cagne adulte di taglia media o grande sottoposte ad intervento di ovariectomia.

Physico-chemical and microstructural properties of food dispersions

The macroscopic properties of oily food dispersions, such as rheology, mechanical strength, sensory attributes (e.g. mouth feel, texture and even flavour release) and as well as engineering properties are strongly determined by their microstructure, that is considered a key parameter in the understanding of the foods behaviour . In particular the rheological properties of these matrices are largely influenced by their processing techniques, particle size distribution and composition of ingredients. During chocolate manufacturing, mixtures of sugar, cocoa and fat are heated, cooled, pressurized and refined. These steps not only affect particle size reduction, but also break agglomerates and distribute lipid and lecithin-coated particles through the continuous phase, this considerably modify the microstructure of final chocolate. The interactions between the suspended particles and the continuous phase provide information about the existing network and consequently can be associated to the properties and characteristics of the final dispersions. Moreover since the macroscopic properties of food materials, are strongly determined by their microstructure, the evaluation and study of the microstructural characteristics, can be very important for a through understanding of the food matrices characteristics and to get detailed information on their complexity. The aim of this study was investigate the influence of formulation and each process step on the microstructural properties of: chocolate type model systems, dark milk and white chocolate types, and cocoa creams. At the same time the relationships between microstructural changes and the resulting physico-chemical properties of: chocolate type dispersions model systems dark milk and white chocolate were investigated.

Context-dependent interpretation of the conjunction 'und' in different age-groups

In contrast to formal semantics, the conjunction and is nonsymmetrical in pragmatics. The events in Marc went to bed and fell asleep seem to have occurred chronologically although no explicit time reference is given. As the temporal interpretation appears to be weaker in Mia ate chocolate and drank milk, it seems that the kind and nature of events presented in a context influences the interpretation of the conjunction. This work focuses on contextual influences on the interpretation of the German conjunction und (‘and’). A variety of theoretic approaches are concerned with whether and contributes to the establishment of discourse coherence via pragmatic processes or whether the conjunction has complex semantic meaning. These approaches are discussed with respect to how they explain the temporal and additive interpretation of the conjunction and the role of context in the interpre-tation process. It turned out that most theoretic approaches do not consider the importance of different kinds of context in the interpretation process.rnIn experimental pragmatics there are currently only very few studies that investigate the inter-pretation of the conjunction. As there are no studies that investigate contextual influences on the interpretation of und systematically or investigate preschoolers interpretation of the con-junction, research questions such as How do (preschool) children interpret ‘und’? and Does the kind of events conjoined influence children’s and adults’ interpretation? are yet to be answered. Therefore, this dissertation systematically investigates how different types of context influence children’s interpretation of und. Three auditory comprehension studies were conducted in German. Of special interest was whether and how the order of events introduced in a context contributes to the temporal read-ing of the conjunction und. Results indicate that the interpretation of und is – at least in Ger-man – context-dependent: The conjunction is interpreted temporally more often when events that typical occur in a certain order are connected (typical contexts) compared to events with-out typical event order (neutral contexts). This suggests that the type of events conjoined in-fluences the interpretation process. Moreover, older children and adults interpret the conjunc-tion temporally more often than the younger cohorts if the conjoined events typically occur in a certain order. In neutral contexts, additive interpretations increase with age. 5-year-olds reject reversed order statements more often in typical contexts compared to neutral contexts. However, they have more difficulties with reversed order statements in typical contexts where they perform at chance level. This suggests that not only the type of event but also other age-dependent factors such as knowledge about scripts influence children’s performance. The type of event conjoined influences children’s and adults’ interpretation of the conjunction. There-fore, the influence of different event types and script knowledge on the interpretation process does not only have to be considered in future experimental studies on language acquisition and pragmatics but also in experimental pragmatics in general. In linguistic theories, context has to be given a central role and a commonly agreed definition of context that considers the consequences arising from different event types has to be agreed upon.

The examination and identification of bite marks in foods using 3D scanning and 3D comparison methods

Bite mark analysis offers the opportunity to identify the biter based on the individual characteristics of the dentitions. Normally, the main focus is on analysing bite mark injuries on human bodies, but also, bite marks in food may play an important role in the forensic investigation of a crime. This study presents a comparison of simulated bite marks in different kinds of food with the dentitions of the presumed biter. Bite marks were produced by six adults in slices of buttered bread, apples, different kinds of Swiss chocolate and Swiss cheese. The time-lapse influence of the bite mark in food, under room temperature conditions, was also examined. For the documentation of the bite marks and the dentitions of the biters, 3D optical surface scanning technology was used. The comparison was performed using two different software packages: the ATOS modelling and analysing software and the 3D studio max animation software. The ATOS software enables an automatic computation of the deviation between the two meshes. In the present study, the bite marks and the dentitions were compared, as well as the meshes of each bite mark which were recorded in the different stages of time lapse. In the 3D studio max software, the act of biting was animated to compare the dentitions with the bite mark. The examined food recorded the individual characteristics of the dentitions very well. In all cases, the biter could be identified, and the dentitions of the other presumed biters could be excluded. The influence of the time lapse on the food depends on the kind of food and is shown on the diagrams. However, the identification of the biter could still be performed after a period of time, based on the recorded individual characteristics of the dentitions.

EVALUATION OF THE EVOLVING STRESS FIELD OF THE YELLOWSTONE VOLCANIC PLATEAU FROM 1988 TO 2010 FROM EARTHQUAKE FIRST MOTIONS INVERSION

Within the Yellowstone National Park, Wyoming, the silicic Yellowstone volcanic field is one of the most active volcanic systems all over the world. Although the last rhyolite eruption occurred around 70,000 years ago, Yellowstone is still believed to be volcanically active, due to high hydrothermal and seismic activity. The earthquake data used in this study cover the period of time between 1988 and 2010. Earthquake relocations and a set of 369 well-constrained, double-couple, focal mechanism solutions were computed. Events were grouped according to location and time to investigate trends in faulting. The majority of the events has oblique, normal-faulting solutions. The overall direction of extension throughout the 0.64 Ma Yellowstone caldera looks nearly ENE, consistently with the direction of alignments of volcanic vents within the caldera, but detailed study revealed spatial and temporal variations. Stress-field solutions for different areas and time periods were calculated from earthquake focal mechanism inversion. A well-resolved rotation of σ3 was found, from NNE-SSW near the Hebgen Lake fault zone, to ENE-WSW near Norris Junction. In particular, the σ3 direction changed throughout the years in the Norris Junction area, from being ENE-WSW, as calculated in the study by Waite and Smith (2004), to NNE-SSW, while the other σ3 directions are mostly unchanged over time. The Yellowstone caldera was subject to periods of net uplift and subsidence over the past century, explained in previous studies as caused by expanding or contracting sills, at different depths. Based on the models used to explain these deformation periods, we investigated the relationship between variability in aseismic deformation and seismic activity and faulting styles. Focal mechanisms and P and T axes were divided into temporal and depth intervals, in order to identify spatial or temporal trends in deformation. The presence of “chocolate tablet” structures, with composite dilational faults, was identified in many stages of the deformation history both in the Norris Geyser Basin area and inside the caldera. Strike-slip component movement was found in a depth interval below a contracting sill, indicating the movement of magma towards the caldera.

Der Schmatzomat – Schokolade mal anders verpacken

Am Institut für Fördertechnik und Logistiksysteme (IFL) wurde zur Unterstützung und Entlastung der behinderten und nicht behinderten Mitarbeiter der Ostalb-Werkstätten der Samariterstiftung eine Apparatur zur Verpackung von Schokoladenriegeln entwickelt. Grundlage des „Schmatzomaten“ sind dabei rein mechanische Prinzipien, die den Durchsatz der verpackten Schokoladenriegel (des „Schmatz“) erhöhen, gleichzeitig aber auch zu einer Erleichterung des Gesamtprozess führen.

The art of dieting: Exposure to thin sculptures effortlessly reduces the intake of unhealthy food in motivated eaters

Thin, human-like sculptures by the artist Alberto Giacometti, applied as environmental cues, have been found to facilitate dieting by reducing chocolate intake and promoting healthy snack choices. However, the processes underlying this “Giacometti effect” have been left unexplored so far. The present study therefore first examines the effortlessness of the effect. More specifically, it aims to determine whether the sculptures reduce unhealthy food intake when only few cognitive resources for their influence are available. For this purpose, the participants in a chip tasting were given the cognitive load task of memorizing either 10 or two digits during the tasting. The results indicate that the sculptures reduced participants’ chip intake independent of the cognitive load. Thus, they influenced participants’ eating behavior even when only few cognitive resources were available. The results also indicate that the sculptures reduced chip intake only when the participants liked the chips. The sculptures could thus exert their influence when individuals were motivated to eat and the dieting cues were useful. The finding that the Giacometti sculptures, applied as environmental dieting or health cues, influenced individuals when only few cognitive resources were available, could indicate a crucial advantage for the application of these cues in complex, real-world settings.

Influencia de cuatro alternativas de crianza en roble sobre el color, la composición polifenológica y las características organolépticas de vinos Malbec y Cabernet Sauvignon

Los costos de las barricas, por el tipo de cambio en la Argentina, son inaccesibles para muchas bodegas. Debido a esto, muchas de ellas utilizan sistemas alternativos de crianza, no conociendo claramente las consecuencias y los fenómenos que ocurren con el uso de estos sistemas. El objetivo del trabajo fue evaluar la composición polifenólica, el color y los caracteres sensoriales de vinos tratados con distintos sistemas de crianza en madera. Para ello se utilizaron métodos espectofotométricos rápidos y fácilmente realizables en bodega. Los tra tamientos a los cuales se sometió el vino fueron: barrica de roble americano de primer uso, barrica de más de cinco años de uso reacondicionada, vasija de acero inoxidable con “dominó" de roble en dosis comúnmente usadas en el medio, vasija de acero inoxidable con “dominó" de roble en dosis equivalentes a la superficie de contacto de la barrica y vino sin madera tomado como testigo. El ensayo se realizó con vinos cosecha 2007 de las variedades Malbec y Cabernet Sauvignon y el tiempo de crianza fue de 10 meses. Los resultados mostraron que en ninguna de las variedades los tratamientos con barricas obtuvieron mayor nivel de polimerización que el resto de los tratamientos ni tampoco los sistemas con agregado de fragmentos de roble superaron en polimerización al vino sin madera. Por otro lado, sólo en la variedad Cabernet Sauvignon la barrica nueva superó en intensidad de color al vino sin madera. En cambio, los tratamientos con roble favorecieron la copigmentación y los copigmentos inhibieron la polimerización, haciendo más lenta la formación de uniones tanino- antocianos pero también protegiendo el color y evitando oxidaciones, esta situación podría explicar los resultados contradictorios entre distintos autores. En el aspecto sensorial los vinos en barricas no obtuvieron mayor intensidad de color ni menor astringencia que los vinos con agregado de roble y tampoco estos últimos lograron diferencias con el vino testigo. Por otro lado en ambas variedades, la barrica nueva y el tratamiento con alta dosis de dominó de roble tuvieron la mayor intensidad aromática con descriptores como vainilla y chocolate aunque la alternativa de crianza con “dominó" estuvo muy ligada al descriptor “tabla". La barrica reacondicionada mostró el mayor nivel del descriptor betún y en el tratamiento testigo se detectaron aromas de reducción. El tratamiento con dominó de roble en dosis comerciales se encontró más ligado a los aromas frutados.

Comportamiento de patrones de tomate frente a la patogenicidad de Fusarium oxysporum f. sp. radicis-lycopersici

La fusariosis del cuello y de las raíces del tomate ("mancha chocolate"), causada por el hongo F. o. f. sp. radicis-lycopersici, es una micosis cada vez más extendida en los cultivos de tomate de las provincias de Almería y Granada. Su gravedad es alta, llegando a alcanzar al 78% de las plantas en algún invernadero con cultivo sobre fibra de coco. Ante esta situación, se estimó necesario evaluar la resistencia de patrones utilizados para injertar variedades de tomate. Así, 16 patrones fueron valorados frente a una cepa muy patógena del hongo. Los patrones fueron:CLXTPG01, AR9704, AR97015, AR97009, Morgan, Spirit, Herman, Armstrong, Arnold, Big Power, Emperador, 61-071, Montezuma, Beaufort, Multifort, Maxifort, Tovi Star y Alegro. Dos ensayos sobre plantas en estado de 6-8 hojas verdaderas bien formadas, mostraron que todos los patrones expresaron una resistencia completa, exceptuando los denominados CLXTPG01 y AR97015. Entendemos que esta información es necesaria debidio a la escasa disponibilidad.

La importancia de usar una muestra de calentamiento para estudiar la respuesta emocional del consumidor.

El objetivo de este trabajo es evaluar la influencia de la utilización de una muestra de calentamiento sobre la respuesta emocional del consumidor. Para el estudio de la respuesta emocional del consumidor se ha traducido al español el léxico propuesto por King y Meiselman (2010) y se ha aplicado el método EsSense Profile propuesto por dichos autores, con un total de 38 términos. La prueba ha sido realizada por 69 consumidores sobre dos marcas de chocolate distintas. El orden de presentación se equilibró de forma que cada producto apareciese el mismo número de veces en la primera posición. Después de probar un producto, los consumidores evaluaban primero su aceptación mediante la escala hedónica de 9 puntos. Luego, describían cómo se sentían, puntuando cada uno de los sentimientos de la lista en una escala de 5 puntos desde “nada en absoluto” hasta “muchísimo”. Se observaron diferencias estadísticamente significativas en la respuesta del consumidor en función de la posición del producto. Tanto para la evaluación hedónica como para algunas emociones, la muestra evaluada en primer lugar presenta una puntuación más extrema que la otra, independientemente de cuál de las dos muestras se presente primero. Este estudio demuestra la importancia de usar una muestra de calentamiento en ese tipo de experimento para evitar el sesgo debido al orden de presentación. Además se comprueba que el método EsSense Profile se puede adaptar al español para describir la respuesta emocional de los consumidores.

Internet of things virtualization and identity management via fiware generic enablers

La iniciativa FIWARE ofrece un conjunto de APIs potentes que proporcionan la base para una innovación rápida y eficiente en el Internet del Futuro. Estas APIs son clave en el desarrollo de aplicaciones que usan tecnologías muy recientes e innovadoras, como el Internet de las cosas o la Gestión de Identidad en módulos de seguridad. Este documento presenta el desarrollo de una aplicación web de FIWARE usando componentes virtualizados en máquinas virtuales. La aplicación web está basada en “la fábrica de chocolate de Willy Wonka” como una implementación metafórica de una aplicación de seguridad e IoT en un entorno industrial. El componente principal es un servidor web en node.js que conecta con varios componentes de FIWARE, conocidos como “Generic Enablers”. La implementación está compuesta por dos módulos principales: el módulo de IoT y el módulo de seguridad. El módulo de IoT gestiona los sensores instalados por Willy Wonka en las salas de fábrica para monitorizar varios parámetros como, por ejemplo, la temperatura, la presión o la ocupación. El módulo de IoT crea y recibe información de contexto de los sensores virtuales. Esta información de contexto es gestionada y almacenada en un componente de FIWARE conocido como Context Broker. El Context Broker está basado en mecanismos de subscripciones que postean los datos de los sensores en la aplicación, en tiempo real y cuando estos cambian. La conexión con el cliente se produce mediante Web Sockets (socket.io). El módulo de seguridad gestiona las cuentas y la información de los usuarios, les autentica en la aplicación usando una cuenta de FIWARE y comprueba la autorización para acceder a distintos recursos. Distintos roles son creados con distintos permisos asignados. Por ejemplo, Willy Wonka puede tener acceso a todos los recursos, mientras que un Oompa Loopa encargado de la sala del chocolate solo deberías de tener acceso a los recursos de su sala. Este módulo está compuesto por tres componentes: el Gestor de Identidades, el PEP Proxy y el PDP AuthZForce. El gestor de identidades almacena las cuentas de FIWARE de los usuarios y permite la autenticación Single Sing On usando el protocolo OAuth2. Tras logearse, los usuarios autenticados reciben un token de autenticación que es usado después por el AuthZForce para comprobar el rol y permiso asociado del usuario. El PEP Proxy actúa como un servidor proxy que redirige las peticiones permitidas y bloquea las no autorizadas.

Mejora postpradial de un controlador basado en reglas

La Diabetes mellitus es una enfermedad caracterizada por la insuficiente o nula producción de insulina por parte del páncreas o la reducida sensibilidad del organismo a esta hormona, que ayuda a que la glucosa llegue a los tejidos y al sistema nervioso para suministrar energía. La Diabetes tiene una mayor prevalencia en los países desarrollados debido a múltiples factores, entre ellos la obesidad, la vida sedentaria, y disfunciones en el sistema endocrino relacionadas con el páncreas. La Diabetes Tipo 1 es una enfermedad crónica e incurable, en la que son destruidas las células beta del páncreas, que producen la insulina, haciéndose necesaria la administración de insulina de forma exógena para controlar los niveles de glucosa en sangre. El paciente debe seguir una terapia con insulina administrada por vía subcutánea, que debe estar adaptada a sus necesidades metabólicas y a sus hábitos de vida. Esta terapia intenta imitar el perfil insulínico de un páncreas sano. La tecnología actual permite abordar el desarrollo del denominado “páncreas endocrino artificial” (PEA), que aportaría precisión, eficacia y seguridad en la aplicación de las terapias con insulina y permitiría una mayor independencia de los pacientes frente a su enfermedad, que en la actualidad están sujetos a una constante toma de decisiones. El PEA consta de un sensor continuo de glucosa, una bomba de infusión de insulina y un algoritmo de control, que calcula la insulina a infusionar utilizando los niveles de glucosa del paciente como información principal. Este trabajo presenta una modificación en el método de control en lazo cerrado propuesto en un proyecto previo. El controlador del que se parte está compuesto por un controlador basal booleano y un controlador borroso postprandial basado en reglas borrosas heredadas del controlador basal. El controlador postprandial administra el 50% del bolo manual (calculado a partir de la cantidad de carbohidratos que el paciente va a consumir) en el instante del aviso de la ingesta y reparte el resto en instantes posteriores. El objetivo es conseguir una regulación óptima del nivel de glucosa en el periodo postprandial. Con el objetivo de reducir las hiperglucemias que se producen en el periodo postprandial se realiza un transporte de insulina, que es un adelanto de la insulina basal del periodo postprandial que se suministrará junto con un porcentaje variable del bolo manual. Este porcentaje estará relacionado con el estado metabólico del paciente previo a la ingesta. Además se modificará la base de conocimiento para adecuar el comportamiento del controlador al periodo postprandial. Este proyecto está enfocado en la mejora del controlador borroso postprandial previo, modificando dos aspectos: la inferencia del controlador postprandial y añadiendo una toma de decisiones automática sobre el % del bolo manual y el transporte. Se ha propuesto un controlador borroso con una nueva inferencia, que no hereda las características del controlado basal, y ha sido adaptado al periodo postprandial. Se ha añadido una inferencia borrosa que modifica la cantidad de insulina a administrar en el momento del aviso de ingesta y la cantidad de insulina basal a transportar del periodo postprandial al bolo manual. La validación del algoritmo se ha realizado mediante experimentos en simulación utilizando una población de diez pacientes sintéticos pertenecientes al Simulador de Padua/Virginia, evaluando los resultados con estadísticos para después compararlos con los obtenidos con el método de control anterior. Tras la evaluación de los resultados se puede concluir que el nuevo controlador postprandial, acompañado de la toma de decisiones automática, realiza un mejor control glucémico en el periodo postprandial, disminuyendo los niveles de las hiperglucemias. ABSTRACT. Diabetes mellitus is a disease characterized by the insufficient or null production of insulin from the pancreas or by a reduced sensitivity to this hormone, which helps glucose get to the tissues and the nervous system to provide energy. Diabetes has more prevalence in developed countries due to multiple factors, including obesity, sedentary lifestyle and endocrine dysfunctions related to the pancreas. Type 1 Diabetes is a chronic, incurable disease in which beta cells in the pancreas that produce insulin are destroyed, and exogenous insulin delivery is required to control blood glucose levels. The patient must follow a therapy with insulin administered by the subcutaneous route that should be adjusted to the metabolic needs and lifestyle of the patient. This therapy tries to imitate the insulin profile of a non-pathological pancreas. Current technology can adress the development of the so-called “endocrine artificial pancreas” (EAP) that would provide accuracy, efficacy and safety in the application of insulin therapies and will allow patients a higher level of independence from their disease. Patients are currently tied to constant decision making. The EAP consists of a continuous glucose sensor, an insulin infusion pump and a control algorithm that computes the insulin amount that has to be infused using the glucose as the main source of information. This work shows modifications to the control method in closed loop proposed in a previous project. The reference controller is composed by a boolean basal controller and a postprandial rule-based fuzzy controller which inherits the rules from the basal controller. The postprandial controller administrates 50% of the bolus (calculated from the amount of carbohydrates that the patient is going to ingest) in the moment of the intake warning, and distributes the remaining in later instants. The goal is to achieve an optimum regulation of the glucose level in the postprandial period. In order to reduce hyperglycemia in the postprandial period an insulin transport is carried out. It consists on a feedforward of the basal insulin from the postprandial period, which will be administered with a variable percentage of the manual bolus. This percentage would be linked with the metabolic state of the patient in moments previous to the intake. Furthermore, the knowledge base is going to be modified in order to fit the controller performance to the postprandial period. This project is focused on the improvement of the previous controller, modifying two aspects: the postprandial controller inference, and the automatic decision making on the percentage of the manual bolus and the transport. A fuzzy controller with a new inference has been proposed and has been adapted to the postprandial period. A fuzzy inference has been added, which modifies both the amount of manual bolus to administrate at the intake warning and the amount of basal insulin to transport to the prandial bolus. The algorithm assessment has been done through simulation experiments using a synthetic population of 10 patients in the UVA/PADOVA simulator, evaluating the results with statistical parameters for further comparison with those obtained with the previous control method. After comparing results it can be concluded that the new postprandial controller, combined with the automatic decision making, carries out a better glycemic control in the postprandial period, decreasing levels of hyperglycemia.

Eduardo Chillida, arquitecto

Es sabido que tras abandonar la carrera de arquitectura Chillida marcha a Paris a comenzar su carrera como escultor. De vuelta al País Vasco el hierro es el material en el que encuentra un camino propio. Toda la obra de su primera década está muy alejada en el aspecto formal de la arquitectura. Sin embargo, las líneas de fuerza que los hierros configuran muestran un interés espacial que queda manifiesto en una obra de 1953 denominada Consejo al espacio I. A partir de aquí su obra gira en torno al vacío. Las formas cambiarán con los materiales pero no el propósito. En sus dibujos, las manos expresan, más allá de su condición figurativa, la búsqueda del espacio cóncavo que los dedos encierran. El espacio que encuentra en la palma de la mano es equivalente al que construye con dedos gigantes de madera u hormigón. Chillida observa sus obras con una mirada cuya idea de escala se distancia del concepto de dimensión. Adquieren así una posibilidad de crecer que facilita imaginar sus espacios como arquitectura. Tras el hierro, el trabajo en madera y alabastro aproxima -en el aspecto formal- la obra de Chillida a la arquitectura. Los títulos de numerosas obras hacen referencia a ella o a conceptos con ella relacionados. Elogio de la arquitectura, Homenaje a la arquitectura, Arquitectura heterodoxa, Modulación del espacio, construcción heterodoxa, Alrededor del vacío, Mesa del arquitecto o Casa de luz, son algunos de ellos. La introducción del vacío en el alabastro da comienzo a un proceso tendente a que el espacio interior tenga una importancia inversamente proporcional a su presencia en la forma exterior. Un proceso de progresivo hermetismo donde pequeños espacios interiores son expresados mediante grandes masas envolventes. El espacio interior es el principal motivo por el que vemos la obra de Eduardo Chillida como arquitectura. La condición de interior, apreciable igualmente en sus grandes obras en el espacio público, hace que estas no constituyan únicamente hitos visuales sino espacios de protección con los que cuerpo interactúa estableciendo una nueva relación con el paisaje, el horizonte o el cosmos. La búsqueda de un interior vacío tiene como consecuencia la evolución hacia la desaparición de la forma exterior. Tal evolución comienza con el diálogo entre el bolo natural de alabastro y el vacío tallado de Homenaje a Goethe, y, como muestra de la inter-escalabilidad de la obra de Chillida, concluye con la introducción de un vacío oculto en la montaña sagrada de Tindaya. El gran vacío de Tindaya nos hace mirar la obra de pequeño formato a través de su filtro de aumento. Nos permite entender que el límite entre arquitectura y escultura es difuso en la obra del escultor vasco. Que la arquitectura puede estar en el origen de su escultura. Que su escultura puede ser el germen de muchas arquitecturas. ABSTRACT It is well known that after leaving his architectural studies Chillida went to Paris in order to begin his career as a sculptor. Back again to the Basque Country, iron is the material in which he finds his own way. In terms of form, his work from the very first ten years is far away from architecture. However, the strength lines set by the iron show a spatial will that is clearly evident in a 1953 piece called Advice to space I. From there on, his work focuses on void. Different materials will set different forms but the purpose will remain the same. In his drawings, hands are expressing, beyond its figurative condition, the search of the concave space that fingers are enclosing. The space founded in the palm of the hand is equivalent to the one built with giant wood or concrete fingers. Chillida faces his work with a look where the idea of scale takes distance to the concept of dimension. His works gets then a possibility to grow that allow us to imagine his spaces as architecture. Following iron, wood and alabaster pieces, in the formal aspect, approaches Chillida´s work to architecture. The titles of many sculptures are referred to it or to the concept related to it. In praise of architecture, Homage to architecture, Heterodox architecture, Modulation of space, Heterodox construction, Around the void, Architect’s table, or House of light, are some of them. The introduction of void in alabaster begins a process leading to the interior space has a presence inversely proportional to its importance in the external form. A process of progressive secrecy where small interior spaces are expressed through large enveloping masses. The interior space is the main reason why we see the work of Eduardo Chillida as architecture. The condition of inner space, equally noticeable in his great works in public space, makes this not only constitute visual landmarks, but protection spaces that body interacts with establishing a new relationship with the landscape, the horizon or the cosmos. The search of an inner void leads to an evolution towards the disappearance of the external form. The evolution begins in the dialogue between the natural bolus of alabaster and the carved void of Homage to Goethe, and as a sign of inter-scalability of the work of Chillida, it concludes with the introduction of a hidden void in the sacred mountain of Tindaya. The great void of Tindaya makes us look at a small format work trough the filter of his increase filter. It allows us to understand that the boundary between architecture and sculpture is diffuse in the work of the Basque sculptor. That architecture can be at the origin of his sculpture. That his sculpture may be the seed of many architectures.

COMUNICAÇÃO ESTRATÉGICA DE IES ATRAVÉS DO HANDEBOL DE ALTO RENDIMENTO

A tese aborda como a Universidade Metodista de São Paulo (UMESP) e a Universidade de Taubaté (UNITAU) utilizam o esporte de alto rendimento como meio de divulgação estratégica. O estudo mostra qual é a relação existente entre a comunicação institucional e mercadológica das referidas IES e o handebol de alto rendimento. A tese objetiva também, apresentar as ferramentas de comunicação utilizadas por UMESP e UNITAU para divulgar suas ações de patrocínio e, por fim, avaliar o grau do fluxo de comunicação dos profissionais de comunicação e marketing das IES com gestores esportivos do handebol. A comparação entre as IES analisadas deu-se pelo uso do método de pesquisa de ‘estudos de casos múltiplos’, já a pesquisa documental e a bibliográfica foram utilizadas para a construção teórica do trabalho. Os dados dos objetos de estudo foram coletados através do uso da técnica de entrevista, estas que, adotaram a característica ‘semiestruturada’ com perguntas abertas e uso de roteiro. Concluiu-se que as universidades UMESP e UNITAU pouco exploram a imagem vitoriosa do handebol de alto rendimento que investem como meio estratégico de divulgação