El aprendizaje basado en problemas como estrategia para el cambio metodológico en los trabajos de laboratorio

The Problem Based Learning (PBL) can be used as a strategy for methodological change in conventional learning environments. In this paper, the integration of laboratory work in PBL grounded activities during an introductory organic chemistry course is described. The most decisive issues of their implementation are discussed. The results show how this methodology favours the laboratory work contextualization in subject-matter and promotes the Science-Technology-Society-Environment relationships. Besides, it contributes to competence development like planning and organization skills, information search and selection, cooperative work, etc., the same way as the tutorial action improvement.

Aumento da vida útil e microbiologia da carne suína embalada em atmosfera modificada

Com o objetivo de avaliar o efeito da embalagem de carne suína em atmosfera modificada, obteve-se assepticamente amostras de lombo (Longissimus dorsi) de suíno de aproximadamente 3x3cm que depois de lavadas em solução salina (0,35%) estéril, foram introduzidas em bolsas de plástico (Cryovac BB4L) de baixa permeabilidade. Dividiram-se em 4 lotes e se embalaram com aproximadamente 1,0l de ar (100%), nitrogênio (100%), 20/80 e 40/60 CO2/O2 e se termo-selaram. Finalmente, cada lote se subdividiu em 2, armazenando-se a 1 e 7ºC. Durante o armazenamento tomaram-se amostras determinando-se a composição da atmosfera, o pH e a composição da microbiota (microbiota total, bactérias lácticas, Enterobacteriaceae, Brochothrix thermosphacta e contagens em ágar pseudomonas). Os parâmetros de crescimento (fase de latência e tempo de duplicação) dos microrganismos foram determinados mediante a equação de Gompertz. Os resultados demonstraram que a vida útil da carne suína é prolongada quando se armazena em atmosferas modificadas. As atmosferas enriquecidas com CO2 e a 1ºC mostraram uma maior eficácia. As atmosferas com CO2, mantiveram o pH das amostras constante durante todo o período de armazenamento. A 1 e 7ºC, as fases de latência e os tempos de duplicação da microbiota total foram progressivamente maiores na seguinte ordem: atmosfera de ar (100%), N2 (100%), 20/80 e 40/60 CO2/O2. Pode-se concluir que, tanto a 1 como a 7ºC, a utilização das atmosferas modificadas retardou o crescimento das bactérias alterantes da carne suína, favorecendo o prolongamento da vida útil, principalmente nas atmosferas com CO2.

Effect of sugar and water contents on non-expanded cassava flour extrudates

The effects of sucrose and water contents on cassava flour processed by extrusion at varied concentrations of sucrose (0-20% w/w) and water (28-42% w/w) were studied by applying response surface methodology. The extrusion of the mixtures was performed in a twin screw extruder fitted to a torque rheometer. The specific mechanical energy (SME) dissipated inside a conical twin-screw extruder was measured. Water absorption index (WAI), water solubility index (WSI) and paste viscosity readings (cold viscosity (CV), peak viscosity (PV), breakdown (BD) and set back (SB)) during a gelatinization-retrogradation cycle measured in a Rapid Visco Analyzer were determined on non-directly extruded products. The results indicated that SME and WSI decreased as a function of water and sucrose contents. WAI and pasting properties were influenced by water content. A non antiplasticizing effect of the sucrose content was observed on pasting properties, suggesting that sucrose did not reduce the availability of water available for gelatinizing cassava flour during the extrusion process. The nature of the optimum point was characterized as a saddle point for WAI, WSI, PV and BD, whereas SME showed a maximum and CV and SB a minimum. The results indicated to be valuable for the production of non-expanded cassava flour extrudates with desirable functional properties for specific end users.

Influence of physical damage and freezing on histamine concentration and microbiological quality of yellowfin tuna during processing

Yellowfin tuna has a high level of free histidine in their muscle, which can lead to histamine formation by microorganisms if temperature abuse occurs during handling and further processing. The objective of this study was to measure levels of histamine in damaged and undamaged thawed muscle to determine the effect of physical damage on the microbial count and histamine formation during the initial steps of canning processing and to isolate and identify the main histamine-forming microorganisms present in the flesh of yellowfin tuna. Total mesophilic and psicrophilic microorganisms were determined using the standard plate method. The presence of histamine-forming microorganisms was determined in a modified Niven's agar. Strains were further identified using the API 20E kit for enterobacteriaceae and Gram-negative bacilli. Physically damaged tuna did not show higher microbiological contamination than that of undamaged muscle tuna. The most active histamine-forming microorganism present in tuna flesh was Morganella morganii. Other decarboxylating microorganisms present were Enterobacter agglomerans and Enterobacter cloacae. Physical damage of tune during catching and handling did not increase the level of histamine or the amount of microorganisms present in tuna meat during frozen transportation, but they showed a higher risk of histamine-forming microorganism growth during processing.

La estructura federal del gobierno en México y sus perspectivas.

Tesis (Maestría en Administración Pública) UANL

Efecto del CIDR-G (Liberación Interna de droga controlada Tipo-G) y dos niveles de suplementación sobre la inducción del estro en cabras criollas en pastoreo.

Tesis (Maestría en Ciencias, en Especialidad en Producción Animal) UANL

La calidad como factor de decisión para la adquisición de un automovil nuevo

Tesis (Maestría en Ciencias de la Administración con Especialidad en Producción y Calidad) UANL

Variación anual de la calidad de semen porcino y su relación con parámetros reproductivos

Tesis (Maestría en Ciencias en Producción Animal) UANL

Tratamientos térmicos de los aceros

Tesis (Maestro en Ciencias de la Mecánica con Especialidad de los Materiales) UANL, 1999.

Investigación de las necesidades de capacitación de una planta fabricante de transformadores

Tesis (Maestro en Ciencias de la Administración con Especialidad en Relaciones Industriales) UANL Facultad de Ingeniería Mecánica y Eléctrica, 1997.

Evolución y aplicación práctica en bebidas alcohólicas del impuesto sobre producción y servicios en México

Tesis (Maestría en Contaduría Pública con Especialidad en Impuestos) U.A.N.L.

La incorporación de las sociedades mercantiles al derecho agrario a partir de las reformas de 1992

Tesis ( Maestro en Derecho ) U.A.N.L.

Inteligencia emocional, estrategias de aprendizaje y rendimiento académico en estudiantes universitarios de psicología

Tesis (Maestría en ciencias con opción en : orientación vocacional) U.A.N.L. Facultad de Psicología, 2006.

Construcción de Cepas recombinantes de pichia pastoris productoras de un tripsinógeno quimérico.

Tesis (Maestría en Ciencias con Acentuación en Microbiología) UANL, 2011.

El papel del cobre en la agregación y citoxicidad del péptido beta amiloide.

Tesis (Maestría con Especialidad en Biología Molecular e Ingeniería Genética) UANL, 2012.