Potencialidades de desarrollo y movilización local: un estudio SIAL en Santa Cruz de Turrialba

El queso fresco blanco, conocido como queso Turrialba en Costa Rica, es un producto de mucho valor económico  y social, que ha despertado un interés particular en el análisis de sus estructuras de producción y las redes interrelaciónales entre los diferentes actores involucrados en su elaboración y comercio local y regional.  Se comprobó la existencia de un SIAL en Santa Cruz de Turrialba que cuenta con organizaciones con objetivos y metas comunes que han dado origen a acciones colectivas operativas. Este SIAL ha generado también acciones operativas individuales que han diversificado, entre otras, la comercialización de su producto. En el plano colectivo, la planificación y priorización de sus proyecciones futuras están afectando no solamente el área de la producción agroindustrial sino también otros campos como el turismo agroecológico.   ABSTRACT The fresh White cheese in Costa Rica is well known as “Turrialba cheese”. This cheese has high economic and social value and its production structure and its local and regional relations networks became a very interesting fact of analysis. It has been proved the occurrence of a local Agrofood System (SIAL) in Santa Cruz of Turrialba, where organizations with specific common purposes and goals were present. This situation originated individual operative action  as in order to diversity their products and markets. On the collective side, the planification and priorization of their future projects and ideas, have influenced not only the production, but also another fields like the development of agro ecological tourism in the region.

Alternate furrow irrigation of four fresh-market tomato cultivars under semi-arid condition of Ethiopia – Part I: Effect on fruit yield and quality

Scarcity of freshwater due to recurrent drought threatens the sustainable crop production in semi-arid regions of Ethiopia. Deficit irrigation is thought to be one of the promising strategies to increase water use efficiency (WUE) under scarce water resources. A study was carried out to investigate the effect of alternate furrow irrigation (AFI), deficit irrigation (DI) and full irrigation (FI) on marketable fruit yield, WUE and physio-chemical quality of four fresh-market tomato cultivars (Fetan, Chali, Cochoro and ARP Tomato d2) in 2013 and 2014. The results showed that marketable yield, numbers of fruits per plant and fruit size were not significantly affected by AFI and DI irrigations. WUE under AFI and DI increased by 36.7% and 26.1%, respectively with close to 30% irrigation water savings achieved. A different response of cultivars to irrigation treatments was found for marketable yield, number of fruits and fruit size, WUE, total soluble solids (TSS) of the fruit juice, titratable acids (TA) and skin thickness. Cochoro and Fetan performed well under both deficit irrigation treatments exhibited by bigger fruit size which led to higher WUE. ARP Tomato d2 showed good yields under well-watered conditions. Chali had consistently lower marketable fruit yield and WUE. TSS and TA tended to increase under deficit irrigation; however, the overall variations were more explained by irrigation treatments than by cultivars. It was shown that AFI is a suitable deficit irrigation practice to increase fresh yield, WUE and quality of tomato in areas with low water availability. However, AFI requires suitable cultivars in order to exploit its water saving potential.

Alternate furrow irrigation of four fresh-market tomato cultivars under semi-arid condition of Ethiopia – Part II: Physiological response

Understanding the variation in physiological response to deficit irrigation together with better knowledge on physiological characteristics of different genotypes that contribute to drought adaptation mechanisms would be helpful in transferring different irrigation technologies to farmers. A field experiment was carried to investigate the physiological response of four tomato cultivars (Fetan, Chali, Cochoro and ARP Tomato d2) to moderate water deficit induced by alternate furrow irrigation (AFI) and deficit irrigation (DI) under semi-arid condition of Ethiopia during 2013 and 2014. The study also aimed at identifying physiological attributes to the fruit yield of tomato under different deficit irrigation techniques. A factorial combination of irrigation treatments and cultivar were arranged in a complete randomized design with three replicates. Results showed that stomatal conductance (g_s) was significantly reduced while photosynthetic performance measured as chlorophyll fluorescence (Fv’/Fm’), relative water content (RWC) and leaf ash content remained unaffected under deficit irrigations. Significant differences among cultivars were found for water use efficiency (WUE), g_s, chlorophyll content (Chl_SPAD), normal difference vegetation index (NDVI), leaf ash content and fruit growth rate. However, cultivar differences in WUE were more accounted for by the regulation of g_s, therefore, g_s could be useful for breeders for screening large numbers of genotypes with higher WUE under deficit irrigation condition. The study result also demonstrated that cultivar with traits that contribute to achieve higher yields under deficit irrigation strategies has the potential to increase WUE.

GROUND WATER RECHARGE POTENTIAL OF FRESH WATER WETLANDS ON HILTON HEAD ISLAND. SOUTH CAROLINA

Fresh water wetlands on Hilton Head Island have experienced significant degradation over the past few decades. Fifty per cent of the original fresh water wetlands on the island have been either completely destroyed or significantly altered. This fact, plus the declining water levels experienced periodically, have caused much concern over the importance of the wetlands. A major question concerned the role of the wetlands in the recharge of the local ground water aquifer. The present study was undertaken in order to evaluate the potential of the wetlands for water table recharge.

Fresh Techniques: Getting ready to use hip hop in the classroom

A workbook-style reflection exercise prompts readers to consider potential uses of hip-hop in their own library instruction in a culturally responsive manner.

Jazz Innovations, Part 1 The Fresh Cuts and Hammers to Horns December 7, 2016

Concert Program

Numerical simulation of fresh SCC flow in wall and beam elements using flow dynamics models

Abstract : Recently, there is a great interest to study the flow characteristics of suspensions in different environmental and industrial applications, such as snow avalanches, debris flows, hydrotransport systems, and material casting processes. Regarding rheological aspects, the majority of these suspensions, such as fresh concrete, behave mostly as non-Newtonian fluids. Concrete is the most widely used construction material in the world. Due to the limitations that exist in terms of workability and formwork filling abilities of normal concrete, a new class of concrete that is able to flow under its own weight, especially through narrow gaps in the congested areas of the formwork was developed. Accordingly, self-consolidating concrete (SCC) is a novel construction material that is gaining market acceptance in various applications. Higher fluidity characteristics of SCC enable it to be used in a number of special applications, such as densely reinforced sections. However, higher flowability of SCC makes it more sensitive to segregation of coarse particles during flow (i.e., dynamic segregation) and thereafter at rest (i.e., static segregation). Dynamic segregation can increase when SCC flows over a long distance or in the presence of obstacles. Therefore, there is always a need to establish a trade-off between the flowability, passing ability, and stability properties of SCC suspensions. This should be taken into consideration to design the casting process and the mixture proportioning of SCC. This is called “workability design” of SCC. An efficient and non-expensive workability design approach consists of the prediction and optimization of the workability of the concrete mixtures for the selected construction processes, such as transportation, pumping, casting, compaction, and finishing. Indeed, the mixture proportioning of SCC should ensure the construction quality demands, such as demanded levels of flowability, passing ability, filling ability, and stability (dynamic and static). This is necessary to develop some theoretical tools to assess under what conditions the construction quality demands are satisfied. Accordingly, this thesis is dedicated to carry out analytical and numerical simulations to predict flow performance of SCC under different casting processes, such as pumping and tremie applications, or casting using buckets. The L-Box and T-Box set-ups can evaluate flow performance properties of SCC (e.g., flowability, passing ability, filling ability, shear-induced and gravitational dynamic segregation) in casting process of wall and beam elements. The specific objective of the study consists of relating numerical results of flow simulation of SCC in L-Box and T-Box test set-ups, reported in this thesis, to the flow performance properties of SCC during casting. Accordingly, the SCC is modeled as a heterogeneous material. Furthermore, an analytical model is proposed to predict flow performance of SCC in L-Box set-up using the Dam Break Theory. On the other hand, results of the numerical simulation of SCC casting in a reinforced beam are verified by experimental free surface profiles. The results of numerical simulations of SCC casting (modeled as a single homogeneous fluid), are used to determine the critical zones corresponding to the higher risks of segregation and blocking. The effects of rheological parameters, density, particle contents, distribution of reinforcing bars, and particle-bar interactions on flow performance of SCC are evaluated using CFD simulations of SCC flow in L-Box and T-box test set-ups (modeled as a heterogeneous material). Two new approaches are proposed to classify the SCC mixtures based on filling ability and performability properties, as a contribution of flowability, passing ability, and dynamic stability of SCC.

Atmospheric electrical field measurements near a fresh water reservoir and the formation of the lake breeze

In order to access the effect of the lakes in the atmospheric electrical field, measurements have been carried out near a large man-made lake in southern Portugal, the Alqueva reservoir, during the ALqueva hydro-meteorological EXperiment 2014. The purpose of these conjoint experiments was to study the impact of the Alqueva reservoir on the atmosphere, in particular on the local atmospheric electric environment by comparing measurements taken in the proximity of the lake. Two stations 10 km apart were used, as they were located up- and down-wind of the lake (Amieira and Parque Solar, respectively), in reference to the dominant northwestern wind direction. The up-wind station shows lower atmospheric electric potential gradient (PG) values than the ones observed in the down-wind station between 12 and 20 UTC. The difference in the atmospheric electric PG between the up-wind and the down-wind station is ~30 V/m during the day. This differential occurs mainly during the development of a lake breeze, between 10 and 18 UTC, as a consequence of the surface temperature gradient between the surrounding land and the lake water. In the analysis presented, a correlation is found between the atmospheric electric PG differences and both wind speed and temperature gradients over the lake, thus supporting the influence of the lake breeze over the observed PG variation in the two stations. Two hypotheses are provided to explain this observation: (1) The air that flows from the lake into the land station is likely to increase the local electric conductivity through the removal of ground dust and the transport of cleaner air from higher altitudes with significant light ion concentrations. With such an increase in conductivity, it is expected to see a reduction of the atmospheric electric PG; (2) the resulting air flow over the land station carries negative ions formed by wave splashing in the lake's water surface, as a result of the so-called balloelectric effect. These negative ions will form a space-charge density (SCD) that can reduce the atmospheric electric PG. A formulation is derived here in order to estimate the local SCD.

Viable mycobacterium avium subsp. paratuberculosis in retail artisanal coalho cheese from northeastern Brazil.

2014

Shelf Life Assessment of Fresh Poultry Meat Packaged in Novel Bionanocomposite of Chitosan Incorporated with ZnO nanoparticles synthesized using food industry by-products

Nel settore alimentare viene utilizzata un’elevata quantità di materie plastiche per conservare i prodotti e facilitarne la distribuzione. L’utilizzo di questi polimeri ha un costo ambientale piuttosto elevato, per questo trovare surrogati ecosostenibili diventa sempre più importante. In questa tesi abbiamo testato l’efficacia del confezionamento di un prodotto altamente deperibile, quale carne di pollo, con un biofilm a base di chitosano. Il chitosano è polisaccaride largamente presente in natura, dotato di caratteristiche chimico-fisiche che permettono l’ottenimento di un film con proprietà meccaniche e di barriera simili ai polimeri tradizionali, oltre a possedere attività antibatterica. Abbiamo realizzato film contenenti chitosano e altri biocomposti, quali montmorillonite, nanoparticelle di ossido di zinco e olio essenziale di rosmarino, per un totale di 6 film con diversa composizione. Tramite analisi microbiologiche e chimico-fisiche abbiamo confrontato l’efficacia dei diversi film prodotti rispetto ad un controllo (carne conservata in un contenitore asettico). Le analisi sono state svolte in doppio, a 0, 3, 7, 10, 15 giorni di conservazione ad una temperatura di 4°C. In diversi film abbiamo ottenuto una riduzione significativa rispetto al controllo (p<0,05) della conta totale dei microrganismi mesofili aerobici (TMAM) e delle Enterobacteriaceae. La rilevazione del pH e dell’acidità titolabile ha fornito risultati in linea a quelli microbiologici. I campioni nel biofilm hanno spesso subito una variazione significativa (p<0,05) dell’umidità rispetto al controllo, a causa dell’elevata permeabilità al vapore acqueo. L’analisi dei TBARS non ha spesso riportato differenze significative rispetto al controllo (p>0,05), e quando presenti, è perché il campione era più ossidato del controllo (p<0,05). Invece, è stato ottenuto un miglioramento significativo (p<0,05) dello Hue angle tra i film e il controllo. I risultati ottenuti forniscono le basi per studi aggiuntivi.

From trust who to trust what. A fresh perspective on trust in the era of blockchain

In the last few years, a remarkable technological revolution has been taking place around the world. Such a technological revolution is not just a means to the end of improving efficiency, but an important end of social order. In this work, I show that blockchain is one important example. I discuss that the success of a disintermediated transaction is conditioned on the level of trust in the rules-of-code. In what follows, the dissertation is organized in three studies. Study 1 is a theoretical paper where I present and discuss a model of how blockchain-like technologies can automate and algorithmically dictate the nurturing of trust. Based on study 1, study 2 is aimed to develop and validate a quantitative scale to measure each component of the proposed trust model. Lastly, study 3 is intended to investigate how telematic equipment can affect individual trusting behavior under condition of information asymmetry. The introduction of black box in the Italian automobile insurance market is the set of this study. Overall, the dissertation offers some major contributions for theory and practice about the dynamics underlying the development of trust in the rising era of blockchain transactions.

Bio-preservation and bio-active compounds as sustainable strategies to improve quality and safety of fresh and fermented products

The development of new “green” and sustainable approaches to reduce food wastes, guaranteeing food quality, microbiological safety and the environmental sustainability, is of great interest for food industry. This PhD thesis, as part of the European project BioProMedFood (PRIMA–Section2 Programme), was focused on two strategies: the use of natural antimicrobials and the application of microbial strains isolated from spontaneously fermented products. The first part concerned the valorisation of microbial biodiversity of 15 Mediterranean spontaneously fermented sausages, through the isolation of autochthonous lactic acid bacteria (LAB) strains, mainly Latilactobacillus sakei, that were characterised regarding their safety and technological aspects. The most promising strains were tested as bio-protective cultures in fresh sausages, showing promising anti-listerial activity, or as starter cultures in fermented sausages. The second part of the research was focused on the use of natural compounds (phenolic extracts and essential oils from Juniperus oxycedrus needles and Rubus fruticosus leaves) with antimicrobial potential. They were tested in vitro against List. monocytogenes and Enterococcus faecium, showing differences in relation to species and type of extracts, but they hint at important possibilities for applications in specific foods. Concluding, this PhD thesis highlighted the great potential of traditional meat products as an isolation source of new strains with industrial importance. Moreover, the antimicrobial potential of compounds obtained from plant matrices opened promising perspectives to exploit them as “green” strategies to increase fresh food safety. The last topic of research, carry out in collaboration with Department of Nutrition and Food Sciences (University of Granada), investigated the effect of LAB fermentation on avocado leaves by-products, focusing on the bio-availability of phenolic compounds in the plant extracts, caused by microbial metabolism.

Determination Of Flavanones In Orange Juices Obtained From Different Sources By Hplc/dad.

Flavanones (hesperidin, naringenin, naringin, and poncirin) in industrial, hand-squeezed orange juices and from fresh-in-squeeze machines orange juices were determined by HPLC/DAD analysis using a previously described liquid-liquid extraction method. Method validation including the accuracy was performed by using recovery tests. Samples (36) collected from different Brazilian locations and brands were analyzed. Concentrations were determined using an external standard curve. The limits of detection (LOD) and the limits of quantification (LOQ) calculated were 0.0037, 1.87, 0.0147, and 0.0066 mg 100 g(-1) and 0.0089, 7.84, 0.0302, and 0.0200 mg 100 g(-1) for naringin, hesperidin, poncirin, and naringenin, respectively. The results demonstrated that hesperidin was present at the highest concentration levels, especially in the industrial orange juices. Its average content and concentration range were 69.85 and 18.80-139.00 mg 100 g(-1). The other flavanones showed the lowest concentration levels. The average contents and concentration ranges found were 0.019, 0.01-0.30, and 0.12 and 0.1-0.17, 0.13, and 0.01-0.36 mg 100 g(-1), respectively. The results were also evaluated using the principal component analysis (PCA) multivariate analysis technique which showed that poncirin, naringenin, and naringin were the principal elements that contributed to the variability in the sample concentrations.

Anatomical Study Of Minor Alterations In Neonate Vocal Folds.

Minor structural alterations of the vocal fold cover are frequent causes of voice abnormalities. They may be difficult to diagnose, and are expressed in different manners. Cases of intracordal cysts, sulcus vocalis, mucosal bridge, and laryngeal micro-diaphragm form the group of minor structural alterations of the vocal fold cover investigated in the present study. The etiopathogenesis and epidemiology of these alterations are poorly known. To evaluate the existence and anatomical characterization of minor structural alterations in the vocal folds of newborns. 56 larynxes excised from neonates of both genders were studied. They were examined fresh, or defrosted after conservation via freezing, under a microscope at magnifications of 25× and 40×. The vocal folds were inspected and palpated by two examiners, with the aim of finding minor structural alterations similar to those described classically, and other undetermined minor structural alterations. Larynges presenting abnormalities were submitted to histological examination. Six cases of abnormalities were found in different larynges: one (1.79%) compatible with a sulcus vocalis and five (8.93%) compatible with a laryngeal micro-diaphragm. No cases of cysts or mucosal bridges were found. The observed abnormalities had characteristics similar to those described in other age groups. Abnormalities similar to sulcus vocalis or micro-diaphragm may be present at birth.

Comparison Of Techniques For The Isolation Of Volatiles From Cashew Apple Juice.

The aim of this study was to compare the performance of the following techniques on the isolation of volatiles of importance for the aroma/flavor of fresh cashew apple juice: dynamic headspace analysis using PorapakQ(®) as trap, solvent extraction with and without further concentration of the isolate, and solid-phase microextraction (fiber DVB/CAR/PDMS). A total of 181 compounds were identified, from which 44 were esters, 20 terpenes, 19 alcohols, 17 hydrocarbons, 15 ketones, 14 aldehydes, among others. Sensory evaluation of the gas chromatography effluents revealed esters (n = 24) and terpenes (n = 10) as the most important aroma compounds. The four techniques were efficient in isolating esters, a chemical class of high impact in the cashew aroma/flavor. However, the dynamic headspace methodology produced an isolate in which the analytes were in greater concentration, which facilitates their identification (gas chromatography-mass spectrometry) and sensory evaluation in the chromatographic effluents. Solvent extraction (dichloromethane) without further concentration of the isolate was the most efficient methodology for the isolation of terpenes. Because these two techniques also isolated in greater concentration the volatiles from other chemical classes important to the cashew aroma, such as aldehydes and alcohols, they were considered the most advantageous for the study of cashew aroma/flavor.