Manual teórico de fotosíntesis, ciclo de Calvin y destinos del carbono fotoasimilado

Facultad de Ciencias del Mar, Departamento de Biología

Evolución del contenido de dióxido de carbono en aguas del norte de Canarias. Su impacto en el cambio climático global

[ES] En este artículo presentamos los resultados de un año de estudio del sistema del dióxido de carbono, dirigido a completar una red de resultados de 10 años en la estación ESTOC (European Station for Time series in the Ocean Canary Islands) localizada a 29º10´N,15º30´W, alrededor de 100 Km al norte de la isla de Gran Canaria. Para ello se ha analizado Alcalinidad, Carbono Inorgánico Total y CO2 en agua de mar y en la atmósfera, cuantificando la variabilidad estacional y temporal y el rol de este área en el cambio climático global.

Estudio de la corrosión atmosférica del acero al carbono y sus productos de corrosión mediante el empleo de técnicas electroquímicas, difracción de rayos x y microscopía electrónica

[ES] El problema de la corrosión en Canarias es un tema muy importante que no ha sido abordado hasta la actualidad. Dada la naturaleza de los ensayos necesarios para caracterizar el nivel de corrosividad de una atmósfera, ensayos muy costosos tanto en tiempo como en materiales, se pone énfasis en determinar la velocidad de corrosión mediante técnicas electroquímicas. En el presente artículo se desarrollan dichas técnicas, determinando el efecto relativo de los contaminantes en la velocidad de corrosión y caracterizando los productos de corrosión formados, concluyendo que el SO2 ejerce un efecto más acusado que los iones cloruros en la velocidad de corrosión del acero al carbono. La técnica de Espectroscopia de Impedancia electroquímica (EIE) se presenta como una herramienta válida para caracterizar la capa de productos de corrosión formados sobre el acero al carbono.

Migración y ecología trófica de peces migradores verticales dominantes del Atlántico nordeste subtropical: implicaciones en el flujo activo de carbono

[EN]Diel vertical migrants (DVMs) are mainly zooplankton and micronekton that migrate upward from 400-700 m depth every night to feed in the productive epipelagic zone and come back at dawn to the mesopelagic zone, where they release the ingested carbon. DVMs should contribute to the biological pump in the ocean and, accordingly, to thevglobal CO2 balance. A large portion of the DVMs biomass are the lanternfishes (myctophidae), which might represent a pathway accounting for a substantial export of organic carbon to the deep ocean. Nevertheless, the magnitude of this transport is still poorly known. The combined study of migration and feeding ecology is a good approach to improve our knowledge of the DVMs role in this active carbon flux. Two dominant myctophids in the Subtropical Eastern North Atlantic Ocean (Hygophum hygomii (Lütken, 1892) and (Lobianchia dofleini (Zugmayer, 1911)) were studied from several surveys carried out around the Canary Islands during the last decade. Our results showed a marked diel vertical migration and a prevailing nocturnal feeding with predation mainly on copepods and euphausiids. The digestion state of prey suggested a slow stomach evacuation rate and that most of the ingested carbon in the epipelagic is efficiently transported to the mesopelagic zone.

Pasta secca e identità nazionale. Note di storia dell'alimentazione

In the wide range of data that the nutrition subject offers to the historical observation, this investigation focuses on one of the functions that food serves in the social context: that is, to signify cultural identity. In this context, we will analyse the ways in which industrially produced pasta has come to its status as one of the symbolic forms of twentieth-century Italian food, contributing to a sense of social identity that forms part of the process of nation-building developed during the XX century. The nature of the relationship between pasta and Italian food is analysed for a period of almost a century (1886-1984) through a variety of different sources: government enquiries, cookery books, gastronomic guides and menus of official dinners. The assemblage of such documents in one study allows investigation of certain themes throughout a wide range of gastronomical cultures active within the national borders. In this way, links are made between the production, adoption, reception and dissemination of the ingredients and Italian Unification.This method has made it possible to restore one possible form of historical knowledge of twentieth-century gastronomy and of the experiences by which it was influenced.

Influence of processing conditions on quality aspects of potato-based fresh pasta

Gnocchi is a typical Italian potato-based fresh pasta that can be either homemade or industrially manufactured. The homemade traditional product is consumed fresh on the day it is produced, whereas the industrially manufactured one is vacuum-packed in polyethylene and usually stored at refrigerated conditions. At industrial level, most kinds of gnocchi are usually produced by using some potato derivatives (i.e. flakes, dehydrated products or flour) to which soft wheat flour, salt, some emulsifiers and aromas are added. Recently, a novel type of gnocchi emerged on the Italian pasta market, since it would be as much similar as possible to the traditional homemade one. It is industrially produced from fresh potatoes as main ingredient and soft wheat flour, pasteurized liquid eggs and salt, moreover this product undergoes steam cooking and mashing industrial treatments. Neither preservatives nor emulsifiers are included in the recipe. The main aim of this work was to get inside the industrial manufacture of gnocchi, in order to improve the quality characteristics of the final product, by the study of the main steps of the production, starting from the raw and steam cooked tubers, through the semi-finished materials, such as the potato puree and the formulated dough. For this purpose the investigation of the enzymatic activity of the raw and steam cooked potatoes, the main characteristics of the puree (colour, texture and starch), the interaction among ingredients of differently formulated doughs and the basic quality aspects of the final product have been performed. Results obtained in this work indicated that steam cooking influenced the analysed enzymes (Pectin methylesterase and α- and β-amylases) in different tissues of the tuber. PME resulted still active in the cortex, it therefore may affect the texture of cooked potatoes to be used as main ingredient in the production of gnocchi. Starch degrading enzymes (α- and β-amylases) were inactivated both in the cortex and in the pith of the tuber. The study performed on the potato puree showed that, between the two analysed samples, the product which employed dual lower pressure treatments seemed to be the most suitable to the production of gnocchi, in terms of its better physicochemical and textural properties. It did not evidence aggregation phenomena responsible of hard lumps, which may occur in this kind of semi-finished product. The textural properties of gnocchi doughs were not influenced by the different formulation as expected. Among the ingredients involved in the preparation of the different samples, soft wheat flour seemed to be the most crucial in affecting the quality features of gnocchi doughs. As a consequence of the interactive effect of the ingredients on the physicochemical and textural characteristics of the different doughs, a uniform and well-defined split-up among samples was not obtained. In the comparison of different kinds of gnocchi, the optimal physicochemical and textural properties were detected in the sample made with fresh tubers. This was probably caused not only by the use of fresh steam cooked potatoes, but also by the pasteurized liquid eggs and by the absence of any kind of emulsifier, additive or preserving substance.

Studio e ottimizzazione di una macchina per la distribuzione di pasta alimentare

Studio e ottimizzazione di una macchina per la distribuzione di pasta alimentare in ambiente pasticceria artigianale ed industriale.

Giuditta Pasta, Rollenbild, Brustbild

Signatur des Originals: S 36/G00115

Giuditta Pasta, Rollenbild, Brustbild

Signatur des Originals: S 36/G00116

Giuditta Pasta {[u.a.], Rollenbild, Gruppenbildnis

Signatur des Originals: S 36/G01853

Giuditta Pasta als Medea, Rollenbild, Hüftbild, Profil, in: Simone Mayr: Medea in Corinto

Signatur des Originals: S 36/G03484