Gobierno universitario y comportamiento institucional : la experiencia mexicana, 1990-2012

Resumen tomado de la publicaci??n

La Trinidad Heterodoxa en América Latina (Dossier: Historia del Arte)

El artículo explora los orígenes de la representación de la Trinidad y su declive en Europa, durante el siglo XVI, luego de la Contrarreforma. Prohibida en Europa por considerársele herética y confusa para los fines pedagógicos de la iconográfía católica, el tema trinitario floreció en América durante la segunda mitad del siglo XVII en variadas formas y adaptaciones. La prohibición se derivaba del hecho de que esta iconografía podía generar significados idolátricos al relacionar la representación del Espíritu Santo con manifestaciones religiosas animistas. El análisis se basa en un amplio corpus de imágenes recopiladas en varios contextos latinoamericanos y, finalmente, identifica la persistencia de esta representación en el arte moderno mexicano.

Narcotráfico y lucha antidrogas en México (Otros Temas)

Este artículo presenta la situación actual del narcotráfico en México y lo que ha sido la lucha antidrogas adelantada en coordinación con Estados Unidos, así como el papel de los militares mexicanos en la misma. Este trabajo es parte de un proyecto de investigación que desarrollé hace algunos meses, y cuya hipótesis central hacía referencia a la necesaria diferenciación que tendría que existir entre la política antidrogas desarrollada por Estados Unidos en México y la adelantada en otros países –los Andes–, diferenciación que surgiría a partir de la cercanía territorial entre México y Estados Unidos y el consecuente riesgo de desbordamiento de la violencia de Sur a Norte.

Establishing a community of practice of researchers, practitioners, policy-makers and communities to sustainably manage environmental health risks in Ecuador

The Sustainably Managing Environmental Health Risk in Ecuador project was launched in 2004 as a partnership linking a large Canadian university with leading Cuban and Mexican institutes to strengthen the capacities of four Ecuadorian universities for leading community-based learning and research in areas as diverse as pesticide poisoning, dengue control, water and sanitation, and disaster preparedness. By 2009, train-the-trainer project initiation involved 27 participatory action research Master’s theses in 15 communities where 1200 community learners participated in the implementation of associated interventions. This led to establishment of innovative Ecuadorian-led master’s and doctoral programs, and a Population Health Observatory on Collective Health, Environment and Society for the Andean region based at the Universidad Andina Simon Bolivar. Building on this network, numerous initiatives were begun, such as an internationally funded research project to strengthen dengue control in the coastal community of Machala, and establishment of a local community eco-health centre focusing on determinants of health near Cuenca. Alliances of academic and non-academic partners from the South and North provide a promising orientation for learning together about ways of addressing negative trends of development. Assessing the impacts and sustainability of such processes, however, requires longer term monitoring of results and related challenges.

Carlos Fuentes: la obra que palpita (In Memorian)

En este trabajo se presenta una reflexión acerca de las aportaciones de Carlos Fuentes a la cultura mexicana y latinoamericana, se toma en cuenta la imagen polémica del escritor en su faceta de diplomático e intelectual con el fin de subrayar la originalidad, la amplitud y la variedad de su obra, como narrador de ruptura en la novelística mexicana y continental. Se alude a la pasión de Fuentes por la escritura en distintos géneros y modalidades. Finalmente, se comentan algunas de sus obras a la luz de la clasificación “La edad del Tiempo”, para subrayar el gusto del autor por la literatura fantástica y por el tratamiento de los temas sociales que atentan contra la equidad y la libertad.

Historia marxista latinoamericana: nacimiento, caída y resurrección (Traducción)

Este ensayo analiza el nacimiento y la caída de la historia marxista latinoamericana a lo largo del siglo XX. Se examinan dos casos representativos durante el resurgimiento de la misma en los últimos diez años: uno de ellos en Argentina y el otro en México. Casos similares se han dado en otros países de la región, pero el argentino y mexicano ilustran dos maneras opuestas de abordar el renacer de la historia marxista

Burnt offerings and harpies at Nasidienus’ dinner-party (Horace, Satires 2.8)

Horace's last Satire describes a disastrous dinner party hosted by the gourmet Nasidienus, which is ruined by a collapsing tapestry. The food served afterwards is presented in a dismembered state. This chapter argues that several elements of the scene recall the greedy Harpies of Apollonius' Argonautica, and that Horace's friend Virgil shows the influence of this Satire in his own Harpy-scene in Aeneid 3. It also argues that the confusion in the middle of the dinner causes the food cooking in the kitchen to be neglected and burned. This explains the state of the subsequent courses, which Nasidienus has salvaged from a separate disaster backstage.

Study of the lactation curve in dairy cattle on farms in Central Mexico

Accurate knowledge of lactation curves has an important relevance to management and research of dairy production systems. A number of equations have been proposed to describe the lactation curve, the most widely applied being the gamma equation. The objective of this work was to compare and evaluate candidate functions for their predictive ability in describing lactation curves from central Mexican dairy cows reared under 2 contrasting management systems. Five equations were considered: Gaines ( exponential decay), Wood ( gamma equation), Rook ( Michaelis-Menten x exponential), and 2 more mechanistic ones (Dijkstra and Pollott). A database consisting of 701 and 1283 records of cows in small-scale and intensive systems, respectively, was used in the analysis. Before analysis, the database was divided into 6 groups representing first, second, and third and higher parity cows in both systems. In all cases except second and above parity cows in small-scale systems, all models improved on the Gaines equation. The Wood equation explained much of the variation, but its parameters do not have direct biological interpretation. Although the Rook equation fitted the data well, some of the parameter estimates were not significant. The Dijkstra equation consistently gave better predictions, and its parameters were usually statistically significant and lend themselves to physiological interpretation. As such, the differences between systems and parity could be explained due to variations in theoretical initial milk production at parturition, specific rates of secretory cell proliferation and death, and rate of decay, all of which are parameters in the model. The Pollott equation, although containing the most biology, was found to be over-parameterized and resulted in nonsignificant parameter estimates. For central Mexican dairy cows, the Dijkstra equation was the best option to use in describing the lactation curve.

Modeling small-scale dairy farms in central Mexico using multi-criteria programming

Milk supply from Mexican dairy farms does not meet demand and small-scale farms can contribute toward closing the gap. Two multi-criteria programming techniques, goal programming and compromise programming, were used in a study of small-scale dairy farms in central Mexico. To build the goal and compromise programming models, 4 ordinary linear programming models were also developed, which had objective functions to maximize metabolizable energy for milk production, to maximize margin of income over feed costs, to maximize metabolizable protein for milk production, and to minimize purchased feedstuffs. Neither multicriteria approach was significantly better than the other; however, by applying both models it was possible to perform a more comprehensive analysis of these small-scale dairy systems. The multi-criteria programming models affirm findings from previous work and suggest that a forage strategy based on alfalfa, rye-grass, and corn silage would meet nutrient requirements of the herd. Both models suggested that there is an economic advantage in rescheduling the calving season to the second and third calendar quarters to better synchronize higher demand for nutrients with the period of high forage availability.

Forage production and nutrient availability in small-scale dairy systems in central Mexico using linear programming and partial budgeting

Small-scale dairy systems play an important role in the Mexican dairy sector and farm planning activities related to resource allocation have a significant impact on the profitability of such enterprises. Linear programming is a technique widely used for planning and ration formulation, and partial budgeting is a technique for assessing the impact of changes on the profitability of an enterprise. This study used both methods to optimise land use for forage production and nutrient availability, and to evaluate the economic impact of such changes in small-scale Mexican dairy systems. The model showed satisfactory performance when optimal solutions were compared with the traditional strategy. The strategy using fresh ryegrass, maize silage and oat hay, and the strategy using a combination of alfalfa hay, maize silage, fresh ryegrass and oat hay appeared attractive options for providing a better nutrient supply and maintaining a higher stocking rate throughout the year than the traditional strategy.

Composition, color, and texture of Thai indigenous and broiler chicken muscles

Chemical compositions and physical properties of mixed-sex Thai indigenous (Gallus domesticus) and broiler (commercial breed, CP707) chicken biceps femoris and pectoralis muscles were determined. Indigenous chicken muscles contained higher protein contents but lower fat and ash contents compared to broiler muscles (P < 0.001). The amino acid profile of the indigenous chicken muscles was similar to that of the broiler muscles except they were slightly richer in glutamic acid (P < 0.05). The indigenous chicken muscles contained more saturated and less polyunsaturated fatty acids than the broiler muscles. There were no differences in the monounsaturated fatty acid contents between the breeds. The total collagen contents of indigenous pectoralis and biceps femoris muscles were 5.09 and 12.85 mg/g, respectively, which were higher than those found in broiler pectoralis (3.86 mg/g) and biceps femoris muscles (8.70 mg/g) (P < 0.001). Soluble collagen contents were lower for indigenous pectoralis and biceps femoris muscles, 22.16 vs. 31.38% and 26.06 vs. 33.87%, respectively. The CIE system values of lightness (L*), redness (a*), and yellowness (b*) of indigenous chicken muscles were higher than those of broiler muscles. The shear values of indigenous chicken muscles either raw or cooked were higher than those of broiler muscles (P < 0.05). After cooking, the shear values decreased for broiler biceps femoris and pectoralis muscles (P < 0.05), whereas no change was observed for indigenous chicken biceps femoris muscle (P > 0.05). Shear values increased for indigenous chicken pectoralis muscle (P < 0.05).

Effect of heat treatment on changes in texture, structure and properties of Thai indigenous chicken muscle

Changes in texture, microstructure, colour and protein solubility of Thai indigenous and broiler chicken Pectoralis muscle stripes cooked at different temperatures were evaluated. The change in shear value of both chicken muscles was a significant increase from 50 to 80 degrees C but no change from 80 to 100 degrees C. A significant decrease in fibre diameter was obtained in samples heated to an internal temperature of 60 degrees C and the greatest shrinkage of sarcomeres was observed with internal temperatures of 70-100 and 80-100 C for broiler and indigenous chicken muscles, respectively (P < 0.05). Cooking losses of indigenous chicken muscles increased markedly in the temperature range 80-100 C and were significantly higher than those of the broiler (P < 0.001). With increasing temperature, from 50 to 70 degrees C, cooked chicken muscle became lighter and yellower. Relationships between changes in sarcomere length, fibre diameter, shear value, cooking loss and solubility of muscle proteins were evaluated. It was found that the solubility of muscle protein was very highly correlated with the texture of cooked broiler muscle while sarcomere length changes and collagen solubility were important factors influencing the cooking loss and texture of cooked indigenous chicken muscle. (c) 2004 Elsevier Ltd. All rights reserved.

Microstructure and thermal characteristics of Thai indigenous and broiler chicken muscles

The microstructure and thermal characteristics of Thai indigenous (Gallus domesticus) and broiler chicken (commercial line CP707) biceps femoris and pectoralis muscles were determined. Perimysium thicknesses were 14.2 mum for biceps femoris muscle and 7.10 mum for pectoralis muscle of indigenous chicken muscles, thicker than those of broiler muscles, which were 9.93 mum for biceps femoris muscle and 3.87 mum for pectoralis muscle (P < 0.05). Five endothermic peaks with peak transition temperatures (T-p) of 54.9, 61.7, 65.4, 70.6, and 76.1degreesC were obtained for broiler pectoralis muscle, whereas only 3 endothermic peaks (T-P of 56.6, 62.6, and 74.9degreesC were obtained for broiler biceps femoris muscle. Thai indigenous biceps femoris and pectoralis muscles had endothermic peaks with T-P ranges of 53.5 to 54.8, 60.7 to 61.9, and 75.9 to 76.9degreesC. The fiber diameters of Thai indigenous chicken muscles were greater (P < 0.05) than those of the broiler, 31.7 vs. 20.4 mum for biceps femoris muscle and 28.9 vs. 26.6 pm for pectoralis muscle, respectively. After cooking at 80degreesC for 10 min, the fiber diameter of indigenous chicken muscles significantly decreased while those of the broiler significantly increased. The mean of sarcomere lengths of the raw muscles ranged from 1.56 to 1.64 mun and decreased to 0.92 to 1.32 mum (P < 0.001) for broiler muscles and 1.22 to 1.35 mum (P < 0.001) for indigenous chicken muscles after cooking. The perimysium and endomysium of broiler muscles melted after cooking at 80degreesC, however, only slight disintegration was observed in these tissues in the indigenous chicken muscles.

Crumpet structures: experimental and modelling studies

Crumpets are made by heating fermented batter on a hot plate at around 230°C. The characteristic structure dominated by vertical pores develops rapidly: structure has developed throughout around 75% of the product height within 30s, which is far faster than might be expected from transient heat conduction through the batter. Cooking is complete within around 3 min. Image analysis based on results from X-ray tomography shows that the voidage fraction is approximately constant and that there is continual coalescence between the larger pores throughout the product although there is also a steady level of small bubbles trapped within the solidified batter. We report here experimental studies which shed light on some of the mechanisms responsible for this structure, together with some models of key phenomena.Three aspects are discussed here: the role of gas (carbon dioxide and nitrogen) nuclei in initiating structure development; convective heat transfer inside the developing pores; and the kinetics of setting the batter into an elastic solid structure. It is shown conclusively that the small bubbles of carbon dioxide resulting from the fermentation stage play a crucial role as nuclei for pore development: without these nuclei, the result is not a porous structure, but rather a solid, elastic, inedible, gelatinized product. These nuclei are also responsible for the tiny bubbles which are set in the final product. The nuclei form the source of the dominant pore structure which is largely driven by the, initially explosive, release of water vapour from the batter together with the desorption of dissolved carbon dioxide. It is argued that the rapid evaporation, transport and condensation of steam within the growing pores provides an important mechanism, as in a heat pipe, for rapid heat transfer, and models for this process are developed and tested. The setting of the continuous batter phase is essential for final product quality: studies using differential scanning calorimetry and on the kinetics of change in the visco-elastic properties of the batter suggest that this process is driven by the kinetics of gelatinization. Unlike many thermally driven food processes the rates of heating are such that gelatinization kinetics cannot be neglected. The implications of these results for modelling and for the development of novel structures are discussed.

Reducing acrylamide precursors in raw materials derived from wheat and potato

A review of agronomic and genetic approaches as strategies for the mitigation of acrylamide risk in wheat and potato is presented. Acrylamide is formed through the Maillard reaction during high-temperature cooking, such as frying, roasting, or baking, and the main precursors are free asparagine and reducing sugars. In wheat flour, acrylamide formation is determined by asparagine levels and asparagine accumulation increases dramatically in response to sulfur deprivation and, to a much lesser extent, with nitrogen feeding. In potatoes, in which sugar concentrations are much lower, the relationships between acrylamide and its precursors are more complex. Much attention has been focused on reducing the levels of sugars in potatoes as a means of reducing acrylamide risk. However, the level of asparagine as a proportion of the total free amino acid pool has been shown to be a key parameter, indicating that when sugar levels are limiting, competition between asparagine and the other amino acids for participation in the Maillard reaction determines acrylamide formation. Genetic approaches to reducing acrylamide risk include the identification of cultivars; and other germplasm in which free asparagine and/or sugar levels are low and the manipulation of genes involved in sugar and amino acid metabolism and signaling. These approaches are made more difficult by genotype/ environment interactions that can result in a genotype being "good" in one environment but "poor" in another. Another important consideration is the effect that any change could have on flavor in the cooked product. Nevertheless, as both wheat and potato are regarded as of relatively high acrylamide risk compared with, for example, maize and rice, it is essential that changes are achieved that mitigate the problem.