Metodolog??a del caso en el grado de Derecho : ???desde el nacimiento hasta el fallecimiento???

Resumen basado en el de la publicaci??n

Estudio descriptivo de un modelo de orientaci??n universitario

Resumen basado en el de la publicaci??n

Secuencia did??ctica 'Quien sabe hablar del camino es porque andado lo tiene'

Resumen en ingl??s

Motivation for change as a predictor of treatment response for dysthymia

Resumen tomado de la publicaci??n

Experiencia docente acerca del uso did??ctico del aprendizaje cooperativo y el trabajo de campo en el estudio del fen??meno de influencia social

Monogr??fico con el t??tulo: " Formaci??n de profesores. Perspectivas de Brasil, Colombia, Espa??a y Portugal"

Microstructure and magnetic properties of Ni50 Mn37 Sn13 Heusler alloy ribbons

The Heusler alloy Ni50 Mn37 Sn13 was successfully produced as ribbon flakes of thickness around 7-10 μm melt spinning. Fracture cross section micrographs in the ribbon show the formation of a microcrystalline columnarlike microstructure, with their longer axes perpendicular to the ribbon plane. Phase transition temperatures of the martensite-austenite transformation were found to be MS =218 K, Mf =207 K, AS =224 K, and Af =232 K; the thermal hysteresis of the transformation is 15 K. Ferromagnetic L 21 bcc austenite phase shows a Curie point of 313 K, with cell parameter a=0.5971 (5) nm at 298 K, transforming into a modulated 7M orthorhombic martensite with a=0.6121 (7) nm, b=0.6058 (8) nm, and c=0.5660 (2) nm, at 150 K

El Cancionero general y la inquisición portuguesa

Article que parla dels textos i fragments censurats de les diferents edicions del 'Cancionero general' de Hernando del Castillo per part de la Inquisició portuguesa

The community museum: a space for the exercise of communal power

This paper discusses two key elements in the field of museums: a summary of the concept of the community museum, on the one hand, and, on the other, a proposal as to how this concept is put into practice, especially in the early stages of the creation of the museum, when the social basis for the project is being established. We will discuss how the community museum combines and integrates complex processes aimed at strengthening the community as a collective subject, asserting its identity, improving its quality of life and building alliances between communities. In the second part, which has a methodological focus, we will discuss how the museum is born out of community aspirations to strengthen its identity and integrity, the initial process of consensus-building, the roles of different agents, both internal and external to the community, as well as some factors that foster or prevent community appropriation. To conclude we will emphasize the potential of community museum networks as a strategy to generate a broader field of action, in which communities can exercise greater autonomy, by collectively developing and appropriating projects of regional and even international scope.

Análisis crítico del arbitraje como método de resolución de conflictos entre el Estado y el inversionista extranjero

El presente trabajo tiene como objetivo demostrar cómo los conflictos en materia de inversiones sometidos al arbitraje internacional se refieren cada vez más a medidas y políticas de carácter público adoptadas por los Estados receptores de la inversión, para este fin se examinan las tendencias que ha recibido el tratamiento a la inversión extranjera desde la Segunda Guerra Mundial hasta la actualidad, las obligaciones y derechos constantes en los Acuerdos Internacional de Inversión actuales cuyas normas de trato a la IED y procedimientos de resolución de conflictos se hallan estandarizados. De la misma manera se revisan las directrices del arbitraje internacional; las deficiencias en las reglas procesales generales aplicadas a éste método y los principios de acceso a la jurisdicción del CIADI. Por otro lado se trata de analizar de forma rápida tres procesos arbitrales en los cuales ha intervenido el Estado Ecuatoriano como demandado. De esta forma se puede evidenciar como la capacidad reguladora y controladora del Estado se ha visto limitada en la toma de decisiones nacionales referentes a reglas de tratamiento de la IED, y medidas ambientales, fiscales y sociales, principalmente porque afectan de forma directa o indirecta al inversionista, y además porque la nueva red mundial de tratados internacionales sobre inversión establecen normas que son de obligatorio cumplimiento de los Estados.

Frames and the interpreter in the Imperial War Museum photographic archive

Using Azoulay's frame of the civil gaze, this chapter examines selected Second World War images, catalogued under 'interpreter' in the IWM's photographic archive, looking at representative situations in which interpreters typically operate in wartime - communicating with clandestine forces, liaising between the army and civilians, and dealing with the aftermath of war.

Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties

The effects of several fat replacement levels (0%, 35%, 50%, 70%, and 100%) by inulin in sponge cake microstructure and physicochemical properties were studied. Oil substitution for inulin decreased significantly (P < 0.05) batter viscosity, giving heterogeneous bubbles size distributions as it was observed by light microscopy. Using confocal laser scanning microscopy the fat was observed to be located at the bubbles’ interface, enabling an optimum crumb cake structure development during baking. Cryo-SEM micrographs of cake crumbs showed a continuous matrix with embedded starch granules and coated with oil; when fat replacement levels increased, starch granules appeared as detached structures. Cakes with fat replacement up to 70% had a high crumb air cell values; they were softer and rated as acceptable by an untrained sensory panel (n = 51). So, the reformulation of a standard sponge cake recipe to obtain a new product with additional health benefits and accepted by consumers is achieved.

Effect of fat replacement by inulin on textural and structural properties of short dough biscuits

The aim of this study was to evaluate the effects of inulin as fat replacer on short dough biscuits and their corresponding doughs. A control formulation, with no replacement, and four formulations in which 10, 20, 30, and 40 % of shortening was replaced by inulin were studied. In the dough, shortening was observed surrounding flour components. At higher fat replacement levels, flour was more available for hydration leading to significant (P<0.05) harder doughs: from 2.76 (0.12)N in 10 % fat-replaced biscuits to 5.81 (1.56)N in 30 % fat-replaced ones. Biscuit structure was more continuous than dough structure. A continuous fat layer coated the matrix surface, where starch granules were embedded. In general, weight loss during baking and water activity decreased significantly (P<0.05) as fat replacement increased. Biscuit dimensions and aeration decreased when fat replacement increased, e.g., width gain was +1.20 mm in 10 fat-replaced biscuits and only +0.32 mm in 40 % fat-replaced ones. Panelist found biscuits with 20 % of fat replacement slightly harder than control biscuits. It can be concluded that shortening may be partially replaced, up to 20 %, with inulin. These low fat biscuits are similar than the control biscuits, and they can have additional health benefits derived from inulin presence.

Functionality of several cake ingredients: a comprehensive approach

The roles of some cake ingredients – oil, a leavening agent, and inulin – in the structure and physicochemical properties of batter and cakes were studied in four different formulations. Oil played an important role in the batter stability, due to its contribution to increasing batter viscosity and occluding air during mixing. The addition of the leavening agent was crucial to the final height and sponginess of the cakes. When inulin was used as a fat replacer, the absence of oil caused a decrease in the stability of the batter, where larger air bubbles were occluded. Inulin dispersed uniformly in the batter could create a competition for water with the flour components: gluten was not properly hydrated and some starch granules were not fully incorporated into the matrix. Thus, the development of a continuous network was disrupted and the cake was shorter and softer; it contained interconnected air cells in the crumb, and was easily crumbled. The structure studies were decisive to understand the physicochemical properties.

Replacing fat and sugar with inulin in cakes: bubble size distribution, physical and sensory properties

The replacement of fat and sugar in cakes is a challenge as they have an important effect on the structural and sensory properties. Moreover, there is the possibility to incorporate an additional value using novel replacers. In this work, inulin and oligofructose were used as fat and sugar replacers, respectively. Different combinations of replacement levels were investigated: fat replacement (0 and 50 %) and sugar replacement (0, 20, 30, 40 and 50 %). Simulated microbaking was carried out to study bubble size distribution during baking. Batter viscosity and weight loss during baking were also analysed. Cake characteristics were studied in terms of cell crumb structure, height, texture and sensory properties. Fat and sugar replacement gave place to batters with low apparent viscosity values. During heating, bubbles underwent a marked expansion in replaced cakes if compared to the control cake. The low batter stability in fat-replaced samples increased bubble movement, giving place to cakes with bigger cells and less height than the control. Sugar-replaced samples had smaller and fewer cells and lower height than the control. Moreover, sugar replacement decreased hardness and cohesiveness and in- creased springiness, which could be related with a denser crumb and an easily crumbled product. Regarding the sensory analysis, a replacement up to 50 % of fat and 30 % of sugar, separately and simultaneously, did not change remarkably the overall acceptability of the cakes. However, the sponginess and the sweetness could be improved in all the replaced cakes, according to the Just About Right scales.

Functionality of lipase and emulsifiers in low-fat cakes with inulin

The functional effects of lipase (0.003 and 0.006 g/100 g of flour) and emulsifier (0.5 and 1 g/100 g of flour) on fat-replaced (0%, 50% and 70%) batters and cakes with inulin (0, 7.5 and 10 g/100 g/of flour, respectively) were studied. Emulsifier addition significantly lowered the relative density of the batter. Emulsifier incorporation increased the viscoelastic properties of the batter. In contrast, lipase incorporation decreased the degree of system structuring. The evolution of the dynamic moduli and complex viscosity with rising temperatures were studied. Batters with 1 g/100 g emulsifier displayed a significantly lower complex viscosity during heating, resulting in collapsed cakes. Differential scanning calorimetry results revealed that the thermal setting in the control cakes occurred at higher temperatures, and accordingly, greater cake expansion was observed. Cakes with 0.003 g/100 g lipase or 0.5 g/100 g emulsifier displayed volume and crumb cell structure that were similar to those of control cakes. Higher concentrations of both improvers gave rise to cakes with lower volume, higher hardness and lower springiness. During storage time, cakes with lipase displayed lower hardness. Both improvers, at low concentrations, could improve certain physical characteristics, such as crumb structure, of fat-replaced cakes with inulin.