Water.

Este título forma parte de una serie y se centra en el crecimiento de la población y la disminución de los recursos de nuestro planeta. Combina la geografía física y la geografía humana para dar respuesta a preguntas difíciles y explica cómo los problemas globales afectan a la vida del lector. El agua es vital para la vida, pero más de mil millones de personas en todo el mundo no tienen acceso a agua potable. La demanda de agua está aumentando, debido al crecimiento de la población,las necesidades industriales y las sociedades de consumo, pero es un recurso finito y la cantidad disponible se está reduciendo por la contaminación. Aquí se analiza las muchas preguntas que rodean el uso, el suministro y la conservación del agua hoy y en el futuro. Dirigido a lectores a partir de 12 años. Incluye datos estadísticos, referencias bibliográficas e índice.

Animals under threat.

Este título forma parte de la serie Planeta bajo presión. La disminución de especies animales es una amenaza grave que afronta hoy la Tierra. La caza, la destrucción del hábitat, la contaminación, todos desempeñan un papel. Aquí se examinan las cuestiones relacionadas con animales en peligro de extinción a un ritmo más rápido que en el pasado, debido a la actividad humana, y su conservación en el futuro. Estudios de casos y estadísticas ofrecen una visión general de los problemas que nosotros, como comunidad mundial, debemos afrontar. Dirigido a lectores de edades a partir de doce años. Incluye referencias bibliográficas.

Speed and acceleration.

En esta publicación se hace a los estudiantes preguntas, que tienen que contestar, sobre la velocidad y aceleración. Cuadros, gráficos y experimentos prácticos ayudan a entenderlas. Cada experimento o demostración contiene una lista del equipo que se necesita para realizarlo y las instrucciones paso a paso. La mayoría de los experimentos y demostraciones se pueden hacer con objetos que se pueden encontrar en el propio domicilio.

Storybuilding.

Recurso con más de setenta actividades planificadas para orientar a los alumnos a escribir sus propias historias. Su finalidad es incentivar a los alumnos a escribir, editar y reformular sus escritos, animar a los estudiantes a leer más y fomentar el desarrollo de habilidades que pueden transferir a otros temas. Muchas de las actividades también incluyen desarrollo de vocabulario y práctica de gramática.

Aportaciones a la autodid??ctica de la F??sica

El plan general del trabajo consiste en hacer expl??citas y comparar, con rigurosidad cient??fica, los m??todos de ense??anza que impl??citamente preocupa a todo profesor cuando trata de comunicar a sus alumnos la materia que imparte, en este caso la f??sica. Probar la efectividad de la Ense??anza Programada de F??sica a nivel universitario, compar??ndola con la tradicional. Se sigue el Sistema de Skinner de Ense??anza Programada y toda la investigaci??n se lleva a cabo durante dos cursos acad??micos teniendo como referencia 400 alumnos. A un grupo de alumnos de primer curso de la Secci??n de F??sica se les imparti?? un temario de F??sica por el m??todo de la ense??anza tradicional durante dos cursos; y el mismo temario, previamente elaborado, a otro grupo de la misma secci??n, tambi??n durante los mismos cursos por el m??todo de la Ense??anza Programada. Ambos grupos, y en ambos cursos fueron elegidos al azar comprobando, antes del experimento, que ambas muestras pertenec??an a la poblaci??n total, y que eran homog??neos intelectual y ps??quicamente. Se cont?? con la ayuda de la Ciencia Psicol??gica y Estad??stica. Se han medido ciertos factores de la inteligencia y de la personalidad del alumno que se cree tienen que ver con el aprendizaje de la F??sica. En base a esto se han preparado textos programados de F??sica General a nivel del primer curso de Ciencias F??sicas. Se ha probado que el valor de las correlaciones obtenidas, para las muestras tomadas, se puede extender a la poblaci??n, calculando los errores muestrales y los intervalos de confianza correspondientes. Se elige al azar dos muestras homog??neas intelecual y psiqu??camente de entre la poblaci??n estudiantil de F??sica y a cada una de ellas se les imparti?? un tipo de ense??anza distinto. Despu??s de aplicar la Teor??a Estad??stica de la significaci??n de la diferencia de medios en los dos tipos de ense??anza y resultados de este estudio di?? un 't' de student significativo, lo que demuestra que la ense??anza programada, ha dado mejor resultado en el aprendizaje de la f??sica general del primer curso de Facultad que la ense??anza tradicional.

Psychologists and child psychological maltreatment severity assessment

Resumen tomado de la publicaci??n

Effects of high pressure on functional properties of soy protein

Simultaneous measurement of the effects of low soy protein concentration, pH and high pressure treatment at room temperature on solubility, emulsifying properties and rheological properties (loss modulus, G '') of soy protein isolate (SPI) were evaluated. Central composite rotatable designs (2(3)) were employed over two pH ranges (2.66-4.34 and 5.16-6.84) with SPI concentration (0.32-3.68%) and pressure (198-702 MPa) as the other independent variables. The surface responses were obtained for protein solubility, emulsifying activity index (EAI) and G ''. The samples with the highest effect on protein solubility, EAI and G '' values were evaluated, as well, by electrophoresis and free sulphydryl determination. The pH was the main factor that affected protein solubility, with solubility at a maximum at pH < 3 or pH > 6. Increasing SPI concentration and decreasing/increasing the pH away from the isoelectric point both caused a reduction in EAI. Loss modulus (G '') was found to increase with SPI concentration in both pH ranges. (c) 2006 Elsevier Ltd. All rights reserved.

Some functional properties of fractionated soy protein isolates obtained by microfiltration

Five soy proteins isolate (SPI) fractions were produced using two microfiltration membranes with different pore sizes. Fractionation was carried out on SPI produced by isoelectric precipitation of a crude protein extract. The five fractions were two retentates and two permeates from the two membranes, the fifth fraction was obtained as the retentate on the smaller-po re- sized membrane fed with the permeate from the larger-pore-sized membrane. Solubility, foaming and emulsifying properties of the collected fractionates were investigated. It was observed that in the pH range 3-8 the retentates featured superior solubility compared with permeates. There was no significant difference (p > 0.0 1) in solubility between the retentates and SPI at pH >= 6. Foaming characteristics of the fractions followed the same trend as solubility with regard to foam expansion. There was, however, no particular trend observed with regards to foam stability. Emulsions stabilised by the retentates exhibited higher values (p<0.01) of emulsion stability index (ESI) and emulsifying activity index (EAI) than those stabilised with permeates. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) profiles indicated that the fractions exhibiting high functionality in terms of solubility, foaming and emulsifying properties were also richer in 7S globulin soy protein subunits. Isoelectric focussing (IEF) profiles showed that retentates were richer in species with isoelectric points (pl) between 5.2 and 5.6 while permeates featured more prominently at pis between 4.5 and 4.8. (C) 2006 Elsevier Ltd. All rights reserved.

Comparative genomics of Salmonella enterica serovars Derby and Mbandaka, two prevalent serovars associated with different livestock species in the UK

Background Despite the frequent isolation of Salmonella enterica sub. enterica serovars Derby and Mbandaka from livestock in the UK and USA little is known about the biological processes maintaining their prevalence. Statistics for Salmonella isolations from livestock production in the UK show that S. Derby is most commonly associated with pigs and turkeys and S. Mbandaka with cattle and chickens. Here we compare the first sequenced genomes of S. Derby and S. Mbandaka as a basis for further analysis of the potential host adaptations that contribute to their distinct host species distributions. Results Comparative functional genomics using the RAST annotation system showed that predominantly mechanisms that relate to metabolite utilisation, in vivo and ex vivo persistence and pathogenesis distinguish S. Derby from S. Mbandaka. Alignment of the genome nucleotide sequences of S. Derby D1 and D2 and S. Mbandaka M1 and M2 with Salmonella pathogenicity islands (SPI) identified unique complements of genes associated with host adaptation. We also describe a new genomic island with a putative role in pathogenesis, SPI-23. SPI-23 is present in several S. enterica serovars, including S. Agona, S. Dublin and S. Gallinarum, it is absent in its entirety from S. Mbandaka. Conclusions We discovered a new 37 Kb genomic island, SPI-23, in the chromosome sequence of S. Derby, encoding 42 ORFS, ten of which are putative TTSS effector proteins. We infer from full-genome synonymous SNP analysis that these two serovars diverged, between 182kya and 625kya coinciding with the divergence of domestic pigs. The differences between the genomes of these serovars suggest they have been exposed to different stresses including, phage, transposons and prolonged externalisation. The two serovars possess distinct complements of metabolic genes; many of which cluster into pathways for catabolism of carbon sources.

Accelerating shrinkage of Patagonian glaciers from the Little Ice Age (∼AD 1870) to 2011

We used Little Ice Age (LIA) trimlines and moraines to assess changes in South American glaciers over the last ∼140 years. We determined the extent and length of 640 glaciers during the LIA (∼ AD 1870) and 626 glaciers (the remainder having entirely disappeared) in 1986, 2001 and 2011. The calculated reduction in glacierized area between the LIA and 2011 is 4131 km2 (15.4%), with 660 km2 (14.2%) being lost from the Northern Patagonia Icefield (NPI), 1643 km2 (11.4%) from the Southern Patagonia Icefield (SPI) and 306 km2 (14.4%) from Cordillera Darwin. Latitude, size and terminal environment (calving or land-terminating) exert the greatest control on rates of shrinkage. Small, northerly, land-terminating glaciers shrank fastest. Annual rates of area loss increased dramatically after 2001 for mountain glaciers north of 52° S and the large icefields, with the NPI and SPI now shrinking at 9.4 km2 a–1 (0.23% a–1) and 20.5 km2 a–1 (0.15% a–1) respectively. The shrinkage of glaciers between 52° S and 54° S accelerated after 1986, and rates of shrinkage from 1986 to 2011 remained steady. Icefield outlet glaciers, isolated glaciers and ice caps south of 54° S shrank faster from 1986 to 2001 than they did from 2001 to 2011.

Population structure and associated phenotypes of Salmonella enterica serovars Derby and Mbandaka overlap with host range

BACKGROUND:The Salmonella enterica serovar Derby is frequently isolated from pigs and turkeys whereas serovar Mbandaka is frequently isolated from cattle, chickens and animal feed in the UK. Through comparative genomics, phenomics and mutant construction we previously suggested possible mechanistic reasons why these serovars demonstrate apparently distinct host ranges. Here, we investigate the genetic and phenotypic diversity of these two serovars in the UK. We produce a phylogenetic reconstruction and perform several biochemical assays on isolates of S. Derby and S. Mbandaka acquired from sites across the UK between the years 2000 and 2010. RESULTS:We show that UK isolates of S. Mbandaka comprise of one clonal lineage which is adapted to proficient utilisation of metabolites found in soya beans under ambient conditions. We also show that this clonal lineage forms a biofilm at 25 °C, suggesting that this serovar maybe well adapted to survival ex vivo, growing in animal feed. Conversely, we show that S. Derby is made of two distinct lineages, L1 and L2. These lineages differ genotypically and phenotypically, being divided by the presence and absence of SPI-23 and the ability to more proficiently invade porcine jejunum derived cell line IPEC-J2. CONCLUSION:The results of this study lend support to the hypothesis that the differences in host ranges of S. Derby and S. Mbandaka are adaptations to pathogenesis, environmental persistence, as well as utilisation of metabolites abundant in their respective host environments.

Assessment of production efficiency, physicochemical properties and storage stability of spray-dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin and soy protein isolate-based carrier systems

P>The aim of this research was to study spray drying as potential action to protect chlorophyllide from environmental conditions for shelf-life extension and characterisation of the powders. Six formulations were prepared with 7.5 and 10 g of carrier agents [gum Arabic (GA), maltodextrin (MA) and soybean protein isolate (SPI)]/100 mL of chlorophyllide solutions. The powders were evaluated for morphological characteristics (SEM), particle size, water activity, moisture, density, hygroscopicity, cold water solubility, sorption isotherms, colour and stability, during 90 days. All the powders were highly soluble, with solubility values around 97%. A significant lower hygroscopicity was observed for GA powders, whilst the lower X(m) values obtained by GAB equation fitting of the sorption isotherms was observed for the 7.5 g MA/100 mL samples. All formulations, but the 1 (7.5 g SPI/100 mL of chlorophyllide), provided excellent stability to the chlorophyllide during 90 days of storage even at room temperature.

Selection of operational parameters for the production of instant soy protein isolate by pulsed fluid bed agglomeration

The objective of this study was to select the optimal operational conditions for the production of instant soy protein isolate (SPI) by pulsed fluid bed agglomeration. The spray-dried SPI was characterized as being a cohesive powder, presenting cracks and channeling formation during its fluidization (Geldart type A). The process was carried out in a pulsed fluid bed, and aqueous maltodextrin solution was used as liquid binder. Air pulsation, at a frequency of 600 rpm, was used to fluidize the cohesive SPI particles and to allow agglomeration to occur. Seventeen tests were performed according to a central composite design. Independent variables were (i) feed flow rate (0.5-3.5 g/min), (ii) atomizing air pressure (0.5-1.5 bar) and (iii) binder concentration (10-50%). Mean particle diameter, process yield and product moisture were analyzed as responses. Surface response analysis led to the selection of optimal operational parameters, following which larger granules with low moisture content and high process yield were produced. Product transformations were also evaluated by the analysis of size distribution, flowability, cohesiveness and wettability. When compared to raw material, agglomerated particles were more porous and had a more irregular shape, presenting a wetting time decrease, free-flow improvement and cohesiveness reduction. (C) 2010 Elsevier B.V. All rights reserved.

The use of spray drying technology to reduce bitter taste of casein hydrolysate

The utilization of protein hydrolysates in food systems is frequently hindered due to their bitterness and hygroscopicity. Spray drying technology could be an alternative for reducing these problems. The aim of this work was to reduce or to mask the casein hydrolysate bitter taste using spray drying and mixtures of gelatin and soy protein isolate (SPI) as carriers. Six formulations were studied: three with 20% of hydrolysate and 80% of mixture (gelatine/SPI at proportions of 50/50, 40/60 and 60/40%) and three with 30% of hydrolysate and 70% of mixture (gelatine/SPI at proportions of 50/50, 40/60 and 60/40%). The spray-dried formulations were evaluated by SEM, hygroscopicity, thermal behavior (DSC), dissolution, and bitter taste, by a trained sensory panel using a paired-comparison test (free samples vs. spray-dried samples); all samples were presented in powder form. SEM analysis showed mostly spherically shaped particles, with many concavities and some particles with pores. All formulations were oil and water compatible and showed lower hygroscopicity values than free casein hydrolysate. At Aw 0.83, the free hydrolysate showed Tg about 25 degrees C lower than the formulations, indicating that the formulations may be more stable at Aw >= 0.65 since the glass transition should be prevented. The sensory panel found the formulations, tasted in the powder form, to be less bitter (P < 0.05) than the free casein hydrolysate. These results indicated that spray drying of casein hydrolysate with mixtures of gelatin and SPI was successful to attenuate the bitterness of casein hydrolysate. Thus, spray drying widens the possibilities of application of casein hydrolysates. (C) 2009 Elsevier Ltd. All rights reserved.

Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate

The aim of this work was to encapsulate casein hydrolysate by spray drying with soybean protein isolate (SPI) as wall material to attenuate the bitter taste of that product. Two treatments were prepared: both with 12 g/100 g solids and containing either two proportions of SPI: hydrolysate (70:30 and 80:20), called M1 and M2, respectively. The samples were evaluated for morphological characteristics (SEM), particle size, hygroscopicity, solubility, hydrophobicity, thermal behavior and bitter taste with a trained sensory panel using a paired-comparison test (non-encapsulated samples vs. encapsulated samples). Microcapsules had a continuous wall, many concavities, and no porosity. Treatments M1 and M2 presented average particle sizes of 11.32 and 9.18 mu m, respectively. The wall material and/or the microencapsulation raised the hygroscopicity of the hydrolysate since the free hydrolysate had hygroscopicity of 53 g of water/100 g of solids and M1 and M2 had 106.99 and 102.19 g of water/100 g of solids, respectively. However, the hydrophobicity decreases, the absence of a peak in encapsulated hydrolysates, and the results of the panel sensory test considering the encapsulated samples less bitter (p < 0.05) than the non-encapsulated, showed that spray drying with SPI was an efficient method for microencapsulation and attenuation of the bitter taste of the casein hydrolysate. (c) 2008 Elsevier Ltd. All rights reserved.