Long Run Demand for Energy Services: the Role of Economic and Technological Development

36 p.

Technological unemployment

This work investigates the relationship between unemployment and technological progress. We analyze briefly the historical context in which the problem of unemployment begins: the emergence of a new economic system, the capitalism. In our research we consider the contributions of two different economists: John Stuart Mill and Karl Marx. They offer two different perspectives to this subject. We also consider the contribution David Ricardo, the first author that realized the conflictive relationship between technical progress and the interest of the workers. We also include an analysis of the problem by using different data collected from Global Wage Report, that is annually offered by the International Labor Organization (ILO). Finally, we also analyze the phenomenon called planned obsolescence. The idea of producing goods with low quality in order to guarantee a future demand (replacing the obsolete goods) has been considered a good option to avoid unemployment. This work ends with some final comments and open questions.

Gender segregation in technological undergraduate studies in the University of the Basque Country (UPV/EHU)

In this work we study the gender segregation in technological undergraduate studies in the University of The Basque Country (UPV/EHU). For this study we use the data of new admissions at the UPV/EHU. They are from the time period of the years 2003-2013. We focus on the first and last year to check if the segregation has changed over these ten years. We build segregation curves within the Lorenz approach. Our results show that the gender segregation in technological undergraduate studies in the University of the Basque Country has increased over the last ten years. We also show that the distribution between men and women has changed.  

Studies on technological problems associated with the processing of cooked frozen prawns. Pt. 1. Preprocess storage conditions of raw material in relation to quality

The chemical and organoleptic properties of prawn held in ice for different days prior to cooking and the changes after freezing and subsequent storage were studied with three different species of prawn viz. Metapenaeus monoceros, Metapenaeus dobsoni and Parapeneopsis stylifera. The optimum period for which the prawn can be kept under ideal conditions of icing prior to cooking has been worked out.