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An apple snack has been developed with the purpose of introducing foods derived from fruit to reduce obesity in school children of Santiago, Chile. Apple slices of the 'Fuji' variety were dehydrated, with skin included, at 60 degrees C for 4 h obtaining a product with 4.6 g/100 g of humidity and water activity (Aw) of 0.56. The apple snack presented 24.8 +/- 0.3 g/100 g b.s. of dietary fiber and 550.16 +/- 5.89 mgGAE/100 g b.s of polyphenols which converts into a healthy food, it also presents high antioxidant capacity measured by FRAP, with 0.59 mmolFe/100g. The sensory analysis done in school children between the ages of 8 and 12 years old indicates that the product presents high acceptability, is a crispy product, of a crunchy texture, with bittersweet flavor, so it is an alternative for school snacks.

The effect of three storage temperatures (0, -9 and -18 degrees C) of the kiwi-fruit pulp reduced pressure concentrate, by a period of 3 months, in the physical (soluble solids, water activity, consistency and color), chemistry (pH, acidity, ascorbic acid, chlorophyll and pheophytin) and sensorial (appearance, aroma, acidity, sweetness, color and flavor) characteristics were studied. The greater deterioration was produced in the stored pulp to 0 degree C, while to -9 degrees C there is no significative differences, on the other hand, the kiwi-fruit pulp stored to -18 degrees C maintained large part of the original characteristics. It was observed that while the temperature and storage time increased, vitamin C and chlorophyll contents decreased, varying significantly consistency, color and appearance of product. The rest of the analyzed variables did not present significative differences during storage.

A study was established to evaluate concentration temperatures (25, 30, 35, 40 and 45 degrees C) on kiwi fruit pulp concentrated to 32 degrees Brix, with vacuum regulation. Munsell and sensorial colour, ascorbic acid and chlorophyll amount remanent were analyzed. Both, 25 and 30 degrees C concentration temperatures treatments, in the most of variables, experimented low deteriorate and differ with the other treatments. Ascorbic acid measurements had not significative differences (P < 0.95). Chlorophyll assays showed a decreased (70%) in the amount remanent over 35 degrees C in comparison to 25 degrees C treatments. 40 and 45 degrees C treatments showed traces of chlorophyll. Sensorial colour did not showed variations on 25 and 30 degrees C treatments; they were classified as bright green. Other treatments present colour deteriorate: 35 degrees C treatment was green-yellowish classified, and 45 degrees C treatments brown-greenish categories. Munsell colour showed the same relations, were increasing the concentration temperatures, decrease the green colour and increase the yellow colour.

The skeptic over the existence of this important clinical entity, are now very few. Anatomo-clinical studies and the analysis of altered cognitive procedures suggest, however, that we are dealing with a heterogeneous group. Two models of conduction apahasias are presented, in which the mechanism of the altered repetition, as well as the probable localization of the lesion, differ considerably. One has a lesion in the posterior parietal region of the left hemisphere and it exemplifies an acoustic verbal memory deficit (short term memory). The other points at a functional disconnection between the decodification and verbal processes and those of expression. In this case, we are dealing with a left temporal lesion in a left-handed individual. The analysis of our material and of the clinical literature upholds the idea of a plurality of the altered mechanisms in the verbal repetition and suggest that the conduction aphasia is a syndrome.