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The Unruh effect is a seminal result which illustrates the relative character of the particle concept in QFT, but its validity for extended systems is debated. Here, the authors show how a uniformly accelerated extended system of two coupled spins will evolve to a Gibbs thermal state at the Unruh temperature.

Abstract Objective This study aims to evaluate the clinical outcomes of surgical management for placenta accreta spectrum in a Latin American reference hospital specializing in this condition. The evaluation involves a comparison between surgeries performed on an emergent and scheduled basis. Methods A retrospective cohort study was conducted on patients with placenta accreta spectrum who underwent surgery between January 2011 and November 2021 at a hospital in Colombia, using data from the institutional PAS registry. The study included patients with intraoperative and/or histological confirmation of PAS, regardless of prenatal suspicion. Clinical outcomes were compared between patients who had emergent surgeries and those who had scheduled surgeries. Descriptive analysis involved summary measures and the Shapiro-Wilk test for quantitative variables, with comparisons made using Pearson’s Chi-squared test and the Wilcoxon rank sum test, applying a significance level of 5%. Results A total of 113 patients were included, 84 (74.3%) of them underwent scheduled surgery, and 29 (25.6%) underwent emergency surgery. The emergency surgery group required more transfusions (72.4% vs 48.8%, p=0.047). Patients with intraoperative diagnosis of placenta accreta spectrum (21 women, 19.5%) had a greater volume of blood loss than patients taken into surgery with known presence of placenta accreta spectrum (3500 ml, IQR 1700 – 4000 vs 1700 ml, IQR 1195-2135. p

The production of instant flour constitutes a fast-expanding sector, and, this is an innovative area, that is being modified adjusting continually its methodologies to enhance production efficiency, optimizing its resources, fostering innovation in its applications, and increasing its economic income. Among the methods widely cited for precooked flours production are spray drying, drum drying, and extrusion cooking, the latter emerging as a high-potential and versatile solution to produce such commodities. In this regard, a comprehensive understanding of the extrusion process, its mechanical principles, and its effects on the physical characteristics of extruded raw materials is necessary. Analyzing process parameters (specifical mechanical energy and mean residence time) is essential to achieve the desired outcomes. Furthermore, it was analyzed the effect of the process modification conditions (temperature, screw speed, and moisture content) on the physical characteristics of the extruded instant flours. This review offers insights into the most reported system parameters as Specifical Mechanical Energy (SME), Pressure, Torque and, physical properties assessed in different instant flour obtained by extrusion such as Water Absorption Index (WAI), Water Solubility Index (WSI), Swelling Power (SP), Rehydration Capacity, Wetting Capacity, Sinking, Dispersibility, Pasting properties, Thermal properties, and Color. The review summarized and discussed the behavior of the hygroscopic properties and the water affinity of different instant flours obtained by extrusion.

Satisfying the nutritional requirements of consumers has made food industries focus on the development of safe, innocuous, easy-to-prepare products with high nutritional quality through efficient processing technologies. Extrusion cooking has emerged as a prominent technology associated with the nutritional and functional attributes of food products. This review aims to establish a theoretical framework concerning the influence of extrusion parameters on the functional and nutritional properties of precooked or instant flours, both as end-products and ingredients. It highlights the pivotal role of process parameters within the extruder, including temperature, screw speed, and raw materials moisture content, among others, and elucidates their correlation with the modifications observed in the structural composition of these materials. Such modifications subsequently induce notable changes in the ultimate characteristics of the food product. Detailed insights into these transformations are provided within the subsequent sections, emphasizing their associations with critical phenomena such as nutrient availability, starch gelatinization, protein denaturation, enhanced in vitro digestibility, reduction in the content of antinutritional factors (ANFs), and the occurrence of Maillard reactions during specific processing stages. Drawing upon insights from available literature, it is concluded that these effects represent key attributes intertwined with the nutritional properties of the end-product during the production of instant flours.

Satisfying the nutritional requirements of consumers has made food industries focus on the development of safe, innocuous, easy-to-prepare products with high nutritional quality through efficient processing technologies. Extrusion cooking has emerged as a prominent technology associated with the nutritional and functional attributes of food products. This review aims to establish a theoretical framework concerning the influence of extrusion parameters on the functional and nutritional properties of precooked or instant flours, both as end-products and ingredients. It highlights the pivotal role of process parameters within the extruder, including temperature, screw speed, and raw materials moisture content, among others, and elucidates their correlation with the modifications observed in the structural composition of these materials. Such modifications subsequently induce notable changes in the ultimate characteristics of the food product. Detailed insights into these transformations are provided within the subsequent sections, emphasizing their associations with critical phenomena such as nutrient availability, starch gelatinization, protein denaturation, enhanced in vitro digestibility, reduction in the content of antinutritional factors (ANFs), and the occurrence of Maillard reactions during specific processing stages. Drawing upon insights from available literature, it is concluded that these effects represent key attributes intertwined with the nutritional properties of the end-product during the production of instant flours.

Satisfying the nutritional requirements of consumers has made food industries focus on the development of safe, innocuous, easy-to-prepare products with high nutritional quality through efficient processing technologies. Extrusion cooking has emerged as a prominent technology associated with the nutritional and functional attributes of food products. This review aims to establish a theoretical framework concerning the influence of extrusion parameters on the functional and nutritional properties of precooked or instant flours, both as end-products and ingredients. It highlights the pivotal role of process parameters within the extruder, including temperature, screw speed, and raw materials moisture content, among others, and elucidates their correlation with the modifications observed in the structural composition of these materials. Such modifications subsequently induce notable changes in the ultimate characteristics of the food product. Detailed insights into these transformations are provided within the subsequent sections, emphasizing their associations with critical phenomena such as nutrient availability, starch gelatinization, protein denaturation, enhanced in vitro digestibility, reduction in the content of antinutritional factors (ANFs), and the occurrence of Maillard reactions during specific processing stages. Drawing upon insights from available literature, it is concluded that these effects represent key attributes intertwined with the nutritional properties of the end-product during the production of instant flours.

Pursuing new packaging that contributes to the safety of meat products, that can also be from renewable sources and that has adequate mechanical properties is a challenge. Therefore, this study attempted to incorporate a layer of polylactic acid (PLA) containing nisin and oregano oil extract (OEO) into biocomposites of cassava bran (CB) and coffee husk (CH) to improve their mechanical properties and enhance their antimicrobial properties. A compression molding process is carried out, the operating conditions for the preparation of the biocomposite were pressure: 40 bar, temperature: 170°C, and time: 2.5 min. The composition of the biocomposite was 80, 18, and 2% of CB, CH, and glycerol respectively, with 30% moisture. The polylactic acid (PLA) layer was added by immersion and contained nisaplin and OEO. PLA layer was evaporated in forced convection oven. Once the active packaging was obtained, inhibition in vitro against Listeria monocytogenes was performed. The packing containing OEO and nisin that showed the highest inhibition on the pathogen was used for stability analysis in pork. In order to measure changes in pork meat quality, the biocomposite with and without coating and with commercial polystyrene packaging were compared. Raw meat muscle was kept at 4° C and was tested for color, pH, moisture, and texture profile analysis (TPA) for 0, 7, 14, and 21 days. The values of the flexural test of the biocomposite were: 11.08 MPa of maximum flexural strength (σF), 1.81% of maximum deformation (εF), and 842.22 MPa of elastic modulus (EM). According to the results of in vitro inhibition, the packaging can contribute to reduce the proliferation of gram-positive microorganisms, such as L. monocytogenes. During storage, the hardness and gumminess of the meat showed significant changes, mainly in the PLA-free biocomposite. Results on pork meat showed that packaging with antimicrobials and PLA can maintain color, texture, moisture, and pH similar to commercial packaging.

IntroductionThe food industries play a fundamental role in feeding for the functions of animal metabolism. Fish feed extrusion cooking includes process-independent factors such as temperature (°C), screw speed (RPM), throughput, feed, and moisture content that influence the final product's nutritional value and physical properties. The evidence suggests that the application of hydrolyzed protein flour (HPH) is a crucial step for the techno-functional properties of the product. Therefore, this work aimed to study the effect of hydrolyzed protein meal from silage of trout (Oncorhynchus mykiss) on the parameters of the extrusion system and their physical transformations.MethodsIn this study, the influence of hydrolyzed protein meals ranges between 10 and 30% as a substitute for fish meals. The physical properties of the extrudate were monitored, evaluating the hardness, durability, buoyancy, expansion index, and apparent density.ResultsConsistent with this, parameters such as feed composition, screw speed, moisture content, and extrusion process affected the composition and properties of the final product.DiscussionThe physical properties indicated that the hydrolyzed protein flour presented cohesiveness and decreased the mean retention time in the extruder barrel and the specific mechanical energy (SME). Hydrolyzed protein flour during the extrusion process produces pellets with high durability and low hardness due to the high porosity presented, which allows for obtaining nutritional characteristics in the extruded product.

The consumption of probiotic foods has grown rapidly, and these are generally found in dairy matrices where their growth is favored. Therefore, this study aimed to develop a new probiotic snack made from quinoa and added with spore-forming probiotic bacteria in two concentrations of 0.3 and 0.35%. The probiotic was added by spraying, after the extrusion process, together with salt and oil, at 70°C under dry conditions. Bacterial viability, resistance to simulated gastric juice, physical, chemical, and sensory tests were then evaluated during 120 days of storage at room temperature (20°C) and compared to a controlled snack without probiotic. The probiotic Bacillus coagulans was tested for the molecular identification and inhibition of pathogenic bacteria. Viability assessment was remained above 107 CFU/g of snacks. The intestinal tract simulation resistance test showed a viability of 70%. The physicochemical and sensory properties evaluated had no significant changes during storage time compared to control snack. The results of the taxonomic analysis indicate that the analyzed strain has, on average, 98% identity in 98% of its length belonging to Bacillus coagulans and Bacillus badius species. The probiotic showed inhibition against pathogenic bacteria. The new snack with probiotic is stable during storage.

Este artículo busca revisar cómo a través de la responsabilidad extracontractual del Estado pueden determinarse las condiciones de protección para los derechos fundamentales a partir del acuerdo de paz logrado entre el Estado de Colombia y las Fuerzas Armadas Revolucionarias de Colombia-Ejército Popular. Se muestra que más allá de la discusión sobre la naturaleza del conflicto armado interno, la institucionalidad ha determinado unas acciones de garantía y protección de las víctimas, en especial, en cabeza de la Corte Constitucional y el Consejo de Estado. Allí se fijan puntos de análisis que deben ser observados en el fortalecimiento institucional a partir de las acciones de reparación directa en materia de responsabilidad extracontractual del Estado. Estos elementos deben darse para garantizar con éxito la implementación del posacuerdo.

La alimentación representa el rubro principal en la producción piscícola, por lo anterior, se evaluó la digestibilidad mediante principio de aditividad de hidrolizados enzimáticos de origen animal en Cachama blanca (Piaractus brachypomus) como alternativa nutricional. Para ello, se utilizó una dieta control y tres mezclas, en las mezclas se sustituyó el 30 % de la dieta control por hidrolizado de vísceras de pollo, cerdo y trucha respectivamente, las cuales se suministraron a 120 cachamas con peso promedio de 145,40 ± 3,17 g, los peces fueron distribuidos mediante un diseño completamente al azar (DCA) en 12 tanques cilindro cónicos y se sometieron a colecta de heces para determinación de la digestibilidad de nutrientes, energía y la absorción de minerales. Se presentaron diferencias significativas (p

An aero-structural algorithm to optimize a flying wing in cruise conditions for preliminary design is developed using two-way interaction between the structure and aerodynamics. A particle swarm routine is employed to solve the multi-objective optimization, aiming to reduce the weight of the structure and the aerodynamic drag at the design point. Different shapes are evaluated during the optimization process until the algorithm reaches the optimal wing aspect ratio, taper ratio, angle of incidence, twist angle, swept angle, and airfoil shape, where a six-parameters method is employed to allow reflex airfoils. A main isotropic I-beam models the wing structure. An extended vortex lattice model is employed to model the aerodynamics, along with a high-order panel method with fully coupled viscous interaction. The finite element method is used to solve the flying-wing structure under static loads. An algorithm is developed to iterate between the deflection of the wing and its impact on the aerodynamics until convergence is reached. Different constraints are implemented into the objective function to fulfil the structural criteria and the longitudinal static stability. A comparison against a baseline optimization is carried out, achieving higher efficiency and promising results in elliptical lift distribution, and a high static margin, without the use of non-constant twist. The results suggest that combining both reflex airfoils and sweep with washout is the optimal solution to reduce the drag and weight, keeping the longitudinal static stability criteria for tailless aircraft in the lower end of the transonic regime.

This research aimed to produce gluten-free snacks on a pilot scale from quinoa flour. These snacks experienced an extrusion process, followed by baking. The effects of these technological processes on carbohydrate and protein digestibility, extractable phenolic compounds (EPP), hydrolyzable phenolic compounds (HPP), antioxidant capacity, and physical properties were evaluated in raw quinoa flour and extruded snacks. Extrusion increased digestible starch (RDS) from 7.33 g/100 g bs to 77.33 g /100 g bs. Resistant starch (RS) showed a variation of 2 g/100 g bs. It is noteworthy that protein digestibility increased up to 94.58 g/100 bs after extrusion and baking. These processes increased HPP content, while EPP and carotenoid content decreased. The samples showed significant differences (p < 0.05) in the antioxidant properties determined through the DPPH and ABTS methods. Values of 19.72 ± 0.81 µmol T/g were observed in snacks and 13.16 ± 0.2 µmol T/g in raw flour, but a reduction of up to 16.10 ± 0.68 µmol T/g was observed during baking. The baking process reduced the work of crispness (Wcr) from 0.79 to 0.23 N.mm, while the saturation (C*) was higher in baked ones, showing higher color intensity. The baking process did not influence the viscosity profile. The results in this study respond to the growing interest of the food industry to satisfy consumer demand for new, healthy, and expanded gluten-free snacks with bioactive compounds.

En este artículo se exponen los principales impactos que se evidenciaron en los participantes del programa de formación desarrollado en el marco del proyecto Laboratorios Vivos de Innovación y Cultura en los municipios de Clemencia y María la Baja, en el departamento de Bolívar (Colombia). Para la investigación se utilizó una metodología cualitativa de tipo descriptivo-analítico con insumos como entrevistas, indicadores de seguimiento al proyecto y documentos internos que exponen la experiencia vivida en el desarrollo del proceso. Los impactos del programa se analizan a la luz de las capacidades humanas en relación con el objetivo del programa de formación, que buscó fortalecer las dimensiones cognoscitiva, psicomotoras y afectivas de los participantes. Entre los resultados, se encuentra que este programa contribuyó al estímulo de habilidades y capacidades sociales, al uso y la apropiación de las TIC en relación con la generación de productos culturales, y a la consolidación de las identidades individual y colectiva.

Multiple factors influence rice yield. Developing management practices that increase crop yield and an efficient use of resources are challenging to modern agriculture. Consequently, the aim of this study was to evaluate biological nitrogen fixation and bacterial phosphorous solubilization (biofertilization) practices with the selection of the sowing date. Three sowing dates (May, July and August) were evaluated when interacting with two mineral nutrition treatments using a randomized complete block design in a split-plot arrangement. Leaf carbon balance, leaf area index, interception and radiation use efficiency, harvest index, dry matter accumulation, nutritional status, and yield were quantified. Results showed that the maximum yield was obtained in the sowing date of August. Additionally, yield increased by 18.92% with the biofertilization treatment, reaching 35.18% of profitability compared to the local production practice. High yields were related to a higher carbon balance during flowering, which was 11.56% and 54.04% higher in August than in July and May, respectively, due to a lower night temperature. In addition, a high efficient use of radiation, which in August was 17.56% and 41.23% higher than in July and May, respectively, contributed to obtain higher yields and this behavior is related to the selection of the sowing date. Likewise, a rapid development of the leaf area index and an optimum foliar nitrogen concentration (>3%) were observed. This allowed for greater efficient use of radiation and is attributed to the activity of nitrogen-fixing and phosphate solubilizing bacteria that also act as plant growth promoters.

The extrusion of food for human and animal consumption is a unit operation that includes mixing, shearing, and force to the materials related to the rheological properties of the materials in the extruder. The present work aims to study the rheological behavior of an extruded fish diet incorporating hydrolyzed protein flour (HPF) processed by extrusion. The measurement was carried out online with a slit die rheometer, defining the rheological models and parameters that fit the process. During the extrusion process, the raw materials used were hydrolyzed protein flour, fish meal, and cassava starch. For the results, the evaluated treatments were adjusted to the Power Law, where an increase in the shear rate decreases the viscosity of the material, corresponding to a pseudoplastic behavior. The incorporation of hydrolyzed protein flour presented a significant effect on the value of n and Klp, increasing the viscosity with the increase in the percentage of inclusion of HPF. The models obtained for the prediction of the viscosity are adjusted to the system’s changes in shear rate, temperature, and humidity. The importance of the study lies in the fact that the diet developed can be applied to feed fish, and production is currently being scaled up to pilot plants for direct use by some producer communities.

Some studies show interest in measuring heart rate variability (HRV) during post-exercise recovery. It is known that the parasympathetic system is relevant during this process, where one of the factors of this modulation is the interaction of acetylcholine and cholinesterases (ChE). However, the behavior of ChE and its relationship during recovery is little known; therefore, the objective of this study was to analyze the behavior of ChE and its relationship with recovery evaluated in HRV indicators in volleyball players. An exercise protocol with long-term and intermittent high-intensity phases was applied in nine volleyball players. HRV measurements were made, and blood samples were drawn to evaluate the ChE before exercise and after 24 and 48 h post-exercise. The results show a modification of the variables after exercises with respect to the baseline values (ChE: 1818.4 ± 588.75 to 2218.78 ± 1101.58; RMSSD: 42.64 ± 12.86 to 17.72 ± 12.55 (p < 0.05); SS: 8.76 ± 1.93 to 21.93 ± 10.05 (p < 0.01); S/PS Ratio: 0.32 ± 0.14 to 3.26 ± 3.28 (p < 0.01)), as well as recovery after 24 and 48 h with respect to postexercise (ChE: 1608.81 ± 546.88 (p < 0.05) and 1454.54 ± 580.45 (p < 0.01); RMSSD: 43.83 ± 24.50 and 46.18 ± 33.22 (p < 0.01); SS; 10.93 ± 5.16 and 11.86 ± 4.32 (p < 0.01); S/PS Ratio: 0.46 ± 0.32 and 0.50 ± 0.28 (p < 0.01)). ChE correlations (p < 0.001) were found with moderate (SS: r = 0.465) and large (RMSSD: r = −0.654; S/PS Ratio: r = 0.666) HRV indexes. In conclusion, ChE modifications are related to changes in HRV showing a very similar behavior in the case of the study subjects.

A technique of programming by demonstration of a robot is proposed. Such a technique allows that a robot execute sequential or complex tasks. It uses a combination of Petri nets and task parameterized Gaussian mixture models. The first one handles the task sequence, while the second one allows variations in the position and orientation of objects involved in the task. Using a segmentation task technique, the demonstration is chunked in subtasks. With the subtasks sequence, an action list or plan is obtained and with this, a Petri net is automatically generate. Models of the templates of each subtasks and task parameterized Gaussian mixture models of the subtask that we want to allow variations are also provide to the technique. A function compare one each of the template trajectory with the task parameterized model response trajectory and the most similar indicate that instead of the template, the task parameterized model is use. Through the use of a homemade robot, which executes the task of tightening a nut, the performance of the technique is illustrated by using figures.

El aceite de pescado es un producto industrial de alto valor nutricional por su contenido de ácidos grasos poliinsaturados (AGPI) Omega-3, actualmente valorados por su efectos benéficos en la salud. Estudios y avances realizados desde el año 2000 en la extracción de aceite de pescado de diversas especies, su refinación y concentración de AGPI, son revisados en este artículo. Las técnicas de extracción van desde tecnologías convencionales como prensado húmedo y extracción por solventes, hasta tecnologías propuestas más recientemente como fluidos supercríticos y ensilaje de pescado. Así mismo, la refinación es realizada por métodos tradicionales, sin embargo existen nuevas tecnologías con potencial para su aplicación en aceite de pescado. Por otro lado, el interés en la concentración de AGPI Omega-3 ha crecido y varias técnicas han sido propuestas como winterización, métodos enzimáticos, fraccionamiento por fluidos supercríticos, complejación con urea, fraccionamiento por métodos cromatográficos y concentración por membranas. La información recopilada indica una tendencia a combinar diferentes tecnologías convencionales y emergentes a fin de mejorar los rendimientos y pureza del producto obtenido.

La alimentación en los sistemas piscícolas representa entre el 50 al 70% de los costos de producción, en donde la harina de pescado es la fuente común de proteína animal utilizada; por consiguiente, se deben buscar alternativas proteicas de menor costo para mejorar la utilidad de las unidades productivas. El objetivo fue valorar económicamente la utilización de ensilaje químico de vísceras de trucha (EQVT) en la alimentación de Tilapia roja (Oreochromis spp); para lo cual, se prepararon cuatro dietas balanceadas con inclusión de EQVT: T1 (control), T2 (10% de inclusión), T3 (20% de inclusión) y T4 (30% de inclusión); las cuales fueron suministradas a 128 juveniles de Tilapia roja con un peso promedio de 142,14 ± 4,74 g; y se evaluaron los índices de conversión y de rentabilidad económica, al igual que análisis de presupuestos parciales. Se presentaron diferencias significativas (P

In the field of organizational management, the term “compliance”designates the set of actions to mitigate risk and prevent corruption.Programs are composed by formal control systems, codes of ethics,educational actions, ombudsmen, and reporting channels – to mentionthe most recurrent, which vary according to the sector, the institutional culture, and the strategy. Leadership has a fundamental role in the process of compliance, not only due to its power to implement it, but precisely because it exercises this power, in itself, the object of reflections on ethics. The goal of this research was to evaluate the susceptibility of leaders to the risk of breaching organizational rules that involve ethical aspects. For quantitative investigation, we used social and descriptive statistical analysis of secondary data provided by ICTS Global, a company specialized in risk reduction. The study analyzed deals with non-probabilistic sampling by convenience, carried out between the years 2004 and 2008 with employees and candidates of 74 private companies located in Brazil. The final number of individuals studied is 7,267. The indicators analyzed are contained in the index of moral perception of comprehension of individual vision of the concerning hypotheses of ethical conflicts. According to the information obtained in the investigation, leaders are more willing to fail to comply. Paradoxically, the data also show that leaders are more loyal to organizations, raising the hypothesis that the bent towardmoral integrity and loyalty to the organization are not necessarilysimultaneous behaviors (it is possible that, motivated by loyalty, aleader might break away from individual principles). Based on thedata and on bibliographic references, our final considerations pointto the importance of considering systems from which leadership isrecruited, compensated, promoted, developed, etc., in the preventionof corruption. Our data do not show that leaders are more corrupt,but that they have a greater disposition towards relaxing principles in professional circumstances.

En el siguiente artículo de reflexión jurídica, se hace referencia al procedimiento administrativo de la revocatoria directa que necesariamente termina con la expedición de un acto administrativo, el cual se encuentra regulado en el código de procedimiento administrativo y de lo contencioso administrativo. Sin embargo, la administración goza de prerrogativas como la autotutela donde se permite que ella misma, al adoptar sus decisiones, las pueda hacer cumplir sin la presencia de un juez, hasta el punto que pueda revocar sus propios actos administrativos. No obstante, a pesar de gozar de tal poder, sus decisiones no son absolutas y, por ende, los particulares o quien se sienta afectado por dicha decisión podrá acudir a la jurisdicción contenciosa administrativa que establecerá la legalidad, o no, del acto administrativo con la posibilidad de desvirtuar las presunciones de que este goza y hacerlo desaparecer del mundo jurídico.

En la represa 'La Salvajina', municipio de Suárez (Cauca), la transformación de Tilapia roja (Oreochromis spp) deja como subproductos mayoritarios cabezas, huesos, piel, escamas y vísceras, los cuales a través del proceso de ensilaje pueden brindar una alternativa proteica en la formulación de alimentos para peces. La presente investigación obtuvo pelets extruidos para tilapia roja en fase de engorde, sustituyendo parcialmente harina de pescado por ensilaje biológico. Las variables de respuesta del pelet (propiedades físicas), permitieron a través de un diseño factorial 23, evaluar los parámetros del proceso de extrusión (temperatura °C, velocidad de tornillo rpm y humedad %). Los resultados indicaron significancia por parte de factores e interacciones, siendo la humedad el factor de mayor incidencia. El punto medio (PM) del diseño, formulado con 15% de ensilaje y procesado con niveles medios (125°C, 170 rpm, 28%), presentó un porcentaje superior al 90% de flotabilidad, además de resultados aceptables en el índice de expansión, densidad específica, índice de absorción de agua, estabilidad en agua y durabilidad; logrando condiciones favorables para la obtención de un alimento con propiedades físicas similares a las de un alimento comercial.Na barragem, 'A Salvajina', no municipio de Suárez (Cauca), a transformação da Tilápia Vermelha (Oreochromis spp), deixa como principais produtos: cabeças, ossos, pele, escamas e as vísceras, que através do processo de ensilagem podem constituir uma alternativa de proteína na formulação de rações para peixes. Esta pesquisa obteve aglomerados extrusados para tilápia vermelha na engorda, substituindo parcialmente a farinha de peixe por silagem biológica. As variáveis de resposta de pelet (propriedades físicas), permitiram através de um planejamento fatorial 23, avaliar os parâmetros de processo de extrusão (temperatura °C, velocidade do parafuso rpm e umidade %). Os resultados indicaram grande significância de fatores e interações, sendo a umidade das dietas, o fator de maior impacto. 0 ponto medio (MP) do projeto, feito com 15% de silagem biológica de peixe e transformado em níveis intermediários de três fatores (125°C, 170 rpm, 28%) apresentou uma percentagem maior ao 90% de flutuabilidade, além de resultados aceitáveis para a taxa de expansão, a gravidade específica, índice de absorção de água, estabilidade na água e durabilidade; tornando as condições favoráveis para a obtenção de um alimento com propriedades físicas semelhantes às de um alimento comercial.At 'La Salvajina' dam, town of Suarez (Cauca), the transformation of red tilapia (Orechromis ssp) leaves as major by-products heads, skins, bones, scales and entrails, all of which a silage process could offer a proteic alternative in the feed formulation for fish. During this present research were obtained extruded pellets for red tilapia in fattening stage, partially substituting fish flour biological silage. The pellet response variables (physical attributes) allowed, through a factorial design 23 evaluate the parameters of the extrusion process (temperature °C, screw speed rpm and humidity %). The results pointed significance from factors and interactions being the diets humidity the factor with highest incidence. The design's mid-point (MP), formulated with 15% percent offish biological silage and processed with mid-levels of the three factors (125°C, 170 rpm, 28%), showed higher than 90% percent of buoyancy, besides acceptable results in the rate of expansion, specific density, water absorption rate, water stability. As a result, favorable conditions were reached for obtaining nourishment with physical attributes similar to those of commercial nourishment.

La producción piscícola en la represa "La Salvajina" se ha incrementado en los últimos años, acentuando la acumulación de residuos resultantes del proceso. La presente investigación busca generar una alternativa de manejo de los residuos, aplicando la técnica de ensilaje biológico para su inclusión en la alimentación de Tilapia roja en etapa de engorde. Se evaluaron tres niveles de inclusión, 10% (T1), 20% (T2), 30% (T3), más una dieta testigo 0% (T0) sin ensilaje. Para ello, se determinó digestibilidad aparente (total, materia seca, proteína cruda, extracto etéreo y cenizas) mediante la adición de óxido crómico como marcador inerte y los parámetros zootécnicos (ganancia de peso, incremento en talla y conversión alimenticia). Las evaluaciones se llevaron a cabo en jaulas metabólicas, bajo un diseño completamente al azar, en tres réplicas. Los parámetros de digestibilidad no presentaron diferencias significativas (p>0,05), indicando que el ensilaje biológico de residuos de pescado al ser incluido en las raciones para tilapia, no afectan la ingestión de los componentes alimenticios. Los parámetros zootécnicos presentaron diferencias significativas (pA produção de peixes na represa "La Salvajina" tem aumentado nos últimos anos, acentuando a acumulação de resíduos resultantes do processo. Esta pesquisa visa criar uma alternativa de gestão de resíduos, aplicando a técnica de silagem biológica de inclusão na dieta de tilápia vermelha em processo de engorde. Três níveis de inclusão foram avaliados, 10% (T1), 20% (T2), 30% (T3), além de uma dieta controle de 0% (T0), que não tem inclusão de silagem. Para este fim, determinou-se a digestibilidade aparente (matéria seca total, proteína bruta, extrato etéreo e cinzas) por meio da adição de óxido de cromo como marcador inerte e parâmetros zootécnicos (ganho de peso, aumento no tamanho e na conversão alimentar). As avaliações foram realizadas em gaiolas metabólicas, em delineamento inteiramente casualizado com três repetições. Os parâmetros de digestibilidade não foram significativamente diferentes (p>0,05), indicando que a silagem biológica de resíduos de peixe ao ser incluído nas dietas para a tilápia, não afetou o consumo dos componentes dos alimentos. Os parâmetros zootécnicos foram significativamente diferentes (pThe piscicultural production at "La Salvajina" dam has increased in recent years, accentuating the accumulation of waste resulting from this process. The present research seeks to generate an alternative for waste management, applying the biological silage technique for its inclusion in the red tilapia feeding at the fattening stage. Three inclusion stages were evaluated, 10% (T1), 20% (T2), 30% (T3), plus a witness diet 0% (TO) which does not present silage inclusion. For this, it was determined apparent digestibility (total, dry matter, raw protein, ether extract and ashes) through the addition of chromic oxide as an inert marker and the zootechnical parameters (weight gain, size increment and food conversion). The evaluations were carried out in metabolic cages under a completely randomized design in three replicas. The digestibility parameters did not present meaningful differences (p>0,05), indicating that the biological silage of fish waste when included in rations for tilapia do not affect the ingestion of the feeding components. The zootechnical parameters presented meaningful differences (p

Se realizó la comparación del comportamiento cinético de dos inóculos de Bacterias Ácido Lácticas (BAL) desarrollados a partir de Lactobacillus plantarum A6 y de yogurt comercial. Se incubaron a 35°C durante 48 horas y se repicaron tras 24 horas de fermentación en medio líquido para su posible aplicación en la fermentación de residuos pesqueros. Para cada cepa se midió la biomasa mediante conteo en placa según la NTC 5034 de 2002, el consumo de azúcares totales por el método de antrona y la producción de ácido láctico por titulación bajo la NTC 4978 de 2001, durante el tiempo de incubación. Los resultados mostraron un mejor desarrollo para Lactobacillus plantarum A6 con diferencias significativas (α = 0,05) en los rendimientos Yx/s y Yp/s de 0,401 y 0,34 respectivamente para la primera etapa, y de Yx/s= 0,39 y Yp/s = 0,36 en la segunda etapa, a diferencia de las BAL del yogurt las cuales presentaron rendimientos menores. Otros parámetros cinéticos como la velocidad máxima de crecimiento y tiempo de duplicación para ambas cepas no presentan diferencias significativas (α = 0,05).Foram comparados o comportamento cinético de dois inóculos de Bacterias de Ácido Láctico (BAL) desenvolvido a partir de Lactobacillus plantarum A6 e de iogurte comercial. Incubados a 35°C por 48 horas e se repicaram após de 24 horas de fermentação em meio líquido, para possível aplicação na fermentação de residuos de peixe. Para cada amostra se mediu a biomassa mediante contagem em placa acordo com a NTC 5034 de 2002, o consumo de açúcares totais pelo método de antrona e na produção de ácido láctico por titulação sob o NTC 4978 de 2001, durante o tempo de incubação. Os resultados mostraram um melhor desenvolvimento de Lactobacillus plantarum A6 com diferenças significativas (α = 0,05) nos rendimentos Yx/s, Yp/s de 0,401 e 0,34 respectivamente para a primeira fase, e Yx / s = 0,39 e Yp / s = 0,36 na segunda etapa, em contraste com as BAL do iogurte, que tiveram rendimentos inferiores. Outros parâmetros cinéticos como a velocidade máxima de crescimento e tempo de duplicação para as duas cepas não apresentaram diferencias significativas (α = 0,05).A comparison was made of the kinetic behavior of two inoculums of lactic acid bacteria (LAB) developed from Lactobacillus plantarum A6 and commercial yogurt. They were incubated at 35°C during 48 hours and were replicated after 24 hours of fermentaron in liquid medium forits possible application in the fermentaron of fishing residues. For each strain was measured the biomass through plate count according to the NTC 5034 of 2002, the total sugars consumption by the antrona method and the lactic acid by titulation under the NTC 4978 of 2001 during the incubation time. The results showed a better development for Lactobacillus plantarum A6 with meaningful differences (α = 0,05) in the performances Yx/s y Yp/s of 0,401 and 0,34 respectively to the first stage, and of Yx/s= 0,39 and Yp/s = 0,36 in the second stage unlike those of LAB of the yogurt which displayed lower performances. Other kinetic parameters like máximum speed growth and duplication time for both strains do not show meaningful differences (α = 0,05).

The objective of this article is show that the BRIC´s multinationals do not have global strategies but regional strategies, and they do not belong to same strategic groups, so they cannot be analyzed on the same perspectives and theories. The literature on strategic groups and regionalization of multinationals give support for the thesis presented above, which it is tested by quantitative and qualitative secondary data concerning the oil and gas multinational industry of the BRIC countries. The result argues that multinationals from these countries are regional and adopt strategies idiosyncratic. Therefore, when analyzing the multinational companies from the BRIC assumptions must reflect the peculiarities of each country of the multinationals and their relationship with the regional competitive environment.