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Background: ST-elevation myocardial infarction (STEMI) systems of care have reduced inter-hospital transfer times and facilitated timely reperfusion goals. Helicopters may be an option when land transportation is not feasible; however, the safety of air transport in patients with acute coronary syndrome (ACS) is a factor to consider. Objetives: The aim of this study was to evaluate the safety of helicopter transport for patients with ACS. Methods: Prospective, observational, and descriptive study including patients diagnosed with ACS within the STEMI network of a metropolitan city transferred by helicopter to a large cardiovascular center to undergo percutaneous coronary intervention. The primary outcome of the study was the incidence of air-travel-related complications defined as IV dislodgement, hypoxia, arrhythmia, angina, anxiety, bleeding, and hypothermia. Secondary outcomes included the individual components of the primary outcome. Results: A total of 106 patients were included in the study; the mean age was 54 years and 84.9% were male. The most frequent diagnosis was STEMI after successful fibrinolysis (51.8%), followed by STEMI with failed fibrinolysis (23.7%) and non-reperfused STEMI (9.4%). Five patients (4.7%) developed at least one complication: IV dislodgement (1.8%) and hypoxemia (1.8%) in two patients and an episode of angina during flight (0.9%). A flight altitude of > 10,000 ft was not associated with complications. Conclusions: The results of this study suggest that helicopter transportation is safe in patients undergoing acute coronary syndrome, despite the altitude of a metropolitan area. [ABSTRACT FROM AUTHOR]

This research focuses on the addition of an ecological, sustainable material to improve the durability of earthen constructions and for use in rehabilitation and restoration processes. Specifically, it studies the mechanical and waterproof performance of an earthen mixture with the addition of a vegetal origin gel (VOG) obtained by extracting the starch contained in rice. This solution increases the durability of the mixture and the behavior against water and improves the mechanical resistance of the system. This study is divided into two parts. First, an experimental phase was carried out in the Universitat Politècnica de Catalunya laboratory to design and develop the earthen mixtures stabilized with VOG to obtain an ecological, economical and easily replicable technology that can be transferred to any population group. The second stage consisted of the application of these mixtures and a real intervention in adobe dwellings in the community of Santa Ana Chapitiro, in the State of Michoacan, Mexico. The rehabilitation solutions and dosages were transferred to the residents of the community and applied to local adobe constructions by means of participatory design through an international development cooperation project. Good behavior of the material was found in the early stage. [ABSTRACT FROM AUTHOR]

The State of Michoacan has a wide and rich architectural heritage which is represented by different vernacular typologies which employ different materials and techniques according to the local resources. However, this wide knowledge and cultural heritage are disappearing, with several monuments and buildings being abandoned due to new dynamics and social changes. The traditional techniques have been substituted for modern and industrial construction systems since they are associated with obsolete ways of life. Through international cooperation for development and research projects, many activities were carried out to analyze the durability of local materials and vernacular constructions of the state. The main ones included the architectural survey and inspection of these buildings, photographic and drone surveys, characterization in the laboratory and oral interviews with local users. During the field work, these interviews with the local population, the creation of multimedia content and the use of audiovisual methods had crucial importance in the documentation of this local knowledge and culture, being great methods for scientific communication and dissemination. The main product is the documentary Xirangua, which means 'roots' in the Purépecha language, the main indigenous ethnicity in the state. This documentary explores the traditional architecture and construction of Michoacan, showing the reality within the loss of this vernacular heritage and portraying the importance of its conservation through the perspective of the local population, users and artisans. The use of these audiovisual techniques has demonstrated to be a suitable option to promote and preserve cultural heritage and educate, include the local actors in the process, and make the general public aware of the current issues, with this being one of the first works which explores this approach. [ABSTRACT FROM AUTHOR]

Abstract: Jumbo squid (Dosidicus gigas) is an important commercialized fishery in Mexico; however, during its post‐catch processing, several physicochemical changes occur in flesh, which could result in texture modifications. In this research, changes in water‐holding capacity, protein solubility (PS), firmness, fibrils microstructure, and color of squid muscle (mantle, fins, and arms) during cooking (30 min at 100 °C) were evaluated. Throughout cooking were exhibited different shrinkage and weight loss behavior among three anatomical regions (p < .05). After cooking, PS of muscle from fins and arms remained similar, meanwhile, mantle muscle PS decreased 75%. Shear force (SF) magnitude order (p < .05) registered in fresh muscle was fins > arms > mantle, whereas at ending cooking, mantle muscle required the lowest SF. Microscopic analysis revealed a major quantity of collagen fibers in fins and arm muscle suggesting its possible relation to their hardness, in both fresh and cooked state. Practical applications: Jumbo squid (Dosidicus gigas) is an important marine resource in Mexico and many Asiatic and European countries. Its muscle (fins, arms, and mantle) edible items are commercialized and consumed in fresh, brined, and cooked presentations. Squid muscle protein structures (fibril and stromal) are organized different than fish as well as beef, pork and poultry; therefore its textural, physicochemical and sensorial (quality parameters) changes induced by cooking are distinctive. Squid meat acceptance by consumers is related mainly by texture than the taste or color attributes. Therefore, from economic point of view of domestic and large‐scale markets, the establishment of best cooking conditions of squid became essential. [ABSTRACT FROM AUTHOR]

Jumbo squid is an important fishery resource in Mexico, and its muscle is lean and white and it has a very low price in the market. It is abundant, but with little or nothing added value, therefore is necessary to search alternatives of processing. Due to muscle characteristics, the aim of this study was to obtain protein concentrates using different methods. They were obtained by means of acidic (acid protein concentrates) and alkaline (alkaline protein concentrates) dissolution. Moreover, a protein concentrate was obtained by direct isoelectric precipitation and by the traditional method (neutral protein concentrates). The yield with better results was alkaline protein concentrates (63.58 ± 1.8%). The gel hardness was significantly different (p < 0.05), especially for the alkaline protein concentrates. The acid protein concentrates, isoelectric precipitation and alkaline protein concentrates were better with regard to the neutral protein concentrates, concerning the emulsifying and foaming properties. The protein concentrates by means of alkaline dissolution gave a better gelling property, but all the processes had the potential to obtain protein with emulsifying and foaming properties. [ABSTRACT FROM AUTHOR]