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Understanding the architecture of a processor can be uninteresting and deterring for computer science students, since low-level details of computer architecture are often perceived to lack real-world impact. These courses typically have a strong practical component where students learn the fundamentals of the computer architecture and the handling of input/output operations through the development of simple programs in a low-level assembly programming language. Since these practical sessions require a strong involvement, student attendance and withdrawal rates are poor, lowering academic results and introducing a negative feedback loop that preconditions students to dislike them. This article introduces a new methodology for the practical sessions of Computer Organization and Design courses. This methodology disavows the use of simulators and focuses on actual hardware to promote a feeling of proximity to the execution and outcome of the programs. The proposed setup uses Raspberry Pi devices to encourage students to work autonomously, due to their low cost, capability of running an OS, and rich ecosystem of simple hardware devices. The setup is completed with RISC OS, which combines a simple window-based graphical interface with a low-level management of the hardware without requiring software abstraction layers. The article presents the methodology and the UCDebug tool, developed to help students debug their codes in RISC OS. After the introduction of the new setup at the University of Cantabria, academic results and student satisfaction have improved. The setup has also allowed to sustain a similar organization of the courses throughout the COVID-19 pandemic.

Deficit irrigation (DI) strategies are becoming increasingly common in areas where water resources are limited. The application of moderate levels of DI can result in water savings with a small reduction in yield but with a higher quality of the product. The aim of this work was to evaluate the effect of applying a certain level of water deficit (40% water holding capacity) on the yield and quality of the common bean (Phaseolus vulgaris L.), specifically the cultivar 'Triunfo-70'. Bioactive compounds were investigated by applying an LC-MS-based untargeted metabolomics approach as an analytical tool for identifying novel markers associated with a water deficit in beans. The results showed that beans harvested 30 days after DI application experienced water stress, as indicated by the decrease in the leaf water potential and gas exchange values (stomatal conductance and photosynthesis). In addition, the number of pods per plant was significantly reduced by the DI treatment. The water deficit induced significant alterations in various bioactive compounds (including organic acids, polyphenols, hydroxybenzoic acids, lipids, and phospholipids) when compared to the control treatment. Additionally, twelve new biomarkers were identified in this study for the first time in the common bean under DI. These findings suggested that DI acted as an elicitor, increasing phenylpropanoid metabolism, while concurrently reducing the production of compounds associated with fatty acid metabolism. Additionally, new metabolites were tentatively identified in common beans. This study represents the successful application of the untargeted metabolomics approach to finding bioactive secondary metabolites in beans under different irrigation conditions. [ABSTRACT FROM AUTHOR]

Volatile organic compounds (VOCs) are crucial to the wine's overall quality since they define the aromatic profile. The aim of this study was to investigate whether a 146-day extended maceration (EM) treatment positively affects the aromatic and sensory properties of Monastrell red wine. A total of 43 aromatic compounds belonging to different chemical classes were identified using solid-phase microextraction combined with gas chromatography–mass spectrometry (SPME/GC-MS). In general, EM treatment decreased both the number and total relative concentration of VOCs. Specifically, EM decreased the concentration of alcohols, terpenes and sulphur compounds compared to control wines. However certain compounds such as 2-ethyl-1-hexanol, phenylethyl and ethyl decanoate significantly increased with prolonged maceration. Conversely, EM treatment did not significantly affect the total relative concentrations of esters and ketones. From sensorial point of view, the triangular test showed a positive identification of wines (10/18) with a significant preference for EM wines. Moreover, descriptive analysis revealed that EM wines scored lower values in appearance, aroma and taste. Future research should aim to optimize maceration time to enhance the content of VOCs without compromising the sensory quality of the wine. [ABSTRACT FROM AUTHOR]

Recently, the development of functional beverages has been enhanced to promote health and nutritional well-being. Thus, the fermentation of plant foods with lactic acid bacteria can enhance their antioxidant capacity and others like anti-inflammatory activity, which may depend on the variations in the total content and profile of (poly)phenols. The present study aimed to investigate the impact of fermentation with two strains of Lactiplantibacillus plantarum of several herbal infusions from thyme, rosemary, echinacea, and pomegranate peel on the (poly)phenolic composition and whether lacto-fermentation can contribute to enhance their in vitro antioxidant and anti-inflammatory effects on human colon myofibroblast CCD18-Co cells. HPLC-MS/MS analyses revealed that fermentation increased the content of the phenolics present in all herbal infusions. In vitro analyses indicated that pomegranate infusion showed higher antioxidant and anti-inflammatory effects, followed by thyme, echinacea, and rosemary, based on the total phenolic content. After fermentation, despite increasing the content of phenolics, the antioxidant and anti-inflammatory effects via reduction pro-inflammatory markers (IL-6, IL-8 and PGE2) were similar to those of their corresponding non-fermented infusions, with the exception of a greater reduction in lacto-fermented thyme. Overall, the findings suggest that the consumption of lacto-fermented herbal infusions could be beneficial in alleviating intestinal inflammatory disorders. [ABSTRACT FROM AUTHOR]