El calor y la temperatura son dos vocablos que en lo cotidiano se usan indistintamente. Desde un punto de la física son muy diferentes y el propósito es que esta secuencia que se presenta aquí, guie al estudiante en el propósito de conocer sobre este tema y explicar situaciones del mundo cientifico y tecnológico
El calor y la temperatura son dos vocablos que en lo cotidiano se usan indistintamente. Desde un punto de la física son muy diferentes y el propósito es que esta secuencia que se presenta aquí, guie al estudiante en el propósito de conocer sobre este tema y explicar situaciones del mundo cientifico y tecnológico
calor se define como la transferencia de energía térmica que se da entre diferentes cuerpos o diferentes zonas de un mismo cuerpo que se encuentran a distintas temperaturas, sin embargo en termodinámica generalmente el término calor significa simplemente transferencia de energía
evaluation of the euglycemic effect of oral administration of s. rebaudiana b...IJEAB
Stevia rebaudiana is a plant widely used as sweetener and food supplement. There are some reports of the euglycemic effect of S. rebaudiana extracts, which has been attributed mainly to stevioside for the results obtained by other authors. However, studies with extracts lack the precise quantification of glycosides and it is known that several agricultural and environmental factors affect the steviol glycosides content. The aim of this study was to evaluate the euglycemic effect of oral administration of extracts of S. rebaudiana varieties cultivated in Mexico in normoglycemic and induced-diabetic Wistar rats and quantify their glycosides content. Aqueous leaves extracts of Criolla and Morita II varieties of S. rebaudiana were used to quantify glycosides by a validated HPLC method or lyophilized for in vivo experiments. Hypoglycaemic effect was evaluated in normoglycemic fasting rats, subjected to intragastric administration of Criolla or Morita II (100 or 200 mg/kg) and glucose measured at time 0, 1, 3, 5 and 7 hours. The antihyperglycemic effect was first evaluated with Streptozotocin / Nicotinamide-induced diabetic rats following the methodology previously described, and further evaluated with glucose load in normoglycemic rats. Control groups were distilled water and glibenclamide (5 mg/kg). Stevioside content was 2.08 ± 0.11 and 5.22 ± 0.23 (g/100 g of dry leaves) in the Morita II and Criolla variety, respectively. Acute administration of both varieties of S. rebaudiana had no euglycemic effect in normoglycemic or induced-diabetic rats (p> 0.05) at any of the doses tested.
calor se define como la transferencia de energía térmica que se da entre diferentes cuerpos o diferentes zonas de un mismo cuerpo que se encuentran a distintas temperaturas, sin embargo en termodinámica generalmente el término calor significa simplemente transferencia de energía
evaluation of the euglycemic effect of oral administration of s. rebaudiana b...IJEAB
Stevia rebaudiana is a plant widely used as sweetener and food supplement. There are some reports of the euglycemic effect of S. rebaudiana extracts, which has been attributed mainly to stevioside for the results obtained by other authors. However, studies with extracts lack the precise quantification of glycosides and it is known that several agricultural and environmental factors affect the steviol glycosides content. The aim of this study was to evaluate the euglycemic effect of oral administration of extracts of S. rebaudiana varieties cultivated in Mexico in normoglycemic and induced-diabetic Wistar rats and quantify their glycosides content. Aqueous leaves extracts of Criolla and Morita II varieties of S. rebaudiana were used to quantify glycosides by a validated HPLC method or lyophilized for in vivo experiments. Hypoglycaemic effect was evaluated in normoglycemic fasting rats, subjected to intragastric administration of Criolla or Morita II (100 or 200 mg/kg) and glucose measured at time 0, 1, 3, 5 and 7 hours. The antihyperglycemic effect was first evaluated with Streptozotocin / Nicotinamide-induced diabetic rats following the methodology previously described, and further evaluated with glucose load in normoglycemic rats. Control groups were distilled water and glibenclamide (5 mg/kg). Stevioside content was 2.08 ± 0.11 and 5.22 ± 0.23 (g/100 g of dry leaves) in the Morita II and Criolla variety, respectively. Acute administration of both varieties of S. rebaudiana had no euglycemic effect in normoglycemic or induced-diabetic rats (p> 0.05) at any of the doses tested.
molecular variations due to phylogeographic factors in channa punctatusIJEAB
Channa punctatus is a freshwater fish belonging to family Ophiocephalidae. This fish is available in almost all over the country. In present communication molecular study of COI region of mitochondrial gene was done to find out intraspecific differences in genome of Channa punctatus habitating in different states of India having variable environmental conditions. Result showed minor variations in mitochondrial genome of Channa punctatus and utility of molecular markers to show intraspecific variations.
stimulatory effect of the magnetic treatment on the germination of cereal seedsIJEAB
The main objective of this study is to determine the effects of 125 mT magnetic treatment on the germination of different cereals seeds. This objective has a practical application in agriculture science: early growth of seeds. Germination tests were carried out under laboratory conditions by exposing seeds to magnetic field for different times. For each treatment the number of germinated seeds was counted to determine the time necessary to achieve the final maximum percentage of germinated seeds; rate of germination was assessed by determining the mean germination time (MGT) and parameters T1, T10, T25, T50, T75, T90, time required to germinate 1 - 90 percent of seeds. An increase in the percentage and rate of germination of seeds as positive response to magnetic field treatment in rice, wheat, maize and barley seeds have been found for all treatments applied. The mean germination time and parameters were reduced for all the magnetic treatments applied. Most significant differences were obtained for time of exposure of chronically exposure and 24 hours. External magnetic fields enhance seed vigor by influencing the biochemical processes by stimulating activity of proteins and enzymes. Numerous studies suggested that magnetic field increases ions uptake and consequently improves nutrition value.
insecticidal effects of eudesmanes from pluchea sagittalisIJEAB
Eudesmanoids play an important role in the protection of plants against herbivores. Pluchea sagittalis (Lamarck) Cabrera (Asteraceae) is widespread in tropical South America and contains compounds that provide protection against phytophagous insects. In the present work we isolated seven sesquiterpenoids with eudesmane skeletons that were evaluated for their insecticidal activities against Spodoptera frugiperda and Ceratitis capitata, pests that cause serious damage to crops in the Argentine northwest. The Eudesmanes were incorporated at different concentrations to the diet of Spodoptera frugiperda. In the choice test, larval feeding behavior was altered. The eudesmanes 1, 5 and 7 showed the highest activity with feeding election indexes (FEI) of 50, 50, and 72 %, respectively at 200 µg/g of diet. When tested for insecticidal activity using neonate larvae with the no-choice artificial diet bioassays, eudesmane 1 was the most toxic in the larval stage (LD50 177.80 mg/g of diet). Compounds 5 lowered the percentage of adult emergence and produced the most malformations (72%) compared with control. Drastic effects were observed in the oviposition deterrence activity against C. capitata. The maximum oviposition deterrence (87 %) was recorded with eudesmane 5 at dose 30 µg/cm2 of artificial fruit. Finally, eudesmanes 6 and 7 showed significant larval and pupal mortality against the first generation larvae of viable eggs oviposited by females fed with the treated diet (100 µg / g artificial diet).
Новый инструмент увеличения продаж, повышения лояльности, продвижения бренда основанный на современной технологии, которая позволяет
через мобильное приложение взаимодействовать с клиентами в режиме он-лайн, обмениваясь с ними
деньгами, бонусами, баллами, товарами, новостями, подарками и т. д., благодаря созданной нами уникальной экосистеме, включающей в себя white label Mob App под ключ, процессинговый центр, платежное решение для Visa & MC, QR-код технологию.
Программно-аппаратная платформа для управления счетами, электронными кошельками, платежными картами и картами лояльности в одном приложении.
- Все в одном приложении,
- Простая идентификация и авторизация,
- Переводы между пользователями
- Платежи через QR коды,
- Платежи с помощью NFC,
- Оплата платежными картами, подключенными к кошельку,
- Мобильный эквайринг,
- Выставление счетов,
- Кредитование,
- Электронные полисы,
- Консолидация программ лояльности,
- Скидки и спецпредложения,
- Продажа билетов.
www.mwallet.pro
www.m-processing.com
formulation, acceptability and storage stability of appetized ginger plum lea...IJEAB
Appetized ginger plum leather was prepared by using different combinations of ginger and plum pulp with varying concentrations of appetizing mixture. The TSS of ginger and plum pulp were raised to 25oB by adding sugar and 1.0 to 2.5% appetizing mixture, followed by drying thin layers in dehydrator (55±2oC) to 12-14% moisture content. The standardization of most palatable recipe was done by evaluating sensory properties and highest score was obtained by ginger: plum (50:50) and 1.5% appetizing mixture. The appetized leather contained comparatively higher amount of ascorbic acid (13.16mg/100g), total phenols (55.89mg/100g) and antioxidant activity (72.94%). The leather was found most stable when packaged in laminated aluminium pouches during storage. The leather did not exhibit appreciable changes in titratable acidity, ascorbic acid, total sugars, phenols and antioxidant activity after 6 months. Thus the appetized ginger plum leather can be stored under ambient storage after packing in aluminium laminated pouches.
susceptibility of eucalyptus species and clones to red gum lerpIJEAB
Glycaspis brimblecombei is a sap-sucking insect that feeds on Eucalypts. The pest is native to Australia. The nymph feeds on eucalypt leaves and secretes honeydew with which they construct a waxy cover (called a lerp) around themselves. This cover is whitish and conical in shape and shelters the insects until the adult stage. The insect is considered a serious pest that causes leaf discoloration, severe leaf drop, twig dieback and some tree mortality on some Eucalyptus species. In October 2016, the red gum lerp psyllid was recorded for the first time in Mbizi forest plantation in Tanzania infesting Eucalyptus camaldulensis and different Eucalyptus clones. A study was conducted to determine the susceptibility of Eucalypt germplasm to the insect pest. Results showed that E. camaldulensis was more infested followed by GC 514, GC 167, GC 584, GC 15, GC 785 clones while GC 940 was the least infested. Eucalyptus grandis was not infested. Stakeholders can be able to use the susceptibility grouping of the Eucalyptus germplasm to determine what to plant in areas of red gum lerp psyllid infestation. Similar research work should be carried in all major host tree growing areas to determine susceptibility groups for the areas.
Postharvest Management and Value Addition of Ginger (Zingiber Officinale Rosc...IJEAB
Ginger is an important spice crop and India is one of the leading producer and exporter of ginger in the world. Ginger is widely used around the world in food as a spice both in fresh and dried form which adds flavour to the meal by creating spicy pungent taste. The chemical components of the ginger rhizome vary considerably depending on the location of cultivation and postharvest treatments. Ginger contains polyphenol compounds such as gingerol and its derivatives like zingiberone, bisabolene, camphene, geranial, linalool, borneol and oleoresin (combination of volatile oils and resin) that accounts for its characteristic aroma and therapeutic properties. Fresh ginger are perishable in nature and are spoiled due to improper handling, growth of spoilage microorganisms, susceptibility to rhizome rot, wilting and sprouting, action of naturally occurring enzymes, chemical reactions and structural changes during storage. Keeping in mind the low shelf-life of fresh ginger and inadequate facility for their modern storage leading to distress sale, value addition could be a viable alternative which will fetch remunerative price to the growers. The present scenario, nutritional importance, postharvest management, value added products of ginger have been discussed in detail in the review.
Mobile Wallet is a service that allows users to manage digitized values (offers, coupons, rewards within loyalty programs, ticketing, boarding passes, gift certificates, ID-cards or information about products and services) of different brands and makes it possible to make payments (with bank accounts, bank cards, and electronic money)
Hardware-software complex to manage accounts, e-wallets, payment and loyalty cards in single application.
A mobile platform turning a smartphone into a powerful payment and loyalty tool.
- All-in-one,
- Simple authentication & authorization,
- P2P transfers,
- Pay by QR code,
- Pay by NFC,
- Pay by cards linked to an account,
- Mobile acquiring,
- Invoices,
- Loans,
- E-policies,
- Consolidation of loyalty programs,
- Discounts and promotions,
- Ticketing.
www.mwallet.pro
www.m-processing.com
Instrucciones del procedimiento para la oferta y la gestión conjunta del proceso de admisión a los centros públicos de primer ciclo de educación infantil de Pamplona para el curso 2024-2025.
1. Calor y Temperatura
En el lenguaje cotidiano solemos confundir los términos calor y temperatura. Así,
cuando hablamos del calor que hace en el verano o lo mal que saben los refrescos
calientes, realmente nos referimos a la temperatura, a la mayor o menor temperatura
del aire o los refrescos. La temperatura es una magnitud física que nos permite definir
el estado de una sustancia, lo mismo que cuando decimos que un coche circula a 90 m/h
o que una casa tiene 5 m de alto.
Cuando se ponen en contacto dos sustancias a distinta temperatura, evolucionan de
forma que el cuerpo a mayor temperatura la disminuye y el que tenía menor
temperatura la aumenta hasta que al final los dos tienen la misma temperatura, igual
que al echar un cubito de hielo a un refresco, que el refresco se enfría y el cubito de
hielo se calienta y termina convirtiéndose en agua. Decimos que la sustancia a mayor
temperatura ha cedido calor a la sustancia que tenía menor temperatura.
Sin embargo, el calor no es algo que esté
almacenado en el cuerpo más caliente y que pasa
al cuerpo más frío. Tanto uno como otro poseen
energía, que depende de la masa del cuerpo, de
su temperatura, de su ubicación, etc. y recibe el
nombre de energía interna. Cuando esta energía
interna pasa de una sustancia a otra a causa de la
diferencia de temperatura entre ellas la llamamos
calor. Una catarata es agua que pasa de un sitio a
otro porque están a distinta altura, de forma
similar el calor es la energía que pasa de un
cuerpo a otro porque están a distinta temperatura.
Punto de ebullición
Si ponemos al fuego un recipiente con agua, como el fuego está a mayor
temperatura que el agua, le cede calor y la temperatura del agua va aumentando, lo
que podemos comprobar si ponemos un termómetro en el agua. Cuando el agua llega a
100 ºC, empieza a hervir, convirtiéndose en vapor de agua, y deja de aumentar su
temperatura, pese a que el fuego sigue suministrándole calor: al pasar de agua a vapor
de agua todo el calor se usa en cambiar de líquido a gas, sin variar la temperatura.
La temperatura a la que una sustancia cambia de líquido a gas se llama punto de
ebullición y es una propiedad característica de cada sustancia, así, el punto de
ebullición del agua es de 100 ºC, el del alcohol de 78 ºC y el hierro hierve a 2750 ºC.
Como una catarata, el calor es energía que pasa entre
dos cuerpos
2. Punto de fusión
Si sacas unos cubitos de hielo del congelador y los colocas en un vaso con un
termómetro verás que toman calor del aire de la cocina y aumentan su temperatura. En
un principio su temperatura estará cercana a -20 ºC (depende del tipo de congelador) y
ascenderá rápidamente hasta 0 ºC, se empezará a formar agua líquida y la temperatura
que permanecerá constante hasta que todo el hielo desaparezca.
Igual que en el punto de ebullición, se produce un cambio de estado, el agua pasa del
estado sólido (hielo) al estado líquido (agua) y todo el calor se invierte en ese cambio
de estado, no variando la temperatura, que recibe el nombre de punto de fusión. SE
trata de una temperatura característica de cada sustancia: el punto de fusión del agua
es de 0 ºC, el alcohol funde a -117 ºC y el hierro a 1539 ºC.
Sustancia Punto de fusión (ºC) Punto de ebullición (ºC)
Agua 0 100
Alcohol -117 78
Hierro 1539 2750
Cobre 1083 2600
Aluminio 660 2400
Plomo 328 1750
Mercurio -39 357
Sólo entre 0 y 100 ºC el agua es líquida