En México, el nanche crece como arbusto en trópico seco y como árbol en zonas de trópico húmedo; produce frutos con aceptación en el mercado, donde cada vez alcanza mayor popularidad. El objetivo de esta investigación fue estudiar las propiedades de calidad físicas y químicas del fruto y las características del endocarpio y embrión del nanche (Byrsonima crassifolia (L.) H. B. K.) colectados en el estado de Oaxaca, México. La investigación se realizó en el Laboratorio de Análisis de Semillas del Colegio de Postgraduados, Campus Montecillo. Se evaluaron cuatro repeticiones de cien frutos, endocarpios y embriones. El análisis de medidas de tendencia central indicó que los frutos tienen forma de oblato, presentan mesocarpio blanco a crema, epicarpio amarillo y sabor característico a la especie. El fruto tiene un endocarpio con cavidades para tres embriones, pero uno o dos se desarrollan, el endocarpio es leñoso, color café oscuro, de forma elíptica y una extremidad acuminada, con surcos sinuosos. El embrión es blanco, ovalado, con cotiledones enrollados en forma de espiral, cubiertos con un tegumento delgado color café. Sin endospermo. Hubo variación en caracteres morfológicos y de calidad.
The corrosion phenomenon in oil and gas industry is a serious issue affecting metallic structures and pipelines. The main aggressive species flowing through oil pipelines is NaCl. The presence of gases in the corrosive medium (CO 2 and H 2 S), increases, even more, its aggressiveness. Usually, to mitigate corrosion, liquid inhibitors are added to the corrosive medium. In the present study, N-hydroxyethyl-imidazoline derivatives of avocado oil was synthesized as a green corrosion inhibitor. The test was performed on 1018 carbon steel at 5, 10, 25, 50 and 100 ppm. Electrochemical techniques as polarization curves (PC), the open circuit potential (OCP), the lineal polarization resistance (LPR) and the electrochemical impedance spectroscopy (EIS) were applied. The results obtained from the OCP indicates that the inhibitor can be classified as a cathodic type one. On the one hand, PC, RPL and EIS determined that the highest corrosion rate was obtained without the inhibitor. On the other hand, by adding inhibitor, the corrosion resistance increased, obtaining the optimal concentration at 10 ppm. The EIS technique in the angle phase format showed the formation of two time constants, which indicates the inhibitor presence. Finally, the SEM analyses showed a minor attack at 5 and 10 ppm.
The majority of snacks expanded by extrusion (SEE) are made with vegetable sources, to improve their nutritional content; it has been proposed to incorporate squid (Dosidicus gigas), due to its high protein content, low price and high availability. However, the interaction of proteins of animal origin with starch during extrusion causes negative effects on the sensory properties of SEE, so it is necessary to know the type of protein–carbohydrate interactions and their effect on these properties. The objective of this research was to study the interaction of proteins and carbohydrates of SEE elaborated with squid mantle, potato and corn. The nutritional composition and protein digestibility were evaluated, Fourier transform infrared (FTIR) and Differential Scanning Calorimetry (DSC) were used to study the formation of protein–starch complexes and the possible regions responsible for their interactions. The SEE had a high protein content (40–85%) and biological value (>93%). The melting temperature (Tm) was found between 145 and 225 °C; the Tm values in extruded samples are directly proportional to the squid content. The extrusion process reduced the amine groups I and II responsible for the protein–protein interaction and increased the O-glucosidic bonds, so these bonds could be responsible for the protein–carbohydrate interactions.
Objetivo: Determinar las características bromatológicas y fermentativas in vitro de complementos elaborados con harina de vaina de parota, cascara y pulpa de calabaza. Metodología: Los complementos evaluados fueron C1 = 50% harina de cascara con pulpa de calabaza y 50% de harina de vaina de parota; C2 = 60% harina de cascara con pulpa de calabaza y 40% de harina de vaina de parota; C3 = 70% harina de cascara con pulpa de calabaza y 30% de harina de vaina de parota. En los complementos se determinó materia seca (MS), proteína cruda (PC), cenizas (Ce), materia orgánica (MO), fibra detergente neutro (FDN), fibra detergente ácido (FDA), producción parcial y acumulada de biogás y metano, cinética de producción de biogás, pH, conteo total de bacterias, nitrógeno amoniacal, degradación de MS y FDN. Resultados: En promedio cuantificaron 15.88% de PC y 42.36% de FDN. C3 produjo 4.53% más biogás acumulado que C2 (P<0.05). En la producción acumulada de metano C2 y C3 no mostraron diferencias (P>0.05); pero, produjeron 7.31% menos metano que C1 (P<0.05). Las degradaciones in vitro no presentaron diferencias entre tratamientos (P>0.05). Limitaciones del estudio: Las mejores características fermentativas se presentan cuando el complemento se labora con 60% de harina de cascara con pulpa de calabaza. Conclusiones: La harina de cascara con pulpa de calabaza con vaina de parota sirven para elaborar complementos con base en su producción de biogás y degradaciones in vitro, por lo que puede representar una alternativa de alimentación de rumiantes en el trópico.
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