Adding new floors to old timber-framed buildings: An assessment of demolished and preserved courtyard houses in the historic centre of Madrid

The constructive analysis of Madrid's old timber-framed collective courtyard buildings, whether demolished, preserved intact, or enlarged, has achieved the dating of relevant case studies. New parameters established in this study set a chronology based on front sector original projects: old (1737–1788), pre-modern (1788–1847) and modern (1847–1892). The on-site inspection and archival research point to ongoing misleading construction in the historic Southern area. Some modern corralas erected on top of pre-existing buildings confirm the initial hypothesis. First dimensioning rules for new façades and the stability required in old ones before adding new storeys, maintaining the original masonry or double-layered system, are discovered. Undated buildings suggest their possible origin a la malicia and a later transformation into transitional corralas. Finally, an analysis of the demolished courtyards narrows down the dating and points to new conjectures in some preserved by showing their uneven layout, old features, and structural discordances in each sector.     

Extruded linseed and rapeseed both influenced fatty acid composition of total lipids and their polar and neutral fractions in longissimus thoracis and semitendinosus muscles of finishing Normand cows

The effects of extruded linseed and rapeseed on lipids and FA composition of total, polar and neutral lipids of longissimus thoracis (LT) and semitendinosus (ST) muscles were investigated in 21 Normand cull cows. Animals were assigned in a 100d finishing period to straw (30%) and concentrate (70%) based (C) or the same diet supplemented with linseed (L) or with rapeseed (66%) plus linseed (33%) (RL). Beef polar and neutral lipids were purified by liquid chromatography and their FA analysed by GLC. Trans and cis 18:1, purified by HPLC from total FA methyl esters, were analysed by GLC–MS. L and LR diets did not increase beef lipid deposition, but had modified FA composition of both LT and ST muscles in favouring deposition of 18:3n-3 and 9cis,11tr 18:2 (CLA), mainly to the detriment of 18:1?9 cis (neutral lipids) and 18:2n-6 (polar lipids). However, they did not favour deposition of LC n-3 PUFA in the two muscles, but had increased deposition of trans 18:1 significantly, especially of ?13tr to ?16tr isoforms to the detriment of ?10tr 18:1 (L diet) and of ?11tr 18:1 (RL diet).     

Isomerization of lactose over natural sepiolite

Sepiolite (a hydrated magnesium silicate) was investigated as a catalyst for the isomerization of lactose. Factors such as temperature, concentration and time were studied. The main reaction product was lactulose; small amounts of epilactose, galactose, tagatose and 3-deoxypentulose were also formed. Product distribution indicated that the reaction routes were isomerization of the disaccharide followed by degradation of lactulose.     

Effect of finishing and ageing time on quality attributes of loin from the meat of Holstein–Fresian cull cows

The effects of finishing time, (T0 = 0, T1 = 30 and T2 = 60 days), on Holstein–Friesian cull cows (n = 18) and post-mortem ageing, (1, 7, 14, 21, 35 and 42 days), under vacuum conditions of Longissimus thoracis (LT) muscles were investigated. The objective of this research was to study how finishing feeding (based on a commercial concentrate and corn silage), following a pasture period of 90 days, affected carcass and meat quality. Ageing time effect was also evaluated on the main quality attribute of added value pieces, such as “striploin of ox” from cull cows. Finishing treatment affected intramuscular fat content (IMF), moisture percentage, water-holding capacity (WHC), colour parameters and shear force of meat at 24 h post-mortem, whereas ageing time enhanced meat tenderness, when this was measured by two textural tests, Warner–Braztler (WB) and textural profile analysis (TPA). A minimum shear force was achieved at 7 and 14 days of ageing for T1 and T2, respectively. No differences (P > 0.05) could be found in colour parameters from 7 to 42 days. The results show that a finishing time of two months is very beneficial, due to the increase in meat fatness, improved overall carcass quality and luminosity (L*). Furthermore, 14 ageing days were sufficient to improved tenderness. Ageing time did not have an effect on lipid oxidation (P > 0.05) and this leads us to conclude that meat shelf life exceeded 42 days under vacuum conditions’.     

Fatty acid profile of traditional soymilk

Soymilk is a water extract of soybeans, closely resembling dairy milk in physical appearance and composition. Most fatty acids in soybean and its derivates are unsaturated, and therefore susceptible to oxidation. The aim of this study was to evaluate the possible effect of the thermal conditions during the elaboration process of soymilk on its fatty acid profile. For this, the fatty acid composition of soymilk, okara (soymilk residue), and soybean were studied by gas chromatography with flame ionization detection (GC-FID). No major differences in the fatty acid patterns were found.     

Associated factors to dietary intake of fruits and vegetables in Bucaramanga, Colombia

The objective of this study was to determine associated factors to the consumption of fruit and vegetables (FV) in the adult population of each socioeconomic status (SES) in Bucaramanga, Colombia. We conducted a cross-sectional in a sample of 317 people and we measured socio-demographic, economic and anthropometric variables and dietary factors related to the purchase and consumption of FV. We made a survey, a 24-Hour dietary recall and we did anthropometric measurements. Portion sizes were estimated with a standardized set of utensils and food-photography atlas. Frequencies, measures of central tendency and dispersion were established and Logistic Regression models were used for the bi and multivariate analysis. Average consumption of FV was 162.6 g/day (188.5 g in high SES and 145.7 g in low SES, p = 0.056). On average 2 servings per day of FV (2.3 servings in high SES and 1.5 in low SES, p = 0.055). The prevalence of adequate intake of FV (more than 5 servings / day) was 8.6% (8.9% in high SES and 8.4% in low SES, p = 0.896). The associated factor to consumption of FV was BMI > or =25 (OR: 0.31, CI (95%): 0.11-0.89, p = 0.030), adjusted for occupation, income, SES, and number of family members. FV consumption is low; excess weight is the only variable associated to no-consumption of five or more servings; causes: cost to the consumption of fruit and flavor in the case of vegetables.     

Improved retention of imidacloprid (Confidor) in soils by adding vermicompost from spent grape marc

Batch sorption experiments of the insecticide imidacloprid by ten widely different Spanish soils were carried out. The sorption was studied for the active ingredient and its registered formulation Confidor. The temperature effect was studied at 15 degrees C and 25 degrees C. The addition of a vermicompost from spent grape marc (natural and ground), containing 344 g kg(-1) organic carbon, on the sorption of imidacloprid by two selected soils, a sandy loam and a silty clay loam, having organic carbon content of 3.6 g kg(-1) and 9.3 g kg(-1), respectively, was evaluated. Prior to the addition of this vermicompost, desorption isotherms with both selected soils, were also performed. The apparent hysteresis index (AHI) parameter was used to quantify sorption-desorption hysteresis. Sorption coefficients, K(d) and K(f), for the active ingredient and Confidor(R) in the different soils were similar. Sorption decreased with increasing temperature, this fact has special interest in greenhouse systems. A significant correlation (R(2)=0.965; P<0.01) between K(f) values and the organic carbon (OC) content was found, but some soils showed higher sorption coefficients than that expected from their OC values. The normalized sorption coefficients with the soil organic carbon content (K(oc)) were dispersed and low, implying that other characteristics of soils could contribute to the retention capacity as well. The spent grape marc vermicompost was an effective sorbent of this insecticide (K(f)=149). The sorption of imidacloprid increased significantly in soils amended with this vermicompost. The most pronounced effect was found in the sandy loam soil with low OC content, where the addition of 5% and 10% of vermicompost increased K(f) values by 8- and 15-fold, respectively. Soil desorption of imidacloprid was slower for the soil with the higher OC and clay content.     

Characterization of Spanish red vermouths

Summary In the present work, the composition of commercial samples of Spanish red vermouths was analysed. Physicochemical parameters such as alcoholic concentration, pH, total sugars, dry extract and ashes were determined following Spanish Official Methods. Most of the samples comply with Spanish legislation for fortified wines. The major volatile components were evaluated by direct gas chromatography using 4-methyl-2-pentanol (Merck) as internal standard. It has been estimated that the concentration of higher alcohols in red vermouth is about twice the concentration in white wines.

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Charakterisierung der spanischen roten Wermut-Weine

Zusammenfassung In dieser Arbeit wurde die Zusammensetzung von Handelsproben spanischer, roter Wermut-Weine analysiert. Die chemisch-physikalischen Parameter wie Alkoholkonzentration, pH, wie Zucker-, Extrakt- und Asche-Gehalt wurden durch amtliche, spanische Methoden bestimmt. Die meisten Wermutproben kommen den spanischen Gesetzen für aromatische Weine nach. Die mengenmäßig-dominierenden flüchtigen Komponenten wurden durch Direkt-Gaschromatographie mit 4-methyl-2-penthanol (interner Standard) geschätzt. Danach enthalten die roten Wermutweine ungefähr die doppelte Konzentration an höheren Alkoholen wie die weißen Weine.

     

On polyethylene chain generation through chemical crosslinking of isotactic polypropylene

Crosslinked isotactic polypropylene (iPP) was prepared by reactive blending using dicumyl peroxide and active sulfur. The modified material was characterized by means of several techniques: dynamic mechanical thermal analysis, differential scanning calorimetry, Fourier transform infrared spectroscopy, and nuclear magnetic resonance (¹³C solid state NMR). Analysis of results using the above techniques confirms that, during the crosslinking process, new ethylenic chains are generated at expenses of the initially present iPP. Furthermore, a balance between the amount of missing iPP and the proportion of newly created polyethylene (PE) is observed. The newly formed PE is semicrystalline, having a degree of crystallinity of about 30%. The amorphous component of the generated PE is thought to contribute to the high impact strength of the crosslinked samples when compared to the unmodified iPP. In light of the results obtained by the different techniques, an attempt to describe the emerging structure of the new crosslinked iPP material is proposed. © 2009 Wiley Periodicals, Inc. J Appl Polym Sci, 2010