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Search Results: 1 - 10 of 467387 matches for " Enrique A.; Nepote "
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Distribución de Lutzomyia longipalpis en el Chaco Argentino, 2010
Salomón,Oscar D.; Rosa,Juan R.; Fabiani,Mariela; San Miguel,Silvia R.; Szelag,Enrique A.; Nepote,Marcelo; Parras,Matías A.;
Medicina (Buenos Aires) , 2011,
Abstract: the appearance of the vector of visceral leishmaniasis (vl) lutzomyia longipalpis in the province of formosa in 2004 was associated with urban epidemic risk for the first time in argentina. during 2006, vectors, canine and human cases of vl were reported in the province of misiones, and in summer 2008-2009, in the province of corrientes. in santiago del estero province in 2008, cases of human and canine vl were associated with secondary vectors. therefore, with the aim to know the current distribution of vl risk in the chaco region, systematic captures of the vector were performed between january and april 2010 in 30 localities of formosa and chaco, and in the city of reconquista, province of santa fe (224 traps/night). lu. longipalpis was reported for the first time in the cities of resistencia and puerto antequera (chaco). clorinda and puerto pilcomayo (formosa) are the localities where the traps with more individuals were obtained, 158 and 241 lu. longipalpis trap / site / night respectively. these results showed that the vector of urban epidemic vl is still spreading in argentina, and already reached the province of chaco. sporadic cases reported in the chaco region, transmitted by secondary vectors as lu. migonei would also increase due to intensified surveillance, and the dispersion of the parasite associated with the transit of asymptomatic or symptomatic infected dogs.
Antioxidant Activity of Methanolic Extracts from Peanut Skin
V. Nepote,N. R. Grosso,C. A. Guzmán
Molecules , 2000, DOI: 10.3390/50300487
Abstract: Antioxidant activity of skin from runner peanut was performed on sunflower refined oil. The skin was obtained from industrial blanching process. The oil was oxidized at 60oC. The methanolic extracts show antioxidant activity in relation to the oil (without additives). However these extracts do not reach the activity level from BHT.
Radical scavenging activity of extractsof argentine peanut skins (Arachis Hypogaea) in relation toits trans-resveratrol content
Nepote,V.; Grosso,N.R.; Guzman,C.A.;
Anales de la Asociaci?3n Qu?-mica Argentina , 2004,
Abstract: the objective of this work was to determine radical scavenging activity in relation to the content of total phenolic compounds and trans-resveratrol (resveratrol) in fractions from ethanolic extracts of peanut skins from argentina. ethanolic extract was prepared from defatted peanut skins. total dry matter content, total phenolic content and radical scavenging activity percentage were determined from ethanolic extract and purified fractions. the ethanolic extract was separated by partition with dichloromethane, ethyl acetate and water. the ethyl acetate fraction was separated in a minicolumn packed with sephadex lh-20 because this fraction showed higher content in phenolic compounds and radical scavenging activity. the fractions from the column were analyzed by paper chromatography and thin layer chromatography to identify resveratrol. hplc and 1h-nmr spectroscopy were performed in resveratrol fraction. ethanol extracted 0.1056g of dry matter per gram of defatted peanut skins. ethanolic extract showed 0.932g/g of total phenolic compound and 31.5% of radical scavenging activity. the resveratrol content was 91.4 ± 7.3mg/g in ethanolic extract and 9.07 ± 0.72mg/g in peanut skins.
Extraction of antioxidant components from peanut skins
Nepote, Valeria,Grosso, Nelson R.,Guzman, C. A.
Grasas y Aceites , 2002,
Abstract: The objective of this work was to extract antioxidant components from peanut skins using different solvents and to determine antioxidant activity of the extracts. Methanolic, ethanolic, acetonic and aqueous extracts were prepared from defatted and non defatted peanut skins. Total dry matter content and total phenolic content, radical-scavenging activity and antioxidant activity in sunflower oil were determined from the extracts. The peanut skins used in this work had the following proximate composition: 16.60 % oil, 12.32 % protein, 2.83 % ash and 69.8 % other components. High content of total dry matter was found in methanolic (17.11 %), ethanolic (17.70 %) and acetonic (18.54 %) extracts from non defatted peanut skins. The acetonic extract from defatted peanut skins had lower dry matter extraction than the non defatted peanut skin extract. High content of total phenolics was detected in methanolic (158.6 mg/g) and ethanolic (144.1 mg/g) extracts from deffated peanut skins. These last two extracts in concentration of 1 g/mL, the radical-scavenging activities were 32.59 % in methanolic extract and 31.5 % in ethanolic extract. All extracts (0.05 % w/w) in sunflower oil showed antioxidant activity. This antioxidant activity from the extracts was lower than that activity from BHT. El objetivo del trabajo fue extraer sustancias antioxidantes del tegumento de las semillas de maní usando diferentes tipos de solventes y determinar la actividad antioxidante de los extractos. Extractos metanólicos, etanólicos, acetónicos y acuosos fueron preparados desde tegumento de maní desengrasado y sin desengrasar. Sobre los extractos se determinaron los contenidos de materia seca y fenoles totales, actividad secuestrante de radicales libres y la actividad antioxidante sobre aceite de girasol. El tegumento de maní usado en este trabajo tuvo la siguiente composición porcentual: 16.60 % de aceite, 12.32 % de proteínas, 2.83 % de cenizas y 69.8 % de otros componentes. Alto contenido de materia seca se encontró en extractos metanólicos (17.11 %), etanólicos (17.70 %) y acetónicos (18.54 %) de tegumentos sin desengrasar. Menor contenido de materia seca mostró el extracto acetónico de tegumento desengrasado que él de el tegumento no desengrasado. Alto contenido de fenoles totales fue detectado en extractos metanólicos (158.6 mg/g) y etanólicos (144.1 mg/g) del tegumento de maní desengrasado. Además estos dos últimos extractos a concentraciones de 1 g/mL tuvieron una actividad secuestrante de radicales libres que fueron de 32.59 % y 31.5 %, respectivamente. Todos los extractos
The first kiss of science - From interactivity to dialogue
Juan Nepote
JCOM : Journal of Science Communication , 2007,
Abstract: In the Rafael Nieto Auditorium of the National Autonomous University of San Luis Potosi Mexico, few chairs are empty. The room is full of Astrophysics professors, Solid State of Matter, Elementary Particles, Fluid Mechanics, etc. It is the 49th National Congress of Physic. Today -extraordinarily- it has slip into the program an analysis round table about the new outlines in science museums in Mexico.
The other books – A journey through science books
Juan Nepote
JCOM : Journal of Science Communication , 2008,
Abstract: On March 2007 JCOM issue, Bruce Lewenstein made this question: why should we care about science books? Next he analyzed some fundamental roles of science books. As a continuation for that enquiry, this text wants to be a dialogue about science, readers, and books, just a quick look at many of the other books, science books, those that do not find easily their place in bookstores and libraries; these books situated beyond labels like fiction or romance but equally memorable, necessaries and desirables.
Honey roasted peanuts and roasted peanuts from Argentina. Sensorial and chemical analyses
Mestrallet, Marta G.,Carnacini, Laura,Días, María J.,Nepote, Valeria
Grasas y Aceites , 2004,
Abstract: The objective of this work was to characterize the chemical and sensory aspects of Honey Roasted (HRP) and Roasted Peanuts (RP). These products were evaluated for sensory analysis: overall acceptance using a consumer test and a descriptive analysis using a trained panel. Percentages of protein, oil, carbohydrate and ash was analyzed in HRP and RP. The contents of carbohydrate, oil and protein in HRP were 28.22%, 45.56% and 21.06%, respectively. RP showed higher percentages of lipids and protein and lower percentages of carbohydrate content than HRP. The total energetic value was lower in HRP. Values of 8 (like very much) were chosen by a higher number of consumer panelist for HRP while values of 6 (like slightly) were found in a higher proportion for RP. The trained panel described 11 attributes: brown color, roughness, roasted peanutty, oxidized, cardboard, sweet, salty, bitter, sour, hardness and crunchiness. The roasted peanutty intensity in RP was higher than in HRP. The intensities of roughness, sweet and salty in HRP were higher than in RP. El objetivo del trabajo fue caracterizar química y sensorialmente al Maní Tostado con Miel (MTM) y Maní Tostado (MT). Estos dos productos fueron evaluados sensorialmente analizando su aceptabilidad por parte de consumidores (test de aceptabilidad) y sus atributos sensoriales por el uso de un panel de jueces entrenados (prueba descriptiva). Por otra parte se describió la composición química porcentual: porcentajes de proteínas, aceites, hidratos de carbonos y cenizas. Los contenidos de hidratos de carbonos, aceites y proteínas en MTM fueron de 28,22%, 45.56% y 21,06%. MT presentó mayores porcentajes de lípidos y proteínas y menor contenido de hidratos de carbono que MTM. El valor energético total de MTM es levemente menor que en MT. La aceptabilidad de los productos mostró mayor número de consumidores que le asignaron un valor de 8 ( me gusta mucho) dentro de una escala hedónica de 9 puntos a MTM y de 6 (me gusta ligeramente) a MT. El panel de jueces entrenados describieron 11 atributos: color marrón, rugosidad, sabores a maní tostado, oxidado y cartón, dulce, salado, amargo, ácido, dureza y crujiente. La intensidad del atributo maní tostado fue mayor en MT que en MTM mientras que este último presentó mayor intensidad en los atributos rugosidad, dulce y salado.
New Peanut Product: “Mayonnaise”. Some Chemical Aspects
M. G. Johnston,V. M. Navarro,V. Nepote,N. R. Grosso,N. I. Brutti,C. A. Guzmán
Molecules , 2000, DOI: 10.3390/50300485
Abstract: The percentage composition, fatty acids and oxidation stability was obtained from “peanut mayonnaise” in comparison with commercial mayonnaise and sunflower oil. “Peanut mayonnaise” showed better chemical quality than commercial mayonnaise.
Christhin: Quantitative Analysis of Thin Layer Chromatography
Maximiliano Barchiesi,Mercedes Sangroni,Carlos Renaudo,Pablo Rossi,María de Carmen Pramparo,Valeria Nepote,Nelson Ruben Grosso,María Fernanda Gayol
Computer Science , 2012,
Abstract: Manual for Christhin 0.1.36 Christhin (Chromatography Riser Thin) is software developed for the quantitative analysis of data obtained from thin-layer chromatographic techniques (TLC). Once installed on your computer, the program is very easy to use, and provides data quickly and accurately. This manual describes the program, and reading should be enough to use it properly.
An Opportunistic Pantoea sp. Isolated from a Cotton Fleahopper That Is Capable of Causing Cotton (Gossypium hirsutum L.) Bud Rot  [PDF]
Enrique G. Medrano, Alois A. Bell
Agricultural Sciences (AS) , 2017, DOI: 10.4236/as.2017.81006
Abstract: Pantoea ananatis (Serrano) representatives are known to have a broad host range including both humans and plants. The cotton fleahopper (Pseudatomoscelis seriatus, Reuter) is a significant pest that causes cotton bud damage that may result in significant yield losses. In this study, a bacterial strain previously isolated from a fleahopper was tested for cotton infectivity using simulated insect feeding. In addition, cotton fleahoppers collected from the field were raised on green beans in the laboratory to test the insects’ capacity to vector cotton pathogens. Adult insects were then caged with greenhouse grown cotton buds. Buds that remained or abscised from the plants following feeding by the insect consistently showed necrosis of the ovary including the wall. A collection of bacterial isolates from both caged insects and diseased buds was analyzed using carbon utilization and enzyme production tests, fatty acid methyl ester profile analysis, and by cloning and sequencing 16S RNA genes. Results showed that the majority of the isolates were best classified as P. ananatis. Upon simulated fleahopper feeding (i.e., penetrative inoculation), the fleahopper isolate rotted cotton buds. These results indicated the fleahoppers are vectors of opportunistic P. ananatis strains causing loss of the cotton fruiting structures.
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