COVID-19 personal protective equipment (PPE) contamination in coastal areas of Granada, Spain.

The use of disposable personal protective equipment (PPE) as a control measure to avoid transmission against COVID-19 has generated a challenge to the waste management and enhances plastic pollution in the environment. The research aims to monitor the presence of PPE waste and other plastic debris, in a time interval where the use of face mask at specific places was still mandatory, on the coastal areas of Granada (Spain) which belongs to the Mediterranean Sea. Four beaches called La Rijana, La Charca, La Rábita and Calahonda were examined during different periods. The total amount of sampled waste was 17,558 plastic units. The abundance, characteristics and distribution of PPE and other plastic debris were determined. Results showed that the observed amount of total plastic debris were between 2.531·10-2 and 24.487·10-2 units per square meter, and up to 0.136·10-2 for PPE debris, where face masks represented the 92.22 % of the total PPE debris, being these results comparable to previous studies in other coastal areas in the world. On the other hand, total plastic debris densities were in the range from 2.457·10-2 to 92.219·10-2 g/m2 and densities were up to 0.732·10-2 for PPE debris. PPE debris supposed 0.79 % of the weight of total waste and the 0.51 % of total items. Concerning non-PPE plastic waste: cigarettes filters, food containers and styrofoam were the most abundant items (42.95, 10.19 and 16.37 % of total items, respectively). During vacation periods, total plastic debris amount increased 92.19 % compared to non-vacation periods. Regarding type of beaches, the presence of plastic debris was significantly higher on touristic/recreational than in fishing beaches. Data showed no significant differences between accessible and no-accessible beaches, but between periods with restrictive policy about mask face use and periods with non-restrictive policy data suggest significant differences between densities (g/m2) for PPE litter. The amount of PPEs debris is also correlated with the number of cigarettes filters (Person's r = 0.650), food containers (r = 0.782) and other debris (r = 0.63). Finally, although interesting results were provided in this study, further research is required to better understand the consequences of this type of pollution and to provide viable solutions to this problem.

Effectiveness of the "Mente Sana [Healthy Mind]" Cognitive Training Program for Older Illiterate Adults with Mild Cognitive Impairment.

Aging can lead to functional and cognitive alterations, sometimes limiting older adults in their social development, especially illiterate groups of older adults who receive poor attention from healthcare systems. In this context, the present investigation proposes the cognitive training program "MENTE SANA [HEALTHY MIND]" to improve the cognitive functions of illiterate older adults in Arequipa (Peru). It is a type of quasi-experimental research with a pre-test/post-test design with a homogenous control group. The sample was made up of adults 60 years old and above and of female gender. The Montreal Cognitive Assessment (MoCA) test was used to detect the level of cognitive decline in illiterate older adults. The 50-sessions program was applied to all the older adults with mild cognitive impairment that were selected for the study, on a daily basis. It was found that the tested group improved their cognitive functions compared to the control group. These results help to propose adapted cognitive training programs for illiterate people.

Resolución de problemas interpersonales en niños en exclusión social: Valoración de un programa de entrenamiento / Resolution of interpersonal problems in children in social exclusion: Assessment of a training program

Resumen La exclusión social es uno de los mayores desafíos de las sociedades modernas especialmente para una de las poblaciones más afectadas: la infancia. Crecer en ambientes desfavorecidos tiene un impacto negativo en la salud, la educación o el desarrollo cognitivo, emocional y social. Una de las áreas especialmente afectadas en estos niños es la competencia social, entendida como la habilidad del sujeto para enfrentarse a situaciones sociales problemáticas de forma exitosa. Este trabajo se centra en las habilidades de resolución de problemas interpersonales, consideradas componentes fundamentales de la competencia social. El objetivo del estudio ha consistido en determinar si la implementación de un programa de entrenamiento en habilidades de resolución de problemas interpersonales consigue mejorar dichas habilidades en niños en situación de exclusión social a través de un diseño cuasi-experimental pre-post-tratamiento. Los participantes han sido 61 niños de 7 a 12 años de los cuales 34 se sitúan en situación de exclusión. Los resultados muestran mejoras en la habilidad de generar soluciones a los conflictos y en solución de problemas interpersonales. De los resultados se concluye que el programa genera mejoras en las habilidades entrenadas en niños en situación de exclusión. No obstante, se hace necesario seguir investigando el impacto de las intervenciones breves en esta población.

Abstract Social exclusion is one of the biggest challenges of modern societies especially for one of the most affected populations: children. Growing up in disadvantaged environments has a negative impact on health, education or cognitive, emotional and social development. One area particularly affected in these children is social competence - the subject's ability to deal with problematic social situations successfully. This work focuses on interpersonal problem-solving skills, which are deemed as being quintessential components of social competence. This paper sought to determine whether the implementation of a training program for solving interpersonal problems improves these skills in children in situation of social exclusion, through a quasi-experimental pre-post-treatment design. Participants were 61 children aged 7-12, of which 34 were situation of exclusion. The results show improvements in the ability to generate solutions to conflicts and in interpersonal problem-solving skills. Based on the results, it can be concluded that the program generates improvements in the skills trained in children in situation of exclusion. Nevertheless, it is necessary to conduct further research on the impact of brief interventions in this population.

Influencia de los ingredientes de la formulación y de la temperatura sobre las propiedades texturales de un producto en conserva / Influence of the formulation ingredients and temperature on the texture of a canned product / Influência dos ingredientes da formulação e da temperatura sobre as propriedades na textura de um produto em conserva

Se determinó la influencia de los componentes de la receta y la temperatura sobre algunas propiedades de pasta de pescado, obtenida a partir del picadillo de pescado tratado térmicamente. Entre las propiedades estudiadas se encuentran: dureza, representada por el grado de penetración, capacidad de enlace de agua, representada por la pérdida de aguay parámetros sensoriales del producto. También se analizó el efecto de la sustitución de la harina de trigo por otros ligantes como el almidón de yuca y de maíz. Los resultados indican que la elevación del contenido de proteínas y/o carbohidratos provoca un endurecimiento del producto y una disminución de pérdida de agua. El aumento de la temperatura ocasiona, a su vez, endurecimiento de la textura y aumento de pérdida de agua. Los resultados demuestran que existe estrecha correlación entre la dureza y la pérdida de agua. Es posible sustituir la harina de trigo, usada como ligante en la producción de pastas de pescado, por almidón de yuca o de maíz sin cambios significativos en los parámetros físico-químicos y sensoriales del producto analizado.

Foi determinada a influência dos componentes da formulação e da temperatura sobre algumas propriedades da pasta de pescado, obtida de picadinho de pescado, tratado termicamente. Entre as propriedades avaliadas encontram-se: dureza, representada pelo grau de penetração, a capacidade de retenção da água, representada pela perda da água e parâmetros sensoriais do produto. Além, foi analisada a substituição da farinha de trigo por outros agentes de ligação tais como amido de mandioca e amido do milho. Os resultados refletem que a elevação do conteúdo de proteínas e/ou carboidratos provoca um endurecimento do produto e uma redução das perdas da água. O aumento da temperatura provoca o endurecimento da textura e o aumento das perdas de água. Os resultados mostram que existe uma forte correlação entre a dureza e a perda de água. A farinha de trigo, utilizada como agente de ligação na produção da pasta de pescado, pode ser substituída pelo amido de mandioca ou pelo amido do milho, sem alterações significativas nos parâmetros físico-químicos e sensoriais dos produtos analisados.

The influence of the recipe components and the temperature on some fish paste properties obtained from heat treated minced fish was evaluated. Hardness, represented by the degree of penetration, water binding capacity, represented by water loss, and sensory parameters of the product were tested. The replacement of wheat flour by other binders as cassava starch or corn starch was also analyzed. The results indicate that the increase of protein and/or carbohydrates causes hardening of the product and water loss reduction. The increase in the temperature of processing causes hardening of texture and water loss increases. The results show that there is close correlation between hardness and water loss. Replacing the wheat flour used as a binder in the production of fish paste can be performed through cassava starch or corn starch without significant changes in sensory and physico-chemical parameters of the product.

Anti-secretory, anti-inflammatory and anti-Helicobacter pylori activities of several fractions isolated from Piper carpunya Ruiz & Pav.

ETHNOPHARMACOLOGICAL RELEVANCE: The leaves of Piper carpunya Ruiz & Pav. (syn Piper lenticellosum C.D.C.) (Piperaceae), are widely used in folk medicine in tropical and subtropical countries of South America as an anti-inflammatory, anti-ulcer, anti-diarrheal and anti-parasitical remedy as well as an ailment for skin irritations. AIMS OF THE STUDY: To study the anti-inflammatory, anti-secretory and anti-Helicobacter pylori activities of different fractions isolated from an ethanolic extract of the leaves of Piper carpunya, in order to provide evidence for the use of this plant as an anti-ulcer remedy. Moreover, to isolate the main compounds of the extract and relate their biological activity to the experimental results obtained with the fractions. MATERIALS AND METHODS: Sixteen fractions were obtained from the ethanolic extract (F I-XVI) and 16 pure compounds were isolated and identified from these fractions. We studied the effects of the fractions (0.1-400microg/mL) on the release of myeloperoxidase (MPO) enzyme from rat peritoneal leukocytes, on rabbit gastric microsomal H(+), K(+)-ATPase activity and anti-Helicobacter pylori anti-microbial activity using the microdilution method (MM). The main compounds contained in the fractions were isolated and identified by (1)H- and (13)C NMR spectra analysis and comparison with the literature data. RESULTS: Eight fractions showed inhibition of MPO enzyme (F I-IV, X, XII, XIV and XV). The highest inhibition was observed with F XIV (50microg/mL, 60.9%, p<0.001). F X and XII were the most active ones, inhibiting the gastric H(+), K(+)-ATPase activity with IC(50) values equal to 22.3microg/mL and 28.1microg/mL, respectively. All fractions, except F XV, presented detectable anti-Helicobacter pylori activity, with a diameter of inhibition zones ranging from 11mm up to 50mm. The best anti-Helicobacter pylori activity was obtained with F III and V. Both fractions killed Helicobacter pylori with lowest concentration values, about 6.25mug/mL. Sixteen pure compounds were isolated, five of them are flavonoids that possess strong anti-oxidant and free radical scavenging activity, e.g. vitexin, isovitexin, and rhamnopyranosylvitexin. Terpenoids like sitosterol, stigmasterol and phytol, which have shown gastroprotective activity, and dihydrochalcones, like asebogenin, with anti-bacterial activity, were also isolated. Furthermore, the rare neolignan 1, that is a DNA polymerase beta lyase inhibitor, and (6S, 9S)-roseoside, that shows strong anti-bacterial activity, were isolated, for the first time, from the genus Piper. CONCLUSIONS: We suggest that the flavonoids isolated from F I and II (vitexin, isovitexin, rhamnopyranosylvitexin and isoembigenin) contribute to the anti-MPO activity, as well as to their anti-Helicobacter pylori activity. These flavonoids may also be responsible for the important inhibition of H(+), K(+)-ATPase activity. Also the phytosterols and phytol obtained from F XIV and XV could be involved in these gastroprotective activities. These results encourage us to continue phytochemical studies on these fractions in order to obtain full scientific validation for this species.

Protein reverse staining: high-efficiency microanalysis of unmodified proteins detected on electrophoresis gels.

A methodology is presented for efficiently gaining structural information from electrophoresed proteins after on-gel detection by imidazole-sodium dodecyl sulfate-zinc reverse staining. As a consequence of reverse staining, (a) protein bands arise transparent against a deep white-stained background, limits of detection being in the femtomole range; (b) there is no loss of image when the gel is kept in distilled water (even during years); and (c) protein bands result immobilized, i.e., they do not diffuse upon gel storage. To recover reverse-stained proteins or fragments thereof from the gel, the immobilization of bands must first be abrogated by chelating the zinc ions from stain (protein mobilization). We had originally described mobilization at low pH by using citric acid. Here, we improve this procedure regarding the protein electrotransfer. We demonstrate that mobilization is efficiently done at neutral to alkaline pH by short-term (5 to 10 min) incubation of the gel in a buffer containing glycine or dithiothreitol prior to transfer. Moreover, mobilization was most simply performed by just adding the zinc chelating agent to the transfer buffer. Reverse staining and the new mobilization procedure made electrotransferring single protein bands from gel onto small-sized (13 x 5 mm2) PVDF membrane pieces in mini sandwich-like assemblies practical. Equipment is described for the protein electroblotting in such minisandwiches. Microsequence analysis of the electroblotted proteins showed initial yields in the range of those achieved when the transfer was done from unstained control gels. Protein bands kept in the reverse-stained gel for prolonged time periods (even for as long as 2 years) could be similarly analyzed.(ABSTRACT TRUNCATED AT 250 WORDS)

[Alloys for metal-ceramics 3]. / Aleaciones para trabajos metalo-cerámicos. (Tercera parte).

A wide variety of restoration materials for prosthetic odontology is now available to the dental surgeon, either of the covalent type (acrylic resins), metallic (alloys), ionic (porcelains), or a combination of them, as in the so-called composites, such as the composite resins, or as ceramics-metals mixtures. An example of the latter is a product called Miracle-Mix, a glass ionomere cement reinforced with an amalgam alloy. In those cases where the blend is done by a synterization process, the material is called Cermet. The above-listed alternatives clearly evidence day-to-day advances in odontology, with researchers and manufacturers engaged the world over in improving existing products or developing new ones to enrich the dentist's armamentarium. As a side effect of this constant renewal, those dentists who have failed to update their knowledge fall behind in their practice as they persist in using products they have known for years, and may be deceived by advertisements of too-often unreliable products. It is, therefore, important to be aware of available products and their latest improvements.