Browsing by Author "Gaibor, Juan"

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Cuantificación del bebidas alcohólicas diferentes contenido de metanol en tradicionales localidades en el tres producidas, cantón en Echeandia provincia Bolívar
(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2015) Cuenca García, Yajaira Belén; Collay Yanchaliquin, Luis Orlando; Gaibor, Juan
Artisan production of alcoholic beverages in GuarandaChimbo, San Miguel, Caluma, Echeandia that make up the province Bolivar are hand made by 900 families living directly from production of alcohol from sugar cane (Saccharum Robustum); cane variety of Cuban origin, technical designation POJ-2878, and most have been produced clandestinely under any regulations, which have created a number of technical and legal complications becoming an attack to the health and lives of people who consume no guarantees and quality standards. Distilled spirits are alcoholic beverages obtained from the distillation of fermented cane juice musts cane sugar. In the process of alcohol fermentation of different lengths are generated, with the highest concentration of ethanol and methanol. Higher alcohols (isopropanol, propanol, isobutanol, isoamyl, amyl), provide lesser extent the distinctive characteristics of each liquor. This research work aimed to quantify the content of methanol in three traditional alcoholic beverages produced at different locations in the Canton Echeandia - Bolivar Province, the factors under study were two factor A (types of alcohol), factor B (Localities ); we worked to identify major producers selecting processing craft alcoholic beverages (Blue Bird, Pata de Vaca, Pure) in three localities of Canton Echeandia (Lemon, Dinner, St. Lucia). For identifying each of the producers in the three localities he worked Geo referencing with GPS, weather station. The producers identified in the three locations (Lemon, Dinner, St. Lucia) make a total production of 50930 l / year in the three artisanal alcoholic beverages (Bluebird, Pata de Vaca, Pure), where the largest producers in the three localities are Mr, Mario Pilamunga with an output of 6020 l / year, 100 Mr Juan Naranjo with an output of 8150 l / year, Second Mr Lara with an output of 6500 l / year. High concentrations of methanol 30mg / 100ml and higher alcohols of 400mg / 100ml have proved harmful to health, causing damage to the central nervous system that are reflected in vision loss and constant headaches, caused by excessive consumption. In this preliminary study methanol levels in three spirits (Bluebird, Pata de Vaca, Pure) in three locations in Canton Echeandia (Lemon, Dinner, St. Lucia) was evaluated in order to assess whether the production of alcoholic beverages craft meets the requirements of health and consumer protection. Samples were collected from three major producers identified in the towns of: Lemon, Dinner, St. Lucia. Quantification of methanol, higher alcohols, furfural, was performed according to the Standard INEN 2014 gas chromatography, in all artisanal alcoholic beverages (Bluebird, Pata de Vaca, Pure) traces of methanol was within allowed by the Standard INEN 362 methanol 10mg / 100cm3 of absolute alcohol; Higher alcohols in the town Pure Lemon 165,1mg registration / 100cm3 of absolute alcohol that surpasses the limits established by the Standard INEN 362 150mg / 100cm3de absolute alcohol for brandies; showing that these products are safe for human consumption without excess methanol
Determinación de la cinética bacteriana de la codigestión anaerobia a partir de la biomasa residual de la Col (Brassica oleracea)
(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2015) Pullas Rea, María Doris; Gaibor, Juan
En el presente trabajo de tesis se estudió la determinación de la cinética bacteriana para la obtención de biogás (metano, CO2), incluye la mezcla óptima de estiércol de ganado y residuos de col mediante digestión anaerobia, el biogás producido se midió por desplazamiento de agua en las probetas invertidas durante los días que duró el proceso. Dicho trabajo se realizó para determinar la cinética bacteriana cuantificando la población microbiana, estableciendo parámetros de medición y modelando matemáticamente la cinética. Durante el desarrollo de la etapa experimental se realizaron mediciones periódicas de las variables de control tales como pH, DQO, Sólidos Totales y Volátiles, conteo microbiano, medición de Metano y CO2 con el fin de establecer los parámetros de desempeño del proceso. Para evaluar el rendimiento de biomasa se trabajó con combinaciones de mezclas en porcentaje, concentración y naturaleza de sustrato (50:50; 25:75) y la temperatura (ambiente, 30oC), obteniendo mejores resultados en la relación (50% - 50%). El aporte de esta investigación se basa en la determinación de la biodegradabilidad anaeróbica de la mezcla de residuos, de acuerdo con los parámetros establecidos, con lo cual se demostró la factibilidad que presenta la tecnología de digestión anaeróbica para la generación de energía renovable a partir de estos residuos orgánicos. Este estudio es una primera aproximación al desarrollo de una estrategia óptima tanto para el tratamiento de residuos orgánicos biodegradables de origen agroindustrial, como para la obtención de biogás a partir del proceso de fermentación en la digestión anaeróbica.
Efecto de la levadura (Saccharomyces cerevisiae) y la temperatura en la obtención de etanol a partir de caña de azúcar (Saccharun officinarum l.), en la Universidad Estatal de Bolívar
(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2015) Chimbo Jiménez, Fausto Abel; Vega Guerrero, Juan Pablo; Gaibor, Juan
This research titled: Effect of yeast (Saccharomyces cerevisia) and temperature in obtaining ethanol from sugarcane (Saccharun Officiarum L). It was developed in Bolívar State University, in order to produce ethanol by adding different concentrations of yeast and temperatures to optimize the fermentation time, physical chemical analyzes were performed in the LASA Laboratory Quito. The investigation was to obtain ethanol from cane juice must subjecting the raw material to different processes such as receiving, filtering, fermentation and distillation. The variables studied were pH, Brix, oGL, fermentation time the final product physical chemical analysis. For the development of the pilot phase Design was used completely randomized in a factorial arrangement with three replications AxB where A corresponds to the yeast and B to temperature. Assays at different concentrations of yeast and the best treatment temperature in relation to oBrix performed oGL determined was the corresponding treatment T5 (a3b1) to 0,25g / l yeast and temperature 30 ° C
Efecto de los sistemas de fermentación en la calidad del cacao de la variedad complejo nacional x trinitario (Theobroma cacao l.) del cantón Las Naves, provincia Bolívar
(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2010) Guillìn Camacho, Edith Maribel; Lara Llanos, Mónica Elizabeth; Gaibor, Juan
The Cocoa (Theobroma cocoa L.) family Sterculiaceae of the gender Theobroma and to the species cocoa. Their exploitation and consumption has transformed it into a product of high nutritional value, which should gather special requirements of "quality" obligatorily for its commercialization. The process fermentative becomes the main process of the since benefit the changes that originate they are fundamental so that the precursory agents of the aroma and typical flavor of the cocoa of quality appear. To evaluate the types of fermentation Naves, is used by the producers of the Canton the work with the matter outweighs that is recepta in the collection center belonging To the Union Cantonal of Organizations of Social Participation, where is I used, as fermentadores sacks of plastic, boxes of laurel Wood and in heap, is colocarón 30 Kg of cocoa almonds in each fermentation of the National Complex variety x Trinitario that exist in the zone. The process fermentativo had a duration of three and four days and the grains was turned to 24, 48, and 72 initiate hours the process. The temperature was measured daily, to 8, 12:30 and 16 hours, ended the process of fermentation is proceed to the dried of the almonds. For thereinafter is gather the samples and was carried to the Laboratory of Cocoa quality control, of the Agricultural Investigations Institute of the Tropical Experimental Estación Pichilingue - Quevedo. The results revealed that between the fermentation the characteristic physical shift significantly, on the other hand, chemical characteristics differed, to a level of probability of 5%, what influence on the dampness, the acidity and you sugar them of the flesh most testa. - 71 - Praise three types of fermentation devices efficient in the fermentative process , since were reached temperatures and appropriate fermentation indexes, however by the chemical characteristics obtained in the cocoa and by reasons from practical use, as for handling, the wood boxes is considered appropriate
Efecto del diseño de la caja y tipo de madera utilizada, en el proceso fermentativo del grano de cacao (Theobroma cacao L.), cantón Las Naves, provincia de Bolívar
(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2010) Gaibor Erazo, Diomedes Nebardo; Gaibor, Juan
The Cocoa, (Theobroma cocoa L.) family Sterculiaceae of the gender Theobroma and to the species cocoa. Their exploitation and consumption has transformed it into a product of high nutritional value, which should gather special requirements of "quality" obligatorily for its commercialization. This has made that the companies procesadoras and the countries buyers of grains and of derived products of the cocoa, show every time a bigger interest in offering a more acceptable product with the help of a matter it prevails of good quality. However, the final quality of the grains of cocoa is conditioned directly with the genotipo type and for the effectiveness of the process of benefit post- crop (fermentation and drying); since both processes promote and they develop the precursors of the flavor and aroma of the chocolate. It is necessary to point out that the first process is affected by several such factors as: wooden type to use for the construction of the drawers, dimensions of the same ones, the size of the holes that you/they allow the evacuation of the muscilago and the removals that you him of to the mass during the process. The process fermentativo becomes the main process of the since benefit the changes that originate they are fundamental so that the precursory agents of the aroma and typical flavor of the cocoa of quality appear. The extracted grains of the ben ear to be deposited in wooden drawers, with holes in the bottom and the sides for the exit of the " dribble " or liquids that come off of the mucilage. These drawers should be placed about 10 or 15 centimeters above the floor for the easy drainage of these liquids. The drawers should be placed in covered places so that the temperature is constant and the fermentation is complete and couple. The 76 size and number of the drawers varies of agreement with the crop of the property
Mining, Colonial Legacies, and Neoliberalism: A Political Ecology of Health Knowledge
(Universidad Estatal de Bolívar, 2021-03-11) Brisbois, Ben; Feagan, Mathieu; Stime, Bjorn; K. Paz, Isaac; Berbes Blázquez, Marta; Gaibor, Juan; Cole, Donald; Di Ruggiero, Erica; Hanson, Lori; Janes, Craig; Plamondon, Katrina; Spiegel, Jerry; Yassi, Annalee
Scholarship on the health impacts of resource extraction displays prominent gaps and apparent corporate and neocolonial footprints that raise questions about how science is produced. We analyze production of knowledge, on the health impacts of mining, carried out in relation to the Canadian International Resources and Development Institute (CIRDI), a university-based organization with substantial extractive industry involvement and links to Canada’s mining-dominated foreign policy. We use a “political ecology of knowledge” framework to situate CIRDI in the context of neoliberal capitalism, neocolonial sustainable development discourses, and mining industry corporate social responsibility techniques. We then document the interactions of specific health disciplinary conventions and knowledges within CIRDI-related research and advocacy efforts involving a major Canadian global health organization. This analysis illustrates both accommodation and resistance to large-scale political economic structures and the need to directly confront the global North governments and sectors pushing extractive-led neoliberal development globally.