The main purpose of this research work is to prepare and characterize cellulose nitrate and cellulose acetate from cellulose extracted from Calamagrostis intermedia. Cellulose nitrate was prepared by nitration with a sulfonitric mixture, while cellulose acetate was prepared with acid and acetic anhydride. In both cases, an FTIR analysis was performed. Optical microscopy was applied to the prepared semi-synthetic compounds, showing crystalline networks corresponding to well-defined polymeric chains. Finally, the cellulose acetate was subjected to viscometry in order to determine the molecular weight of the prepared polymer, tending a value of 220.34 × 103 g/mol. The results highlighted the feasibility of preparation of such polymers from a non-conventional source and the strategies for characterization and preparation at laboratory level.

This research work analyzes the curricular importance of chemistry in higher education and how the prioritized curriculum of the Ecuadorian baccalaureate, with emphasis on competencies, influences the academic and professional training of students. Desirable and essential skills in chemistry and how they relate to the competencies needed for success in higher education and in the workplace are addressed. Through the review of official documents, previous research and academic publications, the objectives, structure and contents of the prioritized curriculum in Chemistry in the Ecuadorian baccalaureate are examined. In addition, it is discussed how the implementation of this competency-based approach can face challenges and generate academic problems in higher education, such as knowledge gaps, insufficient practical skills and difficulties in critical and analytical thinking. Finally, some strategies and recommendations are proposed to improve the teaching of chemistry in Ecuadorian high school and facilitate the transition to higher education, including the promotion of teacher training, investment in infrastructure and educational resources, and the promotion of collaboration between secondary and higher education institution.

The purpose of the present research work was the application of polarimetry in a sugar sample in order to determine the purity, when submitting the sample to an analytical analysis it was necessary to perform a dilution of the sample in water, which was treated and filter to avoid turbidity and thus guarantee polarimetric measurement, the result of the SAC-i-ATAGO equipment reading was + 6.351 ° at a temperature of 20.6 ° C and a λ of 589 nm this determination is analytical for determination of the amounts of purity before the inversion of the sugar, after the measurement carried out, the sample was treated with HCl with the intention of determining the angle of rotation in the absolute configuration of the sugar after the inversion of the same, with this a measured from -0.056 ° at a temperature of 21.9 ° C and a λ of 589 nm, from these data an analytical calculation was carried out to determine the concentration of sucrose and glucose in relevance to Data tabulated at temperatures of 20 ° C, analytical calculations suggest that the inversion of the rotation angle is in relation to the treatment in acid medium of the sample, in addition that the concentrations expressed were analyzed in a solution expressed in grams per 100 ml , estimated concentration for the determination of the angle before and after the inversion. For this reason it is possible to determine the concentration or purity of a sugar thanks to the absolute configuration that it presents in the polarized light deviation since that estimates the concentration of the solution within the variations of the turn rotation.

The purpose of this research was to evaluate the protein levels in the production of granola from amaranth and agroecological quinoa. The study was carried out at the IQ Alimentos company, since it has the machinery and the required business line; the botanical identification of the plant samples used as raw materials were carried out and the strategies for agroecological cultivation applied. The study used an experimental design based on the proportion of each of the components used in the formulation of the product. A mixture of 50% quinoa, 40% amaranth, and 5% egg and honey was chosen after the protein and moisture content were quantified. A 9.67% moisture and 11.59% protein was found to be the best analytical result obtained in all formulations tested, meeting the requirements of the standard NTE INEN 2595:2011. The percentage of moisture was determined by cooking the sample at 125ºC for 13 min; the percentage of moisture was reduced while the protein was not significantly altered or degraded. A stability analysis was carried out on the final product, following the national regulations, and it was concluded that the shelf life of the processed food is 20 weeks, since in this period of time there are no values outside the permissible limit by the standard. Keywords: Quinoa, Amaranth, Granola, Protein, Moisture, Agro-ecological farming. Resumen La presente investigación tuvo como finalidad el evaluar los niveles de proteína en la producción de granola a partir de amaranto y quinua agroecológica, de este modo el estudio se emplazó en la empresa IQ Alimentos ya que la misma cuenta con la maquinaria y la línea de negocio pertinente, se realizó la identificación botánica de las muestras vegetales utilizadas como materia prima y las estrategias aplicadas para el cultivo agroecológico. Se determinó un diseño experimental sobre las cantidades de participación de cada uno de los componentes de la formulación del producto llegando a elegir una formación de un 50% de quinua, 40% de amaranto 5% de huevo y miel de abeja, tras la evaluación del porcentaje de proteína y humedad se cuantifico un 9,67 % de humedad y 11,59 % de proteína, siendo este el mejor resultado analítico obtenido en todas las formulaciones planteadas, cumpliendo con los requerimientos de la norma NTE INEN 2595:2011. El porcentaje de humedad fue determinado tras el proceso de cocción de la muestra donde se aplicó una temperatura de 125∘ C durante 13 minutos, la muestra disminuye su porcentaje de humedad muestras la proteína no se ve alterada o degradado de forma significativa. Se realizó un análisis de estabilidad en el producto final, a bajo la normativa vigente en el país, pudiendo concluir que el tiempo de vida útil del alimento elaborado es de 20 semanas, ya que en este periodo de tiempo no se aprecian valores fuera del límite permisible por la norma. Palabras Clave: Quinua, Amaranto, Granola, Proteína, Humedad, Cultivo Agroecológico.