One of the complications carried by diabetes clinical pictures is the so-called diabetic foot, regardless of age, genre, ethnic group, and socio-economic level; limb amputation is usually an inevitable means to an end. The present research work had the purpose to determine microorganism responsible of ulcer infection in diabetic foot on its more frequent occurrence. Diabetic foot is a public health issue for its high incidence and its high sanitary costs. The present work consisted on a descriptive-retrospective research to seventy patients who were attended in a privately-owned hospital in Machala-Ecuador. Type III (according to Wagner scale) was determined as most frequent value. Microorganisms with a higher incidence degree were found to be gram-negative bacteria Escherichia Coli 27 (69.28%) and gram-positive bacteria Staphylococcus aereus 25 (80%).

La investigación tuvo como objetivo principal determinar la ecuación modelo operacional aplicando el principio de balance de materia en estado no estacionario. Para la representación del proceso se utilizó un tanque con agua el cual simulada el caudal de entrada al tanque que contenía una solución concentrada de 33° Brix, y de este se desprendía un caudal de salida a un tercer tanque. Las muestras se recolectaron del caudal de salida del segundo tanque en un rango de tiempo de 30 segundos, obteniendo un total de 20 muestras, luego se evaluó su concentración en °Brix analizando en el laboratorio. En la parte operacional se aplica un balance de materia en estado estacionario donde se determinó la ecuación modelo donde al aplicar el tiempo en el cual se recolecto la muestra se determinaba su concentración en °Brix. Se analizó los datos arrojados por análisis de laboratorio y los obtenidos por aplicación de la ecuación modelo en el programa estadístico Statgraphics Centurion XVI.I, el cual determino que no existió diferencia significativa entre cada uno de los datos estudiados. La ecuación modelo establecida  para determinación de la concentración de una sustancia resulto útil en al investigación y  para su aplicación en futuros estudios. AbstractThe aim of the present research work was to determine mathematical model of the operational equation applying non-stationary state material balance principle. A tank filled with water was used for the representation of the mechanical process, which simulated an input flow to a tank containing a 33° Brix sucrose concentrated solution, from where an output flow to a third tank was released. The samples were collected from the second tank output flow in time ranges of thirty seconds; a total number of twenty samples were obtained. For each sample, concentration in means of °Brix, was registered in laboratory facilities. In the operational part of the present research, a material balance in non-stationary state was utilized. The model equation for the previously mentioned state, where applying time when a sample was collected and its concentration by means of °Brix, was determined. Obtained data from laboratory analysis and from the model equation application were analyzed with statistical package Statgraphics Centurion XVI.I version XVI 16.1.18. For each data set compared, no significant differences were found. The established model equation for the determination of the concentration of a substance was useful in this investigation and it can be used in further research works.

This study set out to determine the physical and mechanical properties of edible films made from native starch extracted from non-exportable Ecuadorian bananas (Musa sapientum L.). The following treatments were applied: 0.5% starch - 0.25% glucose (T1), 0.5% starch - 0.5% glucose (T2), 1% starch - 0.25% glucose (T3), and 1% starch - 0.5% glucose (T4). Variables such as physicochemical properties, amylose content, maximum gelation temperature, and the morphology of native starch granules were assessed. Variables in the film, such as thickness, opacity, film solubility, and tensile strength, were also measured. The fruit used in this study was composed of 88.55% starch (dry basis, 15.35% amylose). The starch granules had a dominant ovoid morphology with an average diameter of 25 - 30 μm. The peak gelatinization temperature was 73.80 °C. The maximum value for viscosity was 3,836 cP at 86.8 °C. Films that presented good malleability, thickness, transparency, tensile strength, and low solubility were obtained from T4, which turned out to be the best treatment.

Este trabajo consiste de una investigación documental con el fin de documentar métodos viables a los profesionales de salud, para la toma de decisiones rápidas y eficaces, en determinados conflictos entre su ética con diversas circunstancias que se pueden dar en el ejercicio de su profesión, decisiones de las que depende la integridad de pacientes. El método aplicado se fundamentó en la lectura, estudio y selección exhaustiva de bibliografías, para poder dar solución a la problemática citada, mediante una relación teórica y práctica; que permitiera la elaboración del estado del arte. Los resultados muestran un constante surgimiento de conflictos entre la concepción ética de diferentes profesionales de salud con diversas circunstancias; como son desconocimiento total o parcial de sus códigos deontológicos respectivos, o antinomias entre éstos y otras leyes sanitarias o de cualquier índole, entre otras. Concluyendo que es fundamental la preparación teórica y práctica de profesionales de salud; siendo necesaria la intervención eficaz de autoridades de gestión, quienes deberán ofrecer una comunicación abierta, la preocupación por conocer diferentes aspectos ideológicos, religiosos, etc.; de cada uno de sus dirigidos y tal vez lo más importante, es que organicen constantes socializaciones, en las cuales puedan dar soluciones a conflictos frecuentes que pudieran suscitarse en el diario vivir, que ayuden a los profesionales de la salud a tomar decisiones sin ninguna clase de temor, con celeridad y asertividad, precautelando la integridad del paciente.

The base for this research work was set in the study of the interaction between legume flours and tuber starch blends to be used for sweet biscuits formulations and the successive evaluation of quality parameters. As main inputs the following were used: legume flours, manioc starch, margarine, sugar, eggs, and baking soda. Basic utensils: plastic and aluminum trays, biscuits shapers, cutters, other biscuit items. Analytical balance, mixer, and oven. Methods: Establishment of experimental units, analysis of manioc starch and legume flours, moisture analysis, ash content determination, rheological analysis of blends, gluten analysis in the blend of starch and legumes flours, dough formulation and biscuit making, textural a color analysis, sensory analysis of biscuits, statistical analysis. The results of moisture and ash analyzes in the inputs for blends were within the limits established of 14,5%. Ash content found was 2.3% in starch, 6.3% in soybean meal, and 2.9% in chickpea flour. Gluten content was around 10 mg/g in average in the 3 samples. Concerning rheological characterization, water absorption for the 3 blends was relatively low. Values resulted for the torque were within 1.1 Nm; time required to reach this value did not exceed two minutes of kneading stability.  The 3 blends denoted low amylasic activity, as well as low starch damage. Gel stability results were due to the high amylasic activity occurred in manioc starch. The retrogradation intensity predicted that the 3 blends would have a long shelf life since retrogradation processes were low for the 3 cases. Hardness presented in samples was due to protein supply provided by soybean meal. According to the sensory analysis average results for texture, flavor, and color attribute, differences were found. The ANOVA for sensory evaluation in biscuits showed differences regarding texture, flavor, and color attributes in biscuits. The moisture values obtained for each biscuit sample were similar to each other and did not exceed 3%. Tuber starch and legume flour incorporation in formulation to produce gluten-free biscuits contributes to the development of a flavorsome product and provides an alternative for people with gluten intolerance. The results obtained may be used as the basis for the production of gluten-free biscuits.