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Anticoagulation in a cirrhotic patient with acute portal vein thrombosis unrelated to malignancy. A case report

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The mojicones are traditional bread dough products that are very popular in several provinces of the central area of ​​the Sierra. They are desired for their sweet taste and their benefits when consumed in the daily diet. This project sought to understand the bromatological composition of the mijicon to improve its commercialization in the city of Riobamba. A descriptive non-experimental design methodology was used with a correlational approach. According to the bromatological analysis, the composition in a 100g portion was as follows: protein (7.92%), fat (7.49%), total dietary fiber (5.37%), carbohydrates (73.2%), sodium chloride (6,762.22 mg), total sugars (348.7 mg), sodium (265.87%), moisture (4.45%) and ashes (1.44%). An informal survey was carried out through various social networks to examine the acceptability of the product and its pros and cons; a SWOT analysis was used. The results showed that the product has high acceptability because it is an innovative product, and its disadvantage is that capital is too weak to stock up on its advertising and marketing. It is therefore possible to recommend wider consumption of the product by a larger population, due to its substantial energy and nutritional benefits. Keywords: mojicon, bromatological, acceptability, demand, non-experimental design. RESUMEN Los mojicones son productos de masa pan, muy populares por tradición en varias provincias de la zona central de la sierra, siendo apetecido por personas que le gusta el sabor dulce, conociendo de su beneficio al consumirlo en la dieta diaria. La presente investigación busca conocer la composición bromatológica del mojicón y de este modo mejorar su comercialización en la ciudad de Riobamba, se uso una metodología de diseño no experimental de carácter descriptivo con un enfoque correlacional. En el análisis bromatológico se obtuvo los siguientes resultados, la proteína (7,92%), la grasa (7,49%), fibra dietética total (5,37%), carbohidratos (73,2%), cloruro de sodio (6.762,22 mg), azucares totales (348,7 mg), sodio (265,87%), humedad (4,45%), cenizas (1,44%) en una proporción 100 g, siendo importante compararla con otros productos de características similares. Para la aceptabilidad del producto se la realizo una encuesta informal por diversas redes sociales, a la vez determinando los pros y contras del producto siendo sustancial determinar un análisis FODA. Entonces debido al gran aporte energético como nutricional este producto puede ser consumido por una mayor población, teniendo una buena aceptabilidad del producto por ser un producto innovador, teniendo como desventaja de un capital débil para abastecerse de publicidad y mercadeo.   Palabras clave: mojicón, bromatológico, aceptabilidad, demanda, diseño no experimental.

considered, such as thermally activated hydrolysis of added nitride powders.17 Near net shaping processes are receiving increasedTo improve the control of this shaping technique a proper attention for manufacturing low cost, reliable ceramics.evaluation of the suspension stability must be made. This L ow pressure injection moulding (L PIM) is a suitable requires the study of every variable that could affect the forming procedure that allows the production of comsurface chemistry of the suspended powder. One of these plex shaped parts by using aqueous suspensions, with variables is temperature. The few works dealing with this interesting economic and environmental benefits. In the processing route report the rheological behaviour of mixpresent work, aqueous Al 2 O 3 slips were prepared and tures for LPIM based on the best deflocculation state characterised for L PIM, focusing on their rheological determined at room temperature. Guo et al.18 have noticed properties not only at room temperature, but also at that slurries dispersed with polyelectrolyte are strongly the injection temperatures (up to 70°C), as well as on affected by temperature, and so the rheological characteristhe influence of the homogenisation procedure. Agarose ation must be performed at the injection conditions. Not (1 wt-%) was added as gelating binder. Injection was only can the viscosity be affected by temperature, but also performed at temperatures of 55, 60, and 70°C, and the adsorption state, so that the best deflocculant concenthe resulting green pieces were characterised in terms tration at room temperature conditions may not be the of density, shrinkage, and microstructure.BCT /369 best at higher temperatures.The aim of the present work is to study the main T he authors are in the Instituto de Cera ´mica y V idrio, parameters involved in the production of alumina test bars CSIC,