Browsing by Author "Caldas Molina, Claudia Adriana"

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Eficacia de extracto etanólico de eucalipto (Eucaliptus globulus) en el control de alternaria sp. en cultivos de col y patata
(2014) Cazar Ramírez, María Elena; Caldas Molina, Claudia Adriana; Larriva Wilson, Giovanny; Espinoza Vasquez, Virgilio Ernesto; Parra Alvarracin, Juan Miguel; Villena Ochoa, Paulina Germania
The inhibitory effect of ethanolic extracts against Alternaria sp.in greenhouse cabbage cultivation (Oleracea brassica) and in-situ potato growing (Solanum tuberosum) was tested. Ethanolic extracts were prepared from Eucalyptus leaves (Eucalyptus globulus) with a Soxhlet extractor. Phytochemical analysis revealed the presence of considerable amounts of quinones, lactones and coumaranes, and small amounts of triterpenes and steroids. The experimental layout in the greenhouse cabbage cultivation consisted of three ethanol levels, one classical chemical treatment (Trizimand) and one control, ten cabbages per treatment, three repetitions, arranged in a randomized complete block design. The effect of three concentration levels of ethanol, one time sprayed on the leaves of the potato crop, was tested. The treatment plots, including a control plot, were randomized, each block 4 times repeated. In the greenhouse trial, the treatments with the effective dose increased by 50 and 25% displayed a comparable activity with the chemical treatment. Those treatments showed anincreased effectiveness, compared with the effective dose at lab conditions. In the potato field essay, based on the incidence of pustules measured in the period of 65 to 85 days after planting, all treatments had an equal effect. It is believed that the observed overall minor and equal impact of the ethanol treatments on the potato crop is due to the high plot-to-plot variability and the more than normal wet conditions during the growing season
Manual de procedimientos operativos para restaurantes de comida rápida
(2014) Bermeo Méndez, Verónica Patricia; Caldas Molina, Claudia Adriana; Valverde Minchala, John Milton
Fast food has been present in humanity since a long time ago. Fast food is a style of food that as its name says is fast. It presents many characteristics such as speed when cooking in order to have an immediate consume, simplicity on its presentation and variety on its ingredients. The operating procedures manual for fast food is an indispensable tool for the development of daily activities within the restaurant, it is a personal guide for the ones who work in the enterprise. Basic concepts are exposed on this about cooking, hygiene, sanity, cleaning, disinfection, proper handling of the different kinds of food, records of receiving, storing, and corresponding functions to each job. For a long time it has been debated on fast food consumption and its effects on people’s health but the bad reputation that was given to it is because of the lack of basic knowledge of good manufacturing practices and the disrespect for quality standards.