Objective: to determine the relationship between Ret-He with different categories according to hemoglobin concentration in candidates for blood donation. Methods: A cross-sectional study was carried out based on the review of 227 medical records of candidates to donate blood during the month of December 2021 in the Blood Bank and Hemotherapy Service of the Cayetano Heredia Hospital. They were categorized into 3 groups according to hemoglobin levels: Group 1: ≥12.5 g/ dl (females) - ≥13.5 g/dl (males). Group 2: 12 g/dl ≥ females <12.5 g/dl and 13 g/dl ≥ males<13.5 g/dl. Group 3: <12 g/dl (females) - <13 g/dl (males). Hematocrit, hemoglobin, VCM, HCM, CHCM and Ret-He data were collected. For the bivariate analysis, analysis of variance (ANOVA) was used and a significance level of 5% was considered. Results: The median Ret-He was higher in group 1 than in group 2 (33.5 v...

Objective: to determine the relationship between Ret-He with different categories according to hemoglobin concentration in candidates for blood donation. Methods: A cross-sectional study was carried out based on the review of 227 medical records of candidates to donate blood during the month of December 2021 in the Blood Bank and Hemotherapy Service of the Cayetano Heredia Hospital. They were categorized into 3 groups according to hemoglobin levels: Group 1: ≥12.5 g/ dl (females) - ≥13.5 g/dl (males). Group 2: 12 g/dl ≥ females <12.5 g/dl and 13 g/dl ≥ males<13.5 g/dl. Group 3: <12 g/dl (females) - <13 g/dl (males). Hematocrit, hemoglobin, VCM, HCM, CHCM and Ret-He data were collected. For the bivariate analysis, analysis of variance (ANOVA) was used and a significance level of 5% was considered. Results: The median Ret-He was higher in group 1 than in group 2 (33.5 v...

Objetivo: La zona de estudio está ubicada en sur de Perú, distrito de Quilahuani, provincia de Candarave – Región Tacna, en los sectores de Matarani, Orcomaña y Millucaba. Los deslizamientos presentan mayor susceptibilidad a la activación de movimiento de masa, provocado por factores desencadenantes como: precipitación pluvial y agente antrópico. En el presente estudio se involucra un desarrollo progresivo de diferentes etapas, trabajos previos, consiste en la recopilación y revisión bibliográfica. Los trabajos de campo consisten en levantamiento topográfico, mapeo geológico, geomorfológico, ensayos de mecánica de suelos y ensayos de mecánicas de rocas. Trabajo de laboratorio, trabajos de gabinete consiste en elaboración de planos temáticos, procesamiento de datos obtenidos en campo e interpretación de resultados. Se realizo análisis de efectos de infiltración de ag...

El objetivo del presente estudio de investigación fue determinar la relación entre autoestima y agresión en estudiantes de una Institución Educativa Pública del nivel Secundario de la ciudad de Juliaca. Se utilizó un diseño no experimental, de corte transversal de tipo descriptivo correlacional; la población estuvo conformada por 798 estudiantes de ambos géneros, se contó con una muestra de 195 estudiantes, se utilizó el método de muestreo probabilístico estratificado. Para la medición de variables se utilizó los instrumentos; el Inventario de Autoestima de Coopersmith y el Cuestionario de agresión de Buss y Perry. Los resultados indican que existe una relación inversa moderada (rho = -,467); entre la autoestima y agresión, así mismo esta relación es significativa puesto que el valor de p = ,000 es menor al 0,05. Es decir que cuanto mayor sea el desarrollo de la autoe...

El objetivo de la investigación fue hacer un estudio comparativo del análisis y diseño de un edificio de 15 pisos de la Universidad Nacional del Altiplano, aplicando las normas e.0302003 y e.030-2016, comprobar si cumple con los requerimientos mínimos de diseño sismorresistente de las normas mencionadas y realizar el diseño y/o verificación de los elementos estructurales según los resultados del análisis sísmico. Esta investigación es de tipo cuantitativo, no experimental, de corte transversal y de nivel descriptivo, se realizó el análisis y diseño del edificio de 15 pisos con las normas de diseño sismorresistencia e.030 del 2003 y 2016 con ayuda del programa computacional Etabs v.16.2.1, con lo cual se obtuvieron los resultados como; las fuerzas internas, cortantes estáticas y dinámicas en los entrepisos en direcciones X e Y, luego se determinaron los desplazamientos la...

La zona de estudio está ubicada en sur de Perú, distrito de Cairani, provincia de Candarave – región Tacna, en los sectores regantes de Calacala. El siguiente proyecto de investigación permitirá a definir el talud adecuado de una presa enrocado con pantalla de concreto a falta de cantera de arcilla para el núcleo impermeable, la presa de Turunturun está hecha de material de escollera con una pantalla impermeable de hormigón en el talud de aguas arriba y una protección de escollera en el talud de aguas abajo. La caracterización geotécnica del emplazamiento de la presa se ha realizado a partir de los estudios geológicos, geomorfológicos, geodinámicas, geología estructural, sísmica y tomografía. Para el cuerpo de la presa se ha realizado exploraciones de canteras; pampa canal 1, pampa canal 2, Pasto Grande, río Callazas y Quilcata. Los parámetros geotécnicos para el pr...

The research aims to formulate a food mixture based on quinoa, cañihua, barley, corn, beans and soy using cooking-extrusion technology. The optimal mixture was made with formulations of better chemical computation, the mixture containing 28.8% pearl quinoa, 9.25% cañihua, 5.00% barley, 6.00% bean, 3.00% corn, 8.00% soybeans, 29.50% being favored of sugar, 8.00% of vegetable oil, 0.20% of essence, 2.00% of tricalcium phosphate and 0.25% of vitamins. The mixture was subjected to the extrusion cooking process using 15% humidity, 180° C temperature and 457 rpm, obtaining a gelatinization index 98.30% considering a good cooking index of the instant mixture. The functional characteristics of the selected instant mixture were evaluated obtaining, absorption index with 6.1%, solubility index with 19.8%, expansion index with 1.64 cm and nitrogen solubility index with 35%. The quality of the in...

The research aims to formulate a food mixture based on quinoa, cañihua, barley, corn, beans and soy using cooking-extrusion technology. The optimal mixture was made with formulations of better chemical computation, the mixture containing 28.8% pearl quinoa, 9.25% cañihua, 5.00% barley, 6.00% bean, 3.00% corn, 8.00% soybeans, 29.50% being favored of sugar, 8.00% of vegetable oil, 0.20% of essence, 2.00% of tricalcium phosphate and 0.25% of vitamins. The mixture was subjected to the extrusion cooking process using 15% humidity, 180° C temperature and 457 rpm, obtaining a gelatinization index 98.30% considering a good cooking index of the instant mixture. The functional characteristics of the selected instant mixture were evaluated obtaining, absorption index with 6.1%, solubility index with 19.8%, expansion index with 1.64 cm and nitrogen solubility index with 35%. The quality of the in...

The research aims to formulate a food mixture based on quinoa, cañihua, barley, corn, beans and soy using cooking-extrusion technology. The optimal mixture was made with formulations of better chemical computation, the mixture containing 28.8% pearl quinoa, 9.25% cañihua, 5.00% barley, 6.00% bean, 3.00% corn, 8.00% soybeans, 29.50% being favored of sugar, 8.00% of vegetable oil, 0.20% of essence, 2.00% of tricalcium phosphate and 0.25% of vitamins. The mixture was subjected to the extrusion cooking process using 15% humidity, 180° C temperature and 457 rpm, obtaining a gelatinization index 98.30% considering a good cooking index of the instant mixture. The functional characteristics of the selected instant mixture were evaluated obtaining, absorption index with 6.1%, solubility index with 19.8%, expansion index with 1.64 cm and nitrogen solubility index with 35%. The quality of the in...

El presente trabajo comprende la evaluación del sistema de bombeo en el riego presurizado de la Comunidad de Tanapaca – Ilave, con lo cual pretendemos contribuir en la eficiencia, mejora y puesta en operatividad de la infraestructura de riego instalada. En la actualidad la gran mayoría de las infraestructuras de riego instalados por bombeo se encuentran inoperativos por problemas técnicos y/o económicos, por lo que muchos de estos se van deteriorando día a día hasta quedar obsoletos o sin reparación. Frente a esta situación se plantea la necesidad de tener a través de la metodología planteada para la evaluación del sistema de bombeo y habiendo considerado todos los variables lo que dará una satisfacción técnica, así mismo contribuirá la bibliografía sobre la temática. La metodología propuesta para la evaluación se ha considerado los siguientes pasos estratégicos: I...

El trabajo de investigación titulado: “Auditoría de Desempeño y su influencia en la Gestión Administrativa de la Municipalidad Provincial del Collao – Ilave, Región Puno, Periodos 2019 - 2020”, se realizó porque observamos las deficiencias que tiene la parte administrativa. Su objetivo general es evaluar la influencia de la Auditoría de Desempeño en la Gestión Administrativa de la Municipalidad Provincial del Collao – Ilave, Región Puno, periodos 2019 – 2020 y su objetivo propuesta es proponer alternativas de mejora de auditoría de desempeño para una eficiente gestión administrativa de la Municipalidad Provincial del Collao – Ilave. El tipo de investigación que se utilizó es cuantitativo, nivel básico, diseño no experimental de corte transversal, descriptivo - correlacional. La muestra del presente trabajo investigación estuvo conformado por 25 funcionarios ...

The research aims to formulate a food mixture based on quinoa, cañihua, barley, corn, beans and soy using cooking-extrusion technology. The optimal mixture was made with formulations of better chemical computation, the mixture containing 28.8% pearl quinoa, 9.25% cañihua, 5.00% barley, 6.00% bean, 3.00% corn, 8.00% soybeans, 29.50% being favored of sugar, 8.00% of vegetable oil, 0.20% of essence, 2.00% of tricalcium phosphate and 0.25% of vitamins. The mixture was subjected to the extrusion cooking process using 15% humidity, 180° C temperature and 457 rpm, obtaining a gelatinization index 98.30% considering a good cooking index of the instant mixture. The functional characteristics of the selected instant mixture were evaluated obtaining, absorption index with 6.1%, solubility index with 19.8%, expansion index with 1.64 cm and nitrogen solubility index with 35%. The quality of the in...

The colors of native pigmented potatoes were extracted, purified and the anthocyanin spectra identified by FTIR and UV Visible in this solution. In the extract, the effect caused by different cooking processes (boiled, fried and microwaved) of native pigmented potatoes was quantified for total anthocyanins (CAT) and total polyphenols (PFT) before and after each process. The content of (CAT) in the native red potato (PST) and purple potato (PWQ) was 59.21 and 19.35 (mg cyanidin 3 glucoside / 100 g) respectively and once processed the potato (PST) decreases its (CAT) to 4.63 (mg cyanidin 3-glucoside / 100g) in the process of cooking by microwave oven, like potato (PWQ) at 1.31 (mg cyanidin 3-glucoside / 100g) in frying. The composition of (PFT) in potato (PST) and (PWQ) of 179.51 and 87.92 (mg gallic acid / 100g) respectively and after processing, are 125.27 (mg gallic acid / 100g) in the ...

The colors of native pigmented potatoes were extracted, purified and the anthocyanin spectra identified by FTIR and UV Visible in this solution. In the extract, the effect caused by different cooking processes (boiled, fried and microwaved) of native pigmented potatoes was quantified for total anthocyanins (CAT) and total polyphenols (PFT) before and after each process. The content of (CAT) in the native red potato (PST) and purple potato (PWQ) was 59.21 and 19.35 (mg cyanidin 3 glucoside / 100 g) respectively and once processed the potato (PST) decreases its (CAT) to 4.63 (mg cyanidin 3-glucoside / 100g) in the process of cooking by microwave oven, like potato (PWQ) at 1.31 (mg cyanidin 3-glucoside / 100g) in frying. The composition of (PFT) in potato (PST) and (PWQ) of 179.51 and 87.92 (mg gallic acid / 100g) respectively and after processing, are 125.27 (mg gallic acid / 100g) in the ...

El objetivo de este estudio es de establecer los factores que se relacionan con el espíritu emprendedor para desarrollar negocios en los estudiantes de la Universidad José Carlos Mariátegui, Escuela profesional de Ingeniería Comercial, Post pandemia año 2021. El estudio es de tipo relacional de diseño no experimental. En este trabajo se define como variable de investigación a los factores que relacionan el espíritu emprendedor y la segunda variable el desarrollo de negocios. La población de la investigación está compuesta por un total de 200 alumnos de la Escuela profesional de Ingeniería Comercial, pertenecientes a la facultad de ciencias jurídicas empresariales y pedagógicas de la Universidad José Carlos Mariátegui; de la aplicación de la formula se obtuvo como resultado una muestra de 120 estudiantes para la presente investigación. La recopilación de la información...

The colors of native pigmented potatoes were extracted, purified and the anthocyanin spectra identified by FTIR and UV Visible in this solution. In the extract, the effect caused by different cooking processes (boiled, fried and microwaved) of native pigmented potatoes was quantified for total anthocyanins (CAT) and total polyphenols (PFT) before and after each process. The content of (CAT) in the native red potato (PST) and purple potato (PWQ) was 59.21 and 19.35 (mg cyanidin 3 glucoside / 100 g) respectively and once processed the potato (PST) decreases its (CAT) to 4.63 (mg cyanidin 3-glucoside / 100g) in the process of cooking by microwave oven, like potato (PWQ) at 1.31 (mg cyanidin 3-glucoside / 100g) in frying. The composition of (PFT) in potato (PST) and (PWQ) of 179.51 and 87.92 (mg gallic acid / 100g) respectively and after processing, are 125.27 (mg gallic acid / 100g) in the ...

Therefore in this research the shelf life time of vacuum-packed cured guinea pig meat using different concentrations of sodium chloride was determined and the effects produced sodium chloride on the proximal chemical composition of guinea pig meat cured were evaluated, giving a longer shelf life time, the analytical methods used were: pH, TBA value, water activity, microbiological tests: aerobic mesophilic count, Staphylococcus aureus, Salmonella sp. and Escherichia coli. For proximal chemical evaluation were performed tests of % moisture, % ash, % protein and% fat, making a comparison between the 1% concentration of sodium chloride with a standard sample (C0%). Based on the results it was observed that the concentration of sodium chloride 1% provided greater shelf life 12 days compared to concentrations of 3% and 5% sodium chloride they showed lifetime of 10 and 8 da...

The colors of native pigmented potatoes were extracted, purified and the anthocyanin spectra identified by FTIR and UV Visible in this solution. In the extract, the effect caused by different cooking processes (boiled, fried and microwaved) of native pigmented potatoes was quantified for total anthocyanins (CAT) and total polyphenols (PFT) before and after each process. The content of (CAT) in the native red potato (PST) and purple potato (PWQ) was 59.21 and 19.35 (mg cyanidin 3 glucoside / 100 g) respectively and once processed the potato (PST) decreases its (CAT) to 4.63 (mg cyanidin 3-glucoside / 100g) in the process of cooking by microwave oven, like potato (PWQ) at 1.31 (mg cyanidin 3-glucoside / 100g) in frying. The composition of (PFT) in potato (PST) and (PWQ) of 179.51 and 87.92 (mg gallic acid / 100g) respectively and after processing, are 125.27 (mg gallic acid / 100g) in the ...

Therefore in this research the shelf life time of vacuum-packed cured guinea pig meat using different concentrations of sodium chloride was determined and the effects produced sodium chloride on the proximal chemical composition of guinea pig meat cured were evaluated, giving a longer shelf life time, the analytical methods used were: pH, TBA value, water activity, microbiological tests: aerobic mesophilic count, Staphylococcus aureus, Salmonella sp. and Escherichia coli. For proximal chemical evaluation were performed tests of % moisture, % ash, % protein and% fat, making a comparison between the 1% concentration of sodium chloride with a standard sample (C0%). Based on the results it was observed that the concentration of sodium chloride 1% provided greater shelf life 12 days compared to concentrations of 3% and 5% sodium chloride they showed lifetime of 10 and 8 da...

The objective was to evaluate the oxidative stability of soybean oil with the addition of antioxidant of isaño (Tropaeolum tuberosum Ruiz & Pavón) and TBHQ during potato frying, analyzed at 0, 1,5, 2,5 and 3,5 hours At 180 ° C + 10 ° C, with frying intervals of potatoes every 30 minutes, performing eight frying events. To evaluate, peroxide, acidity, dienes and trienes were tested for indices. During the frying, soybean oil samples with the addition of extract Isaño showed less formation of dimer and triers compared to the sample of  soybean oil with TBHQ, indicating greater protective effect on the oxidative stability of soybean oil during frying, without However, this sample showed a higher correlation compared to the oil samples with the addition of Isano extract, due to the presence of residues of sugars in said extracts. The peroxide index and free fatty acid percentag...