Esta tesis de investigación experimental consiste en hallar ecuaciones matemáticas que relacionen, por una parte, la velocidad ultrasónica con la resistencia a compresión del concreto y por otra, la velocidad ultrasónica con la densidad del concreto, con sus respectivos porcentajes de error, que validen la utilización del equipo de ultrasonido del laboratorio de concreto y mecánica de suelos de la Escuela Profesional de Ingeniería Civil, de la Universidad Nacional de San Antonio abad del Cusco, de tal manera que dichas ecuaciones puedan ser utilizadas en nuestro medio y con concretos elaborados con los agregados utilizados en la investigación, para la obtención de la resistencia a compresión y la densidad mediante la velocidad de pulso ultrasónico.

It was realized the sensorial evaluation and were studied the chemical composition and nutritional value of iron-fortified bread, with partial replacement of 10% of its wheat flour content by potato and corn flour, obtaining a bread with soft texture, palatable and very good acceptability for children of school age. The elaborated bread contains protein 13,10%; fat 9,80% and carbohydrates 50,32%, with an energy value of 341,88 kcal/100 g and an iron content 10,13 mg/100 g, that satisfies the recommended dietary allowance of iron for schoolchildren.

It was realized the sensorial evaluation and were studied the chemical composition and nutritional value of iron-fortified bread, with partial replacement of 10% of its wheat flour content by potato and corn flour, obtaining a bread with soft texture, palatable and very good acceptability for children of school age. The elaborated bread contains protein 13,10%; fat 9,80% and carbohydrates 50,32%, with an energy value of 341,88 kcal/100 g and an iron content 10,13 mg/100 g, that satisfies the recommended dietary allowance of iron for schoolchildren.