El presente trabajo de investigación tuvo como objetivo general determinar la relación existente entre la infraestructura moderna y la satisfacción de necesidades de espacios en una universidad pública de Piura durante 2024. Por lo cual, se plantearon objetivos específicos orientados a analizar las dimensiones considerando el estado físico, la funcionalidad y la modernidad de la infraestructura en relación con la satisfacción de necesidades de espacios. El presente estudio adoptó un enfoque cuantitativo, diseño transversal y método hipotético-deductivo. Se empleó un diseño correlacional simple, con una muestra de 308 estudiantes seleccionados mediante muestreo aleatorio simple, representativa de las tres facultades de la universidad. La recolección de datos se realizó a través de cuestionarios validados por expertos, con índices de confiabilidad altos (α=0.931 y α=0.9...

Design, build and measure Bostwick consistency of thickened foods at an objective level, since Bostwick consistency is critical for their quality control. This study examined the relationship of the extension or route in the Bostwick (that is, the distance that a liquid flows) for a variety of foods that are sold in the Sullana Market and determined whether the flow distance visually differentiated the thickness of food versus honey-like consistency. Four thickened products (mustard, dressing, mayonnaise and honey) purchased from the Sullana Market were tested. Measurements were recorded using the Bostwick consistometer. Bostwick consistencies of thickened and honey-like foods differed significantly in their degree of travel. Using our Bostwick consistometer, B10s: 13 cm in honey (83.95°Brix), B30s: 2.2 cm in mustard (12.3°Brix), B10s: 4.3 cm in mayonnaise (0.25°Brix) and dressing (7....

Design, build and measure Bostwick consistency of thickened foods at an objective level, since Bostwick consistency is critical for their quality control. This study examined the relationship of the extension or route in the Bostwick (that is, the distance that a liquid flows) for a variety of foods that are sold in the Sullana Market and determined whether the flow distance visually differentiated the thickness of food versus honey-like consistency. Four thickened products (mustard, dressing, mayonnaise and honey) purchased from the Sullana Market were tested. Measurements were recorded using the Bostwick consistometer. Bostwick consistencies of thickened and honey-like foods differed significantly in their degree of travel. Using our Bostwick consistometer, B10s: 13 cm in honey (83.95°Brix), B30s: 2.2 cm in mustard (12.3°Brix), B10s: 4.3 cm in mayonnaise (0.25°Brix) and dressing (7....