Esta investigación tuvo como objetivo general determinar la influencia del programa de capacitación en la reducción-reúso de residuos sólidos en estudiantes del I.E. N° 5136 Pachacútec, enmarcándose en el Objetivo de Desarrollo Sostenible (ODS) relacionado con la gestión sostenible de los residuos. Fue una investigación de tipo aplicada con enfoque cuantitativo y diseño no experimental. La muestra consistió en 130 estudiantes de 4to, 5to y 6to grado, quienes respondieron una encuesta de 14 preguntas basadas en tres dimensiones: conocimiento, operativa y actitud, utilizando una escala de valoración de Likert (No, a veces, casi nunca, Sí) aplicada antes y después del programa. Los resultados iniciales mostraron que más del 50% de los estudiantes tenía un conocimiento mínimo sobre residuos sólidos y reciclaje, destacando la necesidad del programa. El programa incluyó cin...

La gestión, diseño y supervisión en construcción e implementación de proyectos de tipo residencial y oficinas, es el tema principal del presente trabajo para obtener el título profesional en Arquitectura, Urbanismo y Territorio. Reseña la experiencia en el campo laboral, abarcando desde la toma de partida, gestión, proceso constructivo y supervisión hasta la entrega de obra; aplicando criterios técnico normativos, conceptuales, funcionales o económicos. Por medio de la experiencia referida, se hace constatación de la capacidad y habilidad para gestionar de modo óptimo los recursos disponibles; coordinando y supervisando equipos de diversas especialidades, logrando el cumplimiento de los requisitos y expectativas propias de la profesión, así como la satisfacción del cliente o usuario final. La estructura del presente documento se desarrolla en tres capítulos; el primer ca...

The general objective was to determine the ratio of the time of pre-fermentative maceration of fermented beverages made with mature aguaymanto applying two temperature levels (ambient and 8 °C) and three times of pre-fermentative maceration (60, 30, 0 days) on the variation of the capacity antioxidant, vitamin C and carotenoid content at the time of bottling and after 90 days of maturation. The drinks were made by red winemaking. The relation of the time of the pre-fermentation maceration to -8 °C and without maceration on vitamin C was established: T0 > T1 > T2. The relation of the time of the pre-fermentation maceration at temperatures of-8 °C and without maceration on the carotenoids was established T2 > T1 > T0, he relation of the time of the pre-fermentation maceration at temperatures of -8 °C and without maceration on the antioxidant capacity was established T2 >...

The general objective was to determine the ratio of the time of pre-fermentative maceration of fermented beverages made with mature aguaymanto applying two temperature levels (ambient and 8 °C) and three times of pre-fermentative maceration (60, 30, 0 days) on the variation of the capacity antioxidant, vitamin C and carotenoid content at the time of bottling and after 90 days of maturation. The drinks were made by red winemaking. The relation of the time of the pre-fermentation maceration to -8 °C and without maceration on vitamin C was established: T0 > T1 > T2. The relation of the time of the pre-fermentation maceration at temperatures of-8 °C and without maceration on the carotenoids was established T2 > T1 > T0, he relation of the time of the pre-fermentation maceration at temperatures of -8 °C and without maceration on the antioxidant capacity was established T2 >...

The general objective was to determine the ratio of the time of pre-fermentative maceration of fermented beverages made with mature aguaymanto applying two temperature levels (ambient and 8 °C) and three times of pre-fermentative maceration (60, 30, 0 days) on the variation of the capacity antioxidant, vitamin C and carotenoid content at the time of bottling and after 90 days of maturation. The drinks were made by red winemaking. The relation of the time of the pre-fermentation maceration to -8 °C and without maceration on vitamin C was established: T0 > T1 > T2. The relation of the time of the pre-fermentation maceration at temperatures of-8 °C and without maceration on the carotenoids was established T2 > T1 > T0, he relation of the time of the pre-fermentation maceration at temperatures of -8 °C and without maceration on the antioxidant capacity was established T2 >...

We present from two forensic interventions the contributions of archaeology in the gestation and development process of the judicial technical and scientific field that investigates political violence and crimes against humanity in the province of Tucumán (Argentina) that took place between the years 1975 and 1983. Such a circumstance that is, that the archaeological discipline has supported the conformation of the local forensic sphere, we suggest, gave a particular character to the forensic practice that investigates this period. We propose to present the Tucuman experience focusing on the partial results of two forensic investigations and in which the contributions of archaeology were key to dimensioning the characteristics assumed by the extermination in Tucumán