The sensory evaluation of food is an important tool in the food industry. Sensory evaluation techniques applied to cheeses, cured meats, honey, water, olive oil and wine, can also be used in potential consumers tasting process to determine the perception of the organoleptic characteristics in elaboration of products and commercial products, generating the need to spread the application of nonparametric statistical methods. The purpose of this study is to determine the commercial beer brand with better appearance and flavor using nonparametric multiple comparisons. Trujillo Pilsen, Cristal and Brahma, brands with important acceptance in Trujillo market, were evaluated in appearance and flavor sensory for 60 potential customers using a 5-point hedonic scale. Was applied the Friedman test and multiple comparison tests and tests with a control, the control was Pilsen Trujillo beer. The data ...

The Apgar score is an indicator of the newborn´s cardiorespiratory and neurological conditions. The study evaluates the oxytocin effect’s in the low Apgar scores in newborns at term and premature in the Hospital Belen of Trujillo from Peru. The cross-sectional study included 4812 births in pregnant women aged 15 years or more and up to 42 weeks of gestation, treated at the Belen Hospital’s - Trujillo, from May 2005 - May 2008. The data were processed with PASW Statistics 18 and EPIDAT 3.1. Oxytocin was used in 2088 births and 12% of births were born preterm. Low Apgar score was present in the first minute of life at 7.52% of newborns and 5 min in 1.37%. Oxytocin is a protector factor against low Apgar only at the fifth minute (RR = 0.453, 95% CI: 0261-0784), findings confirmed by Mantel-Haenszel estimates. The protector effect of oxytocin, determined by the stratified analysis, is e...