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1
artículo
Publicado 2022
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The flow of information arises day by day through the Internet in a continuous way thanks to the constant interactions between users, these interactions present feelings that can be positive or negative. This helps social media content creators a lot to understand how useful what they do is for their followers, and if these are a large number, an analysis done by a single person is not enough. For this, it is necessary to use tools that operate with large amounts of data, such as BERT, which is a model that helps analyze sentiments and classify comments based on what one of them expresses. In this work, this model will be used for the classification of YouTube comments and the classification of videos on this same platform, evaluating these videos according to their content and helping viewers to choose the videos if they help them concerning what is expected. find searching. This work w...
2
artículo
Publicado 2025
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Objective: The objective of this study was to demonstrate whether a gel formulation developed with collagen extracted from fish scales is stable, functional, and safe for cosmetic applications. Material and Methods: A gel formulation derived from fish scales was developed, and physicochemical parameters (pH, viscosity, protein, lipid, carbohydrate, ash, and moisture content) were analyzed following AOAC (Association of Official Analytical Chemists) methods. Additionally, microbiological aspects (mesophilic bacteria, coliforms, molds, yeasts, and Salmonella spp.) were evaluated, and a sensory test was conducted with consumers. Results: The results showed a pH of 6.8 and a viscosity of 150 cP, which are suitable for stability. Protein content was 25%, carbohydrates reached 60.2%, and lipids were 5.5%. No Salmonella spp. was detected, and other microbiological parameters remained within per...
3
artículo
Publicado 2019
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The author critically exposes the problem that exists in the norms that regulate the procedures for the recognition and registration of legal status and the effective exercise of the native communities that still exist in the country. In addition, it aims to determine that, in this area, despite the fact that the State has ratified international commitments on the recognition, protection and promotion of the rights of indigenous peoples, in cases where communities are unable to register their titles by an overlap, caused even by the same State, ignore fundamental norms of administrative law, unnecessarily harming these populations that are among the most vulnerable, omitting their obligation to protect them. It also has the purpose of verifying the need for mechanisms to be established that safeguard the ownership of the lands of the communities during the years it takes the State to rec...
4
artículo
Publicado 2014
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Genotoxic evaluation is an important step for a product that is aimed for human consumption. A beverage composed of pseudocereals with highly nutritious elements like quinua (Chenopodium quinoa Willd.), kiwicha (Amaranthus caudatus L.) and kañiwa (Chenopodium pallidicaule Aellen) was prepared to reduce lipid contents in a group of volunteers. The objective of the present study is to evaluate the genotoxic potential of an experimental beverage using two in vitro tests that have been validated by international agencies. For the Ames test, two strains of Salmonella typhimurium (TA98 and TA100) with and without microsomal fraction (S9) were used. Four doses of the beverage were tested and also a possible protective effect (same four doses of beverage added to plates with mutagens). Cultures of binucleated lymphocytes and five doses of the beverage were used for the micronucleus test. Both A...
5
artículo
Publicado 2015
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The research was aimed to determine the differences between the levels of multiculturalism according to gender, place of origin, and the living experience with the traditional customs of students of high school No. 157 “José Abelardo Quiñones” (Peru). To reach this goal, the researchers implemented a study based on a quantitative approach, with a hypothetico-deductive method and a descriptive cross-sectional design. From the application of the intercultural traits instrument, we conclude that there are significant differences, with a strong level tendency, in gender and customs living experiences of the students.
6
artículo
Publicado 2015
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The research was aimed to determine the differences between the levels of multiculturalism according to gender, place of origin, and the living experience with the traditional customs of students of high school No. 157 “José Abelardo Quiñones” (Peru). To reach this goal, the researchers implemented a study based on a quantitative approach, with a hypothetico-deductive method and a descriptive cross-sectional design. From the application of the intercultural traits instrument, we conclude that there are significant differences, with a strong level tendency, in gender and customs living experiences of the students.
7
artículo
The objective of the present study was to elaborate a market study for the export of baby clothes made from cotton of the region of lambayeque, this study is structured defining the characteristics of the product and its participation in the world market, achieving with it An analysis of supply and demand, allowing in the first stage to identify three interesting markets for our product, such as the United Kingdom, France and Mexico, also allowing to identify china, bangladesh and india as the top three exporters of cotton baby clothing. To determine the country that would constitute our potential demand, in a second stage a quantitative and qualitative analysis was developed between the three interesting markets So it was concluded that at present the craftsmen of the region do not export textile handcraft products based on native cotton. Finally, it is recommended to establish a joint ...
8
artículo
La presente investigación tuvo como objetivo elaborar un estudio de mercado para lograr la exportación de ropa de bebé a base de algodón nativo de la Región de Lambayeque, este estudio se estructura definiendo las características del producto y su participación en el mercado mundial, logrando con ello un análisis de la oferta y de la demanda; permitiendo en una primera etapa identificar tres mercados interesantes para nuestro producto, como lo son Reino Unido, Francia y México; así también se pudo identificar a los países de China, Bangladesh y la India como los tres primeros países exportadores de prendas de vestir para bebé a base de algodón. Para determinar el país que constituiría nuestra demanda potencial, en una segunda etapa se desarrolló un análisis cuantitativo y cualitativo entre los tres mercados interesantes. Asimismo, se concluye que actualmente las artesa...
9
artículo
Publicado 2007
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The Harpy Eagle (Harpia harpyja Linnaeus) is the biggest raptor that inhabits the Amazonian rainforest, however, in Perú, little is known about the biology of the species. Since 1996 to 2001, a research on the nesting characteristics and diet of the Harpy Eagle was conducted in the Native Community of Infi erno, through the localization and observation of active and abandoned nests. This research has found the fi rst active nests reported for H. harpyja in Peru and its probable preference to nest in Brazil nut trees stands. The data collected showed that the nesting area for a couple of eagles in the study area is of approximately 4300 hectares. The analysis of prey remains and casts collected inside and under the nests allowed the fi rst description of the diet H. harpyja, which is mainly composed of arboreal mammals.
10
artículo
Publicado 2025
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The objective of this investigation was to determine the leve lof acceptability of Cushuro (Nostoc Sp.) in the preparation of Cocktails (pineapple drink with quinoa and Cushuro Sour). The investigation was of a quantitative and cross-sectional. For which, there were 15 panelists. The results were that flavor was the dimensión of mayor aceptability in Cushuro Sour, meanwhile the color was in both cocktails; in color dimension of the prepared cocktails, it was obtained that the Cushuro Sour has a higher score; in the flavor dimension of the prepared cocktails it was obtained that the Pineapple drinkwith quinoa has a higher score; in the texture dimension of the prepared cocktails it was obtained that the Cushuro Sour has higher score and In the general acceptability dimension of the prepared cocktails it was obtained that both have the same acceptance.
11
artículo
Publicado 2021
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A critical success factor in IT project management is risk management, and part of determining a project as successful is achieving software quality. In this context, the research is based on contributing in a certain way to the management of the project to achieve success through adequate risk management based on a recognized standard. The research objective is to determine the relationship between risk management and software quality in projects carried out by professionals from the Colegio de Ingenieros del Peru, Consejo Departamental Lima. The study with non-experimental design and a correlational type; a virtual survey was carried out, in which aspects such as application of risk management processes, financial planning, motivation of the work team, training, and quality attributes of the system were considered of the projects that the respondents carried out. The results indicate t...
12
artículo
Publicado 2021
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A critical success factor in IT project management is risk management, and part of determining a project as successful is achieving software quality. In this context, the research is based on contributing in a certain way to the management of the project to achieve success through adequate risk management based on a recognized standard. The research objective is to determine the relationship between risk management and software quality in projects carried out by professionals from the Colegio de Ingenieros del Peru, Consejo Departamental Lima. The study with non-experimental design and a correlational type; a virtual survey was carried out, in which aspects such as application of risk management processes, financial planning, motivation of the work team, training, and quality attributes of the system were considered of the projects that the respondents carried out. The results indicate t...
13
artículo
Publicado 2025
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Introduction: The growing global demand for fuel has created challenges in the supply of raw materials, positioning biomass derived from cocoa pod husk waste as an economically viable and environmentally sustainable energy alternative. Methods: This study evaluated the effect of different binder types on the calorific value of briquettes produced from fermented cocoa pod husk waste in the Peruvian Amazon. For the calorific value assay, 1.05 kg of fermented cocoa pod husk waste was combined with 100 g of starch-based binders derived from corn, cassava, or potato, all sourced from the San Martín region. Statistical analyses were performed in R Studio using the dplyr package, and mean comparisons were conducted with Tukey's HSD test (p < 0.05). Results: The lowest ash content was obtained with the potato-starch binder (7.03%), whereas the highest value was recorded in the control treatment...
14
artículo
Publicado 2016
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The present article exhibits the results of a study that seeks to evaluate the viability of installing a carbonated energy drink plant made from black maca, coca leaves and blueberries, wich will supply the consumer with a sustained energy feed to combat physical and mental exhaustion. This product represents a healthy alternative to the stimulating beverages currently on the market. Market and engineering studies will be developed, as well as fi nancial and social evaluations, concluding that the project is viable.
15
artículo
Publicado 2016
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The present article exhibits the results of a study that seeks to evaluate the viability of installing a carbonated energy drink plant made from black maca, coca leaves and blueberries, wich will supply the consumer with a sustained energy feed to combat physical and mental exhaustion. This product represents a healthy alternative to the stimulating beverages currently on the market. Market and engineering studies will be developed, as well as fi nancial and social evaluations, concluding that the project is viable.
16
artículo
Publicado 2023
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In recent years, the consumption of beverages has increased; however, the excessive consumption of processed and packaged foods with a high sugar content is detrimental to human health as it has led to an increase in various metabolic diseases, which is why it is essential to introduce into the food chain new options of beverages enriched with fruit pulp, rich in polyphenolic compounds and antioxidants. This research sought to develop a functional beverage based on soybean juice and aguaymanto pulp sweetened with stevia, for which nine treatments were formulated consisting of 70, 80 and 90% soybean juice, 30, 20 and 10% aguaymanto pulp and 0.08, 0.10 and 0.12% stevia, and their physicochemical characteristics, sensory acceptability and bioactive composition were evaluated. The results showed that treatment 3 presented the highest sensory acceptability by the panelists with a score of 3.3...
17
artículo
Publicado 2023
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The present study, had the purpose of developing a fermented non-dairy probiotic drink based on tarwi, for this purpose the legume was unmarked, and then obtained Tarwi Vegetable Extract (EVQ) by blending it, then proceeded to make mixtures with sucrose (6 and 12%) and inoculum of Saccharomyces boulardii (2 and 4%) thus obtaining a total of 4 treatments (A1 - A4), the inoculation was performed at 37 ° C with constant agitation at 20 RPM for a period of 24 hours; where at three-hour intervals readings of the biomass increase were made with a microscope and a neubauer chamber expressed in (cfu / ml) at intervals of 3 hours, curves and kinetic parameters of microbial growth were constructed with the mathematical model of Gompertz, a monitoring of ° Brix, density, pH, and% of acidity was carried out, a linear regression analysis was applied; finally the adjustment of the mathematical model...
18
artículo
Publicado 2023
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The present study, had the purpose of developing a fermented non-dairy probiotic drink based on tarwi, for this purpose the legume was unmarked, and then obtained Tarwi Vegetable Extract (EVQ) by blending it, then proceeded to make mixtures with sucrose (6 and 12%) and inoculum of Saccharomyces boulardii (2 and 4%) thus obtaining a total of 4 treatments (A1 - A4), the inoculation was performed at 37 ° C with constant agitation at 20 RPM for a period of 24 hours; where at three-hour intervals readings of the biomass increase were made with a microscope and a neubauer chamber expressed in (cfu / ml) at intervals of 3 hours, curves and kinetic parameters of microbial growth were constructed with the mathematical model of Gompertz, a monitoring of ° Brix, density, pH, and% of acidity was carried out, a linear regression analysis was applied; finally the adjustment of the mathematical model...
19
tesis de grado
Publicado 2022
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Pneumonia is the main cause of infant mortality in Peru, which has led to plansfig, such as vaccination campaigns, greater economic investment in health, and the strengthening of specialized medical personnel, however, mortality rates remain high. In this sense, the implementation of new computer technologies such as Deep Learning through the use of the artificial neural network is proposed. The objective of this project was to determine the influence of a mobile application based on a Convolutional Neural Network for the diagnosis of Pneumonia, the project consists of the analysis of images of Chest X-rays with Pneumonia and Normal by means of an application developed called “Diagnost”. The study was carried out considering a control group and a study group formed by 33 medical staff members who used the application. The analysis of the data obtained was made based on the study of 3...
20
artículo
Publicado 2018
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It was formulated a spicy coconut sauce with yellow chili and chili peppers, of excellent organoleptic quality and with a longer shelf life; Three spicy sauce formulations were evaluated, which were subjected to a verbal hedonic sensorial analysis (1-5), from which a formulation of greater acceptance was obtained, which was carried out a study of life, microbiological and physicochemical analyzes.The optimum formulation of hot sauce corresponded to Cocona 70%, yellow pepper 20% and pepper 10% charapita, which presented the following proximal composition per 100 grams, humidity 90,4%, proteins 1,0%, ashes 3,3%, fats 1.0%, Carbohydrates 4,3%, and calories 30,2%.The duration of the microbiological tests was five weeks, after which time the molds and yeasts exceeded the allowable limits (103) for consumption; being verified that the useful life is of 12 days, with reference to the Sanitary N...
