The growing importance of data in society in general and scientific domains in particular, mirrored in the Open Data initiative and in the advent of eScience, requires public, school and academic ...libraries to contribute to both data and information literacy, as part of their mission to further knowledge and innovation in their respective fields of action. No specific library standards have been proposed to date, however, and most research studies conducted adopt a partial view of data literacy, stressing only the components needed in any given context. The present paper aims to contribute to the advancement of data literacy with the proposal of a set of core competencies and contents that can serve as a framework of reference for its inclusion in libraries’ information literacy programs. The various definitions of data literacy are discussed, the coverage of the competencies listed in information literacy standards is described, and the competencies considered in the experiments conducted to date in education and libraries are identified. The conclusion drawn is that the model proposed can favour the development of data literacy support resources and services. Topics for further research are also specified.
Physicochemical, proteolysis and sensory characteristics of Serrano hams processed under low, medium and high ripening temperature conditions (RTC), with respective average temperatures of 9.3, 14.3, ...and 19.1 °C, were determined throughout a 15‐mo period. In addition, quantitative relationships among variables were calculated. Medium and high RTC hams showed lower moisture contents and lower levels of low‐ and high‐ionic‐strength soluble proteins than low RTC hams. At 15 mo, aldolase was the most abundant low‐ionic‐strength soluble protein and actin the most abundant high‐ionic‐strength soluble protein in all hams while creatine kinase was no longer detected and H‐meromyosin was detected only in low and medium RTC hams. Levels of all the molecular‐weight peptide fractions increased during ripening, with higher factors of increase for the fractions of lower molecular weight. Total free amino acids were at significantly higher concentrations in medium and high RTC hams than in low RTC hams from month 7 onwards. The correlations of flavor preference and flavor intensity with ripening time, thermal integral, total free amino acids and most individual free amino acids were highly significant, while raw‐meat taste was negatively correlated with all those variables. From month 5 to month 9 of ripening, development of a high quality flavor evolved more rapidly in medium RTC hams, flavor intensity increased at a faster rate in high RTC hams and raw‐meat taste declined more rapidly in medium and high RTC hams. Medium and high RTC may be applied to accelerate the ripening process of Serrano ham without impairing flavor preference.
Practical application
Medium and high ripening temperature conditions (RTC) may be applied to Serrano ham in order to enhance the phenomena associated with ripening, without loss of product quality. Moisture loss, degradation of proteins and formation of free amino acids were accelerated in medium and high RTC hams. From month 5 to month 9 of ripening, development of a high quality flavor evolved more rapidly in medium RTC hams, flavor intensity increased at a faster rate in high RTC hams, and raw‐meat taste declined more rapidly in medium and high RTC hams.
Summary
Lipolysis, lipid peroxidation, texture and rancid taste were investigated in Serrano hams processed under low, medium and high ripening temperature conditions (RTC) for 15 months. Medium RTC ...hams showed the highest contents of saturated and monounsaturated free fatty acids (FFAs) from month 5 to 15 and of polyunsaturated FFAs from month 7 to 12. The primary peroxidation index decreased during ripening in all hams, with higher levels for low RTC hams from month 5 onwards. Contrarily, the secondary peroxidation index increased during ripening in all hams, with higher levels for medium RTC hams from month 7 onwards. Texture parameters varied significantly among ham muscles. Shear force increased during ripening in all hams, with higher values for medium RTC hams, whereas cutting force was not influenced by RTC or ripening time. Rancid taste scarcely developed during ripening and was not affected by RTC.
Changes in the concentrations of monounsaturated, polyunsaturated and saturated free fatty acids during ripening of Serrano ham under different ripening temperature conditions (RTC).
Proteolysis, texture, physicochemical, and sensory characteristics of Serrano hams from Duroc and Large White pigs at 5, 7, 9, 12, and 15 m of curing (3 hams per breed per curing time) were ...investigated. Higher concentrations of some sarcoplasmic and myofibrillar proteins, peptides with molecular mass in the ranges 3700 to 12000 Da, 700 to 2000 Da, and below 450 Da, and total free amino acids were recorded for Large White hams, while hydrophobic peptides were at higher levels in Duroc hams. A 40 kDa peak in the low‐ionic‐strength soluble protein fraction and 2 peaks of 40 and 45 kDa in the high‐ionic‐strength soluble protein fraction found only in Duroc hams could be of use in discriminating products from different breeds. Physicochemical and textural characteristics of both types of hams evolved similarly during curing and differences in organoleptic traits between breeds were negligible. Flavor intensity and flavor quality of hams were strongly correlated to curing time, with r2 values over 0.95 for flavor intensity and over 0.90 for flavor quality, and to the concentration of total free amino acids, with r2 values over 0.90 for both flavor intensity and flavor quality. The sensory evaluation scores of Duroc hams, at least as high as those of Large White hams, make the production of high‐quality Serrano ham from pure breed Duroc pigs feasible.
Practical Application: Duroc breed crosses are advantageous in the production of dry‐cured hams, resulting in higher marbling, enhanced flavor and lower processing losses, but the characteristics of pure breed Duroc hams have not been investigated. The similar evolution of the compositional, proteolytic, textural, and sensory characteristics of Serrano hams from Duroc and Large White pigs during dry‐curing recorded in the present work makes the production of high‐quality dry‐cured hams from pure breed Duroc pigs feasible. Three protein peaks found only in Duroc hams can be of use to discriminate products from different breeds.
Leukemia is a heterogeneous group of hemopoietic cancers, which accounts for 2.6% of new cases per year of total cancer incidence worldwide. Grapes and grape-derived products, such as grape juice, ...are naturally rich in polyphenols, bioactive compounds with antioxidant properties. Certain polyphenols have been proved to alter oxidative balance, both in inducing apoptosis in cancer cells and in preventing cancer development via controlling oxidative stress. To assess the therapeutic potential of grape polyphenols in the treatment of leukemia, a systematic review and meta-analysis of the reported data on leukemia was carried out. Following the PRISMA guide, a literature review of published papers on leukemia and polyphenols from the last 50 years was conducted, and 17 scientific articles published from 2002 to 2017 were included in the study. Resveratrol 50 μM had the highest growth inhibition effect (67%) followed by quercetin (30%). The results also point to a differential effect of polyphenols based on cell lineage; monocytes- and myelocytic-derived cell lines are the most susceptible, with a mean of 85% and 64% proliferation inhibition, respectively. Moreover, results show that growth inhibition cannot be associated with a molecular effect of polyphenols on the cell cycle arrest.
Benzoic acid is an aromatic carboxylic acid naturally present in plant and animal tissues, which can also be produced by microorganisms. Benzoic acid and a wide range of derivatives and related ...benzenic compounds, such as salts, alkyl esters, parabens, benzyl alcohol, benzaldehyde, and benzoyl peroxide, are commonly used as antibacterial and antifungal preservatives and as flavoring agents in food, cosmetic, hygiene, and pharmaceutical products. As a result of their widespread occurrence, production, and uses, these compounds are largely distributed in the environment and found in water, soil, and air. Consequently, human exposure to them can be high, common, and lengthy. This review is mainly focused on the presence and use of benzoic acid in foods but it also covers the occurrence, uses, human exposure, metabolism, toxicology, analytical methods for detection, and legal limits for benzoic acid and its derivatives. Their controversial effects and potential public health concerns are discussed.
During the last 70 years, the Iberian lynx Lynx pardinus has experienced dramatic changes in its environment, range size, and population size. In a context of widespread support for Iberian lynx ...conservation, its recent downgrading from Critically Endangered to Endangered in the IUCN Red List has drawn some public concern. Here we expand the summarized account published in the IUCN Red List website to illustrate how assessments are performed in well studied species. Assessment requires assignment to the highest threat category for which the species qualifies according to any of five criteria. Using 2012 as the reference year, no decline was observed during the last three lynx generations, and criteria regarding Population size reduction (A1, A2 and A4) were not met. Under criterion B (Geographic range) the species should be listed as Vulnerable. Considering Criterion D (Very small or restricted population), the Iberian lynx should be assigned to the Endangered category because in 2012 the estimated number of mature individuals (168) was under the established threshold of 250. A complex population model incorporating the combined effects of climate change, prey availability and conservation strategies reveals the critical need of maintaining current reintroduction efforts to avoid lynx extinction. If this condition is fulfilled, the species should be downgraded to Endangered under criterion E (Quantitative analysis). If reintroductions are discontinued, the category Endangered would be assigned under criteria A3 (Projected population reduction) and C (Small population and decline). We discuss the objectivity, transparency and conservation implications of the Iberian lynx downlisting.
The genus
represents a remarkable model for the study of chromosome evolution. This is the case of the lesser white-toothed shrew (
), a representative of the Palearctic group. Although continuously ...distributed from Siberia to Central Europe,
is a rare, habitat-specialist species in the southwesternmost limit of its distributional range, in the Gulf of Cádiz (Iberian Peninsula). In this area,
is restricted to genetically isolated populations associated to the tidal marches of five rivers (Guadiana, Piedras, Odiel, Tinto and Guadalquivir). This particular distributional range provides a unique opportunity to investigate whether genetic differentiation and habitat specialization was accompanied by chromosomal variation. In this context, the main objective of this study was to determinate the chromosomal characteristics of the habitat-specialist
in Southwestern Iberia, as a way to understand the evolutionary history of this species in the Iberian Peninsula. A total of 41 individuals from six different populations across the Gulf of Cádiz were collected and cytogenetically characterized. We detected four different karyotypes, with diploid numbers (2n) ranging from 2n = 40 to 2n = 43. Two of them (2n = 41 and 2n = 43) were characterized by the presence of B-chromosomes. The analysis of karyotype distribution across lineages and populations revealed an association between mtDNA population divergence and chromosomal differentiation.
populations in the Gulf of Cádiz provide a rare example of true karyotypic polymorphism potentially associated to genetic isolation and habitat specialization in which to investigate the evolutionary significance of chromosomal variation in mammals and their contribution to phenotypic and ecological divergence.
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