Introduction: The lack of research regarding nutrition, anthropometry and physical condition within the dance field in Peru is due to the fact that ballet is not considered a sportive activity, despite the increase of energy and nutrients requirements Therefore, this research pretends to be one of the first approaches to contribute to sportive nutrition. Purpose: Describe the association among diet, body composition and physical condition, especially for the dance of the National Superior Ballet School (ENSB) ballet students in Peru. Design: Observational descriptive-analytical crosswise study, carried out at the ENSB of Peru between October and December 2013. Materials and Methods: There were evaluated the anthropometry, nutrients consumption and physical condition of 60 students between 11 and 18 years old that belong to the Early Academic Training program (FAT) of the ENSB. An anthropometric protocol of 11 measures was applied to calculate the body composition indicators. The consumption of nutrients was evaluated through a 24-hour food diary survey, comparing it to the Dietary Recommended Intakes for energy, macro & micro nutrients. The aerobic condition was evaluated considering the maximum heart rate percentages (%MHR) obtained during the application of the Dance Specific Fitness Test (DSFT), and the explosive strength of the lower limbs was evaluated with the horizontal jump test and the percentiles jump/age for the Peruvian teenager population. The data was analyzed with the software STATA v.12.1® (StataCorp LP.TXT.USA). Results: Ballet students presented a deficit of Kcal (8.3%), fat (5%), vitamin E (3,3%), calcium (6,7%), carbohydrates (20%) and proteins consumption. There was an adequate consumption of iron (93,3%) and vitamin C (96,7%). The more adequate percentage for the consumption of proteins (r=-0,26; p=0,049), calcium (r=-0,31; p=0,015) and iron (r=-0,33; p=0,011), the less presence of total body fat mass. The more adequate percentage for the consumption of proteins(r=0,32; p=0,014), zinc (r=0,27; p=0,039), iron (r=0,34; p=0,009) and folic acid (r=0,33; p=0,011), the greater percentage of muscle mass. A relation between diet and physical condition was found, specifically between the iron consumption (r=-0,27; p=0,040) and the aerobic capacity. Conclusions: No significant associations were found between body composition and physical condition or between diet and lower limbs explosive strength; however there was found a significant relation between aerobic condition and body composition. These results require greater research involving ballet students, where biochemical and VO2 measurements are included. / Introducción: La ausencia de investigación en nutrición, antropometría y condición física, en el campo de la danza en el Perú, se debe a que el ballet no es considerado una actividad deportiva, a pesar del incremento del requerimiento de energía y nutrientes. Por ello, esta investigación pretende ser una de las primeras aproximaciones que contribuya en la nutrición deportiva. Objetivo: Describir la asociación entre la dieta, la composición corporal y la condición física especial para la danza de las estudiantes de ballet de Escuela Nacional Superior de Ballet (ENSB) en Perú. Diseño: Estudio observacional, transversal, descriptivo-analítico; realizado en la ENSB de Perú entre los meses de octubre y diciembre de 2013. Materiales y métodos: Se evaluó antropometría, consumo de nutrientes y condición física de 60 estudiantes, entre los 11 y 18 años, pertenecientes a la formación académica temprana (FAT) de la ENSB. Se aplicó un protocolo antropométrico de 11 mediciones para calcular los indicadores de la composición corporal. El consumo de nutrientes se evaluó mediante recordatorio de 24 horas comparándolo con los Dietary Recommended Intakes (DRI’s) para energía, macro y micronutrientes. La condición aeróbica se evaluó a partir de los porcentajes de frecuencia cardiaca máxima (%FCM), obtenida durante la aplicación del Dance Specific Fitness Test (DSFT), y la fuerza explosiva de miembros inferiores, evaluada con el test de salto horizontal y los percentiles salto/edad para la población adolescente peruana. El análisis de datos fue realizado con el software STATA v.12.1® (StataCorp LP.TXT.USA). Resultados: Se encontró un déficit del consumo de Kcal (8,3%), grasas (5%), vitamina E (3,3%), calcio (6,7%), carbohidratos (20%) y proteínas (46,7%), en la estudiantes de ballet. Hubo un consumo adecuado de hierro (93,3%) y vitamina C (96,7%). A mayor porcentaje de adecuación del consumo de proteínas (r=-0,26; p=0,049), calcio (r=-0,31; p=0,015) y hierro (r=-0,33; p=0,011), hubo menor presencia de masa grasa corporal total. A mayor porcentaje de adecuación del consumo de proteínas (r=0,32; p=0,014), zinc (r=0,27; p=0,039), hierro (r=0,34; p=0,009) y folato (r=0,33; p=0,011), hubo mayor porcentaje de masa muscular. Se halló una relación entre la dieta y la condición física, específicamente entre el consumo de hierro (r=-0,27; p=0,040) y la capacidad aeróbica. Conclusiones: No se hallaron asociaciones significativas entre la composición corporal y la condición física ni entre la dieta y la fuerza explosiva de miembros inferiores, mas sí una relación significativa entre la dieta con la condición aeróbica y la composición corporal. Estos resultados requieren de mayores investigaciones en estudiantes de ballet, donde se incluyan evaluaciones bioquímicas y medición de VO2

This thesis deals with influence of stress during transport on selected species of transported animals especially on pigs, cattle and poultry. Each animal deals with stress differently according to its anatomical, physiological and ethological predispositions. Requirements according to these predispositions are described in the theoretical part of thesis. In the end of theoretical part defects of meat which occur as a result of stress are described. In practical part there is a summary of current laws related to transport of living animals, both Czech and European. Current laws are compared with anatomical, physiological and ethological requirements of animals. In the end of thesis the quality of current laws is evaluated and possible future development of transport of living animals is outlined.

Doctor en Ciencias, Mención Astronomía / Here I present an in-depth study of the central region of active galactic nuclei oriented to improve current mass estimation methods of distant super massive black holes and to infer the physical properties of the gas in their vicinity. In the first chapter I briefly introduce the basic concepts and present the most relevant discoveries and problematics associated to the central topic of this thesis. Then, in the second chapter, I present new calibrations of the so called single epoch black hole mass estimation method. This method uses emission lines from the broad line region such as the Halpha, Hbeta and MgII low ionization lines, and the CIV high ionization line. The novelty of this work is the usage of simultaneous observations of these emission lines that prevents from possible variability effects. The latter was possible thanks to the observations of 39 quasars a $z\sim1.55$ using the X-Shooter spectrograph of the VLT telescope whose wide spectral coverage allows simultaneous mapping of the aforementioned emission lines. In addition to presenting new calibrations, the results of this study indicate that low ionization lines provide more accurate mass estimations than CIV as it was suggested by previous studies. In the third chapter, I examine the possibility of improving current \CIV -based mass estimates of super-massive black holes by testing the performance of some methods proposed in the literature, including a method proposed in this thesis. All these methods are based on correlations found using small samples of less than 100 objects. In order to quantify the statistical robustness of these methods, in this work I use the Sloan Digital Sky Survey quasar database out of which I extracted a sample of nearly 30000 objects. The results suggest that the methods studied here have a very limited effect on the improvement of \CIV-based mass estimations. Finally, in the fourth chapter, I study the effect of gas distribution of the broad line region on mass estimations. This is possible thanks to the comparison between masses obtained from the single epoch method and those obtained from the fitting the accretion disc spectral energy distribution to standard accretion disk models. The results indicate a strong dependence of the ratio between both mass estimates with the observed width of the broad emission lines.

Existe una clara relación entre un índice de masa corporal (IMC) fuera del valor óptimo y su efecto en la salud del ser humano. En este sentido, diversos estudios sugieren una disminución en el rendimiento intelectual cuando el IMC está en rangos que orientan a la desnutrición o la obesidad. En la actualidad, la tendencia a la malnutrición está en auge por distintos factores como los malos hábitos, la falta de tiempo, escasez de recursos, gran disponibilidad y accesibilidad a las marcas de comida rápida, sumado a una masiva publicidad pro-consumidora de alimentos con alto contenido calórico. Es importante destacar que la formación académica de un médico es altamente exigente y le demanda cambios en el estilo de vida acorde a las actividades que realiza. En consecuencia, se evidencia el descuido alimenticio en gran parte de estudiantes de Medicina Humana, lo que repercute en el desempeño académico mínimo esperado. El presente estudio tiene como objetivo determinar la relación entre el IMC y el rendimiento académico de estudiantes de cuarto y quinto año de la carrera de Medicina Humana de una universidad privada de Lima, Perú. Se empleará un cuestionario electrónico con su respectivo consentimiento informado y la información será procesada de forma confidencial. La data será ingresada a una plantilla de Excel y se empleará el software estadístico STATA 16 para la ejecución de los análisis bivariados y multivariados. De esta manera, se espera que los resultados permitan determinar la asociación entre un adecuado IMC y un óptimo desempeño académico.

Background and objectives: While alkaline nixtamalization has historically been used for corn, this process may have application in other cereals. Drawbacks to wider use include the lengthy steep time, as well as the volume of alkaline wastewater produced. This study evaluated a novel, waste-effluent-free nixtamalization process for oat (Avena sativa) masa, and compared properties of oat masa and tortillas prepared with 1, 1.5 and 2% lime, with and without steeping. Findings: A minimal water-addition, 45-min, simmering process, without steeping, was effluent-free, and produced oat tortillas comparable to those produced using a traditional overnight steep. The pH increased significantly with increasing lime content (r=0.982). Consumer overall-liking scores did not significantly differ across treatments, though appearance scores were significantly higher for 2% lime samples (p<0.05), which were significantly darker and more yellow, based on L* and b* values. Masa adhesiveness means ranged from 1.49-1.52 N, with no significant differences between the no-steep treatments. Higher lime addition (1.5-2%) in the no-steep process significantly improved tortilla flexibility, based on extensibility and rollability scores, though tortilla rupture force did not vary significantly across treatments. Tortilla rollability scores at 3-days were lowest (x=1.1 + 0.31, indicating less cracking) for the 1.5-2% lime no-steep treatments, which were significantly better than the steeped treatment (x=3.7 + 0.48). Consumers rated the steeped sample as significantly less flexible. B-vitamins were negatively impacted by increasing lime, while calcium increased significantly with lime addition. Conclusions: The no-steep, effluent-free nixtamalization process produced oat tortillas with good masa and tortilla texture, which were not significantly different in consumer liking to tortillas produced via a traditional process. Significance and novelty: This research suggests nixtamalization can be applied to other grains in a shorter, environmentally-friendly process, with broader commercial applicability.

This diploma thesis is focused on textural properties of beef meat during aging. Round and sirloin from three heifers of Czech Fleckvieh breed were used for the experiment. Samples were analyzed by Warner-Bratzler test, compression test and penetration test in 4th, 6th, 7th and 8th week of aging. Results of Warner-Bratzler test ranged from 54,72 – 59,96 N and there was not found statistically significant difference. Results from compression test TPA1 were in range 187,75 – 277,05 N and TPA2 results were in range 153,74 – 225,55 N and there was found statistically highly significant difference in most cases. Penetration test results of beef round were in range 5,58 – 6,18 N and there was not found statistically significant difference. Penetration test results of beef sirloin were in range 6,39 – 9,49 N and the difference was not statistically significant in most cases.

The topic of the diploma thesis was to find out the effect of cool storage on sensory quality and chemical composition of fish meat. Tryies of dark cod and salmon were used for the experiment. First, the samples were evaluated fresh, further measurements were taken 3 months after their freezing, and samples were stored for the last 6 months and stored for 6 months in a refrigerated state. Samples were subjected to a sensory analysis, which was divided into cheese and after heat treatment. The color, flavor, fragrance, texture, and overall appearance were assessed for the whey. After heat treatment, descriptors of color, variety, varietal intensity, texture, juice, taste, intensity of taste and overall quality were evaluated. Furthermore, the water and fat content of the fish samples was measured, as well as the change in the strength of the fish masks during frazier storage. A statistically significant difference (p <0,05) was found for almost all parameters considered. The only exception was the water content of dark cod which decreased only slightly during freezing. During the freezing storage, the color, variety, taste and degradation of the juice and the overall quality of the samples deteriorate.

The purpose of the diploma thesis is to describe problematics of production and processing of pork and beef in terms of hygiene and microbial quality. It describes hygiene requirements in meat factories, slaughterhouses and deboning rooms, including the consequences of non-compliance. It deals with microorganisms responsible for decreasing quality of meat and pathogens causing alimentary diseases after consumption. Practical part compares microbial contamination of environment in two small and one larger deboning room including pig and cattle carcasses imported in these manufactories. Samples obtained in March, June and October show all tested deboning rooms as fully compliant in terms of purity and carcasses fulfilled microbial limits according to Commission Regulation (EC) No 2073/2005 which implies a high level of the meat quality in both cases from retailers and also from wholesalers. With proper handling of the meat after its purchase there is no alimentary risk.

This diploma thesis analyzes production and price aspects in commodity meat vertical. The literary research defines the necessary terminology that characterizes the current form of agribusiness and the functioning of markets within commodity verticals. The empirical part of diploma thesis is based on use quantitative methods. Main part of diploma thesis is characterized consumer market, processing market and market of primary agricultural production of the examined commodity. Price transmission analysis based on monthly prices of selected products is performed to explain the price context in the meat commodity vertical. To explain the price context in the commodity vertical meat, an analysis of price transmission based on monthly prices of selected products is performed. In the conclusion, the main trends and factors influencing the formation of this vertical in the Czech Republic are summarized.

This thesis is introducing a theme of meat maturing and beef microbiology focused on important bacteria species. Microbiollogical quality of beef (depending on anatomical parts of cattle - striploin and round) had been monitored during eight weeks. Differences in the microbiological quality of the surface and in the interior of the individual samples, regardless of the maturing period, are compared in this thesis. On the inside and outside of striploin and round, a final number of microorganisms, bacteria from Enterobacteriaceae family and a number of molds and yeasts had been also monitored. There had been monitored a number of lactic acid bacteria and a number of psychrotrophic microorganisms in the interior part of the samples as well. The numbers of investigated groups on the outside and inside of striploin and round were not statistically significantly (p > 0.05) different. During eight week of maturing an increase (p < 0.05) of CPM was showed on the inside and outside of both analyzed samples. First, enterobacteria initial contamination was slight (2 log KTJ.g-1/cm-2), the increase occurred during the eight weeks of storing. A significant microbiom participation of vacuum-packed beef had a lactic acid bacterium.