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Seminario para optar al título de Ingeniero Comercial, Mención Economía / El presente documento tiene como objetivo caracterizar la economía chilena, haciendo énfasis en la diversificación que ésta presenta, como también analizar los potenciales beneficios y también algunas limitantes de los procesos de diversificación. El estudio en sí contiene una revisión de diversas corrientes que analizan los procesos de creación de variety y del aumento de la carga tecnológica de una economía, como también los nexos que poseen estas variables con el desempeño futuro de ellas. Se analizarán también diferentes aproximaciones al concepto de diversificación como también al de complejidad con que carga una economía. En primera instancia se hará una caracterización básica de nuestra matriz exportadora para después incluir datos brindados por otros estudios que nos permiten aproximarnos a estas variables desde otras perspectivas, destacando dentro de estos Hausmann, Hidalgo et al. 2011. Una vez hecho esto se analizarán los principales resultados obtenidos para nuestra economía de manera comparativa con un conjunto de países seleccionados viendo cómo interactúan por ejemplo las variables mencionadas con las políticas macro seguidas por algunas economías (política cambiaria), entre otros factores. Dentro de los resultados obtenidos se puede observar que Chile presenta una producción extremadamente concentrada independientemente de con qué herramienta se analice, y que también la carga tecnológica y la complejidad de la canasta exportadora han bajado con el transcurso de los años. Variables como la libre flotación cambiaría (con la apreciación mostrada en términos reales) y la escasez de políticas industriales “in large” efectuadas, son claves al explicar estos procesos, los que a su vez son especialmente preocupantes ante la evidencia presentada, como por ejemplo ante los efectos de la complejización económica en el crecimiento económico futuro aquí analizados.

In 1998, J. P. Hansen introduced the construction of an error-correcting code over a finite field Fq from a convex integral polytope in R2. Given a polytope P ⊂ R2, there is an associated toric variety XP , and Hansen used the cohomology and intersection theory of divisors on XP to determine explicit formulas for the dimension and minimum distance of the associated toric code CP . We begin by reviewing the basics of algebraic coding theory and toric varieties and discuss how these areas intertwine with discrete geometry. Our first results characterize certain polygons that generate and do not generate maximum distance separable (MDS) codes and Almost-MDS codes. In 2006, Little and Schenck gave formulas for the minimum distance of certain toric codes corresponding to smooth toric surfaces with rank(Pic(X)) = 2 and rank(Pic(X)) = 3. Additionally, they gave upper and lower bounds on the minimum distance of an arbitrary toric code CP by finding a subpolygon of P with a maximal, nontrivial Minkowski sum decomposition. Following this example, we give explicit formulas for the minimum distance of toric codes associated with two families of smooth toric threefolds with rank(Pic(X)) = 2, characterized by G. Ewald and A. Schmeinck in 1993. Lastly, we give explicit formulas for the dimension of a toric code generated from a Minkowski sum of a finite number of polytopes in R2 and R3 and a lower bound for the minimum distance.

Revised; Original Published: 2004 / 3 pp. / Planting at the optimum time is probably the most important cultural practice in producing high small grain yields. Wheat and barley crops that are planted too early or too late have lower yield potential no matter how they are grown after planting. However, small grains are sometimes planted later than optimum when grown in rotation with cotton or vegetables due to harvest timing in these crops. Therefore, the entire farm enterprise should be considered when deciding on a planting date for small grains.

Revised; Originally Published: 2004 / 3 pp. / Wheat and barley are the two major small grain crops in Arizona. These crops can produce yields near maximum at a wide range of seeding rates due to yield component compensation. Grain yield is determined by plants per unit area, tillers per plant, kernels per head, and kernel weight. At a low seeding rate, the plant will compensate for fewer plants per unit area by producing more tillers per plant and larger heads. At a high seeding rate, fewer tillers are produced compared to a low seeding rate, and the heads are smaller. Therefore, grain yields near maximum can be produced at a wide range of seeding rates if conditions are favorable (see Fig. 1). Weed control can be a problem at low seeding rates and lodging may be a problem at high seeding rates. The optimum seeding rate for small grains depends on a variety of factors which will be discussed

Revised; Originally Published: 2008 / 10 pp. / Ten carefully taken steps will produce many enjoyable moments and an abundant harvest of fresh vegetables during much of the year. The ten steps are: 1) Select a good location. 2) Plan your garden layout. 3) Grow recommended varieties. 4) Obtain good seed, plants, equipment and supplies. 5) Prepare and care for the soil properly. 6) Plant your vegetables properly. 7) Irrigate with care. 8) Mulch & cultivate to control weeds. 9) Be prepared for pests and problems. 10) Harvest at peak quality.

Master of Science / Department of Agricultural Economics / Andrew P. Barkley / From 1990 to 2016, the Kansas wheat varieties with milling and baking quality rated as “Less Desirable” accounted for 22% of all wheat acres planted, compared with 36% during the period 1974 to 1993. Thus, wheat producers have selected wheat varieties with lower end-use quality over time. Regression analysis was used to identify and quantify the determinants of planted wheat varieties in Kansas over the time period 1990 to 2016. The results show that Kansas wheat producers make variety decisions primarily based on relative yield and previously planted varieties. Wheat producers also consider the end-use qualities on test weight and milling and baking quality. There were more varieties planted in 1990-2016 than during the 1974-1993 period, and producers have planted with a greater emphasis on yield than other production characteristics.

Orientador : Rodolfo Delfino Reyna Benraadt / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos e Agricola / Made available in DSpace on 2018-07-14T17:14:43Z (GMT). No. of bitstreams: 1 Finotelo_NemerAlfredo_M.pdf: 5697467 bytes, checksum: 2a302b57be02239ff24e1616bf555e92 (MD5) Previous issue date: 1981 / Resumo: Devido à importância do leite de búfalas na fabricação do queijo marajoara, enfocamos inicialmente neste trabalho:Origem e classificação zoológica. Raças oficialmente reconhecidas de búfalos domésticos. Características zootécnicas. Aspectos do búfalo no mundo, enfatizando este animal na India, Paquistão, Itália e Brasil. Quanto ao queijo marajoara, além de se estudar as instalações e processamentos em algumas fábricas, foram transportados via aerea para Campinas, amostras do queijo marajoara tipo "creme" e amostras do queijo marajoara tipo "manteiga" de seis diferentes regiões do Estado do Pará, sendo três da Ilha de Marajõ e três do interior. Nestas amostras, com média de sete dias depois de fabricadas, foram realizadas análises químicas e fíSico-químicas, tais como: umidade, extrato seco total, gordura, gordura no extrato seco, pH, proteína, proteína na base seca e cloreto de sódio. Procurou-se portanto determinar a composição deste produto. Com finalidade de se verificar possíveis falsificações nos queijo e através da adição de farinhas ou outros amiláceos, foram feitos testes de identificação de amido em todas as amostras. Na tentativa de inibir o crescimento de fungos, foram feitos testes com vinte e quatro queijos numa pequena fábrica localizada na Ilha de Marajó. Adicionou-se conservadores quimicos em concentrações variadas diretamente à massa durante o processamento em oito queijos e uma hora depois de prontos, cada um deles foi tratado externamente com um produto isolante como: parafina, óleo de linhaça, fórmula desenvolvida pelo I.L.C.T., ou solução inibidora do crescimento de fungos, ficando dois queijos sem nenhum tratamento externo para verificar se apenas o produto conservador adicionado diretamente à massa, seria o suficiente para inibir o crescimento de fungos. Outros quatro queijos, apenas tiveram tratamento externo com um dos produtos já citados e dois meses depois realizaram-se mais duas experiências com outros doze queijos na mesma fábrica, sendo que seis deles foram tratados externamente com o produto isolante de nome Rhodofilm, produziqo pela indústria Bayer do Brasil e o restante foi embalado em sacos plásticos "Cryovac" conforme técnica descrita no Item 6.2. Finalmente, no Laboratório Central de Saúde Pública do Estado do Pará, tendo como base duas pequenas industrias, foram feitas análises microbiológicas do produto acabado e acondicionado na embalagem "Cryovac" com e sem adição de nitrato de sódio e também no produto acabado sem nenhuma proteção como é normalmente comercializado, para efeito de comparaçao no momento que é consumido de acordo com o esquema descrito no item 6.3 / Abstract: Due to the importance of buffalo milk in the manufacture of marajoara cheese, in the present work we first covered: Original and zoological classification. Officially recognized races of domesticated buffalos. Zootechnical characteristics. Aspects of buffalo's in the world with special reference to India, Pakistan, Italy and Brazil. Installations and processes related to the manufacture of marajoara cheese were studied in toco. Besides, samples commercially produced representing six production areas of Pará state, were shipped by air to Campinas; three of the production areas referred to Marajõ Island and the other three referred to inland regions. The samples shipped included the two types of marajoara cheese locally produced: IIcream" type and "butter" type. As far as composition was concerned, the samples shipped ere tested for moisture, dry matter, fat, fat in the dry matter, pH, protein, protein in the dry matter and sodium chloride. To check for possible adulteration such as by intentional addition of flour or other amilaceus products, starch determinations were carried out in alI samples. To inhibit mold growth, several concentrations of different chemical preservatives were tested in twenty four cheeses in a small plant located at Marajo Island. The preservatives were added directly to the cheese mass during the manufacture of eight cheeses. One hour after processing was completed the surface of each of the eight cheeses was treated with an insulating cover including paraffin, linseed oil, and a preparation developed by the Dairy Products Institute Candido Tostes. The surface af two Other cheeses was not treated to serve as controlo Another set of four cheeses were only treated on the surface with one of the products mentianed. Six cheeses were treated with Rhodofilm (Bayer) on the surface and six other cheeses were vacuum packed in plastic cryovac bags according to the technique described in item 6.2. Finally, at the Central Public Health Laboratory of the State of Pará using as reference, two srnall Industrial Plants, were run rnicrobiological analysis of the final product, that was conditioned in cryovac, with and without addition of Sodium Nitrate. Analysis were also done in final product without any protection, as custornarilly commercialized, to compare both, at the moment they are consurned, and in accordance with flowsheet at item 6.3 / Mestrado / Mestre em Tecnologia de Alimentos

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京都大学 / 新制・課程博士 / 博士(理学) / 甲第24385号 / 理博第4884号 / 新制||理||1699(附属図書館) / 京都大学大学院理学研究科数学・数理解析専攻 / (主査)准教授 伊藤 哲史, 教授 雪江 明彦, 教授 池田 保 / 学位規則第4条第1項該当 / Doctor of Science / Kyoto University / DFAM