AGRICULTURAL CHEMISTRY

Author: GONZÁLEZ ÁLVARO VIRGINIA.
Year: 2003.
University: CASTILLA-LA MANCHA [www.uclm.es].
Place of defense: FACULTAD DE CIENCIAS DEL MEDIO AMBIENTE.
Place of preparation: FAC. CIENCIAS DEL MEDIO AMBIENTE.

Author: Moros Blasco Ma. Carmen.
Year: 2005.
University: AUTÓNOMA DE MADRID [www.uam.es].
Place of defense: Facultad de Ciencias.
Place of preparation: Facultad de Ciencias Universidad Autónoma de Madrid.

Summary: To meet the current demand for meal, industries harineras are forced to supply very varied types of flour. Given that the raw material, wheat, which works is very different because of the influence they suffer each variety on the one hand of its own genome and another of the conditions edafoclimáticas that happen each year, in addition to the large different varieties of wheat cultivars, and countries of origin employees, it is very difficult to give regular supplies of flour defendants. To all this we must add a new complexity as currently being demanding meal make new components that provide added value to traditional and either a specific nutritional, or functional properties related to health and welfare, contributing to the products derived from them, mainly bread, diversification of varieties, flavors and forms, to become the bread-making industry in a new and innovative industry, whose aim is to make the products more attractive to consumer and increasing their intake of bread a year, now in decline, as a substitute for other foods most energetic and most remote parts of the Mediterranean diet. To meet these requirements, quality control laboratory and R & D department of industries harineras plays an essential role, is responsible for introducing innovations control in the production chain that meet the specifications demanded to different types of flour, bearing in mind the primary objective of providing superior products, and above all help disseminate information rigorous, scientific truthful and the benefits of bread on health, preventing views unfounded thrive on radical diets where the bread is the first thing that is deleted. This thesis is oriented to the study of the challenges presented by providing the necessary skills for: Â ¢ determine the physical and chemical parameters, rheological, enzymatic and baking that define varieties of wheat national soft winter and spring, most defendants industries harineras. Â ¢ Establish a classification of different varieties of wheat from the country (Astral, Manda, Marius, Alcala, Chamorro, Gazul, Rinconada) and abroad (Hard Red Spring and Soft Red Winter (USA), Western Red Spring (Canada), T-2 (France and the United Kingdom), TE (Germany) and Wheat half-strength Swedish), on the basis of objective knowledge of their quality parameters applied to these and the statistical method of Confidence Intervals the Stockings, breaking with traditional subjective ratings based on visual characteristics arising from the observation of grain as color and hardness, or by variety or specific gravity. Â ¢ propose appropriate mixtures of wheat for baking bread that after the process of Milling, leading to obtaining meal basis with the quality parameters suitable for different products, these feeds can also be combined with each other to different proportions depending on the specific properties to be satisfied and that are demanded by industries and resulting breadmaking. Â ¢ Studying the characteristics panificables and applications formed by mixing different proportions of wheat flour base, from soft wheat (weak and strong) physicochemical characteristics and rheological certain, used as a template, and flour from other grains , as barley, rye and rice. Â ¢ Valuing chemical characteristics, rheological and quality baking bread flour obtained by mixing wheat flour from soft AC 8 racterís 31b cies physico-chemical and rheological certain, used as a template, and flour from legumes, such as beans, soybeans enzymatically active and inactive and peas.

Author: GONZÁLEZ-QUIÑONES ORTAS VANESA.
Year: 2005.
University: AUTÓNOMA DE MADRID [www.uam.es].
Place of defense: FACULTAD DE CIENCIAS.
Place of preparation: UNIVERSIDAD AUTÓNOMA DE MADRID.

Summary: Part of the soil resources of the Community of Castilla-La Mancha (with a large area devoted to agricultural use), have lost part of their quality to be affected in various states of degradation. Therefore, deals with the conceptual and methodological apparatus, and the structure and procedures of implementing a quality rating applicable to the Community. After conducting an analysis of the state of the art in terms of the quality of soil and determine multiple parameters, which is particularly relevant biological, and has been attributed to the sensitivity that microorganisms present to a number of factors, among which the edafodiversidad territory. Using statistical functions for grouping indicators factors have proved extremely useful calls "scoring functions," or processing functions. After applying a number of strategies, concludes with a proposal for soil quality index for Castilla-La Mancha.

Author: HERNÁNDEZ GONZÁLEZ MARIA MERCEDES.
Year: 2005.
University: LA LAGUNA [www.ull.es].
Place of defense: FACULTAD DE FARMACIA.
Place of preparation: INSTITUTO DE PRODUCTOS NATURALES Y AGROBIOLOIGA. CONSEJO SUPERIOR DE INVESTIGACIONES DE PROTEA CIENTIFICO.

Summary: Nutritional Survey of the main cultivars family Proteaceaer introduced on the island of La Palma (Sta. Cruz de Tenerife), gender Leucospermum: cv.High Gold, cv.Sunrise, cv. Veldifire, cv.Scarlett Ribon, kind Leucospermum patersonii. We sampled soil from 21 properties with good productions in different parts of midlands on the island of La Palma. For the determination of standards leaf samples were conducted bimonthly for two consecutive years for all cultivars and species in the study. It conducted a survey of plants with symptoms of chlorosis. For the determination of export nutrient fertilization, were taken flower stalks of optimum quality of the listed species and cultivars, making himself a nutritional survey of the different parts of the flower stalk.