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Headset usability in the covid pandemic 19

Abstract: The use of headphones was accentuated starting from the year 2020, inserted in the online universe of meetings, conferences, congresses, lives, classes, and videos, in the home office system, due to social isolation, resource resulting from health recommendat

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Physicochemical characterisation of barley malts available for the Argentine craft beer industry

Abstract: According to market statistics, the consumption and production of craft beer in the world and in Argentina have exponentially grown in recent years. However, there is no complete characterisation of the malts available for these small producers, even though t

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Antifungal capacity of aqueous extracts of ilex paraguariensis fruits against dermatophite fungi

Abstract: Increasing resistance to antifungal agents and the toxicity of currently available antifungal agents has stimulated the development of new compounds with antifungal action of natural origin. Numerous scientific studies have reported on the biomedical and phar

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Anti-condensation, Thermal Insulation and Intumescent Coating

Abstract: A formula of a paint for interior use for roofing sheet zinc was optimized. The properties developed and optimizedwere thermal insulation, anticondensation capacity and fire-retardant properties. A fire-retardant latex coating was used as the formulation base

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Sublimation intended for small formats: historical dimension, procedural steps, supplies and equipment

Abstract: Sublimation is a digital printing process that emerged as a response to gaps left by the graphic limitations of screen printing. But, in the recent history of digital printing, the adaptation of inks in home printers for sublimation of small runs and formats,

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Effect of the incorporation of dehydrated cassava puree in the texture of pasta doughs

Abstract: The possibility of replacing wheat with non-conventional flours in the production of pasta still represents a technological challenge. This work aimed to study the effect of replacing wheat flour with dehydrated cassava puree on the texture of pasta doughs. F

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Perceptions of first- and second-year professors of University Professorship in Biology about the good undergraduate student

Abstract: The following paper aims to analyse the perceptions or images of a good university student and to identify the competences needed to be a good student, according to the implicit theories held by first and second year teachers of the University Teacher Trainin

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Impacts of governmental and institutional policies - guaranteeing rights - on the formative trajectories of Tourism students of the FHyCS - UNaM

Abstract: In the analysis of the multicausalities that have an impact on the high levels of university drop-out rates in the Tourism courses at the Faculty of Humanities and Social Sciences, it is considered important to address the impact of national and institutional

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Techno-economic evaluation of an industrial-scale chocolate ice cream production process

Abstract: Ice cream is a dairy product with refreshing features, pleasing aroma and appearance as a result of the addition of different ingredients. Currently, there is little related documentation related to the economic evaluation of ice cream production plants, and

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Computational thinking: an analysis through structured programming using Scratch
Antonieta Kuz

Abstract: In recent years, numerous initiatives have emerged to develop computational thinking. Computational thinking and programming are closely related they are both tools for working with algorithmic concepts. ICTs and, and specifically computer programs with a pla

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