Structural analysis of whey representation between rural and urban populations in western Mexico.

Whey is a by-product derived from cheese making. Despite being rich in nutrients, it is little used, it even represents a problem form the environment in Mexico. In this sense, it is important to know the meanings that are associated with this term, especially when it is intended to develop new products from this by-product.

Learning Approaches: Cross-Cultural Differences (Spain-Argentina) and Academic Achievement in College Students.

Learning approaches describe the students' degree of cognitive commitment to learning in diverse types of academic tasks and educational environments. Even though from a micro-level perspective different profiles of approaches have been identified in high-achievement undergraduates attending several majors, such profiles have not been examined from a macro-level approach in terms of distinct educational cultures. Therefore, the research involved two studies conducted on undergraduates from Argentina and Spain: The first one was aimed at analyzing the psychometric features of the Approaches and Study Skills Inventory for Students (ASSIST) whereas the second was focused on examining the learning approaches profiles of high and low achievers attending the same major (Psychology) in two different educational cultures (Spain and Argentina).

[Computer-assisted total bilateral knee arthroplasty in one surgical time].

Introduction: Total navigated knee replacement uses a computer-guided system, which provides immediate information on pre-cut trans-operative conditions of the knee, in relation to pelvic limb alignment.

Material And Methods: Observational, descriptive study conducted from March 2003 to February 2019. Total bilateral knee replacement was performed at the same time surgically by a surgeon, evaluating function and pain on the WOMAC, EVA, and range of motion scores of both knees.

Renewing Traditions: A Sensory and Chemical Characterisation of Mexican Pigmented Corn Beers.

This study was undertaken to explore how the use of pigmented corn as brewing ingredient influences the sensory profile of craft beers, by using both sensory and chemical analyses. Six pigmented corn and barley beers were brewed and then analysed to obtain their sensory characteristics, volatile composition and non-volatile (alcohol, bitterness, anthocyanins and polyphenol content) composition. ANOVAs, Principal Component Analysis (PCA) and Multiple Factor Analysis (MFA) were used to visualise these data for exploring the differences between beers based on the type of malt and to characterise corn beers considering the relationships between their sensory characteristics and their chemical parameters.

Late detection of hazards in traffic: A matter of response bias?

In this study, results from two different hazard perception tests are presented: the first one is a classic hazard-perception test in which participants must respond - while watching real traffic video scenes - by pressing the space bar in a keyboard when they think there is a collision risk between the camera car and the vehicle ahead. In the second task we use fragments of the same scenes but in this case they are adapted to a signal detection task - a 'yes'/'no' task. Here, participants - most of them, University students - must respond, when the fragment of the video scene ends, whether they think the collision risk had started yet or not.