Search Results

Now showing 1 - 2 of 2

Some of the metrics are blocked by your
consent settings
Did earthquakes strike Machu Picchu?
(Springer, 2020-08-01)
The Historic Sanctuary of Machu Picchu (Cusco, Peru) is one of the most important archaeological monuments in Peru and worldwide. Machu Picchu is classified as a UNESCO World Heritage site and at risk from climatic change. However, the seismic centennial history of Peru reports large earthquakes generated both along the subduction zone (Mw8) and on active crustal faults along the Andean Cordillera (Mw7). It is therefore important to know if Machu Picchu is located in an area of seismic hazard and then to take measures to mitigate potential seismic hazards. Due to the short historical earthquake catalogue (< 500 years) and the absence of significant recent instrumental seismicity in the site’s vicinity (radius of < 30 km), our knowledge about the seismic hazard in Machu Picchu is limited. The earthquakes of 1650 and 1950 affected Cusco city and surrounding areas, but without damage descriptions in Machu Picchu (80 km away) (Silgado Ferro 1978). In this study, we make the first attempt to use the analysis of earthquake archaeological effects (EAEs) and their differentiation from the effects generated by slope movements (creep) to investigate the past occurrence of strong earthquakes at the site. The application of geological structural analysis to the deformations observed in Machu Picchu shows two directions of the mean ground movement: N020° E and N110° E. Two earthquakes that affected Machu Picchu during its construction generated these directions. This kind of data should be used in the future to protect this important archaeological site.
1
Some of the metrics are blocked by your
consent settings
Development of a Citrus Drink Using Mixture Design: Sensory Evaluation, Total Polyphenols and Vitamin C
(Multidisciplinary Digital Publishing Institute (MDPI), 2025)
The development of beverages with functional potential and maximum sensory acceptability are priorities for the food industry. This study investigated the effect of orange juice (OJ), lemon juice (LJ) and ginger juice (GJ) concentrations on overall acceptability (OA), total phenic compounds (TPC) and vitamin C (VC). The experimental design used was simplex-centroid mixtures, and maximization was achieved using response Surface methodology (RSM). The bioactive content of TPC and VC was measured using the Folin–Ciocalteu method and the dichlorophenol indophenol method, respectively; sensory evaluation was conducted with 100 panelists on a continuous scale acceptability primer (0-10 points). The RSM results indicated that the optimum formulation was obtained with: OJ = 79.8 mL, LJ = 5.7 mL and GJ = 4.37 mL, yielding maximum values of OA = 6.81 points, TPC = 14.64 mg GAE/100 g and VC = 32.3 mg/mL. The optimized beverage presented a free radical scavenging capacity of 65.72% (DPPH method). The regression models were validated and significantly (p < 0.05) predicted sensory acceptability, total phenolic compounds and vitamin C content. The development of this beverage and its potential application in the food industry is attractive due to its high sensory acceptability and bioactive content.
3

Producción científica

Browse

Filters

Settings

Sort By

Results per page

Search Results