The small islands in the Mediterranean Sea suffer water shortages, aggravated by pressure from tourism during the dry season. Many are affected by the intense and increasing human water demand and the harsh climatic and geographic nature of the island terrain. The present study, carried out on the island of Favignana, Egadi Archipelago (southern Italy), evaluates the regime of recharge to the subsurface, and hypothesizes a solution for identifying the areas where groundwater is most abundant, as well as the best management options for human use. By means of hydrological measurements and chemical analyses, a specific location has been identified in the eastern sector of the island where groundwater has optimal quality and the water table is at a depth of only a few metres. In other areas of the island the groundwater is more saline, due to seawater intrusion, and it is present only at greater depths. The residents of the island have in the past lived harmoniously with the climatic and hydrological regime of the island, and have shown good ability to manage the groundwater resources, fed by the limited precipitation that comes in winter, using it as a supplement to the drinking water supply that comes from Trapani (mainland Sicily) by a submarine pipeline and by tanker. Optimized management of the groundwater resources could reduce the volume of freshwater transferred from the mainland.

El presente trabajo tiene como objetivo evaluar la calidad de agua del río Muyoc según ICA – PE. El cual incorpora parámetros físicos, químicos y microbiológicos. En cada uno de los monitoreos, se calculó eficazmente teniendo como resultado del primer monitoreo lo siguiente puntos: P1 cabecera de cuenca, P2 parte media y P3 parte baja de la cuenca. Con la finalidad de evaluar si la calidad de agua es buena o mala para el riego de vegetales y bebida de animales. Los resultados de la evaluación nos indican que en el primer monitoreo cloruros M1= 9217.78; M2= 7090.6 y M3= 7799.6 y pH: M1=4.5; M2=4.03; M3= 4.3 son los parámetros que sobrepasan los valores establecidos por del ECA – Agua. Del segundo análisis se obtuvo como resultados que, ningún parámetro sobrepasa los valores del ECA – Agua; sin embargo, al evaluar el ICA – PE, determina que la calidad en el primer monitoreo en época de estiaje es BUENA y en el segundo monitoreo en época de lluvia es EXCELENTE.

Expone el concepto y la utilidad del monitoreo, indicando el flujo de la información y de cómo se realiza el monitoreo de calidad del agua en Colombia, señalando los actores a nivel nacional, regional y local que intervienen en dicho monitoreo. Menciona donde monitorear con sus respectivas variables y procedimientos. Explica las reglas y validación de datos para garantizar su calidad a través de una serie de condiciones. Refiere a la información para la gestión de la demanda, conocimiento, educación, preservación de los recursos, gestión. Finalmente, describe la Red de Referencia Nacional de Calidad del Agua.

El presente trabajo se centra en una investigación enfocada en la calidad del recurso hídrico, aportando información para la implementación de una metodología aplicable para la validación de los datos de la Red de Isotopía; en cuanto a la Red de Calidad de Agua se realizó una investigación relacionada con los parámetros de calidad de metales pesados en sedimentos, tomando como referencia las concentraciones limite en la normativa canadiense, identificando las estaciones más contaminadas en materia de metales pesados, sus posibles causas y consecuencias. | The present is focused on a research about of the quality of the water resource, providing information for the implementation of an applicable methodology for the validation of the data of the Isotope Network; Regarding the Water Quality Network, an investigation was carried out related to the quality parameters of heavy metals in sediments, taking as a reference the limit concentrations in Canadian regulations, identifying the most polluted stations in terms of heavy metals, their possible causes and consequences. | Instituto de Hidrología, Meteorología y Estudios Ambientales

La producción de carne y su procesamiento crea huellas ambientales negativas a lo largo de su ciclo de vida. Teniendo en consideración este aspecto, la etapa de sacrificio es la de mayor impacto ambiental de toda la cadena productiva con alto consumo de agua potable. Fue objetivo de este trabajo realizar un estudio preliminar de las buenas prácticas operativas de Producción Más Limpia en el área de sacrificio porcino. Para ello, se identificaron y analizaron los aspectos ambientales asociados y se propusieron opciones de mejora. Palabras clave: agua, sacrificio, producción más limpia. ABSTRACT Analysis of the use of drinking water in the pig slaughter area Meat production and processing creates negative environmental footprints throughout its life cycle. Taking this aspect into consideration, the slaughter stage is the one with the highest environmental impact of the entire production chain with high consumption of drinking water. The objective of this work was to carry out a preliminary study of good operating practices for cleaner production in the pig slaughter area. For this, the associated environmental aspects were identified and analyzed and improvement options were proposed. Keywords: water, slaughter, cleaner production.

Currently it isclear the pursuit of consumers for healthier foods, like the fruit-base ones, due to higher population awareness of the close relationship between diet and health. Aiming at nutritional and sensory improvement, there are two trends in the beverage segment, which are coconut water-based juices, as a healthier option than water and the mixed beverage segment, containing two or more fruits in its composition. Given this increased demand for healthier, differentiated products and fast and practical consumption, the objective of this work was to develop a mixed drink based on coconut water and red fruit juice with sensory and nutritional quality. Seven juice formulations were prepared from strawberry, raspberry and blackberry fruits according to the mixture design. The strawberry, raspberry and blackberry juices were prepared with 50% pulp and 50% coconut water and the other formulations were prepared by mixing the isolated pulp juices. Total titratable acidity, soluble solids, pH, antioxidants (ABTS and DPPH), total phenolics, anthocyanins and ascorbic acid (vitamin C) content were analyzed. In addition, all formulations were sensorially analyzed by affective acceptance testing. The results were evaluated by univariate (variance analysis and mean test) and multivariate statistical analysis using principal component analysis (PCA) and preference map. For formulation optimization, response surface analysis was applied. The juices elaborated with larger proportions of strawberry (50% or 100%) were preferred among the tasters, whereas the juices elaborated with higher concentrations of blackberry contributed to the antioxidant activity, phenolic compounds and total anthocyanins of the drink. According to the optimization, based on nutritional and sensory characteristics, the mixed juices should contain 50-60% strawberry, 40% blackberry and 0-10% raspberry. As it was found in this work that the mixture of two or more fruits may increase the nutritional and sensory value compared to the juice of a single isolated fruit, it can be concluded that the combination of red fruits, within the range of optimized proportions, it is an interesting alternative for consumers. | Atualmente é clara a busca dos consumidores por alimentos mais saudáveis, como os à base de frutas, devido a maior conscientização da população da estreita relação entre dieta e saúde. Visando melhoria nutricional e sensorial, existem duas tendências no segmento de bebidas, que são os sucos à base de água de coco, como uma opção mais saudável que a água e o segmento de bebidas mistas, contendo duas ou mais frutas em sua composição. Diante então dessa maior demanda por produtos mais saudáveis, diferenciados e de consumo rápido e prático, o objetivo deste trabalho foi desenvolver uma bebida mista à base de água de coco e suco de frutas vermelhas com qualidade sensorial e nutricional. Foram elaboradas sete formulações de suco a partir das frutas morango, framboesa e amora-preta de acordo com o delineamento de regra da mistura. Os sucos de morango, framboesa e amora foram elaborados com 50% de polpa e 50% de água de coco e as demais formulações foram preparadas por meio da mistura dos sucos de polpas isoladas. Foram realizadas análises de acidez total titulável, sólidos solúveis, pH, antioxidantes (ABTS e DPPH), fenólicos totais, antocianinas e teor de ácido ascórbico (vitamina C). Além disso, todas as formulações foram analisadas sensorialmente, por meio de teste afetivo de aceitação. Os resultados foram avaliados por análise estatística univariada (análise de variância e teste de média) e multivariada, por meio de análise de componentes principais (PCA) e mapa de preferência. Para a otimização da formulação foi aplicado análise de superfície de resposta. Os sucos elaborados com maiores proporções de morango (50% ou 100%) foram os preferidos entre os provadores, já os sucos elaborados com maiores concentrações de amora-preta contribuíram para maior atividade antioxidante, compostos fenólicos e antocianinas totais da bebida. De acordo com a otimização, baseado nas características nutricionais e sensoriais, os sucos mistos devem conter de 50-60% de morango, 40% de amora-preta e de 0-10% de framboesa. Como neste trabalho foi verificado que a mistura de duas ou mais frutas pode vir a incrementar o valor nutricional e sensorial comparado ao suco de uma única fruta isolada, pode-se concluir que a combinação das frutas vermelhas, dentro das faixas de proporções otimizadas, é uma interessante alternativa para os consumidores.