The presence of reactive species of nitrogen (N) in the biosphere might cause environmental impacts at local, regional and global scales. Nowadays the N flows generated by human activities greatly exceed natural processes, thus a necessity exists of identifying and quantifying the current state of environmental N loads. The aim of this work is to quantify the amount of reactive N used in the Spanish agri-food sector, assessing the related potential environmental impacts and potential uses of resources. Data from a previously calculated N flow analysis in the Spanish agricultural and food production system for the 1996-2000 time period were used. Total anthropogenic N inputs to the systems were calculated. Input and output flows were considered in each economic compartment in order to calculate use efficiency (ratio of useful outputs to total inputs), eco-efficiency (ratio of useful outputs to outputs to the environment) and recycling rate (ratio of flow recycled to an earlier life-cycle compartment divided by total outputs). Environmental impacts were assessed by quantifying the N balance between the economic and the environmental subsystems: water, atmosphere, ecosystems soils and other soils. In this case agricultural soils were also considered an environmental compartment, since they are an important intermediate path to the environment. The impact on resources was evaluated considering the net N imports into the system and legume fixing crops, pastures and forages versus feed and fertilizers within the system. Anthropogenic N inputs are relatively high in Spain, which is a net importer of nitrogen, mainly in fertilizers and food and feed commodities. Environmental compartments receive relative high amounts of reactive nitrogen, especially soils. Furthermore, there was a relative low use of domestic resources, with a low proportion of N recycled within the system.

Los objetivos del presente trabajo fueron vincular los efectos que producen diferentes formulaciones sobre la microestructura y estabilidad de sistemas emulsionados aceite en agua a través del análisis del efecto de la fuerza iónica y de diferentes mezclas de emulsificantes no proteicos (diferentes BHL), relacionando los resultados con el balance hidrofílico-lipofílico. | Centro de Investigación y Desarrollo en Criotecnología de Alimentos