The starting point for this work on the nature of the demand for the product of tourist gastronomy is the motivation that tourists have for destinations and experience their gastronomy. Based on this argument, the investigation is carried out in the City of Baños de Agua Santa, canton of the Province of Tungurahua, considered one of the most visited tourist destinations in Ecuador. The research is carried out considering a sample of tourists to whom a survey is applied to determine the motivations of their trip. In the same way, we proceed with the legally registered restaurants to which a similar instrument is applied in order to know the gastronomic offer. The results obtained indicate the relevant aspects of the situation of gastronomy in the city of Baños de Agua Santa, establishing that it is an important element in the environment and development of tourist activities to support the operation, it presents a variety of national and international meals seeking to meet the requirements of visitors. When comparing the results obtained and performing a contrast analysis between the type of tourists and the type of gastronomy, it is established that, although gastronomy is an important element that supports the tourist activity of the city, it is not a determining factor as for tourists to choose the destination for this reason. However, it is concluded that the gastronomy managed in an adequate way, maintaining the quality levels of the offer of dishes and the quality of service is an important promotional element that, due to its characteristics of sensory experience, is able to enhance the destination.

The processes that are developed in the gastronomic field in the Restaurant of the ESPOCH Gastronomy Career are carried out efficiently, so it is pertinent to make the polytechnic community known and socialize the general public through different communication processes as performs solid waste management which will improve the service provided by students and teachers in the environment in the aforementioned restaurant. It is important to disseminate how practices are carried out in terms of solid waste management, identifying the need to implement adequate environmental plans that facilitate and improve restaurant services, in this way both environmental and visual impacts can be greatly reduced. that could be generated by the accumulation of garbage. To carry out this research, a diagnosis was first made and then a baseline survey on the management of both organic and inorganic solid waste resulting from the process generated in the kitchen, and the processes that are developed in terms of recycling were identified. Within the course, through some research techniques such as observation, application of surveys, and interviews with both the responsible staff and users of the ESPOCH School of Gastronomy restaurant, Additionally, an environmental file was used to identify the characterization of areas of influence in both the physical, biotic, socio-cultural, and educational areas, among others. The Environmental Standards TULAS BOOK VI Annex 6 for the Management of Non-Hazardous Solid Waste have also been consulted , and the Per Capita Production of waste that the restaurant generates has been determined, being 0.20 Kg / Room / day. o 0.45lb / Hab / day and a total of waste generated per week of 113.91Kg. or 250.61lb corresponding to a common week of work in the restaurant.

The objective of the research was to carry out a study of thermal involvement of honey using an alternative methodology, monitoring the degradation of vitamin C, hydroxymethylfurfural (HMF) and diastase number (ND). The study was conducted with genuine honey from a beekeeper from ASOPROACH (Association of Beekeeping Production of Chimborazo). An experimental heat treatment methodology was designed for 300 mL of honey at four temperatures and three times each: 30, 60, 80 and 90 ° C at 15, 30 and 60 minutes. After each heat treatment, the concentration of HMF, ND, Vit C was analyzed. The results of the analysis showed that the best treatment corresponds to a temperature of 30 ° C for 15 minutes. For the analysis of the concentration of vitamin C, high performance liquid chromatography (HPLC) was used, the best heat treatment was repeated six times, observing that vitamin C and all the physicochemical parameters established in the NTE INEN 1572 standard They maintained a stable concentration. The experimental results were corroborated with an analysis of variance (SPSS v21). ASOPROACH beekeepers were socialized the experimental part of heat treatments and the alternative craft proposal. The increase in temperature and duration time affects the parameters. The methodology designed with strict compliance can be used discretionally in special cases.

The basis of this article focuses on gastronomy, currently considered an undervalued component and very little considered in the context of tourism promotion o destination. The idea is to establish that, in a general context oriented to the homogenization of the tastes, the concepts, contended, forms and cultural approaches with which it is presented to the traditional gastronomy are not enough elements to capture the attention of the tourists. The dilemma is proposed that, although nowadays tourists are becoming more and more accustomed to global fast food and they like it, they could also integrate to redefine the local gastronomy, considering its typical essence and recognize the effort to try a more close and deep with the culinary customs of the place they visit. It is debated whether, in the visit to the host cultures, the culinary practices could be considered as an important factor in the choice of the destination to visit. The document focuses on gastronomy, as a fundamental element of the cultural product that gives attractiveness to the visitor in a country, region or area, offering an alternative of deep quality tourist experience. It proposes a discussion on the topics of gastronomy and tourism and an analysis on how to address the satisfaction of the needs of tourists. With regard to the relative lack of attention to the tourist gastronomic product by tourists, the question of itself arises, because of this omission; the cultural heritage in this thematic area is being impoverished at present, which reduces the possibilities of perpetuation of diversity and the continuous evolution of local gastronomy.

The research was carried out at the Food Production Plan of the School of Animal Sciences of  the ESPOCH, a type III yogurt with pumpkin and three different levels (3,5 and 7%) of sesame seeds was developed, compared to a control treatment (0% sesame),distributed under a completely randomized design, with four repetitions per treatment and an experimental unit size of one liter of yogurt, were subjected to the following statistical analyzes: Analysis of Variance (ADEVA), separation of means by Tukey (P <0.05), regression and correlation analysis and sensory analysis with the affective hedonic scale. Determining that the physical chemical properties were affected statistically presenting a pH of 4.32 and 4.47 for 0 and 7% sesame levels respectively; The dry matter content of 19.35 and 23.93% (0 and 7% of sesame seeds), Protein of 2.60 and 3.30 (0 and 5% of sesame seeds), Fat of 0.54 and 3.18 (0 and 7% of sesame seeds), Antioxidant capacity of 0.53% and 1.24% correspond to level 0 and 7% of sesame seeds. Microbiological analyzes determined the absence of pathogenic microorganisms. In relation to organoleptic characteristics, these were statistically influenced, yogurt made with 5% sesame seeds had the highest score of 4/5, which gives a rating of likes in terms of color, smell, taste and texture characteristics; therefore it is recommended to use 5% sesame seeds in the manufacture of yogurt.

The oca flour was elaborated from three different varieties (Mixed (V1), Pauccar (V2) and Squash (V3)) for its use in fine-grained meat products, the physical, chemical, microbiological, functional and sensorial characteristics were evaluated. The physical characteristics were analyzed applying the NTE INEN 0154 standards for test sieves and NTE INEN 0157 in order to determine the particle size, for the chemical agents, the Association of Official Analitycal Chemists method was used, through the microbiological analysis the NTE INEN 616 standard parameter was carried out, in the functional areas the Anderson technique was applied and a descriptive model for the sensory analysis was implemented. The investigation was distributed under a completely randomized design, with 5 repetitions and an experimental unit of 500 grams, using the Tukey test (P≤0.05). The nutritional composition determined average values of the three varieties such as: Humidity: 8.60 %; Fat: 1.73 %; Fiber: 6.76 %; Protein: 6.32 %; Ashes: 5.18 %; Carbohydrates: 71.42 %. An average performance of 28 % was obtained from the three varieties and in the granulometry test the Mixed variety obtained the 89.09 % which went through the sieve with a diameter of 250 microns. Microbiological tests indicated that molds, yeasts and coliforms presented very low levels that fulfilled the requirements established in the INEN 616 (2015) standards. The parameters studied in the functional properties presented significant differences reaching values such as: Absorption Index: 3.54 mL/g; Retention Capacity: 7.81 mL/g; Solubility Index: 4.06 % and Swelling Power: 3.59 g.  It was demonstrated that the mixed variety (V1) was the most accepted, presenting the best sensory attributes with 100% acceptability. It is concluded that the three varieties of oca flours can be used in the preparation of fine-grained meat products (Mortadella, Viennese sausage, Frankfurter).

Leptospirosis caused by bacteria is a disease that affects bovine production and can also impact humans due to the zoonotic nature of its causative agent.

In bovine production, leptospirosis causes a high economic impact, which is one of the main agents that cause abortions, fetal reabsorption, infertility, weak neonates and decreased milk production. To corroborate the aforementioned, the study was carried out in the south of the Ecuadorian Amazon, in the parishes: Tundayme, El Güismi, El Pangui and Pachicutza of the canton El Pangui, province of Zamora Chinchipe, Ecuador, located at 820 meters above sea level, with a sample of 213 bovine females older than 2 years of age, not vaccinated against leptospirosis. Once the study is completed, it can be concluded that 12.21% of leptospirosis is found in the canton of El Pangui for bovine females of reproductive age; the incidence being relatively low, compared to other studies. In the financial analysis projected to 7 years of productive activity of dual purpose cows, the financial profitability indicators TIR, VAN, B / C were positive, as long as good sanitary practices are carried out and the animals are not affected by any reproductive disease such as this is the case of leptospirosis. The economic impact of leptospirosis on the producer's family economy is evident in the generation of abortions, with which the approximate value of $ 300 per year is lost by the offspring, there is a loss in milk production and, in addition, the sick animal can be transform into a contagious focus of infection for the entire bovine and human population, assuming greater losses in the squalid peasant economy.

The objective of this text is to demonstrate how information and communication technologies (ICT) have an important impact on people's interactivity, motivating students towards learning the discipline, providing the possibility of developing their capacities and abilities to multicultural interaction, access to information, knowledge and education, as well as in the subject of the discipline of electrotechnics at the Instituto Superior Pedagógico Intercultural Bilingue Ab. Martha Bucaram de Roldós Institute

The bearings are elements used in the industries, whose failure implies a great impact on the production of the entire manufacturing company. Its operation is vital for electromechanical equipment with rotating elements, either on shafts or in the bearings of industrial machines. The present study proposes the implementation of a quality control by means of an np-type diagram to SKF 6204-2RSH bearings, which will sometimes be elevated to high loads in an accelerated life test module reducing their useful life and taking samples of determined quantities of bearings determining the amount of defects per lot analyzed, with the aim of knowing if it is possible to determine the quality control of these elements by the number of defects. The results achieved with reduced frequency in the useful life of the bearings, showing the defects that can be quantified and recorded in the np tables, to later be analyzed in the characteristic quality control chart. After carrying out the analysis of the control graph, prudent wear of the 10 lots analyzed was observed with the exception of the number 7, which shows a lag of the central line and a surplus of the ranges, accessories along the lower line and exceeded respectively , leading the study to suppose that the bearings part of this lot could be rejected before its operation in the hypothetical case of entering production and manufacturing. It should be noted that in the present analysis there were lubrication factors that were not selected and that may be subject to future research focused on changes that may be surgical under changes in the conditions of the lubricant applied to the bearings.

The study of proteolytic enzymes at an industrial level is of great importance since their catalytic utility may be used especially in the dairy industry, so the objective of the study was to obtain three proteolytic enzymes from pineapple (Annanas-cosmosus L), papaya (Carica-papaya) and fig (Ficus-carica L), for which different latex extraction techniques were used, applying a completely random design and Tukey as a statistical test, with 5 repetitions and one size of an experimental unit of 5kg, resulting in highly significant differences between the three enzymes studied, while the methods of mechanical breakdown for pineapple, longitudinal cuts for papaya and fig were used to obtain the latex. Physicochemical evaluations of 7.62 Brix and 5.48 pH are obtained for papaya, 12.12 Brix and 2.20 pH for pineapple and 7.24 Brix with 6.48 pH for fig, while that, in what corresponds to the yield, it can be mentioned that with 18 g / Kg ficin is the enzyme with the best result. For the enzymatic activity, a completely randomized design with a unit size of 0.0375mg of enzyme was used, using milk as a substrate for the catalysis process, reporting values ​​of .15.74 U / mg protein with a time of 73.92sec for bromelain, 15.09 U / mg protein with a clotting time of 61.44sec for papain and 14.87 U / mg protein with a time of 58 seconds for ficin, indicating that the results show highly significant differences and demonstrating that Ficin is the enzyme that has an effective and efficient enzyme speed and clotting time.

The article describes the result of a research process focused on the uniqueness of adults, as a group of students for foreign language proficiency, the advantages and disadvantages of intellectual maturity associated with the modern methodology of teaching the English language. This analysis will determine the importance of taking into account the peculiarities of adult students in the command of a foreign language. It starting with the basic principles of andragogy, reflecting on learning theory, and the reasons why it is consider a separate branch of pedagogy; psychological and age-related characteristics of adults that distinguish them from other groups of students are described; The interdisciplinary concept of "attention", "memory" and "thought" is studied. The entire study reveals important questions about current generations' ways of thinking and their legacy for the cultural, artistic, and social development of Latin American peoples.

The objective of this work is to show the results of an experiment carried out with groups of students of different ages to whom musicology was apply as a method of learning the English language. By stimulating the auditory sense in the different test groups, the skills assimilated by students from three different environments in their training and characteristics were identified, the first a group of thirty students from the Faculty of Business Administration, the second, a group of 30 students from the Faculty of Sciences and the third group of 40 high school students. The experiment concludes that the method is efficient and achieves a significant improvement in the learning of the English language; the hypothesis was test applying the Student's t-statistic for correlated groups in which the previous performance was compare with the post-method performance in a group of 10 randomly selected students.

In the present research work, 4 different reagents used in the precipitation of gold from solutions are evaluated, two of them used in a classical way such as sodium bisulfite and ferrous sulfate, against two rare species such as sugar and starch. In the experimental part, alluvial gold was mixed with sandy river material to assess the efficiency of the reagents, the leaching of the gold was carried out with aqua regia, this being a particularly strong oxidizing agent formed by the mixture of nitric acid and hydrochloric acid In a 3: 1 volume ratio respectively, statistical programming software was applied in the data analysis, with sugar being the highest precipitating agent.

Andean fruits such as uvilla (Phisalys peruviana) have become a consumption trend due to their organoleptic and nutritional properties, however, like other fruits during the post-harvest stage, the main deterioration experienced is due to the action of microorganisms mainly mushrooms. For this reason, the present research values ​​cinnamon essential oil as a potential bioconservative. Cinnamon oil was evaluated to determine its antifungal activity “in vitro” against Botritys sp asyle of uvilla post harvest, in a completely randomized design from which results of fungicidal activity were obtained from 250 ppm in Papa Dextrose Agar culture medium PDA and a fungistatic effect using a concentration of 125 ppm of cinnamon essential oil. Similarly, the preservative activity was determined "in situ" through physicochemical, microbiological and sensory tests on fresh fruit stored under two temperature conditions (5°C and 21°C); using the immersion method in solutions with concentrations of 250 and 500 ppm of cinnamon essential oil. In general, the treatments helped to preserve the product better, giving us a value of 12 days of shelf life, delaying the growth of molds and yeasts, allowing the optimal organoleptic characteristics of the uvilla fruit to be maintained.

In the present investigation, it was proposed to carry out a comparative analysis of cheese made with the proteolytic enzyme ficin, which is derived from the latex of Ficus carica known as (fig). since its proteolytic activity is manifested by denaturing its substrate proteins by breaking the disulfide bonds generated by sulforated amino acids identified as cysteine ​​since it belongs to the group of thiol proteases and is very similar to papain that is extracted from papaya latex, and commercial cheese, for which the T-student test was used, with a unit size of 4 liters with 5 repetitions where in the physical-chemical analysis similar values ​​were obtained in% of humidity, Aw, pH except for protein since there is a difference of 8.86%; While the enzymatic activity presents values ​​of 14.87 U / mg of protein with a time of 58 seconds corresponding to an effective enzymatic speed and clotting time. No presence of pathogenic microorganisms was reported in the microbiological analysis. In the sensory analysis, the paired preference test was used where 100% of tasters preferred commercial fresh cheese. Enzymatic purification is recommended to improve protein content.

3D printing is a novel process in the construction industry, in several countries studies of different mortars have been carried out for use in 3D printers; however, there is no standardization of materials, equipment and procedures that allow obtaining a mortar that meets all the characteristics to be considered printable; consequently mortars were made with 2 types of aggregates from the province of Chimborazo and Tungurahua, to make a comparison of their physical, chemical and mechanical characteristics.

This research analyzes the fulfillment of the Good Manufacturing Practices Standard (BPM) in the typical food restaurants of the municipal tourist market of the Archidona canton, Napo province, being of an applied-descriptive type, using the quantitative and qualitative method, taking as Reference to the Substitute Technical Standard for Good Manufacturing Practices (GMP) for Processed Foods (Art. 1-41), which appears in Official Registry No. 555 of 2015, also used the Observation technique and as a collection instrument of data in relation to the BPM, Observation Sheets prepared based on the BPM Standard were used, considering 4 factors, which through the Check list verified compliance or not of this standard. The results determine that, in the 14 typical food establishments, there is low compliance in the application of Good Manufacturing Practices (GMP), especially in relation to the operational processes of preparation, handling and marketing of food, this affects directly to the quality of the services provided to tourists and the general public who visit the typical food market of the canton Archidona.