The Inca peanut, a plant native to the Peruvian Amazon, has an important nutritional contribution to 53% oil and 33% protein [ 1, 2], high content of Omega 3 and 6, Vitamin E. Recent research suggests the nutritional ...The Inca peanut, a plant native to the Peruvian Amazon, has an important nutritional contribution to 53% oil and 33% protein [ 1, 2], high content of Omega 3 and 6, Vitamin E. Recent research suggests the nutritional and therapeutic significance of consumption for the control of free radicals [3], being an alternative food to reduce nutritional deficiencies of macro and micronutrients in the diet. The results show that the cheese made from a mixture of milk and Inca peanut （70：20 v/v） 0.15 M of Ca sulphate is of firm consistency, with a clotting time of 9 min and yields 14.56% at 80 ℃, is similar to fresh milk cheese sensory characteristics determined by the test of acceptability. Respect to nutrition cheeses present values of protein and fat （16.3% and, 25.05%, respectively）. Sensory evaluation process cheese 70：30 v/v showed an acceptance of 67% relative to a commercial cheese. The texture profile of the finished product, applying a deformation of 30%, have hardness values for 1.88 N, elasticity 0.08, cohesiveness 0.86, adhesiveness 0.36, gumminess 1.62 and chewiness 0.13.展开更多
An adult human skull was discovered in a college osteological collection presenting with two Inca bones. Inca bones or interparietal (supernumerary) bones are rarely seen among dry human skulls. Their frequency of pre...An adult human skull was discovered in a college osteological collection presenting with two Inca bones. Inca bones or interparietal (supernumerary) bones are rarely seen among dry human skulls. Their frequency of presentation is much less than that of sutural or Wormian bones. Inca bones or interparietal (supernumerary) bones are accepted as normal variants most often found in the occipitoparietal region of the skull. Their characteristic shape, a triangle, resembles a monument design of the Inca tribe of South America and Latin America. The significance of the presence of these variants is that Inca bones or interparietal bones may be mistaken for a skull fracture. They may also be very useful in forensic identification of an unknown individual.展开更多
文摘The Inca peanut, a plant native to the Peruvian Amazon, has an important nutritional contribution to 53% oil and 33% protein [ 1, 2], high content of Omega 3 and 6, Vitamin E. Recent research suggests the nutritional and therapeutic significance of consumption for the control of free radicals [3], being an alternative food to reduce nutritional deficiencies of macro and micronutrients in the diet. The results show that the cheese made from a mixture of milk and Inca peanut （70：20 v/v） 0.15 M of Ca sulphate is of firm consistency, with a clotting time of 9 min and yields 14.56% at 80 ℃, is similar to fresh milk cheese sensory characteristics determined by the test of acceptability. Respect to nutrition cheeses present values of protein and fat （16.3% and, 25.05%, respectively）. Sensory evaluation process cheese 70：30 v/v showed an acceptance of 67% relative to a commercial cheese. The texture profile of the finished product, applying a deformation of 30%, have hardness values for 1.88 N, elasticity 0.08, cohesiveness 0.86, adhesiveness 0.36, gumminess 1.62 and chewiness 0.13.
文摘An adult human skull was discovered in a college osteological collection presenting with two Inca bones. Inca bones or interparietal (supernumerary) bones are rarely seen among dry human skulls. Their frequency of presentation is much less than that of sutural or Wormian bones. Inca bones or interparietal (supernumerary) bones are accepted as normal variants most often found in the occipitoparietal region of the skull. Their characteristic shape, a triangle, resembles a monument design of the Inca tribe of South America and Latin America. The significance of the presence of these variants is that Inca bones or interparietal bones may be mistaken for a skull fracture. They may also be very useful in forensic identification of an unknown individual.
