Tlaolli Onilli
Most people in the country tend to consume soda as part of their daily lives, without thinking about the health consequences that this entails. And the fact is that 墨西哥 is considered the main consumer of soda in the world (Universidad Nacional Autónoma de México [UNAM], 2019), and not only that, it also tops the lists of obesity and diabetes (Procuraduría Federal del Consumidor [PROFECO], 2018). A bad diet is one of the main causes of these medical conditions, so it is necessary to rethink the foods of daily consumption. In this project, the development of a carbonated beverage with three main ingredients: purple corn, hibiscus, and pineapple, which contain diverse nutritional properties in addition to having significant amounts of antioxidants (Secretaría de Cultura,2020; Sumaya et al., 2014; Kongsuwan et al., 2009), is established as an objective. In addition, antioxidants act as regulators of cellular aging and prevent chronic diseases (Vilaplana, 2007). For this reason, the elaboration of a beverage with these characteristics is considered harmless and a good option for people with a chronic disease or who are prone to it, as well as a healthy alternative to the consumption of soft drinks. In this project, an experimental methodology was followed to prepare the nutritional beverage, which had nutritional properties, such as vitamin and antioxidant content, in addition to having a pleasant taste and texture.
DIVE&CLEAN - Intervention Possible
The DIVE&CLEAN project is an educational and innovative initiative aimed at addressing a significant environmental challenge: marine pollution. With oceans covering over 70% of the Earth’s surface and providing a home to 50–80% of life on the planet, their health is critical. However, marine ecosystems are under threat due to plastic pollution, which impacts wildlife, coastal communities, and global biodiversity. This project centers around the idea of introducing underwater trash bins, especially in areas frequented by recreational divers. While most divers explore the seas without specific tools to collect trash, they could contribute significantly with the right infrastructure. The vision of DIVE&CLEAN is to inspire behavioral change, encourage collaboration, and promote actionable solutions to reduce ocean pollution. Using interactive robotics and storytelling, the project tells the story of divers rescuing animals entangled in plastic and collecting trash from the ocean floor using underwater bins. Through creative performances, it seeks to educate and motivate individuals, resorts, and authorities to adopt sustainable practices.
Exploring the Potential of Pachyrizus Erosus-Derived Calcium as an Affordable Nutritional Solution for Lactose Intolerance
An exploration of Pachyrhizus erosus as an option for plant-based milk in the 印尼n market for people with lactose intolerance. With its prevalence in tropical climates, Pachyrhizus erosus is an affordable crop in 印尼. Pachyrhizus erosus is a root vegetable containing a calcium content of 15.6 mg per cup (130g) in its unprocessed form, concentrated in its white flesh. Based on its affordability and calcium content, Pachyrhizus erosus can be transformed into a beverage product with nutritional qualities on par with existing plant-based milk, therefore being a solution for calcium sustenance that is more accessible due to its high capability to be locally grown in 印尼. However, this may be a partial case as Pachyrhizus erosus only thrives in regions with long warm seasons. In this research, three trials of Pachyrhizus erosus-based milk recipe have been conducted Trial 1 consists of a 1:1 ratio of Pachyrhizus erosus to water, Trial 2 consists of a 2:1 ratio of Pachyrhizus erosus to water, and Trial 3 consisting of a 10:10:1 ratio of Pachyrhizus erosus to water, and to a small amount of soybean. Based on the results of 14 organoleptic test respondents, it is concluded that the best ratio of ingredients is 10:10:1 (water: Pachyrhizus erosus: soybean) due to an overall preference of the third trial with this ratio, in terms of taste, aroma, color, and consistency. Pachyrhizus erosus is the dominant ingredient in developing alternate plant-based milk. However, findings from the most preferred trial in the organoleptic test suggest that implementing a minor amount of soybean would stabilize the milk-like consistency and flavor. Pachyrhizus erosus’ ability to retain calcium in its water content has been additionally proven in a calcium test using a reagent solution of ammonium oxalate, as even with the trials’ step of straining the liquid content of Pachyrhizus erosus that had been blended with added water, all three trials tested positive based on the high level of the precipitate. Other tests that tackle the quality of each trial include In Silico Testing, biuret protein test, alcohol test, COB test, and pH level testing.