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Copyright of Investigaciones Historicas is the property of Universidad de Valladolid, Facultad de Filosofia y Letras and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Despite largely being overlooked in Basque scientific literature, the presence of pigs has been of vital importance in the Basque Country. Roaming free or kept in pens, pigs have been faithful companions to the Basques, providing solutions to multiple problems. Indeed, pig farming helped many avoid starvation. In this field, the Northern Basque Country developed ties with the Southern Basque Country through the regular pig markets that were held. Pigs enabled tenets to pay rent to landowners and their meat has always been very popular, not only in rural farmhouses but in urban areas also. Their hind legs were highly valued in expeditions to Newfoundland, since they could successfully be preserved for long periods of time. [ABSTRACT FROM AUTHOR]

Copyright of Estudios Atacameños is the property of Estudios Atacamenos and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The purpose of this research study is to assess salt industry logistics management in La Guajira state, Colombia. This is a descriptive, non-experimental, and cross-sectional study. The population sample consists of 39 engineers working at mining companies that exploit or process salt in La Guajira state. The observation survey technique was applied and a survey was constructed. The results show that there are flaws in the application of logistics management in La Guajira's salt mining industry. Therefore, it is important to develop actions to improve planning and execution. It is concluded that logistics management is performed fairly effectively and that the logistics strategies examined are efficient and reflect the internal logistics identified, the logistics processes described, and the organizational structure established in the present study. [ABSTRACT FROM AUTHOR]

This article explores the links between the Kichwa of the Comunidad Nativa Callanayaku (Bajo Huallaga) and the salt mine of the same name, based on what they say about its use in the past. The stories about the history of this mine highlight several interactions between the Kichwa of Callanayaku with foreign people (employees of a tax company, indigenous people from other indigenous groups, merchants, health personnel) through the circulation of salt, especially commercial exchange. The availability of salt for all these groups is explained by the people in Callanayaku through the control over social relationships in trade networks and the distribution of salt. [ABSTRACT FROM AUTHOR]

Copyright of Amaltea. Revista de Mitocrítica is the property of Universidad Complutense de Madrid and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Tempo (1413-7704) is the property of Universidade Federal Fluminense, Departamento de Historia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This paper shows the existence of the transportation and exchange of goods that could not be produced, or were not even present locally, to satisfy a community's self-consumption, due to an increase in population during the late Classic in the Maya area. Although some studies discuss the exchange of goods in Maya society during the Classic period, they are usually centered on the objects employed by the Maya elites. In this case, I will analyze the role of salt as an indicator of the existence of exchange activities using the evidence available in the mural paintings in the Maya city of Calakmul. The need of the mineral for human consumption, the lack of local sources of the mineral, and the long distance to salt sources, set the stage for exchange travels in order to import it to Calakmul. [ABSTRACT FROM AUTHOR]

Copyright of Studia Histórica: Historia Moderna is the property of Ediciones Universidad de Salamanca and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Brasileira de Linguística Antropológica is the property of Revista Brasileira de Linguística Antropológica and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Historia y Espacio is the property of Universidad del Valle and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: twenty-four-hour urinary sodium excretion is the reference method to assess sodium intake; however, tools that can be more easily applied in the clinical and population setting are needed.Objectives: to develop and evaluate a self-administered high-sodium food frequency questionnaire (abbreviated to CFCA-S in Spanish) as a screening tool for high sodium intake in an adult Mexico City population.Methods: a CFCA-S including 28 sodium-rich food categories and a scoring system were developed. The 75 percentile for the total score was tested as cut-off point to classify high sodium consumers at two different levels (≥ 2,000 and ≥ 3,000 mg/day) against 24-h urinary sodium excretion as reference method.Results: ninety-five participants were included (median age: 39 [25th-75th percentiles: 26-46] years; men: 39 [41.1%]). A total score of 51.2 in the CFCA-S showed a sensitivity of 31.6% (95% confidence interval [CI]: 19.1-47.5), specificity of 78.9 (95% CI: 66.7-87.5), positive predictive value of 50% (95% CI: 31.4-68.6) and negative predictive value of 63.4% (95% CI: 51.8-73.6) to classify high-sodium consumers at a level of intake ≥ 3,000 mg/day. A total score ≥ 51.2 was significantly associated with a sodium intake ≥ 3,000 mg/day, observing an odds ratio of 3.12 (CI 95%: 1.03-9.44, p = 0.04), after adjusting by sex, age, and body mass index.Conclusions: the sodium CFCA-S developed in this study is a practical, feasible and useful tool to identify individuals at greater risk of having a high sodium intake. [ABSTRACT FROM AUTHOR]

For the last 30 years food safety criteria and parameters of food products have been improved. Maximum safety level has been reached in the European Union. Furthermore, since 2006 in European countries the stage is being set for stabilizing similar processes for getting of certain objectives in the improvement of food and beverages nutrition profiles (specifically of sugar, fats and salt). In this sense, Spain is one of the countries that has advanced the most and culminated in an agreement between the Spanish Agency for Consumer Affairs, Food Safety and Nutrition (Aecosan) and the Spanish Food and Drink Industry Federation (FIAB) for the improvement in the food and beverages composition as a priority objective for 2020. Although since 2010 there have been advances in sugar, saturated fats and salt reduction in certain food and beverages, this situation has been generalized from 2017. [ABSTRACT FROM AUTHOR]

Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The influence of common salt between 0 and 2 % on the rheological characteristics of flour dough measured in the farinograph, amylograph and alveograph was studied. Variations in salt content modified the rheological properties. An increase from 0 to 2 % produced a significant decrease (p ≤ 0.05) in farinographic absorption, weakening and increased development time, stability and amylographic viscosity. Salt between 0 and 2 % increased baking strength (W) and stiffness (P) in the alveograph parameters. [ABSTRACT FROM AUTHOR]

This paper examines the way in which trade routes for circulation of salt in the Province of Tunja contributed to the coniguration of an extensive economic territory, integrating the provinces of Santa Fé, Pamplona and Tunja in the New Kingdom of Granada during the XVI century. The research initiates from a historiographic relection related to the circulation and commerce of salt, its transport media and trade routes used by the natives and spaniards. These routes consolidated an economic space mediated by the production and distribution of salt, which transformed the Province of Tunja into an axis that articulated relations between salt production locations in the province of Santa Fe and its consumers in the provinces of Tunja and Pamplona. This regional articulation enabled the circulation of products from different thermal loors, as well as the integration of an ample colonial territory. The location of Tunja as a crossroads between the Provinces of Santafe, Pamplona and the San Juan Plains, made this city and its surroundings into an attraction for Spanish settlement. Likewise, during the second half of the XVI century, this condition triggered the organization, throughout the province of Tunja, of different places of lodging, sale and resale of products of the earth as well as imports from Spain, for the sustenance and supply of basic needs. These places enabled the circulation and exchange of local products such as salt, hayo, cotton, blankets and others. [ABSTRACT FROM AUTHOR]

Copyright of Cuaternario y Geomorfología is the property of Cuaternario y Geomorfologia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: Excessive sodium consumption is linked to chronic degenerative diseases. Increased population knowledge about sodium should help reduce it's consumption. Objective: To compare the knowledge and practices of the use of salt/sodium in food for men and women in Medellin, Colombia. Materials and Methods: Descriptive cross-sectional exploratory study of 155 men and 167 women aged 18-50 from Medellin, Colombia. Participants were given a survey on sodium consumption practices and knowledge. Results: Significant differences were found (p<0.05) by sex, in favor of women, regarding knowledge of arterial hypertension (54.5% vs. men 43.2%), use of salt substitutes (53.9% vs. men 35.5%) and health risk of excess sodium intake (54.5% vs. men 43.2%). 79.4% of women and 84.4% of men enjoy eating foods with salt. Inconsistencies were found in the relationship between knowledge and dietary practices. The factor analysis revealed differences by sex in consumption of fruit with salt, beer drunk from a salt-rimmed glass, and salt substitutes (p=0.0004). Conclusions: There are differences by sex about the knowledge of sodium and its effects on health. There is inconsistency between knowledge about sodium and dietary practices. [ABSTRACT FROM AUTHOR]

Copyright of OHM: Obradoiro de Historia Moderna is the property of Universidad de Santiago de Compostela, Servicio de Publicaciones and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This work intended to reduce the salt content in the Novel type mortadela maintaining a satisfactory sensorial acceptance. Several mortadela lots were elaborated with different quantities of salt added between 0.8 and 1.8%. In the finished product were determined the pH and the humidity, fat, chloride and nitrite contents; it also was calculated sodium content according to the quantities of the ingredients that contributed it. The counts of aerobic mesophilics, staphylococci and coliforms microorganisms and the test of salmonella detection were analyzed. It was carried out the sensorial evaluation of the attributes aspect, texture, flavor and color. For the sensorial responses were found the regression models, their significance and their adaptation grade like predictive models. It was obtained a mortadela with a reduced content of salt and satisfactory sensorial quality characteristics even with a salt addition decrease up 0.8%. [ABSTRACT FROM AUTHOR]

Copyright of Tiempos Modernos is the property of Tiempos Modernos and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This work intends to achieve a reduction of salt in a meat emulsion type product without reduction of its quality. Several mortadela lots were elaborated with different quantities of salt between 1-2.2 %. It was determined the meat emulsion stability of the batter and in the finished product the pH and the contents of humidity, chloride and nitrite. Also, the sodium content was calculated according with the quantities of the added ingredients. Moreover, the instrumental profile of texture, mesophilic aerobic microorganisms counts, coliforms, staphylococcus and the test of salmonella detection were determined. It was carried out a sensorial evaluation of several attributes of quality. For each response, the regression models, their significance and their adjusted grade as predictive models were calculated. The numeric optimization of the variants of the products was made with the equations of the flavor and meat emulsion stability. It was obtained a mortadela with a reduced content of salt and satisfactory quality characteristics until a limit of 1.35 % of salt addition. [ABSTRACT FROM AUTHOR]

This work intends to achieve a reduction of salt in a liver sausage maintaining a satisfactory sensorial acceptance. Eight lots of the sausage were elaborated with different quantities of salt between 0 and 1.8% and were determined the pH and the contents of humidity, chloride and residual nitrite; the sodium content of was calculated of agreement with the quantities of the ingredients that contributed it. Also were determined the counts of following microorganisms: aerobic mesophilics, coliforms, staphylococci, and the salmonella detection test. It was carried out a sensorial evaluation of several attributes of quality. For each variable the regression models were found, their significance (p≤0.05), and their adaptation grade like predictive models in the case of the significant ones. The numeric optimization of the variants of the formula of the product was made according with the model obtained for the flavor and it was found that one can obtain a liver sausage with a satisfactory quality characteristics, with a reduction of the addition of salt in an range from 1.8 to 0.35%. [ABSTRACT FROM AUTHOR]

Although the tourism industry has been a major force in organizing the South and East of the Yucatan Peninsula in recent years, before its irruption several activities focused in obtaining raw materials were developed. These activities had a great impact on the formation of this modern social space. In order to contribute to the study of the recent history of the Southeast of the Yucatan Peninsula, this paper presents the social history of two populations engaged in industrial production of sea salt and precious woods, activities which for most of the twentieth century constituted important vectors in the exploitation of the mentioned area. The main purpose is to discuss modern construction processes and regional transformation of the Eastern Yucatan Peninsula in light of the rise and changes of the two populations. [ABSTRACT FROM AUTHOR]

Exceed salt intake is a common practice, that leads to pathological consequences in the whole population, even more in the patient with renal disease. High salt consumption has been associated with hypertension, cardiovascular and cerebrovascular disease that are responsible for 60% of worldwide morbi-mortality. The World Health Organization recommends a maximum intake of 5 g of salt/day. The aim of this study is to determine practices related with salt intake, and estimate the consumption in patients with renal disease, who attended the nephrology department in Guanare´s Hospital, Portuguesa State, Venezuela. We used a mixed-method approach in 66 patients (n=36 subjects from focus groups, n=30 who participated in quantitative interviews). The main variables studied were: availability of salt at household, intake of foods with high Sodium content, practices related with use of salt. The patients consumed 12.5 (♀) and 11.3 (♂) g/day, from salt alone and processed foods. The most consumed foods with high sodium content were: whole milk powder, white local cheese, ham, canned food, soft drinks, margarine, mayonnaise, garlic and soy sauce. Patients do not read the food label, ignore the amount of sodium in processed foods, avoid the salt on the table, but not from processed food. The salt intakes of these patients exceed more than double the international and national recommendations, and as a consequence they diminished their life expectancy and reduced their quality of life. [ABSTRACT FROM AUTHOR]

Copyright of Revista Médica Clínica Las Condes is the property of Editorial Sanchez y Barcelo and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

El artículo discurre sobre el significado de los símbolos del pan y la sal como representaciones de una vida sencilla en los epigramas del poeta latino Marcial. Según el autor, el pan, considerado un alimento modesto, representa una vida humilde y sabia. Se presenta la metáfora de compartir el pan y la sal, lo cual representa el compartir de una vida sencilla y contenta. Concluye que la poesía de Marcial es bien representada por los símbolos del pan y la sal, por ser llena de sustancia y sabor.

En este estudio de tipo descriptivo, se analizaron 25 muestras de sal obtenidas en los diferentes supermercados, mercados y tiendas de la ciudad de San Salvador. Los análisis químicos de cuantificación de flüor se realizaron en el Laboratorio de Control de Calidad Físico-Químico de Medicamentos, Cosméticos y Alimentos del Centro de Investigación y Desarrollo en Salud (CENSALUD), de la Universidad de El Salvador. Con el método de potenciometría por medio del aparato electrodo ión específico para flüor marca CRISON, se determinó la concentración del contenido de flüor en cada una de las muestras, dando como resultado un valor en milivoltios. Estos valores, a través de cálculos posteriores se transformaron a una cuantificación en partes por millón mediante una curva patrón previamente obtenida con concentraciones conocidas de flúor (estándares de calibración de Flüor de 1 ppm, 5 ppm, 10 ppm, 20 ppm, 50 ppm y 100 ppm) utilizando el método de regresión lineal. La clasificación y análisis de los resultados obtenidos en este estudio se basaron en los valores de flüor en la sal recomendados por la Organización Mundial de Ia Salud (OMS) los cuales oscilan en un rango de 180 a 220 ppm. Tomando en cuenta esta información, los análisis mostraron que de las 26 muestras analizadas, 21 se ubicaron por debajo del nivel recomendado por la OMS y las 5 restantes excedieron dicho rango. [ABSTRACT FROM AUTHOR]

The supplying of salt in sufficient amounts was one of the main concerns of the Town hall of Buenos Aires. This was a product of vital importance not only due to its usage in daily meals, but also because of its application in the conservation of the meat and leather. Such features, and the difficulties to obtain it, increased not only its commercial but also its strategic value. The discovery of local deposits allowed the inhabitants of Buenos Aires to supply themselves through periodic expeditions that were promoted by the authorities, which allowed them to exert a greater control on this production. Since the activity required an important manual labor and cargo capacity, it was a practice that many took advantage of to be employed and to obtain benefits with the commerce that was generated by such opportunity. This turned the expeditions to salt mines -organized by the authorities of the city- into great caravans that went into indigenous territory, involving a wide set of social actors from the countryside and the indigenous world. [ABSTRACT FROM AUTHOR]

Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Antecedentes y objetivo. Un consumo excesivo de sal y de sodio se asocian fuertemente con un aumento de la presión arterial (HTA) y un mayor riesgo de enfermedades cardiovasculares (ECV). La HTA es el principal factor de riesgo para la carga mundial de morbimortalidad, y causa 9.4 millones de muertes cada año; equivalente a más de la mitad de muertes anuales atribuidas a las ECV. En 2018 las enfermedades no transmisibles (ENT) representaron la principal causa de muerte en Costa Rica y un 29% correspondió a ECV. Estimar los beneficios económicos para la Caja Costarricense de Seguro Social (CCSS) relacionados con la reducción de sal durante el año 2018. Métodos. Se utilizó una herramienta de costeo para HTA y ECV relacionadas, mediante modelos de macrosimulación de escenarios de ENT para estimar el impacto potencial de las modificaciones en la ingesta dietética de sal sobre la mortalidad y los costos de ECV. Se recolectaron a datos sociodemográficos, de ingesta de sal y gastos totales de hospitalización, medicamentos y consultas de la CCSS en 2018. Resultados. Los costos totales anuales de hospitalización, consulta y, medicamentos atribuibles al consumo excesivo de sal y los costos de atención en el sistema de seguridad social de las ECV fueron de $15.121.836 en el 2018. Los mayores fueron en hospitalización ($8.019.105,8) y relacionados con enfermedad cardíaca coronaria (37%), HTA (29%) y AVC (25%). Los costos anuales de hospitalización se estimaron en $ 8 019 105,8; de consulta en $ 4 904 908,2 y de medicamentos en $2 197 822. Estos datos representan una pérdida total del PIB en el país de $6.830.183,5, considerando 2.275,32 años de vida productiva perdidos por discapacidad (YPLL) por ECV. Conclusiones. Los costos de atención de las ECV atribuibles al consumo excesivo de sal para la CCSS y pérdidas del PIB debido a los YPLL por ECV representan pérdidas económicas importantes para el país que podrían ahorrarse reduciendo la ingesta de sal por la población. [ABSTRACT FROM AUTHOR]

Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Diaeta is the property of Asociacion Argentina de Dietistas & Nutricionistas Dietistas and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objetivo: Se evaluó la efectividad de la salazón como técnica de conservación de preparaciones anatómicas, aplicadas a dos grupos de piezas anatómicas: uno con material frescos y otro de material formolado. Materiales y métodos: Se disecaron 10 miembros torácicos de caninos de talla grande, adultos de diversas razas. Se disecaron los músculos por las técnicas convencionales. Se retiró la piel, y se disecaron músculos. Se retiraron arterias, venas y nervios. Finalizada la disección, se separaron las preparaciones en dos grupos: el grupo 1 "sin formol" y el grupo 2 "con formol". Las preparaciones del grupo 1 fueron sometidas directamente al tratamiento con salazón. Las preparaciones del grupo 2 fueron fijadas por inmersión en formol al 10% durante por 48 hs luego de terminada la disección. Para el tratamiento con salazón se utilizaron sal de curado de nitritos y nitratos de Sodio (50% de NaCl+ 25% Na2SO4 + 25% Na2SO3). Se utilizaron cajones de madera como contenedores, cubriéndose totalmente con las sales durante 15 días. Resultados: La musculatura de las preparaciones del grupo "sin formol" presentaron moderado grado de desecación y retracción en el tejido muscular, más evidente en los músculos de la región de la espalda y brazo. Se conservó en gran medida el aspecto original de los vientres musculares y tendones, siendo fácilmente evidenciable la diferencia entre ambos, especialmente en músculos largos. La coloración de los huesos se conservó. Las preparaciones del grupo "con formol" presentaron mayor grado de deshidratación general, observándose una coloración y textura homogénea en tejido muscular y tendinoso, dificultando la diferenciación entre los mismos. La coloración fue mayoritariamente marrón oscuro. En los vientres musculares se observó una textura granulada. Se observó una coloración rojiza en los huesos. Discusión: Al conservar el aspecto original de los tejidos, las preparaciones que "sin formol" permitieron la distinción a simple vista entre tejido muscular y tendones. En el caso del grupo "con formol" la distinción entre vientres musculares y tendones resultó dificultosa. La rigidez general de las preparaciones del grupo "sin formol" disminuyeron ampliamente la movilidad, imposibilitando la observación de las estructuras más profundas. La coloración oscura de las preparaciones del grupo "con formol" no permitió una adecuada distinción de los orígenes e inserciones musculares, a diferencia del grupo "sin formol". Aunque ambas técnicas presentan su pro y sus contras, se recomienda la utilización para preparaciones donde deban observarse los músculos, ya que la deshidratación dificulta la observación de los tejidos profundos. [ABSTRACT FROM AUTHOR]