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Background In 2013, the DSM‐5 obsessive-compulsive spectrum disorders sub‐workgroup developed the Excoriation (skin‐picking disorder) Dimensional Scale (SPD‐D) as a dimensional assessment that enquires about excoriation disorder symptoms that have occurred over the past week. This study aimed to assess the psychometric properties of the Spanish version of the SPD‐D in a population sample from Paraguay. Method Participants were recruited through an Internet-based survey. Subjects included were individuals ≥ 18 years old, who self-reported a diagnosis meeting the criteria for excoriation disorder. 531 individuals were rated for the validation analysis. SPD-D was back-translated and validated into Spanish. Exploratory and confirmatory factorial analysis were performed. Participants were also assessed with the Skin Picking Scale-Revised (SPS-R). Results Exploratory factorial analysis reported that only one factor had a raw eigenvalue greater than 1, and explained 57.4% of total variance. Thus, the scale is considered one-dimensional, as confirmed by confirmatory analysis. Fit indices suggest a good adjustment and Cronbach’s alpha showed good internal consistency (α=0.816). Good convergence was found between the scores of the SPD-D and the SPS-R (r=0.822, p Conclusion The Spanish version of SPD-D shows good psychometric properties and adequately reproduces the one-dimensional model of the original English version.

The photoacoustic (PA) technique allows a spectroscopic analysis of organic opaque samples and its thermal characterization; so this technique gives information about the pigmentation and the roasting modelling parameters, important for industry and commercialization process, when it is applied to green and powdered coffee samples, respectively. A spectrum is particular of each sample; so is possible to identify different characteristics in coffee powder, for example: purity, caffeine content, roasting level, origin conditions, etc. Powdered coffee PA spectroscopic measurements and correlation analysis that allow proposing a discrimination criterion are reported in this work. Also, the thermal diffusivity of green coffee samples was measured by open cell PA technique, in order to study the relation of this parameter with the bean cellular structure, which was looked through an optical microscopy. The results presented will allow a possible method for certifying organic coffee, which is cultivated without chemicals and has greater price in the international market and positive impact on the environment.