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La deficiencia de fructosa-1,6-bisfosfatasa (deficiencia de FBPasa) es un defecto metabólico congénito poco común que afecta la gluconeogénesis. Es una enfermedad genética autosómica recesiva. El paciente se presenta con hipoglucemia en ayunas y acidosis metabólica, y puede tener hiperventilación, apnea y cetosis. Aunque la enfermedad puede ser fatal en el período neonatal, el tratamiento adecuado puede producir un pronóstico excelente. A continuación, presentamos una paciente de 21 años con déficit de fructosa-1,6-bisfosfatasa, quien presentó cuadro gastroenteritis viral que provocó descompensación de su patológica de base, la paciente presentó evolución satisfactoria al manejo con cristaloides y dextrosa endovenosa. Se expone este caso porque es una entidad de baja frecuencia, con escasos reportes en adultos y con adecuada respuesta al tratamiento dietario.

Engineering is considered a discipline that favors the practical application of theory at the level of technoscience through interaction with other areas of knowledge. It is expected to transform the living conditions of society by providing solutions to complex problems that affect it. However, depending on the approach, this discipline can be used to dominate social sectors by controlling resources, means of production, and knowledge or to empower communities from a critical transformative perspective. Based on a series of educational and professional practice scenarios in Colombia, this article presents a review of some alternatives for a conscious praxis that encourages the development of a culture of peace. This practice is referred to as Engaged Engineering. Subsequently, we briefly explore the existing networks and articulations at the national level, and then, through a literature review, we describe and classify various EE initiatives in Colombia by institution, region, theme, and category. Finally, we present a discussion and some conclusions aimed at developing a preliminary understanding of how EE has materialized in the country and defining its main challenges and opportunities.

In Colombia, rural youth face multiple challenges and social gaps, so the main option is to leave rural areas and migrate to urban environments in search of better living conditions. Instigating collective processes that enhance prospects for rural permanence is crucial. The research gap that we face in this article is the limitation of research in knowledge co-creation dynamics based on the Citizen-Labs framework in rural environments located in the Global South. This article presents the systematisation of a LabCampesino, a space aimed at collaborative creating innovations for territorial management and alternatives to development from the rural youth in the Colombian countryside, as a new theoretical and methodological framework to examine knowledge generation. By applying a case study approach, this article explores the axes of agroecology, co-creation, and community organisation from a transdisciplinary and participatory action research lens. For this, sessions on exploration, experimentation, and prototyping were created in the province of Sumapaz, which led to learning around technologies and knowledge dialogue practices for the protection and reconstruction of peasant territories. The results demonstrate that the young participants can build, document and disseminate innovations at the community level related to situated technologies, processes and reflections on local socio-ecological processes. Thus, rural laboratories make possible practical, experimental, and situated rural education as a communal innovation experience in the territory, hand in hand with agroecological dynamics and political and social organisation, becoming places of articulation and advocacy for territorial actors and interests that seek a transformation of rurality.

Este trabajo presenta un análisis descriptivo de tres proyectos de extensión universitaria en el área de STEAM, a la luz de los Objetivos del Buen Vivir. Para ello se discute el rol de la universidad en la sociedad, tanto desde la visión hegemónica como algunas propuestas alternativas en el Sur Global. Se exponen, adicionalmente, las diferentes dimensiones STEAM y cómo se pueden articular a la idea de Buen Vivir. Se describen modelos de extensión universitaria, y se enfoca en la extensión solidaria de la Universidad Nacional de Colombia, bajo la cual los proyectos estudiados fueron realizados con comunidades rurales y urbanas. Si bien éstos no se realizaron basados en el Sumak Kawsay, al ser pensados, diseñados y ejecutados desde una postura crítica transformadora, el análisis es posible y compatible. Se concluye que es viable gestar y ejecutar procesos STEAM de extensión dentro una academia en contravía a la lógica del mercado imperante, generando alternativas concretas y diversas al desarrollo.

The objective of this study was to evaluate the physicochemical properties of Frankfurt sausages made with pumpkin flour (Cucurbita moschata Duch.) (PF), as an extender substance and a partial replacement for wheat flour (Triticum aestivum L.) (WF). Three formulations with PF substitutions were evaluated: 10, 20 and 30%, along with a control formulation without substitution. The measured parameters included proximal composition, emulsion stability, water activity, water holding capacity, cooking loss, color and texture profile. Results showed that emulsion stability was not affected when substitution reached 20%, while the water holding capacity of the sausages increased by 3.81% when the 10% PF substitution was tested. Water activity, pH and cooking losses did not vary when the addition was 20% PF. The highest protein values were measured on the 20% substitution. Results showed that up to 20% WF replacement with PF guaranteed good quality sausages, resulting in a new possible development for the meat industry. Highlights Pumpkin flour was used as a partial substitute for wheat flour in Frankfurt-typesausages. The sausages made with the addition of pumpkin flour presented very good physicochemical, textural and color parameters. A sausage with good water holding capacity and low cooking losses was obtained. It is possible to replace up to 20% of the wheat flour with pumpkin flour without affecting the characteristics of the emulsion.

Este artículo propone el enfoque de la Ingeniería para la Construcción de Paz (IcP) como una praxis alternativa del ejercicio de la ingeniería en escenarios de conflicto, posconflicto y en situaciones donde la tecnociencia afecta de manera especial a comunidades marginadas y excluidas, lo que genera aún más inequidad. En especial, se presentan dos casos de estudio vinculados a la resiliencia de comunidades colombianas; el primero, es el Encuentro de diseño para el desarrollo internacional en San José del Guaviare y, el segundo, es el proyecto de emisoras comunitarias de bajo costo realizado en el Magdalena Medio. Para lograr esto, se hace una reflexión acerca de la relación histórica de la ingeniería y la guerra, para pasar a la descripción y el análisis de diversos enfoques comprometidos a nivel sociotécnico como la Ingeniería Sin Fronteras, la Ingeniería Humanitaria y la Ingeniería Popular, y su contribución para nutrir esta nueva praxis.

The objective of this study was to evaluate the physicochemical properties of Frankfurt sausages made with pumpkin flour (Cucurbita moschata Duch.) (PF), as an extender substance and a partial replacement for wheat flour (Triticum aestivum L.) (WF). Three formulations with PF substitutions were evaluated: 10, 20 and 30%, along with a control formulation without substitution. The measured parameters included proximal composition, emulsion stability, water activity, water holding capacity, cooking loss, color and texture profile. Results showed that emulsion stability was not affected when substitution reached 20%, while the water holding capacity of the sausages increased by 3.81% when the 10% PF substitution was tested. Water activity, pH and cooking losses did not vary when the addition was 20% PF. The highest protein values were measured on the 20% substitution. Results showed that up to 20% WF replacement with PF guaranteed good quality sausages, resulting in a new possible development for the meat industry. [ABSTRACT FROM AUTHOR]