Interest in bacterial nanocellulose (BNC) has grown due to its purity, mechanical properties, and biological compatibility. To address the need for alternative carbon sources in the industrial production of BNC, this study focuses on banana leaves, discarded during harvesting, as a valuable source. Banana midrib juice, rich in nutrients and reducing sugars, is identified as a potential carbon source. An optimal culture medium was designed using a simplex-centroid mixing design and evaluated in a 10 L bioreactor. Techniques such as Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), X-ray diffraction (XRD), and thermogravimetric analysis (TGA) were used to characterize the structural, thermal, and morphological properties of BNC. Banana midrib juice exhibited specific properties, such as pH (5.64), reducing sugars (15.97 g/L), Trolox (45.07 µM), °Brix (4.00), and antioxidant activity (71% DPPH). The model achieved a 99.97% R-adjusted yield of 6.82 g BNC/L. Physicochemical analyses revealed distinctive attributes associated with BNC. This approach optimizes BNC production and emphasizes the banana midrib as a circular solution for BNC production, promoting sustainability in banana farming and contributing to the sustainable development goals.

Satellite images cover large remote areas and are useful for detecting and monitoring water bodies. In Ecuador, since 1950, the lower Guayas River basin has undergone significant natural and anthropogenic changes that have impacted its dynamics and sustainability. This study aims to analyze through in situ data and geomatic techniques the change that the river has undergone in a decade by mapping the Suspended Sediment Concentration (SSC). Increasing levels of pollution in the river have raised concerns, prompting various approaches to measure and mitigate sedimentation to maintain the sustainable quality of the watershed. The spatiotemporal variations of SSC in the Guayas River revealed a remarkable variability, influenced by the operation of reservoirs, changes in land use, erosion, and sedimentation causing SSC in 2013 to range from 64.82 to 707.06 mg/l in the satellite image of 9/16/2013 and from 87.58 to 933.36 mg/l in the image of 7/26/2023. Understanding this distribution is crucial for the environmental protection and sustainability of aquatic ecosystems. This study used Landsat 8 data, an atmospheric pre-correction, and a remote sensing model. The results indicate a creasing trend of SSC in the stretches of the Guayas River between 2013 and 2023, which allows the understanding of the spatiotemporal dynamics of suspended sediment transport.

The use of thermal insulation in the construction of homes and buildings is essential to create efficient and sustainable living spaces. These materials regulate heat flow, improving energy efficiency in construction. In Ecuador, buildings are mainly based on reinforced concrete, which offers strength and construction speed, but this system has a high thermal conductivity, thus increasing energy consumption due to the air conditioning system. This study aims to explore in depth the benefits and challenges associated with the integration of recycled tire rubber as a key component in thermal insulation systems for reinforced concrete buildings. A thermal conductivity test was conducted comparing reinforced concrete with the proposed rubber insulation, where the proposal generated a 62.5% reduction in the thermal conductivity coefficient. In the second part, temperatures were monitored in rooms built with reinforced concrete, one of which was insulated with 2 cm of rubber on the east and west walls. The insulation generated a 40.4% reduction in heat and a 13.32% saving in the energy consumption of the air conditioning system. These results highlight the effectiveness of rubber as a thermal insulator to mitigate the thermal conductivity of reinforced concrete, contributing significantly to energy efficiency in construction. The implementation of this approach can promote more sustainable and economically viable constructions.

Esta investigación analiza la optimización del consumo energético en una universidad en la provincia del Guayas, Ecuador. A través de una auditoría energética, se identificaron las oportunidades para reducir el consumo mediante la implementación de tecnologías eficientes y energías renovables. En 2022, la universidad consumió 2.613.249 kWh, lo que representó un gasto anual de 229.019,68 USD. Entre las propuestas destacadas, se incluyó la sustitución de luminarias tradicionales por tecnología LED y la instalación de aires acondicionados más eficientes. Además, se evaluó la factibilidad de instalar una planta de energía fotovoltaica, lo que implicaría una inversión inicial de 580.520,44 USD, pero generaría un ahorro anual estimado de 139.822,86 USD y una reducción del 74,47% en las emisiones de CO. Esta investigación propone un enfoque integral que combina el ahorro energético, la mejora de la eficiencia y el uso de energías renovables, con el objetivo de reducir los costos operativos y mitigar el impacto ambiental. Las mejoras planteadas no solo reducirán el consumo de energía en un 51,69%, sino que también permitirán un retorno de la inversión en 4,62 años. Este enfoque es un ejemplo de cómo las instituciones educativas pueden liderar iniciativas sostenibles para enfrentar tanto la crisis energética como el cambio climático

Este libro integra dos procesos de sistematización docente que revelan cómo la enseñanza de las matemáticas —en su dimensión aplicada, crítica y contextual— puede transformarse en un espacio de construcción de sentido para estudiantes de disciplinas tan distintas como la ingeniería y el trabajo social. El primer capítulo presenta una experiencia desarrollada en Ingeniería Industrial, donde la enseñanza de las ecuaciones diferenciales se replantea mediante casos reales, modelamiento aplicado y microevaluaciones, permitiendo que los estudiantes comprendan la utilidad de los procedimientos matemáticos en la resolución de problemas industriales. La claridad metodológica, el acompañamiento continuo y la integración de situaciones reales favorecen la motivación, el aprendizaje autónomo y la transferencia de conocimientos al ámbito profesional. El segundo capítulo profundiza en la enseñanza de la estadística en la carrera de Trabajo Social, donde inicialmente predominaban la apatía y los vacíos conceptuales. A través de proyectos de investigación, recolección de datos comunitarios e interpretación de fenómenos sociales, la estadística se redefine como herramienta para visibilizar problemáticas, fundamentar decisiones y fortalecer la conciencia ética y crítica. La experiencia demuestra que los contenidos cuantitativos, cuando son contextualizados y humanizados, pueden convertirse en instrumentos formativos de gran impacto. El libro, en conjunto, ofrece modelos replicables, evidencia pedagógica y reflexiones profundas sobre cómo la docencia situada, reflexiva y activa puede transformar la relación de los estudiantes con la matemática y potenciar su aplicación profesional en distintos campos.

The Commune Libertador Bolívar in Santa Elena, Ecuador, is a coastal tourist destination. The main objective of this study is to carry out qualitative and quantitative quality assessments of the gastronomic offer of Libertador Bolivar. For which research tools such as hygiene audit and service audit were used, both based on Ecuadorian regulation and microbiological evaluation of food. In order to get qualitative data, interviews were done. As a result of the evaluation of good hygiene practices in food handling, it was found that the primary needs for improvement are equipment and utensils, tobacco control, pest control, and sanitary conditions. Likewise, it was identified that the staff of the different restaurants meets 100% of the requirements, representing a strength in the gastronomic offer of the commune. Restaurant service obtained a very good rating, 72  3%, suggesting the need to improve menu planning and include constant updates to ensure customer satisfaction. Finally, the microbiological evaluation of the food revealed the presence of total coliforms in three of the four food groups selected as the sample, which implies that the food is susceptible to pathogenic microorganisms contamination and reflects the necessity to better the hygienic conditions of the food preparation process.