Este documento lista varios verbos reflexivos comunes en español como quemarse, ensuciarse y luego limpiarse, quitarse, irse, casarse, divorciarse, caerse, reírse, relajarse y romperse.
Este documento describe diferentes características físicas como la altura, peso, tono de piel y color de cabello. También detalla rasgos del rostro como el tipo y color de ojos, forma de la nariz y labios. Además, menciona otros detalles como pecas, lunares y cicatrices.
The document provides information and recommendations about eating a healthy, balanced diet according to the food pyramid guidelines. It discusses the importance of eating a variety of foods from all major food groups each day, including vegetables, fruits, grains, dairy, proteins, and fats in moderation. Specific foods are highlighted for each group along with serving size recommendations to aim for a nutritious diet.
This document outlines learning objectives and definitions for a nutrition course. The objectives are for students to apply nutrition concepts to health conditions, identify food principles, plan balanced diets, monitor growth, and develop problem solving skills. It also defines key nutrition terms like macro/micronutrients, the food exchange system, and nutrient groups. References are provided for further information.
Undernutrition refers to being underweight, stunted, or wasted due to insufficient food intake and recurrent infections. Stunting reflects a failure to reach linear growth potential from chronic undernutrition and generally occurs before age 2. Wasting reflects low body weight in relation to height and indicates acute undernutrition from recent food deprivation or illness. Common indicators used to measure undernutrition include stunting, wasting, and being underweight.
The document discusses guides for selecting nutritious foods, including the food pyramid and categorizing foods into "go, glow, and grow" groups. "Go foods" provide energy, "grow foods" help build muscles and bones, and "glow foods" increase disease resistance. Malnutrition can result from not eating enough healthy foods and being underweight, healthy, or overweight.
Nutritional disease can result from protein energy malnutrition (PEM), which is caused by inadequate intake of proteins and calories. PEM leads to deficiencies in digestion/absorption and loss of fat, muscle tissue, and weight. It has multiple etiologies including poverty, infections, illness, alcoholism, and ignorance. PEM is a serious, often lethal condition especially in children under 5 years old. It is diagnosed by body mass index, skin fold thickness, mid-arm circumference, and serum proteins. The two main types are marasmus, characterized by weight loss and depletion of muscle, and kwashiorkor, which occurs when protein deprivation exceeds calorie deficit and results in edema, skin lesions, and fatty liver.
Este documento describe diferentes características físicas como la altura, peso, tono de piel y color de cabello. También detalla rasgos del rostro como el tipo y color de ojos, forma de la nariz y labios. Además, menciona otros detalles como pecas, lunares y cicatrices.
The document provides information and recommendations about eating a healthy, balanced diet according to the food pyramid guidelines. It discusses the importance of eating a variety of foods from all major food groups each day, including vegetables, fruits, grains, dairy, proteins, and fats in moderation. Specific foods are highlighted for each group along with serving size recommendations to aim for a nutritious diet.
This document outlines learning objectives and definitions for a nutrition course. The objectives are for students to apply nutrition concepts to health conditions, identify food principles, plan balanced diets, monitor growth, and develop problem solving skills. It also defines key nutrition terms like macro/micronutrients, the food exchange system, and nutrient groups. References are provided for further information.
Undernutrition refers to being underweight, stunted, or wasted due to insufficient food intake and recurrent infections. Stunting reflects a failure to reach linear growth potential from chronic undernutrition and generally occurs before age 2. Wasting reflects low body weight in relation to height and indicates acute undernutrition from recent food deprivation or illness. Common indicators used to measure undernutrition include stunting, wasting, and being underweight.
The document discusses guides for selecting nutritious foods, including the food pyramid and categorizing foods into "go, glow, and grow" groups. "Go foods" provide energy, "grow foods" help build muscles and bones, and "glow foods" increase disease resistance. Malnutrition can result from not eating enough healthy foods and being underweight, healthy, or overweight.
Nutritional disease can result from protein energy malnutrition (PEM), which is caused by inadequate intake of proteins and calories. PEM leads to deficiencies in digestion/absorption and loss of fat, muscle tissue, and weight. It has multiple etiologies including poverty, infections, illness, alcoholism, and ignorance. PEM is a serious, often lethal condition especially in children under 5 years old. It is diagnosed by body mass index, skin fold thickness, mid-arm circumference, and serum proteins. The two main types are marasmus, characterized by weight loss and depletion of muscle, and kwashiorkor, which occurs when protein deprivation exceeds calorie deficit and results in edema, skin lesions, and fatty liver.
This document discusses various types of feed additives used to improve animal growth and feed efficiency. It describes common feed additives like antibiotics, hormones, probiotics, prebiotics, enzymes, acids, antioxidants, and flavors. It provides examples of specific additives used and explains their mechanisms of action, including improving nutrient digestibility and availability, modifying gut microflora, enhancing immune response, and altering animal metabolism and growth pathways. The document also notes some potential consequences if certain additives like antibiotics are banned.
This document discusses malnutrition and undernutrition. It defines malnutrition as an abnormal physiological condition caused by inadequate nutrition, and undernutrition as a subset resulting from undernourishment. The document outlines the difference between malnutrition and undernutrition, the classification of malnutrition, and the three phase approach to managing severe acute malnutrition. It provides epidemiological data on malnutrition globally and in Africa, examines the causes and pathophysiology, and describes the clinical features and management of malnutrition.
This document discusses nutritional requirements from infancy to old age. It covers general considerations around human nutrient needs and recommended dietary allowances. Specific sections address energy requirements, protein requirements determined through nitrogen balance studies, fat intake recommendations, mineral needs, trace element requirements determined through balance or depletion/repletion studies, and vitamin intake levels established to prevent deficiency diseases. Guidelines are provided for requirements during pregnancy, lactation, and for infants and children based on growth and tissue demands.
Maize (Zea mays), also known as corn, is a domesticated grain plant that is grown widely in many parts of the world. It produces ears containing seeds called kernels that are used for food. Maize comes in many varieties classified by their starch content and end uses such as flour corn, popcorn, dent corn, flint corn, sweet corn, waxy corn, and others. The document provides statistics on maize production over several years in the Andhra Pradesh region of India, including area harvested, yield, and productivity by district. It discusses fodder maize varieties and uses, as well as the process and benefits of making silage as a method for preserving fodder.
This document discusses feeding management of poultry. It begins by stating that India ranks 3rd in egg production and 4th in broiler production globally. It then discusses the six major classes of nutrients needed in poultry feed: carbohydrates, protein, fats, vitamins, minerals, and water. The document goes on to describe energy and protein requirements, types of protein supplements, mineral requirements including calcium and phosphorus, and vitamin requirements and deficiency diseases. It also discusses factors that affect feed intake and efficiency. Finally, it outlines feeding practices for broiler chickens and layers at different stages.
The document discusses various dry heat cooking methods. It describes frying, baking, roasting, microwaving, grilling and barbecue. It provides details on shallow frying, deep frying, stir frying, baking and roasting techniques. It lists foods that are suitable for each cooking method and emphasizes maintaining proper temperatures when deep frying or barbecuing for food safety.
Vaccination programs for broilers are an essential tool for disease prevention, particularly for viral diseases, in poultry farming. It causes an immune response in birds to protect them from the field infection
This document discusses basic beef cattle nutrition. It covers the definition of nutrition and nutrients, including water, protein, carbohydrates, lipids, minerals, vitamins, and fiber. It describes the functions of each nutrient and gives examples of feed sources. The document also discusses factors that affect nutrient requirements, classifications of feeds, and feeding recommendations for different stages of a cattle's life like calves, heifers, dry cows, and cows close to calving.
This document discusses nutrition, including types of nutrition, autotrophic nutrition, heterotrophic nutrition, balanced diets, vitamins, minerals, and their roles and deficiency symptoms. It defines nutrition as the process by which organisms obtain energy and nutrients from food. There are two main types - autotrophic nutrition where organisms synthesize their own food, and heterotrophic nutrition where organisms obtain nutrients from other sources. A balanced diet provides all necessary nutrients, minerals, vitamins in correct proportions to meet the body's energy, growth, and metabolic needs. Deficiencies can cause diseases, so a variety of foods are important for health.
This document classifies vegetables in several ways: by how they grow (tubers, bulbs, roots, stems, leaves, seeds, flowers, fruits), by flavor (very strong, strong, mild), and by color (green, red, yellow/orange, white). It also categorizes vegetables as starchy (potatoes, sweet potatoes, corn, legumes) or high in water content (tomatoes, lettuce, celery). The document provides a worksheet asking readers to enumerate principles of cooking vegetables to standards and answer true/false questions about cooking methods.
Lipids are a concentrated source of energy found in feed for dairy cows. They consist primarily of triglycerides made of glycerol bonded to three fatty acid chains. In the rumen, lipids are hydrolyzed into glycerol and fatty acids. Microbes hydrogenate unsaturated fatty acids. Excess lipids can inhibit fiber digestion. Hydrolyzed fatty acids pass through the small intestine where they are absorbed and transported to tissues as chylomicrons. Around 50% of milk fat comes from fatty acids absorbed from the intestine. The liver plays a role in metabolizing fatty acids, either using them for energy or converting excess amounts to ketones. Adding lipids to dairy rations in moderate amounts can increase energy
This document summarizes the structure and composition of legume seeds. It notes that legumes are an important family of dicotyledonous plants that include crops like peas, beans, lentils, peanuts and soybeans. These legume seeds have three main parts - the seed coat, cotyledons, and hypocotyl. The cotyledons make up around 90% of the seed and contain protein bodies and lipid deposits that neatly package the proteins and lipids. The size and structure of these protein bodies and lipid deposits varies between different legumes. The document provides examples of the size and packaging of proteins, lipids and starches in seeds of soybeans, peanuts, peas and broad beans.
Life cannot be sustained without adequate nourishment.
Man needs adequate food for growth and development and to lead an active and healthy life.
Food plays an important role in maintaining a person's nutritional and health status.
PLANTS
Many plant & plant part are eaten as a food.
Seeds are good source of food for animals including humans because they contain nutrients.
All seeds are not healthy. Eg- apple seeds & cherry seeds contains cyanide.
Nutritional factors affecting hatchability include the nutrition of breeding stock. Deficiencies or imbalances in protein, energy, fatty acids, vitamins, and minerals in the diets of breeding hens can negatively impact fertility, egg quality, and embryonic development, decreasing hatchability. Maintaining optimal ratios of nutrients is important, as excess or insufficient levels of certain nutrients can also reduce hatchability. Proper handling and storage of fertilized eggs further influences hatchability rates.
The nutrition care process is a systematic approach to providing high quality nutrition care. It consists of four steps: nutrition assessment, nutrition diagnosis, nutrition intervention, and nutrition monitoring and evaluation. The nutrition assessment involves collecting medical, dietary, and anthropometric data on a client. This data is organized into domains and used to identify nutrition problems. Nutrition diagnoses are categorized as issues with intake, clinical conditions, or behavioral/environmental factors. Nutrition interventions aim to address the diagnosed problems. Monitoring and evaluation involves regularly reviewing a client's status and measuring outcomes to determine if goals are being met.
The document outlines guidelines for healthy eating according to MyPlate recommendations. It recommends balancing calorie intake with physical activity, increasing intake of healthy foods like fruits and vegetables, and decreasing unhealthy foods high in sodium, added sugars or refined grains. Specifically, it suggests making half your plate fruits and vegetables, making half your grains whole grains, and switching to fat-free or low-fat dairy.
This presentation is the first is a six part series on management of the ewe and doe from late gestation through weaning. This presentation covers late gestation: management and feeding.
This document discusses different types of poultry housing systems and their characteristics. It describes brooder, grower, layer and breeder houses used for rearing chicks, growing birds, and egg-laying hens. Deep litter and cage systems are covered in detail, along with their advantages like disease control and easier management, and disadvantages such as lower density and foot problems. Factors in selecting a housing system include land costs and climate. The folding unit and intensive systems are also summarized briefly.
El documento lista diferentes tipos de ropa divididos en categorías como ropa casual, formal, interior, de invierno y zapatos. Incluye prendas como camisas, faldas, pantalones y zapatillas para ropa casual; trajes, sacos y corbatas para ropa formal; brasieres, calzones y pijamas para ropa interior; guantes, bufandas y abrigos para ropa de invierno; y zapatos, botas, sandalias y tenis. También presenta frases relacionadas con probarse la ropa y tallas.
El documento lista diferentes tipos de desastres naturales como tornados, sequías, inundaciones, tormentas de arena y nieve, avalanchas, maremotos, erupciones volcánicas, olas de calor, incendios forestales, huracanes y terremotos. También menciona algunas consecuencias comunes de estos desastres como cenizas, escombros, lodo, pobreza, escasez de alimentos y agua, pérdidas materiales, deslizamientos de tierra y personas afectadas como refugiados, víctimas,
This document discusses various types of feed additives used to improve animal growth and feed efficiency. It describes common feed additives like antibiotics, hormones, probiotics, prebiotics, enzymes, acids, antioxidants, and flavors. It provides examples of specific additives used and explains their mechanisms of action, including improving nutrient digestibility and availability, modifying gut microflora, enhancing immune response, and altering animal metabolism and growth pathways. The document also notes some potential consequences if certain additives like antibiotics are banned.
This document discusses malnutrition and undernutrition. It defines malnutrition as an abnormal physiological condition caused by inadequate nutrition, and undernutrition as a subset resulting from undernourishment. The document outlines the difference between malnutrition and undernutrition, the classification of malnutrition, and the three phase approach to managing severe acute malnutrition. It provides epidemiological data on malnutrition globally and in Africa, examines the causes and pathophysiology, and describes the clinical features and management of malnutrition.
This document discusses nutritional requirements from infancy to old age. It covers general considerations around human nutrient needs and recommended dietary allowances. Specific sections address energy requirements, protein requirements determined through nitrogen balance studies, fat intake recommendations, mineral needs, trace element requirements determined through balance or depletion/repletion studies, and vitamin intake levels established to prevent deficiency diseases. Guidelines are provided for requirements during pregnancy, lactation, and for infants and children based on growth and tissue demands.
Maize (Zea mays), also known as corn, is a domesticated grain plant that is grown widely in many parts of the world. It produces ears containing seeds called kernels that are used for food. Maize comes in many varieties classified by their starch content and end uses such as flour corn, popcorn, dent corn, flint corn, sweet corn, waxy corn, and others. The document provides statistics on maize production over several years in the Andhra Pradesh region of India, including area harvested, yield, and productivity by district. It discusses fodder maize varieties and uses, as well as the process and benefits of making silage as a method for preserving fodder.
This document discusses feeding management of poultry. It begins by stating that India ranks 3rd in egg production and 4th in broiler production globally. It then discusses the six major classes of nutrients needed in poultry feed: carbohydrates, protein, fats, vitamins, minerals, and water. The document goes on to describe energy and protein requirements, types of protein supplements, mineral requirements including calcium and phosphorus, and vitamin requirements and deficiency diseases. It also discusses factors that affect feed intake and efficiency. Finally, it outlines feeding practices for broiler chickens and layers at different stages.
The document discusses various dry heat cooking methods. It describes frying, baking, roasting, microwaving, grilling and barbecue. It provides details on shallow frying, deep frying, stir frying, baking and roasting techniques. It lists foods that are suitable for each cooking method and emphasizes maintaining proper temperatures when deep frying or barbecuing for food safety.
Vaccination programs for broilers are an essential tool for disease prevention, particularly for viral diseases, in poultry farming. It causes an immune response in birds to protect them from the field infection
This document discusses basic beef cattle nutrition. It covers the definition of nutrition and nutrients, including water, protein, carbohydrates, lipids, minerals, vitamins, and fiber. It describes the functions of each nutrient and gives examples of feed sources. The document also discusses factors that affect nutrient requirements, classifications of feeds, and feeding recommendations for different stages of a cattle's life like calves, heifers, dry cows, and cows close to calving.
This document discusses nutrition, including types of nutrition, autotrophic nutrition, heterotrophic nutrition, balanced diets, vitamins, minerals, and their roles and deficiency symptoms. It defines nutrition as the process by which organisms obtain energy and nutrients from food. There are two main types - autotrophic nutrition where organisms synthesize their own food, and heterotrophic nutrition where organisms obtain nutrients from other sources. A balanced diet provides all necessary nutrients, minerals, vitamins in correct proportions to meet the body's energy, growth, and metabolic needs. Deficiencies can cause diseases, so a variety of foods are important for health.
This document classifies vegetables in several ways: by how they grow (tubers, bulbs, roots, stems, leaves, seeds, flowers, fruits), by flavor (very strong, strong, mild), and by color (green, red, yellow/orange, white). It also categorizes vegetables as starchy (potatoes, sweet potatoes, corn, legumes) or high in water content (tomatoes, lettuce, celery). The document provides a worksheet asking readers to enumerate principles of cooking vegetables to standards and answer true/false questions about cooking methods.
Lipids are a concentrated source of energy found in feed for dairy cows. They consist primarily of triglycerides made of glycerol bonded to three fatty acid chains. In the rumen, lipids are hydrolyzed into glycerol and fatty acids. Microbes hydrogenate unsaturated fatty acids. Excess lipids can inhibit fiber digestion. Hydrolyzed fatty acids pass through the small intestine where they are absorbed and transported to tissues as chylomicrons. Around 50% of milk fat comes from fatty acids absorbed from the intestine. The liver plays a role in metabolizing fatty acids, either using them for energy or converting excess amounts to ketones. Adding lipids to dairy rations in moderate amounts can increase energy
This document summarizes the structure and composition of legume seeds. It notes that legumes are an important family of dicotyledonous plants that include crops like peas, beans, lentils, peanuts and soybeans. These legume seeds have three main parts - the seed coat, cotyledons, and hypocotyl. The cotyledons make up around 90% of the seed and contain protein bodies and lipid deposits that neatly package the proteins and lipids. The size and structure of these protein bodies and lipid deposits varies between different legumes. The document provides examples of the size and packaging of proteins, lipids and starches in seeds of soybeans, peanuts, peas and broad beans.
Life cannot be sustained without adequate nourishment.
Man needs adequate food for growth and development and to lead an active and healthy life.
Food plays an important role in maintaining a person's nutritional and health status.
PLANTS
Many plant & plant part are eaten as a food.
Seeds are good source of food for animals including humans because they contain nutrients.
All seeds are not healthy. Eg- apple seeds & cherry seeds contains cyanide.
Nutritional factors affecting hatchability include the nutrition of breeding stock. Deficiencies or imbalances in protein, energy, fatty acids, vitamins, and minerals in the diets of breeding hens can negatively impact fertility, egg quality, and embryonic development, decreasing hatchability. Maintaining optimal ratios of nutrients is important, as excess or insufficient levels of certain nutrients can also reduce hatchability. Proper handling and storage of fertilized eggs further influences hatchability rates.
The nutrition care process is a systematic approach to providing high quality nutrition care. It consists of four steps: nutrition assessment, nutrition diagnosis, nutrition intervention, and nutrition monitoring and evaluation. The nutrition assessment involves collecting medical, dietary, and anthropometric data on a client. This data is organized into domains and used to identify nutrition problems. Nutrition diagnoses are categorized as issues with intake, clinical conditions, or behavioral/environmental factors. Nutrition interventions aim to address the diagnosed problems. Monitoring and evaluation involves regularly reviewing a client's status and measuring outcomes to determine if goals are being met.
The document outlines guidelines for healthy eating according to MyPlate recommendations. It recommends balancing calorie intake with physical activity, increasing intake of healthy foods like fruits and vegetables, and decreasing unhealthy foods high in sodium, added sugars or refined grains. Specifically, it suggests making half your plate fruits and vegetables, making half your grains whole grains, and switching to fat-free or low-fat dairy.
This presentation is the first is a six part series on management of the ewe and doe from late gestation through weaning. This presentation covers late gestation: management and feeding.
This document discusses different types of poultry housing systems and their characteristics. It describes brooder, grower, layer and breeder houses used for rearing chicks, growing birds, and egg-laying hens. Deep litter and cage systems are covered in detail, along with their advantages like disease control and easier management, and disadvantages such as lower density and foot problems. Factors in selecting a housing system include land costs and climate. The folding unit and intensive systems are also summarized briefly.
El documento lista diferentes tipos de ropa divididos en categorías como ropa casual, formal, interior, de invierno y zapatos. Incluye prendas como camisas, faldas, pantalones y zapatillas para ropa casual; trajes, sacos y corbatas para ropa formal; brasieres, calzones y pijamas para ropa interior; guantes, bufandas y abrigos para ropa de invierno; y zapatos, botas, sandalias y tenis. También presenta frases relacionadas con probarse la ropa y tallas.
El documento lista diferentes tipos de desastres naturales como tornados, sequías, inundaciones, tormentas de arena y nieve, avalanchas, maremotos, erupciones volcánicas, olas de calor, incendios forestales, huracanes y terremotos. También menciona algunas consecuencias comunes de estos desastres como cenizas, escombros, lodo, pobreza, escasez de alimentos y agua, pérdidas materiales, deslizamientos de tierra y personas afectadas como refugiados, víctimas,
El documento describe diferentes momentos del día, incluyendo la mañana, la tarde y la noche, así como el amanecer, el atardecer, la medianoche y el mediodía. También menciona la madrugada como el período entre la medianoche y el amanecer.
Este documento contiene una lista de adjetivos opuestos en español para describir características como tamaño, edad, velocidad, fuerza, fragilidad, antigüedad, riqueza, textura, longitud, ancho, seguridad, facilidad de uso, tranquilidad y rareza. Algunos pares de adjetivos opuestos incluyen grande/pequeño, joven/mayor, nuevo/viejo, rápido/lento, fuerte/débil, frágil/resistente, antiguo/moderno, rico/p
La pelota puede estar adentro, afuera, arriba, abajo, al lado, a la izquierda, a la derecha, atrás o enfrente de la caja, o puede estar en medio de varias cajas. El documento presenta diferentes ubicaciones espaciales para una pelota y una caja.
El documento presenta varios adjetivos que se pueden usar con el verbo "estar" en español para describir estados o condiciones, incluyendo limpio/sucio, abierta/cerrada, ordenado/desordenado, llena/vacía, encendida/apagada, dormido/despierto, mojado/seco, caliente/frío, dulce/salada, barata/cara, y feo/bonito. Se provee un ejemplo para cada par de adjetivos contrarios usando el verbo "estar".
El documento presenta varios adjetivos que se pueden usar con el verbo "estar" en español para describir estados o condiciones, incluyendo limpio/sucio, abierta/cerrada, ordenado/desordenado, llena/vacía, encendida/apagada, dormido/despierto, mojado/seco, caliente/frío, dulce/salada, barata/cara, y feo/bonito. Se provee un ejemplo para cada par de adjetivos contrarios usando el verbo "estar".
La Unión Europea ha propuesto un nuevo paquete de sanciones contra Rusia que incluye un embargo al petróleo ruso. El embargo se aplicaría gradualmente durante seis meses para el petróleo crudo y ocho meses para los productos refinados. El objetivo es aumentar la presión económica sobre Rusia para que ponga fin a su invasión de Ucrania.
Este documento enumera 21 lugares comunes en una ciudad, incluyendo servicios como el aeropuerto, panadería, cine, farmacia, florería, gimnasio, hotel, hospital, escuela, librería, centro comercial, peluquería, parque, restaurante, estadio, supermercado, banco, iglesia, museo y oficina.
El documento describe las condiciones climáticas y meteorológicas, incluyendo temperaturas (frío, calor), precipitaciones (lluvia, nieve), nubes, sol y otros fenómenos como arco iris, huracanes y tormentas.
Este documento proporciona vocabulario útil para un restaurante en inglés y español. Incluye frases comunes como pedir una mesa, ver el menú, ordenar comida y bebidas, pedir la cuenta y pagar. También incluye vocabulario relacionado con el servicio como nombres de puestos de trabajo en un restaurante.
El documento lista los diferentes muebles y objetos que se encuentran típicamente en las diferentes partes de una casa o departamento, incluyendo la habitación, cocina, sala, baño y otros espacios. Provee una lista detallada de los muebles y objetos comunes en cada habitación, como camas, mesas y electrodomésticos en la cocina, muebles de sala como sillones y libreros, y objetos de baño como regaderas, inodoros y artículos de higiene personal.
Este documento enumera varias emociones y sensaciones comunes que las personas experimentan, incluyendo estar cansado, hambriento, sediento, aburrido, estresado, ocupado, enojado, asustado, emocionado, apenado, sorprendido, preocupado, enfermo y orgulloso/triste.
El documento describe diferentes preposiciones espaciales (adentro de, fuera de, encima de, abajo de, al lado de, a la izquierda de, a la derecha de, detrás de, enfrente de, entre) y usa ejemplos breves de frases con una pelota y una caja para ilustrar el uso y significado de cada preposición.
Este documento enumera varios materiales comunes como el acrílico, aluminio, arcilla, bronce, cartón, cemento, hierro, plomo, mármol, yeso, plástico, cerámica, piedra, azulejo y madera.
This document lists various Spanish terms for containers and measurements, including a dozen, a quarter, a ladleful, a piece, a pinch, a tablespoon, a bag/small bag, a bar, a barrel, a basket, a bottle, a box, a package, a can, a gallon, a demijohn, a flask, a jar, a liter, a milliliter, an ounce, a ton, a kilo, a gram, and a milligram.
El documento describe las características físicas de una persona, incluyendo su altura (alto o baja), peso (delgado, en buena forma, gordo), tono de piel (moreno, blanco, bronceado) y color de cabello (rubio, pelirrojo, castaño).
Este documento lista diferentes elementos de infraestructura de transporte como semáforos, glorietas, postes de luz, paradas de autobús, banquetas, ciclovías, cruces peatonales, puentes peatonales, monumentos, peatones, carriles, carreteras y autopistas.
Este documento presenta una lista de verbos y acciones comunes utilizados en recetas de cocina, como cortar, hervir, hornear y freír, así como términos de medida como taza, cucharada y porción. También incluye palabras como sazonar, mezclar, licuar y servir que describen pasos comunes en la preparación de alimentos.
Leyes de los gases según Boyle-Marriote, Charles, Gay- Lussac, Ley general de...Shirley Vásquez Esparza
Las diapositivas sobre las leyes de los gases están diseñadas para ofrecer una presentación visual y didáctica de conceptos fundamentales en la física y la química. Cada diapositiva explora una ley específica como la ley de Boyle, Charles y Gay-Lussac, utilizando gráficos claros que representan las relaciones matemáticas entre presión, volumen y temperatura.
Los paltos son arboles frutales que se cultivan en la costa, sierra y selva. Existe una gran variedad de paltas; tales como: hass, fuerte, mantecosa, criolla, etc.
En la ciudad de Pasto, estamos revolucionando el acceso a microcréditos y la formalización de microempresarios informales con nuestra aplicación CrediAvanza. Nuestro objetivo es empoderar a los emprendedores locales proporcionándoles una plataforma integral que facilite el acceso a servicios financieros y asesoría profesional.