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The performance of reinforcing steel bars (rebars) coated with two different rust conversion coatings was analysed by means of electrochemical methods. Two exposure conditions were investigated, immersion in a pH 14 solution simulating pores in standard concrete, and immersion in a pH 9 solution simulating pore environments in carbonated concrete. The rebar corrosion potential (E_corr), the corrosion rate (CR) and the electrochemical impedance (Z) were measured over 3 weeks. None of the products investigated helped to improve the resistance of steel against corrosion. Some parameters even indicated a detrimental action, particularly as the alkalinity of the solutions increased. Therefore, the application of this type of coating cannot be recommended during repair procedures of reinforced concrete structures due to the extremely alkaline environment provided by concrete.

The purpose of this paper is to assess the associations between familism, frequency of physical contact, and marital satisfaction with mental health and well-being in a sample of 58 female marital partners of migrants who stayed in Mexico when their spouses migrated to the USA.

In total, 58 women were recruited through word of mouth in Sonora, Mexico. All women had their partner (the father of her children) living in the USA. Survey was administered face-to-face in participants’ homes.

Hierarchical regression analysis found that higher marital satisfaction and frequency of physical contact predicts mental health and well-being. However, familism was not associated with mental health and well-being for female partners of migrants.

This work is unique in that the current sample of female partners of migrants originate from the Sonora border region and has greater physical contact with their partner than most studies on transnational families assume. Approximately 40 percent of participants residing in the Sonora border state meet with their partners at least once a month. Additionally, this work provides an intimate face to the understanding of the very specific processes distinctive of inhabitants of border regions that are part of international migration. In order to promote health equity, health providers (e.g. counselors) need evidence-based information to tailor services to the specific needs of underserved Mexican transnationals.

The preparation of gluten-free bread is a challenge because the gluten in wheat is the main ingredient responsible for the retention of the gases which cause the bread to rise. This paper aims to develop breads without gluten and fat, and to evaluate the effect of the use of chia (Salvia hispanic L.) flour on the physical, nutritional and sensory properties of the breads that were developed.

Three formulations were developed with different proportions of chia flour (2.5, 5 and 7.5%), fat-free. Physiochemical, sensorial analyses were performed out in three repetitions (p-value = 0.05).

In the nutritional assessment, the results demonstrated that 7.5% chia showed higher levels of protein (15.1%), lipid (3.43%), total fiber (7.04%) and lower levels of carbohydrates (22.49%), with significant nutrient enrichment (p-value = 0.05). The specific volume and the elevation of the dough decreased with the addition of chia flour. In the sensorial analysis, the treatments with chia flour showed no significant difference regarding flavor and texture when compared to the standard. The addition of chia improved the nutritional and sensory properties (p-value = 0.05).

The chia flour improved the nutritional characteristics of the breads, in the reduction of carbohydrate content and the increase in the content of protein, minerals and fiber. It presented good acceptability and good nutritional characteristics, providing a healthy and differentiated variation in this segment.