{"id":2732,"date":"2018-04-30T11:28:25","date_gmt":"2018-04-30T09:28:25","guid":{"rendered":"https:\/\/ellipse.prbb.org\/?p=2732"},"modified":"2019-07-16T12:44:53","modified_gmt":"2019-07-16T10:44:53","slug":"el-picant-com-a-desinfectant-guanya-el-xiii-premi-prbb","status":"publish","type":"post","link":"https:\/\/ellipse.prbb.org\/ca\/el-picant-com-a-desinfectant-guanya-el-xiii-premi-prbb\/","title":{"rendered":"\u201cEl picant com a desinfectant\u201d guanya el XIII Premi PRBB"},"content":{"rendered":"<p>L\u2019estudiant Ivan Molina Garcia del l\u2019Institut Carles Vallbona (Granollers) ha estat el<strong> guanyador del XIII Premi PRBB<\/strong> amb el seu treball de recerca <em>El picant com a desinfectant. Elaboraci\u00f3 d&#8217;un producte antimicrobi\u00e0 amb capsa\u00efcina com a principi actiu<\/em>. Aquest estudiant ha arribat a la conclusi\u00f3 que la <strong>capsa\u00efcina<\/strong>, la subst\u00e0ncia que provoca el <strong>gust picant dels pebrots<\/strong>, pot ser utilitzada com a principi actiu d\u2019un producte destinat a l\u2019eliminaci\u00f3 de microorganismes i com a possible antis\u00e8ptic per a ferides, ja que <strong>combina l\u2019acci\u00f3 antimicrobiana amb l\u2019analg\u00e8sica<\/strong>. Tot i que el proc\u00e9s d&#8217;extracci\u00f3 de la capsa\u00efcina t\u00e9 uns costos elevats i \u00e9s irritant, conclou que aquesta podria ser una via de recerca futura, on caldria primer aprofundir en els seus efectes sobre ferides i pell humana.<\/p>\n<p>Des de 2005 la\u00a0<a href=\"http:\/\/www.upf.edu\/biomed\">Facultat de Ci\u00e8ncies de la Salut i de la Vida<\/a>\u00a0de la UPF i el \u00a0<span id=\"result_box\" class=\"\" lang=\"ca\"><span class=\"\"><a href=\"http:\/\/www.prbb.org\/ca\" target=\"_blank\" rel=\"noopener\">Parc de Recerca Biom\u00e8dica de Barcelona (PRBB)<\/a>\u00a0<\/span><\/span>convoquen el <a href=\"http:\/\/premi.prbb.org\/\" target=\"_blank\" rel=\"noopener\">Premi PRBB<\/a> per a treballs de recerca en l\u2019\u00e0mbit de la biomedicina i ci\u00e8ncies de la vida. En aquesta edici\u00f3 <strong>288 estudiants de batxillerat d\u2019arreu de Catalunya<\/strong> van presentar 257 treballs. Els altres quatre finalistes han estat estudiants d\u2019Igualada, Bescan\u00f3, Barcelona i Badalona amb treballs sobre desodorants, transg\u00e8nics, la microbiota de la llet materna i la resist\u00e8ncia a antibi\u00f2tics.<\/p>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_2724\" aria-describedby=\"caption-attachment-2724\" style=\"width: 2000px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-2724 size-full\" src=\"https:\/\/ellipse.prbb.org\/wp-content\/uploads\/2019\/01\/Premi-PRBB-2018_El.jpg\" alt=\"Guanyadors i jurat del Premi PRBB\" width=\"2000\" height=\"1125\" srcset=\"https:\/\/ellipse.prbb.org\/wp-content\/uploads\/2019\/01\/Premi-PRBB-2018_El.jpg 2000w, https:\/\/ellipse.prbb.org\/wp-content\/uploads\/2019\/01\/Premi-PRBB-2018_El-250x140.jpg 250w, https:\/\/ellipse.prbb.org\/wp-content\/uploads\/2019\/01\/Premi-PRBB-2018_El-398x224.jpg 398w, https:\/\/ellipse.prbb.org\/wp-content\/uploads\/2019\/01\/Premi-PRBB-2018_El-768x432.jpg 768w, https:\/\/ellipse.prbb.org\/wp-content\/uploads\/2019\/01\/Premi-PRBB-2018_El-1067x600.jpg 1067w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" \/><figcaption id=\"caption-attachment-2724\" class=\"wp-caption-text\">Guanyadors i jurat del Premi PRBB<\/figcaption><\/figure>\n<p>El mateix dia del lliurament del Premi PRBB, el 27 d\u2019abril, 263\u00a0alumnes i professors de quart d\u2019ESO i primer de batxillerat de nou instituts van venir tamb\u00e9 al PRBB per participar en la quarta edici\u00f3 de\u00a0BioJ\u00fanior, organitzada pels centres del PRBB.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>288 alumnes de secund\u00e0ria de tot Catalunya han participat en l&#8217;edici\u00f3 d&#8217;enguany del Premi PRBB al millor projecte de recerca realitzat per estudiants de batxillerat.<\/p>\n","protected":false},"author":2,"featured_media":2729,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[30],"tags":[515,538,227,358],"new-type":[35],"class_list":["post-2732","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ciencia-i-societat","tag-divulgacio","tag-joves","tag-prbb-ca","tag-upf-ca","new-type-noticies"],"acf":[],"_links":{"self":[{"href":"https:\/\/ellipse.prbb.org\/ca\/wp-json\/wp\/v2\/posts\/2732","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ellipse.prbb.org\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ellipse.prbb.org\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ellipse.prbb.org\/ca\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ellipse.prbb.org\/ca\/wp-json\/wp\/v2\/comments?post=2732"}],"version-history":[{"count":3,"href":"https:\/\/ellipse.prbb.org\/ca\/wp-json\/wp\/v2\/posts\/2732\/revisions"}],"predecessor-version":[{"id":2735,"href":"https:\/\/ellipse.prbb.org\/ca\/wp-json\/wp\/v2\/posts\/2732\/revisions\/2735"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ellipse.prbb.org\/ca\/wp-json\/wp\/v2\/media\/2729"}],"wp:attachment":[{"href":"https:\/\/ellipse.prbb.org\/ca\/wp-json\/wp\/v2\/media?parent=2732"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ellipse.prbb.org\/ca\/wp-json\/wp\/v2\/categories?post=2732"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ellipse.prbb.org\/ca\/wp-json\/wp\/v2\/tags?post=2732"},{"taxonomy":"new-type","embeddable":true,"href":"https:\/\/ellipse.prbb.org\/ca\/wp-json\/wp\/v2\/new-type?post=2732"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}