“Mijo Que Mijo” and “Óleo Ciencia” will present research at the Departmental Fair
With the aim of making contributions to a better quality of life, the “Mijo que Mijo” and “Óleo Ciencia” groups, made up of students from Liceo 1, are studying in depth some topics of interest.
The production of low-cost food for consumption by celiacs and the recycling of cooking oil are the topics on which the research that will be presented next Tuesday, September 3, is focused, within the framework of a new edition of the Departmental Science Club Fair.
“This year we are going to continue working with the Science Club that started last year, which is Mijo que Mijo. They are researching flours that are suitable for celiacs and from there they are creating a recipe book. In addition to that, we started another research at a social level, which is precisely oil science. In that sense, they are carrying out a project to recycle oil. This year we are going to present two science clubs in the Churrinche Category, one at a scientific level –Mijo que Mijo- and another at a social level, which is Óleo Ciencia.” confirmed the Professor Silvana Noble.
A RECIPE BOOK FOR CELIACS
“We are going to continue with the research that we started last year on Mijo que Mijo where we focus more on the issue of celiacs” told Colonel Maga to THE PROFESSIONAL Daily.
“This year, the question arose as to what foods can be produced with millet, corn and rice flours that do not contain gliadin and are suitable for celiacs. We are creating a recipe book that meets the needs of these people with recipes that are accessible. We want to make it easy and affordable for a person with this pathology to satisfy their needs.” completed the member of the Science Club.
“We had access to the kit to measure whether or not foods have gliadin, which is one of the proteins that make up gluten. With that we are verifying our recipe book. We held interviews with a Nutrition student who gave us a guide on how to make it. We also had interviews with Gonzalo, owner of La Rueda, who told us how they made their products for celiacs. Among other things, he told us that they did not have previous recipes, but rather they adapted them on the spot.” Maga said.
Edible oil in biodiesel
“I took on a bit more responsibility for the Social Club, which is the Oil Science Club, which is about creating an automatic model here at Liceo 1 for what would be a device to recycle oil, allowing the oil used in frying to be converted into biodiesel.” commented Martina Rodriguez Noble.
“We have already met with the Mayor who supported us in everything and now all that remains is to start it, which will be done with ALUR” he added.
“Each family will receive two containers of approximately one litre. Since reusing oil is not good, we always end up throwing it away in different places, polluting the environment in different ways. That is why we believe that recycling it and converting it into biodiesel is the best option.” said the student from Liceo 1.
While the family is collecting oil in one, the other container – which is full – is taken to Montevideo for the entire process to be carried out. “This is achieved thanks to the Liceo Laboratory and ALUR and the City Hall that are supporting us” held.
Gastronomic businesses will also be able to join this pilot plan. In these cases, larger containers will be provided. “It is mainly for carts but also for restaurants. We were surprised by the amount of oil they use, both of animal and vegetable origin.” said Martina Rodriguez.
Professor Silvana Noble said that it is a way to start taking care of the environment. “In the case of Mijo que Mijo, where they are studying the recipe book, they came to the conclusion that it is very expensive. Each test costs between $700 and $1,500. It is not feasible for a celiac person or for restaurants here to produce food suitable for celiacs because of cross contamination or because the flours have gliadin. People are actually intolerant to gliadin and not to gluten. That is why they proposed a new logo last year because the current one is already obsolete. Now we would be at the stage of patenting it but it is very expensive and very complex to do it at the student level.” the Guiding Teacher concluded.
