Search results for "Making"
showing 10 items of 1218 documents
Evolutionary advantage conferred by an eukaryote-to-eukaryote gene transfer event in wine yeasts
2015
Although an increasing number of horizontal gene transfers have been reported in eukaryotes, experimental evidence for their adaptive value is lacking. Here, we report the recent transfer of a 158-kb genomic region between Torulaspora microellipsoides and Saccharomyces cerevisiae wine yeasts or closely related strains. This genomic region has undergone several rearrangements in S. cerevisiae strains, including gene loss and gene conversion between two tandemly duplicated FOT genes encoding oligopeptide transporters. We show that FOT genes confer a strong competitive advantage during grape must fermentation by increasing the number and diversity of oligopeptides that yeast can utilize as a s…
Don't tell us: the demand for secretive bahaviour
2009
International audience
Type-2 intuitionistic fuzzy TODIM for intelligent decision-making under uncertainty and hesitancy
2022
AbstractThe classical TODIM considers the crisp numbers to handle the information. However, in a real-world applicative context, this information is bounded by noise and vagueness and hence uncertain. There are wide range of works in the literature which utilizes fuzzy sets to handle the uncertainty in the various dimensions. However, there is a constraint of hesitancy in such decision-making problems due to the involvement of various decision-makers. Also, in the TODIM method, decision-maker’s bounded rationality and psychological behavior are also taken into consideration which adds up the hesitation and considers the problem with higher dimension of uncertainty. There are various applica…
Effect of farming system and cheese making technology on quality traits and fatty acid profile of Caciocavallo Palermitano cheese at different ripeni…
2011
The Caciocavallo Palermitano is a typical stretched curd cheese made from cow milk, mainly in the Western Sicily. The aim of this investigation was to verify the influence of farming system and cheese making process (traditional with wood tools and natural endemic flora vs. innovative with modern stainless steel tools and selected lactic bacteria) on qualitative characteristics, including fatty acid (FA) profile, of Caciocavallo Palermitano at different ripening time. Cheeses were obtained from bulk milk from two farms: one extensive rearing a local breed fed at pasture and one intensive rearing a specialized dairy breed fed mainly hay and concentrate. Milk and cheese properties and FA prof…
PIL.20-21-Unit 2. Creation and enforcement of international legal standards
2020
Public International Law. Unit 2. Sources of International Law. Powerpoint of the Academic Course 2020-2021.
Modelling Quoting in Newswriting : A Framework for Studies on the Production of News
2019
The Mediated Social Communication (MSC) approach considers mass media a venue for opposing and complementary societal groups to publicly negotiate socially relevant topics. This negotiation is conducted through representatives of these groups and mediated by journalists. Inspired by the MSC approach, this paper presents an empirically grounded model that structures the mediating process through the process of quoting. By identifying the key phases of newswriting as sub-processes of quoting, the paper argues that journalists (1) decide on a topical issue to be addressed (topicalisation), (2) identify groups of people who are linked to this issue (societal localisation), (3) pick some people …
Psychometric testing of the Norwegian version of the questionnaire Family Satisfaction in the Intensive Care Unit (FS-ICU-24)
2018
Bjørg Dale,1 Gro Frivold2 1Centre for Caring Research, Southern Norway, University of Agder, Faculty of Health and Sport Sciences, Grimstad, Norway; 2University of Agder, Faculty of Health and Sport Sciences, Grimstad, Norway Introduction: The questionnaire, Family Satisfaction in the Intensive Care Unit (FS-ICU-24), was developed to assess relatives’ satisfaction with care and involvement in decision-making processes when a close family member stays in the ICU Aim: This study was aimed at describing the translation and exploring the psychometric properties of the Norwegian version of the questionnaire. Methods: The study design was a cross-sectional survey. After trans…
Advances in Wine Fermentation
2021
Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose of making alcoholic beverages such as wine, and also other non-alcoholic products. From a strictly biochemical point of view, fermentation is a process of central metabolism in which an organism converts a carbohydrate, such as starch or sugar, into an alcohol or an acid. The fermentation process turns grape juice (must) into wine. This is a complex chemical reaction whereby the yeast interacts with the sugars (glucose and fructose) in the must to create ethanol and carbon dioxide. Fermentation processes to produce wines are traditionally carried out with Saccharo…
Viltotas preces – patērētāju izvēle un institūciju darbība pret to pieejamību tirgū
2021
Maģistra darba tēma ir “Viltotas preces – patērētāju izvēle un institūciju darbība pret to pieejamību tirgū”. Pētījuma mērķis ir novērtēt patērētāju izvēles ietekmējošos faktorus, apzināti izvēloties iegādāties viltotas preces, kā arī izvērtēt institucionālos aspektus cīņā ar viltojumu pieejamību Eiropas Savienības tirgū. Darbs strukturēts trīs nodaļās, aplūkojot patērētāju lēmumu pieņemšanas aspektus, viltojumu tirgus izplatības ekonomisko ietekmi, izpēti noslēdzot ar Latvijas patērētāju anketēšanas rezultātu apkopojumu un analīzi. Veicot analīzi secināts, ka Latvijas patērētāju galvenie iemesli, lai iegādātos viltotās preces ir to zemās cenas un informācijas trūkums par viltoto preču nega…
Characterization of the "viable but nonculturable" (VBNC) state in the wine spoilage yeast Brettanomyces.
2012
Although the viable but not culturable (VBNC) state has been studied in detail in bacteria, it has been suggested that maintenance of viability with loss of culturability also exists in eukaryotic cells, such as in the wine spoilage yeast Brettanomyces. To provide conclusive evidence for the existence of a VBNC state in this yeast, we investigated its capacity to become viable and nonculturable after sulfite stress, and its ability to recover culturability after stressor removal. Sulfite addition induced loss of culturability but maintenance of viability. Increasing the medium pH to decrease the concentration of toxic SO(2) allowed yeast cells to become culturable again, thus demonstrating …