Search results for "visual arts."
showing 10 items of 1102 documents
Untersuchungen zur Ver�nderung des Gehaltes von Cholesterin, Gesamtlipid und Lipid-P im Serum von Ratten nach F�tterung von oxydierten Soja�len
1962
Photography, Production Design, and Editing
2012
The formal features that have made Spanish cinema what it is and the technical processes behind them (camerawork, production design, editing) have passed through the same stages of trial and error, hurdles, crises, and conflicts as has been the case with other national cinemas. The notion of the exceptionalism of Spanish cinema is not supported by evidence, unless by “anomaly” we just mean “cultural specificity.” Cultural specificities there have been, as there are today: the highly idiosyncratic set designs of popular adaptations (of zarzuelas, of literary texts) in the 1920s; the enforced experimentation of the Civil War; the claustrophobic atmosphere of the postwar years; the prolongatio…
A Method to Quantitatively Trap Volatilized Organoselenides for Stable Selenium Isotope Analysis
2011
If volatile organoselenides are to be analyzed for their stable Se isotope composition to elucidate sources and formation processes, organoselenides need to be trapped quantitatively to avoid artificial Se isotope fractionation. We developed an efficient trap of organoselenides to be used in microcosms designed to determine the Se isotope fractionation by microbial transformation of inorganic Se to volatile organoselenides. The recoveries of volatilized dimethyldiselenide (DMDSe) from aqueous standard solutions by activated charcoal and alkaline peroxide solution with subsequent freeze-drying and purification via a cation exchange resin were tested. Microcosm experiments with the Se-methyla…
A study on the essential oil of Ferulago campestris : How much does extraction method influence the oil composition?
2011
The essential oil of different parts of Ferulago campestris (Bess.) collected in Sicily has been extracted by microwave-assisted hydrodistillation (MAHD) and by classic hydrodistillation (HD). A comparative qualitative-quantitative study on the composition of the oils was carried out. A total of 100 compounds were identified in the oils obtained by MAHD, whereas 88 compounds characterized the HD oils. The most prominent components were, in all different parts of F. campestris and in both extraction methods, 2,4,5-trimethylbenzaldehyde and 2,4,6-trimethylbenzaldehyde isomers; the latter was not previously found. The attempt to evaluate where the oil components are located in all parts of the…
Evolution of phenolic compounds virgin olive oil during storage
1997
Phenolic compounds are of fundamental importance to the shelf life of virgin olive oils because of their antioxidative properties. In this paper, the evolution of simple and complex olive oil phenols during 18 mon of storage is studied by high-performance liquid chromatography (HPLC) analysis. The olive oils under examination were from various olive cultivars, harvested in two sectors in the same region at different stages of ripeness. The findings indicate that it is not the variety but rather the ripeness of the olives and the soil and climate that influence the phenol composition of virgin olive oil. In addition, a positive correlation was found between the age of the oils and the tyroso…
Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices
2015
In order to achieve a safe swallowing in patients with dysphagia, liquids must be thickened. In this work, two commercial starch based thickeners dissolved inwater,whole milk, apple juice and tomato juice were studied. The thickeners were Resource®, composed of modified maize starch and Nutilis®, composed of modified maize starch and gums. They were formulated at two different concentrations corresponding to nectar- and pudding-like consistencies. Influence of composition, concentration and food matrix on rheological properties and structure of the resulting pastes were analysed. Viscoelastic measurements and microscopic observations of the thickeners dissolved in water revealed structural …
Influence of the Liquefied Starch Composition and pH on the Saccharification at the Obtaining of Maltose Syrup
1970
In this paper the influence of the composition of the liquefied starch and of pH on the quality of saccharification at the obtaining of maltose syrup is investigated. A large number of experiments (68) in various liquefaction conditions show that Dextrose Equivalent (DE) and the composition in hydrolysis products with Degree of Polymerisation higher as four (DP ≥4) in the liquefied starch have a strong influence on the saccharification products, mainly on the maltose content in the maltose syrups. The liquefied starch with DE lower as 25 has smaller amounts of DP ≥4 (40 to 60%), whereas the liquefied starch with DE between 25 and 27 has high amounts of DP ≥4 (60 to 80%). For the production …
Modelling of Starch Gelatinisation and Liquefaction with the Enzyme Liquozyme
2011
In this paper the influence of the enzyme Liquozyme Supra concentration (0.4-1.2 kg/t dry substance DS) and gelatinisation time (3-11 min.) on the liquefied starch quality is investigated. The composition in sugars with different Degrees of Polymerisation (DP) as DP1 (glucose), DP2 (maltose), DP3 (maltotriose), DP4 (maltotetrose) and oligosaccharides with DP≥5 is analysed by using HPLC with RI detector. The products obtained have different DP, the main components being oligosaccharides with DP≥5, followed by small amount of DP3+DP4 and much smaller concentrations of DP1; no DP2 is produced by this enzyme. Two quality criteria: the percent of oligosaccharides with DP≥5 and the percent of DP1…
Ciencia del Comercio, Economía Política y Economía Civil en la Ilustración Española (1714-1808)
2019
The chronology of economic ideas in Spanish Enlightenment is well known. However, the most accepted periodization does not fit with the evolution of moral philosophy and political economy in the 18th century, nor does it reflect the alternation in economic ideologies. After considering a joint articulation of national and generational approaches to the European economic thought, it seems important to differentiate the contents of political economy and civil economy to study the Spanish case. Below is a new periodization in five stages of enlightened economic thought in Spain: the time of colbertism and projectism (1714-1740), this of the learning of the science of commerce in Ensenada’s per…
La evolución de las pautas de consumo de las familias valencianas. Una aproximación a los cambios de comportamiento en el siglo XVIII
2019
En las áreas más dinámicas de la Europa Occidental la llamada revolución del consumo hizo su aparición a finales del xvii. También en la España Mediterránea se produjeron cambios significativos en las pautas adquisitivas de las familias, derivados del excepcional desarrollo económico experimentado a lo largo del siglo xviii. Cambios que dudamos en calificar de revolucionarios –ya que responden a un proceso progresivo en el que intervienen múltiples variables–, y que en nuestra opinión consideramos que el término que mejor caracteriza este período es el de evolución del consumo. La base documental utilizada en este estudio comparativo la constituye un conjunto de escrituras de dote repartida…