Thermal stability and crystallochemical analysis for CoII based coordination polymers with TPP and TPPS porphyrins

Artículo CrystEngComm 2013

Should Fiscal Policy be different in a Non-Competitive Framework?

Published as an article in: Journal of Monetary Economics, 2003, vol. 50, issue 6, pages 1311-1331.

‘Neptune’ between ‘Hesperus’ and ‘Vulcan’: On descriptive names and non-existence

[EN]This work will focus on some aspects of descriptive names. The New Theory of Reference, in line with Kripke, takes descriptive names to be proper names. I will argue in this paper that descriptive names and certain theory in reference to them, even when it disagrees with the New Theory of Reference, can shed light on our understanding of (some) non-existence statements. I define the concept of descriptive name for hypothesised object (DNHO). My thesis being that DNHOs are, as I will specify, descriptions: a proposition expressed by the utterance ‘n is F’, where ‘n’ is a DNHO, is not singular at all; it is a descriptive proposition. To sum up, concerning proper names, the truth lies closer to the New Theory of Reference, but descriptivism is not altogether false. As for DNHOs descriptivism is, in some cases, the right fit.

Avances en algoritmos de estimación de distribuciones. Alternativas en el aprendizaje y representación de problemas

131 p.: graf.

Extended ageing time and temperature effects on quality of sub-primal cuts of boxed beef

[EN]Most of the information indicating ageing improves tenderness has been collected on the loin and rib-eye muscles over relatively short ageing times, assuming that all muscles will react similarly. In the present study, the effect of extended ageing times on instrumental texture (56 d) and sensory characteristics (42 d) of six different beef sub-primals [striploin (SL), inside round (IR), outside round (OR), eye of round (ER), blade eye (BE) and chuck tender (CT)] was studied. The effects of two ageing temperatures (1and 58C) were also compared. In general, ageing increased tenderness (P<0.05) of SL, BE, ER and CT sub-primals, although BE shear force increased after 42 d of ageing. On the other hand, ageing had no effect on IR tenderness (P<0.05) and resulted in a decrease in tenderness of OR (P<0.05) until day 35, with a later increase after 42 d of ageing. Increasing ageing temperature (58C) had limited effect on tenderness, but ageing time and temperature increases led to lower flavour and higher off-flavour intensity (P<0.05) of the studied sub-primals. These results suggest that cutspecific maximum ageing times and rigid adherence to temperature maximums would be of benefit to optimize postslaughter processes and meat quality