Exiled to the colonies: 'Oscar Wilde' in Australia 1895-1897

When Oscar Wilde was imprisoned in 1895, his plays were withdrawn from the London stage and, as Joel Kaplan and Seila Stowell note, exiled to the provinces and played with their author's name discreetly removed. Here, Fotheringham examines the impact of Wilde's trials and imprisonment throughout 1895-1897 on public reception to Brough-Boucicault Comedy Company's performances of his plays in Australia.

Oscar Asche's Modernisms: Flesh, Colour and Light

The article examines the early 20th century Australian actor, theater director, and writer Oscar Asche and how various aspects of his work are expressive of an aesthetic modernism. His theatrical productions with his wife Lily Brayton are discussed, as well as his solo projects like the highly acclaimed musical "Chu Chin Chow." Asche is described as a "vitalist."

Effect of storage of adzuki bean (Vigna angularis) on starch and protein properties

Differential scanning calorimetry was used to evaluate the effect of storage at 10degreesC, 20degreesC and 30degreesC, and 40% and 65% relative humidity (RH) on adzuki bean starch gelatinisation and protein denaturation temperatures. Storage for 6 months at an elevated storage temperature (30degreesC) caused increases in the starch gelatinisation onset temperature (T-o) and gelatinisation peak temperature (T-p) for both Bloodwood and Erimo varieties. Storage at 40% RH resulted in higher T-o and T-p values than storage at 65% RH. The T-o of starch from Bloodwood and Erimo beans stored for up to 1.5 months at 10degreesC and 65% were similar to those of fresh beans. The changes in the salt-soluble protein component were less clear cut than those of the starch. Nonetheless, protein extracted from beans stored at 40% RH exhibited significantly lower T-o and T-p values compared with those stored at 65% RH. This indicates some destabilisation of the protein at the higher RH. These results suggest that detrimental changes occur in starch and, to a lesser extent protein, of adzuki beans stored under unfavourable conditions. On the basis of these results, the best storage conditions to maintain the characteristics of fresh beans are low temperatures (e.g. 10degreesC) and high RH (e.g. 65%). (C) 2003 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.