Handbook of instrumental techniques for materials, chemical and biosciences research

This Handbook contains a collection of articles describing instrumental techniques used for Materials, Chemical and Biosciences research that are available at the Scientific and Technological Centers of theUniversity of Barcelona (CCiTUB). The CCiTUB are a group of facilities of the UB that provide both the research community and industry with ready access to a wide range of major instrumentation.Together with the latest equipment and technology, the CCiTUB provide expertise in addressing the methodological research needs of the user community and they also collaborate in R+D+i Projectswith industry. CCiTUB specialists include technical and Ph.D.-level professional staff members who are actively engaged in methodological research. Detailed information on the centers’ resources andactivities can be found at the CCiTUB website www.ccit.ub.edu ...

La traducción y los textos bilingües (japonés-inglés) para estudiantes de japonés: análisis de las antologías de relatos cortos y de las revistas de idioma

El treball estudia els dos tipus de textos bilingües japonès-anglès (llibres i revistes) que existeixen per a estudiants de japonès. La primera part analitza quatre antologies des de la perspectiva de la paratextualitat i de la teoria funcionalista de Christiane Nord (1997). A continuació, s'estudien les tècniques de traducció, a partir dels desenvolupaments teòrics d'Amparo Hurtado i Lucía Molina (2002), en el conte «The Third Night» de Natsume Sôseki. A la segona part s'investiguen dues revistes d'idiomes mensuals, Nihongo Journal i Hiragana Times. Es tracta d’analitzar la influència del propòsit pedagògic en les traduccions. Se segueix el procediment ja emprat a la primera part, exceptuant l'anàlisi de les tècniques

Gesture sampling for instrumental sound synthesis: violin bowing as a case study

This paper presents a framework in which samples of bowing gesture parameters are retrieved and concatenated from a database of violin performances by attending to an annotated input score. Resulting bowing parameter signals are then used to synthesize sound by means of both a digital waveguide violin physical model, and an spectral-domainadditive synthesizer.

Traducción médica comentada inglés-español: Polycystic Ovary Syndrome(Joyce King)

El trabajo se divide en tres partes: una traducción del ámbito médico inglés-español; un glosario de términos extraídos del texto con su equivalente en español, y un análisis de los principales problemas de traducción detectado y que son frecuentes en los textos biomédicos, con sus respectivas soluciones.

Asignaturas de Electrónica en la EPSEM: planificación de la impartición en inglés

Al objeto de garantizar la calidad del aprendizaje de la Electrónica en los estudios de Grado impartidos en la EPSEM, es necesario planificar de manera adecuada las asignaturas impartidas en inglés. En este trabajo se muestran los resultados del análisis realizado a los estudiantes que cursarán estas asignaturas, en el que se ponen de manifiesto las dificultades observadas y las expectativas generadas, motivando la elaboración de material de soporte específico.

Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content

The effect of pork fat reduction (from 44% to 20% final fat content) and its partial substitution by sunflower oil (3% addition) on the physicochemical, instrumental and sensory properties throughout storage time of small caliber non-acid fermented sausages (fuet type) with reduced sodium content (with partial substitution of NaCl by KCl and K-lactate) and without direct addition of nitrate and nitrite (natural nitrate source used instead), was studied. Results showed that sausages with reduced fat (10% initial fat content) and with acceptable sensory characteristics can be obtained by adding to the shoulder lean (8% fat content) during the grinding, either 3.3% backfat (3% fat content) or 3% sunflower oil, both previously finely comminuted with lean. Furthermore, sunflower oil showed to be suitable for partial pork backfat substitution in very lean fermented sausages, conferring desirable sensory properties similar to those of sausages with standard fat content. The sensory quality of the sausages was maintained after three-month cold storage in modified atmosphere.