Cine estructural de found footage: 133, de Eugènia Balcells y Eugeni Bonet

Esta investigación analiza la obra fílmica 133 (1978-79) de Eugènia Balcells y Eugeni Bonet, una de las piezas más relevantes del cine de found footage de raíz estructural. Considerando el contexto del cine experimental y el arte conceptual realizado en España durante la década de los años ’70, se estudia el insólito punto de vista de dos cineastas conocedores de las prácticasinternacionales. El texto indaga sobre el sentido de una pieza filmográfica que transgrede los códigos del lenguaje cinematográfico con humor, planteando, irónicamente, cuestiones relevantes acerca de las convenciones que rigen el audiovisual. La película queda vinculada alas manifestaciones artísticas de raíz conceptual de la artista plástica Eugènia Balcells, y al desarrollo teórico y práctico del cine experimental, divulgado y configurado por el escritor y realizador Eugeni Bonet. 133 se presenta como una creación cinematográfica que se sirve de latécnica del montaje de metraje encontrado para desvelar un carácter autorreflexivo, sutilmente lúdico, que remite a su propio soporte matérico en particular, y al arte del cine en general

Between Cratylism and Positivism: the Old Poem and What Alice Found There

En aquest article em referiré molt sumàriament a la fi lologia del dinou, mirant de relacionar-la amb tot el joc de paraules en Lewis Carrol, per tal d'establir-hi una trama correcta de (dis)continuïtats. El meu objectiu és considerar el Jabberwocky de Humpty Dumpty en el context de la feina i les descobertes de la moderna fi lologia. F. A. Wolf i J. Grimm condensen bona cosa dels experiments radicals i les troballes que tingueren lloc en aquells moments, que podríem contrastar amb les aventures textuals d'Alícia a l'altra banda de l'espill. Els llibres de l'altra banda necessiten intèrprets i cerquen la versió correcta, original, de la mateixa manera que la interpretació dels mots depèn d'un mètode fi able. Segurament Lewis Carroll com a jove fi lòleg era capaç de jugar bé amb aquelles troballes, entre un món que s'acabava i un altre que començava.

No Major Differences Found between the Effects of Microwave-Based and Conventional Heat Treatment Methods on Two Different Liquid Foods

Extension of shelf life and preservation of products are both very important for the food industry. However, just as with other processes, speed and higher manufacturing performance are also beneficial. Although microwave heating is utilized in a number of industrial processes, there are many unanswered questions about its effects on foods. Here we analyze whether the effects of microwave heating with continuous flow are equivalent to those of traditional heat transfer methods. In our study, the effects of heating of liquid foods by conventional and continuous flow microwave heating were studied. Among other properties, we compared the stability of the liquid foods between the two heat treatments. Our goal was to determine whether the continuous flow microwave heating and the conventional heating methods have the same effects on the liquid foods, and, therefore, whether microwave heat treatment can effectively replace conventional heat treatments. We have compared the colour, separation phenomena of the samples treated by different methods. For milk, we also monitored the total viable cell count, for orange juice, vitamin C contents in addition to the taste of the product by sensory analysis. The majority of the results indicate that the circulating coil microwave method used here is equivalent to the conventional heating method based on thermal conduction and convection. However, some results in the analysis of the milk samples show clear differences between heat transfer methods. According to our results, the colour parameters (lightness, red-green and blue-yellow values) of the microwave treated samples differed not only from the untreated control, but also from the traditional heat treated samples. The differences are visually undetectable, however, they become evident through analytical measurement with spectrophotometer. This finding suggests that besides thermal effects, microwave-based food treatment can alter product properties in other ways as well.

Technology transfer at the periphery of the Mycenaean world: the cases of Mycenaean pottery found in central Macedonia (Greece) and the Plain of Sybaris (Italy)

The study of technology transfer in pottery production to the periphery of the Mycenaean world has been addressed by considering two different areas, southern Italy and central Macedonia. Technological features such as ceramic paste, decoration and firing have been determined for different ceramic groups established according to provenance criteria. The studies of technology and provenance have been performed following an archaeometric approach, using neutron activation analysis, petrographic analysis, X-ray diffraction and scanning electron microscopy. The results have revealed the existence of two different models. On the one hand, southern Italy seems to exhibit a more organized pottery production, which follows a Mycenaean-like technology, while in central Macedonia production is probably more varied, being based in part on the technology of the local tradition.