Naiskonduktööri

Äänitetty: [19.10.1929, Berliini].

Lea. Näytelmä yhdessä näytöksessä

Kevättalvella 1869 kokoontui Kaarlo Bergbomin kotiin Helsingin Unioninkadulle joukko ystäviä ja teatterinharrastajia. Näiden joukossa oli Ruotsalaisessa teatterissa mainetta saanut Hedvig Charlotte Raa. Bergbom oli vuodenvaihteessa saanut Viipurin suomalaiselta kirjallisuuden seuralta lainaksi Aleksis Kiven raamattuaiheisen "Lea"-näytelmän käsikirjoituksen ja näyttelijä Oskar Gröneqvist (Vilho) luki sen seurueelle kaikkien ihastukseksi. Kivi oli antanut luvan näytelmän esittämiseen ollen kirjeessään huolissaan siitä, ettei kukaan "tutenttipoika" (student) osaisi Lean kaltaista naisroolia esittää. Tuolloin oli vielä yleistä että miehet esittivät myös naisrooleja. Charlotte Raa saatiin kuitenkin suostuteltua esittämään Lean osa. Kun Raa ei osannut lainkaan suomea, näytelmä käännettiin hänelle ruotsiksi ja Raa opetteli kaiken ulkoa. Kuten tunnettua muodostui suomenkielinen "Lean" esitys näyttelijän hieman oudosta ääntämisestä huolimatta Ruotsalaisessa teatterissa (Nya teatern) 10. toukokuuta 1869 suureksi menestykseksi ja siitä katsotaan suomenkielisen ammattiteatterin saaneen alkunsa. Kivi lienee nähnyt "Lean" Arkadia-teatterissa 1.11.1870. Kivi oli saanut käsikirjoituksen Siuntion Fanjunkarsissa alkuvuodesta 1868 valmiiksi ja lähetti "Lean", "Sankarteoksen" ja "Leon ja Liinan" lehtori B. F. Godenhjelmille kielen korjausta varten ja että tämä toimittaisi näytelmät Viipurin suomalaiselle kirjallisuuden seuralle. Seura julkaisi näistä kolmesta käsikirjoituksesta "Lean" helmikuussa 1869 ja sen yhtenä puoltajana on varmasti ollut seuran jäsen, kirkkoherra Mortimer Forstén. Tämä oli tullut Kivelle tutuksi jo Nurmijärvellä pappina ollessaan. Myös Lean painos oli 500 kappaletta.

Astringent Food Compounds and Their Interactions with Taste Properties

Astringency is traditionally thought to be induced by plant tannins in foods. Because of this current research concerning the mechanism of astringency is focused on tannin‐protein interactions and thus on precipitation, which may be perceived by mechanoreceptors. However, astringency is elicited by a wide range of different phenolic compounds, as well as, some non‐phenolic compounds in various foods. Many ellagitannins or smaller compounds that contribute to astringent properties do not interact with salivary proteins and may be directly perceived through some receptors. Generally, the higher degree of polymerization of proanthocyanidins can be associated with more intense astringency. However, the astringent properties of smaller phenolic compounds may not be directly predicted from the structure of a compound, although glycosylation has a significant role. The astringency of organic acids may be directly linked to the perception of sourness, and this increases along with decreasing pH. Astringency can be divided into different sub‐qualities, including even other qualities than traditional mouth‐drying, puckering or roughing sensations. Astringency is often accompanied by bitter or sour or both taste properties. The different sub‐qualities can be influenced by different astringent compounds. In general, the glycolysation of the phenolic compound results in more velvety and smooth mouthdrying astringency. Flavonol glycosides and other flavonoid compounds and ellagitannins contribute to this velvety mouthdrying astringency. Additionally, they often lack the bitter properties. Proanthocyanidins and phenolic acids elicit more puckering and roughing astringency with some additional bitter properties. Quercetin 3‐O‐rutinoside, along with other quercetin glycosides, is among the key astringent compounds in black tea and red currants. In foods, there are always various other additional attributes that are perceived at the same with astringency. Astringent compounds themselves may have other sensory characteristics, such as bitter or sour properties, or they may enhance or suppress other sensory properties. Components contributing to these other properties, such as sugars, may also have similar effects on astringent sensations. Food components eliciting sweetness or fattiness or some polymeric polysaccharides can be used to mask astringent subqualities. Astringency can generally be referred to as a negative contributor to the liking of various foods. On the other hand, perceptions of astringent properties can vary among individuals. Many genetic factors that influence perceptions of taste properties, such as variations in perceiving a bitter taste or variations in saliva, may also effect the perception of astringency. Individuals who are more sensitive to different sensations may notice the differences between astringent properties more clearly. This may not have effects on the overall perception of astringency. However, in many cases, the liking of astringent foods may need to be learned by repetitive exposure. Astringency is often among the key sensory properties forming the unique overall flavour of certain foods, and therefore it also influences whether or not a food is liked. In many cases, astringency may be an important sub‐property suppressed by other more abundant sensory properties, but it may still have a significant contribution to the overall flavour and thus consumer preferences. The results of the practical work of this thesis show that the astringent phenolic compounds are mostly located in the skin fractions of black currants, crowberries and bilberries (publications I–III). The skin fractions themselves are rather tasteless. However, the astringent phenolic compounds can be efficiently removed from these skin fractions by consecutive ethanol extractions. Berries contain a wide range of different flavonol glycosides, hydroxycinnamic acid derivatives and anthocyanins and some of them strongly contribute to the different astringent and bitterness properties. Sweetness and sourness are located in the juice fractions along with the majority of sugars and fruit acids. The sweet and sour properties of the juice may be used to mask the astringent and bitterness properties of the extracts. Enzymatic treatments increase the astringent properties and fermented flavour of the black currant juice and decrease sweetness and freshness due to the effects on chemical compositions (IV). Sourness and sweetness are positive contributors to the liking of crowberry and bilberry fractions, whereas bitterness is more negative (V). Some astringent properties in berries are clearly negative factors, whereas some may be more positive. The liking of berries is strongly influenced by various consumer background factors, such as motives and health concerns. The liking of berries and berry fractions may also be affected by genetic factors, such as variations in the gene hTAS2R38, which codes bitter taste receptors (V).

Vahva puheenvuoro globaalia vastuuta tähdentävän kansansivistyksen puolesta

Kirjallisuusarvostelu

Oxidation rates of carbon and nitrogen in char residues from solid fuels

Computational fluid dynamics (CFD) modeling is an important tool in designing new combustion systems. By using CFD modeling, entire combustion systems can be modeled and the emissions and the performance can be predicted. CFD modeling can also be used to develop new and better combustion systems from an economical and environmental point of view. In CFD modeling of solid fuel combustion, the combustible fuel is generally treated as single fuel particles. One of the limitations with the CFD modeling concerns the sub-models describing the combustion of single fuel particles. Available models in the scientific literature are in many cases not suitable as submodels for CFD modeling since they depend on a large number of input parameters and are computationally heavy. In this thesis CFD-applicable models are developed for the combustion of single fuel particles. The single particle models can be used to improve the combustion performance in various combustion devices or develop completely new technologies. The investigated fields are oxidation of carbon (C) and nitrogen (N) in char residues from solid fuels. Modeled char-C oxidation rates are compared to experimental oxidation rates for a large number of pulverized solid fuel chars under relevant combustion conditions. The experiments have been performed in an isothermal plug flow reactor operating at 1123-1673 K and 3-15 vol.% O2. In the single particle model, the char oxidation is based on apparent kinetics and depends on three fuel specific parameters: apparent pre-exponential factor, apparent activation energy, and apparent reaction order. The single particle model can be incorporated as a sub-model into a CFD code. The results show that the modeled char oxidation rates are in good agreement with experimental char oxidation rates up to around 70% of burnout. Moreover, the results show that the activation energy and the reaction order can be assumed to be constant for a large number of bituminous coal chars under conditions limited by the combined effects of chemical kinetics and pore diffusion. Based on this, a new model based on only one fuel specific parameter is developed (Paper III). The results also show that reaction orders of bituminous coal chars and anthracite chars differ under similar conditions (Paper I and Paper II); reaction orders of bituminous coal chars were found to be one, while reaction orders of anthracite chars were determined to be zero. This difference in reaction orders has not previously been observed in the literature and should be considered in future char oxidation models. One of the most frequently used comprehensive char oxidation models could not explain the difference in the reaction orders. In the thesis (Paper II), a modification to the model is suggested in order to explain the difference in reaction orders between anthracite chars and bituminous coal chars. Two single particle models are also developed for the NO formation and reduction during the oxidation of single biomass char particles. In the models the char-N is assumed to be oxidized to NO and the NO is partly reduced inside the particle. The first model (Paper IV) is based on the concentration gradients of NO inside and outside the particle and the second model is simplified to such an extent that it is based on apparent kinetics and can be incorporated as a sub-model into a CFD code (Paper V). Modeled NO release rates from both models were in good agreement with experimental measurements from a single particle reactor of quartz glass operating at 1173-1323 K and 3-19 vol.% O2. In the future, the models can be used to reduce NO emissions in new combustion systems.

Opiskelumenetelmät Ilmavoimien upseeriopinnoissa: matematiikan perusopinnot

Viime vuosina ilmavoimien kadettikurssien perusopinnoissa on käytetty useita eri opiskelumenetelmiä. Opiskelumenetelmiä vertailevia tutkimuksia on tehty korkeakouluissa, mutta ei tutkimusta, jossa aihetta peilataan ilmavoimien upseerikoulutukseen sekä teorian että käytännön tasolla tavoitteena kadettien koulutuksen kehittäminen. Tämä tutkielma liittyy suoraan Pääesikunnan koulutuksen kehittämisen hankkeeseen. Kyse on puolustusvoimien palkatun henkilöstön osaamisen kehittämisen hankkeesta vuosina 2004–2017 ja sen Osaamisen keinovalikoimat -projektin Keinovalikoiman laajentamisen osaprojektista. Siinä kartoitetaan ensin käytössä olevat osaamisen kehittämisen keinot, etsitään teoriaan perustuen lisää keinoja ja tutkitaan niiden soveltuvuutta organisaation (Puolustusvoimat) tarpeisiin sekä sovelletaan sopiviksi katsottuja keinoja käyttöön (Pääesikunta, 2005, 1–11). Tästä tutkielmasta saatava tieto auttaa siten puolustusvoimien koulutuksen kehittämistä hankkeen kautta. Tässä tutkimuksessa pyritään selvittämään kvalitatiivisen tapaustutkimuksen keinoin kirjallisuuskatsauksen kautta miten nämä opiskelumenetelmät poikkeavat toisistaan ja mitkä ovat niiden edut ja haitat kadettien koulutuksen kannalta. Ongelmia lähestytään tutkimalla eri opiskelumenetelmien teoreettista taustaa ja miten ne ovat toimineet käytännössä Ilmavoimien kadettikurssien matematiikan perusopetuksessa. Tutkimuksen kautta löydetyt ominaisuudet koostetaan SWOT-analyysin avulla. Aineistona käytetään julkista kirjallista materiaalia, sähköistä materiaalia ja tekijän omia kokemuksia. Tutkimus osoitti, että tarkastelun alla olevat opiskelumenetelmät soveltuvat ilmavoimien upseerikoulutukseen. Tutkimuksen kautta saatiin esiin eri opiskelumenetelmien edut, haitat ja huomioitavat asiat opiskelumenetelmää valitessa kadettien koulutukseen. Sivutuloksena syntyi puolustusvoimien ja siviilin oppimiskäsitysten vertailu jossa pohditaan teoriaa ja käytäntöä.

Concerto

Soitinnus: trumpetti, orkesteri.

Streichquartett Nr. 6 [!]

Soitinnus: viulut (2), alttoviulu, sello.

Oktett für Klarinette

Soitinnus: klarinetti, fagotti, käyrätorvi, viulu, alttoviulut (2), sello, kontrabasso.

Pienokaiset

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