Cheering the soul: Ibn Qāḍī Baʿlabakk’s Mufarriḥ an-Nafs. Arabic edition, english translation, study and glossaries

The Mufarriḥ an-nafs (Soul-Cheerer), attributed to Badr ad-Dīn Muẓaffar Ibn Qāḍī Baʿlabakk, who served under the Ayyubids as the Chief Medical Officer of Damascus in the mid-13th century, was written as a comprehensive guide for physicians outlining different approaches to cheering the soul. The tractate is divided into ten chapters, which explore the nature of the soul, its distinction to the body as well as their connection through sensorial perception. Ibn Qāḍī Baʿlabakk distinguishes the bodily senses – hearing, vision, smell, taste, touch – and the inner senses, which he sees as stimulated through activities such as hunting and engagement in poetry and the sciences. The seventh chapter of the Mufarriḥ an-nafs includes an extended encyclopedia on materia medica as well as dispensatory of simple and compound drugs, which is devoted to treating the soul and remains unparalleled in the history of Islamicate medicine. My doctoral dissertation offers a complete recension and translation of the Mufarriḥ an-nafs based on a stemma codicum drawn from the seventeen extant text witnesses. The dissertation contextualizes the work, its author as well as sources, and features a text commentary that seeks to enable the reader to easily place and understand the Mufarriḥ an-nafs within the tradition of Galenic medicine. The glossaries on materia medica found at the end of the dissertation are aimed at facilitating access to the pharmacological dispensatory included in the seventh chapter.

Physiological and structural aspects of fruit and vegetable mild processing

Over the past years fruit and vegetable industry has become interested in the application of both osmotic dehydration and vacuum impregnation as mild technologies because of their low temperature and energy requirements. Osmotic dehydration is a partial dewatering process by immersion of cellular tissue in hypertonic solution. The diffusion of water from the vegetable tissue to the solution is usually accompanied by the simultaneous solutes counter-diffusion into the tissue. Vacuum impregnation is a unit operation in which porous products are immersed in a solution and subjected to a two-steps pressure change. The first step (vacuum increase) consists of the reduction of the pressure in a solid-liquid system and the gas in the product pores is expanded, partially flowing out. When the atmospheric pressure is restored (second step), the residual gas in the pores compresses and the external liquid flows into the pores. This unit operation allows introducing specific solutes in the tissue, e.g. antioxidants, pH regulators, preservatives, cryoprotectancts. Fruit and vegetable interact dynamically with the environment and the present study attempts to enhance our understanding on the structural, physico-chemical and metabolic changes of plant tissues upon the application of technological processes (osmotic dehydration and vacuum impregnation), by following a multianalytical approach. Macro (low-frequency nuclear magnetic resonance), micro (light microscopy) and ultrastructural (transmission electron microscopy) measurements combined with textural and differential scanning calorimetry analysis allowed evaluating the effects of individual osmotic dehydration or vacuum impregnation processes on (i) the interaction between air and liquid in real plant tissues, (ii) the plant tissue water state and (iii) the cell compartments. Isothermal calorimetry, respiration and photosynthesis determinations led to investigate the metabolic changes upon the application of osmotic dehydration or vacuum impregnation. The proposed multianalytical approach should enable both better designs of processing technologies and estimations of their effects on tissue.