Phytoplankton silica uptake under different artificial upwelling conditions in the Canary Islands.

Climate change is affecting pelagic ecosystems with repercussions on fish production. In particular, global change is increasing oceanic temperature and stratification with decrease in nutrient input in euphotic layer leading to a decline in primary production. The mesocosm-based project Ocean Art-Up, conducted in Gran Canaria, is aimed to increase fish production and to enhance carbon sequestration through an artificial upwelling system. Diatoms dominate the phytoplankton community in upwelling systems and they need to take up silicates to grow. The abundance and nutritional value of diatoms determine the fate of phytoplankton biomass with transport to the upper level of the pelagic food web or to the deeper layer of the ocean with potential carbon sequestration. Here, data about experiments performed in 2018 and 2019 are reported. The first mesocosm experiment investigated the differences between pulsed and continuous upwelling mode, while the second experiment was conducted with a gradient in Si:N ratio along the mesocosms. The phytoplankton community takes up and incorporate silica about at the same rate in continuous mode, while in pulsed mode its peak occurred only after the deep-water addition. The diatom silica content is not affected by mode and amount of water added but by the Si:N ratio. Diatoms grown in an environment with high Si:N ratio values show higher abundance, biogenic silica production, silica uptake and silica content than the ones that experienced low Si:N values. In addition from literature, euphotic zone rich in silicate may produce high silica containing-diatoms who will produce repercussions on copepods community regarding feeding, hatching and growth, thus continuous upwelling with high Si:N ratio favours diatoms who will tend to sink and to be converted by copepods into fecal pellet rich in silica with increasing in potential carbon sequestration. Fish production may increase with continuous artificial upwelling showing low Si:N values.

Internazionalizzare le imprese locali: localizzazione del sito web GreenVet per l'azienda APA-CT di Forlì

Cette étude s’encadre dans le projet Language Toolkit, qui dérive de la collaboration entre la Chambre de Commerce de Forlì-Cesena et la Scuola di Lingue e Letterature, Traduzione e Interpretazione de Forlì. L’objectif du projet est de permettre aux étudiants de dernière année de faculté de connaître l’univers des entreprises. Grâce à la collaboration avec APA-CT srl de Forlì, leader dans le secteur de la phytothérapie vétérinaire, et spécialisée dans la production de compléments alimentaires naturels destinés aux animaux, on a réalisé la localisation en français du site web GreenVet. Cette dissertation se compose de quatre chapitres. Le premier chapitre offre une présentation de APA-CT srl et de ses produits. De plus, on définit les détails du projet de localisation du site web GreenVet. Dans le deuxième chapitre on propose, en premier lieu, une réflexion sur les langues spéciales et sur la terminologie scientifique. En deuxième lieu, on aborde, aussi bien du point de vue théorique que du point de vue pratique (à travers des exemples), les caractéristiques de la terminologie de la phytothérapie vétérinaire. En troisième lieu, on explique la méthodologie de travail adoptée pendant la réalisation du projet de localisation, qui a été divisé en deux sous-phases : d’abord, on a effectué une recherche terminologique pour délimiter le domaine en question et, après, on a crée des ressources (corpus, glossaire) utiles pour la traduction. Le troisième chapitre offre une réflexion à propos de la localisation des sites web. Ensuite, on propose une analyse contrastive entre les sites web italiens et français traitant de la phytothérapie vétérinaire. Finalement, le quatrième chapitre est dédié à l’activité pratique de localisation. On a analysé le texte de départ au niveau de la structure, des aspects linguistiques et on a individué les difficultés de traduction. Après, on explique la méthodologie de travail suivie et les stratégies adoptées pendant la traduction.

Creating a terminology resource for local food from Modena and localizing a traditional restaurant's website.

This thesis describes a project of terminology and localization focused on local and traditional cuisine from the province of Modena: the final products of this project are a specialized termbase and the localized version of the website of Trattoria Ermes, a small Modenese restaurant offering traditional dishes. It is a known fact the Internet has drastically altered the way companies and businesses communicate with their audience. Considering that food tourism is an invaluable sector of Italy’s economy and a great aid to safeguarding its culinary traditions, business owners can benefit from localizing their websites, allowing them to reach wider international audiences. The project is divided into two main sections: the first focuses on the terminological systematization of specialized terminology collected from Sandro Bellei’s cooking book and two web-derived monolingual corpora, while the second section offers insight into the analysis of the localization and optimization process of Trattoria Ermes website. In particular, the thesis approaches localization from the point of view of web marketing, with a theoretical and practical section dedicated to the Search Engine Optimization (SEO) processes employed by web marketing teams to ensure the visibility and popularity of the website