Panama Railroad Station, Balboa, Canal Zone - Old Timers arriving Jan. 18, 1928

Leonard Carpenter Panama Canal Collection. Photographs: Views of Panama and the Canal. [Box 1] from the Special Collections & Area Studies Department, George A. Smathers Libraries, University of Florida.

U.S. Favorite, Pedro Miguel Lock - Old Timers Trip through the Canal, Jan. 20, 1928

Leonard Carpenter Panama Canal Collection. Photographs: Views of Panama and the Canal. [Box 1] from the Special Collections & Area Studies Department, George A. Smathers Libraries, University of Florida.

U.S. Favorite, Miraflores Locks - Old Timers trip through Canal. Jan. 20, 1928

Leonard Carpenter Panama Canal Collection. Photographs: Views of Panama and the Canal. [Box 1] from the Special Collections & Area Studies Department, George A. Smathers Libraries, University of Florida.

Prado, Balboa, C.Z. - Old Timers Parade. Jan. 18, 1928

Leonard Carpenter Panama Canal Collection. Photographs: Views of Panama and the Canal. [Box 1] from the Special Collections & Area Studies Department, George A. Smathers Libraries, University of Florida.

La aportación de W. von Humboldt a la gramática vasca

[EN] The aim of this paper is to introduce the main contributions of Humboldt to the study of the Basque grammar. His methodological innovations and the influence he had on european linguists are pointed out, the grammatical sources available to him are mentioned and his woks on Basque grammar are enumerated. Some of Humboldt's most interesting analysis are mentioned and are placed in the former and later tradition of the Basque grammar.

Materiales vascos del legado de Wilhelm von Humboldt: la relevancia de Astarloa y el Plan de Lenguas

Este artículo es traducción del original alemán «Zum Stellenwert Astarloas und des Plan de Lenguas», publicado en B. Hurch (ed.), Die baskischen Materialien aus dem Nachlaß Wilhelm von Humboldts. Astarloa, Charpentier, Fréret, Aizpitarte und anderes. Paderborn: Schöningh, pp. 21-42. La traducción al español es obra de Oroitz Jauregi y ha sido revisada por Ricardo Gómez y Bernhard Hurch.

El viajero Wilhelm von Humboldt y sus sucesores: caracterización cultural del País Vasco en las descripciones de viaje del siglo XIX

Berta Raposo Fernández e Ingrid García Wistädt (editoras)

STREAM Journal, Vol. 6, No. 1, pp 1-21. Jan-March 2007

CONTENTS: Approaches to understanding pond-dike systems in Asia: the POND-LIVE project approach, by Dave Little, Marc Verdegem and Roel Bosma. The contribution of fish ponds to nutrient cycling in integrated farming systems, by P.N. Muendo, J.J. Stoorvogel and Marc Verdegem. Improving the contribution of fishfarming to livelihoods in Northeast Thailand, by Chittra Arjinkit, Roel Bosma, Danai Turongrouang. Benefits of pond-dike systems in Bangladesh, by M.S. Kabir, M.A. Wahab and Marc Verdegem. Common carp increases rohu production in farmers ponds, by Mohammad Mustafizur Rahman, Md. Abdul Wahab and Marc C.J. Verdegem. Improving pond-dike farming systems in the Mekong delta, Vietnam; the Can Tho approach, by Dang Kieu Nhan, Le Thanh Duong, Le Thanh Phong, Roel H. Bosma and Marc C.J. Verdegem. Fuzzy pathways for farm development in Vietnam, by Roel H. Bosma, Le Thanh Phong, and Dang Kieu Nhan.

The von Neumann-Morgenstern stable sets for 2x2 games

We analyze the von Neumann and Morgenstern stable sets for the mixed extension of 2 2 games when only single profitable deviations are allowed. We show that the games without a strict Nash equilibrium have a unique vN&M stable set and otherwise they have infinite sets.

Reise im innern von brasilien : auf allerhochsten befehl selner majestat des kaisers von osterreich, Franz des Esten, in den jahren 1817-1821 unternonmen und herausgegeben

O primeiro volume foi editado em 1832 e o segundo em 1837, após a morte do autor, fato que contribuiu para a pouco acurada nomenclatura em português verificada no segundo volume, conforme afirma Borba de Moraes. A grande importância do trabalho de Pohl residiu na descrição de Goiás, à época, uma parte do Brasil quase desconhecida para os cientistas estrangeiros. Seu texto contém descrições sobre a arquitetura colonial e do século XIX. Pohl também produziu um atlas que complementou, por meio de belas ilustrações, o trabalho contido nesses dois volumes. Estes, especialmente se acompanhados do atlas, são um trabalho mais raro do que os relativos às viagens de Martins

La traducción vista desde la perspectiva del concepto de "literatura universal" de Johann Wolfgang von Goethe (1749-1832)

Eguíluz, Federico; Merino, Raquel; Olsen, Vickie; Pajares, Eterio; Santamaría, José Miguel (eds.)

Abbildungen zur naturgeschichte brasiliens : herausgegeben Von Maximilian, Prinzen Von Wied-Neuwied = Recueil de Planches coloriées d'animaux Du Brésil / publie par S.A.S. le Prince Maximilien de Wied-Neuwied

Abbildungen zur naturgeschichte brasiliens é uma magnífica obra publicada em fascículos, cada um deles contendo seis lâminas e seis folhas de texto. As estampas, coloridas, foram gravadas em metal e o texto explicativo apresenta-se em alemão e francês. As gravuras representam espécies da fauna brasileira identificadas pelo autor durante a expedição científica que, juntamente com os naturalistas Georg Freyreiss e Friedrich Sellow, empreendeu ao brasil entre 1815 e 1817. Segundo Borba de Moraes trata-se de edição "muito rara nos dias de hoje".

Herstellung und Zusammensetzung von asiatischen Fischsaucen

Abstract Fish sauce belongs to the most important condiments in Southeast Asian cuisine. It is a clear, amber to reddish liquid with an intensive smell. Fish sauce is used instead of salt for nearly each meal. Asian fish sauce is made from anchovies and other small fish. For the traditional process whole fresh fish are mixed with salt in the ratio 1:1 to 6:1 in wooden, clay or concrete tanks at tropical temperatures for 6 to 18 months. The liquefaction of the fish tissue is due to the action of endogenous enzymes in fish and exogenous enzymes from bacteria. During the fermentation amino acids, peptides and a lot of other substances are built, which are responsible for the characteristic aroma and flavour of these sauces. You can buy pure fish sauce, diluted fish sauce and fish sauce made from other types of animals like mussels, prawns and squids. In single Asian countries there are different national standards for the quality of fish sauces. In order to get a general idea of these products we have bought 16 fish and two oyster sauces from the retail trade in Hamburg and analyzed them with physical, chemical, sensory and microbiological methods. Kurzfassung Fischsauce gehört zu den wichtigsten Würzsaucen in der südostasiatischen Küche. Es ist eine klare, bernsteinfarbene bis rötlichbraune, sehr intensiv riechende Flüssigkeit. Sie wird anstelle von Salz verwendet und daher fast zu jedem Essen gereicht. Zur Herstellung von Fischsaucen werden hauptsächlich Anchovis und ähnliche kleine Fische verwendet. Bei der traditionellen Herstellung werden die ganzen Fische mit Meersalz in einem Holzfass, Tongefäß oder Betontank im Verhältnis 1:1 bis 6:1 gemischt. Während der anschließenden 6 – 18 Monate dauernden Lagerung bei tropischen Temperaturen bauen sich die Gewebeproteine durch fischeigene Enzyme und Mikroorganismen ab. Bei diesem mehrmonatigen Fermentationsprozess entstehen die für den Geschmack wichtigen Aminosäuren, Peptide und Aromastoffe. Es gibt neben reiner Fischsauce, auch verdünnte Fischsauce und Fischsaucen aus anderen Tieren wie Muscheln, Garnelen und Tintenfische. In den einzelnen asiatischen Ländern gibt es unterschiedliche nationale Qualitätsstandards. Um diese Produktgruppe näher kennen zu lernen, haben wir 16 Fisch- und 2 Austernsaucen aus dem Einzelhandel (Hamburg) mit physikalischen, chemischen, sensorischen und mikrobiologischen Verfahren untersucht.

Lagerversuch von frischem bzw. tief gefrorenen gelagerten kalt geräuchertem Atlantischem Lachs (Salmo salar) in 200-g-Fertigpackungen mit sensorischer Beurteilung in Abhängigkeit von der Lagerzeit

After 4 months frozen storage at –18 °C cold smoked Atlantic salmon in consumer packages can hardly be differentiated from the freshly smoked product by sensory assessment by an expert panel and cannot be differentiated by consumers.