Resistance, regard and rewriting: Virginia Woolf and Anne Thackeray Ritchie

This article discusses the literary relationship of the novelist and memoirist,Anne Thackeray Ritchie (1837–1919), and her step-niece, Virginia Woolf.Ritchie’s influence was a highly significant one which prompted a powerful ambiguity in Woolf, who was alternately admiring and dismissively anxious to deny influence, eager to relegate her to a staunchly Victorian past while covertly sensitive to those elements in her writing linking her with Modernism. These ‘Modern’ elements, including emphasis on the subjective nature of reality and the everyday life of the mind, occur in Ritchie’s fiction, affecting its style and structure. This article focuses on Night and Day, then on Woolf ’s more direct comments about Ritchie in diaries, letters and essays, comparing these comments and Woolf ’s theoretical agenda in defining Modernism and, implicitly, her own place in it. It also considers some of Ritchie’s fiction, with particular attention to two novellas, one a source for To The Lighthouse.

Mondialisation et développement: un regard de l'Amérique Latine et des Caraïbes

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Lista de las principales resoluciones relacionadas con la Estrategia Internacional del Desarrollo y el Programa de Acción Regional aprobadas por la Asamblea General y el Consejo Económico y Social de las NU, la CEPAL y el CDCC = List of main resolutions adopted with regard to the International Development Strategy and the Regional Programme of Action by the General Assembly, United Nations Economic and Social Council, ECLA and CDCC

Contiene el título de las resoluciones y su número.

Effect of digitization parameters on periapical radiographic image quality with regard to anatomic landmarks

The aim of this study was to evaluate the influence of digitization parameters on periapical radiographic image quality, with regard to anatomic landmarks. Digitized images (n = 160) were obtained using a flatbed scanner with resolutions of 300, 600 and 2400 dpi. The radiographs of 2400 dpi were decreased to 300 and 600 dpi before storage. Digitizations were performed with and without black masking using 8-bit and 16-bit grayscale and saved in TIFF format. Four anatomic landmarks were classified by two observers (very good, good, moderate, regular, poor), in two random sessions. Intraobserver and interobserver agreements were evaluated by Kappa statistics. Inter and intraobserver agreements ranged according to the anatomic landmarks and resolution used. The results obtained demonstrated that the cement enamel junction was the anatomic landmark that presented the poorest concordance. The use of black masking provided better results in the digitized image. The use of a mask to cover radiographs during digitization is necessary. Therefore, the concordance ranged from regular to moderate for the intraobserver evaluation and concordance ranged from regular to poor for interobserver evaluation.

Processing yield and chemical composition of rainbow trout (Oncorhynchus mykiss) with regard to body weight

The influence of weight (W) category of the rainbow trout on processing yield and chemical composition of the entire eviscerated fish and fish fillet was analyzed. A completely randomized design was employed for processing variables (W1 = 300 to 370 g and W2 = 371 to 440) coupled to a 2 x 2 factorial scheme for the chemical composition (W1 and W2 and forms of presentation: fillet and whole eviscerated fish). W1 showed higher yield for entire eviscerated fish (83.00%) and head (13.27%), but a lower yield for the viscera (17.00%), when compared to W2. We did not affect abdominal muscle yield, fillet with or without skin, skin percentage and residues. There were significant differences between W for moisture (W1 = 72.30% and W2 = 71.15%) and lipids (CP1 = 7.96% and CP2 = 9.04%) rates. Fillet moisture contents (73.74%) and crude protein (19.05%) were higher (p < 0.01) than for entire eviscerated fish (69.71% and 17.81%, respectively). Ash (2.15%) and lipid (10.48%) rates were higher (p < 0.01) for entire fish when compared to those of fillets (1.16% and 6.52%, respectively). The slaughter of fish weighing between 300 and 370 g and their fillets are more adequate for the market.

Quality control of virgin olive oils with regard to different storage and shipment conditions

Virgin olive oil(VOO) is a product characterized by high economic and nutritional values, because of its superior sensory characteristics and minor compounds (phenols and tocopherols) contents. Since the original quality of VOO may change during its storage, this study aimed to investigate the influence of different storage and shipment conditions on the quality of VOO, by studying different solutions such as filtration, dark storage and shipment inside insulated containers to protect it. Different analytical techniques were used to follow-up the quality changes during virgin olive oil storage and simulated shipments, in terms of basic quality parameters, sensory analysis and evaluation of minor components (phenolic compounds, diglycerides, volatile compounds). Four main research streams were presented in this PhD thesis: The results obtained from the first experimental section revealed that the application of filtration and/or clarification can decrease the unavoidable quality loss of the oil samples during storage, in comparison with unfiltered oil samples. The second section indicated that the virgin olive oil freshness, evaluated by diglycerides content, was mainly affected by the storage time and temperature. The third section revealed that fluctuation in temperature during storage may adversely affect the virgin olive oil quality, in terms of hydrolytic rancidity and oxidation quality. The fourth section showed that virgin olive oil shipped inside insulated containers showed lower hydrolytic and oxidation degradation than those without insulation cover. Overall, this PhD thesis highlighted that application of adequate treatment, such as filtration or clarification, in addition to a good protection against other external variables, such as temperature and light, will improve the stability of virgin olive oil during storage.