Home-brewed wines and beers : including cordials and syrups /

Previously published: One hundred home-brewed wines. London : Country Life, 1927.

JORNAL SUPER NOTÍCIA: SENSACIONALISMO OU POPULARIZAÇÃO DA NOTÍCIA?

Esta dissertação apresenta um estudo do jornal impresso, com foco no jornal diário, delimitado no tabloide Super Notícia , de Belo Horizonte (MG). A escolha de tal impresso se deu por ser ele um fenômeno editorial de vendas e de publicidade, dentro dos estilos reconhecidos como popular e popularesco, com páginas diárias contendo desde notícia policial até receita de bolo. Ao analisar um objeto jornalístico é necessário verificar de que modo as matérias são veiculadas nas páginas desse impresso. Para tanto, nossa análise busca mostrar as relações entre os gêneros jornalísticos para então classificar o objeto de estudo. A metodologia privilegia a conceituação de jornalismo, notícia, reportagem e jornalismo sensacionalista e contempla também a pesquisa de campo, com visitas in loco na redação do periódico e entrevista com seus agentes. Quanto ao método de trabalho, a pesquisa qualitativa segue o modelo teórico-crítico. Foram feitas análises morfológica e de conteúdo do corpus, para identificar, caracterizar e classificar o objeto estudado. Do ponto de vista jornalístico, os aportes teóricos estão ancorados em Marques de Melo e outros autores que construíram teoria sobre Jornalismo. No que concerne ao objeto de estudo, no segmento tabloide os resultados apontam para uma nova visão do jornalismo atual.

The chemistry of ceramic glazes

The development of ideas and theories concerning the structure of glazes, as one of the glassy materials, are reviewed in the general introduction. The raw materials and the manufacturing process for glazes are described (Chapter One). A number of new vanadyl(IV) dipyridylamine and tripyrldylamine complexes have been prepared, various spectroscopic techniques are used in the investigation of the vanadyl ion in a weak ligand field, the situation of those found in a glaze environment (Chapter Three). In glaze recipes containing silica, potash feldspar, china clay, MO(M= Ca, Sr, Sa, Ti and Zn) and NiO, the ligand field theory is used in the elucidation of the effect of M (in MO) on the absorption spectra and coordination behaviour of Ni(II) in glazes. The magnetic and visible spectral results are reviewed in terms of Dietzel's idea of field strength of M and also in terms of Shteinberg's theory of glaze structure. X-ray diffraction is used for the identification of various species that formed after the firing process of glazes (Chapter Four). In Chapter Five, [] Mossbauer spectroscopy, supplemented by E.S.R., X-ray and visible spectral measurements are used in the investigation of iron in a glaze composition similar to that used in Chapter Four. The Mossbauer results are used in following the influence of; M in MO (M= Sr, Ca and Ba), oxides of titanium(IV) and vanadium(V ), and firing conditions on the chemistry of iron. Generally the iron(II) and iron(III) in the fired glazes are in octahedral sites although there are a range of similar, though not identical environments. A quite noticable influence of M (in MO) on the resonance line width is seen. In one case evidence is found for iron(IV) in an iron/vanadium glaze. E.S.R. of vanadium containing glazes indicate that vanadium is present as V02+ in a highly distorted tetragonal environment .

A injunção em livros didáticos de língua portuguesa do 4º e 5º anos do ensino fundamental

This investigation aims at identifying, describing, analyzing and interpreting how textbooks on Portuguese Language approach, beginning with the linguistic material, the effects of sense in texts that predominately employ injunctives. The corpus of this study is comprised of six collections of textbooks on Portuguese Language, which are part of the National Program Guide for Textbooks (PNLD) from 2010, adopted by the public schools in the city of Natal and the object of study for the Read/Tell Project of the Educational Observatory of the Federal University of Rio Grande do Norte (UFRN). Textbooks from the 4th and 5th grades, Elementary School, were analyzed – 12 copies total. For the analysis, we selected 16 writing proposals of injunctive texts. Our study is based on theoretical discussions by Adam (2001a, 2001b) with regard to the genre of: inciting to action. In addition, we consider the work of Koch and Fávero (1987), Koch and Elias (2009), Marcuschi (2003, 2008) Pery-Woodly (2001), Rodrigues (2013), Travaglia (1992, 2007) and Rosa (2007). With respect to discussions on textbooks, we refer to Choppin (2004, 2009), Batista (2003, 2009), Rojo e Batista (2005), and with regard to Portuguese Language textbooks specifically, we consider Soares (1998, 2001, 2004) and Bunzen and Rojo (2005). The proposals for writing in injunctive texts, in the collections analyzed, are tips/recommendations, instructions on making toys and/or games, travel itineraries and cooking recipes, such that 69% of them appear in the 4 th grade textbooks and only 31% appear in the 5th grade textbooks. With respect to the linguistic elements responsible for the construction of directive speech acts and the effects on sense produced by them, the data shows that 50% of the writing proposals do not exploit linguistic categories that implicate the effects on sense using injunctives, or rather, there is no work done dealing with linguistic analysis, while 33% mention the imperative mode and 17% investigate infinitive verbs. In this dissertation, the textual plans of incitation to act genres were studied and in them the linguistic materiality that vehicles injunction. This study might contribute to the improvement of Portuguese language teaching in what concerns the articulation of grammatical studies to textual sequences/types, mainly in the case of Portuguese language textbooks for the 4th and 5th grades of Elementary School.

Functional application of lactic acid bacteria exopolysaccharide in complex food systems

Lactic acid bacteria expolysaccharides (LAB-EPS), in particular those formed from sucrose have the potential to improve food and beverage rheology and enhance their sensory properties potentially replacing or reducing expensive hydrocolloids currently used as improvers in food and beverage industries. Addition of sucrose not only enables EPS formation but also affects organic acid formation, thus influencing the sensory properties of the resulting food/beverage products. The first part of the study the organoleptic modulation of barley malt derived wort fermented using in situ produced bacterial polysaccharides has been investigated. Weisella cibaria MG1 was capable to produce exopolysaccharides during sucrosesupplemented barley malt derived wort fermentation. Even though the strain dominated the (sucrose-supplemented) wort fermentation, it was found to produce EPS (14.4 g l-1) with lower efficiency than in SucMRS (34.6 g l-1). Higher maltose concentration in wort led to the increased formation of oligosaccharide (OS) at the expense of EPS. Additionally, small amounts of organic acids were formed and ethanol remained below 0.5% (v/v). W. cibaria MG1 fermented worts supplemented with 5 or 10% sucrose displayed a shear-thinning behaviour indicating the formation of polymers. This report showed how novel and nutritious LAB fermented wort-base beverage with prospects for further advancements can be formulated using tailored microbial cultures. In the next step, the impact of exopolysaccharide-producing Weissella cibaria MG1 on the ability to improve rheological properties of fermented plant-based milk substitute plant based soy and quinoa grain was evaluated. W. cibaria MG1 grew well in soy milk, exceeding a cell count of log 8 cfu/g within 6 h of fermentation. The presence of W. cibaria MG1 led to a decrease in gelation and fermentation time. EPS isolated from soy yoghurts supplemented with sucrose were higher in molecular weight (1.1 x 108 g/mol vs 6.6 x 107 g/mol), and resulted in reduced gel stiffness (190 ± 2.89 Pa vs 244 ± 15.9 Pa). Soy yoghurts showed typical biopolymer gels structure and the network structure changed to larger pores and less cross-linking in the presence of sucrose and increasing molecular weight of the EPS. In situ investigation of Weissella cibaria MG1 producing EPS on quinoa-based milk was performed. The production of quinoa milk, starting from wholemeal quinoa flour, was optimised to maximise EPS production. On doing that, enzymatic destructuration of protein and carbohydrate components of quinoa milk was successfully achieved applying alpha-amylase and proteases treatments. Fermented wholemeal quinoa milk using Weissella cibaria MG1 showed high viable cell counts (>109 cfu/mL), a pH of 5.16, and significantly higher water holding capacity (WHC, 100 %), viscosity (> 0. 5 Pa s) and exopolysaccharide (EPS) amount (40 mg/L) than the chemically acidified control. High EPS (dextran) concentration in quinoa milk caused earlier aggregation because more EPS occupy more space, and the chenopodin were forced to interact with each other. Direct observation of microstructure in fermented quinoa milk indicated that the network structures of EPS-protein could improve the texture of fermented quinoa milk. Overall, Weissella cibaria MG1 showed favorable technology properties and great potential for further possible application in the development of high viscosity fermented quinoa milk. The last part of the study investigate the ex-situ LAB-EPS (dextran) application compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flour. Three hydrocolloids, xanthan gum, dextran and hydroxypropyl methylcellulose, were incorporated into bread recipes based on high-protein flours, low-protein flours and coarse wholemeal flour. Hydrocolloid levels of 0–5 % (flour basis) were used in bread recipes to test the water absorption. The quality parameters of dough (farinograph, extensograph, rheofermentometre) and bread (specific volume, crumb structure and staling profile) were determined. Results showed that xanthan had negative impact on the dough and bread quality characteristics. HPMC and dextran generally improved dough and bread quality and showed dosage dependence. Volume of low-protein flour breads were significantly improved by incorporation of 0.5 % of the latter two hydrocolloids. However, dextran outperformed HPMC regarding initial bread hardness and staling shelf life regardless the flour applied in the formulation.

Information from Paleoclimate Archives

Compilation of figure recipes for all figures of Chapter 5 of IPCC Working Group I, Fifth Assessment Report. In addition to figure captions, figure recipes are supposed to serve as detailed figure creation info. If not publicly available elsewhere, processed data underlying the respective figures are also provided here.

How the Pershore Plum Won the Great War

The First World War was won not just on the battlefields but on the Home Front, by the men, women and children left behind. This book explores the lives of the people of Pershore and the surrounding district in wartime, drawing on their memories, letters, postcards, photographs, leaflets and recipes to demonstrate how their hard work in cultivating and preserving fruit and vegetables helped to win the Great War. Pershore plums were used to make jam for the troops; but ensuring these and other fruits and vegetables were grown and harvested required the labour of land girls, Boy Scouts, schoolchildren, Irish labourers and Belgian refugees. When submarine warfare intensified, food shortages occurred and it became vital for Britain to grow more and eat less food. Housewives faced many challenges in feeding their families and so in 1916 the Pershore Women’s Institute was formed, providing many women with practical help and companionship during some of Britain’s darkest hours in history.

Self-Assembled InAs/GaAs Quantum Dot Solar Cells

Our work focuses on experimental and theoretical studies aimed at establishing a fundamental understanding of the principal electrical and optical processes governing the operation of quantum dot solar cells (QDSC) and their feasibility for the realization of intermediate band solar cell (IBSC). Uniform performance QD solar cells with high conversion efficiency have been fabricated using carefully calibrated process recipes as the basis of all reliable experimental characterization. The origin for the enhancement of the short circuit current density (Jsc) in QD solar cells was carefully investigated. External quantum efficiency (EQE) measurements were performed as a measure of the below bandgap distribution of transition states. In this work, we found that the incorporation of self-assembled quantum dots (QDs) interrupts the lattice periodicity and introduce a greatly broadened tailing density of states extending from the bandedge towards mid-gap. A below-bandgap density of states (DOS) model with an extended Urbach tail has been developed. In particular, the below-bandgap photocurrent generation has been attributed to transitions via confined energy states and background continuum tailing states. Photoluminescence measurement is used to measure the energy level of the lowest available state and the coupling effect between QD states and background tailing states because it results from a non-equilibrium process. A basic I-V measurement reveals a degradation of the open circuit voltage (Voc) of QD solar cells, which is related to a one sub-bandgap photon absorption process followed by a direct collection of the generated carriers by the external circuit. We have proposed a modified Shockley-Queisser (SQ) model that predicts the degradation of Voc compared with a reference bulk device. Whenever an energy state within the forbidden gap can facilitate additional absorption, it can facilitate recombination as well. If the recombination is non-radiative, it is detrimental to solar cell performance. We have also investigated the QD trapping effects as deep level energy states. Without an efficient carrier extraction pathway, the QDs can indeed function as mobile carriers traps. Since hole energy levels are mostly connected with hole collection under room temperature, the trapping effect is more severe for electrons. We have tried to electron-dope the QDs to exert a repulsive Coulomb force to help improve the carrier collection efficiency. We have experimentally observed a 30% improvement of Jsc for 4e/dot devices compared with 0e/dot devices. Electron-doping helps with better carrier collection efficiency, however, we have also measured a smaller transition probability from valance band to QD states as a direct manifestation of the Pauli Exclusion Principle. The non-linear performance is of particular interest. With the availability of laser with on-resonance and off-resonance excitation energy, we have explored the photocurrent enhancement by a sequential two-photon absorption (2PA) process via the intermediate states. For the first time, we are able to distinguish the nonlinearity effect by 1PA and 2PA process. The observed 2PA current under off-resonant and on-resonant excitation comes from a two-step transition via the tailing states instead of the QD states. However, given the existence of an extended Urbach tail and the small number of photons available for the intermediate states to conduction band transition, the experimental results suggest that with the current material system, the intensity requirement for an observable enhancement of photocurrent via a 2PA process is much higher than what is available from concentrated sun light. In order to realize the IBSC model, a matching transition strength needs to be achieved between valance band to QD states and QD states to conduction band. However, we have experimentally shown that only a negligible amount of signal can be observed at cryogenic temperature via the transition from QD states to conduction band under a broadband IR source excitation. Based on the understanding we have achieved, we found that the existence of the extended tailing density of states together with the large mismatch of the transition strength from VB to QD and from QD to CB, has systematically put into question the feasibility of the IBSC model with QDs.

Farmers’ Market Nutrition Program Recipe Cards

These are cards giving recipes for fruit and vegetable dishes. Recipes include: confetti bean salsa, Mediterranean quinoa salad, minty watermelon cucumber salad, quick refrigerator pickles, broccoli salad, apple, cranberry and almond coleslaw, farmers’ market pasta salad, roasted beet and butter bean hummus, spinach and strawberry pecan salad, okra, avocado and tomato salad, plum-berry mint smoothie and crispy baked vegetables.

Desenvolvimento de um novo processo para a produção de biodiesel etílico de mamona

No presente trabalho estudou-se a produção de ésteres etílicos de ácido graxo de Ricinus communis L. através da tranesterificação alcalina do óleo de mamona com etanol. Esta metodologia foi adotada para determinar as melhores condições para a produção de biodiesel a partir de óleo de mamona usando o mínimo de operações unitárias com benefícios do ponto de vista econômico e de produção de efluentes. Para a obtenção dos ésteres etílicos através do processo de transesterificação (etapa 1) utilizou-se como catalisador 1% de NaOH com etanol em uma razão molar de 6:1 seguido da adição de ácido sulfúrico. Após, a reação de esterificação (etapa 2) dos ácidos graxos contidos no biodiesel foi realizada visando reduzir o índice de acidez da amostra, ficando em torno de 2 mg de KOH/g. A quebra in situ dos sabões (provenientes da reação paralela de saponificação do triglicerídeo) pela adição de ácido sulfúrico ao meio reacional foi bem sucedida melhorando a separação dos FAEEs do glicerol. O processo em duas etapas transesterificação/esterificação apresentou boa conversão para os ésteres etílicos, diminuindo o índice de acidez e atingindo as especificações para glicerina total e livre. O biodiesel proveniente do óleo de mamona foi composto de 90,6% ácido ricinoléico (C18:1, OH), 3,2% ácido oléico (C18:1), 4,5% ácido linoléico (C18:2), 0,7% ácido esteárico (C18:0), 1,0% ácido palmítico (C16:0), triacilgliceróis (TGs, 0%), diacilgliceróis (DGs, 0,37%) monoacilgliceróis (MGs, 0,46%) e glicerol livre (0,25%) após o processo em duas etapas transesterificação/esterificação. O processo em duas etapas foi muito importante para determinar a integralidade da reação no rendimento do produto. Os resultados demonstram que o procedimento desenvolvido para a produção de FAEEs em escala de laboratório pode ser escalonado para uma planta piloto.

kid-friendly veggies and fruits : 10 tips for making healthy foods more fun for children

This sheet encourages children to eat vegetables and fruits by making it fun. Provide healthy ingredients and let kids help with preparation, based on their age and skills. Kids may try foods they avoided in the past if they helped make them. Recipes are included.

The background impact in HEI math lectures: an experience in math in the 1st year of Accounting and Management Degree

It is a fact, and far from being a new one, that students have been entering Higher Education courses with many different backgrounds in terms of secondary school programs they attended. The impact of these basic skills is a general and worldwide challenge, fundamentally when facing some specific “constructive” subjects like foreign languages and Mathematics. Working with students with an extensive variety of Math qualifications is an outrageous challenge when they enter an advanced Math course, leading to an almost generalized expectations’ failure - from students enrolled in course and from their teachers, who feel powerless in trying to monitor knowledge construction from completely different “starting points”. If teachers’ "haste" is average, more than half of the students do not “go along” and give up, even before experiencing any kind of evaluation procedure. On the contrary, if the “speed” is too low, others are discouraged (feeling not progressing at all) and the teacher runs the risk of not meeting the minimum objectives (general and specific) of its course, which may have a negative impact on students’ future training development. Failure in Mathematics, despite being a recurrent and global issue, does not have any “magical solution”, however, in general, teachers in this area seem untiring, searching, investigating, trying and implementing new and old “recipes��� to tackle and demystify this subject. In this article we describe a project developed in a Math course, with the first year students from an Accounting and Management bachelor degree, and its outcomes since it was brought to practice, revealing its impact in students’ success, from approval to dropout rates, in this course. We will shortly describe students’ differentiated Math backgrounds, their results in a pre-assessment analysis and how we try to deal with these differences and level them up, having in mind the same “finish line”. One should never forget that all these students where officially accepted in higher education institutions, so they are ones’ reality, the reality of institutions whose name one should value and strive to defend.

Information Analysis and Databases

Means to automate the fact replace the man in their job functions for a man and machines automatic mechanism, ie documentary specialists in computer and computers are the cornerstone of any modern system of documentation and information. From this point of view immediately raises the problem of deciding what resources should be applied to solve the specific problem in each specific case. We will not let alone to propose quick fixes or recipes in order to decide what to do in any case. The solution depends on repeat for each particular problem. What we want is to move some points that can serve as a basis for reflection to help find the best solution possible, once the problem is defined correctly. The first thing to do before starting any automated system project is to define exactly the domain you want to cover and assess with greater precision possible importance.

Proposta de modelo de avaliação do património intangível do concelho de Miranda do Douro

Na legislação atual os bens de domínio público do Património Histórico, Cultural e Ambiental devem ser contabilizados, no entanto, dadas as suas caraterísticas, existem dificuldades na sua avaliação, sobretudo quando se trata de bens que não foram construídos pelo homem, de que são exemplos os bens dominiais, como o espaço aéreo, os rios, o mar – Património Natural – ou os bens sem caraterísticas físicas – Património Cultural. Este trabalho pretende, como principal objetivo, propor uma metodologia de avaliação dos bens intangíveis, nomeadamente, os de cariz cultural e ambiental, porque são fatores que criam valor económico, contribuindo para o rendimento do município e, consequentemente, do país através das receitas de turismo geradas. Para tal, foram identificados os recursos intangíveis do concelho de Miranda do Douro com maior atratividade, recorrendo à aplicação de um inquérito por questionário aos seus visitantes. No sentido de dar resposta ao objetivo do estudo propôs-se uma metodologia de avaliação, tendo por base o valor económico acrescentado, mais conhecido por modelo Economic Value Added (EVA), pois é conhecido como o modelo que melhor avalia a criação de riqueza. Os resultados permitem concluir que são a Natureza e a Cultura os bens intangíveis que mais criam valor para o Município, resultado apurado através da aplicação de um inquérito por questionário aos visitantes de um evento de cariz cultural – A Feira de Gastronomia e Artesanato. Após a sua identificação, foi estimado o valor destes bens intangíveis, pelo método EVA, usando como proxies para o valor do capital investido, as despesas de investimento em cultura e para a rendibilidade do capital investido, as receitas da Hotelaria e da Restauração e das Atividades Recreativas.

Recetas medievales para el vidriado de la cerámica

El presente trabajo está dedicado al análisis de las técnicas para el vidriado de la cerámica que aparecen documentadas en diversos tratados y recetarios de época medieval. Se trata de textos procedentes, en su mayor parte, de la Península Italiana, que incluyen recetas dedicadas al vidriado de la cerámica al plomo y al estaño, con particular referencia a la realización de la loza dorada. El estudio comenta los textos donde dichas recetas se insertan, las técnicas de trabajo que mencionan y concluye con un apéndice documental en el que se incluye la traducción al castellano de las recetas estudiadas.