Map showing the location of the butter and the cheese factories in the State of New York, U.S.A., 1889 /

Scale ca. 1:633,600.

Separation and identification fresh water leeches of waters resources in Kordistan Province

In the primary studying, known leeches have included into free living and parasitic which the parasitic group, besides of direct impacts like: growth detraction, anemia, making wound in the connecting part with the skin, with making plat for secondary bacterial and molding infections in the toll place, is able to cause to transfer blood flagellate and virus to the fish too. Therefore, by accusing information related to fauna leeches of each area a risk factor from the viewpoint of the possibility of being or accusing transferred diseases by these leeches, one can predict and forehand about them. Freshwater leeches of Iran to present accurate recognition (morphological, molecular) have not been, and there are some limited reports from different parts of the country about them. One of the areas that its leeches have not been identified yet is Kurdistan, By having five latrines and big permanent rivers and 32000 springs and a lot of deep and semi-deep wells and this province is a convenient bed for growing aquatics in the country. Therefore, identifying risk factors for development of aquaculture on water resources is one important factor to access achieving development goals. For recognizing leeches of this province, some samples from 10 stands were token. Samples from under stones, sticking to the fish, turtles, plants and solid substances in the water were separated and after recording their physical characteristics, calming with 10% ethylic alcohol with 10% formalin become fixed and after painting with Carmen acetic acid by standard keys for 7 species of Helobdella stagnalis, Placobdella costata, Hemiclepsis marginata, Erpobdella octoculata, Hirudo medicinalis, Dina lineate lineata have been identified and described. Which Helobdella stagnalis has the highest distribution in the province and the minimum one is Hirudo medicinalis. However, that the data obtained in leeches in Kurdistan is a relatively complete collection in this research, recognizing fauna of these areas needs more studying. The Placobdella costata and Hemiclepsis marginata sticking to the fish were separated among identified species which showed that these are parasites for the fish. The sticking area of those leeches to the skin was accompanied with scales cast, damage to mucous membranes beneath the parasite and bleeding Was associated with Histopathology studying effect includes observing break and disconnection in the leech connecting place to the epithelial layer of epidermis in the skin, destroyed nucleus in skin Epithelial cells with observing necrosis in ulcerative place become of the leech and the sub acute inflammated penetration until acute necrosis with opening in Dermis layer is observable. Kidney of this fish have changes such as: proliferation, like proliferative kidney disease with increasing proliferative glomerular cells and increasing in membranous cells in Capillary corpuscle, observing necrotic cells in haematopoietic tissue of kidney along with increasing in infiltration of leukocyte's cells generally mono nucluars such as lymphocytes and less poly morpho nucluars such as neutrophiles that are symptoms of disorders causing anemia become of nourishing and sucking blood by the leech and creating a chronic kidney infection that originally root is in another place like the skin. Also Hemorrhagic anemia causes losing RBC's is because of using the host blood by the leech. (In this situation, one can see immature RBC red cells in Peripheral blood. To identify potential carriers of the leech to the viruses, after finding them in recorded stands and putting them in 75% ethanol for viruses cause IPN, VHS, IHN, they were tested by PCR that the conclusion of these experiments approved IPN virus in Hemiclepsis marginata and Hirudo medicinalis. This kind of leeches can act like a mechanical carrier and causing spreading the agent of this disease. It is worth mentioning that studying the pathogenicity of this virus for aquaculture sources, mentioned before needs more research. During the study of infected fish with leeches that was done after preparing bloody slides and staining them, no case blood parasites was observed. During a research about infecting fish experimentally to known leeches it become clear that 5 days after being in aquarium including leeches, samples of sticking Hirudo medicinalis leech to the golden carp with scales cast were observed. Including leeches to the fish started with molting the scales in the sticking area in the fish and fish become too uneasy and by rubbing themselves to the malls and things inside the aquarium, tried to separate them. Finally, after around 30 hours, leeches penetrate the skin, feeding from blood and tissue liquids and cause mortality the fish and then they become separated from them. If the corpse of these fish stayed in the aquarium, the Helobdella stagnalis and Erpobdella octoculata would start feeding them.

Is phraseology the third articulation of language? Fresh insights into a theoretical conundrum

Is phraseology the third articulation of language? Fresh insights into a theoretical conundrum Jean-Pierre Colson University of Louvain (Louvain-la-Neuve, Belgium) Although the notion of phraseology is now used across a wide range of linguistic disciplines, its definition and the classification of phraseological units remain a subject of intense debate. It is generally agreed that phraseology implies polylexicality, but this term is problematic as well, because it brings us back to one of the most controversial topics in modern linguistics: the definition of a word. On the other hand, another widely accepted principle of language is the double articulation or duality of patterning (Martinet 1960): the first articulation consists of morphemes and the second of phonemes. The very definition of morphemes, however, also poses several problems, and the situation becomes even more confused if we wish to take phraseology into account. In this contribution, I will take the view that a corpus-based and computational approach to phraseology may shed some new light on this theoretical conundrum. A better understanding of the basic units of meaning is necessary for more efficient language learning and translation, especially in the case of machine translation. Previous research (Colson 2011, 2012, 2013, 2014), Corpas Pastor (2000, 2007, 2008, 2013, 2015), Corpas Pastor & Leiva Rojo (2011), Leiva Rojo (2013), has shown the paramount importance of phraseology for translation. A tentative step towards a coherent explanation of the role of phraseology in language has been proposed by Mejri (2006): it is postulated that a third articulation of language intervenes at the level of words, including simple morphemes, sequences of free and bound morphemes, but also phraseological units. I will present results from experiments with statistical associations of morphemes across several languages, and point out that (mainly) isolating languages such as Chinese are interesting for a better understanding of the interplay between morphemes and phraseological units. Named entities, in particular, are an extreme example of intertwining cultural, statistical and linguistic elements. Other examples show that the many borrowings and influences that characterize European languages tend to give a somewhat blurred vision of the interplay between morphology and phraseology. From a statistical point of view, the cpr-score (Colson 2016) provides a methodology for adapting the automatic extraction of phraseological units to the morphological structure of each language. The results obtained can therefore be used for testing hypotheses about the interaction between morphology, phraseology and culture. Experiments with the cpr-score on the extraction of Chinese phraseological units show that results depend on how the basic units of meaning are defined: a morpheme-based approach yields good results, which corroborates the claim by Beck and Mel'čuk (2011) that the association of morphemes into words may be similar to the association of words into phraseological units. A cross-linguistic experiment carried out for English, French, Spanish and Chinese also reveals that the results are quite compatible with Mejri’s hypothesis (2006) of a third articulation of language. Such findings, if confirmed, also corroborate the notion of statistical semantics in language. To illustrate this point, I will present the PhraseoRobot (Colson 2016), a computational tool for extracting phraseological associations around key words from the media, such as Brexit. The results confirm a previous study on the term globalization (Colson 2016): a significant part of sociolinguistic associations prevailing in the media is related to phraseology in the broad sense, and can therefore be partly extracted by means of statistical scores. References Beck, D. & I. Mel'čuk (2011). Morphological phrasemes and Totonacan verbal morphology. Linguistics 49/1: 175-228. Colson, J.-P. (2011). La traduction spécialisée basée sur les corpus : une expérience dans le domaine informatique. In : Sfar, I. & S. Mejri, La traduction de textes spécialisés : retour sur des lieux communs. Synergies Tunisie n° 2. Gerflint, Agence universitaire de la Francophonie, p. 115-123. Colson, J.-P. (2012). Traduire le figement en langue de spécialité : une expérience de phraséologie informatique. In : Mogorrón Huerta, P. & S. Mejri (dirs.), Lenguas de especialidad, traducción, fijación / Langues spécialisées, figement et traduction. Encuentros Mediterráneos / Rencontres Méditerranéennes, N°4. Universidad de Alicante, p. 159-171. Colson, J.-P. (2013). Pratique traduisante et idiomaticité : l’importance des structures semi-figées. In : Mogorrón Huerta, P., Gallego Hernández, D., Masseau, P. & Tolosa Igualada, M. (eds.), Fraseología, Opacidad y Traduccíon. Studien zur romanischen Sprachwissenschaft und interkulturellen Kommunikation (Herausgegeben von Gerd Wotjak). Frankfurt am Main, Peter Lang, p. 207-218. Colson, J.-P. (2014). La phraséologie et les corpus dans les recherches traductologiques. Communication lors du colloque international Europhras 2014, Association Européenne de Phraséologie. Université de Paris Sorbonne, 10-12 septembre 2014. Colson, J-P. (2016). Set phrases around globalization : an experiment in corpus-based computational phraseology. In: F. Alonso Almeida, I. Ortega Barrera, E. Quintana Toledo and M. Sánchez Cuervo (eds.), Input a Word, Analyse the World: Selected Approaches to Corpus Linguistics. Newcastle upon Tyne: Cambridge Scholars Publishing, p. 141-152. Corpas Pastor, G. (2000). Acerca de la (in)traducibilidad de la fraseología. In: G. Corpas Pastor (ed.), Las lenguas de Europa: Estudios de fraseología, fraseografía y traducción. Granada: Comares, p. 483-522. Corpas Pastor, G. (2007). Europäismen - von Natur aus phraseologische Äquivalente? Von blauem Blut und sangre azul. In: M. Emsel y J. Cuartero Otal (eds.), Brücken: Übersetzen und interkulturelle Kommunikationen. Festschrift für Gerd Wotjak zum 65. Geburtstag, Fráncfort: Peter Lang, p. 65-77. Corpas Pastor, G. (2008). Investigar con corpus en traducción: los retos de un nuevo paradigma [Studien zur romanische Sprachwissenschaft und interkulturellen Kommunikation, 49], Fráncfort: Peter Lang. Corpas Pastor, G. (2013). Detección, descripción y contraste de las unidades fraseológicas mediante tecnologías lingüísticas. In Olza, I. & R. Elvira Manero (eds.) Fraseopragmática. Berlin: Frank & Timme, p. 335-373. Leiva Rojo, J. (2013). La traducción de unidades fraseológicas (alemán-español/español-alemán) como parámetro para la evaluación y revisión de traducciones. In: Mellado Blanco, C., Buján, P, Iglesias N.M., Losada M.C. & A. Mansilla (eds), La fraseología del alemán y el español: lexicografía y traducción. ELS, Etudes Linguistiques / Linguistische Studien, Band 11. München: Peniope, p. 31-42. Leiva Rojo, J. & G. Corpas Pastor (2011). Placing Italian idioms in a foreign milieu: a case study. In: Pamies Bertrán, A., Luque Nadal, L., Bretana, J. &; M. Pazos (eds), (2011). Multilingual phraseography. Second Language Learning and Translation Applications. Baltmannsweiler: Schneider Verlag (Colección: Phraseologie und Parömiologie, 28), p. 289-298. Martinet, A. (1966). Eléments de linguistique générale. Paris: Colin. Mejri, S. (2006). Polylexicalité, monolexicalité et double articulation. Cahiers de Lexicologie 2: 209-221.

Thermal and exergy analysis for evaluation and optimization of performance of cooling towers for fresh water and seawater

In this study, thermal, exergetic analysis and performance evaluation of seawater and fresh wet cooling tower and the effect of parameters on its performance is investigated. With using of energy and mass balance equations, experimental results, a mathematical model and EES code developed. Due to lack of fresh water, seawater cooling is interesting choice for future of cooling, so the effect of seawater in the range of 1gr/kg to 60gr/kg for salinity on the performance characteristics like air efficiency, water efficiency, output water temperature of cooling tower, flow of the exergy, and the exergy efficiency with comparison with fresh water examined. Decreasing of air efficiency about 3%, increasing of water efficiency about 1.5% are some of these effects. Moreover with formation of fouling the performance of cooling tower decreased about 15% which this phenomena and its effects like increase in output water temperature and tower excess volume has been showed and also accommodate with others work. Also optimization for minimizing cost, maximizing air efficiency, and minimizing exergy destruction has been done, results showed that optimization on minimizing the exergy destruction has been satisfy both minimization of the cost and the maximization of the air efficiency, although it will not necessarily permanent for all inputs and optimizations. Validation of this work is done by comparing computational results and experimental data which showed that the model have a good accuracy.

From the field to the table: ionizing radiation as a feasible postharvest treatment for fresh and dried plant foods

Food irradiation is a treatment that involves subjecting in-bulk or packaged food to a controlled dose of ionizing radiation, with a clearly defined goal. It has been used for disinfestation and sanitization of food commodities and to retard postharvest ripening and senescence processes, being a sustainable alternative to chemical agents 1 . Doses up to 10 kGy are approved by several international authorities for not offering negative effects to food from a nutrition and toxicology point of view 2 . However, the adoption of this technology for food applications has been a slow process due to some misunderstandings by the consumer who often chooses non-irradiated foods. In this study, the effects of the ionizing radiation treatment on physical, chemical and bioactive properties of dried herbs and its suitability for preserving quality attributes of fresh vegetables during cold storage were evaluated. The studied herbs, perennial spotted rockrose (Tuberaria lignosa (Sweet) Samp.) and common mallow (Malva neglecta Wallr.) were freeze-dried and then irradiated up to 10 kGy in a Cobalt-60 chamber. The selected vegetables, watercress (Nasturtium officinale R. Br.) and buckler sorrel (Rumex induratus Boiss. Reut.) were rinsed in tap water, packaged in polyethylene bags, submitted to irradiation doses up to 6 kGy and then were stored at 4 C for a period of up to 12 days. Physical, chemical and bioactive parameters of irradiated and non-irradiated samples were evaluated using different methodologies the colour was measured with a colorimeter, individual chemical compounds were analyzed by chromatographic techniques, antioxidant properties were evaluated using in vitro assays based on different reaction mechanisms, and other quality analyses were performed following official methods of analysis. The irradiation treatment did not significantly affect the colour of the perennial spotted rockrose samples, or its phenolic composition and antioxidant activity 3 . Medium doses preserved the colour of common mallow and a low dose did not induce any adverse effect in the organic acids profile. The green colour of the irradiated vegetables was maintained during cold storage but the treatment had pros and cons in other quality attributes. The 2 kGy dose preserved free sugars and favoured polyunsaturated fatty acids (PUFA) while the 5 kGy dose favoured tocopherols and preserved the antioxidant properties in watercress samples. The 6 kGy dose was a suitable option for preserving PUFA and the ω-6 ω-3 fatty acids ratio in buckler sorrel samples. This comprehensive experimental work allowed selecting appropriate processing doses for the studied plant foods in order to preserve its quality attributes and edibility.

Rheology of fresh mortar

Resumen: Los materiales basados en cementos presentan una enorme importancia tecnológica. Para una correcta utilización es necesario que sea posible su transporte y conformado en un estado “fresco”, por lo que es fundamental controlar su comportamiento reológico. En esta conferencia se describe el comportamiento reológico de morteros y productos relacionados, en situaciones prácticas, donde se tratarán casos concretos, y se discutirán las principales características de cada comportamiento. Además, se presentarán los nexos de unión entre la reología y la tecnología de los materiales de la construcción. Abstract: Cement-based materials are of enormous technological importance and their satisfactory performance depends on being able to transport and mould them in the freshly mixed state. This conference describes the rheology of mortars and related products in the context of practical situations, and deals with testing and measurement, together with the main features of their behaviour. It explores the links between rheology and technology.

Chromatographic determination of fatty acids profiles in regionally-produced Portuguese goat cheese along curing

The biochemistry of cheese ripening involves mechanisms such as glycolysis, proteolysis and lipolysis. Fatty acids are released by the action of lipases from different sources, milk, rennet, bacteria, moulds included as secondary starters, and other exogenous lipases, during lipolysis [1]. The composition of the lipid fraction contributes positively to the flavour of cheese, for being precursors of more complex aroma compounds responsible for the characteristic “goaty flavour” of goat cheeses [2]. Goat milk is recognized by its easier digestibility, alkalinity, buffering capacity and certain therapeutic values in medicine and human nutrition [3]. A high total content of fatty acids is strongly linked to a rancid and tart off flavour in goat milk and may be considered undesirable in most cheese varieties [4]. In this sense, the purpose of the present study was to examine the composition and changes in fatty acids and saponification value of goat cheese during curing period (2, 7 and 12 months). Goat cheese was made in industrial unit of Cachão - Mirandela (Trás-os- Montes) with raw milk Serrana goats’ race, salt and rennet from animal origin. During the first two months, the samples were stored in a ripening chamber (9.5-11 °C and RH 75-85%). From the second month to one year, the samples were stored in a preservation chamber (10.5-12 °C and RH 75-85%). The fatty acids profile of the inner part of the cheese was analyzed by gas-chromatography coupled to flame ionization detection (GC-FID). The degree of saponification was determined both in the crust and inside the cheese by HCl titration of ethanol KOH solution of the samples. Twenty-six fatty acids (FA) were identified and quantified in the inner part of the cheese (total fat was 45-46 g/100 g during the curing period). Saturated fatty acids (SFA) did not change up to 7 months of curing, increasing only after 12 months, being palmitic (C16:0), stearic (C18:0), myristic (C14:0) and capric (C10:0) acids the most abundant FA in this class. Monounsaturated fatty acids (MUFA) decreased only after 12 months, and oleic acid (C18:1) was the predominant FA. In polyunsaturated fatty acids (PUFA) class, the most abundant were linoleic (C18:2) and linolenic (C18:3) acids, and followed the same tendency of MUFA. This is corroborated by an increase in the degree of saponification, either in the crust as in the inner part of the cheese, after 12 months of curing, probably related with the saturation of the fatty acids [3]. Extra-long curing can be done in cheeses produced with goat milk up to seven months of storage without changing the total fat and individual FA content.

Foeniculum vulgare Mill. as a natural ingredient to improve cottage cheese antioxidant properties

Food industry is focused on the development of novel functional foods containing health promoting natural ingredients. Natural antioxidants present important health benefits like the prevention of several diseases related to oxidative stress [1,2]. Foeniculum vulgare Mill. (fennel) is a source of those compounds with proved antioxidant potential [3]. Herein, after evaluation of 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and reducing power of fennel (provided by Américo Duarte Paixão Lda.) decoction, we propose its incorporation into cottage cheese (produced by Queijos Casa Matias Lda.). Three groups of cottage cheese samples were prepared: control; samples with fennel decoction (incorporated at EC25 value=0.35 mg/mL, previously determined by DPPH assay); and samples with fennel powder (incorporated at 1.75 mg/mL, considering the decoction yield=20%). The samples were submitted to an evaluation of DPPH scavenging activity and reducing power immediately after the incorporations, and after 7 and 14 days of storage, at 4 ºC. The incorporation of fennel improved the antioxidant activity of cottage cheese. Samples incorporated with plant powder revealed higher antioxidant properties than samples incorporated with decoction, either in 0 or 7 days of storage. After 14 days, cottage cheese incorporated with fennel decoction gave the highest DPPH scavenging activity (46.72±0.09 mg/mL). A decrease in the antioxidant potential of the cottage cheese with fennel was observed along the shelf life. Nevertheless, it is important to highlight that the samples still display antioxidant properties. Studies regarding the effects of the incorporation of these natural ingredients on nutritional and chemical composition of cottage cheese are in course

Postharvest quality changes in fresh-cut watercress stored under conventional and inert gas-enriched modified atmosphere packaging

The effect of modified atmosphere packaging (MAP) on the postharvest quality of fresh-cut watercress (Nasturtium officinale R. Br.) stored at 4 ºC for 7 d was studied. A portion of watercress was immediately analyzed (non-stored control) and the remaining fresh material was stored packaged under atmospheres enriched with N2, Ar, air, or vacuum. The analyzed parameters included colour, total soluble solids, pH, macronutrients, the individual profiles of sugars, organic acids, tocopherols and fatty acids, and total phenolics and flavonoids. Furthermore, four in vitro assays were performed to evaluate the antioxidant activity. After assessing the effect on individual quality parameters, it was possible to conclude that air was the less efficient atmosphere in preserving quality attributes of the non-stored control samples during cold storage. In turn, Ar-enriched MAP was the most suitable choice to preserve the overall postharvest quality. The present study also highlighted the nutritional and antioxidant properties of watercress, as well as the interest of its inclusion in human diets.

Chestnut and lemon balm based ingredients as natural preserving agents of the nutritional profile in matured “Serra da Estrela” cheese

Chestnut flowers, lemon balm plants and their decoctions were incorporated into "Serra da Estrela" cheese, to assess their potential to preserve its nutritional properties and provide new foodstuffs. The analyses were carried out after the normal ripening period of 1month and after 6months of storage. The most abundant nutrients were proteins and fats. The most abundant minerals were Ca and Na, while C16:0 and C18:1 were the main fatty acids. Saturated fatty acids were the most abundant, followed by the monounsaturated. Moisture seemed to be lower in the samples with the plants incorporated. The dried plants, when incorporated, seemed to be more efficient as preservers then the decoctions, although these better preserved the proteins. These plants can be regarded as promising natural preservers in foodstuffs cheese, given the preservation of key parameters and the slight impact on the nutritional value.

Suitability of gamma irradiation for preserving fresh-cut watercress quality during cold storage

The suitability of gamma irradiation (1, 2 and 5kGy) for preserving quality parameters of fresh-cut watercress (Nasturtium officinale R. Br.) during storage at 4±1°C for 7d was investigated. The storage time decreased the protein content and the main carbohydrates, and increased the levels of malic and fumaric acids, sucrose and mono- and polyunsaturated fatty acids (MUFA and PUFA). The different irradiation doses did not caused any significant colour change. In general, the 2kGy dose favoured PUFA and was the most suitable to preserve the overall postharvest quality of fresh-cut watercress during cold storage. In turn, the 5kGy dose better preserved the antioxidant activity and total flavonoids and favoured MUFA, tocopherols and total phenolics, thus originating a final product with enhanced functional properties. Therefore, the suitability of gamma irradiation for preserving fresh-cut watercress quality during cold storage was demonstrated.

Basil as functional and preserving ingredient in “Serra da Estrela” cheese

Antitumor, antimicrobial and antioxidant activities of basil were studied, along with its characterization in phenolic compounds, organic acids and soluble sugars. The results placed basil as a valuable candidate for functionalization and conservation of food products, maintaining their nutritional properties, while increasing their shelf life and potential health effects. The basil leaves were then incorporated in "Serra da Estrela Cheese", either in its dehydrated form or as a decoction. The cheeses were then subject to a nutritional evaluation, being characterized for their fatty acids, minerals and CIE color parameters. To assess the combined effects of plant incorporation and storage time, a 2-way ANOVA was used to process the results, further analysed through a linear discriminant analysis. Overall, basil leaves provided antioxidant activity to the cheeses, reduced the moisture, and preserved the unsaturated fatty acids and proteins. Comparing both incorporation types, the decoctions had a higher functionalizing and conservative effect.

Traditional part-time grazing: a more sustainable sheep milk and cheese production in the Basque Country

[EN] The concept of sustainability when referring to food production rests, in general, on 3 main aspects: 1) respect for the environment; 2) economic and social benefits for all involved in production; and 3) production of sufficient quantity of quality food at an accessible price. In this contribution we focus on the main aspects of the traditional sheep's milk and cheese production (under the Denomination of Origin Idiazabal Cheese) in the Basque Country that contribute primarily to its sustainability. It is based on the local latxa or carranzana breeds of sheep, adapted to the mountainous terrain. The sheepherder takes advantage of local resources to reduce management costs by combining indoor dry forage and concentrates with outdoor grazing throughout lactation, according to local pasture availability, and thus avoiding having to buy large amounts of feed. This system facilitates recycling of manure, fertilising pastures and forest at the same time. Use of local breeds helps maintain biodiversity of sheep breeds. Cheese is produced industrially (44.5% of the total cheese produced in 2008) from milk of many flocks, or artisanally (38.3%) by the sheepherders with the milk from their own flocks. Transforming their own milk into cheese is advantageous for the following reasons: 1) higher economic returns as compared to selling the milk to cheese factories because cheese price directly sold to consumers is more competitive than industrial cheese sold in supermarkets; 2) increases the value of women's work (over 80% of the cheese makers are women) in the community and their self-esteem; 3) it creates rural jobs and contributes to rural development; 4) we have demonstrated both with experimental and commercial flocks that part-time grazing allows the sheepherder to obtain high yields of milk, and cheese, of high nutritional and functional quality. Currently a less sustainable, intensive sheep's milk production with foreign, imported breeds kept indoors constantly is gaining favour among milk producers because of its perceived higher economic profitability.

Stress response and autolytic behaviour of Listeria monocytogenes isolated from portuguese cheese

Tese de dout. em Biologia, especialidade de Microbiologia, Unidade de Ciências e Tecnologias Agrárias, Univ. do Algarve, 2000

Characterization of a biodegradable starch based film. Application on the preservation of fresh spinach

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia - UL