Histoire de Bresse et de Bugey : contenant ce qui s'y est passé de memorable sous les Romains, roys de Bourgongne & d'Arles, empereurs, sires de Baugé, comtes & ducs de Sauoye, & roys tres chrestiens, iusques à l'eschange du marquisat de Saluces : auec les fondations des abbayes, prieurés, chartreuses & eglises collegiales, origines des villes, chasteaux, seigneuries, & principaux fiefs & genealogies de toutes les familles nobles ... /

Includes indexes.

Oevvre de la diversite des termes, dont on vse en architecture,

Signatures: A-K⁴.

Des hocherleuchteten sel. Johann Arndts, General-Superintendentens des Fürstenthums Lüneburg, Fünff geistreiche Bücher vom wahren Christenthum : welche handeln von heilsamer Busse, hertzlicher Reue und Leid über die Sünde, und wahrem Glauben, auch heiligem Leben und Wandel der Wahren Christen, auch wie ein wahrer Christ Sünde, Tod, Teufel, Hölle, Welt, Creutz und alle Trübsal, durch den Glauben, Gebet, Gedult, Gottes Wort und himmlischen Trost überwinden sol : und dasselbe alles in Christo Jesu : welchen noch beygefüget drey andere kleine Bücher, welche zu des sel. Johann Arndts wahren Christenthum gehörig, als I. Die Wiederholung und Verantwortung der Lehre vom wahren Christenthum, II. Zwey Sendschreiben an gute Freunde, die Bücher des wahren Christenthums betreffend, III. Bedencken über Tauleri Teutsche Theologie, wie hoch solche zu halten ...

Includes index.

A practical treatise on painting : in three parts : consisting of hints on composition, chiaroscuro, and colouring : the whole illustrated by examples from the Italian, Venetian, Flemish, and Dutch schools /

Pagination, part 1: 31 pages, 9 leaves of plates; part 2: vi, 45 pages, 8 leaves of plates; part 3: ix, 64 pages, 8 leaves of plates.

Selectiora numismata in aere maximi moduli, e museo illustrissimi D.D. Francisci de Camps ... /

Includes indexes.

De monetis et re nvmaria libri dvo : qvorvm primvs artem cvdendae monetae, secvndvs vero qvaestionvm monetariarvm decisiones continet. His accesservnt tractatvs varii atqve vtiles, necnon consilia, singvlaresqve additiones tam veterum, quàm neotericorum authorum, qui de monetis... scripserunt ... /

The following contents are taken from the list on [dagger]6v.

An essay on the original genius and writings of Homer : with a comparative view of the ancient and present state of the Troade : illustrated with engravings /

Signatures: pi⁴ a⁴ B-2X⁴. Last leaf blank.

al-Asmāʼ al-ḥusná mustakhrajah min al-Qurʼān al-ʻaẓīm wa-Kitāb al-Ṭibb al-nabawī, [15th century?].

A work on prophetic medicine (or the Prophet's medicine) by al-Maqdisī (d.1245) preceded by a short treatise of uncertain authorship on the beautiful names of God.

Institutions de physique.

Bookseller's advertisements, pages [23]-[26] at end.

Pore, surface and fillet moisture in centrifuged beds of coarse coal

The moisture content of the coarse coking coal product from the centrifuges of preparation plants was investigated to evaluate the contribution of three types of water: that held internally in pores, that in fillets at points of contacts between the particles, and the moisture covering the surface. A standardised laboratory centrifuge test was used to measure the total non-centrifugable moisture (NCM) content and also the quantity held in internal pores, called NCMi. The fillet moisture NCMf was estimated by means of a formulation which relies on experimentally measured holdup volumes, supplemented by a physical model. The surface moisture NCMs could then be derived by difference. The NCMf, which depends on the body force, the particle size and the surface tension and contact angle of the liquid, ranges from effectively zero for large particles to 10% for fines. The surface moisture NCMs is of the order of 0.5% for high rank coals and increases to 4.5% for lower rank coals. (C) 2002 Elsevier Science Ltd. All rights reserved.

Web strength of rolled steel joists

This work is concerned with the behaviour of thin webbed rolled steel joists or universal beams when they are subjected to concentrated loads applied to the flanges. The prime concern is the effect of high direct stresses causing web failure in a small region of the beam. The review shows that although many tests have been carried out on rolled steel beams and built up girders, no series of tests has restricted the number of variables involved to enable firm conclusions to be drawn. The results of 100 tests on several different rolled steel universal beam sections having various types of loading conditions are presented. The majority of the beams are tested by loading with two opposite loads, thus eliminating the effects of bending and shear, except for a small number of beams which are tested simply supported on varying spans. The test results are first compared with the present design standard (BS 449) and it is shown that the British Standard is very conservative for most of the loading conditions included in the tests but is unsafe for others. Three possible failure modes are then considered, overall elastic buckling of the web, flexural yielding of the web due to large out of plane deflexions and local crushing of the material at the junction of the web and the root fillets. Each mode is considered theoretically and developed to establish the main variables, thus enabling a comparison to be made with the test results. It is shown that all three failure modes have a particular relevance for individual loading conditions, but that determining the failure load given the beam size and the loading conditions is very difficult in certain instances. Finally it is shown that there are some empirical relationships between the failure loads and the type of loading for various beam serial sizes.

Desorption isotherms and thermodynamics properties of anchovy in natura and enzymatic modified paste

The thermodynamic properties of anchovy fillets and enzymatic modified pastes in two hydrolysis degrees (3% HD and 14% HD), at 50, 60 and 70 C were evaluated. The GAB model was used to calculate the values of the monolayer moisture content and the thermodynamic properties of the samples. The enzymatic modification led to the increases of the superficial area and differential enthalpies, and decrease of the differential entropies in relation the samples in natura. The enthalpy–entropy compensation showed that the process was controlled by the enthalpy, it was only spontaneous for the samples in natura. Pore size decreased with enzymatic modification, and all samples were in the limit of region between micropores and mesopores (<2 nm) for moisture content of 15%, and mesopores (from 2 to 50 nm) to moisture content above 15%.

Determinação de curva glicolítica em carcaças de aves PSE (Pale, soft, exsudative) e normal em linha de abate industrial

Some quality defects can cause changes in attributes of the meat, among these we can detach the PSE meat (Pale, Soft and Exudative). The PSE meat is pale, flaccid and exudative and result from sudden pH decrease while the carcass is still under high temperature. The identification of PSE meat has been done by measuring pH and L* (Lightness). However, studies suggest that a more precise evaluation of the kinetics of pH and temperature decrease has to be conducted to better understand the etiology of PSE meat in poultry. The aim of this study was to obtain the glycolytic curve for normal and PSE meat of chicken, through the pH, L* and CRA (water holding capacity) analysis. This experiment was conducted with carcasses obtained from a commercial slaughterhouse (n = 35) of Cobb lineage, 50 days old, from the same batch of creation and with the same pre-slaughter fasting time (10h). Samples of breast fillets were obtained from carcasses randomly collected immediately at the output of pre-cooling chiller, and the analysis of pH, temperature and L * were conducted in the same in times 1h35, 2h35, 3h35, 5h35, 8h35, 11h35, 14h35, 17h35, 20h35, 23h35 and 25h35 post mortem. The CRA analyzes were performed at the time of 25h35 post mortem. The pH measurements indicated that only from the 04 time (8h35 post mortem) was possible to verify an indicative of stabilization, being that PSE meat pH was 5,69±0,07, and normal meat was 5,93±0,09. The final pH (25h35 post mortem) was 5,98±0,06 and L* 57,30± 2,39 for normal meat, while for PSE meat the result was 5,72±0,06 and L* 59,44±1,51. To CRA, the average of the samples (67,19±3.13 and 64,45± 2.66) showed a difference between the normal chicken fillets and PSE respectively. The data found in this study are consistent with those reported by own research group in another slaughterhouse and contradicts similar works, but made at room temperature, indicating that for chickens under commercial conditions the resolution of rigor mortis occurs after 8h35 post mortem.

Selection for muscle fat content and triploidy affect flesh quality in pan-size rainbow trout, Oncorhynchus mykiss

A lean muscle line (L) and a fat muscle line (F) of rainbow trout were established (Quillet et al., 2005) by a two-way selection for muscle lipid content performed on pan-size rainbow trout using a non-destructive measurement of muscle lipid content (Distell Fish Fat Meter®). The aim of the present study was to evaluate the consequences of this selective breeding on flesh quality of pan size (290 g) diploid and triploid trout after three generations of selection. Instrumental evaluations of fillet color and pH measurement were performed at slaughter. Flesh color, pH, dry matter content and mechanical resistance were measured at 48 h and 96 h postmortem on raw and cooked flesh, respectively. A sensorial profile analysis was performed on cooked fillets. Fillets from the selected fatty muscle line (F) had a higher dry matter content and were more colorful for both raw and cooked fillets. Mechanical evaluation indicated a tendency of raw flesh from F fish to be less firm, but this was not confirmed after cooking, neither instrumentally or by sensory analysis. The sensory analysis revealed higher fat loss, higher intensity of flavor of cooked potato, higher exudation, higher moisture content and a more fatty film left on the tongue for flesh from F fish. Triploid fish had mechanically softer raw and cooked fillets, but the difference was not perceived by the sensorial panel. The sensorial evaluation also revealed a lower global intensity of odor, more exudation and a higher moisture content in the fillets from triploid fish. These differences in quality parameters among groups of fish were associated with larger white muscle fibers in F fish and in triploid fish. The data provide additional information about the relationship between muscle fat content, muscle cellularity and flesh quality.

Comparação da medida de cor de pescado entre sistema de visão computacional e colorímetro convencional no frescor do pescado

A cor da superfície dos alimentos é o primeiro parâmetro de qualidade avaliado pelos consumidores, e é critico para a aceitação do produto, então a medição adequada da cor é uma importante ferramenta. Nesta pesquisa avaliou-se a variação da cor em corvina (Micropogonias furnieri) armazenada em gelo durante 16 dias; os parâmetros de luminosidade (L*), valor cromático a*, valor cromático b*, variação total da cor (ΔE) e croma (C*) foram obtidos por sistema de visão computacional, e por colorímetro Konica Minolta CR-400. O frescor da corvina baseada nas mudanças da cor das brânquias foi avaliado utilizando um sistema de visão computacional. Também se modelou a oxidação da mioglobina em files de burriquete (Pogonias cromis), utilizando os parâmetros de vermelho (valor a* e R). Para registrar as mudanças da cor durante 57,6 h utilizou-se um sistema de visão computacional, a análise química realizou-se determinando a concentração de metamioglobina (%). Na avaliação da cor de corvina armazenada em gelo, o sistema de visão computacional mostrou diferenças significativas para L*, a*, ΔE e C*, enquanto que o colorímetro mostrou diferenças significativas para L* e ΔE, o único parâmetro que não apresentou diferenças entre instrumentos foi ΔE durante a avaliação da corvina armazenada em gelo. O coeficiente de correlação entre os parâmetros da cor (L*, a* e b*) das brânquias da corvina armazenada em gelo pelo tempo de armazenamento foi de 0,9747. O sistema de visão computacional registrou as mudanças da cor em filés de burriquete e se modelaram as mudanças utilizando um modelo exponencial. O sistema de visão computacional mostrou ser mais sensível às mudanças da cor durante a avaliação da cor na corvina armazenada em gelo. É possível prognosticar o tempo de armazenamento da corvina em gelo em função da mudança da cor das brânquias. Assim, foi possível modelar a variação da mioglobina em filés de burriquete utilizando sistemas de visão computacional para registrar ditas mudanças. Os sistemas de visão computacional têm grande capacidade para registrar as mudanças da cor e é possível utiliza-los para avaliar os alimentos em função da cor.