Three Bakers and a Cook Wearing Crowns Artworks

tri terezinsti kralove

Three Bakers and a Cook Wearing Crowns Artworks

Drei Koenige im Ghetto!

New members of the chiral pool:  -hydroxypiperidine carboxylates from bakers' yeast reductions of the corresponding keto-esters.

. Knight, David W.; Lewis, Neil; Share, Andrew C.; Haigh, David. Chem. Dept., Univ. of Nottingham, Nottingham, UK. Tetrahedron: Asymmetry (1993), 4(4), 625-8. CODEN: TASYE3 ISSN: 0957-4166. Journal written in English. CAN 120:54423 AN 1994:54423 CAPLUS (Copyright (C) 2009 ACS on SciFinder (R)) Abstract Redn. of the keto-piperidinecarboxylates I and II with fermenting bakers' yeast produced the corresponding hydroxy-esters III and IV in good yields with >99% diastereomeric excess and >93% enantiomeric excess in both cases.

 -Hydroxypiperidinecarboxylates: additions to the chiral pool from bakers' yeast reductions of  -ketopiperidinecarboxylates.

Knight, David W.; Lewis, Neil; Share, Andrew C.; Haigh, David. Chemistry Department, University of Nottingham, Nottingham, UK. Journal of the Chemical Society, Perkin Transactions 1: Organic and Bio-Organic Chemistry (1998), (22), 3673-3684. Publisher: Royal Society of Chemistry, CODEN: JCPRB4 ISSN: 0300-922X. Journal written in English. CAN 130:153545 AN 1998:715806 CAPLUS (Copyright (C) 2009 ACS on SciFinder (R)) Abstract Redn. of the piperidine keto esters, e.g., I, using fermenting bakers' yeast provides high yields of the corresponding hydroxy esters, e.g., II, exclusively as the cis-diastereoisomers and with good levels (?80%) of enantiomeric enrichment. The relative stereochemistries of the products were deduced from NMR data while the abs. configurations were detd. by degrdn. to known piperidinemethanol derivs. or, in the case of hydroxy ester III, by homologation to (R)-3-quinuclidinol IV.

Receipt from McSloy Bros., Bakers and Confectioners, St. Catharines

Receipt from McSloy Bros., Bakers and Confectioners, St. Catharines for groceries, June 30, 1887.

Receipt from Foley, Fitzgerald and Co., Bakers and Confectioners, St. Catharines

Receipt from Foley, Fitzgerald and Co., Bakers and Confectioners, St. Catharines for baked goods, Feb. 29, 1888.

Bakers and baking in Massachusetts, including the flour, baking supply and kindred interests, from 1620 to 1909.

Mode of access: Internet.

The scarcity of grain considered: or, A statement of the impolicy of the late and present price of grain, the consequences resulting from it, and means suggested for its prevention in future: in which the practices of farmers, millers, and bakers, are alluded to, and the insufficiency of the present corn laws fully demonstrated.

Mode of access: Internet.

An oration, delivered on the 49th anniversary of American independence, in the Mulberry Street Church before the hibernian, tailors, cordwainers, shipwrights, stone cutters, bakers and coopers' societies.

Mode of access: Internet.

Individuals in a mass market environment: Australian bequest donors seek better communication from charities

Swelling social need and competing calls on government funds have heightened the philanthropic dollar’s value. Yet, Australia is not regarded as having a robust giving culture: while 86% of adults give, a mere 16% plan their giving with those who do donating four times as much as spontaneous givers (Giving Australia, 2005). Traditionally, the prime planned giving example is a charitable bequest, a revenue stream not prevalent here (Baker, 2007). In fact, Baker’s Victorian probate data shows under 5% of estates provide a charitable bequest and just over 1% of estate assets is bequeathed. The UK, in contrast, sources 30% and the US 10% of charitable income through bequests (NCVO, 2004; Sargeant, Wymer and Hilton,2006). Australian charities could boost bequest giving. Understanding the donor market, which has or may remember them in their will is critical. This paper reports donor perceptions of Australian charities’ bequest communication/ marketing. The data forms part of a wider study of Australian donors’ bequest attitudes and behaviour. Charities spend heavily on bequest promotion, from advertising to personal selling to public relations and promotion. Infrastructure funds are scarce so guidance on what works for donors is important. Guy and Patton (1988) made their classic call for a nonprofit marketing perspective and identify the need for charities to better understand the motivations and behaviour of their supporters. In similar vein, this study aims to improve the way nonprofits and givers interact; and ultimately, enhance the giving experience and thus multiply planned giving participation. Academically, it offers insights to Australian bequest motivations and attitudes not studied empirically before.

Book review of Donald, S.H., & Gammack, J.G. 2007. Tourism and the Branded City : Film and Identity in the Pacific Rim. Aldershot : Ashgate.

In the decade since the destination branding literature emerged (see for example Pritchard & Morgan 1998, Dosen & Vransevic 1998), only a few books have been published. These are Morgan et al.’s (2002, 2004) edited volumes of international case studies and conceptual papers, and Baker’s (2007) practitioner perspective on branding small cities in the USA. This work by Stephanie Donald and John Gammack is the first research-based text related to destination branding, and is a welcome and timely addition to the field. In the foreword to the first issue of Place Branding and Public Policy, editor Simon Anholt (2004, p. 4) suggested “almost nobody agrees on what, exactly, branding means”, when he described place branding practice as akin to the Wild West. Indeed, this lack of theory was one of the motivators for the authors of this text. Tourism and the Branded City is part of Ashgate’s New Directions in Tourism Analysis series, edited by Dimitri Ioannides. The aim of the series is to address the gap in published theory underpinning the study of tourism, with a particular interest in non-business disciplines such as Sociology, Social Anthropology, Human and Social Geography, and Cultural Studies...

Prolamin degradation in sourdoughs

This thesis examines protein behaviours that occur during cereal fermentations. The focus is on the prolamin degradation in sourdoughs. The thesis also looks at what happens to the oat globulins during an oat bran acidification process. The cereal prolamins are unique proteins in many respects. The wheat prolamins (glutenins and gliadins) are responsible for the formation of the gluten that provides the viscoelastic properties to wheat doughs whereas the rye prolamins (secalins) are unable to develop gluten-like structures. In addition, many baking technological features, such as flavour, shelf-life and dough properties are affected by the protein degradation that might occur during processing. On the other hand, the prolamins contain protein structures that are harmful to gluten sensitive people. It is thus evident that the degradation of the prolamins in sourdough processes may be approached from various aspects. This thesis describes some of these approaches. Four different cereal fermentations were carried out. Wheat sourdough (WSD) and rye sourdough (RSD) fermentations represented traditional sourdoughs. A germinated-wheat sourdough (GWSD) was a novel sourdough type that was prepared using germinated wheat grains that had high and diverse proteolytic activities. The oat bran fermentation (OBF) represented a fermentation system that lacked functional cereal proteases. The high molecular weight glutenins and rye secalins were degraded during the WSD and RSD fermentations, respectively. It was noteworthy that in WSD only a very limited degradation of the gliadins occurred. The gliadins were, however, hydrolysed very extensively during the GWSD fermentation. No protein degradation was observable in the OBF system. Instead the acidification altered the solubility of the oat globulins and this finally led to their aggregation. This thesis confirms that the endogenous proteases of cereals hydrolyse cereal prolamins in sourdoughs. The thesis also shows that the proteolytic activity of the used cereal raw material determines the extent of proteolysis that occurs in sourdough. This means that bakers may adjust the protein degradation in their sourdoughs by selecting the raw material based on its proteolytic activity. The thesis also demonstrates that by using germinated grains, with high and diverse proteolytic activity in sourdough preparations, the prolamins can be extensively degraded. Whether such highly proteolytic food technology could be used to manufacture new gluten-free cereal-based products for gluten sensitive people remains to be solved.

To Greta: The Biography of Kurt Tauber 1914-1995

The memoir contains poems, eulogies and family photos and was written in 1995 in Connecticut. Recollections of the author's childhood in an orthodox Jewish family in the Leopoldstadt, the second district in Vienna. He was the third of four children. His father was a businessman who was dealing with clothing and textile. Kurt was enrolled in the same class as his older brother Hans at Gymnasium. Memories of his Bar Mitzvah celebration. Cello lessons and concerts with his brother Hans. After graduation Kurt started to study medicine at the Anatomic Institute of Julius Tandler at the Vienna University. Member of the liberal medical students' union "Wiener Mediziner". Acquaintance with his future-wife Greta. Skiing trip in the mountains. Antisemitic attacks at University, particularly within the faculties of law and medicine. Arrest under the false accusation of distributing illegal literature. In January 1938 Greta and Kurt Tauber were married. Worsening of political situation and rising of the illegal Nazi movement in Austria. Recollections of the "Anschluss" (Nazi take-over) in March 1938. Affidavit for Greta and Kurt from her brother in the United States. In June 1938 they went to London, where they waited for their visas to the US. Fervent attempts to arrange exit permits for their families in Vienna. Greta and Kurt Tauber arrived in New York in October of 1938. Difficult start at the beginning. Kurt started to work in a bakery. Greta and Kurt moved to a small apartment in the Lower East Side. Move to Queens with Greta's parents. Kurt's parents arrived in 1940 and moved to Washington Heights. Kurt and Greta started a baking business in Kew Gardens, Queens. Birth of their daughters Judy in 1941 and Ellen in 1944. Recollections of Passover family celebrations and vacations in the mountains and at Fleischmann's in the Catskills. Description of business encounters and family events, such as the birth of their grandchildren. Journey to Israel. Retirement and

João de Mattos: as aventuras de um padeiro na luta pela liberdade e pela dignidade da profissão (1876-1912)

Este trabalho dissertativo é um estudo sobre as memórias deixadas por João de Mattos em seu Manuscrito, intitulado, Histórico Social de 1876 a 1912. Tal autor viveu, inicialmente, em Santos até 1876, a partir de 1877 em São Paulo e após 1878 no Rio de Janeiro. No referido Manuscrito, João de Mattos relata suas aventuras pela conquista da liberdade e sua luta por uma vida digna para a categoria dos padeiros. A dissertação examina a trajetória de Mattos e de seus companheiros na organização de três associações criadas pelos empregados de padarias no Rio de Janeiro: O Bloco de Combate dos Empregados de Padarias; a Sociedade Cooperativa dos Empregados de Padarias no Brasil; e a Sociedade Cosmopolita Protetora dos Empregados de Padaria. Além disso, analisa a presença dos trabalhadores da categoria em três momentos singulares da História: Na abolição, nas campanhas republicanas e no movimento operário.

Rearing of Clarias batrachus (Lin.) larvae with formulated diets

An experiment was carried out for a period of 20 days using 7-day old Clarias batrachus larvae of initial total length of 7.4 ± 0.49 mm and weight of 2.9 ± 0.83 mg. Three artificial diets were used for the study having three replication of each. Among these, diet-I was formulated using 20% fish meal (FM), 30% powdered milk and 30% boiled egg yolk (BEY), diet-II using 27% FM, 20% Baker’s yeast (BY), 30% BEY and 3% agar and diet-III using 20% FM, 20% BY and 45% whole egg. The larvae fed on diets-II and III showed significantly (P<0.05) better length and weight gain than those of the larvae fed on diet-I. The larvae fed on diet- III showed the best survival rate (70%). However, the condition factor of the larvae fed on diet I was significantly better than those of the larvae fed on other two diets. The results of the study showed that C. batrachus larvae could be successfully reared with diet containing 45% whole egg, 20% yeast and 20% fish meal.