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Innovative utilization of dairy processing sludge for biochar production and wastewater treatment
No full textThis study investigates the potential of transforming dairy processing sludge (DPS) into biochar, a promising product for tackling wastewater contamination. DPS contains a variety of harmful pollutants such as antimicrobial agents, hormones, pesticides, disinfectants, and microplastics, all of which pose considerable environmental threats. Through pyrolysis, DPS can be converted into biochar, offering a sustainable solution for cleaning up polluted water. The study presents an innovative biochar production technique known as BioCharan, which utilizes a modified oil tin container for small-scale, on-site processing, operating at pyrolysis temperatures between 250°C and 350°C.The resulting biochar from DPS displayed favorable chemical properties, including 40.067% carbon, 5.354% hydrogen, and 2.743% nitrogen content. Fourier transform infrared (FTIR) spectroscopy identified the functional groups, while x-ray diffraction (XRD) analysis revealed the crystalline structures. Its high porosity and surface area enhance its ability to adsorb contaminants, making it highly effective for wastewater treatment.A filtration system combining biochar and river sand showed exceptional performance in removing pollutants, with reductions of 83.71% in total suspended solids (TSS), 66.82% in oil and grease, 42.86% in chemical oxygen demand (COD), and 31.55% in biochemical oxygen demand (BOD). Other contaminants like sulphate, phosphate, nitrate, total Kjeldahl nitrogen (TKN), total dissolved solids (TDS), and fluoride were also significantly diminished. Additionally, the pH of the treated water increased from 6.30 to 6.74, reflecting the biochar’s ability to neutralize acidic conditions. This method not only provides an effective way to treat wastewater but also offers an eco-friendly solution for the disposal of DPS
Fernando Távora: Churches and Modernity in Portugal
No full textFernando Távora (1925-2005), a renowned architect from Oporto, left a profound legacy, which includes religious projects that played a significant role in shaping the human and architectural profile of a master whose centenary of birth was recently celebrated by the HPA magazine. A devout Catholic since his early age, as documented in the recently published records of his youth diaries, Távora would find in Catholic religious commissions an initial and privileged space to investigate and explore modernity in a broad sense. Modern Churches at school, Modern Convent in the city, One lecture, Design exercises and real commissions, Working with the community is our proposal to highlight his contribution for modern religious architecture discussion. Throughout the 1950’s and 60’s Fernando Távora, as teaching assistant and later professor at Porto School of Fine Arts (ESBAP, Escola Superior de Belas Artes do Porto/Oporto), he proposed to his students design projects of religious nature that, in parallel, he was developing in his atelier. Távora was a member of the Movement for the Renewal of Religious Art (MRAR, Movimento de Renovação da Arte Religiosa) with continued participation since the 1950s. Having strong cultural and social concerns, he actively participated in both the continued renovation of the School and the responsibilities he assumed in the diocese of Oporto. We find him associated with social promotion work in the second half of the 1960s in Oporto’s Diocese, a commitment that he would continue through civic and political roles assumed after the 25th of April revolution, namely in the Local Ambulatory Support Service (SAAL, 1974-1975) operations
Il ruolo del Design per la valorizzazione dei Musei d’Impresa nell’era digitale
No full textIn line with the latest trends, the museum system is increasingly integrating digital tools to enhance the visitor experience, making it more engaging, immersive, and interactive. The implementation of these digital solutions not only revitalizes the museum and sustains public interest, but also opens new perspectives for the future of museum experiences, making cultural heritage accessible to an increasingly broad and diverse audience. Focusing on the Corporate Fashion Museum, which embodies the environments of ‘heritage brands,’ this contribution seeks to identify the digital solutions, identities, and experiential strategies employed by enterprise museums to highlight their unique characteristics, values, and histories. Through an examination of current trends and an analysis of state-of-the-art case studies, this research underscores the significance of applied digital technologies, visual communication, display techniques, and exhibition approaches in creating a dynamic and engaging museum experience through the principles of design.In linea con le più recenti tendenze, il sistema museale sta integrando nuovi strumenti digitali per rendere l'esperienza di visita sempre più coinvolgente, immersiva ed interattiva per i visitatori. L'implementazione di soluzioni digitali non solo mantiene vivo il museo e l’interesse del pubblico, aprendo a nuove prospettive per il futuro dell’esperienza museale e rendendo il patrimonio culturale accessibile ad un pubblico sempre più ampio e diversificato.Partendo dai Corporate Fashion Museum, che rappresentano il luogo di "heritage brand", il presente articolo mira all’individuazione delle soluzioni digitali, identitarie ed esperienziali utilizzate dal museo d’impresa, valorizzando le sue differenti peculiarità, i suoi valori e la sua storia. Attraverso uno studio delle attuali tendenze e un'analisi dello stato attuale dell'arte di casi studio, la ricerca vuole evidenziare l’importanza delle tecnologie digitali applicate, la comunicazione visiva, gli allestimenti, gli approcci espositivi utilizzati all’interno del museo, che attraverso il design, possono rendere l’esperienza di visita coinvolgente ed attiva
Keep Your Mentee Disappointed
No full textCommenting on a Talmudic expression, that exhorts one to “make for thyself a Rabbi”, I suggest that the mentoring relationship involves the student making an emotional investment and constructing an (often distorted) image of their mentor as possessing superior mastery. I argue that this process cannot be understood with our model of liberal education, because being mentored as a sociologist involves learning a craft, and is akin to the ancient cultural model of apprenticeship. I conclude with some thoughts about the ethical duty of the mentor that this model entails, the most important of which is to disappoint your mentee in the right measure and at the right time
Mentoring as a Distributed Practice of Care: A Conversation
No full textThe conversation that we perform seeks to foreground mentoring as a collegial and distributed practice of reciprocity, care, and support happening in the interstices of academia. We argue that mentoring in academia can be a distributed process by promoting a learning community of doctoral students who participate in the research life and other department or research group activities. Promoting such learning communities also entails encouraging reciprocal kindness and care in any relationship, vertical or horizontal
Finding a Mentor and Being a Mentor
No full textBecoming a professional social scientist, getting inside, finding your way in a complex field, and improving your position requires lots of diverse skills and helpful ties that one cannot get at most universities. In this short piece I first describe how I could find a mentor for myself in communist Hungary, and how he, and later also a second mentor, have helped me to position myself in a transnational scholarly field. I also discuss how I have used the lessons I have learnt from them in my role as supervisor to over thirty doctoral dissertations
Re-Imagining the Unconscious Heritage. From Trauma to Project, Ethics and Aesthetics of Afterwardsness
No full textIn the field of a Philosophy of education that recognizes in Subjectivation the core of its research, this contribution adopts the articulation of subjectivity through Lacanian-derived instances at both clinical and theoretical levels. Starting from the notion of “the subject of the unconscious”, the associated concept of “heritage” takes shape as the sum of identifications and symbolizations that constitute subjectivity. From this point, the pedagogical perspective, directed towards the authenticity of the process of subjectivation, plays its role through the ethical-aesthetical possibilities for the subject to retrospectively reinterpret its own “endowment”. In the second section, the contribution provides an insight into the dialogue between art and ecology, proposing a design intervention born from the Xylella emergency in Salento and the need to use Land Art as an educational and awareness tool. It begins with a community art experience that reconfigures the signifier “heritage” as a product of cultural discourse in the dialectic between subject and institution
Working with Cultural Heritage. Achieving Active Participation by Means of Collective Drawing and Design Activities
No full textIn this paper, we examine selected keys to the appreciation of cultural heritage: first, the use of different languages, and in particular drawing, in approaching heritage; and second, the importance of actively engaging audiences in heritage appreciation projects, right from the planning stages. In presenting and working with heritage, with audiences spanning school students to the general public, one strategy that has proven extremely successful is to explore the intentional design process underpinning artistic creations. Focusing on the conceptualization, creation and execution of works (from design to sculptures and paintings and from architecture to landscapes) has been shown to offer much scope for inquiry, allowing the individual consumer to connect more deeply with the cultural heritage being encountered. This exercise in discovering and closely observing the conceptual and material aspects of heritage works has also informed the design of a range of tools, in some cases co-designed with audiences; the practical aspect of this process has proven to be of particular value
Sur la variation terminologique et traductologique de quelques gastronymes siciliens dans un corpus de textes touristiques en langue française
No full textThe growing number of dictionaries and publications about gastronomy, on the one hand, suggests a specialized lexicography and, on the other, questions about the existence of a science dedicated to the lexicological study of cuisine and its treatment as a language of specialization. Proposing the use of the word “gastronyme” to highlight the unique features characterizing the identity of the names of food products, this study examines some Sicilian gastronymes in a corpus of French tourist texts according to the terminological variations in the context of naming and translation to which these terms are often subjected. Using studies about translation and forms of terminological variation, as well as resources such as the Italo-Sicilian lexicography and the CNRTL databases, this contribution explores the transfer of culinary lexemes between the Sicilian-Italian and French languages and cultures. It is also interested in hybrid forms of French used by Sicilians in a French-speaking environment, particularly through the analysis of menus and the results of machine translation. The aim is to understand the mechanisms of mediation, appropriation or modification of culinary products in the context of linguistic and cultural migration.Le nombre croissant de dictionnaires et publications dans le domaine gastronomique fait songer d’un côté à une lexicographie spécialisée à part entière et interroge, de l’autre, sur l’existence d’une science dédiée à l’étude lexicologique de la cuisine et de son traitement en tant que langue de spécialité. Proposant l’emploi du mot « gastronyme » pour souligner les traits uniques qui caractérisent l’identité des noms des produits alimentaires, cette étude examine quelques gastronymes siciliens dans un corpus de textes touristiques en langue française d’après les variations terminologiques en contexte de dénomination et de traduction auxquelles ces termes sont souvent soumis. À l’aide des travaux concernant la traduction et les formes de variation, ainsi que par des ressources telles que la lexicographie italo-sicilienne et les bases de données du CNRTL, cette contribution explore le transfert des lexèmes culinaires entre langues et cultures sicilienne-italienne et française. Elle s’intéresse également aux formes hybrides de français utilisées par les siciliens en milieu francophone, notamment à travers l’analyse de menus, ainsi qu’aux résultats de la traduction automatique. L’objectif est de comprendre les mécanismes de médiation, d’appropriation ou de modification des produits culinaires dans le contexte de la migration linguistique et culturelle.Le nombre croissant de dictionnaires et publications dans le domaine gastronomique fait songer d’un côté à une lexicographie spécialisée à part entière et interroge, de l’autre, sur l’existence d’une science dédiée à l’étude lexicologique de la cuisine et de son traitement en tant que langue de spécialité. Proposant l’emploi du mot « gastronyme » pour souligner les traits uniques qui caractérisent l’identité des noms des produits alimentaires, cette étude examine quelques gastronymes siciliens dans un corpus de textes touristiques en langue française d’après les variations terminologiques en contexte de dénomination et de traduction auxquelles ces termes sont souvent soumis. À l’aide des travaux concernant la traduction et les formes de variation, ainsi que par des ressources telles que la lexicographie italo-sicilienne et les bases de données du CNRTL, cette contribution explore le transfert des lexèmes culinaires entre langues et cultures sicilienne-italienne et française. Elle s’intéresse également aux formes hybrides de français utilisées par les siciliens en milieu francophone, notamment à travers l’analyse de menus, ainsi qu’aux résultats de la traduction automatique. L’objectif est de comprendre les mécanismes de médiation, d’appropriation ou de modification des produits culinaires dans le contexte de la migration linguistique et culturelle