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Studio della cinetica di estrazione del metanolo durante il processo di preparazione del liquore di limone
No full textE' stata valutata l'influenza di vari fattori, quali il grado di maturazione dei limoni e la presenza dell'albedo, sulla cinetica di estrazione del metanolo nel liquore di limoni
A study of chemical role on ageing of red wine minor components: flavano-ellagitannins
No full textThe study have dimostrated the evolution of c-glucisidic ellagitannins during wine aging occurred in presence of oak wood. HPLC-MS was used to characterizise these compounds. After 24 days of maceration with oak, the wine showed a similar concentration of the same wine ageing for 1 year in barrique
Quali-quantitative determination of triglicerydic, fatty acids and CLA in “Mozzarella di Bufala Campana” by high resolution gaschromatography (HRGC)
No full textOrganic functionalization of metal oxide surfaces: An atomic scale modeling approach
No full textWe analyze from a computational viewpoint the conformational and dynamical properties of the interesting oligopeptide that is reported to bind specifically to titania surfaces. First-principles simulations based on Density Functional Theory (DFT) and classical Molecular Dynamics (MD) are carried out to investigate both the structure and the stability of single amino acids and of the full peptide on the (101) surface of TiO2 in the anatase crystalline structure. Moreover the strength of the adhesion is estimated by pulling the peptide away from the surface. Our results shed light on the role played by some amino acids that are known to be essential in selective adsorption on TiO2, as well as on the peptide structural conformation upon the surface.Copyright © 2013 American Scientific Publishers
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Effect of dietary vitamin E content on the CLA, cholesterol and triglycerides composition of Italian Mediterranean buffalo meat
Get PDFThe composition of fatty acids, CLA, triglycerides and cholesterol in intramuscular fat depots of buffalo meat was determined using high-resolution gas chromatography to investigate the influence of dietary vitamin E content. Three groups of Italian Mediterranean buffalo calves were fed on three diets with high (H), low (L) and zero (Z) vitamin E contents. The animal were slaughtered at 15 months and three muscles were dissected on the half-carcass: Longissimus dorsi (LD), Tricipitis brachii (TB) and Semimembranosus (Sm). Lipid extracts from muscles (g/100g f.m.: 0.82 for LD, 0.66 for TB and 0.48 for Sm) were used to quantify the amount (mg/100g of lipids) of fatty acids, total conjugated linoleic acid (CLA) and cholesterol. The effects of dietary vitamin E content were significant (P<0.05) but marginal. Comparison of lipid extracts from muscles showed that C18:2 and total CLA were higher respectively in TB and Sm muscles when vitamin content was low. Also Cholesterol content variation was affected by low dietary vitamin E: LD muscle has a lower cholesterol concentration for diet L. The different vitamin content of two diets did not significantly influence the composition of triglycerides. Considering the low lipid concentrations (<1g/100 g of fresh muscle) none of the meat muscles should be considered a significant source of CLA
Variations on the Author
Get PDF“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
L'azione dell'azoto durante il processo di estrazione dell'olio extravergine d'oliva
No full textE' stata sperimentata l'estrazione dell'olio di oliva utilizzando un'atmosfera inerte di azoto
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