1,355,305 research outputs found
Telegraphy and new financial procedures
No full textStefano Baia Curioni and Luca Fantacci assess the contribution of telegraphy to Italy's financial-market integration between 1890 and 1910. They find Italian bond markets converging with each other and with the Paris exchange over time, suggesting a role for improved communications, but conclude that integration between stock markets depended primarily upon the changing volatility of securities
Progetti culturali: valutazioni economiche e innovazioni culturali
No full textIl volume è dedicato a principi e medoti per la valutazione dei progetti culturali
Giovanni Curioni: tradizione e innovazione alle radici del Politecnico di Torino
No full textIl saggio ricostruisce la figura di Giovanni Curioni, professore di Costruzioni presso la Regia Scuola di applicazione per gli ingegneri di Torino nei primi anni dalla sua istituzione. Curioni, coerentemente con il programma formativo della Scuola, diede una veste teorico-pratica all'insegnamento, volto da un lato a formare tecnici in grado di progettare le opere secondo la migliore tradizione costruttiva, dall'altro a fornire agli allievi le basi di natura fisico-matematica utili per comprenderne il funzionamento e sviluppare concezioni strutturali innovative. La multiforme attività di Curioni, che fu anche uomo politico di livello nazionale, viene qui illustrata con specifico riferimento al suo ruolo di docente e ricercatore, mostrandone l'impegno a tutto campo teso a diffondere nella società la cultura tecnica che riteneva necessaria per lo sviluppo della giovane Italia unita
Making visible: artists and galleries in the global art system
No full textThe paper concentrates on the consecration and status of artists in the international art fair of Basel in the period 2005-2012 and aims at the definition of a set of metrics able to provide a first empirical image of the complex network of relations that govern the process
Solubilization and Activity Detection in Polyacrylamide Gels of a Membrane-Bound Esterase from an Oenological Strain of Saccharomyces cerevisiae.
No full textDue to the importance of esters in determining wine aroma, the presence of different esterases in soluble and insoluble cell fractions of an oenological strain of Saccharomyces cerevisiae was studied. Cells of an oenological yeast strain were separated into three fractions corresponding to the cytoplasm, periplasm and plasma membrane, all showing esterase activity. The conditions for optimal solubilization of the membrane-bound esterase were found, as well as those allowing its electrophoretic analysis, using the detergent disodium-n-lauryl-β-iminodipropionate (Deriphat) in the cathodic buffer. Comparison of the activity bands detected on gels revealed the presence of different esterase isoforms in the three sub-cellular fractions. The method can also be used as the first electrophoretic step in two-dimensional PAGE. Therefore, the procedures described are also a promising tool for the study of the yeast enzymes in relation to their effects during winemaking
Ricerche e sperimentazioni per una metodologia di valutazione delle qualità del paesaggio
No full textIt is common knowledge nowadays how difficult it is to provide the evaluation of projects with objectiveness in the specific branch of the landscape. Since the matter concerns a subject based on a cultural category, all the scientific methodologies used according to parameters widely measurable, considered in the examination of a project, are lacking. The study of a strict methodology of research into the landscape able to offer criteria as much as possible objective and elements of evaluation of the qualities of the projects is an innovative instrument that contributes to support the application of the European Convention. For that reason, it can become an innovative model of fulfilment and a directive to extend into the international panorama within the politics of protection, management and planning of the landscape
Digestibility of pasta made with three wheat types: A preliminary study
No full textThe aim of this study was to assess the digestibility of the protein and starch in pasta made with different cereals, i.e. Triticum durum, Triticum polonicum and Triticum dicoccum, and to measure the glycemic index (GI) of the different types of pasta. The digestibility of the starch in T. polonicum pasta differed significantly from the others. It seemed to be less digested than dicoccum and durum wheat pasta. T. polonicum pasta also had a lower glycemic index, while there were no significant differences in the protein digestibility of the three types of pasta
Imparare dalle cose: una possibile lettura delle pareti e delle meraviglie a Palazzo Te
No full textPossibile lettura delle pareti e delle meraviglie a Palazzo T
Intervento sui sistemi museali in Italia
No full textConvegno nazionale di presentazione di una ricerca svolta dalla Scuola Normale di Pisa sui sistemi museali in Itali
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