309 research outputs found
Cronaca di etimologia sanscrita. Parte III
No full textAbstract
With this Report (here the n° 3) we present recent bibliographical information and,
occasionally, renewed discussion about a series of etymological problems of Sanskrit,
particularly Vedic, lexicon. Our principal aim is to supplement the Etymologisches
Wörterbuch des Altindoarischen by M. Mayrhofer (last Nachträge und Berichtigungen
1999-2000). So with our Report we would like to provide a tool similar, even though
more modest in its proposals, to the Chroniques d’etymologie grecque and latine
published in the “Revue de Philologie, de Littérature et d’Histoire Anciennes” – whose
points of reference were at the starting, in their turn, the etymological dictionaries
respectively by Chantraine and Ernout-Meillet. In close connexion with etymology we
will also consider problems related to the interpretation of Vedic texts and the reconstruction
of cultural realia. The present number includes lexems from ayā́s- to árma-,
along with a supplement to nn. 1 and 2.
R. Ronzitti is the author of the entries árṇa-, árbuda- (entirely); AR1, árāti-, arí-, arká-1,
ARC, árjuna-, ARDH, árma- (partially, with D. Maggi); aruṇá- (partially, with M.
Salvatori e D. Maggi); D. Maggi of the entries as mentioned before and of the remaining
ones. Specificamente, di D. Maggi sono le voci a1, a2, a3, agnyá-, aṅgá, aṅgana-, ácchā, AÑJ, AT, átas, áti, átya-, átha, AD, áditi-, adás, addhā́, adyá, ádha, adhás, ádhi, adhunā́, aná-, ánapta-, anarmán-, anarván-, ánīka-, ánu, anubala-, ano, ánta-, antárikṣa-, ánti, ándhas-1, ánna-, anyá-, áp-, ápa, ápi, apūpá-, aptyá-, ápsas-, abhí, amá-, amāvasu-, amú-, amŕ̥ta-, amnás, ay- (~ i-), áyas-; ayā́s-, áyomukha-, ará-, áraṇa-, aráṇi-, aratí-, áram, arari-, arari-(2), ararínda-, aráru-, áriṣṭa-, aru-, arundhatī́-, áruṣ-, aruṣá-, arká-2, argaḍa-, arghá-, árṇa-, ártha-, ARD, árbha- (interamente); AR1, árāti-, arí-, arká-1, ARC, árjuna- ARDH, árma- (parzialmente, con R. Ronzitti); aruṇá- (parzialmente, con R. Ronzitti e M. Salvatori)
Cronaca di etimologia sanscrita. Parte IV
No full textWith this Report (here the n° 4) we present recent bibliographical information and, occasionally, renewed discussion about a series of etymological problems of Sanskrit, particularly Vedic, lexicon. Our principal aim is to supplement the Etymologisches Wörterbuch des Altindoarischen by M. Mayrhofer (last Nachträge und Berichtigun- gen 1999-2000). So with our Report we would like to provide a tool similar, even though more modest in its proposals, to the Chroniques d’etymologie grecque and latine published in the «Revue de Philologie, de Littérature et d’Histoire Anciennes» – whose points of reference were at the starting, in their turn, the etymological diction- aries respectively by Chantraine and Ernout-Meillet. In close connexion with etymol- ogy we will also consider problems related to the interpretation of Vedic texts and the reconstruction of cultural realia. e present number includes lexemes from aryamán- to the end of the letter a, along with a supplement to nn. 1-3.
R. Ronzitti is the author of the entries alā ́bu-, alíklava-, ávara-, ásr̥ j- (entirely); ARṢ2, avaṭá-, AŚ(3), aśītí-, áśru-, aśvatará, aṣṭá-, ásita-, ásu-, ásura-, ásthi-, ahám (partially, with D. Maggi); D. Maggi of the entries as mentioned before and of the remaining ones
Cronaca di etimologia sanscrita. Parte II
No full textCon la presente Cronaca (qui la sua II parte) si intendono presentare informazioni bibliografiche recenti su una serie di problemi etimologici relativi al lessico sanscrito, particolarmente vedico, corredando, all'occasione, le informazioni di una riinnovata discussione dei problemi stessi. Lo scopo principale è quello di fornire un supplemento all'Etymologisches Wörterbuch des Altindoarischen di M. Mayrhofer (gli ultimi Nachträge und Verbesserungen sono del 1999-2000), e con ciò quindi uno strumento di lavoro simile, se pur più modesto nei suoi propositi, alle Chroniques d'étymologie grecque/latine pubblicate nella "Revue de Philologie, de Littérature et d'Histoire Anciennes", che sono state finora basate sui dizionari etimologici di Chantraine e, risp., Ernout-Meillet. In stretta connessione con l'etimologia sono presi in considerazione anche problemi connessi con l'interpretazione dei testi vedici e con la ricostruzione di realia culturali. Il presente numero include lemmi da ápa a áyas- e un supplemento al numero precedente. Vi hanno altresì collaborato R. Ronzitti, M. Salvatori. di D. Maggi sono la premessa dal tit. In memoria [di M. Mayrhofer] e le voci akūpārā-, átri-, ádhvan-, ánapta-, ánas-, anumāna-, anuvyākhyāna-, anūpá-, ápa, apacít-, apád-, apapitvá-, ápas-, apasalaví, apāná-, apāmārgá-, apālambá-, apālā́-, ápi, apikakṣá-, apīcyà-, apūrvá-, aptúr-, ápnavāna-, ápnas-, abīṣṭakā-, ábda-, abhakṣya-, ábhaya-, abhāva-, abhí, abhicārá-, abhidharma-, abhipitvá-, abhipramúr-, abhivlaṅgá-, abhíśasti-, abhiṣeká-, abhīlī-, abhrá-, ámati-, ámatra-, amantú-, AMI, amú-, amŕ̥ta-, amnás, ambaka-, ámbara-, amla-, AY1, ay- (~ i-), áya-, áyas-.
Abstract:
With this Report (here the n° 2) we present recent bibliographical information and, occasionally, renewed discussion about a series of etymological problems of Sanskrit, particularly
Vedic, lexicon. Our principal aim is to supplement the Etymologisches Wörterbuch des Altindoarischen by M. Mayrhofer (last Nachträge und Verbesserungen 1999-2000).
So with our Report we would like to provide a tool similar, even though more modest in its proposals, to the Chroniques d’étymologie grecque and latine published in the “Revue de Philologie, de Littérature et d’Histoire Anciennes” – whose points of reference were at the starting, in their turn, the etymological dictionaries respectively by Chantraine et Ernout-Meillet. In close connexion with etymology we will also consider problems related to the interpretation of Vedic texts and the reconstruction of
cultural realia. The present number includes lexems from ápa to áyas-, along with a supplement to n° 1.
R. Ronzitti is the author of the entries ácchā, ádri-, apadhā ́, apūpá-, áprāyu-, apsarás-, apsujít-, ábhva-, ámbhas-2, ambhr̥ṇá-2 (entirely); apasalaví, apālā ́-, apikakṣ á-, aptúr-,
ápnas-, abhipitvá-, abhrá-, ámatra-, amnás (partially, with D. Maggi); ambarī ́ṣ a-, AY2 (partially, with M. Salvatori); M. Salvatori of the entry ápatya- (entirely); ambarī ́ṣ a-, AY2 (partially, with R. Ronzitti); D. Maggi of the entries as mentioned before and of the remaining ones
Studio della produzione di 2,4,6-tricloroanisolo da parte di muffe isolate da sughero e da uve e sviluppate in presenza di 2,4,6-tricloroanisolo
No full textNei vini, il gusto e l’odore di muffa sono tra le principali cause di contestazione sia per degustatori esperti, sia per semplici consumatori. Questo difetto, definito anche “gusto di tappo”, viene fatto risalire principalmente al tappo di sughero; nella maggior parte deicasi la sostanza responsabile è il 2,4,6-tricloroanisolo (TCA), che si può formare dal 2,4,6-triclorofenolo (TCP) mediante un processo di metilazione ad opera di funghi filamentosi. È quindi importante valutare la capacità dei funghi presenti sul sughero di produrre TCA a partire da TCP. Per condurre lo studio,
sono stati considerati sette ceppi fungini, isolati dal sughero e appartenenti ai generi Penicillium, Aspergillus, Trichoderma e Chrysonilia; è stato anche utilizzato un ceppo di Botrytis cinerea, isolato da uve.
Tutti i ceppi hanno mostrano, anche
se a livelli differenti, la capacità di
trasformare il TCP e di produrre TCA
sia su mezzo sintetico, sia su sughero
addizionati di TCP, eccetto Chrysonilia,
che non ha prodotto TCA. Durante
lo sviluppo su sughero in presenza di
TCP, Aspergillus e Botrytis cinerea hanno presentato i livelli più alti di formazione di TCA. Dal momento che Botrytis è facilmente riscontrabile negli ambienti di cantina e sulle uve, questa capacità potrebbe in parte spiegare la presenza di gusto di tappo anche in vini non ancora imbottigliatiCork taint, usually perceived as a mouldy off-flavour, is one of most serious problems for the wine and cork industries because it causes financial loss every year and occasionally damages the reputation of the wine industry. 2,4,6-trichloroanisole (TCA) is considered the primary compound responsible for cork taint; its precursor is the 2,4,6-trichlorophenol (TCP), which may be present in cork and transformed in TCA by a biomethylation process in presence of some filamentous fungi. Therefore it is important to study the ability of the fungi present on cork to perform this transformation. Some fungal strains were studied: seven of them were isolated from cork, belonging to the genera Penicillium, Aspergillus, Trichoderma and Chrysonilia and one, Botrytis cinerea,
from grapes. All, except Chrysonilia,
produced TCA, when grown directly on
cork or synthetic medium in the presence
of TCP, Aspergillus and Botrytis cinerea
being the ones with the highest level of
production. Until now there were not any data concerning the ability of Botrytis cinerea to transform TCP into TCA; this microorganism is often present on grapes and in the winery environment, so this new result can partially explain the cork taint in wine not yet bottled
Transformation ability of fungi isolated from cork and grape to produce 2,4,6-trichloreanisole from 2,4,6-trichlorophenol
No full textThe ability of eight fungal strains to transform 2,4,6-trichlorophenol (TCP) to 2,4,6-trichloroanisole (TCA) was studied. These fungi were isolated from cork, belonging to the genera Penicillium, Aspergillus, Trichoderma and Chrysonilia, and from grapes Botrytis cinerea. All, except Chrysonilia, produced TCA when grown directly on cork in the presence of TCP, Aspergillus and Botrytis cinerea being the ones with the highest level of production. It is the first time that Botrytis cinerea, a microorganism often present on grapes and in winery environments, has been shown to transform TCP into TCA. This result can partially explain the wine cork taint before being bottled
Correction to: When terminology hinders research: the colloquialisms of transitions of control in automated driving (Cognition, Technology & Work, (2022), 10.1007/s10111-022-00705-3)
No full textIn the original article, author affiliation published with error. The correct affiliations are: Davide Maggi—Institute for Transport Studies, Leeds, UK. Richard Romano—Institute for Transport Studies, Leeds, UK. Oliver Carsten—Institute for Transport Studies, Leeds, UK. Joost C. F. De Winter—Faculty of Mechanical, Maritime and Materials Engineering, Delft University of Technology, Delft, The Netherlands. The original article has been corrected.Human-Robot Interactio
Capacidad de hongos aislados de corcho y de Botrytis cinerea para transfomar 2,4,6-trichlorofenol en 2,4,6-trichloroanisol
No full textEn los vinos, los olores con carácter mohoso son uno de los defectos organolépticos más desagradables y son severamente juzgados tanto por los catadores expertos como por los consumidores. Dicho olor se conoce con el término de “sabor a corcho” debido a que, tradicionalmente, el tapón de corcho ha sido considerado como la fuente de contaminación de haloanisoles en vinos, compuestos que aparecen con más frecuencia en los vinos con este defecto. El 2,4,6-tricloroanisol (TCA) es el principal responsable de este defecto y tiene como precursor mas inmediato al 2,4,6-triclorofenol (TCP), el cual puede ser transformado en TCA por procesos de biometilación realizados por hongos. Por ello, es importante conocer si los microorganismos presentes en corcho pueden producir TCA a partir del TCP presente en el mismo. Para comprobar esta capacidad se han aislado de corchos siete cepas de hongos de los géneros Penicillium, Aspergillus, Trichoderma y Chrysonilia y también se ha incluido una cepa de Botrytis cinerea procedente de la uva. Cuatro de ellos produjeron TCA cuando crecían directamente en el corcho en presencia de TCP, pero Aspergillus y Botrytis cinerea presentaron los niveles más elevados de formación de TCA. Hasta ahora, la bibliografía no recoge ninguna información sobre la capacidad de Botrytis cinerea para transformar TCP en TCA, y puesto que este hongo está presente frecuentemente en las uvas y en el ambiente de la bodega, esta actividad podría explicar parcialmente el defecto del “sabor a corcho” en el vino antes de ser embotellado
Clinical Update on the Use of Immuno Modulators (antiCD3, GAD, Diapep277, Anti-IL1) in Type 1 Diabetes
No full textIn type 1 diabetes, beta cells are attacked and destroyed by auto reactive T cells causing major impairment of blood glucose metabolism and, ultimately, the development of life-threatening complications. Currently, the treatment of this chronic disease is based on the use of endogenous insulin and no curative therapies are available. Treatment approaches in this respect need to be directed toward the primary causes of the disease tackling beta cells' auto reactive T cells. The goal of any curative intervention in type 1 diabetes is the preservation of insulin-secreting cells. This may be achieved by the abrogation of the pathogenic reactivity to beta cell auto antigens while preserving full capacity to generate a normal immune response against foreign antigens. In this review, some of the most promising drugs for immune intervention in type 1 diabetes are presented and discussed including phase 3 clinical trials that involve: DiaPep277, Anti-CD3 Otelixizumab, Glutamic Acid Decarboxylase ( GAD) and anti-IL1 receptor antagonist. These approaches are currently being tested in international multicenter trials and all of them have a very similar outcome in terms of a beneficial effect on beta cells
Consumer interest in specialty beers in three European markets
No full textThis study explores the quality perception of specialty beers (SBs) in Italy, Spain and Poland. Five-hundred and fifty mainstream beer consumers were enrolled in this study (two-hundred and thirty Italians, one hundred and sixty Poles and Spaniards respectively). The authors adopted a conjoint rating experiment in which the respondents were given forty SB profiles to evaluate. Each profile was described on six attributes (malt type, adjuncts, alternative source of sugars, characterizing ingredients, sensory characteristics, and retail price) varied at different levels and were asked to state his/her preference for each profile on a 9-point scale of interest. The results of this study showed that the ideal SB: (1) for the aggregate Polish panel is brewed from malted wheat, raw wheat, honey, and tropical fruits, is alcoholic and is priced below 2.00 Euros; (2) for the aggregate Italian panel consists of a beer brewed from malted wheat, maize, honey, and vanilla, is blonde and costs a maximum of 2.00 Euros; (3) for the aggregate Spanish panel is brewed from malted wheat, rye or maize, vanilla, is fruity and is priced below 2.00 Euros. The heterogeneity of interest in specialty beers observed in the three countries under test requires for the adaptation of a SB specifically to each culture in which it is sold. In this process of customization, brewers must take into account that gender modulates the effect of culture on consumer interest in SB sensory characteristics and ingredient formulation
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