6 research outputs found
Maurice, and complementary entry on E. M. Forster
No full text(i) Chapter on E. M. Forster’s posthumous novel Maurice and the development and production complexities of its 1987 film adaptation by Merchant Ivory Productions (directed by James Ivory) for the first volume in a large multi-volume reference work, and (ii) the accompanying entry on the source author E. M. Forster and the history of adaptations of his works across multiple media (not solely the 1980s–1990s Forster feature films). 5,071 words in total
A passage to screen : adapting E M Forster
No full textCataloged from PDF version of article.Includes bibliographical references leaves 100-107.This study aims to demonstrate the specific narrative and
representational aspects of two very-well known adaptations
based on English author E. M. Forster‘s novels: A Passage
to India and A Room with a View that challenge and
reinterpret the motives of their source texts in
conjunction with the issues and debates regarding the
heritage film by displaying woman’s sexuality.Doğan, Zeyne
La traducción del discurso de los personajes indios en A Passage to India de E. M. Forster
No full textThe last novel published by British author E. M. Forster during his lifetime, A Passage to India, takes place in colonial India at the beginning of the 20th century. There are three different translations into Spanish of this novel, and in this paper we will analyse how these translations render the speech of the Indian characters.La última novela publicada en vida por el autor británico E. M. Forster, A Passage to India, que transcurre en la India colonial de principios del siglo xx, ha sido traducida a nuestro idioma en tres ocasiones. En el presente trabajo analizaremos la traducción del discurso de los personajes indios de la novela.
The paratexts of the translations into Spanish of E. M. Forster’s A Passage to India
No full textIn this paper will focus on the peritexts of the translations into Spanish of a novel by British author E. M. Forster, A Passage to India. The novel first appeared in 1924 and it has been translated into Spanish three different times: first in 1955 by Juan Rodolfo Wilcock for an Argentinian publishing house, Sur; then in 1981 by José Luis López Muñoz for an Spanish publishing house, Alianza; and finally in 2004 by Juan Gabriel Vásquez for a collection of travel books commissioned by a Spanish newspaper, ABC.Universidad de Málaga. Campus de Excelencia Internacional Andalucía Tech
The three-electron harmonium atom: The lowest-energy doublet and quadruplet states
No full textCalculations of sub-μhartree accuracy employing explicitly correlated Gaussian lobe functions produce comprehensive data on the energy E(ω), its components, and the one-electron properties of the two lowest-energy states of the three-electron harmonium atom. The energy computations at 19 values of the confinement strength ω ranging from 0.001 to 1000.0, used in conjunction with a recently proposed robust interpolation scheme, yield explicit approximants capable of estimating E(ω) and the potential energy of the harmonic confinement within a few tenths of μhartree for any ω ⩾ 0.001, the respective errors for the kinetic energy and the potential energy of the electron-electron repulsion not exceeding 2 μhartrees. Thanks to the correct ω → 0 asymptotics incorporated into the approximants, comparable accuracy is expected for values of ω smaller than 0.001. Occupation numbers of the dominant natural spinorbitals and two different measures of electron correlation are also computedThe work of one of the authors (K. S.) has been financed by the statutory activity subsidy from the Polish Ministry of Science and Higher Education to the Faculty of Chemistry of Wroclaw University of Technology ("Experimental and theoretical studies of molecular systems and nanostructures," contract no. S10088). Another author (E. M.) acknowledges financial support from the Marie Curie IntraEuropean Fellowship (grant agreement PIEF-GA-2008-221734), the Career Integration Grant (grant agreement PCIG09-GA-2011-294240), and the Spanish MICINN (project no. CTQ2011-23156/BQU). Calculations reported in this paper have been carried out at the Wroclaw Centre for Networking and Supercomputing (http://www.wcss.wroc.p1) and on the MareNostrum supercomputer of the Barcelona Supercomputing Center. The authors thankfully acknowledge computer resources, technical expertise, and assistance provided by the staff of the latter institutio
Effect of Heat Treatment on Smoothie Quality by Response Surface Methodology
No full textFunding: All authors acknowledge the financial support provided by the CONVIT09 (QREN 11474) project. The author J.P. thanks the support of Fundação para a Ciência e Tecnologia, through the strategic project UIDB/04292/2020 granted to MARE and the Integrated Programme of SR&TD “Smart Valorization of Endogenous Marine Biological Resources Under a Changing Climate” (reference Centro-01-0145-FEDER-000018), cofunded by the Centro 2020 Programme, Portugal 2020, European Union, through the European Regional Development Fund. The author E. M. Gonçalves gratefully acknowledges the support of Fundação para a Ciência e Tecnologia through the research units UIDP/04035/2020 (GeoBioTec).Smoothies are a popular and convenient way for to consume bioactive compounds from fruits and vegetables such as total phenolics, carotenoids and flavonoids, with the preservation treatment being an important action to guarantee the safety and extension of shelf-life. The main goal of this study was to evaluate the impact of heat treatment (HT) on smoothie prepared with “Fuji “apple (41%), pineapple (31%), cabbage (8%), pumpkin (10%) and banana (10%), by response surface methodology (RSM), where the temperature (70–100 °C) and treatment time (0.5–10.5 min), were the dependent variables. After optimization of HT conditions, a validation assay was performed to guarantee the minimal changes on color and reduction of 90% of polyphenoloxidase enzyme (PPO). Antioxidant activity (Ferric reducing antioxidant power assay (FRAP), DPPH, ABTS),
total phenolics content (TPC), pH and solids soluble content were also analyzed. Predicted models of color parameters (L*, a*, ºh) and PPO enzymatic activity were found to be significant (p < 0.05) with regression coefficients (R2) of 0.84, 0.86, 0.92 and 0.97, respectively. From the RSM-generated model, the HT conditions that ensure a minimal green loss of smoothie and inactivation of PPO enzyme was at 85 °C over 7 min. In the validation study, these conditions were tested and proved to be sufficient to achieve the main goals. In the heat-treated smoothie, increases in TPC (10%) and antioxidant capacity (ABTS: 50%, DPPH: 17%, FRAP: 13%) were attained. This study demonstrated that RSM was efficient to select the optimal conditions of HT and improve the important quality properties that influence the product quality and the potential consumer’s health (TPC and antioxidant capacity).info:eu-repo/semantics/publishedVersio
