578 research outputs found
Celui qui sut toucher mon coeur [first line]
No full texttheme and variationpiano and voiceDediees Mme. Beylard par P. Gilles.Johns Hopkins University, Levy Sheet Music Collection, Box
113, Item 034aParoles de Dubois. Musique de Mme. Gail. Avec Variations pour la Voic, Suivies d'une Ritournelle
Celui qui sut toucher mon coeur [first line]
No full texttheme and variationpiano and voiceDediees Mme. Beylard par P. Gilles.Johns Hopkins University, Levy Sheet Music Collection, Box
113, Item 034aParoles de Dubois. Musique de Mme. Gail. Avec Variations pour la Voic, Suivies d'une Ritournelle
Stumbling-blocks, by Gail Hamilton [pseud.]
No full textBinding -- Decoration - Publisher's cloth
Binding -- Materials - cloth2 p. l., 435 p. 19 cmZ cloth: brown. Covers bevelled. Brown-coated end papers. Flyleaves. Edges stained red.This copy is an inscribed presentation copy from the author to Mr. and Mrs. William L. Gage.Mr. and Mrs. William Gag
Stumbling-blocks, by Gail Hamilton [pseud.]
No full textBinding -- Decoration - Publisher's cloth
Binding -- Materials - cloth2 p. l., 435 p. 19 cmZ cloth: brown. Covers bevelled. Brown-coated end papers. Flyleaves. Edges stained red.This copy is an inscribed presentation copy from the author to Mr. and Mrs. William L. Gage.Mr. and Mrs. William Gag
Marsden Hartley and Nova Scotia
No full textThis book brings together for the first time the paintings, drawings, poetry, letters and journal entries executed by Hartley in his late fifties during two periods spent in Nova Scotia in 1935 and 1936. The accompanying essays provide a thorough description of the artist's earlier activities and influences. Biographical notes. Bibl. 2 p
Diagramming
No full textThis is the author accepted manuscript.Final version available from Routledge via the link in this record.In this exchange, artist Helen Scalway and geographer Gail Davies, reflect on collaborative work, which has been running in different intensities from 2010 to today . They discuss diagramming as a form of spatial ethnographic practice, located at the interstices of geographical enquiry, ethnographic methods and visual analysi
Carrageenan effect on the water retention and texture in processes turkey breast:
No full textA wide range of comminuted meat products are produced in the food industry for deli meats and sandwich products. A major problem in processing these meats, particularly low fat poultry products, is the loss of water (syneresis) and toughening of texture during cooking, accompanied by crumbling during slicing. To overcome these problems, carrageenan is often added to meats to bind water and entrap muscle tissue particles, providing a more cohesive product. Up to 1.5% carrageenan is permitted by law and early applications typically used these levels. However, high levels of carrageenan contribute distinctive off-flavors, textures uncharacteristic of meat, and decreased freeze-thaw stability. Consequently, the lowest levels feasible to maintain meat qualities should be used.
This study investigated stabilizing effects of low carrageenan levels (0.2, 0.4, and 0.6%) in processed turkey breast formulated with moisture: protein ratios of 4:1, 5:1, and 6:1. Ground turkey breast was tumbled with brine, packaged in bags, baked at 180° F, and cooled. Traditional meat properties of cook yield, refrigerator purge, freeze thaw stability, and textural characteristics were measured. Hydration and swelling vs. full solubilization and gelation of carrageenan were visualized microscopically.
At the lowest moisture level, protein and component salts controlled water binding; carrageenan added no extra stability and had little effect on cohesiveness or other textural attributes. In turkey breast formulations with higher moisture, carrageenan increased cook yields. Microscopy revealed hydrated, swollen, and intact carrageenan granules, as well as release and gelation of carrageenan polymers.
A mechanism to explain carrageenan action in meats was proposed. In low water systems, muscle proteins control water binding and carrageenan has no influence on product qualities. As added water increases, carrageenan binds excess water not bound by the proteins, and particles begin to swell, contributing to water retention and firmness in meat products. At the highest water levels, carrageenan binds sufficient water to burst some particles and release carrageenan polymers, which then gel in regions surrounding proteins. Some hydrated, swollen particles also remain intact and contribute to solidity. Carrageenan gelation contributes to softening of textures and freeze thaw stabilization in high moisture systems.M.S.Includes bibliographical references (p. 76-80)by Gail Fishe
Ethnic minorities in Australia’s television news: a second snapshot
No full textThe nightly news on Australia's television screens presents a view of Australia and Australians that is different from what most of us encounter in our daily lives. This paper reports on the results of two content analyses of television news conducted in 2005 and 2007 which demonstrate that instead of a range of peoples and cultures, we see mainly Anglo faces, projecting an archetypal image of a 'white Australia' that is more applicable to the 1950s than it is to today. More disturbingly, when we do encounter people from manifestly different racial, cultural or religious backgrounds, they tend to be featured as victims, or as social deviants, or as in some way 'unAustralian'. This raises questions about current journalistic practice and suggests that in order for television news to present Australians with a true reflection of their 'real' world there need to be changes in the processes of newsgathering and storytelling
Investigating the molecular basis of cold temperature and high pressure adapted growth in photobacterium profundum SS9
No full textPhotobacterium profundum SS9 is a γ-proteobacterium which grows optimally at
15°C and 28 MPa (a psychrophilic piezophile) and can grow over a range of
temperatures (2-20oC) and pressures (0.1-90 MPa). Previous research had demonstrated
that P. profundum SS9 adapts its membrane proteins and phospholipids in response to
growth conditions. In this study, methodology was developed for growing P. profundum
SS9 under cold temperatures and high pressures in both liquid and solid cultures. The
effect of changing growth conditions on cell envelope polysaccharides was then
investigated. The lipopolysaccharide (LPS) profile of a rifampicin resistant P.
profundum SS9 derivative, SS9R, was shown to change at 0.1 MPa with respect to
temperature and at 15°C with respect to pressure. Compositional analysis showed that
the LPS was almost entirely composed of glucose. This provides evidence that, under
these conditions, the major polysaccharide produced by P. profundum SS9 is a glucan.
Two putative polysaccharide mutants, FL26 & FL9, were previously isolated
from a screen for cold-sensitive mutants of P. profundum SS9R. Both mutants displayed
an increased sensitivity to cold temperatures on solid medium and were unaffected in
their growth at high pressure. FL26 was found to exhibit an LPS alteration similar to
previously published O-antigen ligase mutants, providing evidence that this mutant is
likely to lack O-antigen ligase. Interestingly, FL26 was also shown to have a reduced
ability to form biofilms and had increased swimming motility. This suggests that there
are a number of changes which occur in FL26 in the absence of O-antigen. FL9 was
found to have an altered LPS and capsular polysaccharide (CPS), similar to an E. coli
wzc mutant. In E. coli, Wzc is involved in the polymerisation and transport of CPS,
disruption of which can also lead to LPS alterations. The LPS and CPS alterations may
lead to the cold-sensitivity phenotype, either individually or in combination.
In conclusion, alterations in the cell envelope polysaccharides were shown to
affect cold temperature sensitivity on solid agar. Cold-sensitivity is most likely directly
related to the LPS alterations and stability of the membrane under cold temperatures.
Exopolysaccharides (EPS) have previously been shown to affect desiccation and freezethaw
resistance, making it is possible that the CPS plays a similar role in this case
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