3,167 research outputs found
Alumni Authors: Graciela Limon \u2758
No full textAlumni Authors Series - Spring 2012. The William H. Hannon Library was happy to celebrate some of our acclaimed literary alumnus. Each author discussed their newest works and share a few stories from their days at LMU.
Graciela Limon (‘58) - Graciela Limón is a Latina/Chicana writer and a native of Los Angeles, California. She received a Bachelor of Arts Degree in Spanish Literature from Marymount College, Los Angeles, a Master of Arts Degree in the same field from the University of the Americas in Mexico City, followed by a Doctoral Degree in Latin American Literature from the University of California in Los Angeles. Until recently, Limón has been a professor of U.S. Hispanic Literature as well as Chair of the Department of Chicana/o Studies at Loyola Marymount University, Los Angeles, California. She is now Professor Emerita of that university as well as a Visiting Professor at UCLA and UC Santa Barbara.
Limón has written and published reviews and critical work on Mexican, Latin American and Caribbean Literature. She has also written creative fiction, including In Search of Bernabé (1993), which won The Before Columbus Foundation American Book Award (1994). The novel has been released in Spanish under the title En busca de Bernabé (1997). Limón has also published The Memories of Ana Calderón (1994), Song of the Hummingbird (1996), which was published in Spanish under the title of La canción del colebri, in April 2006. The Day of the Moon (1999), was also published in Spanish as El dia de la luna (2006). Erased Faces, which was awarded the 2002 Gustavus Myers Book Award, was published in 2001. Her latest novel, Left Alive, was released in September 2005.
Graciela Limón\u27s fiction has been anthologized in In Other Words: Literature by Latina Writers of the United States, (1994), Latinas: Borderland Voices (1995), The Hispanic Literary Companion (1997), American Mosaic: Multicultural Readings in Context (2001), Herencia (2002), Under the Fifth Sun: Latino Literature from California (2003) and Chicanos, Latinos & Cultural Diversity (2004). In her latest work, The River Flows North, Ms. Limon writes of a small, disparate group of would-be immigrants who hire coyote Leonarda Cerda to guide them from a Sonora border town across the desert into Arizona
Limon-citrus extract as a capping/reducing agent for the synthesis of titanium dioxide nanoparticles: characterization and antibacterial activity
No full textIn this paper, we focused on the green synthesis of titanium dioxide (TiO2) nanoparticles via an ecofriendly process using Citrus limon extract. Several analytical techniques were used to characterize the prepared samples: X-ray diffraction (XRD), infrared spectroscopy, Raman spectroscopy, Scanning Electron Microscopy (SEM) and X-ray photoelectrons spectroscopy (XPS). XRD diffractograms revealed an anatase crystal structure of TiO2. SEM analysis showed the presence of particles with nanometric sizes, and the Fourier transform infrared (FTIR) spectra confirmed the presence of the synthesized nanoparticles. The antibacterial activity of the green prepared TiO2 nanoparticles was assessed. Additionally, the antibacterial efficiency of the green prepared TiO2 nanoparticles was compared with TiO2 nanoparticles prepared via a chemical process. The results prove the efficacy of this ecofriendly process. This method can be used for the rapid and environmentally friendly biosynthesis of stable titanium oxide nanoparticles. This work is a contribution to the valorization of bio-sources for the synthesis of titanium dioxide crystals using Citrus limon fruit extract and tetrabutile titanate as a precursor.</p
DNA-seq of Citrus × limon Ponderosa and Citrus × limon "yunning no.1"
No full textDNA-seq of Citrus × limon Ponderosa and Citrus × limon "yunning no.1"</p
Türkiye’de Limon Fiyatlarının Analizi ve Pazarlama Marjları.
No full textBu çalışmada, limon pazarlama yapısı incelenmiş, 1992 - 2009 döneminde fiyatdalgalanmaları üzerinde durulmuştur. Türkiye’de limon üretim ve veriminde yıllara göreartış olduğu tespit edilmiştir. Mersin ili limon üretim ve veriminde sahip olduğudeğerlerle Türkiye ortalamasının üstünde olduğu görülmüştür. Limon pazarlama marjıhesaplanmış tüketicinin ödediği fiyatın üretici eline geçen oranında dalgalanmalarbelirlenmekle birlikte çiftçi eline geçen oranların çok yüksek olmadığı ve aracıların elinegeçen oranların yüksek olduğu belirlenmiştir.</p
The Place Of Fiction In The Time Of Science - A Disciplinary History Of American Writing - Limon,J
No full textCitrus limon Osbeck
No full textCitrus medica Linnaeus var. limon Linnaeus, Species Plantarum 2: 782. 1753. RCN: 5726. Lectotype (Mabberley in Telopea 7: 169. 1997): [icon] " Limon vulgaris " in Ferrari, Hesperides: 191, 193. 1646 (see p. 130). Current name: Citrus × limon (L.) Osbeck (Rutaceae). Note: Porter & Elias (in Ann. Missouri Bot. Gard. 66: 131. 1979) indicated unseen material in LINN as the type. However, the only sheet they could have intended (937.1) is linked with C. medica L., rather than var. limon, and so is not original material for the name.Published as part of Jarvis, Charlie, 2007, Chapter 7: Linnaean Plant Names and their Types (part C), pp. 370-473 in Order out of Chaos. Linnaean Plant Types and their Types, London :Linnaean Society of London in association with the Natural History Museum on page 423, DOI: 10.5281/zenodo.29197
Lot. Le moulin du Limon
No full textPardinel J., Warren H.-B. de. Lot. Le moulin du Limon. In: Bulletin Monumental, tome 143, n°1, année 1985. p. 65
The therapeutic effectiveness of some local Nigerian plants used in the treatment of malaria
No full textIncludes abstract.Includes bibliographical references (leaves 184-219).In Nigeria most of the populace relies heavily on medicinal plants for the treatment of malaria. This thesis describes the investigation of the antiplasmodial properties of seven plants used in the traditional treatment of malaria in Nigeria. The seven plants include Mangifera indica L., Citrus limon L. Burm.f, Musa sapientum L., Psidium guajava L., Carica papaya L., Cymbopogon citratus Staph, and Vernonia amygdalina Delile. These plants are widely distributed in Nigeria and are used in Nigerian folk medicine to treat malaria and febrile illnesses. It is apparent that experimental evaluation of herbal drugs for the treatment of malaria is rather impressive, however, only few are in the market and very few have reached clinical trials. Researchers need to take more active interest in the investigation and standardization of herbal drugs with potent antimalarial activity
KOMPARASI AKTIVITAS ANTIMIKROBA EKSTRAK ETANOL BUAH LEMON LOKAL (Citrus limon (L.) var. Meyer) DAN LEMON IMPOR (Citrus limon (L.) var. Eureka) TERHADAP BAKTERI Staphylococcus aureus
No full textStaphylococcus aureus merupakan bakteri yang membutuhkan terapi berupa
bahan alam sebagai antimikroba, salah satunya lemon (Citrus limon (L.)). Tempat
pertumbuhan buah dapat mempengaruhi aktivitas antimikroba lemon (Citrus limon
(L.)), sehingga dilakukan penelitian yang membandingkan aktivitas antimikroba
ekstrak dua varietas lemon (Citrus limon (L.)) yang berbeda terhadap Staphylococcus
aureus.
Penelitian dilakukan dengan sampel berupa bakteri Staphylococcus aureus,
dengan uji difusi menggunakan ekstrak lemon lokal (Citrus limon (L.) var. Meyer) dan
lemon impor (Citrus limon (L.) var. Eureka) pada konsentrasi 0%, 1,25%, 2,5%, 5%,
7,5%, 10%, serta cakram antibiotik eritromisin 15 μg. Kemudian, diukur diameter zona
hambat yang kemudian dianalisis secara statistik.
Ekstrak lemon lokal (Citrus limon (L.) var. Meyer) menghasilkan rerata
diameter zona hambat pada konsentrasi 10%, 7,5%, 5%, 2,5%, dan 1,25% secara
berurutan adalah 22,25 mm, 20,75 mm, 18,25 mm, 11 mm, dan 0 mm, serta untuk
lemon impor (Citrus limon (L.) var. Eureka) adalah 25,5 mm, 25,5 mm, 20,75 mm,
17,25 mm, dan 15 mm. Didapatkan perbedaan yang signifikan antara 12 perlakuan yang
dilakukan berdasarkan hasil uji Kruskal-Wallis (p < 0,05). Namun, tidak didapatkan
perbedaan signifikan antara ekstrak lemon lokal (Citrus limon (L.) var. Meyer) dan
lemon impor (Citrus limon (L.) var. Eureka) pada empat dari lima konsentrasi,
berdasarkan uji Mann-Whitney.
Lemon lokal (Citrus limon (L.) var. Meyer) dan lemon impor (Citrus limon (L.)
var. Eureka) memiliki aktivitas antimikroba terhadap pertumbuhan Staphylococcus
aureus, dimana lemon impor (Citrus limon (L.) var. Eureka) bersifat lebih poten,
walaupun diantara keduanya tidak didapatkan perbedaan signifikan
Düşük yağlı hamburger üretiminde limon lifi kullanım olanağı
No full textBu çalışmada %10, %15 ,%20 yağ içeren standart hamburger köftesi formülasyonlarına %0, %2, %4 ve %6 oranlarında limon lifi ilave edilmiştir. Farklı oranlarda eklenen limon lifi ve yağın hamburger köftelerinin kimyasal içerik, pişme özellikleri, pH ve renk değerleri (L, a, b) tekstürel ve duyusal özellikleri üzerine etkileri belirlenmiştir. Hamburger köftelerinin kimyasal bileşimi nem, yağ, protein, kül, tuz, kollajen ve kolesterol analizleri yapılarak saptanmıştır. Çözünür ve çözünmeyen diyet lif analizi ile örneklerin lif miktarları saptanmıştır. Pişme özellikleri yağ ve nem retansiyonu, pişme verimi, çap ve kalınlık değişimleri ile değerlendirilmiştir. Örneklerin tekstürel özellikleri tekstürprofil analizi yapılarak belirlenmiştir. Limon lifi ilavesi hamburger köftelerinin bazı kalite parametreleri üzerinde etkili olmuştur. Her yağ seviyesiyesinde (%10, %15, %20) limon lifi kullanımı örneklerin protein, yağ, kül ve tuz değerlerini düşürüken, nem değerlerini arttırmıştır(p<0,05). pH değerleri limon lifi kullanımı ile azalmıştır(p<0,05). Pişme verim değerleri yağ ve lif oranından etkilenmezken, yağ retansiyon değerleri limon lifi ilavesi ile artmıştır(p<0,05). Limon lifi kullanım oranının artmasıyla köftelerin kollajen içeriklerinde azalma meydana gelmiş (p<0,05), %10 yağlı gruplar en yüksek kollajen içeriğine sahip bulunmuşlardır. Yağ oranındaki değişimden etkilenmeyen kolesterol içeriği, limon lifi miktarı arttıkça azalmıştır (p<0,05). Limon lifi ilavesiyle köfteler daha açık ve daha sarı renge sahip bulunmuşlardır. Limon lifi ilavesi tekstür değerlerini önemli ölçüde etkilemiş, lif oranının artması sertlik 1, sertlik 2, dış yapışkanlık, iç yapışkanlık, sakızımsılık ve çiğnenebilirlik değerlerini azaltırken; elastikiyet değerini değiştirmemiştir. Duyusal analiz sonuçlarına göre en yüksek puanı %10 yağlı lif ilavesi olmayan örnek alırken, limon lifi ilaveli örnekler arasında %10 yağlı köfte hamuruna %2 limon lifi ilave edilen köfte almıştır. Bu değerlendirmeler ışığında düşük yağlı hamburger köftesi üretiminde %4 oranına kadar limon lifi kullanımının en uygun olduğu saptanmıştır.AbstractIn thıs study, different levels of lemon dietary fibre (0%, 2%, 4%, 6%) was added to 10%, 15%, 20% fat standart beef-burger formulations. The effects of lemon dietary fibre and fat, in different levels, on chemical composition, cooking characteristics, pH values, colour parameters (L*, a*, b*), textural and sensory characteristics of beef burgers were determined. The chemical composition of beef burgers were determined with moisture, fat, protein, ash, salt, collagen and cholesterol anaysis. Amounts of fiber, soluble and insoluble dietary fiber has been identified by the analysis of samples. Cooking measurements were evaluated by measuring fat retention, moisture retention, cooking yield, diameter and thickness changes. The textural properties of samples were tested with texture profile analysis. Lemon dietary fibre addition affected some quality parameters of beef burgers. At each level (10%, 15%, 20%), incorporation of lemon fibre resulted decrease in the protein, fat, ashand salt contents; however it increases in the moisture contents. The pH values decreased by the incorporation of lemon fibre.Cooking yield?s values were not affected by fat and fibre ratio, but fat retention values were increased. The collagen contents of beef-burgers were reduced with increased lemon fibre portion and 10% fat groups had the highest content of collagen. With the incorporotion of lemon fibre, the cholestreol content of beef-burgers was reduced. Beef burgers formulated with lemon fibre had lower L* and b* values than control samples. Texture values were significantly affected by the addition of lemon fibre. Although increasing lemon fibre level showed decreased in the hardness 1, hardness 2, adhesiveness, gumminess, cohesiveness and chwiness values but springiness wasn?t affected. There were differences incorporated samples had the highest scores and 2% lemon fibre addition to the 10% fat standard beef- burger sample was the most desirable one. The results show that, low-fat beef-burgers up to 4% added lemon fibre is acceptable
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