1,721,162 research outputs found
Il dizionario spagnolo italiano di Nicolao Landucci (1562)
No full textIl presente volume consiste nell’edizione critica di una delle tre sezioni del manoscritto n. 8431 conservato presso la Biblioteca Nacional de Madrid intitolato Dictionarium Linguae Toscanae di Nicolao Landucci. La datazione, 1562, lo rende un reperto d’eccezione poiché rappresenta il primo tentativo di redazione di un dizionario spagnolo-italiano che vanti una macrostruttura di un’ampiezza tale da discostarlo dai numerosi lessici prodotti all’epoca, spesso limitati a più o meno brevi colonne di equivalenze; questo dizionario precede dunque il prestigioso Vocabulario de las dos lenguas toscana y castellana di Cristóbal de Las Casas (1570) di qualche anno. Inoltre, vanta un’interessante particolarità perché nella medesima rilegatura in pelle rossa, abbellita da decorazioni d’oro, alla sezione spagnolo italiano – quella di nostro interesse, nonché la più completa - seguono altre due unità codicologiche, provviste dei relativi frontespizi, che costituiscono altri due repertori autonomi, uno verso il francese e uno verso il basco.
La trascrizione del testo è preceduta da un ampio studio in cui si individua con precisione quale delle numerose edizioni di Nebrija sia stata maneggiata dall’oscuro lucchese, si analizzano le caratteristiche dell’opera, si analizzano i traducenti offerti e si tenta di definire la personalità dell’autore . Il testo è accompagnato da note di carattere linguistico
Integration of statutory norms in computable contracts
No full textLegal contracts are governed not only by their explicit terms but also by statutory norms, a principle recognized
across legal systems. As contracts become computable and executable as code, ensuring compliance with these
norms becomes critical. This paper introduces a method for integrating legislative provisions into computable
contracts using the Stipula language, via a novel import construct. We distinguish between mandatory and
default imports to model imperative and optional legal norms, respectively, and define a mechanism to
enforce the priorities between these norms and contract’s provisions. This approach supports the automated
creation of legally compliant contracts and lays the foundation for a broader framework aimed at enhancing
the effectiveness of consumer rights through programmable legal tools
Legal contracts amending with [inline-graphic not available: see fulltext]
Full text linkPublished: 19 June 2023Legal contracts can be amended during their lifetime through the agreement of the parties or in accordance with the doctrines of force majeure and hardship. When legal contracts are defined using a programming language, amendments are made through runtime adjustments to the contract’s behavior and must be expressed by means of appropriate language features. In this paper, we examine the extension of Stipula, a formal language for legal contracts, with higher-order functionality to enable the dynamic updating of contract codes. We discuss the semantics of the language when amendments either extend or override the contract’s functionality. Additionally, we study two techniques for constraining amendments, one using annotations within the contract and another that allows for runtime agreements between parties
Stabilization of Extra-Virgin Olive Oil
No full textThe conservation of virgin olive oil quality during its shelf life could be considered a key issue for olive oil industry. To improve the product stability, virgin olive oils should not be stored with considerable amounts of suspended solids and water. The latter have to be removed from oil musts. The chapter reviews the main spread technologies and those recently proposed for the removal of suspended solids and the water from extra-virgin olive oils. These technologies are described from an engineering perspective, and their effects on product quality during storage are discussed
The influence of crusher speed on extra virgin olive oil characteristics
No full textMilling is an aspect of olive oil production that has received very little attention, and there have been very few studies of the relationship between crusher speed and oil quality. This work compares the effect of three blade cutter crusher speeds used in an industrial plant on the main olive oil chemical and sensory parameters, at two points in time: immediately post-production, and after eight month of storage. The ANOVA results showed that faster crushing significantly increases chlorophyll and total biophenol content. Secoiridoids are particularly affected and concentrations of 3,4-DHPEA-EDA and p-DHPEA-EDA significantly varied in oils milled at different speeds. From the lowest to the highest speed a difference of roughly 50 mg/kg (on about 400 mg/kg) for total biophenols, and about 40 mg/kg of 3,4-DHPEA-EDA is found. Panel testing found higher bitterness and astringency scores in oils produced at the higher speed. These findings suggest that crushing speed can be used to characterize olive oils. Practical applications: Crushing speed is easy to change in olive mills, and could be used to control the sensory and nutraceutical profile of extra virgin olive oil through its effect on bitterness, astringency, and phenolic content parameters. Hence, it is very useful to have a better understanding of the relationship between crushing speed and olive oil characteristics. Crushing speed can be used to characterize olive oils. Faster crushing significantly increases chlorophyll, total biophenol, 3,4-DHPEA-EDA, and p-DHPEA-EDA. Panel testing found higher bitterness and astringency scores in oils produced at the higher speed
Environmental Impact Assessment of Municipal Solid Waste (MSW) Management in Florence, Italy
Full text linkResearch Paper - Facing the trouble of municipal solid waste (MSW) management is a rising challenge of urbanized areas. Yearly data of waste management from the city of Florence (Italy) and neighboring municipalities were gathered over 2015 year. About 412105 t of waste were collected, where 202794 t were mixed-waste and 72540 t were organic. Fractions were treated in a centralized selecting-composting plant. The outgoing materials were further treated in external plants for additional selection, composting, incineration, landfilling. The present study was aimed to assess the environmental impact of such waste management applying LCA technique. The functional unit was “one year mixed and organic waste treatment at Florence and neighboring municipalities”. System boundaries included waste collection, final transport, working of the selecting-composting plant. System expansion was used to account for energy recovery (electricity) from waste. Background data were sourced from ELCD-core3-LCI database. Life cycle impact assessment (classification and characterization) was performed by ILCD midpoint method. Sixteen impact categories were computed. Focusing on global warming potential (GWP), the functional unit impacts for roughly 6.99E+8kgCO2eq. This figure drops to 0.212E+8kgCO2eq if urban collection was not considered and further to 0.186E+8kgCO2eq if final transportation was excluded. Results underline the potential benefit of on-site treatment of waste
Thermal effects of pump-overs during red wine fermentation
No full textThe aim of this paper is to measure the thermal effect of pump-overs during winemaking. Temperature control is a key issue in red grape alcoholic fermentation. Aerated and non-aerated pump-overs are usually performed during fermentation in order to improve the extraction of flavanols, tannins and anthocyanins. They have two main effects on grape juice temperature: they reduce the temperature gradient within the juice (homogenizing effect), and they increase the efficiency of heat exchange, thus they reduce the juice temperature. The experiment compares the effect of pump-overs on fermentation temperature in various conditions. It finds a decrease ranging from 1.9 ± 0.5 °C in Test 1 to 4.6 ± 2.7 °C in Test 3. Thus, enhanced heat exchange during the pump-over results in faster juice cooling. This heat exchange is modeled mathematically. The overall heat transfer coefficient (U) has been calculated. It is based on the tank's characteristics (i.e. the materials used and the thickness of the wall) and two convective coefficients: the first between the juice and the tank's wall, and the second between the tank's wall and the environment. Pump-overs increase the first coefficient, and consequently U. Therefore, the effect of a pump-over on grape juice temperature can be easily predicted if U has been calculated. Furthermore, if the overall heat transfer coefficient and the exchange surface are known, the pump-over temperature decrease depends only by the temperature difference between the juice and the environment (or cooling system). Once this temperature decrease is known, pump-overs can be used to improve the temperature control during red grape fermentation. For instance, the frequency of pump-overs can be used when the temperature control with the cooling systems is more difficult
A device for the monitoring of the cap buoyancy during the red grapes fermentation
Full text linkThe pomace cap formation during the red grape fermentation is widely described in literature. However, the measurement of the cap buoyancy is a less debated issue despite it affects several oenological practices. Particularly, it could affect the pomace cap management strategy and the related operations in order to achieve the extraction of compounds from the skins of the berries. In fact, buoyancy affects the volume of the cap submerged by the juice, and consequently contact between the skins and the must. Thus, understanding the changes in cap buoyancy could help to improve the pomace cap management. In our test we set up a measurement device able to record, with a load cell and a data-logger, the buoyancy of the pomace cap at different times. Afterward, we test the measurement device at laboratory scale. The measurements show the relationship between the buoyancy and the juice density, the berries density (i.e. both real, and apparent density), and the carbon dioxide emission during the alcoholic fermentation. During the alcoholic fermentation, the cap changes the force against the load cell as results of the change in cap buoyancy. At the beginning of the fermentation the berries skins are on the bottom of the fermentation vessel. Then, after roughly one day, the pomace cap raise up and start to float and to push against the load cell. The buoyancy force reaches its maximum in our conditions roughly between the fourth and the fifth days, and finally it decreases until the end of the fermentation. Furthermore, the carbon dioxide escaping from the fermentation vessel produces a vibration on the pomace cap. This vibration is detected by the load cell, and could be related to the fermentation speed. Thus, the measurement of the vibration magnitude allows the monitoring of the flux of the carbon dioxide and, consequently of the fermentation speed. In fact, as expected the maximum has been recorded during the day 3 of the fermentation, namely during the tumultuous phase and when the decrease of the density is maximum. Coherently, the vibration magnitude increases until the third day and decrease up to roughly zero at the end of the fermentation. The relationship between the latter parameter and the buoyancy allows us to monitor the fermentation kinetic. The control of the fermentation kinetic still remain an open issue in oenology, and the development of simple systems for its measure could lead to kept this objective. The presented results could encourage implementing the measurement system in the future vintages. However, further studies are required before the adoption of this system at industrial scale
Analysis and guidelines of the baking process from ancient grains flour
No full textAncient wheats have been introduced back in the bread-making process for their health and nutritional properties. Their cultivation was abandoned for more protein cultivars, which show higher yields and they are easier to process. Contrarily, the flours from ancient wheats have low technological indexes. Hence, they have low attitude to the bread-making and, therefore they require the development of suitable processing protocols.
In this job some steps of the process of bread-making have been analyzed with the purpose to furnish some operational guidelines to produce bakery products with flours of ancient wheats.
The process of bread-making have three main steps: mixing of the ingredients (kneading phase), leavened and baking. This study has been carried on with the objective to characterize with the ancient variety, three of the most diffused kneaders: spiral, fork and plunging arms, at 4 different mixing times in 3 replicates, following a standard recipe.
All the kneaders have made to record an increase of temperature. At the alveographics tests the fork kneader showed higher values of index of strength (W), higher index of swelling, and higher relationship between tenacity and extensibility. The physical measures have shown the greatest values after 23 min for the spiral, after 36 min for the plunging arms and after 55 min for the fork. Thus, fork kneader produce a dough with higher W value than the others, and produces the more strength dough from the weak flour. On the other hand, the fork kneader was the mixer required the longest process time
Evaluation of pump-over thermal effect during red grapes fermentation: preliminary results
No full textIn oenology, pump-over is a mechanical technique used to enhance the fermentative maceration. Pump-overs are conducted, with or without air contact, by taking the must from the bottom of the fermentation tank, and using it to spray the cap. The aim of this practice is the enhancing the phenolic and volatile compounds extraction from grape skins. Consequently, wine quality is improved in this way. During some temperature monitoring tests a “secondary” effect of pump-over has been highlighted. Temperature affects volatile and phenolic compounds concentration too. Particularly, low temperatures may be used to improve volatile production by yeasts during fermentation, and regulate the extraction of polyphenols compounds from the solid to the liquid phase. The aim of the work is to describe the thermal effect of pump-overs with and without air contact during a red fermentation. Tests have been performed during the September 2014 Tenuta Argentiera (Bolgheri (LI), Italy) in a tank of 20 m3 capacity. Six probes were placed into the fermentation tank, for temperature monitoring in different zones during pump-overs. Both kinds of pump-overs produce two main effects during fermentation: a temperature homogenization, reducing the differences among the zones of the tank, and a cooling effect, reducing the average temperature of the must. Hence, in addition to their effect on compounds extraction, pump-overs could be useful to reduce and control the temperature during red fermentatio
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