107 research outputs found
A Study of verbosity between male and female in a telephone dialogue
No full textStereotyping is one of the traits of human being which is closely related to prejudice. It is assigned to objects or subjects which threat them or unknown to them. Verbosity is a stereotype assigned to women and their use of language be-cause little is known about women's nature. This study tries to find out whether in telephone con-versation verbosity can be seen in the speech of both male and female subjects. Another important focus of this study is what is the cause of verbosity. Also, what might influence the occurence of verbosity in one's speech. Grice's Conversational Principle is used to measure excessive use of words in a conversation. Violations of the maxims of quantity, relation and manner result in words which is unneccesarily said. To find what might influence the presence of verbosity in a conversation, Dell Hyme's Contex-tual Features are applied. After a thorough study, it is revealed that violations of the maxim of manner and relation caused verbosity. Another result is that the tendency of male's and female's verbosity can-be seen. Both sexes are capable to be verbose, yet the topic of conversation seems to influence one's verbosity. Male subjects tend to be more verbose when the topic is Impersonal while female tends to be more verbose when the topic is either Gossip or Personal
PRODUKSI MINYAK KAYA ASAM LEMAK TIDAK JENUH (ARACHIDONIC ACID DAN DIHOMO Gamma-LINOLENIC ACID) DARI JAMUR OLEOGENOUS Mortierella alpina
No full textlihat pd
Pendidikan konsumsi pangan : aspek pengolahan dan keamanan
No full textBuku ini membahas tentang jenis bahan pangan, sumber gizi, cara penyimpanan makanan, nilai gizi bahan pangan, cara mengolah manakan, bahaya keracunan bahan pangan, cara menikmatai makanan, kesehatan mulut dan gigi
PRODUKSI MINYAK KAYA ASAM LEMAK TIDAK JENUH (ARACHIDONIC ACID DAN DIHOMO GAMMA-LINOLENIC ACID) DARI JAMUR OLEOGENOUS Morterella alpina
No full textAA (asam arakhidonat) dan DHGA (dihomo-᠊
Optimalisasi produksi dan purifikasi inulinase yeast hasil isolasi dari tanah sekitar umbi dahlia
No full textA Simple and Sensitive Method for Determination of Sugar Content in Fruits and Culture Media During Fermentation
No full textA colorimetric for sugar determination using cuprammonium reagent containing strong base has been improved with a heating process after a reaction started. The reaction was started after the sugar or sample containing sugar was added to the cuprammonium reagent consisted of 1 mM CuSO – 0,4 M (NH ) SO – 0,6 M NaOH). This heat ing process could enhance the formation of sugarcupper ammonium complex, so that the intensity of absorbance increased at wavelength of 280 nm. This simple and sensitive method was applicable for various sugars detection such as sugar fraction after HPLC separation, sugar content in biological extract or in culture medium during fermentation. Interestingly, different from previous report, this method was specific for non polyol sugars
インドネシアティーサイダーの微生物と化学組成の変化
No full textインドネシアで自然発酵法で作られているティーサイダーを分離源として、微生物の分離を行い、どのような微生物が関与し、どのような性質を有しているかを明らかにする目的で研究を行った。その結果、12株の酵母が分離され、その内アルコール発酵能の強い7株を同定し、Candida variabilis, C. famata, C. guilliermondiiおよびC. fennicaに属する菌株であることを明らかにした。また、35株の細菌が分離されたが、その内から、ティーサイダーの酸産生株と考えられている酢酸菌Acetobacter sp.が見い出された。ついで、良い品質のティーサイダーを作る目的で、上記の分離した酵母と細菌とを種々組み合わせて、ティーサイダーを作成した。発酵の過程は糖の消費、アルコールおよび酸の生成、およびpHの変化を追跡して検討した。最終的品質は官能テストにより行った。その結果、Acetobacter sp.とC. fennica Y6との組合せが最も良かった。また、その場合の至適発酵時間は30℃、6～9日間であった。Twelve yeast strains were isolated from traditionally fermented Indonesian tea cider. Seven of them were high alcohol producers and were identified as Candida variabilis, C. famata, C. guilliermondii and C. fennica. Acetobacter sp. was also found among 35 strains of bacterial isolates. This bacterium and 7 selected yeast strains were used in various combinations to study their ability to produce good quality and acceptable tea cider. The changes of sugar, acid, pH and alcohol production were monitored to determine the progress of fermentation. Sensory evaluations were carried out to determine the organoleptic acceptability. The result indicated that the combination of Acetobacter sp. with C. fennica gave the best tea cider. The optimum time of incubation was from 6 to 9 days
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