1,728,167 research outputs found
Minna Salami: Aistien viisaus
No full textKirja-arvostelu teoksesta Minna Salami, Aistien viisaus, S&S, s.234, suom. Sini Linturi.nonPeerReviewe
No salami
No full textNo salami (embroidery) is the ongoing act of reformatting a single cross stitch pattern. The pieces are part of a larger body of work involving reproductions of the Mona Lisa in which she appears blurred, degraded, reconfigured or otherwise obscured. These embroidered images all use the same original pattern, but the stitches are not in their original places. Paper patterns are cut into tiny strips and taped back together, generating new ways to combine all the same threads in all the same quantities. They build on previous experiments using packaged textile kits or patterns, where all the instructions are followed but not necessarily in the right order. Superficially, the work explores the domestication of iconic ‘fine art’ works, using mass produced needlework kits. Beyond this, the series is an exercise in mundane repetition and reproduction, the reduction of a familiar painting into surface pattern and colour, and the incremental corruption of an original image
Pengaruh Lama Fermentasi terhadap Kualitas Sosis Salami (Sosis Fermentasi) Ayam Afkir
Get PDFABSTRAK. Penelitian Pengaruh Lama Fermentasi terhadap Kualitas Sosis Salami (Sosis Fermentasi) Ayam Afkir ini bertujuan untuk melihat kualitas sosis Salami (sosis fermentasi) dengan lama fermentasi 0 jam, 24 jam, 48 jam, 72 jam. Materi yang digunakan pada penelitian ini adalah daging ayam afkir (ayam ras petelur yang sudah tidak produktif), bakteri Lactobacillus plantarum , tepung tapioka, tepung maizena, tepung Isolat Protein Kedelai (ISP), garam, lemak daging, minyak makan, telur, bawang putih. Persentase bakteri Lactobacillus plantarum yang digunakan untuk setiap perlakuannya sama. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola searah dengan 4 perlakuan dan 4 ulangan, 4 perlakuan tersebut yaitu (P0= kontrol atau tanpa fermentasi, P1= fermentasi 1 hari, P2= fermentasi 2 hari, P3= fermentasi 3 hari. Peubah yang diamati adalah pengukuran pH, pengujian Total Plate Count (TPC), pengujian total asam, dan pengujian kadar protein. Hasil penelitian berdasarkan analisis uji sidik ragam menunjukkan bahwa perlakuan pengaruh lama fermentasi sosis salami menunjukkan hasil yang berpengaruh sangat nyata P0,01 terhadap nilai pH, total bakteri (TPC), dan total asam sosis Salami, serta berpengaruh nyata P0,05 terhadap nilai protein sosis Salami. Berdasarkan hasil penelitian dapat disimpulkan perlakuan P2 (lama fermentasi 48 jam) merupakan hasil terbaik secara keseluruhan dilihat dari nilai pH (5,08), total plate count (8,33), total asam(8,77) dan kandungan protein (15,29).
(The effect of fermentation long on the quality of afkir chicken salami sauces (fermentation sausage))
ABSTRACT. The study of the Effect of Fermentation Time on the Quality of Chicken Salami Sausage (Fermented Sausage) aims to see the quality of Salami sausage (fermented sausage) with a fermentation time of 0 hours, 24 hours, 48 hours, 72 hours. The research was conducted at the Meat Processing Science and Technology Laboratory, Milk Processing Science and Technology Laboratory, and Nutrition and Feed Processing Science, Department of Animal Husbandry, Faculty of Agriculture, Universitas Syiah Kuala. The materials used in this study were rejected chicken meat (layers that are no longer productive), Lactobacillus Plantarum bacteria, tapioca flour, cornstarch, ISP flour (soy flour), salt, meat fat, edible oil, eggs, garlic. The percentage of Lactobacillus Plantarum bacteria used for each treatment was the same. This study used a completely randomized design (CRD) with unidirectional pattern with 4 treatments and 4 replications, the 4 treatments were (P0= control or no fermentation, P1= 1 day fermentation, P2= 2 days fermentation, P3= 3 days fermentation). The observed variables were pH measurement, TPC testing, total acid testing, and protein content testing. The results of the study based on analysis of variance test showed that the treatment of the effect of the duration of fermentation of salami sausage showed a very significant effect P 0.01 on the pH value, total bacteria (TPC), and total acid of Salami sausage, and had a significant effect of P 0.05 on the protein value of Salami sausage
Salami tactics and the implementation of large-scale public projects
Get PDFThis article builds on the literature on policy failure and blame management to analyse the implementation of large-scale public projects, which frequently suffer from cost overruns and delays. The article addresses a hitherto neglected blame management strategy used by politicians overseeing implementation: the stepwise announcement of delays and/or cost overruns, often referred to as ‘salami tactics’. I assert that politicians apply salami tactics in order to reduce and deflect the blame for a project that turns out to be more expensive, or takes longer to complete, than initially communicated. The empirical section examines the use of salami tactics in two large-scale public projects that resulted in delays and cost overruns: the Berlin Brandenburg Airport in Germany and the Swiss National Exposition Expo.02. Both cases confirm my arguments regarding the blame-reducing and blame-deflecting effects of salami tactics and reveal that this strategy can cause projects to lock-in on a self-undermining path.</p
On QAM Speech Transmission Schemes for Microcellular Mobile - PCNs
No full textOn the way towards third generation personal communication networks (PCN) the deployment of 16-level quadrature amplitude modulation (QAW schemes is investigated via flat microcellular Rayleigh-fading mobile radio channels having mild co-channel interference with and without diversity. Our proposed differentially coded non-coherent 16-QAM scheme requires no pilot symbol assistance, no automatic gain control (AGC) and no carrier recovery. High speech quality associated with a mean opinion score of about four (MOS = 4.0) is ensured at a signalling rate of 6.1 kBd for channel signal to noise ratios tSNR) above 30 - 25 dB and signal to interference ratios (SIR) above 75 - 30 dB by the 13.4 kbit/s medium complexity regular pulse excited (RPE) speech codec, when carefully matched twin-class low complexity binary Bose-Chaudhuri-Hocquenghem (BCHI error correction coding and 16-QAM combined with second order diversity are deployed. The overall speech delay is about 10 Ins and the user bandwidth is 9.3 kHz. which allows us to accommodate 2 1 users in a 300 kHz channel slot
A Low-Rate Multi-Level Voice/Video Transceiver for Personal Communications
No full textA personal communication system (PCS) transceiver is proposed and investigated. A 4.8 kbit/s transformed binary pulse excited (TBPE) linear predictive speech codec, embedded source sensitivity-matched binary Bose-Chaudhuri-Hocquenghem (BCH) block error correction codecs, non-coherent differentially coded 16-level quadrature amplitude modulation (16-QAM) modem and packet reservation multiple access (PRUA) are deployed. The 2.15 kBd transceiver requires a signal-to-noise ratio (SNR) and signal-to-interference ratio (SIR) in excess of about 24 dB over Rayleigh-fading channels in order to support 1&11 nearly un-impaired voice conversations within a bandwidth of 30 kHz. Additionally, by reserving two PRMA time slots for video telephony, an 8.52 kbps videophone user can also be supported. Key words: Wireless multimedia communications, mobile voice and video telephony, transformed binary pulse excited speech coding, multilevel modulation, packet reservation multiple access, the Pan-American IS-54 mobile system
Italian Salami: A Comprehensive Analysis
No full textSalami is the generic Italian term that identifies dry-fermented sausages, a wide and diverse class of meat products. Today in Italy one can find artisanal salame, made from a very simple recipe, along with industrial salame. In addition to the production of salami with identifiable, specific characteristics, in particular those linked to their geographical origin, a wide and diverse range of dry-fermented sausages can be found. In 2016, the Italian production of salami accounted for 107,600 t, representing 9.2% of all the meat products of Italian manufacturing. This chapter begins with an introduction to pigs and pork production in Italy with some historical references, and then covers the distinct traits of the Italian heavy pig and the pork used as raw material for the manufacturing of Italian meat products. Finally, we address three different Italian salami, whose specific and typical traits are presented and described
Italian Salami: A Comprehensive Analysis
No full textSalami is the generic Italian term that identifies dry-fermented sausages, a wide and diverse class of meat products. Today in Italy one can find artisanal salame, made from a very simple recipe, along with industrial salame. In addition to the production of salami with identifiable, specific characteristics, in particular those linked to their geographical origin, a wide and diverse range of dry-fermented sausages can be found. In 2016, the Italian production of salami accounted for 107,600 t, representing 9.2% of all the meat products of Italian manufacturing. This chapter begins with an introduction to pigs and pork production in Italy with some historical references, and then covers the distinct traits of the Italian heavy pig and the pork used as raw material for the manufacturing of Italian meat products. Finally, we address three different Italian salami, whose specific and typical traits are presented and described
Microbiological and Sensory Characteristics of Mould-Ripened Salami under Different Packaging Conditions
Get PDFThe preservation of mould-ripened salami was investigated during 48 days at 19-20 °C under different packaging conditions: (i) high barrier film filled with air, 100 % N2 or under vacuum, (ii) biaxially oriented polypropylene film, (iii) microperforated polyethylene film and (iv) unpackaged. Sensory, texture profile, physicochemical and microbiological analyses were performed. Fungal quantification revealed two data groups. In group 1 (consisting of salami in microperforated polyethylene film, biaxially oriented polypropylene film and unpackaged) the conidium viability was relatively constant. In group 2 (salami preserved in high barrier film filled with air, 100 % N2 or under vacuum) the conidium viability decreased due to the absence of oxygen and the high carbon dioxide volume fraction. SEM micrographs showed micromorphological changes in fungal structure; microperforated polyethylene film, biaxially oriented polypropylene film and unpackaged conditions preserved the conidial morphology, while high barrier film filled with air, 100 % N2 or vacuum conditions collapsed the hyphae and most of the conidia. Salami packed in microperforated polyethylene film and biaxially oriented polypropylene film showed the most acceptable organoleptic characteristics and lower hardness and chewiness values after packaging
Salami reconstructed
Get PDFRésuméLa reconstitution du salami : communisme et culture politique en HongrieDans les années 1940, les communistes hongrois avaient éliminé tous leurs opposants un par un selon la tactique dite du salami, en référence au découpage à la rondelle de ce saucisson. Dans cet article, l’auteur s’efforce de comparer les notions de bien public et de progrès dans la Hongrie communiste de János Kádár dans le cadre des cultures politiques. Il s’appuie sur la typologie des cultures politiques développée par Archie Brown et sur l’observation que la culture politique est fluctuante. De plus, cette étude, qui couvre la période de l’après-1956 à la fin des années 1980, inclut le rôle de l’histoire dans la notion de culture politique. Elle s’attache principalement aux domaines de l’économie, des affaires étrangères, de l’histoire et sa mémoire, ainsi qu’aux phénomènes propres à la Hongrie, tels l’absence d’un culte de la personnalité, la politique culturelle et le tourisme de masse. L’auteur soutient la thèse que János Kádár a unifié les cultures politiques et la Hongrie et a ainsi «reconstitué le salami ».AbstractThe purpose of this article is to compare ideas of communist welfare and progress in Hungary on the basis of the political cultures of the János Kádár era. The starting point is in Archie Brown’s typology of political cultures and the idea that political culture is in constant change. The concept is broadened to historical political culture, i.e., history’s role in politics as well. The article focuses mostly on the post-1956 era until the late 1980s. It particularly studies economy, foreign relations, history and commemoration and a few peculiar features such as the lack of personality cult, cultural policy and (mass) tourism. The argument is that János Kádár reconstructed “the salami”, unified Hungarian political cultures, and homogenised the country
- …
