257 research outputs found
NEDtalks 2017 - Dr. Brandy Wilson
No full textBrandy T. Wilson, PhD, is the author of The Palace Blues: A Novel , a 2015 Lambda Literary Award Finalist in Lesbian Fiction and winner of the Alice B. Readers’ Lavender Award. She specializes in fiction and creative nonfiction writing, LGBTQ+ literature and Women’s and Gender Studies. Wilson was an Astraea Emerging Lesbian Writers Fund Finalist, a Lambda Literary Retreat Emerging LGBTQ+ Voices Fellow in fiction, and a recipient of three Bread Loaf Writer’s Conference scholarships. Her work has appeared in Robert Olen Butler’s From Where You Dream, Ninth Letter, G.R.I.T.S. Girls Raised in the South, Pank Magazine, Wee Folk and Wise, and Lumina among others. She teaches in the English Department at the University of Memphis and lives in Memphis with her wife and son
Implementing Social Sustainability Solutions
No full textabstract: Implementing Social Sustainability solutions requires leaders to utilize a unique set of skills to engage stakeholders, connect with audiences, and a drive a project to implementation and ultimately results. Taking careful consideration for the social system that currently exists leaders must map their project and harness their individual narrative to connect fragmented pieces. The power of clearly articulated purpose coupled with passion are key drivers for implementing change. Systems thinking, and empathy help a leader integrate a project within the organization confines they are trying to work. This paper examines the design, implementation, and leadership of addressing social inequity through baby boxes
Thomas Rotch accounts payable, Kendal 1811-1818
No full textHans Wilson is paid for transporting brandy, and also for payment to a wagoner for hauling goods to Kendal. 7.6" x 5.6
Terminology used in sensory evaluation of plum brandy šljivovica quality
No full textSensory evaluation of šljivovica quality is a demanding and responsible task To carry out the evaluation satisfactorily, certain specific conditions must be fulfilled. To clearly define all necessary sensory characteristics of šljivovica, an official vocabulary of professional terms and concepts should be established in both theory and practice. The development of an official vocabulary is becoming an imperative, especially when it is evident that subjectively uttered words and concepts and their use can lead to lack of understanding or misunderstanding. The motivation for initiating work on such vocabulary derives from the fact that all renowned world drinks like Cognac, Calvados, Whisky etc have had it for a long time, while Serbian šljivovica has never had it. Due to the lack of an official professional vocabulary, and for the needs of the present paper, the author has taken liberty to present to the research and professional public the vocabulary he has compiled for sensory description of basic parameters of plum brandy šljivovica quality. The vocabulary comes from personal experience and participation in numerous official commissions for evaluating the quality of alcoholic drinks and wines in Yugoslavia. The proposed terms for the plum brandy šljivovica vocabulary or dictionary should be taken as a pioneering attempt and initiative for compiling a more comprehensive Serbian plum brandy dictionary. The author strongly believes that a committee of experts would be able to fulfill the task in the best possible way
Effects of some production factors on chemical composition and sensory qualities of Williams pear brandy
No full textPear is one of the most widely grown fruit species across the world, but of all varieties, the best and most appreciated is for sure Williams pear or Bartlett pear as better known in the West. Those choosy worldwide have been enchanted over decades and centuries by its generous, exuberant and extraordinarily pleasing aroma. Bartlett pear’s qualities are probably best expressed through its far and wide famous, delicious, of the same name, pear brandy. For many people it is a queen of all fruit brandies, while for others it is, in general, the best strong alcoholic drink. However, Williams pear brandy is scarcely present in foreign, particularly domestic, professional and scientific literature. This is the reason why the present paper’s author wants to pay due respect to Williams pear brandy for sensory pleasure it affords. Production of top quality Williams pear brandy (top quality only because it is what this pear deserves) is neither simple nor easy. The present paper deals with the most important stages of pear brandy production, therefore it is a pioneering attempt to acquaint scientific, professional and broader consumer audience with this top quality brandy
Modelling Interregional Trade of Energy Crops in Eastern Germany
No full textRenewable resources gain in importance in our modern society. The line of reasoning is based on their positive effects on agriculture, the environment and the economy. To support renewable energy from biomass the EU promotes the cultivation of energy crops. A spatial equilibrium model is applied based on the concept of maximizing net welfare, to provide information whether energy crop production competes with food production for land area. The Model of Interregional Trade of Energy Crops (ITEC) refers to Eastern Germany and adjacent areas of Poland. First results show that the regions have enough feedstocks to meet the required demand for food and biofuel production. In many cases both food crops and biofuels are either traded on interregional basis or exported to "Rest of Europe" indicating that there is no competition between food and energy crops. Only green maize for biogas production strongly competes in areas where the crop is required as feed for cattle.Energy crops, spatial equilibrium analysis, interregional trade, International Relations/Trade,
Taxonomic characterization and identification of Saccharomyces cerevisiae D8 for brandy production from pineapple
No full textEight yeast strains (denoted as D1 to D8) were isolated from samples of natural fermented pineapple. Strain D8 showed highest alcoholic production at low pH and special aroma of pineapple has been chosen for further study. Taxonomic characterization of strain D8 using morphological, biochemical and molecular biological studies confirmed that strain D8 belong to Saccharomycetaceae family, Saccharomycetales order and Saccharomyces cerevisiae species. Therefore, we named this strain as Saccharomyces cerevisiae D8 for further study on Brandy production from pineapple. Citation: Hoang Thi Le Thuong, Nguyen Quang Hao, Tran Thi Thuy, 2017. Taxonomic characterization and identification of Saccharomyces cerevisiae D8 for brandy production from pineapple. Tap chi Sinh hoc, 39(4): 474- 482. DOI: 10.15625/0866-7160/v39n4.10864.*Corresponding author: [email protected] Received 5 December 2016, accepted 12 August 2017</jats:p
Optimization of the pulp ratio of Ananas comosus, Citrullus lanatus and Psidium guajava and fermentation time in the production of a “fruit brandy”
No full textBrandy, produced by the distillation of wine, is highly consumed in Cameroon, most of which is imported, whereas this region harnesses a vast diversity of fruits, which could be exploited in producing wines and spirits. These fruits have interesting health virtues and are prone to rapid postharvest losses. This study is aimed at producing brandy from a combination of pineapple (Ananas comosus), watermelon (Citrullus lanatus) and guava (Psidium guajava), with an objective to optimize the ratio of fruit pulps and fermentation time in order to produce wine, then brandy of acceptable taste and flavor. A D-optimal 3-component, 1-factor experimental design was used to obtain the best wine formulation to be distilled. The factors retained were: the volumes of Pineapple (A), watermelon (B) and guava (C) and the fermentation time (D) was considered as a process factor. Based on the experimental design using Design Expert 11 software, 24 wine samples were formulated. After statistical analyses, the pH, alcohol content and viscosity were considered for mathematical modeling due to their significant impacts during fermentation (pH and viscosity) and distillation (alcohol content).Optimization for wine production gave a fruit formulation of 69, 19 and 12% of pineapple, watermelon and guava respectively, with a fermentation time of 11 days. Distillation of this wine gave an ethanol output of 72%, from which two distinct Brandy was obtained: one (E1) in which dilution was done with clarified wine, and the second (E2) with distilled water and a roasted bark of Cupressus sempervirens (cypress) added to it. After six weeks of aging at ambient temperature, physicochemical characteristics showed a vitamin C content of 100 and 80 mg/L, polyphenols content of 22.77 and 42.77 mqGAE/100 g, and a titratable acidity of 1.42 and 0.45 meq.g of tartaric acid respectively for E1 and E2. After sensory analysis, brandy sample E1 was preferred
CONTROLLING IN THE PRODUCTION OF PLUM BRANDY
No full textU radu se osvrćemo na cijeli proces pečenja rakije od šljiva podijeljen na četiri faze: berba, ukomljavanje i fermentacija, pečenje te zadnja faza, faza dozrijevanja. Cijeli proces izrade proizvoda je promatran i praćen osobno od strane autora. Svrha, odnosno cilj rada je detaljno opisivanje samog proizvodnog procesa kako bi imali uvid u proizvodnu i troškovnu učinkovitost istog.
Prvi dio rada baziran je opisivanju proizvodnog procesa. Za svaku fazu pripreme rakije od šljiva utvrĎeni su relevantni podatci (broj stabala, urod po kilogramu, broj odraćenih sati, količinu finalnog proizvoda...)
Dobiveni rezultati korišteni su u analizi proizvodne i troškovne učinkovitosti. Nakon što su utvrđeni odraĎeni radni sati po fazama proizvodnje te količinu finalnog proizvoda, prelazimo na drugi dio rada u kojemu su izračunati cijena radnog sata te ukupan tošak rada za svaku fazu proizvodnje po jedinici proizvoda. Stavljajući u odnos količinu finalnog proizvoda i trošak rada po svakoj fazi proizvodnje dobveni su iznosi troška rada po litri rakije za svaku fazu. Iz toga proizlazi visina prosječnog varijabilnog troška jednaka za sve jedinice finalnog proizvoda.
U trećem dijelu rada analizirano je ponašanje te odnos troškova utvrđenih izračunom troškovne učinkovitosti. Promatrano je ponašanje troškova u masi te troškova po jedinici proizvoda. Strukturom troškova u masi dolazimo do iznosa fiksnih, varijabilnih i ukupnih troškova. Za analizu troškova po jedinici proizvoda utvrđene su visine prosječnih fiksnih i prosječnih varijabilnih troškova. Tim dvjema komponentama dolazimo do izračuna prosječnih ukupnih troškova te graničnog troška po jedinici proizvoda.
Dobivene podatke, odnosno njihovo kretanje te usporedba prikazani su putem pravaca i krivulja na grafu.The labor looks at the whole process of roasting plum brandy divided into four phases: harvesting, fermentation, roasting and the ripening phase. The whole process of making the product was observed and monitored personally by the author. The purpose or goal of the labor is to describe in detail the production process in order to have an insight into its production and cost efficiency.
The first part of the work is based on describing the production process. For each phase of preparation of plum brandy, we determined the relevant data (number of trees, freak per kilogram, number of hours worked, the amount of final product ...) We used the obtained results in the analysis of production and cost efficiency.
After determining the number of working hours by stages of production and the amount of final product, we move on to the second part of the work in which we calculated the price of working hours and the total labor cost for each stage of production per unit of product. Putting in relation the quantity of the final product and the labor cost for each phase of production, we obtained the amount of labor cost per liter of brandy for each phase. Hence the amount of average variable cost equal for all units of the final product.
In the third part, we analyzed the behavior and the cost ratio determined by the cost-effectiveness analysis. We observed the behavior of costs in mass and costs per unit of product. The structure of costs in the mass leads to the amount of fixed, variable and total costs. To analyze the costs per unit of product, we determined the amount of average fixed and average variable costs. With these two components, we come to the calculation of the average total costs and the marginal cost per unit of product. The obtained data were represented through the directions and curves on the graph
200 Attend Rap Session
No full textPhotograph used for a story in the Daily Oklahoman newspaper. Caption: "Participants in rap session Wednesday include Brandy Wood, foreground, and, left to right, Cleta Detherage Draper, Tena Neshova amd Kathy Frings.
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