This book offers a personalized account of some of the central theoretical movements in literary studies and in the humanities over the past thirty years, together with an equally personal view of a possible future.
Author: Hans Ulrich Gumbrecht
Publisher: Stanford University Press
Category: Literary Criticism
This book offers a personalized account of some of the central theoretical movements in literary studies and in the humanities over the past thirty years, together with an equally personal view of a possible future. It develops the provocative thesis that interpretation alone cannot do justice to the dimension in which cultural phenomena and cultural events become tangible and have an impact on us.
Combining both case studies and theoretical reflections, this book offers a varied range of assessments about digital conditions of philological inquiry.
Author: Wido Th. van Peursen
Category: Technology & Engineering
Combining both case studies and theoretical reflections, this book offers a varied range of assessments about digital conditions of philological inquiry. The book details instruments and processes of digital text criticism along with reflection on the increasingly unstable reconstructions of authorship and presence in e-philology.
A continuous method of producing propylenecarbonate includes carboxylation of propylene oxide with carbon dioxide in presence of phthalocyanine catalyst on an inert carrier, using as the phthalocyanine catalyst at least one catalyst ...
A continuous method of producing propylenecarbonate includes carboxylation of propylene oxide with carbon dioxide in presence of phthalocyanine catalyst on an inert carrier, using as the phthalocyanine catalyst at least one catalyst selected from the group consisting of not-substituted, methyl, ethyl, butyl, and tret butyl-substituted phthalocyanines of metals, including those containing counterions, and using as the carrier a hydrophobic carrier.
The presence of natural hardpan or the formation, through continued cultivation, of a plough-sole, are factors which react unfavourably on fruit production. The presence of these conditions can be traced through the use of a ...
Release on 2010-11-15 | by National Research Council
Carbon isotopic “fingerprinting” studies have distinguished the presence of CBM pro- duced water in the Powder River near areas of CBM production. These carbon isotope fingerprints become less evident as downstream flows are influenced ...
Author: National Research Council
Publisher: National Academies Press
In some coalbeds, naturally occurring water pressure holds methane--the main component of natural gas--fixed to coal surfaces and within the coal. In a coalbed methane (CBM) well, pumping water from the coalbeds lowers this pressure, facilitating the release of methane from the coal for extraction and use as an energy source. Water pumped from coalbeds during this process--CBM 'produced water'--is managed through some combination of treatment, disposal, storage, or use, subject to compliance with federal and state regulations. CBM produced water management can be challenging for regulatory agencies, CBM well operators, water treatment companies, policy makers, landowners, and the public because of differences in the quality and quantity of produced water; available infrastructure; costs to treat, store, and transport produced water; and states' legal consideration of water and produced water. Some states consider produced water as waste, whereas others consider it a beneficial byproduct of methane production. Thus, although current technologies allow CBM produced water to be treated to any desired water quality, the majority of CBM produced water is presently being disposed of at least cost rather than put to beneficial use. This book specifically examines the Powder River, San Juan, Raton, Piceance, and Uinta CBM basins in the states of Montana, Wyoming, Colorado, New Mexico, and Utah. The conclusions and recommendations identify gaps in data and information, potential beneficial uses of CBM produced water and associated costs, and challenges in the existing regulatory framework.
The individual's capacity for self-determination is negatively considered since as material production represents the basic element in the essence of man, the contradictions of the socioeconmic reality are reflected in man's conscience, ...
H2 production in the presence of pure glycerol was around 0.41 mol/mol glycerol, was half the amount of H2 using crude glycerol 0.71 mol/mol using Enterobacter as seen in Table 3.1. The discrepancy between the resulted presented in the ...
Author: Satinder K. Brar
Publisher: John Wiley & Sons
A comprehensive review of the fundamental molecular mechanisms in fermentation and explores the microbiology of fermentation technology and industrial applications Microbial Sensing in Fermentation presents the fundamental molecular mechanisms involved in the process of fermentation and explores the applied art of microbiology and fermentation technology. The text contains descriptions regarding the extraordinary sensing ability of microorganisms towards small physicochemical changes in their surroundings. The contributors — noted experts in the field — cover a wide range of topics such as microbial metabolism and production (fungi, bacteria, yeast etc); refined and non-refined carbon sources; bioprocessing; microbial synthesis, responses and performance; and biochemical, molecular and extra/intracellular controlling. This resource contains a compilation of literature on biochemical and cellular level mechanisms for microbial controlled production and includes the most significant recent advances in industrial fermentation. The text offers a balanced approach between theory and practical application, and helps readers gain a clear understanding of microbial physiological adaptation during fermentation and its cumulative effect on productivity. This important book: Presents the fundamental molecular mechanisms involved in microbial sensing in relation to fermentation technology Includes information on the significant recent advances in industrial fermentation Contains contributions from a panel of highly-respected experts in their respective fields Offers a resource that will be essential reading for scientists, professionals and researchers from academia and industry with an interest in the biochemistry and microbiology of fermentation technology Written for researchers, graduate and undergraduate students from diverse backgrounds, such as biochemistry and applied microbiology, Microbial Sensing in Fermentation offers a review of the fundamental molecular mechanisms involved in the process of fermentation.
Rate of ammonia production in proximal tubules between 0 and 60 min from 2.5 mM L-glutamine at pH 7.4, 7.1, and 7.7. ... Data are expressed as mean production rates between 0 and 60 min (+SE) of 5 paired experiments in presence of hGH ...
Volumes for 1898-1941, 1948-56 include the Society's proceedings (primarily abstracts of papers presented at the 10th-53rd annual meetings, and the 1948-56 fall meetings).
Release on 2018-06-28 | by Kiene Brillenburg Wurth
Bringing together leading scholars, artists, and publishers, Book Presence in a Digital Age offers a variety of perspectives on the past, present, and future of the book as medium, the complex relationship of materiality to virtuality, and ...
Author: Kiene Brillenburg Wurth
Publisher: Bloomsbury Publishing USA
Category: Social Science
Contrary to the apocalyptic pronouncements of paper media's imminent demise in the digital age, there has been a veritable surge of creative reimaginings of books as bearers of the literary. From typographic experiments (Mark Z. Danielewski's House of Leaves, Steven Hall's The Raw Shark Texts) to accordion books (Anne Carson's Nox), from cut ups (Jonathan Safran Foer's Tree of Codes) to collages (Graham Rawle's Woman's World), from erasures (Mary Ruefle's A Little White Shadow) to mixups (Simon Morris's The Interpretations of Dreams), print literature has gone through anything but a slow, inevitable death. In fact, it has re-invented itself materially. Starting from this idea of media plurality, Book Presence in a Digital Age explores the resilience of print literatures, book art, and zines in the late age of print from a contemporary perspective, while incorporating longer-term views on media archeology and media change. Even as it focuses on the materiality of books and literary writing in the present, Book Presence also takes into consideration earlier 20th-century "moments" of media transition, developing the concepts of presence and materiality as analytical tools to perform literary criticism in a digital age. Bringing together leading scholars, artists, and publishers, Book Presence in a Digital Age offers a variety of perspectives on the past, present, and future of the book as medium, the complex relationship of materiality to virtuality, and of the analog to the digital.
The lipolytic activity reached a maximum level after incubation for two days with continuous agitation in the presence of olive oil or tributyrin. The production of neutral lipase from Bacillus species was improved tremendously by media ...
Author: Prem Jose Vazhacharickal
Publisher: Prem Jose
Lipase is an extracellular enzyme in food industry and is produced by different microbial and fungal sources by submerged and solid state fermentation process. In the present study, Bacillus subtilis was employed for the production of lipase in peptone broth with olive oil as inducer. Maximum lipase production was observed at 96 hours of incubation and NH4Cl (40.75 U/ml) as salt and peptone (24U/ml) as nitrogen source and olive oil (24 U/ml) as inducer. The results of the present study demonstrate that Bacillus subtilis is ideal for extracellular production at industrial level.
A related issue is the removal of water droplets from produced oil. The presence of water in crude oil can lead to problems during production, transport, and refining due to the effect that water droplets can have on physical properties ...
Author: Chun Huh
Publisher: CRC Press
This book is a concise but well-organized introduction to nanotechnology (NT) which the upstream oil industry is now vigorously adapting to develop its own unique applications for improved oilfield operations and, oil and gas production. Its reader will learn nanotechnology fundamentals, be introduced to important NT products and applications from other industries and learn about the current state of development of various NT applications in the upstream oil industry, which include innovative use of nanoparticles for enhanced oil recovery; drilling and completions; reservoir sensing; and production operations and flow assurance. Key Features Exclusive title on potential of nanoparticle-based agents and interventions for improving myriad of oilfield operations Unique guide for nanotechnology applications developers and users for oil and gas production Introduces nanotechnology for oil and gas managers and engineers Includes research data discussions relevant to field Offers a practical applications-oriented approach
Cells (1 x 106 cells/1.0 ml/ well of Costar 12 well plate) were cultured for 40 hr with maximally effective doses of HDL in the absence and presence of LH. The 3Hpregnenolone pulse was short (4 hr) to label intermediate metabolites as ...
Food microbiologists and technologists, as well as biotechnologists, will discover that this book is an invaluable reference resource.
Author: Anna Halasz
Publisher: CRC Press
Category: Technology & Engineering
Yeast biomass is an excellent source of proteins, nucleic acids, and vitamins. It has been produced and consumed in baked goods and other foods for thousands of years and offers significant advantages when compared to other potential new microbial protein sources. Use of Yeast Biomass in Food Production provides up-to-date information regarding the chemical composition and biochemistry of yeasts, discusses the biotechnological basis of yeast production and possibilities for influencing yeast biomass composition using new techniques in molecular biology. The book examines techniques for producing yeast protein concentrates (and isolates) while still retaining their functional properties and nutritive values, as well as the various uses for these materials and their derivatives in different branches of the food industry. Finally, the book explores possibilities for the production and industrial use of other yeast components, such as nucleic acids, nucleotides, cell wall polysaccharides, autolysates, and extracts. Food microbiologists and technologists, as well as biotechnologists, will discover that this book is an invaluable reference resource.
Release on 2015-06-12 | by Andrea Biswas-Tortajada
Global dynamics are being tied to local narratives and local ways of organising production systems. ... However, in places where governmental physical and institutional presence has eroded, other actors, legitimate or not, have usurped ...
Author: Andrea Biswas-Tortajada
Category: Technology & Engineering
Coffee, as a commodity and through its global value chains, is the focus of much interest to achieve fair trade and equitable outcomes for producers, processors and consumers. It has iconic cultural and economic significance for Colombia, which is one of the world's major coffee producers for the global market. This book examines sustainable coffee production in Colombia, specifically the initiatives of Nestlé to create shared value. It describes the transformation of the coffee landscape by the development of economically, socially and environmentally viable and dedicated supply chains. Suppliers have been encouraged to shift production and quality paradigms, in order to develop long-term and sustainable strategies for higher value and premium quality products. This has been partially achieved by establishing a robust partnership with the Coffee Growers Federation and other public, private and social actors, thereby taking control of the institutional architecture and knowledge base that exists in the country. The book provides an important lesson of corporate social responsibility and the creation of shared value for the benefit of farmers, corporations and consumers.
They are natural contaminants of cereals, so their presence is often inevitable. Among many genera that produce mycotoxins, Fusarium fungi are the most widespread in cereal-growing areas of the planet. Fusarium fungi produce a diversity ...
Author: David M. Whitacre
Publisher: Springer Science & Business Media
Reviews of Environmental Contamination and Toxicology attempts to provide concise, critical reviews of timely advances, philosophy and significant areas of accomplished or needed endeavor in the total field of xenobiotics, in any segment of the environment, as well as toxicological implications.