No description available.

No description available.

The theme of the diploma work is the comparison of German phraseologisms with their Czech equivalents and subsequently their division into four groups according to their reciprocal content and formal concordance. The particular phraseologisms come from Schemann´s phraseological encyclopedia (Schemann, Hans: Synonymwörterbuch der deutschen Redensarten; Klett Verlag; Stuttgart 1992), namely from chapters Ea 1 {--} Ea 12 and Fa 1 {--} Fa 17. The work contains a theoretical introduction where the basic terms and problems concerning phraseology are explained; further a practical part where the particular phraseologisms are translated and divided into the four groups and finally an evaluation of the results and comparison of the phraseology of both languages.

No description available.

Thesis (M.Ed.) --University of Limpopo, 2009. / Some dictionaries are presented in such a way that their target users could not easily retrieve the required semantic information with special reference to Xitsonga/English Dikixinari/Dictionary (2005). Semantic information in the dictionary is presented unsystematically. In some cases extra-linguistic information in the form of contextual guidance is presented, which is regarded as secondary information in the place of semantic information (which is primary). The study evaluates this dictionary in terms of the primary of semantic comments in Xitsonga/English Dictionary. The study finds that translation equivalents are not arranged systematically in the microstructure. The research concludes that extra-linguistic information in a form of contextual guidance must be systematical used in the microstructure of Xitsonga/English Dikixinary/Dictionary (2005) so that dictionary users could be able to retrieve systematic information that could help them to speak the target language in a communicative functional way. This as a result will lead to communicative success. / Not listed

Although calorie information at the point-of-purchase at fast food restaurants is proposed as a method to decrease calorie choices and combat obesity, research results have been mixed. Much of the supportive research has weak methodology, and is limited. There is a demonstrated need to develop better techniques to assist consumers to make lower calorie food choices. Eating at fast food restaurants has been positively associated with weight gain. The current study explored the possibility of adding exercise equivalents (EE) (physical activity required to burn off the calories in the food), along with calorie information as a possible way to facilitate lower calorie choice at the point-of-choice in fast food restaurants. This three-group experimental study, in 18-34 year old, overweight and obese women, examines whether presenting caloric information in the form of EE at the point-of-choice at fast food restaurants, will lead to lower calorie food choices compared to presenting simple caloric information or no information at all. Methods: A randomized repeated measures experiment was conducted. Participants ordered a fast food meal from Burger King with menus that contained only the names of the food choices (Lunch 1). One week later (Lunch 2), study participants were given one of three menus that varied: no information, calorie information, or calorie information and EE. Study participants included 62 college aged students. Additionally, the study controlled for dietary restraint by blocking participants, before randomization, to the three groups. Results: A repeated measures analysis of variance was conducted. The study was not sufficiently powered, and while the study was designed to determine large effect sizes, a small effect size of .026, was determined. No significant differences were found in the foods ordered among the various menu conditions. Conclusion: Menu labeling alone might not be enough to reduce calories at the point-of-choice at restaurants. Additional research is necessary to determine if calorie information and EE at the point-of-choice would lead to fewer calories chosen at a meal. Studies should also look at long-term, repeated exposure to determine the effectiveness of calories and or EE at the point-of-choice at fast food restaurants.

Die Bedeutung von deutschen Abtönungspartikeln sowie der Äquivalenzgrad möglicher funktionaler spanischer Entsprechungen sind bisher hauptsächlich auf Grundlage der persönlichen Einschätzungen und der Sprachkompetenz einzelner Forscher unter Verwendung von selbst kreierten Sprachbeispielen, Korpora und Übersetzungsvergleichen analysiert und beurteilt worden. Dabei lassen sich methodische Unzulänglichkeiten und Divergenzen in den Ergebnissen der Forscher feststellen. Diese werden in der vorliegenden Arbeit am Beispiel der Abtönungspartikel eben herausgestellt. Vor dem Hintergrund dieser Unzulänglichkeiten und Divergenzen ist es Ziel dieser Arbeit, anhand einer Online-Rezeptionsstudie unter deutschen und spanischen Muttersprachlern zu überprüfen, wie die Abtönungspartikel eben sowie ausgewählte mögliche spanische Entsprechungen von einer größeren Gruppe von Muttersprachlern aufgefasst werden und inwiefern diese Ergebnisse mit den Forschungsergebnissen der kontrastiven Studien übereinstimmen.

The present diploma thesis is concerned with English non-prepositional equivalents of the Czech v/ve and z/ze prepositional phrases. This type of equivalent is found in approximately 20% of cases (Klégr et al., 2011). The thesis shows that some of the divergent equivalents are conditioned lexically (different valency of the Czech and English verb), while others, being of systemic nature, are related to typological differences between Czech and English. Among the systemic counterparts are particularly English locative subjects in sentence-initial position correspoding to Czech adverbials, and English premodification by a noun translated into Czech as postmodification by a prepositional phrase. Material for the analytical part was extracted from the "Core" of the parallel corpus InterCorp, consisting of original Czech fiction texts and their English translations. A total of more than 200 divergent counterparts of both Czech prepositional phrases was collected.

This diploma thesis deals with diminutives, a special type of words that can express something smaller than usual (i.e. quantitative modification) or the speaker's attitude and feelings (often positive) towards an object or a person (i.e. qualitative modification). In flectional and agglutinant languages (such as Czech and Finnish), diminutives are mostly formed by adding a diminutive suffix to the stem of a base word. This work aims to examine whether Czech diminutives are also translated to Finnish with the use of a diminutive form. If they are not directly translatable, this work is to find out what equivalent does the translator use instead. In the theoretical part, I give a brief description of diminutive suffixes in Czech and Finnish. Most of these suffixes can have more functions than just forming diminutives. Another problem is the process of lexicalisation when a diminutive form acquires a new meaning and becomes a new lexical unit of the language. This means that a selection is needed to be made to exclude words that have a diminutive form but not a diminutive meaning. The practical part is based on an analysis of data from a corpus that contains fifteen Czech books and their translations to Finnish. I selected fifteen frequent diminutives and attempted to find out how they are translated...

Vanadium compounds have been reported to cause numerous toxicological effects including NAD(P)H oxidation and lipid peroxidation. The purpose of this thesis is to determine the active form of vanadium in causing these effects, and to determine any possible free radical involvement in these processes. Vanadium-stimulated oxidation of NADH was studied spectrophotometrically and by electron spin resonance spectroscopy. In 25 mM sodium phosphate buffer at pH 7. 4, vanadyl , (V(IV)), is slightly more effective in stimulating NADH oxidation than was vanadate (V(V)). Addition of a superoxide generating system, xanthine/xanthine oxidase, results in a marked increase in NADH oxidation by vanadyl, and to a lesser extent, by vanadate. In contrast, addition of hydrogen peroxide did not change the NADH oxidation by vanadate, but greatly enhanced NADH oxidation by vanadyl. Use of the spin trap DMPO in reaction mixtures containing vanadyl and hydrogen peroxide or a superoxide generating system resulted in the detection by ESR of hydroxyl radical. Hydroxyl radical was also detected in the system containing vanadate plus superoxide. It was found that superoxide is capable of reducing vanadate to vanadyl, and that vanadyl is capable of reaction with hydrogen peroxide in a Fenton-like mechanism to produce hydroxyl radical. Hydroxyl radical is suggested to be the active species involved in NADH oxidation. Other reductants, such as thiols, are also capable of supporting vanadate-stimulated NADH oxidation . The above results indicat that ability of vanadium to act in a Fenton-like mechanism is an important process in the vanadium-stimulated oxidation of NADH. Vanadyl was found to be the active form of vanadium involved in initiating and stimulating lipid peroxidation in purified and partially purified fatty acid micelle preparations. Hydroxyl radicals were shown to be involved in initiating diene conjugation when vanadyl and hydrogen peroxide were added together in the reaction mixture. Furthermore, hydroxyl radicals were shown to be generated in the vanadyl-catalyzed decomposition of fatty acid lipoperoxides. The results of this study indicat that the ability of vanadium compounds to oxidize NADH and to stimulate lipid peroxidation are related by the common mechanism of hydroxyl radical production from the reaction of vanadyl with hydrogen peroxide.