1 |
Salsa's moves and salsa's grooves in Mexico CityBaker, Christina. January 2009 (has links)
Thesis (M.A.)--University of California, San Diego, 2009. / Title from first page of PDF file (viewed July 2, 2009). Available via ProQuest Digital Dissertations. Includes bibliographical references (p. 112-118).
|
2 |
Cross-body lead, counterbody motion : political and poetic notes towards a sociology of globalization, nation-building and transcultural performativity in Toronto salsa /Connelly, Christine Diane, January 2006 (has links)
Thesis (Ph.D.)--University of Toronto, 2006. / Source: Dissertation Abstracts International, Volume: 67-07, Section: A, page: 2701. Includes bibliographical references (leaves 113-145).
|
3 |
The dynamics of salsiology in contemporary Germany reconstructing German cultural identity through salsa music and dance /Enríquez Arana, Eddy Magaliel. January 2007 (has links)
Thesis (M.A.)--Bowling Green State University, 2007. / Document formatted into pages; contains vii, 101 p. : col. ill. Includes bibliographical references.
|
4 |
Proteomics Methods for Detection of Modified PeptidesHansen, Beau Tanana January 2005 (has links)
The recent emergence of the field of proteomics has been driven by advances in mass spectrometry methods and instrumentation. Due to the large amount of data generated, success at peptide and protein identification is contingent on reliable software algorithms. The software programs in use at the time the work in this dissertation was carried out were well suited to the task of identifying unmodified peptides and proteins in complex mixtures. However, the existing programs were not able to reliably identify protein modifications, especially unpredicted modifications. This dissertation describes the development of two novel software algorithms that can be used to screen LC-MS-MS data files, and identify MS-MS spectra that correspond to peptides with either predicted or unpredicted modifications. The first program, SALSA, is highly flexible and uses user defined search criteria to screen data files for spectra the exhibit fragmentation patterns diagnostic of specific modifications or peptide sequences. SALSA facilitates exhaustive searches, but requires user expertise to both generate search criteria and to validate matched spectra. The second program, P-Mod, provides automated searches for spectra corresponding to peptides in a search list. P-Mod is able to identify spectra derived from either modified or unmodified peptides. All sequence-to-spectrum matches reported in the P-Mod output are assigned statistical confidence levels derived using extreme value statistics.
|
5 |
El "Club de salsa-Chile" : música y baile en Santiago de Chile en las postrimerías de la dictadura militar (1986-1989)Subiabre Vergara, Malucha January 2015 (has links)
Magíster en artes, mención musicología / El presente trabajo estudia la localización de la salsa en la ciudad de Santiago de Chile durante los últimos años de la dictadura militar, específicamente entre 1986 y 1989. Se profundiza aquí en los antecedentes que permitieron que aquello se produjera: la salida al exilio de muchos chilenos durante la dictadura, proceso que coincidió con la difusión transnacional de esta música durante su periodo de boom y también, en el retorno de los exiliados a un Chile que sufrió enormes transformaciones culturales producto de la dictadura. También se describe el surgimiento y funcionamiento del Club de Salsa-Chile como un espacio de música y baile. En este sentido se propone que el surgimiento y éxito del Club se debió a que satisfizo varias necesidades tanto de los retornados como de los santiaguinos que no habían salido de la ciudad, a través del disfrute de la música y del baile.
|
6 |
Evaluación de la efectividad del uso de luz UV en los tanques de Moromi en el proceso de fermentación de sillaoLoayza Juárez, Geraldine Patricia January 2009 (has links)
En el proceso de producción del sillao, para hacer posible que el proceso de fermentación se lleve a cabo de una manera adecuada, es necesario que la materia prima se encuentre en tanques descubiertos hasta por 4 meses, por lo que existe la probabilidad de que se contaminen con bacterias ambientales y el proceso de fermentación sea interrumpido, para evitar esto se utilizan lámparas luz UV. El uso de las lámparas de luz Ultravioleta en la Planta de producción de sillao es de 16 horas durante el segundo y tercer turno únicamente, en el primer turno la luz UV se apaga por efecto de las operaciones del personal. Se viene utilizando fluorescentes de luz Ultravioleta de tamaño estándar para control germicida, de 45cm de largo aprox., con el fin de controlar, la influencia de las bacterias ambientales sobre la fermentación del Moromi que se lleva a cabo en tanques y sin agitación; dichos fluorescentes se encuentran ubicados sobre los tanques de fermentación que tienen entre 1.5m (tanques de 4Kl) y 2.20m (tanques de 8Kl) de diámetro y que a su vez son cubiertos con una redecilla que evita el ingreso de insectos pequeños mas no el ingreso de bacterias y/o esporas ambientales que puedan afectar el proceso de fermentación ya sea retardándolo, deteniéndolo o desviándolo Cabe resaltar que la dosis de luz ultravioleta se mide: en función a la Intensidad y el tiempo de exposición (Dosis = Intensidad de luz UV x Tiempo de exposición). La mayoría de virus, bacterias y levaduras requieren un nivel relativamente bajo de energía UV para ser destruidos, normalmente 10000 micro vatios -segundos por centímetro cuadrado (mw-seg/cm2) o menos. El uso de las lámparas de luz ultravioleta con fines germicidas, sustenta su eficacia en las condiciones de distancia, tiempo de exposición y el tiempo de vida media de las lámparas, por lo que se ha planteado una reducción de la carga bacteriana ambiental del 90% respecto a la carga total, por lo que el objetivo del presente trabajo fue determinar las condiciones de uso de las lámparas UV en la Planta de producción de Sillao, determinando la altura, el tiempo de exposición y el tiempo de vida media, con la finalidad de maximizar el efecto germicida de la luz ultravioleta para lo cual se diseñó una prueba que repita, a nivel piloto, las condiciones de uso de las lámparas UV en planta, exponiendo una muestra consistente de las bacterias que se encuentran en la superficie de los tanques de Moroni, a diferentes tiempos, alturas y haciendo las mediciones de viabilidad de la radiación para estimar la vida media optima. / In the process of production of soy sauce, to enable the process of fermentation takes place in an appropriate manner, it is necessary that the raw material is discovered in tanks up to 4 months, so there is likely to be contaminated with environmental bacteria and the fermentation process is interrupted, to prevent this UV lamps are used. Ultraviolet Light (UV) is used at the soy sauce production plant for sixteen hours (only during the second a third shifts). During the first shift, UV light is off due to personnel operations). Standard ultraviolet light fluorescent bulbs are being used to prevent the influence of environmental bacteria during the fermentation process of Moromi, which takes place in tanks and without stirring. The fluorescent bulbs are located over the fermentation tanks, which can have a diameter of 1.5m (4kl) or 2.2m (8kl) and are covered with a net which prevents little insects from falling into tanks. However, this net can not protect the tanks from environmental bacteria or spores which may alter stop or modify the fermentation process. The ultraviolet light dose is a function of its intensity and the exposure time (dose = UV light intensity x exposure time). Most of the viruses, bacteria and yeasts are destroyed with a relatively low level of energy (usually 10000 microwatts-sec/cm2) and the dosages for the most common microorganisms are well-known. On the other hand, spores, fungi and protozoan require higher levels of energy to be eliminated. The efficiency of ultraviolet light lamps is determined by conditions such as distance of the lamp, the exposure time and average life spam of the lamps. As a result a 90% decrease in the environmental bacteria load has been proposed. The objective of this work is to set the conditions of the use of ultraviolet light lamps in the soy sauce production plant, by determining the height and exposure time, in order to maximize the germicide properties of the light. In order to achieve this, a test was designed, in which all the conditions can be tested in different heights and times.
|
7 |
Amidos de tuberosas nativos e modificados por extrusão / Starches native tubers and modified by extrusionGarcia, Emerson Loli [UNESP] 21 February 2017 (has links)
Submitted by EMERSON LOLI GARCIA null (elgarcia@fca.unesp.br) on 2017-04-03T18:55:36Z
No. of bitstreams: 1
Tese definitiva.pdf: 11158432 bytes, checksum: c748bbc47afc171f84f54b7033bbdb95 (MD5) / Approved for entry into archive by Luiz Galeffi (luizgaleffi@gmail.com) on 2017-04-11T20:32:31Z (GMT) No. of bitstreams: 1
garcia_el_dr_bot.pdf: 11158432 bytes, checksum: c748bbc47afc171f84f54b7033bbdb95 (MD5) / Made available in DSpace on 2017-04-11T20:32:31Z (GMT). No. of bitstreams: 1
garcia_el_dr_bot.pdf: 11158432 bytes, checksum: c748bbc47afc171f84f54b7033bbdb95 (MD5)
Previous issue date: 2017-02-21 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / O amido é o componente principal na maioria dos alimentos processados, atribuindo características únicas aos produtos. Para atender às várias demandas do mercado consumidor, muitas vezes os amidos necessitam ser modificados, e a tecnologia de extrusão é um dos processos disponíveis para a obtenção de amidos pré-gelatinizados. Comparado com os demais métodos de modificação, a extrusão é uma tecnologia limpa e versátil, tornando-se uma opção interessante para as indústrias. Diante do exposto, o presente estudo objetivou avaliar as características físico-químicas e tecnológicas dos amidos nativos de mandioca, batata-doce e mandioquinha-salsa, bem como, estudar o efeito da modificação por extrusão sobre as características desses amidos. Para o alcance desses objetivos, o trabalho foi divido em dois experimentos. No primeiro experimento os amidos nativos foram caracterizados e modificados sob condições fixas de configuração e processamento no extrusor (temperatura de extrusão a 90 °C, rotação da rosca a 230 rpm e umidade a 20 % (m/m)). No segundo experimento, após terem sido constatados os efeitos do processo de extrusão sobre as características dos amidos das três fontes, foi avaliado por meio de ensaios em delineamento central composto rotacional, o efeito da variação da temperatura de extrusão (65 a 115 ºC), rotação da rosca (205 a 255 rpm) e umidade (16 % a 24 % (m/m)) sobre as características dos amidos de mandioca e batata-doce. Os resultados mostraram efeito do processo de extrusão sobre as características dos amidos e correlação com as propriedades particulares de cada amido. Observando os parâmetros utilizados verificou-se que a temperatura é o fator de maior influência na modificação dos amidos avaliados. As condições de 22 % (m/m) de umidade dos amidos, 105 ºC de temperatura na zona de extrusão e a rotação da rosca em 215 rpm permitem a obtenção de amidos totalmente gelatinizados de mandioca e batata-doce, os quais podem ter aplicações diversas no setor alimentício. / Starch is the main component in most processed foods giving unique characteristics to the products. To meet the various demands of the consumer market, starches often need to be modified, and extrusion technology is one of the processes available to obtain pregelatinised starches. Compared to other modification methods, extrusion is a clean and versatile technology, making it an interesting option for industries. The present study aimed to evaluate the physico-chemical and technological characteristics of cassava, sweet potato and Peruvian carrot starch without modification, as well as to study the effect of the extrusion process on the characteristics of these starches. To reach these objectives, the work was divided into two experiments. In the first experiment native starches were characterized and modified under fixed conditions of extruder configuration and processing (90ºC of extrusion temperature, 230 rpm of screw speed and 20 % (w/w) of moisture). Results showed significant effects of the extrusion process on the characteristics of the three analyzed starches, so, the second experiment was carried out in a central composite design rotational to evaluate the effect of extrusion temperature (65 to 115ºC), screw speed (205 to 255 rpm) and moisture (16 to 24 % (w/w)) on the characteristics of cassava and sweet potato starches. Results showed effect of the extrusion process on the characteristics of the starches and correlation with properties of each starch. Temperature was the factor of greater influence in the modification of the evaluated starches. Conditions of 22 % (w/w) moisture in the starches, 105 °C temperature in the extrusion zone and the screw speed of 215 rpm allow the production of fully gelatinized cassava and sweet potato starches, which may have various applications in the food sector.
|
8 |
O jazz latino de Eddie Palmieri : identidade e diálogo / The Latin jazz Eddie Palmieri : identity and dialogueDavid, Sergio Lyra, 1963- 26 August 2018 (has links)
Orientadores: Marcelo Gimenes, Antônio Rafael Carvalho dos Santos / Dissertação (mestrado) - Universidade Estadual de Campinas, Instituto de Artes / Made available in DSpace on 2018-08-26T01:25:57Z (GMT). No. of bitstreams: 2
David_SergioLyra_M.pdf: 8364116 bytes, checksum: 20771953a548d1e1463fccad33ec3981 (MD5)
David_SergioLyra_M_Anexo.zip: 134326893 bytes, checksum: 617b105c2880f4486756e9f19ce5c3b4 (MD5)
Previous issue date: 2014 / Resumo: Esta pesquisa tem como objetivo investigar aspectos da construção do latin jazz de Eddie Palmieri. Para tal propõe descrever suas características como estilo musical: estruturação musical, relações com o jazz e com a música afro-cubana, elementos culturais e sociais. Um estudo mais detalhado enfocou a música "Palmas" procurando descrever o procedimento de Palmieri na manipulação de duas linguagens musicais, o jazz e o afro-cubano. Um estudo preliminar sobre a organização rítmica na tradição musical africana foi realizado para melhor compreensão da estrutura rítmica do objeto analisado. Eddie Palmieri é pianista, compositor e arranjador. Com mais de 50 anos atuando no cenário da música latina traz em sua obra uma característica peculiar, o uso do idioma jazzístico num diálogo intenso com elementos rítmicos da música afro-cubana. Este trabalho demonstra como Eddie Palmieri manipula essas linguagens descrevendo seu estilo através da análise de áudios e partituras / Abstract: This research aims to investigate aspects of the construction of latin jazz of Eddie Palmieri. For this proposes to describe his characteristics as a musical style: musical structure, relationships with jazz and the afro-cuban music, cultural and social elements. A more detailed study focused on the song "Palmas" trying to describe Palmieri¿s procedure in handling two musical languages, jazz and afro-cuban. A preliminary study on the rhythmic organization in African musical tradition was conducted to better understand the rhythmic structure of the analyzed object. Eddie Palmieri is a pianist, composer and arranger. With over 50 years working in the latin music scene brings to his work a peculiar feature, using the jazz language in an intense dialogue with rhythmic elements of afro-cuban music. This work demonstrates how Eddie Palmieri handles these languages describing his style by analyzing audio and sheet music / Mestrado / Fundamentos Teoricos / Mestre em Música
|
9 |
Význam salsy v životě rekreačních tanečníků / The meaning of salsa in the life of recreational dancersŠafaříková, Klára January 2020 (has links)
The aim of the diploma thesis is to map the meanings of salsa in the life of recreational dancers. Pair salsa dance was intentionally chosen as a representative of the so-called social dance group, which is characterized by its unique improvisation and self-expression. The theoretical part will be devoted to key topics focused on salsa dance and improvisation, phenomenon of flow, self-transcendence, expression of emotions, dance movement therapy. In the theoretical part, we were interested in other professional research with similar topics. The empirical part of the diploma thesis deals with the research topic of the importance of salsa for recreational dancers. This research served as an exploratory study of salsa, which is not yet very psychologically explored. It is a qualitative research that uses analytical procedures with elements of grounded theory. Research data were obtained through an in-depth interview with 13 informants. We interpreted the resulting information to understand the mental states and processes on multiple levels in the context of salsa and its importance in the lives of recreational dancers. From the data analysis, we created a Bio-psycho-socio-spiritual model of salsa. At the same time, we received answers to research questions, what impulses lead informants and their...
|
10 |
Fitotoxicidade e citotoxicidade de extratos de Schinus molle L. (Anacardiaceae) em Lactuca sativa L.NOGUEIRA, Marina de Lima 30 August 2014 (has links)
Schinus molle L. é uma planta pertencente à família Anacardiaceae utilizada para fins medicinais, paisagístico e na silvicultura. Seus metabólitos, no contexto ambiental, podem interagir com outras plantas e organismos presentes no ecossistema por meio do efeito conhecido como alelopatia. Essa interação pode ser avaliada por vários parâmetros, fisiológicos, bioquímicos e citogenéticos em bioensaios vegetais. Nesse contexto, o objetivo desse trabalho foi avaliar o efeito alelopático de diferentes órgãos de S. molle L., bem como o efeito de diferentes modos de manejo (presença e ausencia de poda) sobre a ação alelopática da espécie em bioensaios com Alface (Lactuca sativa L.). O primeiro trabalho consistiu em avaliar o comportamento do bioteste exposto aos extratos aquosos e etanólicos de diferentes órgãos vegetais que foram coletados de uma população na cidade de Alfenas- MG. A segunda parte do trabalho teve por objetivo avaliar diferentes modos de manejo sobre a ação alelopatica da espécie, para isso foram coletadas folhas em duas populações distintas, uma com poda regular e outra sem poda. Para avaliar o efeito alelopático da espécie foram avaliados germinação (G), número de plântulas normais (NP), índice de velocidade de germinação (IVG), alongamento de raiz (AR), massa fresca (BF), massa seca (BS), índice mitótico (IM) e anormalidades cromossômicas (AC). O delineamento experimental utilizado foi em blocos inteiramente casualizados, com três repetições e cinco concentrações no primeiro experimento. No segundo experimento foram avaliadas somente quatro concentrações. A análise estatística consistiu de análise de variância - ANAVA (p< 0,05), ajustado modelo de regressão linear, quando possível; para os demais resultados foi feita comparação de médias pelo teste de Scott-Knott. Nos resultados obtidos no primeiro experimento tanto para extrato aquoso quanto para extrato etanólico foram observadas diferenças entre os órgãos vegetais testados, sendo as menores interferências obtidas quando a Alface foi exposta a extratos de fruto maduro e as maiores interferências quando expostos a extratos de frutos verdes. Em todos os casos foi observado que o aumento da concentração reduz o valor do parâmetro avaliado, sendo evidente o efeito concentração dependente. No segundo experimento também foi observado efeito concentração dependente nos parâmetros testados com exceção da biomassa fresca exposta ao extrato etanólico, independente da população. Extrato aquoso e etanólico apresentaram comportamento diferente nos diferentes parâmetros testados, com exceção de IM, BF e AC, que a resposta do bioteste não dependeu do tipo de extrato. Todas as variáveis evidenciaram o efeito alelopático da espécie. / Schinus molle L. is a plant belonging to the family Anacardiaceae that presents many popular uses, among which the medical, landscape and timber purposes. Their metabolites, at an environmental context, can interact with plants and other organisms in the ecosystem through the effect known as allelopathy. This interaction can be assessed by several parameters, mainly the germination of neighboring plants. In this context, the aim of this study was to evaluate the allelopathic effect of different organs of S. molle L., as well as the behavior of this effect in populations under different environmental and management pressures, in bioassays with lettuce (Lactuca sativa L.). The first work consisted in to evaluate the behavior of lseeds of letucce exposed to water and ethanol extracts of different plant structures that were collected from a population of Alfenas. The second part of the work was to evaluate the interference effect of pruning on allelopathy. For it, leaves were collected in two distinct populations, one with pruning and one without regular pruning. To evaluate the allelopathic effect of S. molle, germination, number of normal seedlings, germination velocity index, root elongation, fresh weight, dry weight, mitotic index and chromosomal abnormalities were evaluated. The experimental design was a completely randomized block design with three replications and five concentrations in the first experiment. In the second experiment were evaluated only four concentrations. Statistical analysis consisted of analysis of variance - ANOVA (p<0.05), when possible was adjusted linear regression model, and for the other results means were compared by Scott-Knott test. The results obtained in the first experiment for both, aqueous and ethanol extract, showed differences between plant organs tested, with lower interference obtained when lettuce was exposed to extracts of ripe fruit and the greatest interference when exposed to extracts of green fruits. In all cases it was observed that with increasing concentration there is a decrease of the measured parameter, showed concentration dependent effect. In the second experiment concentration-dependent effect was also observed in the parameters tested except for fresh biomass exposed to ethanol extract, regardless of population. All variables showed the allelopathic effect of species.
|
Page generated in 0.0162 seconds