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Fiber optics have undoubtedly changed the world of spectroscopy and communications, existing as a foundation for countless platforms we encounter and work with each day. The use of multiple fibers [...]

This article is about obtaining ethyl alcohol through the fermentation and distillation of corn juice (Zea Mays) to use it as a filling of chocolate candy, the research was documentary, experimental, hypothetical-deductive, and quantitative. After 8 days of fermentation with the addition of yeast (Saccharomyces cerevisiae), was subject to a simple distillation at a temperature of 85°C. Through a physical-chemical analysis got alcohol with graduation of 32° GL; indicates that it is suitable for human consumption. Later the alcohol was used in the elaboration of three samples of fillings of chocolate candy, to which a tasting process was achieved results that there are no differences in color and odor of the chocolate candy between the samples and in terms of flavor and texture, some differences were perceived. Thus, it is concluded that ethyl alcohol can be obtained from cane juice and it is recommended to take unused raw material such as corn, because it is currently used in animal feeding. [ABSTRACT FROM AUTHOR]

Teacher burnout is a persistent challenge for school principals, complicated by the lack of a proven, repeatable strategy to mitigate burnout. If left unresolved, burnout can adversely affect school culture and student learning, leading to turnover that can compound these harmful effects. Since burnout can vary in severity and frequency, principals can work to mitigate burnout in the moment, seizing the opportunity when burnout is first observed. In this narrative sketch, I provide an overview of my experiences in my development as a principal and how this informed my approach to supporting teachers. I also discuss my experiences as principal in working with teachers at different stages of burnout severity, sharing specific stories and reflecting on both the successes and failures of my efforts, including the use of chocolates and tissues to create an individualized safe space to initiate open dialogue. The title, "Chocolates or Tissues," is a metaphor that represents my momentary burnout mitigation strategy but may also serve as a metaphor for the need for principals to seek individualized opportunities for resolution in a burnout moment when working with teachers. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Sports Sciences Research / Spor Bilimleri Araştırmaları Dergisi is the property of Journal of Sport Sciences Researches / Spor Bilimleri Arastirmalari Dergisi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Grapefruit peel contains a high concentration of naringin- a potent antioxidant with strong bioactive properties. In this study, a new type of functional chocolate fortified with grapefruit peel extract and different concentrations of aqueous methanol and ethanol were evaluated as extraction solvents. A new high-performance liquid chromatography (HPLC) method to analyze the naringin content of the fortified chocolates was developed with a recovery of 107% ± 3.1% and repeatability below 3.5%. A sensory evaluation was conducted to assess the preference for the chocolates among individuals who self-described a preference for bitter flavors. No significant preference was observed in the cases of astringency and aftertaste while the increased bitterness proved to be favorable. However, taste, flavor and overall acceptability were regarded somewhat less favorably. While chocolate proved to be a satisfactory carrier for naringin and had several enjoyable characteristics, further research may focus on improving the organoleptic properties of chocolates fortified by naringin. [ABSTRACT FROM AUTHOR]