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In the case of the Yeongdodaegyo bridge, abnormal noise occurred only in summer when it was opened, and the expected cause of noise was expected to be due to bearing damage or deformation friction. Therefore, a non‐destructive test was performed around the spherical bearing, which is a major part of the drawbridge components connected to the rotating shaft girder. For the measurement to analyze the cause of noise, the real‐time noise source was tracked during hoisting using an acoustic sensor according to the angular displacement of the rotating shaft. Through this, we tried to identify the noise source by identifying the left and right real‐time deformation (torsion, deflection, inclination) and the friction part of the damaged bearing. As a result of the analysis, irregular noise was generated from the left and right sides, and noise was generated when the twist, deflection, or tilt of the rotation shaft occurred. The bottom of the left and right bearings was found to be the main source of noise, and the bearing contact during deformation is considered to be the cause of the noise. [ABSTRACT FROM AUTHOR]

Why was the work done: Ascospores from Saccharomyces cerevisiae BRYC 501 are useful biological indicators for validating the pasteurisation of beer. Ascospores are formed by yeast in response to low nutrient conditions and are characterised by greater resistance to stressors including desiccation, freezing and, during pasteurisation, high temperatures. Accordingly, the sporulation temperature of yeast ascospores, their shelf life, heat resistance and recovery need to be investigated. How was the work done: The role of temperature in sporulation was investigated at 25, 27 and 30°C by measurement of the rate of sporulation over ten days. Shelf life of ascospores was established in deionised water at 1-5°C over 120 days by the measurement of heat resistance in McIlvaine's buffer. The recovery conditions of ascospores were determined using six agars after heat inactivation experiments in McIlvaine's buffer, alcohol free and lager beer. What are the main findings: The sporulation rate of S. cerevisiae ascospores was highest at 27°C, and lowest at 30°C. Heat resistance of ascospores formed at 30°C was low with a D60 value of <3 minutes, whereas at 25 and 27°C the D60 was 8.8 and 9.2 minutes. The shelf life of ascospores was 60 days after an initial 14 days of maturation at both 25 and 27°C. The variation of heat resistance for ascospores grown at 25°C was shown to be lower than those grown at 27°C. Use of yeast extractpeptone-glucose agar to recover heat injured cells was > 200% higher than with the control agar. Why is the work important: Sporulation should be performed at 25°C to produce the maximum number of spores for heat inactivation experiments. Spores can be maintained for 60 days, enabling several experiments to be performed. After heat inactivation experiments, ascospores should be recovered on YEPG agar for 10 days at 27°C. [ABSTRACT FROM AUTHOR]

Technical rehabilitation and strengthening of the Chemnitz viaduct The Chemnitz viaduct, which was built between 1901 and 1909 for a four‐track operation, is being technically refurbished and reinforced for modern use in accordance with the requirements of the historical monument preservation. The two inner tracks will be used for future railway traffic, while the outer bridge structures will accommodate inspection, maintenance and emergency routes as well as technical equipment. The approx. 275 m long and 17.50 m wide bridge structure consists of two arch and ten beam segments. During the technical repair, the inner beam segments were renewed and constructed as a steel‐concrete composite structure. The other structures were repaired, strengthened and supplemented with a reinforced concrete structure above the hump plates. This article begins with an overview of the existing structure and its prospective use. This is followed by explanations of the planning, tendering and execution of the construction work. Subsequently, various measures for technical repair and reinforcement are described. The article concludes with a brief summary of the experience gained with the Chemnitz viaduct in terms of refurbishment and monument protection. [ABSTRACT FROM AUTHOR]

In 2016, a rescue excavation at the Jičín Natural Sciences Centre and Observatory uncovered a mass grave containing multiple commingled individuals buried in several layers. Zinc buttons and clothing remnants possibly related to eighteenth–nineteenth-century military uniforms found in the grave suggest that these individuals were soldiers. During this period, the Jičín region experienced numerous battles and was the location of several military barracks, hospitals, and transport routes, in addition to supporting civilian populations. To contextualize this burial site, bioarchaeological analyses including assessments of age-at-death, sex, and stature, and recording the presence of injury or medical intervention were conducted. A high frequency of young adult males suggests that the grave was related to military activity. The presence of infants, limited evidence of perimortem trauma, and absence of signs of medical treatment could indicate that this mass grave was related to military encampments rather than battlefield contexts. [ABSTRACT FROM AUTHOR]

The contribution outlines a particular dimension of the internment experience, that “remnant of spiritual freedom, of the free attitude of the ego towards the world – as Viktor Frankl explains – even in that state, only apparently of absolute compulsion”. Furthermore, it aims to present two cases in which this “remnant of humanity” is embodied in a literary memory which thus becomes a memory of authentic life, capable of brightening and shattering the nonsense of the forced labour camp. This is the experience that Primo Levi recounts in Chapter XI of Se questo è un uomo, in which the memory and the existential re-actualization of Dante’s Ulysses overcome the professed desperation of Levi’s title. This is the same experience as Georgij Aleksandrovič Lesskis did in 1939, when, in the horror of the Soviet correctional labour camp, was rescued, according to his own testimony, by the “fair, bright and warm world of Tolstoy’s War and Peace”.

Why was the work done: To determine whether the susceptibility of lager to microbiological spoilage is determined by composition, microbiota or both. To assess beer spoilage by a consortium of yeast and bacteria from draught beer rather than pure laboratory cultures. How was the work done: Four draught beer styles - cask ale and keg lager, ale, and stout - were sampled twice in five different public houses in four different locations. The beers were forced by static incubation at 30°C for four days. 'Challenge testing' with an inoculum of heterogeneous microorganisms from the forced samples was used to assess the spoilage of ten commercial lagers after incubation by the increase in turbidity at 660 nm. The same approach was used to evaluate the role of nutrients in beer spoilage by forcing with the addition of yeast extract or vitamins (thiamine and riboflavin). What are the main findings: The ten lagers varied in susceptibility to spoilage ranging three-fold from the least to most spoilable. Average spoilage across the beers was comparable for microorganisms from lager, keg ale and stout but ca. 50% greater with microorganisms from cask ale. The ranking of spoilage of the 10 lagers was similar for microbiota from cask ale, keg ale and stout but less so from lager. Spoilage was influenced by beer composition and was inversely related to beer pH and level of free amino nitrogen. The addition of yeast extract stimulated spoilage of the least spoilable lager but the addition of vitamins B1 and B2 had little or no effect. Spoilage was extensive at 30°C, measurable at 12°C but imperceptible at 2°C. Why is the work important: The oft-quoted statement that beer is 'robust to microbiological spoilage' is a fallacy. All ten lagers were spoilt by draught beer microorganisms, but some were more spoilable than others. It is suggested that spoilage may be reduced by lowering beer pH and curbing the availability of nutrients for microbial growth. Whilst (as would be expected) beer storage at 2°C supresses microbial growth, storage at 12°C (as practiced in UK public house cellars) allows spoilage microorganisms to grow in beer. Although the threat of microbial spoilage in the brewing process is managed by good manufacturing practice, draught beer is vulnerable and requires more focus and commitment to hygienic practices to assure quality. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office 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.)

Beer brewing is a complex process that comprises many fundamental unit operations. Over the last few years, craft brewing has become very popular, and the number of small-scale commercial brewers has drastically increased. However, due to the use of traditional beer-making methods, energy utilization in craft breweries tends to be inefficient, resulting in poor sustainability. Therefore, there is a necessity for a holistic analysis on the energy profile of craft beer brewing to evaluate its environmental performance on a unit operation basis. In this study, a gate-to-gate life cycle assessment was conducted to analyze and compare the environmental profiles of craft beer brewing, including ale and lager, at commercial (microbrewery) and pilot scales. A process simulation model was developed to estimate the electricity and/or natural gas uses of each unit operation, including heating, mashing, boiling, whirlpool, cooling, fermentation, and maturation. The model accurately predicted the steam use for pilot-scale brewing and the electricity and gas bills of a microbrewery. The beers brewed at the microbrewery scale (21.5-barrel brewhouse) had 2–11-fold lower environmental impacts than those brewed at the pilot scale (1-barrel brewhouse), and lager beer generally produced 11–32% higher impacts than ale. The fermentation and maturation steps in brewing were the major contributors to global warming and terrestrial acidification, whereas the mashing step was predominantly responsible for marine eutrophication. This study provides craft brewers with a useful tool for identifying the hotspots of energy use in their processes and developing potential improvement strategies. [ABSTRACT FROM AUTHOR]

Abstract. One of the most popular and widely consumed drinks in the world is beer, also one of the oldest in the human mankind. The consummation of the drink has deep historical roots and there are many traditions, especially in Europe such as beer festivals, beer-oriented tourism, and beer drinking games. Although beer is extremely popular in human society, it actually can act as a pesticide – more specifically as a molluscicide approved by the European Commission as a basic substance in 2017 to be used as a molluscicide in traps. In this study the insecticidal effects of popular brands of light beer type “lager” in Bulgaria: “Pirinsko Svetlo”, “Zagorka”, “Astika” and “Kamenitza” with alcohol content: 4.3% (v/v), 5% (v/v), 4.5% (v/v) and 4.4% (v/v) were investigated towards different aphid species. The beer was tested in the original form and with dilution with water: 90%, 80%, 70%, 50%, etc. The conducted trials prove that beer without any dilution can be 100% effective against aphid species: Aphis rosae, Aphis pomi, Myzus cerasi, Aphis nerii, Aphis gossypii. Mortality rate after 24 hours was 100% for all aphid species and all used in the tests beer trade marks were able to achieve this. There were no significant differences (p>0.05) between results received from tests with different aphid species and from different beer trademarks. In this aspect, the cheapest beer available on the local market can provide a safe, low cost, environmental and effective way of pest management in the small gardens, urban agriculture or plants in public spaces like airports, stations, offices, etc.

Approaches to brewing are suffused with dogmatic insistence that certain techniques are unequivocally linked to the delivery of quality products. Amongst these belief sets is the perseverance with prolonged maturation (or 'conditioning') times post-fermentation. Historically the justification for these lagering techniques was to allow settling of solids, carbonation, flavour maturation and removal of chill haze entities. As science and technology have advanced it is unequivocally the case that solids and chill haze precursors can be dealt with in short order and without the need for lengthy treatments. Equally it is perfectly possible to deliver specified levels of carbonation without the need for all the carbon dioxide to be introduced via yeast action. However, there remain many who feel that the nature of carbonation differs depending on which approach is taken. Herein lies one of the research areas that the author proposes. The perception of carbonation is not primarily due to bubble release on the palate, but rather is through the detection of carbonic acid. Is there a difference in the availability of this form of the gas depending on the mode of carbonation and to what extent does the adsorption of the carbonic acid on polypeptides in the beer have a role to play? In terms of flavour, the advocates for lagering insist that there needs to be a handling of vicinal diketones, acetaldehyde, and hydrogen sulphide. However, all of these can be controlled through attention to primary fermentation. Then, the proponents for maturation insist that there is a desirable release of non-volatile materials into beer, which substances supposedly benefit the balance and mouthfeel of the lager. These include amino acids and nucleotides. It seems to this author however that the likeliest explanation for the greatly increased levels of these materials and of pH is autolysis of yeast. This, together with the disadvantageous impact of increased free amino nitrogen and higher pH on aspects such as biological stability, flavour stability and foam, should convince any brewer that there is a sound argument for avoiding the prolonged contact of beer with yeast. Indeed, a metabolomic approach to studying changes in non-volatile substances under conditions where there is little or no autolysis, revealed no detectable changes in any entity. The author is open to being convinced that there are yet unidentified materials that are developed (whether through the action of viable yeast or by yeast autolysis) as beer is stored, substances which can be proven through sound organoleptic investigation to benefit the flavour of beer. Perhaps the Japanese term, kokumi, is what we are looking for here: 'rich taste'. This is believed to be afforded by γ-glutamyl peptides and, inter alia, these are to be found in yeast extracts. Herein lies the second experimental approach that the author recommends for pursuit. [ABSTRACT FROM AUTHOR]

The contribution outlines a particular dimension of the internment experience, that "remnant of spiritual freedom, of the free attitude of the ego towards the world - as Viktor Frankl explains - even in that state, only apparently of absolute compulsion". Furthermore, it aims to present two cases in which this "remnant of humanity" is embodied in a literary memory which thus becomes a memory of authentic life, capable of brightening and shattering the nonsense of the forced labour camp. This is the experience that Primo Levi recounts in Chapter XI of Se questo è un uomo, in which the memory and the existential re-actualization of Dante's Ulysses overcome the professed desperation of Levi's title. This is the same experience as Georgij Aleksandrovič Lesskis did in 1939, when, in the horror of the Soviet correctional labour camp, was rescued, according to his own testimony, by the "fair, bright and warm world of Tolstoy's War and Peace". [ABSTRACT FROM AUTHOR]

One of the most popular and widely consumed drinks in the world is beer, also one of the oldest in the human mankind. The consummation of the drink has deep historical roots and there are many traditions, especially in Europe such as beer festivals, beer-oriented tourism, and beer drinking games. Although beer is extremely popular in human society, it actually can act as a pesticide - more specifically as a molluscicide approved by the European Commission as a basic substance in 2017 to be used as a molluscicide in traps. In this study the insecticidal effects of popular brands of light beer type „lager" in Bulgaria: „Pirinsko Svetlo”, „Zagorka”, „Astika” and „Kamenitza” with alcohol content: 4.3% (v/v), 5% (v/v), 4.5% (v/v) and 4.4% (v/v) were investigated towards different aphid species. The beer was tested in the original form and with dilution with water: 90%, 80%, 70%, 50%, etc. The conducted trials prove that beer without any dilution can be 100% effective against aphid species: Aphis rosae, Aphis pomi, Myzus cerasi, Aphis nerii, Aphis gossypii. Mortality rate after 24 hours was 100% for all aphid species and all used in the tests beer trade marks were able to achieve this. There were no significant differences (p>0.05) between results received from tests with different aphid species and from different beer trademarks. In this aspect, the cheapest beer available on the local market can provide a safe, low cost, environmental and effective way of pest management in the small gardens, urban agriculture or plants in public spaces like airports, stations, offices, etc. [ABSTRACT FROM AUTHOR]

Copyright of Technisches Messen is the property of De Gruyter 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.)

[Display omitted] • Health related 4-ethyl-2-methoxyphenol was found in exclusively in Rauchbier. • Belgians Ale's are very diversity, and some styles exhibited a lot unique compounds. • Farmhouse has neointermedeol, which exhibits antibacterial activity. • Higher 5-pentyloxolan-2-one and 2,4-ditert-butylphenol quantities in Catharina sour. • Berliner Weisse showed lower quantity of oct-1-en-3-ol. The world of beer is a rich tapestry woven with diverse styles, each with its unique character. Lager, known for its crispness, ferments at lower temperatures, while ale, at warmer ones, boasts a wide spectrum of aromas. Belgian beers dazzle with their complexity, from fruity Trappist ales to sour lambics. German wheat beers, like hefeweizens, charm with their effervescence and fruity undertones. India Pale Ales (IPAs) showcase a hoppy burst, while sour ales tantalize with their tanginess. Craftsmanship, history, and regional ingredients intertwine in this world of brewing, offering aficionados an array of delightful experiences. Research on craft beer aromas is limited, and molecular fingerprint could be crucial. To date, there have been no studies focused on characterizing compound profiles to differentiate beer styles. The Headspace Solid Phase Microextraction (HS-SPME) method provides a rapid and solvent-free approach to volatile compound. The present study aims to characterize the aroma profile of a wide range of beers by using HS-SPME/GC–MS technique combined with multivariate data processing. A total of 120 beer samples were collected and divided into five categories: Pilsen (n = 28); Lager (n = 23); Ale (n = 32); Sour (n = 24); and Belgian Ales (n = 13). Among the Pilsen beers, 18 unique compounds were found for beers with hop extract and hops, and 2 for beers with hop extract (Octyl acetate; and alpha-Terpineol). When comparing the remaining groups to each other, Belgian beers exhibited 5 unique compounds, and Lagers had one (nonanal). Sours and Ales did not have unique compounds but shared 2 distinct compounds with the Belgian group each. We concluded that Belgian beers are the most complex in terms of various aroma-related compounds, and that it is possible to distinguish beers that use pure hops from hop extract. [ABSTRACT FROM AUTHOR]

Bei den hier untersuchten nacherinnernden Schreibweisen geht es jeweils darum, Lücken, unerzählt Gebliebenes zu füllen. Anhand genannter Werke von SUSANNE FRITZ und MONIKA SZNAJDERMAN wird dem Ansatz nachgegangen, für sich selbst Geschichte, Fami­lien­relationen sowie zum Teil traumatische Hinterlassenschaften zu klären. Das Phänomen der hochreflektierten Suche – selbstreflexiv und unter Rückgriff auf vielerlei Quellen und andere literarische ‚Zeugnisse‘ – sticht bei diesen beiden Beispielen der Literatur der zweiten Generation insbesondere hervor.

Copyright of German Journal of Forced Migration & Refugee Studies / Zeitschrift für Flüchtlingsforschung (Z'Flucht) is the property of Nomos Verlagsgesellschaft mbH & Co. KG 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.)

The article intends to use Victor Šklovskij's concept of estrangement as an interpretative key for the analysis of one of the most significant French texts of the immediate postwar period: Aucun de nous ne reviendra by Charlotte Delbo. In particular, the formal procedures used by Delbo in the novel's introductory chapter to build up the Lager's imagery are examined. The article assesses the peculiarity of Charlotte Delbo's writing within the French and European concentration Holocaust literary landscape. [ABSTRACT FROM AUTHOR]

Il saggio prende in esame l’internamento dei militari italiani nei Lager del Terzo Reich secondo la prospettiva etico-religiosa: vi è un’idea nuova di modernità che s’affaccia in quegli anni, un’inedita e vorticosa riconfigurazione dei rapporti fra etica, religione e società, avviata dalla congiuntura bellica, a cui le vicende degli italiani prigionieri oltre il filo spinato non appaiono estranee. Il radicamento della Chiesa cattolica e della figura del sacerdote negli universi simbolici che alimentano e formano l’identità italiana emergono con nettezza scorrendo le memorie dei soldati italiani. Si assiste ad una progressiva erosione del tasso di «sacralità separata». Di rado il clero è percepito così vicino dal suo popolo. Guerra e prigionia stracciano il velo di separatezza che tradizionalmente accompagna la figura del sacerdote, generando un’esperienza di condivisione che anticipa concretamente temi al centro del Concilio Vaticano II. E del papato di Francesco. Di straordinaria attualità. Anche così si è declinata la relazione fra cristianesimo e modernità, tutt’altro che al singolare. Sono vicende che rappresentano il tassello di un più ampio affresco storico inteso a comprendere i sentimenti, le attese e le speranze di quella parte di italiani coinvolti nella fase più torbida e amara della guerra, appartenenti ad una generazione posta di fronte ad una grande svolta della storia, che cercò di pensare e agire (scegliere) in modo responsabile di fronte all’avvento di qualcosa di nuovo, che non poteva esaurirsi nell’ambito delle alternative possibili al loro tempo. In questo specchio è possibile leggere una parte dell’intera storia repubblicana.This paper analyzes the internment in Nazi concentration camps of the over 650,000 Italian military—the bulk of the period’s Forces, fathers and grandfathers of today’s Italians—following an ethical-religious perspective. A new idea of modernity rises from those years, a fresh and vortical reconfiguration of the relations among ethics, religion, and society to which the vicissitudes of the prisoners behind the barbed wire are arguably not unrelated. An important perspective, when we consider the fundamental role of the Catholic Church in the Italian society.In this essay, I focus on a little researched aspect, namely the chaplains’ activity among the soldiers who formed the bulk of the military, assigned to forced labour. It is a harsh context in which the traditional relation between the parish priest and his flock, typical of rural Italy of that period, presents some innovations: rarely have clergy been perceived as being so close to the people. Imprisonment rips apart the veil of separation that traditionally surrounds the figure of priest, creating an experience of sharing, which anticipates key issues tackled by the Second Vatican Council and now in Francis’ papacy.These priests' experiences are part of a larger historical fresco intended to embrace the sentiments, expectations, and hopes of those Italians involved in the most troubled period of the war. In this reflection it is possible to read a section of Italy’s post-war history.

The article intends to use Victor Šklovskij’s concept of estrangement as an interpretative key for the analysis of one of the most significant French texts of the immediate postwar period: Aucun de nous ne reviendra by Charlotte Delbo. In particular, the formal procedures used by Delbo in the novel’s introductory chapter to build up the Lager’s imagery are examined. The article assesses the peculiarity of Charlotte Delbo’s writing within the French and European concentration Holocaust literary landscape.

Microbiology has long been a keystone in fermentation, and innovative yeast molecular biotechnology continues to represent a fruitful frontier in brewing science. Consequently, modern understanding of brewer's yeast has undergone significant refinement over the last few decades. This publication presents a condensed summation of Saccharomyces species dynamics with an emphasis on the relationship between; traditional Saccharomyces cerevisiae ale yeast, S. pastorianus interspecific hybrids used in lager production, and novel hybrid yeast progress. Moreover, introgression from other Saccharomyces species is briefly addressed. The unique history of Saccharomyces cerevisiae and Saccharomyces hybrids is exemplified by recent genomic sequencing studies aimed at categorizing brewing strains through phylogeny and redefining Saccharomyces species boundaries. Phylogenetic investigations highlight the genomic diversity of Saccharomyces cerevisiae ale strains long known to brewers for their fermentation characteristics and phenotypes. The discovery of genomic contributions from interspecific Saccharomyces species into the genome of S. cerevisiae strains is ever more apparent with increasing research investigating the hybrid nature of modern industrial and historical fermentation yeast. [ABSTRACT FROM AUTHOR]

The effect of isomerised hop extract on the heat resistance of Saccharomyces cerevisiae BRYC 501 ascospores and Lactobacillus brevis BSO 566 was investigated. Heat resistance of yeast ascospores and L. brevis was determined in premium lager (4.5% ABV) and alcohol‐free lager (0% ABV) at their initial bitterness and after adjustment with isomerised hop extract to 25 and 50 IBU. Results showed that D60 of yeast ascospores in alcohol‐free lager was reduced by >30% at 25 IBU and >50% at 50 IBU compared to lager with no added hop extract. In premium lager, D60 was reduced by >10% at 25 IBU and >30% at 50 IBU. The addition of isomerised hop extract also had a significant impact on the z‐values, which increased with higher concentrations of isomerised hop acids in both premium and alcohol‐free lager. Slightly higher z‐values were observed in premium lager (z = 4.0, 4.5 and 5.0°C for IBU = 6.3, 25 and 50 respectively) than in alcohol‐free lager (z = 3.6, 4.0 and 4.2°C for IBU = 8.6, 25 and 50). The addition of isomerised hop extract also reduced the heat resistance of Lactobacillus brevis BSO 566. The findings in this study suggest that less bitter (low IBU) lagers should be pasteurised with higher pasteurisation units (PUs) than more bitter lagers (high IBU) which can be pasteurised at lower PUs. © 2022 The Institute of Brewing & Distilling [ABSTRACT FROM AUTHOR]

Copyright of Annali d'Italianistica is the property of Annali d'Italianistica, Inc. 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.)

Trobar la forma d’expressar quelcom per al qual no hi ha paraules fou un dels reptes que assumí Levi quan volgué explicar la cruel deshumanització que va sofrir com a presoner al Lager. Nogensmenys, hi va trobar la solució mitjançant el concepte d’animal. En aquest sentit, el seu testimoni és ple de metàfores faunístiques que representen el patiment de la seua reducció cap al fons i la crueltat de ser tractat com una bèstia a la qual podien assassinar i que patia com un esclau castigat. Levi confirma amb les seues analogies que la deshumanització és una metamorfosi animal. Tanmateix, la tesi d’aquest assaig és que la deshumanització no és convertir-se en una bèstia, sinó transformar-se en allò que nosaltres hem fet dels animals. Una proposició que afirmem gràcies a l’etologia, que ens evidencia que el comportament real de les feres no equival a estar pres ni a ser humiliat. De fet, creiem que la raó principal per la qual Primo Levi pensava que la deshumanització era animalitzar-se sorgeix arran d’una ideologia antropocèntrica.

Approximately 25% of all carbohydrates in industrial worts are poorly, if at all, fermented by brewing yeast. This includes dextrins, β-glucans, arabinose, xylose, disaccharides such as isomaltose, nigerose, kojibiose, and trisaccharides such as panose and isopanose. As the efficient utilization of carbohydrates during the wort’s fermentation impacts the alcohol yield and the organoleptic traits of the product, developing brewing strains with enhanced abilities to ferment subsets of these sugars is highly desirable. In this study, we developed Saccharomyces pastorianus laboratory yeast strains with a superior capacity to grow on isomaltose and panose. First, we designed a plasmid toolbox for the stable integration of genes into lager strains. Next, we used the toolbox to elevate the levels of the α-glucoside transporter Agt1 and the major isomaltase Ima1. This was achieved by integrating synthetic AGT1 and IMA1 genes under the control of strong constitutive promoters into defined genomic sites. As a result, strains carrying both genes showed a superior capacity to grow on panose and isomaltose, indicating that Ima1 and Agt1 act in synergy to consume these sugars. Our study suggests that non-GMO strategies aiming to develop strains with improved isomaltose and panose utilization could include identifying strains that overexpress AGT1 and IMA1. [ABSTRACT FROM AUTHOR]

Lager beer is made with the hybrid Saccharomyces pastorianus. Many publicly available S. pastorianus genome assemblies are highly fragmented due to the difficulties of assembling hybrid genomes, such as the presence of homeologous chromosomes from both parental types, and translocations between them. To improve the assembly of a previously sequenced lager yeast hybrid Saccharomyces sp. 790 and elucidate its genome structure, we proposed the use of alternative experimental evidence. We determined the phylogenetic position of Saccharomyces sp. 790 and established it as S. pastorianus 790. Then, we obtained from this yeast a bacterial artificial chromosome (BAC) genomic library with its BAC-end sequences (BESs). To analyze these data, we developed a pipeline (applicable to other assemblies) that classifies BES pairs alignments according to their orientation. For the case of S. pastorianus 790, paired-end BESs alignments validated parts of the assembly and unpaired-end ones suggested contig joins or misassemblies. Importantly, the BACs library was preserved and used for verification experiments. Unpaired-end alignments were used to upgrade the previous assembly and provided an improved detection of translocations. With this, we proposed a genome structure of S. pastorianus 790, which was similar to that of other lager yeasts; however, when we estimated chromosome copy number and experimentally measured its genome size, we discovered that one key difference is the outstanding S. pastorianus 790 ploidy level (allopentaploid). Altogether, our results show the value of combining bioinformatic analyses with experimental data such as long-insert clone information to improve a short-read assembly of a hybrid genome. [ABSTRACT FROM AUTHOR]

In 2015, Italian Grape Ale (IGA) beers have been included as a new provisional subcategory of special-type fruit beers by the Beer Judge Certification Program, including those products whose brewing process is carried out in presence of determined quantities of grape must. However, information on the effects of these additions on the composition of final beers are still scarce. This work is hence focused on the chromatic, volatile, phenolic and sensory characterization of IGA beers obtained with the addition of grape musts during brewing process. To this aim, different amounts of must (5, 10 and 20%) from cv. Lambrusco red grapes were added to a lager wort before primary fermentation. Beers were then characterized by HPLC-MS, GC-MS and sensory analysis in order to determine phenolic and aroma compounds along with their sensory attributes. Results confirmed the addition of must from cv. Lambrusco grapes capable to enrich beers in color, acids, phenolic (up to 7-folded increased) and volatile compounds, while giving complexity to beers. These results, which were confirmed by a trained sensory panel, are among the very first insights on the impact of red grape must in brewing, both from a compositional and sensory point of view. [ABSTRACT FROM AUTHOR]

Celem artykułu jest zaprezentowanie maszynopisu noweli, zatytułowa­nego Największa chwała, oraz jej wersji opublikowanej, która przyjęła tytuł Wigilia w kacecie, autorstwa ks. Huberta Lacha, byłego więźnia obozów koncentracyjnych Auschwitz i Mauthausen. Na maszynopis oraz inne dokumenty ks. Huberta Lacha, które zostały w tekście omó­wione, autorka opracowania natrafiła przypadkowo, podczas kwerendy w Bibliotece Teologicznej Uniwersytetu Śląskiego w 2018 r. Zmody­fikowana, przede wszystkim zaś skrócona, wersja noweli została opu­blikowana w 2010 r. w zbiorze Nowele obozowe. Autorka artykułu, uwzględniając kontekst historyczny, poddała analizie i interpretacji tekst noweli, stawiając tezę, że list, jako gatunek literatury użytko­wej, stał się dla ks. Huberta Lacha fundamentem, na którym budował narrację swoich licznych utworów. W artykule przybliżono biografię ks. Huberta Lacha oraz jego dorobek pisarski, który nie był naukowo oceniany. Szczególny namysł podjęto nad zagadnieniem związanym z sensem cierpienia i przedstawionymi w noweli mechanizmami obrony przed zniewoleniem totalnym.

Die Rezension befasst sich mit dem Werk Der „Dschungel von Calais“. Über das Leben in einem Flüchtlingslager von Agier et al. (2020). Dabei wird ein Fokus auf die Relevanz des Werkes für die kritische Stadtforschung gelegt. Während das Buch einen sehr detaillierten Einblick in die Entwicklung und Dynamik der Migrant*innenlager in Calais gibt, und damit Forschungslücken schließt, hätten zentrale Thesen allerdings weiter entwickelt werden können. Die Rezension setzt sich besonders mit der für die Stadtforschung relevanten Idee einer Urbanisierung der Lager aber auch mit dem methodischen Ansatz des Buches auseinander und ordnet es in aktuelle Debatten und Entwicklungen ein.

Microbiology has long been a keystone in fermentation, and innovative yeast molecular biotechnology continues to represent a fruitful frontier in brewing science. Consequently, modern understanding of brewer’s yeast has undergone significant refinement over the last few decades. This publication presents a condensed summation of Saccharomyces species dynamics with an emphasis on the relationship between; traditional Saccharomyces cerevisiae ale yeast, S. pastorianus interspecific hybrids used in lager production, and novel hybrid yeast progress. Moreover, introgression from other Saccharomyces species is briefly addressed. The unique history of Saccharomyces cerevisiae and Saccharomyces hybrids is exemplified by recent genomic sequencing studies aimed at categorizing brewing strains through phylogeny and redefining Saccharomyces species boundaries. Phylogenetic investigations highlight the genomic diversity of Saccharomyces cerevisiae ale strains long known to brewers for their fermentation characteristics and phenotypes. The discovery of genomic contributions from interspecific Saccharomyces species into the genome of S. cerevisiae strains is ever more apparent with increasing research investigating the hybrid nature of modern industrial and historical fermentation yeast.

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The article discusses Lucyna Sadzikowska’s book entitled Listy z lagrów i więzień 1939–1945. Wybrane zagadnienia (Letters from the Concentration Camps and Prisons 1939–1945. Selected Issues. Katowice 2019). According to the author of the article, the published letters of the inmates kept in concentration and labour camps remain inte­resting descriptions of the camp reality that redirect the reader towards literature of the personal document. The purpose of Sadzikowska’s book is to describe and codify the prison and camp letter with regard to its theoretical and practical aspects. She analyses and elaborates on official and unofficial camp and prison correspondence (e.g. secret messages, letters smuggled in or out of camps and prisons), and presents a peculiar supplement to this epistolography, that is, the literary letters of Gustaw Morcinek. The reviewed work not only presents the author’s commitment to elaborate on camp and prison epistolography written in the period between 1939 and 1945, but also points out the inspiring potential of personal documents.

Expansion joints and structural bearings developed on the basis of component testing Expansion joints and structural bearings are especially for bridges, as key elements of our infrastructure, of special importance. Since late 1950s IMB/MPA Karlsruhe assigns a unique role in the development and assessment of these complex construction products. In particular by harmonized European Standards and European Technical Assessments this role has gained further weight and influence. By means of various examples for component testing this paper will demonstrate, how by the support of IMB/MPA Karlsruhe high performance solutions for structural bearings and expansion joints have been developed and regarding the assessment new methods have been elaborated, as well as applied. Whereby it is possible to provide an outlook in the application of future European specifications and allow an insight to newest developments in the field of structural bearings and expansion joints. [ABSTRACT FROM AUTHOR]

Previous research demonstrates that barley genetics can influence beer flavor. However, the chemical basis for differences in beer flavor attributed to barley is not well defined. Here, the associations between beer volatile compounds and sensory descriptors were investigated in a controlled experiment, whereby barley genotype was the main driver of variation in the system. Beer was brewed from three advanced barley breeding lines and compared to a CDC Copeland control. Sensory studies were performed via three independent panels (a consumer, brewery, and laboratory panel). The results suggest that the four beer samples have distinct flavor profiles that could be discriminated by the three sensory panels. Volatile compounds for the four beers were characterized using HS/SPME-GC-MS; quantitation and annotation were performed using a non-targeted metabolomics approach on 397 detected compounds. The O2PLS data analysis supports that alkane/alkenes, benzenoids, amides/amines, and fatty acid esters were associated with the most desirable lager traits, compared to Maillard Reaction Products that were more abundant in the beers with "non-ideal" lager traits. Taken together, these data further support the role of barley genetics in beer flavor and provide new information on the types of volatile metabolites that can vary in controlled systems. [ABSTRACT FROM AUTHOR]

Carbonyl compounds and furan derivatives may form adducts with DNA and cause oxidative stress to human cells, which establishes the carcinogenic potential of these compounds. The occurrence of these compounds may vary according to the processing characteristics of the beer. The objective of this study was, for the first time, to investigate the free forms of target carbonyl compounds [acetaldehyde, acrolein, ethyl carbamate (EC) and formaldehyde] and furan derivatives [furfural and furfuryl alcohol (FA)] during the brewing stages of ale and lager craft beers. Samples were evaluated using headspace-solid phase microextraction and gas chromatography with mass spectrometric detection in selected ion monitoring mode (HS-SPME-GC/MS-SIM). Acetaldehyde, acrolein, formaldehyde and furfuryl alcohol were found in all brewing stages of both beer types, while EC and furfural concentrations were below the LOD and LOQ of the method (0.1 and 0.01 µg L−1, respectively). Boiling and fermentation of ale brewing seem to be important steps for the formation of acrolein and acetaldehyde, respectively, while boiling resulted in an increase of FA in both types of beer. Conversely, pasteurisation and maturation reduced the levels of these compounds in both types of beer. An increase in concentration of acrolein has not been verified in lager brew probably due to the difference in boiling time between these two types of beer (60 and 90 min for ale and lager, respectively). [ABSTRACT FROM AUTHOR]