81. Negative pragmatic transfer in bilinguals : cross‑linguistic influence in the acquisition of quantifiersGreta Mazzaggio, Penka Stateva, 2024, izvirni znanstveni članek Opis: Building on the cross-linguistic variability in the meaning of vague quantifiers, this study explores the potential for negative transfer in Italian-Slovenian bilinguals concerning the use of quantificational determiners, specifically the translational equivalents of the English “many”, that is the Slovenian "precej" and "veliko". The aim is to identify relevant aspects of pragmatic knowledge for cross-linguistic influence. The study presents the results of a sentence-picture verification task in which Slovenian native speakers and Italian-Slovenian bilinguals evaluated sentences of the form "Quantifier X are Y" in relation to visual contexts.
The results suggest that Italian learners of Slovenian, unlike Slovenian native speakers, fail to distinguish between "precej" and "veliko". This finding aligns with the negative transfer hypothesis. The study highlights the potential role of pragmatic knowledge in cross-linguistic transfer, particularly in the context of vague quantifiers.
Ključne besede: quantification, cross-linguistic differences, pragmatics, semantics, negative transfer
Objavljeno v RUNG: 20.08.2024; Ogledov: 492; Prenosov: 5
 Celotno besedilo (878,52 KB)
Gradivo ima več datotek! Več... |
82. |
83. Host plants and vectors of grapevine Flavescence dorée phytoplasmKseniia Annenkova, 2024, raz. nal. na višji ali visoki šoli Opis: Understanding the epidemiology of Flavescence dorée (FD), a devastating grapevine disease caused by the phytoplasma (FDp), is crucial for developing effective management strategies. This study aimed to provide a comprehensive overview of the host plants and vectors of FDp. Key methods included a review of existing literature and analysis of genetic data to identify potential transmission pathways. The results revealed that FDp infects a wide range of plant species beyond grapevines, complicating control measures. While the leafhopper Scaphoideus titanus is the primary vector, several occasional vectors such as Orientus ishidae, Dictyophara europaea, Phlogotettix cyclops etc. also play roles in transmission. The study identified 22 map genotypes of the 16SrV phytoplasma, categorized into three main clusters (Map-FD1, Map-FD2, and Map-FD3), which are primarily associated with S. titanus and grapevine. The research emphasizes the importance of ongoing studies to further understand the geographic distribution and genotypic variability of FDp, which is crucial for refining control strategies and ensuring their success. Enhanced knowledge of FDp genotypes and their interactions with different vectors and host plants will help in improving targeted and effective disease management interventions.
Ključne besede: Flavescence dorée phytoplasma, grapevine, vectors, host plants, genetic diversity
Objavljeno v RUNG: 19.08.2024; Ogledov: 445; Prenosov: 0
Gradivo ima več datotek! Več... |
84. The effect of prolonged maceration with spontaneous fermentation on chemical and sensorial characteristics of white wineTara Seničić, 2024, raz. nal. na višji ali visoki šoli Opis: The use of prolonged maceration and spontaneous fermentation in white wine production is gaining renewed interest among winemakers, considering rising consumer interest in sustainable and traditional winemaking. This seminar aimed to assess how these approaches influence the sensory and chemical profiles of white wines based on available literature. Additionally, chemical analyses were conducted on three ‘Ribolla gialla’ variety wines from Vipava valley, which were produced using the aforementioned technology. The analyses indicated the presence of a wide range of aromatic compounds including esters and C-6 alcohols found in ‘Ribolla gialla’ wine samples. Spoilage indicators such as 4-ethylguaiacol and 4-ethylphenol were detected in some ‘Ribolla gialla’ samples, highlighting the risks of spontaneous fermentation. Assessing the reviewed literature data, prolonged maceration can enhance the aromatic complexity of white wines as related to the higher content of monoterpenes and phenolic compounds. This study supports the potential of these traditional methods to create unique and complex wines, but further research is needed to optimize these technological approaches and ensure consistent quality.
Ključne besede: white wine, prolonged maceration, spontaneous fermentation, sensorial characteristics
Objavljeno v RUNG: 19.08.2024; Ogledov: 422; Prenosov: 0
Gradivo ima več datotek! Več... |
85. New achievements in orbital angular momentum beam characterization using a Hartmann wavefront sensor and the Kirkpatrick-Baez active optical system KAOSLuka Novinec, Matteo Pancaldi, Flavio Capotondi, Giovanni De Ninno, Francesco Guzzi, George Kourousias, Emanuele Pedersoli, Barbara Ressel, Benedikt Rösner, Alberto Simoncig, 2024, izvirni znanstveni članek Opis: Advances in physics have been significantly driven by state-of-the-art technology, and in photonics and X-ray science this calls for the ability to manipulate the characteristics of optical beams. Orbital angular momentum (OAM) beams hold substantial promise in various domains such as ultra-high-capacity optical communication, rotating body detection, optical tweezers, laser processing, super-resolution imaging etc. Hence, the advancement of OAM beam-generation technology and the enhancement of its technical proficiency and characterization capabilities are of paramount importance. These endeavours will not only facilitate the use of OAM beams in the aforementioned sectors but also extend the scope of applications in diverse fields related to OAM beams. At the FERMI Free-Electron Laser (Trieste, Italy), OAM beams are generated either by tailoring the emission process on the undulator side or, in most cases, by coupling a spiral zone plate (SZP) in tandem with the refocusing Kirkpatrick–Baez active optic system (KAOS). To provide a robust and reproducible workflow to users, a Hartmann wavefront sensor (WFS) is used for both optics tuning and beam characterization. KAOS is capable of delivering both tightly focused and broad spots, with independent control over vertical and horizontal magnification. This study explores a novel non-conventional `near collimation' operational mode aimed at generating beams with OAM that employs the use of a lithographically manufactured SZP to achieve this goal. The article evaluates the mirror's performance through Hartmann wavefront sensing, offers a discussion of data analysis methodologies, and provides a quantitative analysis of these results with ptychographic reconstructions.
Ključne besede: tailored photonics beams, orbital angular momentum of light, wavefront sensing, ptychography
Objavljeno v RUNG: 19.08.2024; Ogledov: 495; Prenosov: 3
Celotno besedilo (10,31 MB)
Gradivo ima več datotek! Več... |
86. |
87. Polyphenol profiles in white wines : a ǂcomparative analysis of vinification methodsMagdalina Mihajlovska, 2024, raz. nal. na višji ali visoki šoli Opis: In our graduation seminar, we studied the effects of extended maceration of grape mash on polyphenol extraction in white wine production. Data from the literature show that grape variety plays an important role in the influence of the skin contact procedure on the extraction of phenolics. The polyphenol content of Chardonnay was improved by 24-hour cryomaceration of the mash at 8.0°C and 6.0°C, whereas no such effect was observed at 4.0°C. In the case of Malvasia, the maximum amount of caftaric and caffeic acid was obtained after 21 days of post-fermentation maceration at 16.0°C. These findings underscore the potential of controlled maceration to enrich white wines with greater complexity and antioxidant capacity. However, polyphenols are very susceptible to oxidation, especially during the initial stage of grape processing, leading to the formation of brown pigments and an amber color in such wines, which may also occur during the aging process if the phenolic-rich white wine is not sufficiently protected by other antioxidants. The changes in phenolics during prolonged maceration or aging of vintage white wines are not yet well understood. Further research is needed to elucidate the chemical reactions and transformations of polyphenols during prolonged skin contact and aging in order to develop targeted approaches to produce high-quality white wines with prolonged maceration of the mash with desirable sensory and health-promoting properties.
Ključne besede: polyphenols, white wine, skin contact, winemaking procedures
Objavljeno v RUNG: 19.08.2024; Ogledov: 432; Prenosov: 0
Gradivo ima več datotek! Več... |
88. |
89. |
90. Chemical characterization of cider produced in hardanger : from juice to finished ciderIngunn Ovsthus, Mitja Martelanc, Alen Albreht, Tatjana Radovanović, Urban Česnik, Branka Mozetič Vodopivec, 2024, izvirni znanstveni članek Opis: Our investigation delves into the previously uncharted territory of cider composition from Norway. This study aimed to obtain an overview of the qualitative and quantitative compositions of general chemical parameters, polyphenols (individual and total expressed as gallic acids equivalents), selected esters, and selected C6-alcohols in ciders with the PDO label Cider from Hardanger. In total, 45 juice and cider samples from the fermentation process were collected from 10 cider producers in Hardanger in 2019, 2020, and 2021. Individual sugars, acids, ethanol, and 13 individual phenols were quantified using HPLC-UV/RI. Seven ethyl esters of fatty acids, four ethyl esters of branched fatty acids, ten acetate esters, two ethyl esters of hydroxycinnamic acids, and four C6-alcohols were quantified using HS-SPME-GC-MS. For samples of single cultivars (‘Aroma’, ‘Discovery’, ‘Gravenstein’, and ‘Summerred’), the sum of the measured individual polyphenols in the samples ranges, on average, from 79 to 289 mg L−1 (the lowest for ‘Summerred’ and highest for ‘Discovery’ and ‘Gravenstein’). Chlorogenic acid was the most abundant polyphenol in all samples. Ethyl butyrate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, ethyl isobutyrate, ethyl 2-methylbutyrate, isoamyl acetate, and hexanol were present at concentrations above the odour threshold and contributed to the fruity flavour of the Cider from Hardanger.
Ključne besede: cider, volatile aroma, esters, higher alcohols, polyphenols
Objavljeno v RUNG: 14.08.2024; Ogledov: 522; Prenosov: 4
Celotno besedilo (1,02 MB)
Gradivo ima več datotek! Več... |
