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Exploratory Tests in a Study of Translation Competence
Hurtado Albir, A.,Beeby, A.,Ferna´ndez Rodri´guez, M.,Fox, O.,Neunzig, W.,Orozco, M.,Presas, M.,Rodri´guez Ine´s, P.,Romero, L. 한국국제회의통역학회 2002 통역과 번역 Vol.4 No.2
This article describes the instruments and experimental tasks used in exploratory tests carried out by the PACTE Group. These tests were undertaken preparatory to the final experiment designed to determine the nature of Translation Competence in written translation-the first phase of a two-phase project designed to investigate the Acquisition of Translation Competence in written translation. A general overview of the characteristics of the research project is given, followed by a description of the aims and objectives of the exploratory tests, the experimental tasks and the instruments used. Some conclusions resulting from these tests are presented.
Clarification, Preservation, and Shelf Life Evaluation of Cashew Apple Juice
Uma Talasila,Rama Rao Vechalapu,khasim beebi shaik 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.3
Cashew apples are tropical fruits rich in sugars,minerals, and vitamin C. In spite of having high nutritional value, neither the fresh cashew apples nor the juice is consumed due to astringency. In the present investigation an attempt was made to reduce the astringency without affecting the nutrient quality of the juice. The clarifying agent, sago at a concentration of 2 g/L, has decreased the tannins by 42.85% but the respective sample’s visual clarity is only 94%. The same clarifying agent with the same concentration along with sterile filtration has decreased the tannins by 41.75% with improved visual clarity of 96%. This clarified juice sample was treated with chemical preservatives and the quality of the juice was assessed periodically up to 4 months. The shelf life of juice treated with citric acid and benzoic acid at 0.1 g/L each and stored at 4oC was prolonged up to 90 days.