The theme of the Conception of the Virgin Mary fascinated 16th-century Mannerist painters, as manifested in Giorgio Vasari's many drawings and paintings and also the numerous replicas in drawings, paintings, and engr...The theme of the Conception of the Virgin Mary fascinated 16th-century Mannerist painters, as manifested in Giorgio Vasari's many drawings and paintings and also the numerous replicas in drawings, paintings, and engravings made after his paintings by his contemporary artists. This essay focuses on Vasari's complex iconography of The Conception of Our Lady of 1540 at SS. Apostoli in Florence, Italy. In his documentation of the painting, Vasari never referred to or entitled the painting as an Allegory of the Immaculate Conception or Immaculate Conception but coined it as The Conception of Our Lady (Concezione di Nostra Donna) as it will be referred in this essay. Vasari's complex iconography derived from the writings of the A retine canon Giovanni Pollastra. The Virgin Mary is depicted as a victorious symbol of grace and salvation, triumphing over evil. Rejoicing angels surround her with scrolls containing Latin inscriptions, QUOS EVE CULPA DAAVIT/MARIAE GRATIAE SOLVIT, ECCE AGNIU[S] and UNIUS ONNOSTAA. These joyful words allude to the restoration of the fate of Adam and Eve after eating the forbidden fruit from the Tree of Knowledge in Paradise. A sinuous serpent coils around the fig tree, while tied-up Old Testament and New Testaments wait for forgiveness and salvation. Three considerations are addressed in this essay: (1) discussion of Vasari's recorded commissions; (2) stylistic observations and influences; and (3) interpretation of the imagery, that is, some observations on the symbolism of the painting.展开更多
Peel essential oil of bergamot (Citrus bergamia Risso) growing in Tunisia was separated by hydrodistillation and obtained in a yield of 9.7%. The oil composition was investigated using GC and GC-MS with two columns ...Peel essential oil of bergamot (Citrus bergamia Risso) growing in Tunisia was separated by hydrodistillation and obtained in a yield of 9.7%. The oil composition was investigated using GC and GC-MS with two columns HP-I and HP-Innowax. Fifteen compounds accounting for 98.52% of the oil were identified. The oil was characterized by bigb content oflimonene (59.21%), linalool (9.51%) and linalyl acetate (16.83%).展开更多
The effect of vacuum cooling on shelf life of organic chayote was investigated. Vacuum cooling processes of organic chayote shoot packed in perforated polyethylene package using different vacuum pressure reserving ope...The effect of vacuum cooling on shelf life of organic chayote was investigated. Vacuum cooling processes of organic chayote shoot packed in perforated polyethylene package using different vacuum pressure reserving operation modes were experimented. The holding final pressures for vacuum-cooled organic cilantro packed in holed polyethylene bags were set at two different levels, namely at 10 and 11 millibar. The pressures were experimented with 3 levels of reserving time of 3, 4 and 5 minutes. The weight loss percentage of chayote shoot during precooling to the temperature of 8 ~ 1 ~C using reserving pressure of 10 milibars for 3, 4, and 5 minutes were 0.5, 0.7, and 0.9, respectively. For the weight loss percentage during precooling using reserving pressure of 11 milibars for 3, 4, and 5 minutes were 0.4, 0.5, and 0.5, respectively. The optimum parameter for vacuum cooling process of organic chayote shoot at the initial temperature of 19-23 ℃to 8 ±1 ℃was the reserving pressure of 11 mbar with reserving time of 5 minutes. The precooled organic chayote shoot was then stored at 8 ℃ for quality analysis. The results showed that vacuum cooling had no effect on the change of color, chlorophyll a, b and total chlorophyll. However, precooled organic chayote shoots showed better appearance than non-precooled vegetables. Vacuum cooling can reduce weight loss percentage. The amount of total soluble solids in organic chayote shoots increased with storage time. Precooled organic chayote shoot had longer shelf life of 8 days compared to normal storage life of 5 days.展开更多
文摘The theme of the Conception of the Virgin Mary fascinated 16th-century Mannerist painters, as manifested in Giorgio Vasari's many drawings and paintings and also the numerous replicas in drawings, paintings, and engravings made after his paintings by his contemporary artists. This essay focuses on Vasari's complex iconography of The Conception of Our Lady of 1540 at SS. Apostoli in Florence, Italy. In his documentation of the painting, Vasari never referred to or entitled the painting as an Allegory of the Immaculate Conception or Immaculate Conception but coined it as The Conception of Our Lady (Concezione di Nostra Donna) as it will be referred in this essay. Vasari's complex iconography derived from the writings of the A retine canon Giovanni Pollastra. The Virgin Mary is depicted as a victorious symbol of grace and salvation, triumphing over evil. Rejoicing angels surround her with scrolls containing Latin inscriptions, QUOS EVE CULPA DAAVIT/MARIAE GRATIAE SOLVIT, ECCE AGNIU[S] and UNIUS ONNOSTAA. These joyful words allude to the restoration of the fate of Adam and Eve after eating the forbidden fruit from the Tree of Knowledge in Paradise. A sinuous serpent coils around the fig tree, while tied-up Old Testament and New Testaments wait for forgiveness and salvation. Three considerations are addressed in this essay: (1) discussion of Vasari's recorded commissions; (2) stylistic observations and influences; and (3) interpretation of the imagery, that is, some observations on the symbolism of the painting.
文摘Peel essential oil of bergamot (Citrus bergamia Risso) growing in Tunisia was separated by hydrodistillation and obtained in a yield of 9.7%. The oil composition was investigated using GC and GC-MS with two columns HP-I and HP-Innowax. Fifteen compounds accounting for 98.52% of the oil were identified. The oil was characterized by bigb content oflimonene (59.21%), linalool (9.51%) and linalyl acetate (16.83%).
文摘The effect of vacuum cooling on shelf life of organic chayote was investigated. Vacuum cooling processes of organic chayote shoot packed in perforated polyethylene package using different vacuum pressure reserving operation modes were experimented. The holding final pressures for vacuum-cooled organic cilantro packed in holed polyethylene bags were set at two different levels, namely at 10 and 11 millibar. The pressures were experimented with 3 levels of reserving time of 3, 4 and 5 minutes. The weight loss percentage of chayote shoot during precooling to the temperature of 8 ~ 1 ~C using reserving pressure of 10 milibars for 3, 4, and 5 minutes were 0.5, 0.7, and 0.9, respectively. For the weight loss percentage during precooling using reserving pressure of 11 milibars for 3, 4, and 5 minutes were 0.4, 0.5, and 0.5, respectively. The optimum parameter for vacuum cooling process of organic chayote shoot at the initial temperature of 19-23 ℃to 8 ±1 ℃was the reserving pressure of 11 mbar with reserving time of 5 minutes. The precooled organic chayote shoot was then stored at 8 ℃ for quality analysis. The results showed that vacuum cooling had no effect on the change of color, chlorophyll a, b and total chlorophyll. However, precooled organic chayote shoots showed better appearance than non-precooled vegetables. Vacuum cooling can reduce weight loss percentage. The amount of total soluble solids in organic chayote shoots increased with storage time. Precooled organic chayote shoot had longer shelf life of 8 days compared to normal storage life of 5 days.