Stigmatising the Poor Without Negative Images: Images of Extreme Poverty and the Formation of Welfare Attitudes.

In the past two decades, many studies have warned of the role the popular media might play in the stigmatisation of the poor. Media reports about poverty often include references to antisocial behaviour, which make the principle of deservingness particularly conspicuous and could also strengthen the effects of ethnic stereotypes. We argue, however, that it could be misleading to place all the blame for stigmatisation on direct references to 'undeserving' behaviour. Media images of extreme distress themselves could have a selective stigmatising effect. Thus, even benevolent portrayal of the poor could erode sympathy. This paper presents the results of a video-vignette experiment on a sample of Hungarian students. The subjects watched one of four versions of a video interview with a poor person (none of them contained any references to antisocial behaviour) and then expressed their attitudes towards welfare payments. We found that support for welfare was higher where a version highlighted signs of extreme distress. But this was only the case if there were no mention of ethnic minorities. If the video report emphasized that Roma (Gypsies), the largest disadvantaged minority group in Hungary, lived in the neighbourhood, signs of their extreme hardship lowered the support for welfare payments

Polyphenol- and anthocyanin content changes effected by different fermentation- pressing and aging technologies

Different grape processing, fermentation and aging technologies were compared in our study on the white wine-grape varietyGrüner Veltliner between 2012 and 2014 in Hungary,Cserszegtomaj. The vines are grown on brown forest soil on dolomite bedrock, stockswere planted 3x1 m row and vine space, respectively in our experimental area. The soil has slightly alkaline pH, the orientation of the vinerows are East-West. The training system is modified Guyot cordon, with 1 m trunk height and cane pruning method. After the harvest half ofthe yield has been put into the de-stemmer crusher before pressing while the other half has been pressed immediately (whole bunches). Fromthe filtered and bottled wine anthocyanin, and polyphenol content was measured in 2013 and 2014. Another enological technology testingexperiment has been set on aging of Grüner Veltliner in 2013. The wine was fermented with addition of fine lees from juice sedimentation.Traditional (racking only), battonage and fast ready-made aging technologies have been set together, each treatment in three replicates wereobserved

Polyphenol- and anthocyanin content changes effected by different fermentation- pressing and aging technologies

Different grape processing, fermentation and aging technologies were compared in our study on the white wine-grape variety Grüner Veltliner between 2012 and 2014 in Hungary,Cserszegtomaj. The vines are grown on brown forest soil on dolomite bedrock, stocks were planted 3x1 m row and vine space, respectively in our experimental area. The soil has slightly alkaline pH, the orientation of the vine rows are East-West. The training system is modified Guyot cordon, with 1 m trunk height and cane pruning method. After the harvest half of the yield has been put into the de-stemmer crusher before pressing while the other half has been pressed immediately (whole bunches). From the filtered and bottled wine anthocyanin, and polyphenol content was measured in 2013 and 2014. Another enological technology testing experiment has been set on aging of Grüner Veltliner in 2013. The wine was fermented with addition of fine lees from juice sedimentation. Traditional (racking only), battonage and fast ready-made aging technologies have been set together, each treatment in three replicates were observed

Polymer-chalcogenide glass nanocomposites for amplitude-phase modulated optical relief recording

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Potassium acetate solution as a promising option to osmotic distillation for sour cherry (Prunus cerasus L.) juice concentration

Different osmotic agents (OA), such as potassium acetate (CH3COOK), potassium carbonate (K2CO3) and ammonium nitrate (NH4NO3), have been examined as alternatives to the traditionally used calcium chloride (CaCl2) for osmotic distillation concentrating of clarified and pre-concentrated sour cherry (Prunus cerasus L.) juice. Comparison of the process performances based on the permeate fluxes has been carried out. Regarding the permeate flux results, simplified estimation of the overall mass transfer coefficient of the most effective osmotic agent and the reference (CaCl2) solution has been also performed. Furthermore, analytical methods such as total antioxidant activity (TAA) and total polyphenolic content (TPC) using spectrophotometric assays have been also carried out to evaluate the effect of the osmotic distillation on the valuable compounds content of concentrated sour cherry juice. CH3COOK was found to be the most effective, resulted more than 25% higher permeate flux during the sour cherry juice concentration. K2CO3 and NH4NO3 were less effective. The simplified mass transfer estimation showed that the CH3COOK is more effective only at near saturated concentrations compared to the CaCl2. Regarding the TAA and TPC contents, a significant loss was found in case of all OAs during the concentration procedures