'Those Been the Cokkes Words and Not Myne': Medieval Influences on the Form and Structure of David Jones's The Anathemata

My thesis examines the ways in which David Jones was influenced by medieval literature and thought whilst composing his long poem, The Anathemata. Although several critics have acknowledged Jones's interest in medieval culture, none has analysed the full extent of the medieval contribution to the poem. My thesis suggests that it is far greater than has previously been thought, and has in fact determined the form and the overall structure of the poem. The thesis reviews the existing literature concerning The Anathemata, particularly that offering an analysis of the medievalism in the text, or a suggested structure for the poem, and examines the flaws in the structural models proposed to date. The thesis then assesses the impact of various aspects of medieval thought, including historiography, typology and numerology, on Jones's writing. The extent to which such thoughts were mediated through Jones's acquaintance with and reading of contemporary historians is also analysed. Medieval sources range from the genres of chronicle, history and vita, through drama and romance to individual authors such as Malory and Chaucer. These sources are traced in two ways: through an analysis of The Anathemata itself, in which borrowings from medieval literature are apparent through textual allusions and imagery; and through a thorough examination of the contents of Jones's library, which reveals that Jones derived a strong understanding of the medieval perspective from critical and historical works as well as from primary texts. The central tenet of the thesis is that this medieval perspective was a dominant influence in the 'shaping' of the text, defining not only the content of the fragments that comprise The Anathemata but also offering Jones an established pattern, a 'shape in words', for the composition of the work from those fragments. The conclusion to my thesis reconciles the perception of a recognisable structure with Jones's statement that the work 'was not planned', by showing that the organisation of the eight fragments into a tripartite structure which contains and unifies the disparate parts is more plausible than existing explanations of the poem's structure. The tripartite structure proposed by my thesis has a significance that reinforces the theme of the poem, is derived from the same medieval sources as the content and demonstrates the fidelity of Jones's vision

Yeast fermentation for production of neutral distilled spirits

The production of neutral distilled spirits is increasing worldwide due to the popularity of beverages such as vodka and gin. Yeast fermentation lies at the heart of such production, but there are salient differences between the yeast strains employed for neutral spirits, as compared to those used in whisky, rum, and brandy fermentation. For example, the former white spirit processes aim to minimise the synthesis of flavour-active volatile compounds (or congeners), whilst the opposite is true for more flavoursome brown spirits such as whisky. This paper describes the raw materials, yeasts, and fermentation conditions involved in neutral spirit production processes and discusses challenges and opportunities in such technology, including exciting new developments regarding strategies to improve yeast strains

EELS at very high energy losses

Electron energy-loss spectroscopy (EELS) has been investigated in the range from 2 to >10 keV using an optimized optical coupling of the microscope to the spectrometer to improve the high loss performance in EELS. It is found that excellent quality data can now be acquired up until about 5 keV, suitable for both energy loss near edge structure (ELNES) studies of oxidation and local chemistry, and potentially useful for extended energy loss fine structure (EXELFS) studies of local atomic ordering. Examples studied included oxidation in Zr, Mo and Sn, and the ELNES and EXELFS of the Ti-K edge. It is also shown that good quality electron energy-loss spectroscopy can even be performed for losses above 9.2 keV, the energy loss at which the collection angle becomes ‘infinite’, and this is demonstrated using the tungsten L3 edge at about 10.2 keV

Why bean beer?

Beer can be a wholesome beverage, and the art of brewing beer has been intertwined with the development of civilised society for centuries. Today, the latest valuation of the economic value of beer (by accountants Ernst and Young in 2013), reported that Europe is the world’s biggest producer of beer with over 4,500 breweries delivering around 390 million hectolitres annually – which in plain English is 68,632,200,000 pints (since 1 hectolitre is a small spillage less than 176 imperial pints). The industry employs over 2 million people, and around 125,000 of these are employed in breweries themselves. It should also be no surprise then that sales generated 53 billion Euro, which is almost doubled again by the value added from the supply chain. Also, the EU brewing sector had a trade surplus (i.e. exports were greater than imports) to the value of 3 billion Euro in 2012. Beer is serious business

Data for life cycle assessment of legume biorefining for alcohol

Benchmarking the environmental sustainability of alcohol produced from legume starch against alcohol produced from cereal grains requires considering of crop production, nutrient cycling and use of protein-rich co-products via life cycle assessment. This article describes the mass balance flows behind the life cycle inventories for gin produced from wheat and peas (Pisum sativum L.) in an associated article summarising the environmental footprints of wheat- and pea-gin [1], and also presents detailed supplementary results. Activity data were collected from interviews with actors along the entire gin value chain including a distillery manager and ingredient and packaging suppliers. Important fertiliserand animal-feed substitution effects of co-product use were derived using detailed information and models on nutrient flows and animal feed composition, along with linear optimisation modelling. Secondary data on environmental burdens of specific materials and processes were obtained from the Ecoinvent v3.4 life cycle assessment database. This article provides a basis for further quantitative evaluation of the environmental sustainability of legume-alcohol value chains

Just the tonic! Legume biorefining for alcohol has the potential to reduce Europe’s protein deficit and mitigate climate change

Industrialised agriculture is heavily reliant upon synthetic nitrogen fertilisers and imported protein feeds, posing environmental and food security challenges. Increasing the cultivation of leguminous crops that biologically fix nitrogen and provide high protein feed and food could help to address these challenges. We report on the innovative use of an important leguminous crop, pea (Pisum sativum L.), as a source of starch for alcohol (gin) production, yielding protein-rich animal feed as a co-product. We undertook life cycle assessment (LCA) to compare the environmental footprint of 1 L of packaged gin produced from either 1.43 kg of wheat grain or 2.42 kg of peas via fermentation and distillation into neutral spirit. Allocated environmental footprints for pea-gin were smaller than for wheat-gin across 12 of 14 environmental impact categories considered. Global warming, resource depletion, human toxicity, acidification and terrestrial eutrophication footprints were, respectively, 12%, 15%, 15%, 48% and 68% smaller, but direct land occupation was 112% greater, for pea-gin versus wheat-gin. Expansion of LCA boundaries indicated that co-products arising from the production of 1 L of wheat- or pea-gin could substitute up to 0.33 or 0.66 kg soybean animal feed, respectively, mitigating considerable greenhouse gas emissions associated with land clearing, cultivation, processing and transport of such feed. For pea-gin, this mitigation effect exceeds emissions from gin production and packaging, so that each L of bottled pea gin avoids 2.2 kg CO2 eq. There is great potential to scale the use of legume starches in production of alcoholic beverages and biofuels, reducing dependence on Latin American soybean associated with deforestation and offering considerable global mitigation potential in terms of climate change and nutrient leakage — estimated at circa 439 Tg CO2 eq. and 8.45 Tg N eq. annually

Optimised processing of faba bean (<i>Vicia faba L.</i>) kernels as a brewing adjunct

Pulse (Fabaceae) grains, such as peas and beans, are derived from crops that are usually cultivated in the absence of mineral nitrogen fertiliser as these crops can obtain their nitrogen requirement naturally from the air via biological nitrogen fixation. Therefore, pulses present a significantly lower greenhouse gas (GHG) footprint than crops demanding nitrogen fertiliser, whilst also offering significant quantities of starch for the brewing and distilling industries. Mitigation of agriculture derived GHG emissions through utilisation of pulses can have a positive environmental impact. To this end, the potential of exploiting dry, dehulled faba bean (Vicia faba L.) kernel flour as an adjunct for beer production was evaluated. The impact of different temperature regimes and commercial enzymes were assessed for their effect on wort: viscosity; run-off rate; primary amino nitrogen content and, fermentability. Faba beans demonstrated insufficient endogenous enzyme capacity for starch conversion and generated a viscous wort. However, using a stepped temperature mashing regime and exogenous enzyme additions, the faba bean wort was comparable in processability and fermentability to that of 100% malted barley wort. The faba based beer and co-product qualities demonstrate the environmental, nutritional and commercial potential of pulses in brewing.</p

Heat recovery and water reuse in micro-distilleries improves eco-efficiency of alcohol production

The number of micro-scale spirit distilleries worldwide has grown considerably over the past decade. With an onus on the distillery sector to reduce its environmental impact, such as carbon emissions, opportunities for increasing energy efficiency need to be implemented. This study explores the potential environmental benefits and financial gains achievable through heat recovery from different process and by-product streams, exemplified for a Scotch whisky distillery, but transferrable to micro-distilleries worldwide.The eco-efficiency methodology is applied, taking into account both climate change and water scarcity impacts as well as economic performance of alcohol production with and without heat recovery. A Life Cycle Assessment, focusing on climate change and water scarcity, is combined with a financial assessment considering investment costs and the present value of the savings over the 20-year service life of the heat recovery system.The proposed heat recovery systems allow carbon emission reductions of 8–23% and water scarcity savings of 13–55% for energy and water provision for 1 L of pure alcohol (LPA). Financial savings are comparatively smaller, at 5–13%, due to discounting of the future savings – but offer a simple payback of the investment costs in under two years. The eco-efficiency of the distillery operations can be improved through all proposed heat recovery configurations, but best results are obtained when heat is recovered from mashing, distillations and by-products altogether. A sensitivity analysis confirmed that the methodology applied here delivers robust results and can help guide other micro-distilleries on whether to invest in heat recovery systems, and/or the heat recovery configuration.Uptake should be enhanced through increased information and planning support, and in cases where the distillery offers insufficient heat and water sinks to use all pre-warmed water, opportunities to link with a heat sink outside the distillery are encouraged. A 10% reduction in heating fuel use through heat recovery has the potential to save 47 kt of CO2 eq. or £7.4 M per annum in United Kingdom malt whisky production alone, based on current fuel types used and current prices (2021)

The impact of across-slope forest strips on hillslope subsurface hydrological dynamics

Forest cover has a significant effect on hillslope hydrological processes through its influence on the water balance and flow paths. However, knowledge of how spatial patterns of forest plots control hillslope hydrological dynamics is still poor. The aim of this study was to examine the impact of an across-slope forest strip on sub-surface soil moisture and groundwater dynamics, to give insights into how the structure and orientation of forest cover influences hillslope hydrology. Soil moisture and groundwater dynamics were compared on two transects spanning the same elevation on a 9° hillslope in a temperate UK upland catchment. One transect was located on improved grassland; the other was also on improved grassland but included a 14 m wide strip of 27-year-old mixed forest. Sub-surface moisture dynamics were investigated upslope, underneath and downslope of the forest over 2 years at seasonal and rainfall event timescales. Continuous data from point-based soil moisture sensors and piezometers installed at 0.15, 0.6 and 2.5 m depth were combined with seasonal (~bi-monthly) time-lapse electrical resistivity tomography (ERT) surveys. Significant differences were identified in sub-surface moisture dynamics underneath the forest strip over seasonal timescales: drying of the forest soils was greater, and extended deeper and for longer into the autumn compared to the adjacent grassland soils. Water table levels were also persistently lower in the forest and the forest soils responded less frequently to rainfall events. Downslope of the forest, soil moisture dynamics were similar to those in other grassland areas and no significant differences were observed beyond 15 m downslope, suggesting minimal impact of the forest at shallow depths downslope. Groundwater levels were lower downslope of the forest compared to other grassland areas, but during the wettest conditions there was evidence of upslope-downslope water table connectivity beneath the forest. The results indicate that forest strips in this environment provide only limited additional sub-surface storage of rainfall inputs in flood events after dry conditions in this temperate catchment setting