El "Libro de Buen Amor": los poemas líricos

La poesía lírica, en cuanto experiencia límite, permite la transformación\ud de lo dual en una construcción unitaria, recuperando así su poder de dicción originario.\ud Durante la Edad Media, los poemas se leían en voz alta, pues la lectura ayudaba\ud a los oyentes a estar vivos, a sentir la plenitud de otra época en el hábito de la memoria.\ud A diferencia de la organización unitaria de los cancioneros, lo que hallamos en el\ud "Libro de Buen Amor", es una yuxtaposición de diversos poemas, que forma parte de\ud una estructura coral. Dicha variedad corresponde a diferentes estados de ánimo, que\ud nos hacen pensar que fueron compuestos en distintos momentos.Lyric poetry, in so far as it is an experience at the limits, allows the transformation\ud of what is dual into a unitary structure, thus retrieving its original power\ud of diction. In the Middle Ages, poems were read aloud and this reading helped the\ud listeners to be alive and to feel in full the sensations of another era through the habit\ud of memorizing. Far from being a mere addon, otside the work’s pattern of organization,\ud the lyric poems that have been preserved in the Libro de Buen Amor form a\ud part of its core structure. Their variety corresponds to differing states of mind, which\ud suggests that they were composed at different points in time

Microbiological examination of beef prepared by bacterial fermentation in brine containing papaya

Salt and papaya were used to brine-ferment fresh round beef pieces which were later smoked and dried (Ubbaonu, 1982). This study was undertaken to conduct microbial examinations which were performed to aid in the selection of an appropriate salt-papaya brine concentra-tion in Ubbaonu\u27s study (1982) and to produce a product fit for human consumption. Identification of the microflora of the beef pieces was performed before fermentation, after fermentation, and after drying and storing the meat for 30 days. During the fermentation, beef pieces were separated and treated with 35 different brine solutions made of varying levels of NaCl (0% to 10% in 2% increments) in combination with varying levels of papaya (0% to 25% in 5% increments). At the end of the brine-fermentation, presumptive coliforms and anaerobes were reduced when 8% salt or more was used in the brine (P \u3c 0.0001). Presumptive C. perfringens were not detected at salt concentrations higher than 6%. Salmonella was found at 2% and 8% salt. The increase of papaya in the brine decreased the meat\u27s final pH (P \u3c 0.0001). A 10% salt-10% papaya fermentation was selected as the best combination based on the results of this study and Ubbaonu\u27s (1982) observations. A new batch of fresh beef round pieces was subjected to this treatment to collect bacterial isolates for identification. Fresh beef pieces had a microflora composed mainly of Micrococcus (95% on SMA and 87% on SMA plus 3% NaCl). Gram-positive heterofermentative lactics predominated in the APT agar microflora (33.3%). S. faecium (40.9%) and S. faecalis (36.3%) were the predominant microorganisms found on SPS anaerobic agar. Only Rhodotorula was found in malt extract agar. At the end of the fermentation, the contaminant P. fluorescens predominated among the bacteria isolated from SMA (78%), SMA plus 3% NaCl (68%) and APT agar (63.3%); Streptococcus formed 87% microaerophilic/anaerobic isolates. Malt extract agar showed no yeasts or molds. After drying, the homofermentative bacteria (Streptococcus and Pediococcus) formed the predominant fermented-dried meat microflora. Malt extract agar showed no yeasts or molds

Shadowing by non uniformly hyperbolic periodic points and uniform hyperbolicity

We prove that, under a mild condition on the hyperbolicity of its periodic points, a map $g$ which is topologically conjugated to a hyperbolic map (respectively, an expanding map) is also a hyperbolic map (respectively, an expanding map). In particular, this result gives a partial positive answer for a question done by A. Katok, in a related context