Dialogo entre vnos caminantes de diferentes naciones, que vna noche aportaron juntos a vna venta del Reyno de Valencia, yendo por su deuocion a visitar la sepultura del sieruo de Dios mossen Francisco Geronimo Simon.

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Testamento del padre mossen Francisco Geronimo Simon.

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Liras espirituales

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Reconstruction and verification of mechanism and triggering conditions of the Hermitage landslide at the Vaches Noires cliffs (Normandy)

International audienceThe Pays d'Auge region is known for its diversity of instability including large and deep-seated landslides. Among them, the “L'Hermitage landslide” is one of the largest historical phenomena in the Vaches Noires area of Normandy, France. As it was triggered during a period when few observations were performed, there is still considerable uncertainty about the conditions under which it was triggered. While it remains an epiphenomenon in the Vaches Noires area, the fact is that the area could be prone to other large landslides. It therefore seems essential and necessary to study these old landslides in order to better understand the evolution of this type of cliff. This article presents a detailed study of this major landslide. The main objective is to reconstruct the evolution of the landslide and verify the conditions that led to its triggering. To this end, a conceptual model of functioning, including a trigger scenario, was proposed using a multidisciplinary approach integrating historical, geomorphological, geological and hydrological data. This scenario was then evaluated and verified by finite-difference numerical modeling (FDM) with FLAC2D®. This approach enabled to propose probable trigger conditions and to identify more precisely the different contributing factors, causes and mechanisms influencing its development

Effects of ultrasonic treatment and storage temperature on egg quality

In this study, the effects of ultrasonic treatment and storage temperature on egg weight, specific gravity, shell strength, albumen height, Haugh unit, color, pH, water activity, total mesophilic aerobic bacteria, mineral content, and sensory properties were investigated. Ultrasonic treatment was used to improve egg properties. The lowest weight loss values were obtained with eggs treated with 15 min of ultrasonic treatment and stored at 5 degrees C for 10 d. The higher specific gravity, shell strength, albumen height, and Haugh unit were observed in ultrasonic-treated eggs. The egg quality was significantly improved with ultrasonic treatment (P < 0.01). The total mesophilic aerobic bacteria values of yolk and albumen decreased with increase in ultrasonic treatment time from 5 to 30 min. Ultrasonic treatment improved the sensory properties of egg shells.Selcuk University Coordinating Office (Konya, Turkey)Selcuk UniversityThe authors thank the Scientific Research Projects (SU-BAP) of Selcuk University Coordinating Office (Konya, Turkey) for financial support