2,813 research outputs found

    Forensic Odontology: Experimental Bite Marks in Foodstuffs

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    Changes in metal leachability through stimulation of iron reducing communities within waste sludge

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    Bioreduction of ferric iron-rich wastes is a rapidly emerging technology for the extraction/ recovery of metals from low-grade ores and metallurgical wastes. However, despite studies being successful, they have only been demonstrated at laboratory scale and issues relating to economic, industrial scale application have yet to be studied. Using bioreduction as a pre-treatment to increase recovery yield is a relatively new concept. This study examines the biostimulation of microbial communities to induce bioreduction of metalliferous sludge and the effect that this has on the leachability of metals from the waste using dilute sulphuric acid. Data shows an increase in both zinc and copper leachability after bioreduction, with maximum six fold and eleven fold increase (compared to pre-treatment) in the amount of zinc and copper leached respectively.</jats:p

    The Eucharist and planetary wellbeing: Norman Pittenger's process theology of the Eucharist for a sacramental ecotheology

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    This dissertation explores relationships between Christian communities, ecological theology, food and meal patterns, and planetary wellbeing amid changing climates in the Plantationocene. The thesis is that a process theology of the Eucharist provides a framework for Christian sacramental theology to respond to the dynamic conditions of food amid changing climates on Earth by prioritizing processes of restoring and sustaining communion with God and all our creaturely kindred in ecological wellbeing. This dissertation presents and develops the process theology of Norman Pittenger, a Christian process theologian and theological interpreter of Alfred North Whitehead. By critically retrieving Norman Pittenger’s process ecclesiology, I aim to encourage Christian process theology to develop theological perspectives of sacramentality as celebrated through the church and Christian life for the wellbeing of the planet. In addition to developing a process theology of the Eucharist, this dissertation also lays foundations for a broader process theology of meals that seeks to respond to the dynamic conditions of food in changing climates in modernity. Weaving together the work of Theodore Walker, Jr., William T. Cavanaugh, Catherine Keller, Nick Estes, S. Yael Dennis, Filipe Maia, Roxanne Dunbar-Ortiz, Donna Haraway, Anna Tsing, and William Cronon, I critique modernity as a paradigm of commodifying relationships that depend on isolating people from one another and dismembering ecosystems for capital profit. I identify modernity’s meals as products of and contributors to anthropogenic climate change in the Plantationocene that depend upon processes of commodification and dismemberment of ecological bodies. How humans eat matters for the wellbeing of the world. For many Christians, the Eucharist meal is central to relationship with God and other people. The particularities of local eucharistic communities influence how the church experiences eucharistic relationships with God. Likewise, experiences of the Eucharist influence the particularities that characterize any local church. This dissertation contends that encountering cosmic Love in the Eucharist meal transforms the church to reveal and enact love in all our meals, promoting planetary wellbeing through food justice and ecological health

    Editorial: Microbiology of deep-sea carbon cycling

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    Empirical evidence for unique hues?

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    Red, green, blue, yellow, and white have been distinguished from other hues as unique. We present results from two experiments that undermine existing behavioral evidence to separate the unique hues from other colors. In Experiment 1 we used hue scaling, which has often been used to support the existence of unique hues, but has never been attempted with a set of non-unique primaries. Subjects were assigned to one of two experimental conditions. In the "unique" condition, they rated the proportions of red, yellow, blue, and green that they perceived in each of a series of test stimuli. In the "intermediate" condition, they rated the proportions of teal, purple, orange, and lime. We found, surprisingly, that results from the two conditions were largely equivalent. In Experiment 2, we investigated the effect of instruction on subjects' settings of unique hues. We found that altering the color terms given in the instructions to include intermediate hues led to significant shifts in the hue that subjects identified as unique. The results of both experiments question subjects' abilities to identify certain hues as unique
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