Révolution française et littérature anglaise

Il est largement admis que la Révolution française a eu un impact énorme sur la littérature anglaise et que pratiquement tous les poètes, romanciers et auteurs dramatiques de cette époque ont écrit des textes influencés par les principes et par les remarquables événements français. Cet article se penche sur les travaux récents consacrés aux écrivains de fiction que la Révolution française a enthousiasmés, à ceux qu’elle a effrayés ou horrifiés, et à ceux qui, après l’avoir saluée, l’ont ensuite critiquée.The French Revolution and English Literature. It is widely recognised that the French Revolution had an enormous impact on English literature and that almost all contemporary poets, novelists and playwrights wrote works directly influenced by French principles and by the remarkable events in France. This essay looks in particular at recent studies of those writers of imaginative literature who were excited and attracted by the French Revolution, those who were frightened and  appalled by developments in France, and those who initially welcomed the French Revolution but later became its critics

Information agglomerates-- an organic representation for quantitative information

Thesis (M.S.)--Massachusetts Institute of Technology, Program in Media Arts & Sciences, 1998.Includes bibliographical references (leaves 140-143).Matthew Richard Grenby.M.S

Separation of different forms of proteose peptone 3 by hydrophobic interaction chromatography with a dual salt system

A panel of four hydrophobic adsorbents (butyl-, octyl-, phenyl- and epoxy-Sepharose) was used to examine the selectivity and fractionation of several proteose peptone 3 (PP3) forms from a freeze-dried extract of whey bovine milk. In particular, the effects of altering the ligand type and salt were investigated. The chromatographic studies suggest that PP3 strongly interacts among the three commercial hydrophobic resins leading to a drop off in selectivity, while a complete binding was achieved at low salt concentrations (below 0.5 M) and total elution only with phosphate buffer and/or water stepwise conditions. Only in epoxy–Sepharose was an appreciably selectivity of the several fractions of PP3 present in the initial feedstock attained. Despite the high salt concentration for a complete binding of PP3 (above 1.5 M ammonium sulfate) onto this support, the dual salt system (ammonium sulfate 1 M and sodium citrate 0.8 M) led to a high separation degree of high and low molecular weight forms of PP3

Rehearsing in the margins: mathematical print and mathematical learning in the early modern period

Early modern mathematical culture used the written word in highly distinctive ways. The various kinds of mathematical activity were all experienced in the early modern period as special kinds of performance: arithmetical calculation, proportional reasoning, algebraic manipulation and geometrical proving. The normal way they were transmitted—taught and learned—involved demonstration by a teacher, private rehearsal and finally specimen performance by the student. Slates, waste paper, and the margins of printed texts all bear the traces of learners’ rehearsals. This chapter examines the evidence for this mathematical culture and the influences on it of ancient and early modern examples

Children's acceptance of milk with xylitol or sorbitol for dental caries prevention

BACKGROUND: Xylitol, a polyol sugar, has been shown to reduce dental caries when mixed with food or chewing gum. This study examines the taste acceptability of xylitol in milk as a first step toward measuring the effectiveness of xylitol in milk for the reduction of dental caries in a public health program. METHODS: Three different types of milk (Ultra High Temperature (UHT), powder and evaporated) were tested for acceptability by 75 Peruvian children (25 per milk group, ages 4 to 7 years). Each group evaluated xylitol and sorbitol in one type of milk. In the first phase, each child was presented with a tray of four plastic cups containing 50 ml of milk with 0.021 g/ml xylitol, 0.042 g/ml xylitol, 0.042 g/ml sorbitol or no sugar. Each child was asked to taste the samples in a self-selected order. After tasting each sample, the child placed the milk cup in front of one of three cartoon faces (smile, frown or neutral) representing the child's response to the taste of each sample. In the second phase, the child was asked to rank order the milk samples within each category (smile, frown or neutral). Ranks within categories were then combined to obtain a rank ordering for all the test samples. RESULTS: The ranking from best to worst for the samples across categories (UHT, powder, evaporated) was xylitol (0.0.042 g/ml), sorbitol (0.042 g/ml), xylitol (0.021 g/ml) and milk alone (Friedman's ANOVA). Xylitol and sorbitol were preferred over milk alone, and xylitol (0.042 g/ml) was preferred to sorbitol (0.042 g/ml)(p < .05 sign test). CONCLUSION: Milk sweetened with xylitol is well accepted by Peruvian children ages 4–7 years