Comparison between buried uncultivated and cultivated Iron Age soils on the west coast of Jutland, Denmark

Wind blown sands have buried and preserved the soil profiles of some lron Age soils near an Iron Age settlement in the present day Parish of Lodbjerg on the west coast of Jutland, Denmark. Some of these buried soils show signs of Iron Age agriculture, while others were not disturbed. The present study attempts to clarify this difference and to see how lron Age cultivation affected soil-forming processes. We have found that the cultivated soils contain an abundance of fine charcoal and silt, which is integrated with the top horizon of the soil. In fact, this can be used as a diagnostic criterion for the cultivated soils. Our physical and chemical data show that the ancient cultivation affected particle size distribution, distribution of organic matter, C/N ratio, and organic phosphorous content, as well as some other parameters

Standard geological methods used on archaeological problems

This paper presents some examples of geological methods applied to archaeological problems. The site is an Iron Age village at Heltborg, Thy, Northern Denmark. The very thick layer of occupation material found in this and other Iran Age villages in the area seems to come from the accumulation of grass turf walls of the houses. This explanation can be confirmed by the geological methods. The boundary between a brownish and a more gray horizon in the occupation material can be explained as a redox boundary. As such it is not related to any archaeological event and in fact crosses the archaeological horizons in the material. Micramorphological methods were used, especially on samples from a burnt house. Here it was possible to identify the floor material as till and to identify wattle and daub material. lt proved possible even to give a likely estimation of the appearance of the wall and the technique used in preparing the inside of the house

Возникновение и развитие еврейской прессы Крыма

В статье выделяются основные этапы процесса возникновения и развития еврейской прессы Крыма, вводится в научный оборот ряд еврейских изданий.У статті виділяються основні етапи процесу виникнення і розвитку єврейської преси Криму, вводиться в науковий обіг ряд єврейських видань.The article researches the Jewish Crimean mass-media

Влияние семантики локализованности на текстовую внешнетемпоральную транспозицию

Языковая временная семантика в лингвистических исследованиях последних лет рассматривается как широкая сфера языковых/речевых отношений различных категорий (грамматических, функционально- семантических, текстовых), т.е. как область пересечения, иногда концентрации аспектуального, собственно темпорального, таксисного и другого аналогичного содержания, где центральное место принадлежит глагольной единице, потенциальные функциональные возможности которой и определяют указанные грамматические отношения

MEDUSA: Observation of atmospheric dust and water vapor close to the surface of Mars

Background: The study of airborne dust and water vapor properties at the Martian surface level is an important task for the achievement of some of the primary scientific goals of Mars exploration: to study the water cycle and present / past habitability, climate history and hazardous conditions. Method: The MEDUSA instrument has been designed for the direct in situ measurement of dust and water vapor properties, such as dust size distribution, number density, deposition rate and electrification, and water vapor abundance. Conclusion: The MEDUSA instrument reached a Technical Readiness Level > 5 within the ESA ExoMars mission development and it is well suited to be accommodated on landers and rovers for Mars exploration

New simulants for martian regolith: Controlling iron variability

Existing martian simulants are predominantly based on the chemistry of the average ‘global’ martian regolith as defined by data on chemical and mineralogical variability detected by orbiting spacecraft, surface rovers and landers. We have therefore developed new martian simulants based on the known composition of regolith from four different martian surface environments: an early basaltic terrain, a sulfur-rich regolith, a haematite-rich regolith and a contemporary Mars regolith. Simulants have been developed so that the Fe2+/Fe3+ ratios can be adjusted, if necessary, leading to the development of four standard simulants and four Fe-modified simulants. Characterisation of the simulants confirm that all but two (both sulfur-rich) are within 5 wt% of the martian chemistries that they were based on and, unlike previous simulants, they have Fe2+/Fe3+ ratios comparable to those found on Mars. Here we outline the design, production and characterisation of these new martian regolith simulants. These are to be used initially in experiments to study the potential habitability of martian environments in which Fe may be a key energy source

Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting.

BACKGROUND: Dietary choices in out-of-home eating are key for individual as well as for public health. These dietary choices are caused by a wide array of determinants, one of which is automatic decision-making. Nudging is attracting considerable interest due to its understanding and application of heuristic biases among consumers. The aim of this study is to test and compare three nudges in promoting vegetable consumption among test persons in a food lab-based experiment. METHODS: The initial sample consisted of 88 participants recruited in Copenhagen, Denmark. Each study participant was randomly assigned to one of the three experiments: priming, default and perceived variety. The priming arm of the experiment consisted of creating a leafy environment with green plants and an odour of herbs. In the default arm of the experiment, the salad was pre-portioned into a bowl containing 200g of vegetables. The third experiment divided the pre-mixed salad into each of its components, to increase the visual variety of vegetables, yet not providing an actual increase in items. Each individual was partaking twice thus serving as her/his own control, randomly assigned to start with control or experimental setting. RESULTS: The default experiment successfully increased the energy intake from vegetables among the study participants (124 kcal vs. 90 kcal in control, p<0.01). Both the priming condition and perceived variety reduced the total energy intake among the study participants (169 kcal, p<0.01 and 124 kcal, p<0.01, respectively), mainly through a decrease in the meat-based meal component. CONCLUSIONS: Considerable progress has been made with regard to understanding the use of nudging in promoting a healthier meal composition, including increasing vegetable intake. This study suggests that the nature of a nudge-based intervention can have different effects, whether it is increasing intake of healthy components, or limiting intake of unhealthy meal components. This work has demonstrated that consumer behaviour can be influenced without restricting or providing incentives for behaviour change. The present findings have promising application to the foodservice sector