Culture in Translation: A Comparative study of the role played by Culture in Literary Translation

Human Language is one of the most prominent achievements of man in the course of evolution. These languages are intrinsic, multifaceted as well as extremely capricious. Yet, it is also crucial to identify that comprehension of the language of a certain community is the right way, if not the only way towards understanding the culture of the respective community. Culture encompasses a gamut of attributes varying from the assortment of dishes catering to our rich palate to styles of communication and translation which is the process of reproducing the receptor language the nearest natural equivalent of the source language, aids in transcending the language barriers existing amidst communities and universalising cultures. This study examines the role played by culture in the process of translation with special reference to Martin Wickramasinghe’s Madol Doova and its’ English Translation by Ashley Halpe. By means of secondary sources and a highly qualitative approach, which predominantly comprised content analysis of the afore mentioned literature, the study explores the cultural concepts inherent to Sri Lanka and the methods employed by the translator to transfer the notions behind them without any distortion to the source text as well as their purpose, efficacy and success. The findings suggest that there is an undeniable, rather an influential role portrayed by culture in creative fiction, and that it could be successfully transcended upon the depth of understanding the translator has on both source and target cultures, the techniques he or she employs as well as the creative use of language.DOI : http://doi.org/10.31357/fhss/vjhss.v06i01.0

Comparing the impact of environmental factors during very high gravity brewing fermentations

The impact of the initial dissolved oxygen, fermentation temperature, wort concentration and yeast pitching rate on the major fermentation process responses were evaluated by full factorial design and statistical analysis by JMP 5.01 (SAS software) software. Fermentation trials were carried out in 2L-EBC tall tubes using an industrial lager brewing yeast strain. The yeast viability, ethanol production, apparent extract and real degree of fermentation were monitored. The results obtained demonstrate that very high gravity worts at 22°P can be fermented in the same period of time as a 15°P wort, by raising the temperature to 18°C, the oxygen level to about 22 ppm, and increasing the pitching rate to 22 × 106 cell/mL. When diluting to obtain an 11.5°P beer extract, the volumetric brewing capacity increased 91% for the 22°P wort fermentation and 30% using the 15°P wort. After dilution, the fermentation of the 22°P wort resulted in a beer with higher esters levels, primarily the compound ethyl acetate.(undefined

Perpendicular giant magnetoresistance of multilayered Co/Cu nanowires.

We have successfully fabricated multilayered Co/Cu nanowires with different diameters and various layer thicknesses by electrodeposition. They display a large perpendicular giant magnetoresistance up to 11% at room temperature and 22% at 5 K. The spin-flip diffusion length has been directly measured to be about 210 for this system. © 1995 The American Physical Society