An ashy septingentenarian: the Kaharoa tephra turns 700 (with notes on its volcanological, archaeological, and historical importance)

Most of us are aware of the basaltic Tarawera eruption on 10th June 1886: the high toll on life (~120 people), landscape devastation, and loss of the Pink and White Terraces. But this was not the first time that Mt Tarawera produced an eruption of importance both to volcanology and human history. This edition of the GSNZ Newsletter marks the 700th anniversary of the Kaharoa eruption – its septingentenary to be precise – which occurred at Mt Tarawera in the winter of 1314 AD (± 12 years) (Hogg et al. 2003) (Fig. 1). The importance of the Kaharoa eruption is at least threefold. (1) It is the most recent rhyolite eruption in New Zealand, and the largest New Zealand eruption volumetrically of the last millennium. (2) The Kaharoa tephra is an important marker horizon in late Holocene stratigraphy and geoarchaeology (Lowe et al. 1998, 2000), and in particular helps to constrain the timing of settlement of early Polynesians in North Island (Newnham et al. 1998; Hogg et al. 2003; Lowe 2011). (3) There is a link between the soils that developed on the Kaharoa tephra, the animal ‘wasting’ disease known as ‘bush sickness’, and the birth of a government soil survey group as an independent organisation (Tonkin 2012)

Interactions between Aroma Compounds and Polyphenols in Red Wine: Study of their Effects on Sensory Properties through Combined Chemical and Sensory Analytical Approaches

The physicochemical and sensory interactions between polyphenols and volatile compounds in wine represent the main object of interest of this PhD thesis. Polyphenols and Volatile Organic Compounds (VOCs) are responsible for two of the main characteristics in defining complexity and quality of wines and for the two main intrinsic drivers of wines consumers purchasing decisions: astringency (mainly for red wines) and aroma perception. Although there are many studies that have investigated aromas and polyphenols in terms of chemical and sensory characteristics, few studies have explored the sensory effects of their interactions. The results indicate that during the consumption of red wine cross-modal interactions occur whereby the olfactory perception can significantly modulate the perception of specific characteristics of astringency and taste. At the opposite, polyphenols influence the release of the main wine VOCs (e.g., esters, alcohols, terpenoids, volatile phenols, sulfur compounds) and the corresponding odour profile although not the overall odour intensity due to physicochemical interactions. Finally, results showed that different types of tannins (ellagitannins and proanthocyanidins) modulate release, perception, and persistence of wine aromas, sometimes intervening on some aspects linked to oxidative phenomena. Static (QDA) and dynamic (TDS) methods of descriptive sensory analysis, different isolation techniques of chemical fractions of wine (SPME, LLE, Rotary Evaporator) and different chromatographic techniques (GC/FID, GC/MS, HPLC) also coupled to sensory methods (PTR-ToF-MS/TDS) were applied

Comparison between six different carboxymethylcelluloses used as enological products for the tartaric stabilization of red wines

Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL / Institut National D'Etudes Superieures Agronomiques de MontpellierThe carboxymethylcellulose (CMC) is a cellulose derivative authorized in white and sparkling wines production as a tartaric salts crystallization inhibitor. Previous studies report negative effects of the product when added to red wines; more specifically, it has been seen that the CMC decreases the content of total phenols, flavonoid and non-flavonoid phenols, reducing the colour intensity; it interacts with the phenolic compounds, promoting turbidity and colorant matter precipitation. In order to evaluate if these effects characterize all the red wines when in contact with the product, we studied in detail the impact of six different CMCs, coming from six Portuguese oenological companies on the same Portuguese red wine, Castelão variety. The research has been focused on the evaluation of the wine responses in terms of tartrate and colouring matter stability, turbidity, phenolic compounds, tannins’ composition, tannin power, chromatic and sensory characteristics. The CMC resulted as a strong inhibitor of tartaric salts crystallization, even after 5 months from the addition. It generally reported an increase in the colour intensity of the wines, as such as in the coloured anthocyanins concentration. Therefore, the CMCs treated wines revealed a stronger and powerful colour. No colouring matter precipitation occurred. The total phenols concentration of the CMCs added samples did not completely differ from the control wine, as such as the tannins’ composition in terms of monomeric, oligomeric and polymeric fractions content. In terms of sensorial quality, the CMC treated wines did not reveal any important differences compared to the control. The study revealed that the CMC represents a valid sustainable enological alternative to stabilize the red wines in terms of tartaric salts crystallization. The positive results achieved are in opposition with the ones obtained in most of the previous studies, opening new prospective and scenarios concerning the effects of the CMC utilization on red winesN/

Penerimaan Orang Tua Terhadap Anak Penderita Autis Di Surakarta

ABSTRAK Penelitian ini membahas mengenai penerimaan orang tua terhadap anak penderita autis di Surakarta, bertujuan untuk memahami dan mendeskripsikan penerimaan orang tua terhadap anak autis di Surakarta. Pendekatan dalam penelitian ini menggunakan kualitatif dengan jumlah responden sebanyak enam orang. Pemilihan informan dilakukan dengan purposive sampling. Pengukuran dilakukan dengan menggunakan wawancara dengan orang tua sebagai informan. Metode analisis data yang digunakan pada penelitian ini menggunakan proses editing data, koding, prokoding, mencari kata kunci, mencari tema utama, kategorisasi, mendeskripsikan hasil kategori, dan pembahasan. Hasil penelitian ini menunjukkan bahwa: 1) permasalahan awal yang dihadapi orang tua ialah orang tua merasa sedih saat mengetahui anaknya mengalami autis, bingung apa yang harus dilakukan oleh orang tua, biaya terapi serta kebutuhan anak, tipe suami yang kurang perhatian, membutuhkan waktu yang ekstra untuk memperhatikan anak. 2) proses penerimaan orang tua pada anak autis diawali dengan proses penolakan ditunjukkan dengan ketidak percayaan serta kebingungan orang tua atas kondisi anak, selain itu orang tua merasa sedih, shock. Kemudian proses kemarahan terhadap diri sendiri, anak, maupun orang lain. Selanjutnya proses tawar-menawar, diwujudkan dengan cara berbicara dengan diri sendiri dan melakukan pembenaran serta pembelaan sebagai wujud untuk bisa menenteramkan hati orang tua. Kemudian proses depresi, yang ditunjukkan orang tua dengan perasaan bersalah, kecewa atas kondisi yang terjadi pada anak. kemudian proses terakhir yaitu penerimaan, ditunjukkan dengan sikap pasrah orang tua atas kondisi anaknya serta memperhatikan perkembangan anak selama proses terapi dan belajar dirumah serta memasrahkan kesembuhan anak pada Allah SWT. Temuan lain dari penelitian ini adalah faktor keyakinan orang tua kepada Allah SWT, sehingga membuat orang tua semangat dalam merawat dan mendidik anaknya. Kata kunci : penerimaan, orang tua, autis

EL IMPACTO DE LOS PROCESOS DE EVALUACION INSTITUCIONAL. LA AUTOEVALUACION EN LA UNLA. UNA MIRADA DESDE LOS ACTORES

Si bien en las universidades argentinas se ha ido formando consenso acerca de la necesidad de evaluar y son ya numerosas las instituciones que transitaron o transitan por este proceso, la información con la que se cuenta es la que aparece registrada en los informes oficiales. Es intención de esta investigación trabajar no sólo en el procesamiento de esta información para un caso testigo la Universidad Nacional de Lanús, sino también profundizar en aspectos no registrados por esta documentación y que sin embargo son de vital importancia para comprender el grado en que los actores estarían dispuestos a involucrarse en las transformaciones institucionales. En este sentido, interesa apuntar a aquellas cuestiones relacionadas con la forma en que la comunidad universitaria recepcionó el proceso autoevaluatorio, especialmente el conocimiento y participación que se tuvo respecto del mismo y de las recomendaciones sugeridas. Se espera que la información obtenida contribuya a aportar insumos no tradicionales a fin de ampliar los conocimientos y la discusión en torno a la cuestión evaluatoria y la concreción del propio Proyecto Institucional

Interactions between polyphenols and volatile compounds in wine: A literature review on physicochemical and sensory insights

Wine polyphenols (PPhs) and volatile organic compounds (VOCs) are responsible for two of the main sensory characteristics in defining the complexity and quality of red wines: astringency and aroma. Wine VOCs’ volatility and solubility are strongly influenced by the matrix composition, including the interactions with PPhs. To date, these interactions have not been deeply studied, although the topic is of great interest in oenology. This article reviews the available knowledge on the main physicochemical and sensory effects of polyphenols on the release and perception of wine aromas in orthonasal and retronasal conditions. It describes the molecular insights and the phenomena that can modify VOCs behavior, according to the different chemical classes. It in-troduces the possible impact of saliva on aroma release and perception through the modulation of polyphenols–aroma compounds interactions. Limitations and possible gaps to overcome are presented together with updated approaches used to investigate those interactions and their effects, as well as future perspectives on the subject

Vegetation dieback as a proxy for temperature within a wet pyroclastic density current: A novel experiment and observations from the 6th of August 2012 Tongariro eruption

The 6th of August 2012 eruption of Te Maari (Mt Tongariro, New Zealand) generated wet pyroclastic density currents (PDCs) which caused widespread dieback of vegetation (singed, brown foliage) in their path. An absence of significant charcoal formation suggests that PDC temperatures were mostly below 250 °C. Textural evidence for liquid water being present in the matrices during emplacement (vesicles) suggests that temperatures were b100 °C. We determined a probable minimum PDC temperature using an experiment replicating the critical temperatures required to induce foliar browning in seven species affected by the eruption. In locations where all species exhibited browned foliage (or were defoliated), temperatures were probably ≥64 °C assuming a PDC duration of 60 s. In the more distal areas, where only the most susceptible species were browned while others remained healthy and unaffected, temperatures were probably around 51–58 °C. These results have relevance to volcanic hazard mitigation and risk assessment, especially on the popular Tongariro Alpine Crossing