Characterization of four typical calabrian cured meat products: Spicy sausage, soppressata, ’nduja and capocollo

Typical Calabrian cured meat products, produced with meat of local and commercial pig breeds were evaluated and characterized for their quality and homogeneity. Sensory, microbiological and physicochemical analyses were carried out at the end of cured meat products ripening. A wide statistical variability was observed in these commercial products due to both company and different productions. The mineral composition was similar to that observed by other authors in similar cured meat products; the statistical analysis revealed only a difference among the samples for magnesium (P<0.01) and for calcium (P<0.05) contents. According to the performed sensory analysis, the meat products were acceptable with some differences due to both production and company variables. About microbial populations, the most abundant were lactic acid bacteria and total aerobic bacteria, while enterobacteria were less represented

Oxidation of benzylic alcohols and ethers to carbonyl derivatives by nitric acid in dichloromethane

Nitric acid in dichloromethane may be successfully employed for the oxidation of benzylic alcohols and ethers to the corresponding carbonyl compounds. The proposed method proved to be of general applicability, affording very good yields of aldehydes and ketones and showing interesting chemoselectivity in many instances, allowing competitive aromatic nitration to be avoided, as well as - in the case of aldehydes - any further oxidation to carboxylic acids. The reaction probably proceeds by a radical mechanism, the active species in the oxidation process being NO2. Competitive formation of nitro esters was observed in some cases, whereas poor results were obtained with allylic and non-benzylic substrates

Nitric acid in dichloromethane solution. Facile preparation from potassium nitrate and sulfuric acid

Pure dry HNO3 can be liberated from KNO3 with 96% H2SO4 directly into CH2Cl2 to yield solutions of variable concentration for use in a number of organic reactions. The present method efficiently replaces the employment of 100% HNO3 in some synthetic applications, avoiding the problems associated in storage and handling the acid. (C) 2001 Elsevier Science Ltd. All rights reserved

Eventos ENOS (El Niño, la Oscilación del Sur) y el cultivo de maíz en el desierto del sector medio del valle de Chicama, Perú

Human occupation of quebradas area -in the middle Chicama valley- is described, focusing the availability of water sources and local faunal and floral remains due to climatic and environmental changes caused by El Niño, Southern Oscillation (ENSO). Moreover, on the basis of ethnographic information recorded the possibility of developing of farming and especially maize cultivation using the upwelling of underground water is emphasized among various subsistence activities performed in this area.En el contexto de los cambios climáticos y ambientales generados por El Niño, la Oscilación del Sur (ENOS), el trabajo describe la ocupación del área quebradeña en el sector medio del valle de Chicama a partir de la disponibilidad de fuentes de agua y recursos locales de flora y fauna, generados como consecuencia de dicho evento climático. Asimismo, en base a la información etnográfica recopilada se destaca, entre las distintas actividades de subsistencia realizadas, la posibilidad de desarrollo de agricultura y especialmente el cultivo de maíz en el desierto, aprovechando el afloramiento de la oferta hídrica subterránea

Eventos ENOS (El Niño, la Oscilación del Sur) y ocupación del desierto entre el Horizonte Temprano y el Intermedio Tardío: análisis de casos en los sectores medios de los valles de Moche y Chicama, Perú

On the basis of archaeological, ethnographical and historical data a preliminary analysis of human occupation in the middle sectors of Chicama and Moche valleys desert is presented in the context of climatic and environmental changes caused by El Niño Southern Oscillation (ENSO). Different spaces that were occupied in the desert area, the resources that were available and the remains of archaeological houses and refuges are described. The reconstruction of these structures is proposed considering traditional technology developed until nowadays. Finally, a model about people movement and the occupation of desert during ENSO conditions is exposed.A partir de información arqueológica, etnográfica y etnohistórica se presenta un análisis preliminar de la ocupación prehispánica del desierto en los sectores medios de los valles de Moche y Chicama en el contexto de los cambios climáticos y ambientales generados por el El Niño, la Oscilación del Sur (ENOS). Se describen los distintos espacios ocupados en el área desértica, los recursos disponibles y los remanentes de viviendas y refugios prehispánicos, planteándose su reconstrucción en base a la tecnología del abrigo desarrollada hasta el presente. Finalmente, se propone un modelo de movimiento poblacional y ocupación del desierto durante las condiciones generadas por los eventos ENOS

El life (Trichomycterus sp.) y su importancia en la iconografía mochica

A fish showing apendixes that emerges from a semicircular head has been usually identified as catfish or snake in some archaeological reports concerning to fish designs in Mochica culture (II - IX BC) from Northern Peruvian coast. After the analysis made on Huaca Cao Viejo mural paintings (El Brujo Complex, Chicama valley) archaeologists have stated that this kind of designs are similar to a fresh water fish known as life (Trichomycterus sp.). However, nobody has analysed the iconographycal context of life designs, the biology of this kind of fish and the information of rural people concerning to it. Therefore, we will use archaeological and biological data as well as ethnographical information in order to state a preliminary explanation of the meaning of life in archaeological contexts where it has been represented.Un pez de cabeza semicircular rematada en varios apéndices, con cuerpo sinuoso, a veces manchado, que termina en una cola trapezoidal ha sido identificado como bagre (catfish) en varias publicaciones acerca de las representaciones de peces en la iconografía mochica (siglos II - IX d.C.) en la costa norte del Perú. En los diseños estilizados tales peces han sido clasificados como serpientes debido a la forma de la cabeza. En fecha reciente, el estudio de la iconografía mural de Huaca Cao Viejo (Complejo Arqueológico El Brujo, valle de Chicama) tiende a demostrar que los diseños aludidos tienen afinidades con un pez dulceacuícola, el life (Trichomycterus sp.). No obstante, quedaba pendiente analizar el contexto arquitectónico donde fueron plasmadas tales representaciones, considerar la información relativa a su anatomía, biología y su aparición en la estación cálida y lluviosa así como incluir la información etnográfica en busca de elementos que apoyen la explicación de los contextos iconográficos donde aparece representado. Por tal razón, aplicaremos los datos que brindan la arqueología y la biología junto con información etnográfica para proponer una explicación preliminar de los espacios arquitectónicos donde fue representado el life, incluyendo los objetos de uso ceremonial con diseños de estos peces

Experiments on the chaperon effect in the nitration of aromatics

A nitro group may be effectively delivered to the ortho position of alkylbenzenes, provided that a suitable chaperon function is located in alpha-position and a dilute solution of HNO3 in CH2Cl2 is used. The carbonyl function of an aldehyde or ketone is the best choice, but a carboxyl, alkoxycarbonyl, and amide groups all work well. The ether function showed a less pronounced or tho orientation effect, whereas the hydroxyl group was too prone to oxidation. Side reactions were minimal under the conditions employed. A para chaperon effect was seemingly at work in the CH2Cl2 nitration of benzenepropanenitrile. All the results mere compared with the corresponding classical nitration in H2SO4

Response to hot air drying of some olive cultivars of the south of Italy

Olive fruit dehydration is always done locally in non-industrial ovens. This technology poses concern about the quality and safety of the end product. Most of the problems involved in this empirical technology may be solved by a proper control of process parameters. Olive fruits of fourteen Italian cultivars underwent hot air dehydration in mild conditions in a tangential airflow cabinet dryer. At the start, at regular intervals and at the end of the process, sampling was performed to calculate dehydration curves and quality loss. Pre-treatments such as blanching in hot brine, piercing of the skin and salting after blanching were applied. The drying kinetic is strongly affected by pre-treatments and olive characteristics: fruit size, flesh to pit ratio, dry matter. Results showed that mild drying temperature led to slow drying kinetics, even if pre-treatments reduced drying timeto a certain extent. Blanched olives showed, in general, the highest polyphenols content. The fastest drying was measured in the pierced olives, but the best taste was achieved for the salted product