Rakaman cetak rompak digital: filem-filem tempatan di Malaysia / Nur Fathin Fitriyah Shurki

Perkembangan filem telah lama berlalu sehingga akhirnya menjadi seperti sebuah filem di masa kini yang kaya akan kesan-kesan khas, dan sangat mudah untuk dijadikan sebagai medium hiburan. Namun perkembangan industri filem dicacatkan dengan ancaman dan cabaran aktiviti filem cetak rompak dan kini rakaman cetak rompak digital menjadi sebahagian daripada kehidupan seharian dan mencapai tahap berterusan. Penghasilan teknologi yang canggih memungkinkan aktiviti cetak rompak digital ini lebih berleluasa terutamanya yang dirakam dalam bentuk digital menerusi cakera optik. Tujuan kajian ini dijalankan adalah untuk mengenalpasti motif dan punca seseorang individu itu dalam melakukan rakaman cetak rompak digital dan penyelidik mahu menganalisis cara mengatasi masalah rakaman cetak rompak digital yang semakin berleluasa. Menurut Cresswell (1994), mentakrifkan bahawa penyelidikan kualitatif sebagai proses inkuiri ke arah pemahaman yang didasari kaedah pengumpulan data yang lazim digunakan apabila meninjau sesuatu permasalahan social. Dengan menggunakan kajian kualitatif, penyelidik cuba meneroka permasalahan yang menyebabkan kewujudan aktiviti ini. Temu bual mendalam dijalankan ke atas 5 informan yang terdiri dari pengarah filem yang terlibat dengan kes rakaman cetak rompak digital ini dan pengurusan daripada pawagam terpilih. Keputusan kajian ini mendapati bahawa individu yang menjalankan aktiviti rakaman cetak rompak ini mempunyai motif tersendiri dan tindakan undang-undang perlu diambil dalam mengatasi masalah rakaman cetak rompak ini

Standardized of Milk is the Importance Factor to Economization Produced Cheese Mozzarella from Cow’s Milk

Milk used for cheese making is normally standardized and heat treated. In some case, milk is homogenized. Milk has great economic importance, particularly its cheese processing. Therefore, we made and experiments with cow's milk not standardized and standardized to make and comparison of economic parameters. Standardization of milk (3.2% fat) is one of the main factors of the economic aspect.This paper deals with: Comparison of standardized milk used for the manufacture of mozzarella cheese with milk without standardized (4.1%) by comparing the results obtained, after research and analyses of physical-chemical peculiar feature of milk. We have followed the processes from drying of cheese until preparing it for market, physical-chemical peculiar feature. We carried out three experiments for each milk-kind. For every experiment, we took three patterns and analyzed.  Production of this sort of cheese, the application of producing technology and the supply of Kosova’s trade market with mozzarella cheese produced from cow’s milk is the objective of this presentation work research

Production of Curd, the Importance Indicator for Compared Buffalo

For quality cheese production, the quality of the curd production is of special importance. In order to discover the economic importance of the production of curd from buffalo standardized milk which contains 3,2% fat and the non- standardized buffalo milk, we have used curd pulp for the production of cheese mozzarella from the non-standardized milk which contains 7,95% fat. We have compared the non-standardized and the standardized buffalo milk in economic terms taking into account the percentage of fat, in the retail Dairy "Bylmeti" in Fus

Factors Affecting the Profitability of Milk Processing Businesses

The dairy industry seems to have convinced the food industry that whey is a miracle product

Metal Fluorides as Analogs for Studies on Phosphoryl Transfer Enzymes

The 1994 structure of a transition state analog with AlF4- and GDP complexed to G1, a small G protein, heralded a new field of research into structure and mechanism of enzymes that manipulate transfer of the phosphoryl (PO3-) group. The list of enzyme structures that embrace metal fluorides, MFx, as ligands that imitate either the phosphoryl group or a phosphate, is now growing at over 80 per triennium. They fall into three distinct geometrical classes: (i) Tetrahedral complexes, based on BeF3-, mimic ground state phosphates; (ii) Octahedral complexes, primarily based on AlF4-, mimic "in-line" anionic transition state for phosphoryl transfer; and (iii) Trigonal bipyramidal complexes, represented by MgF3- and putative AlF30 moieties, additionally mimic the tbp geometry of the transition state. The interpretation of these structures provides a deeper mechanistic understanding of the behavior and manipulation of phosphate monoesters in molecular biology. This review provides a comprehensive overview of these structures, their uses, and their computational development. It questions the identification of AlF30 and MgF4= as tbp species in protein complexes and discusses the relevance of physical organic chemistry and water-based model studies for understanding phosphoryl group transfer in enzymes. It describes two roles for amino acid side-chains that mediate proton transfers during phosphoryl transfer, based on the analysis of protein/MFx structures. First, they deploy hydrogen bonding to neutral oxygen nucleophiles so as to orientate them for correct orbital overlap with the electrophilic phosphorus center. Secondly, they behave as classical general acid/base catalysts