VFX and CGI vs. Storytelling : does the use of visual effects and computer generated imagery dominate Hollywood blockbusters at the expense of content and dramaturgy? An analysis in times of popcorn cinema.

Im Zeitalter des Popcornkinos scheint sich die Traumfabrik Hollywood mit ihren Blockbustern auf konventionelle Filmgeschichten mit Happy End spezialisiert zu haben. Gerade durch die technischen Möglichkeiten visueller Effekte und computergenerierter Bilder können und werden Filme immer spektakulärer in Szene gesetzt. Die Grenzen haben sich zugunsten der Inszenierung und zum Leidwesen der inhaltlichen Dramaturgie verschoben. Es droht die Gefahr, dass Spezialeffekte künftig die Handlung beherrschen und der reine Schauwert im Fokus steht. Wie sich der Film seit seinen Anfängen gewandelt hat und ob sich diese Gefahr bewahrheitet, soll in dieser Arbeit thematisiert werden

Impact of chitosan-beeswax edible coatings on the quality of fresh strawberries (Fragaria ananassa cv Camarosa) under commercial storage conditions

Chitosan-based edible coatings were used to prolong the shelf-life of strawberries stored at 20 C and 35 e40% RH. Strawberries were coated with four different coating formulations (chitosan as monolayer, three layer coating consisting of separate beeswaxechitosanebeeswax layers, three layer coating where chitosan was crosslinked with sodium tripolyphosphate, TPP, and composite). The effectiveness of the coatings was evaluated by the changes of several parameters: fungal infection, weight loss, respiration rate, skin and flesh color, firmness, pH value, titratabale acidity, soluble solids content, reducing sugars content and sensory evaluation. The coatings, especially the three-layer coatings, significantly decreased the senescence and weight loss of the fruits. They modified the respiration rates of the strawberries and slowed down their metabolism as shown by the retention of the color and the texture of the tissue. Sensory evaluation of the coated strawberries showed that the chitosan and composite coatings gave better visual appearance and taste and were therefore more preferable by 90% of the judges than the three-layer coatings, even though the later had higher protective effect of the overall quality of the strawberrie

Omjer reakcija transgalaktozilacije i hidrolize različitih β-galaktozidaza što kataliziraju sintezu alkil-β-galaktozida u monofaznim alkoholnim medijima

Three microbial galactosidases, Aspergillus oryzae, Escherichia coli and Kluyveromyces marxianus β-galactosidase, were used as catalysts for transgalactosylation synthesis of alkyl-β-galactosides in single-phased alcohol media. Their selectivity towards different alcohol nucleophiles was quantified by determining the transgalactosylation/hydrolysis ratio in the water/alcohol mixtures containing water in concentrations below the level of saturation. p-Nitrophenyl-β-galactoside was used as a glycosyl donor at a concentration of 10 mM. Both the total reaction rate (transgalactosylation+hydrolysis) and the ratio between the transgalactosylation (alcoholysis) and hydrolysis increased with the increase of water activity. Although the A. oryzae β-galactosidase showed relatively low total activity (3.13 μmol/(min·mg protein)), it exhibited the highest selectivity towards the hexanol nucleophile among the examined enzymes (0.65). The selectivity values in all the examined cases were below one, which implies that the hydrolysis, and not the synthesis, was the dominating reaction. The total reaction rate (transgalactosylation+hydrolysis) was strongly affected by the water activity, and for the specific water activity in the different alcohols, it increased in the following order: n-octanol, n-hexanol, n-butanol.Tri mikrobne galaktozidaze, Aspergillus oryzae, Escherichia coli i Kluyveromyces marxianus β-galaktozidaza, upotrijebljene su kao katalizatori sinteze alkil-β-galaktozida u monofaznim alkoholnim medijima transgalaktozilacijom. Njihova selektivnost prema alkoholnim nukleofilima kvantificirana je određivanjem omjera transgalaktozilacije i hidrolize u smjesama alkohola i vode čiji je udjel vode ispod razine zasićenosti. p-Nitrofenil-β-galaktozid uporabljen je kao glikozilni donor u koncentraciji od 10 mM. Ukupna brzina reakcije (transgalaktozilacija+hidroliza), a i omjer reakcija transgalaktozilacije (alkoholize) i hidrolize, povećavali su se s većom aktivnosti vode. Pritom je Aspergillus oryzae β-galaktozidaza, koja je inače pokazala relativno slabu ukupnu aktivnost (3,13 μmol/(min·mg) protein), imala najveću selektivnost prema nukleofilu heksanola (0.65). Vrijednosti faktora selektivnosti su u svim ispitanim slučajevima bili ispod jedinice, što upućuje na to da prevladava hidroliza, a ne sinteza. Ukupna brzina reakcije transgalaktozilacija+hidroliza) bila je pod jakim utjecajem aktivnosti vode, te je za određenu vrijednost aktivnosti vode rasla prema ovom redoslijedu: n-oktanol, n-heksanol, n-butanol

Genetic analysis of D-xylose metabolism by endophytic yeast strains of Rhodotorula graminis and Rhodotorula mucilaginosa

Two novel endophytic yeast strains, WP1 and PTD3, isolated from within the stems of poplar (Populus) trees, were genetically characterized with respect to their xylose metabolism genes. These two strains, belonging to the species Rhodotorula graminis and R. mucilaginosa, respectively, utilize both hexose and pentose sugars, including the common plant pentose sugar, D-xylose. The xylose reductase (XYL1) and xylitol dehydrogenase (XYL2) genes were cloned and characterized. The derived amino acid sequences of xylose reductase (XR) and xylose dehydrogenase (XDH) were 32%∼41% homologous to those of Pichia stipitis and Candida. spp., two species known to utilize xylose. The derived XR and XDH sequences of WP1 and PTD3 had higher homology (73% and 69% identity) with each other. WP1 and PTD3 were grown in single sugar and mixed sugar media to analyze the XYL1 and XYL2 gene regulation mechanisms. Our results revealed that for both strains, the gene expression is induced by D-xylose, and that in PTD3 the expression was not repressed by glucose in the presence of xylose

Growth inhibition of moulds by natural pesticides derived from olive oil residues

Synthetic crop protection agents play an essential role in the protection of plants or harvested fruits against microorganisms. They are effective and economically advantageous but, by modern standards, they lack selectivity and applied at high rates they are threat to human health and environment. Complying with the growing public awareness of these hazards, increasing emphasis is placed upon the search for novel, natural products with pesticidal activity. Phenolic compounds, present in the olive fruit, definitely belong to this group

Lipase immobilized by different techniques on various support materials applied in oil hydrolysis

Batch hydrolysis of olive oil was performed by Candida rugosa lipase immobilized on Amberlite IRC-50 and Al2O3. These two supports were selected out of 16 carriers: inorganic materials (sand, silica gel, infusorial earth, Al2O3), inorganic salts (CaCO3, CaSO4), ion-exchange resins (Amberlite IRC-50 and IR-4B, Dowex 2X8), a natural resin (colophony), a natural biopolymer (sodium alginate), synthetic polymers (polypropylene, polyethylene) and zeolites. Lipase immobilization was carried out by simple adsorption, adsorption followed by cross-linking, adsorption on ion-exchange resins, combined adsorption and precipitation, pure precipitation and gel entrapment. The suitability of the supports and techniques for the immobilization of lipase was evaluated by estimating the enzyme activity, protein loading, immobilization efficiency and reusability of the immobilizates. Most of the immobilizates exhibited either a low enzyme activity or difficulties during the hydrolytic reaction. Only those prepared by ionic adsorption on Amberlite IRC-50 and by combined adsorption and precipitation on Al2O3 showed better activity, 2000 and 430 U/g support, respectively, and demonstrated satisfactory behavior when used repeatedly. The hydrolysis was studied as a function of several parameters: surfactant concentration, enzyme concentration, pH and temperature. The immobilized preparation with Amberlite IRC-50 was stable and active in the whole range of pH (4 to 9) and temperature (20 to 50 °C), demonstrating a 99% degree of hydrolysis. In repeated usage, it was stable and active having a half-life of 16 batches, which corresponds to an operation time of 384 h. Its storage stability was remarkable too, since after 9 months it had lost only 25 % of the initial activity. The immobilizate with Al22O3 was less stable and less active. At optimal environmental conditions, the degree of hydrolysis did not exceed 79 %. In repeated usage, after the fourth batch, the degree of hydrolysis was reduced to 53.5 %

Transgalactosylation/Hydrolysis Ratios of Various β-Galactosidases Catalyzing Alkyl-β-Galactoside Synthesis in Single-Phased Alcohol Media

Three microbial galactosidases, Aspergillus oryzae, Escherichia coli and Kluyveromyces marxianus β-galactosidase, were used as catalysts for transgalactosylation synthesis of alkyl-β-galactosides in single-phased alcohol media. Their selectivity towards different alcohol nucleophiles was quantified by determining the transgalactosylation/hydrolysis ratio in the water/alcohol mixtures containing water in concentrations below the level of saturation. p-Nitrophenyl-β-galactoside was used as a glycosyl donor at a concentration of 10 mM. Both the total reaction rate (transgalactosylation+hydrolysis) and the ratio between the transgalactosylation (alcoholysis) and hydrolysis increased with the increase of water activity. Although the A. oryzae β-galactosidase showed relatively low total activity (3.13 μmol/(min·mg protein)), it exhibited the highest selectivity towards the hexanol nucleophile among the examined enzymes (0.65). The selectivity values in all the examined cases were below one, which implies that the hydrolysis, and not the synthesis, was the dominating reaction. The total reaction rate (transgalactosylation+hydrolysis) was strongly affected by the water activity, and for the specific water activity in the different alcohols, it increased in the following order: n-octanol, n-hexanol, n-butanol