Browsing by Subject "composition"

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  • Tahko, Tuomas (2009)
    In this paper I offer a counterexample to the so called vagueness argument against restricted composition. This will be done in the lines of a recent suggestion by Trenton Merricks, namely by challenging the claim that there cannot be a sharp cut-off point in a composition sequence. It will be suggested that causal powers which emerge when composition occurs can serve as an indicator of such sharp cut-off points. The main example will be the case of a heap. It seems that heaps might provide a very plausible counterexample to the vagueness argument if we accept the idea that four grains of sand is the least number required to compose a heap—the case has been supported by W. D. Hart. My purpose here is not to put forward a new theory of composition, I only wish to refute the vagueness argument and point out that we should be wary of arguments of its form.
  • Camarena‐Gómez, María Teresa; Ruiz‐González, Clara; Piiparinen, Jonna; Lipsewers, Tobias; Sobrino, Cristina; Logares, Ramiro; Spilling, Kristian (American Society of Limnology and Oceanography, 2021)
    Limnology and Oceanography 66: 1, 255-271
    In parts of the Baltic Sea, the phytoplankton spring bloom communities, commonly dominated by diatoms, are shifting toward the co-occurrence of diatoms and dinoflagellates. Although phytoplankton are known to shape the composition and function of associated bacterioplankton communities, the potential bacterial responses to such a decrease of diatoms are unknown. Here we explored the changes in bacterial communities and heterotrophic production during the spring bloom in four consecutive spring blooms across several sub-basins of the Baltic Sea and related them to changes in environmental variables and in phytoplankton community structure. The taxonomic structure of bacterioplankton assemblages was partially explained by salinity and temperature but also linked to the phytoplankton community. Higher carbon biomass of the diatoms Achnanthes taeniata, Skeletonema marinoi, Thalassiosira levanderi, and Chaetoceros spp. was associated with more diverse bacterial communities dominated by copiotrophic bacteria (Flavobacteriia, Gammaproteobacteria, and Betaproteobacteria) and higher bacterial production. During dinoflagellate dominance, bacterial production was low and bacterial communities were dominated by Alphaproteobacteria, mainly SAR11. Our results suggest that increases in dinoflagellate abundance during the spring bloom will largely affect the structuring and functioning of the associated bacterial communities. This could decrease pelagic remineralization of organic matter and possibly affect the bacterial grazers communities.
  • Pareyon, Gabriel (Secretaría de Cultura del Gobierno de Jalisco, 2016)
    Biographical study, interviews, musical description, catalogue, bibliography pictures and other information about José F. Vásquez, composer, music teacher and conductor founder of the former National University Symphonic Orchestra of Mexico, today OFUNAM (Mexico City).
  • Jokinen, Iina; Pihlava, Juha-Matti; Puganen, Anna; Sontag-Strohm, Tuula; Linderborg, Kaisa M.; Holopainen-Mantila, Ulla; Hietaniemi, Veli; Nordlund, Emilia (2021)
    The aim of this study was to determine whether the properties of the native oat grain or non-heat-treated groats (laboratory-scale dehulling) can be used to predict the quality of the industrially produced oat flour produced from heat-treated groats. Quality properties such as the color, hectoliter weight, thousand seed weight and hull content of Finnish native grains (n = 30) were determined. Furthermore, the relationship between the properties of the native grains and the chemical composition of the raw oat materials before and after the milling process were studied. A significant relationship (p < 0.01) was observed between the thousand seed weight of the native oat groats and the chemical composition of the industrially produced oat flour. Furthermore, the protein content of the native grains measured by NIT correlated with the chemical composition of the oat flours. These results suggest that the properties of oat flour produced on an industrial scale, including heat treatment, could be predicted based on the properties of native oat grains.