Introduction to Eurasia Indicate If Seminar And/Or Writing II Course
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Role of Microbes in Dairy Industry
Mini review Nutri Food Sci Int J Volume 3 Issue 3 - September 2017 Copyright © All rights are reserved by Anil Kumar DOI: 10.19080/NFSIJ.2017.03.555612 Role of Microbes in Dairy Industry Anil Kumar* and Nikita Chordia School of Biotechnology, Devi Ahilya University, India Submission: March 3, 2017; Published: September 22, 2017 *Corresponding author: Anil Kumar, School of Biotechnology, Devi Ahilya University, Khandwa Rd., Indore-452001,India, Email: Abstract Milk represents a good source of nutrients and liquid for hydration and is known to humanity thousands of years ago. The fermentation of milk provides a simple way to increase its shelf-life while improving its safety. Different strains of bacteria and fungi are used for fermentation of are used for coagulation of milk and thereafter, these can be processed for diverse products. milk in order to produce a wide variety of dairy products viz. curd, yogurt, cheese, kefir and kumis. The main bacteria are lactic acid bacteria that Introduction Since ancient times, dairy products have been part of human diet. These serve as good source of calcium, vitamin D, proteins coagulated under the influence of certain microorganisms. By producing bacteria. and other essential nutrients. These products also provide luck it was having harmless, acidifying type and non toxin- phosphorus, potassium, magnesium, and various vitamins viz. vitamin A (retinols), vitamin B12 (cyanocobalamin), and have been developed in all parts of the world each with its own Various types of fermented milks and derived products characteristic history. Their nature depends very much on using different microbial strains. Microbes ferment the the type of milk used, on the pre-treatment of the milk, on the riboflavin. -
Carta Sol Y Melón
Menú Desayunos SÁNDUCHE TORTILLA DE HUEVO $ 6.900 Tortilla de huevo, jamón de cerdo ahumado y queso amarillo PANNECOOK $ 4.600 En corteza de pan con huevo, queso mozzarella, tomate, espinaca y salsa bechamel. WAFFLES $ 7.100 Bañados en confitura de frutos rojos o amarillos, jamón y queso crema. Cereales CEREAL CON LECHE Y FRUTA $ 5.200 Elije dos tipos de fruta y tu cereal favorito, acompañado de leche normal o leche deslactosada y semidescremada. Con leche deslactosada o semidescremada tiene un costo adicional de $300 ya a ESPECIAL $ 5.700 - LIGTH $ 6.700 p a Elije dos tipos de fruta y tu cereal favorito, bañados con P kumis o yogurt normal o light. PARFAIT $ 6.900 Opción saludable. Yogur griego, dos frutas a elec- ción, granola y miel. Combo menú Sopa del día, derretido de jamón y queso acom- pañado de papas chips y jugo en agua 12 Oz. $ 9.600 una o pció n s al ud a b Bowls l e PESCADO CRISPY $ 13.900 y Pescado blanco apanado, quinua, zanahoria, frijol blanco, c o aguacate, tomates cherry y vinagreta de naranja. n t u n GRIEGO $ 9.300 d e n Con nuestras koftas, garbanzos, orzo, tomate, cebolla t e encurtida, pepino y vinagreta de yogurt VEGGY ORZO $ 11.500 Tomate en cubos, queso campesino en cubos, champi- ñones, frijolitos blancos, zucchini en hilos, pesto y almendras. POLLO $ 14.000 e Filetes de pechuga asados, arroz amarillo, garbanzos, t a repollo morado, zanahoria, mango, aguacate y chia con c a vinagreta oriental. u g A Sopas TOMATE $ 3.100 PUERRO Y ZUCCHINI $ 3.100 ESPINACA Y BRÓCOLI $ 3.100 Ensaladas BARRA DE ENSALADA DE VERDURAS 500 GR $ 13.500 Disfruta de la frescura y variedad de nuestros ingedientes y arma tu ensalada como quieras. -
164 Characteristics of Kumis, Tan, Ayran As Products With
CHARACTERISTICS OF KUMIS, TAN, AYRAN AS PRODUCTS WITH TREATMENT PROPHYLACTIC PROPERTIES Ivanchenko K.O., Strilets O.P. Scientific supervisor: assoc. prof. Kaliuzhnaia O.S. National University of Pharmacy, Kharkiv, Ukraine [email protected] Introduction. Milk among other beverages has a special place as a permanent and the most important source of most vitamins, amino acids and higher fatty acids in nature. Aim. The aim of the study is to characterize of kumis, tan, ayran as product with treatment prophylactic properties. Materials and methods. We used the descriptive research method: literary and Internet sources that are freely available were analyzed. Results and discussion. Milk is not only one of the main food product, but also a widespread therapeutic and prophylactic remedy. Milk contains an almost all natural fat-soluble and water-soluble vitamins. An important role has the immune bodies contained in milk that increase the resistance of the organism to infectious diseases, what is especially important for children. Also dissolved proteins in the milk easily digested with proteolytic enzymes of the digestive tract. Depending on the content of fat, protein and some other factors, milk divided into different types and species. Milk products on the market could be classified according to the type of animal. In the whole world, has been used milk from variety of animals: cow's milk; goat; mare; sheep; camel; deer; buffalo. The most part of milk products on the world market is made from cow's milk. Mare milk is a small segment of the market of milk and dairy products, because milk yield for such animals are small, and even small production can be organized by farms with rooted traditions. -
About the Lexicon of Borrowed Layers of the Uzbek Language in the Works of Alisher Navoi
ISRA (India) = 4.971 SIS (USA) = 0.912 ICV (Poland) = 6.630 ISI (Dubai, UAE) = 0.829 РИНЦ (Russia) = 0.126 PIF (India) = 1.940 Impact Factor: GIF (Australia) = 0.564 ESJI (KZ) = 8.997 IBI (India) = 4.260 JIF = 1.500 SJIF (Morocco) = 5.667 OAJI (USA) = 0.350 QR – Issue QR – Article SOI: 1.1/TAS DOI: 10.15863/TAS International Scientific Journal Theoretical & Applied Science p-ISSN: 2308-4944 (print) e-ISSN: 2409-0085 (online) Year: 2020 Issue: 12 Volume: 92 Published: 25.12.2020 http://T-Science.org Gulbaxar Tavaldieva Institute of Chemistry and Technology Seniora Lecturer to Department of Technology Engineering, PhD, associate Professor, Tashkent, Uzbekistan ABOUT THE LEXICON OF BORROWED LAYERS OF THE UZBEK LANGUAGE IN THE WORKS OF ALISHER NAVOI Abstract: Each language develops and grows rich with the help of such internal possibilities as changing endings, suffixes, using a word in a new meaning, in addition, borrowing lexical units from other languages, for example, external factors, affects the development of the language. This process proceeds on the basis of certain laws of the language. The article provides a scientific analysis of the historical formation of the names of dishes that exist in the vocabulary of the Uzbek literary language, included in it from the Turkic, Persian-Tajik, Arabic, Chinese languages, based on the works of the great poet of the 15th century Alisher Navoi. Key words: A. Navoi, language, loan words, lexeme, names of dishes, word formation, Turkic words, original words, etymology, factor, Persian words, Arabism. Language: English Citation: Tavaldieva, G. (2020). -
Textkritische Neuausgabe Der Originalsammlung Von G
Wolgatatarische Dialektstudien Textkritische Neuausgabe der Originalsammlung von G. Bálint 1875-76 hrsg. von Á. Berta Budapest • 1988 Wolgatatarische Dialektstudien Keleti Tanulmányok Oriental Studies 7 Editor: Éva Apor Wolgatatarische Dialektstudien Textkritische Neuausgabe der Originalsammlung von G. Bálint 1875-76 hrsg. von Á. Berta Budapest • 1988 MAGYAR TUDOMÁNYOS AKADÉMIA KÖNYVTÁRA LIBRARY OF THE HUNGARIAN ACADEMY OF SCIENCES Originalausgabe: Kazáni-tatár nyelvtanulmányok I. füzet Kazáni-tatár szövegek. Gyűjtötte [...] Szentkatolnai Bálint Gábor Budapest, 1875. A M. T. Akadémia Könyvkiadó Hivatalában. Kazáni-tatár nyelvtanulmányok II. füzet Kazáni-tatár szótár. írta Szentkatolnai Bálint Gábor Budapest, 1876. A M. T. Akadémia Könyvkiadó Hivatalában. Lektorálta: Róna-Tas András ISSN 0133-6193 ISBN 963 7302 43 3 Vorwort 1. Nunmehr ist es schon über ein Jahrhundert her, dass die Originalausgabe von Szentkatolnai Bálints Kazáni-tatár nyelvtanulmányok [Kasantatarische Sprach- studien] in drei Heften erschien.[1] Eine, wenn auch nicht vollständige Neuaus- gabe[2] seiner Materialien scheint in mehr als einer Hinsicht begründet zu sein. Die verhältnismässig kühle Aufnahme seines Werkes von seinen Zeitgenossen (bes. im Ausland) und die Tatsache, dass man in der Turkologie Bálints Materialien seit ihrer Veröffentlichung bis zur Gegenwart relativ wenig Aufmerksamkeit ge- widmet hatte, stehen mit den unleugbaren Werten des Bálintschen Werkes kaum in Einklang. Die wichtigste Ursache dafür, dass Bálints kasantatarische Studien unverdient allmählich in Vergessenheit gerieten, besteht zweifelsohne darin, dass er seine wertvolle tatarische Textsammlung ins Ungarische (in eine den aus- ländischen Forschern nicht zugängliche Sprache) übersetzte und die von ihm ge- plante deutschsprachige Ausgabe letztendlich nicht zustande gebracht wurde. Der in der Fachliteratur öfters zitierte Teil des Bálintschen Werkes ist eben das zweite Heft, das dreisprachige Wörterbuch, in dem Bálint die Bedeutungen der tatarischen Wörter nicht nur ungarisch sondern auch deutsch angegeben hatte. -
2020 Annual Recipe SIP.Pdf
SPECIAL COLLECTOR’SEDITION 2020 ANNUAL Every Recipe from a Full Year of America’s Most Trusted Food Magazine CooksIllustrated.com $12.95 U.S. & $14.95 CANADA Cranberry Curd Tart Display until February 22, 2021 2020 ANNUAL 2 Chicken Schnitzel 38 A Smarter Way to Pan-Sear 74 Why and How to Grill Stone 4 Malaysian Chicken Satay Shrimp Fruit 6 All-Purpose Grilled Chicken 40 Fried Calamari 76 Consider Celery Root Breasts 42 How to Make Chana Masala 77 Roasted Carrots, No Oven 7 Poulet au Vinaigre 44 Farro and Broccoli Rabe Required 8 In Defense of Turkey Gratin 78 Braised Red Cabbage Burgers 45 Chinese Stir-Fried Tomatoes 79 Spanish Migas 10 The Best Turkey You’ll and Eggs 80 How to Make Crumpets Ever Eat 46 Everyday Lentil Dal 82 A Fresh Look at Crepes 13 Mastering Beef Wellington 48 Cast Iron Pan Pizza 84 Yeasted Doughnuts 16 The Easiest, Cleanest Way 50 The Silkiest Risotto 87 Lahmajun to Sear Steak 52 Congee 90 Getting Started with 18 Smashed Burgers 54 Coconut Rice Two Ways Sourdough Starter 20 A Case for Grilled Short Ribs 56 Occasion-Worthy Rice 92 Oatmeal Dinner Rolls 22 The Science of Stir-Frying 58 Angel Hair Done Right 94 Homemade Mayo That in a Wok 59 The Fastest Fresh Tomato Keeps 24 Sizzling Vietnamese Crepes Sauce 96 Brewing the Best Iced Tea 26 The Original Vindaloo 60 Dan Dan Mian 98 Our Favorite Holiday 28 Fixing Glazed Pork Chops 62 No-Fear Artichokes Cookies 30 Lion’s Head Meatballs 64 Hummus, Elevated 101 Pouding Chômeur 32 Moroccan Fish Tagine 66 Real Greek Salad 102 Next-Level Yellow Sheet Cake 34 Broiled Spice-Rubbed 68 Salade Lyonnaise Snapper 104 French Almond–Browned 70 Showstopper Melon Salads 35 Why You Should Butter- Butter Cakes 72 Celebrate Spring with Pea Baste Fish 106 Buttermilk Panna Cotta Salad 36 The World’s Greatest Tuna 108 The Queen of Tarts 73 Don’t Forget Broccoli Sandwich 110 DIY Recipes America’s Test Kitchen has been teaching home cooks how to be successful in the kitchen since 1993. -
Mpub10110094.Pdf
An Introduction to Chaghatay: A Graded Textbook for Reading Central Asian Sources Eric Schluessel Copyright © 2018 by Eric Schluessel Some rights reserved This work is licensed under the Creative Commons Attribution-NonCommercial- NoDerivatives 4.0 International License. To view a copy of this license, visit http:// creativecommons.org/licenses/by-nc-nd/4.0/ or send a letter to Creative Commons, PO Box 1866, Mountain View, California, 94042, USA. Published in the United States of America by Michigan Publishing Manufactured in the United States of America DOI: 10.3998/mpub.10110094 ISBN 978-1-60785-495-1 (paper) ISBN 978-1-60785-496-8 (e-book) An imprint of Michigan Publishing, Maize Books serves the publishing needs of the University of Michigan community by making high-quality scholarship widely available in print and online. It represents a new model for authors seeking to share their work within and beyond the academy, offering streamlined selection, production, and distribution processes. Maize Books is intended as a complement to more formal modes of publication in a wide range of disciplinary areas. http://www.maizebooks.org Cover Illustration: "Islamic Calligraphy in the Nasta`liq style." (Credit: Wellcome Collection, https://wellcomecollection.org/works/chengwfg/, licensed under CC BY 4.0) Contents Acknowledgments v Introduction vi How to Read the Alphabet xi 1 Basic Word Order and Copular Sentences 1 2 Existence 6 3 Plural, Palatal Harmony, and Case Endings 12 4 People and Questions 20 5 The Present-Future Tense 27 6 Possessive -
Turkey in the Caspian Sea Region
University of Central Florida STARS Electronic Theses and Dissertations, 2004-2019 2008 Turkey In The Caspian Sea Region Seyma Akkoyunlu University of Central Florida Part of the Political Science Commons Find similar works at: https://stars.library.ucf.edu/etd University of Central Florida Libraries http://library.ucf.edu This Masters Thesis (Open Access) is brought to you for free and open access by STARS. It has been accepted for inclusion in Electronic Theses and Dissertations, 2004-2019 by an authorized administrator of STARS. For more information, please contact [email protected]. STARS Citation Akkoyunlu, Seyma, "Turkey In The Caspian Sea Region" (2008). Electronic Theses and Dissertations, 2004-2019. 3734. https://stars.library.ucf.edu/etd/3734 TURKEY IN THE CASPIAN SEA REGION by SEYMA AKKOYUNLU B.S. Istanbul University, 2005 A thesis submitted in partial fulfillment of the requirements for the degree of the Masters of Arts in the Department of Political Science in the College of Sciences at the University of Central Florida Orlando, FL Spring Term 2008 Major Professor: Houman Sadri ©2008 Seyma Akkoyunlu ii ABSTRACT This thesis will determine the influence of Turkey’s domestic resources on Turkey’s foreign relations with the five Turkic states in the Caspian Sea Region. The spheres analyzed in this study are the common ties, which are history, culture, religion and language, with the regional countries, pan-Turkism, Turkey’s initial interactions as well as ongoing constructive policies in the region. Findings showed that both Turkey and the five Turkic republics were enthusiastic to carry their relations in every field to future cooperation following the break up of the Soviet Union. -
SECTION 2 Famous Explorers
SECTION 2 Famous Explorers 27 Listen to the dialogue. PRONUNCIATION FOCUS Complete the sentence. 29 Listen, repeat and remember. Liza and Roy are going to see ... • a) a comedy about the participants of the Christopher Columbus, Sir Francis festival. Drake, James Cook • b) a detective film about life in Central North America, Central America, America. Australia • India, New Zealand, Spain, France, c) an adventure film about Christopher England Columbus. • the Pacific Ocean, the Atlantic 28 Ocean, the Indian Ocean, the South- Read the three definitions ern Ocean of the word an ‘explorer’. Choose • the Hawaiian Islands and read the correct one. An explorer is a person who travels to ... a) unknown places to find out some facts about them. b) different places to find gold and silver there. c) various places to find new friends there. 30 Read the information from the EC website about famous explorers. Answer the questions from the text using the facts in the table. There have been many great explorers in the world. Do you know any of them? What were their names? What countries are they from? What did they do? This page of the website provides a list of names of some famous explorers. You can also find here information about their lives, including personal details, key events, some maps and pictures and other information about these great people. 150 SECTION 2 UNIT 4 Section 2 Names of explorers Their trips Marco Polo (1254—1324) reached China and made Italy (Venice) a detailed description of his travel Afanasy Nikitin (died in 1475) travelled from Russia to Russia India; described his trip in the book ‘The Journey Beyond Three Seas’ Christopher Columbus (1451—1506) discovered the New Italy World (Central America) Ferdinand Magellan (1480—1521) organised the first Portugal successful round-the- world trip (from Europe sailing East) James Cook (1728—1779) studied New Zealand England and Australia LOOK AND LEARN! 31 Do you know any other famous explorers? Say what they discovered. -
The Yardsticks by Which We Measure Rus
russian history 46 (2019) 213-224 brill.com/ruhi The Yardsticks by Which We Measure Rus Alexandra Vukovich British Academy Research Fellow, St Edmund Hall, University of Oxford, UK [email protected] Abstract The central question in the comparative history Rus has been its differential develop- ment vis-à-vis its western neighbours and the meaning and reasons for this difference. The recent publication by Donald Ostrowski, Europe, Byzantium, and the “Intellectual Silence” of Rus’ Culture, is a further contribution to this debate that revisits the reasons for a differential development between Rus and medieval Europe, focussing on the intellectual contributions of the Eastern Christian Church and Latin Church to their respective spheres of influence. Ostrowski’s book, along with other analogous studies, produces a regime of knowledge that shapes information about the intellectual history of Rus as diametrically opposed to that of medieval Europe. A postcolonial critique of the treatment of information about the emergence of Rus questions some of the ideas (or yardsticks) (re)produced here and suggests new critical ways to approach the study of early Rus. Keywords Rus – orientalism – postcolonialism – Byzantium – Europe – universality The recently published Europe, Byzantium, and the “Intellectual Silence” of Rus’ Culture further demonstrates the breadth of Don Ostrowski’s scholarly oeuvre, that stretches in space and time from the textology of early Rus chronicles to the political and cultural history of the Mongol and Muscovite periods. This contribution to the discussion of the reception of Byzantine culture, mainly religious culture, in early Rus follows a long and wide-ranging discussion of the sites of reception, acculturation, transfer, and contact between the Byzantine © koninklijke brill nv, leiden, 2019 | doi:10.1163/18763316-04602008Downloaded from Brill.com10/03/2019 09:28:03AM via University of Oxford <UN> 214 Vukovich Empire and the emergent region of Rus, beginning in the tenth century. -
1. It Is My Privilege to Be Here Today at the Diplomatic Academy of the Russian Ministry of Foreign Affairs. at the Outset, I Ex
KEYNOTE ADDRESS OF THE PRESIDENT OF INDIA, SHRI PRANAB MUKHERJEE AT THE RUSSIAN DIPLOMATIC ACADEMY Moscow, Russia: May 8, 2015 1. It is my privilege to be here today at the Diplomatic Academy of the Russian Ministry of Foreign Affairs. At the outset, I extend my heartfelt gratitude to the Academy for honouring me by conferring an Honorary Doctorate. A matter of pride as it is for me, I see this as a manifestation of the enduring affection that the Russian people have for India. At the same time, it also reflects the depth and resilience of the relationship between our two countries, which I have experienced personally in my many decades of public life. 2. The Russian Diplomatic Academy was established in 1934. Since then, it has made a stellar contribution to Russian diplomacy in its role as the principal training institute for serving and aspiring Russian diplomats. This prestigious institution represents the finest ideals of humanity by training practitioners in the art of negotiations and preparing them to find diplomatic solutions to the challenges of peace and development. Active interactions with similar institutions in other countries have made this Academy an agent of diplomacy itself. Ladies and Gentlemen: 3. I am in Moscow for the Commemoration of the 70th Anniversary of Victory in the Great Patriotic War. The crucial Page 1 of 8 role played by Russia and the sacrifices made by the Russian people during that historic period are well-known and widely recognized. I would like to convey warm felicitations to the Russian people on this historic occasion. -
Bozahouses, Coffeehouses and Taverns in the Light of the 16 and 17 Century Court Records of Istanbul
WHERE PEOPLE MET: BOZAHOUSES, COFFEEHOUSES AND TAVERNS IN THE LIGHT OF THE 16TH AND 17TH CENTURY COURT RECORDS OF ISTANBUL by Sultan Toprak Submitted to the Graduate School of Arts and Social Sciences in partial fulfillment of the requirements for the degree of Master of Arts Sabancı University August 2014 WHERE PEOPLE MET: BOZAHOUSES, COFFEEHOUSES AND TAVERNS IN THE LIGHT OF THE 16TH AND 17TH CENTURY COURT RECORDS OF ISTANBUL Approved by: Tülay Artan …………………………………… (Thesis Supervisor) Yusuf Hakan Erdem …………………………………… Hülya Adak …………………………………… Date of Approval: 05/08/2014 © Sultan Toprak 2014 All Rights Reserved Abstract WHERE PEOPLE MET: BOZAHOUSES, COFFEEHOUSES AND TAVERNS IN THE LIGHT OF THE 16TH AND 17TH CENTURY COURT RECORDS OF ISTANBUL Sultan Toprak History, MA Thesis, 2014 Thesis Supervisor: Tülay Artan Keywords: bozahouse, coffeehouse, tavern, intercommunal relations, court registers, Istanbul This study is an exercise in discussing intercommunal relations through certain public venues –bozahouses, coffeehouses and taverns- in Istanbul by looking at 16th and 17th century sharia/kadı court registers (sicils). Since these businesses were both work and meeting places for people from various backgrounds, they are supposed to contribute to the intercommunal relations. In order to explore this issue, I used the court records as main primary sources as they offer a variety of information about the sale, exchange and disposal of these commercial enterprises as well as the social environment in which they were operated. Besides, most of the secondary sources discuss these businesses by focusing on certain patterns such as historical formation and political control which can be gleaned from a variety of primary sources, but their public character has not been analyzed in consideration of intercommunal relations through the court records.