Relevant bibliographies by topics / Fruit of the Spirit

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Fruit of the Spirit'

Author: Grafiati
Published: 4 June 2021
Last updated: 31 July 2024

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Journal articles on the topic "Fruit of the Spirit"

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Cvetković, Dragan, Petra Stojilković, Jelena Zvezdanović, Jelena Stanojević, Ljiljana Stanojević, and Ivana Karabegović. "The identification of volatile aroma compounds from local fruit based spirits using a headspace solid-phase microextraction technique coupled with the gas chromatography-mass spectrometry." Advanced Technologies 9, no. 2 (2020): 19–28. http://dx.doi.org/10.5937/savteh2002019c.

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The optimization of the headspace solid-phase microextraction in combination with the gas chromatography-mass spectrometry (HS-SPME-GC/MS) for the qualitative identification of the aroma compounds in fruit spirits (Williams, plum spirit, grape spirit , apricot spirit) was the subject of the presented paper. The SPME extraction conditions (temperature, time, and NaCl amount) have been varied in order to achieve the more efficient chromatographic separation of the gas mixtures, to efficiently salt-out a higher number of less volatile compounds, and to save the energy during the sample preparation. Optimal parameters were determined as: T = 40 °C; m NaCl = 2 g; dilution = 10 times. According to the results obtained, the analyzed samples of Serbian fruit spirits produced from different fruits have a comparable composition of volatile aroma compounds to whiskey. The detection and definition of specific compounds that are "fingerprint" of fruit spirits could be an efficient method of the product authentication developing.
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Balcerek, M., and J. Szopa. "Ethanol biosynthesis and hydrocyanic acid liberation during fruit mashes fermentation." Czech Journal of Food Sciences 30, No. 2 (March 9, 2012): 144–52. http://dx.doi.org/10.17221/251/2010-cjfs.

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The biosynthesis of ethanol and release of hydrocyanic acid are important factors characterising the fermentation process of fruit mashes. The effects were determined of the fruit pretreatment and method of fermentation (with or without the addition of wine yeast) on the dynamics of ethanol biosynthesis and hydrocyanic acid liberation during fruit mashes fermentation and its concentrations in the spirits obtained. Depending on the fermentation variants, the highest rate of ethanol biosynthesis was observed between the first and third days of plum mashes fermentation, and between the first and fourth days of chokeberry mashes fermentation. In the majority of fermented mashes, the maximum dynamics of HCN liberation was recorded on the first day of the process. Spontaneous fermentation of fruit pulp resulted in much higher amounts of HCN in the spirits obtained (10.5 mg/l of plum spirit 40%, v/v, and 28.90 mg/l of chokeberry spirit 40%, v/v) in relation to the contents observed in the distillates from the mashes fermented with the addition of S. bayanus wine yeast (2.80 mg/l of plum spirit 40%, v/v, and 12.46 mg/l of chokeberry spirit 40%,v/v). The treatment with the pectolytic preparation (PEKTOZYME<sup>TM</sup> POWERMash) had no significant effect on the concentration of HCN in fruit spirits, whereas the pressure/thermal treatment reduced HCN content, especially in chokeberry distillate, by ca. 71% as compared to the reference spirit (obtained from raw pulp). &nbsp;
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Einfalt, Daniel, Klaus Meissner, Lena Kurz, Kiatkamjon Intani, and Joachim Müller. "Fruit Spirit Production from Coffee Cherries—Process Analysis and Sensory Evaluation." Beverages 6, no. 3 (September 16, 2020): 57. http://dx.doi.org/10.3390/beverages6030057.

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Coffee fruit production is an important agricultural sector in more than 70 tropical countries. However, the production of fruit spirits based on coffee fruits has not been investigated to date. This study evaluated, for the first time, its fermentation and distillation performance, ethanol yield and sensorial attributes. A selected yeast strain (Saccharomyces cerevisiae L.) fermented coffee cherry mash within five days and produced ethanol concentrations of 31.0 g/L. The mash was distilled and distillate fractions were categorized for heads/hearts/tails by sensory evaluation, resulting in an ethanol mass ratio of 1.0:4.2:0.8 with a total yield of 1.8% (w/w) ethanol based on coffee cherry mash. Analysis of fermentative volatiles indicated comparatively high methanol contents of 26 ± 4 g/L ethanol in the hearts fraction. Sensory evaluation of the hearts fraction resulted in 15 spirit specific descriptors, with vegetal and nutty indicating the most important terms to describe the perception of coffee cherry spirit. The results suggested that there is a high potential to introduce a fruit spirit based on coffee fruits.
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Wang, Xiaoqin, Wenwen Cui, Wentao Guo, Baoguo Sun, Mingquan Huang, Jinchen Li, Hehe Li, and Nan Meng. "Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process." Comprehensive Reviews in Food Science and Food Safety 23, no. 1 (December 31, 2023): 1–37. http://dx.doi.org/10.1111/1541-4337.13278.

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AbstractSeparation process is one of the key processes in the production of fruit spirits, including the traditional distillation method and the new pervaporation membrane method. The separation process significantly determines the constituents and proportions of compounds in the fruit spirit, which has a significant impact on the spirit quality and consumer acceptance. Therefore, it is important and complex to reveal the changing rules of chemical substances and the principles behind them during the separation process of fruit spirits. This review summarized the traditional separation methods commonly used in fruit spirits, covering the types, principles, and corresponding equipment of distillation methods, focused on the enrichment or removal of aroma compounds and harmful factors in fruit spirits by distillation methods, and tried to explain the mechanism behind it. It also proposed a new separation technology for the production of fruit spirits, pervaporation membrane technology, summarized its working principle, operation, working parameters, and application in the production of fruit spirits, and outlined the impact of the separation method on the production of fruit spirits based on existing research, focusing on the separation of flavor compounds, sensory qualities, and hazard factors in fruit spirits, along with a preliminary comparison with distillation. Finally, according to the current researches of the separation methods and the development requirement of the separation process of fruit spirits, the prospect of corresponding research is put forward, in order to propose new ideas and development directions for the research in this field.
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Bezerra, Mário, Fernanda Cosme, and Fernando M. Nunes. "Production and Characterization of Red Fruit Spirits Made from Red Raspberries, Blueberries, and Strawberries." Foods 13, no. 8 (April 13, 2024): 1187. http://dx.doi.org/10.3390/foods13081187.

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This study demonstrated the feasibility of fermenting and distilling low-commercial-value red fruits such as red raspberries, blueberries, and strawberries to produce high-value red fruit spirits. The fermentation process was efficient, with all red berry wines achieving a notable ethanol conversion yield (46.33 to 66.31%), without the need for nutrient supplementation or fruit juice solid separation, which showed no significant effect on the quality of the final product. Small-scale copper Charentais alembic distillation of the fermented red fruit juices resulted in fruit spirits equivalent to 1%, 7%, and 2% of the initial volume for red raspberries, blueberries, and strawberries, respectively. Except for the blueberry spirit, which had a lower volatile compound concentration (79.4 g/hL, absolute alcohol), all the produced red fruit spirits complied with legislation, including ethanol (37.9–40.2% v/v) and methanol (22.8–877.9 g/hL, absolute alcohol) concentrations and exhibited favorable aromatic profiles. The findings highlight that fermentation and distillation are straightforward, consistent, and reproducible methods, enabling the production of high-quality red fruit spirits from economically viable red fruit sources. This presents a significant opportunity in the spirits market, offering versatile applications as low-alcohol options, base spirits, or, with re-distillation, high-alcohol spirits.
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Lauer, Jeanette C., and H. Roger Grant. "Spirit Fruit: A Gentle Utopia." Journal of American History 76, no. 3 (December 1989): 959. http://dx.doi.org/10.2307/2936512.

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Barnes, Howard A. "Spirit Fruit: A Gentle Utopia." History: Reviews of New Books 18, no. 2 (October 1990): 61. http://dx.doi.org/10.1080/03612759.1990.9945642.

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Radović, Aleksandar, Predrag Vukosavljević, Teodora Radenković, Sofija Rankov, Ivana Karabegović, Jelena Milanović, and Mile Veljović. "Influence of quince variety on alcohol content and quality of spirit." Advanced Technologies 11, no. 2 (2022): 48–54. http://dx.doi.org/10.5937/savteh2202048r.

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Some of the specific characteristics of quince fruits, such as the high content of pectin substances and relatively low content of fermentable sugars, lead to certain challenges during alcoholic fermentation. The aim of this research was to evaluate the effect of quince variety on fermentation dynamics, alcohol yield and chemical composition of produced spirits. Nine quince varieties grown at the experimental field "Radmilovac" (University of Belgrade - Faculty of Agriculture), were used in this study: Vranjska (SRB), Leskovačka (SRB), Morava (SRB), Pazardžijska (BLG), Hemus (BLG), Asenica (BLG), Portugal (POR), Triumph (BLG) and Rea's Mammoth (USA). The investigation was carried out in 2018. Soluble solids content in quince fruits was in the range from 12.90% (Pazardžijska) to 16.80% (Morava). Total sugars and total acids expressed as malic acid were in the range from 6.74 % and 0.53% w/w (Pazardžijska) to 9.76 % and 1.27% w/w (Morava), respectively. The highest alcohol content had spirits made from quince varieties Leskovačka and Asenica (9.88 litres of 40% vol. alcohol from 100kg of fruit), while the lowest alcohol content had spirit made from variety Rea's Mammoth (7.20 litres of 40% vol. alcohol from 100 kg of fruit). All spirit samples had methanol content (up to 1350 g/hl, calculated at 100% of alcohol) and other quality parameters in accordance with the legal regulations.
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Mrvčić, Jasna, Renata Sahor, Damir Stanzer, Renata Petrović, Vlasta Rubeša Vili, Mirela Krajnović, Vesna Jurak, et al. "Chemical and sensorial characteristics of traditional fruit spirits from Southeast Europe." Glasnik zaštite bilja 44, no. 6 (December 15, 2021): 80–89. http://dx.doi.org/10.31727/gzb.44.6.9.

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Spirits have proliferated and become an indispensable part of most gastronomic cultures around the world. The production and consumption of fruit brandies, especially plum and grape brandies as well as pear and apple brandies, have a long tradition in the countries of Southeast Europe. The aim of this study was to evaluate 47 fruit brandies produced in small distilleries and industrial plants from five countries. The content of the most common volatile compounds (methanol, higher alcohols and fatty acid esters) and the sensory quality of the fruit brandies were analysed. Principal component analysis (PCA) was performed using theconcentrations of the main volatile compounds in the spirit samples and sensory evaluation to identify similarities or differences between the spirit samples based on distillery size. The methanol concentration in all samples was below the EU legal limit. Methanol concentration was highest in Williams pear spiritsand lowest in grape pomace spirits. The PCA sample distribution confirms the good quality of samples from both small distilleries (SD) and industrial plants (IP), with some exceptions - samples with identified defects produced in some small distilleries. The results of the sensory evaluation show high sensory quality of fruit spirits from this part of Europe.
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Mulyono, Yehezkiel Sugeng, Hana Suparti, and Paulus Sentot Purwoko. "IMPLEMENTASI PENGAJARAN HIDUP BENAR MENURUT ROH KUDUS BERDASARKAN GALATIA 5:16-26." Metanoia 3, no. 1 (March 30, 2022): 59–74. http://dx.doi.org/10.55962/metanoia.v3i1.47.

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The teaching of righteous living according to the Holy Spirit is a life that is always receiving, filled and led by the Holy Spirit. In this sense, every believer must continue to live walking in the Holy Spirit. The Apostle Paul narrated his teaching to every believer in Galatians 5: 16-26 that every believer must give himself to live righteously according to the Holy Spirit. Because for the Apostle Paul, living rightly according to the Holy Spirit is living according to God's will and being able to practice the truth that has been revealed through Jesus Christ. Right living according to the Holy Spirit is defined by three theories. First, life receives holy spirit. Receiving the Holy Spirit absolutely, is also something that God promises to every believer. The presence of the Holy Spirit makes every believer live in Him, which then guides the believer to become true disciples of Christ, and can also live to produce the fruit of the Holy Spirit which is the hallmark of the believer's life. Second, Life Produces the fruit of the Holy Spirit. From the fruit you know the tree, the fruit is the natural flow of the divine nature through the human being created, the fruit of the holy Spirit is the greatest and highest expression of human character and culture as a believer. The fruit of the Holy Spirit is also the fulfillment of salvation that will reach glorious perfection. Third, life belongs to Christ. Christ's is a believer whose life is always led by the Holy Spirit, will produce divine attributes as advised by the Apostle Paul in (Galatians 5: 22-23).
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Dissertations / Theses on the topic "Fruit of the Spirit"

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Onwubiko, Chinyere Okechi. "The comprehensive nature of the fruit of the Spirit in Galatians 5." Theological Research Exchange Network (TREN), 1992. http://www.tren.com.

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York, Gregory S. "Cultivating the fruit of the spirit spiritual transformation within the Southeastern Church of Christ /." Theological Research Exchange Network (TREN) Access this title online, 2005. http://www.tren.com.

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Judd, Robyn Michelle. "A curriculum for teaching the fruit of the Spirit to a Christian high school Bible class." Online full text .pdf document, available to Fuller patrons only, 2002. http://www.tren.com.

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Pieritz, Homero Ivan. "Spirit." Florianópolis, SC, 2003. http://repositorio.ufsc.br/xmlui/handle/123456789/85373.

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Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia de Produção.
Made available in DSpace on 2012-10-20T18:03:22Z (GMT). No. of bitstreams: 1 194158.pdf: 13764743 bytes, checksum: 9b80a5e3fe50aab77c458d469f1c9723 (MD5)
Esta tese utiliza Jogos de Empresa como laboratório de pesquisa sobre decisões empresariais com sistemas especialistas probabilísticos feitos a partir de SPIRIT. SPIRIT apresenta uma nova maneira de pensar sobre o processo de suporte à decisão em várias áreas. Nesta tese foi criado um Sistema Especialista Probabilístico de Apoio à Tomada de Decisão, que serve como ferramenta para a sugestão de decisões das equipes que participam das simulações do Jogo de empresas GI-EPS. Esta ferramenta pode ser utilizada como um auxiliar das equipes na tomada de decisão, bem como um Jogador Automático, capaz de adaptar-se à situação que uma empresa simulada no jogo se encontra, tomando as decisões no lugar de uma equipe real. Como resultado dos trabalhos de criação deste sistema uma nova abordagem de desenvolvimento é proposta, representada por um método para geração de regras a partir de uma amostra, além da avaliação da qualidade da amostra para treinamento. Sendo que esta abordagem é voltada às características e recursos específicos da ferramenta SPIRIT, utilizada nesta tese. Esta abordagem é baseada no uso dos recursos da ferramenta, que outros softwares da mesma categoria ou não dispõe, ou então dispõe de maneira menos eficiente, como o agrupamento de variáveis (LEG), e o uso da entropia na construção da Rede Causal.
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Pichocki, Jillian. "Fighting spirit." Fairfax, VA : George Mason University, 2007. http://hdl.handle.net/1920/2923.

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Thesis (M.F.A.)--George Mason University, 2007.
Title from PDF t.p. (viewed Jan. 21, 2008). Thesis director: Peggy Feerick. Submitted in partial fulfillment of the requirements for the degree of Master of Fine Art in Art and Visual Technology. Vita: p. 58. Includes bibliographical references (p. 55-56). Also available in print.
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Clem, Kathy. "My spirit /." Online version of thesis, 1988. http://hdl.handle.net/1850/11537.

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Chotka, David Ralph. "Spirit versus "spirit" an examination of the nature and function of the Holy Spirit against the backdrop of the false spirit in Ephesians /." Portland, Or. : Theological Research Exchange Network (TREN), 1992. http://www.tren.com.

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Phillips, Jeff B. "Discipleship in the spirit of Jesus reflections on spirit christology /." Theological Research Exchange Network (TREN), 1999. http://www.tren.com.

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Costanza, Matt Ferris Kelly Eremiasova Michaela. "Awen : flowing spirit /." Online version of thesis, 2007. http://hdl.handle.net/1850/5521.

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Didrichsons, Anja. "BMW Motorrad Spirit." Thesis, Umeå universitet, Designhögskolan vid Umeå universitet, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-149727.

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The aim of this thesis project was to create something, that has never been there before in motorcycle design. A new, deep collaboration between the future generation of riders and their bikes. It should create a whole new riding experience. And this experience should be inspirational and new to several fi elds of transportation design besides motorcycling. The process started with the research and inspiration fi nding. It continued with form exploration through sketching, ergonomic tests and photoshop sketches. The whole process was based on an interdisciplinary working method. Being in touch with modelers, engineers, generative designers, color and trim designers was an essential part of the project. The interdisciplinary work continued digitally, with many different types of software. Creating the 3D visualisation of the project required the use of Alias, Cinema 4D, Rhino, Grasshopper, Fuse, Speedform, Maya and VRED. Frequently reviews on the current project status and taking part in technical meetings, along with responsible designers at BMW, in combination with weekly reviews with the university, structured the time plan throughout the whole project. As well as fl ying to the university for check-ups and presentations. BMW Spirit provides a revolutionary experience for future motorcycle riders. Focusing on the interaction between the rider and the bike, it creates the opportunity to build a deep relationship. Since AI becomes more and more important in our daily lives developing ways of human-machine interactions will be crucial for our future. The concept is focused on the opportunities it could bring to combine an Artifi cial Intelligence with motorcycling. BMW Spirit creates a human-machine symbiosis and is controlled like an extension of the human body, with intuitive movements. The built in Artifi cial Intelligence is the rider’s companion and develops its own character and consciousness over time. It learns and grows together with the rider and adapted to the rider. Growing trust enables more possibilities to push the limits and enjoying the power of this unique riding experience.
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Books on the topic "Fruit of the Spirit"

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I.S.P.C.K. (Organization), ed. The Fruit of the spirit. Delhi: ISPCK, 2010.

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Fruit of Spirit. Betty Lukens, 1990.

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Fruit of the Spirit: Joy (Fruit of the Spirit). Thomas Nelson, 2008.

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Allen, LaTisha. Fruit Inspection: Fruit of the Spirit. Independently Published, 2018.

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Anowerart, M. Special Fruit Tree: Fruits of the Spirit. Batiste Stories, 2023.

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Fruit of the Spirit: Peace: Cultivating Spirit-Given Character (Fruit of the Spirit). Thomas Nelson, 2008.

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Miller, Calvin. Fruit of the Spirit: Kindness: Cultivating Spirit-Given Character (Fruit of the Spirit). Thomas Nelson, 2008.

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Miller, Calvin. Fruit of the Spirit: Love: Cultivating Spirit-Given Character (Fruit of the Spirit). Thomas Nelson, 2008.

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Fruit of the Spirit: Faithfulness: Cultivating Spirit-Given Character (Fruit of the Spirit). Thomas Nelson, 2008.

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Fruit of the Spirit: Gentleness: Cultivating Spirit-Given Character (Fruit of the Spirit). Thomas Nelson, 2008.

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Book chapters on the topic "Fruit of the Spirit"

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García Portilla, Jason. "Prosperity and Religion (A), (B), (1)." In “Ye Shall Know Them by Their Fruits”, 65–75. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-78498-0_7.

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AbstractThis chapter discusses the prosperity–religion link and reviews some prominent empirical studies refuting and confirming Weber’s thesis and balancing the evidence gathered. It also emphasises the importance of seriously considering the institutional (and hegemonic) influence of religion in addition to the cultural influence (of religious adherents). The historical institutional influence of religion has been the crucial factor with regard to prosperity/transparency (more than the current proportion of adherents).The relationships of prosperity vis-à-vis religion as a predictor (independent) variable (e.g. Weber) or as a criterion (dependent) variable (e.g. Marx) reinforce each other and produced a vast body of theories and empirical studies. In the first causal arrow, Weber’s explanations and findings in The Protestant Ethic and the Spirit of Capitalism has attracted much criticism over the last century. The debate remains polarised.The second causal arrow (religion as a dependent variable vis-à-vis prosperity) resulted in, among others, secularisation theories focusing on either the supply or demand-side of religion. The theory of existential security is an influential model that empirically focuses on the variations of the demand-side and revises the secularisation theory.
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Pinsent, Andrew. "Hope as a Virtue in the Middle Ages." In Historical and Multidisciplinary Perspectives on Hope, 47–60. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-46489-9_3.

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Abstract As a theological disposition revealed in Scripture, the recognition of hope as an important virtue coincided with the radical transformation in virtue ethics in the early Middle Ages. As the ideals of pagan antiquity gave way to the Christian aspirations for the Kingdom of Heaven, early work on hope was strongly influenced by writers with a monastic background, such as Pope St Gregory the Great. The rise of scholasticism in the twelfth and thirteenth centuries, however, gave an impetus to finding a coherent account of virtue ethics that would incorporate hope along with the other theological virtues and revealed attributes of perfection, such as the gifts and fruits of the Holy Spirit. This chapter examines, in particular, the attempt of St Thomas Aquinas to develop such an account and the role of hope in this account, drawing from new research in experimental psychology. The chapter concludes by considering briefly the transposition of the medieval account of hope to aspects of contemporary life.
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Mani, M. "Fruit Crops: Passion Fruit." In Mealybugs and their Management in Agricultural and Horticultural crops, 317–18. New Delhi: Springer India, 2016. http://dx.doi.org/10.1007/978-81-322-2677-2_34.

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Catsberg, C. M. E., and G. J. M. Kempen-Van Dommelen. "Fruit." In Food Handbook, 259–82. Dordrecht: Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-009-0445-3_21.

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Hayter, Roy. "Fruit." In Food Preparation and Cooking, 149–54. London: Macmillan Education UK, 1992. http://dx.doi.org/10.1007/978-1-349-13181-5_16.

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Cole, Monica M. "Fruit." In South Africa, 201–24. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003306702-16.

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Bährle-Rapp, Marina. "fruit." In Springer Lexikon Kosmetik und Körperpflege, 213. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_4112.

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Ramírez, Fernando. "Fruit." In Latin American Blackberries Biology, 125–36. Cham: Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-58927-0_11.

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Jeschke, Sabina, Barbara Burr, Peter Göhner, Wolfram Ressel, and Wolfgang Schlicht. "Spirit." In Automation, Communication and Cybernetics in Science and Engineering 2009/2010, 85–101. Berlin, Heidelberg: Springer Berlin Heidelberg, 2010. http://dx.doi.org/10.1007/978-3-642-16208-4_7.

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Chevreux, Laurent, Wim Plaizier, Christian Schuh, Wayne Brown, and Alenka Triplat. "Spirit." In Corporate Plasticity, 123–24. Berkeley, CA: Apress, 2014. http://dx.doi.org/10.1007/978-1-4302-6748-5_32.

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Conference papers on the topic "Fruit of the Spirit"

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Nikolić, Milan P. "COMPARASION OF THE AROMA ACTIVE COMPOUNDS IN RAW SPIRITS OBTAINED FROM DIFFERENT APPLE VARIETIES." In 2nd International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy, 2024. http://dx.doi.org/10.46793/sbt29.54mn.

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Raw spirits were produced through distillation of apple wines obtained by fermentation of selected varieties of apples. Two types of apple wine were obtained using different apple varieties. In the first case, the wine was obtained from two types of apples: Red Elstar and Vilmuta. In the second case, the wine was obtained from mixture composed of four types of apples: Idared, Golden Delicious, Jonagold and Melrose. The aromatic profiles of obtained raw spirits were strongly influenced of desirable aromas of ethylesters which contribute to the flavour of the destillates with a pleasant fruity and flowery smell, indicative of the quality of the spirit. A headspace solid phase microextraction (HS-SPME) as the extraction technique and gas chromatography coupled with mass spectrometry was utilized for the determination of volatile compounds. It was shown that raw spirits obtained from mixed combination of Red Elstar and Vilmuta have more intense aroma than obtained from second mixture (Idared, Golden Delicious, Jonagold and Melrose). Ethyl nonanoate, ethyl 9-hexadecanoate, ethyl palmitate and 9,12-octadecanoic acid ethyl ester were detected only in raw spirits obtained from Red Elstar and Vilmuta. The aroma profile of the fractions obtained during the distillation was also investigated. The most intensive aroma was detected in the first fractions (heads). On the other side, the content of ethyl esters in middle fractions was lower than that in the first fractions.
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Drino, Dževad, and Maja Drino Škandro. "LAW OF EVIDENCE – ULOGA RIMSKO-KANONSKOG POSTUPKA U RAZVITKU DOKAZNOG PRAVA." In MEĐUNARODNI naučni skup Državno-crkveno pravo. University of Kragujevac, Faculty of law, 2023. http://dx.doi.org/10.46793/dcp23.247d.

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In contemporary laws on criminal procedure in Bosnia and Herzegovina, as well as in the region, the penetration of elements of Anglo-Saxon law and the uncritical acceptance of the "fruit of the poisonous tree" rule in the matter of evidentiary law are visible. The look into the future is nevertheless based on the historical development of the final stage of judicial fact-finding, where it is noticeable that the inquisitorial procedure of post-classical Roman law was transferred to ecclesiastical, canon law, which greatly influenced the development of evidentiary law in continental law. Therefore, the question arises, what is the hierarchy of the value of evidence in the Roman procedure and in the later Middle Ages, when the church itself forbids priests from participating in the most widespread forms of the so-called. "God's judgments" or ordals (Lateran council from 1215). The paper analyzes the contrasts between the free evaluation of evidence and the system of legally binding or formal evaluation of evidence of the inquisition procedure, whereby the church tried to evaluate evidence for the conversion of sinners by developing the spirit of mercy, pity and compassion. Likewise, with St. Thomas Aquinas, sins bear the names of delicts of Roman law (furtum, seditio, homicidium...), while the inquisitorial process, as a judicially organized investigation, dominating the continental legal culture and jurisprudence until the middle of the 18th century, brings legal rules for the evaluation of evidence.
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Mercean-Țârc, Mirela. "The genre of symphony in the transylvanian school of composition – the last seven decades." In Conferința științifică internațională "Învăţământul artistic – dimensiuni culturale". Academy of Music, Theatre and Fine Arts, Republic of Moldova, 2022. http://dx.doi.org/10.55383/iadc2022.04.

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The term „school of composition” has been used mainly to define a group of composers whose directions in music creation meet two conditions: claiming from a founding- master and respecting the continuity of the traditions established by him, often going beyond the original model. In this sense, we should emphasize the contribution made by Professor Sigismund Todita to the establishment of the composition school within the “Gh. Dima” Academy of Music in Cluj-Napoca, one of the most active musical higher education institutions from Transylvania in the second half of the 20th century. A dominant figure by the authority conferred by erudition and his encyclopedic spirit, S. Toduţă formed entire generations of composers whose creative path also marked original orientations in contemporary Romanian music. Maestro Cornel Ţăranu took over the management of this composition school after the retirement of S. Toduţă, in the last two decades of the 20th century and the first decade of the new millennium. Currently, the composer Adrian Pop is the main coordinator of the destinies of the future music creators, Adrian Borza, Şerban Marcu and Cristian Bence Muk taking over the responsibility of consolidating a bright future for music composition in this prestigious Transylvanian school, The „Gh. Dima” Academy of Music from Cluj-Napoca The paper aims to highlight the role and the place of symphony in the creation of these composers, as the fruit of creative maturity, of the craft in the art of orchestral writing. At the same time, it will try to draw a global picture of the evolution of this genre in terms of stylistic stages, of the language of each composer and the adaptation to the orientations and the directions of contemporary music in the last seven decades.
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Hegde, Nikhil, Jianqiao Liu, and Milind Kulkarni. "SPIRIT." In ICS '17: 2017 International Conference on Supercomputing. New York, NY, USA: ACM, 2017. http://dx.doi.org/10.1145/3079079.3079095.

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Hegde, Nikhil, Jianqiao Liu, and Milind Kulkarni. "SPIRIT." In PPoPP '16: 21st ACM SIGPLAN Symposium on Principles and Practice of Parallel Programming. New York, NY, USA: ACM, 2016. http://dx.doi.org/10.1145/2851141.2851177.

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Crandall, C. Alan. "Spirit dance." In ACM SIGGRAPH 98 Electronic art and animation catalog. New York, New York, USA: ACM Press, 1998. http://dx.doi.org/10.1145/281388.281999.

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Greene, Alexandra. "Spirit tell me." In ACM SIGGRAPH 98 Conference abstracts and applications. New York, New York, USA: ACM Press, 1998. http://dx.doi.org/10.1145/280953.281484.

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Apichatabutra, Suteera. "Behind E-Theses and Dissertations at the Robert W. Woodruff Library." In Spirit Week 2015. Atlanta University Center Robert W. Woodruff Library, 2015. http://dx.doi.org/10.22595/libpubs.00003.

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DiPirro, M., C. Cottingham, R. Boyle, S. Ollendorf, and D. Leisawitz. "The SPIRIT thermal system." In Optical Engineering + Applications, edited by Howard A. MacEwen and James B. Breckinridge. SPIE, 2007. http://dx.doi.org/10.1117/12.734140.

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Kemp, John C., and E. R. Huppi. "SPIRIT II mission overview." In SPIE's 1993 International Symposium on Optics, Imaging, and Instrumentation, edited by Marija S. Scholl. SPIE, 1993. http://dx.doi.org/10.1117/12.157835.

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Reports on the topic "Fruit of the Spirit"

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Woltering, Ernst, and Maxence Paillart. Ripening of plum fruit : GreenCHAINge Fruit & Vegetables WP6. Wageningen: Wageningen Food & Biobased Research, 2019. http://dx.doi.org/10.18174/503787.

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Blumenfeld, Amos, and Thomas Davenport. Avocado Fruit Abscission. United States Department of Agriculture, May 1987. http://dx.doi.org/10.32747/1987.7598906.bard.

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Bennett, Alan B., Arthur A. Schaffer, Ilan Levin, Marina Petreikov, and Adi Doron-Faigenboim. Manipulating fruit chloroplasts as a strategy to improve fruit quality. United States Department of Agriculture, January 2013. http://dx.doi.org/10.32747/2013.7598148.bard.

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The Original Objectives were modified and two were eliminated to reflect the experimental results: Objective 1 - Identify additional genetic variability in SlGLK2 and IPin wild, traditional and heirloom tomato varieties Objective 2 - Determine carbon balance and horticultural characteristics of isogenic lines expressing functional and non-functional alleles of GLKsand IP Background: The goal of the research was to understand the unique aspects of chloroplasts and photosynthesis in green fruit and the consequences of increasing the chloroplast capacity of green fruit for ripe fruit sugars, yield, flavor and nutrient qualities. By focusing on the regulation of chloroplast formation and development solely in fruit, our integrated knowledge of photosynthetic structures/organs could be broadened and the results of the work could impact the design of manipulations to optimize quality outputs for the agricultural fruit with enhanced sugars, nutrients and flavors. The project was based on the hypothesis that photosynthetic and non-photosynthetic plastid metabolism in green tomato fruit is controlled at a basal level by light for minimal energy requirements but fruit-specific genes regulate further development of robust chloroplasts in this organ. Our BARD project goals were to characterize and quantitate the photosynthesis and chloroplast derived products impacted by expression of a tomato Golden 2- like 2 transcription factor (US activities) in a diverse set of 31 heirloom tomato lines and examine the role of another potential regulator, the product of the Intense Pigment gene (IP activities). Using tomato Golden 2-like 2 and Intense Pigment, which was an undefined locus that leads to enhanced chloroplast development in green fruit, we sought to determine the benefits and costs of extensive chloroplast development in fruit prior to ripening. Major conclusions, solutions, achievements: Single nucleotide polymorphisms in the promoter, coding and intronicSlGLK2 sequences of 20 heirloom tomato lines were identified and three SlGLK2 promoter lineages were identified; two lineages also had striped fruit variants. Lines with striped fruit but no shoulders were not identified. Green fruit chlorophyll and ripe fruit soluble sugar levels were measured in 31 heirloom varieties and fruit size correlates with ripe fruit sugars but dark shoulders does not. A combination of fine mapping, recombinant generation, RNAseq expression and SNP calling all indicated that the proposed localization of a single locus IP on chr 10 was incorrect. Rather, the IP line harbored 11 separate introgressions from the S. chmielewskiparent, scattered throughout the genome. These introgressions harbored ~3% of the wild species genome and no recombinant consistently recovered the IP parental phenotype. The 11 introgressions were dissected into small combinations in segregating recombinant populations. Based on these analyses two QTL for Brix content were identified, accounting for the effect of increased Brix in the IP line. Scientific and agricultural implications: SlGLK2 sequence variation in heirloom tomato varieties has been identified and can be used to breed for differences in SlGLK2 expression and possibly in the green striped fruit phenotype. Two QTL for Brix content have been identified in the S. chmielewskiparental line and these can be used for increasing soluble solids contents in breeding programs.
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Manulis-Sasson, Shulamit, Christine D. Smart, Isaac Barash, Laura Chalupowicz, Guido Sessa, and Thomas J. Burr. Clavibacter michiganensis subsp. michiganensis-tomato interactions: expression and function of virulence factors, plant defense responses and pathogen movement. United States Department of Agriculture, February 2015. http://dx.doi.org/10.32747/2015.7594405.bard.

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Clavibactermichiganensissubsp. michiganensis(Cmm), the causal agent of bacterial wilt and canker of tomato, is the most destructive bacterial disease of tomato causing substantial economic losses in Israel, the U.S.A. and worldwide. The goal of the project was to unravel the molecular strategies that allow Cmm, a Gram-positive bacterium, to develop a successful infection in tomato. The genome of Cmm contains numerous genes encoding for extracellular serine proteases and cell wall degrading enzymes. The first objective was to elucidate the role of secreted serine proteases in Cmm virulence. Mutants of nine genes encoding serine proteases of 3 different families were tested for their ability to induce wilting, when tomato stems were puncture-inoculated, as compared to blisters formation on leaves, when plants were spray-inoculated. All the mutants showed reduction in wilting and blister formation as compared to the wild type. The chpCmutant displayed the highest reduction, implicating its major role in symptom development. Five mutants of cell wall degrading enzymes and additional genes (i.e. perforin and sortase) caused wilting but were impaired in their ability to form blisters on leaves. These results suggest that Cmm differentially expressed virulence genes according to the site of penetration. Furthermore, we isolated and characterized two Cmmtranscriptional activators, Vatr1 and Vatr2 that regulate the expression of virulence factors, membrane and secreted proteins. The second objective was to determine the effect of bacterial virulence genes on movement of Cmm in tomato plants and identify the routes by which the pathogen contaminates seeds. Using a GFP-labeledCmm we could demonstrate that Cmm extensively colonizes the lumen of xylem vessels and preferentially attaches to spiral secondary wall thickening of the protoxylem and formed biofilm-like structures composed of large bacterial aggregates. Our findings suggest that virulence factors located on the chp/tomAPAI or the plasmids are required for effective movement of the pathogen in tomato and for the formation of cellular aggregates. We constructed a transposon plasmid that can be stably integrated into Cmm chromosome and express GFP, in order to follow movement to the seeds. Field strains from New York that were stably transformed with this construct, could not only access seeds systemically through the xylem, but also externally through tomato fruit lesions, which harbored high intra-and intercellular populations. Active movement and expansion of bacteria into the fruit mesocarp and nearby xylem vessels followed, once the fruit began to ripen. These results highlight the ability of Cmm to invade tomato fruit and seed through multiple entry routes. The third objective was to assess correlation between disease severity and expression levels of Cmm virulence genes and tomato defense genes. The effect of plant age on expression of tomato defense related proteins during Cmm infection was analyzed by qRT-PCR. Five genes out of eleven showed high induction at early stages of infection of plants with 19/20 leaves compared to young plants bearing 7/8 leaves. Previous results showed that Cmm virulence genes were expressed at early stages of infection in young plants compared to older plants. Results of this study suggest that Cmm virulence genes may suppress expression of tomato defense-related genes in young plants allowing effective disease development. The possibility that chpCis involved in suppression of tomato defense genes is currently under investigation by measuring the transcript level of several PR proteins, detected previously in our proteomics study. The fourth objective was to define genome location and stability of virulence genes in Cmm strains. New York isolates were compared to Israeli, Serbian, and NCPPB382 strains. The plasmid profiles of New York isolates were diverse and differed from both Israeli and Serbian strains. PCR analysis indicated that the presence of putative pathogenicity genes varied between isolates and highlighted the ephemeral nature of pathogenicity genes in field populations of Cmm. Results of this project significantly contributed to the understanding of Cmm virulence, its movement within tomato xylem or externally into the seeds, the role of serine proteases in disease development and initiated research on global regulation of Cmm virulence. These results form a basis for developing new strategies to combat wilt and canker disease of tomato.
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Woltering, Ernst, and Maxence Paillart. Dynamics of ripening of avocado fruit : GreenCHAINge Fruit & Vegetables WP6. Wageningen: Wageningen Food & Biobased Research, 2019. http://dx.doi.org/10.18174/503785.

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Shoseyov, Oded, Steven A. Weinbaum, Raphael Goren, and Abhaya M. Dandekar. Biological Thinning of Fruit Set by RNAase in Deciduous Fruit Trees. United States Department of Agriculture, August 1993. http://dx.doi.org/10.32747/1993.7568110.bard.

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Fruit thinning is a common and necessary practice for commercial fruit production in many deciduous tree fruit species. Fruit thinning in apple may be accomplished with a variety of chemical thinning agents, but the use of these chemicals is a subject of environmental concern. It has been shown recently that RNase enzyme, secreted from the stigma and the style, inhibits pollen germination and pollen tube elongation. In this study we have been able to show that Aspergillus niger B-1 RNase can effectively inhibit peach and apple pollen germination, and tube elongation in-vitro, as well as thin fruit in peach and apple, and reduce the number of seeds in citrus. The objectives of the research were to detrmine the conditions for effective thinning of (USA and Israel), develop fermentation process for cost effective production of RNase from A. niger. (Israel), and clone apple S-RNase cDNA (USA). All the objectives of the research were addressed. We have determined the optimal fermentation conditions for cost effective production of the A. niger at a 20,000 liters scale. TheA. niger B1 RNase was isolated to homogeneity and its kinetic and biochemical properties including its N-terminal sequence were fully characterized. The field test results both in Israel and California have shown variability in effectiveness and more work is needed to define the RNase concentration necessary to completely inhibit pollen development. Plant transformation vectors expressing anti-sense apple S-RNase genes were constructed (USA) with an attempt to produce self compatible transgenic apple trees. Bovine S-Protein cDNA was cloned and successfully expressed in E. coli (Israel). Plant transformation vector expressing the S-Protein gene was constructed (USA) with an attempt to produce transgenic plants expressing S-protein in the style. Exogenous application of S-peptide to these plants will result in active RNase and consequently prevention of fertilization.
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von Speyr, Adrienne. Availability for the Spirit. Saint John Publications, 2022. http://dx.doi.org/10.56154/sx.

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Schaffer, Arthur A., D. Mason Pharr, Joseph Burger, James D. Burton, and Eliezer Zamski. Aspects of Sugar Metabolism in Melon Fruit as Determinants of Fruit Quality. United States Department of Agriculture, September 1994. http://dx.doi.org/10.32747/1994.7568770.bard.

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The cucurbit family, including melon, translocates the galactosyl-sucrose oligosaccharides, raffinose and stachyose, in addition to sucrose, from the source leaves to the fruit sink. The metabolism of these photoassimilates in the fruit sink controls fruit growth and development, including the horticulturally important phenomenon of sucrose accumulation, which determines melon fruit sweetness. During this research project we have characterized the complete pathway of galactosyl sucrose metabolism in developing fruit, from before anthesis until maturity. We have also compared the metabolic pathway in scurose accumulating genotypes, as compared to non-accumulating genotypes. Furthermore, we studied the pathway in different fruit tissues, in response to pollination, and also analyzed the response of the individual steps of the pathway to perturbations such as low temperature and leaf removal. The results of our studies have led to the conclusion that generally galactosyl-sucrose metabolism functions as a coordinately controlled pathway. In one case, as an immediate response to the absence of pollination, the activity of a single enzyme, UDPglu pyrophosphorylase, was drastically reduced. However, during young fruit development, sucrose accumulation, and in response to perturbations of the system, groups of enzymes, rather than single enzymes, respond in a concerted manner. Our research has characterized in detail the initial enzymes of galactosyl-sucrose metabolism, including the galactosidases, galactokinase and the UDPgal- and UDPglu pyrophosphorylases. We have discovered a novel alkaline a-galactoside which hydrolyzes both stachyose and reaffinose and thereby may have solved the dilemma of cytosolic-sucrose metabolism, since prior to this research there was no known alkaline a-galactosidase capable of hydrolyzing raffinose.
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Burdman, S., E. Welbaum, R. Walcott, and B. Zhao. erial fruit blotch, elucidating the mechanisms of fruit infection by Acidovorax citrulli. Israel: United States-Israel Binational Agricultural Research and Development Fund, 2020. http://dx.doi.org/10.32747/2020.8134162.bard.

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Bacterial fruit blotch (BFB) of cucurbits is caused by the Gram-negative bacterium Acidovorax citrulli. BFB affects cucurbit production worldwide, and mainly watermelon and melon. Most A. citrulli strains are divided into two genetically differentiated groups: while group I strains have been mainly associated with melon and other non-watermelon cucurbits, group II strains are more aggressive on watermelon. Like many Gram-negative plant-pathogenic bacteria, A. citrulli relies on a functional type III secretion system (T3SS) for pathogenicity. The T3SS is responsible for direct secretion of bacterial protein effectors to the host cell. Type III-secreted effectors (T3Es) contribute to virulence through manipulation of the host cell metabolism and suppression of plant defense. Our previous collaboration showed that group I and II strains significantly differ in their T3E arsenal (Eckshtain-Levi et al., Phytopathology 2014, 104:1152-1162). Using comparative genomics, we also showed that group I and II strains of A. citrulli have substantial differences in their genome content (Eckshtain-Levi et al., Front. Microbiol. 2016, 7:430). Our long-term goals are to identify the genetic determinants that contribute to virulence and host preferential association of the two major groups of A. citrulli, and to exploit these insights to develop effective BFB management strategies. We hypothesize that differences in the arsenal of T3Es, are greatly responsible for the differences in host preferential association between strains belonging to the two groups. The specific objectives of this project were: (1) to investigate the susceptibility of cucurbit species to group I and II strains under field conditions; (2) to assess the contribution of T3Es and other virulence factors to A. citrulli virulence and host preference; and (3) to characterize the mechanisms of action of selected T3Es of A. citrulli. In the frame of objective 1, we carried out three field experiments involving inoculation of several cucurbit crops (watermelon, melon, pumpkin and squash) with group I and II strains. Findings from these experiments confirmed that A. citrulli strains exhibit a preference for watermelon and melon. Moreover, we demonstrated, for the first time under field conditions, host-preferential association of group I and II strains to melon and watermelon, respectively. While host-preferential association was observed in leaves and in fruit tissues, it was more pronounced in the latter. In this part of the project we also developed a duplex PCR assay to differentiate between group I and II strains. In the frame of objective 2, we employed a multifaceted approach combining bioinformatics and experimental methods to elucidate the T3E arsenal of A. citrulli. These experiments led to discovery that A. citrulli strains possess large arsenals with more than 60 T3E genes. Remarkably, we found that ~15% of the T3E genes are group-specific. Advances were achieved on the contribution of selected T3E genes and other virulence determinants to the ability of A. citrulli to colonize the fruit and other tissues of melon and watermelon. Last, in the frame of objective 3, we advanced our understanding on the mode of action of few key T3Es of A. citrulli. We also optimized a virus-induced gene silencing (VIGS) system for functional genomics in melon and watermelon. This system will allow us to test melon and watermelon genes that may have defense or susceptibility roles related to BFB disease. Overall, this collaboration substantially enriched our knowledge on basic aspects of BFB disease. We believe that the fruits of this collaboration will greatly contribute to our ultimate goal, which is generation of durable resistance of melon and watermelon to A. citrulli.
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Westra, Eelke, Manon Mensink, and Fátima Pereira da Silva. GreenCHAINge Fruit & Vegetables : Work package 1: Brown coloration of cut mango fruit. Wageningen: Wageningen Food & Biobased Research, 2016. http://dx.doi.org/10.18174/503215.

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