By Clarice Lispector, Stefan Tobler

ISBN-10: 0811220729

ISBN-13: 9780811220729

Lispector at her such a lot philosophically radical.

A meditation at the nature of lifestyles and time, Água Viva (1973) indicates Lispector studying a brand new technique of writing approximately herself, extra deeply reworking her person event right into a common poetry. In a physique of labor as emotionally strong, officially cutting edge, and philosophically profound as Clarice Lispector’s, Água Viva stands proud as a specific triumph.

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Phys. , 1980, 18,1209. 67 The low crystallinity of the product suggested that a dissociation of the cellulose-cadoxen complex and not a phase separation took place. 68 In pure cellulose, a good correlation was obtained between the X-ray diffractograms and the susceptibility to microbial cellulase. r. s p e c t r o s ~ o p y . Using ~~ deuteriated dimethyl sulphoxide, native cellulose, even in the swollen state, was devoid of a liquid-like mobile component, whereas regenerated cellulose contained much of a non-crystalline component which contained liquid-like segments.

Plant and Algal Polysaccharides 29 [ p-D-Fruf-(2 --* l)],-p-D-Fruf-(2 -+ 6)-au-D-Glcp-( 1 -+ 2)-p-D-Fruf (4) n = 0 ; (5) ~1 = 1; ( 6 ) n = 2 [p-D-Fruf-(:! 3 l)Im-p-D-Fruf-(2* 1)-a-D-Glcp 6 t 2 [p-D-Fruf-(2 +. 62The products can contain up to 10 D-fructose residues but intermediate oligosaccharides could not serve as substrates. 63 The maximum enzymatic activity coincides with the maximum biosynthesis of poly saccharide. p. ca. 120 was synthesized in reasonable yield. I t was suggested that the d,p.

T. Ferenci, M. Schwentorat, S. Ullrich, and J. Vilmart, J. , 1980, 142, 521. 53 The starch lipids were mainly lysophosphatidylcholine, lysophosphatidylenthanolamine, and free fatty acids. 5 5 Some legume flours and starches have been investigated specifically for their breadmaking properties. The a-amylase content increased and the granule surface was altered after g e r m i n a t i ~ n . ’Germination ~ had a detrimental effect on the quality of each flour especially that from yellow pea. Conditions are given for the production and functionality of starches and protein isolates from legume seeds, particularly field peas and horsebeans.

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Agua Viva by Clarice Lispector, Stefan Tobler

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