Search Results (25)

Many scholars have claimed that the skills depicted by Zhuangzi can lead to self-transcendence of experiencing and attaining the Dao. However, this view is open to question. Based on a comprehensive reading of the received text of Zhuangzi, this paper attempts a comprehensive reinterpretation of its allegories of skills, including “Cook Ding Butchering an Ox”, “The Hunchback Catching Cicadas”, “The Ferryman Handling a Boat”, “The Man of Lüliang Swimming in the Torrent”, “Woodworker Qing Carving a Bell Stand”, “Artisan Chui Drawing Circles with His Fingers”, “Wheelwright Bian Chiseling Wheels”, “Bohun Wuren Demonstrating Archery”, and “The Old Metalworker Forging Weapons”. This study argues that the emphasis of these skill allegories is not on extolling skills but on pointing towards self-transcendence in a metaphorical way. Just as Mark Twain once likened an apple peel to the Mississippi River, the depiction of skilled performance and its contexts primarily serves as a vivid and illustrative vehicle for explaining self-transcendence rather than constituting self-transcendence itself. Logically speaking, exercising skills requires intentionality, whereas self-transcendence in Zhuangzi’s sense demands complete forgetfulness and a state of non-attachment. Since the states of intentionality and non-attachment are contradictory, the former does not necessarily enable the latter. Thus, the skill in Zhuangzi cannot directly lead to self-transcendence. The skill allegories in Zhuangzi represent the authors’ subjective elaborations, rooted in the focus and tacit understanding inherent in skill activities, and should not be interpreted in an overly mystical light. Full article

This research aims to define an operational plan for the sustainability of small-scale artisanal gold mining (ASGM) in Northeast Antioquia, Colombia. A qualitative approach with a descriptive scope was used, for which a documentary or bibliographical review technique was made. Accordingly, articles, theses, books and institutional documents were reviewed as any contribution to the research topic. Likewise, this documentation contributed to defining aspects for elaborating the operational plan. Based on the reviewed sources, the need was found to propose an operational plan for this area to contribute to sustainability. Based on the sustainability analysis of ASGM in the zone, three common factors could be identified within the various positions proposed: the environmental, economic, and socio-cultural dimensions. With these, different needs were recognised in the area of study that still need action. An operational plan was devised to address these challenges and support the sector’s long-term sustainability. Full article

This study proposes an Evolutionary Algorithm (EA) to optimize the workstation layout in multi-product handcrafted furniture workshops with simultaneous manufacturing. The algorithm models the arrangement of workstations within a limited space, enhancing activity coordination and reducing unnecessary worker movement. The optimized solution is obtained through the application of evolutionary operators, including selection, crossover, mutation, and refinement, iterating over successive generations. To evaluate the EA’s performance, a computational simulation is conducted using ProModel^®, comparing its efficiency against conventional methodologies such as Systematic Layout Planning (SLP) and the CRAFT algorithm. In a case study involving the simultaneous elaboration of three different products, each by a different artisan, the EA successfully reduces the total worker travel distance by 51.45% and the system’s total processing time by 13.2%. The results indicate that the proposed approach not only enhances operational efficiency in a smaller environment but also lays the groundwork for integrating advanced strategies. These include cellular manufacturing and hybrid production schemes, ultimately enhancing flexibility and sustainability in this sector. Full article

All traditional mezcal producers use artisan methods to produce mezcal. The low technological development in the elaboration processes results in low yield and high residual sugar concentration. First, this work optimized the concentration of initial sugars and yeast-assimilable nitrogen (YAN) in Agave durangensis juice fermentation at the laboratory level. A yield near 0.49 g EtOH/g sugar and a productivity of 1.54 g EtOH/L*h was obtained with an initial sugar concentration of 120 g/L and a YAN concentration of 0.227 g/L. Only Saccharomyces cerevisiae was found after 24 h of incubation at laboratory level, using MALDI-TOF identification. Agave durangensis heads crushed by the artisan process were used to test the inoculant performance. A mezcal yield of 11.6 kg agave/L of mezcal was obtained using the S cerevisiae inoculant and nitrogen addition, which was significantly different (p < 0.05) from other treatments. The population dynamics during fermentation were analyzed through isolation and identification using MALDI-TOF. Several yeast species (Pichia kluyveri, Torulaspora delbrueckii, Zygosaccharomyces bailii, and Saccharomyces cerevisiae) were found at the beginning of fermentation. Nonetheless, only S. cerevisiae was found at the end of fermentation. The implantation of the inoculant used was confirmed through the comparative analysis of amplification patterns of the GTG5 microsatellite of the strains identified as S. cerevisiae, finding that the inoculated strain proportion was greater than 80% of the yeast population. A technological alternative to increase the efficiency of the process is combining the addition of YAN and the inoculation of the native S. cerevisiae, which was isolated from artisan alcoholic fermentation of agave to produce mezcal. Full article

Fifteen percent of harvested bananas are discarded daily in the Canary Islands at packing houses because of marketing standards, mainly based on their appearance, or are retired to avoid falls in the market price of bananas. This discarded fruit is an environmental issue, and green banana flour (GBF) is an interesting management alternative for it. In this paper, the artisanal process for obtaining GBF was optimized. The study of physicochemical and nutritional characteristics of this gluten-free flour indicated a high contribution of starch, fiber, phenolics, K, and Mg to dietary intake. Storage of GBF at room temperature (20 ± 5 °C) for ten months slightly increased its moisture and acidity and decreased its starch content, phenolic content, and pH. Some color changes were observed after 5 months, but sensory characteristics were still acceptable after ten months. Green bananas storage prior to GBF elaboration showed they were suitable for obtaining good quality GBF even after 7 weeks at 6 °C, but only 4 weeks at 12 °C. Discriminant analysis classified the GBF correctly according to the cooperative origin, time, and storage temperature of the bananas used in its preparation. These results provide information that could be used in other banana-producing regions for reducing the environmental impact of fruit waste and obtaining GBF using a simple and inexpensive technological process. Full article

The Japanese textile tradition is renowned for its intricate designs achieved through a variety of dyeing techniques, including kasuri, shibori, and paste-resist dyeing. These techniques are often combined within a single textile, resulting in exceptionally elaborate creations. Our paper delves into the technical aspects and complexities of these methods, highlighting the dynamic interplay between tradition and innovation in Japanese textile production. Our scientific endeavour focused on some textiles dating between the 19th and 20th centuries and belonging to the Montgomery Collection of Japanese folk art. Employing non-invasive techniques such as visible reflectance spectroscopy and ER-FTIR spectroscopy, we uncovered key insights into the materials and methods utilized in the creation of these textiles. Our analysis revealed a diverse array of pigments and dyes, including plant-derived, inorganic, and synthetic variants. These findings illuminate the cultural syncretism between traditional Japanese practices and the adoption of new materials from the West, underscoring the dynamic nature of textile production in Japan. Furthermore, ER-FTIR spectroscopy elucidated the predominant use of cotton as the primary fibre in the textiles, aligning with historical records of Japan’s role as a major producer of cotton yarn. Analysis of white areas within the textiles revealed evidence of resist-paste dyeing techniques, particularly tsutsugaki and katazome, through the absence of dye penetration and the characteristic appearance of white lines. Confirmation of indigo dyeing techniques (aizome) was achieved through ER-FTIR spectroscopy, providing reliable identification of indigo and Prussian blue in various shades of blue present in the textiles. Additionally, the detection of Western-derived dyeing method (utsushi-yūzen) and free-hand painting (kaki-e), offers insights into the diversity of dyeing practices employed by Japanese artisans. The presence of proteinaceous materials and synthetic dyes observed in some textiles has implications for conservation practices, suggesting the need for tailored approaches to ensure the preservation of these culturally significant artifacts. Overall, these scientific results shed new light on the materials, techniques, and cultural contexts underlying Japanese textile production, advancing our understanding of this rich artistic heritage and informing future research endeavours in textile science and conservation. Full article

Despite the current appreciation of pulque as a probiotic fermented beverage, pulque has been also regarded as a poor-quality product, particularly due to the lack of sanitary control during its elaboration. To address this problem, a semi-continuous fermentation system was established, emulating the artisanal production process. Microfiltration-sterilized aguamiel was employed as the substrate, whereas a good-quality pulque was used as the fermentation inoculum. During the fermentation, the physicochemical, microbiological (lactic acid and Leuconostoc-type bacteria and yeasts) and sensory characteristics of the must were monitored. The isolated microorganisms were identified by molecular biology and MALDI-MS techniques. The sterilization of aguamiel by microfiltration did not negatively affect its physicochemical attributes. After 6–8 days of operation of the semi-continuous bioreactor, the fermentation reached a quasi-stationary state considering most of the parameters monitored during the experiment. The final fermentation product presented similar physicochemical, microbial and sensory properties to those of the pulque inoculum. The genera identified were Leuconostoc, Lentilactobacillus, Lactobacillus, Liquorilactobacillus, Fructilactobacillus and Saccharomyces. The strains Lentilactobacillus diolivorans and Liquorilactobacillus capillatus and uvarum have not been previously isolated from pulque. In conclusion, the fermentation system developed in this work was effective to standardize the quality of pulque while preserving the positive attributes of the artisanal process, thus harnessing the probiotic properties of pulque. Full article

The Hispanic Society Museum & Library (HSML) holds a collection of nine viceregal barniz de Pasto objects, made by Indigenous artisans in the 17th and 18th centuries. Designed to imitate Asian lacquers and intended for European aesthetic tastes, barniz de Pasto is an example of Indigenous technique and knowledge that has survived to the present day. An in-depth analysis of five of these barniz de Pasto objects, dated to the first half and last quarter of the 17th century based on their iconography, was carried out through a combination of non-invasive and micro-invasive techniques, including portable X-ray fluorescence (pXRF) spectroscopy to investigate the possible presence of inorganic pigments, and fiber-optics reflectance spectroscopy (FORS) and reflectance imaging spectroscopy (RIS) to provide molecular information on colorants and their distributions across the objects. Dyes and pigments were also identified using Raman spectroscopy, Fourier-transform infrared (FTIR) spectroscopy, and liquid chromatography/mass spectrometry (LC/MS). The nature of the resin was determined by FTIR and pyrolysis-gas chromatography/mass spectrometry (Py-GC/MS), while the decoration stratigraphy and composition were analyzed by scanning electron microscopy with energy-dispersive X-ray spectroscopy (SEM-EDS). This paper confirms the use of mopa mopa, the resin used in the barniz de Pasto technique, in two objects not previously analyzed, and identifies indigo, insect-based red, calomel, lead white, and an unknown flavonol-based yellow dye, and challenges the use of calomel as a temporal marker for these works. Taken together, these results expand our understanding of the material use and explorations undertaken by artists during this time period to create such elaborate and enduring objects. Full article

Craft beer production has grown extensively worldwide. The variety of products and grains that can be used in production make this artisanal product unique. In this study, we propose a system dynamics model that allows for the evaluation of different production scenarios in which figs are used as the main ingredient. This research is inspired by the real case of small fig producers in Valle del Mayo in Navojoa, Sonora, Mexico, who, in 2020, took on the challenge of creating a processing factory for fig-derived products. This paper presents the development and application of a system dynamics approach to model the entire supply chain of overripe figs, i.e., figs that cannot be marketed in prime quality but can still be used in the production of derivative products. The method used for its development encompasses the following stages: (1) defining the craft beer supply chain variables; (2) elaborating on causal diagrams; (3) producing model stock and flow diagrams; (4) model validation; (5) sensitivity analysis and scenario evaluations; and (6) building a graphical user interface (GUI). The proposed model allows managers to assess several production policies under various assumptions of capacity and beer demand, demonstrating its value as an effective tool for strategic decision making. Full article

Artisanal fermented products constitute a worthwhile source of autochthonous lactic acid bacteria (LAB) with biopreservative, technological and organoleptic potential. This study aimed to characterize the fate of autochthonous LAB in artisanal goat’s raw milk fresh cheeses at different temperatures by using an omnibus (one-step) modeling strategy. Lab-scale cheese prototypes (10 g) were artisanally elaborated from goat’s raw milk and stored at 4, 12, 18 and 25 °C. LAB were enumerated (ISO:15214) during cheeses shelf-life. Growth models were fitted to the data, producing maximum growth rates averaging 0.345 ± 0.162 and 3.338 ± 0.907 ln CFU/g/d at 4 and 25 °C, respectively, and population increases averaged 3.388 ± 0.203 and 7.877 ± 1.480 ln CFU/g. The omnibus modeling approach allowed for the definition of a general model that describes autochthonous LAB growth with a correlation coefficient of 0.991 between experimental and estimated data. These results contribute to the better understanding of autochthonous LAB in artisanal cheeses for their further use as potential new-generation biopreservatives. Full article

Pulque is a traditional Mexican fermented beverage associated with numerous health benefits. Over time, there has been considerable interest in studying the bacterial diversity of pulque, and microbial characterization has been carried out using traditional microbiological and molecular methods. Therefore, the objective of this research was to characterize the microbiota of artisanal pulque obtained from the Zacatlán region in Puebla, México, by the means of Illumina sequencing, and to compare it with the microbial diversity of aguamiel (sap before fermentation), commercial pulque (supplemented with additives to increase its yield), and its seed (batch of pulque previously fermented). An analysis of the Shannon index showed medium diversity for both aguamiel and pulque samples (score > 2), while the Chao 1 index exhibited a non-significant difference between them. On the other hand, a principal components analysis confirmed the role of the seed as an essential inoculum to define the microbial diversity of pulque, emphasizing the importance of its preservation as a quality standard during the elaboration process. In addition, results showed that the dominant phyla in artisanal and commercial pulque were Firmicutes and Bacteroidetes. As the fermentation process progressed, it was possible to observe an increase in the population of lactic acid bacteria (LAB) in both types of pulque compared to those detected in aguamiel. Of these, the species Lactobacillus, Leuconostoc, and Lactococcus represented almost 95% of the total LAB. Finally, even though the safety of pulque has been in question due to its non-aseptic manufacturing process, the present study confirmed that less than 1% of its microbiota corresponds to the genera with a pathogenic potential such as γ-proteobacteria (Enterobacter and Hafnia), which decreases as the fermentation process advances. Full article

Seascape mapping is critical to understanding ecosystem services and managing areas with potential for fishing, power generation, mining, and tourism. Despite advances in marine geophysics, the necessary equipment to make underwater cartography can be expensive and requires a certain degree of specialization. In areas with scarce data, ethnomapping can be used for the elaboration or complementation of marine cartography. In addition, it provides information about the nature, concepts, phenomena, and nomenclatures attributed by the local population. The aim of this study was to integrate the knowledge of artisanal fishermen from NE Brazil into the mapping of seascapes, validating the obtained cartography with scientific sampling. Focus groups were used to promote an open discussion of local users’ knowledge about seascapes and their importance for local fisheries. After analyzing, it was possible to correlate the products of participatory mapping with the scientific data available in the literature, resulting in the seascape ethnomap. Nine seascapes relevant to subsistence fisheries were identified. The mapping of seascapes and fauna captured by indigenous fishermen was similar to that produced from preexisting geology, geomorphology, and fishing data. This validated the methodological protocol and the importance of the participation of local populations in coastal conservation and management activities. Full article

Atmospheric mercury emission scenarios from artisanal and small-scale gold mining for 56 tropical and subtropical countries have been elaborated and assessed for their comparative significance. A multi-step quantitative method that yields narrow and robust confidence intervals for mercury emission estimates was employed. Firstly, data on gold production for different years, the ratio of mercury used in the different amalgamation processes, and ancillary input parameters were retrieved from official and unofficial sources, and their potential for emission reduction examined. Then, a Monte Carlo method to combine the data and generate mercury emission samples was used. These samples were processed by a non-parametric re-sampling method (bootstrap) to obtain robust estimates of mercury emissions, and their 95% confidence intervals, both for the current state and for the emission scenarios designed in this study. The artisanal and small-scale gold mining mercury emission (to the atmosphere) estimates agree with those reported in the Global Mercury Assessment 2018; however, the overall uncertainty is reduced from roughly 100% in the Global Mercury Assessment (779.59 tons/y; uncertainty range: 361.07–1197.97) to 27% (1091.93 tons/y; confidence interval at 95% level of confidence: 964.54–1219.77) in this study. This is a substantial outcome since the narrowing of the confidence intervals permits a more meaningful evaluation of the different emission scenarios investigated, which otherwise, given the broad uncertainty of other estimates, would have led only to vague conclusions in a study of this nature. Full article

Male infertility is a serious concern for public health, and the possible role of exposure to plasticizers such as phthalates and bisphenol A in contributing to the condition is widely debated. We have herein enrolled 155 infertility cases attending an infertility center and 211 controls (fathers of a spontaneously conceived newborn) to investigate this issue. The urinary levels of seven phthalates and BPA were analyzed through HPLC/MS/MS. All data were statistically elaborated considering information about clinical situation, life habits, occupational activity, and, for cases, semen parameters (volume, sperm concentration, total count of spermatozoa, and sperm motility). Results showed significantly higher urinary concentrations for all the phthalates in cases compared to controls, except for monoethylphthalate and BPA. In total, 90.07% of cases had sperm motility lower than the WHO reference value (2010), while 53.69%, 46.31%, and 16.56% had sperm total number, concentration, and volume, respectively, out of the reference range. Regarding the possible source of exposure, the use of scents seems to be a significant source of DEP (diethylphthalate). When considering occupational settings, industrial workers, dental technicians, artisans, and farmers using chemicals showed higher risk (OR = 2.766, 95% CI 1.236–6.185), particularly in relation to DnBP (di-n-butyl phthalate) and DEHP (di-ethyl-hexyl phthalate) exposure. No clear quantitative correlation between specific plasticizers and sperm parameters could be demonstrated but these findings call for future studies about the risks associated with exposure to their mixture. Full article

The effect of ultrasound-treated fresh raw milk upon yield, physicochemical and microbiological quality of Oaxaca cheese was evaluated under a factorial design. The ultrasound frequencies tested were 25 and 45 kHz, during 15 or 30 min. The cheeses made with the ultrasonicated milk (30 min, high-intensity ultrasound, HIU) had greater luminosity without significant changes in hue or chroma, as compared to the controls with no HIU. The yield improved significantly (by up to 2.8 kg/100 L of milk), as the ultrasound treatment time increased. Such cheese yield is attributable to the higher protein content, which was up to 1.5% higher, after sonication. Long-treatment time (30 min) at 25 kHz significantly lowered mesophilic bacteria counts down to limits allowed by current regulations and favors the growth of lactic acid bacteria (LAB) while lowering mold and yeast counts. The absence of E. coli and Salmonella spp. and the decrease in S. aureus counts in Oaxaca cheese were attributed to the mixing of the paste with hot water, inherent to the traditional elaboration process, and to the antagonistic effect of the ultrasound-triggered increased LAB on pathogenic bacteria. Since the artisanal elaboration of Oaxaca cheese does not comply with the current Mexican regulations regarding mesophiles, ultrasound could be a suitable technology to protect its genuine elaboration process with raw milk. Full article