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1. (WO2019030027) METHOD, APPARATUS AND COMPUTER PROGRAM PRODUCT FOR DISAMBIGUATION OF POINTS-OF-INTEREST IN A FIELD OF VIEW
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Примечание: Текст, основанный на автоматизированных процессах оптического распознавания знаков. Для юридических целей просьба использовать вариант в формате PDF
THAT WHICH IS CLAIMED:
1. An apparatus comprising at least one processor and at least one non-transitory memory including computer program code instructions, the computer program code instructions configured to, when executed, cause the apparatus to at least:
receive an indication of a user location;
receive an indication of a field of view of the user at the location;
receive a natural language utterance;
generate, from the natural language utterance, a query, wherein the query includes at least one request determined from the natural language utterance, the location, and the field of view of the user;
determine a point-of-interest associated with the query by conducting a search of a database using the generated query; and
provide information associated with the point-of-interest via a user interface.
2. The apparatus of claim 1, wherein the utterance comprises a request for information about a point-of-interest including one or more of: hours of operation, a name of the point-of-interest, services provided at the point-of-interest, contact information for the point-of-interest, or user reviews of the point-of-interest.
3. The apparatus of claim 1, wherein the apparatus is further caused to:
generate a natural language sentence comprising the information associated with the point-of-interest, wherein causing the apparatus to provide information associated with the point-of-interest via a user interface comprises causing the apparatus to read aloud the natural language sentence.
4. The apparatus of claim 1, wherein the apparatus is further caused to establish a plurality of points-of- interest within the field of view of the user by causing the apparatus to:
establish, from the user location, a circle sector of the field of view, and a radius of the field of view; and
retrieve a plurality of points-of-interest having a location within the circle sector and radius of the user location.
5. The apparatus of claim 4, wherein causing the apparatus to establish a plurality of points-of-interest within the field of view further comprises causing the apparatus to: retrieve a three-dimensional model of geometries of objects within the circle sector and radius of the user location;
determine if each of the plurality of points-of-interest having a location within the circle sector and radius of the user location are visible to the user from the user location; and
discard any points-of-interest determined to not be visible to the user.
6. The apparatus of claim 5, wherein the apparatus is further caused to rank the plurality of points-of-interest not discarded by causing the apparatus to, for each non-discarded point-of-interest:
determine a distance from the user location;
determine a position of the point-of-interest within the field of view, wherein the position comprises an angle relative to a center of the field of view;
calculate a score for the point-of-interest based, at least in part, on the distance and the position; and
rank each of the plurality of points-of-interest according to their respective scores.
7. The apparatus of claim 1, wherein causing the apparatus to determine a point-of-interest associated with the query by conducting a search of a database using the generated query comprises causing the apparatus to:
determine at least two points-of-interest associated with the query;
determine at least one distinguishing feature that disambiguates the at least two points-of-interest;
generate a natural language question based on the at least one distinguishing feature; and
determine one of the at least two points-of- interest in response to a received reply to the natural language question.
8. The apparatus of claim 7, wherein the at least one distinguishing feature comprises one or more of: point-of- interest type, building feature, building construction, building material, position relative to a distinct location, building color, building size, business name, or business type.
9. The apparatus of claim 1, wherein causing the apparatus to determine a point-of-interest associated with the query comprises filtering a plurality of points-of- interest according to a ranking of the points-of- interest based on a determined relevance to the query, wherein relevance is established based on a location relative to the user, a position within the field of view of the user, and a relevance of the point-of- interest to the at least one request for each respective point-of- interest.
10. A computer program product comprising at least one non-transitory computer-readable storage medium having computer-executable program code instructions stored therein, the computer-executable program code instructions comprising program code instructions to:
determine a point-of- interest associated with the query by conducting a search of a database using the generated query; and
11. The computer program product of claim 10, wherein the utterance comprises a request for information about a point-of-interest including one or more of: hours of
operation, a name of the point-of-interest, services provided at the point-of-interest, contact information for the point-of-interest, or user reviews of the point-of-interest.
12. The computer program product of claim 10, further comprising program code instructions to:
generate a natural language sentence comprising the information associated with the point-of-interest, wherein the program code instructions to provide information associated with the point-of-interest via a user interface comprises program code instructions to read aloud the natural language sentence.
13. The computer program product of claim 10, further comprising program code instructions to establish a plurality of points-of- interest within the field of view of the user using program code instructions to:
retrieve a plurality of points-of- interest having a location within the circle sector and radius of the user location.
14. The computer program product of claim 13, wherein the program code instructions to establish a plurality of points-of- interest within the field of view further comprises program code instructions to:
retrieve a three-dimensional model of geometries of objects within the circle sector and radius of the user location;
determine if each of the plurality of points-of- interest having a location within the circle sector and radius of the user location are visible to the user from the user location; and
discard any points-of- interest determined to not be visible to the user.
15. The computer program product of claim 14, further comprising program code instructions to rank the plurality of points-of- interest not discarded using program code instructions to, for each non-discarded point-of-interest:
16. The computer program product of claim 10, wherein the program code
instructions to determine a point-of-interest associated with the query by conducting a search of a database using the generated query comprises program code instructions to: determine at least two points-of-interest associated with the query;
determine one of the at least two points-of-interest in response to a received reply to the natural language question.
17. The computer program product of claim 16, wherein the at least one
distinguishing feature comprises one or more of: point-of-interest type, building feature, building construction, building material, position relative to a distinct location, building color, building size, business name, or business type.
instructions to determine a point-of-interest associated with the query comprises program code instructions to filter a plurality of points-of-interest according to a ranking of the points-of-interest based on a determined relevance to the query, wherein relevance is established based on a location relative to the user, a position within the field of view of the user, and a relevance of the point-of-interest to the at least one request for each respective point-of-interest.
19. A mapping system comprising:
a memory configured to store map data and point-of- interest information associated with a plurality of points-of- interest; and
processing circuitry configured to:
determine a point-of- interest associated with the query by conducting a search of the memory using the generated query; and
20. The mapping system of claim 19, wherein the processing circuitry configured to determine a point-of-interest associated with the query comprises processing circuitry configured to filter a plurality of points-of- interest according to a ranking of the points-of-interest based on a determined relevance to the query, wherein relevance is established based on a location relative to the user, a position within the field of view of the user, and a relevance of the point-of-interest to the at least one request for each respective point-of-interest.


Nowadays, there are many companies that build a video resume or CV for candidates to upload so employers can access them easily. And it's only the beginning. In the United States, it's becoming usual for candidates to upload their CV on video to websites (Youtube, Google Video…). The next step is sending the link to the companies they're interested in, looking for the chance of getting an interview.
And even though professional enterprises always guarantee better results, anyone can get make their own Video Resume at home. You just need a video camera and a computer with internet access. It's that simple: get your skills on tape and show them to the companies you want to work for.


Episode 347 barely made it off the shelf. Here, Germar talks about his time managing a hostel in southern Indiana. What did he do? How did it go? And what did he learn? But first, Germar saw Dunkirk and had more thoughts about it than he imagined.


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The Order of Leopold (Dutch: Leopoldsorde, French: Ordre de Léopold) is one of the three current Belgian national honorary orders of knighthood. It is the oldest and highest order of Belgium and is named in honour of its founder; King Leopold I. It consists of a military, a maritime and a civil division. The maritime division is only awarded to personnel of the merchant navy, and the military division to military personnel. The decoration was established on 11 July 1832 and is awarded by Royal order.
Leopold I, first King of the Belgians, Founder and First Grand Master of the Order.
When Belgium became independent of the Netherlands, there was an urgent need to create a national honour system that could serve as a diplomatic gift. The national congress provided this exclusive right to the sovereign, this military honour system was written in Article 76. The first King of the Belgians, Leopold I of Belgium, used his constitutional right in a larger way than foreseen: not only military merit, but every service in honour of the Kingdom. Two years after the independence, the young King officially founded the dynastic Order of Leopold. The king approved the colour and grades both civil and military, and the official motto L'Union fait la Force/Eendracht maakt Macht. In 1832 Felix de Merode had a design approved by the Chambers for military and civil merit. This system was adapted from other European countries. More specific, the Order of Leopold is based on the French honour tradition with 5 classes. On the 11th of June 1832 the law was promulgated, and the exact colours were defined; Article 2: "Le ruban sera ponceau moiré". The devise was presented in the 3rd article: L'union fait la Force.
The Belgian court often used the Grand Cordon as a valuable diplomatic gift. However in the 2nd half of the 19th century, the court also used it as a dynastic order to bestow on family members during major family celebrations. The founder gave his French family Grand Cordons as wedding gifts. During weddings the Belgian court sent large numbers of crosses to the new family and its court. For the wedding of Rudolf and Stephanie the father of the bride sent 20 Grand Cordons to the Austrian Court. In return the Belgian court received decorations; these gifts were part of negotiations of the wedding. The order was bestowed by King Leopold II on Prince Karl Anton of Hohenzollern and Ernst Gunther, Duke of Schleswig-Holstein as a personal marriage gift. In 1878 the King named several diplomatic dignitaries Grand Cordon in honour of his silver wedding celebration, among them Vannutelli.
In 1900 the occasion of the wedding of Prince Albert was used to send 15 Grand Cordons to the Bavarian Court. Among the recipients were Luitpold, Prince Regent of Bavaria and his two sons, Princes Ludwig (the future Ludwig III of Bavaria) and Arnulf, Duke Louis of Bavaria and the father of the bride Karl Theodor, Duke in Bavaria.
The brother of the new Princess, Duke Ludwig Wilhelm was still a minor at the time of the wedding, and Minister de Favereau opposed this wedding gift for an adolescent. However, the young prince, aged 14, received the gift by royal decree.
People who fought in the Belgian revolution became members in great numbers. In 1838 the King lost his right to create members, this was from then on the responsibility of the foreign office. In 1836 Meyerbeer was made knight of the Order, by royal Command. At the end of his reign the major political elite were members of the order.
King Leopold II bestowed the order upon notable Belgian artists, generals and clergy. His successors continued to bestow the Order; between the thousands of recipients are some famous people like Porfirio Díaz, Pope Leo XIII, Mohamed Ennaceur, Eugène Scribe, Alfred Belpaire, Victor Horta, Joseph Geefs, Gustave Van de Woestijne, Raymond Poincaré, Constant Permeke, Henry Morton Stanley, Lou Tseng-Tsiang, Amschel Mayer Rothschild, Emile Claus, Fernand Khnopff, Paul Saintenoy, Joseph Jongen, Eugène Ysaÿe, Alfred Bastien, William-Adolphe Bouguereau, Antonio López de Santa Anna, Thomas Vinçotte, Mgr. Rafael Merry del Val, John Browning, James Blyth, 1st Baron Blyth, Brand Whitlock, Charles Lindbergh, George S. Patton, Bernard Montgomery, Dwight Eisenhower, Wesley Clark, Charles de Gaulle, Mstislav Rostropovich, Count Kiyoura Keigo, Count Jacques Rogge, Prince Fulco Ruffo di Calabria and Prince Emmanuel de Merode. At the end of World War I, the order became internationally recognised for its famous members.
In 1919 King Albert granted all Lieutenant-Generals of the Belgian Army the Grand Cordon in Brussels. The King bestowed the Major Generals with the Grand Cordon, amongst the recipients some important generals like Alphonse Jacques de Dixmude, knight Antonin de Selliers de Moranville and Baron Édouard Michel du Faing d'Aigremont. Foreign recipients include admiral Hugh Rodman and Vice Admiral William Sowden Sims One of the rare Ladies in the order was Countess Renée de Merode.
The order can be bestowed post-mortem; for example, Emile Verhaeren received the Grand Cordon after his death. People can lose the order, for example what happened during World War I with Alfred Wotquenne.
After the Second World War, the Order of Leopold was bestowed on the several officers of foreign militaries who had helped to liberate Belgium from the occupation of German forces. Most illustrious was the grand Cordons with Palms given by the King to Sir Winston Churchill and Dwight D. Eisenhower in 1945. The medal was also granted to Karel Bossart in 1962, and Josip Broz Tito in 1970.
Today membership can only be granted by decree of His Majesty King Philippe of Belgium and is reserved to the very most important Belgian nationals and to some distinguished foreign persons who contributed in one way to the Belgian military, the Belgian civil society or the Belgian State. Annually, there are two major days when the king normally grants membership, on April 15 (King Philip's birthday) and on November 15 (Day of the Belgian Dynasty).
During state visits, the Order of Leopold is the most important diplomatic gift of the state. In 2015 some protest was noted when King Philippe offered the Grand Cordon to President Erdogan of Turkey during his state visit in Belgium. A parliamantary question was consequently submitted by Barbara Pas.
Knight ('Chevalier/Ridder'), who wears the badge on a ribbon on the left side of the chest.
All five classes come in three divisions (civil, military, maritime). No membership can be granted to a person before the age of 42, except in the military division.
Only the Belgian king is entitled to chair the order and to be named Grand Master ('Grand Maître/Grootmeester').
The Grand Cordon title is reserved in general for other monarchs, heirs, foreign heads of state, generals, Cardinals, ministers of state, Prime Ministers and high diplomats. The Belgian Court has granted the Grand Cordon to all of its family members often considered a personal marriage gift of the king.
The Court has sent grand cordons to other dignitaries like ambassadors, cardinals, important artists and in exception high functionarii, like count Jacques Rogge in 2013. As of the class of commander the decision must be approved by the Council of Ministers.
The collar of the order is in gold, with nine crowns, nine face-to-face monograms "LR" (for "Leopoldus Rex" for King Leopold I), and eighteen lions.
The badge of the order is a white-enameled Maltese Cross, in silver for the Knight class and in gold for the higher classes, with a green-enameled wreath of laurel and oak leaves between the arms of the cross. The obverse central disc features a lion on a black enamel background; the reverse central disc has the face-to-face monogram "LR" (for King Leopold I); both discs are surrounded by a red enamel ring with the motto "Unity Is Strength" in French (L'union fait la force) and in Dutch (Eendracht maakt macht). The cross is topped by a crown, which might have crossed swords (military division) or anchors (maritime division) underneath it. The civil division has neither swords nor anchors.
The plaque of the order is an eight-pointed faceted silver star for the Grand Cordon class, and a silver faceted Maltese Cross with straight rays between the arms for the Grand Officer class. The central disc has a lion on a black enamel background, surrounded by a red enamel ring with the motto as on the badge. Golden crossed swords or anchors might be added behind the medallion, depending on division.
Stars and borders or stripes can be awarded together, but these deviations are currently only rarely awarded. The colour of the ribbon has varied during the nineteenth century from red to purple.
Since 1921, insignias of the order not awarded in wartime have to be purchased by the recipient.
National orders are awarded by royal decree at fixed dates: 8 April (Birthday of King Albert I), 15 November (King's Feast), and in some cases on 21 July (Belgian national holiday) to reward meritorious services to the Kingdom of Belgium based on the career path and age of the recipient. A number of different regulations rule the award of national order for the various ministries. In addition, the national orders may be awarded by the king for especially meritorious deeds. The royal decrees, except for conferrals on foreigners, are published in the Belgian Official Journal (Moniteur Belge).
Grand Officer plaques - civil and maritime divisions (right).
The minister responsible for Foreign Affaires, currently the Federal Public Service (SPF/FOD) Foreign Affairs, administers the national orders and has a role of advisor in cases not fitting within a regulation.
Persons who are the subject of criminal proceedings will usually not be awarded a national order until they are declared not guilty.
Knight: Awarded after 20 years of meritorious service to a commissioned officer with minimum rank of Captain, and after 40 years of meritorious service for a non-commissioned officer.
The years of service that are counted to calculate the eligibility of the award are not necessarily equal to the (calendar) years of duty. Additional bonusses can be earned for service in the air (a heritage coming from King Albert who want to bestow extra credit upon the pilots in the first World War, who often faced great danger in a new and experimental military branch) or on the battlefield (during wartime) and years of service as a non-commissioned officer or as enlisted personnel count as half for the awards made to officers. For awards to military personnel, there is no minimum age requirement. The Order of Leopold is also sometimes awarded to military personnel not meeting the above requirements when they have performed especially meritorious services to the king.
The order in the Maritime Division (with crossed anchors under the crown) is only awarded to members of the merchant navy, as members of the Belgian Navy are awarded the order in the Military Division. The Order of Leopold is currently almost never awarded in the Maritime Division.
The Knight's Cross of the Order of Leopold may be awarded to workers in the private sector or contractual employees of the public sector after fifty-five years of professional activity.
The Knight's Cross of the Order of Leopold is also awarded to the members of the national and provincial committees for the promotion of labour who have reached the age of 42 after a tenure of 20 years (national committee) or 30 years (provincial committee).
Founded in 1932 on the occasion of the centenary of the creation of the Order of Leopold as "Société d'entraide des membres de l'Ordre de Léopold" / "Vereniging tot onderlinge hulp aan de leden van de Leopoldsorde" (Mutual aid society for the members of the Order of Leopold), the Association of the Order of Leopold (Vereniging van de Leopoldsorde in Dutch, Société de l'Ordre de Léopold in French) is a privat association, that is headquartered in Brussels.
Even though orders from different states are not always easy to compare, the Order of Leopold is modeled like the French honour system. The Legion of Honour, which is the highest French order, has the same classes and award conditions. German orders have often different older honour systems, often with only 3 classes or less. The Order of Leopold is roughly equivalent to the following orders from other States.
The Danish Order of Dannebrog, the Order of the Elephant being only awarded to Heads of State.
The French Légion d'Honneur, which is the highest French order and has similar classes and award conditions.
The British Order of the Bath, which is the highest British order awarded to more than a very limited number of people, with two differences: the lowest class of the Order of the Bath (Companion) would be equivalent to the class of Commander of the Order of Leopold (the lower classes of the Order of Leopold therefore having no British equivalent), and the Order of Leopold does not confer knighthood.
The Luxembourg Order of the Gold Lion of the House of Nassau, which is the highest Luxembourgian order and has similar classes but is only rarely awarded, and the Luxembourg Order of Adolphe of Nassau.
The Dutch Military William Order, which is the highest Dutch order but rarely awarded, could be considered the equivalent of the Military Division of the Order of Leopold awarded for bravery. The Order of the Netherlands Lion would be equivalent of the Order of Leopold in other cases.
The Norwegian Order of St. Olav, which is currently the highest Norwegian order and has similar classes.
The Swedish Order of the Sword, which is the highest Swedish order awarded more widely than to Heads of State and has similar classes, the Royal Order of the Seraphim being only awarded to Heads of State.
^ a b c d e Albert I; Museum Dynasticum N° .21: 2009/ n° 2.
^ "Op de Balkan stijgt de temperatuur". www.ars-moriendi.be. Archived from the original on 2014-03-10.
^ "Verontwaardiging om grootlint in de Leopoldsorde voor Erdoğan". Archived from the original on 2017-10-02.
Wikimedia Commons has media related to Order of Leopold (Belgium).


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• Are These Two Of The Nails Used To Crucify Jesus?
History Channel: The Real Face of Jesus?
This is a chapter Robert Perry wrote for an academic collection called "The Healing Power of Spirituality: How Faith Helps Humans Thrive," edited by J. Harold Ellens. In the Sayings Gospel Q, the opening sermon, which was the basis for Matthew's Sermon on the Mount and Luke's Sermon on the Plain, is largely a series of elaborations on the core injunction to "love your enemies." This chapter is Robert's attempt to draw out the meaning of this discourse on loving one's enemies, and thereby to capture what may well be the heart of the historical Jesus' vision. What we find there is something that, rather than being a somewhat primitive relic of the past, is radical and deeply challenging for any time, including our own.
Wow. Bill Maher? Progressives? Social Justice? What if Jesus were a Republican? I was so thrilled to find people talking about the possibility of Jesus having a near-death experience and then it became political. I'm so disappointed.


Svenzva Robotics is able to ship internationally to many locations outside the United States. For these shipments, it is the responsibility of the buyer to pay all customs duties and VAT from both the exporter and importer territories. Svenzva Robotics can both estimate the price of shipping and the landing cost of an international shipment. Please contact sales@svenzva.com if you would be interested in a price estimate.
Please note that our online shipping estimation tool integrated into our webstore is inaccurate or unable to estimate prices for international shipments.
Shipping within the lower 48 states of the United States qualify for domestic shipping. Domestic shipping service is carried out through UPS and requires an adult signature for delivery confirmation. Shipping charges are the responsibility of the customer, and can be estimated using our online shipping estimation tool when products are in your cart.
If you are not satisfied with your product, you may return it within 30 days of receipt for a partial refund. A 10% re-stocking fee will apply. The product must be in its original packaging. Svenzva Robotics is not responsible for return shipping charges.
Svenzva Robotics provides a one year warranty against manufacturer defects on products and materials manufactured by Svenzva Robotics. Items that are subject normal wear (e.g. springs) are not covered under this warranty and can instead be purchased on Svenzva Robotics's online store as an accessory. Components that are not manufactured by Svenzva Robotics (e.g. motors) are not covered under this warranty and are covered by any original manufacturer warranty (if any).
Our motors are covered by their manufacturers separate warranty policy. To view ROBOTIS's Shipping, Returns, and Warranty Policy, click here.
This warranty will be voided if there is intentional or accidental damage to the product or its components, including but not limited to worn out gears, damaged motors or changes to motor firmware.


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The Best Time to Visit Santeramo in Colle, Italy for Weather, Safety, & Tourism
The best times to visit Santeramo in Colle for ideal weather are
April 23rd to July 1st
August 27th to November 11th
Santeramo in Colle Travel Guide
Other Santeramo in Colle Travel Info
Weather in Santeramo in Colle
Average temperatures in Santeramo in Colle vary greatly. Considering humidity, temperatures feel nice most of the year, excluding some cold weeks in the winter, with a low chance of precipitation most of the year. The area is somewhat temperate — in the 41st percentile for pleasant weather — compared to tourist destinations worldwide. Weeks with ideal weather are listed above. If you're looking for the very warmest time to visit Santeramo in Colle, the hottest months are July, August, and then June. See average monthly temperatures below. The warmest time of year is generally mid July where highs are regularly around 90.4°F (32.4°C) with temperatures rarely dropping below 66.1°F (18.9°C) at night.
Santeramo in Colle Temperatures (Fahrenheit)
Santeramo in Colle Temperatures (Celsius)
Santeramo in Colle Perceived Temperature (F)
Santeramo in Colle Perceived Temperature (C)
Average Santeramo in Colle Temperatures by Month
Feb 51 43.8 36.9
Nov 60.1 53 46.5
Jan 10.7 6.7 2.9
Feb 10.6 6.6 2.7
Mar 13.7 9.2 4.9
Dec 11.2 7.3 3.6
If dry weather is what you're after, the months with the lowest chance of significant precipitation in Santeramo in Colle are August, July, and then June. Note that we define "significant precipitation" as .1 inches or more in this section. The lowest chance of rain or snow occurs around mid August. For example, on the week of August 13th there are no days of precipitation on average. By contrast, it's most likely to rain or snow in mid November with an average of 2 days of significant precipitation the week of November 12th.
When can you find snow in Santeramo in Colle? Weather stations report a good amount of seasonal snow likely to be deepest around March, especially close to late March. The best time to ski (if at all) in Santeramo in Colle is often around around March 26th when fresh powder is deepest. Please note that a value of 0 for snow in the graph below may either mean there was no snow, or that snow is unreported.
The graph below shows the % chance of rainy and snowy days in Santeramo in Colle.
The graph below shows the average snow on the ground in Santeramo in Colle (in).
Jan 16% 2.2 2.8
Feb 20% 1.1 2.6
Nov 21% 0.4 3.8
Dec 18% 1.3 3.2
Jan 16 5.6 7.1
Feb 20 2.8 6.6
Mar 18 8.6 9.9
Jul 6 0 2.5
Oct 18 0 6.4
Nov 21 1 9.7
Dec 18 3.3 8.1
Santeramo in Colle has some extremely humid months, with other comfortably humid months. The least humid month is July (50% relative humidity), and the most humid month is November (81%).
Wind in Santeramo in Colle is usually moderate. The windiest month is March, followed by February and April. March's average wind speed of around 9.4 knots (10.8 MPH or 17.4 KPH) is considered "a gentle breeze." Maximum sustained winds (the highest speed for the day lasting more than a few moments) are at their highest in early March where average top sustained speeds reach 18 knots, which is considered a fresh breeze.
The graph below shows the average % humidity by month in Santeramo in Colle.
Feb 8.8 Gentle breeze 15.8 Significant breeze
Apr 7.8 Gentle breeze 14.5 Significant breeze
Jun 7.1 Gentle breeze 14 Significant breeze
Jul 7.1 Gentle breeze 13.6 Significant breeze
Aug 6.7 Light breeze 13.4 Significant breeze
Jul 50%
Nov 81%
Is it Safe to Travel to Santeramo in Colle?
The busiest month for tourism in Santeramo in Colle, Italy is July, followed by May and June. Prices for hotels and flights will be most expensive during these months, though you can save if you purchase well in advance. Tourists are unlikely to visit Santeramo in Colle in November. Those willing to visit at these times will likely find it the least expensive month.
Tourism graph is based on Google searches for services used by tourists relative to the rest of the year. Tourism data for this area is slightly extrapolated based on nearby areas. Displayed data is calculated relative to the peak, so a score of 42.2 in November means 42.2% of the tourists vs. July.
Overall Santeramo in Colle Travel Experience by Season
Humidity and temperatures combine to make this season feel moderately cold. Highs range from 77.2°F (25.1°C) and 52.6°F (11.4°C) with warmer temperatures in the later months. Rain is somewhat common with 3 to 6 days of significant precipitation per month. Spring is the second busiest for tourism, which makes it a good time for those looking for things to do.
The middle-year months have very comfortable weather with high temperatures that are quite warm. These months see the least precipitation with 1 to 3 days of precipitation per month. June – August is the busiest season for tourism in Santeramo in Colle, so lodging and other accommodations may cost more than usual.
Fall daily highs range from 81.5°F (27.5°C) and 56.9°F (13.8°C), which will feel comfortable given the humidity and wind. It rains or snows a significant amount: 4 to 6 days per month. Tourism is the slowest during these months due to the weather, so hotels may be affordably priced.
Weather is too cold this time of year in Santeramo in Colle to be enjoyable for warm weather travelers. The average high during this season is between 56.3°F (13.5°C) and 48.9°F (9.4°C). On average, it rains or snows a fair amount: 5 to 6 times per month. These times of year are fairly slow with tourists.
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redpajama_set_name: RedPajamaCommonCrawl


Meehan Auditorium was packed last weekend to see the men's hockey team pull out a come-from-behind win and a tie.
One night after they came back to defeat Clarkson, 3-2, the Bears overcame another deficit to tie St. Lawrence, 2-2.
The Bears started their comeback Saturday night when Jack Maclellan '12 — who assisted on Timberlake's equalizer — scored his second goal of the weekend on a penalty shot.
Heading into the weekend, Brown was 0-14-1 in games in which its opponents scored the first goal of the game.
"It's one of those things that can weigh on you," Brown Head Coach Brendan Whittet '94 said of the trend.
And with goalie Paul Karpowich of Clarkson (7-22-3, 3-15-2 ECAC) denying everything that came his way in the first two periods, it looked like the Bears (8-15-4, 6-10-4) might be in for another tough loss against the last-place team in the conference.
The Bears finally beat Karpowich 45 seconds into the third period when Timberlake found Chris Zaires '13 for the Bears' first goal.
Brown got the go-ahead goal 1:05 later when Maclellan took the puck from the goal line and up into the slot, deked a defender and the goalie before burying the puck in the back of the net.
The Bears scored an insurance goal to give them a 3-1 lead in the middle of the third, and Clarkson didn't get its second goal until the last minute.
The Bears didn't get a shot on goal until more than 13 minutes into the game on Saturday night and managed only four shots on goal in the opening period.
"They just seemed to be winning all of the battles early," Timberlake said.
Brown did win one key battle, a penalty shot opportunity for St. Lawrence's Kyle Flanagan.
Brown goalie Michael Clemente '12 made the kicksave in time to prevent another Saints goal.
But by the end of the second, St. Lawrence (14-12-7, 8-7-5) had a 2-0 lead.
Maclellan got a penalty shot opportunity for Brown and beat the St. Lawrence goalie, five-hole, to make it a 2-1 game.
Timberlake's last-minute goal tied the score, 2-2, and neither team could score in overtime.
The game ended in a tie, giving Brown one more point in the ECAC standings. The Bears are now tied with Princeton for ninth place in the league with one more weekend left before the postseason. If the team can move up to eighth place or better, it will get a home series in the first round of the ECAC Tournament.
Next weekend, Brown faces Quinnipiac (15-15-2, 9-11-0), whom Brown beat earlier this season, and Princeton (11-13-3, 7-11-2), which split its series with Brown this year.


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Emma Thomas Nolan é uma produtora de cinema britânica, conhecida por produzir os aclamados filmes Batman Begins, The Dark Knight e Inception; todos dirigidos por seu marido Christopher Nolan.

Thomas se formou no University College London, conhecendo seu futuro marido, Nolan, enquanto os dois estudavam lá.

Ela trabalhou como supervisora de roteiro em vários projetos nas década de 1980 e 90, e foi a assistente do diretor Stephen Frears em High Fidelity.

Thomas vive com seu marido e seus quatro filhos em Los Angeles, Califórnia.

Filmografia

Produtora
 Doodlebug (1997)
 Following (1998)
 Memento (2001) (produtora associada)
 Batman Begins (2005)
 The Prestige (2006)
 The Dark Knight (2008)
 Inception (2010)
 The Dark Knight Rises (2012)
 Man of Steel (2013)
Transcendence (2014)
 Interstellar (2014)
Batman v Superman: Dawn of Justice (2016)
 Dunkirk (2017)
Justice League (2017)
Tenet (2020)
Zack Snyder's Justice League (2021)
Oppenheimer (2023)

Ver também
 Syncopy Films

Naturais de Londres
Produtores de cinema do Reino Unido

redpajama_set_name: RedPajamaWikipedia


Marie O'Connor, Liz O'Gorman, Dominic Rollo-Walker, Rosie McGrath, Steven Buckley, Yvonne O'Brien, Patricia O'Connor, Sinead Joy, Labhaoise O'Connor, Kerry O'Mahony, and Denise O'Mahony at Inspired on Tuesday. Photo by Lisa O'Mahony.
WINNERS of the Kerins O'Rahilly's Strictly Come Dancing, Rosie McGrath and Dominic Rollo-Walker, were at Inspired, Friary Lane, on Tuesday where they donated their winnings from the contest.
The pair out-danced some stiff competition on Satuday night to win the Judges Vote and chose to donate their €500 prize to the group.
Inspired is a community project, started up in 2014 to empower adults with learning disabilities and give them chances to integrate with the community, find employment, and extend their educational development.
The public vote winners at the Kerins O'Rahillys Strictly Come Dancing event, Ogie Moran and Eileen O'Shea, will also receive €500 to donate to charities of their choice.


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You are here: Home > Energy > Current Article
Judge approves $230M settlement in Refugio oil spill lawsuit
Energy Topic
Brooke Holland Author
By Brooke Holland Friday, September 23rd, 2022
A federal judge has given final approval of a $230 million settlement for property owners and fishers damaged when Houston-based oil company Plains All American Pipeline's pipe ruptured in 2015 and oil spilled near the Gaviota coast in Santa Barbara County.
Federal District Court Judge Philip S. Gutierrez on Sept. 20 granted final approval of a class action settlement in wake of the Refugio oil spill, according to a release from Capello & Noël, a Santa Barbara law firm representing the plaintiffs.
The settlement includes $184 million to a class of fishers and seafood processors who operated in the areas impacted by the oil spill, plus $46 million to compensate owners and lessees of property impacted by the spill, Capello & Noël said.
The settlement administrator can now begin processing and paying claims submitted by affected fishers and property owners.
There are just over 8,000 property owners and slightly more than 2,000 fishers and fish processors affected, Leila Noël, a partner at Cappello & Noël, told the Business Times.
"We view this as a critical completion of this case," she said.
Cappello & Noël, Lieff Cabraser Heimann & Bernstein LLP, Keller Rohrback LLP, and Audet & Partners achieved the settlement in the litigation.
The amounts, net of attorney fees, costs and administration expenses, will be distributed to class members who submit claims, based on a court-approved distribution plan.
People who believe they may be eligible can contact the court-appointed administrator, JND Legal, to obtain further information about the settlement, the statement from Capello & Noël said. The deadline to file a claim is Oct. 31.
The oil spill was the result of a ruptured onshore pipeline owned by Plains All American Pipeline. More than 142,000 gallons of crude oil spilled onto the coastline, much of it into the ocean.
Before the spill, 130 miles of Plains-operated pipeline was used to transport crude oil from the Santa Barbara coast to inland refineries in California. The company has not reopened its pipeline, and its applications to transport oil by truck instead have been rejected by Santa Barbara County regulators.
Additional litigation is proceeding over claims by oil workers, Noël said. There's also a class action pending in federal court for litigation on behalf of "property owners on which the old pipeline runs," Noël told the Business Times.
ExxonMobil buys damaged Plains All American oil pipeline
Saturday, May 14th, 2022
Plains All American agrees to $230M settlement over 2015 pipeline spill
Dubroff: Oil spill off the coast of Southern California has a familiar stench


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Vinification, flavor, and aroma
This student page has not been curated.
Photo of Rahovec Grapes, a common fruit used for vinification.
Wine making or vinification is a process through which juice, typically grape, is fermented into an alcoholic beverage. Vinification is a complex multistep process, with many uncontrollable variables to be accounted for [1,2,3,4]. Vinification requires the careful management of the microflora present, nutrient availability for the microflora, pH, temperature, and storage conditions, in order to make a palatable vintage. Viticulture refers to the manage the soil, vines, fruit health and harvest, while enology refers to all other aspects of the process that turn the juice to wine. Viticulture and enology research support a demand within the wine industry to develop scientifically supported practices for managing problems in the field. Varietal refers to the grape type, such as a Chardonnay or Petite Sirah, and each varietal is endemic to different climates. Ultimately though, due to the value of a palatable wine, the science of vinification is most used to improve the flavor and aroma of the final product.
The perception of a wine's flavor and aroma comes from a multitude of interactions between about a 1,000 chemical compounds within the wine and our own sensory receptors [1,3,8]. These chemical compounds function in many different ways, and can act synergistically or antagonistically with each other [1,3]. Flavor and aroma compounds are derived from the grapes themselves, the wood fermentation occurs in, and the metabolites of microbes used in the fermentation process [1,2,3]. Making a tasty wine is largely related to the ratios of volatile compounds found in the wine; wines without enough of a certain compound will lack flavor and fullness, while wines with too much of a compound can taste spoiled [1,2,3,4,5,8]. These compounds result from both the alcoholic fermentation process and the malolactic fermentation, which are each driven by their own microbes [2].
Biological and chemical principles guide the science behind the entire vinification process. Once fruit is harvested, it is the winemakers duty to ferment the juice into a palatable wine through complex interactions of yeast and bacteria [1,2,8]. Fermentation in wine is achieved primarily by the yeast Saccharomyces cerevisiae and secondarily through fermentation by malolactic bacteria [1,2,5-7]. Grapes in the field, and in vats after harvest contain natural amounts of residual nutrients, bacteria, and yeast [1,2]. The grape must is a combination of juice, seeds, skins, and stems, along with a host of microbes. Upon crushing the grapes, the juice is naturally inoculated with the yeasts and bacteria from the must. Common industry practice dictates inoculating juice with yeast from a cultured stock bred for vinification to dominate the fermentation process in a favorable way [2]. To determine the length of the fermentation, along with what nutrients to add, enologist assess the biochemical state of the wine throughout fermentation [1,2,3,8] . Concern is paid to particular bacteria, and yeast strains associated with spoilage. Spoilage refers to the presence of compounds associated with off putting aroma and flavor and is explained in more depth in section 2. More important than identifying problematic microbes, is thorough management of the microbial environment of the wine. The proper microbial environment during fermentation ensures that the intended organisms thrive and outcompete spoilage microbes [2]. This includes measuring pH, sugar (or brix), Yeast assimilable nitrogen (YAN), and Free Amino Nitrogen (FAN) discussed in section three, which all help manage spoilage [1,2,3,8].
The page is aimed at a general overview of vinification practices and research into these practices that deal with flavor and aroma. That includes a brief overview of the microbial activity in vinification (alcohol and malolactic) to understand some of the general organisms involved in the process. One the basic fermentation process is outlined in a biological context, it is important to what compounds in wine are important to flavor and aroma, and how the compounds result from microbial metabolism. This includes covering flavor modulation by yeast, and the formation of hydrogen sulfide (spoilage) compounds. Last, common practical applications for altering the flavor compounds or microbial processes in wine are discussed.
1 Microbial Processes of Vinification
1.1 Alcoholic Fermentation
1.2 Malolactic Fermentation
2 Compounds That Effect Flavor and Aroma
2.1 Flavor modulation by yeast
2.1.1 Non-volatile acids
2.1.2 Volatile organic acids
2.1.3 Glycerol
2.2 Hydrogen Sulfide
3 Yeast Assimilable Nitrogen and Free Amino Nitrogen
3.1 Why Nitrogen?
3.2 Free Amino Nitrogen
3.3 Future YAN applications & methods
Microbial Processes of Vinification
Alcoholic Fermentation
Illustration showing how pyruvate, broken down from glucose, is metabolized to form carbon dioxide and ethanol.
Alcohol fermentation is the metabolic process through which sugars are converted to ethanol and carbon dioxide (Micro text). Ripe grapes contain high levels of the simple sugars fructose and glucose (~15%) which are quickly metabolized into pyruvate by yeast [2]. Pyruvate is then used in the biosynthesis of essential constituents like amino acids, and fatty acids, with by products of carbon dioxide, diacetyl, ethanol, esters, and other long chain alcohols [2]. See the figures for additional guidance in the process. Figure two has a description of the fundamental chemical changes in fermentation, figure three shows a chart of the major chemicals produced in wine fermentation. It is these chemicals along with variations in other flavor compounds formed during vinification that make make up the sensory quality of a wine [3,8]. Yeast, mainly Saccharomyces cerevisiae can ferment in aerobic and anaerobic conditions, and is the main contributor to alcohol formation because of its tolerance to high ethanol concentrations (ethanol tolerance in yeast 1986). Other yeasts naturally found in the grape must include Kloeckera and Hanseniaspora [1,2]. S. cerevisiae is shown to modify lipids structures to endure the stress of an ethanol environment [9]. Typically the inoculated yeast populations dominate the later stages of fermentation, a period lasting about 6-20 days depending on initial sugar concentration, or until ethanol reaches about 15% and yeast growth stops [1,2].
Malolactic Fermentation
Illustration showing chemical process of malolactic fermentation in two different lactic acid bacteria (O. oeni and L. lacti).
The secondary phase of wine fermentation is known as malolactic fermentation. It occurs in all red wines, and some whites. After fermentation, the wine is drained from the sediment and yeast, and put into various containers. This is the point in the fermentation process in which wood might be introduced in the form of a wooden barrel, while other winemakers select stainless steel depending on the desired taste [1,2,5-7]. In some cases, wine is fermented a second time by malolactic fermentation. Malolactic fermentation is the decarboxylation of L-malic acid to L-lactic acid through enzymatic activity [2]. This chemical process decreases the acidity from the malic acid in grapes by converting malic acid to L-malate which is fermented by Oenococcus oeni [1,2,5]. See figure four for a illustration of this chemical process. Several lactic acid bacteria can be responsible for malolactic fermentation, with varying effects on the wines flavor and aroma. Lactic acid bacteria in grape must come from the genera Lactobacillus, Pediococcus, Leuconostoc, and Oenococcus. Citric and malic acid can also be fermented by the lactic acid bacteria known as Oenococcus oeni [5,6,7]. The bacteria can be bought to be added manually, but they also occur naturally. The process of citric acid fermentation produces diacetyl, a compound associated with nutty and buttery aromas in wine [2,5]. Sulfite is commonly added to the wine after malolactic fermentation to stop microbial activity, which may prohibit the wine from completing the degradation of citric acid [2,5]. The bacteria can contribute to aroma and flavor of wine by the process of malolactic fermentation where grape derived secondary metabolites can be hydrolyze glycosylated aroma precursors [9].
Certain spoilage bacteria give wine off flavors and poor aroma [1,2,8]. These can be bacteria or molds that grow within in wine corks [10]. Growth of the bacteria Pediococcus spp can have negative impacts on wine flavor and aroma [1,2,5-7]. An example is the formation of diacetyl and acetoin. Growth of the Lactobacillus spp can also have negative impacts on flavor and aroma. Uncontrolled growth of the species is associated with volatile acidity and the formation of compounds like diacetyl, acetoin, and Heresztyn [11]. Sulfur Dioxide is commonly used to control the growth of the aforementioned undesirable bacteria [1,2]. Sulfur dioxide and the pH of win inhibit Lactobacillus spp growth [2,5,6,11]. Though some Pediococcus and Lactobacillus contribute to favorable flavor characteristics, excessive growth of the bacteria will cause spoiling [11].
Compounds That Effect Flavor and Aroma
Wine aroma and flavor is caused by the presence of various compounds intrinsic to the climate and fermentation process. The low pH and high sugar content of grapes exerts a strong selective regime on microorganism within the wine, so that only certain yeast and bacteria species are able to thrive [2,8,12]. The selection regime for a fermenting must only strengthens in anaerobic conditions. The roles individual bacteria and yeast species play in fermentation are directly tied to the taste and smell of the wine as a final product [1,3,4]. The following section outlines in depth the flavor and aroma compounds that give a wine its complexion, and describes how briefly how they are synthesized. Many flavor and aroma compounds contribute beneficially to a wine at some level, but at to high concentration they produce an off flavor. Some of the main compounds and how they relate to fermentation are described in figure 4.
Modified fermentation diagram from Microbiology: An Evolving Science to show the metabolic pathways that yield flavor and aroma compounds in wine.
Flavor modulation by yeast
The following 16 yeast species are common in wine making process: Brettanomyces, Dekkera, Candida, Cryptococcus, Debaryomyces, Hanseniaspora and its asexual counterpart Kloeckera, Kluyveromyces, Metschnikowia, Pichia, Rhodotorula, Saccharomyces, Saccharomyces, Schizosaccharomyces, Torulaspora and Zygosaccharomyces [1]. Throughout the fermentation process different yeast thrive or dwindle according to nutrient availability and environmental conditions. Kloeckera, Hanseniaspora and Candida are shown to thrive in early stages. Several species of Metschnikowia and Pichia follow as concentrations rise. During the latter stages of fermentation in higher alcohol concentrations, Saccharomyces cerevisiae thrives [1,3].
Non-volatile acids
Non volatile acids influences the growth of microbes, and the overall chemistry of the wine. It is responsible for characteristics like 'freshness' among certain varietals. The acidity of grapes is dependent on the temperature of the region [1,2,4]. Some acid species found in wine during the fermentation process include succinic acid, keto acids (pyruvic and ketoglutaric acid), lactic acid, and malic acid. Succinic acid, associated with yeast fermentation, is known to have a bitter and overly salty taste [1,2].
Volatile organic acids
Volatile organic acids are also major in wine chemistry. Among the volatile acid species are acetic acid (90%) and the rest comprised of propionic and hexanoic acid. They result from fatty acid metabolism in yeast and bacteria. Acetic acid can impart a vinegar taste at high concentrations. Acetate is produced by yeast, but most acetic acid in wine comes from the metabolism of ethanol by aerobic acetic acid bacteria [1,2]. Alcohols – ethanol is the main alcohol of interest in wine. High sugar levels in fruit convert to wines with more ethanol. Enough ethanol enhances the sensory perception of a wine, but too much produces a burn that can mask the wine [1,2,3,4].
Glycerol is another product of the alcoholic fermentation process. Glycerol is a polyol that tasts slightly sweet with an oily mouth feel. Glycerol is found in dry and semi-sweet wines at concentrations of 5-14 g/L [1]. In red wines glycerol concentrations are higher than in whites. Glycerol metabolism is very important to the anaerobic fermentation of sugars because it plays key roles in cell growth and division [1].
Higher alcohols or fusel alcohols are secondary yeast metabolites. Higher alcohols can have beneficial or detrimental effects on wine flavor and aroma. Too much of a higher alcohol gives wine a strong pungent smell, but the right amount contributes to a wines fruit notes [1,2,3]. Higher alcohol formation can be variable among different yeast strains. Yeast products include acetaldehyde, pyruvic acid, and vinyl phenol [1,2,3].
Another compound important to taste is diacetyl which in smaller concentrations gives wine a buttery or toasty flavor, but at high concentrations it is off putting. Most diacetyl in wine comes from the metabolic activities of lactic acid bacteria [1,2]. Other compound varieties include volatile phenols, esters, sulfur compounds, sulfides, thiols and monoterpenoids [1,2,4].
Diagram of a hydrogen sulfide molecule with bond angles included.
Yeast has role in production of volatile sulfur compounds through the sulfate reduction sequence pathway [1,2,13]. The importance of sulfur compounds in wine has a tremendous effect on the sensory quality of the wine. Hydrogen sulfide can make wines smell rotten while other sulfur compounds like the flavor active thiol 3-mercaptohexanol, can impart fruity notes beneficial to the sensory quality of a wine [13]. The wine yeast Saccharomyces cerevisiae is responsible for forming many of these volatile sulfur compounds that contribute to a wines sensory quality [1,13].
Hydrogen sulfides found in wine are formed through the metabolic pathways of yeast from inorganic sulfur compounds, sulfate and sulfite, and from organic sulfur compounds cysteine and glutathionine [13]. Hydrogen sulfide is released from the cell as result of the sulfate reduction sequence pathway [1,13]. Hydrogen sulfide is derived from the HS- ion, which serves as an intermediate stage in the reduction of sulfite and sulfate to synthesize organic sulfur compounds[1,13]. The HS- ion is sequestered in the presence of a nitrogen supply to form methionine and cysteine. Thus in low nitrogen environments, sulfide gathers within the cell and be released as hydrogen sulfide [1,13]. This can cause off flavor in the wine.
Yeast Assimilable Nitrogen and Free Amino Nitrogen
Why Nitrogen?
Nitrogen is considered a building block of life necessary to the growth of almost any organism. It is part of many biomolecules and molecules inherent to cell machinery. It is necessary for both the synthesis of Acetyl-CoA and amino acids, which yeast cells need for proliferation [2]. It also makes nitrogen a convenient measure to take when planning for fermentation, according to multiple agricultural research websites, though the articles are not always peer reviewed. The same tutorial style information explains how nitrogen levels in the must and juice can indicate how long a fermentation might take. Furthermore, low nitrogen levels are associated with what are known as stuck fermentations, where yeast growth declines [1,2,14]. Thus YAN is an important measurement for the complete fermentation and preservation of flavor and aroma in wine.
YAN is widely accepted as an important measurement during wine making. Typical YAN levels vary between grape type, climate, harvest, and fruit health. YAN should be measured at the start of most large quantity fermentations, due to its inherent impact on the fermentation process, as explained below [see website http://www.vtwines.info/]. Certain problems in grape growth and development like rot deplete YAN [1,2,14, VT wine website]. Nitrogen availability is important because of its relation to the formation sulfur-like compounds. Sulfur like compounds are recognized compounds found in wines that produce off, or unpalatable flavors [1,2,14]. The necessary YAN for fermentation is very relative to varietal and geography, so across the US universities like Virginia Tech measure YAN in local wineries.
One particular aspect of wine making includes overcoming the variability of grape juice from year to year. Depending on the season and climate, grapes can have different sugar, amino acid, and nitrogen compositions at harvest time. The interplay between these and other major compounds is what winemakers attempt to fine tune in order to create palatable vintages year after year, in the context of changing grape conditions.
Yeast assimilable nitrogen (YAN) is important for any beverage fermentation process. YAN refers to the nitrogenous compounds like Free Amino Nitrogen (FAN), ammonia, and ammonium available in grapes. The most important sources of nitrogenous compounds are alpha amino acids, ammonium ion concentrations and small peptides, excluding Proline a dominant secondary amino acid [1].
Agricultural research institutes across the world track YAN levels as they relate to cultivars. In Australia the addition of YAN is common practice in many large-scale operations. Among Australian grape juices YAN can vary from 50-350 mg/L [1,6]. Yeast also varies in its metabolic demand for nitrogen. Besides fermentable sugars, nitrogen availability is the primary nutrient in yeast fermentation [2]. YAN can be measured after harvest, depending on the level of facilities available. Controlling YAN is critical to all wine making to ensure spoilage organisms don't ruin the wines sensory quality [1,6]
Lack of YAN can be the cause of things like stuck fermentations, where yeast stop metabolizing and enter a dormant state. Diammonium phosphate can be added as a nutrient to correct for YAN levels, often at the beginning of the fermentation process [1,6].
Free Amino Nitrogen
Free amino nitrogen is assimilable, or available, to yeast for metabolic activity during the fermentation process. Thus because nitrogen availability is so strongly tied good fermentation, the amount of FAN is of interest to enologists. FAN is determined by assaying the alpha amino group of primary amino acids, or FAN. Proline is exluded from the assay because though it contains FAN, the nitrogen in Proline is not assimilable in aerobic fermentation environments [2]. The measurement of non-Proline FAN and combined with the measurement of ammonia by enzymatic method is a sophisticated method for measuring YAN [see VT website mentioned above]. Simpler methods for measuring YAN include the Formal Titration, and more complex ones like mid-infrared spectrometry [1].
Many different wine compounds derived from fermentation are regulated by YAN. These compounds vary due to YAN levels and yeast species. Primary metabolites of sugar metabolism are controlled by YAN levels. Ethanol is another major product of sugar fermentation but generally, YAN has little effect on the ethanol yield. Glycerol and acetic acid are strongly dependent on both initial YAN levels, and yeast strain used. Sulfur dioxide production is also stimulated by initial YAN concentrations, but is shown to be largely yeast species dependent. Malolactic fermentation inhibition is also associated with high YAN levels, but not SO2 production [
Future YAN applications & methods
Researchers have begun to assess ways to best control YAN in the industrial winemaking process. Yeast is shown to produce key aroma compounds, esters, alcohols, acids and lactones. One study examined two yeast strains that created different wines under initial nitrogen conditions to test the common practice of adding YAN before identifying levels of naturally occurring YAN.
Wine is a complex beverage made up of many different biomolecules that stimulate the senses, particularly taste and smell. The production of wine is a large industry and research enables changes in practical applications to enhance flavor and aroma. This article covered just some of the compounds responsible for flavor and aroma, and how they relate to metabolic processes during the fermentation process. There is obviously much more to know about how these systems work, but the basic information is provided. Last the article explains how certain management strategies, related to microbial environments in the wine, can be managed to select for beneficial flavor compounds, and minimize off compounds.
[1] Styger, Gustav, Bernard Prior, and Florian F. Bauer. "Wine flavor and aroma." Journal of industrial microbiology & biotechnology 38.9 (2011): 1145-1159.
[2] Slonczewski, Joan L., and John Watkins. Foster. Microbiology: An Evolving Science. New York: W.W. Norton Et, 2014. Print.
[3] Swiegers, J. H., et al. "Yeast and bacterial modulation of wine aroma and flavour." Australian Journal of grape and wine research 11.2 (2005): 139-173. Heard, Gillian M., and Graham H. Fleet. "Growth of natural yeast flora during the fermentation of inoculated wines." Applied and Environmental Microbiology 50.3 (1985): 727-728.
[4] Romano, P., et al. "Function of yeast species and strains in wine flavour." International journal of food microbiology 86.1 (2003): 169-180.
[5] Nielsen, Jan Clair, and Marianne Richelieu. "Control of flavor development in wine during and after malolactic fermentation by Oenococcus oeni." Applied and environmental microbiology 65.2 (1999): 740-745.
[6] Swiegers, J. H., et al. "Yeast and bacterial modulation of wine aroma and flavour." Australian Journal of grape and wine research 11.2 (2005): 139-173.
[7] Lonvaud-Funel, Aline. "Lactic acid bacteria in the quality improvement and depreciation of wine." Lactic Acid Bacteria: Genetics, Metabolism and Applications. Springer Netherlands, 1999. 317-331.
[8] T. H., et al. "Grape juice indicators for prediction of potential wine quality. I. Relationship between crop level, juice and wine composition, and wine sensory ratings and scores." American Journal of Enology and Viticulture 29.4 (1978): 267-271.
[9] Ugliano, Maurizio, Alessandro Genovese, and Luigi Moio. "Hydrolysis of wine aroma precursors during malolactic fermentation with four commercial starter cultures of Oenococcus oeni." Journal of agricultural and food chemistry 51.17 (2003): 5073-5078.
[10] Sefton, Mark A., and Robert F. Simpson. "Compounds causing cork taint and the factors affecting their transfer from natural cork closures to wine–a review." Australian Journal of Grape and Wine Research 11.2 (2005): 226-240.
[11] Edwards, Charles Gould. Lactic acid bacteria native to Washington State wines. Washington State University, College of Agriculture and Home Economics Research Center, 1992.
[12] Casey, Gregory P., and WM Mike Ingledew. "Ethanol tolerance in yeasts." Critical reviews in microbiology 13.3 (1986): 219-280.
[13] Swiegers, J. H., and I. S. Pretorius. "Modulation of volatile sulfur compounds by wine yeast." Applied Microbiology and Biotechnology 74.5 (2007): 954-960.
[14] Carrau, Francisco M., et al. "Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast assimilable nitrogen on two model strains." FEMS yeast research 8.7 (2008): 1196-1207.
[15] [www.ftb.com.hrfiles/journals/1/articles/183/public/183-182-1-PB.pdf Romano, Patrizia. "Metabolic characteristics of wine strains during spontaneous and inoculated fermentation." Food Technology and Biotechnology 35 (1997): 255-26]
Edited by Patrick Niedermeyer, a student of Nora Sullivan in BIOL168L (Microbiology) in The Keck Science Department of the Claremont Colleges Spring 2014.
Retrieved from "https://microbewiki.kenyon.edu/index.php?title=Vinification,_flavor,_and_aroma&oldid=109740"
Uncurated Pages
Pages edited by students of Nora Sullivan at the Claremont Colleges


text:
Rafael Valls Ferri (født 25. juni 1987 i Cocentaina) er en tidligere spansk cykelrytter. Han blev professionel i 2008, hvor han begyndte hos Scott-American Beef.

Meritter

2010
2. etape, Tour de San Luis
 Vinder af bjergkonkurrencen.
2. plads, 7. etape af Tour de France

Eksterne Henvisninger

Mandlige cykelryttere fra Spanien


Susmet is an engineering consultancy specialising in sustainable engineering, including measuring and reporting of carbon, energy, water and waste. We work together with our clients to achieve their sustainability requirements and targets. We are also experts in software systems to automate and simplify sustainability reporting and management for corporate and government sectors.
We were formed in early 2011 when our founder, Dinesh Jayasuriya, returned from working in the United Nations and started working with long-time colleagues from a former organisation called the Coffey Sustainable Engineering Services. Some of those colleagues would later move over to Susmet and continue to work here. Susmet now has staff in Melbourne, Sydney and Brisbane as well as partners in other Australian States and Jakarta Indonesia.


text:
class ProjectServices < Spinach::FeatureSteps
  include SharedAuthentication
  include SharedProject
  include SharedPaths

  step 'I visit project "Shop" services page' do
    visit project_services_path(@project)
  end

  step 'I should see list of available services' do
    page.should have_content 'Project services'
    page.should have_content 'Campfire'
    page.should have_content 'Hipchat'
    page.should have_content 'GitLab CI'
    page.should have_content 'Assembla'
  end

  step 'I click gitlab-ci service link' do
    click_link 'GitLab CI'
  end

  step 'I fill gitlab-ci settings' do
    check 'Active'
    fill_in 'Project url', with: 'http://ci.gitlab.org/projects/3'
    fill_in 'Token', with: 'verySecret'
    click_button 'Save'
  end

  step 'I should see service settings saved' do
    find_field('Project url').value.should == 'http://ci.gitlab.org/projects/3'
  end

  step 'I click hipchat service link' do
    click_link 'Hipchat'
  end

  step 'I fill hipchat settings' do
    check 'Active'
    fill_in 'Room', with: 'gitlab'
    fill_in 'Token', with: 'verySecret'
    click_button 'Save'
  end

  step 'I should see hipchat service settings saved' do
    find_field('Room').value.should == 'gitlab'
  end

  step 'I click pivotaltracker service link' do
    click_link 'PivotalTracker'
  end

  step 'I fill pivotaltracker settings' do
    check 'Active'
    fill_in 'Token', with: 'verySecret'
    click_button 'Save'
  end

  step 'I should see pivotaltracker service settings saved' do
    find_field('Token').value.should == 'verySecret'
  end

  step 'I click Flowdock service link' do
    click_link 'Flowdock'
  end

  step 'I fill Flowdock settings' do
    check 'Active'
    fill_in 'Token', with: 'verySecret'
    click_button 'Save'
  end

  step 'I should see Flowdock service settings saved' do
    find_field('Token').value.should == 'verySecret'
  end

  step 'I click Assembla service link' do
    click_link 'Assembla'
  end

  step 'I fill Assembla settings' do
    check 'Active'
    fill_in 'Token', with: 'verySecret'
    click_button 'Save'
  end

  step 'I should see Assembla service settings saved' do
    find_field('Token').value.should == 'verySecret'
  end

  step 'I click email on push service link' do
    click_link 'Emails on push'
  end

  step 'I fill email on push settings' do
    fill_in 'Recipients', with: 'qa@company.name'
    click_button 'Save'
  end

  step 'I should see email on push service settings saved' do
    find_field('Recipients').value.should == 'qa@company.name'
  end

  step 'I click Slack service link' do
    click_link 'Slack'
  end

  step 'I fill Slack settings' do
    check 'Active'
    fill_in 'Subdomain', with: 'gitlab'
    fill_in 'Room', with: '#gitlab'
    fill_in 'Token', with: 'verySecret'
    click_button 'Save'
  end

  step 'I should see Slack service settings saved' do
    find_field('Subdomain').value.should == 'gitlab'
    find_field('Room').value.should == '#gitlab'
    find_field('Token').value.should == 'verySecret'
  end
end

redpajama_set_name: RedPajamaGithub


1) You have 7 days to contact us and 30 days to return it from the date it was received. If this item is in your possession more than 7 days, it is considered used and WE WILL NOT ISSUE YOU A REFUND OR REPLACEMENT. There are NO EXCEPTIONS! Shipping cost is bear by both seller and buyer in half. 2) All returned items MUST BE in the original packaging and you MUST PROVIDE us with the shipping tracking number, specific reason for the return, and your order number. 3) We will refund YOUR FULL WINNING BID AMOUNT, upon receipt of the item in its original condition and packaging with all components and accessories included, AFTER BOTH Buyer and Seller cancel the transaction from . OR, you may choose to have a replacement. 4) We will bear all the shipping cost if the product(s) is (are) not as advertised.
1) 8 months Manufacturer's limited Warranty for defective items (excluding items damaged and/or misused after receipt). Accessories come with a 3-month warranty. 2)Defective items MUST BE reported and returned within the warranty period (and in the original packaging, if possible). You must tell us what the defect is and give us your order number. WE DO NOT REPAIR OR REPLACE ITEMS WITH AN EXPIRED WARRANTY. You agree to all of the above-listed policies upon ordering on !


Human service workers face many hurdles as they dedicate themselves to deliveri ng the best services possible – whether working with clients with mental health or developmental disabilities. For many workers, workplace safety is a serious issue that too often is not properly addressed.
One year ago, human service worker Stephanie Moulton was allegedly killed by a mentally ill client in Revere, MA. Since Stephanie's tragic death, her family, mental health advocates and coworkers have been working on key legislative initiatives that would improve safety in the mental health system.
One such bill, "Stephanie's Law," would require Department of Mental Health facilities in Massachusetts to be equipped with panic buttons. These panic buttons – which would be used to call for help in the event of an emergency – could save lives.
SEIU Local 509 is joining human service workers, families, and advocates to mark the anniversary of Stephanie's death and to commemorate her birthday with events across the state, including a candlelight vigil on February 8th at 6:30 p.m. in Peabody, MA. The events will highlight the need for measures to prevent and respond to threats to worker safety in the mental health system.
We know that human service workers across the country struggle with safety issues every day. We want to hear about your personal experiences with workplace safety so that we can help raise awareness and implement safety policies that will help protect human service workers and clients. By sharing stories from workers, advocates and clients across the country, we can help policy makers understand the scope of the problem and the impact on the quality of care.
If you have a story about workplace safety, please share it with us. By putting a human face on the problem, we can build the momentum we need to get policy makers to take action now to improve safety and services. Click here to share your personal story about workplace safety.
Job Development – It's About Having Fun and the Right Attitude!
Most people would rather walk on hot coals than job develop. George Nostrand, APSE board member and employment consultant at Vocational Opportunity Works (VOW) in Vermont, will demonstrate how job development can be more natural, and even fun, when you learn to be yourself and approach employers with the right attitude.
What: Natural Job Development webinar: It's about having fun and the right attitude!
Webinars are recorded for your convenience if you can not attend the live webinar.
More APSE Webinars — Click Here!
Is Proper Etiquette a Thing of the Past?
… I agree. And I think this holds true for adults, too. If someone is expecting an important text or phone call – hey, fine. But in many cases people pick up like EVERYTHING is an emergency! Seems to me it is rude to constantly interrupt someone "to pick up." Whatever happened to someone saying, "I'm busy. Can I get back to you later. I'm with someone right now." Or else just let it go to the device's voice mail. Isn't that what that feature is for? Might be a good area for EAPs to distribute some literature on.
Since we Packers fans are mighty bummed out today after losing to the New York Giants, I thought the following post might be useful for those of you who count sports fanatics anong your corporate clients' employees.
Sports can generate a high rush of adrenalin, especially when your favorite team is playing a long awaited game. For many sports fans, the adrenalin rush can span through the course of many days prior to the big game and then, leave a feeling of depression or melancholy when the game is over. This is commonly referred to as "sports depression", or atypical depression.
Think that old adage about making a New Year's resolution to improve your health is just a tired cliche? Think again. Two new reports find that employees in Canada and the U.S. want their employers to help them get healthy.
While many companies are already using a combination of workplace health services and financial incentives to improve the health of their employees, workers in both countries say they want more help from their employers in getting and staying healthy.
In 2011, more than one-third (36%) of consumers did not participate in any health program or service offered by their employer, the research found. Among the programs that workers DID participate in, blood tests or biometric screenings were the most popular (61%), followed by health risk assessments (57%).
Despite low participation, when workers DO take part in these programs, satisfaction is extremely high, the research found.
Sweet Acceptance Versus Bitter Resistance (Booklocker) is revolutionary book for people who suffer from addiction, contend with bad habits, possess negative thinking patterns, or are held captive by an addictive personality.
Author Dr. Peter Andrew Sacco can help readers transform their lives with his practical and theoretical knowledge for overcoming addictions, along with a revolutionary 3-tier approach of psychology, spiritualism and law of attraction.
Using cognitive behavioral therapy techniques along with the 8 Beatitudes from the Holy Bible, this book breaks new ground in combining psychology with spirituality for overcoming addiction. Furthermore, it employs the principles from the law of attraction, teaching individuals how to become what they most want to be, as well as showing them how to receive what they want.
Sacco is an author, psychology professor, and former private practitioner/hypnotherapist, and author of many international popular selling books. Learn more at http://www.petersacco.com.


IELTS là kì thi chuẩn hóa quốc tế uy tín và được sử dụng phục vụ các mục đích khác nhau như đi xin việc, đi du học, hay nhập cư. Bạn có thể tìm hiểu 11 dạng câu hỏi bài thi IELTS Reading đã được eJOY tổng hợp tại đây. Chúng ta hãy cùng bắt đầu với dạng câu hỏi đầu tiên trong phần thi IELTS Reading – INFORMATION IDENTIFICATION (Câu hỏi xác định thông tin).
Đây chính là dạng câu hỏi True/ False/ Not given. Đề bài sẽ đưa ra 1 loạt các mệnh đề và hỏi bạn 'Do the following statements agree with the information in the text?', có nghĩa là bạn cần xác định xem các mệnh đề đã cho có đúng với nội dung thông tin bài đọc hay không. Sau đó bạn sẽ trả lời True/ False/ Not given cho mỗi mệnh đề.
Điều đáng lưu ý ở dạng bài tập này là bạn cần phân biệt danh giới rõ ràng giữa FALSE và NOT GIVEN. 'FALSE' có nghĩa là mệnh đề đưa ra nói điều ngược lại với thông tin trong bài đọc. Còn 'NOT GIVEN' có nghĩa là thông tin trong mệnh đề không tán thành và cũng không đối nghịch với thông tin bài đọc. Nói cách khác, 'NOT GIVEN' có nghĩa là thông tin trong mệnh đề không có trong bài đọc. Các bạn cần phân biệt rõ hai khái niệm này, tránh nhầm lẫn. Các bạn có thể tham khảo phần giải thích bằng tiếng Anh dưới đây nhé.
Một điểm đáng chú ý nữa đó là chúng ta chỉ quyết định True/ False/ Not given dựa theo thông tin trong bài đọc, chứ không dựa vào hiểu biết riêng của cá nhân về lĩnh vực được nói đến.
Cork – the thick bark of the cork oak tree (Quercus saber) – is a remarkable material. It is tough, elastic, buoyant, and fire-resistant, and suitable for a wide range of purposes. It has also been used for millennia: the ancient Egyptians sealed their sarcophagi (stone coffins) with cork, while the ancient Greeks and Romans used it for anything from beehives to sandals.
And the cork oak itself is an extraordinary tree. Its bark grows up to 20 cm in thickness, insulating the tree like a coat wrapped around the trunk and branches and keeping the inside at a constant 20°C all year round. Developed most probably as a defence against forest fires, the bark of the cork oak has a particular cellular structure – with about 40 million cells per cubic centimetre -that technology has never succeeded in replicating. The cells are filled with air, which is why cork is so buoyant. It also has an elasticity that means you can squash it and watch it spring back to its original size and shape when you release the pressure.
Cork oaks grow in a number of Mediterranean countries, including Portugal, Spain, Italy, Greece and Morocco. They flourish in warm, sunny climates where there is a minimum of 400 millimetres of rain per year, and not more than 800 millimetres. Like grape vines, the trees thrive in poor soil, putting down deep roots in search of moisture and nutrients. Southern Portugal's Alentejo region meets all of these requirements, which explains why, by the early 20th century, this region had become the world's largest producer of cork, and why today it accounts for roughly half of all cork production around the world.
Most cork forests are family-owned. Many of these family businesses, and indeed many of the trees themselves, are around 200 years old. Cork production is, above all, an exercise in patience. From the planting of a cork sapling to the first harvest takes 25 years, and a gap of approximately a decade must separate harvests from an individual tree. And for top-quality cork, it's necessary to wait a further 15 or 20 years. You even have to wait for the right kind of summer's day to harvest cork. If the bark is stripped on a day when it's too cold – or when the air is damp – the tree will be damaged.
of stripping cork bark has been invented, so the job is done by teams of highly skilled workers. First, they make vertical cuts down the bark using small sharp axes, then lever it away in pieces as large as they can manage. The most skilful cork-strippers prise away a semi-circular husk that runs the length of the trunk from just above ground level to the first branches. It is then dried on the ground for about four months, before being taken to factories, where it is boiled to kill any insects that might remain in the cork. Over 60% of cork then goes on to be made into traditional bottle stoppers, with most of the remainder being used in the construction trade. Corkboard and cork tiles are ideal for thermal and acoustic insulation, while granules of cork are used in the manufacture of concrete.
Recent years have seen the end of the virtual monopoly of cork as the material for bottle stoppers, due to concerns about the effect it may have on the contents of the bottle. This is caused by a chemical compound called 2,4,6-trichloroanisole (TCA), which forms through the interaction of plant phenols, chlorine and mould. The tiniest concentrations — as little as three or four parts to a trillion —can spoil the taste of the product contained in the bottle. The result has been a gradual yet steady move first towards plastic stoppers and, more recently, to aluminium screw caps. These substitutes are cheaper to manufacture and, in the case of screw caps, more convenient for the user.
The classic cork stopper does have several advantages, however. Firstly, its traditional image is more in keeping with that of the type of high quality goods with which it has long been associated. Secondly —and very importantly — cork is a sustainable product that can be recycled without difficulty. Moreover, cork forests are a resource which support local biodiversity, and prevent desertification in the regions where they are planted. So, given the current concerns about environmental issues, the future of this ancient material once again looks promising.
Bạn hãy trả lời trong comment phía dưới nhé!
I'm quite confused with the last question as I'm not sure about "by hand". Does it mean you do it by your own hands? or You do it manually without the help of machine? I choose the later thought.


text:
Defender Luis Binks with the Impact in 2021
November 11, 202011:00AM EST
MONTREAL – The Montreal Impact announced on Wednesday that centre-back Luis Binks, transferred to Bologna FC 1909 on August 13, will remain with Montreal on loan until December 31, 2021.
"Despite his young age and his little experience at the professional level, Luis played an excellent first season with us, which got him a transfer to Bologna," said Montreal Impact sporting director Olivier Renard. "He showed what he can bring to this group and we are happy to know he will keep progressing in our club for another year."
Binks joined the Impact on February 18, 2020, after being acquired from Tottenham Hotspur FC, in England. In his first year with the Impact, he started 20 of the 21 games he played during the MLS regular season, with 1,762 minutes of play. He also took part in two of the three Concacaf Champions League games, for a total of 180 minutes of play.
Transaction: Defender Luis Binks is loaned from Bologna FC 1909 to the Impact until December 31, 2021.
The Club acquires forward Sunusi Ibrahim
January 8, 2021 (1 min)
The Club becomes Club de Foot Montréal
Paul Labonté and Justin Kingsley join the Club
Djordje Mihailovic called up by United States U23 national team
Romell Quioto named 2020 Impact MVP
Impact acquires midfielder Djordje Mihailovic
© 2021 MLS. All Major League Soccer trademarks and copyrights used by permission. All rights reserved. Privacy Policy | Terms of Service | Do Not Sell My Personal Information Powered by MLS Digital IMPORTANT NOTE: We have updated our Terms of Use. It affects your rights about how to resolve any dispute between you and MLS. Read here.


text:
Het The Hague Beach Stadium is een stadion op het strand bij het noordelijke havenhoofd van Scheveningen.

Het Beachstadion werd in 2007 opgericht door de gemeente Den Haag. Er worden diverse sporten beoefend zoals beachvolleybal en beachsoccer en nu ook beachhockey, beachtennis, beachhandbal en beachkorfbal. Er worden internationale toernooien gespeeld maar als er geen officiële toernooien zijn, kan het stadion door andere instellingen gebruikt worden. Onder meer het Nederlands kampioenschap beachvolleybal wordt op deze locatie gespeeld.

In 2016 vond een vernieuwing plaats met uitbreiding van faciliteiten. Tijdens de coronacrisis werd het stadion ingezet om (buiten)sport te stimuleren.

Externe link
Officiële website

Bouwwerk in Scheveningen
Beach Stadium


text:
Q: Serialize list of interfaces using XML Serialization I have the class below which I need to serialize using the XML Serializer
I know that the XML serializer does not like interfaces
However, our coding standards normally involve always coding to interfaces not concrete classes
I thought of a way to be able to stream this list without changing the types which would cause many compilation issues, as well as breaking our standards
My idea is to have a property which reads the Meters list and casts to concrete classes then to totally ignore meters when it comes to serializing
However, the XML will still need to have Meters as the element name
However this does not work
    using System;
    using System.Collections.Generic;
    using System.Linq;
    using System.Runtime.Serialization;
    using System.Xml.Serialization;

    public class MeterWalkOrder
    {
        public MeterWalkOrder()
        {
            Meters = new List<IMeter>();
        }

        public String Name { get; set; }

        [XmlIgnore]
        public List<IMeter> Meters { get; set; }

        [XmlArrayItem(ElementName = "Meter")]
        [XmlElement(ElementName = "Meters")]
        public List<Meter> SerializableMeters
        {
            get
            {
                return Meters.Cast<Meter>().ToList();
            }
            set
            {
                Meters = new List<IMeter>(value);
            }
        }
    }
}

Is there any way around this?
My XML (which cannot be changed) is below
   <MeterWalkOrder>
      <Name>Red Route</Name>
      <Meters>
        <Meter>
          <MeterID>1</MeterID>
          <SerialNumber>12345</SerialNumber>
        </Meter>
        <Meter>
          <MeterID>2</MeterID>
          <SerialNumber>SE</SerialNumber>
        </Meter>
      </Meters>
    </MeterWalkOrder>

The top level error is
There was an error reflecting type 'WindowsFormsApplication1.Classes.MeterWalkOrder'.
The inner exception is
{"XmlElement, XmlText, and XmlAnyElement cannot be used in conjunction with XmlAttribute, XmlAnyAttribute, XmlArray, or XmlArrayItem."}
I really would like to avoid setting a precedent for using lists of concrete classes

A: You will need to replace [XmlElement(ElementName = "Meters")] with [XmlArray(ElementName = "Meters")] as the error states:
{"XmlElement, XmlText, and XmlAnyElement cannot be used in conjunction with XmlAttribute, XmlAnyAttribute, XmlArray, or XmlArrayItem."}

To define an Array for the XmlSerializer you can mark it with XmlArray and its corresponding items with XmlArrayItem
Example:
public class MeterWalkOrder
{
    public MeterWalkOrder()
    {
        Meters = new List<IMeter>();
    }

    public String Name { get; set; }

    [XmlIgnore]
    public List<IMeter> Meters { get; set; }

    [XmlArrayItem(ElementName = "Meter")]
    [XmlArray(ElementName = "Meters")]
    public List<Meter> SerializableMeters
    {
        get
        {
            return Meters.Cast<Meter>().ToList();
        }
        set
        {
            Meters = new List<IMeter>(value);
        }
    }
}

 public interface IMeter {
   int MeterID { get; set; }
 }

 public class Meter : IMeter {
     public int MeterID { get; set; }
     public string SerialNumber { get; set; }
 }

Test:
var data = new MeterWalkOrder{ Name = "Red Route", Meters = new List<IMeter>
{
     new Meter{ MeterID = 1, SerialNumber = "12345"},
     new Meter{ MeterID = 2, SerialNumber = "SE"}
}};
using (var stream = new FileStream("C:\\Users\\Adam\\Desktop\\Test2.xml", FileMode.OpenOrCreate))
{
    XmlSerializer ser = new XmlSerializer(typeof(MeterWalkOrder));
    ser.Serialize(stream, data);
}

Result:
<?xml version="1.0"?>
<MeterWalkOrder xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns:xsd="http://www.w3.org/2001/XMLSchema">
  <Name>Red Route</Name>
  <Meters>
    <Meter>
      <MeterID>1</MeterID>
      <SerialNumber>12345</SerialNumber>
    </Meter>
    <Meter>
      <MeterID>2</MeterID>
      <SerialNumber>SE</SerialNumber>
    </Meter>
  </Meters>
</MeterWalkOrder>

redpajama_set_name: RedPajamaStackExchange