Cookies help us deliver our Services. By using our Services or clicking I agree, you agree to our use of cookies.
I agree cookie policyEttore Majorana Foundation and Centre for Scientific Culture
President: Professor Antonino Zichichi
Director: Sir Tom Blundell, FRS FMedSci
49th Course
High-pressure crystallography:
status artis and emerging opportunities
a NATO Advanced Study Institute
New experimental and theoretical approaches in the field of high pressure crystallography allow us to address fundamental scientific questions in disciplines such as Physics, Chemistry, Biology, Geosciences and Materials Science. High pressure - from the very modest pressure required to induce the denaturation of proteins and modify intermolecular interactions, through the higher pressures required to synthesise new materials for technological application, to the ultra-high pressures required to radically alter the chemical physical properties of simple elements and materials or recreate the conditions found in Earth's and other planets' interior - is making it a versatile and central tool in condensed matter science.
Fundamental topics covered in the course include experimental techniques for pressure generation, X-ray and neutron diffraction on single crystal and powder materials, comparative structural studies and combined high-temperature and low-temperature experiments. These will be demonstrated through examples of different chemical and structural complexity, from minerals to ices and biomolecules. Specialized and frontiers high-pressure research topics will include computational crystallography, dynamic compression, characterization of liquids and glasses and pair distribution function analysis. The course will be rounded up by illustrating the use of high-pressure as a means to study and access new materials for industrial application such as pharmaceuticals, energy storage, magnetic and ultra-hard materials.
Lectures will be complemented by demonstration and workshop sessions. The course will provide a platform for young and senior scientists to interact and identify as well as discuss new challenges in this rapidly evolving and vibrant research area.
This page has been made by Gianni Grassi, the webmaster of crystalerice.org until 2015. Unfortunately in 2015 he died and I decided to keep this page almost like he did it, to honour his memory and his work.
Thank you dear friend.
Fabio
Images of fruit cakes where the support is made
of "Pasta frolla" ( = short or basic crust pastry),
prepared as instructed under the recipe Pasticcio "Ferrara"
modified by Lodovico; it is then covered
- after having cooked it in the oven - with
a layer of well flavoured ( thin lemon skin grated + vanillin)
custard cream, and then with fruit to your liking.
At the bottom samples of a traditional framed pastry tart with sour black cherries
jam
(date of the two photos with Lodovico showing: 1978 and 1992). Then an exceptional
"double tart".
These two were prepared for a party at home, year 1999; the
top one is a sponge, wettened with juice
obtained from a can of sour black cherries, layered with intermittent layers
of custard cream,
and covered with the cream plus a helix of sour black cherries. Two fruit tarts
follow, prepared for summer parties 2002 and 2003:
and later, celebrating the 70th anniversary
Now the traditional tart 1978, Cardiff and 1992, Kingston:
When I visited my friends Carlito and Els Scheltema in Naarden,
1986, at the question "which tart do you prefer?"
(after describing
the two showed above), Carlito answered "Both !!!!" Therefore I had
to try my best (see below)
preparing and then cooking: