· Bara brith a loaf of bread · Words with double "l" (Llymru porridge dish) · Eisteddfod a competitive arts festival 7) Scottish English (peculiarities of pronounciation, grammar, vocabulary) Pronounciation: · Velar fricative [x] (loch, night) · Dark ,,l" : fu (full), saut (salt), ca (call) · Short vowels are longer (jacket= [jaykit] · Bright [breht] · Rhotic ,,r" · Absence of dipthongs before r (cheers -> chers) · There's a rule that determines when vowels are pronounced short or long · Distinction between [ ] and [w] · No distinction between / æ/ / / / / and /a:/ /u:/ / :/ Grammar: · Have does not need ,,do" support · Using ,,will" with first person subjects in questions (Will I put out the light?) · Certain stative verbs (want;need) use progressive form Vocabulary: · Cheerio just now! goodbye for now! · To go to the messages- to go shopping · How are you keeping?- How are you ?
cided with the contraction speed of muscles electrophoresis (2DE) combined with protein (i.e., fast-twitch white muscles tenderize identification by mass spectrometry (MS). faster than slow-twitch red muscles; Geesink Rather than just investigating a few proteins et. al. 1992; Ouali et al. 1991, 1992). From at a time, this powerful tool allows resear- these studies it was concluded that elevated chers to simultaneously and efficiently sepa- osmotic pressure, in addition to proteolytic rate a wide range of proteins expressed in enzymes, has a physico-chemical impact on muscle tissue and to identify numerous myofibrillar proteins that could be associated protein changes that occur in postmortem with improvements in tenderness. muscle. Results so far do not support a synergistic Lametsch and Bendixen (2001) first dem-
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