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Start Over Coverage 21-33

1. A review of the genus Paramoniezia Maplestone et Southwell, 1923 (Cestoda: Anoplocephalidae), with a new genus, Phascolocestus, from wombats (Marsupialia) and redescriptions of Moniezia mettami Baylis, 1934 and Moniezia phacochoeri (Baylis, 1927) comb. n. from African warthogs (Artiodactyla)

Creator:
Beveridge, Ian
Format:
bez média and svazek
Type:
model:article and TEXT
Subject:
taxonomy, Paramoniezia suis, new genus, Australia, and Africa
Language:
English
Description:
Paramoniezia suis Maplestone et Southwell, 1923 is redescribed from the type and only specimen, and is considered to be a genus inquirendum and species inquirenda, possibly based on a host misidentification. Paramoniezia phacochoeri Baylis, 1927 is redescribed from new material from Phacochoerus africanus (Gmelin) from South Africa and is transferred to Moniezia Blanchard, 1891 as M. phacochoeri (Baylis, 1927) comb. n. A redescription of M. mettami Baylis, 1934, also from Ph. africanus, establishes the independence of the two congeneric species parasitizing warthogs. A new genus, Phascolocestus, is erected for Paramoniezia johnstoni Beveridge, 1976 from vombatid marsupials as Phascolocestus johnstoni (Beveridge, 1976) comb. n., and additional host and distributional data are provided for this species.
Rights:
http://creativecommons.org/licenses/by-nc-sa/4.0/ and policy:public

3. Korálková aplikace v chodském kroji jako prvek lidové kreativity

Creator:
Tormysheva, Iuliia
Format:
bez média and svazek
Type:
model:article and TEXT
Subject:
region Chodsko, beadwork, beads, folk costume, waistcoat, and rocailles
Language:
Czech
Description:
Although researchers showed their high interest in culture of the ethnographic area of Chodsko, there have survived few reports and interpretations relating to bead embellishment of Chodsko folk costumes. Nevertheless, beadwork evolved into an absolutely original type of decorations in this region. Alongside the newer type of folk costumes, created in the second half of the 19th century in the ethnographic area of Chodsko, beaded decoration in its originality continued being used for several generations even though the function of folk costumes changed. Many-coloured beadwork made of small false garnets, rocailles and sequins in compositions completed with so-called dracoun (a metal profiled wire wound around a core of textile) or bullion created different and specific combinations and modifications of style influence, folk creativity and quite modern decorative materials both in the “lower” and “upper” villages of the ethnographic area of Chodsko.
Rights:
http://creativecommons.org/publicdomain/mark/1.0/ and policy:public

5. On oscillation and asymptotic property of a class of third order differential equations

Creator:
Parhi, N. and Pardi, Seshadev
Format:
bez média and svazek
Type:
model:article and TEXT
Subject:
math and oscillation
Language:
English
Description:
In this paper, oscillation and asymptotic behaviour of solutions of \[ y^{\prime \prime \prime} + a(t)y^{\prime \prime}+b(t)y^{\prime} + c(t)y=0 \] have been studied under suitable assumptions on the coefficient functions $a,b,c\in C([\sigma ,\infty),R)$, $ \sigma \in R$, such that $a(t)\ge 0$, $b(t) \le 0$ and $c(t) < 0$.
Rights:
http://creativecommons.org/publicdomain/mark/1.0/ and policy:public

6. Strava ako etnoidentifikačný znak

Creator:
Stoličná , Rastislava and Beeby, Duncan
Format:
print
Type:
model:internalpart and TEXT
Language:
Czech
Description:
The author devoted her study to íhe process that lead to the conclusion that certaln types offood can be considered an ethic feature of a nation. As an example she chose the Slovák nationalfood, Bryndz halušky (a type of roundpasta dumpling with goats cheese). In the first part she explains the origin and genesis of the basic ingredients for this food and its sociál and geographic correlation. Another part is devoted to an evaluation of relevant materiál from ethnographic, historical and cultural sources. She points out that the adjective Slovák or national was applied to a wide range offood and drink in the 19th and beginning of the ťwentieth century and that Bryndz halušky were first labelled the Slovák national dish by Czech author B. Němcová, Later the author devotes attention to the self-identijication of Slovaks after the formation of Czechoslovakia in 1918 from a point ofview limited to national cuisine. She explains why the nationalfood ofSlovakia, as one of its ethnic symbols, has its origins in the culture and traditions of the Carpathian mountain region. Further examples are given from the area of Slovák national art. In concluding the study, the author States that the process, by which a food, originally a regional speciality associated with a specific sociál group, came to be presented as a national food, is not unique in Europe. On the contrary it is quite common and in most cases dosely linked with the forming of the national consciousness.
Rights:
http://creativecommons.org/licenses/by-nc-sa/4.0/ and policy:public