Spirit of science is one of the important components of science education theory. It not only directly affects the level of science education, but also indirectly affects the selection, education and evaluation of scientific researchers, and the development of science and technology in a country or region. Although more than a century ago, the researchers began to discuss the topic of spirit of science. However, to date, the research of the definition, attribute, structural model and its characteristics of the spirit of science has not yet made a breakthrough. Based on the detailed literature review, the related theoretical analysis and the research of the structural model of the spirit of science, this paper puts forward the new definition, the attribute and the establishment of the structural model of the spirit of science, and analyzes the match the situation from new structural model of the spirit of science and the scientific nature published by the American Society for the Advancement of Science. The results of this study are of great significance for raising the level of scientific education and cultivating future scientific researchers, enhancing their motivation and skills in innovation in scientific research and promoting the development of future scientific undertakings.

Cheap licit and artisanal illicit spirit drinks have been associated with numerous outbreaks of alcohol poisoning especially with methanol. This study aimed to evaluate the quality of cheap spirit drinks in Kibera slums in Nairobi County, Kenya. The samples consisted of cheap licit spirits (n=11) and the artisanal spirit drink, ‘chang’aa’, (n=28). The parameters of alcoholic strength and volatile composition were used as indicators of quality and were determined using GC-FID and GC-MS respectively. The pH of chang’aa was 3.3-4.2 and 4.4-8.8 for licit spirit drinks while ranges for alcoholic strength were 42.8-85.8 % vol. and 28.3-56.7% vol. for chang’aa and licit spirit drinks respectively. The majority of volatiles were found in artisanal spirits and they included higher alcohols, ethyl esters and carbonyl compounds. The alcoholic strength of all the artisanal spirits (100%) and 91% of the licit spirits was above the 40% vol. of standard spirits such as vodka. The high ethanol content of the alcohol products was the only element of public health significance in this study.

Mathematical literacy is a very hot issue in the development of mathematics learning, apart from mathematical literacy, another interesting thing is the entrepreneurial spirit that must be given from an early age, especially for vocational students. This research was conducted at SMK Rosma Karawang in the Department of Computer and Network Engineering, West Java Province with the XI grade students. The teaching materials developed by applying the principles of the development model developed with the ADDIE model consist of analysis, design, development, implementation and evaluation. This research and development model is considered suitable for developing teaching tools and materials which is used for the purposes of the learning process. Based on the results of data analysis and processing that have been carried out in this study, the development of teaching materials using the ADDIE model has met the appropriate and valid criteria by media, language and media expert valuators. Another result of developing this teaching material besides meeting the eligibility criteria is that the teaching materials developed are able to increase mathematical literacy and instill entrepreneurial spirit for students.

American secularisation is considered a exceptional case in the Western world because of, on the one hand, the softer way it seems to have occurred in relation to other Western countries and, on the other, the fusion it seems to have been done among Judeo-Christian traditions into what is known as American civil religion. The point proposed before is problematic and needs to be called into questions under the light of both the revisions made to the secularization theory by scholars such as Casanova through the interpretation of empirical data collected through the world about the religiosity of people and the multiple works made about the use of “sacred” language in American public life. However, this paper takes those problematic dimensions for granted in order to deepened into what can be considered another secular human endeavour endowed with a religious spirit, namely: the spirit of Silicon Valley. This new secular-sacred narrative is not just American but is being exported as a narrative with “Messianic” traces that seems to aspire to embrace the whole world. Thus, this article explores the origins and evolution of this narrative in the United States, on the one hand, and the expansion of what can be considered a “salvation” ideology abroad that country, on the other.

This comprehensive review is devoted to an under-exploited family of phenolic compounds, the coumarins, and the most relevant strands in which they are involved in some spirit beverages – wine spirit, brandy, whiskey, sugar cane spirits (rum and cachaça) and grape marc spirit – with great importance worldwide in terms of production, trade and consumption. It gathers the key discoveries on the topic considering the production process of each spirit beverage, the related sources of coumarins (different kinds of wood used in the ageing stage) along with the factors that govern them and can influence the sensory properties of the aged beverages. An overview of the analytical methods available for their identification/quantification is also included, as well as the corresponding trends for the advancement of knowledge in this field. Moreover, the remarkable role of coumarins as nutraceuticals, their importance as chemical markers for authenticity purposes, and their relationship with food safety of these spirit beverages are also addressed, highlighting the current gaps and issues, and providing clues for future research.

Coffee pulp, obtained from wet coffee processing, is the major by-product accumulating in the coffee producing countries. One of the many approaches valorising this underestimated agricultural residue is the production of distillates. This research project deals with the production of spirits from coffee pulp using three different Coffea arabica varieties as a substrate. Coffee pulp was fermented for 72 hours with a selected yeast strain (Saccharomyces cerevisiae L.), acid, pectin lyase, and water. Several parameters, such as temperature, pH, sugar concentration and alcoholic strength were measured to monitor the fermentation process. Subsequently, the alcoholic mashes were double distilled with stainless steel pot stills and a sensory evaluation of the products was conducted. Furthermore, the chemical composition of fermented mashes and produced distillates were evaluated. It showed that elevated methanol concentrations were present in mashes and products of all three varieties. The sensory evaluation found the major aroma descriptor for the coffee pulp spirits as being stone fruit. The fermentation and distillation experiments revealed that coffee pulp can be successfully used as a raw material for the production of fruit spirits. However, the spirit quality and its flavour characteristics can be improved with optimised process parameters and distillation equipment.

Traditional Filuferru is an ancient spirit from Sardinia, Italy, usually obtained from the distillation of wine or grape marc. In this contribution, the results of the first chemical characterization of a wide number of craft Filuferru samples has been accomplished in terms of evaluation of the alcoholic strength, qualitative and quantitative GC-MS analysis of the volatile composition of the distillate, and its trace element composition by means a ICP-MS method. Both instrumental methods have been validated and applied on 21 craft samples of Filuferru, whereas one sample of commercial distillate has been analyzed for comparison purposes. Alcoholic strength ranged between 41.0 and 62.4% (v/v). Sixty volatile compounds were identified and ten of them have been quantified. Analogies and differences with Grappa (i.e. the Italian distilled spirit most close to Filuferru) have been highlighted in the qualitative and quantitative profile of this matrix. Often meaningful amounts of acetaldehyde, ethyl acetate, dietyl acetal and acetic acid were measured. Elemental analysis, performed on toxic, non-toxic elements and oligoelements, 18 in total, revealed a wide variability of concentrations in both analytes and samples. High concentrations of Cu are sometimes evidenced, likely caused by losses from the distillation apparatus. The principal components analysis (PCA) allowed the differentiation of the ten volatile compounds quantified in two groups: the former, described mainly by PC1, constituted by acetic acid, ethyl acetate, dietyl acetal and acetaldehyde, and the second, described by PC2, constituted by 1-propanol, 2-methyl-1-propanol, the two coeluiting isomers 2-methyl-1-butanol and 3-methyl-1-butanol,1-hexanol, 2-phenylethanol and 2,3-butanediol. Data obtained may be useful in order to establish a regulation for the production of high-quality traditional Filuferru from Sardinia.

This paper presents Tiltification, a multi modal spirit level application for smartphones. The non-profit app was produced by students in the master project “Sonification Apps” in winter term 2020/21 at the University of Bremen. In the app, psychoacoustic sonification is used to give feedback on the device’s rotation angles in two plane dimensions, allowing users to level furniture or take perfectly horizontal photos. Tiltification supplements the market of spirit level apps with the unique feature of auditory information processing. This provides for additional benefit in comparison to a physical spirit level and for more accessibility for visu- ally and cognitively impaired people. We argue that the distribution of sonification apps through mainstream channels is a contribution to establish sonification in the market and make it better known to users outside the scientific domain. We hope that the auditory display community will support us by using and recommending the app and by providing valuable feedback on the app functionality and design, and on our communication, advertisement and distribution strategy.