Zygosaccharomyces bailii possesses a constitutive malic enzyme, but only small amounts of malate are decomposed when the cells ferment fructose. Cells growing anaerobically on glucose (glucose cells) decompose malate, whereas fructose cells do not. Only glucose cells show an increase in the intracellular concentration of malate when suspended in a malate-containing solution. The transport system for malate is induced by glucose, but it is repressed by fructose. The synthesis of this transport system is inhibited by cycloheximide. Of the two enantiomers L-malate is transported preferentially. The transport of malate by induced cells is not only inhibited by addition of fructose but also inactivated. This inactivation is independent of the presence of cycloheximide. The transport of malate is inhibited by uranyl ions; various other inhibitors of transport and phosphorylation were of little influence. It is assumed that the inducible protein carrier for malate operates by facilitated diffusion. Fructose cells of Z. bailii and cells of Saccharomyces cerevisiae do not contain a transport system for malate.

the inscription from Karatepe (KAI 26) is a bilingual artefact in luwian and Phoenician. since both texts are written in a fluent and idiomatic manner, they must be interpreted independently. A comparison between them can be undertaken only after an independent reading. this way of approaching the texts calls into question the volitive interpretation of the so-called blessing in iii:2-iii:11 in the Phoenician version on the basis of the volitive meaning of the parallel luwian section. indeed, the presence of a blessing is unlikely in a royal Phoenician inscription because of its literary genre. Moreover, it is improbable that wbrk in ii:2 begins a blessing since all other Phoenician inscriptions use the yiqtol ybrk to introduce one. lines iii:2-11, rather than being a request for blessing, are a description of blessing and prosperity accorded to the city by Baal and the gods. * i am grateful to r. holmstedt and A. schade for their advice on the earlier stages of writing of this article. My particular gratitude goes to Danielle Duperreault. All responsibility for the content remains with me. 1 the text and designations of columns and exemplars those are of h. Çambel,

The Amarna letters from Canaan (ca. the middle of the fourteenth century B.C.E.) contain several passages which employ the yaqtul forms in the narrative. These passages attest to the existence of the short prefix conjugation in contemporaneous Canaanite dialects. This conclusion is based on the close similarity of their syntax to the Biblical Hebrew wayyiqtol.

Seven Polish hop varieties, two aroma and five bitter, from the Poznan region were analysed for bitter substances and hop oils by Woellmer, HPLC and GC methods. Brewing tests were performed on both the laboratory and industrial scale. All resulting beers underwent sensory testing with the results expressed in terms of points and by descriptive observations. The results show that Polish hop varieties vary widely in their ability to give a pleasant aroma and taste to the beer, which is correlated with the hop oil composition of each variety.Key words: Beer, hop aroma, hops, Polish hop varieties. -2863(9'8-32There is some documented evidence that wild hops were collected in Poland as early as the 13th century and handed over as part of a levy paid by peasants to the church. By the 17th century both cultivated and wild hops were in use in brewing. Between the two world wars only local hop varieties were grown in Poland. In this period beer consumption per capita was very low, only about 5% of the present level 3 .The breeding of Polish hop varieties started in 1946, at the State Agricultural Institute in Pulawy, and the first two varieties, Lubelski and Nadwislanski, were registered and handed over for cultivation in 1964. The highly aromatic variety Lubelski still makes up more than 40% of the Polish hop harvest 3 .The total area of hop culture in Poland dropped from above 2300 ha in 1966 to about 1900 ha in 2000. In the same period the number of plantations fell from 1725 to 1118. The main region of hop culture in Poland, about 85% of the total harvest, is in the Lublin district. Next, with some 10% of total production, is the Poznan area. The remaining 5% of the hop harvest comes from Silesia. Aroma hops constitute more than 60% of the total harvest 3 .There have been many recent reports on the impact of hops on beer quality 2,4,5,9-12 but this report specifically concerns Polish hop varieties. 1%8)6-%07 %2( 1)8,3(7Two aroma varieties, Lubelski and Limbus, as well as five bitter varieties, Marynka, Northern Brewer, Oktawia, Sybilla and Zbyszko, were chosen for our investigation. The experimental hops came from the Poznan region (Slupia Wielka), where the spring was quite cool and dry, and in June the weather conditions improved, it was warm, and there was enough rain. July and August were hot and dry, but some rain in August improved the condition of the hop plants before harvest.Hops were analysed for total ␣-acid content by the Woellmer method 8 and composition of individual acids by HPLC 7 . Hop oils were analysed by GC 6 , using a HewlettPackard gas chromatograph, type HP 6890 series; program ChemStation.Laboratory-scale brewing tests, on 2-litre samples, were carried out in the Department of Brewing and Malting Technology of our Institute. The wort of 12.5% extract (°Plato) was boiled for 1.5 h. Hop addition was calculated to produce a wort containing 100 mg ␣-acid per litre, a normal dose for a Pilsener beer, the commonest type in Poland. Hops were added in two stages: the first portion, 80% of the total, 1...

The Old Aramaic and Biblical Curses * My thanks are due to prof. Amir Harrak for his comments on a draft of this paper. His advice does not imply that he agrees with the conclusions which remain my sole responsibility.