bluuebunny/crossref_metadata_2025 huggingface dataset:
An OR Nurse Internship Program that Focuses on Retention
Authors: Strauss Judy
Published: August 2006

Today's health care environment has pushed OR managers to reconsider the skill mix of staff members and to use more surgical technologists and unlicensed assistive personnel. Health care administrators want to decrease the RN:surgical technologist ratio in an effort to cut costs. This financial constraint and the unavailability of experienced OR nurses has created the problem of having enough trained nurses in the OR. One tactic that may prevent the available positions for RNs from being filled by unlicensed assistive personnel is to train more nurses. Training programs organized around optimal patient outcomes may be more cost‐effective than training focused on technical proficiency alone. This article describes retention strategies (ie, classroom study, OR training, work with preceptors) used in an OR nurse training program conducted at a southeastern teaching hospital. AORN J 66 (Sept 1996) 455–463.
Efficacy of Clean v Sterile Surgical Prep Kits
Authors: Pearce Barbara A. , Miller Lucy H. , Martin Mary A. , Roush Deborah L.
Published: August 2006

The goal of preoperative skin preparation is to reduce the risk of postoperative wound infections. This study was designed to determine if a difference exists in the residual microbial flora on the skin of surgical patients who are prepped with clean versus sterile prep kits. The researchers randomly assigned 60 ambulatory surgery patients to two preoperative skin preparation groups (ie, clean prep kits, sterile prep kits) and obtained cultures of the patients' surgical sites at three different times (ie, before performing standard povidone‐iodine scrub‐and‐paint skin preps, 10 minutes after the completion of the skin preps, immediately after skin closure). They used repeated mixed factorial analyses of variance to compute the differences in residual microbial counts at the patients' surgical sites. There was no difference in the residual microbial skin flora in the patients prepped with clean or sterile skin prep kits. The study results have significant cost‐saving implications for health care facilities and surgical patients. AORN J 66 (Sept 1997) 464–470.
The Role of Advanced Practice Nurses in Surgical Services
Authors: Hylka Sharon Canty , Beschle Janice Cooper
Published: August 2006

Many of the changes in health care delivery systems have had detrimental effects on nurses; however, some of these same changes are providing opportunities for acute care advanced practice nurses. Advanced practice nurses ensure continuity of care, manage use of resources, and coordinate patient services, which often results in cost savings. This article describes how advanced practice nurses in the department of surgery at Memorial Health Care, Worcester, Mass, are caring for surgical patients with acute and chronic conditions. AORN J 66 (Sept 1997) 481–485.
Pain in Frail, Elderly Women after Surgery
Authors: Reichert Amy L.
Published: August 2006

Pain in Frail, Elderly Women after Surgery, ML Zalon, IMAGE: Journal of Nursing Scholarship, Vol 29, First Quarter, 1997, 21–26
PDQ Statistics
Authors: MacIlraith Norrie L.
Published: August 2006

PDQ Statistics, second ed By Geoffrey R. Norman, David L. Streiner 1997, 188 pp $22.95 paperback
Hospital Uses Team Approach to Improve Processes, Reduce Costs
Authors: Bell Marlene
Published: August 2006

This article describes a group process and how it was used to reduce reprocessing turnover time and increase the availability of sterilized instruments. A team of staff members used the “Seven Steps to Quality” and an event‐related sterility maintenance program, thereby improving patient care and reducing costs. With a defined process, the team members' expertise, and clearly defined objectives and goals, the team was able to complete its work and implement a substantial change in a short amount of time. AORN J 68 (July 1998) 68–72.
Preoperative Anxiety in Women
Authors: Wiens Arlene G.
Published: August 2006

Preoperative anxiety and fear can have adverse effects on patients' perioperative experiences. This study emerged from a larger study in which the researcher examined the perioperative experiences of women. The purpose of this study was to further investigate and describe the nature of preoperative anxiety in female subjects. This article reviews the literature on this topic, discusses the results, and explores the implications of anxiety and fear on the perioperative experience. The author offers suggestions to improve nurses' assessment of preoperative fear and anxiety and ways to lessen such feelings in patients. AORN J 68 (July 1998) 74–88.
Managing the Patient with Type II Diabetes
Authors: Calhoun Marlene J.
Published: August 2006

Managing the Patient with Type II Diabetes Edited by Andrew L. Wilson 1997, 150 pp $29 paperback
Patients as Partners: The Cornerstone of Community Health Improvement
Authors: Reese Josephine P.
Published: August 2006

Patients as Partners: The Cornerstone of Community Health Improvement By the American Association of Nurse Executives 1997, 86 pp $32 members, $25 nonmembers, paperback
A two‐dimensional discrete particle model of gravel bed river systems
Authors: MacVicar B. J. , Parrott L. , Roy A. G.
Published: August 2006

The formation of bed forms in gravel bed rivers acts as a control on stream ecology and the response of rivers to floods. Available models do not reproduce the range of observed bed forms and do not consider interactions between the bed and flow hydraulics. The model presented here considers a gravel bed river as a complex system in which sediment clasts are represented as discrete elements. Simple and local rules describe the sediment and flow dynamics. Using a trimodal sediment distribution, irregular forms that scale with particle diameter develop without explicit feedback mechanisms because of the tendency of large particles to roll along the bed surface and collect into chains. Feedback mechanisms such as imbrication increase the effective entrainment threshold of groups of large particles and increase the stability of these imbricate forms. A second type of bed form is associated with saltating grains and emerges where particles are transported at a preferred distance. The development and maintenance of larger‐scale bed forms require feedback between the bed and flow properties. By allowing mean velocity to adjust to bed morphology and considering the effect of acceleration on turbulence generation and mean velocity profiles we demonstrate the emergence of forms similar in morphology to gravel sheets, dunes, and riffle pools. The model is best used to complement field‐based studies and is suitable for testing hypotheses of streambed behavior.
High resolution seismic tomography of a Strombolian volcanic cone
Authors: Brenguier F. , Coutant O. , Baudon H. , Doré F. , Dietrich M.
Published: August 2006

We determine the 3D velocity structure of the Puy des Goules, a small, 1 km wide, Strombolian volcano that erupted 10 ky ago in central France, through a high resolution seismic survey. One major goal for this experiment was to develop methods to reach a high resolution focused on the plumbing system. This has raised different problems such as: mixing active sources (explosive, vibroseis) with different signal properties; inverting traveltime residuals of the order of 10 ms which requires the corresponding accuracy on the Digital Elevation Model (DEM), source and sensor locations (300 sites) and traveltime computations. The results of the traveltime tomography reveal three main bodies of high velocity embedded within scoria layers. These bodies can be interpreted as the central chimney and two complex feeding zones that compare quite well with the Puy de Lemptégy, a neighboring cone that was quarried and removed, showing its underlying feeding conduits and dykes. These results represent a first step toward our objective that is to determine geological structures related to natural hazards with a high resolution.
Effect of orientation in translocation of polymers through nanopores
Authors: Kotsev Stanislav , Kolomeisky Anatoly B.
Published: August 2006

The motion of polymers with inhomogeneous structure through nanopores is discussed theoretically. Specifically, we consider the translocation dynamics of polymers consisting of double-stranded and single-stranded blocks. Since only the single-stranded chain can go through the nanopore the double-stranded segment has to unzip before the translocation. Utilizing a simple analytical model, translocation times are calculated explicitly for different polymer orientations, i.e., when the single-stranded block enters the pore first and when the double-stranded segment is a leading one. The dependence of the translocation dynamics on external fields, energy of interaction in the double-stranded segment, size of the polymer, and the fraction of double-stranded monomers is analyzed. It is found that the order of entrance into the pore has a significant effect on the translocation dynamics. The theoretical results are discussed using free-energy landscape arguments.
Carboxyethylpyrrole oxidative protein modifications stimulate neovascularization: Implications for age-related macular degeneration
Authors: Ebrahem Quteba , Renganathan Kutralanathan , Sears Jonathan , Vasanji Amit , Gu Xiaorong , Lu Liang , Salomon Robert G. , Crabb John W. , Anand-Apte Bela
Published: August 2006

Choroidal neovascularization (CNV), the advanced stage of age-related macular degeneration (AMD), accounts for >80% of vision loss in AMD. Carboxyethylpyrrole (CEP) protein modifications, uniquely generated from oxidation of docosahexaenoate-containing lipids, are more abundant in Bruch’s membrane from AMD eyes. We tested the hypothesis that CEP protein adducts stimulate angiogenesis and possibly contribute to CNV in AMD. Human serum albumin (HSA) or acetyl-Gly-Lys-
O
-methyl ester (dipeptide) were chemically modified to yield CEP-modified HSA (CEP-HSA) or CEP-dipeptide. The
in vivo
angiogenic properties of CEP-HSA and CEP-dipeptide were demonstrated by using the chick chorioallantoic membrane and rat corneal micropocket assays. Low picomole amounts of CEP-HSA and CEP-dipeptide stimulated neovascularization. Monoclonal anti-CEP antibody neutralized limbal vessel growth stimulated by CEP-HSA, whereas anti-VEGF antibody was found to only partially neutralize vessel growth. Subretinal injections of CEP-modified mouse serum albumin exacerbated laser-induced CNV in mice.
In vitro
treatments of human retinal pigment epithelial cells with CEP-dipeptide or CEP-HSA did not induce increased VEGF secretion. Overall, these results suggest that CEP-induced angiogenesis utilizes VEGF-independent pathways and that anti-CEP therapeutic modalities might be of value in limiting CNV in AMD.
Characterization of Synthetic Hydroxyproline-Rich Proteoglycans with Arabinogalactan Protein and Extensin Motifs in Arabidopsis
Authors: Estévez José M. , Kieliszewski Marcia J. , Khitrov Natalie , Somerville Chris
Published: August 2006

A series of gene constructs encoding synthetic glycomodule peptides with N-terminal signal sequences and C-terminal green fluorescent proteins were expressed in transgenic Arabidopsis (Arabidopsis thaliana) under the control of the 35S promoter. The synthetic glycomodule peptides were composed of repetitive proline-containing motifs that have been previously found to be substrates for prolyl hydroxylases and subsequent O-glycosylation of the hydroxyproline residues. All of the constructs were secreted in aerial tissues, but not in roots. The amount of hydroxylation and glycosylation of the various constructs varied depending on the tissue. Also, accumulation of the proteins exhibited a high degree of cell-type specificity within various tissues due to posttranscriptional effects. The observations reveal a high level of complexity in the synthesis, secretion, and turnover of the glycoproteins.
The Key Role of Chlorocatechol 1,2-Dioxygenase in Phytoremoval and Degradation of Catechol by Transgenic Arabidopsis
Authors: Liao Yang , Zhou Xiao , Yu Jin , Cao Yajun , Li Xian , Kuai Benke
Published: August 2006

Transgenic exploitation of bacterial degradative genes in plants has been considered a favorable strategy for degrading organic pollutants in the environment. The aromatic ring characteristic of these pollutants is mainly responsible for their recalcitrance to degradation. In this study, a Plesiomonas-derived chlorocatechol 1,2-dioxygenase (TfdC) gene (tfdC), capable of cleaving the aromatic ring, was introduced into Arabidopsis (Arabidopsis thaliana). Morphology and growth of transgenic plants are indistinguishable from those of wild-type plants. In contrast, they show significantly enhanced tolerances to catechol. Transgenic plants also exhibit strikingly higher capabilities of removing catechol from their media and high efficiencies of converting catechol to cis,cis-muconic acid. As far-less-than-calculated amounts of cis,cis-muconic acid were accumulated within the transgenic plants, existence of endogenous TfdD- and TfdE-like activities was postulated and, subsequently, putative orthologs of bacterial tfdD and tfdE were detected in Arabidopsis. However, no TfdC activity and no putative orthologs of either tfdC or tfdF were identified. This work indicates that the TfdC activity, conferred by tfdC in transgenic Arabidopsis, is a key requirement for phytoremoval and degradation of catechol, and also suggests that microbial degradative genes may be transgenically exploited in plants for bioremediation of aromatic pollutants in the environment.
Overexpression of theArabidopsisSyntaxin PEP12/SYP21 Inhibits Transport from the Prevacuolar Compartment to the Lytic Vacuole in Vivo
Authors: Foresti Ombretta , daSilva Luis L.P. , Denecke Jürgen
Published: August 2006

Golgi-mediated transport to the lytic vacuole involves passage through the prevacuolar compartment (PVC), but little is known about how vacuolar proteins exit the PVC. We show that this last step is inhibited by overexpression of Arabidopsis  thaliana syntaxin PEP12/SYP21, causing an accumulation of soluble and membrane cargo and the plant vacuolar sorting receptor BP80 in the PVC. Anterograde transport proceeds normally from the endoplasmic reticulum to the Golgi and the PVC, although export from the PVC appears to be compromised, affecting both anterograde membrane flow to the vacuole and the recycling route of BP80 to the Golgi. However, Golgi-mediated transport of soluble and membrane cargo toward the plasma membrane is not affected, but a soluble BP80 ligand is partially mis-sorted to the culture medium. We also observe clustering of individual PVC bodies that move together and possibly fuse with each other, forming enlarged compartments. We conclude that PEP12/SYP21 overexpression specifically inhibits export from the PVC without affecting the Golgi complex or compromising the secretory branch of the endomembrane system. The results provide a functional in vivo assay that confirms PEP12/SYP21 involvement in vacuolar sorting and indicates that excess of this syntaxin in the PVC can be detrimental for further transport from this organelle.
Studies on Some Aspects of Custard Apple Peroxidase
Authors: SASTRY L. V. L. , BHATIA B. S. , LAL GIRDHARI
Published: August 2006

A purified peroxidase enzyme solution was prepared from custard apple pulp, and its characteristics studied. Its catalytic effect on oxidizing various aromatic amines and phenols was reported. Ascorbic acid oxidase is shown to be absent in the enzyme extract. The influence of temperature, pH, and concentrations of sulphur dioxide, ascorbic acid, sucrose, potassium cyanide, and hydrogen peroxide on the enzyme activity are indicated. The “PZ” value for custard apple pulp was found to be 0.06 on dry basis.
Chemical Changes in the Juice Vesicles of Granulated Valencia Oranges
Authors: SINCLAIR WALTON B. , JOLLIFFE VIRGIL A.
Published: August 2006

Granulation is a disorder of the Valencia orange in which the juice vesicles go through certain definite morphological and chemical changes. The larger the fruit, the more likely are granulated juice vesicles. The juice vesicles increase in volume with the subsequent hydration of the cell contents, followed by the gel formation of the pectic substances. The pectic substances and their respective methoxyl contents increased with the severity of granulation. The soluble carbohydrates and organic acids decreased as the mineral constituents and pH of the juice increased. The alcohol‐insoluble fraction of the juice vesicles increased with the severity of granulation, and a highly significant correlation existed between the hardness of the juice vesicles and the alcohol‐insoluble solids content.
Dehydration in Model Systems: Cellulose and Calcium Pectinate
Authors: SHIMAZU FUMINAGA , STERLING CLARENCE
Published: August 2006

Cellulose, containing some resistant hemicelluloses, was prepared from the phloem of carrot tap‐roots, and a similar extraction procedure was used for cotton fibers. A calcium pectinate gel was also made, and all three materials were dehydrated at two different rates and stored for 6 months. Proportionate crystallinity was determined on the basis of differences in moisture content, water vapor sorption, X‐ray diffraction intensity, iodine adsorption, enzymatic digestibility, and density. In all cases, dehydration resulted in an increase in crystalline content of the samples, rapid dehydration seeming to produce somewhat greater crystallinity than slow dehydration. (Some spurious results with calcium pectinate are discussed.) Uniformly, all materials became more crystalline on standing, and the products of the two different drying rates attained virtually the same crystallinity values, per sample type, after 6 months. Calcium pectinate had the highest amorphous content, carrot cellulose the next highest, and cotton cellulose the lowest.
Biochemistry of Pork Muscle Structure. 1. Rate of Anaerobic Glycolysis and Temperature Change versus the Apparent Structure of Muscle Tissuea
Authors: BRISKEY E. J. , WISMER‐PEDERSEN J.
Published: August 2006

Continuous recordings of pH and temperature changes, during postmortem chilling, were made on 20 Danish Landrace carcasses. The continuous recordings from these carcasses depicted at least four distinct types of post‐mortem pH patterns: 1) a slow gradual decrease to an ultimate pH of 5.7–6.3; 2) a gradual decrease to about 5.7 at 8 hr, with an ultimate pH of 5.3–5.7; 3) a relatively rapid decrease to about 5.5 at 3 hr, with an ultimate pH of 5.3–5.6; 4) a sharp, significant decrease to a pH of about 5.1 at 11/2 hr, and a subsequent elevation to 5.3–5.6. The first 3 types were acceptable in structure, color, and water retention, whereas type 4 represented pale, exudative tissue with soft, inferior structure. The violent nature of the post‐mortem changes in tissue with the type 4 pH pattern were discussed, as well as the possibility of a more rapid onset of rigor mortis in this tissue. Although the pH values of the pale, exudative tissue were elevated during chilling, it appeared that they remained generally lower, ultimately, than the normal tissue. On the basis of comparisons between muscles, it is suggested that in addition to chemical composition, the chilling rate of the individual muscle may also be an important factor in determining pH pattern and ultimate muscle structure.
Biochemistry of Pork Muscle Structure. II. Preliminary Observations of Biopsy Samples versus Ultimate Muscle Structure a
Authors: BRISKEY E. J. , WISMER‐PEDERSEN J.
Published: August 2006

Preliminary observations were made on biopsy and post‐mortem samples from six Danish Landrace barrows. Additional studies were also conducted on post‐mortem muscle samples from 30 Danish Landrace pigs of known breeding and nutrition. The biochemical characteristics studied were related to the continuous post‐mortem measurements of pH and temperature, which were used to predict muscle structure. These data imply that the biopsy samples from pigs that ultimately showed the severe depression and elevation in pH pattern, contained greater total glycogen, lower percentage of acid‐soluble glycogen, and faster phosphorylase activity. Similarly, these pigs possessed a smaller pyruvic acid pool and a greater lactic acid concentration. Results from measurements of methylene blue reduction, in the presence of lactate, suggest that the methylene blue is reduced much more slowly in muscles from pigs with the type 4 pH pattern. Although this criterion was significantly correlated with zinc concentration, ultimate color intensity, and water‐binding capacity, special emphasis was placed on the severe limitations that must be imposed on interpretation of this measurement. The significant correlations collectively suggest, however, that if the samples showed a rapid reduction of methylene blue, they were ultimately uniform in color, dry in appearance, and firm in structure. Significant additional correlations were shown for numerous biochemical characteristics of pork muscle tissue.
The Post‐Mortem Oxygen Requirements of Bovine Tissue a
Authors: URBIN M. c. , WILSON G. D.
Published: August 2006

The activity of succinic dehydrogenase of post‐rigor bovine tissue was determined at various temperatures and pH values. The oxygen uptake thus measured yielded typical curves. In the first 15 hr the uniform gas uptake can be accounted for by oxygenation of myoglobin, solution of oxygen and nitrogen, and enzymatic oxygen uptake. After 15 hr the oxygen uptake is due to enzymatic reaction. The enzymatic uptake of oxygen is about 0.7 μL/hr/g of wet tissue. The evolution of carbon dioxide was about 1.1 μL/hr/g of wet tissue. Tissue sample taken from deep in the musculature, however, showed a larger carbon dioxide evolution in the first 4 hr of exposure (before equilbrium is established) to au air atmosphere.
Predominance of Fructose Accumulation in Cold‐Stored Immature Potato Tubers
Authors: SAMOTUS BOGUSLAW , SCHWIMMER SIGMUND
Published: August 2006

Freshly harvested immature potato tubers contain appreciable amounts of free sugar, mainly as sucrose. As the tuber matures, the percentage of sucrose present decreases and that of starch increases. When stored at 25°C, immature tubers lose sucrose but starch does not accumulate. At 0°C storage, starch content decreases, immature tubers losing starch faster than mature tubers. Free sugars accumulate at O°C, the major one being fructose in immature tubers, whereas sucrose accumulation predominates in the mature tubers.
Amino Acid Composition of Normal and Degenerated Pig Muscle
Authors: DAHL OLLE
Published: August 2006

The distribution of nineteen amino acids was found to he almost identical in Longissimus dorsi from a normal pig and a pig affected with total muscle degeneration.
Relation Between Olfactory Threshold Concentration and Pyruvic Acid Content of Onion Juice
Authors: SCHWIMMER SIGMUND , GUADAGNI D. G.
Published: August 2006

A highly significant correlation (r =−0.97) exists between the amount of enzymatically developed pyruvic acid present in the juice of comminuted onion and the olfactory threshold concentration of the juice. The correlation indicates that determination of pyruvic acid in freshly prepared onion juice constitutes a fairly reliable, simple, and convenient method of estimating at least one aspect of onion flavor.
Post‐Mortem Changes in Chilled and Frozen Muscle
Authors: PARTMANN W.
Published: August 2006

The conception of Huxley concerning the structural basis of muscular contraction is universally accepted. It shows a close correlation between ATP and the fibrillar proteins, also existing during the first phase of the post‐mortem changes. Rigor development has been followed in whole fish and isolated beef muscles by measuring the torsion elasticity. Often there are great individual deviations in rigor development within a single species. Generally, at corresponding temperatures, rigor development lasts longer in mirror carp than in the gastrocnemius of beef; rosefish needs a longer time to reach maximum rigor than cod. Evidently, the rapid phase of ATP breakdown and increasing rigidity of muscles is initiated by inactivation of the Marsh‐Bendall factor in the post‐mortem period. Normally, contraction occurs when ATP is added to fiber fragments of aged meat. This implies that the aetomyosin complex formed during rigor development becomes dissociated, or at least may become dissociated easily, in aged meat, and that tenderness changes in the aging period are correlated to this process. ATP breakdown in fish muscle is highly activated by freezing and thawing (“biochemischer Verletzungseffekt”) and seems to be caused by inactivation of the relaxing factor. Fish (whole fish or fillets) frozen under normal commercial conditions immediately after death show an insignificant degree of thaw contracture. In cod and rosefish no significant difference has been found in the extractability of the actomyosin fraction, if the time passing between death and freezing was considered. In frozen muscle tissue stored below ‐18°C, ATPase activity and contractability decrease very slowly. This shows that the actin and myosin filaments are not subject to great structural changes by freezing and thawing. In the freezer‐burn area of muscle tissue the structure proteins lose the ability to contract on ATP addition more and more with increasing storage time; finally, even the plasticizing effect of ATP on the fibrillar proteins disappears, the fibrils scarcely change their original orientation.
The Essential Oil of Schinus molle: The Terpene Hydrocarbon Fraction
Authors: BERNHARD RICHARD A. , WROLSTAD RONALD
Published: August 2006

Analysis by gas‐liquid chromatography of the terpene hydrocarbon fraction of the essential oil obtained by steam distillation of the fruit of Schinus molle L. revealed 11 components. Capillary columns and flame ionization detection increased resolution and permitted tentative identification of 6 additional terpene hydrocarbons not hitherto reported in the oil. The compounds found were: α‐pinene, β‐pinene, ‐α‐phellandrene, β‐phellandrene, myrcene, D‐limonene, camphene, p‐cymene, and three unidentified constituents. These components were tentatively identified by calculating relative corrected retention volumes and comparing these with values for known terpene hydrocarbons. The three stationary liquid phases used yielded data that lend credence to the tentative assignment of peak identities.
A Comparison of the Press Method with Taste‐Panel and Shear Measurements of Tenderness in Beef and Lamb Musclesa
Authors: BRATZLER L. J. , SMITH HOMER D.
Published: August 2006

The longissimus dorsi muscle was taken from 7 beef ribs, 15 beef short‐loins, 129 lamb loins, and the semitendinosus muscle from 51 beef rounds and tested for tenderness by panel, press, and shear methods. Results showed that the press and shear methods used on cooked meat gave comparable relations with sensory‐panel scores. When raw samples were tested by the press, little relation with panel scores of the cooked meat was found.
Sensory Examination of Four Organic Acids Added to Wine
Authors: OUGH C. S.
Published: August 2006

Difference thresholds for 4 organic acids, determined at a reference concentration of 0.615 (as g of tartaric acid per 100 ml), were found to be ±0.13 g per 100 ml for tartaric, ±0.18 g per 100 ml for citric, ±0.10 g per 100 ml for fumaric, and ±0.13 g per 100 ml for adipic. The response reaction of the panel to these acids appeared to be to molar concentration rather than to pH or normality when dealing with near‐threshold amounts added to a highly buffered medium.

When the acids were compared directly by addition of equal molar amounts of each, to a wine (equal to 0.20 g tartaric acid per 100 ml on a molar basis), citric acid was judged most sour, fumaric and tartaric about equal, and adipic the least sour. Preference, data indicated trends in favor of citric and tartaric acids over fumaric and adipic acids.
The Direct Determination of Shear Stress‐Shear Rate Behavior of Foods in the Presence of a Yield Stress
Authors: CHARM STANLEY E.
Published: August 2006

The yield stress of food materials plays an important role in their Row characteristics. It is possible to determine the yield stress from the shear stress‐shear rate data determined from a narrow‐gap viscometer and applying Casson's equation. The yield stress determined in this manner checked with the yield stress determined from the torque exerted on a serrated cylinder at rest.

However, the yield stress for applesauce and tomato purée is much lower with a single‐cylinder viscometer than with a narrow‐gap viscometer. This is apparently due to disruption of suspension aggregates under shear, with the release of entrapped fluid at the cylinder wall. It is expected that materials in which large amounts of entrapped fluid are released under shear will not exhibit this phenomenon.

The shear stress vs. shear rate data from the narrow‐gap viscometer could be fitted by a power‐law equation.
Growth and Protelytic Activity of Pseudomonas fluorescens in Eggs and Egg Productsa
Authors: HURLEY W. C. , GARDNER F. A. , VANDERZANT CARL
Published: August 2006

The growth characteristics and proteolytic activities of 3 strains of Pseudomonas fluorescens were determined in blended fresh egg white (initial pH 7.8–8.0), egg white adjusted to pH 7.4, egg white with added yolk, 30‐day‐old egg white (pH 9.0), and various egg media at the 2% protein level. In all cases the number of viable cells increased markedly during the first l–2 weeks of incubation. Under certain conditions of incubation, strains 5 and 17 showed proteolytic activity in blended fresh egg white, and strain 10 in egg white adjusted to pH 7.4 and in egg white with added egg yolk. Growth and proteolytic activity were also observed in the 30‐day‐old egg white (pH 9.0). All strains showed growth and proteolytic activity in the spray‐dried egg white growth medium (pH 7.4, autoclaved). Proteolysis was also determined on solid media with various egg constituents as substrate.
The Microflora Within the Tissue of Fruits and Vegetablesa
Authors: SAMISH ZDENKA , ETINGER‐TULCZYNSKA R. , BICK MIRIAM
Published: August 2006

Bacteria occur within normal, sound fresh fruit tissues. They are mostly gram‐negative motile rods, representatives of the Pseudomonadaceae and the Enterobacteriaceae. Lactic‐acid‐forming bacteria are found on the surface of crops. In different crops and in different varieties, bacteria may appear abundantly in one field and rarely in others. They are found more frequently in low‐growing vegetables than in tree borne fruits. In cucumbers the bacteria are more often in the tissue close to the periphery and less often in the central core. In tomatoes their frequency is highest close to the stem‐scar and the central core of the fruit, decreasing toward the fruit periphery.

It appears that the bacteria can enter the living plant tissue by different pathways and may persist there as harmless commensals. When the vegetables are brined, the bacteria multiply in the tissue as well as in the brine. Lactobacilli penetrate gined tomatoes primarily through the stem‐scar and multiply more rapidly in the fruit than in the brine. During fermentation of tomatoes and cucumbers the Enterobacteriaceae are mostly Suppressed by the lactic‐acid‐forming bacteria. However, if the latter are excluded by surface disinfection of the fruits, the Enterobacteria continue to multiply, causing internal bloaters, an increase in pH, and, ultimately, putrefaction.
Chemical Preservatives as Inhibitors of Yeast Growth
Authors: BALATSOURAS GEORGES D. , POLYMENACOS NIC. G.
Published: August 2006

The resistances of 37 yeast cultures to 5 chemical preservatives (sorbic, benzoic, sulfurous, salicylic, and formic acids) in concentrations increased by steps were treated statistically by the method of distribution curves, plotting the surviving cultures against the concentration of each preservative. The area confined by each curve and the coordinate axes was found to be inversely proportional to the potency of each preservative. This treatment of data seems to be a new way of evaluating chemical preservatives, and possibly antibiotics.
The Effect of Papain Preparations on Beef Skeletal Muscle Proteinsa
Authors: McINTOSH ELAINE NELSON , CARLIN AGNES FRANCES
Published: August 2006

The results reported here represent a preliminary study of the action of papain on the proteins of beef skeletal muscle. Suspensions of protein preparations which had been isolated from beef semitendinosus muscle were incubated with both crystalline papain and a commercial enzyme preparation. Analyses of ultrafiltrates of the enzyme digests indicated that all of the skeletal muscle protein fractions studied were affected by papain to some extent. Under the experimental conditions employed, the intracellular proteins were affected less by the commercial “meat tenderizer” than by crystalline papain. However, the effect of the two enzyme preparations on the connective tissue fractions was comparable. Papain appeared to affect mucoprotein and collagen more than the other skeletal muscle proteins. Incubation with papain markedly lowered the viscosity of the mucoprotein preparation. Collagen suspensions were converted to thick gels by the action of papain. These observations and the results of ultrafiltrate analyses suggest that the tenderizing effect of papain may be due at least in part to the breakdown of connective tissue.
Role of Individual Phospholipids as Antioxidantsa
Authors: OLCOTT H.S. , VAN der VEEN J.
Published: August 2006

Synthetic lecithin (phosphatidyl choline) and cephalin (phosphatidyl ethanolamine) are inactive as antioxidants for menhaden oil at 50°, but when present with added ethoxyquin are very effective synergists. Phosphatidyl inositide also has no antioxidant effect but is a much weaker synergist with ethoxyquin. Purified fish “lecithin” and “cephalin” fractions and a commercial soybean phosphatide preparation act like the synthetic phospholipids. It is concluded that most of the synergistic effects may be attributed to the nitrogenons moieties of lecithin and cephalin.
Analysis of the Flavour and Aroma Constituents of Florida Orange Juices by Gas Chromatographya
Authors: WOLFORD R. W. , ATTAWAY J. A. , ALBERDING G. E. , ATKINS C. D.
Published: August 2006

The flavor of orange juices was studied objectively through analyses of recovered volatile materials. Organic extracts of freshly recovered volatiles from juices of established varieties were shown with programmed‐temperature gas chromatography (PTGC) and thermal conductivity detection to contain 40–50 components. Aroma profiles of the different juices were obtained with a programmed‐temperature flame ionization gas chromatograph.

Comparative evaluations were conducted of the flavor and aroma patterns of three varieties of Florida oranges: Hamlin, Pineapple, and Valencia. Preliminary investigation revealed no significant qualitative differences among varieties in gross analyses obtained with thermal conductivity an the ionization detection system using PTGC. Quantitative differences appeared responsible for the flavor differences noted among varieties.

Analyses showed some compositional differences among varieties in control juices, peel‐oil‐free juices, their respective juice essences, and peel oils. The presence of certain chemical constituents in the juice was directly related to the peel oil. No significant qualitative differences existed in similarly prepared samples from different varieties. Some specific chemical identification and the methods used are outlined.
Distribution of Pesticides in Fermentation Products Obtained from Artificially Fortified Grape Musts
Authors: PAINTER RUTH R. , KILGORE WENDELL W. , OUGH C. S.
Published: August 2006

None of 13 pesticides added to grape musts had any measurable effect on fermentation, but their distribution and relative concentrations in the end‐products showed wide variation. Five cholinesterase‐inhibiting insecticides (demeton, malathion, parathion, Phosdrin, and Sevin) were still present in the finished wine, whereas three cholinesterase‐inhibiting insecticides (ethion, Diazinon, and Trithion) and all of the chlorinated insecticides tested (DDT, chlordane, Kelthane, Tedion, and endrin) were not detected in the wines. It was definitely established, however, that all the chlorinated compounds tested were in the sediments or lees removed after fermentation. Three cholinesterase‐inhibiting compounds (ethion, parathion, and Trithion) were also more concentrated in the lees than in the original musts. Diazinon was not found in any component after fermentation, probably because it is hydrolyzed in acidic solution. Chlordane, DDT, endrin, Kelthane, Tedion, ethion, malathion, parathion, and Trithion were detected in the distillates from the lees containing these compounds, chlordane being considerably more concentrated than in the original must.
Fish Hydrolysates. IV. Microbiological Evaluation
Authors: KRISHNASWAMY M. A. , LAHIRY N. L.
Published: August 2006

Microbiological evaluation was made of three experimental fish hydrolysates (peptones) prepared in this laboratory from a fresh‐water species of fish, Barbus dubious. Ten selected microbial cultures grown in an inorganic basal medium with and without yeast or meat extract and containing different concentrations of hydrolysates, showed more or less the same growth in all the hydrolysate media. Media containing the hydrolysates were sensitive to antibiotics. The hydrolysates were quite suitable as ingredients of culture media for biochemical tests like indole and methyl‐red reactions. Controls were two commercial peptones, one commercial proteose‐peptone, and one commercial tryptone.
The Relative Perception of Weak Sucrose‐Citric Acid Mixtures
Authors: GREGSON R. A. M. , McCOWEN P. J.
Published: August 2006

The perception of changes in the relative intensity of sweetness and acidity was investigated with series of sucrose‐citric acid mixtures at near‐threshold intensities—up to 2% sucrose and up to .0885% citric acid. Changes in citric acid concentration were generally perceived by some tasters to increase sweetness and by other tasters to decrease sweetness. Similarly, changes in sucrose concentration increased or decreased perceived acidity. It is suggested that contradictions between this and previous studies might be due to differences in procedure, which could affect the relative perception of taste intensities. Perceptual processes play as great a part in determining responses to very weak tastes as do the stimuli themselves. Controls and measures of tasters' prior relevant behavior are suggested to be necessary for proper interpretation of their responses.
The Texturometer—A New Instrument for Objective Texture Measurement
Authors: FRIEDMAN HERMAN H. , WHITNEY JAMES E. , SZCZESNIAK ALINA SURMACKA
Published: August 2006

A new recording instrument, the “texturometer,” gave good correlation between instrumental values and subjective evaluation by a trained texture profile panel. It was applied to measurement of the mechanical textural parameters: hardness, cohesiveness, viscosity, elasticity, adhesiveness, brittleness, chewiness, and gumminess. Subjective definitions of these parameters are interpreted in terms of physical measurement characterized by the texture “profile.” Examples of representative profiles are included.
Texture Profile Method
Authors: BRANDT MARGARET A. , SKINNER ELAINE Z. , COLEMAN JOHN A.
Published: August 2006

A texture profile method was developed that uses the A. D. Little flavor profile method as a model. A texture profile is defined as the organoleptic analysis of the texture complex of a food in terms of its mechanical, geometrical, fat, and moisture characteristics, the degree of each present, and the order in which they appear from first bite through complete mastication. The texture profile analysis requires a panel of judges with prior knowledge of the texture classification system, use of standard rating scales, and proper panel procedures with regard to the mechanics of testing and sample control.
Use of the Balanced Lattice Design in Determining Consumer Preferences for Ham Containing 16 Different Combinations of Salt and Sugara
Authors: MARQUARDT R. A. , PEARSON A. M. , LARZELERE H. E. , GREIG W. S.
Published: August 2006

There were no significant differences in consumer preferences between different levels of salt (from 1.5 to 3%) in hams, but there was a significant difference in preference between levels of sugar. Hams having 2% sugar were preferred significantly over hams containing no sugar, 1% sugar, and 3% sugar. There were no significant preferences in the interactions between salt and sugar levels. Preferences for neither salt nor sugar were linear. It appears that the balanced lattice design is an efficient model that may be used to guide the presentation of a large number of treatments to members of large‐scale consumer panels.
Effects of Frozen Storage on Chicken Muscle Proteinsa
Authors: KHAN A. W. , VAN DEN BERG L. , LENTZ C. P.
Published: August 2006

Quantitative examination of chicken muscle proteins showed that protein extractability in both breast and leg muscle decreased during frozen storage because of loss of solubility of actomyosin fraction. This decrease accompanied a decrease in the sulfhydryl‐group content of muscles and loss in myosin‐adenosinetriphosphatase activity. The stroma‐protein fraction remained unaffected, and the sarcoplasmic‐protein fraction decreased only after long storage. In the non‐protein‐nitrogen fraction, the amount of free amino acids and other protein‐breakdown products increased as a result of proteolysis. The rate of these changes depended directly on storage temperature and time. It is suggested that chicken muscles in frozen storage undergo proteolysis and that the myofibrillar‐protein fraction is denatured.
Influence of Blanching or Brining Treatments on the Formation of Chlorophyllides, Pheophytins, and Pheophorbides in Green Plant Tissuea
Authors: JONES I. D. , WHITE R. C. , GIBBS ELEANOR
Published: August 2006

Green vegetable tissue was analyzed for chlorophyll and chlorophyll derivatives before and after subjecting the tissue to differential blanching treatments representative of those used in commercial food processing, and to a brining treatment. The plant material studied was okra, snapbeans, turnip greens, and pickling cucumbers. Blanching at 180°F promoted the rapid formation of chlorophyllides and pheophorbides in certain tissue in addition to pheophytins, which were formed in all blanching studies.
After‐Cooking Discoloration of Potatoes. Iron Content in Relation to Blackening Tendency of Tissuea
Authors: HEISLER E. G. , SICILIANO JAMES , TREADWAY R. H. , WOODWARD C. F.
Published: August 2006

Data are presented on the iron contents of stem and bud end, whole and deproteinized, extracts of 41 samples of potatoes representing various degrees of discoloration. The stem end generally contained more iron than the bud end. Statistical analysis of all samples treated as one group revealed a highly significant correlation (1% level) between increasing iron content and increasing degree of after‐cooking discoloration. Of the two types of iron studied, “free iron” and “protein iron,” the protein iron gave the higher degree of correlation with blackening.

The highly significant correlation between iron values and degree of discoloration was lost in about half the cases when subgroups of the samples were formed according to location grown, crop year, and variety.

The data revealed that the percentage of total iron associated with the protein is higher in the stem end of the potato. Also, the stem‐end protein contained considerably more iron than the bud‐end protein. The difference in iron content between stem‐end protein and bud‐end protein showed a highly significant correlation (1% level) with tendency to blacken.
Volatiles from Strawberries. I. Mass Spectral Identification of the More Volatile Components
Authors: TERANISHI ROY , CORSE J. W. , McFADDEN W. H. , BLACK D. R. , JR. MORGAN A. I.
Published: August 2006

An oil with a characteristic strawberry aroma was obtained from the condensate from the jam‐making process. Programmed‐temperature capillary gasliquid chromatography (PTCGLC) showed the oil to be a very complex material of more than 150 components. A fast‐scan mass spectrometer was used to analyze the material as it was eluted from the PTCGLC equipment, and some of the more volatile compounds identified are reported.
The Lipids of Green Beansa
Authors: WAGENKNECHT A. C.
Published: August 2006

Raw green snapbeans (Phaseolus vulgaris var. Slendergreen) were cut, frozen, lyopbilized, and extracted with chloroform‐methanol 2:l. The crude extract amounted to 9.9% of the dry weight of the beans. The lipid material in the extract composed 2.6% of the dry weight of the bean. The crude lipids were fractionated with acetone, and the acetone‐soluble portion was subjected to countercurrent distribution between n‐heptane and 95% methanol. The major lipid fractions were treated with glacial acetic acid, followed by partition between benzene and 50% aqueous acetic acid to aid in removal of non‐lipid contaminants. The composition of snapbean lipids was studied by measuring the nitrogen, phosphorus, sugar, and fatty acid content of the various fractions.
Acid‐Soluble Phosphates in Cow Milka
Authors: HOFF JOHAN E. , WICK EMILY L.
Published: August 2006

The acid‐soluble organic phosphates of cow milk were obtained by tri‐chloroacetic acid extraction or by dialysis and separated by ion exchange chromatography. Recovery in the eluate was 90–100% of the phosphates adsorbed by the resin. Approximately 90% of the phosphate fraction was sugar monophosphate. Small amounts of possible nucleotide monophosphates and of several more acidic phosphates were detected. N‐Acetylglucosamine‐l‐phosphate, fructose‐6‐phosphate, galactose‐l‐phosphate, and glucose‐6‐phos‐phate were identified and their quantity determined.
Storage of Mandarin Oranges II. Effects of Hormones and Wax Coatings
Authors: LODH S. B. , DE S. , MUKHERJEE S. K. , BOSE A. N.
Published: August 2006

The effects of temperature, wax emulsion coating, hormone treatment, and their combination on the storage behavior of Nagpur and Darjeeling mandarins were investigated. Use of 2,4‐D with wax coating was more effective in prolonging the storage life of both varieties at any storage temperature than either wax coating or 2,4‐D used separately. The storage lives of Nagpur and Darjeeling oranges were respectively 50 and 35 days at normal temperature (50–85°F) and 90 and 75 days at 40 ± 1°F when treated with 2,4‐D (1000 ppm for Nagpur and 2000 ppm for Darjeeling varieties) followed by wax coating. Wax‐coated Nagpur and Darjeeling oranges were in a good marketable condition for 30 and 22 days, respectively, at room temperature, whereas the respective controls remained marketable for only 10 and 7 days. At 40 ± 1°F, storage lives were respectively 60 and 52 days for Nagpur and Darjeeling oranges coated with wax, and 40 and 25 days for their respective controls. Hormone‐treated fruits, like the controls, lost their marketable appearance through considerable desiccation, pitting, and shriveling. Loss in weight and spoilage due to fungal attack and rind blemishes were least in fruits treated with 2,4‐D followed by wax coating in both varieties and each storage temperature. Pulp‐to‐peel ratio, reducing sugar, sucrose, total sugar, sugar‐to‐acid ratio, pH value, and specific gravity in juice increased, whereas vitamin C content and titratable acidity decreased, during storage in all treatments. No off flavor was produced in any case.