bluuebunny/crossref_metadata_2025 huggingface dataset:
EFFECTS OF ANTIOXIDANTS ON COPPER INDUCED LIPID OXIDATION DURING SALTING OF COD (GADUS MORHUA L.)
Authors: LAURITZSEN KRISTIN , OLSEN RAGNAR L.
Published: April 2007

A model system for studying lipid oxidation of salted cod muscle was used for investigating the interaction effects of antioxidants and copper in the brine. The results showed that ascorbate might have pro‐oxidative or antioxidative effects depending on the ascorbate and metal concentrations. Without added copper in the brine, concentrations of <500 ppm ascorbate had a pro‐oxidative effect. With 5 ppm copper added in the brine, low concentrations of ascorbate (<50 ppm) inhibited the formation of TBARS (thiobarbituric acid ‐ reactive substances) in the cured product. At slightly higher concentrations (100–200 ppm), the antioxidative properties were lost. Above 200 ppm the added ascorbate reduced the oxidation level in the salt‐ripened product. The application of ascorbate as an antioxidant in salt curing of cod requires the use of high concentrations (> 1, 000 ppm) in the brine. When similar concentrations (0.5 mM) of EDTA (ethylenediaminetetraacetic acid), citrate or ascorbate were included with 3 ppm copper in the brine, EDTA was the only compound that efficiently inhibited copper‐induced lipid oxidation.
EFFECTS OF DARK STORAGE TIME AND UV‐FILTERED FLUORESCENT LIGHTING DURING DISPLAY ON COLOR STABILITY OF HIGH‐OXYGEN MODIFIED ATMOSPHERE PACKAGED GROUND BEEF
Authors: DALY MICHAEL P. , ACTON JAMES C.
Published: April 2007

Effects of temperature (OC and 4.4C) during dark storage (days 2‐9) and display in non‐UVand UV‐filtered fluorescent lighting on color stability of high‐O2 modified atmosphere packaged “case ready” ground beef was evaluated. Minimal shift in headspace O2 and CO2 concentrations occurred during 9 days of storage and display. By day 3, product stored at 4.4C lost redness (Hunter +a) faster than that held at OC. Visual panel ratings for lean color decreased (P > 0.05) after 7 days but were not affected by storage temperature. When packages stored 2, 4, or 6 days at OC were displayed in light, Hunter +a values did not decline (P <0.05) for the first day and in several instances were maintained for 2 days. Panel evaluations of displayed product substantiated high maintenance of redness of lean color. UV‐filtering of fluorescent lighting was not necessary for color stability of ground beef during display.
PROTEOLYTIC ACTIVITY OF BACTERIAL STARTER CULTURES FOR MEAT FERMENTATION
Authors: CANDOGAN KEZBAN , ACTON JAMES C.
Published: April 2007

Proteolytic activity of fermented meat starter cultures Pediococcus acidiliactic, Lactobacillus sake, Lactobacillus curvatus, Streptomyces griseus, Staphylococcus xylosus and Staphylococcus carnosus was examined after inoculation of sterile beef protein extracts containing 1% dextrose. Analysis for primary amines in extracts generated during fermentation of glucose showed that L. sake had the highest (P<0.05) proteolytic activity. The other cultures ranked from highest to lowest activity as follows: L. curvatus < S. carnosus < S. griseus < P. acidilactici < S. xylosus. All inoculated extracts showed a pH decline by 96 h to pH 3.76‐4.31 whereas the control extract remained at 6.0‐5.95. All cultures except S. xylosus had CFU increases within 24 h of inoculation. Only L. sake and S. xylosus had counts less than their initial level after 96 h. The results provide evidence that these commercially available starters for meat fermentation do possess significant proteolytic activity when tested using beef protein extracts.
RAPID DETECTION OF LISTERIA MONOCYTOGENES USING QUANTUM DOTS AND NANOBEADS‐BASED OPTICAL BIOSENSOR
Authors: WANG HONG , LI YANBIN , SLAVIK MICHAEL
Published: April 2007

A rapid, specific method was developed to detect Listeria monocytogenes using magnetic nanobeads to separate and concentrate the target bacteria and quantum dots (QDs) as fluorescent markers. QDs are semiconductor nanocrystals which measure from a few nanometers to a few hundred nanometers, and are particularly significant in optical detections due to their high quantum yield. Both streptavidin conjugated QDs 605 and magnetic nanobeads were separately coated with specific biotin‐conjugated anti‐L. monocytogenes antibody. The conjugated magnetic nanobeads were then mixed with L. monocytogenes culture dilutions. After immunomagnetic separation, the magnetic nanobeads‐L. monocytogenes conjugates were mixed with conjugated QDs. Unattached conjugated QDs were removed using immunomagnetic separation. A fluorescence spectrometer was used to measure the fluorescence of the complexes of magnetic beads‐L. monocytogene‐QDs. Results indicated that this method could detect L. monocytogenes at a concentration of 2–3 cfu/mL in a pure culture. A linear co‐relationship was found between the fluorescence intensity and L. monocytogenes in a range of 100–107 cfu/mL. The total detection time was 1.5 h.
DETECTION OF SALMONELLA ENTERITIDIS IN SHELL EGG CONTENTS BY IMMUNOMAGNETIC CAPTURE AND TIME‐RESOLVED FLUORESCENCE1
Authors: TU SHU‐I , GEHRING ANDREW , PAOLI GEORGE C.
Published: April 2007

A sandwich method was developed for the detection of Salmonella in shell egg contents. Different outbreak strains of Salmonella were used to inoculate shell egg contents at levels between 1 and 25 cfu/egg. Spiked eggs were then mixed with proper enrichment media before incubation at 37C for 4–20 h. After enrichment, the bacteria were first captured by the use of immunomagnetic beads (IMBs) coated with anti‐Salmonella antibodies. The captured bacteria were further labeled with samarium (Sm)‐conjugated anti‐Salmonella antibodies. Sandwiched Salmonella were then treated with fluorescence enhancement solution that contained strong Sm chelators. The processes ranging from IMB capture to Sm chelation were performed using an automated KingFisher apparatus (Thermo Fisher Scientific, Inc., Waltham, MA). The fluorescence intensity of chelated Sm was then measured by time‐resolved fluorescence (TRF). Using this approach, the presence of ∼1 cfu of outbreak strains of Salmonella Enteritidis per egg (∼50 g of egg content) could be detected after enrichment for 20 h at 37C. For higher levels of S. Enteritidis contamination, e.g., 10 cfu/50 g of egg content, the enrichment time could be reduced to 5 h at 37C. Thus, depending on desired sensitivity, the whole detection process could be completed within either an 8‐h shift or 24 h. The results demonstrated that a combination of IMB capture and TRF measurement could be a rapid and sensitive method for S. Enteritidis detection in eggs.
MOTIVATIONS FOR PRODUCT CONSUMPTION: APPLICATION OF A PROBABILISTIC MODEL TO ADOLESCENT SMOKING
Authors: ENNIS DANIEL M. , ROUSSEAU BENOIT
Published: April 2007

This paper describes a method that can be used to investigate consumers’ reported reasons for using a particular product. This method is applied to ratings of degree of agreement with statements about reasons for product use. The method is illustrated using data on self‐reported reasons for smoking among adolescents. The approach used is based on a probabilistic model of similarity (Ennis et al. 1988) and provides a display of the density of respondents’ individual motivations concurrent with their perceptions of the statements. Factor analysis and its derived factor scores provide complementary information which is used to understand the interdependence of smoking motivations with the age of respondents and their degree of smoking. The probabilistic similarity model has many applications in studying consumer motivations such as those involved in the consumption of particular food and personal care products.
SELECTION OF AN ASTRINGENCY REFERENCE STANDARD FOR THE SENSORY EVALUATION OF BLACK TEA
Authors: DROBNA ZUZANA , WISMER WENDY V. , GOONEWARDENE LAKSIRI A.
Published: April 2007

Astringent and bitter sensations are characteristic sensory qualities of black tea. Three different classes of potential astringent reference standards (two concentrations each of alum and tannic acid and three fruit juices) were evaluated in this study. The perceived astringency, bitterness and sourness of each were profiled using computerized time‐intensity and compared with the astringent intensity of a standardized brew of black tea. The differences in temporal profiles of potential reference standards across taste attributes were evident and intensity ratings were found to be dependent upon the stimulus and its concentration. Both concentrations of tannic acid were evaluated as the highest in perceived bitterness. For the juices, a strong sour taste was perceived in addition to astringency. It was concluded that the best reference standard for the astringency of black tea is a solution of 0.7 g/L alum as it is low in perceived bitterness and sourness.
INFLUENCE OF HAZELNUT PASTE ON THE SENSORY PROPERTIES AND SHELF‐LIFE OF DARK CHOCOLATE
Authors: NATTRESS L.A. , ZIEGLER G.R. , HOLLENDER R. , PETERSON D.G.
Published: April 2007

The addition of hazelnut paste to dark chocolate formulations altered the sensory profile. The flavors chocolate, burnt, rancid, hazelnut, green and metallic, and the texture attributes hardness, graininess, consistency of melt, viscosity and onset of melt determined by descriptive analysis were significantly (P < 0.05) influenced by the addition of up to 10% hazelnut paste. The shelf‐life of dark chocolates containing hazelnut exceeded 10 months. The textural attributes of hardness, consistency of melt and onset of melt were highly correlated to instrumental measurements.
FRESHNESS IN ORAL CARE: ATTRIBUTES AND TIME‐DEPENDENCY OF A MULTIDIMENSIONAL, DYNAMIC CONCEPT
Authors: WESTERINK JOYCE , KOZLOV SLAVA
Published: April 2007

This article describes an exploration of the concept of ‘oral freshness’ for as far as it is important in oral care. It intends to consider the most important mouth sensations and cognitive connotations, including (but not restricted to) the well‐known effect of menthol in toothpaste.

Two aspects were given attention:

(1) The attributes that together form the concept of oral freshness were investigated using a ‘personal construct approach’(Kelly 1955). This method consists of unbiased, structured interviews with subjects, and ultimately yields attribute dimensions that the subjects have in common.

(2) The intensity of the freshness sensation over time was investigated using the Time‐Intensity method. Subjects gave repeated freshness judgments every few seconds after the intake of a freshness‐related stimulus, and continued to do so after the stimulus had left their mouth. In addition we asked for ‘overall’ freshness judgments directly after the TI‐measurements and after 2 months.

The results confirm that ‘oral freshness’ is a complex concept. We identified 6 attributes, some of which were perceptual/physiological and some cognitive in nature: ‘water’‐ness, cool/cold‐ness, taste (menthol‐ness), clean‐ness, smell, energy (texture and touch, e.g., bubbles). Different persons will generally give different importance weights to each of these 6 attributes.

Time‐intensity measurements show that temperature, menthol‐content and, to some extent, the presence of bubbles (energy) influence the momentous sensation of freshness. It appears, however, that in the way freshness is remembered after a few months, mainly cleanness and taste (menthol‐ness) are important. Apparently, people tend to value (temporary) sensory input during the actual freshness experience, but tend to remember the freshness result in the longer run.
RELEASE OF ARTIFICIAL CHERRY FLAVOR FROM ICE CREAMS VARYING IN FAT AND FAT REPLACERS
Authors: CHUNG SEO‐JIN , HEYMANN HILDEGARDE , GRÜN INGOLF U.
Published: April 2007

The effect of fat and fat replacers (FR) on the flavor release from cherry ice cream was investigated. Protein based FR, Simplesse (“S”) and carbohydrate based FR, Litesse (“L”) either partially or completely substituted milk fat in ice cream. Overall and temporal flavor profiles of ice cream during eating were obtained using chemical and sensory analyses. The performance of FR depended on the level of fat it was substituting and the amount of fat present in the ice cream. In the reduced fat ice cream group, both FRs failed to mimic the characteristics of 6% fat ice cream, mainly because of the low retention of cherry flavor. In the full fat ice cream group, the sensory properties of ice cream containing “L” were closer to the full‐fat (12%) ice cream than those with “S”. The critical flavor volatile compounds that strongly impact the sensory flavor attributes were identified.
OPTIMIZATION OF A CHOCOLATE PEANUT SPREAD USING RESPONSE SURFACE METHODOLOGY (RSM)
Authors: CHU C.A. , RESURRECCION A.V.A.
Published: April 2007

Response surface methodology was used to optimize formulations of chocolate peanut spread. Thirty‐six formulations with varying levels of peanut (25‐90%), chocolate (5‐70%) and sugar (5‐55%) were processed using a three‐component constrained simplex lattice design. The processing variable, roast (light, medium, dark) was also included in the design. Response variables, measured with consumers (n = 60) participating in the test, were spreadability, overall acceptability, appearance, color, flavor, sweetness and texture/mouthfeel, using a 9‐point hedonic scale. Regression analysis was performed and models were built for each significant (p < 0.01) response variable. Contour plots for each attribute, at each level of roast, were generated and superimposed to determine areas of overlap. Optimum formulations (consumer acceptance rating of ≥ 6.0 for all attributes) for chocolate peanut spread were all combinations of 29‐65% peanut, 9‐41% chocolate, and 17‐36% sugar, adding up to 100%, at a medium roast. Verification of two formulations indicated no difference between predicted and observed values.
ASSOCIATION OF STRAWBERRY YOGURT SENSORY PROPERTIES WITH PRODUCT COMPOSITION BY PROCRUSTES ANALYSIS
Authors: GÁMBARO ADRIANA , GIMÉNEZ ANA MARÍA , VARELA PAULA , DE PENNA EMMA WITTIG
Published: April 2007

The flavor of eight samples of commercial strawberry yogurt was studied by Free‐Choice Profile analysis (FCP). Generalized Procrustes Analysis (GPA) applied to FCP allowed differentiation between samples and highlighted flavor attributes responsible for the observed differences. The relation between sensory and physicochemical datasets was studied by means of GPA. Those samples with higher carbohydrate content were perceived as sweeter, having stronger strawberry flavor, and with more dairy and yogurt flavors. Samples with higher titratable acidity, ash and protein content were perceived as more acidic and higher in intensity of “faulty” or “defective” flavors. Higher moisture content was associated with lower intensity of “dairy” flavors (creamy, dairy, and yogurt) and greater intensity of rancid flavor. It is concluded that, though not often used to this end, GPA is a suitable method to study the relationship of sensory and instrumental measurements.
EVALUATION OF OLFACTORY INTENSITY: COMPARATIVE STUDY OF TWO METHODS
Authors: ATANASOVA BORIANA , LANGLOIS DOMINIQUE , NICKLAUS SOPHIE , CHABANET CLAIRE , ETIÉVANT PATRICK
Published: April 2007

Two experimental procedures recommended for the evaluation of the psychophysical characteristics of odorous compounds, olfactory matching with the 1‐butanol scale and cross‐modality matching with the finger span are compared. The intensity of ethyl butyrate and guaiacol solutions presented at four different concentration levels was evaluated by a panel of sixteen subjects over five repetitions using the two methods. Each stimulus was delivered to the subject from a Teflon bag through a nose‐shaped glass sniffing port.

The discrimination ability, repeatability, panel homogeneity and within‐subject variability of the methods were assessed. Results indicate that with both methods, subjects were able to highly discriminate the presented concentration levels of the odorants. There were no great difference in repeatability and the same individual variability was observed between both methods. However, the smaller within‐subject variability highlighted for the 1‐butanol scale method suggested that this method is potentially more powerful than finger‐span method.
SEGMENTATION APPROACHES THAT DIFFERENTIATE CONSUMPTION FREQUENCY FROM SENSORY PREFERENCE1
Authors: WANSINK BRIAN , SONKA STEVEN T. , PARK SE‐BUM
Published: April 2007

People can eat a food without having a strong preference for it, and people can prefer a food without eating it. Given this seeming disconnect between attitude and behavior, which type of measure or segment can best be used to profile or identify loyal consumer segments of a food, such as soy? This research compares a usage‐based method (heavy‐light‐nonusers) with a new attitude‐based method (seeker‐neutral‐avoider), and finds that the attitude‐based method differentiates purchase‐related intentions better than the usage‐based method. Implications for profiling consumer taste patterns and consumer segments are provided.
RESEARCH NOTE NUMERICAL SCALE‐POINT LOCATIONS FOR CONSTRUCTING THE LAM (LABELED AFFECTIVE MAGNITUDE) SCALE
Authors: CARDELLO ARMAND V. , SCHUTZ HOWARD G.
Published: April 2007

In a recent paper, we described the development and application of a labeled affective magnitude (LAM) scale for assessing liking/disliking (Schutz and Cardello 2001). Here we present the exact numerical scale‐point locations corresponding to the verbal labels of the scale, so that investigators can easily construct the LAM scale for use with either paper or computer‐based ballots.
Genome Wide Copy Number Abnormalities in Pediatric Medulloblastomas as Assessed by Array Comparative Genome Hybridization
Authors: Lo Ken C. , Rossi Michael R. , Eberhart Charles G. , Cowell John K.
Published: April 2007

Array‐based comparative genomic hybridization was used to characterize 22 medulloblastomas in order to precisely define genetic alterations in these malignant childhood brain tumors. The 17p‐/17q+ copy number abnormality (CNA), consistent with the formation of isochromosome 17q, was the most common event (8/22). Amplifications in this series included MYCL, MYCN and MYC previously implicated in medulloblastoma pathogenesis, as well as novel amplicons on chromosomes 2, 4, 11 and 12. Losses involving chromosomes 1, 2, 8, 10, 11, 16 and 19 and gains of chromosomes 4, 7, 8, 9 and 18 were seen in greater than 20% of tumors in this series. A homozygous deletion in 11p15 defines the minimal region of loss on this chromosome arm. In order to map the minimal regions involved in losses, gains and amplifications, we combined aCGH data from this series with that of two others obtained using the same RPCI BAC arrays. As a result of this combined analysis of 72 samples, we have defined specific regions on chromosomes 1, 8p, 10q, 11p and 16q which are frequently involved in CNAs in medulloblastomas. Using high density oligonucleotide expression arrays, candidate genes were identified within these consistently involved regions in a subset of the tumors.
Effects of Formalin Fixation, Paraffin Embedding, and Time of Storage on DNA Preservation in Brain Tissue: A BrainNet Europe Study
Authors: Ferrer Isidre , Armstrong Judith , Capellari Sabina , Parchi Piero , Arzberger Thomas , Bell Jeanne , Budka Herbert , Ströbel Thomas , Giaccone Giorgio , Rossi Giacomina , Bogdanovic Nenad , Fakai Peter , Schmitt Andrea , Riederers Peter , Al‐Sarraj Safa , Ravid Rivka , Kretzschmar Hans
Published: April 2007

There is a large amount of tissue stored in brain collections and brain banks, but little is known about whether formalin‐fixed tissues and paraffin blocks stored for years in brain banks are suitable for the retrospective genetic studies. The study was carried out in order to: (i) compare DNA preservation in frozen, formalin‐fixed and paraffin‐embedded tissues stored for different periods; (ii) study point mutations and triplet expansions in frozen, formalin‐fixed and paraffin‐embedded material stored for variable periods, and using different fixative solutions; (iii) compare different methods to optimize DNA extraction and DNA amplification from suboptimally preserved brain tissue. DNA preservation is suitable for genetic studies in samples stored at −80°C for several years. Formalin‐fixed, paraffin‐embedded tissue was inferior to frozen tissue, but did yield adequate results in many cases depending on the type of fixative solution and time of fixation before embedding. Prolonged fixation in formalin rarely yielded useful DNA. Similar results were obtained in samples from prion diseases. The best results were obtained by using the Qiagen kits (QIAmp DNA Micro) in frozen material, paraffin blocks and formalin‐fixed tissue. Genomiphi™ and TaKaRa Ex Taq™ methods were also assayed in paraffin blocks and in formalin‐fixed samples with limited success.
Measurement of Dielectric Properties of Pumpable Food Materials under Static and Continuous Flow Conditions
Authors: Kumar P. , Coronel P. , Simunovic J. , Truong V.D. , Sandeep K.P.
Published: April 2007

ABSTRACT:  Continuous flow microwave sterilization is an emerging technology that has the potential to replace the conventional heating processes for viscous and pumpable food products. Dielectric properties of pumpable food products were measured by a new approach (under continuous flow conditions) at a temperature range of 20 to 130 °C and compared with those measured by the conventional approach (under static conditions). The food products chosen for this study were skim milk, green pea puree, carrot puree, and salsa con queso. Second‐order polynomial correlations for the dependence of dielectric properties at 915 MHz of the food products on temperature were developed. Dielectric properties measured under static and continuous flow conditions were similar for homogeneous food products such as skim milk and vegetable puree, but they were significantly different for salsa con queso, which is a multiphase food product. The results from this study suggest that, for a multiphase product, dielectric properties measured under continuous flow conditions should be used for designing a continuous flow microwave heating system.
Alginate‐ and Gellan‐Based Edible Films for Probiotic Coatings on Fresh‐Cut Fruits
Authors: Tapia M.S. , Rojas‐Graü M.A. , Rodríguez F.J. , Ramírez J. , Carmona A. , Martin‐Belloso O.
Published: April 2007

ABSTRACT:  Alginate‐ (2% w/v) or gellan‐based (0.5%) edible films, containing glycerol (0.6% to 2.0%), N‐acetylcysteine (1%), and/or ascorbic acid (1%) and citric acid (1%), were formulated and used to coat fresh‐cut apple and papaya cylinders. Water vapor permeability (WVP) was significantly higher (P < 0.05) in alginate films (0.30 to 0.31 × 10−9g m/Pa s m2) than in the gellan ones (0.26 to 0.27 × 10−9g m/Pa s m2). Addition of 0.025% (w/v) sunflower oil decreased WVP of gellan films (0.20 to 0.22 × 10−9 g m/Pa s m2). Water solubility of gellan and alginate films at 25 °C (0.47 to 0.59 and 0.74 to 0.79, respectively) and their swelling ratios (2.3 to 2.6 and 1.6 to 2.0, respectively) indicate their potential for coating high moisture fresh‐cut fruits. Fresh‐cut apple and papaya cylinders were successfully coated with 2% (w/v) alginate or gellan film‐forming solutions containing viable bifidobacteria. WVP in alginate (6.31 and 5.52 × 10−9g m/Pa s m2) or gellan (3.65 and 4.89 × 10−9 g m/Pa s m2) probiotic coatings of papaya and apple, respectively, were higher than in the corresponding cast films. The gellan coatings and films exhibited better water vapor properties in comparison with the alginate coatings. Values > 106 CFU/g B. lactis Bb‐12 were maintained for 10 d during refrigerated storage of fresh‐cut fruits, demonstrating the feasibility of alginate‐ and gellan‐based edible coatings to carry and support viable probiotics on fresh‐cut fruit.
Comparison of Water Gel Desserts from Fish Skin and Pork Gelatins Using Instrumental Measurements
Authors: Zhou Peng , Regenstein Joe M.
Published: April 2007

ABSTRACT:  The objective of this study was to compare water gel desserts from various gelatins using instrumental measurements. The puncture test and texture profile analysis (TPA) with compression were determined at 25% and 75% deformation; the melting properties were determined rheologically by monitoring the change of storage modulus (G′) with increasing temperature. The measurements with 25% deformation were always nondestructive, while measurements with 75% deformation were mostly destructive. Desserts made from Alaska pollock gelatin (AG) or gelatin mixtures containing AG were more resistant to the destruction caused by the large deformation than tilapia gelatin and pork gelatins. In addition, the gel dessert made from AG melted at a lower temperature than those from tilapia skin gelatin and pork gelatins, while desserts made from gelatin mixtures reflected the melting properties of the separate gelatins.
Extraction of Sardine Myoglobin and Its Effect on Gelation Properties of Pacific Whiting Surimi
Authors: Park Joo D. , Park Jae W.
Published: April 2007

ABSTRACT:  Myoglobin (Mb) was extracted from Pacific sardine and added to Pacific whiting surimi to measure its effects on protein gelation. The purity of Mb extract was determined by SDS‐PAGE. Mb extract using ethanol showed higher purity than Mb extract using ammonium sulfate. The addition of 0.2% Mb significantly reduced breaking force. However, a synergistic effect of 1.0% Mb was observed with 1.0% beef plasma protein (BPP) to increase surimi gel strength. The highest storage modulus of gels was observed at 1.0% Mb addition, which corresponded with the nonfracture gel and also supported a synergistic interaction between 1.0% Mb and 1.0% BPP. Differential scanning calorimetry showed Mb addition might have affected myosin denaturation and aggregation.
Effect of an Oat β‐Glucan‐Rich Hydrocolloid (C‐trim30) on the Rheology and Oil Uptake of Frying Batters
Authors: Lee S. , Inglett G.E.
Published: April 2007

ABSTRACT:  C‐trim30, a new β‐glucan‐rich hydrocolloid containing 32%β‐glucan, was obtained by steam jet‐cooking and fractionating oat bran concentrates. It was then incorporated into batter formulations to investigate the rheological effects of C‐trim30, which were correlated with batter attributes. In steady shear measurements, the use of C‐trim30 led to the increase in batter viscosity, while it did not show significant effects on the shear‐thinning pattern of batters. Moreover, the increase in the dynamic viscoelastic properties was observed with more contribution to elastic properties because of the high water‐holding properties of C‐trim30. These rheological characteristics could be correlated with the adhesive properties of batters to a food matrix. In addition, C‐trim30 was shown to produce a sample with increased batter pickup, less moisture loss, and reduced oil content. Even, the oil content was reduced by up to 40% when 4% C‐trim30 was used in the batter formulations. The combined effects of elevated viscosity, great batter pickup, and reduced moisture loss by the use of C‐trim30 contributed synergistically to the reduction of oil content in fried foods.
Feeding sorghum ergot (Claviceps africana) to sows before farrowing inhibits milk production
Authors: Kopinski JS , Blaney BJ , Downing JA , Mcveigh JF , Murray S‐A
Published: April 2007

Objective  To assess the impact of feeding different amounts of sorghum ergot to sows before farrowing.

Design  Fifty‐one pregnant sows from a continually farrowing piggery were sequentially inducted into the experiment each week in groups of four to seven, as they approached within 14 days of farrowing. Diets containing sorghum ergot sclerotia within the range of 0 (control) up to 1.5% w/w (1.5% ergot provided 7 mg alkaloids/kg, including 6 mg dihydroergosine/kg) were randomly allocated and individually fed to sows. Ergot concentrations were varied with each subsequent group until an acceptable level of tolerance was achieved. Diets with ergot were replaced with control diets after farrowing. Post‐farrowing milk production was assessed by direct palpation and observation of udders, and by piglet responses and growth. Blood samples were taken from sows on three days each week, for prolactin estimation.

Results  Three sows fed 1.5% ergot for 6 to 10 days preceding farrowing produced no milk, and 87% of their piglets died despite supplementary feeding of natural and artificial colostrums, milk replacer, and attempts to foster them onto normally lactating sows. Ergot inclusions of 0.6% to 1.2% caused lesser problems in milk release and neo‐natal piglet mortality. Of 23 sows fed either 0.3% or 0.6% ergot, lactation of only two first‐litter sows were affected. Ergot caused pronounced reductions in blood prolactin, and first‐litter sows had lower plasma prolactin than multiparous sows, increasing their susceptibility to ergot.

Conclusion  Sorghum ergot should not exceed 0.3% (1 mg alkaloid/kg) in diets of multiparous sows fed before farrowing, and should be limited to 0.1% for primiparous sows, or avoided completely.
STATIONARITY TESTS IN GEOGRAPHIC MARKETS: AN APPLICATION TO SOUTH AFRICAN MILK MARKETS
Authors: Boshoff Willem H.
Published: April 2007

The paper focuses on the delineation of geographic markets in competition analysis, investigating the use of tests of price co‐movement in the market definition exercise. To this end, the first part is devoted to a conceptual framework for market definition (adopted from Haldrup (2003)). Thereafter, a variety of price tests are explored that can be applied within the quantitative part of the framework. Similar to Forni (2004), the paper emphasizes the use of stationarity tests (that is, tests for the existence of unit roots) – illustrating their application to a recent competition investigation in South Africa.
THE EMERGENCE OF INSTITUTIONALISED SOCIAL DIALOGUE IN SOUTH AFRICA
Authors: Parsons Raymond
Published: April 2007

This paper looks at the conceptual framework of social dialogue, investment in social capital and some international definitions of social dialogue as background to developments in this sphere in South Africa. Social dialogue is viewed as a mechanism for problem‐solving and reducing transaction costs. The paper considers the ramifications of the 1979 Wiehahn Report on labour relations, as well as the nature of social dialogue in the apartheid era and its workplace origins. Institutionally, the stepping stones to the emergence of the NEF and Nedlac are discussed, together with some of the issues involved in, and formal outcomes of, Nedlac over the past eleven years in public policy choices. It closes with an evaluation of institutionalised social dialogue in South Africa and its future.

“With the transition to non‐racial democracy in 1994, it became the task of an ANC‐led government to attempt to resolve the economic contradictions that apartheid had created. To achieve this requires massive economic and social changes, great programmes of investment and structural change. It is necessary to create the vital human capital needed at every level, from rudimentary literacy to the highest ranks of science and technology; to overcome enormous deficiencies in all forms of social infrastructure, including housing, schools, health, and transport; to return land to the black population and restore ravaged rural areas; to expand black ownership of mining, industry, commerce, and finance; and to diminish enormous inequalities in income and wealth. The new regime has made a promising start, but South Africa's past will exert a powerful influence on its present and future for a long time to come, and these huge tasks will not be swiftly or easily accomplished.”Charles Feinstein (2005)
USING BLENDED LEARNING TO BOOST MOTIVATION AND PERFORMANCE IN INTRODUCTORY ECONOMICS MODULES
Authors: Van Der Merwe Alex
Published: April 2007

This paper explores the potential of online learning, in a local context, to provide academic economics with much of the context it currently lacks and which may be implicated in students' lack of motivation to engage with the discipline. Since weak motivation can be expected to play out in poor performance, the study set out to establish, firstly, whether the online intervention was a motivational experience for students. Secondly, various tests were performed to determine whether – and how strongly – motivation and performance are related. The study concludes that even the weak statistical promise of online learning, as in this particular case, should be embraced given the interest displayed by students in online economics teaching and learning.
THE CHANGING FACE OF PUBLIC FINANCING OF HIGHER EDUCATION, WITH SPECIAL REFERENCE TO SOUTH AFRICA1
Authors: De Villiers Pierre , Steyn Gert
Published: April 2007

Higher education displays characteristics of both private and public goods and there is a trend worldwide to expect individuals to pay more of the costs of their higher education. In South Africa public funding of higher education decreased from 0.86% of GDP in 1986 to only 0.66% in 2006; so that student tuition fees had to be increased to compensate for this loss of income. In the process staff numbers were kept relatively constant while student numbers increased appreciably. Two future scenarios, based on public higher education expenditure as a percentage of GDP and on real state allocation per WFTES, are spelt out. Although the qualifications awarded per FTE academic staff member increased over time, the graduation rates of the higher education institutions in South Africa are worsening. High‐level research, measured in publication units per FTE academic staff member, shows a disturbing decreasing trend since 1997.
Deposition Pattern Based Thermal Stresses in Single-Layer Laser Aided Direct Material Deposition Process
Authors: Ghosh S. , Choi J.
Published: April 2007

Despite enormous progress in laser aided direct metal/material deposition (LADMD) process many issues concerning the adverse effects of process parameters on the stability of a variety of properties and the integrity of microstructure have been reported. Comprehensive understanding of the transport phenomena and heat transfer analysis is essential to predict the thermally induced stresses in the deposited materials. A complete model that provides a quantitative relationship between process parameters, temperature history, phase transformation kinetics, and the thermal stresses is highly desirable. This paper examines the effect of deposition patterns and phase transformation kinetics on induced thermal stresses. The proposed model is based on the metallo-thermo-mechanical theory for sequentially coupled temperature, phase transformation, and stress/strain fields. Finite element analysis of various deposition processes illustrates the significant effect of deposition patterns on induced thermal stresses. Raster scan, spiral in-to-out, and spiral out-to-in patterns, in conjunction with their experimental verification, have been discussed in this paper. The existing model can easily accommodate any deposition pattern a user may want to study with slight modifications. The effect of substrate preheating on thermal stress is also studied and some reductions in thermal residual stress were observed. The importance of considering phase transformation effects is also verified through the comparison of the magnitudes of residual stresses with and without the inclusion of phase transformation kinetics. The simulation has been carried out for H13 tool steel deposited on a mild steel substrate.
Modeling of Ultra-Precision ELID Grinding
Authors: Fathima K. , Rahman M. , Senthil Kumar A. , Lim H. S.
Published: April 2007

The electrolytic in-process dressing (ELID) grinding is a new and an efficient process for ultra-precision finishing of hard and brittle materials. Unlike conventional grinding processes, the ELID grinding is a hybrid process that consists of a mechanical and an electrochemical process, and the performance of the ELID grinding process is influenced by the parameters of the above said processes. Therefore, it is necessary to develop a new grinding model for the ELID grinding, which can be used to avoid the cumbersome and expensive experimental trials. In this paper, the authors proposed a new grinding model for ultra-precision ELID grinding. The main focus is to develop a force model for the ultra-precision ELID grinding where the material removal is significantly lower than the conventional grinding. When the material removal rate is very low, it is very important to estimate the real contact area between the wheel and work surfaces. The developed grinding model estimates the real contact area by considering the wheel and the work surface characterization and the effect of the electrolytic reaction at the grinding wheel edge. The effects of the microstructure changes on the wheel surface by the electrochemical reaction have been implemented in the model in order to improve the efficiency of the developed model. The grinding model has been simulated and the simulated results are substantiated by the experimental findings.
A Preliminary Study of Sealing and Heat Transfer Performance of Conformal Channels and Cooling Fins in Laminated Tooling
Authors: Yoo Seungryeol , Walczyk Daniel F.
Published: April 2007

Rapid tooling (RT) methods allow for almost complete flexibility in routing of conformal cooling or heating channels within a mold for enhanced thermal control, but tool size is currently limited. A notable exception is the profiled edge laminae (PEL) method, which is a thick-layer laminated RT method intended for large-scale tooling applications. One of the biggest design issues with incorporating conformal channels in a PEL tool is to effectively seal the channels rapidly and inexpensively. Prior attempts in the literature at sealing laminated tools using diffusion bonding or brazing have been just the opposite. Recognizing that many manufacturing applications requiring large-scale tools (e.g., thermoforming, composites forming) do not need the temperature resistance and strength of either diffusion bonded or brazed laminae, this paper investigates alternative sealing methods. It is shown through a preliminary experimental study that (i) manual application of high-temperature adhesives locally around conformal channel holes will effectively seal channels for working fluid temperatures and pressures typically encountered in thermoforming over an extended period of time, and (ii) heating and cooling performance is similar to that of a continuous tool. Localized sealing is actually an advantage when tool porosity is needed. In addition, a novel approach to incorporating cooling fins into the nonforming side of a PEL tool is demonstrated, but thermal performance is poor as compared to conformal channel cooling. Finally, it is shown that simple one-dimensional analytical models can be used to effectively predict tool performance if a conformal channel cell design methodology is used.
Inspection of White Layer in Hard Turned Components Using Electrochemical Methods
Authors: Harrison Ian S. , Kurfess Thomas R. , Oles Edward J. , Singh Preet M.
Published: April 2007

This paper presents the results of electrochemical tests on hard turned steel components that have white layer on the surface. Electrochemical impedance spectroscopy is used to compare a machined surface with white layer against a machined surface without white layer, an annealed surface, and an electrical discharge machined surface. Measurements of the steady-state open-circuit potential are also used for comparison. The results show that the electrochemical properties of a surface with white layer are distinct from a surface without white layer. Specifically, a surface with white layer is more anodic and has lower electrochemical impedance than a surface without white layer in a NaOH solution. These results provide insight into the electrochemical properties of white layer and indicate that surfaces with white layer may corrode more quickly in service.
The Nonlinear Time-Varying Response of Dynamic Thermal Tensioning for Welding-Induced Distortion Control
Authors: Xu Jun , Li Wei
Published: April 2007

This paper presents a dynamic thermal tensioning method to control the welding induced distortion under production variation. The new method determines the optimal thermal tensioning parameters based on real-time distortion measurements. The paper is focused on a systematic study on the structural response and the development of an automatic control algorithm for the dynamic thermal tensioning process. A thermomechanical finite element model was used to study preheating effects in a gas metal arc welding process. A model predictive strategy was adopted for automatic distortion control. It has been found that the response of the dynamic thermal tensioning process is nonlinear and time varying. However, the response model can be linearized based on the superposition principle. A threshold-based control algorithm is developed and demonstrated using both simulation and experimental results.
Prediction of Bend Allowance and Springback in Air Bending
Authors: Kim Hyunok , Nargundkar Ninad , Altan Taylan
Published: April 2007

In the fabrication industry, one of the critical challenges is to maintain close geometric tolerances in finished products, particularly in the air bending process. In many cases, this problem is related to springback and plastic elongation/compression of the sheet, as it undergoes deformation in bending. Springback refers to the elastic recovery of the bent sheet after unloading, whereas bend allowance refers to the elongation of the sheet during bending. Both factors, if not predicted properly, may lead to dimensional inaccuracies in the finished product and cause difficulties in the assembly. Therefore, it is essential to predict springback and bend allowance in order to obtain the final desired geometry. A new analytical model was developed to predict springback and bend allowance simultaneously in air bending, and a user-friendly computer program, BEND (Version 3.0), was developed. Results obtained from the BEND program were compared to other analytical predictions and experimental results available in the literature. It was concluded that the proposed analytical model and the computer program predicted bend allowance and springback within acceptable accuracy.
Multiscale Finite Element Modeling of Silicon Nitride Ceramics Undergoing Laser-Assisted Machining
Authors: Tian Yinggang , Shin Yung C.
Published: April 2007

A multiscale finite element model is developed to simulate the chip formation in laser-assisted machining of silicon nitride ceramics. To consider the workpiece heterogeneous microstructure and crack evolution in silicon nitride machining, the workpiece material is modeled with continuum elements imbedded in thin interfacial cohesive elements. The continuum elements simulate the deformation of the bulk workpiece while the interfacial cohesive elements account for the initiation and propagation of intergranular cracks. The model reveals that discontinuous chips form by the propagation of cracks in the shear zone while the machined surface is generated by plastic deformation of the workpiece material under confined high pressure. The simulated cutting forces, chip morphology and subsurface integrity are compared with corresponding experimental observations and the validity of the present model is shown by the good agreements in the comparisons.
A Dinuclear Ni(µ-H)Ru Complex Derived from H
2
Authors: Ogo Seiji , Kabe Ryota , Uehara Keiji , Kure Bunsho , Nishimura Takashi , Menon Saija C. , Harada Ryosuke , Fukuzumi Shunichi , Higuchi Yoshiki , Ohhara Takashi , Tamada Taro , Kuroki Ryota
Published: April 2007

Models of the active site in [NiFe]hydrogenase enzymes have proven challenging to prepare. We isolated a paramagnetic dinuclear nickel-ruthenium complex with a bridging hydrido ligand from the heterolytic cleavage of H
2
by a dinuclear NiRu aqua complex in water under ambient conditions (20°C and 1 atmosphere pressure). The structure of the hexacoordinate Ni(μ-H)Ru complex was unequivocally determined by neutron diffraction analysis, and it comes closest to an effective analog for the core structure of the proposed active form of the enzyme.
Regulation of the Germinal Center Response by MicroRNA-155
Authors: Thai To-Ha , Calado Dinis Pedro , Casola Stefano , Ansel K. Mark , Xiao Changchun , Xue Yingzi , Murphy Andrew , Frendewey David , Valenzuela David , Kutok Jeffery L. , Schmidt-Supprian Marc , Rajewsky Nikolaus , Yancopoulos George , Rao Anjana , Rajewsky Klaus
Published: April 2007

MicroRNAs are small RNA species involved in biological control at multiple levels. Using genetic deletion and transgenic approaches, we show that the evolutionarily conserved microRNA-155 (miR-155) has an important role in the mammalian immune system, specifically in regulating T helper cell differentiation and the germinal center reaction to produce an optimal T cell–dependent antibody response. miR-155 exerts this control, at least in part, by regulating cytokine production. These results also suggest that individual microRNAs can exert critical control over mammalian differentiation processes in vivo.
Toward the Ideal of a Healthy Land
Authors: Davis Frederick R.
Published: April 2007

Aldo Leopold's Odyssey
.
By Julianne Lutz Newton
. Island Press/Shearwater Books, Washington, DC, 2006. 501 pp. $35. ISBN 9781597260459.

Drawing on earlier accounts and unpublished archives, Newton discusses the evolution and context of Leopold's thinking on the relation between people and the land.
Evaluation of Two Rapid Immunochromatographic Assays for Diagnosis of Dengue among Vietnamese Febrile Patients
Authors: Nga Tran Thi Thanh , Thai Khoa T. D. , Phuong Hoang Lan , Giao Phan Trong , Hung Le Quoc , Binh Tran Quang , Mai Vo Thi Chi , Van Nam Nguyen , de Vries Peter J.
Published: April 2007

Results from two dengue rapid tests, the PanBio Duo cassette and the SD Bioline strip test, were compared to those of enzyme-linked immunosorbent assays (Focus Diagnostics) from sera of 200 Vietnamese febrile patients. The PanBio assay was superior, with sensitivity and specificity values for acute-phase serum samples of 54% and 70% (immunoglobulin M) and 70% and 88% (immunoglobulin G), respectively.
Prevalence of Anti-Hepatitis E Virus Antibodies in French Blood Donors
Authors: Boutrouille Annie , Bakkali-Kassimi Labib , Crucière Catherine , Pavio Nicole
Published: April 2007

Accumulating evidence suggests that hepatitis E virus (HEV) infection is an emerging disease in regions where HEV is nonendemic. In France, the prevalence of anti-HEV antibodies in the general population has never been studied. Using blood donors' samples, we have found a prevalence of 3.20%, which is similar to that of other industrialized countries.