bluuebunny/crossref_metadata_2025_split huggingface dataset:
More Democracy: The Direct Primary and Competition in U.S. Elections
Authors: Ansolabehere Stephen , Hansen John Mark , Hirano Shigeo , Snyder James M. 
Published: August 2010

This article offers a first-ever comprehensive empirical assessment of a key Progressive reform, the direct primary, and its impact on competition in American elections. We begin with a review of the problems Progressives diagnosed in the American electoral system and reasons to expect the direct primary to be a pro-competitive, democratizing reform. We then consider prior research into the direct primary and electoral contestation and describe the database of primary and general election outcomes that we have constructed to trace competition in primaries for federal and statewide offices. Finally, we examine the historical trajectory of competition in primary elections, starting with the first decades after the introduction of the reform and then the succeeding decades.Consistent with the hopes of reformers, we find primary elections indeed provided a forum for contestation for federal and statewide elections. Although primaries were never broadly competitive, even at the outset, they accounted for about a third of the serious electoral tests faced by statewide officeholders and about a fifth faced by U.S. representatives. The role of primaries as a venue for robust contestation, however, was short-lived, as the competitiveness of federal and statewide primaries decreased sharply starting in the 1940s. The last section of this article explores whether two recent developments in American elections—the extension of two-party competition and the rise in the value of incumbency—conspired to temper the contribution of direct primaries to electoral competition.
The evolution of electronic structure in few-layer graphene revealed by optical spectroscopy
Authors: Mak Kin Fai , Sfeir Matthew Y. , Misewich James A. , Heinz Tony F. 
Published: August 2010

The massless Dirac spectrum of electrons in single-layer graphene has been thoroughly studied both theoretically and experimentally. Although a subject of considerable theoretical interest, experimental investigations of the richer electronic structure of few-layer graphene (FLG) have been limited. Here we examine FLG graphene crystals with Bernal stacking of layer thicknesses
N
= 1,2,3,…8 prepared using the mechanical exfoliation technique. For each layer thickness
N
, infrared conductivity measurements over the spectral range of 0.2–1.0 eV have been performed and reveal a distinctive band structure, with different conductivity peaks present below 0.5 eV and a relatively flat spectrum at higher photon energies. The principal transitions exhibit a systematic energy-scaling behavior with
N
. These observations are explained within a unified zone-folding scheme that generates the electronic states for all FLG materials from that of the bulk 3D graphite crystal through imposition of appropriate boundary conditions. Using the Kubo formula, we find that the complete infrared conductivity spectra for the different FLG crystals can be reproduced reasonably well within the framework a tight-binding model.
Helicobacter pylori vaccines.
Authors: Blanchard T. G. , Nedrud J. G. 
Published: August 2010

Abstract

This chapter discusses several candidate antigens for immunization against Helicobacter pylori, as well as various vaccine adjuvants/delivery systems and immunization routes. The mechanisms of vaccine-induced H. pylori immunity and the induction of protective immunity through bypassing host regulatory immune response are described. Animal models and human clinical trials evaluating the efficacy of these vaccines are presented.
Helicobacter pylori adhesion to the gastric surface.
Authors: Lindén S. K. , Arnqvist A. , Teneberg S. , Moran A. P. 
Published: August 2010

Abstract

This chapter discusses the adhesins and other structures that Helicobacter pylori uses to adhere to the gastric surface, as well as how these adhesins are regulated. The host structures (mucus layer and glycosphingolipids) to which H. pylori binds are described.
An endogenous bioeconomic optimization algorithm to evaluate recovery plans: an application to southern hake
Authors: Da Rocha José-María , Cerviño Santiago , Gutiérrez María-José 
Published: August 2010

AbstractDa Rocha, J-M., Cerviño, S., and Gutiérrez, M-J. 2010. An endogenous bioeconomic optimization algorithm to evaluate recovery plans: an application to southern hake. – ICES Journal of Marine Science, 67: 1957–1962. Recovery plans were analysed by introducing social and economic behaviour and endogenous disinvestment decisions into bioeconomic models. Considering these endogenous constraints, a dynamic optimization problem was solved to find fishing mortality (F) trajectories that maximize discounted profits per vessel, subject to recovery of the stock to a spawning-stock biomass (SSB) target in 2015. The algorithm developed was used to assess the southern hake recovery plan. Three scenarios were analysed: (1) represents the current plan with an annual 10% reduction in F; (2) represents the optimum trajectory where profits must be positive all along and the SSB target is reached no later than 2015, and (3) represents the optimum trajectory allowing profits to be negative. The results from (3) indicate that if economic and social restrictions are not considered a prior condition, the optimum solution implies a fleet reduction in 2010 and 2011. Comparing (1) and (2), our results suggest that reducing F to 0.30 by 2010 achieves the recovery target in 2012, increases the net present profits by 7.7% relative to the current plan, and is compatible with maintaining the current fleet size.
Absorption of polar drugs following caecal instillation in healthy volunteers
Authors: RILEY S. A. , KIM M. , SUTCLIFFE F. , ROWLAND M. , TURNBERG L. A. 
Published: August 2010

SUMMARYWe have investigated colonic drug absorption in man by the caecal instillation of a multi‐component solution of atenolol, cimetidine, frusemide, hydrochlorothiazide and salicylic acid. We found that salicylic acid absorption from this solution was delayed but complete whereas the absorption of atenolol, cimetidine, frusemide and hydrochlorothiazide was four‐ to five‐fold lower than expected from oral bioavailability studies.
Safety issues relating to long‐term treatment with histamine H2‐receptor antagonists
Authors: SABESIN S. M. 
Published: August 2010

SUMMARYH2‐receptor antagonist therapy is associated with a low incidence of adverse reactions. Adverse events reported in clinical trials of ranitidine in daily doses of up to 1200 mg include headache, tiredness and mild gastrointestinal disturbances, but the incidence is similar to or less than that for placebo. High doses of cimetidine (> 5 g/day) can cause reversible impotence or gynaecomastia. While ranitidine exhibits no clinically significant drug‐drug interactions, cimetidine interacts with many drugs metabolized by cytochrome P450. In contrast to ranitidine and cimetidine, where safety data are available for up to 10 years of continuous therapy, experience with famotidine and nizatidine is limited. The safety of long‐term H2‐receptor antagonist therapy needs to be considered in relation to the potential consequences of prolonged acid suppression, including the risk of proliferation of gastric flora and the risk of developing enterochromaffin‐like cell hyperplasia, which could in turn, theoretically, lead to gastric malignancy. Such problems have not been observed in patients during long‐term therapy at low or full doses of H2‐receptor antagonists. Standard doses of currently available H2‐receptor antagonists permit acid secretion in response to food and other stimuli, and this daily acid tide prevents persistent bacterial colonization.
Molecular Properties of Post‐Mortem Muscle. I. Myofibrillar Nucleosidetriphosphatase Activity of Bovine Muscle
Authors: GOLL DARREL E. , ROBSON R. M. 
Published: August 2010

SUMMARY—A study was made of the nucleosidetriphosphatase (NTPase) activities of myofibrils isolated from pre‐rigor, rigor, and post‐rigor bovine semitendinosus and psoas muscles with three different extracting solutions: 1) 0.25M sucrose, 1 mM ethylenediaminetetraacetic acid (EDTA), 0.05M trischydroxy‐methyl)‐aminomethane (Tris), pH 7.6; 2) 0.15M KCI, 1 mM EDTA, O.OSM Tris, pH 7.6; and 3) 50% glycerol, 1mM EDTA, 0.05M Tris, pH 7.6. Post‐mortem storage was at 2 and 16°C. By 6 hr post‐mortem, the Ca++‐ and Mg++‐modified adenosine‐triphosphatase (ATPase) activities at an ionic strength (I‐/2) of 0.18 had increased 20–50% over the O‐time level. An increase in Ca++‐modified ATPase of Γ/2 = 0.52 was also found. The Mg++‐modified inosinetriphosphatase (ITPase) at Γ/2 = 0.18 increased with post‐mortem time, but the Cat+‐modified ITPase at Γ/2 = 0.18 did not change.The Ca++‐modified ITPase activity at Γ/2 = 0.52 increased for the first 24 hr post‐mortem, but after 312 hr post‐mortem, it had decreased back to the O‐time level. No differences in NTPase activities were found between the semitendinosus and the psoas muscles or between post‐mortem storage at 2 and 16°. Use of sucrose or KCI extracting solutions gave the most consistent NTPase results. The low Mg++‐modified NTPase activity at Γ/2 = 0.52 suggests that it is possible to dissociate thick and thin filaments from rigor muscle through the use of 5mM ATP or ITP. The fact that NTPase activities in the presence of certain modifiers did not change with post‐mortem time suggests that the increased NTPase activities did not result from a proteolytic loss of part of the enzyme molecule, causing an increased activity per unit of protein. Mg++‐modified ATPase activities in the presence of a Ca++ chelator indicated that tropomyosin, the most sensitive of the three myofibrillar proteins to proteolytic degradation, had not undergone significant proteolysis, even after 312 hr post‐mortem.
EFFECT OF NEODIOSMIN ON THRESHOLD AND BITTERNESS OF LIMONIN IN WATER AND ORANGE JUICE
Authors: GUADAGNI D. G. , MAIER V. P. , TURNBAUGH J. G. 
Published: August 2010

ABSTRACTThe thresholds of limonin and naringin in water and limonin in orange juice were determined in the presence of varying amounts of neodiosmin (NEO), the flavone analog of the bitter flavanone neohesperidin. Up to 40 ppm of NEO in water solution was essentially tasteless, but as little as 10 ppm in water increased the threshold of naringin and limonin 3.5‐ and 4.0‐fold, respectively. Regression analysis showed the relation between limonin and naringin threshold and NEO concentration in water was best described by a power function with similar slope exponents for naringin and limonin. This indicated that increasing concentrations of NEO had a similar bitter suppressive effect for both compounds. The data for limonin threshold and NEO concentration in orange juice was also described best by a power function but with a much smaller slope exponent. Nevertheless, NEO was effective in significantly reducing bitterness in orange juice at threshold and suprathreshold levels of limonin. The addition of 60‐100 ppm of NEO to orange juice containing 10 ppm of added limonin reduced limonin bitterness to the equivalent of 4–5 ppm of limonin in orange juice.
MEAT WITH HIGH LINOLEIC ACID CONTENT: OXIDATIVE CHANGES DURING FROZEN STORAGE
Authors: BREMNER H. A. , FORD A. L. , MACFARLANE J. J. , RATCLIFF D. , RUSSELL N. T. 
Published: August 2010

ABSTRACT“High linoleic” meat with fat containing up to 20% linoleic acid was produced by feeding a protected lipid supplement to sheep and steers. A comparison was made of the frozen storage life of this meat and of conventional meat, packaged in sealed polyethylene film pouches and stored at ‐10°C or at ‐20°C. Peroxide development was much more rapid in adipose tissue from high linoleic meat stored at ‐10°C. Rate of peroxide development in high hnoleic meat was greatly decreased when stored at ‐20°C. Taste panel assessments indicated that high linoleic meat stored at ‐10°C developed rancid odors and flavors 2‐3 times more rapidly than did conventional meat.
Aciduric and Heat Resistant Microorganisms in Apple Juice and Cider Processing Operations
Authors: SWANSON K. M. J. , LEASOR S. B. , DOWNING D. L. 
Published: August 2010

ABSTRACTSite visits to 15 apple juice or cider facilities were conducted in New York State. Washed apples, pulp, press juice, final product, and other samples, when appropriate, were sampled aseptically. Samples were plated on acidified potato dextrose agar, before and after heating at 70°C for 1‐2 hr. For unheated samples, molds predominated in fruit, yeasts and molds in pulp, and yeasts in press and final juice samples. Average counts were 2.8 × 104, 7.3 × 104, 1.7 × 105, and 1.4 × 105/g, respectively. Heat resistant yeasts, molds, and bacteria were isolated frequently, generally at a level of less than 1 per log.
Differential Scanning Calorimetry of Fish Muscle: The Effect of Processing and Species Variation
Authors: HASTINGS ROSEMARY J. , RODGER GRAHAM W. , PARK ROBIN , MATTHEWS ANTHONY D. , ANDERSON EVELYN M. 
Published: August 2010

ABSTRACTDifferential Scanning Calorimetry (DSC) has been used to study the thermal properties of fish muscle proteins and to measure the extent of their denaturation under various processing conditions. Fish myosin was susceptible to denaturation by frozen storage and dehydration. Denaturation of certain fish proteins was partially reversible. Although fish myosin was very unstable, its thermal stability was found to increase in species adapted, to higher environmental temperatures.
Response Transformation: An Example
Authors: DRAPER NORMAN R. 
Published: August 2010

ABSTRACTA set of data involving 108 observations from a previous study on a sterilized, concentrated baby formula is reconsidered. Originally, four separate second degree models involving 84 different coefficients were fitted. However, if the response values are transformed from y to In y, a model containing just five parameters explains 87% of the variation in all of the data about their grand mean. Moreover, this simple equation does not include one of the five predictor variables, a fact not previously apparent. These data provide an example of the effectiveness of a transformation.
Effect of Phosphates on Bacterial Growth in Refrigerated Uncooked Bratwurst
Authors: MOLINS R. A. , KRAFT A. A. , OLSON D. G. 
Published: August 2010

ABSTRACTThe effects of 0.5% sodium acid pyrophosphate (SAPP), sodium tripolyphosphate (STPP), tetrasodium pyrophosphate (TSPP) and sodium polyphosphate glassy (SPC) on aerobic mesophilic and psychrotrophic bacterial growth and on survival of inoculated Stuphylococcus aureus Z 88 were investigated in uncooked bratwurst stored at 5°C for 7 days. No significant microbial inhibition by phosphates was found, although SAPP addition resulted in consistently lower total aerobic plate counts. Phosphate‐induced pH differences in the sausages had no effect on bacterial numbers. The possible role of meat enzymes in the hydrolysis of condensed phosphates to microbiologically inactive species is discussed.
Properties of Films Produced by Cross‐linking Whey Proteins and 11S Globulin Using Transglutaminase
Authors: YILDIRIM M. , HETTIARACHCHY N.S. 
Published: August 2010

ABSTRACTTransglutaminase (TG) was used to produce films from whey protein isolate, soybean 11S globulin and a mixture of the two (1:1, wt/wt). Solubility of TG cross‐linked films was lower than that of control films at pH 3, 4, 6 and 8. Solubility of control films in 6.6M urea and in 10% SDS was higher than that of TG cross‐linked films. Hydrolysis of control and TG cross‐linked films by trypsin and α‐chymotrypsin was similar after 24h incubation. Mean thickness of films ranged from 69 to 77 μm and there were no differences among thicknesses. Average tensile strength values of TG cross‐linked films were two times greater than those of the homologous controls.
Temperature Histories at Critical Points and Recommended Cooking Time for Whole Turkeys Baked in a Conventional Oven
Authors: CHANG H.C. , CARPENTER J.A. , TOLEDO R.T. 
Published: August 2010

ABSTRACTTime‐temperature histories and cooking times were determined for turkeys baked at 162.8°C from 4.44°C to an endpoint of 82.2°C in the thigh joint or breast. Turkeys (128) in five weight classes from 5.9 to 10.8 kg (0.9 kg increments) were equally divided into fresh, frozen, stuffed, unstuffed, and cooked shielded or unsheilded groups. The slowest heating point was either the wing joint or stuffing geometric center. Cooking time for unsheilded turkeys was 155 min plus 11 min/kg, unstuffed, and 200 min plus 8.8 min/kg, stuffed. Median cooking loss was 23%. Shielding of breasts prolonged cooking time. The cooking endpoint of 82.2°C in the thigh joint provided adequate lethality against Salmonella in the slowest heating points of both stuffed and unstuffed birds.
High Pressure‐Cooking of Chicken Meat Batters with Starch, Egg White, and Iota Carrageenan
Authors: FERNANDEZ P. , COFRADES S. , SOLAS M.T. , CARBALLO J. , COLMENERO F. JIMÉNEZ 
Published: August 2010

ABSTRACTHigh pressure/cooking combinations (200 MPa and 400 MPa, 70°C) of chicken gels caused the formation of less compact and aggregated microstructures, which had better binding properties and were less hard. Pressurizing caused a general decrease in color parameters. The addition of starch, egg white or iota carrageenan increased water binding of meat batters. The effect of adding starch and iota carrageenan on textural properties was similar, both causing an increase in hardness and chewiness. High pressure influenced the action of the ingredients and the extent of the effect was related to the type of ingredient and the pressure level but pressure clearly predominated over ingredient effects.
Visible/Near‐Infrared Spectroscopy for Physical Characteristics of Cooked Chicken Patties
Authors: CHEN H. , MARKS B. P. 
Published: August 2010

ABSTRACTCooking loss and Kramer shear properties (yield force, yield deformation, and yield energy) of chicken patties were measured after various degrees of cooking. Cooking loss and yield deformation were related (R=0.91 and ‐0.76, respectively) to the integrated time‐temperature history. In contrast, yield force and energy were well related (R=0.85 and 0.84, respectively) to endpoint temperature. Visible/near‐infrared (NIR) calibrations were developed and validated for the physical characteristics. Among the tested properties, visible/NIR spectroscopy was most accurate in predicting cooking loss and yield force. Standard errors of prediction were 7.9 and 8.2% of the corresponding property range among samples.
Thermal Gelation of Brown Trout Myofibrils: Effect of Muscle Type, Heating Rate and Protein Concentration
Authors: LEFÈVRE F. , FAUCONNEAU B. , OUALI A. , CULIOLI J. 
Published: August 2010

ABSTRACTThe thermal gelation properties of myofibril solutions (KCl 0.6M; pH 6.0) from reared brown trout white and red muscles were analyzed by thermal scanning rheometry. With a heating rate of 1°C/min, red muscle myofibrils exhibited a lower gelation capacity than white muscle myofibrils at low temperatures. No difference was observed above 60°C where solid gels were formed from the two myofibril types. Increasing protein concentration or reducing heating rate increased the values of the rheological parameters at 80°C for the two muscle type myofibrils. With a low heating rate (0.25°C/min), white muscle myofibrils formed stronger gels whatever the temperature.
Temperature Mapping of Particles During Aseptic Processing with Magnetic Resonance Imaging
Authors: KANTT CARLOS A. , SCHMIDT SHELLY J. , SIZER CHARLES E. , PALANIAPPAN SEVUGAN , LITCHFIELD J. BRUCE 
Published: August 2010

ABSTRACTMagnetic Resonance Imaging (MRI) was used to obtain 2‐dimensional temperature maps in potatoes undergoing aseptic processing. The change in precession frequency of protons served as the temperature indicator. The larger particles (6.9 and 3.84 cm3) showed a δT (Tsurface ‐ Tcenter) of up to 22±0.4°C 45s after exiting the heat exchanger with the δ (Toutlet ‐ Tinlet) of the carrier fluid in the heat exchanger at 30 to 45°C. No AT was measured between the center and the surface of particles <2.05 cm3 pumped at <22.7 L/min. The average fluid to particle convective heat transfer coefficient (hfp) for the heat exchanger and holding tube was calculated using a finite element method. The hfp was from 600 to 2500 and >3000 W/m2°C for the large (6.9 cm3 cubes) and smaller particles respectively.
Functional Properties of Acetylated Chickpea Proteins
Authors: LIU L.H. , HUNG T.V. 
Published: August 2010

ABSTRACTFunctional properties were investigated on chickpea proteins acetylated at 6 and 49% of the ‐amino groups of lysine. In water and in 0.25M NaCl solutions, acetylated chickpea proteins (ACP) were more soluble at high pH (pH>8), but less soluble at low pH (pH 2–7), than native chickpea protein (NCP). The solubility of ACP and NCP was reduced in 0.25–0.75M CaCl2 solutions. Acetylation increased the water and oil absorption capacity of ACP. ACP also had higher emulsion capacity than that of NCP, but acetylation made emulsions of chickpea protein dispersions less stable.
Milling and Processing Parameters for Corn Tortillas from Extruded Instant Dry Masa Flour
Authors: ARÁMBULA V.G. , FIGUEROA J.D.C. , MARTÍNEZ‐BUSTOS F. , ORDORICA F.C.A. , GONZÁLEZ‐HERNÁNDEZ J. 
Published: August 2010

ABSTRACTA continuous extrusion process to provide instant corn flour for tortillas was evaluated. Variables investigated included two types of mill (knives and hammer) with screens with two diameters (0.5 and 0.8 mm), two types of corn (hard endosperm or normal and soft endosperm or cacahuazintle), lime concentration (0.15 and 0.25% w/w), processing moisture (45 and 48% w/w) and temperature (70,80 and 90°C). The water absorption capacity, water solubility index, color of instant corn flour, adhesiveness of masa, tensile strength, cutting force, rollability and puffing of tortillas, were compared. Based on textural data the hammer mill with 0.8 mm sieve, normal corn type, 0.15% lime, 48% moisture and 90°C processing temperature, produced the highest quality tortillas.
Energy Value of a Fat High in Stearic Acid
Authors: RANHOTRA G.S. , GELROTH J.A. , LEINEN S.D. 
Published: August 2010

ABSTRACTA fat containing 92.1% stearic acid (tristearin) was evaluated for energy value using shortening (9 kcal/g) and mineral oil (0 kcal/g) as controls and young rats as the test model. Energy value was calculated based on efficiency of conversion of estimated gross energy intake to carcass energy over a 3‐wk period. Rats fed the shortening‐based diet deposited more than double the fat and significantly more protein in the carcass than rats fed the tristearin‐based diet. Rats fed the tristearin‐based diet deposited significantly more fat and protein than rats fed the mineral oil‐based diet. Based on these observations, the estimated energy value of tristearin was calculated as 3 kcal/g.
Maturity Effects on Sensory and Storage Quality of Roasted Virginia‐Type Peanuts
Authors: McNEILL KAY L. , SANDERS TIMOTHY H. 
Published: August 2010

ABSTRACTVirginia‐type peanuts from two yrs were studied to determine differences in sensory and storage characteristics of five mesocarp‐color based maturity classes. Peanuts were roasted, stored at 37°C, and sampled over 12 wk to evaluate flavor and oil. Higher intensities of roasted peanutty and sweet and lower painty flavors were found in the most mature classes. Painty increased more quickly in immature classes. Oxidative stability and fatty acid profiles indicated this change. Immature peanuts had lower flavor impact and deteriorated faster. Distributions at progressive harvest dates indicated more immature peanuts in the Extra Large Kernel grade at early harvest. Variability in sensory characteristics of maturity classes and changes in their distribution in size‐based commercial grades indicate a high potential for maturity related flavor variation between lots.